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Xixona Nougat

I finally managed to make Xixona nougat, and it turned out perfect! Ingredients For one 9x21cm bar. 300g toasted and peeled almonds. 160g icing sugar. 90g white chocolate. A small piece of grated lemon zest (just a touch). You'll also need A 9x21cm nougat mold. Sunflower oil for greasing. Aluminum foil for lining.   Method Grease the mold with sunflower oil and line it with aluminum foil... Before you start, get all your ingredients ready and within reach, because this comes together fast. Blitz the sugar together with the lemon zest. Add the almonds and chocolate, and keep blending until the almonds start releasing their oils, as you can see in the photo below... Turn the mixture into the mold without pressing it down. Just give it gentle taps so it settles into all the corners on its own, without packing it in... Pop it in the fridge and leave it alone for 3 to 4 days. Turn it out of the mold and enjoy! Wishing you a lovely and swe...

Potato and Onion Timbale with Cuttlefish


This is an easy main course that really hits the spot!





Ingredients

for 4 people
  • 4 cuttlefish
  • 2 garlic cloves
  • parsley leaves
  • salt
  • extra virgin olive oil

for the potato timbale

  • 4 medium potatoes
  • 2 onions
  • salt
  • olive oil

Preparation

Peel the onions and slice them into thin strips...
Wash and peel the potatoes, then cut them into thin slices...
In a pan with 4 tablespoons of oil over medium-low heat, slowly cook the onion until it becomes soft and sweet.
In another pan with plenty of oil, fry the potatoes until they're cooked through and lightly golden.
Place a ring mold on each plate and fill it with the potatoes, then top with the caramelized onion...
In a mortar, crush the garlic and parsley together, then mix with a generous drizzle of oil and set aside.
Cook the cuttlefish on a very hot griddle with just a few drops of oil. Once they're cooked through, season with salt and drizzle with the garlic and parsley oil.
Serve immediately while everything is hot...

Enjoy!

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