Fresh cherry strudel, recipe for the holidays
Ingredients for 10 people:
1kg fresh cherries
50g (1/4 cup) sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
2 packs of Arosa puff pastry
200g marzipan purchased ready
1 egg yolk mixed with 1 spoon of water (egg wash)
50g raw laminated almonds
20g icing sugar (for decoration)
Procedures to prepare it:
Remove the 2 packages of puff pastry 20 minutes before starting to make the jam. Preheat the oven to 180C. Cut the cherries lengthwise, removing the core (reserve 6 for decoration). Put them all in a bowl. Add sugar, cornstarch and lemon juice to the bowl with the cut cherries. Stir well and reserve. Roll out the marzipan paste lengthwise. Open a puff pastry and place the marzipan pastry on top of this puff pastry. Place the cherries on top of the marzipan using a skimmer to avoid broth.
Close the envelope using a strip from the other puff pastry. Flip the envelope over so that the seams face down on a non-stick baking sheet. (If not, cover with parchment paper and grease before turning the envelope). Brush the dough with an egg yolk mixed with a spoon of water. Sprinkle the raw laminated almonds over the brushed dough. Bake for 30 minutes or until the dough is golden brown. Remove from the oven and sprinkle with icing sugar when serving. Garnish the dish with the reserved cherries. It was a great experience making it and I learned lot of new things and my sister guide me through the whole process to make it successful.
Salmon passion fruit sauce, my daughter Helena's favorite dish
Ingredients for 6 people:
900g fresh skinned salmon fillet
fish stock: 1 small onion, 1/2 carrot, 1 celery stalk, 1 leek, 4 black pepper, 1 bay leaf, 1 parsley branch, 1 thyme branch, 1/2 cup dry white wine, 1/2 tablespoon of salt, 1 liter of water
6 large passion fruit
1/4 cup of water
120g sugar
1/4 teaspoon salt
1 teaspoon cornstarch
tomatoes and basil for decoration
Procedures to prepare it:
open a passion fruit in a sieve, wash it well to keep only the seeds, put the washed seeds on a paper towel and leave to dry in the sun for at least 3 hours (or leave for one night in the sieve). After 3 hours (or the next day) remove the seeds from the paper towel and place on a baking sheet covered with parchment paper. Place in a preheated oven at 100C (if your oven is not too low, leave the oven door ajar) for 23 minutes. Remove from the oven and when cool, remove any pulp from the passion fruit by rubbing the seeds in your hands. Reserve.
Put the pulp of the other 5 passion fruit in a blender and add 1/4 cup of water. Beat only the pulse. Pass the juice through the sieve. Weigh the juice in the pan where the sauce will be made. Add sugar (the amount of sugar will be 1/3 the weight of the juice) and 1/4 teaspoon of salt. Stir and bring to the fire. Stir until boiling. Allow 15 minutes to boil over low / medium heat and during that time remove the foam that forms. After 15 min. put 1 teaspoon of cornstarch diluted in 1 tablespoon of water. Stir. Add the roasted seeds to the sauce. Reserve the ready sauce.
In a pan put olive oil and all the ingredients of the broth (according to video). Leave to boil covered for 20 minutes. Place the salmon on a baking sheet and sprinkle with the strained broth. Cover the baking sheet with aluminum foil and place in a preheated oven at 180 C degrees for 15 minutes. Remove the fish with 2 skimmers and place on the serving plate. Decorate with raw tomatoes and basil and serve the sauce separately.
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