Asparagus soup (known in Bornos as abajao).

Ingredients for four people:

- A bunch of asparagus
- 250 grams of potatoes
- 1/2 head of garlic
- 125cc. Of olive oil
- sliced ​​stale bread
- 4 eggs
- salt

ELABORATION:

Put the oil in a pot or frying pan and when it is hot add the garlic. Once fried, pour the potatoes that we will have chopped previously, leave them until they are fried and once fried, remove them and leave them on a plate.

Add the chopped asparagus to this oil and add a little water and salt to prevent it from burning and wait until it is tender.

Once we check that the asparagus is soft, we add the fried potatoes that we have made before. Add four eggs, stir everything and add the water, try the broth that is well salted and add the breadcrumbs. Let simmer for at least ten minutes.

The abajao can also be made from tomatoes and broad beans and recently meat components from pork such as chorizo ​​and bacon have been added, although traditionally they have always been made from vegetables and cereal derivatives, such as bread.

In Bornos, both "sajás" and "partías" are prepared like nowhere else.

The olives are harvested in September when they are of a certain size and begin to change from deep green to a lighter colour.

When breaking them you have to try not to crush them too much, if possible with a single sharp blow and without breaking the bone. A technique that gives very good results is to do it with a bottle of beer on a wooden board.

After splitting, they are rinsed and left to soak, changing the water daily so that it loses its bitterness for three or four days, depending on the variety of olive and its degree of maturity. When they change to a darker color, they are tasted and If they are good, they can be seasoned to the taste of each one.

As a reference for 5 kilos of olives you can add:

5 heads of garlic loose and crushed,
5 handfuls of thyme and another 5 handfuls of fennel cut into small pieces.

The salt is gradually added until the desired point is achieved.

The chopped pepper is not added until just before serving because otherwise it spoils and looks bad.

Let macerate for three or four hours and they can be eaten.

It is important to prepare small quantities and at the rate that they are consumed because they do not usually last more than a week and they would spoil us.

Ingredients for four people:

- 1/2 Kg. Of chickpeas
- 1/2 Kg. of Rota pumpkin
- 125cc. Of olive oil
- 3 garlic cloves
- a teaspoon of cumin
- salt

ELABORATION:
Put the chickpeas to soak the day before. Put the chickpeas, the chopped pumpkin with water in a pot and boil it until the chickpeas are tender.

In a frying pan, add oil and fry the garlic. Once fried, take them out and in a mortar or pestle we crush them together with the cumin and salt. Once the chickpeas are tender, we put everything in the pan where we have fried the garlic, we add the mashed potatoes, we water it for about ten minutes and ready to serve.

Of the stews, highlight the famous cabbage, prepared well with stems or thistles.

Ingredients for four people:
- 1/2 Kg. Of chickpeas
- 1/2 Kg. Of beans
- 1/2 Kg. Of lean
- 1/4 Kg of bacon
- 150 grams of black pudding
- 150 Grams of pork curd
- 1/2 Kg. of cardillos
- 50cc. Of olive oil
- salt
- cumin
- pepper
- red paprika

ELABORATION:

The day before, soak the chickpeas and beans.

Put the chickpeas, the beans, the bacon, the piece of lean meat, the curd with water, a dash of oil, red paprika and a little salt in the pot and let it boil for thirty to forty-five minutes in the pot express until the legumes are tender.

While the legumes are cooking in another container, we will put the cardillos that we will have previously chopped to boil with water and salt and leave them until they are tender.

Once tender, we will add them drained in the pot along with the rest.

In a mortar or pestle we will make a majado of raw garlic, two peppers and a small teaspoon of cumin and salt, we add the "majado" and the blood sausage, we put it to cook everything for about ten minutes and it is ready to serve.

They acquire a special flavor due to the seasonings from the mountains.

INGREDIENTS BROTH
☻1 and a half kilo of small snails

☻pennyroyal

☻fennel

☻species for snails (mercadona)

☻1 onion

☻ a head of garlic

☻salt

PREPARATION IN BROTH

The first thing that we will do when we buy or catch the snails will be to let them fast for a couple of days, after the time we will start to wash them very well and with plenty of water, as many times as necessary 4,5,6 as we deem appropriate, the last We will wash it by adding a good handful of salt to finish releasing all the drool.

Once the snail is washed, we will put it in a pot, put it over low heat so that they die and the meat remains outside, when they die we will slowly raise the heat and add the salt, onion and garlic. As soon as they start to boil, we will get a white foam that we will have to remove with a lot of patience.

Once foamed, we add the species of snails, which we will have previously put in a piece of cloth so that it does not come out and it is all full of grains, the amount to be added will be approximately one golf ball.

Once the species are added, we leave it on the fire until the snails are tender, that will be about 60 minutes, then we put the pennyroyal and the fennel, leaving it for about 15 or 20 minutes, then we remove all the herbs so as not to load it too much, we can enjoy of some delicious snails.

The apricot, among other fruits, is the best of the desserts that are recommended.

The apricot is a variety of apricot, from the Rosaceae family. In Bornos, an AUTOCHTHONOUS variety of smaller size is cultivated, with yellow skin, with orange hues and covered with a very fine pubescence.

It is formed by two valves that enclose the seed inside. Its meat is juicy, firm and with a delicious sweet flavor.

It is a typical dish of western Andalusia.

Ingredients for four people:

- 1/2 kilo of chickpeas
- 1 kilo of spinach
- 3 garlic cloves
- 1 slice of white bread
- 2 teaspoons of sweet paprika
- 1 teaspoon of cumin grain mocha
- 3 tablespoons of mild vinegar
- 1/2 glass of olive oil
- Salt

ELABORATION:

Soak the chickpeas in plenty of water for a minimum of 12 hours.

Put a pot on the fire with plenty of water and add the chickpeas. When it starts to boil, reduce the heat and cook covered until tender. If during cooking they remain a little dry, you can add water, always hot. Then add the salt and cook for another 5 minutes. Drain them and put them back in the pot.

Clean the spinach well, making sure that there is no dirt left. It can also be used frozen. Put them in a saucepan, add water to cover them and cook them over low heat for about 10 minutes. Remove, drain and add to the pot with the chickpeas.

Put a frying pan on the fire with the oil and when it is hot add the chopped bread and the whole and peeled garlic, stir until the bread is golden brown, then remove the pan from the heat and when the oil is warm add the paprika, the vinegar and cumin, mix everything and pour into the glass of a blender. Blend everything well until a homogeneous mixture is formed.

Pour this mixture into the pot with the chickpeas and spinach and leave over a very low heat for about 5-10 minutes so that the flavor takes on well. It should be a bit hot.

Black pudding, chorizo, morcón, pork rinds, etc... deserve a special mention among the typical dishes of Bornos.