Allioli and more

Meat and cuttlefish make such a lovely pair. Around here, we've always mixed land and sea on the same plate — it's pure Mediterranean tradition, the kind of cooking that's been passed down through generations in coastal towns like mine. The secret to this dish is the picada we'll add at the end. That's what really brings everything together. Ingredients for 4 people for the meatballs. 750g uncleaned cuttlefish, save 3 ink sacs from the cuttlefish. 2 onions, chopped. 1/2 leek, sliced. 1 carrot, diced. 3 garlic cloves, finely chopped. 1/2 liter fish stock here . 1/2 liter chicken broth. 50ml dry white wine. olive oil and salt. 400g peas, lightly boiled.  For the meatballs 600g ground meat, veal and pork mixed. 1 whole egg. 150g bread crumb (soft inside part of bread). milk to soak the bread. salt and pepper. flour for coating. For the picada 2 small slices of bread, toasted. 20 toasted almonds. 2 tablespoons tomato sofregit. P...

This is such a lovely way to serve zucchini, especially when you've got more than you know what to do with! These little parcels work beautifully alongside meat or fish, or you can make them the star of the meal with a fresh salad on the side. In the photo, I've paired them with Pork loin with anchovy sauce and Duchess potatoes . Ingredients for 8 parcels 300g mixed small mushrooms. 2 zucchini. 1/2 leek. 1 tablespoon flour. 100ml milk. salt. freshly ground black pepper. olive oil. Preparation Start by cleaning your mushrooms. If they're on the larger side, chop them into smaller pieces. Heat 2 tablespoons of olive oil in a pan and add the leek, finely chopped. Let it soften for about 2 minutes, then toss in the mushrooms. Season with salt and pepper, and cook everything together until the mushrooms are tender. Once they're done, sprinkle in the flour and stir well so it gets a chance to cook through. Pour in the milk and keep stirring unt...

Ingredients for 6 people 180gr. Ferrero Rocher chocolates. 600gr. heavy whipping cream (35% fat). 80gr. powdered sugar. you'll also need: 6 chocolates for garnish. Preparation Whip the cream with the powdered sugar until it holds stiff peaks. Fold in the crushed chocolates... Pop it in the freezer for at least 8 hours. If you happen to have an ice cream maker, before freezing, let the mixture churn in the machine for about 20 minutes. No ice cream maker? No problem. Just freeze it straight away, and before serving, use a knife to break up the frozen mixture and blend it until you get a smooth, scoopable frozen cream. Scoop into balls with an ice cream spoon and serve in dessert cups, each topped with a whole chocolate... Hope you enjoy it!

How about a nice lasagna for lunch today? Ingredients for 4 servings 4 cod loin fillets. 16 lasagna sheets. red bell pepper (200g). zucchini (200g). eggplant (250g). onion (100g). 1kg ripe tomatoes, peeled and grated. 4 cloves of garlic. salt. extra virgin olive oil. 80g grated creamy cheese. for the béchamel: 400g milk. 30g butter. 1 tablespoon extra virgin olive oil. 1 tablespoon flour. salt. Preparation Wash and slice the eggplant and zucchini into thin rounds. Sprinkle salt over the eggplant and let it rest covered — this draws out the bitter juices. Cut the bell pepper and onion into thin strips. In a large pan with 80cc of olive oil, sauté all the vegetables until soft. Season with salt and set aside. Steam the cod fillets (skin side up) for about 8 minutes. Take them off the heat. Flake the cod into chunks, setting the skin aside for later. In a pan with 3 tablespoons of olive oil, lightly brown the peeled and sliced garlic, then...

Ingredients Desalted and shredded salt cod. Tomato jam. Mixed salad greens. Pomegranate. Salt and freshly ground black pepper. Sesame seeds. Preparation Chop the salad greens into small pieces. Toast the sesame seeds in a small pan without any oil — this only takes a minute or so, and they'll smell wonderful when they're ready. To assemble the plate, start with a bed of greens, pile the shredded cod in the center, then spoon a couple of generous dollops of tomato jam right on top. Finish it off with a scattering of pomegranate seeds, a good grinding of black pepper, and those toasted sesame seeds. Notes To desalt the shredded cod, soak it in water for three days, changing the water three times a day. Here's a handy trick for getting the pomegranate seeds out: before you cut it open, give the whole fruit a few good taps all over with a wooden spoon. When you finally open it, the seeds will come out much more easily.

