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Xixona Nougat

I finally managed to make Xixona nougat, and it turned out perfect! Ingredients For one 9x21cm bar. 300g toasted and peeled almonds. 160g icing sugar. 90g white chocolate. A small piece of grated lemon zest (just a touch). You'll also need A 9x21cm nougat mold. Sunflower oil for greasing. Aluminum foil for lining.   Method Grease the mold with sunflower oil and line it with aluminum foil... Before you start, get all your ingredients ready and within reach, because this comes together fast. Blitz the sugar together with the lemon zest. Add the almonds and chocolate, and keep blending until the almonds start releasing their oils, as you can see in the photo below... Turn the mixture into the mold without pressing it down. Just give it gentle taps so it settles into all the corners on its own, without packing it in... Pop it in the fridge and leave it alone for 3 to 4 days. Turn it out of the mold and enjoy! Wishing you a lovely and swe...

Steamed Cod with Artichoke and Mushrooms



Ingredients

for 4 people
  • 700g fresh cod, cut into portions.
  • 6 fresh artichokes.
  • 500g mixed mushrooms.
  • 3 spring garlic stalks.
  • 250ml fish stock.
  • 1 tablespoon soy sauce.
  • 200ml evaporated milk (or cream).
  • fresh parsley.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

Preparation

Start by cleaning the artichokes down to their tender hearts. Put them in a bowl covered with water and a bit of parsley so they don't turn brown while you work.
When you're ready, heat two or three tablespoons of oil in a pan and fry the artichokes until golden. Season with salt, then lift them out and set aside.
Clean the mushrooms and toss them into the same pan with the garlic, roughly chopped. Let everything cook in that lovely flavored oil left from the artichokes. Season with salt and pepper, then set aside as well.
Now, in that same pan, pour in the evaporated milk, soy sauce, and fish stock. Let it bubble away until the sauce thickens up a bit and reduces.
Add the mushrooms and artichokes back into the sauce, give it a stir, and keep everything warm while you prepare the fish.
Steam the cod separately until it's just cooked through and flakes easily. Season it with a pinch of salt and pepper.
Serve the cod on warm plates with a generous spoonful of that creamy sauce, along with the mushrooms and artichokes scattered around.
Enjoy your meal!
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