For 5 buns bread yeast 200ml of milk 300g of flour 5g of slat 10g of sugar 1 egg sesame gra Heat slightly the milk and put the sugar and yeast and let rest 30mn add the flour and mix all together add the salt and mix until the dough is well elastic let rest … Continue reading “Hamburger buns”
Yes! Finally it raised and cracked up, it’s beautiful i think and much better than the last two I did. I changed slightly the recipe but i’ve done more or less the same steps so i’m not sure which elements made it work. Let’s see if I can reproduce it this week with the same … Continue reading “Round-up bread”
Well, my banana cake didn’t turned as I exactly wish, again! In fact I should have probably followed my classical cake recipe that I use a base for every cake alsmost I do instead of trying a new recipe. The cake is a bit dry to be honest and didn’t rise as much as I … Continue reading “Banana cake”
It’s day 21 of the quarantine. We wanted to eat hamburgers at home. So I thought I would make my first attempts of burger buns. I followed this recipe. They didn’t get as round as I would have wished but it’s not too bad and the taste remains good so I’m quite satisfied. They don’t … Continue reading “Burger buns”
You probably know the different stories about the tart tatin. The sisters Tatin who lived 200km south of Paris made this tart once by mistake having cooked the apple to much and decided to put the pastry on top. When they turned down the applie pie, they have realised suddenly that the tart was beautiful … Continue reading “Tarte Tatin”
This time the bread wasn’t the best looking, it didn’t crack up in the oven as i wished or as the other bread i did a few days ago. It’s actually not that easy to make bread, making the dough isn’t difficult but finding the right way to ferment, raise, form and bake is the … Continue reading “Bread, for the weekend”
When you have white eggs left over, there’s nothing easier and quicker than meringues. I followed the recipe of Mimi Thorisson to do these meringues. I love mering that are hard outside and chewy inside. These where chewys inside/outside but still good. Full of sugar yes and with a bit of chocolate coloring actually.
Yesterday’s bread was so nice, finally I had managed to make a beautiful and good bread. So today I tried again and making sure that I would let the bread rest even a bit longer. I wanted to actually make a ring shape but it raised so much that it almost closed the center 🙂 … Continue reading “Bread”
Let start by doing a home made broth, it will be much better than the tetrabrick one. 1 onion 1/2 leak 1 branch of celery 2 carrots 1 red bell pepper Salt, pepper, cumin Water Put all vegetables in 1,5l of water and boil for arround 30mn. Reserve Now time to prepare the rice (for … Continue reading “Sun-dried tomatoes & chicken risotto”
Bread is not really my strength actually. But I won’t give up of course. This time I tried a recipe of ayose that you can find on his Instagram What do you need? 250g of flour (standard) 250g of flour T300 340g of lukewarm water 6g of fresh yeast 10g of salt 1 spoon of … Continue reading “Crusty bread”
Volvemos este mes con una una nueva propuesta de Cooking the Chef. Como cada mes, habrá que cocinar una receta de un chef famoso, o inspirarse en una de ellas. Este mes, April & Aisha nos acercan a Asma Khan, una chef india de Calcuta que se mudó a Inglaterra. Se puede ver un episodio … Continue reading “Chicken Korma – Cooking the Chef Asma Khan”
Este mes las chicas de Cooking the chef, ya tenéis que conocer muy bien el concepto si visitáis mi blog regularmente, nos traen un chef panadero: Daniel Jorda. Este chef tiene una panadería en Barcelona y ha publicado unos cuantos libros. Estos dias estoy enfocado en hacer pan, o mejor dicho en intentar hacer un buen … Continue reading “Banana bread – Cooking the chef”
