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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...

Lenten Stew





Once you try this stew, you'll find yourself making it year-round, not just during Lent. As you can see, it's hearty enough to be a complete meal on its own.


Ingredients

For 4 people
  • 4 pieces of desalted cod.
  • 700g fresh spinach.
  • 400g peas.
  • 4 large potatoes.
  • 4 large spring onions.
  • 5 artichokes.
  • 4 hard-boiled eggs.
  • 1 teaspoon sweet paprika.
  • Flour.
  • Salt.
  • Olive oil.

For the picada

  • 2 small slices of fried bread.
  • 20 toasted almonds.
  • A handful of pine nuts.





Preparation

  1. Coat the cod pieces in flour and fry them in very hot oil. Set aside.
  2. Wash, peel, and cut the artichokes. Leave them in water with chopped parsley for a few minutes so they don't turn brown. Coat them in flour and fry in the same oil you used for the cod. Set aside.
  3. Wash, blanch, and chop the spinach into small pieces.
  4. Add oil to the pot, cut the onions into large chunks and fry them. Stir a few times, then add the squeezed spinach. Once they've softened a bit, add the peas, potatoes, and paprika. Season with salt.
  5. Cover everything with water, put the lid on the pot, and let it simmer gently. Give the pot a shake now and then.
  6. Make the picada.
  7. After about 15 minutes, add the artichokes and the picada. Let it cook for 5 minutes, then add the cod pieces. Cook for another 10 minutes and remove from heat. Bring the whole pot to the table and serve with the hard-boiled eggs cut in half.


Time: 1 hour and 30 minutes

Notes

This stew is best made early in the morning — it tastes even better after it's had time to sit.
For those who are gluten-free, swap the wheat flour for gluten-free flour.
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