Daily menu, September 29: savory fig tart, meat ravioli and Japanese cheesecake

Starting September 29th, we bring you a culinary experience that will delight your senses. We begin with a savory fig and goat cheese tart, a perfect option to whet your appetite and surprise your guests. Its combination of sweet and savory flavors, along with a balsamic reduction, makes it an irresistible starter. Next, we move on to the main course: some

Meat and porcini mushroom ravioli in a tomato sauce. This dish is not only comforting but also a delight for pasta lovers. Finally, we finish with a Japanese yogurt and cookie cheesecake, which is prepared without an oven and offers a creamy texture reminiscent of traditional cheesecake. This menu is ideal for any occasion, whether it's a special dinner or a family gathering, and is sure to leave everyone wanting more.

Savory fig and goat cheese tart with balsamic reduction

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Meat and porcini mushroom ravioli in sauce

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The famous Japanese cheesecake made with yogurt and cookies

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Frequently asked questions about the daily menu

Do you have to peel the figs to prepare the savory fig and goat cheese tart?

There's no need to peel them. The fig skin is edible and helps the segments keep their shape better during baking; simply wash and dry them well before cutting them.

How to prevent the shortcrust pastry for a fig tart from becoming soggy?

First, blind bake the pastry: 5 minutes with weights and another 5 minutes without at 200°C. This pre-baking creates a firmer base before adding the figs and the moist filling.

How to prevent homemade ravioli from opening during cooking?

Don't overfill them; remove any air around the filling and seal the edges well. When cooking, keep the water at a gentle boil to prevent the pasta from breaking due to movement.

Why are three types of tomato used in the sauce for these meat ravioli?

Each tomato contributes something different: the concentrate intensifies the flavor, the sun-dried tomato adds deeper notes, and the chopped tomato adds juiciness and forms the base of the sauce.

Which yogurt should I use to prepare this no-bake Japanese cheesecake?

Ideally, use a thick, creamy yogurt, such as skyr or Greek yogurt. The less liquid it has, the firmer and more cheesecake-like the result will be.

Why do you have to let the yogurt and cookie cheesecake rest in the refrigerator?

Resting allows the cookies to absorb some of the moisture from the yogurt and soften into a texture similar to a cheesecake base. Leave it for at least 2 hours, although it's even better overnight.

Shopping list for the daily menu

Savory fig and goat cheese tart.

• 175g white flour
• pinch of salt
• 20g sugar
• 115g cold butter
• 1 egg
• 2 tablespoons of cold water
• 250g goat cheese
• 12 large figs
• 2 eggs
• 100 gr sour cream
• sprigs of fresh thyme
• shall
• pepper
• 100 ml balsamic vinegar
• 3 tablespoons of brown sugar
• Honey
• 210g plain flour
• 90g semolina
• 3 medium eggs
• 1 pinch of salt
• 300g minced beef
• 10g dried porcini mushroom flour
• 1 tablespoon of ginger and garlic
• 50g finely chopped onion
• shall
• black pepper
• 3 tablespoons of olive oil
• 28 g finely chopped ham
• 1 finely chopped onion
• 1 bay leaf
• a pinch of cayenne
• 3 crushed garlic cloves
• 2 tablespoons of tomato paste
• 57g sun-dried tomatoes in oil
• 1/4 cup + 2 tablespoons of white wine
• 2 cups + 2 tablespoons of canned chopped tomatoes
• 1/2 cup of cream
• 1/4 cup fresh basil
• grated Parmesan for serving

Japanese cheesecake made with yogurt and cookies.

• 100 g of skyr
• 1 teaspoon of vanilla extract
• 6 speculoos cookies