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The Real Meal

Philly Style

January 23, 2017 | By | No Comments

Name: Philissa Nomathemba Williams
From: Born in Georgetown, Guyana and raised in New York and Washington, DC.
Profession: Fashion designer at Thembe Fashions




Tri-mushroom soup with bok choy and carrots
Gingered tofu with spicy-sweet soy sauce and sesame-ginger kale salad 

Kale Salad
Sesame oil
Olive oil
S n P

Make this first. Kale salad is best when left to marinate in the fridge for up to an hour.
Pull kale from stem and wash thoroughly. Great if you can buy the pre washed and cut; saves a lot of time.  Tear up the kale leaves and set aside.  Peel garlic, slice and dice into small pieces, chop one or two, depending on your love for garlic and add to kale. 

Add Salt, pepper, sesame oil, olive oil, and balsamic all directly onto kale.  If you make dressing free style like I do, make this dressing the same way.  Just judge by the amount of kale you have. You don’t want to drench it though. Get your hands dirty and massage the kale with all the ingredients. Make sure the dressings gets all over. You may add juice of one lemon as well if you like. Transfer kale to a bowl and refrigerate till your ready to serve.  

Tri-mushroom soup wtih bok choy and carrots:

Homemade vegetable broth
3 types of mushrooms of your choice
S n P
Scallions- save some for garnish
Cilantro for garnish
Carrots- added at end
Bok choy- added at end
Korean chili flakes
Dry parsley

To make broth add ends of any veggies and/or herbs you have around to water.  Your best bet is onions, carrots, celery, you can also use turnips and mushrooms stems and 2-3 bay leaves.  I added the ends of my bok choy and cilantro stems. Once your broth has come to a boil, drain broth to remove veggies. Return broth to pot and bring to a boil again. Reduce to half if possible; it will give your broth more flavor.  Then add 3-4 cloves of sliced garlic, salt, pepper, scallions, chili flakes; (depends on your spice level), dry parsley and let simmer another 15-20. Once your broth is finished add the button mushroom, then your wild mushrooms and finally the sliced oyster mushrooms. These mushrooms are added about 15 mins before finishing the soup.  This is to keep them fresh and only steamed/ warmed through.  We don’t want limp mushrooms. Place bok choy leaves in the bowl and then ladle soup over.  Next, added raw carrots, a handful of cilantro and pinch of salt on top. If you prefer a little more spice, sprinkle more chili flakes.  

Gingered tofu: 
The longer it simmers, the more infused the tofu.
2 cm think slabs of hard tofu
Ginger-about a fingers length and 2 fingers wide

In either a deep skillet or medium sauce pan bring water to a simmer with thinly sliced ginger and a pinch of salt.  Once the water has simmered for about 10 mins, add the tofu; just covered by the water.  Bring the temperature down to a low simmer while prepping and finishing everything else. Let simmer a minimum of 25-35 minutes.

How did you get into cooking?  
Well, my mother had started working again and didn’t have time to make dinner anymore, so she told me one day that it was my time to step up.  I was a bit intimidated because I never made anything. My job was to set the table and do the dishes sometimes.  Making a whole meal was totally new for me.  However, after watching my mom cook for so many years, I suppose I hadn’t realized that I knew more than I thought.  Making dinner became fun each night. Even tasty. 

Where do you get your inspirations for cooking?
I have worked in restaurants for over 15 years. I’ve been everything except the owner by now.  I always kept close to the kitchen and got the know the chefs.  Working in the front of the house we had to know everything about the food; ingredients were most important,  but I also paid attention to the plating.  The presentation of the dish was important to me. So now, when I think of a dish or menu I consider the ingredients and the way it will be presented. My dishes must have flavor, color and texture. I look online for recipes and ideas, then make them. I add or subtract things depending on who I am cooking for.  The dish must also be complete; meaning balanced. 

How was your approach to cooking changed over the years? 
Like most Americans I suppose I was a meat and potatoes girl; not literally but meat was an essential part of the meal.  It was more about sustenance not really substance. Now I cook for flavor and presentation. My dishes must look appealing. Before you eat it, I want you to feel the need to take a photo first.

How has living in BCN influenced you in the kitchen?

Living in BCN has enabled me to use new and more seasonal ingredients.  What is seen as a delicacy ;such as artichokes, in the States here is actually an everyday supermarket item eaten by everyone.  This allows me to buy and cook them regularly and experiment.  Being next to the Mediterranean also allows for fresher fish which can be pricey in the states as well.  I have been able to cook fresher ingredients at a lower cost. Overall, cooking has become more regular for me here and also fun to go to the market and see what I can try next. 

The family and the fish

October 12, 2016 | By | No Comments

Name: Tomer Botner, Noam Blumenthal and Lev Botner
Where you from: Noam and Tomer are from Tel-Aviv, Lev was born in Barcelona.
Profession: Industrial designer/knifemaker, Fashion designer, professional baby.


Adapted from Chef Jonathan Roshfeld

6 medium tomatoes, cut in quarters
1 pint mixed red and yellow cherry tomatoes, halved
2 mini tiger heritage tomatoes, halved
6 radishes, thinly sliced
½ chili pepper, thinly sliced or to taste
½ red onion, thinly sliced
3 egg yolks, cooked and crushed
4 ounces feta or goat cheese (preferably Turkish Tulum cheese
Juice of 1 lemon, or to taste
olive oil
Sea salt to taste

1. Place the quartered tomatoes over the gas burner or the grill to slightly char the outside or place in the over to grill under high heat. After charred and cooled, cut them into pie-shaped pieces.

2. Put these with the remaining cut tomatoes in a large bowl. Add the olives, radishes, chili pepper, red onion the egg yolks, and the goat cheese.

3. Drizzle the lemon juice over all ingredients and then sprinkle with the olive oil. Add salt to taste and gently toss. Serve on individual plates for a refreshing and delicious first course.

