Allioli and more

ingredients 3 Golden Delicious apples. 70gr sugar. 30gr butter. for the batter: 3 eggs, separated into yolks and whites. 1 pinch of salt. 65gr cake flour. 80gr sugar. you'll also need: a 24cm skillet (measured at the base).   preparation First, melt the butter in your skillet over medium heat. Peel the apples, cut out the cores, and slice them into neat rounds. Arrange them nicely in the skillet — take a moment to make them look pretty, you'll see them through the cake later. Cook the apples for 5 or 6 minutes, shaking the pan now and then so they don't stick to the bottom. Sprinkle the 70gr of sugar over the apples and keep cooking for another five minutes, still shaking the pan occasionally. Now for the batter : Beat the egg whites with the pinch of salt until they form stiff peaks. In a separate bowl, whisk the yolks with the 80gr of sugar until they're pale and fluffy. Sift the flour into the yolk mixture and stir gently. Then fold this into the beaten egg whites in...

Ingredients for 4 people 1 rabbit (about 2.75 lbs), cut into pieces. 1/2 red bell pepper. 1 medium onion. 1 eggplant. 120cc dry white wine. salt. freshly ground black pepper. 100cc extra virgin olive oil. for the picada: 1 clove of garlic. 30 toasted almonds. 2 Maria biscuits (or toasted bread). 2 medium ripe tomatoes. 250cc vegetable or chicken broth. Preparation Start by washing the eggplant and cutting it into small cubes. Sprinkle with salt and let it sit covered for a while so it can release its bitter juices. Cut the bell pepper into cubes and peel the onion, then slice it into thin rounds. In a good heavy pot, heat the oil until it's nice and hot, then brown the rabbit pieces after seasoning them with salt and pepper. Once the rabbit has a lovely golden color, toss in the onion slices, bell pepper, and the eggplant after giving it a good squeeze to get rid of the liquid... Let everything cook together for about 10 minutes, stirring now and...

  ingredients: 250g peeled and boiled pumpkin. 220g pastry flour. 1 whole egg. 1 pinch of salt. 100g sugar. zest of half an orange, grated. 40g warm milk. 9g fresh yeast or 3g dry yeast (baker's yeast). 40g sweet anise liqueur. you'll also need: sunflower oil for frying. sugar for dusting. cinnamon powder (optional). preparation Peel the pumpkin, scoop out the seeds, and cut it into cubes. Boil until it's nice and tender. Drain off the water and... mash it with a potato masher or a fork — you want it lumpy, not smooth... - In a bowl, beat the egg with the pinch of salt, the grated orange zest, and the sugar. Add the anise liqueur and the yeast dissolved in the warm milk. Next, add the flour and once it's well mixed in, fold in the mashed pumpkin... Cover the bowl and let it rest for 30 minutes at room temperature. Heat a small pan over the stove with oil — fill it about three-quarters full. Scoop up a spoonful of batter (not too full) and with the help of another spoon,...

Here's a lovely way to enjoy legumes that might just surprise you. Ingredients for 3 people 250g cooked white beans. 4 spring garlic stems. fresh parsley leaves. 4 whole eggs. 4 tablespoons milk. salt. 50ml olive oil. Preparation Chop up the spring garlic and toss it in a pan with the olive oil. After about a minute, throw in the parsley and the beans — make sure they're well drained first. Let everything fry together over medium heat for around 8 minutes. Heat up your omelet pan with just a few drops of oil. Mix the beans with the milk and the lightly beaten eggs. Add salt to taste, then pour the whole thing into the hot pan. Once the bottom's set nicely, flip the omelet over and cook the other side until it's done. Serve it right away while it's still warm. I hope this one becomes a favorite in your kitchen.

ingredients for the pastry base: 1 whole egg. 150g melted butter. 75g sugar. 100g cake flour. 1 baking pan, 20x24cm. parchment paper. butter for greasing. for the lemon cream: 45g butter. 250g sugar. 3 whole eggs (large). 120g strained lemon juice. grated zest of half a lemon. you'll also need: ring molds, or rectangular molds. red berries. preparation First, let's make the lemon cream : Melt the butter in a saucepan over gentle heat — you don't want it to boil, just melt. Take it off the heat and add the lemon juice and zest, the sugar, and finally the eggs, beaten as if you were making an omelet. Set the saucepan over a double boiler and cook, stirring constantly, until the cream thickens nicely. Let it cool down completely. Meanwhile, we'll prepare the pastry : Heat your oven to 180°C with heat coming from both top and bottom. Grease the pan with butter and line the base with parchment paper. Beat the egg with the sugar, then mix in the melted butter and the sifted f...

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...

Ingredients for 6 people 6 salmon fillets, skinless and boneless. juice of 3 or 4 oranges (300cc). 1 tablespoon lemon juice. 1 leek. 150cc dry white wine. 1/2 tablespoon cornstarch. salt. sugar. freshly ground black pepper. extra virgin olive oil. For the rice: 6 small measures of Basmati rice. double the amount of water. 1 tablespoon extra virgin olive oil. salt. Corinthian currants. chopped walnuts. 2 spring garlic stalks. chopped parsley. Preparation Start by soaking the currants in a bit of warm water. Cook the rice in boiling water with a pinch of salt and a tablespoon of oil. Once it's cooked through, drain off any remaining water. Fluff it up well with a fork to keep the grains separate. In a pan, sauté the chopped garlic, then toss in the walnuts, parsley, and drained currants. Finally, fold in the rice, mix everything together, and set aside. Heat a few drops of oil in a large pan and sear the salmon fillets, seasoned with salt, pepper, and just a pinch of sugar. You don...

Ingredients for 4 people 2 eggplants. 250g zucchini. 100g leek. 1 small onion. 1 clove garlic. 1/2 red bell pepper. chopped parsley. 120g cream cheese (like Philadelphia). salt. freshly ground black pepper. extra virgin olive oil. 50g grated Parmesan cheese. roasted red bell pepper (optional).   Preparation Wash the eggplants and cut 8 slices from the center part, 4 from each one, about 1 cm thick. Salt them generously and leave them covered so they release their bitter juices. After a few minutes, rinse them well to get rid of the excess salt. Heat up a griddle with a few drops of oil and sear the slices on both sides until nicely marked... Take the leftover bits from the eggplants and dice them small. Salt them and let them sit for a few minutes, covered. Wash the zucchini and cut it into small cubes. Set aside. In a separate pan, heat 4 or 5 tablespoons of oil and sauté the garlic, onion, leek, and red pepper, all finely chopped. After 5 or 6 minutes, add the diced zucchini and ...