Allioli and more

ingredients for 4 pastries: two sheets of rectangular puff pastry. custard cream. powdered sugar. for the custard cream: 1/2 liter of milk. 6 egg yolks. 50g cornstarch. 150g sugar. you'll also need: a rectangular cookie cutter, 10x6cm. preparation First, let's make the custard : Put the milk and sugar in a pot over medium heat. Separately, beat the egg yolks with the cornstarch until smooth and there are no lumps left. When the milk is just about to boil, pour it into the bowl with the yolks, whisk everything together well, then return it to the heat. Keep stirring constantly with a hand whisk until it starts to thicken. Take it off the heat and keep whisking until it's nice and thick... Let it cool and set aside. Preheat your oven to 180°C, both top and bottom heat. Roll out the puff pastry and use the cookie cutter to cut out 12 rectangles. Place them on a baking tray lined with parchment paper... Lay another piece of parchment on top of the pastry, and then place a weigh...

ingredients 500g bread flour. 4 whole eggs. 160g sugar. 300g cooked potatoes. 150g pork lard or butter. 1 pinch of salt. 30g fresh yeast. 50g warm milk. you'll also need: 1 high-sided baking tray (about 25x40cm). 1 egg for brushing the dough. parchment paper. butter at room temperature. 6 to 8 apricots. Majorcan or Menorcan sobrassada. powdered sugar for dusting. preparation Boil the potatoes with their skins on. Once they're tender, peel them and mash them into a smooth purée using a potato ricer or a fork. Keep the purée warm while you work on the rest. Beat the eggs with the pinch of salt and sugar until they're well combined. Stir in the lard, the warm potato purée, and the yeast dissolved in the milk. Keep beating until everything comes together smoothly. Mix in the flour and knead it with your hands to incorporate it fully. Transfer the dough to a bowl greased with olive oil and cover it with plastic wrap. Don't try to shape it into a ball at this point—the dough ...

Spring must be on its way—a bunch of ladybugs have taken over my kitchen. Lentils are wonderfully flexible. You can use them in stews or cold salads, and they're just the thing when you need to pack a lunch box. Ingredients (for 4 people) 75g brown lentils per person. Tuna in olive oil. Surimi sticks. Cherry tomatoes. Pitted black olives. Parsley sprigs for the ladybug antennae. Quail eggs, hard-boiled. 1 teaspoon sweet paprika. Salt and extra virgin olive oil. Preparation Cook the lentils following the package directions, then let them cool down. In a bowl, mix the lentils with the flaked tuna and chopped surimi sticks, then season with salt and oil. Mix the paprika with a bit of olive oil and drizzle it over the halved quail eggs. Cut the cherry tomatoes in half and use the olives and parsley sprigs to make little ladybugs.

In less than a month, we'll be celebrating one of our most cherished traditions here in Catalonia. The night of Sant Joan brings bonfires, fireworks, and of course, the coca de Sant Joan — a sweet flatbread you'll find in every bakery and home around this time. This is one of those treats that simply has to be on the table for Sant Joan's Eve. I'm sharing the candied fruit version today so you can practice and see which style you like best. In the coming days, we'll try the one topped with custard and pine nuts, and maybe even the angel hair–filled version. You can knead the dough by hand if you like, but if you've got a stand mixer or bread machine, it'll save you quite a bit of elbow work. Ingredients This makes two coques 4 whole eggs (size XL). 800 g bread flour. 170 g warm milk. 50 g fresh yeast (2 cubes). 120 g melted butter. 200 g sugar. 1 tsp salt. 50 g anise liqueur. 1 tsp vanilla sugar. Grated zest of 1 orange and 1 lemon. ...

Loaded with artichoke, cheese, bacon, and best eaten fresh from the oven — that's when these calzones really shine! Ingredients for 4 calzones 500g strong bread flour. 20g fresh yeast. 3 tablespoons extra virgin olive oil. 330g water. 1 teaspoon salt. for the filling 150g sweet onion. 8 artichokes. 75g smoked bacon (diced small). 200g tomato sofrito ( recipe ). 1 whole egg. 400g shredded mozzarella cheese. oregano. salt. extra virgin olive oil. you'll also need 1 beaten egg for brushing the dough. olives to serve alongside. Preparation Dissolve the yeast in the warm water, then add the salt, oil, and flour. Knead it all together and shape into a ball. Let it rest in a floured bowl covered with plastic wrap for 1 to 1½ hours, until it doubles in size... Once it's doubled, turn it out onto a floured work surface and divide into four roughly equal pieces. Shape each one into a ball... Put each ball in its own floured, covered bowl and let them rest for 12 hours. I like doing t...

ingredients for 4 people one rabbit, cut into pieces. flour for dusting. 4 new potatoes. 12 to 14 cloves of garlic, unpeeled. 180cc of dry white wine. about 1/2 liter of chicken stock. chopped parsley. salt. plenty of black pepper. extra virgin olive oil. preparation Heat your pot with 5 or 6 tablespoons of oil. Toss in 5 of the garlic cloves and the rabbit pieces—season them with salt and pepper first, then dust them lightly with flour. Once the meat has a nice golden color, pull it out of the pot and set it aside. Now add the rest of the garlic to the pot, along with the potatoes—cleaned, peeled, and broken into chunks—and the artichokes, trimmed and cut into quarters. Let everything fry together for a few minutes, stirring now and then with a spatula. After that, return the rabbit pieces to the pot. Add the chopped parsley and the wine, and let it all heat up so the alcohol can cook off. Next, pour in the hot stock—you don't need to add it all at once, just keep some back in cas...

Ingredients for 6 people 1 head of green broccoli. 600g potatoes. 200g peeled prawns. 400g monkfish, skinned and deboned. 2 shallots. 80g grated creamy cheese. salt. extra virgin olive oil. for the béchamel: 700g milk. 40g butter. 90g flour. 1 tablespoon extra virgin olive oil. salt. Preparation In a pan with a few drops of oil, fry the monkfish cut into small cubes. Just before you take it off the heat, toss in the prawns, cut in half. Season with salt and set everything aside. In the same pan, adding a bit more oil if needed, sauté the shallots, chopped very finely. Once they're soft, take them off the heat and stir in the fish you set aside earlier. Peel and boil the potatoes, cut into large chunks. Cut the broccoli into small florets and boil them in salted water until tender. With a fork, mash the potatoes and spread them across the bottom of a baking dish. Layer the fish mixture on top... and then the broccoli on top of that... Ma...

This fresh fruit sorbet is lovely just as it is, or you can make it sweeter by adding sugar. I like to keep it simple and let the natural sweetness of the peaches shine through. Details Cost: €0.40 per person Preparation time: 5 minutes Ingredients for 3 people 250g white peach pulp. 40g sugar. 30ml water at room temperature. Method Place the chopped peach pulp in a bowl and put it in the freezer. The next day, run warm water over the outside of the bowl to loosen things up. Then put the frozen peach pulp and sugar into the Thermomix bowl and blend for 2 minutes at speed 7. Add the water and blend for another 30 seconds at speed 7. Spoon the sorbet into glasses or bowls and serve straight away while it's still perfectly smooth and cold.