I inspired myself from an Indian food cookbook I have but had to change a few ingredients as I didn’t have everything. The issue with these type of cuisine is that you need many different spices and if you didn’t check before starting, you end up missing quite a few 😊 It was actually very … Continue reading “Beetroot curry”
Stuffed cabbage or ‘Choux farcis’ inx French are just a delicious way of eating cabbage. This can be adapted in many ways with the stuffing that you prepare. Ingredients: 1 green cabbage 250g of minced meat (beef & pork) – It can be replaced with chicken, I’ve done actually both filling that day 2 carrots … Continue reading “Stuffed cabbage leaves”
If there is one dish that is easy to prepare, pretty quick and that I love is lentils. As I’m the only one at home liking them, I tend to make them when I’m alone for dinner or lunch. This time, the only change I did was to replace the carrots that I usually puts … Continue reading “Lentils & ceps butifarra”
100g of strong flour 100g of normal flour 100ml of boiling water 1 tbsp of seasme oil 1 pinch of salt 150g of turkey or chicken 4 mushrooms Fresh parsely 1 garlic clove 2 shallots 10g of ginger salt, black pepper, cilandro 1 tbsp of soja 1 tbsp of sesame oil 1 tbsp of fish … Continue reading “Gyozas”
Hacía demasiado tiempo que no participaba en Cooking the Chef, aunque sigo cada mes las publicaciones y el chef que sale. Esta vez me he animado a hacer una receta de este chef tan especial, Gipsy Chef. Como quería hacer pasta fresca he pensado que podría hacer una receta suya. Justo había visto un vídeo de … Continue reading “Pasta fresca de remolachada – Cooking the chef”
Hace demasiado tiempo que no he participado al concurso de Cooking The Chef. Cuando vi la newsletter que este mes tocaba este chef Frances, sabia que tenia que hacer algo. Aunque no he tenido tiempo de enviar mi receta a tiempo. Me ha encantado la receta de la purée porque como buen France que soy me … Continue reading “Purée de pomme de terre – Joël Robuchon”
I was telling you the other day that something new was coming to my kitchen and here it is: Thermomix. I’ve hesitated a lot and i managed to get it by signing up with Thermomix to make some show cooking. As I love to cook and share, well I’m now available for people around Barcelona … Continue reading “My new 'baby': Thermomix”
Yes … a new arrival next week in my kitchen to cook new recipes. What could it be? You won’t have to wait for long to find out what is the new beast that will take its space in the kitchen. I can’t wait to show you some new recipes and the potential that it … Continue reading “Waiting impatiently for a new arrival in my kitchen…”
It’s been a long time since I didn’t post any recipe. I didn’t stop cooking obviously as I like it too much, didn’t buy any ready meals neither thank god. But I just thought I’ll step back to think on how this blog could evolve or if I should just use instagram or facebook page instead. Well, … Continue reading “Long break but back”
It’s Monday. It’s a public holiday and I didn’t have much in the fridge. So I made some potatoes and courgettes in the oven with some provence herbs and a quick tomatoes sauce to eat with so that it isn’t too dry.
Hace 2 meses que no he podido participar en el reto de Cooking the Chef. Supongo que estabas ya acostumbrado al reto si sigues mi blog. Las chicas del blog CTC, nos proponen un chef nacional o internacional cada mes y tenemos que cocinar una receta de este. Todos los participantes deben publicarla el mismo día, el … Continue reading “Soufflé de naranja – Cooking the Chef”
A simple but delicious rice to eat with a fish or meat as we did today. As I didn’t have long grain rice, I did it with basmati rice which was as delicious.
