2 MINUTES MAYONNAISE SAUCE

All you need is:
a hand held blender and a tall beaker.
1 egg
200 ml sunflower oil (you can do it with olive oil but then it may taste a bit bitter)
1 tbspoon vinegar
a pinch of salt

Put the egg in the tall beaker. Add the oil. Cover the egg with the blender without moving the blender for 30 seconds. It really is important that you do not move the blender at all. You will see how a think ribbony mayonnaise starts appearing at the bottom of the beaker. Start moving the blender up really-really slowly. If you do it slowly enough the mayonnaise will never curd. When the blender is at the top of the beaker you can then move it up and down with no worries. Add the salt and vinegar and blend again (you can now do this fast) and job done.
You can add anything to mayonnaise: mustard, garlic, tomato ketchup, tabasco and orange juice for cocktail sauce, capers and cornichons for tartare sauce...
The kids can add the ingredients to the beaker but do not let them handle the blender or you will end up with lots of curd sauce...

PASTA WITH CHORIZO

This is a Spanish classic dish that comes from an Italian classic one. In fact when Spanish people say they will 'cook pasta' this is what they normally refer to. My grandma went as far as boiling the pasta in the tomato sauce itself - I thought my Italian friends would be horrified to hear this, but I have found out that in the old times this is how pasta was prepared in some parts of Italy.  Children love this dish, no mater the age.
You need:
 - dried pasta (preferably penne) (a handful and a half per person)
- plenty of water
-salt
- tomato sauce ( preferably home made - see recipe in sauces' section)
- grated cheese
- chorizo cut in cubes (around 30 gr per person)

Boil the pasta in the water (with salt) following the packet instructions and drain the water out of it. Mix it with the tomato sauce. Separately fry lightly the chorizo (without oil) for 2-3- minutes or alternatively put it in the highest setting of your microwave oven for 45 seconds. Discard the (considerable amount of) fat that oozes from the chorizo and mix it with the pasta. Add grated cheese on top.