INGREDIENTS:
250 grams (8.8 oz) blanched almonds
125 grams (4.4 oz) powdered sugar
1 tablespoon butter
2 tablespoons orange blossom water
DIRECTIONS:
Preparing the almond Paste:
1- In a food processor, grind the blanched almond until you get a thick paste.
2- Add the powedered sugar, butter, and orange blossom water and mix well until all the ingredients are well incorporated.
3- Place the almond paste in a cellophane paper and place it in the fridge from 1 to 3 months.
Fennel and Shrimp Soup 6 small bowls Easy 20 minutes 30 minutes "1 tablespoon butter 1/4 teaspoon salt 200g medium shrimp, peeled 1 medium onion, chopped 3 fennel bulbs, chopped 1 medium potato, chopped 3 garlic cloves Boiled water (enough to cover vegetables) 2 small zucchinis, coarsely grated 2 tablespoons chopped fresh parsley and cilantro 25g dried black mushrooms (rehydrated and finely chopped) 1/4 teaspoon salt 1/4 teaspoon black pepper 200 ml heavy cream 50g Edam cheese, grated" "1- In a large pot over medium heat, melt the butter and add 1/4 teaspoon of salt. 2- Add the shrimp and sauté for 2–3 minutes until just cooked. Remove and set aside. 3- In the same pot, add the chopped onion, fennel, potato, and whole garlic cloves. Sauté until lightly golden and fragrant. 4- Pour in enough hot water to cover the vegetables. Let simmer for about 15 minutes, or until the vegetables are soft. 5. Use a hand blender (or regular blender) to blend the soup until smooth. 6. Add the grated zucchini, grated carrot , rehydrated black mushrooms, cooked shrimp, and chopped herbs (parsley and cilantro). Season with the salt and pepper. 7. Simmer for another 10 minutes. Add a little more water if the soup is too thick. 8. Pour in the heavy cream and stir well. Let it heat for 2 minutes. 9. Stir in the grated Edam cheese and mix until melted and creamy. 10. Serve hot, topped with extra grated cheese if desired. Enjoy-"
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