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 2 persons)

  • 1 glass of Risotto rice or any round rice that you have will do
  • 1 garlic glove
  • 1/2 onion
  • 1 glass of white wine
  • 3 or 4 sun dried tomatoes
  • some smoked ham (not mandatory but i had it so I added it)
  • Chicken filet cut in big chunk
  • Olive oil
  • Parmesan cheese

Let’s go for it

  • In your Le Creuset cocotte or any casserole of your choice, heat up the oil and fry gently the chopped onion and the garlic.
  • Cook the chicken until done and reserve
  • Add the sun-dried tomatoes finely chopped and stir a few minutes
  • Add the rice and stir without stopping at low heat for 2mn
  • Add the white wine and stir continously
  • Once dried up, add some broth and stir
  • Continue to do so until the rice is ready, arround 20mn.
  • Add the chicken in the last 5mn to make sure it’s warm
  • Once ready, add the parmesan cheese and serce immediately


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 honey

Dilute the yeast in the lukewarm water

Mix the flours, add the water, salt and honey.

With your hand or your kitchen robot mix the ingredients well together.

Fold 4 times from the outside to the inside and let rest under a clean kitchen towel for 15mn. If your kitchen is not warm, let it raise in the oven at 30 degrees without ventilations. For me it worked really well.

Repeat twice and then let the dough rise in the fridge for 12/24hrs. Cover the dough bowl with kitchen film.

Take the dough out of the bowl and do 5 fold from outside to the inside. Form a ball with your hand by turning the dough gently on the kitchen surface.

Make some cut with a cutter or sharp knife. Let raise 1 to 2hrs. If you see that after 1hr it stopped to rise then you can put it in the oven. If your kitchen is cold, you can make it to raise in the oven at 30 degrees without ventilation.

Heat the oven at 250•c and put a tray at the bottom of the oven. When putting the bread in the oven, pour a glass of water in the tray to make humidity and leave the heat from the bottom of the oven only. Bake 20mn

Remove the tray, decrease to 220•C and put back the heat on top and bottom for 30mn

Check depending of your oven if you need to decrease temperature or change from top/bottom heat to bottom only

Let the bread get completely cold before cutting it. Let it rest on an oven rack.

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 de Netflix con ella en Chefs Table.

Me encanta la comida india y su punto picante. Hace tiempo viajé a Bangalore, India, por trabajo y fue una experiencia un poco chocante, tanto su comida picante cómo los lugares no turísticos.

Como me encanta el pollo Korma, he pensado probar una receta suya y resultó deliciosa. Me faltó solamente el pan indio para comer con el plato, pero no tuve tiempo de hacerlo.


  • 500g de yogur griego.
  • 1 cucharadita de ajo en polvo (o mejor en pasta si tenéis).
  • 2 cucharaditas de jengibre en polvo (también mejor en pasta si tenéis).
  • 8 trozos de pollo (yo he cogido muslos sin huesos pero suele ser con huesos).
  • 2 cucharadas de leche entera.
  • Azafrán (cómo no tenia lo remplacé por una hoja de laurel).
  • 6 cucharadas de aceite de oliva.
  • 2 cebollas.
  • Garam masala en polvo. Solo encontré eso. La receta original contenia Indian bay leaves, 1 x 2½ cm pieza de cassia bark, 3 green cardamom pods y 1 clove.
  • 1 cucharada de cilantro en polvo.
  • ¼ cucharadita de chili.
  • 1 cucharadita de sal.
  • 2 cucharadas de almendras en polvo.
  • 1 cucharada de azúcar moreno.
  • 2 cucharadas de coco deshidratado o almendras si no tenéis.


  1. Mezclar el yogur griego con el jengibre y el ajo y reservar media hora.
  2. Esperar unos 20 min antes de seguir la receta.
  3. Añadir el pollo en la marinada de yogur y dejar reposar en la nevera en un recipiente hermético.
  4. Calentar la leche en el microondas 15 s y añadir el azafrán si tenéis o las hojas de laurel como hice yo.
  5. Calentar el aceite en un wok y sofreír las cebollas cortadas en rodajas finas hasta dorar.
  6. Quitar y reservar.
  7. En el mismo wok, añadir el masala, mezclar con el aceite que queda y añadir el cilantro.
  8. Después de 1 min, añadir el pollo con la marinada de yogur.
  9. Remover y cuando esté caliente, añadir el chili, las cebollas y la sal. Bajar el fuego, tapar y dejar que cueza unos 35 min.
  10. Parar el fuego, añadir el azúcar, la leche infusionada, las almendras y el coco. Remover.
  11. Servir con arroz basmati.

