Burnt or Catalan Cream (Crema Quemada o Catalana)

1 liter and half of whole milk
A cinnamon stick
The peel of a lemon and an orange
A pinch of Vanilla 
10 egg yolks
250 g sugar (cream) + 150 g of sugar (to burn)
120 g of cornstarch






Place the milk in a saucepan over medium heat, when it begins to boil down the temperature and add the cinnamon stick, vanilla, orange peel and lemon (better without much white because it sour milk). Cook over low heat 5 minutes.

Separate the whites from the yolks. Vigorously mix the egg yolks and the 250g of sugar in a bowl until foamy. Then add the cornstarch. If necessary add a little bit hot milk from the saucepan, to help the flour to get mixed with the yolks and the sugar. Beat everything very well.

Strain the contents of the saucepan through a strainer to filter the milk. Keep it in another saucepan. 

Bollo Maimon from Salamanca (Bollo Maimón de Salamanca)

4 eggs
100 grams of sugar
1 tablespoon aguardiente
150 grams starch flour
1 grated lemon zest
olive oil
icing sugar for decoration







Break the eggs into a bowl. Add sugar and mix well. Add the aguardiente and grated lemon rind. The mixture should have a white color. 

Then add the flour starch little by litte with a spoon, and mixing well to combine until the flour is well mixed. 

Strawberries with cheese & fresh mint icecream (Fresas con helado de queso y menta)

400 g / 2 cups of strawberries 
25 g / 2 tbsp of icing sugar 
4 tbsp condensed milk
2 tbsp creamy cheese  
2 cookies 
fresh mint 







Mix the creamy cheese with the condensed milk and some chopped mint leaves. Let cool a couple of hours in the freezer. 

Wash the strawberries, remove the tail and grind in a mixer. Add the icing sugar and mix until dissolved. 

Fill ¾ of a glass. With 2 spoons, make a ball and add it on top. Crush the biscuits with a fork or in a bag and add on top.


Tips_ Add some honey on top before serving for extraflavour. 

Andalusian pestiños (Pestiños andaluces)

1 cup sherry wine 
1 cup olive oil 
3/4 of wheat flour 
1 tablespoon aniseed 
1/2 teaspoon sesame 
1/2 lemon zest
pinch of salt 
1 packet of yeast 
honey 
icing sugar 
cinnamon 
1/2 liter of oil for frying





In a frying pan heat 1 cup of olive oil over low heat. Lightly fry the sesame seeds, anise seeds and lemon peel. When the olive oil cool down strain and reserve the seeds.

In a large bowl, place the flour (as a volcano). Add inside the volcano the sherry wine, a pinch of salt, and gradually the 1 cup of the fried olive oil with the seeds but without the lemon peel. Finally add the packet of yeast, mix all the ingredients and let the dough rest for an hour. 

Carob chocolat (Chocolate de algarroba)

1 tablespoon cornmeal
3 tablespoons carob flour
1 / 4 l of almond milk (or soy milk) 


Put in a casserole the almond milk or soy milk and add the corn flour and carob flour. Stir until the flours are dissolved and boil stirring continuously for 5 minutes.


Tips_ Put some cinnamon on top before serving

Carob flour

To make carob flour you take few carobs (200 grams) an let them dry under the sun for 3 - 4 days.

Remove the seeds and cook in the oven (up and down heat) for 10 minutes, over 150°C. Once it is cooked let it cool.

When cold grind well in a mixer. Sieve before storing or using. You can keep it in a dry place for 9 - 12 months.

Carob cream for cakes (Relleno de algarroba para tartas)

3 tbsp of carob flour
2 tbsp of honey
2 tbsp cornmeal
1/2 liter of orange juice


Set all the ingredients in a deep pan and cook over medium heat stiring constantly. Keep cooking until the mixture starts boiling. Set aside and let it cool.

When cold can be used in a cake.

Marbling heaven (Tocino de cielo)

6 egg yolks
250 grs. of white caster sugar
125 ml. water
liquid caramel




For starting, add the liquid caramel at the base of a square glass pan.

