Skip to main content

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!

Puff Pastry Coca with Custard and Pine Nuts: Coca de Llavaneres


 


Happy Sant Joan's Eve!

For Sant Joan, you can make this traditional coca from Llavaneres. Who could resist a bite?

Ingredients

for one coca serving 8
  • 2 rectangular sheets of puff pastry.
  • 4 tablespoons of angel hair jam.
  • 1 egg yolk mixed with 1 tbsp. of milk for brushing the pastry.

for the pastry cream

  • 1/4 liter of milk.
  • 3 egg yolks.
  • 25g cornstarch.

For the topping

  • 2 egg whites.
  • 75g sugar.
  • grated lemon zest.
  • 75g pine nuts.

Preparation

Start by making the custard. Put the milk and sugar in a pot over heat. In a separate bowl, whisk together the egg yolks and cornstarch until there are no lumps. When the milk comes to a boil, pour it over the yolks (milk onto the yolks, not the other way around). Stir vigorously, then return everything to the heat and keep stirring until it thickens nicely. Set aside to cool.
Mix the custard with the angel hair jam.
Roll out one sheet of puff pastry and place it on your baking sheet lined with parchment paper. Prick it all over with a fork, then brush the edges with the egg yolk and milk mixture.
Spread the custard and angel hair mixture evenly over the pastry, leaving the edges clear.
Roll out the second sheet of puff pastry and lay it over the custard. Press down the edges to seal everything together, then brush the top with more of the egg yolk mixture.
Beat the two egg whites until stiff peaks form, then fold in the sugar and grated lemon zest. Make sure the meringue is nice and firm, then spread it over the top of the pastry.
Scatter the pine nuts all over the top.
Bake in a preheated oven at 200°C for about 20 to 25 minutes.
I know you won't be able to wait for it to cool down!

Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more