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Hi there, Miss Marisol here, from La Coruña. I ate some Rosquillas a the feria yesterday and it made me think about how good these pastries are when they are homemade so I decided to share the recipe with you!

  • Ingredients for 4 servings: 1 egg, 450 grs of flour (I added a bit more), 200 ml of milk, 100 ml of olive oil 0,4º, lemon peel finely grated (half), two tablespoons of anise liquor or a teaspoon anise extract, 1 tea spoon of baking powder, ground sugar,  light olive oil for frying and white powder sugar for serving.

Let´s make the rosquillas then:

  1. In a wide and deep recipient, mix the egg, the milk, oil, lemon peel and anise.
    Mix the flour with the baking power in a different bowl.
    With your hands, add and mix the mixture of the bowl into the wide and deep recipient until you get a dense dough. The consistency will depend on the anise spurt and size of the egg. Add more flour if you feel it’s necessary. The dough will be very sticky at first, but as soon as you get the above texture, is done. Knead a bit.
  2. Give a Churro shape and cut in small dices. Make churro shape again and join the 2 ends to get a round shape.
    In a small pot, pour olive oil to fry (0’4º light and out enough oil in the pot to deep-fry the Rosquillas), when hot but not burning, add the rosquillas one by one until they get a beautiful golden color. Place in a strainer so that the excess of oil leaves the rosquilla. Then place on kitchen paper.Put the powder sugar in a plate and coat the rosquillas there.

Wait until cold to eat, they are great with coffee or tea for breakfast or coffee break. Deliciosas! Enjoy and continue to Feelgood Womanhood with Miss Lopez´s recipes!
Los españoles sabemos lo ricas que son las rosquillas caseras así que espero que los que no viváis enEspaña y no sepáis como hacerlas probéis esta fácil receta y volváis temporalmente a la casa de vuestras abuelas mientras las saboreáis! Que las disfrutéis!



Hi there, Miss. Marisol here from La Coruña, Spain. As I have put some pounds on this summer, due to stress and anxiety (LOL), I have decided to go on a 7 day crash diet with the “Cabbage Soup Diet”, also called the “Mayo Clinic pre operatory diet”. I will not share the diet itself with you because you can find it all over the internet, however if you can’t find it let me know and I will send it to you.
As I mentioned earlier is a crash diet that under no circumstances should be followed for more than seven (7) days.  As you will lose a considerable amount of weight in just one week you will put it all back where it was just as fast as you lost it! if you don’t continue to eat healthy and exercise daily! As with any other diet, you should consult with your doctor before you start it.
Here is what you will need to make this recipe:
6 large green onions (also called “spring” onions)
Green peppers
1 or 2 cans of tomatoes (diced or whole)
3 carrots
1 container (10 oz. or so) mushrooms
1 bunch of celery
Half to one head of cabbage
1 package spice only soup mix (In the US, Liptons is a good choice)
1 or 2 cubes of bouillon (optional)
1 48oz can V8 juice (optional)
Season to taste with pepper, parsley, curry, garlic powder, etc. (Little to NO SALT!)
*Just for your information, cabbage is a wonderful natural cleanser and very healthy, specially if it is organic and from your own garden. You should eat a lot of it!
And here is how to make it!
Slice green onions, put in a pot on medium heat and start to sauté with cooking spray. Do this until the onions are whiter/clearer in color (about 4-6 minutes).
Cut green pepper stem end off, and then cut pepper in half to take out the seeds and membrane. Cut the green pepper into bite size pieces and add to pot.
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean carrots, mushrooms, and celery, cut into bite size pieces and toss them in. Add tomatoes now, too.
If you would like a spicy soup, add a small amount of curry or cayenne pepper now.
For seasonings, you can use a spice soup packet of your choice (no noodles!) or use beef or chicken bouillon cubes. These cubes are optional, and you can add spices you like instead (make sure not to add much salt, if any at all).
Use about 12 cups of water (or 8 cups and the 48 oz of V8 juice), cover and put heat on low. Let soup simmer for a long time – about 2 hours or until vegetables are tender.
This is a very healthy, fat free and tasty soup that you can enjoy anytime, diet or not! Keep it in your fridge and eat it when you feel hungry for a guilt free snack! Hope you like it and continue to Feelgood Womanhood with Miss Lopez´s recipes! Hasta pronto!


