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