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Three is a Lucky Number

Ronald Frederick is a very wary man who has his murders skilfully planned. He is well aware of the dangers of carelessness, but he has a curious way of earning a living, taking advantage of his wife’s fortune when they were killed. Anyway, he considers himself more intelligent than any other people in the world.

He had persuaded three women to marry him and then to will him their modest possessions.

Each of his former wives had been shy. He was carefully to choose the right type because he felt that his success depend on it. Mary was the first. She had a fatal accident when they were in their honeymoon. A reporter wrote in a local newspaper the nearness of the tragedy but the neighbours were scarcely curious.

Dorothy was the second. She bothered him a little more. In their first met she revealed him that she was alone but after the funeral her brother appeared asking awkward questions.

It had taken place four years ago. Nowadays he had a new name and a fresh area to operate. That’s why he felt remarkably safe.

His actually wife was called Edyth. She was forty three years old and, after her father´s death, she was totally alone and well off. She appeared like a ship without a rudder.

They had married five weeks after their first met in the registry office of the town where they were both strangers. He felt sorry for her but he was above of all and he started to make plans for “her future”.

Edyth had an obstinate reticence over her monetary affairs. She kept all her business papers locked in an old-writing case, and she had an embarrassing interest in his job. She was always telling him that she needed to visit his factory. That made Ronald felt angry and decided to act.

When she returned home after a hard day, he prepared her a bath because he wanted to go out with the most fascinating and elegant woman in the town. She was a bit shocked when his husband said that but she went upstairs and started writing a note and a phone call before going to the bath.

He had been in the bathroom for many hours and had hidden a socket under the foam. There were roses on the ground and if was impossible to see anything because the steam didn’t allow it.

When she was already prepared she invited him to go with her but he refused. She entered in the bathroom and she locked. He waited for some minutes to turn on the fuse box which was in another room. After that, he came back and shouted Edyth. He didn’t find an answer so he went straight to the bedroom and opened her leather box. Inside there were certificates, bank notes and envelopes.

Ronald hoped to find out a great sum of money but, a week ago, Edyth had taken out all her pounds. He tore through them hastily, forgetting all caution in his anxiety. Suddenly he found a sheet which has been writing a little time before and said:

Dear Ronald, if you ever get this, I am afraid it can cause you a dreadful shock. Your behaviour forced me to face some unpleasant possibilities. I didn’t want to suspect you but your predecessor, James Joseph and his brides are not entirely forgotten.

For a long time I though I was in love with you but when you persuaded me to make my will on our wedding day I could not help wondering. As soon as you started fussing about the bathroom I considered I had to do something quickly so I went to the police. Have you notice that many people have moved in to the house next door and they have never tried to speak to you?

They talked me about the fatal accidents in bathrooms and the inspector suggested me not to leave the house. If you should ever chase me, you will find that I have gone out over the roof and I’m sitting in my dressing gown in the kitchen next door.

As he raised his eyes he heard heavy footsteps raced through the hall and went upstairs towards him.

David Insa Noriega

5^th English (17:30 - 19:00)

Ingredients:

─ 6 sp. of oil.

─ 6 sp. of sugar.

─ 2 tsp. of yeast.

─ 500 gr. of sugar.

─ Powder sugar to dust.

─ 2 eggs.

─ 1 sp. of water.

─ 500 gr. of flour.

─ A drizzle of oil to fry.

─ 1 lemon.

Directions:

You must separate the yolks from the whites of the eggs and mount the last with a mixer.

In a container, mix the yolks, the sugar and the lemon scratch.

Add the mixture to the mounted whites of egg.

Later, add the flour with the yeast little by little and work the dough with the hands until

it is homogeneous.

Then you have to stretch the dough and give it the shape of a doughnut. Fry them to

average fire (this is very important in order that they are done externally and within) in a

pan with oil.

Finally, drain them on absorbent paper, put them in a sauce, dust the powder sugar and

serve them.

