Have a Cupcake

Torta Pasquale (Spinach & Ricotta)

2014-05-09T14:09:00.000-07:00

Quiche

2014-05-03T08:01:00.004-07:00

Dulce de Leche Argentino

2014-04-27T09:58:00.000-07:00

Duck with Udon noodles broth

2014-04-27T03:12:00.000-07:00

Breakfast of champions

2014-04-27T03:08:00.002-07:00

Nutella Palmiers

2014-04-27T03:06:00.002-07:00

Experimenting with Cookies

2014-01-05T12:34:00.001-08:00

Same ingredients .... different ratios

300g Plain Flour
150g Sugar
200g Butter
1 teasp Vanilla paste
1 teasp Baking powder
2 medium eggs
200g Chocolate chips

12min @ 170C

One ... Two ...

2013-11-26T15:05:00.003-08:00

Crispy lemon sole with potted shrimp and cucumber

2013-10-16T13:39:00.000-07:00

Shortbread Cookies

2013-09-22T09:24:00.003-07:00

Chicken Curry

2013-09-12T14:28:00.000-07:00

Adapted from Jamie's vegetarian Rogan Josh

Sous-vide steak

2013-09-10T13:29:00.002-07:00

well ... sort of ... :) but still perfect !!!

Rainbow Trout

2013-08-01T14:47:00.000-07:00

Everything is better with Lamb

2013-07-08T12:55:00.000-07:00

Scallops and Chorizo

2013-06-26T13:11:00.002-07:00

Recipe here

New season Welsh Lamb

2013-06-26T13:08:00.003-07:00

Pizza

2013-06-23T04:10:00.001-07:00

Simple Salmon and a Salad

2013-06-21T12:22:00.002-07:00

Salmon, salt, pepper, chives, olive oil
15mins @ 180 ºC
Pea Shoots with Tomato

Exploding Chocolate & Passion fruit gateau

2013-06-16T11:22:00.005-07:00

INGREDIENTS

For the base

150g all butter shortbread biscuits
30g unsalted butter, melted
2 tbsp white caster sugar
25g neutral popping candy

For the chocolate ganache

175g whipping cream
Pinch of salt
Pulp from 6 passion fruits
50g fresh custard
110g dark chocolate (minimum of 60% cocoa solids), broken into pieces
50g milk chocolate, broken into pieces

Method

Preheat the oven to 180ºC/gas mark 4. Place the shortbread biscuits on a baking tray and bake in the oven for 10 minutes until golden brown.
Place the biscuits in a food processor and add the melted butter and sugar. Blitz until the mixture resembles fine sand in texture.
Gently stir in the popping candy. Place the mixture inside a 15cm cake ring placed on a tray lined with baking paper. Flatten using the back of a spoon then put to one side to set.
Add the cream, salt and passion fruit to a small saucepan and place over a medium heat until it almost comes to the boil. Remove from the heat and allow to stand for 5 minutes, then stir in the fresh custard.
Put the dark and milk chocolate in a bowl. Place over a bain marie (a pan of gently simmering water) and allow to melt completely. Remove from the heat.
Strain the infused cream and add to the bowl of melted chocolate a third at a time, making sure to incorporate the cream thoroughly after each addition. Allow the ganache to cool to room temperature.
Once the tart base has set, use a pastry brush to spread some of the ganache on top of the base and around the edges then place in the freezer for 5 minutes. This will ensure that the ganache will not seep through.
After 5 minutes, pour the remaining ganache into the ring and place the tart in the fridge to set for 2 hours.

Im still alive

2013-06-15T13:40:00.000-07:00

And this is what Ive been up to lately ....

Some Madeleines ....

Some Empanadas ...

Some Sous-Vide (Duck and Venison) ...

And some Beef ....

Cheddar Cheese Crackers

2013-01-21T03:04:00.000-08:00

Cheddar Cheese Crackers

Ingredients
• 60g unsalted butter, at room temperature
• 225g sharp cheddar cheese, finely grated
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 120g all-purpose flour
• 2 tablespoons cold water

Procedure
1. Beat together butter, cheese, salt and pepper. On low-speed, slowly add flour. Mixture will become dry and crumbly.
2. Add two tablespoons of water, one tablespoon at a time. Beat until mixture just comes together into a ball. The mixture may take an extra teaspoon of water, but don’t add too much. The dough should be moist but not wet.
3. Knead spices, like chilli, if you want to, into the dough. Leaving streaks of the seasoning is just fine.
4. Wrap each disk of cracker dough in plastic wrap and refrigerate for at least 30 minutes (an hour is better). The dough can also be frozen for future use.
5. Preheat oven to 170 C. Line two baking sheets with parchment paper and set aside.
6. On a lightly floured work surface, roll dough very thin (5mm). Dot center of cracker with a fork or the end of a paint brush.
7. Place crackers on prepared baking sheets. The pieces can be close together as they won’t expand much when baking.
8. Bake for 13 to 15 minutes until fragrant, golden brown, and crisp. Allow to cool before serving

Juiciest Chicken Ever

2012-12-10T01:30:00.001-08:00

Brine overnight at 6%, in the fridge

Dry it. Rub with butter. Put a lemon and in the cavity

Roast at 70º for 3-4 hours (until thickest part of breast reaches 60º - for health&safety, do it until 70º)

Rest for 45 min. Rub with butter. Roast for golden brown at max temperature

Best juiciest chicken ever !

4 Plait Challah

2012-12-02T14:13:00.002-08:00

Baby Shower Cupcakes

2012-11-05T12:14:00.001-08:00

Chcolate and Vanilla Cake

2012-11-05T12:13:00.001-08:00