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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...

Pork Tenderloin with Anchovy Sauce, Spinach and Mushrooms




ingredients

for 4 people
  • 2 pork tenderloins, cut into steaks about 1.5cm thick.
  • 400g fresh mushrooms.
  • 500g fresh spinach.
  • 8 to 10 anchovies in oil.
  • 2 ripe, firm tomatoes.
  • 1/2 teaspoon sugar.
  • 3 spring garlic cloves.
  • 2 tablespoons pine nuts.
  • chopped parsley.
  • 100ml dry white wine.
  • 1 tablespoon balsamic vinegar.
  • 200ml cooking cream.
  • salt.
  • freshly ground black pepper.
  • 100ml extra virgin olive oil.

preparation

Clean the mushrooms with a damp cloth and trim off any earthy bits from the stems. Slice them thinly...
Rinse the spinach well in plenty of water, then blanch it in boiling salted water. Squeeze out the excess water and chop it up finely...
Wash the tomatoes, peel them, and cut them into small cubes...
In a deep skillet or wok, heat the olive oil and sauté the mushrooms with the chopped spring garlic. I don't add salt here because the anchovies we'll add later will season everything nicely. After about 2 minutes, toss in the spinach and pine nuts, and keep cooking for another 3 minutes.
Stir in the chopped parsley, then pour in the wine. Let the alcohol cook off, then add the vinegar, tomatoes, and sugar. Let everything simmer together for 3 minutes. Finally, stir in the cream and the chopped anchovies. Mix well with a wooden spoon, and once it starts bubbling gently, take it off the heat.
Heat up your griddle or grill pan for the meat.
Cook the pork tenderloin steaks — don't overdo them, they're best a little pink inside. Serve them right away on a bed of that lovely sauce...


enjoy!
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