Milk bread
I love milk breads or pain au lait. For breakfast it’s perfect with butter and some marmalade. Or for tea time with chocolate also. This time I followed an other recipe as a base and just changed it slightly. Here is the ingredients I’ve used INGREDIENTS 290g of flour (230g of standard flour & 60g…
Tarta Amandine de pera – Cooking the chef: Julie Andrieu
Una de mi tarta preferida es la tarta Amandine, o Bourdaloue. Se llama asi en Francia. Pera y almendras. Aunque la receta de Julie Andrieu tenia tambien praline, yo no lo he puesto porque no tenia. Hace mucho tiempo que no habia participado al reto de Cooking the Chef. Como cada mes, habrá que cocinar…
Patatas arrugadas
First of all I love Canarias, I try to go at least 1 week every year in Gran Canarias to spend some time under the sun and to the beach. Then I love patatas arrugadas o papas arrugadas as they would say there. Very easy, delicious and quick INGREDIENTS 300g of small potatoes/papas About 3…
Hamburger buns
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…
Round-up bread
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…
Banana cake
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…
Burger buns
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…
Tarte Tatin
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…
Bread, for the weekend
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…
Meringues
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.
Sun-dried tomatoes & chicken risotto
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…
Crusty bread
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…
Chicken Korma – Cooking the Chef Asma Khan
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…
Banana bread – Cooking the chef
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…
Beetroot curry
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…
Stuffed cabbage leaves
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…
Lentils & ceps butifarra
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…
Pasta fresca de remolachada – Cooking the chef
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…
Purée de pomme de terre – Joël Robuchon
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…
My new 'baby': Thermomix
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…
Waiting impatiently for a new arrival in my kitchen…
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…
Long break but back
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,…
Oven vegetables provencal
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.
Soufflé de naranja – Cooking the Chef
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…
Rice Pilaf with dried tomatoes
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.
Blueberries & porto & duck breast
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…
Kale & chicken wok
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…
Purple carrots hummus
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…
Veggie Millefeuille
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…
Brioche
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…
Poached pears in Vermouth
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…
SMaPi Green Juice
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…
Kibbeh abierto – Reto Cooking The Chef
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.…
Squid in its ink croquettes
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.
Bruschetta
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.
Chicken, tomatoes cherry & nuts pesto risotto
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…
Gnocchis with Amatriciana Sauce
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…
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