How to do it:

Very easy, very quick, ideal for making with children:

Ingredients

• one cup (180 gr) of peanut butter (smooth or crunchy, as you prefer)
• one half cup or one cup (95 – 190 gr) – to taste – of caster sugar
• one egg
• some caster sugar in a plate

How to make them

In a bowl, mix all the ingredients together well. Let rest for a few minutes so the dough won’t be as sticky any more.

Preheat the oven to 400°F / 200°C.

Line your baking tray with baking parchment.

From your dough, take walnut-sized portions, roll them into balls and put them on the tray. Flatten them with a fork covered in sugar (to avoid sticking), once to get stripes, or twice (second time in the opposite direction) to get the typical criss-cross pattern.

Bake for 8-10 minutes.

Let cool and enjoy!

There is nothing more refreshing in summer than a nice clean sorbet – and the classic is a lemon sorbet.

Here is the basic recipe (enough for about a liter / quart of it – if you need more, adapt) :

Ingredients

• one egg white
• 200 ml (about 6 3/4 liquid ounces) of freshly squeezed lemon juice (from untreated lemons)
• 200 gr (about 1 cup) of granulated sugar
• 300 ml (about 10 liquid ounces or 1 1/4 cups) of cold water
• grated rind of a few of the untreated lemons

How to make it

Grate the rind of some of the lemons (I used 4) and add it to the water. Leave it to marinate for half an hour.

Squeeze enough lemons to get the amount of juice required (I needed about 7-8 small lemons).

Strain the lemon juice and the water through a sieve to remove pits and rind.

Mix in the sugar and the egg white. Make sure the sugar is dissolved completely.

Pour into an ice cream maker and let it do its thing – or, if you don’t have one, pour the mixture into a bowl and put it in the freezer. In that case, check it every hour and turn with a spoon or a fork to prevent chunky ice crystals from forming.

When it has the desired consistency (not too hard, will take quite a few hours in the freezer though), enjoy!

If you can’t use it all, leave it in the freezer but allow it to thaw / soften a little before consuming.

* * *

Variations

• Instead of pure water, you can use strong black tea. In that case, allow the tea to cool down completely before using. It will affect the colour, but it’ll give your sorbet a nice ice-tea flavour.
• Instead of lemon juice, you can use orange juice or other fruit juices (fresh!). In this case, you can cut down the sugar a little.
• Instead of sugar, you can use honey or maple syrup (only use 1/2 cup; this will also affect the colour).

This is another recipe from the Canary Islands, their typical and yummy way to cook potatoes. Literally, it means shriveled potatoes…

Ingredients

• small evenly sized potatoes, enough to cover the bottom of pan
• water (enough to just cover the potatoes)
• a small handful of coarse salt

How to make it

Wash the potatoes, and put them in the bottom of your pan. They should cover the bottom in one layer, but not more.

Add enough water to just cover the potatoes, throw in a small handful of coarse salt.

Bring to a boil and let it boil until the water is all evaporated – they are now cooked. (You’ll have to stay around, it won’t do to burn them when the water is gone!)

Remove from heat. Once they cool a little (and the remaining moisture on the peel dries), you will see that the peel has shriveled up a little and is now covered in a thin layer of salt (as well as the walls and bottom of the pan). Excellent served with mojo.

This is a recipe from the Canary Islands, a typical sauce they serve with most everything, from potatoes to meat, to fish and cheese, and even boiled bananas. (There is also a red, hotter version, which I haven’t tried making myself though). For garlic lovers!

Ingredients

• 3 or more cloves of garlic
• a really big bunch of coriander (cilantro) (the leaves)
• one or two big green chili peppers (these are mildly hot)
• 1 – 2 tablespoons of salt (to taste)
• some pepper if you wish
• two cups of vinegar (0.5 liter)
• two cups of olive oil (0.5 liter)

Yields a good quart of sauce. It is easy to keep in the fridge in jars, but once the jar is opened, it is best to use up the Mojo as fast as possible.

