Pancakes

Ingredients:

2 eggs
1 tbsp of sugar
1 tbsp of olive oil
200 gr of flour
3 tsp of yeast
1/2 tsp of fine salt


Procedure:

In a large bowl, beat the eggs and add a tablespoon of sugar and another of oil.
Aside, mix the 200 grs of sugar with 3 teaspoons of baking powder and the 1/2 teaspoon of salt.
Strain the flour and mix well with the eggs to make a paste.
Heat a pan and pour some of the batter (to taste, the more you pour, the bigger the pancake will be)
When the dough has a few bubbles, flip the pancake and let it cook to taste.

Thanks to Danailys Comas for this recipe

Lebanese Custard

Ingredients:

1 L of milk
1/2 cream
2 gr of cornstarch
3 gr of sugar
1 gr of syrup
1/2 of orange blossom water

Procedure:

Boil the cream and milk

Add the cornstarch

Remove from stove

Finally, pour the sugar and the orange blossom water over the custard

 

Thanks to Kassem Mahomoud Mohsen for this recipe

Rancho Canario

Ingredients:

1/2 kg of chickpeas
1/4 lb of beef
1/4 lb of chicken
100 g of thick noodles
1/2 kg of potatoes
1 head of garlic
1 onion
1 tomato
2 springs of parsley
1 teaspoon of paprika
1 cup of oil
1 cup of white wine
Saffron
Thyme
Bay leaf
Salt
Water

Procedure:

Leave the chickpeas to soak overnight to soften.
The next day, wash and place in a pot with the meat and two liters of water to boil. Let it cook for at least an hour and have
unopened.
Meanwhile, make a frying mixture with the oil, onion, garlic and tomatoes, adding the paprika.
Once the chickpeas and meat are cooked, add fried sliced potatoes, salt, saffron, thyme, bay leaf and white wine, leaving the fire about ten minutes.
Finally, when the potatoes are almost cooked, the noodles are added and allowed another five minutes.

Thanks to Sergio Alvarez for this recipe.

Coffee cookie cake

Ingredients:

1 can of condensed milk
1 can of cream
1 chocolate tablet
3 packets of cookies
Coffee
3/4 cups of water

Procedure:
To make the liquid chocolate boil the 3/4 of water at medium heat and add the chocolate tablet. Let it cool. Beat the cream and add the condensed milk.
Prepare the coffee.
Layering:
First layer: Place a layer of the liquid chocolate we just made at the bottom of the container.
Second layer: A layer of dry cookies.

Third layer: A layer of the cream we previously mixed with the condensed milk.
Fourth layer: Another layer of cookies, this time have the cookies soaked in coffee.
Fifth layer: Chocolate again.
Sixth layer: Dry cookies once more. And so on until you finish.
Have the last layer be of chocolate.

Leave in fridge and is ready to be served!

Thanks to Yesymy Silva for this recipe.

Leche Asada

Ingredients:

• 6 Eggs
• 2 lemon peels
• Half a cinnamon stick
• 1 L of milk
• 4 spoons of sugar

Procedure:
Place in a bowl the eggs, the milk and the sugar.
Mix all these ingredients well.
Add the cinnamon and the lemon crusts mixing all the ingredients.
Pour the mixture in a tray and then place in the oven.
Preheat it to 250º and leave the mixture for about 35 minutes.

Ropa Vieja

Ingredients:

500 g of chickpeas
1 kg of Potatoes
500 g of Pork or Beef meat
500 g of chicken meat
1 glass of wine
2 tomatoes
1 onion
1 pepper
3 cloves of garlic
Thyme
Laurel
Saffron
Parsley
Black Pepper
Paprika
Salt

Procedure:

Leave the beans to soak the night before.
When preparing the chickpeas, place a pot of water on the stove and when it boils, add the chickpeas, meat and some salt.
When the ingredients are tender, drain them in broth, meat and then we start to crumble it.
Prepare a frying mixture with the onion, tomatoes, peppers, add a paste with 2 garlics, 3 black peppers, a bit of Paprika, Saffron and Salt.
Fry everything with little oil, when almost finished add a glass of wine, chopped parsley, thyme, bay leaf, the chickpeas and meat, leaving this to heat about 15 minutes.
Finally fry the potatoes into cubes and add it to the Ropa Vieja before serving.

