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slow coccion

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Compressed Apple Cake is basically a reversed apple cake, cooked slowly for 2 hours, the released pectine 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 made out of walnut, sugar free whole grain corn flakes (or graham) with a touch of flour, butter and brown sugar. This thin base gives the crunch to the dessert, but the magic of this dish finds itself in bold apple flavour and fun light texture of it. I usually try to stay away from flaky pastries knowing it’s filled with butter, so this base is a great solution, plus walnuts and apples are just a perfect match. A sweet cake made with not much sugar because apples are just already filled with it, so it ends up being a quite healthy dessert. The apple type For this recipe you’ll need apples…

Maple-mustard glazed salmon on a red quinoa, dill, cucumber salad and a topping of crunchy skin, what else a Salmon lover could ask for? I’ve used the new technique my mom found which consist of marinating in a dry (salt+sugar) marinade the salmon and cook it at 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 then the usual fish you do at 180°C (350F). For the coccion, you’ll have to marinade a good 45 minutes, plus let the fish out of the fridge at room temperature for another 30 minutes before cooking. I know, it can be a pain in the … the process is quite long, but believe me, the result is unbelievable. The slow coccion will help cook the fillets to perfection and keep them moist. The dry marinade will help with…

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