Yield: 4-6 servings

The Salad is not a part of our families heritage but rather my own personal one, Herbert Samuel was the first “serious” restaurant I worked at and it had been the base for my gastronomical life and also my professional life to some degree since so many talented cooks and restauranteurs have come out of there, people I started out working with, and we still foster a unique bond after all these years. The personal and business connections made there follow me to this day.

FISH RECIPE, as written by our friend Hidai Afaim.

Generally there are 3 basic principles to cooking a fish in a shell:
1. you need to have a fatty/oily material like nuts, olive oil or butter that will burn and harden the crust.
2. you need to have liquids to ooze down into the fish and carry the flavours.
3. the fish need to be completely covered so it doesn’t dry.
Once you take care of these principles you can make up anything you like.

For 2-4 portions
4 slices of yesterdays bread
a little olive oil
1 bundle of parsley
1 bundle of rashad or arugula leaves
6 stems of thyme
Just the leave out of around 15 stems of mint
2 heads of green onions including the leaves.
3-4 garlic cloves
50 gr of peeled pumpkin seeds
50 gr of peeled walnuts
50 gr of pine nuts
1/2 cup olive oil
juice from 1/2 lemon
atlantic sea salt
ground black pepper
2 500 gr fish

Drizzle some olive oil on the bread and put in a pre heated oven at 220 degrees for about 10 minutes until you get a crispy brown toast.

In the meantime, roughly chop the bundles of parsley and Rashad or Arugula and transfer into the food processor.
add the thyme, mind leaves, green onion and peeled garlic and chop for about a minute. Add the nuts, walnuts and pine nuts and turn on again to get a course mixture. Add the lemon juice and olive oil. season with salt and pepper and continue to work the blend. Now add the toast and mix in short bursts until the bread crumbles and the juices soak into it.

Line a large clay pan, big enough to hold in the fish, with baking paper and spread 1 spoonful of the mixture on the bottom of it.

Wash and clean the fish well, rub salt and pepper inside and out and rub the fish with olive oil. Put the fish in the pan (you can also use a ton if you have one) and tighter the mixture over them in a tight consistent layer. Bake at 230 degrees for 25 minutes or until the shell becomes hard and bronzed. You don’t need to worry about over baking since the shell keeps the flesh of the fish moist and juicy.

Serve straight out of the pan, best eaten with your fingers and a slice of lemon.

1: What do you think sets Isreali food apart from other types of cuisine? I think Israeli cuisine is a stolen cuisine because of the makeup of the society there, it has many variations and it ranges and flavours from Western Europe to the whole of the Arab world (and of course the middle east) and from North Africa until Russia. But I also think it’s a very difficult question to answer, Israel is a very young country and we still haven’t figured it all out.

2: What is your family approach to cooking? do you do it together usually or does one of you cook more often? In our small family level it’s usually one of us who cooks for ourselves but when we have people over we do it together. On the larger family level usually everyone brings something to the dinner table but we make sure it all fits together before hand.

3: During the year and all the celebrations, what are your favorite meals and why? I like the passover dinner. It’s the same food every year but it’s traditional and most importantly, people get really good at it after making it for 30-40 years. Here also, everyone does his specialty things. In my family (Tomer) we are a blend of East (Poland mostly) and West (Egypt) and so you can eat Mazza balls and Gefilte fish next to spicy fish and roast Lamb at the same dinner table.

4: As you make knives for Chefs and people who love to cook, do you have any insider tips on how to choose a good knife? Well, I think it’s like most things, buy from a good maker with good reputation, Invest in 1 good chef’s knife and 1 good paring knife (I always recommend having a really good bread knife too). Generally your knife needs to fit you as cook and as a person, for instance, If you cook often and have the personality to care for your tools you should get a carbon steel knife or if you cook only western food there is no real reason to have a Japanese style knife, It would only make you work more, it really depends on you.

Oh how summer rolls by…

July 15, 2016 | By | 5 Comments

Scott Riley From: New York City, USA Profession: Visual Artist

Jane Darroch Riley From: Glasgow, Scotland Profession: Book designer and Copywriter


Summer Rolls

3 Squares fine rice noodles
1 kg Prawns, cooked and peeled
2 handfuls of bean sprouts
1 handful of fresh chopped mint
1 handful chopped chives
2 handfulls of chopped crispy lettue

The easiest way to make the summer rolls is to mix all the ingredients together in a big bowl, and then scoop out a handful at a time to place
on the wrap. Set the wrap on the diagonal and place the filling in the middle. Bring the bottom corner over the top of the filling and then start rolling.
Tuck in the two side corners as you roll, and wet the top corner as you finish rolling to seal the wrap closed. It´s a bit tricky, and you´ll probably ruin a few
before you get the hang of it. Don´t panic! wraps are cheap, and you can re-use the filling!

Peanut sauce:
In a small pot, mix together one measure of pineapple juice, one measure of sweet chillie sauce, one measure of peanut butter, a dash of fish sauce,
and a dash of soy sauce. heat on a low flame and stir until the peanut butter is melted and mixed evenly into the other ingredients. Let cool.

1. How does the home food you grew up with compare to what you are cooking now for your family?
I grew up eating the lovingly prepared family recipes that my great grandparents
brought with them when they emigrated from Italy and Hungary to the USA in the
1880´s. These included classic Italian dishes like spaghetti with meatballs, chicken
cacciatore, gnocchi, pot roast, and lasagna. From the Hungarian side came potato
pancakes, matzoh ball soup, and a variety of cookies and cakes. The loving preparation
hasn´t changed at all, but I´ve added Asian and Latin American dishes to the menu.

2.Where do you source your ingredients and what do you look for?
Most of my ingredients come from the local markets here in Barcelona, where by any
standard, the quality is superb (especially the olive oil, jamon, and wine). When it
comes to buying fruits and vegetables, fish, or meat, I look for freshness, which often
means what´s in season. I also depend on the Chinese markets for all of the spices and
sauces that are essential for a good curry, or sushi, or char shiu roast pork, for example.