Thanks to Jorge Garza for this recipe.

Scones (English Biscuits)

Scones are round shaped rolls, popular in the cuisine of the United Kingdom, its origin is Scottish. They can be round, triangular and square and are accompanied by almost anything (jam, honey, cream cheese, butter, whipped cream, berries, etc) and are often eaten at breakfast or in the afternoon with tea.

Ingredients:

For the scones:
2 cups self-rising flour
1/2 cup milk
1/2 cup water
1 tbsp. sugar
1 pinch of salt
40 g salted butter
1/4 cup wheat bran
1/4 cup ground flax seed

For the chocolate glaze:
1/2 cup powdered sugar
1 tbsp. Natural cocoa powder
1 tbsp. butter (smooth consistency but not melted)
2 tbsp hot milk

Procedure:
For the Scones:
Sift flour into a large bowl and add sugar, salt, bran and flax seed.
Add the butter to the flour and integrate with the fingertips to form a nearly sandy texture.
Add milk and water to the flour and mix until well blended.
Place dough on a floured surface and knead a few more minutes.
A roller stretching the dough leaving at least 2 cm thick.
With a round cutter, cut scones.
Place the scones on a baking sheet with parchment paper, silicone oven or greased and floured pan,
brush with a little milk.
Bake for 12 minutes at 220 º C (The oven must be preheated).
Remove from oven and let cool on a rack.

For the glaze:
Mix all ingredients until well blended.
Glaze the scones and baked and serve.

Tips:
No scones knead or add too much flour in the kneading step, as this will be subtracted softness to them.
If you prefer not to make comprehensive, do not add wheat bran and flax seed .. the recipe will work equally.

Thanks to Sonia Molina for this recipe.

Polish Royal Mazurek

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 8 servings Royal Mazurek

Ingredients:
• 6 ounces (1 1/2 sticks) butter
• 4 tablespoons sugar
• 2 ounces (6 tablespoons) of ground blanched almonds
• 1/2 teaspoon of grated lemon zest
• 2 1/2 cups of all-purpose flour
• 2 large hard-cooked egg yolks, sieved
• 1 large raw egg yolk
• Pinch of salt
• Pinch of cinnamon
• 6 ounces of apricot preserves
• 6 ounces of raspberry or cherry preserves
• Confectioners' sugar

Procedure:
1. Cream together the butter and sugar with an electric mixer until light and fluffy.

2. By hand, stir in almonds, zest, flour, making sure to measure flour correctly, and hard-cooked egg yolks.

3. Add raw egg yolk, salt and cinnamon, and mix into a smooth dough. This entire process, from step 1, can be done in a food processor, if you prefer.

4. Place dough in plastic wrap and refrigerate for at least 30 minutes.

5. Heat oven to 375 degrees. Cut off 1/3 dough and return, wrapped, to the refrigerator. Roll out 2/3 dough and place on an 8-inch-by-11-inch tart pan with a removal bottom or a small sheet pan. Pierce or "dock" the dough with the tines of a fork. Using pastry brush, egg wash (1 beaten egg with 1 teaspoon water) dough.

6. Roll remaining 1/3 dough and cut into 1/4-inch strips. Arrange strips lattice-style over dough. Brush lattice strips with egg wash. Bake for 20-30 mimutes, or until light golden brown and crisp.

7. Allow to cool completely. Place pastry on a serving plate and spoon fruit preserves alternately into the open spaces of the lattice work. Sprinkle lightly with confectioners' sugar.

Thanks to Krystyna Jedlecka for this recipe.

Polish roast duck

Ingredients: 

Duck:
• One five- pound duck
• Olive Oil
• 2 small apples chopped
• 1 bay leaf
• 3-4 pieces of garlic
• Salt
• Pepper
• Garlic Powder
• Thyme

Sauce:
• 80 grams of sugar
• 3 tablespoons white vinegar
• 1 cup orange juice
• 60 -80 grams butter

Procedure:
1. Preheat the oven to 190 degrees C.

