I recently grabed 1080 Recipes from the library as I had seen it described as the “Spanish Joy of Cooking”. For some reason the idea of Spanish food always sounds so appealing to me even though it tends to be full of things I can’t eat.

This was no exception, I flagged 10 of the 1080 recipes.

There were some inspiring ideas - it had never occured to me to make a vegetable mousse, 1080 offers recipes for asparagus and leek versions, which seems to be the oposite of a soufflee (using yolks instead of whites). I was also reminded to make semolina gnocchi, which I’ve actually had a recipe for sitting around for quite a while now, semolina flour is just not an ingredient that I have on hand for any other reason.

Other recipes that I flagged for future experimentation:

Baked Swiss chard ribs with garlic & parsley
Cardoon in garlic & vingear sauce (I’d never heard of cardoons, a relative of the artichoke, I wonder if they are available here)
Green asparagus with sauce (the addition of eggs at the end intrigues me)
Fava beans with milk & egg yolks (see a trend here?)
Souffle omelet with parsley or cheese

Desserts:
Walnut Log
Sable pastry for tarts (involves lemon zest)
Filled walnuts

The best part of 1080 Recipes, and what makes it a gorgeous cookbook despite the majority of recipes onvolving meat, was the illustrations:

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