FRUIT RAINBOW FLAG | VEGAN RECIPE

WIKI NOTE: The rainbow flag is a symbol of LGBTQ+ pride and social movements. The colors reflect the diversity of the LGBTQ+ community. It originated in Northern California but is now used worldwide. Designed by San Francisco artist Gilbert Baker in 1978, the design has undergone several revisions to first remove and then re-add colors due to widely available fabrics. The most common variant consists of six stripes, with the colors red, orange, yellow, green, blue, and violet. The flag is commonly flown horizontally, with the red stripe on top, as it would be in a natural rainbow.

FRUIT RAINBOW FLAG

 
YOU WILL NEED:
Red: strawberry/watermelon
Orange: apricot/mandarin/orange
Yellow: pineapple
Green: melon/kiwi
Blue: Blueberry
Violet: plum/blackberry
NOTE: seasonal fruit, if you can find all the colors of the flag. It can also be made with raw vegetables perfect for salad or dip in hummus.

LET´S COOK! 
1. Peel and cut the fruits into pieces.
2. Put the pieces of fruit in a tray. Make the six color lines of the flag horizontally.
3. Sprinkle icing sugar, ground cinnamon, etc. (Optional).
4. Serve the trays with small bowls to dip (dark chocolate, soy yogurt, etc.)

LET'S MAKE THE FLAG!
How to make the Six-color LGBT pride flag: red -  strawberry, orange - apricot, yellow - pineapple, green - melon, blue - blueberry, and violet - plum.

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• RELATED POSTS

• Strawberry Gazpacho (Spanish cold soup) / vegan

• Fruit lollipops from melon and watermelon / vegan

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• JUNE MENU

• JULY MENU

EGGLESS TORTILLA DE PATATAS/PAPAS (SPANISH OMELETTE) | VEGAN RECIPE

WIKI NOTE: During the Spanish Civil War omelette without eggs it became popular because it was lean season. It was done with a mixture of flour and water in place of eggs, but now it is part of vegan Spanish cuisine. The false omelette, made with orange peels instead of potatoes was also implemented during the Civil War in Spain.

EGGLESS TORTILLA DE PATATAS/PAPAS (SPANISH OMELETTE)

YOU WILL NEED: *This is a recipe for a small-size tortilla.
1 large potato or 2 small potatoes
A quarter of an onion, to taste
Bunch of stale bread / 2 tablespoons of chickpea flour and 2 tablespoons of water
Olive oil
Salt, to taste
1/2 courgette (optional)

NOTE: Courgette always works well to cook a tasty tortilla de patatas/papas. Use the same amount of potatoes and courgettes (it means 1/2 courgettes for this recipe).

1 bell pepper (optional)

NOTE: Red, yellow or green bell peppers add tasty flavour.


LET´S COOK!
1. Peel and chop the potatoes and the onion.
NOTE: (optional ingredients) Wash well and chop half the courgette. Wash well and cut into cubes a bell pepper (any colour). 
2. Mix chopped potatoes and onion plus veggies (courgette and bell pepper) into a bowl. Add salt, to taste.
3. Fry the potatoes and onion in olive oil until they are soft. Remove with a skimmer and put into a strainer.
4. Put pieces of stale bread in water to soak. Drain the bread and mix with a blender.
NOTE: Add some flour, to compact the mixture (optional).
5. Add the beaten bread to the fried potatoes and onion. Mix everything together
NOTE: Add a bit of turmeric and/or saffron, if you want a yellow omelette (optional).
6. Put the mixture in a small hot pan with a splash of virgin extra olive oil, wait a bit until it curdles and turn it over with a plate. Slide the other side of the tortilla into the pan and wait a bit until it curdles. Turn again if it is necessary. Then the tortilla is ready to eat.
NOTE: You can turn it as many times as you like until the tortilla is well cooked.
7. Serve a piece of tortilla with salad or make a tortilla sandwich with a  roast bell pepper. Both are delicious ways to eat tortilla de patatas/papas.
NOTE: A spoonful of Aioli sauce is always great with tortilla de patatas/papas.

