INGREDIENTS:

Pastry for 2 crusts

8 cups sliced, peeled assorted
baking apples
2 tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter
1 egg yolk
1 tablespoon milk

STEPS TO FOLLOW THE RECIPE:

1. In a large bowl, toss the sliced apples with lemon juice.
2. Mix sugars, flour, cinnamon and nutmeg; add to apples
and toss well to coat.
3. Fill pastry lined 9 inch pie pan with apple mixture. Dot
with butter.
4. Put second crust on top of pie filling, cut slits in top of
crust to vent. Seal the edges of the crust with a fork or by
hand.
5. In a small bowl, beat the egg yolk and milk. Brush
mixture over top crust.
6. Bake at 220 C for 15 minutes.
7. Reduce heat to 175 degrees and bake 40-45 minutes
more or until crust is golden and filling is bubbly.
You can also make it smaller:

COOK: Pablo Rubio

Learn how to make delicious oven-baked pork ribs

with potatoes in less than 50 minutes. It's a really easy
recipe to make. You only need a few ingredients. Lets
get started!
INGREDIENTS:
1 rack of pork ribs
200 ml white wine
4 large potatoes
2 garlic cloves
1 sprig thyme
1 small cayenne chilli pepper
1 cup of water
Extra Virgin olive oil
Salt

HOW TO PREPARE IT?

Start by washing the potatoes and peeling the garlic
cloves.
Then, cut the potatoes into slices.
Pour a dash of olive oil in a baking tray and lay the
potatoes slices on it.
After that, cut the rack in half and place the two
pieces of ribs over the potatoes.
Generously season the ribs on both sides with salt.
Next, grind the garlic cloves in a mortar, then add
and grind the cayenne pepper and the thyme all
together.
Add the white wine, stir and pour over the ribs.
Work in with hands to coat well.
Add a generous dash of olive oil, the rest of white
wine and water over the ribs.
Preheat the oven to 200 C.
Bake for 35 minutes (rotate the ribs after 20 minutes
or so).
Finally, take the baking tray out of the oven and the
dish is now ready to serve!
Bon apptit!

BY: Ivn Contreras Camacho =)

Vichyssoise is a chilled creamy potato and leek soup. It comes from America, but the term is French. The
soup is really easy to make, doesnt use a lot of ingredients, and lasts for days. Its a very simple recipe that
tastes great. You can serve warm or cold on a summer day.

700g leek
1 large onion
2 or 3 large potatoes
55g butter
Olive oil
500ml water
500ml vegetable stock or chicken broth
150ml heavy cream
150ml milk
Salt and pepper to taste

Garnishes, optional (use 1 or more)

chopped chives
minced fresh herbs
homemade croutons
heavy cream or crme fraiche
extra virgin olive oil
pesto
aioli or rouille

Trim and clean leeks. Slice off the fibrous green tops, leaving only the white-to-light green stalk;
discard greens. Then, thinly slice the white portion.
Peel and chop the potatoes. After that, cut the onion into small pieces.
In a large soup pot over medium heat, melt the butter or heat the olive oil. Next, saut the leeks and
onions until tender and translucent. Add the chopped potatoes, vegetable or chicken stock, water and
salt. Increase heat and bring just to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes
or until potatoes are tender. Remove from heat and let cool 10 to 15 minutes.

 Using a hand-held mixer or transferring to a food processor or blender, pure the cooled mixture
until completely smooth.
Stir in the milk and cream. Season to taste with salt and pepper and cook for about 5 minutes.
Remove from the heat and serve in soup bowls. Alternatively, allow to cool completely, cover in
plastic wrap and chill in the fridge until ready to serve.

Serve either hot or cold and garnish as desired. For example, sprinkle with chopped chives and
parsley.
So smooth and creamy! Its one of my favorite cold soups. Why not try it?
This will be one of your favourite soup recipes. Bon apptit!

