Jijona nougat sponge cake

Receta en español aquí

The Jijona Nougat is a classic Spanish sweet for Christmas, made out with almonds and honey. This sponge cake is a perfect way to use the remaining nougat after Christmas.

Chocolate, coffee and dulce de leche yule log

Receta en español aquí

Another classic Christmas recipe: the yule log (Tronco de Navidad in my language, Spanish).

Excalibur canapes

Receta en español aquí

Ingredients

A bag of Bocabits (Spanish wheat snacks)

1 Greek yogurt without sugar

2 pickled green chillies (Guindillas) without seeds

Cheese in slices (havarti) 

Chive

Fish roes, black

Toothpicks (instead of swords)

Directions

Remove the seeds from the pickled green chillies, chop finely the chillies and blend with the Greek yoghurt. Set aside.

Put together 3 or 4 slices of cheese and cut squares, big enough to place the bocabit and the toothpick.

Assemble all canapes but without the filling. 

Fill the canapes with the yoghurt and chilli sauce just before serving, so the bocabits are crunchy. Garnish with chive and fish roes. And enjoy!

Christmas nougat iced bombe

Christmas is coming and it's time to think about what we want to do. This cake is an easy one choice.

Nougat mousse cake for Christmas

Receta en español aquí

The main ingredient on this recipe is “Turrón de Jijona” (Jijona nougat), a paste of almonds and other ingredients, that is consumed as a traditional Christmas dessert in Spain. I don’t know if you can find this product out of Spain but if you do this cake is delicious and very easy to prepare.