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Orange ‘llanda cake’

by Adela L.


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)


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.

Peppermint and basil gazpacho

by Estefanía M.


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


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!



by Maria Ripoll


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


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!

Veal sirloin with honey

by Pepita Sanz


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


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!





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


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!


Simple apple cake

by Eva Bello

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.


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”


Chocolate sponge cake

by Raquel Capilla


 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

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!


Vegetarian Lasagne

by Pilar Polo


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

For the béchamel:

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

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!


Confit aubergines with white rice

by José Luis Calvo


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


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.


Pepper and tomato bread

by María Ripoll Puig


600 g flour
250 mL beer
250 mL virgin olive oil
1 egg

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.


Carrot Cake

by Amparo Martínez Moya



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


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!


White Chocolate Brownies

by María Robles


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!


Hake in the microwave

by Cristina Crespo


1 kg hake
1/2 kg clams
1/4 kg langoustines
1 jar asparagus
1 tomato
½ onion
Powdered garlic
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!