Allioli and more

ingredients 6 whole eggs. 6 egg yolks. 250g sugar. 200g cake flour. 50g cornstarch. 1 pinch of salt. 1 packet of Royal baking powder. 1 teaspoon vanilla sugar. you'll also need: 1 rectangular pan, 28x30cm. Parchment paper. Butter. 1/2 tablespoon flour. Powdered sugar for dusting (optional). preparation Sift together both the cake flour and cornstarch with the baking powder. Set this aside. Grease your pan with butter and line just the bottom with parchment paper. Dust the sides with a bit of flour. Preheat your oven to 180°C (350°F), with heat from both top and bottom. In a large bowl, beat the 6 egg yolks with the sugar and vanilla sugar until the mixture turns pale and creamy... Add the pinch of salt and then the remaining 6 whole eggs, one at a time, beating well after each addition until the mixture becomes light and foamy... Using a spatula, gently fold in the sifted flour mixture. Be careful here — you want to fold it in without stirrin...

    Ingredients 1 sponge cake made in a square pan. Truffle cream. Heavy cream. Dark chocolate for making decorations. Simple syrup for soaking. Chocolate sprinkles. For the sponge cake 50g flour. 50g potato starch. 150g sugar. 1 pinch of salt. 4 eggs. 1 teaspoon vanilla sugar. Unsalted butter for greasing the pan. Make the fluffy sponge cake here . Depending on how large you want your cake, increase the ingredient amounts. I doubled them, and my cake measured 24x30cm. Making the truffle cream 400g heavy whipping cream (38% fat content). 60g sugar. 40g coating chocolate. You'll need to start preparing the truffle cream the day before. Bring the cream to a boil, add the grated chocolate, and off the heat, use a hand whisk to melt it completely. Refrigerate overnight. The next day, when it's thoroughly chilled, whip it with an electric mixer just as you would plain cream. When it's almost ready, add the sugar and...

Just like chocolate bread for an afternoon snack — simple, delicious, and sure to bring back memories! Ingredients for one flower, about 15cm in diameter 2 sheets of puff pastry. 100g dark chocolate. 1 tablespoon butter. 1 tablespoon water. 1 egg yolk beaten with a few drops of water. Preparation Melt the grated chocolate in a double boiler along with the butter and water. Let it cool slightly. Preheat your oven to 180°C. Meanwhile, cut two discs from the puff pastry sheets and place them on a baking tray lined with parchment paper. Spread half of the melted chocolate over the first disc, then cover it with the second disc. Spread the remaining chocolate over the top. Gather the leftover pastry scraps and roll them out with a rolling pin until nice and thin. Cut a third disc and place it on top of the other two. Using a knife, make cuts in the pastry as you see in the photo, then twist each section outward to create the flower shape. Brush the pastr...

Ingredients For a loaf pan 27cm long x 10cm wide x 8cm high (serves 8). 12 to 15 slices of sandwich bread, crusts removed. 300g canned tuna in oil. 24 surimi sticks. Mayonnaise (400g). 4 ripe tomatoes, diced very small or grated. 1/2 roasted red pepper. Cooked shrimp (salted). Preparation Line the bottom of an elongated loaf pan with a piece of parchment paper. Place a layer of bread to cover the entire bottom. Spread the bread with mayonnaise and crumble half the tuna on top. Then add another layer of bread, spread with tomato, and lay down surimi sticks. Repeat: bread, mayonnaise, and tuna. Then bread, tomato, and surimi sticks. Finally, finish with a layer of bread. Press down firmly so everything holds together nicely. Cover the pan with plastic wrap and refrigerate for at least 4 hours. Once it's thoroughly chilled, unmold by turning the pan upside down onto a serving platter and remove the parchment paper. Cover the terrine with mayonnaise and decorate ...

  Now that cherries are at their peak, it's cherry cake day after day around here. Today I made it with gluten-free flour, but you won't even notice — it tastes just as wonderful. Ingredients 1/2 kg. cherries. 4 eggs. 2 plain yogurts. 1 and 1/2 yogurt cups of sugar. 85 gr. cornstarch. Preparation Grease your baking pan with butter, line it with aluminum foil or parchment paper, and grease again with butter. Wash the cherries and remove the pit from each one. It seems tricky, but it's really not. With a wooden chopstick, just do what you see in the photo and the pit pops right out...  Place the cherries in the pan, covering the whole bottom. Preheat your oven to 170°C. In the mixing bowl, combine the eggs, yogurts, sugar, and cornstarch, and beat until you have a smooth, silky batter. Pour the batter over the cherries and bake for 45 minutes. Remove from the oven, turn out of the pan, and let it cool on a wire rack so it doesn't get soggy...

Ingredients For 7-8 people 3 lamb shoulders scored with 4 or 5 cuts. 18 garlic cloves (unpeeled). 100g pork lard. Juice of 1 lemon. 1/2 apple per person. 120ml whisky. 250ml chicken broth. 1 tablespoon cornstarch. 600g wild mushrooms. 4 spring onions. Salt. Preparation The day before, place the lamb shoulders and garlic cloves in a baking dish and marinate them with the whisky and lemon juice. Keep in the refrigerator overnight. The next day, heat the oven to 200°C. Take the lamb shoulders out of the marinade (save the liquid) and place them in a roasting pan. Rub the meat with the pork lard and put it in the oven. Roast for 1 hour at 200°C, turning the meat once or twice so it browns nicely on both sides. Season with salt. Add the reserved marinade liquid, lower the temperature to 90°C, and cover the pan. The meat will cook so slowly you'll need to keep it in the oven for about 2 1/2 hours. After this time, the meat will fall right off the bone ...