Juan Carlos Soriano

The Calatrava Bread Pudding or Pan de Calatrava is one of the most famous desserts of the Murcian
region in the south east of Spain. Traditionally, it is a basic flan baked with some stale or day-old bread,
muffins or sponge cake with caramel sauce on top.

FOR THE CARAMEL:

3 tbsp. sugar
4 tbsp. water
FOR THE PUDDING:
4 large eggs
500ml milk
150g sugar
about 2 cups of day-old bread (without crust) or muffins torn into small pieces
1 strip lemon peel
1 cinnamon stick or a good pinch of cinnamon

TIP: This delicious pudding is best made the day before.

By: Jess Soriano

1. Firstly, prepare the caramel. Put the sugar and water into a small saucepan and heat slowly, shaking
the pan only until the sugar dissolves. Watch the mixture carefully and remove from heat once it turns
a nice dark golden brown colour. Don't overcook it (dark brown) as you will burn the caramel.
2. Immediately pour the hot caramel (before it hardens) into a loaf tin and tilt to cover the base and
halfway up the sides. Set aside to cool.
3. Place the milk, remaining sugar, lemon peel and cinnamon stick in a small saucepan. Then, heat over
medium-high heat, stirring occasionally until the sugar has melted and the milk rolls to a boil.
Remove from the heat, get rid of the cinnamon stick and lemon peel and allow to cool for at least 10
minutes.
4. Meanwhile, heat 4 cups of water, which you will need for baking. Preheat the oven to 190C. Place cubed
bread in the loaf tin on top of the caramel, making a compact layer. In a large bowl, lightly beat the
eggs, then gradually beat in the cooled milk. Pour the pudding mixture over the bread in the tin.
5. Put the loaf tin into a baking dish slightly larger, and pour in the boiling water until it comes
halfway up the sides of the loaf tin, in a water bath or bain-marie.
6. Transfer to the oven and bake for 45 minutes to 1 hour, until the custard is set and the top layer is
golden (a knife inserted comes out clean). Remove the loaf tin from the water bath and allow to cool for
1 hour at room temperature before placing in the fridge to chill thoroughly before serving (ideally at
least 3 hours and up to a day).
7. To serve, run a knife along the edge of the tin to loosen the custard. Place a serving dish (deep enough to
catch the caramel) over the top of the loaf tin and with a swift movement turn upside down. Carefully
lift off the tin. If the custard does not fall onto the plate, gently encourage it with a knife. And, of
course, pour any remaining caramel over the top.
8. Serve cold, sliced and garnished with a dollop of whipped cream, and some fruit and mint, or whirls of
whipped cream with chocolate syrup.

If you like flan, then you will probably love Calatrava bread pudding, too.
Give it a try. Its really tasty and easy to make! Enjoy!

Pasta salad recipe

Ingredients:
200 g pasta (fusilli)
1 can sweet corn, drained
1 can tuna (in olive oil)
9 crab sticks
50 g onion
2 tablespoons olive oil
Salt (to taste)
Other garnishes:
Black pepper (to taste)
A few olives
Mayonnaise
Chopped tomato
Chopped cucumber
Fresh chopped parsley (use several leaves to garnish)

 Hard-boiled egg
Anchovies
Bacon
Capers
Spring onion
Yoghurt
Caesar dressing
Frankfurter sausages, cut into pieces
Cheese, cut into pieces

Preparation:
1. Bring a large pot of salted water to a boil over medium heat. Add
the pasta and stir gently. Boil uncovered, stirring occasionally until
al dente, about 8 minutes. Remove from the heat. Drain well using
a colander and rinse with cold water. Allow to cool for a bit.
2. Cut the onion, then finely slice and set aside.
3. Slice the crab sticks and set aside.
4. Put the cooked cooled pasta back into the pot and add the other
ingredients: onion, tuna, drained sweet corn, sliced crab sticks, and
mix everything together.
5. Introduce the pasta in the fridge for 20 minutes if you want it
cold. Alternatively, transfer to a serving bowl or plate and serve.
6. Add oil and salt. Easy!
Other garnishes:

