Chocolate Fleck Cake (Torta de chocolate)

Assemble these supplies:

2 1/4 cups cake flour
1 3/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup olive oil
5 egg yolks
3/4 cup cold water
2 teaspoons vanilla
1 cup egg whites
1/2 teaspoon cream of tartar
3 squares unsweetened chocolate, grated

Steps in preparation: 

1. Sift the cake flour with the sugar, baking powder, and salt into a mixing bowl. 
2. Make a "well" in the center; add the oil, egg yolks, water, and vanilla to the well. 
3. Beat until smooth by hand or at lowest speed with a mixer.
4. Beat egg whites with cream of tartar until stiff Fold in flour mixture, then the grated chocolate. Pour into an ungreased tube pan.
5. Bake in a 325° preheated oven for 50 minutes. 
6. Raise the heat to 350° and continue baking about 15 minutes more or until cake springs back when lightly touched. Invert pan; allow to cool thoroughly. 
7. Loosen sides of pan with knife and invert onto cake plate.

Drunken Spongecake (Bizcocho borracho)

Assemble these supplies:

• 4 tablespoons sugar 
• 4 tablespoons water  
• 1/2 cup brandy, or substitute rum 
• 3/4 cup powdered (confectioners) sugar  
• hot water 
• 1/2 pint whipping cream 
• 1 tablespoon sugar 
•  fresh strawberries, or other fresh fruit 

Steps in preparation: 

1. Bake the spongecake following the directions for "Spongecake" on page 193 and allow to cool; then place on a cake plate.
2. Bring the sugar and water to a boil, and boil for 5 minutes. 
3. Pour the syrup over the cake; then sprinkle with the brandy or rum. 
4. Mix the powdered sugar with a little hot water until it can be spread easily. 
5. Ice the top of the cake. Whip the cream, adding the sugar. 
6. Place in the center of the cake, and decorate with the strawberries or other fresh seasonal fruit.

Coconut Custard (Flan de coco)

Follow the recipe for "Spanish Caramel Custard,". Add 1 cup of shredded coconut over the carmelized sugar in the baking pan; add custard and bake according to the directions.

Pear Custard (Flan con p eras)

Prepare the pears by cutting 5 pears in half lengthwise, removing the core, and cooking in boiling water for 20 minutes. Chop in bite-size pieces. Follow the recipe for "Spanish Caramel Custard." Place the pears over the caramelized sugar in the baking pan; add custard and bake as directed.

Rum Custard (Flan al ron)

Assemble these supplies:

• 1 3/4 cup sugar 
• 1 tablespoon water 
•  2 cups half-and-half
• 2 cups milk 
• 4 whole eggs 
• 4 egg yolks 
• 2 tablespoons dark rum 
• 1/2 teaspoon salt 

Steps in preparation: 

1. Carmelize the sugar by placing 1 cup of the sugar in a skillet over low heat. When sugar begins to form a syrup, add water and stir constantly with a wooden spoon until the sugar is melted and smooth. When the sugar turns a golden color, pour into a flan pan or a round 2-quart baking dish. Rotate to coat bottom and sides; set aside to cool at least 30 minutes.
2. Heat half-and-half with the milk until lukewarm. In a large bowl beat the eggs and egg yolks with the remaining 3/4 cup sugar until the sugar dissolves. Add cream, milk, rum, and salt. Stir to blend, and pour through a sieve on top of the syrup.
3. In a 350° preheated oven place baking dish in a larger pan that contains 1 inch of water. Cover baking dish with foil. Reduce heat to 325° and bake about 2 hours, or until a silver knife inserted in center of custard comes out clean.
4. Cool; then cover and refrigerate overnight, if possible. Unmold by running a knife around the rim; invert dish onto serving platter. Refrigerate until ready to serve.
5. SERVES 8-10.

BEEF TERIYAKI IN SOY SAUCE

Assemble these supplies:

• 1 tablespoon oil
• 175 g (6 oz) sirloin steak, cut into thin strips
• 1 teaspoon grated fresh ginger
• 1 small onion, peeled and chopped
• 1 garlic clove, peeled and crushed
• 1 tablespoon soy sauce
• 2 tablespoons beef stock
• 1 teaspoon cornflour
• 1 teaspoon brown sugar
• salt

To garnish

• freshly ground black pepper
• spring onion,

Preparation time: 10 minutes
Cooking time: 10 minutes

Steps in preparation: 

  

1. Heat the oil in a frying pan until very hot. Place the steak in the pan and cook quickly on all sides until brown.
2. Push the steak to one side of the pan, then add the ginger, onion and garlic and cook for 3 minutes.
3. Mix together the soy sauce, stock, cornflour, brown sugar, salt and pepper. Pour into the pan and mix well. Bring to the boil, then reduce the heat and simmer for 3 minutes.
4. Garnish with the spring onion, cut into a tassel, if liked, and serve with mange-lout.

