Allioli and more

Each bite is like a little flavor bomb — are you ready for this? Ingredients 125g raw almond flour (or finely ground raw almonds). 125g shredded coconut. 125g powdered sugar. 2 and 1/2 egg whites, beaten to stiff peaks (from large eggs). 1 small pinch of salt. you'll also need: 200g dark chocolate for coating. Preparation Mix the almond flour with the sugar and shredded coconut. Fold in the stiff egg whites along with the pinch of salt. Let this rest overnight in the fridge. Melt the chocolate in a double boiler. Shape the coconut mixture into small balls and dip them into the melted chocolate. Pop them back in the fridge to set... I hope you enjoy them! Notes To coat the balls, I stuck a toothpick in each one, then poked the toothpick into a colander — that way they get this nice shape as the chocolate sets.

Save this recipe for when you start craving fresh, special salads — trust me, you'll want it on hand! Ingredients for 4 people 4 small galia melons. 1 monkfish tail, skinned and deboned (about 400g). 300g peeled prawns. 1 orange. 100g sweet corn. cocktail sauce. sweet paprika. salt. for the cocktail sauce: 5 tablespoons mayonnaise. 1 tablespoon ketchup. 1 tablespoon brandy. 1 tablespoon orange juice. Preparation To make the cocktail sauce : Put all the ingredients in a bowl and mix well. Pop it in the fridge until you need it. To prepare the mock lobster monkfish : Take each half of the monkfish tail and tie it separately with kitchen string — use thick string, or double it up if yours is thin. This little trick makes the slices look like lobster medallions when you cut them. Season with salt and dust with the sweet paprika. Steam it for 10 to 15 minutes, depending on the size of your fish. Let it cool down, then carefully remove the strin...

This chicken is absolutely delicious, with a sauce that'll have you licking your fingers! Ingredients for 6 people 1 whole chicken, about 1.7kg. 1 slice of fresh lean bacon. 3 spring onions. 1/2 leek. 100g pork lard. 100ml rancio wine. 100ml white wine. 300ml chicken stock. 50g pine nuts. 120g raisins. 500g chestnuts in syrup. 1 truffle. 1 tablespoon potato starch. 4 tablespoons milk. salt. for the chestnuts in syrup 500g chestnuts. 300ml water. 300g sugar. Preparation To peel the chestnuts, you'll find the recipe here . Cook the peeled chestnuts with the water and sugar for 15 minutes, counting from when the water starts to boil. Set aside. Clean the chicken, season it with salt, tuck the bacon slice inside, and tie it up as you see in the photo, using kitchen string through the legs and wings. Place it in a bowl and marinate with the wines. Leave overnight in the fridge, with the bowl covered. The next day, drain off the wines (b...

Whether it's for an afternoon snack or dinner, a pizza always hits the spot. Details Cost per pizza: €1.40 Preparation time: 50 minutes Ingredients For two 40x33 cm pizzas 550g bread flour. 20g fresh yeast. 1 plain yogurt. 300g warm milk. 120g extra virgin olive oil. 40g instant mashed potato flakes (Maggi). 1 small tsp salt. For the toppings 2 or 3 ripe tomatoes. 1 zucchini. 300g mozzarella cheese. Salt, olive oil, and a pinch of oregano. 400g rock mussels. 300g peeled prawns. Preparation Steam open the mussels and remove them from their shells. Set aside. In a large bowl, combine the warm milk and yeast, stirring well until the yeast dissolves completely. Now add each remaining ingredient one at a time, mixing well after each addition: the yogurt, the oil, then the potato flakes. Add the flour and salt. Start kneading with your hands right in the bowl. Once it forms a ball, turn it out onto a floured work surface and keep working it...

ingredients for 4 people 750g mixed mushrooms. 150g chestnut purée. 1 onion. 1/2 leek (white part only). 1 potato (about 120g). 1 liter vegetable or chicken stock. 80cc extra virgin olive oil. salt. freshly ground black pepper.   preparation Wash the chestnuts and with a sharp knife, make a cut in each one — don't cut too deep or they'll split, you just need to pierce through the outer shell. Bring a pot of water to a boil and add the chestnuts, letting them bubble away for 5 to 8 minutes. Being careful not to burn your fingers, peel them one by one with a knife. The outer skin comes off easily enough; the inner skin, well, if your chestnuts are fresh and good quality, that'll take a bit more patience, but they turn out beautifully... Now they're ready to freeze, preserve in syrup, or in this case, turn into purée . Simmer them with a bit of water until they're completely soft, then blend them smooth. Fry the mushrooms in a deep pan wi...

Ingredients for 4 servings 1 green broccoli head (600g) 1 potato (200g) 2 shallots (40g) 1 leek (150g) 900ml chicken stock 100g mascarpone salt 4 tablespoons extra virgin olive oil garlic butter bread: 12 slices of bread (baguette) 40g soft butter 1 garlic clove parsley leaves Preparation To make the garlic butter : Chop the garlic and parsley very finely, then mix them into the softened butter. Set this aside. Slice the bread and toast the pieces lightly — we'll give them another quick run in the oven just before serving. Put them aside for now. Heat the oil in a pot over medium heat and gently sauté the leek and shallots for about 7 or 8 minutes, keeping an eye on them so they don't burn. Add the potato, broken into chunks, and cook for another 3 or 4 minutes. Toss in the chopped broccoli along with the stock, cover the pot, and let it simmer for 15 minutes. Taste and adjust the salt if needed. Once you take it off the heat, stir in the ...

Every good celebration deserves an even better dessert! Ingredients for 4 people 3 ripe, firm bananas 150g sugar 80g water + 2 tablespoons 1/2 tablespoon lemon juice for the tuiles 2 sheets phyllo pastry 75g sugar 50g water instant coffee pure cocoa powder (optional) for the coffee granita 2 strong coffees sugar to taste for the vanilla cream 250g heavy cream 1/2 vanilla bean 3 egg yolks 75g sugar 2 and 1/2 sheets gelatin Preparation To make the tuiles , put the sugar and water in a pan, stir it around, and let it come to a boil. Take it off the heat so it stops boiling. Heat your oven to 200°C. Lay out the phyllo sheets on parchment paper and brush them with the syrup on both sides. Stack them one on top of the other, then cut them into 4 squares. Cut each square into 2 triangles, and fold each triangle in half to make a smaller triangle. Dust the tops with instant coffee powder. Or if you'd rather, use the cocoa powder ins...