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	Eggs piperade style                                   ***  Cod in the style of Saint Jean Pied de Port                                   ***                      Basque style cake
Cookware
	- Wooden spoon - Oven - Saucepan - Vegetable - Frypan - Baking/grilling sheet	- Bowl - Basin - Casserole dish - Terrine dish - Tart plate

Ingredients for 6 people: - Ingredients for 6 people - 4 large red (spanish) onions - 4 large green peppers (Espelette) - 1 green capsicum - 11/2 kilos tomatoes (Romanian) - 6 cloves garlic - 25 centilitres OR 5 soup spoonfuls of olive oil - 6 large fresh eggs (70gr) - 6 slices of Bayonne ham OR Spanish ham - salt - pepper / powdered cumin

Préparation :
Preparation, 20 minutes: cooking time, 1 h 30 minutes
1- Peel and cut up (julienne) the onions. Wash, dry and take out the seeds of the peppers and the capsicums.
Cut into slices.
Peel the tomatoes after having scalded them for a minute, then cut them up, taking out the seeds. Peel the
garlic and cut it finely.
2- the oil in the casserole dish. "Sweat" the onions over a medium heat for five minutes, then the
peppers, followed by the capsicums and garlic (about two minutes). Add the tomatoes and mix.
Add salt, pepper, and the powdered cumin.
Over a high heat, cook until the liquid of the tomatoes has evaporated. Then lower the heat, cover the pot and leave cook gently for an hour, stirring from time to time.
3- Take out some of the oil in the casserole dish, and set aside for later.
Beat the eggs as for an omelette, blending thoroughly: cook as if for scrambled eggs, to your taste.
Pan-fry the slices of ham in the oil previously set aside. Serve the piperade on the slices of ham.

Ingredients for 6 people: - 2 kilos of dry salted cod - 4 long green capsicums - 2 red capsicums - 1 kilo white onions - 1 head garlic - 1/2 bunch curly leaf parsley - 100 gr of Bayonne ham - 20 gr breadcrumbs - 3 soup spoonfuls concentrate of tomato - 20 gr butter - 30 centilitres olive oil - 1 pinch of Cayenne pepper - salt, pepper

Preparation :
Preparation, 30 minute: cooking (sauce) 1 h 15 minutes
Soaking of the cod, 24 hours.
1. Soak the cod for 24 hours in a basin of cold water, changing the water 4 or 5 times (you don't have to get
up during the night to do this!)
2. Grill the red peppers under a gas flame: once the skin is blackened, put the in a bowl, cover with
gladwrap and put them in the refrigerator to cool. Then remove the skin and seeds. Take out the seeds from
the green capsicums.
Peel and chop onions into small pieces. Cut up the green and red capsicums.
Peel the head of garlic, cut into half, and finely mince one half. Cut the ham into slices. Tie the parsley into
a bunch.
3. - "Sweat" the onions in 2/3 of olive oil for 5 minutes, add the minced garlic as well as the ham then the
parsley. Let it cook slowly for another 5 minutes.
Add the capsicums, leave gently bubble 7 to 10 minutes, then add the tomato concentrate. Let the mixture
cook uncovered for 1 hour, checking from time to time that it is not burning.
4. Remove the ham from the sauce, and set aside: take out the parsley. Push the sauce through a mouli-
mill, then put the strips of ham back in the sauce. Check the seasoning, taking care not to over-salt. The
sauce is ready.
5. Dry the cod and cut it up into serving-size pieces. Heat the frying-pan with the remainder of oil and
butter.
Marble the cod pieces with the minced garlic. Brown them in the pan then finish cooking to the desired
degree in the oven on a baking dish.
6. Serve the pieces of cod on a bed of sauce.

Ingredients for 6 people : Pastry cream filling: - 25 cl milk - 1/2 vanilla pod - 1 egg - 2 egg yolks - 50 gr powdered sugar - 40 gr flour - 2 soup spoonfuls rum

Pastry:
- 300 gr flour
- 150 gr powdered sugar
- 1 pinch salt
- 10 gr baking powder
- 1 egg
- 3 egg yolks
- 160 gr melted butter
- 1 or 2 soup spoons rum
- 5 - 10 gr icing sugar

Préparation : 
Préparation : 30 min ; repos de la pâte : 1 heures ; cuisson : 45 min
1. Pastry cream filling:
Heat the milk to boiling point with the vanilla. Beat the egg and the egg yolks with the sugar until the
mixture is creamy. Add the flour, stirring all the time, then add the boiling milk little by little.
Put the mixture into the saucepan and cook over medium heat, beating all the time until the mixture reaches
boiling point.
Put the cream in a dish, add the rum and sprinkle with icing sugar to prevent a skin forming.

2. Pastry:
In an earthenware dish (terrine) mix the flour, sugar, sel and baking powder, then make a well and
incorporate the eggs, the butter cut into small pieces, and the rum. Begin by using a wooden spoon to
mix the ingredients, then knead the pastry by hand until the mixture is quite smooth.
Roll out the pastry and leave it to rest in a cool place for 1 hour.
3. Divide the pastry into two pieces (1/3, 2/3). Butter generously the tart plate and sprinkle with flour. Lay the larger piece of pastry over the plate, making sure there is a good overlay of pastry around the outside.
4. Preheat the oven to 400 degrees. Pour the filling cream evenly over the pastry. Lay over the other piece of pastry to form a cover for the tart, and close the edges by moistening. Use egg yolk to glaze the top of the pastry. à 180 degrés et poursuivre la cuisson encore 20 minutes.
5. Put the cake into the oven and cook for 15 to 20 minutes, then lower the temperature to 180 degrees and continue cooking for another 20 minutes. Take the cake out of the oven and let it cool a little before taking out of the plate. Sprinkle with icing sugar if desired and serve warm or cold.