3.I see food has even made it into your art work.. how did that happen?
I get just as much satisfaction cooking a good meal as I do making artwork!

I try to be open minded in the kitchen and almost never use a fixed recipe, and I have the same
approach in the studio… whatever works, try something new, don´t be afraid to fail. One
day using gelatin to make art seemed like a good idea… why not?

4.Do you think your children also have an interest in cooking?
My kids are not so keen to cook yet, but they know good food, and they have very
expensive tastes. I can see a day in the future when they´ll consider making sushi and
lobster and solomillo with foix at home, because they don´t have the money to order it
in a restaurant! They see us cook every day. We talk about food all the time. I hope that
they understand that this obsession is part of a normal, healthy and happy life.

Boccato di Cardinale

April 7, 2016 | By | No Comments

Carmine Palmentieri De: Nápoles, Italy Profession: Set Designer

PG-retrato PG2 PG3b PG4 PG5 PG6 PG7 PG8 PG9 PG10 PG12 PG13 PG14

Frutti di Mare a lo Carmine

Receta Para dos

MEJILLONES (Unos 500g se puede también añadir almejas)

1- limpiar los mejillones y hervir los 5-6 minutos con un fume de vino blanco

2 – al enfriar los mejillones ,separar el fruto de su cascara y dejar algunos para decorar el plato


1- Saca la cabeza de unos 5-6 gambas frescas y pon las en una holla pequeña con dos tomatitos, aceite y ajo

2 – Freir unos 2 minutos y luego añadir medio vaso de vino blanco y hacer evaporar , de mientras hay que machacar las cabezas para que saquen todo el juguito

3- Unos 7-8 minutos debes tener un caldillo concentrado de gambas


2- En otro sartén pon unas 6 cucharas de aceite de oliva y empieza preparar un sofrito, friendo dos dientes de ajo pelado y machacado hasta hacerlo dorado (importante no quemarlo), cuando esta dorado lo sacas.

3- añade 4-5 tomates cherry, sofreír 5 minutos, y ánade los cuerpos de las gambas y frie todo junto unos 2 minutos

4- Vierte el caldo de gambas filtrado y el agua de los mejillones filtrado también, añadir los mejillones , una vez hervida la pasta echar todo en la sartén y saltear para unos 2-3 minutos

5 -Echa perejil y pimienta sobre el plato y decorar con las gambas y mejillones y….. ecco quá buon appetito …

1: Quien te enseno a cocinar? Y a que edad empezaste?

Mi madre me enseño a cocinar, desde 10 anos me quedaba a su lado ayudándola. Ella es la mejor cocinera del mundo y como cocina tan bien quise aprender, a los 15 ya preparaba mis propios platos.

2: En la cultura italiana la cocina tiene muchissima importancia, crees que esto va desapareciendo o sigue igual? Y que cambios has notado? La cocina italiana se basa en la cultura, un país con tanta cultura culinaria difícilmente la pierda, especialmente lo que es el sur donde las raíces del pasado son tan fuerte que pensar que desaparezca es totalmente imposible

3: Cuales son los productos mas famosos de tu región? Alguno favorito? Los productos mas famosos? Necesitaría un cuaderno de 100 paginas para nombrarlos todos, sin embargo hay que mencionar algunos. Diria obviamente lo que nosotros llamamos el oro blanco (la mozzarella) que solo estando en Nápoles o cerca ,se puede tener el placer de saber lo que de verdad es! Por suerte tengo un hermano que trabaja en la exportación de lacteos,y en mi casa es un ritual diario. Después hay la ricotta , muuuuchos tomates de diferentes tipología, la pizza obviamente, hablo de la original ,que solo puedes comerla en Nápoles, café el autentico, y si tengo que citar algunos platos de pasta diría, pues pasta con patatas y Provola , linguine con le vongole ,e scialatielli con fruti di mare,

4: Nos das algunos consejos para preparación de la mejor pasta? Para preparar una buena pasta es fácil , lo importante es mucho amor, y sacarla un poco antes ¡ la cual quiere decir comer siempre, la pasta al dente que es de fácil digestión ,y mas sabrosa

Nature Nurtures and Pavlova

November 18, 2015 | By | One Comment

Sarah Davison and Stephen Burgen Where from: Sarah – New Zealand
Stephen-  Montreal, Canada/England
Profession: Sarah: actress/ Singer / voice artist  Stephen: writer and journalist









