Chocolate pie, Fish mush and Squid and shrimp stew Recipe

Banoffee, chocolate pie, bananas and whipped cream. I can't resist!

Ingredients for 21cm diameter pan (6 people):

Base mass:

1/4 1 1/4 cups of all-purpose flour

125g cold unsalted butter

1 egg

1 tablespoon of sugar

Ganache:

350g 70% chocolate in chopped bar or dragées

300ml fresh cream

Other ingredients:

6 dwarf bananas cut into slices

strained juice of 4 oranges

350g of dulce de leche

200ml chilled fresh cream

50g condensed milk

1 bar of dark chocolate to remove shavings for decoration

Procedures to prepare it:

Base: put in a bowl the flour and sugar and the chilled butter cut into small pieces. Mix with your fingertips until it forms a flour. Add the egg, stir, form a ball, wrap in plastic film and freeze. After freezing for 30 minutes, open and line the pan. Drill holes with a fork in the base and bake in a preheated oven at 180C for 10 to 15 minutes, until slightly golden. Allow to cool. Slice the bananas and place them in the orange juice. Reserve.

Ganache: Boil the fresh cream, put this hot cream in a mixer or processor, put the chopped chocolate together and beat until smooth. Remove from the processor and place on top of the already baked and cold dough. Take to the freezer for 15 minutes. Remove from the freezer and spread the dulce de leche over the ganache using a spatula. Using banana tongs, place the banana slices around the pie, slightly overlapping the slices. Cover the entire surface of the pie. Beat the chilled fresh cream until creamy, add the condensed milk and beat until firm peaks (be careful not to beat too much). Place the whipped cream over the bananas without covering the first layer of bananas. Make chocolate shavings: heat a semi-dark chocolate bar for 15 seconds in the microwave and remove the shavings with the cheese peeler or slicer. Garnish over the whipped cream.

Fish mush to accompany the moqueca

Ingredients for 8 people as a side dish:

1 fillet fish

shrimp shells (I don't use heads)

Cebola 1 onion

1 carrot

1 celery stalk

Tomates 2 tomatoes

1 tablespoon lemon juice, 1 liter water

100g raw cassava flour

salt to taste

5 drops of traditional Tabasco pepper

Procedures to prepare it:

Place the vegetables in a pressure cooker with a drizzle of olive oil. Stir for 5 minutes. Add the washed peels and stir for another 5 minutes. Add 1 liter of water, lemon, salt and pepper. Close the pan and let it cook for 15 minutes after pressure is reached. Strain the stock and return the strained stock to the pan. Put the fish fillet in the broth and let it cook on low heat for 5 to 10 minutes, until the fish comes apart (if necessary, cut the fish with a spoon). Check the salt. When serving, put the flour in wire in the broth, stirring vigorously. Stir vigorously after adding all the flour for 3 to 5 minutes. Add the pepper at this point, stir and serve immediately.

Squid and shrimp stew, delicious dish made by the family

Ingredients for 8 people (36cm diameter pan):

1kg clean medium prawns

700g clean squid cut into rings

50ml palm oil (plus 1 tablespoon at the end)

G 800g cherry tomatoes

3 peppers (1 red, 1 yellow, 1 orange) cut into cubes

3 to 4 onions cut into quarters or 6 pieces (depending on size)

3 cloves of garlic on blades

2 minced finger peppers

3cm piece of fresh ginger (1 tablespoon), peeled and grated

chopped coriander

1.2 liters of coconut milk

1/2 teaspoon of cumin, salt and pepper to taste

Procedures to prepare it:

Place the tomatoes on a baking sheet, sprinkle with oil, salt and pepper and bake for 15 minutes or until wilted. Add salt to the prawns and fry little by little in a very hot skillet quickly, just until lightly browned (he will finish cooking in the moqueca). Reserve. Place the palm oil in the pan, add the onions and then the garlic, ginger and pepper. Stir well. Add the peppers and stir. After 3 minutes add all the coconut milk and wait to boil. When boiling, add the squid, stir, then the fried shrimp. Stir. Add the cumin and sprinkle with a tablespoon of palm oil. Check the salt and pepper. Then, just before serving, add the roasted tomatoes, stir and sprinkle with cilantro.