In Spain we don’t eat duck as much as I would back home in France. But in a recent visit to France, I bought a duck filet (magret de canard) and froze it. Today is Sunday, the sun is shining, the holidays are approaching so I thought i would make a nice dish. I haven’t … Continue reading “Blueberries & porto & duck breast”
You can never be wrong with a wok. And you can almost throw anything good inside to make a lovely meal, the important things is to decide if you want the vegetables to be a bit crunchy or well done and the spices you want to use for the taste. If you don’t have a … Continue reading “Kale & chicken wok”
I’ve been talking about the purple carrots with my friend at work Ikker for a long time, and one day on my desk I found a bag with these beauties 🙂 He finds them in his local market and was kind enough to get them for me. It’s not that easy to find them in … Continue reading “Purple carrots hummus”
Coming back from the gym I wanted to cook something with vegetables that I had in the fridge, and wanted to use the brick pastry that I had bought recently. It’s a mix of flavours but I liked it and thought it was different for a nice lunch. This can be prepared for your Valentine’s … Continue reading “Veggie Millefeuille”
It’s been a long time I wanted to try to bake a Brioche. There’s nothing better for breakfast than a fresh brioche, prepared with butter obviously. There’s so many recipes out there that I thought I would inspire myself from the recipe of Mimi Thorisson from her latest book “French Country Cooking”. I have made … Continue reading “Brioche”
The other day we went for lunch with work and in the menu that they prepared for us, there was 2 deserts to choose from: tiramisu and poached pears in wine. As I really don’t like tiramisu due to the coffee flavour, I thought i’d try the pears. And in fact I loved it, I … Continue reading “Poached pears in Vermouth”
I can’t stop using my slow juicer machine. Usually when I buy one of these kitchen tool or toy, I use it at the beginning and then not so much. But I must say that so far I’ve been using it pretty well. An other delicious green juice, which at starts might make you hesitate … Continue reading “SMaPi Green Juice”
Aunque el mes pasado no participé en el reto de Cooking The Chef, este mes, al ver que el chef escogido era Yotam Ottolenghi, tenía que participar si o si. La receta se trata de un plato del kibbeh, siendo más un plato árabe que judío, también es una receta que se come mucho en Jerusalem. … Continue reading “Kibbeh abierto – Reto Cooking The Chef”
Next to my house there is a small bar where I had croquettes of squid in its ink. Delicious, really loved it. So I tried to do the same. It was very good but I still didn’t find the trick that she put in her own croquettes as the taste was still a bit different.
I had some long slice of bread that were perfect for Bruschetta so I decided to do some apetizer to eat with my favourite Vermuth.
If you regularly check my blog, you know that I like a lot rice or risottos. You can make so many different ways that it’s always an enjoyable moments. It all depends on the flavours. This time I made a risotto starting with tomatoes cherry with some chicken and finally added a nuts pesto to … Continue reading “Chicken, tomatoes cherry & nuts pesto risotto”
It would have not won the beauty price but it was lovely and we still enjoyed it a lot 🙂 And as I didn’t take note of the recipe then I have nothing to share just than impressions and photos. I think I didn’t dry off the chickpeas sufficiently as it didn’t keep the shape … Continue reading “Falafel”
Today is the 5th of the month and I didn’t participate to the usual reto of Cooking The Chef but I still had to prepare me lunch today and I went for Gnocchis. As I’m not working today, I took the time to cook, take the picture eat and write the post all in the … Continue reading “Gnocchis with Amatriciana Sauce”
It finally happened on Sunday 20th of November. We, Pili from Kooking & Elwira from Comfydays, organised our own small event in my kitchen. Our objective was obviously to cook, have fun, share recipes, talk, laugh and finally delight our friends who came over to eat. We would have loved to invite many more friends but due to … Continue reading “mmmm! Event 20/11 – GEPtogether”
I love to prepare risotto or rice dishes in general. And since the season of pumpkin is right there, I like to use it in my risotto. I also love the tasteful sausages such as Saucisse de Toulouse in France or Butifarra de Pages in Spain. Basically, a sausage that is more ‘upscale’ than the … Continue reading “Pumpkin & sausage risotto”
It’s this time of the year when you can find diverse mushrooms. Trumpets – trumpets of death, these mushrooms are quite nice and give a nice flavour to your dish. That reminds of my dear mummy who loved mushrooms, she would go from time to time when we lived in the alps and spend hours … Continue reading “Noodles, chicken & trumpets”
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