COOK: Eva Quesada

SPAGHETTI CARBONARA

INGREDIENTS:

125 g pancetta or streaky bacon chopped

40 g Parmesan cheese - finely grated
40 g Pecorino cheese - finely grated
3 large eggs - beaten
2 garlic cloves - peeled and left whole
60 g butter
300 g spaghetti
Salt and pepper to taste

PREPARATION:
1. Mix the two cheeses together then add about 3/4 of it to the eggs,
mixing it well. Set aside the rest of the cheese mixture for garnishing.
2. Slightly squash the garlic by pressing under the blade of a knife. Set
aside.
3. Bring a big pot of water with salt to boil then drop in the spaghetti.
Cook according to package instructions (usually bring to boil then start
timing for 11 minutes).
4. While the spaghetti is cooking, heat a large wide pan and melt the
butter.
5. When the butter has melted drop in the garlic and pancetta.
6. Fry on medium heat until pancetta is crisp and golden.
Remove the garlic cloves. Keep the pan on low heat.
7. When the spaghetti is ready, drain but make sure to reserve some of the
pasta water.
8. Put the spaghetti in the pan and mix well with the pancetta.
9. Remove the pan from the heat and stir in the egg-cheese mixture.
10. Stir to mix well adding about 2-3 tablespoons of the reserved pasta
water to keep it moist and glossy.
11. Serve immediately on warmed plates or bowls sprinkled with the
reserved grated cheese and freshly ground black pepper.

Enjoy your meal!

By: Alex Martnez

GAZPACHO

Gazpacho is a very famous Spanish dish. Its a vegetable cold soup made from raw
tomatoes. This soup is originated from Andalusia, a region in the south of Spain.
Its a cool and refreshing start to a meal on a hot summer day. Apart from that, it is
tasty and very healthy since it is made of several vegetables and a bit of oil and
vinegar. Its very quick and easy to make.

Ingredients to make andalusian Gazpacho (4 cups - 1 litre):

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1 kg very ripe tomatoes

1 green pepper (about 60 grams)
1 medium cucumber
1 piece of onion (about 100 grams)
1 slice of crusty bread (about 50 grams)
1 clove of garlic
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon salt, a level spoonful
Optional: 1/2 green apple (such as a Golden) and cold water

o
o
o
o
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Garnish:
1 tbsp. each of cucumber and green pepper, finely chopped
3-4 croutons (optional)
1 tbsp. hard-boiled egg
1 tbsp. cured ham
Parsley or mint leaves

Andalusian GAZPACHO recipe

1. Wash the tomatoes, cucumber and bell pepper.
2. Squeeze out the bread, tear it roughly into chunks, and add to the bowl of a
food processor or mixer. Cut the tomatoes into four pieces and place in the
mixer.
3. Remove the stem, core and seeds of the pepper. Then, cut the pepper into
four or five pieces and put it with the tomatoes and bread.
4. Peel the garlic and put it with the rest of the vegetables.
5. Cut the piece of onion into four pieces. Add to the bowl.
6. Peel the slice of cucumber, cut it into four pieces and place it in the mixer.
7. Add the oil, salt and vinegar.
8. Now that all the gazpacho ingredients are in the bowl of the mixer, blend
until the mixture is smooth. All the ingredients may not fit at one time, so you
may have to fill the mixer several times.
9. Once gazpacho is completely blended, pour it into a large non-metallic bowl.
10. Finally, cover and refrigerate for at least 2 hours. Serve gazpacho chilled.
11. Serve with garnishes of your choice: Garnish with the chopped and reserved
vegetables and croutons, if desired. Other possibilities are: small pieces of
hard-boiled egg and cubes of Spanish ham; or spring onion, black olives and
mint or parsley also works well.
Cool and delicious!!
Would you like to cool off with a bowl or glass of refreshing gazpacho?
Its a perfect summer dish!

