Skip to main content

Xixona Nougat

I finally managed to make Xixona nougat, and it turned out perfect! Ingredients For one 9x21cm bar. 300g toasted and peeled almonds. 160g icing sugar. 90g white chocolate. A small piece of grated lemon zest (just a touch). You'll also need A 9x21cm nougat mold. Sunflower oil for greasing. Aluminum foil for lining.   Method Grease the mold with sunflower oil and line it with aluminum foil... Before you start, get all your ingredients ready and within reach, because this comes together fast. Blitz the sugar together with the lemon zest. Add the almonds and chocolate, and keep blending until the almonds start releasing their oils, as you can see in the photo below... Turn the mixture into the mold without pressing it down. Just give it gentle taps so it settles into all the corners on its own, without packing it in... Pop it in the fridge and leave it alone for 3 to 4 days. Turn it out of the mold and enjoy! Wishing you a lovely and swe...

Braised Rabbit Casserole the Way My Mother Made It


Every household has its own version of rabbit casserole, and honestly, they're all delicious in their own way. Here's how we've always made it at home, and I'm quite sure you'll love it just as much as we do.



Ingredients

  • 1 rabbit, cut into pieces
  • 4 artichokes
  • 250g peas
  • Mushrooms
  • Flour
  • Salt
  • Olive oil
  • Pepper (optional)
  • 1 clove of garlic
  • 15 toasted almonds
  • Parsley
  • 1 small tomato
  • 50ml cognac
  • 1 small slice of toasted bread
  • Vegetable stock

Preparation

  1. Season the rabbit pieces with salt and coat them in flour, then give each piece a gentle tap to shake off any excess.
  2. In a casserole with hot oil, add the rabbit pieces and let them brown evenly on all sides. Once browned, lower the heat. From this point on, everything cooks slowly and gently, so put the lid on.
  3. Peel and quarter the artichokes, season them with salt, dust with flour, and add them to the rabbit. Don't stir with a spoon — just give the pot a shake now and then to keep things moving. Let it all cook together for about 15 minutes.
  4. Pour in the cognac and let it flame off.
  5. Make the picada by grinding together the garlic, almonds, parsley, bread, and the peeled, deseeded tomato. Loosen it with a glass of vegetable stock, then add it to the casserole along with the peas.
  6. Cover the pot and let everything simmer together for another 10 to 15 minutes.
  7. Slice the mushrooms and fry them in a separate pan with a bit of oil. Add them to the rabbit when done.
  8. Bring the whole casserole to the table just as it is.

Notes

Because the rabbit is floured, there's a risk it might stick to the bottom of the pot. Whatever you do, don't stir it with a spoon — just shake the casserole from time to time. If you prefer, you can also finish cooking it in the oven starting from step 3.
To keep the cut artichokes from turning brown, you know the trick — drop them in cold water with some chopped parsley until you're ready to use them.
Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more