Gilbraltar (Europe) 16 November 2025

Posted bydinasowerPosted inUncategorized

Gibraltar is located in the continent of Europe. It has Spain to the north, the Mediterranean Sea to the east, Algeria to the southeast, Morocco to the south, the Atlantic Ocean to the west, and Portugal to the northwest.

The capital is Gibraltar.

The official language is English.

The climate is Mediterranean/Subtropical with mild winter and warm summers (https://en.wikipedia.org/wiki/Climate_of_Gibraltar).

The foods are baked pasta dishes, baked pancake-like dish, chickpea, polenta, sweet and dry bread, beef, pine nuts and so much more (https://en.wikipedia.org/wiki/Gibraltarian_cuisine).

https://www.britannica.com/place/Gibraltar

 DIONNE’S ROLLITOS (http://travelbystove.palfreymedia.com/gibraltar-recipes-dionnes-rollitos.asp):

  • 1lb. thinly sliced beef
  • 1 boiled egg, diced
  • 12 small green olives, diced
  • 2 slices York ham, diced (substitute prosciutto)
  • 1 TBSP parsley, minced
  • ¼ tsp salt
  • ½ C breadcrumbs
  • 4 cloves garlic, divided
  • 1 small red bell pepper, sliced
  • 1 small onion, sliced
  • 2 eggs, beaten
  • White cooking wine
  • Olive oil
  • Almonds (optional)
  1. Mix the boiled egg with the olives and ham.
  2. In a separate bowl, mix two of the garlic cloves with the salt, minced parsley and breadcrumbs.
  3. Heat a little oil in a frying pan and saute the onions, peppers and the remaining garlic over low heat.
  4. While the vegetables are cooking, slice your meat up into strips about three or four inches wide.
  5. Make little balls out of the egg/olive/ham mixture, then dip into the beaten egg and roll in the breadcrumb mixture.
  6. Put each ball on one end of a meat strip and then roll up the strip and secure with toothpicks.
  7. When all the rolls are done, place them in the pan with the vegetables (known as “refrito” in Gibraltar) and add a little white wine and the almonds, if using.
  8. Let simmer until the meat is cooked to your liking.

I used black olives and no bell peppers since I am allergic to them, but this really turned out delicious!!!

KETO ENSALADILLA RUSA (https://www.snapcalorie.com/recipes/keto_ensaladilla_rusa.html):

  • 300g (1-1/4C) Cauliflower florets
  • 1 small carrot, diced
  • 3 large boiled eggs
  • 150g (1/2 C) cooked chicken breast
  • 3 small pickled cucumbers
  • 50g (1/4 C) green olives, sliced
  • 150g (1/2 C) mayonnaise
  • 1 TBSP Dijon mustard
  • ½ tsp salt
  • ¼ tsp Black pepper
  • 2 TBSP fresh parsley
  1. Bring a large pot of water to a boil.
  2. Add the cauliflower florets and cook for about 8-10 minutes, until tender but not mushy. Drain and let cool.
  3. Dice the small carrot into tiny cubes. In another pot, boil the carrot cubes for 4-5 minutes until just tender. Drain and let cool.
  4. Peel and dice the boiled eggs. Set aside.
  5. Chop the cooked chicken breast into small pieces.
  6. Finely dice the pickled cucumbers and slice the green olives into small rounds.
  7. In a large mixing bowl, combine the cooked cauliflower, carrots, boiled eggs, chicken, pickled cucumbers, and olives.
  8. In a separate bowl, mix the mayonnaise with Dijon mustard, salt, and black pepper until well blended.
  9. Pour the mayonnaise mixture over the salad ingredients and gently mix until everything is coated and combined evenly.
  10. Chop the fresh parsley and sprinkle it over the salad.
  11. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to blend before serving.

Again I used black olives, but will make this dish again with green olives. Very tasty!!

90-SECOND KETO SWEET BREAD (https://hip2keto.com/print-post/?post_id=72800):

  • 1 TBSP butter
  • 1 TBSP almond flour
  • 1 TBSP coconut flour
  • 2 tsp keto confectioners sweetener
  • ½ tsp baking powder
  • 1 egg
  • ¼ tsp vanilla extract
  • 1 TBSP almond milk
  • Pinch salt
  • 2 TBSP ChocZero Keto Cookie Spread
  1. Place the butter in a small microwave-safe bowl (about 2 cups in volume) and microwave for 20 seconds to melt.
  2. Remove the bowl from the microwave and add in the almond flour, coconut flour, sweetener, baking powder, egg, vanilla, almond milk, and salt. Stir until well combined.
  3. Evely dollop the keto cookie spread on top of the batter (or you can wait and use the keto spread like frosting).
  4. Place the bowl back in the microwave for 90-seconds. Be careful when removing it from the microwave as it can be hot.
  5. Let cool for about a minute. (Top with keto spread if using it for frosting).
  6. Enjoy!!

Very easy to make and very good!!

Here is my overall meal!! Highly recommend to give it a try!!!

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