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Strawberries with Cream and Chocolate

Here's a dessert that doesn't ask much of you but gives plenty back: fresh strawberries nestled in whipped cream, tucked inside flaky puff pastry, and finished with a drizzle of dark chocolate. Simple, elegant, and just the thing when strawberries are at their best. Ingredients For 4 people 12 large strawberries. 1/2 sheet of rectangular puff pastry. 400g heavy cream for whipping (35% fat). 60g powdered sugar for whipping the cream. 75g dark chocolate (I use Nestlé Postres). 40g heavy cream (35% fat). 1 egg yolk beaten with a few drops of water. Powdered sugar for dusting. Preparation Preheat your oven to 180°C. Start by baking the puff pastry. Use a pastry cutter to cut out 4 rectangles and arrange them on a baking sheet lined with parchment paper... Brush the tops with the egg wash and slide the tray into the oven. Bake until the pastry turns golden and puffs up beautifully, about 8 to 10 minutes... Once they've cooled completely, use the ...

Chicken and Vegetables with Soupy Noodles



Ingredients

for 6 people
  • 1 chicken about 3.5 lbs, cut into 8 pieces.
  • 600gr. fideos noodles (number 4).
  • 1 eggplant.
  • 1 red bell pepper.
  • 1 Italian green pepper.
  • 1 zucchini.
  • 2 medium onions.
  • 3 garlic cloves.
  • 5 ripe tomatoes.
  • 1 tsp. sugar.
  • 150cc. dry white wine.
  • 1.25 liters (approximately) chicken broth.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

for the picada:

  • 25 toasted almonds.
  • a few saffron threads.
  • chopped parsley.
  • 1 garlic clove.

Preparation

Rinse the eggplant and cut it into sticks. Salt it well and cover it in a bowl for about 15 minutes so it releases its bitter juices.
Season the chicken pieces with salt and pepper, then brown them in a large pot with a good drizzle of oil.
Once they're nicely golden, take them out and set them aside for now...
In the same pot, add a touch more oil if needed, then sauté the garlic and onion, both finely chopped. After a couple of minutes, toss in the peppers cut into strips.
When everything starts to soften, add the eggplant — make sure you've squeezed out all that bitter liquid first — along with the zucchini cut into sticks...
Keep cooking until all the vegetables are tender.
Next, pour in the wine and let it bubble away for a minute or two. Then add the tomatoes and sugar, and let the whole thing cook down until the tomatoes break down and thicken up nicely.
Return the chicken pieces to the pot, along with the picada dissolved in the broth.
Once it comes to a boil, add the noodles and cook uncovered for however long the package tells you — usually about 6 to 8 minutes.
Serve it right away while it's still steaming...


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