PG10 PG11




New Zealand Pavlova: 
Ingredients : 4 egg whites,( if they’re small up to 6 ) 1 and a half 
cups of sugar ( ideally caster sugar but ordinary sugar is fine ), 
one teaspoon of white vinegar, cornflour, vanilla essence and one 
tablespoon of cold water. 
  Preheat oven to 180º C (350 F).  
  Using an electric mixer, beat egg whites and sugar for 10 – 15 minutes or 
until thick and glossy. Add water and beat again. 
  Mix vinegar, vanilla and cornflour together in a small bowl, then add to the 
meringue. Beat on high speed for a further 5 minutes  
  Line an oven tray with baking paper. Draw a 22cm (about 9 inches) circle 
on the baking paper. Spread the pavlova to within 2cm (1 inch) of the edge of 
the circle, keeping the shape as round and even as possible. Smooth top 
surface. Place pavlova in preheated oven then immediately turn the 
temperature down to 100º C (210 F). Bake pavlova for 1 hour.  
  Turn off oven  and leave pavlova in the cooling oven until it is completely 
cool. Carefully lift pavlova onto a serving plate. Decorate with whipped 
cream, fresh berries 
Smoky, Roasted Red Peppers : 
NB : if you don’t have access to an open fire or a bbc  a gas flame from a 
stove is fine – expose them to a flame !  
As many peppers as there are people 
Garlic cloves, finely sliced 
Fresh or dried chillies 
Plenty of olive oil (extra virgin ) 
Handful of Capers 
Fresh basil 
Plastic bag 
Place peppers on hot coals or Barbie or on the gas burner directly. If you 
choose to put them directly on the flames watch them as they need to burn 
black all over so the skins can be removed easily but if you leave them too 
long you will burn the sweet pepper flesh as well. If you use a lower heat 
(smouldering embers ) it will take a bit longer but they will need less time to 
steam in the plastic bag afterwards. 
Once the peppers are well burned place them in a closed plastic bag so they 
steam and once cool take them out and peel them. This is messy and I prefer to 
do it outside. Remove seeds and black, charred skin and slice them into strips. 
Heat the garlic and chillies in a few tablespoons of olive oil and let them sizzle 
only for a moment. When they begin to colour turn off the heat and pour them 
over the peppers. Add capers and ripped basil leaves and serve. 
1: Do you cook together on a regular basis? Yes, most days. The 
usual pattern is Sarah does starters and puddings and Stephen the 
mains but this is sometimes reversed. In our house sitting down at 
the table with friends and our teenage sons is a daily ritual which 
has huge importance. 
2.What do you think is the influence cooking has had on your 
relationship over the years. We met at a 15-course meal in the 
house of friends in London 28 years ago and have been cooking 
and eating together ever since. Its incredibly important and 
probably one of the reasons we chose to live in Barcelona. We 
spend a lot of time thinking and talking about food, ingredients 
and planning menus. 
3: What are your main sources for recipes? Traditional Spanish and 
Catalan ingredients and dishes, the cookbooks from Moro, Claudia 
RodenOttolenghi, Martín BerasteguiCarme Ruscalleda and also 
Ferran Adrià’s book of the dishes the staff ate in el Bulli, plus The 
Edmonds Cookbook from New Zealand for baking. Often we just go 
down to Santa Caterina market and see what’s in season. 
4: Cooking has evolved from being a women’s chore to feed the 
family to something that both men and women enjoy and are 
passionate about.. what would you say has helped in the 
transition? Most of our friends place huge importance on food as a 
social focus point. In the Eighties in London people became 
increasingly aware of Mediterranean food and explored recipes 
from southern Europe. Among our social group we worked our way 
through France, Italy and Spain, acquiring a delicious education in 
the Mediterranean diet. We used to cook more French-style dishes 
in London but those reduced and cream-heavy sauces don’t make 
sense living here, though Stephen still goes back to Raymond 
Blanc from time to time during winter. Nearly everything we cook 
is Mediterranean, including North Africa and the Middle East, 
especially Morocco. One thing we miss about England is curry 
which we also cook ourselves as the curry in Barcelona is very 
5: Can you tell us about the origins of the dishes you’ve prepared? 
The pavlova is a famous pudding from NZ and Australia. There has 
been a battle between NZ and Oz for years over the origins of this 
famous pudding. Nzers like to think its theirs and was named after 
a trip to the Antipodes by the famous  Russian balerina, Anna 
Pavlova . Its a bit like the paella in Spain in that everyone has 
their version but it has nothing in common with the hard, over 
sugared merengues of Spain. For us puddings are the one weak 
link in Spanish cuisine. We tire of crema catalana and egg 
puddings and flans and love the lightness of the pav with its 
seasonal fruits on top (Aussies usually put passion fruit on top
Kiwis (NZ strawberries, raspberries or kiwifruit )  
The roasted pepper salad is very typical of Spain and Catalunya
Its very simple and because of its smoky, barbecue flavour our 
sons eat it when other vegetables fail. Peppers appear in many 
dishes from Spain and the famous roasted piquillo peppers of the 
Basque country are unbeatable for sweetness and flavour. 

Tres generaciones en la cocina

August 25, 2015 | By | No Comments

Abuela:  Asunción Navarro Gelardo  Madre: Asunción Agulló Navarro    Hija : Anna Ripoll Agulló











Receta: Coca de pèsols

Masa: 1vaso de aceite(200cc)
1 bote de cerveza
Casi 1 kg de harina (850/900gr), según te guste más o menos
Un poco de sal….esto depende, a nuestra edad, de la tensión
Relleno: cantidad al gusto. Orientativo: 1 bote de
tomate troceado (no triturado) de1/2 a 1kg; 400gr de
guisantes; 2 huevos duros; 2 latas de

Miguitas: aceite de oliva o el del atún, pizca de
sal y harina.

Horno: 225º, 30min. Yo lo pongo 15′ arriba y
abajo el calor, y otros 15′ ventilación. Es cuestión
de ir probando en tu horno.

Bon profit!!

1: Cuentanos sobre la vida en casa entre 3 generaciones de mujeres y como influyen en tu cocina.
Poder compartir con estas dos mujeres el tiempo, las experiencias y las recetas es un regalo. Qué aparezcan por casa con sus platillos no tiene precio!!! Lo cierto es que más que influirme me llenan la nevera de platos tradicionales: albóndigas, arroces exquisitos a la leña, repostería casera… Quizás por contraste yo estoy más exótica y experimental que nunca en mis platos. Lo más significativo es que ahora también cocino sin sal a pesar de no sufrir presión arterial! Tiene sentido que la haya cambiado por picante… Más picante!

2: Crees que las comidas familiares siguen siendo un punto de referencia de la cultura Espanola?
Yo creo que sí. No hay celebración que merezca ese nombre que no pase por la mesa; y el ritual de ir a comer con la familia al menos una vez por semana es equiparable a la religión de la siesta.
Comer en casa al medio día sigue siendo el corazón emocional de las relaciones familiares; y mientras sigamos teniendo entre 27 y 42 grados de temperatura no creo que sea viable la jornada completa. Quizás en la próxima glaciación llevemos un ritmo más anglosajón.

