INGLES

INGLES

THE GOLDEn SpOOn

1.- The first step is to peel the shrimp, or if you're making garlic shrimp with frozen shrimp, let them thaw completely. In my case, I peeled them and saved the shells to make a shrimp stock in the future. 2.- Peel and slice the garlic. 3.- Now comes the trick to confit the garlic. We’ll place it in a generous amount of cooking oil over low heat for about 15 minutes, making sure it barely fries. This way, it will retain its flavor without browning and turning bitter. At this point, add as much spice as you like. Then, add the peeled shrimp. 4.- Turn the heat up to high, and after 20 seconds, remove the pan from the heat. This way, the shrimp will cook with the residual heat, preventing the garlic from burning. You'll end up with garlic shrimp in a perfectly thick sauce, as the garlic will help thicken the infused oil—making it impossible to resist dipping bread!

300 grams of peeled shrimp or frozen shrimp 1 head of garlic or 7 to 8 garlic cloves Extra virgin olive oil 2 or 3 dried cayenne peppers or fresh chili peppers Salt

Steps

Ingredients

Garlic Shrimp

Dissolve the flan mix in a glass of milk and pour the rest into a saucepan over heat with the sugar. When it starts to boil, remove from heat and add the milk with the dissolved flan mix. Stir well. Place it back over low heat and stir continuously until it begins to thicken. In a rectangular mold, arrange a first layer of cookies dipped in milk. The grandmother’s cookie cake is almost ready. Pour half of the flan mixture over the cookies, then add another layer of cookies. Pour the remaining flan mixture and finish with a final layer of cookies. Let it cool in the fridge for at least 1 hour. Heat the heavy cream, and when it starts to boil, remove from heat and add the chocolate. Stir until fully melted, then pour it over the last layer of cookies. Let it cool until the cake is fully set, about 30 minutes.

200 g (1 bar) of NESTLÉ Postres dark chocolate 100 ml of heavy cream 2 packets of flan mix 1 liter of milk + 100 ml for dipping the cookies 3 tablespoons of sugar 450 g of rectangular toasted cookies

Steps

Ingredients

Grandma's Cake

First of all, preheat the oven to 200ºC with heat from both the top and bottom.Roll out the puff pastry sheet and cut it into 12 equal squares. Place them, spaced apart, on a baking tray lined with non-stick paper—you can use the one that comes with the pastry packaging. Once the oven is hot, bake for about 10-12 minutes, until golden brown. Keep a close eye on them to prevent burning, as every oven is different. Meanwhile, prepare the pastry cream. In a saucepan, pour 400 ml of milk, sugar, and vanilla or vanilla sugar. Bring to a boil, then remove from heat and set aside. Dissolve the cornstarch in 100 ml of cold milk. In another saucepan, add the egg yolks, beat them, and gradually incorporate the milk with the cornstarch. Mix everything well and cook over medium heat, adding the reserved milk (strained) while whisking constantly until the mixture thickens, about 10 minutes. Remove from heat, add the butter, and mix until fully incorporated. If you have a Thermomix, attach the butterfly whisk, add all the pastry cream ingredients to the bowl, mix for 20 seconds at speed 3, then set it to 9 minutes, 90ºC, speed 3. Add the butter and mix for 10 seconds at speed 3. Once the pastry cream is ready, transfer it to a bowl and let it cool, covering it with plastic wrap pressed against the surface to prevent a crust from forming. When the puff pastries are done, remove them from the oven and let them cool. Carefully slice them in half with a serrated knife and fill them with the cream using a piping bag. If you don't have a piping bag, don’t worry—you can spread the cream carefully with a knife to avoid breaking the pastry. Generously dust with powdered sugar and refrigerate until well chilled, as they taste best when cold.

4 egg yolks 150 g of sugar 1 packet or 1 tablespoon of vanilla sugar, or 1 teaspoon of vanilla extract 500 ml of milk (whole, semi-skimmed, or skimmed—whichever you prefer, but the pastry cream tastes better with whole milk) 40 g of cornstarch (Maizena) 25 g of butter

Ingredients Steps

Miguelitos