Creamy spinach with pine nuts and tamari INGREDIENTS (for about 4 servings) 500 g of fresh small spinach, preferably organic80 g of creamy cheese, such as mascarpone50 g of liquid heavy cream with a minimum of 35% fat content30 g of toasted or natural pine nuts1 portion of the following spices: ras el hanout, 2 […]
Cap i pota (stew of calf’s snout and foot like tripe) INGREDIENTS (for about 8 servings) 500 gr cooked beef tripe (tripe) cut into desired cubes400 gr cooked beef snout and leg (cap i squid)1 pig trotter100 gr Iberian bacon2 garlic cloves2 onions1/2 carrot1/2 red and green peppers4 ripe tomatoes1 chorizo for stew (about 100 […]
Sauerkraut with tonka bean and saffron aroma INGREDIENTS 600 gr white cabbage – cabbage8 gr iodine-free sea salt10 gr cumin seeds5 gr juniper berries5 cloves1 gr saffron threads2-5 gr grated tonka bean250 gr water30 gr lemon juice TECHNIQUE | COOKING | GESTURES 1. For this recipe, we will use the Thermomix TM6, which allows for […]
Cod loin confit with trumpet mushrooms INGREDIENTS (for about 4 servings) 4 cod loins of approximately 200 gr each (fresh – frozen – salted)500 gr extra virgin olive oil flavoured with 1 sprig of thyme – 2 bay leaves2 cloves of purple garlic (peeled and crushed)250 gr black trumpet (or fully cleaned seasonal mushrooms) TECHNIQUE […]
Grilled red prawns with nut oil and their heads INGREDIENTS 5 prawns per person. You can substitute with 1 lobster cut in half per person 50 gr extra virgin olive oil to cook the prawns 80 gr toasted hazelnuts without skin. You can substitute with almonds, pine nuts, cashews… 10 gr fleur de sel or […]
Sea bream fillet in salt with mountain herbs and Brussels sprouts with turmeric INGREDIENTS 2 ud doradas frescas de 600 – 800 gr c/u limpia y separada en lomos (filetes) 50 gr aceite de oliva virgen extra 300 gr sal gruesa para hornear pescados 10 gr hierbas de montaña (romero – laurel – tomillo – […]
Grilled seasonal mushrooms with vanilla oil INGREDIENTS 1 vanilla pod split in half 100 g extra virgin olive oil 80 g sunflower oil or neutral oil 300 g fresh seasonal mushrooms (preferably not cultivated) 10 g mountain herbs to taste (rosemary – bay leaf – thyme – marjoram) s/c fleur de sel TECHNIQUE | COOKING […]
