Serves 4 1 liter of whole milk120 gr of sugar210 gr of rice1 stick of cinnamon1 lemon, peeled1 tsp cinnamon powderWe begin by heating the milk with the sugar, lemon peel, and cinnamon stick. While the milk is heating we wash the rice in cold, running water from the tap until the water runs clear. […]
Serves 4 Gazpacho 3 tomatoes50 gr watermelon1/2 clove of garlic, minced4 Tbsp of olive oil2 tsp of sugar1/2 cucumberBasil1 Tbsp mustard2 Tbsp of sherry wine vinegar250 ml watersalt Shrimp 4 large shrimp1 Tbsp of plain yogurt5 drops of sesame oilOilMaldon salt We begin by placing the tomato, garlic, and basil on an oven tray with
Tomato Tartare Serves 4 1 kg of heirloom tomatoes 3 gr of Dijon mustard 2 gr of Lea & Perrins sauce 1 gr green chile, minced 2 gr fresh oregano 2 gr habanero salsa 4 quail eggs 4 capers 150 gr watermelon 2 pistachios, chopped Sprouts Salt Extra virgin olive oil 8 slices of bread,
Serves 4 people 250 grams of bacalao (salt cod) 1 clove of garlic 1 small cluster each of parsley, chives, and scallions 2 eggs 3 threads of saffron 1/2 cup of water (fresh from bacalao) 1 potato -Start by soaking the bacalao for 24 hours to remove the salt, changing the water every 8 hours.
Serves 4500 grams of fresh chestnuts300 grams of fresh, seasonal mushrooms50 grams of dried mushrooms (shitake, porcini, etc.)1 potato1 leek1 liter of vegetable stock1/2 cup of sweet Moscatel wine (or a sweet moscato/marsala wine)1 cup of heavy creamOlive oilSalt and pepper4 eggs, yolks and whites seperated (optional)Start by placing the dried mushrooms in a bowl
Ingredients (make 4 servings) 1 kg of artichokes 4 medium size eggs Small onion 1 tsp lemon juice 1 Garlic clove 20 gr of Sobrasada Sausage 500 gr of vegetable stock 1 tsp Chives (finely cut) 1 tbsp extra virgin olive oil Salt & Pepper to Taste Rinse the artichokes under cold water, peel and
Cream of Artichoke with Sobrasada Sausage and Poached Egg Read More »
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