In a saucepan, place the water and caster sugar to make a syrup. Cook for about 15 minutes over low heat until it forms threads. Let it cool 2 minutes.

Preheat the oven up to 170ºC

Manchego Zuchinni Muffins (Muffins de Calabazín y queso Manchego)

2 cups - 400gr flour
2 tsp yeast

2 tsp cinnamon

1/2 tsp nutmeg
pinch of salt
2 eggs
1 1/3 cup - 300 gr white or brown sugar 
2 tsp vanilla extract

zest of 1/2 small lemon 

2/3 cup - 100 gr butter

3 cups grated, unpeeled zucchini
4 tbsp of grated manchego aged cheese


Preheat the oven up to 190ºC (350ºF)

In a bowl mix the flour, yeast, salt, cinnamon and nutmeg, put aside. 

Beat the eggs and sugar until getting a cream. Add the vanilla, lemon zest and butter, keep beating. Then add the zucchini, and little by little add all dry ingredients and mix until getting an homogeneus dough. 

Use butter to cover the muffin tins. Fill up half and and put some grated manchego aged cheese on top. Bake for 25-30 min or until ready. Let it cook for 5 minutes and unmold. 

Three Wise Men cake (Roscón de Reyes)

THE SOURDOUGH  

125 gr bread flour

60 grams of warm water

30 g of baker's yeast

DOUGH INGREDIENTS 

The sourdough

500 gr bread flour

100 gr sugar

5 g of salt

3 eggs

150ml milk

40 ml of liquor (brandy or rum)

50 ml of Muscat

100 g butter at room temperature

zest of 1 lemon

zest of 1 orange

1 tsp of cinnamon

2 drops of vanilla

DECORATION

almonds

sugar

candied fruit

Start making the sourdough. Knead all ingredients. Make a ball and let stand in a bowl covered with plastic wrap, in a warm place without air streams until triple its volume (between thirty minutes and 1 hour)

Once it is ready, mix it with bread flour, sugar, salt, eggs and milk. Then add the butter at room temperature, zest of 1 lemon and 1 orange, cinnamon & vanilla. To finish the dough we add brandy or rum and Muscat wine. You may don´t need to add all the licour, note that the dought should be very sticky. 

Jijona´s turrón (Turrón de Jijona)

300 grams of ground roasted almonds
100 grams of sugar
200 grams of honey
1 egg whites
powdered cinnamon
lemon zest





Grind the roasted almonds until getting a paste, or buy them already grounded and toasted. 

Whisk the egg white. 

In a frying pan place the honey and the sugar. Will be required medium heat and stir frecuently with a wooden spoon until getting an homogeneous and thick mixture. 

Remove the pan from the heat, add the egg white and stir. You will always have lumps, stir until the lumps have disappeared. The mixture will be ready when turned into a lighter color (About 10 minutes)

Add the lemon zest and cinnamon. Stir and add the ground almonds. Stir well until the ingredients are well mixed. 

Christmas wine donuts (Roscos de vino de Navidad)

500 grams of flour
125 grams of sugar
200 ml olive oil
125 ml sweet wine ( muscat )
grated lemon peel
1 teaspoon cinnamon
icing sugar
2 tablespoon toasted sesame (optional)









Fry the olive oil in a pan over low heat for 5 minutes and set aside. In a bowl place the sifted flour and add the remaining ingredients, sugar, fried olive oil, sweet wine, sesame, lemon zest and cinnamon. 

Huesos de Santo (Holy Bones)

Dough
Almond 300g
300 g sugar
1 egg white

Filling
12 yolks
300 g sugar
150 ml water

300 gr of sugar to cover the bones






Prepare the dough:

Grind sugar, and then the almonds. Mix the two ingredients and add the egg white. Knead and reserve in the refrigerator.

Prepare the filling:

Pour the water and sugar in a saucepan and place over high heat until bubbles come out to get a heavy syrup. Let cool.

Beat the yolks and put the saucepan back on the heat (medium heat). Stirring constantly, little by little add the yolks. Continue mixing until the cream thicks. Place aside and let cool.