BEEF AND SPINACH GRATIN RECIPE

Assemble these supplies:

• 175 g(6 oz ) lean minced beef
• 1 small onion, peeled and chopped
• 1 teaspoon tomato purée
• 3 tablespoons water
• pinch of dried oregano
• pinch of dried basil
• salt
• freshly ground black pepper
• 225 g (8 oz) spinach, washed and shredded
• 1 egg yolk
• 3 tablespoons plain unsweetened yogurt
• 15 g ( 1/2 oz) Cheddar cheese, grated

To garnish:

• sprig of oregano
• onion rings

Preparation time: 10 minutes
Cooking time: 30 minutes
Oven: 190°C, 375°F, Gs Mark 5

Steps in preparation:  

1. Place the minced beef and onion in a non-stick pan and cook until the meat is no longer pink.
2. Add the tomato purée, water, herbs, salt and pepper to the pan and bring to the boil.
3. Add the spinach to the pan and cook for 2-3 minutes until the spinach becomes floppy. Transfer the mixture to an ovenproof dish.
4. Mix together the egg yolk, yogurt and cheese and spread over the beef.
5. Place in a preheated oven and cook for 25 minutes until browned. Garnish and serve immediately.

STEAK AND KIDNEY ROULADE RECIPE

Assemble these supplies:

• 2 teaspoons oil
• 1 small onion, peeled and chopped
• 1 lamb's kidney, cored and chopped
• 1 X 150 g (5 oz) thin slice of skirt steak
• 50 g (2 oz) mushrooms, sliced
• 1/2 teaspoon cornflour
• 85 ml (3 fl oz) beef stock
• salt
• freshly ground black pepper

Preparation time: 10 minutes, plus cooling
Cooking time: 50 minutes

1. A thin slcce of meat spread with a force-meat stuffing and then rolled into a sausage shape is often termed a roulade.
2. Heat the oittn a pan and lightly fry the onion and kidney. Remove from the pan, leaving the oil. Cool slightly.
3. Lay out the skirt steak and cover with the onion and Wiley mixture. Roll up and secure with fine string or cockai1 sticks to prevent the filling from coming out.
4. Fry the roulade in the oil remaining in the pan until brown on all sides. Add the mushrooms to the pan and cook lightly.
5. Mix the cornflour with the beef stock and pour over the roulade. Season with the salt and pepper.
6. Bring to the boil, cover the pan and cook for 45 minutes, turning the roulade occasionally. Remove the string or cocktail sticks before serving.

VEAL ESCALOPE WITH TOMATO CREAM SAUCE AND ALMONDS

Assemble these supplies:

• 1 teaspoon flour
• Salt
• freshly ground black pepper
• 1 x 100 g (4 oz) veal escalope
• 15 g( 1/2 oz) butter
• 1 shallot, peeled and chopped
• 50 ml (2 fl oz) dry white wine
• 2 tablespoons single cream
• 1 tomato, peeled, seeded and cut into strips
• 1 teaspoon flaked almonds

To garnish:

• tomato wedges
• sprig of parsley

Preparation time: 5 minutes
Cooking time: 10 minutes

Steps in preparation:

1. Combine flour, salt and pepper and coat the veal with it.
2. Fry the shallot in 'melted butter for 2 minutes. Add the veal to the pan and cook for 2-3 minutes each side.
3. Add the wine to the pan and boil until reduced to about 1 tablespoonful.
4. Add cream, tomato and almonds and heat gently.
5. Put the veal on to a plate and pour the sauce over. Garnish and serve at once with a salad.

PAW PAW SALAD WITH GOAT'S CHEESE

Assemble these supplies:

• 1 small paw paw
• 6 small sprigs watercress
• 25 g (1 oz ) goat's cheese
• 25 g (1 oz ) walnuts, chopped
• 1 tablespoon oil, walnut if possible
• 1 teaspoon white wine vinegar
• Salt
• Freshly ground black pepper

Preparation time: 5 minutes

Steps in preparation: 

1. Put the tuna fish and oil into a bowl. Add the green pepper, tomato, capers, lemon juice, garlic, Tabasco, salt and pepper. Mix everything together.
2. Cut the pitta bread in half to make 2 pockets. Fill the pockets with the tuna fish mixture. Garnish with the lemon slice and sprig of dill and serve.

