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Piquillo Peppers Stuffed with Salt Cod Brandade

This makes a wonderful starter for special occasions. What You'll Need Cost: €2.20 per person Prep time: 40 minutes + 40 for the brandade Ingredients for 4 people 2 jars of good-quality piquillo peppers. 300g salt cod brandade. flour. 1 clove of garlic. parsley. 1 egg. breadcrumbs. 200ml heavy cream. olive oil. for the brandade 250g desalted salt cod loin. 250g potatoes. 225ml milk. 100ml olive oil. 1 clove of garlic. salt. Preparation for the brandade Put the potatoes in a pot with cold salted water. Bring them to a boil and cook for about 30 minutes—check that they're tender all the way through. Peel them while still warm and pass them through a potato ricer. Set aside. Meanwhile, place the desalted cod in a saucepan covered with cold water. When it comes to a boil, remove from the heat and let it rest in the same water for 20 minutes. Take the pieces out of the water and flake them, removing any skin and bones if there are a...

Banana and Almond Cream Tart


Today's dessert is a lovely banana tart that's been making the rounds in my family for years!


Ingredients

for 8 servings (20x28 cm pan)
  • 4 bananas.
  • 1 sheet of rectangular puff pastry.
  • 1 egg yolk.
  • juice of one orange.
  • 1 piece of orange peel.
  • juice of half a lemon.
  • a piece of lemon peel.
  • 1 cinnamon stick.
  • 100cc sweet wine.
  • 100g brown sugar.
  • 1 tablespoon orange marmalade.

for the almond cream:

  • 2 whole eggs.
  • 25g butter at room temperature.
  • 50g sugar.
  • 75g almond flour (ground almonds).
  • 25g cornstarch.

Preparation

Roll out your puff pastry and lay it in the pan, which you'll want to line with parchment paper first.
Prick the pastry all over with a fork, then brush it with the egg yolk. Pop it in the fridge while you get everything else ready...
In a saucepan, combine the wine, orange juice, lemon juice, orange and lemon peel, sugar, and the cinnamon stick...
Once it starts to boil, add the peeled bananas cut into 1cm slices and let them cook gently for just 1 minute.
Fish out the peels and cinnamon stick, then carefully drain the bananas — but don't toss that syrup! Set it aside...
Put that banana-poaching liquid back on the heat with the tablespoon of orange marmalade, and let it bubble away until it reduces by about half. Set this syrup aside too...
Get your oven heating to 200°C.
Now for the almond cream: Beat the 2 whole eggs with the butter and sugar until smooth, then fold in the almond flour and cornstarch.
Pour this cream into your prepared pan...
Arrange the banana slices on top...
and brush them generously with that reduced syrup...
Bake for 20 to 25 minutes, until the pastry is golden and the cream is set.
Turn it out of the pan and let it cool completely...

Hope you enjoy this one!
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