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Meat-Stuffed Potatoes

ingredients for 4 people 4 medium potatoes. 200g ground meat (beef, chicken, or pork). 1 onion. 2 garlic cloves. 2 hard-boiled eggs. 150cc cognac and rancio wine. salt. freshly ground black pepper. extra virgin olive oil. you'll also need: 2 tablespoons chopped parsley. 120cc extra virgin olive oil. grated cheese (something creamy that melts well). preparation Start by boiling the potatoes — scrubbed clean but with their skins on — in salted boiling water for about 30 minutes. Check that they're cooked through, then let them cool right there in the cooking water. Once they're cool enough to handle, peel them and carefully hollow them out. You want to keep the potato shells intact, so take your time here... Take the scooped-out potato flesh and mash it smooth with a fork. Set this aside for now. In a small bowl, mix the chopped parsley with the 120cc of olive oil. Set that aside too. Now, in a deep skillet with a good glug of hot oil, brow...

Strawberry Mille-Feuille with Cream and Chocolate


This is one of those desserts that looks fancy enough for a celebration but comes together easier than you'd think — perfect for when you want to impress at a dinner party.




Ingredients

for 4 servings

for the strawberries with cream

  • 300g strawberries.
  • 250g heavy cream (35% fat content).
  • 35g powdered sugar.

for the chocolate wafers

  • 150g dark chocolate.
  • 1 tablespoon butter.
  • 1 tablespoon water.

for the pastry wafers

  • 1 sheet of rectangular puff pastry.
  • 1 egg yolk beaten with a few drops of water.

you'll also need

  • strawberries for garnish.
  • powdered sugar for dusting.
  • parchment paper.
  • 1 pastry cutter 10x6cm (you can also use a round one).


Preparation

Let's start with the chocolate wafers. Melt the grated chocolate in a double boiler along with the butter and water. Let it cool slightly.
Using your pastry cutter, trace 8 rectangles on the parchment paper...
With a brush, paint a layer of chocolate over each outline...
Pop them in the fridge to set, and once they're firm, add a second coat of chocolate...
Chill again and keep them in the fridge until you're ready to assemble the dessert.
With any leftover chocolate, you can pipe little designs onto parchment paper to decorate the plate — totally optional, but it adds a nice touch.
Preheat your oven to 180°C.
Using the same pastry cutter, cut eight rectangles from the puff pastry and arrange them on a baking sheet lined with parchment...
Brush the pastry with the egg yolk wash and slide it into the oven. Once the pastry starts puffing up, press it down gently with another baking sheet placed on top — keep it there while it finishes baking so the layers stay flat and crisp.
Bake for about 15 minutes, or until the pastry turns a beautiful golden brown...
Whip the cream with the powdered sugar until it holds soft peaks, then gently fold in the chopped strawberries.
To assemble each serving, start with a pastry rectangle on the plate, then add a generous spoonful of the strawberry cream. Top with a chocolate wafer — but don't press it down, just let it rest on top...
Add another pastry rectangle — again, just set it on top without pressing...
Another spoonful of strawberry cream, and finish with the second chocolate wafer on top.
Dust the whole thing with powdered sugar and decorate the plate however you like — a few fresh strawberries and those chocolate decorations work beautifully...


Enjoy your sweet treat!

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