1. Catalan Cream  Ingredients  - 1L Milk - 6 yolks - 150 gr. sugar - 4 tablespoons cornstarch - 1 cinnamon stick - 1 lemon rind  Preparation  Boil the milk with the cinnamon stick and the lemon rind.  Beat the yolks with a bit of cold milk. Add sugar and cornstarch and mix.  Discard the lemon rind and the cinnamon stick from the milk. Add the beaten yolks and remove from fire. Continue stirring until it thickens.  Serve individually in dessert glasses.

2. Gazpacho Cold vegetable soup  Good and still very healthy. The vegetables are not cooked so all vitamins are preserved.  Ingredients: 800g beef tomatoes 150-200 white bread 100ml olive oil 1 cucumber 1 green pepper 2-4 garlic cloves Salt Balsamic vinegar  Preparation: About 50g of bread and half a tomato dice to be set aside. The remaining small white bread has a dash of oil added. Clove the peeled garlic and press it. Mix the whole thingand leave for about 30 minutes. Skin the tomato (briefly in boiling water) and half them. Remove the peduncle. Then cut roughly. Peel the cucumber peel and crush, wash the bell peppers and crush them as well as the cucumber. Mash the vegetables with the bread with an immersion blender or mixer. Pass the resulting mass through a fine sieve. Taste with a little salt and a little vinegar. Cool in the refrigerator.  Serve the gazpacho with bread and tomato cubes.  Tip: The remaining quantity is delicious as the basis for a sauce. It is easier when you buy tomatoes which are already mashed.

3. Tortilla de patatas Omelette with potatoes  Tortilla is simply prepared and tastes quite delicious.  Ingredients for four people: 1 olive oil 800g potatoes 2 large onions 6 eggs Salt and pepper  Preparation: Peel the potatoes and onions. Cut the potatoes into cubes or thin slices. Cut the onions into fine dice.  Heat about 4 tablespoons of olive oil in the pan, add the potatoes and onions and cook whilst moving the food about for 20-25 minutes on medium heat. The potatoes should not roasted. Possibly precook the potatoes slightly. Flavour the whole thing with salt and pepper. Thoroughly blend the eggs in and the potatoes and then add the onions. Leave to stand for about an hour. Heat 4-5 tb of olive oil in the pan and let the mass falter at medium heat for about 5-8.  Then rotate the tortilla. To do this one needs to cover the pan with a large plate and rotate the tortilla on the plate. Allow it to then glide back into the pan and finish cooking.  The tortilla can be tasted cold or warm. For serving it will need to be converted into pie pieces.  Tip: You may add paprika, pepper salami or the like.

4. Serrano ham with tomato and bread The on-the-go snack  Ideal as an on-the-go snack is the serrano ham and bread with tomato.  Ingredients for two servings: 1 baguette Serrano ham 4 tomatoes Olive oil  Preparation: Halve the baguette half and roast gently. Then quarter the tomato. Rub down the tomato meat onto the baguette. Sprinkle the baguette with a little olive oil. Then add to the baguette some serrano ham and then apply the upper baguette. Done!  Tip: If you like, you can add some finely chopped garlic and some fresh herbs.

5. Mar i Muntanya Sea and mountains  Between sea and the mountains. The Catalan court tastes this deed.  Ingredients for four people: 1 chicken, cut into large pieces, or 4 chicken Schlegel 16 prawns 250ml chicken broth 4 tomatoes 1 bunch parsley 4 garlic cloves 100g ground almonds Olive oil Pepper and chilli powder Salt  Preparation: Peel onions and cut into half rings. Free the tomatoes from the stem, peel (place briefly in boiling water) and mash it up with a mixer. Season the chicken parts with salt and pepper. In the pan, heat a little olive oil and fry the chicken parts from all sides and set them aside. Add the prawns to the pan, tilt and take it out shortly. Steam the onions until they turn colour. Then add the tomato purée, heat slightly and extinguish with the broth. Add the chicken parts and cook until the chicken is even.  In another pan gently roast the parsley in olive oil. Add chopped garlic cloves. Something to cool the almonds is brought about with a little olive oil and add the whole thing with an immersion blender or mixer to a paste process. Use chilli, salt and pepper to taste.  Once the chicken is even, add the prawns and heat.  Serve the entire food together with a bit of white bread. This Spanish red wine complements the meal very well.