Spanish

Showing recipes categorised by Spanish, to filter please use the search field below.


Description Season Course Ingredients
Carrot and Lentil soup Autumn Light meals & snacks

500g Carrots

2 sticks of celery

1 onion

1 clove of garlic

150g split red lentils 

2 tablespoons of olive oil

1.5 litres vegetable stock

Cheese and ham omelette Spring Breakfast

3 free-range eggs

1 tbsp olive oil

30g/1oz Comté, Montgomery cheddar or blue cheese, grated

1 thick slice ham, finely chopped

 

 

 

Chermoula-baked sea bass with quinoa, tomatillo and preserved lemon salad, sp... Spring Main course

For the quinoa, tomatillo and preserved lemon salad

• 50ml/2fl oz olive oil• 1 red onion, peeled, sliced • ¼ tsp sweet smoked paprika • 20ml/¾fl oz sherry vinegar • 100g/3½oz quinoa (uncooked weight), cooked according to packet instructions • 2 medium tomatillos, diced • 1 tbsp preserved lemon rind, pulp removed, finely diced • 4 tbsp chopped fresh coriander, plus extra whole leaves, to serve • 2 tbsp finely chopped fresh mint leaves • 1 lime, juice only

 For the toasted seeds

 • 100ml/3½fl oz olive oil • handful fresh curry leaves • 2 tsp fennel seeds • 2 tsp poppy seeds • 1 tsp kalonji (black onion) seeds or nigella seeds • 1 tsp black mustard seeds • 200g/7oz sunflower seeds • 200g/7oz pumpkin seeds • 1 tbsp amchur (dried, ground, unripe mango) • 1 tsp salt

For the chermoula-baked sea bass

 • 2 x 250-300g/9-10½oz sea bass fillets, skin on • 1 tbsp cumin seeds, toasted, ground • 1 tsp coriander seeds, toasted, ground • 1½ tsp sweet smoked paprika • ½ tsp dried chilli flakes • 1 tbsp fresh root ginger, peeled, crushed to a paste • 1 tbsp fresh turmeric, peeled, crushed to a paste • 2 garlic cloves, peeled, crushed • 1 banana shallot, peeled, finely chopped • 2 lemons, zest and juice • 3 tbsp flatleaf parsley leaves, finely chopped • 5 tbsp fresh coriander, finely chopped • 1 tsp salt • 100ml/3½fl oz extra virgin olive oil • 1 tbsp olive oil

For the tahini cream

• 125ml/4½fl oz tahini • 1½ lemons, juice only • 125ml/4½fl oz water

To serve

• 50g/2oz mustard, sorrel or watercress leaves • drizzle extra virgin olive oil • 1 lime, cut into wedges

Chicken and Chorizo Pasta Autumn Main course

2  medium Chorizo Sausages  - sliced

500g Chicken Breast - cubed

1 Onion - chopped

I clove of Garlic - crushed

1/2 Red Pepper - de seeded and sliced

250g Penne Pasta

1 tablespoon of Olive oil

600ml Vegetable or Chicken Stock

pinch of Saffron

2 teaspoons Paprika

Fresh basil leaves

Salt and  freshly ground Black Pepper to taste

 

 

