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Ingredients:

For the flan

• 4 egg whites
• 60 grams sugar

Fort the caramel:

• 175 g white sugar
• 100 ml water

Method:

Beat the egg whites with the sugar to make a meringue. While they are getting put together, make the caramel. Put the water and

sugar in a saucepan. Mix well and leave over medium heat without stirring until the caramel has formed. You'll know it's done when it's

smooth and has a tan colour. Put the caramel in the flan or mould. Add the beaten egg whites and put it in the oven in a bain-marie: in other words, place the mould in a container with water for 25 minutes at 180 ºC. When it cools, turn it over. It is super fluffy!

Ingredients

• 1 onion
• 1 courgette
• 2 or 3 carrots
• A small piece of pumpkin (optional)
• Water
• Milk
• Pepper
• Salt
• Bread

Instructions 

Fry the onion in a frying pan with a little oil until browned, then add the washed, peeled and diced vegetables. Brown them a little and add water until the liquid is a finger deep over the vegetables. Cook on a medium heat until the vegetables are soft. Don’t rush them. Wait until all the vegetables are cooked. Then blend thoroughly until you have a smooth cream. Add a little milk, salt and pepper to taste. Cut a small piece of bread into cubes and brown them in hot oil to add to the soup as croutons. Serve chilled, and break away from the classic gazpacho.

Ingredients

2 onions
500 g peeled tomatoes (or tinned)
2 aubergines
1 green pepper
2 courgette
2 garlic cloves
Oil
Salt
Aromatic herbs

Instructions

Firstly, fry the onions in olive oil, then add the tomatoes in pieces (or peeled tinned tomatoes). Add the aubergines, the pepper and the courgette, all washed and cut into slices, but not peeled. Then add a clove of garlic cut into slices. Taste for salt and add the aromatic herbs to taste. Let it simmer on a low heat and when everything is soft, turn off the heat and add the other garlic clove raw.  By frying the onion at the start and adding the raw garlic at the end, the dish has much more flavour. This French ‘pistou’ can be eaten hot or cold as an accompaniment to many dishes.  

Ingredients

500 grams of natural bread crumbs
3 large eggs
Serrano ham cubes
Fresh Mozzarella
1 large tomato
Parsley
Fresh oregano or basil
3 garlic cloves
Salt
Extra Virgin Olive Oil

Preparation

Beat 3 eggs in a bowl and set aside. Cut the garlic, tomato and mozzarella into small cubes, all raw, and add to the bowl. Then add the well-chopped parsley and oregano, and finally the ham cubes. Stir well and season to taste. Finally, add the breadcrumbs slowly by stirring the mixture, taking care that it does not thicken too much. The texture of the dough should be neither too liquid, nor too dense. Ideally it should be like cake mix. Heat the oil in a pan and use a soup ladle to carefully add the mixture once the oil is hot, forming small, even-sized balls. Add them to the pan one by one. Once they are golden on one side, stir and fry on the other side. Once both sides are nice and golden, place them on a plate with kitchen paper to soak up the remaining oil. They're fantastic either warm or cold and the kids go crazy when they try them. The ingredients can be varied according to taste with a wide range of options that work well: avocado, turkey, cumin, pumpkin, prawns, etc.

 Ingredients

100g of pork snout rind
300g spinach
4 level scoops of rice
1 potato (not very large)
2 cloves of garlic
1 ripe small tomato
Colouring (optional)
Oil
Salt

Method

My mother's recipe was more complicated, but I simplified it using simpler ingredients and the result is almost as tasty but faster. Fry the peeled garlic and the grated tomato in a pan with a little oil. Remove the garlic and add the sauce in a pan with 1 litre of hot water. Add the rind, splitting those that are very large into smaller pieces.  Then, add the spinach, the potato cut into slices like for tortillas, salt and colouring if desired. When the potato is cooked, you need about 8 minutes, add the rice and let it simmer for 15-20 minutes. And then serve it and enjoy!