Hi there, Miss Marisol here with another Zucchini recipe.
Zucchini Bread is wonderful with a cup a soup, with your favorite salad, with a cup of tea or coffee or for breakfast.
Here is how to make it!


  • 3 eggs
  • 235 ml vegetable oil
  • 400 g white sugar
  • 225 g grated zucchini
  • 10 ml vanilla extract
  • 375 g all-purpose flour
  • 7 g ground cinnamon
  • 5 g baking soda
  • 1 g baking powder
  • 6 g salt
  • 60 g chopped walnuts


  1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8×4 inch loaf pans.
  2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
  3. Bake for 60 to 70 minutes, or until done.

Enjoy the Zucchini Bread and continue to Feelgood Womanhood making Miss Lopez´s recipes!

Organic Cream of Zucchini for dinner to Feel Good!!! I love it!!

Hi there, Miss Marisol here! back from La Coruña, Spain. Today, I´d like to share with you one of many ways of making Cream of Zucchini. I make this soup often because I grow my own 100% organic zucchinis.  We love zucchini and we cook it in many different ways. I will be giving you more soup recipes and other ways to cook this wonderful and nutritious vegetable.
Well, let´s cook then!
1 lg. onion, quartered, chopped coarsely
1/4 c. butter, pareve
4 sprigs parsley
2 carrots, scraped & trimmed
3-4 med. zucchini
3 tbsp. flour
6 c. boiling water
1/2 tsp. tarragon
4 tbsp. instant chicken soup mix, pareve
1 c. light cream or milk –
Salt & pepper to taste (I put in 1/4 tsp. salt, slightly less than 1/4 tsp. pepper)
Melt butter in a 3 quart saucepan. Add onion and saute on medium heat for 5 minutes. Place parsley and 1 1/2 inch chunks of carrots to food processor bowl and mince. Add to saucepan. Cut off ends of zucchini, but do not peel. Slice and add to saucepan. Stir and cook for 1 minute. Sprinkle with flour.Add remaining ingredients except cream. Partially cover and simmer for 1 1/2 hours. Strain out vegetables and place in processor. Process until smooth and pureed, about 10 seconds. Stir pureed veggies back into the cooking liquid. Correct seasonings and thin with a little cream. (I used 1/2 cup cream for this recipe.) Do not boil. 
Serve in a bowl or cup with some fresh bread or toast and decorate with a parsley leave.
This soup may be frozen, in case you want to make it in large quantities!
Enjoy this Delicious  Cream of Zucchini and continue to Feel Good Womanhood with Miss Lopez´s Blog recipes! .
By the way, this soup is perfect for lunch too!! Nice!! 🙂



Drinkable Gazpacho
Hi there, Miss Marisol here, back to you from La Coruña, Spain. Hope you were able to watch the Perseid Meteor Shower last night, it was amazing!
Today, It´s very hot and humid in La Coruña and I decided to make some Gazpacho Cold Soup with my home grown tomatoes, peppers and cucumbers, yes! from my own back yard... 100% organic and full of flavor!
It is a wonderful way to cool you down in a hot summer day! So here is this very easy recipe for you to try and enjoy with family and friends!
Lets start cooking!
1½ kg red tomatoes, peeled and roughly chopped
1 small onion, chopped
1 green pepper, chopped
2 – 3 cloves garlic
1 small cucumber (or half a long cucumber), chopped
1 small bread roll, soaked in water
olive oil
white wine vinegar
There are two ways of preparing gazpacho: you can either use an electric food processor/blender and then pass it through a sieve, or you can use a food mill (a mouli). The important thing is to get rid of all the pips, skins, etc.
First, blend and sieve, or mill, all the vegetables into a large bowl. Then squeeze the water out of the bread roll and add to the tomato/vegetable mixture. Add two tablespoons of olive oil and a tablespoon of vinegar. Season with salt and blend well. Check the taste and add as much water as necessary depending on whether you will be drinking or eating it with a spoon. Chill thoroughly before serving. If you are using bowls, finely chop some cucumber, green pepper, tomato, and hard-boiled egg to use for the garnish.
Gazpacho in Bowl with garnish.

