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Moroccan Pastilla with Chicken and Almonds

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Ingredients

For the chicken:
1 chicken of 1.5 kg
200 g butter,1 bunch of parsley
4 onions peeled and chopped, 1 tsp ginger
1 dose of saffron, 6 eggs, 1 glass of oil
2 tsp powdered cinnamon
1 teaspoon of icing sugar, salt, pepper
2 tbsp. tablespoons icing sugar for decoration
For the almond stuffing:
250 g of blanched almonds
2 tbsp. tablespoons icing sugar
1 teaspoon cinnamon
1 teaspoon orange blossom water

Preparation

Cut the chicken into pieces, put it in a pot with one of the butter, with the chopped onions, finely chopped parsley, saffron, cinnamon, salt, pepper and half of the caster sugar. Sprinkle with 1 glass of water and leave to cool for 20 minutes.

Once cooked, remove the chicken from the sauce, remove the flesh, bone it and crumble it. Put the sauce back on the heat to reduce until the water has completely evaporated, stirring constantly. Add the eggs one by one, stirring energetically after each egg. The sauce will have a thick creamy texture.

Roast the almonds in the oven to brown. Crush them in a food processor with the cinnamon, icing sugar and orange blossom.

Preheat the oven to 180/190°C. Butter a round dish (such as a pie dish for example).

At the bottom of the dish, place 3 or 4 sheets of brick pastry (that you have previously coated with melted butter) in an overlapping manner, leaving about half of the sheets to overflow on the outside of the dish (see photo or diagram). Add one or two sheets still well coated with butter in the centre to consolidate the bottom of the pastilla. Note: the buttered side of the leaves should always be facing upwards.

Arrange a layer of crumbled chicken on top of the leaves, spreading them evenly to cover the entire surface. Add the egg sauce in the same way (all the filling must be cold or the leaves will tear).

Cover the whole with a sheet of brick pastry previously buttered and browned in the oven. Arrange the crushed almonds on top.

Fold the edge of the overflowing leaves inwards, bringing it back to the centre and pressing lightly so that they fit the layer of almonds. Cover with three sheets well buttered to close the pastilla, and tuck the edges towards the inside of the mould. My tip: I brush the last sheet with egg white so that it adheres well and does not come off during baking.

Brush with the rest of the melted butter. Bake for 30 minutes until it is golden brown.

Arrange the pastilla on a serving dish. Sprinkle with icing sugar and cinnamon and serve.

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Chocolate cake

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Ingredients

100g of powdered biscuits
1 tablespoon cocoa powder
3 tablespoons of sugar
100g almond powder
40g dark chocolate + 30g butter
200g dark chocolate
30g of butter
3 egg yolks
12cl of liquid cream
25cl of liquid cream

Preparation

First, prepare the cookie: Melt the 40g of dark chocolate with the 30g of butter, then in a blender put the biscuit, cocoa, sugar, almond powder and mix everything. Add the melted chocolate and mix everything together. Put this preparation in a bottomless mould that you will have previously buttered.

In a second step, prepare the cream: Beat the 25cl of liquid cream to make a whipped cream then put it in the fridge. Melt the 200g of dark chocolate in a bain-marie, add the 30g of butter, the 3 egg yolks and the 12cl of liquid cream, mix everything gently.

Once this mixture has cooled, delicately add it to the whipped cream made beforehand.

Once the cream is obtained, pour it over the biscuit in the mould and put it in the freezer for a good 2 hours.

Remove 1 hour before serving, unmould and serve chilled.

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Cake with spices and orange blossom

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Ingredients

200 g sifted flour
125 g ground almonds
150g powdered sugar
2 eggs
280 g Greek yoghurt
150ml sunflower oil
1 teaspoon of baking yeast
The finely grated zest of 1 lemon
1/2 teaspoon cardamom
1/2 teaspoon ground cinnamon
3 teaspoons orange blossom water
225 g icing sugar, sifted
2 tablespoons of milk
pomegranate seeds, to decorate

Preparation

Preheat the oven to 180°C. Grease and flour a cake tin.

Mix the flour, almonds, powdered sugar and baking powder in a large bowl. In another bowl, whisk the eggs, yoghurt and oil until combined, then stir in the dry ingredients.

Stir in the lemon zest, spices and 2 teaspoons of orange blossom.

Pour into the pan and bake for 30 minutes or until a toothpick inserted into the cake comes out clean. Let cool slightly, then remove from pan to wire rack and cool completely.

Stir the icing sugar, milk and 1 teaspoon of the remaining orange blossom water into a small bowl until you have a soft drizzle, then pour over the cake. When the icing is almost dry, sprinkle with pomegranate seeds, then serve.

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Whiting gratin

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Ingredients

250 g fillets of whiting
20 g flour
50 g button mushrooms
For the chermoula:
3 chopped cloves of garlic
3 tbsp. chopped cilantro
1 teaspoon paprika
1/2 teaspoon salt
2 tablespoons vinegar
frying fat
For gratinating
40 cl béchamel sauce
50 g grated cheese

Preparation

Mince the mushrooms and fry them dry in a non-stick pan for 5 minutes.

Dip the whiting fillets in flour, fry them in hot oil for one minute on each side and then drain them on absorbent paper.

Mix all the ingredients for the chermoula and add it to the béchamel sauce with the cheese and mushrooms. In a buttered gratin dish, pour half of the béchamel sauce, place the fried whiting fillets on top and top with the other half.

Bake au gratin in the oven, preheated to 180° C for 15 minutes. Serve the gratin immediately.

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