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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...

Steamed Cod with Bell Pepper Sauce and Asparagus


Today I'm sharing a lovely light dish that won't weigh you down!




Ingredients

for 4 people
  • 4 portions of desalted cod loin.
  • 16 white asparagus from Gavà (or 24 green ones).
  • 4 medium potatoes.
  • salt.
  • olive oil.

for the bell pepper sauce:

  • 1 roasted red bell pepper (about 180g).
  • 50cc evaporated milk (Ideal brand).
  • salt.
  • ground black pepper.

Preparation

Start by washing the potatoes and placing them in a pot on the stove, covered with cold water and a pinch of salt. Once the water starts boiling, cook them for 25 to 30 minutes, checking to make sure they're tender all the way through. Keep them in the same water so they stay warm while you prepare the rest.
Get another pot going with enough water to cover the asparagus.
Wash and peel the asparagus, working your way up to about 3 centimeters from the tips. Then trim off a bit from the bottom end, which tends to be tough and stringy.
Tie them in bundles of 4 with kitchen string, and when the water comes to a boil, add the asparagus bundles along with some salt. Let them cook until tender, about 20 to 25 minutes. Keep them warm while you finish up...
If you're using green asparagus instead, they'll cook much faster. And if they're canned, just drain them well.
For the bell pepper sauce: Peel the roasted pepper and blend it smooth with the evaporated milk. Season with salt and pepper to your liking, then warm it gently over low heat, stirring often, just until it starts to bubble. Set it aside.
Place the cod pieces in your steamer basket with the skin side facing up, and steam them for about 8 minutes...
Peel the potatoes and slice them into rounds.
Spoon a bit of the pepper sauce onto each plate, then arrange the potato slices on top...
Then nestle the cod on top with the skin side up, and crown it all with the asparagus bundles. Finish with just a pinch of salt and a drizzle of good olive oil...

Enjoy!

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