MOROCCAN SALAD MECHOUIA RECIPE

Assemble these supplies:

• 1 x 90 g ( 3 1/2 oz ) can tuna fish in oil
• 1/2 small green pepper, cored, seeded and sliced
• 1 medium tomato, seeded and cut into chunks
• 1 teaspoon capers
• 1 teaspoon lemon juice
• 1 small garlic clove, peeled and crushed
• Dash of Tabasco sauce
• Salt
• freshly ground black pepper
• 1 pitta bread

To garnish:

• slice of lemon
• sprig of dill

 Preparation time: 10 minutes

Steps in preparation: 

1. Put the tuna fish and oil into a bowl.  Add the green pepper, tomato, capers, lemon juice, garlic, Tabasco, salt and pepper.  Mix everything together.
   Cut the pitta bread in half to make 2 pockets. 
2. Fill the pockets with the tuna fish mixture. Garnish with the lemon slice and sprig of dill and serve.

SCRAMBLED EGGS WITH SMOKED TROUT

  

Assemble these supplies:

• 2 eggs, beaten
• 1 tablespoon milk
• salt
• freshly ground black pepper
• 15 g( 1/2 oz) butter
• 100 g (4 oz) smoked trout, skinned and flaked
• oil, for frying
• 1 slice bread, cut into shapes

To garnish:

• 1 teaspoon chopped parsley

Preparation time: 5 minutes
Cooking time: 5 minutes

1. Beat together the eggs, milk, salt and pepper.
2. Melt the butter in a pan, add the eggs and cook very slowly, stirring all the time, until the mixture starts to thicken. Add the smoked trout and continue cooking until the eggs are creamy and the trout heated through.
3. While the eggs are cooking, heat the oil in a pan and fry the bread shapes on both sides until brown.
4. Serve with the fried bread and garnished with parsley.

POACHED EGGS FLAMANDE RECIPE

 Assemble these supplies:

• 175 g(6 oz) Brussels sprouts, peeled
• 1 medium potato, peeled and diced
• salt
• 25 g (1 oz) butter
• 1 small onion, peeled and chopped
• 1 tablespoon milk
• freshly ground black pepper
• 2 eggs

To garnish:

• 2 rashers streaky bacon, grilled until crisp
• chervil leaves

Preparation tinze:10 minutes
Cooking time: 20 minutes

Steps in preparation:   

1. Put the Brussels sprouts and potato into a pan of lightly salted, boiling water, then simmer until soft. Drain well.
2. Wipe out the pan, melt the butter, then add the onion and cook until softened. Add the Brussels sprouts, potato, milk and pepper. Mash well over the heat until the mixture is creamy. Put into a small gratin dish and keep warm.
3. Meanwhile poach the eggs in simmering salted water for 3 minutes. Drain well then place on top of the Brussels sprouts purée.
4. Chop the bacon into small pieces and sprinkle over the top with the chervil. Serve.

SPICED CHICKEN

 Assemble these supplies:

• 1 x 100 g (4 oz) boned chicken breast, skinned
• 2 teaspoons oil
• 1/2 teaspoon curry powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric
• Salt
• Freshly ground black pepper
• 85 ml (3 fl oz ) stock
• 75 g (3 oz ) piece cauliflower, cut into tiny florets
• 2 tablespoons mayonnaise
• 2 teaspoons mango chutney
• 1/2 small green pepper, cored, seeded and diced
• 1/2 small red pepper, cored, seeded and diced
• 25 g (1 oz) salted cashew nuts

Preparation time: 10 minutes
cooking time: 15 minutes

Steps in preparation:   

1. Cut the chicken into small cubes. Heat the oil in a pan and lightly fry the chicken. Add the curry powder, garam masala, turmeric, salt and pepper to the pan and cook for 2 minutes.
2. Add the stock to the pan and bring to the boil. Cover the pan and cook for about 10 minutes.
3. Transfer the chicken and juices to a bowl. Add the cauliflower, mix well and leave to go cold. El
4. When cold add the mayonnaise, mango chutney and most of the red and green pepper. Mix well.
5. Place the salad on a small oval serving dish or in a bowl. Arrange the cashew nuts along the centre of the chicken. Mix the remaining red and green peppers together and sprinkle them on each side of the cashew nuts.