3. Que cambios veis en la dieta mediterranea entre los tiempos de la abuela a lo que se hace ahora?
Los productos primarios han cambiado radicalmente. Sólo hay un par de variedades de cada producto todo el año y casi nada tiene sabor. Estoy intentando cultivar hortalizas en el terreno, pero mi pasado urbano y la sequía no ayudan…
Por otro lado, el acceso a productos de otras latitudes y a recetarios en la red hace que nos volvamos aventureros culinarios…
Pero la dieta mediterránea tiene raíces ancestrales ligadas a los frutos que se dan en estas tierras y a pesar de los cambios derivados de la globalización y la especulación en el sector alimentario la base está bien clara.

4: Que consejos pasaríais a la nuevas generaciones?
Qué no dejen en manos de grandes corporaciones la base de absolutamente todo: el agua y la comida. Arriba el prosumidor!

Bizcocho Olé!

March 17, 2015 | By | No Comments

Víctor Zambrana  De: Seville  Profession: Profesor de Naam Yoga, bailarín y dibujante














Bizcocho de limón, manzana y canela


– Ralladura de la piel de 1 limón

– 3 huevos

– 1 chorrito de anís (licor)

– 1 yogur griego

– 1 medida (vaso del yogur) de aceite de oliva

– 2 medidas de azúcar

– 3 medidas de harina especial repostería

– 1 sobre de levadura

– 1 manzana rallada

– Canela en polvo (a gusto)


Rallar la piel de un limón, ponerla en un bol con tres huevos enteros y batir. Añadir un chorrito de anís (a gusto) y un yogur griego, mezclar bien. Utilizando el vaso del yogur como vaso medidor, incorporar a la mezcla anterior una medida de aceite de oliva y dos medidas de azúcar (puede ser azúcar blanca o morena) y remover hasta que quede bien ligado. Seguidamente añadimos tres medidas de harina (blanca o integral) y un sobre de levadura. Cuando todos los ingredientes estén bien integrados rallaremos una manzana sin piel a la que previamente habremos quitado el corazón y un poco de canela molida (a gusto). Una vez terminado este proceso dejaremos reposar la masa unos 30 minutos.

En el tiempo en que la masa está en reposo encenderemos el horno a temperatura alta y prepararemos un molde untado con mantequilla.

Verteremos en el molde la mezcla resultante y nos dispondremos a bajar la temperatura del horno. Empezaremos a hornear por la parte de abajo colocando la bandeja en posición media y con el fuego bajo. Cuando el bizcocho suba pero esté todavía crudo cambiaremos la posición de la bandeja (bajándola) y solamente hornearemos por la parte de arriba. Para saber si el bizcocho está hecho por dentro utilizaremos una aguja de punto o un cuchillo fino para pincharlo. Si sale limpio es que está finalizado. El tiempo de cocción oscila entre 25 y 40 minutos aproximadamente.

1- ¿Qué importancia tiene la alimentación para gente en tu profesión de bailarín y yogi?

Teóricamente tiene toda la importancia basándonos en el hecho de que somos lo que comemos. Ahora bien, en los años que llevo dedicándome al mundo de la danza te puedo decir que el tema de la alimentación es un auténtico desastre. Normalmente ensayas muchas horas y te acostumbras a comer poco. Además de acostumbrarte a hacer la digestión en movimiento.

Antes de una actuación no puedes comer mucho porque te puedes encontrar muy pesado, por lo que tienes que hacer una cena más fuerte. Y a veces pasa que dependiendo del sitio en el que estés no encuentras nada abierto después de la función.

Al final es una cuestión de cómo te organizas, de tenerlo todo bien programado. Y eso no siempre es posible.

En el caso del yoga, y viviendo en una gran ciudad, no es muy diferente. Lo único es que no tienes que actuar a las diez de la noche y eso te permite estar más ordenado.

2-¿Cuál es la inspiración en cuanto a los platos que más preparas?

Básicamente quién y cuántos van a comer.

3-¿Hay mucha diferencia entre la dieta de Andalucía y la de Barcelona?

Los ingredientes son los mismos, lo que cambia es cómo se utilizan. Nosotros en Andalucía tenemos una influencia árabe muy fuerte, y eso se nota mucho en la repostería tradicional del sur. También la forma en que se usa el aceite de oliva es diferente.

4-¿Algún consejo para platos que hay que probar en Sevilla?

– Desayunos de tostada con jamón serrano y café con leche.

– Gazpacho y salmorejo cordobés.

– Guisos típicos de Andalucía.

– Gambas de Huelva y Sanlúcar.

– Tapas (por ejemplo, carrillada ibérica en salsa , gambas al ajillo) y cervecita fresquita en buenos bares.

– Altamente recomendable es acercarse al mercado de Cádiz y comprarse un cartucho de chicharrones.

– Repostería típica, y especialmente las torrijas de Semana santa.

Christmas Ooh La la!

December 25, 2014 | By | No Comments

Yorinde Sleegers From: Brummen, Netherlands Profession: Owner of Butter & Basil Catering








For 4 persons
Cauliflower Skordalia:
500 gr Cauliflower
2 Potatos, peeled en rougly chopped
6 Cloves of Garlic, peeled
500 ml Milk
Peel and Juice of half a lemon
Knob of Butter
Curry Vinaigrette:
150 ml Olive Oil
2 Enchalottes, finely chopped
2 tsp Korma Paste
2 tsp Lemon Juice
8 Scallops without coral
1 tbsp Crème Fraîche

