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Crispy Salmon with Tapenade

Oh, this one's absolutely delicious! Ingredients For 4 people 4 salmon fillets, skinless and boneless. 4 large mushrooms. 1/2 leek (white part only). 2 sheets of rectangular puff pastry. 1 beaten egg for brushing. Salt. 1/2 tsp. sugar. Plenty of black pepper.   Tapenade sauce: 150g pitted black olives. 3 anchovy fillets in oil. 1 tsp. capers. 1/2 clove of garlic. 1 tsp. lemon juice. 80ml extra virgin olive oil. You'll also need: 4 lettuce hearts. Preparation Let's start with the tapenade : Blend the pitted olives, anchovies, capers, half clove of garlic, and lemon juice until you've got a really smooth paste. Then drizzle in the oil little by little, blending as you go to emulsify everything nicely. Set this aside for later. An hour before you plan to cook the fish, sprinkle it with the sugar, season well with salt and pepper, then brush the top side only with some of the tapenade. Make sure to save plenty for serving alongsi...

Chocolate Magdalenas




ingredients 

for 12 to 14 magdalenas
  • 3 medium eggs.
  • 30g pure cocoa powder.
  • 175g sugar, plus a little extra for dusting.
  • 60g whole milk, at room temperature.
  • 190g sunflower oil.
  • 1 teaspoon vanilla extract.
  • 200g cake flour.
  • 1 packet baking powder (Royal brand).
  • a pinch of salt.
  • paper magdalena cups.

preparation 

Sift together the flour, baking powder, and cocoa. Set this aside.
Using an electric mixer, beat the sugar, salt, and eggs together for 3 minutes.
Add the milk, vanilla extract, and sunflower oil, then beat for another 2 minutes.
Fold in the sifted flour, baking powder, and cocoa mixture, and continue beating for another 2 to 3 minutes.
Transfer the batter into a piping bag, seal it closed, and place it in a container that will hold it upright in the refrigerator overnight.
The next day, preheat your oven to 220°C, using the convection setting, or both top and bottom heat.
Fill the paper cups about 3/4 full and bake for 12 to 14 minutes, depending on your oven.
Remove from the oven and let them cool before eating.

Enjoy!


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