Allioli and more

These stuffed mushrooms make a lovely starter or side dish. Ingredients for 4 people 12 large mushrooms. 1/2 kg. potatoes. 80gr. smoked bacon. 100gr. sweet onion. 50gr. grated cheese. olive oil. salt and pepper. Preparation Put the clean potatoes, still in their skins, into a pot with cold salted water. Bring to a boil and cook for about 30 minutes until tender. Once they're done, peel them and mash with a potato ricer. Clean the mushrooms and remove the stems. Cook them on a griddle with a few drops of oil and a pinch of salt... Chop the mushroom stems and onion into very small pieces. Fry them in a pan with a bit of oil, and when the onion starts turning translucent, add the bacon. Fry for a minute, then mix in the mashed potato. Stir everything together with a wooden spoon and let it cook for another 2 minutes. Check the seasoning and adjust with salt and pepper. Spoon the potato mixture into a piping bag fitted with a large star tip and fill the mushr...

Cornish hens with apples from this year's harvest! Resources Cost: €2.50 per person Preparation time: 90 minutes Ingredients for 4 people 2 Cornish hens, cut into eighths. 3 large seasonal apples. 1 onion. 2 cloves of garlic. 12 toasted almonds. 1 ripe tomato. 1 carquinyoli (traditional almond biscuit). 1 Maria biscuit. 1 glass of rancio wine. 1/2 liter chicken stock. flour for dusting the pieces. salt. pepper. olive oil. Preparation Preheat your oven to 200°C. Season the Cornish hen pieces with salt and pepper, then dust them lightly with flour. Place them in an oven-safe casserole dish with a bit of olive oil. Pop them in the oven uncovered and let them brown nicely on all sides. Finely chop the onion and garlic, and add them to the casserole. Once the onion has softened and turned translucent, deglaze the pan with the rancio wine. Let everything simmer together for about 5 minutes. Make your picada by grinding the toasted almonds, tom...

  For the Festa desserts, what else could we serve but crema catalana? The beautiful thing about these little tartlets is you won't need a plate — the puff pastry shell is completely edible. Ingredients For 4 tartlets, 10cm diameter 300cc whole milk 100g sugar 25g cornstarch 3 egg yolks a strip of lemon peel 1/4 cinnamon stick 2 round sheets of puff pastry powdered sugar Preparation To make the custard : Put the milk on the stove with the cinnamon stick and lemon peel. Bring it to a boil, then turn off the heat and let it steep for 10 minutes. After that, strain out the solids and let the milk cool down completely. In a separate bowl, whisk together the egg yolks and cornstarch. Pour in the cooled, strained milk while stirring constantly with a wooden spoon. Put the mixture back on low heat and keep stirring until it thickens nicely — it doesn't need to reach a full boil. Once you've taken it off the heat, keep whisking for another minute or so. S...

Ingredients for 4 people 400g large macaroni. 250g ground pork. 1 onion. 2 garlic cloves. 6 ripe tomatoes (750g). 1 teaspoon sugar. 120ml dry white wine. 300g evaporated milk. 80g grated Parmesan cheese. 100g grated creamy cheese. 2 egg yolks. salt. plenty of black pepper. extra virgin olive oil. Preparation Start by browning the meat in 2 tablespoons of olive oil. Season with salt and pepper, then set aside in a bowl. In that same oil, sauté the onion and garlic, both chopped very fine. Once they've softened, add the meat back in along with the wine, and let it cook down a bit. Next, add the peeled and grated tomatoes — or you can use crushed ones if that's easier — along with the sugar and a pinch of salt. Let everything simmer until the sauce thickens up nicely. Stir in the two egg yolks and the Parmesan cheese, and cook together for another two or three minutes. Meanwhile, cook the pasta according to the package directions. Drain it well, then toss it in...

