Argentine empanadas—delicious 😋

Hand picked Boletus aereus, sundried Boletus aestivalis, home made veal stock, Gorgonzola

Pro: super tasty
Flaws: fewer cheese next time

Today I made some puff pastry palm trees, and this is how they turned out.

Take a trip down memory lane with this marbled cake….

Lamb’s Lettuce Powder

A few days ago, I made lamb’s lettuce powder to use in my first entry for the #globalbeanchallenge, which you’ll see in the next post.

You can use it in sauces and vinaigrettes, in batter (mixed with breadcrumbs to add color), in tuiles, as a garnish, or however else your imagination takes you.
I dehydrated it in…

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A seasonal salad.

Double-Chocolate Cake, made with 73% dark chocolate and Dulcey chocolate. Caramelized and chopped nuts and cocoa

Warm endive and anchovy salad with “Cebreiro” cream cheese, honey, and smoked tomatoes. A few drops of lemon juice to finish

Chickpea cream with caramelized extra virgin olive oil, creamy chocolate and hazelnut, dried meringue crumbs, and lemon sorbet

A company lunch at my boss’s two restaurants. Everything was fantastic.

Mini tartlets, various fillings
Lemon, mango mousse, pastry cream, chocolate mousse

👩‍🍳🫘 Who said legumes are only good for stews?

A black-bean brownie, a twist on hummus, lentils presented like haute cuisine…

The possibilities are endless!

In the Global Bean Challenge, we’re looking for creativity, technique, and personality. You don’t need a complicated recipe or to be a professional chef.

🏆 And you could win a lifetime…

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There’s so much talent in the restaurant industry. Today I enjoyed a collaborative menu created by Carolina Fanjul of Inferno Gastrobar in Gijón and Fernando Barroso of K’Nano in Caspueñas, Guadalajara. It was a dialogue between Asturian and Castilian cuisine, paired with extraordinary wines. Here are some photos of the dishes: scallops au…

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It turned out really well!!

Chocolate brioche filled with Asian coffee, topped with aquafaba meringue.
#globalbeanchallenge.
Fourth installment of #globalbeanchallenge. In this post, I’m sharing a dessert: “Chocolate brioche filled with Asian coffee, topped with aquafaba meringue.” Aquafaba is the liquid left over from cooking legumes, especially chickpeas. Because of its…

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Loaf with Raisins and Seeds

Sous-vide sea bass with faki salad

Vegetable ravioli with pesto sauce.

The other day we had a vegan menu, and the main course was these ravioli with pesto sauce and piquillo peppers. They loved it; for dessert, I made them a chocolate mousse with banana and soy yogurt.

“Crying Bread”
A soft dough with a rich flavor from butter and lard, filled with cheese and artisanal jam

Panettone and Christmas cookies ❤️

Mussels marinara-style with blue cheese… I loved it

Yesterday, my daughter and I baked cinnamon rolls. We didn’t take a picture afterward because she ate them so fast. But they turned out really fluffy.

Dried meringue for pavlova

Christmas gingerbread cookies, decorated with royal icing ❤️

They say it’s not the best thing to eat at night… But what about the comfort I get from a plate of pasta for dinner after a horrible day at work? With mushrooms, tomatoes, and black olives. So delicious 😍

Today I made the carrot cake from Chef Hans Ovando’s classic cake class again—but on a larger scale. To be honest, this second one turned out much better 😊!!, ……

Herb Mayonnaise

A delicious lamb stew for the staff lunch. I’m spoiling them, hahaha

What is it called?

Chicken in Coca-Cola and Russian Salad

Argentine sausage wrapped in bread dough with toxino and homemade sauce

Chocolate Cinnamon Roll