2.  Rinse bird with water, pat dry.  Remove any excess fat from neck and butt. Add chopped apple, bay leaf, and garlic inside cavity. Rub olive oil over bird and season with salt, pepper, thyme, and garlic powder.  Using a fork, gently prick the skin all over to help remove excess fat during cooking.

3. Place the duck onto a roasting rack set over a roasting pan, and pour 1/4 inch of water into the pan. Roast duck for 1.5 hours. Check to make sure the duck is do
ne by cutting into the side and making sure meat is no longer pink.

4. Meanwhile, prepare the sauce. In a saucepan, melt 80 grams of sugar. Add 3 tablespoons of white vinegar and one cup of orange juice. Stir and cook. Turn off the burner under the pot, then add 60g-80g  butter to thicken the sauce. Add a little pepper.

5. Pull out the duck from the oven. Pour duck sauce.

6. The rest of the sauce served in sauceboat.

Thanks to Joanna Kurek for this recipe.

Carne Fiesta

This Meat Feast is one of the most popular dishes of the Canarian cuisine.

Ingredients:

-1 kg of pork cut into small pieces

-fries

-parsley

For the marinade:

-4 spicy red peppers

-6 garlic

-1 / 2 teaspoon of cumin

-1 / 2 teaspoon of oregano

-1 / 2 teaspoon of thyme

-1 Teaspoon  of salt

-1 Teaspoon of paprika

-200 ml of olive oil

-75 ml of white wine vinegar

-100 ml of white wine

Procedure:

We will have to prepare a red sauce (red mojo) using all the ingredients.

We place them in a blender and let them crush. The mojo will turn out.

Pour over the meat and leave to rest overnight in the refrigerator.

Cover a pan with plenty of oil and fry the meat until it starts to get a golden color.

Remove from heat and let the oil drain well. 

The leftover marinade, having fried the meat, put it in a pot with a little water (2 tablespoons will do) and let it boil.

In a pan put fried meat accompanied by fries, sprinkle the boiled marinade and sprinkle some well chopped parsley.

This dish is perfect if accompanied by a good glass of red wine since the meat stays a bit spicy.

Thanks to Monica Reyes for this recipe.

Goose stuffed with buckwheat

Ingredients:
1 goose (2-3 kilograms)
2 cloves of garlic
2 tablespoons marjoram
salt

Filling:
300 grams of buckwheat
150 grams of chicken livers
1 parsley (100 grams)
1 carrot (120 grams)
2 onions (20 grams)
2 eggs
2 tablespoons butter
2 cloves of garlic
3 dried mushrooms (20-30 grams)
2 tablespoons fresh parsley
1 tablespoon of fresh dill
pepper

Procedure:
Wash and dry the goose, cut off the neck and wings.
Carcass cut from the back and remove all the bones, so that the meat clung to the skin.
Leave only the femurs.
Peel and crush the garlic.
Rub the meat with garlic, marjoram and salt.
Set aside in a cool place for 1 hour.

Prepare the filling:
Wash and soak the mushrooms.
Clean and rinse the greens.
Put into a pot the bones, wings and neck.
Pour 1 liter of cold water, add vegetables, onions, mushrooms, salt, pepper and cook for about 1 hour.
Strain decoction. buckwheat rinse, drain off on the strainer and cook in the decoction.
Livers wash, drain off and cut into a small pieces.
The remaining onion peel, chop and fry in butter along with livers.
Whip the egg whites. Buckwheat mix with egg yolks, liver, parsley, dill, salt and pepper and combine with egg whites.
Fill goose stuffing and sew up.
Put into the oven preheated to 250 ° C and bake for about 2 hours.
When the goose is browned, reduce the temperature to 180 ° C.
Sprinkle the goose with water

Cut into thick slices the baked goose with stuffing.

Thanks to Karol Wąsowicz for this recipe.

