Put in blender or processor the bread, the tomatoes, and garlic. Process until smooth. Add the salt. With the motor running, add the oil in a slow stream until it is incorporated. Blend in the vinegar. Serve the cream smoothed as a starter. You can top it with strips of cured ham and sliced hard-cooked eggs.
In Córdoba, people do not use the crust of the bread or the pips from the tomatoes, but if in a hurry it still works.

Cut the green peppers into strips and then remove the white bits and chop them into cubes. Place the tomatoes in boiling water for a few minutes, then in cold water to cool them down. Cut the tomatoes in half, remove the seeds and then chop the tomatoes into cubes.
Put the mustard in a bowl, add a pinch of salt and pepper, mix in the vinegar. Add the oil whilst stirring the mixture. Chop the onion and the peeled garlic as fine as possible.
Add the onions and the garlic to the dressing and stir well.
Now pour the dressing over the bed of tomatoes and green peppers

In a frying pan heat the oil place the garlic cut into thin slices and hot red pepper. Heat over a medium flame until the garlic begins to sizzle and turn golden. Add the shrimp all at once. Cook, stirring, until the shrimp are done, about 1 to 3 minutes. Sprinkle with salt and serve hot.

Mince the chicken very finely and sauté it in a frying pan with 2 tablespoons of olive oil.
Dilute the flour in a little milk. Heat the rest of the milk in a sauce pan. When it is about to boil, add the milk with the diluted flour, and keep stirring to prevent the formation of lumps. Cook at low heat for about ten minutes until the mixture turns into a thick but silky cream. Salt and add the nutmeg, add the chicken and stir for 3 to 5 minutes at low heat. Spread the cream on a large dish and wait for it to cool down. Form small oval balls using two spoons or your hands. Dredge in the flour, dip in the egg, letting the excess drip off, and coat with bread crumbs. Fry them until golden brown with plenty of olive oil which must be quite hot. Leave on paper towels to drain before seving.

Mix the minced chicken or turkey with the minced bacon. Grate one onion and chop or crush one clove of garlic. Add the grated onion, chopped garlic, soya sauce, oregano, pinenuts and breadcrumbs to the meat, and mix all ingredients together very well. Make small balls with the mixture. In a bowl, put some flour and roll each ball around then put them all on a large plate until you are ready to fry them.

Cut up the other onion and chop the other garlic, and put both of them in a non-stick pan with a little olive oil, the fresh parsley and some salt and pepper. Fry gently until they are soft, and then chop the 2 tomatoes and add them. Finally grate the carrot and add that too. Add the white wine and the cloves, half a stock cube dissolved in half a cup of water, the peas, a bayleaf and a bit of tomato puré (or tomate frito if you live in Spain). Stir well and put on a low heat.

Put some olive oil in a non-stick frying pan, enough to cover the bottom of the pan, and fry the meatballs until they are brown all over. You don't have to use lots of oil - turn them over so that they cook on all sides, and make sure the heat isn't too strong, otherwise they might burn. You will probably need to fry them in two or three batches, depending on the size of your frying pan. As each batch is ready, put the meatballs straight into the pan with the sauce and when they are all done and in the pan, leave them to simmer in the sauce for about half an hour.