• HOMEMADE AIOLI/ALLIOLI SAUCE 

WIKI NOTE: Aioli sauce or Allioli, from all i oli, Catalan for "garlic and oil", aioli is a typical paste-like cold sauce of Catalonia, Balearic Islands and Valencia. It is made by pounding garlic with olive oil and salt in a mortar until smooth.

YOU WILL NEED:
1 cup olive oil (aprox. 1/4l)
1 garlic clove or 2 small garlic cloves, to taste
A pinch of salt
A dash of vinegar or lemon juice

LET´S COOK!

1. Put chopped garlic clove into the measuring cup of the blender. Incline the measuring cup and add a dash of olive oil through the side of the measuring cup. Add the salt.
2. Mix the ingredients without moving the blender from the bottom of the measuring cup and add several dashes of olive oil until emulsified.
3. When the Allioli is getting a thick texture at the bottom of the measuring cup, start to make slow up and down movements until the smooth sauce texture.
4. Add a dash of lemon juice/vinegar (to taste) when the Allioli is getting thick, beat strongly for a while.
5. Refrigerate until ready to consume.

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• RELATED POSTS

• Ensaladilla (Rusian salad) / vegan-friendly

• Meatballs 3 ways: classic, spinach, lentil / vegan-friendly

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• JUNE MENU

• JULY MENU

JUNE MENU | 4 RECIPES

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STARTER: LEEK SOUP + CROUTONS

YOU WILL NEED: *vegan recipe

500g leeks
150g potatoes
A generous splash (approx. 50ml) of olive oil or a generous tablespoon of butter /*vegan butter
A generous splash (approx. 50ml) of milk /*soy milk (optional)
Salt, to taste
White pepper, to taste
Nutmeg, to taste
Water, to boil

LET´S COOK!

1. Wash the vegetables well. Peel and chop the potato into big pieces. Chop the leek (white part).

2. Heat the olive oil in the pot. Saute the leeks until transparent.

3. Add the potatoes to the pot. Stir for several minutes with the rest of the ingredients.

4. Cover with water (the water has to exceed a couple of fingers the ingredients) and cook the vegetables for approx. 20 minutes. When the veggies are tender, turn off the cooker/stove and remove the pot from heat.

5. Add the milk. Mix everything with the blender until creamy. Then simmer for about 5 minutes. Add the white pepper, nutmeg, and salt, to taste.

NOTE: If the texture of the soup is too liquid, add a few tablespoons of cornstarch (corn flour refined). If the texture is too thick, add some more water.

6. Serve the soup warm or cold. 

• LET'S MAKE SOME CRUNCHY CROUTONS!

1. Toast some slices of bread. Cut out several stars (cookie cutter - star shape) and cut the leftover bread into small cubes.

2. Heat the olive oil in a small saucepan. Fry the stars and the small cubes of bread, until golden brown.

3. Remove from pan and drain it with kitchen towels. Season (with salt, black pepper, and chopped parsley), to taste.

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MAIN COURSE: MEATBALLS 3 WAY: CLASSIC, SPINACH VEGGIE BALLS AND LENTIL VEGGIE BALLS

• 1. CLASSIC MEATBALLS 

YOU WILL NEED: *vegan recipe
150g mixed minced meat (pork and/or beef) /*soya mince
125g stale bread
2 eggs /*2 tablespoons of chickpea flour and 2 tablespoons of water, to dip in batter
Half onion
2 garlic cloves
A handful of chopped parsley
Rosemary, to taste
Salt, to taste
Black pepper, to taste
Plain white flour, to dip in batter
Bread crumbs, to dip in batter
Olive oil, to fry

