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Meatballs with Cuttlefish and Peas

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...

Chocolate and Hazelnut Flan Cake


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, so don't stir too much. Pour this batter into your greased pan...
Bake for 15 minutes.
Turn it out onto a wire rack and let it cool completely...
Once it's cool, trim it down to fit inside the cake ring and place it in there...
To make the flan: In a saucepan, mix the milk with the Royal flan powder.
Put the pan on the stove. Once it's warm, add the grated chocolate and the hazelnuts (ground to a fine powder). Keep it over medium heat, stirring constantly with a whisk so nothing sticks to the bottom. Let it come to a boil and simmer for a minute or two.
Take it off the heat and pour it over the sponge cake base...
Pop it in the fridge for at least 8 hours. Even better if you can leave it overnight.
Before serving, remove the cake ring and dust the top generously with cocoa powder...
Enjoy your sweet treat!
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