Karpatka

Ingredients:
1/2 cup of butter
1 cup of water
1 cup of flour
5 eggs
1 teaspoon of baking powder

Cream:
1 cup of butter
4 cups of milk
1 cup of sugar
5 tablespoons of white flour
5 tablespoons of potato starch
5 egg yolks
1 pack of vanilla sugar

For decorating:
icing sugar

Procedure:
Mix the flour, baking powder and salt together. 
In a medium saucepan, bring water, butter and salt to boil.
When the butter has completely melted, remove from heat and add flour mixture. 
Return to stove and mix over low heat for 2 or 3 minutes.
Remove from heat and beat in eggs one at a time. Batter should be smooth and glossy.

Pour dough into prepared pans and smooth it out. 
Bake 25 minutes or until top is golden brown and dry. 
Remove from pan and let cool completely on a wire rack before filling.

Cream:
In a mixing bowl, mix one cup milk, flour, potato starch, egg yolks and vanilla. Mix until well combined.
In a medium saucepan, bring milk to boil and add sugar, stirring until dissolved.
Reduce heat add egg mixture and continue to cook and mix for 2 minutes. Stir in vanilla sugar.
Let it cool to room temperature, covered with plastic wrap not to form the crust. 
Make sure the filling is completely cool before beating in softened butter.
Remove one cake from the pan and line it with a parchment paper. 
Place it half back in the pan and pour the filling over, spreading evenly. 
Top with the other half of dough and refrigerate for at least 1 hour. 
When ready to serve, dust heavily with icing sugar to look like snow on a mountain.

Thanks to Kinga Fryzowicz for this recipe.

Caballas asadas con salsa de cilantro y papas negras (4 personas)

Ingredients:

4 big mackerels
A bunch of coriander
A pinch of cumin
A pinch of salt
A little splash of vinegar
Green pepper
1 kg of medium black potatoes
1 dL of oil
4 garlic cloves


Procedure:

Mackerels:
Grill the mackerels and let roast for 8 minutes (once they're washed and prepared).
Move them around so they're well cooked on both sides.
After they're well roasted place them on a separate plate.

Coriander sauce:
Wash the coriander and cut in small pieces. Place in a pestle.
Add the garlic cloves cut into pieces.
Add a pinch of salt, cumin and a pinch of green pepper.
Crush everything until it is well mixed.
Then splash the vinegar and oil.

Black Potatoes:
Have the potatoes washed.
Take a small pot and place the potatoes inside (place the biggest potatoes at the bottom).
Pour water until all the potatoes have submerged.
Put a bit of salt and place the pot on medium heat for about 20 minutes. (If you want to know if they're well cooked, prick them with a fork. If it's clean after being taken out it means they're OK).
Remove the pot from fire and drain the water out. Shake the pot and place in the fire once again so the potatoes dry externally and obtain texture. (If wanted saltier, add a little bit of fine salt).

Serve the mackerels and black potatoes and pour the coriander sauce over them.

Thanks to Eduardo Lugo for this recipe.

Chocolate Pudding

This is a fantastic dessert for chocolate lovers which haven't got much time and need the best taste in the shortest time.

Ingredients: 

• 1 L cream
• 1 package of flan royal
• 200g of dark chocolate

Procedure:

Mix all the ingredients in a pot and then cook at low heat.

Wait until it boils.

With the liquid caramel we decorate the bowl and pour the prepared mixture.

It is necessary to leave it a minimum of 6 hours in the fridge. 

We can also prepare it with whipping cream and strawberries.

Thanks to Jose Luis Hernandez for this recipe.

Truchas de Batatas

Ingredients:

• 1 kg of yellow sweet potato 
• ¾ kg of sugar
• 100 g of bare almonds 
• 1 lemon peel 
• ground cinnamon
• 3 tsp of butter
• 1 cup of olive oil 
• ½ kg of flour

Procedure:

For the filling: Have the sweet potatoes boil in water and salt and when they are boiled enough crush them.

In an earthen bowl, mix the sweet potatoes with the almonds crushed, the sugar, the lemon peel and the cinnamon, until obtaining a thick paste. Keep aside.

For the puff pastry: make a mountain with the flour and in the center place the butter and the oil and knead until it is smooth. Let it rest.

