Green recipes


    • “filloa” traditional Galician crêpe



    • For the “filloas”:

    25 ml milk

    60 grs flour

    2 little eggs

    30 grs butter


    • For the stuffing:

    100 grs leek

    100 grs cabbage

    50 grs Italian green pepper

    2 tomatoes

    1 clove of garlic

    100 ml tomato sauce

    chopped parsley

    salt and pepper (to taste)


    How to make them:

    Prepare the dough for the “filloas” mixing up the two eggs beaten with the flour, the salt and next the melted butter but not too hot. Add the milk little by little without stopping mixing up with a whisk.

    Make the “filloas” on a pan, slightly greased with butter, on both sides (be careful not to burn your fingers!!!).

    As they are ready, place them one over another on a dish, and cover them up with a slightly wet tissue until the serving time.


    To make the stuffing, peel the tomato, previously dipped in boiling water (30’’). Chop them up and reserve.

    In a frying pan with some olive oil, fry the pepper diced until tender. Next, add the leek and the cabbage. Cut in a very slice long strips (cut in julienne strips) about 15 minutes. When both become tender and transparent it’s time to mix with the tomato in concassé (small dice), the tomato sauce and, finally, sprinkle some chopped parsley.



    How to serve: 

    Make the sides of the “filloas” even, put two spoonfuls of stuffing, still hot, in the centre of each one. 

    Close each one - caneloni shaped - and serve with some additional natural tomato sauce, seasoned to taste.








    • Chickpeas (500gr)

    • Carrots (2 medium size)

    • Olive oil (to taste)

    • Salt (to taste)

    • Garlic (a clove of garlic)

    • Onion (half an onion)

    • Leek (1 medium size)

    • Cummin (to taste)

    • Black pepper (to taste)

    • Flour (100gr)

    • Parsley (to taste)


    How to make it:

    1. Step: Put the chickpeas in water the night before (For 12 hours)

    2. Step: After this time drain them and put them in a big saucepan. Cover with water and spoonful of salt.

    3. Step: Turn up to moderate heat and let them become tender.

    4. Step: Remove and drain.

    5. Step: Dry the chickpeas thoroughly so put them on some kitchen paper and rub them for a couple of minutes.

    6. Step: Wash and peel the carrots. Grate them. Next chop the onion, the leek and the garlic.

    7. Step: Put the chickpeas in a bowl and mash them with a fork, until they become a dough.

    8. Step: Add the carrots, the parsley, the garlic, the onion, the leek, the cummin and the pepper.

    9. Step: Add some salt to taste. Add half of the flour (50gr).

    10. Step: Mix up with your hand so that all the ingredients get together. If the flour isn’t enough, add some more. It must be a dough homogeneous and easy to handle.

    11. Step: Wet your hand and take dough portions and make them rounded.

    12. Step: Rub the balls. First in the flour and deep fry them in olive oil.

    13. Step: Dry them off on a piece on kitchen paper or bake them until they get golden brown.


    Yummy yummy!¡Qué aproveche!


    Optional: Some homemade  pepper and tomato sauce seasoned to taste matches really well with these balls.