Rubén Alonso 5º 4-5.30h

CHOCOLATE CAKE

Ingredients:

½ l of cream

Crême caramel in powder

300g of milk chocolate with almonds

Caramel

Whipped cream

Warm up the cream. Add the crème caramel in powder and the chocolate, and stir it until the chocolate melts.

Spread the caramel in the mold.

Pour the mixture in the mold and leave it in the fridge for a few hours.

Decorate the cake with the whipped cream.

 

 

Irene

Pote de fabes y berzas (Cantabrian Pote)

Time of cooking: 2 hours.

Level: easy.

Price: cheap.

Ingredients:

• ½ kg of lacón. (Also available veal meat).
• 2 hand pork sausages.
• Some ham.
• 2 cabbage (one of a litlle size).
• 3 potatoes.
• ½ kg of white kidney beans.
• ½ onion.
• 2 cloves of garlic.

First of all, the night before, put the kidney beans and the lacón into water in a bowl.

Put in a pot with the kidney beans, the lacón (or veal meat) and the ham, all covered with water to boil. Add some salt. It must boil for an hour.

Secondly, add the hard pork sausages, the blood sausages, the potatoes cut in cubes, the onion and the garlic. Next, wash and chop the cabbage and add it.

Let it boil for an hour. Then taste it and add more salt if necesssary.

Finally, cut the lacón, the hard pork sausages and the blood sausages in little pieces.

It is served very hot.

Marisol de la Fuente Cuesta

Hake stuffed with prawns.

• Ingredients.

1 hake

a quarter of a kilo of prawns or king prawns

2 large onions

3 cloves of garlic

a handful of parsley

olive oil

salt

• Directions.

To clean the hake, remove the spine, guts and scales from it. Once it is open and clean, shell the prawns and put them on the middle of the hake. Then, roll up the hake, bundle it up and put it over a special tray for oven. Salt it and add a handful of parsley.

Make thick rings with the onions and add them to the hake. Chop up the garlic and fry it in a pan with a generous drizzle of olive oil. After a minute or so, add it to the hake. Roast for ¾ hour at 230ºC.

Aniria Blanco

Pears cake with chocolate

 

Ingredients : 4 People

Pears 1 kg

Eggs 4

Sugar 100 gr.

Flour 100 gr.

Baking Powder

Grated Lemon

Natural Yoghourt

Chocolate 200 gr.

Olive Oil A drizzle

Elaboration:

Beat the eggs in a bowl with the sugar. Add the grated lemon and the pears in bits. Add the yoghourt, the flour and the baking powder too. Carefully mix all together.

In a cake mould put a drizzle of olive oil and spread it all around, after that, flour it. When you finish this task, fill the mould with the former mix. Put it in the oven heated to 160º C during 30 minutes. When the time is over, get it out from the oven, unmould and give it a bath of hot chocolate. You can decorate it with the pears berets.

Leandro Conde Fernández

TUNA ROLL

Ingredients

100 grams cured ham (you can use bacon, but cured ham is better)

2 canned red peppers (not hot)

1 onion

Some stuffed olives

1 boiled egg

All these ingredients chopped

¾ kilogram of tuna

2 cloves garlic

2 pinch of fresh melted parsley

Little flour

2 tablespoons of milk

2 tablespoon of bread crumbs

1 egg

½ glass of white wine

Olive oil

Salt

Put off the skin and the bones of the tuna and chop the fish in small pieces (don’t use a food processor)

In a big bowl, put the fish, the cured ham, the egg, the olives, the peppers, the parsley, the bread crumbs soaked with the milk, the garlic smashed with a pinch of salt and one beated egg. Mix all the ingredients.

Make two rolls and flour them.

Pour the olive oil in a fry pan. When the oil is hot, fry the rolls .They must be gold.

Put the onion in a pot, the fried rolls over it and pour the hot oil over all .Add the white wine, a pinch of parsley and salt. Cover the pot and boil about 30 minutes.