LET´S COOK!
1. Put the mixed minced meat or soya mince, chopped onions, chopped cloves of garlic, and chopped parsley into a big bowl. Mix everything with a wooden spoon.
2. Cut the stale bread into thick slices. Put into a bowl. Cover with water and wait for a while. Strain the contents and add to the big bowl. Mix with a wooden spoon.
3. Beat an egg and add it into the bowl. Add salt/black pepper/rosemary, to taste. Mix everything well. Divide the mix into small balls.
4. Beat an egg in a bowl. Put the flour in a plate/bowl. Put the breadcrumbs in a different plate/bowl. First, coat the meatballs with the flour. Second, dip them into the beaten egg. Third, coat them with the breadcrumbs. It is a triple action.
NOTE: If you make lots of meatballs, you can freeze them. It is always a good moment for meatballs.
5 . Heat the olive oil in a small saucepan. Fry the meatballs, until golden brown on each side. Remove from pan and drain with kitchen towels.

• 2. SPINACH VEGGIE BALLS 

YOU WILL NEED: *vegan recipe
150g of chopped spinach
125g stale bread
Several generous handfuls of grated cheddar cheese /*grated tofu
Half onion
2 egg /*2 tablespoons of chickpea flour + 2 tablespoons of water, to dip in batter
Nutmeg, to taste
Salt, to taste
White pepper, to taste
Plain white flour, to dip in batter
Bread crumbs, to dip in batter
Olive oil, to fry

LET´S COOK!

1. Put the chopped spinach, chopped onion, a handful of grated cheddar cheese, and chopped parsley into a big bowl. Mix everything with a wooden spoon.

2. Cut the stale bread into thick slices. Put it into a bowl. Cover with water and wait for a while.

3. Strain the contents. Add into the big bowl. Mix with a wooden spoon.

4. Beat an egg and add it into the bowl (optional). Add salt/black pepper/oregano, to taste. Mix everything well. Divide the mix into small balls.

5. Beat an egg in a bowl. Put the flour in a bowl/plate. Put the breadcrumbs in a different bowl/plate. First, coat the meatballs with the flour. Second, dip them into the beaten egg. Third, coat them with the breadcrumbs. It is a triple action.

NOTE: If you make lots of green veggie balls, you can freeze them. It is always a good moment for meatballs.

6. Heat the olive oil in a small saucepan. Fry the green veggie balls, until golden brown on each side. Remove from pan and drain with kitchen towels.

• 3. LENTIL VEGGIE BALLS 

YOU WILL NEED: *vegan recipe
150g of cooked lentils
125g stale bread
1 courgette
A couple of garlic cloves (optional)
2 handfuls of breadcrumbs
2 medium onion or chives
2 eggs /*2 tablespoons of chickpea flour + 2 tablespoons of water, to dip in batter
Ground cumin, to taste
Salt, to taste
Black pepper, to taste
Plain white flour, to dip in batter
Sesame seeds, to dip in batter
Olive oil, to fry

LET´S COOK!

1. Soak the lentils for about 12 hours in cold water. Then drain them with a strainer. Put them in a saucepan covered with water and cook them over medium heat until the lentils are very tender. Drain them again and let them cool.

NOTE: You can use a can of lentils, but first rinse them well with water and then drain them. The final result is not quite as good as with dried chickpeas.

2. Once they are cooled, put them in the blender, and add a handful of bread crumbs.

3. Mix everything with the blender until you obtain the desired creamy texture.

4. Put the mix into a big bowl. Add a handful of grated cheddar cheese, chopped courgette, chopped onion, and chopped garlic. Mix everything with a wooden spoon.

5. Cut the stale bread into big slices. Put into a bowl. Cover with water and wait for a while. Strain the contents. Add it into the big bowl and mix with a wooden spoon.

6. Beat an egg and add it into the bowl (optional). Add salt/black pepper/ground cumin, to taste. Mix everything well. Divide the mix into small balls.

7. Beat an egg in a bowl. Put the flour in a bowl/plate. Put the breadcrumbs in a different bowl/plate. First, coat the meatballs with the flour. Second, dip them into the beaten egg. Third, coat them with the sesame seeds. It is a triple action.

NOTE: If you make lots of yellow veggie balls, you can freeze them. It is always a good moment for meatballs.

