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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...

Stovetop Apple Cake, No Oven Needed


ingredients

  • 3 Golden Delicious apples.
  • 70gr sugar.
  • 30gr butter.

for the batter:

  • 3 eggs, separated into yolks and whites.
  • 1 pinch of salt.
  • 65gr cake flour.
  • 80gr sugar.

you'll also need:

  • a 24cm skillet (measured at the base).

 

preparation

First, melt the butter in your skillet over medium heat.
Peel the apples, cut out the cores, and slice them into neat rounds. Arrange them nicely in the skillet — take a moment to make them look pretty, you'll see them through the cake later.
Cook the apples for 5 or 6 minutes, shaking the pan now and then so they don't stick to the bottom.
Sprinkle the 70gr of sugar over the apples and keep cooking for another five minutes, still shaking the pan occasionally.
Now for the batter: Beat the egg whites with the pinch of salt until they form stiff peaks.
In a separate bowl, whisk the yolks with the 80gr of sugar until they're pale and fluffy.
Sift the flour into the yolk mixture and stir gently. Then fold this into the beaten egg whites in two or three additions — don't stir too hard, just gently fold everything together with your hand or a spatula to keep it airy.
Pour this batter right over the apples in the skillet.
Put the skillet back on the stove over low heat, cover with a lid — I used a glass one so I could peek at how the batter was cooking — and let it go for about 20 minutes. Give the pan a shake every so often to make sure nothing sticks.
Even though I kept an eye on it, mine cooked a bit more on one side. Honestly? Doesn't matter one bit — it still tastes wonderful.


I hope you enjoy this one as much as we do!



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