• 1 small chicken of about 1kg.200grs (2-3lbs) {or half chicken and half rabbit}
• 600 grs ( 1 and 1/4 lbs) good quality white rice.
• 300 grs (about 12oz.) shrimps and prawns- the bigger ones in the shells.
• 600 grs (1 and 1/4 lbs) altogether other shell fish ( mussles etc)
• 350 grs ( about 12ozs) small squid
• 150 grs (about 5ozs) tender green (runner) beans.
• 150 grs " " altogether of green and red peppers.
• 200 grs (7-8oz) peas.
• 125grs (4-5 oz) of esparragus tips.
• 1 medium tomato.
• 180 grs (6oz) fine oil, ground red pepper, salt, pepper, lemon and saffron to taste.

Put the oil in a low iron pan (paella pan or frying pan) and heat over a strong flame (real paella is done over an open fire, but these days master paella cooks use special gas rings the size of the recipiente) Once hot, fry the chicken cut into small pieces(or chicken and rabbit) seasoned with salt, pepper and lemon juice, then add the cleaned squid tentacles and body cut into circles. Move the chicken pieces and squid to the edges of the pan, ad the green beans in long strips, the peppers cut into small cubes, and the peeled chopped tomato. Add chicken stock gravy and the juice from the shell fish which have been opened in a closed pan over heat. The total liquid should be twice as much or a little more than the volume of the rice. Add the saffron (flavoured yellow colouring) a little red and white ground pepper and salt to taste. When the gravy boils, add the rice, spread out evenly and cook, uncovered without stirring. simmer on a low heat for five minutes then moderately for a total of 18 minutes from the time the rice has been added. Finally distribute evenly the chicken and squid, add the peas, the esparragus tips and strips of peppers, the prawns and shrimps previously cooked separately and decorate with the opened shell fish ( completely free of sand). Sprinkle with a little lemon juice, remove from heat and cover with white kitchen paper for six minutes to settle the rice.

In our house, we all love Paella, though we don't all like the individual ingredients, My husband likes the shell fish, I like the prawns and shrimps, the kids love the squid (yuck) and we all clean off the rest!!

Roll out the pastry thinly and cut into strips the width of the sorrentino molde if you use one ( this is a plastic tray which makes ten at a time) If not then place tablespoons of filling, on the dough, leaving a good inch between each pile. Slightly moisten the spaces between the little piles of filling and cover all with another strip of dough and press down lightly. Use a cutter to cut though the middle of the spaces giving you little pasta cushions 2 ½ to 3 inches square (although sorrentinos are traditionally round as the Sorrentina molde would make them).

Cook in abundant boiling water with salt to taste and a drizzle of cooking oil to help stop them sticking together. Once they rise to the surface ( just a couple of minutes) remove from heat, leave to stand for one minute, drain carefully and serve with a chosen sauce and sprinkled with grated cheese.

Finely chop a medium sized onion and two or three cloves of garlic, and a little red pepper. Fry lightly, then add a can of tomato puree or fresh skinned tomatoes with the seeds removed. Season with salt, oregano, basil, a bay ( laurel) leave and a pinch of chili.
Serve hot with pasta dishes.

Melt a small piece of butter or margarine in a pan, add a tablespoon of corn starch and stir quickly, add a cup of cold milk and stir to avoid forming lumps, simmer gently until it thickens remove from the heat and add cubes of soft cheese and stir well. Season with salt, pepper and grated nutmeg to taste.
Good with pasta dishes, either alone or in combination with the above tradicional sauce, of for serving with cauliflor or broccolli

• 12 whole corn cobs
• 1 small onion
• ¼ kg goat’s cheese (o pizza cheese)
• 100grs fat
• 1 small red pepper
• milk, salt, sugar, red pepper powder, basil to taste

Remove the husks from the corn keeping back the biggest and best of them to form the “envelopes”. Remove the hairs and wash the corn, then grate them right down to the cob Apart, heat the fat and fry the chopped onion, then add the finely chopped red pepper, the salt and the red pepper powder. Next add a little warm milk and the grated corn grains, a teaspoon of dried or chopped fresh basil and if you like them sweet, add sugar to taste. Mix well and remove from the heat. If the preparation seems dry, add a little more warm milk. In some places like Tucuman ( north Argentina) they also add grated pumpkin.