8 . Heat the olive oil in a small saucepan. Fry the yellow veggie balls, until golden brown on each side. Remove from the pan and drain with kitchen towels.

• LET'S MAKE A TAPA - MEATBALLS 3 WAYS EN BROCHETTE!

1. Serve three meatballs (one of each) on a brochette (wooden skewers) as a tapa per person.
NOTE: wooden skewers (catering). 

2. Plus a selection of sauces (tomato sauce, barbecue sauce, ...) 
NOTE: The best way to eat the multicolored balls is by dipping them into the sauce.

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DESSERT: TARTA DE LA ABUELA (MARIE BISCUIT CHOCOLATE NO-BAKE CAKE)

YOU WILL NEED: *vegan recipe
I. LAYER OF BISCUITS
Marie biscuits packet /*vegan biscuits
NOTE: Marie biscuit is a type of sweet biscuit similar to a Rich tea biscuit.
Milk (approx.50ml) /*almond milk
II. LAYER OF CHOCOLATE
100g chocolate chunks /*vegan chocolate
20g caster sugar /*brown sugar
2 egg yolks /*2 tablespoons sugar-free strawberry jam50g butter /*vegan butter
III. LAYER OF CUSTARD (optional)
Custard powder (300g packet)
III. LAYER OF JAM (optional)
Strawberry jam

NOTE: There are a million of different recipes for Marie biscuit cake in Spain because almost each house has its own recipe.

LET´S COOK!

1. Choose a baking pan. Metal, glass, or ceramic pans are perfect containers. Medium size should be all right for this recipe. 

NOTE: Size always depends on how big you want the cake.

2. Put the milk in a soup plate. Dip the Marie biscuits into the milk.
First layer of biscuits - Cover the baking pan with the wet Marie biscuits. 

3. Put the chocolate chunks, egg yolks, sugar, and butter in a saucepan. Warm gently, stirring until it's all melted.

Second layer/chocolate - Spread chocolate mixture covering the Marie biscuits layer.

4. Dip more Marie biscuits into the milk until covered baking pan.
The third layer of biscuits - Cover the chocolate layer with the wet Marie biscuits.
5. Fourth layer/custard powder or strawberry jam - Spread custard powder or strawberry jam covering Marie's biscuit layer.

6. Dip more Marie biscuits into the milk and make a fifth layer.
Fifth layer/biscuits - Cover the chocolate layer with the wet Marie biscuits.  

7. Put the chocolate chunks, egg yolks, sugar, and butter in a saucepan. Warm gently, stirring until it's all melted.

Last layer/chocolate - Spread chocolate mixture covering the Marie biscuits layer.

NOTE: Make as many layers as you want.

8. Put the cake in the fridge for a while (between 2 and 4 hours).
9. No-bake Marie biscuits cake should be served cold. 

• LET'S TAKE A CAKE PHOTO!

How to make a biscuit portrait: Marie biscuit (head of the person), rectangle shape biscuit (body of the person). Draw details of the Marie biscuit character with syrup chocolate (big smile, eyes, tie, buttons...). Sugar-free candies or chopped strawberries (fruit) to decorate the frame of the photo/cake.

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DRINK: KIWI MELON SLUSHIE

YOU WILL NEED: *vegan recipe

3 kiwis
3 slices of melon
200g caster sugar /*brown sugar, to taste
2 teaspoons of honey /*agave nectar, to taste (optional)
Half a liter of cold water
A tray of ice cubes
A bunch of fresh mint leaves (optional)
NOTE: The recipe is for a jug of slushie.

LET´S COOK!

1. Peel the kiwis and the slice of melon. Cut the fruit into pieces and put it into the blender measuring cup. Add sugar, and a splash of water and mix it well with the blender.

2. Crush a bunch of ice cubes in the blender. Add the crushed ice cubes, and water and continue mixing until everything is well crushed. If you do not like the pulp, you can strain it.

