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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...

Oven-Baked Chicken Wings with Confit Vegetables





ingredients

for 4 people
  • 16 chicken wings.
  • flour for coating.
  • 2 medium onions.
  • 2 garlic cloves.
  • 100cc rancio wine.
  • salt.
  • extra virgin olive oil.
  • 1/2 liter chicken broth.

for the picada:

  • 25 or 30 toasted almonds.
  • 2 garlic cloves.
  • 2 maria cookies.
  • 1 tablespoon chopped parsley.

for the vegetable confit:

  • 1 eggplant.
  • 1 red bell pepper.
  • 1 small green bell pepper.
  • 1/2 zucchini.
  • 3 spring onions.
  • 1 garlic clove.
  • 1 carrot.
  • salt.
  • 50cc extra virgin olive oil.

for the mushrooms:

  • 300g mixed fresh or frozen mushrooms.
  • 1 spring garlic.
  • extra virgin olive oil.
  • salt.


preparation

To make the confit: Wash the eggplant and slice it into pieces about 1cm thick, give or take. Then cut these into little sticks, roughly 3 or 4cm long.
Toss them in a bowl with some salt, cover it up, and let them sit for a while so they release that bitter juice.
Peel the onions and cut them into 2 or 3 chunks, depending on how big they are.
Put them in a deep skillet or your wok with the oil and cook over medium-low heat until they turn translucent.
Add both peppers, cleaned and cut into strips just like the eggplant.
Then do the same with the carrot and zucchini. Stir now and then and keep cooking until everything's nicely confit and tender. Taste for salt and set aside.
Fry the mushrooms with the chopped spring garlic. Season with salt and set aside.
Preheat your oven to 200°C, with heat from both top and bottom.
Clean the wings (I trimmed off the tips where there's no meat). Season with salt, coat them in flour, and brown them in an oven-safe casserole with a drizzle of oil.
Once they start getting golden, toss in the onion and the two garlic cloves, chopped finely, and keep cooking in the oven. Give it a stir every so often until the onion's completely soft.
Pour in the rancio wine and let it evaporate.
Make your picada by grinding together all the ingredients, then mix it with the broth.
Add the picada to the casserole along with the fried mushrooms. Cover and let everything simmer gently for about 10 minutes.
Serve the wings at the table with the vegetables on the side.


Enjoy!

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