Well I realize that this was an evolution of a very simple recipe from Mallorca called "Coca de Tremp which I kept on refining a little more each time I made it. And the last time, instead of making it in a square pan or cookie sheet I made it in the tart pans with even more variation of the topping. Here is the original recipe and my post from some years ago: ********************************* This is one version of the delicious cocas prepared on the Spanish Balearic Islands. They are sold in nearly every bakery and are often eaten out of hand while standing up in the bakery, as a breakfast on the way to work, or as an afternoon snack on the way home or after school. They are usually eaten at room temperature and make wonderful side dishes for a cold summer buffet, picnic or evening snack. There are many variations of coca and in winter the peppers may be substituted by Swiss chard or spinach and without tomatoes. Here is one recipe which is also know as 'Coca de Trempó'. Often the red peppers are skinned and in strips, and accompanied on top of the coca by artichoke hearts, olives and anchovies. This would be called 'Coca Amb Pebres', where 'pebres' are the red peppers in the Mallorquin dialect. (From the Island of Mallorca) ****************************************** Ingredients for 4 people: 4 cups (500 grams) all purpose flour 1 oz (25 grams fresh yeast or 1 pkg dry yeast 4 TBS olive oil 1/4 cup (2 oz or 50 grams) lard 3 medium Italian sweet green peppers or green bell peppers cut in small pieces 3 spring onions - cut in small pieces including all the stalk 3 ripe medium sized tomatoes- sliced finely 1 clove of garlic - sliced finely 1 handful of Italian flatleaf parsley, chopped 1 TBS of sweet red paprika salt water - 1 cup lukewarm 1) Turn on the oven and set temperature at 375 F (191 C) 2) Put the warm water in a mixing bowl (preferrable one of porcelain or terracotta) and dissolve the yeast in it. 3) Add the lard and the olive oil. Add the flour gradually, mixing in by hand until the mixture leaves the side of the bowl. 4) Form a ball and let it rest for a few minutes while you prepare the vegetables. 5) Chop and slice vegetables into a large bowl, add the paprika and some salt and mix all together. 6) Lightly oil either a round pan of about 13" diameter (32 Cm) or a rectangular pan 13" x 11" (32 Cm x 27 Cm) both with a depth of approx 1/2 inch (1 cm). A cookie sheet or oven tray would be ideal. 7) Place dough in centre and carefully stretch it out with palms of hands, patting to fit pan, keeping an even thickness. It should be thin. Note:(I like it a little thicker.) 8) Arrange vegetables evenly on top of the dough, drizzling at the same time with olive oil and salt. 9) Put coca into oven for about 1 hour or until crust is lightly golden and vegetables are cooked. After taking it out of the oven, drizzle a little more olive oil on top. 10) In winter the vegetables may be swiss chard or spinach, substituting the peppers, but also used raw and finely chopped. Source: translated from "Cocina Balear" Ana Maria Calera Editorial Everest - Leon (España) ************************************************ That was my original post. Then I made it in a smaller pan in my toaster oven, The pastry bottom was just pushed into the pan and spread with my fingers until it covered. Here are the photos of how it looked: Then when I had the loose bottomed tart pans I made them even better with more toppings, including tuna on one along with the red and green peppers, onions, olives and olive oil. The pastry was again just pressed into the pans and spread out and up the sides. The lard pastry is typical of Mallorca where pork products are widely used. It makes a rather firm pastry which holds up well when eating these pieces of coca out of hand rather than from a plate. Loves2...I'm sorry this is so long winded. I didn't realize that I hadn't typed it all out into one concise recipe for my files. But if you have any more questions, please don't hesitate to ask. SharonCb

Oh thank you all so very much dear friends! Your messages are really heartwarming for me. I also miss being here and do drop by to have a read when I can. Hopefully I may be able to come back again when things are not so busy here at home. Wolf will continue to be bedridden from now on and I will continue to be his caregiver. But I do get out with girlfriends for some dinners and needed respite from home duties. I'm so lucky that my Pilates exercise class is at a tennis club which is just a seven minute walk from our house, and they are now putting on some luncheons and evening events which are close enough for me to attend. I still go to Pilates twice a week and feel it has kept me physically strong, as well as giving me a chance to meet up and chat with classmates, so I'm able to cope. One does need to get away and have contact and support from friends. Today I invited my friend Lynne to a lunch of chicken salad at the tennis club. They have a delicious one made by the new chef....tender greens, small pieces of chicken, and a super balsamic and honey dressing. We sat outside under a white umbrella and it was so nice. We were invited to champagne on the house and then we had a dessert of apple struedel in a cream sauce. (You see I can't get away from talking about food can I!) So I've had a lovely day and now it's been made even better by seeing your thoughtful birthday wishes. Thanks again dear friends. I miss you too and hope to get back with you again when I'm better organized. Bizzo I do hope you make it here for a visit! Here's a picture of our paradise garden this morning when there was a heavy mist over the hills and the sun wasn't yet out: Love, Sharon (Canarybird)

Thanks for the mouth-watering recipes. I have plans for tonight, but when I return home I'm going to sit by the fireplace and take my time reading these recipes. Hmmm, which one to try first? canarybird - I especially appreciate the recipes from Mallorca. I teach h.s. Spanish and at the end of the semester I invite the students to my home for a Spanish meal. I've done Mexican food in the past, but with these new recipes, I may need to change up the menu. I have one cookbook from when I was studying in Spain but we redid our kitchen and I'm not sure which box contains that book. (plus, I hate converting from the metric measuremements to cups, teaspoons, etc.)

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