Dessert? Keep it simple with a lovely fresh flan! Ingredients for an elongated glass mold (28x10cm) 500cc whole milk. 250gr mató cheese. 6 eggs. 150gr sugar. for the caramel: 80gr sugar. 3 tablespoons water. Preparation Preheat your oven to 180ºC with heat from both top and bottom. Set up a large baking dish with water in it for the bain-marie (water bath). To make the caramel : Put the sugar and water in a small saucepan over medium heat. Keep a close eye on it and let it caramelize gently. Once it reaches that perfect amber color, pour it into your mold and swirl it around so the caramel coats the entire bottom. In a bowl, using a hand mixer, beat the eggs. Add the sugar, then the mató, and finally pour in the milk. Keep beating until everything comes together smoothly. Pour this mixture into the mold, right over the caramel layer... Cover the mold with its lid or a piece of aluminum foil, then place it in the water bath. Bake for 30 minutes. Check i...

ingredients serves 4 300gr. dried lentils. 2 cloves of garlic. 100gr. brown rice. 2 salad tomatoes. 400gr. desalted and shredded cod. 1 spring onion. cider vinegar. 2 carrots. juice of 1/2 orange. 1/2 red pepper. chopped parsley leaves. salt. freshly ground black pepper. extra virgin olive oil. preparation Boil the lentils with the 2 cloves of garlic, still in their skins. Once they're tender, add salt, drain them well, and rinse under cold water to cool them down. Cook the rice in salted water. When it's done, drain and rinse it under cold water too. Wash the pepper and chop it into small pieces. Peel the spring onion and dice it, then place the pieces in a small bowl and cover them with vinegar. Let this sit for at least an hour — the vinegar takes the sharp edge off the raw onion. Peel the carrots and grate them, then put them in a bowl with the orange juice. Wash the tomatoes and cut them into cubes. Sprinkle with a bit of salt. In a large ...

  Ingredients 800g apricots. 2 tablespoons sugar. small cubes of butter. 1 tablespoon chopped almonds. apple jelly for glazing the fruit (optional). For the shortcrust pastry: 200g cold butter. 350g all-purpose flour. 2 tablespoons cold water. 2 egg yolks. 80g sugar. a pinch of salt. For the custard: 300g milk. 3 egg yolks. 55g sugar. 20g cornstarch. Preparation We'll start by making the custard : Put the milk and sugar in a pot over medium heat. In a separate bowl, whisk the egg yolks with the cornstarch, then slowly pour in the warm milk. Stir everything together and return it to the pot over low heat. Keep stirring with a wooden spoon until the custard thickens and coats the back of your spoon. Take it off the heat and set it aside. Now for the shortcrust pastry : Put the flour, salt, and cold butter in a bowl.   Work it with your fingertips until the flour and butter come together into a crumbly, sandy texture. Add the sugar, cold water, and the two egg yolks. Keep mixing ...

Ingredients For the sponge cake: 5 whole eggs + 2 egg yolks. 1 pinch of salt. 200g sugar. 80g cake flour. 50g pure cocoa powder. For the filling: 250g mascarpone cheese. 150g whipping cream whipped with 30g icing sugar. For glazing: 200g dark chocolate. 20g sunflower oil. 200g white chocolate. 1 tablespoon heavy cream (35% fat). You'll also need: A 24x24cm baking pan. Butter for greasing. Parchment paper. Preparing the sponge cake: Grease your pan with butter and line the bottom with parchment paper — it makes turning out the cake so much easier. Heat your oven to 180°C, with heat from both top and bottom. Beat the egg whites to stiff peaks with a pinch of salt. Once they're nice and firm, set them aside. Separately, beat the 7 egg yolks with the 200g of sugar until they turn pale and fluffy. Add the sifted cocoa powder and flour to the yolk mixture. Now fold in the beaten egg whites in two or three additions. Use gentle up-and-down motions rather than stirring — you want to ke...

This recipe came from one of those big family gatherings we had, with lamb on the grill and tempura on the side. Let me warn you right now: when you're frying the tempura, close the kitchen door. Once someone sneaks a piece, there won't be any left. Details Cost: €1.20 per person Preparation time: 40 minutes   Ingredients for the tempura batter 1 whole egg 120g flour 150g cold water 1 packet of baking soda (the kind used for making soda water) 1 pinch of salt Olive oil for frying Vegetables mushrooms red bell pepper asparagus zucchini eggplant onion broccoli artichokes I haven't listed exact amounts because it really depends on how many people you're feeding and how hungry everyone is. Preparation Start by washing all your vegetables. Cut the bell pepper, zucchini, and eggplant into thin sticks. Slice the mushrooms, artichokes, and broccoli thinly. If your asparagus is thick, split each spear in half lengthwise—use just the...