Wash the selected husks and put two together long sides overlapping. In the middle put about a dessert spoon of the mixture and a piece of cheese. Wrap over the long sides of the husks then the ends to form a packet about 3’’ square by 1” deep, and tie with a strip from other husks. The y are cooked in abundant boiling water , and simmered for about an hour or until the husks turn yellow.

Note; A more “modern” way of preparing the corn, would be to cut all the grains off the cob and put then them through the blender with pieces of red pepper and the fresh basil leaves. The mixture is also perfectly acceptable in pasty cases instead of wrapped in the husks. As “Humitas” they are usually served as a starter dish, one or two per person on a plate and opened and eaten with a knife and fork, the husks then discarded.

• 4 small to medium sweet oranges
• 2 cups of orange juice
• ¾ cup of sugar ( 150grs – 6oz) sugar
• 4 level spoons of corn starch (40grs- 1 ¾ oz)
• 2 egg yokes, beaten
• a spoon of margarine
• 2 stiffly whisked egg whites

1. Cut a thick top off the oranges and carefully squeeze the juice out, then scrape out the pith .
2. Mix in a pan the orange juice and the sugar and bring to the boil.
3. Remove from the heat, add the beaten egg yokes, the corn starch dissolved in two spoons of water and stir quickly.
4. Cook for a further ten minutes with this pan standing in another of hot water, stirring all the time.
5. Remove from heat, add the margarine, stir well in and leave to cool.
6. Once this is cool whisk the whites stiffly, and slowly fold into the orange cream.
7. Fill up the orange skins with the mixture and put in a cold place for about two hours.
8. Alternatively the mixture can be served in glasses or dessert bowls, and decorated with grated chocolate, coconut or thin slices of peel

• Ingredients:
• 30 grs fresh yeast
• ¼ cup of milk
• 100grs ( 4oz) butter
• 500 grs (1lb+) Flour
• 2 eggs
• 100 grs (4oz) sugar
• ¾ cup of milk.
• FOR the filling:
• 3spoons of cinnamon
• 100grs. (4oz) chopped nuts
• 100 grs (4oz) chopped almonds
• 100 grs (4 oz) butter

For the dough; disolve the yeast in a ¼ cup of warmed milk. Add a spoon of sugar and a spoon of flour and leave to ferment. Make a ring from the rest of the flour, and in the center add the eggs, the rest of the sugar and the butter at room temperature. Add the yest mixture and the the ¾ cup of warmed milk and mix well.
Knead the dough to distribute the yeast and leave in a warm place.to rise covered with a clean dry cloth until double its size. Knead again, and then roll out on a floured worktop giving it a rectangular shape.

For the filling, spread the dough with slightly warmed butter, covering the complete surface. Then sprinkle with the cinnamon, chopped nuts and almonds.
Roll up the dough, and place in a greased floured loaf tin. Leave in a warm place to rise again, then cook in a moderate oven for 35 mins.

Remove from oven, remove from tin, and when cool decorate with royal icing and dried fruits.
To make the royal icing, mix 300 grs (12ozs) icing sugar with strained lemon juice, suficiente quantity to get a fluid consistency.

Note: This bread can be made up to three months in advance. Store without the icing wrapped in aluminium foil in the freezer bag. Leave to thaw at room temperature, and then decorate.

Chop up the chrystalized fruti, the walnuts and the sultanas. Place in a bowl, add the rhum and leave to soak till the next day siguiente. In another bowl mix together the flour, salt, brown sugar and spices. Add the butter mixing it in with the finger tips leave this preparaction to stand until the next day

Begin by adding the baking powder to the flour mixture and make sure it is well mixed in. Then add the fruit that has soaked in rhum. Beat well. Put the bicarbonate in a cup and add a little boiled milk. Add to the mixture. Then add the three egs mixing well between each one. If the mixture seems to be too dry you can moisten it using burnt sugar diluted in a little hot water.

This preparation will give a good sized cake, so if prefrred you can either use half the ingredients or divide the mixture in two, to get two médium sized cakes. Cook in a slow oven for three hours.

This cake is very well known in the southern provinces of Argentina where there is a strong Welsh influence.