Add if desired:
Parmesan Crisps: 100 gr Parmesan, Grated, 10 gr Flower
3 florets of Cauliflower, thinly sliced on a mandolin, and the remains grated finely and roasted in the
oven on 180 degrees until crisp
Cress (shiso purple or pea cress)
For the vinaigrette, saute the enchalottes in a little oil until translucent. Add the korma paste and fry
until fragrant. Put into a measuring cup, together with the rest of the oil and the lemon juice. Blend
into a smooth emulsion.
For the skordalia, chop the cauliflower, except for 3 florets. Put the chopped cauliflower into a
saucepan, together with the potatos, the milk and the garlic. Bring to a soft boil, and cook until soft,
8-10 minutes. Drain the milk, but save some for the puree. Mash the potatos, cauiflower and garlic
into a puree, push through a fine mesh strainer if you want an even smoother skordalia. Add a dash
of milk, the lemon peel and juice and the knob of butter and keep warm.
For the crisps, combine the cheese and the flower. In a dry frying pan, make really thin circles of the
mixture and bake until the cheese is melted. Flip with a spatula, and bake for one more minute.
Make 8 crisps like this.
To the frying pan, add some butter and olive oil, and put in high heat. Pat the scallops dry with a
paper towel, and season with pepper and salt. When the pan is screaming hot, add the scallops and
fry 1 minute on each side.
On the plates, make two heaps of the puree, put a scallop on top of each, and some creme fraiche on
the side. Finish with tiny frops of the vinaigrette, along the plate.
If adding the extra’s:
Place the thin cauliflower slices playfully against and between the other ingredients, make a thin line
of the cauliflower crumble alongside the puree, and finish with a crisp against each scallop.
and finish with the parmesan crisps against the scallops and the cresses put in between.

How would you classify your style of cooking?

I love working with colors, that’s one of the reasons why vegetables are so important to me. I build my plates around a vegetable, adding different preparations and additions as I go. Going with the seasons, using local products, and showcasing all their possibilities! For me, cooking is a way to challenge myself and my creativity, and to stay flexible. When I go grocery shopping, I go with an idea in mind of what I would like to make, but when I find something interesting I can just as easily add that to the dish. My dishes vary from Japanese to Peruvian and from savory to sweet.

Have you taken courses or have had any education in cooking? If not where did you pick up your kitchen skills?

From when I was in high school until I left Holland to move to Barcelona, I’ve always had parttime jobs in hospitality. I worked in a lot of different places, among others a Michelin star restaurant, a patisserie, a fresh pasta place, a lunch room, and a catering company, so there’s a lot of things I picked up and influences from every experience. Also, I have pictures of myself from when I was 3, sitting on the kitchen countertop, watching my mom cook. From her I learned the basics, and from my dad the crazy things. He would put ingredients together that didn’t seem to go together, and at times they didn’t. But sometimes, the result turned out better than we could expect, so I incorporated “learning through mistakes” into my philosophy. And in my free time I read cookbooks. I have a huge collections of cookbooks, even though I never follow a recipe!

Who would be your biggest inspiration today in cooking? Any celebrity chef’s for example?

My inspiration comes from a lot of different places, but at the moment there’s four chefs that inspire me in particular: Matt Wilkinson, who puts vegetables in the spotlight. Niven Kunz, a chef who’s 80/20 philosophy I find very inspiring. He constructs a plate starting with vegetables, and then he adds fish or meat, but only if it adds something to the plate. Then there’s Katie Quinn Davies and Jamie Oliver, both super inventive and constantly improving themselves.

What motivated you to join Eatwith? Any tips for anyone who’s thinking of joining?

A friend of mine introduced me to Joel, one of the guys running Eatwith in Barcelona. We cooked together and he told me I should try working as a host for Eatwith. At the moment I was working part time at a fresh pasta place, and Eatwith seemed a good opportunity to work a bit more and meet interesting people.
I thought pretty long about what I wanted to offer for my dinners at Eatwith, since it has to sell and be different from everything else that’s already offered. It’s about the experience you provide, something else than just a dinner at a restaurant. The thing that I like most about Eatwith is that you meet so many people, who in their turn meet a lot of people as well, and make new connections in my living room!

Paella que no falte!

September 3, 2014 | By | No Comments

 David Delgado y Invitada: Anna Martin Fuentes  
De:  Alicante, en Barcelona desde hace bastantes años  Profession: Artista plástico 










Tengo que decir que no siempre la hago igual. Y que los ingredientes y sus proporciones no
siempre son los mismos.
Describo la receta que hice en esta ocasión.

-Un cuarto de conejo y otro de pollo troceados.
-Un Pimiento rojo grande.
-Judías verdes; un manojo no muy grande.
-Garrofón; un puñado.
-Cabeza de ajo.
-Una Ñora.
-Preparado de especias para paella (lo propio sería usar azafrán)
-Colorante alimentario (esto es completamente innecesario pero el color amarillo que le da
es parte del folclore)
-Salsa de tomate.
-Aceite de oliva.
-Arroz redondo; dos vasos pequeños.

Se sofríe la carne hasta dorarla.
Se aparta, poniéndola en un cazo con agua a fuego medio para hacer el caldo. La
Proporción debe de ser dos vasos y medio de agua por cada vaso de arroz.
En la misma paella se ponen los pimientos (yo los corto a tiras y los troceo con la mano) la
cabeza de ajo y la ñora a fuego medio.
Cuando empiezan a dorar se añaden las judías verdes (también troceadas con la mano) y el
garrofón. Y dejo un rato más hasta que todos los ingredientes se pongan “melosos” (fluffy?)
La ñora la pongo en el cazo del caldo, que sigue al fuego flojo, bien tapadito y sacando la
sustancia de la carne.
Se aparta todo en un plato y en la misma paella ponemos un poco mas de aceite y añadimos
el arroz junto con un poco de salsa de tomate y las especias para paella y el colorante.
Removiendo sin parar durante un ratico.
Añadimos los trozos de carne y las verduras. La cabeza de ajo en el centro.
Conviene ir añadiendo su justa proporción de sal a cada parte del proceso
Finalmente añadimos el caldo. A partir de ahora no se puede remover el arroz (quedaría
Sacamos la ñora, la troceamos y la pasamos por el mortero. Añadimos un poco de caldo a
la picada de ñora y lo colamos todo vertiéndolo en la paella (de esta manera extraemos toda
la sustancia de la ñora)
Y ya está todo el proceso hecho. Pero en realidad esta es la parte mas delicada: Se trata de
que todo el caldo se evapore, dejando el arroz en su punto. Para ello no hay una ciencia
exacta; depende de la potencia del fuego, de la calidad del arroz, de la calidad del agua y
anchura de la paella. Para ello hay que controlar la potencia del fuego. Lo ideal es que
cuando ya casi se ha evaporado el agua y empieza a “crispetear” tiene que estar casi hecho.
y cinco minutos después ya estará lista la paella.
Servir con unas rodajitas de limón. Para añadir a gusto de cada uno.
Estará mas buena si la dejáis reposar diez minutos.