Courgette risotto Spring Main course

 For the risotto

1 onion, finely chopped

1 garlic clove, finely chopped 

250g/9oz arborio or other Italian risotto rice 

150ml/5fl oz dry white wine 

1 litre/1¾ pints chicken stock

200g/7oz courgette, roughly chopped 

3 tbsp mascarpone 

40g/1½oz parmesan cheese, grated

6 tbsp olive oil 

For the tomato and basil sauce

4 tbsp extra virgin olive oil 

1 x 400g/14oz tin chopped tomatoes 

2 garlic cloves, roughly chopped 

1 large handful fresh basil leaves, roughly chopped 

salt and freshly ground black pepper

For the tempura courgette

vegetable oil, for frying

50g/2oz plain flour 

50g/2oz cornflour 

pinch salt 

125ml/4fl oz sparkling water 

1 courgette, finely sliced with a peeler 

Crostini mushrooms Autumn Starters & nibbles

8 tbsp olive oil

2 garlic cloves, 1 peeled, 1 finely chopped

1 small red chilli, finely chopped

400g/14oz mixed mushrooms, chopped

1 tbsp coarsely chopped fresh flatleaf parsley

1 tbsp fresh marjoram leaves

salt and freshly ground black pepper

4 large slices Pugliese (or sourdough) bread

Curried lentils with monkfish Autumn Main course

For the curried lentils

             2cm/1in piece fresh root ginger, peeled, grated

             50ml/2fl oz olive oil

             1 carrot, peeled, finely diced

             1 celery stalk, finely diced

             1 leek, trimmed, finely diced

             1 garlic clove, peeled, finely chopped

             1 tsp mild curry paste

             200g/7¼oz Puy lentils, cooked according to packet instructions

             300ml/10½fl oz chicken stock

             3 tomatoes, peeled, seeds removed, diced

             2 tbsp chopped fresh coriander

             2 tbsp crème fraîche

For the monkfish

             200g/7¼oz monkfish, trimmed, thinly sliced

             salt and freshly ground black pepper

             1 lemon, juice only

             1 tbsp chopped fresh coriander, to serve

 

Dover sole with chorizo, gnocchi and artichoke stew Spring Main course

For the gnocchi

225g/8oz dry mashed potato

1 free-range egg

3 tbsp chives, finely chopped

125g/4½oz “00” pasta flour

salt and freshly ground black pepper

 

For the stew

4 x 700g/1lb 9oz Dover soles, skinned and filleted

6 tbsp olive oil

400g/14oz chorizo, preferably from pata negra pigs, sliced

12 baby purple artichokes, trimmed and halved

3 tbsp dry sherry

250ml/9fl oz chicken stock

200ml/7fl oz double cream

2 tomatoes, skinned, seeds removed, diced

2 tbsp finely chopped fresh chives

2 tbsp roughly chopped fresh chervil

1 lemon, juice only

Fish soup-stew Spring Main course

2kg/4lb 8oz mixed fresh fish fillets and shellfish, such as red mullet, small sole, gurnard, monkfish, sea bass, cuttlefish, baby octopus, prawns, mussels, squid or scallops

8 tbsp olive oil, plus extra for drizzling

1 large onion, finely sliced

2 garlic cloves, finely chopped, plus an extra clove for the toast

1kg/2lb 4oz ripe tomatoes, skinned and chopped, or 2x400g/14oz tins of chopped tomatoes

125ml/4fl oz red wine

chopped fresh chilli, to taste

3 tbsp finely chopped flatleaf parsley

½ tsp fennel seeds

6-8 slices good bread, slightly stale or toasted

 

 

Fresh pappardelle pasta with spinach, anchovies and tomato suace Autumn Main course

For the papardelle pasta

             200g/7oz plain flour, plus extra for dusting

             2 free-range eggs

             pinch salt

For the sauce

             2 tbsp olive oil

             ½ onion, finely chopped

             8 cherry tomatoes, halved

             5 canned anchovies, drained and chopped

             100ml/3½fl oz white wine

             1 handful baby spinach leaves

To serve

             freshly ground black pepper

             4 fresh basil leaves

Mango Smoothie Summer Drinks

 

2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes)

250-300ml/9-10½ fl oz cold milk

1½-2 tbsp sugar, or to taste, according to the size and sweetness of the mangoes

ice cubes, to serve

 

 

 

 

Mango Smoothie Summer Drinks
  • 2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes)

  • 250-300ml/9-10½ fl oz cold milk

  • 1½-2 tbsp sugar, or to taste, according to the size and sweetness of the mangoes

  • ice cubes, to serve

Mediterranean bean stew with potato griddle cakes Autumn Main course

For the stew

             2 tbsp extra-virgin olive oil, plus extra to serve

             2 red onions cut into wedges

             2 courgettes, chopped into 1cm/½in batons

             150g/5½oz celeriac, cut into cubes

             1 garlic clove, finely chopped

             2 tbsp tomato purée

             1 tbsp smoked paprika

             1 x 440g/1lb tin chopped tomatoes

             200ml/7fl oz vegetable stock

             1 x 400g/14oz tin butter beans or mixed beans, drained

             handful fresh basil

             1 lemon, zest only

             100g/3½oz cooked broad beans

For the griddled potato cakes

             250g/9oz mashed potatoes

             1 tsp baking powder

             100g/3½oz plain flour

             salt and freshly ground black pepper

             1 tbsp fresh thyme

             2 tbsp vegetable oil

Mediterranean filo pastry pie Spring Light meals & snacks

 