Ingredients

1 piece of pork tenderloin
1 sheet of puff pastry
1 pack of bacon rashers
1 medium onion
Salt
Black pepper
De La Vera sweet paprika
1 egg
Olive oil
Pepper sauce

Method

Season the sirloin, make a couple of cuts on both sides and brown it over low heat in the pan with a drizzle of olive oil. When it is well browned, cut the onion and toss it in the same oil from the sirloin. Place a sheet of baking paper on a glass or clay tray and then spread out the puff pastry. Put the overlapped bacon rashers on the tray, stretched out side by side together until you reach the end of the pastry, put the sautéed onion on top and then top it with the sirloin. Finally, first cover the sirloin with the bacon rashers you put down and then close with the puff pastry, as if it were an envelope, on both ends. Glaze the pastry with egg and put it in the oven, which is pre-heated to 250 degrees. Let it cook in the oven for about 40 minutes, until golden brown. Finally, add the pepper sauce.

Ingredients

3 eggs
250 grams of sugar
250 grams of flour
300 grams of milk
Juice of 3 oranges
70 grams of oil
Grated orange zest
4 sachets of baking soda (blue and white)

Preparation

Turn on the oven so that it heats up while you prepare the mixture. Grate the peel of one of the oranges (without reaching the bitter white part) and put aside. Beat the eggs with the sugar and add the oil, the milk, and the juice of 3 oranges. Then, sieve the flour with the sachets of baking soda and add them to the mixture, along with the orange zest. Mix everything together with enveloping movements. You can use a food mixer if it helps. Place the oven paper in the cake mould and pour the mixture in evenly.  Sprinkle the top with a mixture of sugar and cinnamon. Lastly, place in the oven for approximately 25 minutes at 180ºC. You can decorate it with thin slices of orange.

Adela L.

Ingredients

50g mint
50g basil
3 eggs
100g breadcrumbs
1 courgette
1/2 clove of garlic
200ml olive oil
3 tablespoons sherry vinegar
Salt

Preparation

Boil some water in a casserole and while this reaches boiling point, add some water and ice to a bowl Scald the herbs for one minute in boiling water and immediately transfer them to the iced water (to maintain their flavour and colour). Drain and put aside. Use the cooking water to boil the courgette for 5 minutes, and put it aside too. Then, cook the eggs for 10 minutes after the water breaks into a boil again. Take them out, discard the water and place them under cold water for a short while so that they peel more easily later.
Soak the bread in vinegar and add a little water to soften it. Mix the herbs, eggs, breadcrumbs, courgette, half the oil, 1/2 litre of water, salt and garlic in a blender. When everything is well mixed and blended, let it rest in the fridge for a few hours. Then add the rest of the oil, check for salt and vinegar. And that's it!

 Ingredients:

8 medium squids
4 or 5 boiled eggs
175 g of Serrano ham
5 sweet onions
5 garlic cloves
125 cl of white wine
1 bay leaf
Black pepper grains
Olive oil, salt and flour
8 chopsticks

Method:

Clean the squid and when they're ready, prepare the filling. Cut the calamari tentacles, the Serrano ham and an onion into very small pieces. Fry everything in a pan with a little olive oil and add the chopped boiled eggs. Fill the squid and use toothpicks to close the squid and stop the filling from getting out.

Flour the squid, sauté them in a pan and put them aside. Lightly fry the rest of the chopped onions, the bay leaf, the black peppercorns and the garlic cloves in a pan. Add the calamari and the white wine. Let it cook between 5 and 10 minutes more or less and enjoy!

Ingredients:

1 veal sirloin
50 g butter
3 tablespoons of mustard
4 tablespoons of honey
2 tablespoons of fine herbs
1 lemon
Black pepper and salt

Preparation: 

Preheat the oven to 180 ° C while preparing the sirloin. Season it and smear it with the lemon and mustard. Place the sirloin in an oven dish, sprinkle with the fine herbs and add the diced butter. Put the sirloin in the oven for 20 minutes. Turn it over and bake it again for 15 minutes at 180 ° C. Take the sirloin from the oven, smear it well with honey and bake it again for 7 minutes. Remove it from the oven, cut it into slices, sprinkle with your own sauce and eat!

