Allioli and more

ingredients for 4 people 750g mixed mushrooms. 150g chestnut purée. 1 onion. 1/2 leek (white part only). 1 potato (about 120g). 1 liter vegetable or chicken stock. 80cc extra virgin olive oil. salt. freshly ground black pepper.   preparation Wash the chestnuts and with a sharp knife, make a cut in each one — don't cut too deep or they'll split, you just need to pierce through the outer shell. Bring a pot of water to a boil and add the chestnuts, letting them bubble away for 5 to 8 minutes. Being careful not to burn your fingers, peel them one by one with a knife. The outer skin comes off easily enough; the inner skin, well, if your chestnuts are fresh and good quality, that'll take a bit more patience, but they turn out beautifully... Now they're ready to freeze, preserve in syrup, or in this case, turn into purée . Simmer them with a bit of water until they're completely soft, then blend them smooth. Fry the mushrooms in a deep pan wi...

Ingredients for 4 servings 1 green broccoli head (600g) 1 potato (200g) 2 shallots (40g) 1 leek (150g) 900ml chicken stock 100g mascarpone salt 4 tablespoons extra virgin olive oil garlic butter bread: 12 slices of bread (baguette) 40g soft butter 1 garlic clove parsley leaves Preparation To make the garlic butter : Chop the garlic and parsley very finely, then mix them into the softened butter. Set this aside. Slice the bread and toast the pieces lightly — we'll give them another quick run in the oven just before serving. Put them aside for now. Heat the oil in a pot over medium heat and gently sauté the leek and shallots for about 7 or 8 minutes, keeping an eye on them so they don't burn. Add the potato, broken into chunks, and cook for another 3 or 4 minutes. Toss in the chopped broccoli along with the stock, cover the pot, and let it simmer for 15 minutes. Taste and adjust the salt if needed. Once you take it off the heat, stir in the ...

Every good celebration deserves an even better dessert! Ingredients for 4 people 3 ripe, firm bananas 150g sugar 80g water + 2 tablespoons 1/2 tablespoon lemon juice for the tuiles 2 sheets phyllo pastry 75g sugar 50g water instant coffee pure cocoa powder (optional) for the coffee granita 2 strong coffees sugar to taste for the vanilla cream 250g heavy cream 1/2 vanilla bean 3 egg yolks 75g sugar 2 and 1/2 sheets gelatin Preparation To make the tuiles , put the sugar and water in a pan, stir it around, and let it come to a boil. Take it off the heat so it stops boiling. Heat your oven to 200°C. Lay out the phyllo sheets on parchment paper and brush them with the syrup on both sides. Stack them one on top of the other, then cut them into 4 squares. Cut each square into 2 triangles, and fold each triangle in half to make a smaller triangle. Dust the tops with instant coffee powder. Or if you'd rather, use the cocoa powder ins...

ingredients for 4 people 4 fresh cod loin fillets (skinless and boneless). 120g smoked salmon, thinly sliced. 2 medium apples. salt. freshly ground black pepper (optional). extra virgin olive oil. for the crisps: 3 or 4 fresh artichokes. flour for coating. salt. extra virgin olive oil. preparation Slice each cod fillet horizontally to create thinner pieces... Take one piece of cod as your base, then layer on some salmon and very thin slices of peeled apple. Repeat the layers with more cod, salmon, and apple. Finish with a piece of cod on top. I didn't add salt to mine since the salmon is already quite salty, but feel free to season it if you like... Assemble the remaining portions just like the first one. Preheat your oven to 200°C, with heat coming from both top and bottom. Drizzle a bit of olive oil over each stack and dust with black pepper if you're using it... Place each mille-feuille on a baking tray with a few drops of oil under...

  Resources Cost: €1.30 per person Preparation time: 35 minutes This is one of those wonderfully refreshing salads that's perfect when the heat really kicks in during summer. Now, not all rice is created equal, especially when it comes to salads. Basmati is hands down one of the best choices for this kind of dish — the grains stay separate and fluffy, with just the right texture. Ingredients for 4 people 300g Basmati rice. 300g green beans. 300g rock mussels. 250g peeled shrimp. 1/2 kg salad tomatoes. salt. olive oil. Preparation Cook the rice according to the package instructions, using 5 cups of water for every 1 cup of rice, along with salt and a drizzle of olive oil. Drain the rice and rinse it under cold water to stop the cooking, then set aside. Boil the green beans, cut into small pieces, in salted water until tender but still with a bit of bite. Steam the mussels until they open, then remove them from their shells. Using a toothpick, rem...

