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Tiramisu and Plum Cup

  Ingredients For 6 people For the tiramisu: 250g mascarpone cheese. 1 tablespoon rum (optional). 2 egg yolks. 120g sugar. 200g whipped cream with two tablespoons of icing sugar. For the fruit base: 380g plums, peeled and pitted. 1 tablespoon lemon juice. 80g sugar. 80g water. You'll also need: Ladyfinger biscuits, or magdalenas, or sponge cake. Fresh or frozen raspberries.   Preparation To make the plum compote : Put the plums, peeled, pitted, and cut into small pieces, in a saucepan over heat with the 80g of water, lemon juice, and 80g of sugar. Cook for two minutes, remove from heat, strain, and set aside the pulp and juice separately. Mix the tablespoon of rum into the juice (if you're using it). To make the tiramisu : Beat the two egg yolks with the 120g of sugar and cook in a double boiler for 8 minutes, counting from when the water starts to boil. Remove from the double boiler and let it cool down a bit. Mix in the mascarpone, beating until you get a smooth cream. Separ...

Galician Tuna Empanada


 


Ingredients

for 8 people

for the dough:

  • 1/2 kg flour.
  • 1/4 liter water.
  • 125g extra virgin olive oil.
  • 3 pinches of salt.
  • 1 beaten egg for brushing the dough.

for the filling:

  • 1 kg onions.
  • 250g tuna in oil.
  • 2 roasted red peppers.
  • 2 hard-boiled eggs.
  • 2 tablespoons tomato sofrito.
  • salt.
  • 1 tsp sugar.
  • extra virgin olive oil.

Preparation

Slice the onions into thin strips and fry them in a generous splash of olive oil. Halfway through, add salt and sugar, then keep frying until they start turning golden brown.
Pour everything into a colander, add the tuna, and let it sit for a few minutes to drain off the excess oil.
Boil the eggs, then cool them down, peel, and chop them into small pieces. Cut the roasted pepper into thin strips.
Mix together the onions, tuna, pepper, tomato, and eggs. Set this filling aside.

On your work surface, make a mound with the flour and create a well in the center. Add the salt, water, and oil, then work it all together until you have a smooth ball of dough.
Place the dough in a bowl lightly coated with olive oil, cover it with a damp cloth, and let it rest for 15 minutes.
Turn the dough out onto a floured surface and divide it in half.
Roll out one piece until it's flat and thin, then lay it in a baking pan lined with parchment paper. Spread the reserved filling over the dough, leaving space around the edges.
Brush the edges with beaten egg.
Roll out the second piece of dough, but save a little bit for decoration. Lay it over the filling and press down firmly along the edges to seal everything tight.
Poke a hole in the center so steam can escape while it bakes.
Make a little chimney out of parchment paper and stick it in the hole.
Roll out thin strips from the leftover dough and use them to decorate the top.
Bake in a preheated oven at 200°C for about half an hour, or until the dough turns a nice golden brown.

Serve it warm or at room temperature.

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