COOK: Juan Ortz

150 g sugar
150 g butter
3 large eggs
1 tablespoon of vanilla extract
150 g flour
1 teaspoonful of Royal baking poder
3 tablespoons of milk

Preheat the oven to 180 C. Put the paper cupcakes cases on a muffin tin or cupcake tray.
Mix the sugar with the flour until its creamy.
Add the three eggs slightly beaten and the vanilla extract.
Add the flour, the baking powder and the milk.
Spoon the cake mixture into the paper cases. The paper cases must be filled between the
half and of their capacity.
Bake the cupcakes in the preheated oven for 20 minutes until well risen and golden brown or
until a skewer inserted in the centre of a cake comes out clean.
Then leave to cool for 5 minutes and, after that, take them out of the mould to decorate
them.

Stuffed pineapple

Do you like fruit? Why not trying this stuffed pineapple? I

love having this dessert on a summer day. In addition, its
very easy to prepare the recipe. Lets start!

Ingredients:
1 large pineapple
1 tin sweet cherries (drained)
1 tin peach slices in syrup (drained)
3 bananas
4 tablespoons Cointreau
2 tablespoons sugar

Preparation:
Firstly, cut the pineapple in half lengthwise. Using a
small paring knife, make a cut from the pineapple skin,
all the way around the pineapple. Remove the core and
discard.
Secondly, using a large spoon, remove the pineapple flesh
from its skin, making sure to leave some of the flesh all
around each pineapple half.
Thirdly, set the pineapple shells aside and cut the
pineapple flesh into pieces.
Fourthly, put the chopped pineapple in a bowl. Drain the
sweet cherries and peach slices in syrup and cut into
pieces. Put the rest of the chopped fruit in the same
bowl.
Fifthly, add the sugar to the mixture. Pour Cointreau
and some tablespoons of syrup of peaches.
Sixthly, stir everything well.
Finally, stuff the pineapple with the mixture.
Yum!
Bon apptit!

Cook: Ana Mara Serrano

Ive chosen this recipe because its the most popular in my family and we prepare a few apple tarts
at weekends or in summer afternoons. Its an easy dessert to make. You only need to get these
ingredients and utensils which you can find in a normal kitchen and to follow the steps.

180 g puff pastry, thinly rolled into a circle 30cm in diameter

30 g butter, cut into cubes
4 apples, peeled
2 tbsp. sugar
2 tbsp. apricot jam
2 apples, peeled and diced
1/2 tsp. cinnamon powder
85 g sugar

 Glace a wide saucepan on a medium heat and put in the diced apples and with the sugar. Heat
and stir until they start to break down. You can mash them with the back of the spoon to help
them along.
Keep stirring until most of the liquid has evaporated. Then turn off the heat and put in the
cinnamon powder.
Continue to stir and mash the apple mixture for about a minute more, then set aside.

Preheat the oven to 230C.

Cut the apples: Take one of the peeled apples and cut off the sides without cutting into the
core, which you can then discard. Cut the apple pieces into thin wedges and repeat this with the
rest of the apples.
Place the puff pastry circle on a baking tray. Spread the apple filling evenly over its surface.
Next, layer the apple wedges in a circle, carefully around the side, and finish off with an
arrangement in the centre.
Cover with sugar and butter: Sprinkle a little sugar over the top of the tart. Then also place on
various small knobs of butter.
Bake: Place the tart into the preheated oven and bake for approximately 25 minutes, then
remove.
Heat the jam: Put the apricot jam into a small saucepan and add 2-3 tablespoons of water.
Heat on a medium temperature and stir together until the jam liquefies. Then take off the heat.
Glaze and serve: Using a brush, paint the surface of the tart with the liquefied jam. This will
give it a glazed, shiny look, and add to the flavour. It is now ready to serve. Try it with a little
whipped cream, or vanilla ice cream.
Thats all! Now, you have to wait because its better that the cake isnt too hot.
Yummy, yummy!!! Would you like a slice of this?

Rubn Paela