Method

Dissolve the cornstarch in one cup (250ml) of milk. Heat the rest of the milk in a deep pan with the cinnamon and lemon zest. Bring to a boil. Meanwhile, blend the egg yolks with 1 cup (250g) of sugar. Strain the boiled milk through a fine sieve, then pour over the egg mixture. Add the dissolved cornstarch, mix well and heat again gently, stirring constantly in one direction. Do not allow to boil as the mixture might separate. When it thickens, remove from the heat and strain again through a fine sieve. Transfer to a serving dish or individual bowls. When the mixture has cooled completely place in the refrigerator. Before serving this desert, scatter the remaining sugar over the surface of the serving dish or each portion. Preheat a salamander, broiler or grill. Place the dish or dishes under the salamander until the sugar topping begins to caramelize. Serve immediately.

Method

Pastry
For pastry, combine Spanish olive oil, wine, salt and soda in a jug. Place flour in a large mixing bowl. Make a well in centre, pour in oil mixture and stir in flour. Knead dough lightly into a ball. Refrigerate.

Filling
For filling, combine cocoa and sugar in a saucepan, stir in 1¾ cups milk. Mix remaining milk with cornflour. Bring cocoa mixture to a boil, add cornflour mixture and cook, stirring, over low heat until thick. Cool.

Finish
On a lightly floured work surface, roll dough as thinly as possible. Cut 15cm rounds. Spoon chocolate cream into centre. Brush edge of pastry with water. Fold pastry to form a crescent, sealing edges by pressing with tines of a fork. Pour enough Spanish olive oil in a deep, heavy frying pan at least 2.5cm deep. Heat over medium-high. Fry turnovers in batches of three until lightly browned on both sides, about five minutes. Drain on paper towels. Serve dusted with icing sugar.

Method

Mix the flour, sugar and egg yolks together gently. Boil milk, cream and a cinnamon stick together. Once boiling, pour over flour mix and cook slowly, stirring continuously with a wooden spoon. Keep boiling for 3 minutes and transfer the paste to cool in a dish. Once cool, cut into squares (2 per person). Pass bread through the beaten egg and cinnamon and sugar mix, and finally fry in pan with Spanish hot olive oil. Serve hot.

Method

• Lemon and Olive Oil Sorbet
  Combine all ingredients (whisk to combine). Pour the mix into an ice cream machine and churn. Churn on the day of use.

Confit of Feijoa and White Guava
Peel and half the fruit, place in a saucepan with sugar syrup, lemon juice and Spanish olive oil. Cover with a piece of baking paper and place on a low heat: gently bring it to a simmer. Simmer until fruit is tender, approximately 7 minutes. Cool in the poaching liquid and store for 24 hours before use. To serve, remove the seed from the guavas. Cut both fruits into quarters and arrange 4 pieces of each fruit around the bowl. Place a scoop of sorbet in the centre, and drizzle poaching liquor and Spanish olive oil over the fruit.

Method

Grease and line a 23cm spring form or loose bottomed pan. Preheat the oven to 180°C/450°F. Place the orange and lemon in a saucepan, cover with water and simmer until very soft. Drain and cool the fruit. Scoop out and discard the pulp. In a food processor, puree the skin to a fine consistency. With an electric hand whisk, beat the eggs together slowly and add the sugar, beating until pale and fluffy. Sieve together with flour, baking powder and salt and with a large metal spoon fold into the egg mixture with the Spanish olive oil. Then fold in the almonds and puréed fruit. Pour batter into the prepared tin. Bake for about 45 minutes or until skewer comes out clean when inserted. Sprinkle the top with sugar. Cool on a wire rack.

Method

Heat the Spanish olive oil in a large, heavy skillet. Add the orange peel, sesame seeds and aniseed and simmer over low heat for 10 minutes. Remove from the heat and let the oil cool before straining through a sieve. Place the flour in a mixing bowl, add the cinnamon, lemon zest, wine, salt and 1 2/3 cups of the water. Mix the ingredients together and knead lightly into a smooth ball. Roll the dough out on a lightly floured surface to a 3mm thickness. Cut into 2 ½ cm by 5cm rectangles. Return the strained Spanish olive oil to the skillet and heat to smoking point.

