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Meat-Stuffed Potatoes

ingredients for 4 people 4 medium potatoes. 200g ground meat (beef, chicken, or pork). 1 onion. 2 garlic cloves. 2 hard-boiled eggs. 150cc cognac and rancio wine. salt. freshly ground black pepper. extra virgin olive oil. you'll also need: 2 tablespoons chopped parsley. 120cc extra virgin olive oil. grated cheese (something creamy that melts well). preparation Start by boiling the potatoes — scrubbed clean but with their skins on — in salted boiling water for about 30 minutes. Check that they're cooked through, then let them cool right there in the cooking water. Once they're cool enough to handle, peel them and carefully hollow them out. You want to keep the potato shells intact, so take your time here... Take the scooped-out potato flesh and mash it smooth with a fork. Set this aside for now. In a small bowl, mix the chopped parsley with the 120cc of olive oil. Set that aside too. Now, in a deep skillet with a good glug of hot oil, brow...

Semi-Frozen Cake: Banana Bomb




 

The mold I use for this cake has the shape of half a sphere, which gives it that special look you see here.
You can serve this cake either semi-frozen or fully frozen — both ways work beautifully.


Ingredients

First Step: 40g sugar
                    1 tablespoon dark rum
                    3 bananas
                    1 tablespoon lemon juice

Second Step:  3 gelatin sheets
                    50ml milk

Third Step: 1 whole egg
                    1 egg yolk
                    80g sugar

Fourth Step:  500g heavy whipping cream
                   50g sugar

  • One sponge cake base.
  • Unsweetened cocoa powder.

Preparation

  1. Make the round sponge cake using the recipe here. Cut out a base for the cake and trim it to fit the opening of your mold.
  2. Mash the bananas with a fork and mix them with the rum, sugar, and lemon juice. Put the mixture in a saucepan over heat and stir constantly until it thickens. Pour it onto a plate and let it cool down.
  3. Soak the gelatin sheets in cold water.
  4. In a saucepan, combine the egg yolk, whole egg, and sugar. Place over heat and whisk continuously with a hand whisk until the mixture increases in volume and becomes foamy. Remove from heat and add the squeezed gelatin sheets. Stir in the milk and banana cream, then let it cool.
  5. Whip the cream, and when it's almost fully whipped, add the sugar and continue beating until it's nice and firm.
  6. Using an electric mixer, fold the previous cream into the whipped cream. Pour the mixture into the mold, press down gently to make it even, and place the sponge cake base on top as a lid.
  7. Freeze for at least 24 hours. To unmold, take it out of the freezer and run warm water over the outside of the mold. Press gently with your fingers on one side, and the cake will turn and come out completely. If you want to see a photo of how it releases, check here.
  8. Before serving, dust generously with cocoa powder.

Notes

The mold dimensions are 19cm in diameter by 10cm in height.

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