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Salt-Cured Black Olives in a Bag

ingredients 2kg fresh black olives. 1/2kg coarse salt. 1 orange (optional). extra virgin olive oil. preparation Start by rinsing the olives well under cold water, then dry them thoroughly with a clean kitchen towel. This is important because any moisture will interfere with the curing process. Mix the olives with the salt in a large bowl, making sure they're evenly coated. Pour everything into a sturdy plastic bag and seal it tightly with a clip or tie. Lay the bag flat in a shallow tray or dish (it might release a bit of liquid as the olives cure), and tuck it away in a kitchen cupboard or pantry. Somewhere dark and cool works best. Every 3 or 4 days, flip the bag over without opening it. This helps the salt work its way around all the olives. Keep this up for 4 weeks from the day you started. After the month is up, your olives will look nicely wrinkled and feel firmer. Rinse them under fresh water and place them in a bowl. Cover them completely with clean wa...

Chocolate, Coffee and Cream Layered Dessert


Ingredients

For 4 glasses
  • 150 grams strong coffee.
  • One tablespoon sugar (to taste).
  • Melted chocolate.
  • 400 grams heavy cream.
  • 35 grams powdered sugar.
  • Cocoa powder for dusting.

For the chocolate layer:

  • 400 grams milk.
  • 75 grams cocoa powder.

Preparation

- Start by making the chocolate layer: Mix the cocoa powder into the milk and put it on low heat. Stir constantly while it cooks until it thickens to a nice consistency.
- Divide the chocolate mixture among the four glasses and let it cool down completely. Best if you pop them in the fridge to chill properly.
- Meanwhile, brew the coffee and let it cool down completely as well. Room temperature won't do, it needs to be properly cold.
- Now whip the cream and fold in the powdered sugar.
- Take half of this whipped cream and gently fold in the cold coffee, bit by bit. Spoon this coffee cream over the chocolate layer in each glass (once the chocolate is properly chilled).
- Put the glasses back in the fridge for at least an hour to let everything set.
- When you're ready to serve, transfer the remaining whipped cream to a piping bag and pipe it on top of each glass. Dust generously with cocoa powder.
- Bring these to the table nice and cold.


Enjoy your dessert!

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