Recipes

Ingredients (serves 4) 1kg mussels16 baby/new potatoes1 onionWatercress1 glass of moscatel wine or sherry2-3 cloves of garlicThymeSaltOnion shoots Olive oil Place the mussels in a pot with a little water and cook until the shells open. Once open, take the mussels from the shells, chop and reserve. Chop the onion finely and fry in a […]

Serves 4 125g flour30g butter¼ ltr water4 eggssalticing sugarOptional: chocolateWhipped cream Place the water, butter, lemon peel and salt in a pot. When the mixture begins to boil add the flour and mix well until the mixture no longer sticks to the side of the pot. Take it off the heat and allow to cool.

Serves 4 350g salmon200g broccoli50g mangetout50g asparagus100g leeks1 medium onion100g mushrooms50ml cream50g fresh dill50ml white winesalt and pepperolive oil For the sauce: Chop the onion finely into brunoise, soften and then add the wine. Reduce. Add the dill which should be finely chopped, add the cream and let the flavours combine. Adjust with salt. Vegetables:

For the base: 90ml water90ml olive oil360 gr flour1 tsp raising agentsalt Topping: ½ red pepper½ green pepper400 gr deboned cod1 onion2 pear tomatoes10 currants20 pine nuts Sauce: 3 tbsp olive oil18 cloves garlic18 fillets anchovy20 walnuts½ ltr cream½ ltr vegetable stock First, we mix the base ingredients adding enough flour that the mixture becomes

Ingredients: serves 2 250g raw botifarra pork sausage50g foie gras1tbsp. flour1 clove garlic1 red onion, sliced2 medlars, cut into sections1tbsp sugar6 baby carrots50g St. George wild mushrooms2 small potatoes, boiled in their skinjuice of ½ lemonjuice of ½ orangepeel of 1 orange1tbsp. mint, finely sliced3tbsp. dry white winesalt and pepperolive oil Remove the ends of

Ingredients (makes 6 servings) 6 Fuji apples or any other preferred type150 g dessert rice750 ml full fat milk1 vanilla pod150 g sugar50 g buttera pinch of salt Start by heating a lot of water in a pan until boiling. We then add the rice and a pinch of salt and then cook for twelve