3. Serve in glasses with straws. Chop the mint leaves and sprinkle them on the top of each glass.

NOTE: Put the glasses in the freezer for a while, so the kiwi slushie will be nice and cold.

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• MAY MENU

• JULY MENU

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• CALENDAR: 12 MENUS (PLUS HALLOWEEN + EASTER)

ZUCCHINI/COURGETTE CAKE | VEGAN RECIPE

WIKI NOTE:  Zucchini or courgette, like all squash, has its ancestry in the Americas. However, the varieties of squash were developed in Italy, many generations after their introduction from the Americas. In all probability, this occurred in the very late 19th century, probably near Milan; early varieties usually included the names of nearby cities in their names.

ZUCCHINI/COURGETTE CAKE

YOU WILL NEED:
DRY INGREDIENTS:
1 and 1/2 cups wheat flour (plain or all-purpose) 
2 cups panela sugar or unrefined cane sugar
2 tsp baking powder
1 tsp baking soda
A pinch of salt
1 and 1/2 tsp ground cinnamon
WET INGREDIENTS:
1/4 cup cranberry sauce or 2 mashed ripe bananas
1 and 1/2 tsp vanilla extract
1/3 cup sunflower oil (or veggie oil, any neutral flavored)
1 and 1/2 cup grated courgettes

NOTE: Homemade measurement units



LET´S BAKE!

1. Preheat the oven to 180 º C. Oil and line the base and sides of a bread pan or square cake tin with baking parchment.
NOTE: Standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It´s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want,  you will get a bigger cake. You have tons of different sizes of baking pans depending on the final amount.
2. Combine dry ingredients in a bowl: brown sugar, flour, baking powder, ground cinnamon and salt. Mix them well with a wooden spoon.
NOTE: Sift the flour for cakes. Sifting helps to remove any lumps and/or unwanted debris from the flour and also helps to combine the flour with any dry ingredients. If you don't have a strainer handy, you can also mix flour with a wire whisk or a fork.
4. Wash the courgettes well. Grated it. Add it to the wet ingredients and mix it well.
NOTE: Put grated courgettes in a bowl with a dash of alcohol (to taste, I like with Cachaça) for an adult cake.
5. Combine wet ingredients in a bowl: cranberry sauce, vanilla extract, vegan margarine, and grated courgettes until well-mixed.
6. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon.
7. Pour the mix into the bread pan. Sprinkle brown sugar on the top.
NOTE: Arrange the thin pineapple slices around the cake decoratively. Drizzle over some syrup if using (optional presentation).
8. It´s a moist cake. Bake for around 40 minutes, until browned.
NOTE: Don´t open the oven, you can always leave the cake in the oven for a few more minutes.
9.  Remove from the oven. Leave to cool. Put slices of courgettes on the top. Sprinkle a little bit of vegan icing sugar and ground cinnamon.

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• Field of skulls and pumpkins / vegan

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• MAY MENU

STRAWBERRY GAZPACHO (SPANISH COLD SOUP) | VEGAN RECIPE

WIKI NOTE: Gazpacho has ancient roots. There are several theories of its origin, including as an Arab soup of bread, olive oil, water, and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar.

STRAWBERRY GAZPACHO (SPANISH COLD SOUP)

YOU WILL NEED: 
400g strawberry
1 small cucumber
2 ripe tomatoes
A quarter of onion
A quarter of red pepper
50g stale bread
A splash of extra virgin olive oil
A splash of vinegar (optional)
A splash of cold water
salt, to taste
NOTE: The recipe is for a jug of gazpacho.

LET´S COOK!
1. Cut the stale bread into thick slices. Put into a bowl. Cover with water and wait for a while. Strain the contents and put them into a jug.
2. Wash the vegetables well. Peel the tomatoes and chop them into cubes. Chop the cucumber, onions, and red pepper into cubes. Add the chopped veggies into the jug.
3. Wash the fruit well. Chop the strawberries. Put it into the jug. Add a splash of cold water and mix it well with a blender.
4. Add a generous splash of extra virgin olive oil and a splash of vinegar. Add salt / black pepper, to taste. Mix it with the blender and at the same time gradually add water, until it forms a fine pulp texture.
5. Cover the jug with cling film and put it in the fridge for a while. The gazpacho has to be cold to serve.

