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Croquettes from Boiled Broth Meat with Cheese

It's worth making good use of the meat we put in the pot for broth. You can turn it into these lovely croquettes that taste almost like cannelloni, just without the pasta wrapping them up. You really shouldn't miss these! Ingredients for about 25 croquettes 600g cooked meat from the broth. 80g grated cheese (the creamy kind). 1 or 2 eggs. breadcrumbs. for the béchamel 1/2 liter milk. 80g flour. 40g butter. 1 tablespoon olive oil. salt. Preparation Pick through the meat that's been left clinging to the bones from your broth and shred it up. Make the béchamel — you'll find the recipe here . Mix it together with the shredded meat and the cheese, then pop it in the fridge until it's properly chilled. Shape the croquettes using two spoons or just your hands. Dip them in beaten egg, then roll them in breadcrumbs. Fry them in plenty of hot oil and serve them right away while they're still sizzling. They're absolutely...

Lemon Cream Tartlets



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 flour.
Stir everything together well and pour the batter into your prepared pan. Smooth it out so it's nice and even.
Pop it in the oven and bake for 20 minutes.
Take it out and turn it out of the pan.
While it's still warm, cut out your portions using cookie cutters — round, square, or rectangular shapes work beautifully.
Place each piece of pastry into its own mold, then spoon the lemon cream on top.
Tuck them into the fridge for at least 4 hours, or until the cream sets properly.
When you're ready to serve, carefully unmold each tartlet and top with a fresh red berry or two.
Enjoy!





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