Dust flour on the table and with a rolling pin make dough into pancakes of about 8 cm in diameter and place the mix we made earlier (as the filling) in the center. Fold carefully making sure the corners are well united with the help of a fork.

Fry in very hot oil, then dust off a bit of sugar glass (icing sugar) on top to give a special touch.

Ready to be eaten!

Thanks to Alejandro Diaz for this recipe.

Mousse de Gofio

Ingredients:
-3 eggs

-A pinch of salt

-500 g of cream

-100 g of gofio

-180 g of condensed milk

-30 ml of milk

-For the garnish: chopped almonds and honey

Procedure:

Separate the egg whites and yolks, and put them in two different containers where they will be beaten with a handle mixer. Add a pinch of salt to the egg whites and beat until stiff (about to snow), make sure they are as tough as possible. Keep aside. Now mount the cream, as much as possible, but be careful not to over do and make butter. Keep aside. Beat the egg yolks lightly. Keep aside.

In a large bowl, pour the beaten egg yolks and condensed milk, mix. Add gofio and stir well until everything is well integrated. Add milk to the mixture of the egg yolks and gofio and incorporate completely.

Pour the mixture of egg yolks and gofio on the whipped cream, with care make circling motions so the cream does not lower, mix to incorporate.

Now add the egg whites mounted until stiff (to snow), and with circling movements to incorporate completely. 

We already have our ready-to-pour mousse into the chosen vessels. Pour the mousse into a sleeve pastry (with the nozzle that we want) partitioning into cups.

Once partitioned, leave to cool for at least 12 hours, so they pick up body.

Decorate to taste, I in this case dust a little gofio.

Thanks to Pedro Navarro for this recipe.

Tollos Canarios

Tollos: smoothhounds, dogfish.

Take the fish and place in water for 48 hours inside the fridge. (Change the water every once in a while).

Make the red mojo which contains:

   -3 red peppers cut into slices.
   -1/2 kg of garlic
   -2 hot peppers
   -Thyme
   -Oregano
   -2 Chillies
   -Cumin
   -Black pepper
   -1 teaspoon of red paprika
   -1.5L of oil
   -A cup of vinegar
   -Salt to taste

Mojo's Procedure:

Mix all the ingredients in a bowl and crush them all together until they are completely crushed and well mixed.

Tollos' Procedure:

Place all the Tollos well washed in a pot.

Pour the Mojo inside until the Tollos are well covered.

Add the salt and cook at low heat for about 35 minutes.

Let rest and their ready to be eaten next to wrinkled potatoes.

Thanks to Marcos Guzman for this recipe.

Bizcocho de Almendras

An almond cake soft and delicious. Recommended to see a smile of pleasure at breakfast or snack.
It is made without flour, only almonds, eggs, sugar and potato starch, and therefore is suitable for coeliacs.

Ingredients:
-250g of almonds
-220g of sugar
-150g of potato starch
-6 eggs
-1 pack of pastry yeast
-Icing sugar.

Procedure:
Beat the egg yolks with half the sugar until fluffy.

Add the potatoes and grated almonds. Mix well until a homogeneous mixture is a little thick.

In a separate bowl, the egg whites are mounted until stiff (about to snow), adding the remaining sugar to form a firm meringue to incorporate with the rest of the dough.

Add the rest of the meringue turning and spinning around so the dough doesn't lower.

Place in a buttered pan.

Place in the oven, which is preheated to 180 degrees.

Bake for about 40 minutes.

Thanks to Carlos Fariña for this recipe.

Mojo

Ingredients:

• 2 red peppers
• 1 hot red pepper (optional)
• 300 ml of oil
• 100 ml of vinegar
• 5 cloves of garlic
• 1/2 teaspoon of ground cumin
• 2 teaspoons of salt

Procedure:

Wash the peppers and garlic.

Place them in a blender with the rest of the ingredients.

Whisk until everything is crushed and joined.

Thanks to Alejandro Lopez for this recipe.

Papas con maiz y costillas

Ingredients:

• 2 kg of potatoes
• 1 kg of ribs
• 4 corns

Preparation:

Place the ribs on water a day before making.

