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Octopus and Vegetable Risotto

ingredients for 4 people 400g cooked octopus, cut into chunks. 350g arborio rice. 1 sweet onion. 4 garlic cloves. 2 small green peppers. 2 small red peppers. 1 potato. 1 carrot. 1 small zucchini. 100g green beans. 50g peas. 120ml dry white wine. 1 teaspoon sweet paprika. chopped parsley. salt and black pepper. 4 or 5 tablespoons extra virgin olive oil. 1.5 liters vegetable broth. grated Parmesan cheese. preparation Wash the vegetables and dice them into small cubes. In a small pot with salted boiling water, cook the green beans, potato, and carrot until just tender — they'll finish cooking later with the rice, so don't overdo them. In a deep, wide pan, heat the olive oil and sauté the onion and garlic until soft. Add the peppers and zucchini, stirring everything together. Once the sofrito is ready, pour in the wine and let the alcohol cook off for a minute or two. Then add the parboiled vegetables (well-drained), the octopus pieces, paprika, pe...

Strawberry Cheesecake


Today's dessert is a delicious and easy strawberry cheesecake that practically makes itself. Perfect for spring when strawberries are at their best.





Ingredients

For 6 people

For the shortcrust pastry:

  • 150g flour.
  • 1 whole egg.
  • 75g butter at room temperature.
  • 1/2 tsp salt.

For the filling:

  • 250g cream cheese (Philadelphia).
  • 200g heavy cream (35% fat).
  • 100g sugar.
  • 6 sheets unflavored gelatin.

You'll also need:

  • Whole strawberries.
  • 3 or 4 tablespoons strawberry jam.
  • 1 round pan, 20cm diameter.
  • Butter for greasing the pan.
  • Parchment paper.

Preparation

For the jam, you'll find the recipe here.
Puree about 4 tablespoons and set aside.
To make the shortcrust pastry, mix the butter and flour together until it looks sandy and crumbly.
Add the egg and salt, then knead just until everything comes together. Don't overwork the dough or it'll get tough.
Shape it into a ball, wrap in plastic wrap, and pop it in the fridge for half an hour.
After 30 minutes, roll out the dough with a rolling pin. Here's a tip: place it between two sheets of parchment paper so it doesn't stick.
Preheat your oven to 190°C.
Grease your pan with butter and line the bottom with parchment paper.
Press the dough into the pan, making sure it comes up the sides about two centimeters.
Stick it in the freezer for 5 minutes, then bake until the pastry turns golden.
To make the filling, soak the gelatin sheets in cold water.
Heat the cream and sugar in a saucepan. Once it starts to boil, take it off the heat and stir in the well-drained gelatin. Mix thoroughly and strain.
Add the cream cheese and blend everything with an electric mixer until smooth. Pour this creamy mixture into your baked crust and smooth the top.
Chill in the fridge until set. Once it's cold and firm, spread the pureed jam over the top and arrange whole strawberries on top. Brush them with a bit more jam so they look glossy and beautiful.

Enjoy!
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