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Fresh Cod Marinated and Baked

ingredients for 4 people 4 boneless cod loin fillets. 2 shallots. 2 garlic cloves. chopped parsley. 150cc extra virgin olive oil. 1 tablespoon caramel vinegar. salt and freshly ground black pepper. preparation Start by peeling the shallots and garlic cloves. Chop everything together with the parsley, then mix it well with the vinegar, olive oil, salt, and black pepper... Coat the cod fillets thoroughly with this marinade, making sure to cover both sides completely. Pop them in the fridge for at least two hours before cooking... Heat your oven to 190°C, with both top and bottom heat on. Place the cod fillets with their marinade in a baking dish and cook for 12 minutes... Enjoy!

St. George's Day Cake

St. George's Day may have already passed, but I still want to share this wonderful cake recipe with you — it comes in both round and square versions! Whenever you decide to make it, it'll be delicious no matter the date.



Ingredients

for the sponge cake:

  • 1 rectangular pan (25x20cm).
  • parchment paper to line the bottom.
  • butter for greasing the pan.
  • 6 eggs (yolks separated from whites).
  • 1 pinch of salt.
  • 225g sugar.
  • 75g cake flour.
  • 75g potato starch.

for the chocolate mousse:

  • 300g heavy cream (35% fat content).
  • 35g dark chocolate (baking).
  • 40g powdered sugar.

for the pastry cream:

  • 300cc whole milk.
  • 3 egg yolks.
  • 80g sugar.
  • 25g cornstarch.

you'll also need:

  • fresh strawberries.
  • 80g whipped cream with 1 tablespoon powdered sugar.
  • apple jelly to glaze the fruit (optional).
  • 2 piping bags and 2 fluted tips.


Preparation

Preheat your oven to 180°C.
Grease the pan with butter and line the bottom with parchment paper...
First, let's make the sponge cake: Beat the egg whites until stiff peaks form, adding the pinch of salt.
Separately, beat the yolks with the sugar until they turn pale and increase in volume.
Add the sifted flour to the yolks. Mix well by hand.
Now fold this mixture into the beaten egg whites — don't add it all at once, do it in two batches and always by hand, gently folding without stirring, so the whites don't deflate.
Pour into the prepared pan, right onto the parchment paper...
Bake for 35 minutes. Don't open the oven door or lower the temperature during this time.
Once done, remove from the oven and let cool on a wire rack.
To make the mousse: The day before, place the cream and chocolate (grated or in chips) in a saucepan over low heat, stirring constantly. When it's about to boil and the chocolate has melted, remove from heat. Once cooled, transfer to a covered bowl and refrigerate.
To make the pastry cream: Bring the milk and sugar to a boil. When it starts boiling, pour it over the well-beaten egg yolks and cornstarch. Lower the heat and stir constantly until thickened. Remove from heat and keep stirring for a few more moments. Cool the cream covered with plastic wrap, making sure the wrap touches the surface of the cream directly to prevent a skin from forming.
Once the sponge cake has cooled, cut it horizontally into three layers.
Place one layer on the serving platter and draw a diagonal line across it.
Spread one half with mousse and the other half with pastry cream...
Place a second layer of sponge cake on top, and repeat — putting mousse and cream in the same pattern, so cream goes on top of cream and mousse on top of mousse.
Cover with the final layer. Draw a rectangle in the middle and spread a thin layer of cream over the entire surface.
Put the remaining cream and mousse into the piping bags and decorate the cake however you like.
Whip the 80g of cream with the powdered sugar and use it to define the rectangle shape.
Finish by decorating with the strawberries...

Enjoy your celebration!


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