Nonna K.

Ingredientes: Para un molde de 22 cm. Base:  bizcochos de soletilla remojados en leche. Para la mousse de turrón:      -   1 tableta de turrón blando de Jijona u otra marca      -   4 huevos      -   5 cucharadas soperas de agua caliente      -   3 cucharadas soperas de whisky      -   3 cucharadas de azúcar      -   4 láminas de gelatina neutra      -   200ml de nata para montar (25% de materia grasa) Para la cobertura de chocolate:      -   75g de chocolate de cobertura      -   75 ml de nata para montar      -   30g de margarina Ponemos la gelatina en remojo en agua fría 5 minutos. Ponemos los bizcochos de soletilla remojados en el fondo de un molde desmontable. Ponemos al fuego en un cazo el turrón con 2 cucharadas de agua caliente y dejamos hasta que se derrita el turrón, ret...

1 whole garlic head Olive oil 1 1/2 russet potatoes, peeled and cut into 1 inch pieces.  Soak the potatoes in cold water for about 5 minutes to release the starch 1 1/2 Yukon gold potatoes, peeled and cut into 1 inch pieces. 4 tbsp unsalted butter, cut into pieces  1 1/4 cups of room temperature buttermilk  1 tsp kosher salt  1/2 tsp black pepper  1/4 cup Parmesan cheese, grated Preheat oven to 400 degrees. Cut about 1/2 inch of the top of the garlic head, drizzle with 1/4 tsp olive oil. Use a garlic bake dish, if none is available, wrap in aluminum foil and bake for about 50 minutes, or until really soft.  Once cooked, separate the cloves and squeeze the pulp out of each clove. Place russet potatoes in a large bowl and cover with water. Place the Yukon gold potatoes in a large saucepan and cover with water, above 2 inches above the potatoes. Bring it to a boil over high heat.  When the water reaches a simmer, drain the russet potatoes and add to the b...

1 (3-4) boneless turkey breast, skin removed 1 1/2 bunches green onions, sliced 2 cups fresh parsley  1/3 cup olive oil 4 cloves garlic 12 oz, thick cut bacon 1/2 cup packed dark brown sugar  1/4 cup balsamic vinegar 1/4 cup maple sugar Preheat oven to 375 degrees. Place turkey breast on table, with the smooth side down.  Starting with the left side, cut along rise side of tenderloin, without, cutting it off from the rest of the turkey breast.  Repeat with the other side.   Cover turkey with Saran Wrap, and smash with flat side of meat mallet, until turkey about 1 inch thick all over.  Discard the paper. Sprinkle surface of turkey with 3/4 tsp of salt.  In a food processor, pulse green onions, parsley, oil and garlic until finely chopped.  When smooth, spread evenly over the turkey, roll turkey tightly, keeping that seam down and drape with the bacon.  Use kitchen twine at 1 1/2 inch intervals to secure the roll. Put on a wire rack, inside th...