If you leave these out where anyone can see them, they won't last five minutes! Ingredients for 25 cookies 300g pastry flour. 40g sugar (optional, can be left out). grated zest of half an orange. 200g butter (cold from the fridge). 40g orange juice. 20g dry white wine. powdered sugar for dusting. Preparation Toast the flour in a deep skillet (you can also do this in the oven). Use a wooden spatula to stir and break up any lumps that form as it heats. Then sift it through a fine sieve. Let it cool down completely. Once it's cooled, mix it with the grated orange zest, sugar, wine, orange juice, and butter. Work it well with your hands until it comes together into a ball. Place the dough between two sheets of parchment paper and roll it out flat with a rolling pin. Trim the edges to make a neat rectangle. Now fold it like a letter — bring one side to the center of the rectangle. Then fold the other side over the top. Roll it out again un...

ingredients 500g potatoes. 350g ripe tomatoes. a bit of sugar. two or three artichokes. two spring onions. two or three tablespoons grated Parmesan cheese. salt. extra virgin olive oil. oregano. freshly ground black pepper. a glass baking dish, 26 or 28 cm in diameter. preparation Trim the artichokes down to their hearts, cut them into eighths, and cook them however you like — boiled or fried, your choice. Set aside. Peel the spring onions, slice them into rounds, and cook them — again, fried or griddled, whichever you prefer. Set aside. Peel the tomatoes, remove the seeds, and dice them into small cubes. Put them in a microwave-safe bowl with the sugar, salt, pepper, and a pinch of oregano... Cover the bowl, pop it in the microwave, and cook for 5 minutes on full power. Meanwhile, peel the potatoes, slice them up, and boil them in salted water until they're nice and tender. Drain them (but keep a bit of the cooking water), then mash with a potato masher or a fork. Taste for salt, ...

Ingredients For 4 people 500g walnut milk. 100g sugar. 6 sheets unflavored gelatin. 150g cream cheese (Philadelphia style). 4 ramekins or small molds, 6 to 8 cm wide. Simple syrup for greasing (40g water and 40g sugar). For the walnut milk: 90g walnuts (shelled weight). 500g water. 1 tsp vanilla extract. A pinch of salt. For the chocolate coating: 80g dark chocolate. 80g butter. Preparation First things first, let's make the walnut milk . Cover the walnuts with warm water and let them soak for at least six hours. This step really helps soften them up. Once they've soaked, drain the walnuts well and blend them with the 500g of water, the salt, and the vanilla extract until smooth. Then strain this mixture through a fine cloth or cheesecloth, and keep the milk that comes through. Set it aside for now. While you're at it, make the simple syrup . Put the sugar and water in a small pot and bring it to a boil. Once the sugar dissolves completely, take it off the heat. When it coo...

This cake is for the real chocolate lovers in the house! Ingredients for 10 servings for the sponge cake: 2 eggs (yolks and whites separated). 50g sugar. 20g cake flour. 20g pure cocoa powder. 1 pinch of salt. 1 round cake pan (24cm diameter). butter for greasing the pan. for the flan: 200g dark chocolate, grated. 1 packet of Royal flan mix (for 4 servings, 65g). 1/2 liter whole milk. 80g roasted and peeled hazelnuts. you'll also need: 1 cake ring, 22cm diameter. pure cocoa powder for dusting. Preparation To make the sponge cake : Heat your oven to 180°C with heat from top and bottom, and grease the cake pan with butter. Beat the egg whites until they form stiff peaks, adding the pinch of salt. In a separate bowl, beat the yolks with the sugar until the mixture becomes pale and fluffy. Then fold in the sifted flour and cocoa powder. Gently fold the beaten egg whites into the yolk mixture using a spatula — you want to keep it light and airy,...