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slow coccion

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Compressed Apple Cake is a lovely multilayer cake made of layered apple slices sweetened with brown sugar, cinnamon and nutmeg compressed on a bed of walnuts and cornflakes. Compressed Apple Cake is a reversed apple cake, cooked slowly for 2 hours; the released pectin from the apples will jellify the whole cake to make it hold perfectly. The result is a fantastic mouthful of apples with a thin crust of walnut, sugar-free whole-grain cornflakes (or graham) with a touch of flour, butter and brown sugar. This thin base gives the dessert a crunch, but this dish’s magic finds itself in its bold apple flavour and fun light texture. I usually try to avoid flaky pastries knowing it’s filled with butter, so this base is a great solution; plus, walnuts and apples are just a perfect match. It is a sweet cake made with little sugar because apples are already filled, so it is…

Glazed Maple & Mustard Salmon on red quinoa, dill, cucumber salad and a topping of crunchy salted skin; what else a Salmon lover could ask for? Maple & Mustard Salmon Fillet uses a cooking technique my mom found, which consists of marinating in a dry (salt+sugar) marinade salmon and cooking it at a really low temperature; this way you get a salmon cooked to perfection, not dried up by the intense heat. It needs slightly more patience to do than the usual recipes, but well worth the extra time. Dry Marinade Before cooking, you’ll have to marinade for a good 45 minutes, plus let the fish out of the fridge at room temperature for another 30 minutes before cooking. Slow cooking will help keep the fillets to perfection and moisten them. The dry marinade will help with the texture of the fish, and its colour, turning to a slightly darker colour and…