Ingredients:  

6 medium-sized eggs
6 cheese triangles
4 processed cheese slices
2 pots of natural yoghurt
240g baking flour
240g white sugar
1 carton of sour cream
1 sachet of yeast
150g digestive biscuits
15g butter

Recipe: 

Preheat the oven to 180ºC whilst preparing the ingredients. Break up the biscuits, preferably with a blender. Heat the butter for 30 seconds in the microwave, then mix it well with the crushed biscuits. When well mixed, distribute it into the base of the detachable cake tin and pop it into the fridge. In a bowl, beat the eggs, add the cheese triangles then mix again and add the processed cheese slices and tubs of yoghurt. Then add the flour and mix again. Next, add the sugar, after you have passed it through a sieve to remove the lumps. Add the cream and mix everything again, finally adding the sachet of yeast. Take the tin out of the fridge and apply the mixture on top of the base. Place the cake into the oven for 30-40 minutes. It's ready when you pierce the surface with a fork and it comes out clean. Leave to cool, then dig in!

Ingredients: 
1 loaf of dry bread
3 apples
½ litre of milk (2 cups)
2 medium eggs
50gms of sugar (4 tbsp.)
1 tablespoon of cognac.

Preparation:
Pour the milk into a bowl and soak the bread in it for a few minutes. While the bread is soaking, preheat the oven to 150ºC (300ºF).  Add the eggs, the sugar, half of a peeled apple and the cognac to the bread and milk mixture and blend well.  Pour the mixture into a round pan and decorate it with an apple cut in thin slices. Dust the apple slices with sugar so that they brown, and bake for half an hour.  Enjoy! This recipe has been in my family for many generations.   Those who suffered through the war and its aftermath were true survivors, and used their creativity to cook tasty dishes using few resources.  With milk and a loaf of dry bread they made this “simple apple cake”

Ingredients

 200 gr sugar
150 gr flour
200 gr cocoa powder
200 ml mild olive oil
1 Plain sweetened yoghurt
3 extra-large eggs
Packet of baking powder
Butter

Preparation: Preheat the oven to 190ºC. Meanwhile, prepare the batter. Beat the eggs and sugar in a bowl until they form a homogenous mixture. Then add the yoghurt and oil, and beat again. Once the mixture is ready, add the flour (previously sieved), baking powder and cocoa powder, mix well. Once the batter is ready, grease your tin, preferably a 22 cm round one, with butter and sprinkle with a little flour. Tip the batter into the tin and place in the preheated oven where it should bake for between 35 and 40 minutes. When it's done, allow to cool to room temperature and enjoy!

Ingredients

2 tomatoes
2 carrots
1 red pepper
1/2 onion
1/2 courgette
1/4 cauliflower
Fresh basil
12 lasagne sheets (3 per person)
Cheese

For the béchamel:

1/2 onion
2 tbsp flour
2 cups milk
Olive oil
Salt
Cheese

Method:  Slice some courgette and pepper and grill it.  Fry the other chopped vegetables and add the basil at the end. While the vegetables are cooking, boil the cauliflower and prepare the lasagne sheets. Put them in hot water, following the instructions on the packet. Assemble the lasagne in individual portions as follows: Grease the bottom of a pan with oil and place the first lasagne sheet, then add a layer of vegetables with some cheese. Then another sheet and add the sliced cauliflower and sliced courgette and pepper until you cover everything. Finish assembling with another sheet and set aside. For the béchamel: Fry the finely grated onion in a pan with oil and add two tablespoons of flour, stirring well. Add the milk and stir until it thickens. Finally, cover the lasagne with the béchamel and grate some cheese on top. Grill in the oven and serve!