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• Watermelon Gazpacho (Spanish cold soup) / vegan

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• MAY MENU

MAY MENU | 4 RECIPES

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STARTER: ENSALADILLA (RUSSIAN SALAD)

YOU WILL NEED:  *vegan recipe
3 or 4 medium potatoes (approx. 450g)
4 carrots
2 eggs /*sweet corn
A tin of pitted green olives (approx. 180g)
3 tablespoons of peas
2 small cans of tuna chunks (2 x 160g) /*tuna-less or 2 handfuls of mashed cooked chickpeas
4 tablespoons of mayonnaise /*egg-free mayonnaise
NOTE: recipe: homemade mayonnaise / + vegan version: egg-free mayonnaise
Black pepper, to taste
A bunch of fresh parsley (optional)
NOTE: There are tons of different recipes for Russian salad in Spain. Every house has its own recipe! It´s time to cook your own recipe!

LET´S COOK!

1. Wash all the vegetables well. Peel the carrots.

2. Put the carrots and potatoes into a pot. Cover with cold water bring to a boil and simmer the vegetables for approx. 25 minutes. When the veggies are tender, turn off the stove and remove the pot from the heat. Strain the vegetables.

3. Put the eggs into a small pot and wash your hands. Cover with cold water bring to a boil and simmer the eggs for approx. 10 minutes. Turn off the stove and remove the pot from the heat. Strain the eggs. Peel and chop the eggs.

4. Peel the potatoes and chop them into cubes. Chop the carrots into small cubes. Put carrots and potatoes in a big bowl. Add green olives, tuna chunks, and peas. Mix everything with a wooden spoon.

5. Add several tablespoons of mayonnaise, and mix everything with a wooden spoon until it forms a creamy texture. Add salt and black pepper, to taste.

6. Cover the bowl with cling film and leave it in the fridge. The Russian salad should be served cold.

• LET´S MAKE SOME TAPAS!

1. Fill the silicone cupcake wrappers with the Russian salad. Use a spoon, start in the middle of the cupcake, and spread the mayonnaise evenly over the top. The icing is done with mayonnaise.

2. Sprinkle the top of the Russian salad tapa with chopped parsley. Put on the peak an olive or a tomato cherry.

NOTE: The cupcake silicone container is a perfect unit for a kid.

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MAIN COURSE: PISTO (SPANISH RATATOUILLE)

NOTE:  It is a stewed vegetable dish, similar to ratatouille, and is usually served warm to accompany a dish or with a fried egg and bread.

YOU WILL NEED:  *vegan recipe
2 medium size courgettes (approx. 300g)
2 green peppers (approx. 150g)
2 red peppers (approx. 150g)
2 big onions (approx. 300g) 
A can of chopped tomatoes in tomato juice (approx. 500g) or naturally ripe tomatoes (approx. 1 kg)
A pinch of sugar 
Extra virgin olive oil or olive oil, to taste (approx.100ml)
Salt, to taste
Black pepper, to taste

NOTE: There are a million different recipes for Pisto in Spain because almost every house has its own recipe. The basic ingredients are always tomatoes, peppers, onions, and courgettes. Aubergines instead of courgettes is another way to cook the pisto (Spanish ratatouille) . Both recipes are delicious!

LET´S COOK!

1. Wash the vegetables well. Chop the courgettes, onions, and green/red peppers into cubes.

2. Heat olive oil in a big saucepan. Sauté and stir the chopped onion for several minutes. Add the chopped peppers. Cook over a low heat.

3. Add the courgettes and stir, until the vegetables are soft

4. Add a can of chopped tomatoes in tomato juice and a pinch of sugar.

5. Stir it occasionally over low heat for a few minutes. Add salt and black pepper, to taste.

6. Remove from heat and let it cool.

NOTE: Serve it cold or warm.

