Tuesday, 21 February 2012


Today is pancake's day for many English speaking countries. In other countries like Spain, Italy, Portugal or Brasil is the day after of the biggest night of Carnival party celebrations.
As I live in UK today I will share one of my best recipes to do a pancake mix.

Pancake recipe:

2 medium eggs
125 g plain flour
250 ml milk
20 g sugar
20 g butter
Pinch of salt
Orange/Lemon zest
Pinch of ground cinnamon
Ideally have all the ingredients room temperature.

Melt the butter in a Bain Marie, then bit the eggs with the sugar, add the milk and the butter in, add the flour gradually and constantly whisking. Add the rest of ingredients and leave to rest in the fridge for an hour.
Cook in a nonstick pan for a minute in each side.

You can put anything inside the pancakes as they work the same way as crepes.
Some of the fillings can be:

- Crispy bacon and egg pancake
- Cheddar cheese and ham
- Cheddar cheese and Marmite
- Mushrooms, garlic and parsley

- Mixed berries and vanilla ice cream
- Blue berries, banana and maple syrup
- Banana and Nutella
- Strawberries and cream


Friday, 17 February 2012

Macarons or macaroons...

Today I want to talk about macaroons. This little French biscuits, originally from Italy and exported to France when Catherine De'Medici married the french king Henry II. In my own experience those are one of the most difficult desserts to elaborate. Today I tried to make some with this new book that I just bought called I love macaroons, but my first trial following the recipe step by step end up with a messy kitchen and not useful macaroons... So I went back to my recipe that I get from when I stage at the Michelin restaurant Can Bosch in Cambrils, Barcelona.

This is my best recipe:

150 g icing sugar
150 g ground almond
1 egg white

Mix till get a marzipan texture

150 g Caster sugar
50 g Water

Bring to boil till reach 115, then start whipping the egg whites during 4-5 minutes.

1egg white
15 g caster sugar

When it reaches 118 C pour inside the kenwood mixer or similar. You can also do it in a bowl with manual or electric whisks. Work the mix with a spatula till get get a smooth mix. Put into a pipping bag and pipe on a tray covering the base with parchment paper. Leave it rest for 15 minutes then put in the oven @ 140 C degrees for 6 minutes, then put it down to 130 C during another 8-10 minutes.

For the fillings you can use different stuff, Nutella is one of my favorites but you can always prepare a ganache (50/50 chocolate/cream). Also any sort of jams will do it. For other different flavors you can make a cream Patisserie and flavor it with any of your favorite ingredients.

Hope you enjoy this recipe and try it home...

Friday, 10 February 2012

A week at Untitled Restaurant by Robert Wright

This week I'm in Cornwall, south west of England, helping my friend Rob sorting out new tapas for his restaurant and swapping ideas on traditional British and some modern Spanish and Catalan cuisine. Tonight the restaurant is nearly fully booked so we'll have to be ready with the new ideas such as the smoked Cornish sardines with romesco sauce and croutons, the pork and chicken liver terrine with raisins and spices, and the poached pear in red wine, Cornish rocks and vanilla cream. They have also a good selection of traditional dishes with Rob's personal touch. A good selection of cheeses, mainly from Cornwall, are displayed in a big wooden board. The wine list is carefully selected for the sommelier to match with the tapas and the main menu.
This morning we visited the fish market in Newlyn, where the boats are back after a week fishing in deep sea water. Is incredible the fragrant smell of fresh sea water at the arrival where someone will think about other kind of smells.
Looking forward to be Sunday to visit around the area and have a big lunch surrounded by family and friends...