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. 

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. 

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. 

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. 

Sidra de granada (Promegranate cider)

2 cups pomegranate juice
1 cup fresh, unfiltered apple cider
1 cinnamon stick, broken in half
1 clove
2½ slices of ginger
2 shots dark rum or whiskey


In a saucepan, mix all ingredients except the ones with alcohol. Turn the heat to medium-low and let the mixture come to a simmer. Cook for about 10 minutes, until it’s fragrant.

Fill up two warm mugs, and add a shot of rum to each mug. Serve immediately.

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.

Guiso de Rabo de Toro (Bull tail Stew)

1 bull tail (or oxtail)

3 or 4 onions

2 carrots

1 head of garlic

1 cube beef bouillon

1 teaspoon paprika

3 bay leaves

1 glass of red or white wine

cinnamon, nutmeg

6 cloves, peppercorns and salt

Virgin olive oil

4 medium potatoes

Fry the chopped bull tail in a pot with olive oil.
When browned, add the paprika and stir a few seconds (be careful not to burn).
Then add the garlic cloves, finely chopped onions, carrots cut into discs, bay leaf, wine, cinnamon, a little bit of nutmeg, cloves, pepper and crumbled bouillon tablet. Add water to cover the ingredients reach. Let cook for an hour and a half.

Pan de Higo (Fig Bread)

800 grams of dried figs
150 grams of ground almonds
50 grams of peeled almonds, raw
1 teaspoon ground cinnamon
1 tablespoon sugar
zest of 1 orange
1 splash of dry anise or rum
icing sugar



We take the figs, we remove the tail, chop and put to soak for 30 minutes. After this time, drain well and with a sharp knife chop them very finely.

Torrijas Madrileñas (Torrijas from Madrid)

Old Pan (1 stick)
1 liter. milk
Orange / Lemon Peel 
1 stick cinnamon
100 gr. sugar
flour
egg
Seasonal fruit
ice cream







Infuse the milk with fruit peel, sugar and cinnamon; when the milk begins to boil turn off the heat and leave it to cool.

Horchata de Chufa Valenciana (Valencia Tigernut Horchata)

250g tigernuts

1L water

100g sugar (or up to 150g)

a small piece of lemon rind

a small piece of cinnamon bark

extra water to hydrate the tigernuts

Hydrate the tigernuts with water overnight or up to two days, by covering them generously in cold water and keeping them in the fridge (otherwise they may ferment). If they are really dry and they need two days, change the water each day. They will swell up a bit. 

Horchata de almendras (Almonds Horchata)

1/2 kg almonds
1/2 kg sugar (may use a bit less if desired)
1 lemon
1 cinnamon stick
1 pinch salt
3 liters of water (warm)





Grind the almonds (without peel) and bake in 1 liter of water with cinnamon, salt and lemon skin, boil 2 minutes only. Then strain the liquid through a sieve fabric. 

Arroz con leche (Spanish rice pudding)

Ingredients

2 cups milk
1 1/2 cups medium grain or pearl rice
1/2 cup granulated sugar
1/2 stick unsalted butter or margarine
peel of 1/2 lemon
3 whole cloves
1 cinnamon stick
1-2 tsp ground cinnamon

Pour approximately 3 cups of water in a large pot and bring to a boil. When it begins to boil, add the rice. Reduce heat a bit and simmer for about 10 minutes. Turn off burner and allow rice to sit in pot of water.

Paparajotes (Wrapped lemon leaves )

 2 eggs
1/2 liter of milk
1/2 little sachet of yeast
500 g flour
Sugar 100 g
Olive oil
Icing sugar and cinnamon for dusting
Pinch of salt
Lemon leaves






Beat the eggs and add the pinch of salt, 1/2 yeast and milk. Add the lemon zest, two tablespoons of sugar and gradually, the flour as possible, until a dough is not too thick.

Leche frita (Fried Milk)

1 liter. milk
240 gr. flour
200 grams. icing sugar
4 eggs
Grated orange peel
1 cinnamon stick

Batter and fry:
flour
2 eggs
sugar
cinnamon
extra virgin olive oil

Reserve half glass of milk from the liter. In a large saucepan boil the rest of the milk  with cinnamon and grated orange peel.

Sift the flour and icing sugar, mix in a bowl with the milk reserved and dissolve well. Add the eggs and beat until you get a smooth dough. 

Pan de Calatrava (Calatrava´s Bread)

5-6 medium muffins or bread
2 cups and milk medium (about 500 ml)
5 eggs L size
Sugar 150 g
lemon zest
a little ground cinnamon
extra sugar for candy

First prepare the caramel. In a saucepan heat three tablespoons of sugar with a little water to dissolve until it starts to turn brown. Cover bottom of pan and allow to warm slightly.

Break the cupcakes or the bread into large pieces with your hands and distribute through the mold. Separate the whites from the yolks of eggs and beat the whites almost stiff. Add the egg yolks and beat some more. Add the milk, sugar, lemon zest and a pinch of cinnamon. Mix everything gently.