Orange and almond cake

2 Oranges (300g approx. of orange pure)
300g White sugar
250g Almond flour
50g White flour
6 Eggs
1 Tsp. of baking powder
1 Place the whole oranges in a large saucepan. Add enough water to cover them and place a small
plate on top of the oranges to keep them submerged in the water.
2 Gradually bring the water to a boil, then reduce heat and allow them to simmer for 40 minutes, or
until the oranges are very soft.
3 Preheat oven to 350F/180C degrees.
4 Cut a piece of parchment paper to fit in the bottom of an 8 inch/ 20cm round cake pan. Lightly
grease the cake pan and then place the parchment paper circle in the base. 5 Cut each of the
oranges into quarters. Set aside to cool.
6 Remove any pips, and then place the oranges in the bowl of a food processor and blend until they
form a very smooth pulp.
7 Add the ground almonds, sugar and the baking powder. Process (pulse) until all of the ingredients
are combined.
8 Add the egg and process again until just combined. Be careful not to over process.
9 Pour the orange mixture into the prepared cake pan and bake for 50 minutes, or until the cake is
firm and leaves the side of the pan.
10 Allow to cool completely in the pan. Dust with confectioners’ sugar to serve or alternatively
cover with merengue.
* For a gluten allergic you can use gluten free-flour instead of normal flour and gluten-free baking

1: Crees que hay Arte en Cocinar?
Por supuesto. De hecho, hay muchísimas analogías con el arte.
A menudo recurro ejemplos de cocina o gastronomía cuando estoy hablando con personas
ajenas al mundo del arte.

2: Porque crees que hay mas hombres famosos chef’s que mujeres cuando suele ser la
mujer que cocina para la famila.
Sinceramente no tengo ni idea.
Pero creo que la respuesta se podría aplicar a la pregunta de por qué hay mas hombres
pilotos de avión que mujeres. O por qué hay más hombres en altos cargos directivos que

3: Quien te ha ensenado a ti cocinar? y desde que edad que lo haces?
La verdad es que nunca le di mucha importancia a el hecho de comer. Pero a los veinte
años me fui a estudiar fuera de mi ciudad natal.
Y al dejar el nido familiar temí que mi alimentación fuera un desastre.
Por suerte compartí piso con dos amigas. Con ellas aprendí bastante. No solo a cocinar,
también a cuidar la cocina y los utensilios.
Además me compré unos libritos de cocina fácil y rápida.
Y también aprendí bastante con una amiga mueva que iba a mi escuela; Ana (la que ha
hecho el pastel) Ella siempre fue una gran cocinera.

4: Nos puedes nombrar algunos otros platos favoritos tuyos de la dieta Espanola?
Algunos de los que comía en casa de pequeño; Cocido madrileño, tortilla de patatas, pisto
manchego, pimientos asados…
La paella también me gusta, pero ni madre no la cocinaba; hacía algo parecido. Pero ella es
manchega, no valenciana.
Tengo que decir que la paella la aprendí a cocinar hace unos pocos años. Y que no es del
todo ortodoxa. Cosa que considero poco relevante.

Wanda Weg presents Apple Pie!

August 12, 2014 | By | One Comment

Wanda Wag   From: Vienna, Austria  Profession: Multitasking Mama PG1A PG2 PG3 PG4 PG5 PG6 PG7 PG8


1 round baking pan, 26-28cmFilling:

750g sour apples, peeled and cut into 8 peacesTbsp Butter

3 Tsp spoons of sugar
half a lemon squeezed on the apples to keep them bright

I use store bought pastry dough.

150 g water
3 cinnamon Sticks,
3 tablespoons sugar
2 Tbsp Maizena (corn or potato starch)
250g Cream
vanilla essence
3 egg yolks

Boil water with the Cinnamon stick until it takes on the color of cinnamon, add 3 tablespoons sugar and let it simmer. In another bowl combine 2 Tbsp. Maizena (corn or potato starch), 250g Cream , vanilla essence and 3 egg yolks.. Stir and add to the cinnamon water( Take Out Sticks at this point) Now stir until consistency changes into pudding and let it cool a little.

Place pastry dough into baking dish, pour in the pudding and cover with apple slices as seen in the images, then bake pie for 30 min at 180C. For thecaramelized topping, combine sugar with some lemon juice in a pot, heat and add some gelatin powder, stir while cooking for about 40 sec. Let it cool for about a minute then pour over pie

1. What is it that you enjoy most about baking? Love the smell of cinnamon, Reminds me of my grandma

2. Can you tell us anything particular about the Austrian diet? Lots of Butter in Austrian Food & meat

3. Any pastry chef’s that you admire or recommend? Zola Auersberg & Guerilla bakery 4. Having worked as a model, what can you tell us about keeping a balanced diet and still enjoying baking and of course some of the cakes? I’m Lucky i Love fruits & veggies, Leave the Diet Drinks they only make you hungry

4. Having worked as a model, what can you tell us about keeping a balanced diet and still enjoying baking and of course some of the cakes? I’m Lucky i Love fruits & veggies, Leave the Diet Drinks they only make u hungry

Vegetarian Delicious!

