Salvadorian Butter CakeBy Ann Ogden GaffneyHeat the oven to 370F/190C. Grease and flour a 8″ springform baking dish. Set aside.Salt Cod SaladBy Ann Ogden GaffneyPut the salt cod in a bowl and add enough boiling water to cover by 2”. Leave to soak 15 – 20 minutesBasic Short Crust PastryBy Ann Ogden GaffneyUsing the tips of your fingers gradually rub the butter into the flour until it has the texture of coarse breadcrumbs. Spicy, Smoky ChickpeasBy Ann Ogden GaffneyRinse the soaked chickpeas in cold water. Put into a medium sized pot with the shallot, bay leaf, and dried chipotle pepper. Add water to cover by about 1 inch.Vegan Caldo VerdeBy Ann Ogden GaffneyMy Vegan Caldo Verde is based on the simple, homey soup that originated in the north of Portugal. It is a great vehicle for the super-green kale, and really easy to make.Spanish Style Cod WithChickpeas and PeppersBy Ann Ogden GaffneyAside its great flavor, and easy method, the great benefit of Spanish style cod with chickpeas and peppers is that the basic veggie stew the fish sits on can be made ahead of time, even frozen, to use as needed.