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Little Pots of Mandarin Cream

The best way to finish a good meal is with dessert, wouldn't you say? Ingredients for 6 people for the shortcrust pastry: 200g wheat flour. 30g almond flour (ground raw almonds). 90g icing sugar. 1 whole egg. 100g butter, at room temperature. a pinch of salt. for the mandarin cream: 150g mandarin juice. grated zest of one mandarin. 70g butter. 150g sugar. 3 whole eggs. for the candied peel: mandarin peel, cut into thin strips. 100g water. 40g sugar. you'll also need: round molds about 8cm in diameter. one or two mandarins to garnish the cream. Preparation Start by candying the peel . Put the strips of peel in a saucepan with the water and sugar, set it over the heat, and let it simmer gently until the water reduces and the peel turns glossy. Preheat your oven to 180°C. To make the shortcrust pastry , combine the butter with the sifted flour, almond flour, and icing sugar in a bowl. You'll get a crumbly, granulated mixture. A...

Monkfish and Apple Spoons

Getting ready for the Christmas holidays - how about a lovely appetizer?




Details

Cost: €0.40 per spoon
Preparation time: 15 minutes + marinating time

Ingredients

for 12 spoons
  • 200g monkfish, cut into small cubes.
  • 1 apple.
  • soy sauce (a few drops).
  • lemon juice.
  • salt.
  • 1 tablespoon olive oil.
  • 1 tablespoon butter.
  • black caviar substitute.
  • 1/2 apple for garnish.

Preparation

Place the monkfish in a bowl and marinate it with the soy sauce, lemon juice, and a pinch of salt (go easy on the salt - fish doesn't need much). Let it rest in the fridge for 30 minutes.
Wash, peel, and dice the apple into small pieces. Sauté it in a pan with the olive oil and butter for about 2 minutes, then add the marinated monkfish cubes and cook everything together for another 3 minutes, stirring so it cooks evenly.
Wash the half apple and slice it thinly. Put the slices in a small pot, cover with cold water, and cook for about 3 minutes - just until they lose their stiffness.
Shape the slices into little flowers using a small mold.
Fill the spoons with the monkfish and apple mixture and top with the caviar substitute.

Ready to serve!
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