How to make it

Chop the garlic, the coriander (cilantro) and the chili peppers, mix in the salt and the pepper.

Blend it all with the vinegar (in a blender). When this is done, stir in the oil and mix well. (It is advisable to use rather too little than too much salt in the beginning, you can always add it to taste later)

Fill in jars, and use with your dishes.

Excellent with grilled or fried meat or fish, but especially with “papas arrugadas“

This is the recipe for salad dressings my mother taught me. It is yummy and refreshing, and it goes with about everything you can think of to make a salad with – it only needs a few simple variations to adapt.

Here is the basic recipe (enough for a salad bowl serving 2 – if you need more, adapt) :

Ingredients

• one shallot
• a bunch of chives
• one heaped tsp of mustard (preferably not sweet)
• salt
• pepper
• one tbsp of vinegar
• two tbsp of oil
• a dash of liquid cream (unsweetened)

How to make it

Salt the bottom of your bowl so that it is covered in a thin layer of salt; add pepper to taste.

Chop the shallot and cut up the chives – put both in your bowl.

Add a heaped teaspoon of mustard, then a tablespoon of vinegar. (Adding the vinegar first is important, otherwise the mustard won’t dissolve properly)

Mix, then add the oil and a dash of liquid cream (the cream acts as emulsifier, so the oil won’t separate from the rest any more).

Add your salad, turn, serve, enjoy! (If your salad is a green salad, remember to only put it in the dressing just before serving or it gets limp)

* * *

Variations

• If you have a salad like chicory or iceberg, you can add a crushed clove of garlic with the shallot if you like.
• If you want a lighter dressing, you can replace the two spoons of oil with one spoon of oil and two spoons of water; you can replace the cream with milk (some oil is however necessary since some vitamins are only fat-soluble; your body needs the oil to be able to assimilate those. I would also advise to use full fat milk for the same reasons.)
• If you want a thicker dressing, for example for potato or pasta salads, you can use a good tablespoon of yogurt (unsweetened and without fruit or aromas of course) instead of cream or milk. Another option is sour cream, which goes nicely with potatoes and avoids the need for mayonnaise.
• If you want to make green bean or pea salads, use an onion instead of the shallot. Cut it in rings or half rings and mix it in with your vegetables. (If you make a pea salad, you will need a bit more dressing as they soak some up, add half again the amount)
• If you use grated root vegetables, like carrots, celery, parsnips, etc., you need more dressing too. Use double the quantity, make the salad and keep it in the fridge overnight. The wait is worth it!
• Of course you can play around with different kinds of mustard, vinegar and oil – but in general, I’d advise not to use sweet mustard and to use rather neutral-tasting oils unless you like strong tastes like olive oil. You also need to know that Balsamico and other dark vinegars completely change the colour of the dressing.
• Instead of vinegar, you can use lemon juice. In this case you can use olive oil; leave out the milk or cream and use the dressing for a tomato salad, or for mediterranean style salads.

Ingredients

For the pastry:

• 225 gr plain flour (2 1/4 cup)
• 100 gr granulated sugar (1/2 cup)
  
• 30 gr of powdered unsweetened cocoa (1/4 cup)
  
• 180 gr unsalted Butter (a good 1 1/2 stick)
• 2 egg yolks
  

For the marzipan filling:

• 500 gr marzipan (50% almonds, 50% sugar) (a bit more than a pound)
• 2 egg whites
• some Grand Marnier (or other good quality orange liqueur)
• grated peel of 2 organic, untreated oranges

* * *

Sift the flour together with the cocoa into a big enough bowl. Mix in the sugar. Add in the egg yolks and cut the butter over it all. Hand-knead until pastry holds well together.

Refrigerate for at least one hour.

In the meantime, cut up the marzipan into a bowl, add the egg whites and the orange peel. Mix well. The mass has to be rather soft but not liquid, so add enough of the liqueur to achieve this.

