FILLET STEAK WITH SHALLOTS

Assemble these supplies:

• 10 g ( 1/4 oz) butter
• 1 teaspoon oil
• 2 shallots, peeled and chopped
• 1 x 100 g (4 oz) fillet steak
• 1 teaspoon wholegrain mustard
• 50 ml (2 fl oz) double or whipping cream
• salt
• freshly ground black pepper

To garnish:

• tomato wedges
• watercress

Preparation time: 5 minutes 

Cooking time: 10 minutes

Steps in preparation: 

1. Fry the shallots gently for 2-3 minutes in melted butter and oil, then remove from the pan.
2. Put steak into pan and cook for 2-3 minutes each side.
3. When cooked, push the steak to one side of the pan, return the shallots, then add the mustard, cream, salt and pepper. Bring gently to the boil.
4. Pour sauce over the steak and serve immediately.

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.