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Braised Beef Stew

This is the kind of dish you crave when winter really settles in — a proper braised beef stew that fills the house with the most wonderful smells. Ingredients For 6 people 1.5 kg stewing beef, cut into cubes. 150 g salt pork, cut into 2 thick slices. 1 large onion or 2 medium ones. 4 garlic cloves. 250 ml good quality red wine. 250 ml beef stock. 1 tablespoon tomato sofregit. 3 tablespoons flour. 18 small pearl onions. 50 ml red wine for cooking the onions. 500 g mushrooms. 50 g butter. Olive oil. Salt. 50 g sugar. Boiled rice to serve alongside.     Method Trim any rind from the salt pork and cut it into 2 or 3 pieces. Put it in your casserole with just a few drops of oil over medium heat, and let it render its fat. Remove the salt pork and set aside. In the fat it's left behind, brown the beef — but don't crowd the pot. Do it in two or three batches so you don't drop the temperature too much, which would make the meat release its ju...

Cream Puffs with Mascarpone Cream and Figs



Ingredients

For filling 12 cream puffs
  • 250g mascarpone cheese.
  • 150g heavy cream.
  • 80g powdered sugar.
  • One teaspoon vanilla extract.
  • Grated lemon zest.

You'll also need:

  • Six figs.
To make the cream puffs, you'll find the recipe here


Preparation

Put the mascarpone in a bowl, then add the grated lemon zest, vanilla, and powdered sugar.
Mix it all together with a hand whisk until smooth.
Whip the cream until it's nice and firm, then fold it into the mascarpone mixture.
Spoon this cream into a piping bag.
Slice off a small bit from the top of each cream puff and pipe in the filling.
To finish, cut the figs into quarters (I peeled half of them), and place two quarters on top of each puff.


Hope you enjoy these!

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