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Braised Beef Stew

This is the kind of dish you crave when winter really settles in — a proper braised beef stew that fills the house with the most wonderful smells. Ingredients For 6 people 1.5 kg stewing beef, cut into cubes. 150 g salt pork, cut into 2 thick slices. 1 large onion or 2 medium ones. 4 garlic cloves. 250 ml good quality red wine. 250 ml beef stock. 1 tablespoon tomato sofregit. 3 tablespoons flour. 18 small pearl onions. 50 ml red wine for cooking the onions. 500 g mushrooms. 50 g butter. Olive oil. Salt. 50 g sugar. Boiled rice to serve alongside.     Method Trim any rind from the salt pork and cut it into 2 or 3 pieces. Put it in your casserole with just a few drops of oil over medium heat, and let it render its fat. Remove the salt pork and set aside. In the fat it's left behind, brown the beef — but don't crowd the pot. Do it in two or three batches so you don't drop the temperature too much, which would make the meat release its ju...

Easter Mona with Candied Fruit







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

  1. Make the sponge cake following the recipe here.
  2. 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.
  3. Make the egg yolk cream, the recipe is here.
  4. For assembly, work directly on the cardboard base with the doily where the mona will stay.
  5. Place the first layer, the widest one, and moisten it with syrup using a pastry brush. Spread 2 or 3 spoonfuls of egg yolk cream on top, smoothing it out nicely.
  6. Add the second layer, moisten it with the syrup, and spread 2 or 3 spoonfuls of peach jam on top, making sure it's nice and smooth.
  7. Place the final layer, but this time flip it over so the golden side of the sponge cake faces down. Moisten it less than the others. Spread a layer of egg yolk cream over the top, smooth it well, and coat the entire side of the mona with the cream as well.
  8. Decorate with the candied fruit however you like. Press the chopped almonds around the sides.
  9. Melt the apple jelly in a double boiler, and with a brush, paint the fruit and the cream so everything on top looks shiny and beautiful.


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