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Tiramisu and Plum Cup

  Ingredients For 6 people For the tiramisu: 250g mascarpone cheese. 1 tablespoon rum (optional). 2 egg yolks. 120g sugar. 200g whipped cream with two tablespoons of icing sugar. For the fruit base: 380g plums, peeled and pitted. 1 tablespoon lemon juice. 80g sugar. 80g water. You'll also need: Ladyfinger biscuits, or magdalenas, or sponge cake. Fresh or frozen raspberries.   Preparation To make the plum compote : Put the plums, peeled, pitted, and cut into small pieces, in a saucepan over heat with the 80g of water, lemon juice, and 80g of sugar. Cook for two minutes, remove from heat, strain, and set aside the pulp and juice separately. Mix the tablespoon of rum into the juice (if you're using it). To make the tiramisu : Beat the two egg yolks with the 120g of sugar and cook in a double boiler for 8 minutes, counting from when the water starts to boil. Remove from the double boiler and let it cool down a bit. Mix in the mascarpone, beating until you get a smooth cream. Separ...

Garlic Chicken with Sautéed Vegetables and Noodles


This is one of those complete meals that hits all the right notes — pasta, chicken, and vegetables, each keeping its own flavor while coming together beautifully on the plate.



Ingredients

for 4 people
  • 1 chicken, cut into eighths.
  • 10 garlic cloves.
  • 1 large ripe tomato.
  • 2 medium onions.
  • 1/2 liter chicken or vegetable broth.
  • 100cc cognac.
  • 20 or 25 toasted almonds.
  • 1 Maria biscuit.
  • parsley.
  • salt.
  • plenty of black pepper.
  • extra virgin olive oil.
  • flour for dusting the chicken.

for the sautéed vegetables:

  • 4 spring onions.
  • 4 fresh artichokes.
  • 1 red pepper.
  • 1 eggplant.
  • 1/2 zucchini.
  • salt.
  • extra virgin olive oil.

you'll also need:

  • 500g noodles.

Preparation

Start by placing the unpeeled garlic cloves in your pot with a good splash of oil...
Once they're soft and cooked through, take them out, peel them, and set them aside.
In the same pot, add your chicken pieces — seasoned with salt and pepper and lightly dusted with flour...
When they turn golden brown...
Toss in the chopped onion. When it turns translucent, pour in the cognac and let it bubble away for about a minute.
Now make the picada: grind the almonds, biscuit, parsley, and those cooked garlic cloves you set aside. Thin it out with a cup of broth and stir the mixture into the pot. Let it cook for a minute, then add the tomato — peeled and chopped small, or grated if that's easier. Let everything simmer gently until the chicken is fully cooked. Add more broth if needed to keep it from drying out...
While that's cooking, let's work on the sautéed vegetables. Cut all your vegetables into little sticks, about three or four centimeters long...
Sprinkle salt over the eggplant pieces and leave them covered for a bit so they release their water...
In a wok or a deep skillet, start by frying the spring onions over medium heat...
When they're halfway there, add the pepper, then the zucchini...
Next goes the eggplant — rinse it and give it a good squeeze first...
And finally the artichokes, cut into pieces. Season with salt and cook over medium heat until the vegetables are tender — really more like braised than sautéed.
Cook the noodles according to package directions.

Serve everything together, combining the chicken with the vegetables and pasta on each plate...


Honestly, I can't decide what turned out better — the chicken or the vegetables!
Enjoy!

Resources

cost: €2.40 per person
preparation time: 80 minutes

Notes

For those with celiac disease, use gluten-free flour and gluten-free noodles.

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