Wait for the roll be cold and cut it up into slices.

You can serve it cold with mayonnaise or you can put the slices into the onion sauce and heat them up

Teresa

STARS AND BARS (WILLIAM BOYD)

I’m going to talk about the book I’ve read. It’s called “Stars and bars” and it’s written by William Boyd.

First of all, I want to talk about the writer. William Boyd has written some famous novels like “A good man in Africa” or “The new confessions”. He was born in Ghana, Africa, but he studied in Oxford. He has won a lot of prizes, specially in the eighties.Having said that, I’d like to say that there is a film based on this book which hasn’t been very successful.The novel tells us about the personal feelings and actions of a British man, Henderson Dores, who tries to adapt himself to the American way of life, escaping from his past life in England. He suffers from insomnia, and is very concerned about his physical appearance because he isn’t as fit as he’d been all his life now that he’s in his forties. His professional life is going very well because he works for a well-known art enterprise in New York.His personal life is extremely weak: he’s trying to marry his ex-wife again, but he meets a beautiful young girl, and falls in love with her. After some dates he starts going out with her too.But his life in New York and his quiet job is going to change into a huge chaos when a millionaire who lives in the South of the USA asks Henderson’s enterprise to value and sell his art collection for him. This book talks abut the differences between English and American people. British people are described as correct and shy whereas American people are frank and very self-secure The thoughts of the main character are often so strange that it seemed to me that he was getting crazier than he was every page I read. As a result, I found it very hard to finish the book, because it was a kind of paranoia.As I’ve read in some reviews on the internet, Stars and Bars isn’t one of his best novels. Everybody thinks it is a very strange novel which is quite different from the other books he had written and which is clearly worse.

I wouldn’t recommend it to you because although sometimes it’s funny, most of the times is just a boring and surrealistic book about an unlucky man who has a weird way of doing things.

Nacho Blanco

Black Sea Beam to the cider

INGREDIENTS

1 Black sea beam “ Chopa ”

1 onion

½ green pepper

2 cloves of garlic

1 tomato

250cc of cider

Parsley

White pepper

Salt

Olive oil

INSTRUCTIONS

• Boil the cider and reduce it to its half and reserve
• Cut the onion, green pepper and garlic and fry them lightly until they become a little dark.
• Add the tomato and the cider and boil it for 5 minutes. You can also add the limpets or clams at this point
• Cut the “ chopa” into big slices and sprinkle with salt and a bit of white pepper and add the sauce.
• Introduce it into a pre-heated oven (180ºC) for 20 minutes (preferably in a clay casserole) and sprinkle every 5 minutes with the sauce so that it doesn´t become dry.
• Once out of the oven, sprinkle with parsley and serve ( you can add boiled potatoes as a fitting )

 

Carlos González Quintana

Ingredients:

Ÿ ½ Kilo of hake

 

Ÿ ½ Kilo of angler

 

Ÿ ½ Kilo of prawns

 

Ÿ 3 eggs

 

Ÿ Vinegar

 

Ÿ Onion

 

Ÿ Parsley

 

Ÿ Oil

 

Ÿ Salt

 

Ÿ Garlic

Preparation:

1) Boil the fishes along with a bit of onion, a clove of garlic, a little of parsley and salt for ten minutes after the bubbling.

 

2) Take out the hake and continue cooking the angler for five minutes more.

 

3) Then let the fishes cool down.

 

4) Cook the prawns with salt during five minutes after bubbling and let them cool down too.

 

5) Crumble the fish in a large dish and cut the prawns.

 

6) Prepare a sauce with twenty-four spoonfuls of oil, eight of vinegar, four of onion and two of garlic (previously extremely cut), three hard boiled eggs and salt.

 

7) Put some spoonfuls of gravy over the large dish and serve the rest apart.

 

You can decorate the dish with a few olives, some prawns… You can also add some mussels if you like them.

 

I wish you liked it!

 

 

CRISTINA PÉRZ RIVERO

 

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