Ingredients for 4 people 8 pork loin cutlets, not too thin. Smoked bacon. 3 medium potatoes. 1 onion. 150cc sweet wine. 300cc meat broth. 1 tablespoon cornstarch dissolved in three tablespoons of broth. Salt. Plenty of black pepper. Extra virgin olive oil. Preparation Wash the potatoes and put them in a pot, covered with salted water, and bring to a boil. Cook them for 25 to 30 minutes, check that they're tender all the way through, then remove from heat and let them cool down. Once they're cool enough to handle, peel them and slice into rounds. Cut each slice of bacon into three strips, then attach one strip to each pork cutlet with a toothpick. Chop the onion into small pieces and sauté it in a drizzle of oil. When it's soft and translucent, add the sweet wine and let the alcohol evaporate, then pour in the broth. Cover the pan and simmer over low heat for 15 minutes. Strain the sauce through a fine-mesh sieve and return it to the heat. Stir in the cornstarch mixture and ...

Easter is just around the corner, so it's time to start making these traditional desserts that are so special in our region. Today we're making the one with candied fruit! Ingredients These monas are made with a 28cm diameter sponge cake 1 round sponge cake cut into three layers. Peach jam. Sugar syrup to moisten the sponge cake. Egg yolk cream. Chopped toasted almonds. Apple jelly. Candied fruit. Ingredients for the syrup 250ml water. 200g sugar. 25ml sweet liqueur (Grand Marnier, Cuarenta y tres, etc.). Ingredients for the egg yolk cream 170g sugar. 3 whole eggs. 40cc water. Preparation Make the sponge cake following the recipe here . To make the soaking syrup : Put the water and sugar in a saucepan and bring to a boil. When the sugar has dissolved completely, add the liqueur, remove from heat, and let it cool down completely. Make the egg yolk cream , the recipe is here . For assembly , work directly on the cardboard base ...

ingredients for 4 people 2 duck breasts (magrets). 150cc sweet wine. 150cc chicken stock. 150cc red wine. 2 tablespoons caramelized vinegar. freshly ground black pepper. salt. for the apple sauce: 2 large apples. 1 tablespoon water. for the potatoes: 3 or 4 medium potatoes. 1 onion. extra virgin olive oil. salt. chopped parsley. preparation For the apple sauce : Peel the apples, remove the seeds, and cut them into small dice. Put them in a saucepan over the heat with the water, cover, and cook over low heat until the apple is soft...   Once the apple is soft, blend it until smooth and set aside. Preheat the oven to 190°C. Peel the onion and potatoes , and slice everything about a centimeter thick. Arrange them on a baking tray with a drizzle of oil underneath and on top, season with salt and pepper, and put them in the oven... Bake for 20 to 30 minutes, until everything is cooked through. If the tops brown too much, cover the tray with a...

Ingredients For 4 people 4 beef ribeye steaks. 4 thin slices of Iberian ham. Salt. Freshly ground black pepper. Extra virgin olive oil. For the sauce: 15g dried porcini mushrooms. 15g dried chanterelles. 180g Port wine. The water used to rehydrate the mushrooms. To serve: One zucchini, sliced into rounds and grilled. Preparation Place the dried mushrooms in a bowl. Cover them with 220g of hot water. Cover the bowl and let them steep for about 15 minutes. After that, squeeze out the mushrooms to remove the excess water (save this liquid), and fry them in a pan with a drizzle of oil. Deglaze the mushrooms with the Port wine, let the alcohol reduce, then add the cornstarch mixed with the mushroom soaking water. Return to the heat and cook until the sauce thickens nicely. Meanwhile, on a very hot griddle, cook the ribeye steaks, just searing the meat on both sides to get a good crust. Serve the steaks on top of the mushroom sauce, with the grilled zucchini rounds on the side and a slice of...

ingredients for 4 people 12 lasagna or cannelloni sheets. 1kg fresh spinach. 1 tablespoon raw pine nuts (the amount is approximate). 2 garlic cloves. 1 onion. 250g fresh cheese (mató or ricotta). salt. freshly ground black pepper. 50ml extra virgin olive oil. 100g grated creamy cheese. for the tomato sauce: 5 large, ripe red tomatoes. 1 spring onion. chopped parsley leaves. 1/2 teaspoon sugar. salt. extra virgin olive oil. a pinch of oregano. preparation Let's start with the tomato sauce : Peel the tomatoes, removing seeds and all, then chop them into small dice. Sauté them in a pan with the sugar, a bit of salt, and the spring onion, also chopped. When the sauce has released its water and thickened, add the chopped parsley and oregano, cook for 2 more minutes, taste for salt, and remove from the heat. Set aside... Blanch the spinach in boiling salted water. Drain well and let cool completely. When they're cold, squeeze out every bit of ...