Will teach you how to cook
To start, there are two types of stocks – white and brown. When you make white stock you place chicken, veal, fish etc. bones straight into the pan. Normally you get rid of the first water (for chicken and any meat stock). This way your stock ends up clear. When you make brown stock you …
Very simple method to preserve cherry tomatoes and have an alternative to sun dried tomatoes. Easy to make and so tasty. I use them with breakfast avocado toast, salads or even to make pasta sauce or red pesto. Ingredients: 1kg of cherry tomatoes 2-3 cloves of garlic Couple of strings of thyme Couple of bay …
Time for gazpacho finally came. Sharing with you my favourite recipe here. Ingredients (for 8) 1kg of ripe tomatoes 1 (about 300g) cucumber 1 medium red bell pepper 1 medium green bell pepper 1 small red onion (optional) 100g of stale bread (sourdough) 40g vinegar Jerez 60g extra virgin olive oil Salt and freshly ground …
Ajoblanco is cold soup made of almonds. This dish originally from Andalusia and translates as ‘white garlic’ from Spanish. Recipe is very simply and tasty. Ingredients 500g almonds not toasted, peeled 2-4 cloves of garlic 100g stale bread 800g of water 100g extra virgin olive oil 20g vinegar of Jerez Salt to taste To garnish …
Some Saturdays I cook for staff some brunch dishes. This time was this beautiful chorizo bun! I normally would use rocket leaves instead of curly endives. INGREDIENTS: (for 4) 4 brioche buns 200-300g chorizo 1 red bell pepper 6-8 eggs Some rocket, curly endives or any other salad 2-3 tbsp extra virgin olive oil 25g …
Salmorejo is cold tomato soup traditionalli from Andalucia, town Cordoba. There is a street called Salmorejo in Cordoba, where the recipe is engraved on the wall. Originally this cold soup was made without tomatoes. Just bread, garlic, water and olive oil. INGREDIENTS 1kg ripe tomatoes 1 small clove of garlic 150-200g of stale bread 150-200g …
This light and easy to cook dish I normally start to putting on a menu late spring, summer. Use any white beans of your choice. If you don’t have time to soak and cook them, use cooked ones. In a restaurant I avoid doing that though. Same with green beans – long beans, haricot verts, …
Simple and delicious recipe. I used butternut squash, but you can use pumpkin instead. The original recipe, which I learned working in the restaurant ‘Mirabelle’ in London has only 3 ingredients – pumpkin, butter (a load of butter), and salt. Let’s do healthier option. This particular recipe is lactose free. Ingredients (4 servings) For soup …
My Russian colleague brought me pine nuts, which her parents brought her from Siberia. So, I decided to do a pasta dish for staff food. Ingredients (for 5) 1 bunch of basil 200ml extra virgin olive oil 160g pine nuts (toasted) 2 cloves of garlic 60g of Capers 120c of calamata Olives 200g of cherry …
Here, I will tell you how I cook basmati rice and its always fluffy, separated and just cooked. First, wash the rice in cold water. Normally I fill up a pot to cover the rice, rub it very gently, without damaging grains. Then get rid of the water. Repeat 3 times. After that soak rice …
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