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Stuffed Potatoes with Sausages and Apple

It's that time of year for appetizers and dinners in the fresh evening air! Ingredients 10 medium potatoes. 2 large frankfurter sausages (or 4 small ones). 1/2 apple. 50g duck liver pâté. 1/2 small spring onion. chopped parsley. salt. extra virgin olive oil. Preparation Wash the potatoes thoroughly, leave the skins on, and boil them in salted water until they're tender — about 15 to 20 minutes should do it. Once they've cooled down, peel them carefully. Cut each potato in half lengthwise and scoop out the insides, taking care to keep the shells intact. You want them to hold their shape for stuffing later on. In a skillet, sauté the spring onion, chopped very finely. Toss in the sausages cut into small cubes along with the parsley. Keep stirring for about a minute, then add the apple — peeled and diced small. When the apple has softened nicely, take everything off the heat. Fill the potato halves with the sausage and apple mixture, then set the...

Marzipan Panellets with Orange and Chocolate




ingredients

marzipan for 18 to 20 panellets:

  • 1/4 kg quality almond flour.
  • 200gr icing sugar.
  • 25gr potato, boiled with skin on.
  • 1 beaten egg.

for the chocolate coating:

  • 150gr dark chocolate, grated.
  • candied orange, diced small.
In this link, you'll find how to make the rest of the panellets!

preparation

To make the marzipan, peel the boiled potato and mash it with a fork or potato masher — never use a blender or food processor. You want it smooth but not gluey.
Work the almond flour and icing sugar together with your hands.
Mix in the mashed potato and keep working the dough. Add the whole egg and knead until everything comes together into a smooth paste.

Pop it in the fridge, covered in a bowl, until the next day.
After its rest in the cold, heat your oven to 220°C.
Pinch off small pieces of marzipan with your fingers and shape them however you like — little balls or crescents work nicely.
Arrange them on a baking tray lined with parchment paper.
Slide them into the oven and bake for about 4 to 5 minutes. Keep an eye on them — they bake fast and you don't want them overdone.
Take them out and dip them in the melted chocolate, which you can melt in the microwave or over a double boiler.
While the chocolate's still warm and glossy, press on a few bits of candied orange and let them cool down completely...



Happy Castanyada!

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