Well amigos, hope you try this recipe before the Summer is over! Enjoy this healthy and tasty cold soup from Spain called GAZPACHO. I love it! Feelgood Womanhood and keep enjoying Miss Lopez´s Blog recipes!




Apple Pie

Hello there, Miss Marisol here, from La Coruña, Spain. Hope you are all enjoying the last days of Summer!
As the Apple Season approaches, I´d like to share with you a very simple but yummy Apple Pie recipe. Miss Lopez herself has tasted it last July when she came to my house for lunch.  This recipe can also be made with frozen of refrigerated puff pastry or pie crust, only if you don´t feel like making the dough!
All right, let´s beguine cooking then!

250 g all-purpose flour 
6 g salt
155 g shortening
60 ml cold water
875 g thinly sliced peeled baking apples
30 ml lemon juice
200 g sugar 
30 g all-purpose flour
2 g ground cinnamon
0.8 g ground nutmeg
30 g butter or margarine
1 egg yolk
15 ml water


1. In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan.
2. In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly.

All right then, it´s time to serve this delicious and classic dessert! You can serve it warm with a scoop of your favorite ice-cream or at room temperature.

Hope you like this Apple Pie as much as my family does! Enjoy and continue to Feelgood Womanhood with Miss Lopez and friends! Peace..

Tapas Cooking Tips from Spain, "TORTILLA ESPAÑOLA"

Hi there, Miss Marisol here, back from La Coruña, Spain!
After such a pleasant day walking and shopping with Miss Lopez I decided to make myself a nice “Tortilla Española” and a salad for dinner. My Fave!!!!
The “Spanish Tortilla” in Spanish “Tortilla Española” is also known as “Tortilla de Patatas”. It’s an omelet made with eggs, potatoes, onions and a bit of garlic. Attention! Don’t confuse this tortilla with the typical wheat or corn burrito-forming Mexican tortilla. The “Tortilla de Patatas” is the Number One TAPA in Spain “The Queen of all Tapas”.  You can also enjoy it as a main dish accompanied by a fresh garden salad and a piece of fresh baked bread for lunch or dinner, and, in a sandwich. Tourists love to have “Tortilla de Patatas” for breakfast when the visit Spain.
Miss Lopez personally loves “Pinchos de Tortilla” which is a piece of “Tortilla de Patatas” on top of a baguette slice, especially from “La Bombilla” , famous tapas bar in La Coruña that has over 28000 followers in Facebook, check it out!.

To make Tortilla de Patatas you will need the following ingredients:

  • Potatoes (five or six for a good-sized tortilla)
  • Olive oil, enough to cover the potatoes when in the frying pan.
  • Eggs (five or six for a good-sized tortilla)
  • A quarter of an onion or less, depending on your taste.
  • Garlic, one or two teeth.