Here's a recipe that makes for a wonderful breakfast treat — perfect when you want something a bit special to start the day. Ingredients for 6 servings 350g raw pumpkin (peeled and deseeded). 1 tablespoon extra virgin olive oil. 2 whole eggs. 120g cake flour. 100g rice flour. 180g sugar. 100g unsalted butter, melted in a double boiler. juice of 1 mandarin (or half an orange). 1 packet baking powder (Royal brand). a pinch of black pepper. 1/2 tsp ground cinnamon. 1/2 tsp vanilla powder. 1 pinch of salt. you'll also need: 1 loaf pan, 25x10cm. butter for greasing the pan. a rectangle of parchment paper. 150g walnuts (shelled). icing sugar for dusting. Preparation Grease your loaf pan with butter, then line the bottom with parchment paper. Cut the pumpkin into very small cubes... Place them in a bowl, drizzle with the tablespoon of oil, and cook (covered) in the microwave at full power for 12 minutes. Don't do it all at once — check th...

Ingredients For 8 servings For the mousse: Two plain unsweetened yogurts (at room temperature). 320g strawberries. 120g sugar. Two tablespoons lemon juice. 6 sheets unflavored gelatin. 1 tablespoon water. 8 additional strawberries for garnish. For the strawberry soup: 450g strawberries. 150g sugar. 60g water. 3 sheets unflavored gelatin. You'll also need: Small bowls or ramekins. Parchment paper. Preparation To make the soup: Start by soaking the 3 gelatin sheets in cold water. In a separate pot, combine the 60g water and 150g sugar over the heat. Once the sugar dissolves completely, add the 450g strawberries, cleaned and chopped. Let it boil for just 1 minute, then take it off the heat. Squeeze out the soaked gelatin and stir it into the hot strawberry mixture until fully dissolved, then blend everything smooth. Strain the mixture through a fine sieve to catch those little strawberry seeds, then pour it into a bowl, cover with plastic wrap, and refrigerate. It's actually best...

ingredients for 4 people 500g fresh spaghetti (the kind you find in the refrigerated section). 1/2kg rock mussels. 400g squid rings. 400g peeled small prawns. one cooked octopus tentacle. 4 garlic cloves. one red bell pepper. 120ml dry white wine. salt. extra virgin olive oil. preparation Start by steaming the mussels until they open. Remove both shells and set the mussel meat aside. Heat a good glug of olive oil in a large pan until it's nice and hot, then toss in the squid rings. When they're about halfway cooked, add the bell pepper — cleaned, deseeded, and chopped into very small dice — along with the garlic, peeled and finely chopped. Keep everything sizzling together for a few more minutes, then add the octopus tentacle sliced into rounds, the prawns, and the mussels. Pour in the white wine, let the alcohol cook off and reduce a bit, then set the pan aside. Meanwhile, get your pasta going in a large pot of salted boiling water. If you're using fresh pasta like I sugge...

ingredients for 2 people 125g gulas (1 package). 2 hard-boiled eggs. 1 salad tomato, diced. one ball of buffalo mozzarella. lettuce (finely chopped). for the vinaigrette: 5 tablespoons extra virgin olive oil. salt. 1.5 tablespoons caramelized balsamic vinegar. preparation In a cup or small bowl, whisk together the vinegar and oil, then add a pinch of salt. Set this aside while you prepare the rest. Cut the mozzarella ball in half. Place both halves on a plate, giving them a bit of space between them. Pile half the gulas on top of each mozzarella half. Microwave for 1 minute to warm everything through. Now for the assembly—on each plate, start with a bed of chopped lettuce dressed lightly with some of the vinaigrette. Scatter the diced tomato over the lettuce, then lay the hard-boiled egg slices (sliced nice and thin) on top. Finally, crown it all with your warm mozzarella and gulas. Drizzle the remaining vinaigrette over everything and bring it to th...

Sure, you can buy puff pastry ready-made at the store, and some of it's quite good. But once you try making it yourself, you'll taste the difference right away. The best part? Once it's made and still unbaked, it freezes beautifully, which makes life so much easier when you're ready to use it. In the photo, you can see the finished puff pastry before rolling it out, ready to work with or pop straight into the freezer. Ingredients 250g bread flour. 250g all-purpose flour. 10g salt. 250ml cold water. 380g unsalted butter. Preparation Mix together both flours, the salt, and the water. Knead until you have a smooth dough. Shape it into a ball and let it rest for 20 minutes. Roll it out on a lightly floured work surface or marble countertop. Keep rolling and flattening with your rolling pin. Once it's stretched out, cover it with plastic wrap or a damp cloth so it doesn't form a crust, then refrigerate for 1 hour. After the hour is up,...