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Apricot and Cherry Sponge Cake

A fruit sponge cake makes such a lovely afternoon treat!   Ingredients for 6 people 5 apricots. 12 cherries. 20g butter. 50g sugar. grated zest of 1/2 lemon. for the batter: 130g butter. 100g sugar. 3 whole eggs. 150g flour. 1 tsp vanilla sugar. juice of 1/2 lemon. 1 tsp baking powder. 1 pinch of salt. you'll also need: a 20x20cm square baking pan. butter for greasing the pan. Preparation Wash the apricots, cut them in half, and remove the pits. For the cherries, remove the pits without opening them up. Grease the pan with butter, then add the 50g of sugar and 20g of butter... Arrange the apricot halves and cherries on top, along with the grated lemon zest... Preheat your oven to 180°C, top and bottom heat. In a bowl, cream the butter with the sugar and lemon juice for about 3 or 4 minutes. Add the eggs one at a time, then the pinch of salt and vanilla sugar. Sift the flour together with the baking powder and fold it...

Roasted Chicken with Artichokes and Potato Purée





Ingredients

for 8 people
  • 2 whole chickens, 1.75 kg each (cleaned and ready to cook).
  • 1/2 lemon.
  • 2 thin slices of lean bacon.
  • 1 beer, 25 cl.
  • 1 tsp soy sauce.
  • 2 tsp sweet paprika.
  • 6 cloves garlic (unpeeled).
  • salt.
  • freshly ground black pepper.
  • 80 ml extra virgin olive oil.
  • 10 or 12 artichokes.

for the picada:

  • 25 or 30 toasted almonds.
  • 1 or 2 garlic cloves from the ones roasted with the chicken.
  • 2 Maria biscuits.
  • 300 ml chicken stock.
  • 1 and 1/2 tablespoons cornstarch.

for the potato purée:

  • 800 g potatoes.
  • 200 ml milk.
  • 100 ml extra virgin olive oil.
  • salt.
  • freshly ground black pepper.

Preparation

Let's start with the purée. Put the peeled and chopped potatoes in a pot, cover them with cold water, and add a bit of salt...
Cook until they're tender. Drain the water and run them through a potato ricer or food mill. Mix in the oil and milk (both warmed up first) and a pinch of pepper. Check the salt and set aside.
Preheat your oven to 220°C.
Stuff each chicken with a slice of bacon and a quarter of lemon. Season inside and out with salt and pepper, then tie them up with kitchen string so they keep their shape while roasting.
Place them in a roasting pan with the oil and the unpeeled garlic cloves.
Put them in the oven and brown on all sides with the lid off. Pour the beer over them and keep roasting for another 15 minutes at the same temperature, turning them once. Then cover the pan, lower the heat to 180°C, and roast for 40 minutes more.
If it looks too dry, add a splash of stock...
Take the chickens out and cut them into quarters...
Make the picada by grinding together the almonds, biscuits, and 2 of the roasted garlic cloves (peel them first). Stir in the cornstarch and thin it out with the stock.
Peel and cut the artichokes into large chunks. Add them to the chicken along with the picada and return everything to the oven for another 20 to 25 minutes with the lid on...
Serve hot with the potato purée alongside...

Enjoy!

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