3 egg whites without any previous refrigeration, 1/8 teaspoons of salt, ¾ cup of Maria crackers previously ground in a blender, 1 cup of milk whipped cream, 2 tablespoons of vanilla, ¾ cup of ground nuts, 1 teaspoons of ground yeast or baking powder, 1 cup of sugar
Preheat the oven at 350°. Oil a mould well, wrap it in foil paper and oil the paper, too. Beat the egg white to a whipped cream and add a pinch of salt. Little by little, add two tablespoons of sugar at a time and the whites must remain looking like bright peaks. Add a teaspoon of vanilla and keep on beating the ingredients. Add the nuts, the ground crackers and the baking powder. Distribute the mixture in the mould and bake for about 35 minutes. Let the cake cool for 2 hours, remove it from the mould and let it rest in the fridge overnight. SERVE: Remove the foil paper and place the cake in a tray. In a different bowl, whip the cream with 2 teaspoons of sugar and another teaspoon of vanilla until bright peaks emerge. Dole out the whipped cream all over the cake. 8 helpings approximately.
Paella
5 cups rice, 6 cups water, ½ lb. of squids, ½ lb. of shrimps, ½ lb. of mussels, ½ cup of conches, 1 red pepper thinly sliced, 1 green pepper thinly sliced, ½ broiled chicken, 1 lb. pork meat, 4 tomatoes cut in slices, 2 cloves of garlic thinly sliced, 1 cup of cooking oil, 1 packet of saffron, salt, a pinch of pepper, Spanish sausages, ½ cup of cooked peas, ½ cup of cooked beans
Season the garlic cloves in a quarter of cooking oil and add the squids cut out in thin strips, the shrimps previously peeled, the mussels, conches and let them cook for some 20 minutes. In another frying pan containing a quarter of a cup of cooking oil, season the pepper, beans, peas, the chicken and the sausages cut in thick slices for about 20 minutes and remove from the burner. In a rice cooker, refry the sliced tomatoes, add the rice, six cups of water, saffron, a pinch of salt and half a cup of cooking oil. Let them all cook without getting too dry. The rice grains must be loose. Then add the shellfish, pepper, meats, peas and beans. Stir well all the ingredients and let them cook at a slow burn for about 20 minutes. Serve hot and bring it along with a glass of either red or pink wine.
Pumpkin and broad beans cream
¼ (1 cup approximately) de pumpkin thinly cubed, ½ lb. (1 cup approximately) de broad beans, 1 cup of white onion cut in slices, 2 tablespoons of sliced parsley, 1 stem of chard thinly sliced, ¼ (1 cup approximately) of pasteurized cheese thinly cubed, ½ lt. (2 cups approximately) of milk cream, 2 tablespoons of butter, 1 cube de concentrated chicken broth, ½ teaspoons of cumin, ¼ teaspoons of pepper and a pinch of salt
Fry the onion, the pumpkin, the chard and the broad beans as they are all seasoned with salt and pepper. A clove of garlic can be added. Cover all the ingredients with water. Once it’s cooked, strain the water and blend them well. Add cheese and keep on stirring. Put it back on the range at a slow burn. Add the milk cream and butter. As an option, a sip of sherry can be added. Sprinkle with parsley before serving.