             225g/9oz packet ready-made filo pastry, fresh or frozen (you'll need about ten sheets measuring about 34cm x 30cm/13in x 12in or larger in size) 

             85g/3oz butter, melted, for brushing 

For the filling 

             2 tbsp olive oil 

             1 large red onion, halved and sliced finely 

             600g/1lb 5oz baby leaf spinach 

             freshly grated nutmeg, to taste 

             salt and freshly ground black pepper 

             55g/2oz sultanas 

             85g/3oz pine nuts, toasted 

             225g/8oz feta 

             3 medium free-range eggs  

To Serve

              rocket salad  

 

 

 

Mediterranean loaf Autumn Light meals & snacks

             1 Pugliese loaf (Italian round country-style bread)

             1 clove garlic, halved

             olive oil

             4 tbsp tapenade

             150g/5oz sliced aubergine, chargrilled

             30 large basil leaves

             150g/5oz sliced courgette, chargrilled

             4 tbsp pesto

             150g/5oz sun-dried tomatoes

             1 red pepper, peeled and chargrilled

             1 yellow pepper, peeled and chargrilled

             400g/14oz buffalo mozzarella, thinly sliced

             100g/4oz stoned black olives

             50g/2oz red onion, thinly sliced

             50g/2oz rocket leaves

             1 tbsp balsamic vinegar

             50g/2oz spinach leaves

             salt and freshly ground black pepper

Mediterranean vegetable gâteau with spicy tomato coulis Summer Light meals & snacks

For the roasted vegetables

4 baby courgettes

2 baby aubergines

6 closed cup mushrooms

1 large red onion

200ml/6½fl oz olive oil

2 garlic cloves, slightly crushed

90ml/3fl oz/6tbsp balsamic vinegar

2 red peppers

2 green peppers

2 yellow peppers

4 sticks asparagus

salt and pepper

For the tomato coulis

1 small red onion, chopped

1 stick celery

1 chilli, seeded and finely chopped

1 garlic clove, crushed

4 peeled plum tomatoes

250ml/8¼fl oz red wine

1 tbsp sundried tomato paste

a little sugar (optional)

For the spinach and watercress mixture

150g/5oz mixed watercress and spinach

pinch grated nutmeg

To garnish

2 slices chevre blanc

1 tbsp pine nuts

basil leaves, torn

shavings of grated parmesan

To Serve

Couscous

Mediterranean vegetable stack with chargrilled polenta and sauce vierge Summer Light meals & snacks

For the Mediterranean vegetable stack

2 tbsp olive oil

½ yellow courgette, sliced

½ aubergine, sliced

salt and freshly ground black pepper

For the chargrilled polenta

125g/4½oz quick-cook polenta

250ml/9fl oz hot chicken stock (vegetarians can substitute vegetable stock)

pinch dried chilli flakes

2 tsp chopped fresh rosemary

olive oil, for drizzling

For the sauce vierge

2 tbsp olive oil

1 tomato, chopped

small handful fresh basil, chopped

salt and freshly ground black pepper

squeeze lemon juice

.

Melted cheese frittata with four kinds of mushrooms Spring Light meals & snacks

·         4 oz (110 g) Fontina or Gruyère

·         12 oz (350 g) mixed mushrooms

·         1 tablespoon olive oil

·         8 large eggs

·         salt and freshly milled black pepper

 

Mozarella and Mediterranean vegetable salad Summer Light meals & snacks

 For the salad

 1 tbsp olive oil

½ aubergine, cut into slices lengthways

 ½ romero pepper, cut into slices lengthways

100g/3½oz mini mozzarella balls

small handful fresh basil leaves, chopped

small handful fresh parsley leaves, chopped

For the dressing

1 tbsp olive oil

½ lemon, juice only

balsamic vinegar, for drizzling (optional) 

To Serve

Fresh bread

 