When the dough is chilled, roll out squares of about 15×15 cm (6×6 inches) (you’ll get 4 of them).

Spread the mazipan paste thinly over them, and roll the squares.

Put in the freezer for  about 1 1/2 – 2 hours (this will ease the cutting of the cookies later)

Preheat your oven to 180°C /355-360°F.

Cover the baking sheet with baking parchment.

Take out the cookie rolls and slice them into cookies, about 1 cm /  1/3 inch thick.

Lay them out on the baking sheet (not too close, they will spread a little bit).

Bake for 15-20 minutes or until the marzipan is golden brown.

Take out and let cool on a rack. Store in a tin box.

Enjoy!

Ingredients

For the pastry:

• 175 gr plain flour (1 1/2 cup)
• 50 gr ground rice (1/3 cup)
  
• 150 gr unsalted butter (2/3 cups)
• finely grated rind of 1 organic untreated orange
• 1 egg yolk
  

For the filling:

• 150 gr plain dark chocolate, broken into squares (5 ounces)
• 50 gr soft unsalted butter (4 tbsp)
• 75 gr caster sugar (1/3 cup)
• 10 ml cornflour (2 tsp)
• 4 egg yolks
• 75 gr ground almonds (2/3 cups)

For the meringue:

• 3 egg whites
• 150 gr caster sugar (2/3 cup)

For the decoration:

• flaked almonds
• melted plain dark chocolate

Other:

• baking parchment
• baking beans

* * *

Sift the flour and ground rice into a bowl. Rub in the butter until the mixture resembles breadcrumbs.

Stir in the orange rind. Add the egg yolk; bring the dough together (by quickly kneading it with your hands).

Roll out and line a 23 cm / 9 inch round flat tin (greased and floured).

Chill for 30 minutes.

Preheat the oven to 190°C / 375°F.

Prick the pastry base all over with a fork, cover with baking parchment weighed down with baking beans and bake blind for 10 minutes. Remove from oven and take out the baking beans and parchment.

Make the filling:

Melt the chocolate in a heatproof bowl over hot water. Cream the butter and the sugar in a bowl, then beat in the cornflour and the egg yolks.

Fold in the almonds, then the chocolate.

Spread mass in the pastry case. Bake for a further 10 minutes.

Make the meringue:

Whisk the egg-whites in a clean, grease-free bowl until stiff, then gradually whisk in about half the caster sugar. Fold in the remaining sugar.

Spoon the meringue over the chocolate filling, lifting it up with the back of the spoon to form peaks.

Reduce the oven temperature to 180°C / 350°F and bake the pie for 15-20 minutes or until the topping is pale gold.

Scatter the flaked almonds over the top and drizzle with melted chocolate.

Serve warm*.

(* it says “serve warm” in the recipe, but personally I found it tastes even better cold the next day!)

Recipe taken from the book “Chocolate Ecstasy” by Christine France)

Ingredients

For the pastry:

• 250 gr all-purpose flour (2 1/2 cup)
• 125 gr soft unsalted butter (a bit more than 1 stick)
  
• 1 egg
  
• 1 tbsp cold water
  
• 2 pinches of salt

For the filling:

• 100 gr dark chocolate, melted (a bit less than 1/2 cup)
• 250 ml cream (1 cup)
• 125 gr granulated sugar (a bit more than 1/2 cup)
• 5 eggs

* * *

Sift flour into a bowl. Add the salt.

Cut up butter into it, rub it in with fingers.

Add the egg and the water. Quickly knead into a homogenous dough, using your hands.

Refrigerate for 2 hours.

Roll out thinly, line a 28 cm / 11 inch round pan (greased and floured).

Preheat oven to 220°C / 430°F.

Melt the cocolate in a double boiler (bain-marie) – but be careful not to let it get too hot.

Whisk in sugar, cream and eggs.

Spread mass on the pastry lining.

Bake for about 25 minutes.

Let cool completely before removing from pan.

Serve with whipped cream if desired.

Enjoy!