The chicken and cauliflower can be prepared up to 1 day in advance, if covered and chilled.

OMELETTE iLE DE FRANCE RECIPE

Assemble these supplies:

• 25 g (1 oz) butter
• 15 g ( 1/2 oz) plain flour
• 150 ml ( 1/4 pint) milk
• salt
• freshly ground black pepper
• 50 g (2 oz) button mushrooms, sliced
• 2 eggs, beaten
• 1 slice cooked ham
• 25 g (1 oz) Gruyere or Cheddar cheese, grated

Preparation time: 10 minutes
Cooking time: 10-12 minutes

Steps in preparation: 

1. Melt half the butter in a small pan, add the flour and cook for 1 minute. Add the milk, salt and pepper, bring to the boil and cook for 2 minutes. Remove half the sauce from the pan, add the mushrooms to the remaining sauce and cook for 1 minute. 
2. Melt the remaining butter in a small frying pan. Add the beaten eggs and cook gently over a low heat until the top of the mixture begins to set. 
3. Put the slice of ham on top of the eggs, then pour the mushroom sauce on one side of the ham. Fold the omelette. Spread the remaining sauce over the top of the omelette, sprinkle with the grated cheese, then place under a preheated grill until the cheese is bubbling and  browned. 
4. Serve immediately with a green salad.

 The sauce can be made 1 day in advance, if covered and chilled.

MEXICAN FIRE WITH TORTILLA CHIPS

Assemble these supplies:

• 2 teaspoons oil
• 1 small green chilli pepper, cored, seeded and chopped
• 1 garlic clove, peeled and crushed
• 1 x 150 ml ( 5 fl oz ) carton soured cream
• pinch of dried oregano
• 1 teaspoon ground cumin
• salt
• freshly ground black pepper

To serve:

• tortilla chips

Preparation time: 5 mhzutes, plus cooling
cooking time: 2-3 minutes

Steps in preparation: 

1. Heat the oil in a small pan, add the chilli and garlic and cook gently for 2-3 minutes. Leave to cool.
2. Put the soured cream into a bowl and add the oregano, cumin, salt and pepper, then add the cooled chilli, garlic and remaining oil. Mix well. 
3. Transfer to a small serving dish and sprinkle with paprika pepper. Serve with tortilla chips.

This clip is best made 2-3 hours in advance to allow the flavours to develop, but can be made 1 day in advance. Keep covered and chilled.

CROISSANTS WITH CREAMED MUSHROOMS

Assemble these supplies:

• 2 croissants
• 25 g (1 oz) butter
• 100 g (4 oz) mushrooms, peeled and sliced
• 15 g ( 1/2 oz ) flour
• 150 ml ( 1/4 pint) milk
• 1 tablespoon double or whipping cream
• salt
• freshly ground black pepper

To garnish:

• tomato wedges

Preparation time: 5 minutes
Cooking time: 10 minutes

Steps in preparation: 

1. Warm the croissants in a cool oven, while preparing the sauce.
2.  Melt the butter in a pan, add the mushrooms and cook for 3 minutes. 
3. Add the flour to the pan and cook for 1 minute, then add the milk. 
4. Bring to the boil and cook for 3 minutes, stirring all the time, to make a thick smooth sauce, then add the cream, salt and pepper.
5.  Cut each warmed croissant in half horizontally and put the bases on a warmed plate. 
6. Divide the mushroom sauce between them and replace the tops. Garnish and serve immediately.

BAKED POTATO STUFFED

Assemble these supplies: 

• 1 large baking potato
• 25 g (1 oz) butter
• 25 g (1 oz) snack salami, sliced
• 1/2 x 200 g (7 oz) can sweetcorn, drained
• salt
• freshly ground black pepper
• 15 g ( 1/2 oz) Cheddar cheese, grated

Preparation time: 5 minutes

Cooking time: 1 hour

Oven: 230°C, 450°F, Gas Mark 8

Steps in preparation: 

1. Scrub and prick the potato, rub with a little of the butter and cook in a preheated oven for about 55 minutes.
2. Remove the potato from the oven, cut in half, scoop out the flesh and put into a bowl. Mash the flesh well with the butter then add the salami, sweetcorn, salt and pepper.
3. Pile the mixture back into the potato cases and sprinkle with the grated cheese. Replace in the oven for about 5 minutes to heat through and brown the cheese.