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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...

Stuffed Potatoes with Vegetables and Porcini Sauce



Ingredients

for 4 people
  • 4 medium potatoes.
  • 1 large eggplant.
  • 1 red bell pepper.
  • 2 green Italian peppers.
  • 1 onion.
  • 3 garlic cloves.
  • salt.
  • extra virgin olive oil.
  • shredded mozzarella cheese.

For the porcini sauce:

  • 20g dried porcini mushrooms.
  • 250g water to rehydrate the mushrooms.
  • 1 carrot.
  • 1/2 tablespoon cornstarch.

Preparation

Boil the potatoes in their skins for 30 to 35 minutes. Check that they're fully cooked, then take them off the heat and let them cool completely — it's best to leave them in the cooking water while they cool.
Once they're cold, peel them and carefully hollow them out, leaving sturdy shells.
Set the scooped-out potato flesh aside — we'll use it for the filling.
Rinse the eggplant and cut it into small cubes.
Put the cubes in a bowl, sprinkle with salt, and cover. Let them sit for a few minutes to release their bitter liquid.
Wash the peppers, remove the bitter white pith from inside, and cut them into small cubes.
Chop the garlic and onion into small pieces and sauté them in three tablespoons of oil over gentle heat.
Add the diced peppers, then the eggplant last. Keep cooking low and slow until everything softens into a lovely, jammy mixture. Season with salt to taste.
Mash the reserved potato flesh with a fork or potato masher, and add a pinch of salt.
Fold the mashed potato into the vegetable sauté, mixing well.
Fill the potato shells with this mixture and set them aside while we make the sauce.
Rehydrate the porcini mushrooms in very hot water for about 8 minutes.
Squeeze them out gently, saving the soaking liquid, and chop them into small pieces.
In a pan with two tablespoons of oil, sauté the chopped mushrooms and the carrot, diced very fine.
Once everything's tender, stir in the cornstarch dissolved in the reserved mushroom soaking water. Cook until the sauce thickens slightly, then taste and adjust the salt.
Divide the sauce among four plates and nestle the stuffed potatoes on top.
Sprinkle the shredded cheese generously over the top.
Just before serving, warm them in the microwave or oven until the cheese melts into golden pools.


Enjoy!







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