Let´s beguine cooking then…
Dice 5 or 6 potatoes into small bits. The smaller the bits, the smoother the texture of the “Tortilla de Patatas”.
Prepare a frying pan with enough olive oil to cover the potatoes. Heat the oil thoroughly, and then add the diced potatoes with the oil on medium heat.
Whip together five or six eggs in a separate bowl while the potatoes are frying. Be sure to beat a lot of air into the eggs to create a foamy liquid. Add diced onions and garlic to taste.
Pour almost all of the oil out of the frying pan once the potatoes are golden brown but not crispy to the touch. Pour the egg mixture over the potatoes in the pan, covering the potatoes evenly.
Be sure that the egg mixture is not sticking to the pan while you make this Spanish tortilla. If you use a non-stick pan, move the pan from side to side frequently in order to keep the egg from sticking. Use a fork or spatula as needed to free the egg from the side of the pan. You need the tortilla free from sticking in order to flip it over later.
Determine when the tortilla is cooked on the one side (three to five minutes, or more, depending on the size of the tortilla), then get ready to flip it over. Put a plate over the tortilla pan, hold the plate with one hand and flip the tortilla over in one motion, letting it be on the plate.
Slide the now-upside-down tortilla into the frying pan, and heat for another minute or two.
Cut in triangles, just like an apple pie, serve and enjoy! Check the pictures for more serving ideas and use your imagination. Riquissssimo!!
Miss Lopez and I will continue to enjoy Tapas like this one first hand in La Coruña! Feelgood Womanhood with Spanish Tapas!!! Hasta la Vista!

Tapas Cooking tips from Spain: ENSALADILLA RUSA!!!

Hi there, Miss Marisol here from La Coruña, Spain. How are things? Last Saturday Miss Lopez and I got together in our home town of La Coruña in Galicia, Spain. We had not seen each other since last New Year’s Eve and it was great to see her again, she looks great!!!! As you know, we went to the wonderful concert of Galician Folk band DOA at the wonderful Fort of San Anton in the harbor of La Coruña. Incredible acoustic experience in a beautiful location! Check DOA online at!

But I am not here to tell you about DOA, Miss Lopez has already told you all about them.
I am bringing you a recipe of what it is in my personal opinion the second most famous TAPA in Spain. Ensaladilla Rusa. It is said that a Russian invented the salad in the late XIX century. We don’t know what the original Russian salad was like, but we, Spaniards, have made our own version and eat it as a tapa, one of Miss Lopez´s favorite! We also eat it as a side dish, great with barbecue in the summer. Many families even prepare home-made mayonnaise to dress it, can you believe it?
To begin you will need the following ingredients (Aprox. 4 sides, 10 tapas) :
• 7 medium potatoes
• 2 roasted red peppers (bottled is fine)
• 1.16 oz can of peas and carrots, drained ( you may use cooked frozen or fresh as well)
• 2 hard-boiled eggs
• 1 6 oz can tuna in olive oil
• 1 can pimento or anchovy filled green olives
• Mayonnaise – For home-made, see recipe link below.
• Optional:
• 4-5 spears white asparagus for garnish
Let’s start cooking!
Scrub the potatoes to clean off any lose dirt and sand. Pour water into a large pot, cover and bring to a boil on high heat. Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft. Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don’t overcook the potatoes or when mixing the salad, you’ll end up with mashed potatoes! Drain the water from the pot and add cold water to the pot, covering the potatoes. Change every few minutes until the potatoes are cool enough to handle with your bare hands. Refrigerate for a few minutes to cool further. Remove from refrigerator and peel potatoes. Cut into small (approximately 1/2″) cubes. Return to refrigerator while you prepare the other ingredients. Put approximately 1 1/2 cups of mayonnaise into a bowl. Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl. Drain tuna thoroughly, then crumble with a fork and add to bowl. Drain carrots and peas and add to bowl. Peel 1 egg, chop and add to bowl. Mix all ingredients together. Add the mayonnaise mixture to the potatoes and mix thoroughly. If necessary, add more mayonnaise. Smooth top of potato salad, preparing for decoration. Slice remaining red pepper into thin strips and arrange on top of salad. Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad as seen in the pictures.

As Miss. Lopez says, RIQUISSSSIMO!!!! Enjoy the Ensaladilla Rusa and continue to feel good Womanhood! I and Miss Lopez are already enjoying all the wonderful tapas and food Galicia has to offer! Hasta la Vista!!!

Till startsidan