Method

Place all ingredients together in a bowl and kneed until dough comes together and doesn’t stick to the bowl. The mixture should have a smooth consistency with no lumps. Cover with a moist cloth and allow it to rest for one hour in a cool place. To make the Rosquillas (Spanish Doughnuts) take small amounts of dough roll to form a ball, put your index finger through and swirl it around it. Soon the hole will start to get bigger (don’t let them to too thin). Place on a baking tray and repeat procedure until dough is finished. Bake in medium to high oven (180°C) until golden brown (the amount of time will depend on the thickness of the doughnuts). For a different result, deep-fry them, but you will need to add 10g of baking powder to the recipe. Sprinkle with sugar and cinnamon. If kept in an airtight container they last for weeks.

Method

Heat the extra virgin Spanish olive oil, sugar, lemon zest and water. Cook over low heat, adding the flour gradually and stirring constantly. Cook the mixture until it comes away easily from the bottom of the pan. Stir the eggs into the mixture. Roll out on flat surface and cut into squares. Deep fry in several batches. Drain on paper and sprinkle with icing sugar.

Method

Boil whole oranges until soft and reduce to a puree. Separate the egg whites and yolks. Beat sugar and egg yolks until pale. Beat egg whites and reserve. Fold almond meal in pureed oranges, oil and one third of beaten whites. Then fold the rest of the whites. Place mixture in cake rings and cook in oven at 150-160°C until set. Present as a wedge with citrus glaze, orange segments and triple cream quenelles. For a lighter version add a teaspoon of baking powder. To make a citrus glaze syrup, simply combine sugar, lemon and/or orange and/or lime and/or grapefruit juice and their zest.

Method

Place sugar, water and cinnamon stick into a saucepan (cinnamon stick is optional). Allow mixture to boil until the liquid starts to thicken into a medium syrup. It should form a fine “thread” between fingers when touched. In the meantime, beat the egg yolks until they start to get fluffy. Allow syrup to cool down a bit before adding yolks. Coat the moulds thinly with toffee or Spanish olive oil. Cook in the oven for around 15-20 minutes or until they set.

Method

Place the sugar with a glass of water into a saucepan. Take to a boil until achieving a mixture of syrup (to the point of achieving a thin thread like mixture when raised). Add the ground almonds stirring without stopping. Once you have achieved a juicy mixture without any liquid, remove from the heat and let it cool. Beat the egg yolk and mix with the almond preparation. Place the egg whites in a bowl, beat them energetically until a white foam forms, add the mixture of egg yolks and almonds, add on the cinnamon and mix by hand to achieve a better mixture. Make sure you obtain a homogeneous paste without any lumps. Prepare a cake mould, dress it with white paper and over it place the bottom and sides with baequillo. Heat the oven with low temperature. Place the mixture on the mould and place it in the oven for approximately 45 or 50 minutes until well cooked.

Tip

If a little of yolk remains inside the egg whites, the mixture will not rise. To eliminate it, wet the tip of a cloth and allow for it to stick onto the yoke so it can be removed.

Method

Buns
Preheat the oven to 150°C. Heat the water with the Spanish extra virgin olive oil and sugar. When it comes to a boil, remove from the heat and add the flour all at once. Stir well with a wooden spoon to avoid lumps and put back on very low heat, stirring constantly, until the mixture comes away from the sides. Remove from heat, allow to cool a little, then add the eggs, one at a time. Wait for each egg to be completely absorbed before adding the next. The dough should be thick but not hard.

Syrup
Line a baking sheet with Spanish extra virgin olive oil. Use 2 spoons to transfer blobs of the dough. Grease your fingers and make a hole in the centre of each one. Bake for 20-25 minutes until golden.