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Tortellini with Prawns, Spinach and Pine Nuts

Ingredients For 3 people 500g four-cheese tortellini (fresh pasta). 350g fresh spinach. 300g peeled prawns. A handful of raw pine nuts. 1 spring onion. 4 tender garlic cloves, chopped. 5 sun-dried tomatoes in olive oil. 125ml evaporated milk. Freshly ground black pepper. Salt. Extra virgin olive oil. Preparation Wash the spinach, blanch it in salted boiling water, then cool it down quickly under cold water so it keeps that lovely bright green color. Chop it into small pieces, squeeze out any excess water, and set aside. Toast the pine nuts in a dry pan without any oil. Set them aside once they're golden. Season the prawns with salt and pepper, then fry them in a bit of oil for about a minute on each side. Take them off the heat and set aside. In the same pan, adding a bit more oil if needed, sauté the onion, chopped very fine. When it turns transparent, add the spinach and tender garlic. After three or four minutes, toss in the chopped sun-dried tomatoes. Cook for another 2 or 3 mi...

Custard and Quince Braid



ingredients

  • one rectangular sheet of puff pastry.
  • 300g pastry cream.
  • 190g quince cooked in white wine.
  • sesame seeds.
  • one egg yolk for brushing the pastry.
  • parchment paper.

for the pastry cream:

  • 250g milk.
  • three egg yolks.
  • 80g sugar.
  • 20g cornstarch.

preparation

To make the quince in white wine, here you'll find the recipe...
for the cream: here you can follow the recipe to make it. Let it cool completely.
Once the cream is cold, mix it with the peeled quince, chopped into very small pieces...
Heat your oven to 180°C, with heat from both top and bottom.
Roll out the puff pastry and divide it lengthwise into three sections, but don't cut through — just score the lines.
Using a sharp knife, make symmetrical diagonal cuts on both outer sections, leaving the center strip intact.
Spread the cream and quince filling along the middle strip of pastry...
Brush the outer edges of pastry with the egg yolk beaten with a splash of milk, then start crisscrossing the strips over the filling...
Finish by brushing the entire top of the braid with the egg wash and sprinkle with sesame seeds...
Slide it into the oven and bake until the pastry turns beautifully golden...


Enjoy your dessert!




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