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Orange and Parmesan Salad

  ingredients for 4 servings 5 oranges. 3 salad tomatoes. pitted black olives. Parmesan cheese shavings. for the vinaigrette: 2 tablespoons mild wine vinegar. 8 tablespoons extra virgin olive oil. salt. chopped fresh parsley. preparation Start with the vinaigrette. Whisk the vinegar together with the oil until it's well blended, add a pinch of salt, and stir in the chopped parsley. Let it rest for at least 20 minutes before using — this gives the flavors time to marry. Peel the oranges down to the flesh, making sure you remove all the white pith, then slice them into rounds. Peel the tomatoes and dice them into small cubes. Divide the orange slices among the 4 plates, place the tomato cubes in the center, then scatter the olives and Parmesan shavings over the top. Finally, drizzle the vinaigrette over everything and serve right away while it's fresh.  enjoy!

Coffee Cake


For coffee lovers and non-coffee lovers alike!



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Cost: €0.30 per person
Preparation time: 45 minutes




Ingredients

for 8 to 10 people (26cm diameter pan)
  • 1 round sheet of puff pastry.
  • 1/2 liter of whole milk.
  • 2 large tablespoons of instant coffee.
  • 40g cornstarch.
  • 125g sugar.
  • 6 egg yolks.

you'll also need

  • 2 egg whites.
  • 1 pinch of salt.
  • 2 tablespoons of powdered sugar.
  • 1 tsp potato starch.

for the caramel sugar

  • 80g sugar.
  • 2 tablespoons of water.


Preparation

Line your pan with parchment paper and lay the puff pastry on top. Prick it all over with a fork...
Slide the pan into an oven preheated to 180°C, placing a weight on top of the pastry (dried chickpeas work perfectly for this) to keep it from puffing up too much. Once the pastry turns golden, take it out of the oven, remove it from the pan, and let it cool completely.

To make the coffee cream, bring the milk to a boil with the sugar and instant coffee. Meanwhile, use a whisk to blend the egg yolks with the cornstarch. When the milk starts boiling, pour it slowly into the yolk mixture, whisking constantly so the eggs don't scramble. Return everything to the heat and keep stirring without letting it boil, just until the cream thickens nicely. Take it off the heat and let it cool down.
Fill the pastry shell with the coffee cream. Whip the two egg whites with the pinch of salt until they form stiff peaks. Once they're firm, fold in the potato starch and sugar, then keep beating for another 3 or 4 minutes.
Spoon the meringue into a pastry bag fitted with a large tip and pipe flower shapes on top of the cake. Pop it under the broiler just to brown the meringue peaks.
Chill the cake in the fridge for at least 4 hours.
Make the caramel sugar and drizzle it onto parchment paper to form a lattice pattern. Once it's cool and hardened, carefully peel it off the paper and place it on top of the cake...


Enjoy your dessert!
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