The next day, place it in a pot filled with water, cut the corn into pieces and place in pot.

When these ingredients have reached their point, add the potatoes peeled and halved.

Once cooked, drain all the water from the pot and serve on a platter.

This tasty dish can be even tastier if you accompany it with "Mojo" (a delicious sauce) or a glass of wine.

Thanks to Alejandro Lopez for this recipe 

Conejo al Salmorejo

Ingredients:

• 1 rabbit cut
• 2 heads of garlic
• 1 hot pepper
• 1 cup white wine
• 3 tablespoons vinegar
• 1 cup oil
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 1 teaspoon of salt

Procedure:  

Place the rabbit in a source

Aside, prepare a paste with the garlic, pepper, cumin and salt, then adding the vinegar, wine, oil and the paprika. Mix well.

Pour the paste over the rabbit and let it marinate overnight.

The next day fry the rabbit and place in a clay pot. Let the remaining crushed bits simmer awhile.

Serve with wrinkled potatoes.

(Another possibility is to roast the simmered rabbit instead of frying)

Thanks to Javier Artiles for this recipe.

Postre de Galletas

Ingredients:

• 6 egg whites
• 1 can of condensed milk
• 1 can of cream
• 1 pack of cookies
• made coffee

Procedure:

Beat the egg whites until stiff.

Beat the condensed milk and cream, then mix with the mixture.

Put a layer of cream and cookie soaked in coffee until you run out. (If you want you can put a layer of chocolate cream).

After its done you can decorate it however you want.

Thanks to Natalia Cartaya for this recipe.

Bizcocho de Gofio

Ingredients:

• 8 eggs
• 250 g of wheat gofio
• 500 g of sugar
• 1 lemon pealed
• 2 tsp of cinnamon
• 1 cup of olive oil
• a bit of matalauva
• 250 g of nuts
• 250 g of raisins (soaked in cognac the day before)
• 1 pack of yeast

Procedure:

• Preheat the oven to 200º
• Mix all the ingredients in a bowl and then pour into a buttered bowl
• Put in the oven at 200º for and hour and half.

Thanks to Noelia Acosta for this recipe.

Rhubarb Cake

 Ingredients:

• 250g margarine
• 1 glass of sugar
• 3 tsp (teaspoon) water
• 2 eggs
• 2 glasses of flour
• 1 ½ tsp baking powder
• 350g trimmed rhubarb
• cream to serve.

Directions:

1. Preheat oven at 180°C.
2. Put margarine and sugar into the saucepan and melt it. After that, cool it. Add eggs, flour and baking powder to the mixture and stir it.
3. Spread some butter on the baking tray. Pour the mixture into the prepared dish and spread evenly.
4. Put rhubarb on the top of the cake and bake it in the oven for 55-65 minutes. 
5. When the cake is cool, put some cream on it.

 Enjoy your meal! 

 Thanks to: Agnieszka Hejmej 

Chocolate Vegan Donuts

Ingredients (donuts): 

225 g flour 

150 ml of milk

15 g of yeast

1 tablespoon margarine

1 tablespoon of sugar.

1 pinch of salt.

Procedure (donuts):

Dissolve yeast in warm milk. Put in a tall glass. Let stand for about 15 minutes (Put a towel or some kind of cloth over the glass and leave it in a place where no air can get in.)

While we wait for the 15 minutes to pass, we can go into mixing the flour with the salt, sugar and margarine (previously melt it in the microwave). 

When the 15 minutes have passed, mix the rest of the milk and yeast with the flour until the dough no longer sticks to your hands or the bowl. (You may need to add some more flour to make it a soft dough but not sticky).

We let the dough rest for about 35 minutes in a container in the oven but covered with a towel. The trick is to put the oven at 50º the first 5 minutes and then turn off and let the dough fermented follow with the residual heat. After the half hour or so goes by, the dough will have increased more than twice its size.

Knead again and stretch dough on a flat surface sprinkled with flour to prevent from sticking. Try to leave a thickness of 1cm or so. Start making the shape of donuts with two covers (one big hole and a smaller hole). Repeat this process until you have finished all the dough. (I made 12 donuts, it all depends on the size).