Bon apétit

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 pan. Pero como no tengo mucho tiempo para encontrar una receta de pan tradicional, he escogido la receta del ‘banana bread’ porque me recuerdo que mi amiga Elwira, de Comfydays blog, había hecho uno delicioso.

La verdad es que el mío estaba bueno, pero creo que le faltaba algo de sabor. Tendré que comparar las recetas para entender la diferencia.

Aquí os dejo la receta y unas fotos para que observéis lo fácil que es hacerlo.


  • 225g de plátano maduro
  • 225g de azúcar moreno
  • 50g de miel
  • 225g de huevos
  • 175g de harina blanca
  • 175g de harina integral
  • 3g de canela
  • 1g de nuez moscada
  • 2g de vainilla
  • 3g de sal
  • 20g de levadura
  • 125ml de leche
  • 25g de aceite de girasol

La receta:

  • En un bol, en vuestra thermomix o robot de cocina, mezclar los plátanos, el azúcar y la miel a velocidad 4, durante 20s (Thermomix).
  • Luego añadir los huevos y mezclar otros 30s a velocidad 4.
  • Añadir las harinas, la sal y la levadura, mezclar 1min a velocidad 3,5.
  • Añadir la leche, el aceite y las especies y mezclar 1min a velocidad 4.
  • Versar en un molde y cocer en el horno 30min a 180°C. Cómo siempre, depende un poco de vuestro horno.

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 nice and surprising flavor for the beetroot that I don’t use often in my dishes. It’s a perfect dish for food photography as the colors have a lot of contrast and are very strong.

It’s the dish I presented for a contest at work about food photography. Let’s see if my picture get prized.


  • 250g of beetroot (raw or cooked)
  • 2cm of fresh ginger root
  • ½ onion
  • 1 tomate
  • ½ tea spoon of curry powder
  • 1 tea spoon of mustard seeds
  • Chilli powder
  • ½ tea spoon of curcuma
  • ½ tea spoon of cumin
  • ½ tea spoon of cinnamon
  • ½ tea spoon of paprika
  • Olive oil
  • 15g of dry coconut
  • Salt, black pepper
  • 120ml of yogurt or ricotta cheese (I used Ricotta cheese)
  • A bit of water


If you purchased raw beetroot, you need to boil it in water with salt for approximately 20mn, until it’s soft.

Meanwhile, in a mixer, mix together the tomato, coco, ginger, canella, curry and chili powder until obtaining a smooth paste.

Cut the beetroot in small pieces and chop the onions thinly.

Heat up some oil in a frying pan, add the mustards seeds and when they start to pop up, add immediately the chopped onions and beetroot, paprika, the cumin, salt and black pepper. Cook for 8mn. Make sure to stir often.

Add the mixture of coco and cook for another 5mn.

Add a bit of water to ensure it doesn’t stay too dry and cook for another 5mn.

Before serving, add the yogurt or ricotta cheese and mix slightly.

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.


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

1 onion

2 garlic clove

1 glass of white wine

1 egg

1 rusk bread

1 tomato

2 spoon of olive oil

Salt, black pepper, herbs

Start by boiling a large amount of water to soften the cabbage leaves for around 5mn. Then rinse them under cold water to stop the cooking.

Meanwhile, prepare the stuffing. Mix together the minced meat with a the onion, 1 garlic clove & carrot previously finely chopped.

Add the seasoning, egg. Finally crush the rusk bread and add it to the preparation.

Take 1 leave, put some stuffing in the middle and close the leave from the side and tight it with cooking string so that it doesn’t open.

Repeat the same with the rest of the leaves & stuffing.

Heat up some olive oil, add the garlic clove  and the tomato cut in 4 pieces and the cabbages stuffed leaves. After 5 to 7mn, add the glass of white wine and cover.

Cook for around 30mn at low heat and add a bit of water to ensure it doesn’t stay dry.

You can also make a tomato sauce and cook it in tomato sauce, it goes well with it.