SPRING CAKE

INGREDIENTS

▫ 2 sheets of puff pastry
▫ 1 egg
▫ Pineapple
▫ Strawberries
▫ Kiwi
▫ Grapes
▫ Banana
▫ Neutral jelly
▫ Pastry cream:
- one litre of milk
- a lemon zest
- one cinnamon stick
- six yolks
- three tablespoons of cornstarch (maizena)
- six tablespoons of sugar


METHOD

1. Heat the milk (reserving a bit in the bowl of the mixer) with sugar, a lemon zest and a cinnamon stick.
2. Let it boil over low heat for 15 minutes.
3. Add the reserved milk, egg yolks and cornstarch and beat everything in the blender.
4. After 15 minutes remove the lemon zest and the cinnamon stick.
5. Raise the heat and add the egg mixture, stirring constantly until it thickens and then remove it from the heat.
6. In a baking tray place a sheet of puff pastry and prick it with a fork.
7. Bake it in the oven until you see that is done (cooking time depends on the oven).
8. Place a generous layer of pastry cream, and cover it with sliced fruit.
9. Make the jelly and paint all the pieces of fruit with a brush.


TIPS

 If you don’t want to use pastry cream, you can use powder cream caramel.




Carlos Bujosa, Rafel Bujosa and Maria Vadell

PUFF PASTRY WITH HAM, CHEESE AND DATES

INGREDIENTS

▫ 200 gr of fresh ham
▫ 200 gr of cheese
▫ 50 gr of dates
▫ 500 gr of puff pastry
▫ 1 egg



METHOD

1. knead half of the dough on a tray previously greased.
2. Chop the fresh ham, cheese and dates.
3. Spread the ingredients on the dough.
4. Cover it with the other half of the dough and spread and egg on top.
5. Bake it in the oven at 200 degrees for 15 minutes.






Mariella Rodríguez and Ana Belén Vélez

COURGETTE AND ONION OMELETTE

INGREDIENTS

▫ 6-8 eggs
▫ 2 onions
▫ 1-2 courgettes
▫ olive oil
▫ salt
▫ a clove of garlic




METHOD
1. Cut the vegetables into fine pieces.
2. Put one spoonful of olive oil into the frying pan.
3. Put a clove of garlic into the frying pan and then stir up until the garlic is brown.
4. Then remove the garlic and pour the others vegetables and cover them. Occasionally, stir them up.
5. Mix the eggs in a bowl and put a pinch of salt.
6. Remove the vegetables from the heat and mix them with the eggs in a bowl.
7. Put them all together into a frying pan and cook over a low heat.
8. After a few minutes turn the omelette.
9. Finally, serve it on a dish.



TIPS

 If you don’t like these vegetables, you can use others or maybe try with cheese, ham or fish.
 It’s important to put some olive oil in the frying pan so that the omelette doesn’t stick to the pan.
 If you aren’t an expert, don’t try to turn the omelette in the air.




Mònica Borrell

BEE STINGS

INGREDIENTS

▫ Puff pastry
▫ ¾ glass of sugar
▫ 2 tablespoons of water
▫ 2 tablespoons of butter
▫ 125 gr of raw laminated almonds





METHOD

1. Extend the puff pastry and cut it with a knife forming triangles.
2. Put the sugar, the water and the butter in a casserole and warm up slowly until everything is melted.
3. Add the almonds and spread the liquid mixture on the pastry.
4. Bake them in the oven at 180º until they are well toasted.



Magdalena Riera

CRESPELLS

INGREDIENTS

▫ 1 kg of flour
▫ 1 egg and 3 yolks
▫ 300 g of lard
▫ 300 g of sugar
▫ 1 cup of orange juice
▫ 1 cup of vegetable oil
▫ 1 cup of water
▫ 1 lemon
▫ a pinch of cinnamon
▫ icing sugar


METHOD

1. Squeeze some oranges to make one cup of juice.
2. Mix all the ingredients in a bowl.
3. Grate a lemon and add it to the mixture.
4. knead the pastry and make a ball.
5. Sprinkle some flour on a surface, roll out the pastry with a rolling spin and then use a special tin to make the different shapes.
6. Put them on an oven tray with some olive oil and bake them for 20-30 minutes at 180 degrees.
7. Once cooled, sprinkle them with some icing sugar.



TIPS

 If you don’t like lard, you can replace it with butter.
It’s a good idea to melt the butter in the microwave.
 It’s advisable to put some vegetable paper on the tray.