When ready, we place them on a tray with flour sprinkled on the bottom and put back to let sit in the oven that should still be warm for about 15 minutes.

Fry in a pan at medium heat, but not very high so that they cook well on the inside. Make sure they're a golden color on both sides, then drain the oil from the donuts when fried on kitchen paper to remove excess oil.

Ingredients (chocolate glaze): 

100 g of chocolate to melt

3 tablespoons of water

1 tablespoon of butter

100 g sugar glaze (or powdered sugar) 

Procedure (chocolate glaze):

Mix the chocolate, water and butter to melt in the microwave for about 30 seconds (until melted).

When melted, add the powdered sugar to the mix. Make sure it gets a creamy texture, not too watery or too thick.

Decorating (2 options):

1. Pour the glaze carefully on each one of the donuts with a spoon.

2. Dip the donuts into the glaze to have more chocolate flavor.

Thanks to Mariana Velasco for this recipe

Crema Catalana (Catalan Cream)

Ingredients:

• 1/2L of milk
• 5 yolks
• 100g of sugar
• 30g of cornstarch
• 1 lemon peel
• 2 Cinnamon sticks
• Sugar to caramelize

Procedure:

Boil the milk with the lemon peel and cinnamon stick.

On another bowl, without stirring, mix the yolks, sugar and cornstarch. Add a little milk from which we started to boil so we get a light cream.

Once the milk starts to boil mix the egg cream with the remaining milk.
Cook at low heat with care not to stick. It shouldn't get to a boiling point.
(It usually served in small earthenware pots).
When it has cooled a bit, sprinkle the cream with sugar and caramelize with the torch burner serving it immediately.

Thanks to El Recetario de Mari for this traditional recipe

Frangollo

Ingredients:
-1 L of milk
-200 gr of frangollo
-100 gr of raisins
-100 gr of chopped almonds
-1 tablespoon of aniseed
-1 cinnamon stick
-1 lemon (peel)
-4 tablespoons off sugar
-palm honey (syrup) for decorating
-1 Pinch of salt

Procedure:
Heat up a bowl with the milk, cinnamon, lemon peel, the pinch of salt and aniseed.
Once it boils, lower the heat to its minimum.
Pour the sugar and frangollo, stirring constantly with a whisk. Continue until it feels and starts looking like pudding.
You should not stop stirring until it starts to come off the sides of the container.
Then remove the lemon peel and cinnamon stick.
Remove the bowl from the heat.
Add the almonds and raisins, mixing well to the mix.
Fill the containers where you are going to serve the dessert.
Decorate with some almonds or raisins and bathe with palm honey once the dessert is cold.
Keep in the fridge or at room temperature.

Thanks to El Recetario de Mari for this traditional recipe

Arroz con Leche (Milk Pudding)

Ingredients:

• 1 L of milk
• 250g of round rice
• 200-250g of sugar
• Cinnamon stick
• 1 lemon pealed
• Ground cinnamon
• Water

Procedure:

Whiten the rice: place cold water in a pot (tap) with rice.Heat it until it begins to boil.
Remove and drain the rice.
Set the rice to the side.
Boil the milk with the sugar, cinnamon stick and lemon peel. (When removing the lemon peel, be careful not to cut the white part as this part is sour).
After the milk boils, add the rice we had set aside to it.
Let it boil for about 25 minutes at low heat.
Stir it every once in a while.Serve either hot or cold sprinkled with cinnamon.

Chocolate Brownies

Ingredients

• 1 1/4 cups margarine
• 4 eggs
• 2 cups sugar
• 1 1/2 cups flour
• 2 tsp vanilla
• 3/4 cup cocoa
• 2 cups nuts (optional)

Preparation:

Preheat oven to 350 degrees.
Melt butter and add cocoa; mix.
Stir in sugar and blend in the eggs, one at a time.
Add vanilla.
Stir in flour and nuts; mix well.
Bake for 30 minutes in preheated oven.
Let cool on rack, 20 to 30 minutes.
Cut into 20 square pieces.

Thanks to Mariana Velasco for this recipe