Ingredients:
- 3 eggs
- 200 gr. sugar
- 100 gr. butter, room temperature
- 125 ml. orange Fanta
- 1 baking powder packet
- 200 gr. flour
Method: Beat eggs and sugar. Add the butter and mix well till they are thick and fluffy. Add the Fanta and mix once again. Sift flour and baking powder and add. Preheat the oven at 180ºC and bake the cake for 40 minutes.
Ingredients
- 250 gr. chickpeas (dried)
- 1 purple onion, roughly chopped
- 1 clove of garlic
- 1 tsp coriander
- 1 tsp parsley
- 1 tsp grinded cumin
- ½ tsp grinded cinnamon
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp baking powder
- 1 tbsp gram flour + to coat
- 1 tsp salt
- Oil
* To accompany (optional)
- yogurt sauce
Method: put the chickpeas to soak for 24 hours. When they’re tender, drain them and remove the skin. Mash the chickpeas and combine them with the onion and the garlic, and crush them once again. Finally, add the rest of the ingredients, mix well, and let it rest for 1 or 2 hours in the fridge.
Once the time is done, take it out from the fridge. Form the chickpea mixture into balls (with the aid of the gram flour). Heat the oil and then fry the balls until golden brown.
Ingredients:
- 1 banana
- 50 ml. milk
- 100 ml. orange juice
- A dash of lemon juice
- A pinch of vanilla
Method: Cut the banana up in pieces and add the milk. Blend it. Add the orange and lemon juice and a pinch of vanilla. Blend once again. Serve.
Note:the turrón is a confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts.
Ingredients:
- 100 gr. turrón de Jijona
- 1 egg
- 40 gr. sugar
- 100 ml. milk
- 10 ml. sunflower oil
- 125 gr. flour
- 1/2 baking powder packet
- 1/2 tsp bicarbonate
Method: grind the turrón. In a bowl, mix milk, oil, egg and add the turrón. Mix well. In a separate bowl, mix the flour, the baking powder, the bicarbonate and the sugar. Combine the two mixtures without beating too much and pour it in the molds. Bake the muffins for 15-20 minutes at 175º.
Ingredients:
- 100 gr. butter
- 190 gr. sugar
- 1 egg
- 300 gr. flour
- Vanilla
- 1 tsp baking powder
- 1 tbsp cocoa powder
- Chocolate vermicellis
• Filling:
- 150 ml. condensed milk
- 2 tbsp butter
- 1 tbsp cocoa powder
Method: whip butter and sugar. Add the egg and mix. Add the vanilla, the baking powder and then the sifted flour. Take 3 spoons from the dough and add the cocoa to this one. Let the two cookie dough rest wrapped in clingfilm in the fridge for an hour.
To make the filling, mix all the ingredients in a small saucepan and put it on a medium heat. Stir from time to time. Take away from the heat when it starts to thicken. Save it in the fridge. Take little portions of filling and give them a shape like balls. Next, take little portions of cookie dough and crush them and wrap the filling in the dough. Then, take the chocolate dough and make the little ears and noses and stick them. For the eyes, take two chocolate vermicellis for each puppy and stick them too. Preheat the oven and bake the cookies at 180ºC for 20 minutes.
Ingredients:
* Crust:
- Marie biscuits
- Butter
* Filling:
- 300 gr. cream cheese
- 175 gr. white chocolate
- 55 ml. cream
- 50 gr. sugar
- 2 eggs
- Vanilla sugar
- 10 ml. lemon juice
* Strawberry sauce:
- 285 gr. strawberries
- 30 gr. sugar
- 120 ml. water
- 2 tbsp maizena
Method: crush the biscuits. Melt the butter and add it to the biscuits, combine them and press it evenly over the bottom of the springform pan. Refrigerate while making the filling.
For sauce: in a small saucepan, mix the strawberries, the sugar and the water and heat them. In a little glass, mix 20 ml. of cold water and the maizena. When the strawberries are hot, add the maizena and mix well, heat it again till it becomes a sauce. Mash it if necessary.
For filling: in a small saucepan, heat up the cream, add the chocolate and stir. In a separate bowl, work the cheese with the sugar with a wooden spoon. Add the eggs, one at a time, beating well. Add the vanilla, lemon juice and the chocolate. Remove the crush and pour the half of the mixture. Then, pour a bit of the strawberry sauce and with the aid of a spoon, make some “whirls”. Pour the rest of the mixture and then again, make some “whirls”. Bake it in the preheated oven at 160ºC for 65 minutes. Don’t open the oven door. Once the cake is done, turn off the oven and leave the cheesecake inside until it is cold.
Serve with the rest of the sauce.