Mushroom and herb risotto Spring Main course

6 tbsp extra virgin olive oil

250g/8½oz wild mushrooms, roughly chopped

100g/3½oz brown field mushrooms, roughly chopped

3 shallots, finely chopped

1 white onions, finely chopped

2 garlic cloves, finely chopped

2 bay leaves

small bunch fresh thyme

small bunch fresh rosemary

1 dried chilli, crumbled

250g/8½oz risotto rice

large glass white wine

500ml/18fl oz fresh vegetable or chicken stock, hot

250ml/8½fl oz single cream

100g/3½oz freshly grated parmesan

bunch fresh parsley, roughly chopped

 

Paella Summer Main course

             3 tbsp olive oil

             6 chicken thighs, boned, skinned, cut in half

             150g/5oz chorizo picante, skinned and cut into 5mm/¼in slices

             2 onions, chopped

             1 large red pepper, quartered, deseeded and sliced

             150g/5oz green beans, trimmed, cut into 2cm/¾in pieces

             3 garlic cloves, crushed

             1 heaped tsp smoked paprika

             2 pinches saffron

             1 bay leaf

             250g/9oz paella rice

             900ml/1½ pints hot chicken stoc

             500-750g/1lb 2oz-1lb 10oz live mussels, cleaned, de-bearded and rinsed (discard any mussels that do not snap shut when tapped)

             12 raw king prawns

             salt and freshly ground black pepper

             handful chopped fresh flatleaf parsley, to garnish

             lemon wedges, to serve

Pan fried scallops with caramelised cauliflower purée and cumin velouté Autumn Main course

For the sousing liquid

4 tbsp olive oil

1 shallot, sliced

1 large sprig thyme

1 bay leaf

90g/3¼oz honey

2½ tbsp white wine vinegar

15g/½oz salt

pinch white peppercorns

1 cauliflower, cut into florets

For the caramelised cauliflower purée

2 large cauliflowers, cut into florets

2tbsp olive oil

drizzle white truffle oil

salt and freshly ground black pepper

For the cumin velouté

3 tbsp olive oil

110g/4oz shallots, finely sliced

8g cumin seeds, toasted and lightly blitzed in a food processor

250g/9oz button mushrooms, sliced

500ml/18fl oz fish stock

500ml/18fl oz Gewürztraminer wine

500ml/18fl oz double cream

For the scallops

8 large scallops

2 tbsp olive oil

1 lemon, juice only

1 tbsp chopped chives

1 tbsp micro herbs

1 tbsp white truffle oil

To Serve

300g brown rice

 

Pan-fried scallops with crisp pancetta and Mediterranean pesto Summer Starters & nibbles

              3 rashers pancetta

             2 tbsp chopped sun-dried tomatoes

             2 tbsp virgin olive oil

             handful fresh basil

             35g/1¼oz butter

             3 scallops

 

Pasta and bean soup Autumn Light meals & snacks

For the soup

4 garlic cloves, 1 crushed and 3 roughly chopped 

1 red chilli, finely cut 

2 leaves fresh basil 

1 tbsp olive oil 

250g/9oz fresh borlotti beans, shelled 

1 large plum tomato 

1 carrot 

1 celery stick 

½ onion

salt and freshly ground black pepper 

2 tsp extra virgin olive oil 

2 sprigs fresh rosemary

 

200g/7oz guanciale or pancetta

 

 

Pasta bean soup Autumn Light meals & snacks

90ml/3¼fl oz extra virgin olive oil, plus extra to serve 

1 onion, peeled, chopped 

2 garlic cloves, peeled, chopped 

½ tsp dried chilli flakes 

600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes 

3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme) 

1 litre/1¾ pints chicken or vegetable stock, preferably home-made

80g/2¾oz dried pasta, such as penne 

1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed 

2 fresh bay leaves

 50g/2oz freshly grated parmesan 

1 large or 2 small very ripe tomatoes, finely chopped 

Pea and mint frittata Spring Light meals & snacks

100g/4oz fresh peas, shelled

¼ bunch fresh mint, chopped roughly

1 tsp young pecorino, grated

55g/2oz parmesan, grated (or similar vegetarian cheese)

1 lemon

1-2 tbsp olive oil

3 eggs, preferably free-range

1-2 tbsp crème fraîche

salt and freshly ground black pepper

 