• LET'S MAKE A VOLCANO MOUNTAIN  - MASHED POTATO AND PISTO!

1. MOUNTAIN - Fill a small bowl with mashed potato *vegan. Cover it with cling film and put it in the fridge for a while. Flip it on a plate and the result will be a small mountain of mashed potato.

2. VOLCANO LAVA - Make a ring with the Pisto around the bottom of the mountain.

3. Fry an egg or tofu in olive oil, and put it on the top of the mountain. Make a small ring on the top of the mountain surrounding the egg or fried tofu.

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DESSERT: CHEESECAKE

YOU WILL NEED: *vegan recipe

6 cheese wedges (The Laughing Cow) /*4 cups of dried cashew nuts, soak them in water for about 8 hours.

NOTE: 200g cream cheese (Philadelphia) instead of 6 cheese wedges (The Laughing Cow).

2 whole eggs /*eggless

2 units of natural yogurt, small size container /*soy natural yogurt (125g = small size container)

NOTE: The yogurt container - small size is the unit of measure for the recipe.

2 yogurt containers (unit of measure) of panela sugar or unrefined cane sugar

2 yogurt containers (unit of measure)of wheat flour (plain or all-purpose)

2  yogurt containers (unit of measure) of milk /*soy milk

2  yogurt containers (unit of measure) of double cream /*vegan double cream

2 tsp baking powder (optional)

1 tsp baking soda (optional)

Homemade strawberry jam, to taste

Homemade kiwi jam, to taste

NOTE: You can use any flavor of jam depending on seasonal fruits and kids' tastes.

LET´S COOK!

1. Preheat the oven to 180 º C. Grease a baking pan with butter or sunflower oil.

2. Empty 2 units of natural yogurt into a big bowl. Using the yogurt container as a measuring unit, add sugar, flour, milk, and double cream. Mix everything with a wooden spoon.

3. Add the eggs, cheese wedges, and cinnamon into a big bowl.
*vegan recipe: eggless and 4 cups of dried cashew nuts instead of cheese wedges. First, soak cashew nuts in water for about 8 hours. Then drain cashew nuts well and crush them in a mortar until obtaining a creamy texture. Add cashew nuts creamy texture into a big bowl.
4. Mix everything well with the blender, until it forms a smooth liquid.

5. Pour the mix into the baking pan. Sprinkle sugar on the top.

6. Bake for around 30 minutes, or until browned.

NOTE: Open the oven and prick the cake in the middle with a needle. You can check it many times until the needle comes out clean. It means that the cake is well done. It´s flat cake because there is no baking powder.

7. Remove the baking pan. Leave the cake to cool for a while.

• LET'S MAKE AN ISLAND GROUP!

1. Press a small glass into the cake to make a circle (each circle is an island).
2. Cover each island with fruit jam on top, using different jam flavors to make different islands.

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DRINK: LECHE MERENGADA (MERINGUE MILKSHAKE)

YOU WILL NEED: *vegan recipe

A pint of milk /*almond milk

1 egg white /*1 tbsp plain agar powder

75g of icing caster sugar /*icing panela sugar or unrefined cane sugar

Grated rind of half a lemon, to taste

Cinnamon powder, to sprinkle 

NOTE: The recipe is for approx. 3 glasses.

LET´S COOK!

1. Grate the rind of half a lemon.
2. Put the milk, egg white, icing sugar, and grated lemon rind into the blender.

3. Mix everything with the blender until foaming.

4. Pour the mix into a Tupperware. Put it in the freezer, until frozen (approx. 4 hours).

5. Take the mix out of the freezer, and wait for a while until the mix is soft.

6. Put it into the blender and mix until it forms a slushie texture.

7. Serve in tall glasses. Sprinkle cinnamon on top.

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• APRIL MENU

• JUNE MENU

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• CALENDAR: 12 MENUS (PLUS HALLOWEEN + EASTER)