Bocados de Halloween (Halloween Bites)

2 red & 2 green apples

7 - 8 almonds

strawberry or tomatoe jam

peanut butter or 

1 lemon juice

First you cut the apples as in the picture. Rub the pieces with the lemon juice to avoid fruit oxidation.

Bizcocho de limón y romero (Rosemary and lemon sponge cake)

4 medium eggs
350g caster sugar
325g butter (out from fridge)
1 tbsp cooking cream
grated zest of 1 large lemon
350g plain flour
230ml milk
1.5 tsp fresh rosemary
salt

For the icing
500g icing sugar
Juice of 3-4 lemons







Preheat the oven to 180˚C and grease a 9”/23cm mold. Set aside until required.

Break the eggs into a bowl, with the sugar and beat for 5 mins (until creamy). Add the butter in 4 times,  keeping the beat (medium speed) until butter is well incorporated and soft dough. Then add the lemon zest and the cooking cream, when ready add the flour, milk and a pinch of salt. Beat the dough for a few extra minutes (scrape down the sides of the bowl occasionally with a spatula) 

Finally add the finely chopped rosemary and mix.

Sobaos pasiegos (Traditional muffins from Cantabria)

250 grams of flour
250 grams of butter
250 grams of sugar
3 eggs
1 teaspoon rum or anise liqueur
1 pinch of salt
zest of one lemon
3 teaspoons powdered yeast




(Traditional recipe from Cantabria, north of Spain)




Mix the yeast with the flour and put aside.

In a deep bowl place the butter lightly melted (room temperature). Add the sugar, lemon zest, a pinch of salt, lightly beaten eggs, rum or anise and flour already mixed with yeast. Knead everything with your hands until well blended and, if necessary, you can use a wooden fork to mix everything. 

Tarta 3 chocolates (3 Chocolates cake)

200 gr. cookies
100 gr. butter
x3 - 4 sheets of neutral gelatin 
x3 - 200 ml. of cream for whipping 
x3 - 250 ml. milk
x3 - 2 tablespoons of sugar
150 gr. black chocolate (or fondant)
150 gr. milk chocolate
150 gr. white chocolate

Crush cookies in a food processor or in a mortar.

Add the butter in pieces and mix well until everything is well blended. Place in a cake pan, smoothing and tightening. Bring to the refrigerator.

Rollitos de San Antón (Sant Antón Rolls)

200 gr. sugar
grated zest of one lemon
3 eggs
150 ml. olive oil
15 ml. anise liqueur
1 teaspoon bicarbonate
cinnamon
600 gr. flour



Grind the sugar and lemon zest in the blender. Add the eggs, sunflower oil, anise and mix.

Add the remaining ingredients (bicarbonate, cinnamon, flour) and knead it.

Crema quemada de miel y azafrán (Creme Brulee Honey and Saffron)

4 egg yolks
350 g of evaporated milk
25 g of honey
40 g sugar
1/2 g of saffron
16 raspberries or strawberries
sugar (for burning)
mint (for garnish)





Put the egg yolks in a bowl and add the sugar. Beat well with the rod.

Put to heat the evaporated milk in a saucepan and add the saffron and honey. Leave to infuse (without allowing it to boil) and pour the bowl with the yolks. Stir well.

Divide the mixture into 2 - 3 bowls and cover it with plastic wrap. Place in the oven and bake in a water bath (hot pre) to 100 ° C, for 45 minutes. Remove and let cool in the refrigerator.

Tortas de Aceite de Oliva (Olive Oil scones)

Ingredients for 12/14 units

300 g bread flour
1 teaspoon salt
2 teaspoons anise (seed)
100 ml extra virgin olive oil
150 ml water
50 g brown sugar
1 yeast
white and brown sugar for dusting
1 egg white





Put in a bowl the flour, brown sugar and anise seeds, mix everything. In another bowl mix the olive oil with the water and yeast and let it stand a few minutes.

Then mix everything in the same bowl. Knead for about 5 minutes until dough is smooth.