Quick tomato and basil tart Summer Light meals & snacks

1 sheet ready-rolled puff pastry

1 jar ready-made pesto

5 ripe plum tomatoes, thinly sliced

1 bag herb salad

4 tbsp extra virgin olive oil

2 tsp lemon juice

 

Rice stuffed red pepper with vegetable broth Spring Light meals & snacks

½ red pepper, seeds removed

1 tbsp olive oil

85g/3oz basmati rice, cooked according to packet instructions

½ vegetable stock cube

2 tbsp chopped fresh coriander

400ml/14fl oz hot vegetable stock

2 tbsp soy sauce

½ onion, sliced

1 garlic clove, finely chopped

½ red pepper, sliced

1 tsp freshly grated ginger

½ tsp chilli flakes

1 tbsp honey

1 lime, zest and juice only

 

Roasted Mediterranean vegetables with basil, pine nuts and croûtons Summer Light meals & snacks

For the vegetables

             2 tbsp olive oil

             1 small onion, sliced thickly

             ½ aubergine, chopped

             salt and freshly ground black pepper

             1 vine tomato, chopped

             2 marinated artichokes, chopped

             handful fresh basil leaves, torn

For the croûtons

             3 tbsp olive oil

             85g/3oz white bread, torn into small pieces

             handful pine nuts, toasted, to serve

Roasted sea bass with Mediterranean vegetables, tomato salsa and sweet potato Summer Main course

For the roasted sea bass

             1 tbsp olive oil

             400g/14oz sea bass, gutted, scaled, filleted, skin on

             salt and freshly ground black pepper

             squeeze lemon juice

For the Mediterranean vegetables

             1 courgette, sliced

             dash olive oil

             2 garlic cloves, crushed

             1 tomato, sliced

             salt and freshly ground black pepper

For the tomato salsa

             100g/3½oz cherry tomatoes

             1 tbsp olive oil

             1 tbsp red wine vinegar

             1 tbsp balsamic vinegar

             2 sprigs fresh thyme, leaves only

             pinch caster sugar

For the sweet potato

             1 sweet potato, peeled, thickly sliced

             dash olive oil

             1 garlic clove

             salt and freshly ground black pepper

 

Sardine beccafico Summer Starters & nibbles

For the sardines

4 medium-sized sardines, filleted

12-16 fresh bay leaves

For the stuffing

75g/3oz white breadcrumbs, plus 25g/1oz extra for topping

50g/2oz black olives

50g/2oz capers

4 anchovies

40g/1¼oz raisins

40g/1¼oz pine nuts

20g/¾oz almonds

1 lemon, juice and zest

1 orange, juice and zest

10g/½oz fresh parsley

 

Sea bass with slow cooked fennel and tomatoes Summer Main Course

For the sea bass

4x170g/6oz fillets of sea bass, skin on

1 tbsp olive oil

salt and freshly ground black pepper

 

For the slow cooked fennel and tomatoes

4 fennel bulbs, tough outside leaves removed

175ml/6fl oz extra virgin olive oil

400g can of chopped tomatoes

1 head of garlic, split into cloves and peeled

150ml/5fl oz boiling water

120ml/4fl oz dry white wine

2 tbsp chopped fresh oregano leaves

24 black olives, stoned and halved

2 tbsp balsamic vinegar

12 basil leaves

To Serve

300g basmati rice

Sea bream with a courgette salad with fresh mint and rocket Spring Main course

 For the sea bream

4 x 200g/7oz sea bream fillets

1 lemon, juice only

6 tbsp extra virgin olive oil, plus extra for drizzling

2 garlic cloves, finely chopped

1 tbsp capers

4 anchovies

200ml/7floz white wine

300g/10½oz cherry tomatoes, halved, deseeded

salt and freshly ground black pepper

150g/5oz black olives, pitted

1 handful parsley, finely chopped

1 pinch oregano

 

For the courgette salad

125ml/4fl oz extra virgin olive oil

4 tbsp balsamic vinegar

1 garlic clove, finely chopped

handful fresh mint, finely chopped

4 small courgettes

2-3 handfuls of rocket leaves

 

