SANDWiCH DE MiLANESA

First of all, I would like to apologize for not posting anything in more then a week (yes I know, it's unbelivable. Has it been that long?) Things are getting a bit crazy over here. Anyways, the important thing is that the new post has arrived and it's a good one. A full of roots one. Family roots, not the eatable kind. This recipe is a classic in Buenos Aires (yes again the damn Argentina).

I love milanesas and make them all the time (thanks grand-ma ;) ). You can just use this recipe to make a simple yet delicious milanesa, forget all about the sandwich and serve it with ratatouille or potatoes or anything you like. Milanesas are super easy to make but people don't know that so if you want to look fancy or just eat something a bit more elaborate then usual, this is for you. If you go for the sandwich version you can use mustard or mayonnaise and any type of salad that you like.

iNGREDiENTS :

-for 1 sandwich-

• half a baguette bread
• 1 chicken scallop
• breadcrumbs
• flour
• 1 egg, beaten
• olive oil
• 1 tsp lemon juice
• sesame seeds
• a handful of lamb's lettuce
• 3 cherry tomatos
• mustard or mayonnaise
• salt

RECiPE :

• Start by making the milanesa:
• Salt and flour your scallop on each side.
• Dip in scallop into beaten egg.
• Spread breadcrumbs in a plate and press the scallop on each side into breadcrumps. Don't be scared to press hard so the breadcrumbs will properly stick to the scallop.
• Over medium high eat, fry your scallop in olive oil about 2-3 minutes on each side (depending on the thickness of the scallop). Don't be afraid to put a big amount of olive oil in your pan before frying the scallop.
• Drain excess oil of fried scallop on a paper.
• Prepare the salad by mixing: cherry tomatoes cut in 4 + lamb's lettuce + 1tsp of lemon juice + 1 tsp olive oil + a pinch of sesame seeds. Stir and set aside.
• Make the sandwich:
• Cut your baguette lengthwise and toast it. (Is there something better then hot bread?)
• Cover each bread sides with mustard or mayonnaise.
• Place your salad on top of one bread side.
• Place hot scallop on top.
• Finish your sandwich by closing with the remaining bread piece.
• ET VOiLA !

LEMON, ALMOND & RED FRUiT CAKE

I made a brunch for 15 people this week-end! I wished I had more time so I would have made descent pictures and video recipes but this is the only recipe that will come out of this well acclaimed brunch. (And i'm not bragging. I mean I am but i'm just trying to truly transcribe the general mood of the event :p) This time, brunch rimed with garlic potatoes, tomato beans, bagels, scones, pancakes, granola, brioche and more. I know it's cruel to just talk about it but I'll make a brunch section one day I promess!

So let's talk about this cake. Almonds brings a very dense and comforting texture. It's very moist, flavorful and it changes from the usual tea cakes. Instead of one big cake you can also make individual ones. In that case, you will make about 8 small ones with this recipe and the cooking time will be about 30min.

iNGREDiENTS:

• 250 gr butter
• 280 gr sugar
• 100 gr flour
• 250 gr ground almonds
• 5 eggs
• grated zest of 2 lemons + 60 ml of juice
• 150 gr red fruits (I used a frozen mix but you can use only raspberries or blueberries if you like. and fresh is always better of course)

RECiPE:

• Preheat your oven at 170°C (350°F)
• Mix flour and ground almonds and set aside.
• Using an electric mixer, or by hand, cream the butter and sugar until fluffy.
• Break eggs and mix lightly in a bowl.
• Gradually add beaten eggs to sugar and butter mixture, beating well until each little addition of eggs.
• Add almonds and flour mixture. Stir.
• Add lemon zest + lemon juice + fruits.
• Butter a bakingpan and fill with cake batter.
• Bake for about one hour or until an inserted knife comes out clean of the middle of the cake.
• ET VOiLÀ!