Well, it's been some times I haven't posted anything - part of it was a long trip in France and Serbia - and I bet you are getting hungry by now...
Here is a simple menu based on the Spanish classic tortilla and the favorite Italian desert Tiramisu to keep you going before I get my head again into the French delicacies and post some new crusty recipes...
Potato tortilla with chorizo
Serve hot with a green salad or warm or cut into pieces for an appetizer.
Ingredients:
5 eggs
250 grams of potatoes
100 grams chorizo slices of 0.5 cm
1 large clove garlic
2 tablespoons chopped parsley
Peel potatoes wash them and cut them into 1 cm cubes.
Peel the garlic and press it.
Cut the chorizo into small pieces of 1cm.
Heat up 3 tablespoons of olive oil in a skillet, throw in the potatoes, chorizo and garlic. Cook for 5 minutes and then add the chopped parsley.
Preheat the oven to 200 ° C.
Whisk 5 eggs with salt, 1 teaspoon of oregano and ½ teaspoon of cumin. Also add the potato / chorizo
Pour this mixture into a rectangular cake pan of 5 cm depth covered with baking paper.
Bake 25-30 minutes until the tortilla is made.
Serve hot or warm with a green salad.
Tiramisu
This recipe is from Estelle friend Zouzou... it is really simple and can be done in 15mn. I would also add 1 spoonful of Amaretto liquor (or rhum) into the cream to give an unforgettable taste...
Ingredients:
3 eggs
220g of mascarpone
4 tablespoons of sugar
1 tablespoon of nutella
A very strong espresso coffee
12 finger sponge cakes or pink champagne biscuits of Reims (if you can find them)
1 tablespoon of unsweetened cocoa.
You can also put strawberries or raspberries if you have some
Break the eggs, separating the white and yolk. Place the whites in a mixer with a dash of salt to help mounting: they must be very firm!
Put the yolks in a bowl and whipped in the sugar, add Nutella and mascarpone. The mixture should be very foamy and airy. Gently stir in the whites.
You can set this desert into a large dish or small individual dishes.
Pour the espresso coffee in a deep plate. Dip the biscuits into the espresso and distribute them randomly in the dish (or dishes) leaving some space between them, if you have any, add some raspberries or strawberries and top with the cream/egg mixture. Depending on the depth of your dish you can build a second layer but end always with the cream mixture.
Chill in refrigerator at least 3 hours before serving.
Just before serving, sprinkle a small amount of cocoa powder. Enjoy!