Spanish sea food stew Spring Main course

             Olive oil, for frying

             50g/2oz shallots, chopped

             1 garlic clove, chopped

             1 leek, chopped

             1 carrot, chopped

             ½ fennel bulb, chopped

             2 celery sticks, chopped

             2 tbsp tomato purée

             4 tomatoes

             175ml/6fl oz white wine

             50ml/2fl oz brandy

             1 bay leaf

             750ml/1¼ pints fish stock

             150ml/5fl oz double cream

             pinch cayenne pepper

             1 tbsp smoked paprika

             12 new potatoes, cooked

             400g/14oz assorted fish and shellfish, such as salmon, cod, clams, prawns

             2 carrots, sliced and boiled until tender

             100g/3½oz fine beans, chopped and cooked

             handful fresh parsley, chopped

             sprig tarragon

             1 lemon, juice only

To serve

             crusty bread

             garlic mayonnaise

Spanish style baked eggs Autumn Breakfast

 

2 shallots, finely sliced

 

1 clove garlic, crushed

 

10 capers

 

1 red chilli, finely chopped

 

30ml/1fl oz olive oil

 

1 tbsp sherry vinegar or red wine vinegar

 

15g/½oz flatleaf parsley, chopped

 

1 tin chopped tomatoes

 

2 eggs, preferably free-range

 

1oz/30g sliced chorizo, optional

 

sprig of chevril

 

 

  

 

 

 

Spanish Vegetable Rice Autumn Main course

1 tbsp olive oil

1 onion finely chopped

1 red pepper deseeded and sliced

1 yellow pepper deseeded and sliced

200g button mushrroms halved

3 tomatoes roughly chopped

250g paella or risotto rice

850ml hot vegetable stock

1 pinch saffron (optional)

200g frozen peas

juice of 1/2 lemon

2 heaped tbsp fresh parsley chopped

salt and freshly ground black pepper

 

Spinach with pine nuts Autumn Side dishes

1kg spinach, well washed and  tough stems removed, torn into smallish pieces

3 tablesps pine nuts

2 tablesp olive oil

juice of 1/2 lemon

sea salt and freshly ground black pepper

Sweet and sour bread salad Summer Light meals & snacks

1 small carrot, peeled, cut into matchsticks (julienne)

120g/4oz celeriac, peeled, cut into matchsticks (julienne)

125ml/4fl oz extra virgin olive oil, plus extra for drizzling

2 anchovy fillets

2 shallots, finely sliced

1 garlic clove, finely chopped

½ red pepper, seeds removed, cut into matchsticks (julienne)

½ yellow pepper, seeds removed, cut into matchsticks (julienne)

½ aubergine, cut into matchsticks (julienne)

1 small courgette, cut into matchsticks (julienne)

2 sprigs fresh thyme, leaves only

1 tbsp sugar

3 tbsp white wine vinegar

salt and freshly ground black pepper

100g/3½oz country bread, toasted

8 basil leaves, roughly torn

 

Sweet pepper fritatta Autumn Light meals & snacks Brunch

·         90ml/6 tbsp olive oil

·         900g/2lb red and yellow peppers, cut into strips

·         3 garlic cloves, sliced

·         2 tbsp white wine vinegar

·         12 free-range eggs

 

Tubetti pasta with clams, mussels and rocket Spring Main course

·         500g/1lb 2oz clams

·         500g/1lb 2oz mussels

·         320g/12oz tubetti pasta

·         150ml/5fl oz white wine

·         1 garlic clove

·         4 tbsp extra virgin olive oil, plus extra for drizzling

·         handful parsley, roughly chopped

·         1g sachet powdered saffron

·         4 plum tomatoes, deseeded and chopped

·         1 red chilli, finely chopped

·         handful rocket

 

Vegetable curry with chickpeas Winter Main course

3 tbsp olive oil

1 aubergine, chopped

2.5cm/1in piece fresh root ginger, cut into matchstick pieces

1 onion, roughly chopped

1 clove garlic, finely chopped

1 small green chilli, finely sliced

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 green pepper, de-seeded, chopped

400g/14oz tinned tomatoes

2 tsp tomato purée

400g/14oz tinned chickpeas, drained

fresh coriander, chopped, to garnish

Description Season Course Ingredients