Walnut cake with blackberries
Ingredients for a 24cm diameter removable bottom cake:
1 cup of coarsely chopped walnuts
4 eggs at room temperature
200g unsalted butter
1 cup of sugar
1/2 cup brown sugar
200g blackberries (separate some to put on top of the cake and cut the others in half)
1/ 1 1/3 cups of all-purpose flour
1/2 cup of milk, 1/2 tablespoon of Royal baking powder
50g blackberries to decorate and some mint leaves
powdered sugar for sprinkling
Procedures to prepare it:
Preheat the oven to 170C and grease and flour the pan. Beat the egg whites (the ideal is that they are at room temperature and add a pinch (very little) of salt when beating. They will grow more structured and shiny. Reserve.
Beat the egg yolks with the 2 types of sugar until well incorporated and fluffy. Add the butter in an ointment point (put 20 seconds in the microwave or leave at room temperature on a hot day) and beat until incorporated. Remove the chopped walnuts and mix with a spatula. Then alternate the flour with the milk. Once all the flour and milk are mixed, add the egg whites slowly to make the dough very fluffy.
At this point put the blackberries cut in half and the Royal powder. Stir quickly and place in the prepared pan. Place the reserved whole blackberries on top of the dough. Place in the preheated oven for 35 minutes (or until the toothpick comes out clean). When cold, sprinkle with icing sugar. It can be garnished with blackberries on top and some mint leaves. I ended up using all the blackberries I had and forgot to keep them for decorating.
Brie risotto with grapes, a delicious combination.
Ingredients for 5 people:
400g arboreal rice
3 tablespoons of olive oil
1 chopped onion
175ml white wine
1.5 liters of chicken broth (2 drumsticks, 1/2 carrot, 1 celery stalk, 1 onion, salt, 1/2 tablespoon of vinegar, 1 liter of water)
175g brie cheese cut into cubes, 100g grated parmesan cheese
25 pitted green grapes cut in half lengthwise
2 shallow tablespoons of butter
salt and pepper from the kingdom to taste
Procedures to prepare it:
Make the chicken broth: in a pressure cooker, place a drizzle of olive oil, the chicken and the vegetables. Sauté until golden brown. Put the water, salt and vinegar. When you get pressure, count 15 minutes. After this time, strain and return the broth to the same pan. Keep on low heat while preparing the risotto. If necessary add water and correct the salt to have 1.5 l of broth. If you want to make it in a normal pan, do it in the same way and leave it covered for 1 hour over low heat. Then strain.
Cut the brie cheese into cubes and keep in the refrigerator to avoid melting too quickly when serving. You can even put it in the freezer in the last 5 minutes of preparing the risotto. Start the risotto: Place a drizzle of olive oil in the pan that will make the risotto. Add the onion, stir for 2 minutes and add the rice. Stir for the rice to mix with the onion and the oil and add the white wine. Stir for a minute to evaporate the alcohol and start to put the ladle ladle broth as it dries, and stir for 15 minutes. Do all the time over medium heat.
Add the Parmesan cheese and stir for two minutes to melt. Check the salt and add black pepper. Place the chilled brie cheese and the grapes, stir quickly (10 seconds maximum), add 2 shallow spoons of butter, cover the pan and turn off the heat. Leave 2 minutes to rest, open the lid, stir and serve immediately.
Nice one