They look like little cakes, but don't be fooled — these are potatoes. They taste wonderful and make a lovely presentation alongside fish or meat, or even just for nibbling on their own. Ingredients 400g potatoes. 1 egg yolk. 3 tablespoons olive oil. Salt. 1 beaten egg for brushing. Sesame seeds for sprinkling (optional). Preparation Wash the potatoes and boil them with their skins on in salted water for about half an hour. Check if they're done by poking them with a toothpick — the exact time will depend on the size of your potatoes. Smaller ones cook faster, naturally. Peel them while they're still hot, being careful not to burn yourself, and mash them into a puré. If you don't have a potato ricer, just use a fork and work it into a really smooth cream. The key is doing this while the potatoes are warm — cold potatoes won't give you that silky texture. As you mash, add the three tablespoons of oil and the egg yolk, then taste and adjust the...

There's something special about apple cakes — no matter which recipe you follow, they always turn out well. This particular cake has the apples baked right into the batter, and you can really taste them. The apple flavor comes through beautifully, making each bite satisfying and full of that sweet, fruity goodness. Ingredients for 10 to 12 servings 3 medium apples. 190g flour. 180g extra virgin olive oil. 300g sugar. 4 whole eggs and 1 egg yolk. 1 packet baking powder. powdered sugar for dusting. butter for greasing the pan. 1 tablespoon flour for the pan. I used a 22cm wide bundt pan, about 11cm tall. Preparation Grease the pan with softened butter, then dust it with flour. Preheat your oven to 200°C. Beat the eggs and the yolk with the sugar until the mixture turns pale and fluffy. Fold in the flour and baking powder, then add the olive oil last. Peel and chop the apples into small pieces, then mix them into the batter. Pour the batter into your pre...

Ingredients (serves 4) 1 chicken cut into eighths (I used thighs and wings). 1 large onion. 2 garlic cloves. Juice of 2 oranges. Zest of 1/2 orange (just the orange part, the white pith is bitter). Flour for dredging. 40ml dry white wine. 250ml chicken stock. Salt and extra virgin olive oil. Preparation Wash the oranges and save the zest from half of one. Wrap it in cling film. Squeeze the juice from both oranges and strain it. Place the chicken pieces in a bowl and let them marinate in the orange juice for one to two hours. Turn the pieces now and then so they're all well coated in the juice. Salt and flour the chicken pieces, then fry them in the same pot with hot oil until they're golden on all sides. Set aside on a plate. In the same pot with the same oil, sauté the garlic and onion, chopped very fine. The longer you cook it, the sweeter it becomes. Add the wine and let it reduce. Pour in the orange juice from the marinade, the orange zest, th...

Wild boar meat is very lean with firm muscle, so it needs to rest and marinate in red wine — it takes its time to cook properly. It's actually better if you make it a day ahead, as the flavors really develop and deepen. Ingredients 1kg wild boar, shoulder cut works best. 500ml quality red wine. 1 onion. 1 leek. 1 carrot. 4 garlic cloves. 4 juniper berries. Flour for dredging the meat. Salt, olive oil, and black pepper. 1 liter vegetable stock. 2 quinces. Preparation Cut the meat into cubes — not too large — and trim away any sinew and tough bits. Peel the vegetables and slice them into thin strips, except for the garlic. In a large container, place the meat, vegetables, and the whole unpeeled garlic cloves. Cover everything with the wine and let it sit in the fridge for 24 hours. Drain the marinade, keeping the wine separate, and pull apart the meat from the vegetables. Season the meat with salt and pepper, dredge it in flour, then brown it in a pot w...

  ingredients for 4 people 1 rabbit, cut into pieces. 1 tablespoon honey. 1.5 tablespoons soy sauce. 1 tablespoon lemon juice. 120ml extra virgin olive oil. 2 cloves garlic, minced. chopped parsley. oregano. salt. freshly ground black pepper. 120ml Port wine. for the mashed potatoes: 500g potatoes. 3 tablespoons extra virgin olive oil. 80ml heavy cream or evaporated milk. salt and freshly ground black pepper. preparation To make the mashed potatoes : Wash, peel, and cut the potatoes into chunks. Put them in a pot with water and salt, then cook over medium heat until they're tender. Drain the water and mash them with a potato masher or fork. Stir in the oil and sprinkle with black pepper to taste. Check for salt and keep warm while you finish the rabbit. To make the marinade : The day before, grab a bowl and mix together the oil, soy sauce, honey, oregano, lemon juice, minced garlic, and chopped parsley. Coat the rabbit pieces with this mixture... Cover the dish with plastic wrap a...