Recipes
Because of their size and because they go well with everything. Top them with whatever your imagination can come up with.
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Angler Fish Medallions with fried Quelitas
21-6-2010 | Tapas and StartersFor the sauce: In the frying pan, fry the Quelitas biscuits in oil with the sliced garlic, chopped onion, sliced leek, dried ñora pepper, parsley and almonds. Set aside a few Quelitas and almonds to decorate the dish. Together with the oil,…
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Apple and Quely María biscuit Crumble with Coconut Ice Cream
21-6-2010 | Tapas and StartersFor the apples: Peel and core the apples. Cut each one into eight pieces, place in a saucepan with the water. When it comes to the boil, lower the heat to the minimum and cover. Leave to simmer for 15 minutes, stirring…
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Carré of Lamb in Herb and biscuit crumb crust of Quely Picada with garlic and parsley, with Vegetabl
21-6-2010 | Tapas and StartersFor the carré: Trim the excess fat off the carré of lamb, rub it with olive oil, season with salt and pepper and set aside. For the garnish: Cut the potatoes into thin chips, fry in oil, drain, add salt to taste…
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Cream Cheese Dip with Quely Palitos with olive oil
21-6-2010 | Tapas and StartersPut both types of cheese in a plastic bowl and beat together thoroughly with the hand blender to achieve a creamy consistency. Assembly of the tapa: Serve the dip in a glass. Stick some of the Quely Palitos into the dip and…
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