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