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Cream Cheese and Strawberry Jam Cake

  Ingredients 470g cream cheese (Philadelphia-style works perfectly). 100g Greek yogurt. 4 whole eggs. 250g white sugar. 1 teaspoon vanilla extract. 1 pinch of salt. 3 tablespoons strawberry jam. For the biscuit base: 220g digestive biscuits (or Maria biscuits if you prefer something milder). 100g butter at room temperature. You'll also need: 1 round cake tin, 24cm diameter. Parchment paper for the base. Butter for greasing. Method Grease your tin generously with butter and line the bottom with parchment paper. Next, crush the biscuits until they're fine crumbs, then mix them with the softened butter until everything comes together into a moist, sandy mixture. Set aside a small handful of these crumbs—you'll scatter them over the top of the cake later. Press the rest of the biscuit mixture firmly into the base of your tin. Use your fingers, the back of a spoon, or even the bottom of a glass to pack it down really well. The base needs to be compact and should cover the entir...

Baked Salmon Stuffed with Spinach and Rice Timbales




ingredients

for 4 people
  • 1 salmon tail, cut into two fillets (skin and bones removed).
  • freshly ground black pepper (optional).
  • salt.
  • extra virgin olive oil.
  • 6 or 8 anchovies in oil, drained.
  • 80g grated Parmesan cheese.
  • 1 small zucchini, thinly sliced.
  • 1 onion, thinly sliced.
  • 80ml dry white wine.
  • about 200ml fish stock.

for the spinach:

  • 750g fresh spinach.
  • 2 spring onions.
  • a handful of pine nuts.
  • 1 handful of currants.
  • 4 tablespoons extra virgin olive oil.
  • salt.

for the rice timbales:

  • 250g rice.
  • 750g fresh spinach.
  • 3 spring onions, chopped.
  • 2 tablespoons raw pine nuts.
  • 2 tablespoons currants.
  • extra virgin olive oil.
  • salt.

you'll also need:

  • small ramekins or ring molds.
  • cherry tomatoes.

preparation

Start by washing the spinach thoroughly, then blanch it quickly in boiling water and plunge it straight into cold water. Squeeze out the excess moisture and chop the spinach very finely.
In a deep skillet with a bit of oil, lightly toast the pine nuts until just golden—watch them closely so they don't burn. Add the spinach and spring onions and sauté everything together. About a minute before you take the pan off the heat, toss in the currants...
To make the rice timbales: Boil the rice in plenty of salted water.
Once it's tender, rinse it under cold running water and drain well. Now layer your ring molds—start with a layer of rice on the bottom, add a layer of that lovely spinach mixture, then finish with another layer of rice on top. (Set aside any leftover spinach for stuffing the salmon later.) Keep the timbales somewhere warm while you get on with the fish...
Preheat your oven to 200°C, with heat from both top and bottom.
Lay one of the salmon fillets in a baking dish, drizzle a little oil over it and underneath as well. Season with salt and pepper...
Spread the reserved spinach over the fillet, then arrange the anchovies on top...
Dust everything generously with the grated Parmesan...
Cover with the second salmon fillet.
Using a sharp knife, make shallow crosswise slits along the top of the fish—don't cut all the way through, just deep enough to tuck in the zucchini and onion slices. Drizzle more oil over everything and season again with salt and pepper......
Pour the wine and fish stock into the baking dish...
Slide the dish into the oven, cover it with foil, and bake for 35 minutes.
When it's done, take it straight from the oven to the table—there's something wonderfully homey about serving it right from the baking dish.
Plate up the salmon with a rice timbale alongside each portion...


Enjoy!

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