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Crispy Leek Fritters and Hamburgers

I highly recommend making these crispy leek fritters. No one will guess what they're eating until you tell them. They come out wonderfully crisp and flavorful—the name says it all. Ingredients for 4 people 500g ground meat (beef, pork, chicken...), your choice. 250ml milk. 2 heaping tablespoons flour. 1 onion. 1 whole egg. salt and pepper (optional). olive oil. Ingredients for the crispy leek fritters white parts of 2 leeks. 1 egg. 120g flour + 2 tablespoons for coating. 150ml cold water. 1 packet of baking powder (the kind for making sodas and fizzy drinks). 1 pinch of salt. olive oil for frying. Preparing the hamburgers In a pan with a splash of oil, fry the meat. It doesn't need to brown much—just season with salt and pepper. Remove the meat from the pan, and in the same oil, fry the finely chopped onion. Return the meat to the pan and mix everything together well. Add the flour, cook it briefly, then like you're making a bécham...

Egg Flan for Sant Jordi's Day


HAPPY SANT JORDI'S DAY TO EVERYONE!


Ingredients

for 6 people

for the flan:

  • 1 liter whole milk.
  • 8 medium eggs.
  • 200g sugar.
  • lemon peel.

for the caramel:

  • 40g sugar.
  • 20g water.

you'll also need:

  • 5 or 6 tablespoons strawberry jam (recipe here).
  • 1 sheet neutral gelatin.
  • cooked egg yolk (recipe here).
  • 1 square mold, 20x20cm.


Preparation

Heat your oven to 190°C.
We'll make just a little caramel — only enough to keep the flan from sticking to the mold. Put the sugar and water in a pan over medium heat and cook until you've got a nice caramel.
Pour it into the mold...
Bring the milk to a boil with the lemon peel.
Meanwhile, beat the eggs with the sugar. Once the milk is boiling, fish out the lemon peel and pour the hot milk into the eggs, stirring constantly so nothing scrambles.
Pour the mixture into your prepared mold...
and bake it in a water bath right in the oven. Here's a trick my mother taught me: if you drop the eggshells into the water bath, like you see in the photo, there's no need to cover the flan — this way it won't splatter...
Bake for 25 to 30 minutes. Check that the flan is fully set before taking it out of the oven...
Let it cool completely, at least eight hours — overnight works best.
When you're ready to serve, warm the strawberry jam gently and blend it smooth. Stir in the gelatin sheet that you've softened in cold water first.
Turn the flan out onto a plate and decorate it with the cooked egg yolk and that glossy jam...



Have a wonderful celebration!


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