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Crispy Leek Fritters and Hamburgers

I highly recommend making these crispy leek fritters. No one will guess what they're eating until you tell them. They come out wonderfully crisp and flavorful—the name says it all. Ingredients for 4 people 500g ground meat (beef, pork, chicken...), your choice. 250ml milk. 2 heaping tablespoons flour. 1 onion. 1 whole egg. salt and pepper (optional). olive oil. Ingredients for the crispy leek fritters white parts of 2 leeks. 1 egg. 120g flour + 2 tablespoons for coating. 150ml cold water. 1 packet of baking powder (the kind for making sodas and fizzy drinks). 1 pinch of salt. olive oil for frying. Preparing the hamburgers In a pan with a splash of oil, fry the meat. It doesn't need to brown much—just season with salt and pepper. Remove the meat from the pan, and in the same oil, fry the finely chopped onion. Return the meat to the pan and mix everything together well. Add the flour, cook it briefly, then like you're making a bécham...

Orange Custard Flan


ingredients

  • 3/4 liter of milk.
  • Peel of one orange.
  • 7 eggs.
  • 200g sugar.

for the caramel:

  • 100g sugar.
  • 1 tablespoon of water.

you'll also need:

  • 1 glass flan mold (1 liter capacity).

preparation

First, we'll make the caramel: Put the 100g of sugar and tablespoon of water in a small saucepan over the heat, and cook until the caramel is ready.
Pour it into the mold, spreading it around the sides and bottom.
Wash the orange and peel it, being careful not to take any of the white pith, as it's bitter.
Put the orange peel and milk in a saucepan over the heat until it's just about to boil.
Remove from the heat and let it steep for 10 minutes.
After 10 minutes, remove the peel from the milk.
In a separate bowl, beat the eggs with the sugar and pour the milk over them. Mix well.
Strain again and pour into the mold.
Preheat the oven to 190°C, with heat from top and bottom. Place a large baking dish with water in the oven for the water bath.
When the oven reaches the desired temperature, cover the flan with parchment paper and place it in the water bath.
Bake for 45 minutes, then turn off the oven and after 15 minutes, remove the flan from the water bath and let it cool.
Keep it in the refrigerator, without unmolding, for at least 8 hours before serving.

 
Enjoy your dessert!


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