Ingredients

2 aubergines
4 spring onions
200 g rice
100 g serrano ham
12 cherry tomatoes
1 endive
2 garlic cloves
400 mL water
Virgin olive oil
Vinegar
Salt

Method:

Peel and chop the spring onions and fry them lightly in a pan until they brown. Chop the serrano ham, add it and fry it lightly. Peel the aubergines, chop it and add them to the pan. Season to taste and cook for 10-15 minutes. Peel the garlic and brown it in a different pan with some oil. Add the rice, stir it and add the water (double the amount of rice) and a pinch of salt. Cook for 18-20 minutes. Serving: Grease a round portion-sized bowl with some oil. Put a layer of rice at the bottom, then a layer of aubergine, and another of rice. Push it down so it is compact and then turn it out onto a plate. Wash the tomatoes and endive. Chop and season with oil, vinegar and salt. Serve as a side dish. If you like you can add some tomato sauce to the aubergine to give the dish some colour.

Ingredients

Dough:
600 g flour
250 mL beer
250 mL virgin olive oil
Salt
1 egg

Filling:
3 red peppers
4 eggs
100 g tomato sauce
3 x 80 g tins tuna
5 garlic cloves

Method: To make the dough, heat the oil a little and mix in with the flour, beer and salt. Knead the dough well and then divide it in two parts. Roll out one half on a baking tray and the other half on baking paper, the same size as the tray. Separately, boil the eggs and set them aside. Then fry the pepper with the garlic. When it cools down a bit, add the tomato sauce, the chopped boiled eggs and the tuna. Put the mixture over the dough on the baking tray and then place the other half of dough on top. Line up the edges and carefully peel off the baking paper. Seal the edges with a fork and brush it with beaten egg. Bake for 45 minutes at 230ºC and enjoy! This recipe can also be made without the ‘lid’ with half the amount of dough, or with other fillings: onion, black pudding and egg, vegetables etc.

Ingredients:

Cake:

1.5 cups wholegrain flour
1.5 cups sugar
1 tsp vanilla essence
1 cup sunflower oil
1 pinch salt
2 tsp baking powder
2 tsp ground cinnamon
2 cups grated carrot
1/2  cup chopped walnuts

Icing:

1 small pot cream cheese
1 cup sugar
100 g butter

Method: For the cake. Beat the eggs in a large bowl until they are foamy. Then add the flour, sugar and baking powder, using a sieve to make it finer. Add the carrot, finely chopped walnuts and cinnamon. Mix everything until smooth. To make the cake lighter you can use an electric mixer. Grease the cake tin you want to use with some butter. Pour the mixture into the mould and bake with heat above and below at 180 ºC for 30 minutes. After this time, check the cake is cooked with a cocktail stick. When it is ready, leave it to cool. For the icing. Use the mixer to blend the cream cheese with the butter and sugar. The end texture should be smooth and creamy. Once cold, cover the entire cake with a spatula and decorate it to taste. Serve cold. There won’t be a crumb left!

Ingredients

3 bars of white chocolate (approx. 225 g)
3 eggs
150 g walnuts
150 g butter
100 g sugar
120 g flour
Pinch bicarbonate
Pinch salt

Method: Preheat the oven to 180ºC. In a bowl, melt the butter with the white chocolate and sugar, and set aside. In a bowl, add the eggs, salt, bicarbonate and flour, mix well and progressively add the mixture you prepared earlier (butter, chocolate and sugar). Add the walnuts and stir well. Grease the tin with butter so it doesn’t stick. Pour in the mixture until it is even. Bake in the oven at 180ºC with heat above and below for 30 minutes. Leave to cool, turn it out and enjoy!

Ingredients

1 kg hake
1/2 kg clams
1/4 kg langoustines
1 jar asparagus
1 tomato
½ onion
Powdered garlic
Tabasco
½ fish stock cube
Tablespoon of flour
Fresh parsley

Method: Remove the heads of the langoustines and boil them for 15 minutes. Set aside. Dip the hake in flour and fry it lightly. Peel and chop a tomato and half an onion and fry lightly. Then add the clams and langoustines and carry on frying until the clams open. Add some powdered garlic, half a cube of fish stock, a spoonful of flour and some tabasco. Stir everything. Add the stock from the langoustine heads. Put the hake in a glass dish and pour the fried ingredients on top. Decorate with the asparagus and some parsley. Lastly, put it in the microwave for 15 minutes and serve!