May 19, 2014 | By | One Comment

Charmaine Williams    From: Oxford, UK  Profession: Logistics Scheduler

PG1b PG2 PG4 PG4a PG5PG6 PG7


 Carrot, Corriander and Holloumi fritters

800g of grated carrot
250g of halloumi
1 bunch of chopped fresh corriander
a few chopped spring onions
2 eggs
4 anchovies
ground corriander and cumin seeds
a splash of hot petter sauce
salt and pepper to taste

Combine all the ingredients in a mixing bowl, mix thoroughly, shape into small patties and fry.

 What is it that you love about cooking? I love to feed people! There is no better moment in life than sharing a delicious meal with friends and family. When inviting people around for dinner I really enjoy planning the menu, going out shopping for ingredients, the different stages of preparation.

At what age did you start to cook for yourself? and what was the motivation? I became interested in food and what I put into my body at about 11 when I turned vegetarian. It was a bold political move because I didn’t want to kill animals, no one (especially not my mum) thought it would last!

When did you become vegetarian? and whats a major difference you noted in eliminating meat from your diet? I still have my very first cook book given to me in 1989 which was a Cranks recipes for vegetarians. It was more like a small novel with recipes and hand drawn sketches as oposed to the bright colourfull cookbook of today, full of deliciously appertising and mouthwatering photographs. I started to cook for myself in my teens and became really interested in finding alternative protien sources, other than meat. Being vegetarian I´m sure made me be more creative with my dishes. I have to mention cheese as it is one of my favourite foods ever. Almost everything I cook contains some type of cheese.

Whats it like cooking for your boyfriend the chef everyday? Having a boyfriend who is a chef is great, although I do most of the cooking at home. It´s fantastic having someone who also loves all things food in the house and we often bring back new and exciting ingredients from our travels. At first I found it very intimidating cooking for a professional, but I´m over that. Now there is no bigger compliment than cooking something for him, then seeing it as one of the courses on the menu del dia in his restaurant the next day! We actually very rarely cook together but there is a lot he could teach me. We are looking forward to cooking together in the new kitchen we are designing at the moment!

Chicken, Gravy, Love

March 22, 2014 | By | No Comments

Yolanda de Groot, International founder/ Managing Director of
Michael Adam, Finance Professional

Michael and I are both from Sydney, Australia where we were good friends for many years.  Fate brought us together in London in 2012. We both moved relocated and it wasn’t long until our friendship would take an unexpected turn, and we were engaged within a year. London is a unique and exciting place to live. We both share the same passion for food and travel and we have so much fun exploring the city we now call home!

PG1Ds PG2s PG3s PG4bs PG5s PG6s PG7 PG8s PG9s PG10s PG11s

Sunday roast is a ritual at our home in London, its the one day of the week we spend the day provisioning at Portobello road and relax at home while we put together a great dish with the lots of fresh produce.

180 degree/ 1 hr 30 mins
Whole chicken
X 8 springs of Thyme leaves
100g butter
6 x baby Carrots
X 8 potatoes

450g rustic seeded bread broken into pieces
6 tablesp. fresh parsley chopped
2 tablesp. fresh thyme chopped
1 medium onion, cut into quarters
Salt and black pepper
100g – 150g butter, softened

Heat oven to 190C/fan 170C/gas.
To make the stuffing

Place the bread, parsley, thyme and onion in a food processor. Process until you have fine breadcrumbs and the onion is finely chopped. Remove to a bowl, season and mix in the butter.

To stuff the chicken

In a mortar and pestle, mash the butter with thyme leaves, and add salt and pepper. Place the chicken breast side up and use your hands to loosen the skin away from the breast, flattening the butter and rubbing with your other hand all over the outside of the chicken on both sides.

To make the Gravy

With a spoon, skim and reserve the fat from the drippings. Pour 1/4 cup of the fat into a saucepan, cook until golden brown. Add 1/4 cup of sieved all-purpose flour into the fat in the saucepan, stirring constantly. Slowly add the chicken broth. Bring to a boil and reduce heat until thickened about 2-3 minutes.

1: What is your criteria for chosing your food shops? Being close to Notting Hill and Portobello markets, we do all our shopping there on Saturdays, often riding our bikes and filling up our baskets and back-pack with food provisions. Portobello Markets is famous for antiques and clothing but it is the fresh produce and the interesting vendors that make it our favourite.  The stall holders are all very proud to explain where their produce comes from, so you are assured that everything you buy is as fresh as fresh – straight from the farm.

2: Tell us about some of your sources of inspiration for cooking ?  We have been fortunate to travel to Spain, Italy and Morocco this year, going to amazing restaurants and attending cooking classes. Each trip we come back home with an assortment of new goods and inspired to get in the kitchen and replicate authentic dishes like Paella at home. Coming from Australia where there is strong emphasis on multicultural cuisines, we also like to cook Asian dishes and most of these ingredients are easily obtainable in London, all except kaffir limes leaves which only come frozen in the UK – one of my favourite ingredients for Thai Curries.


3: What are the main differences between your aproach and Michaels to cooking? And how do you organize?   

Michael and I have an interesting dynamic in the kitchen. Michael is very methodical and strictly follows recipes, measuring everything down to the 1/8 teaspoon (no exaggeration), whereas I’m more of a Jamie Oliver cook. I somehow manage to start off with a recipe but then I suddenly think, we need a bit more chilli or a tad more palm sugar – let’s just say I’m more experimental but somehow, in our different ways, we manage to create something special.

To counter balance our contrasting cooking methods, and because we are extremely competitive people, we have a running joke about who is playing head chef. This highly coveted position (which means you get to give all the cooking orders for the evening) is fought over every time we get in the kitchen. This funny battle we have, usually carried out with a glass of wine in hand, is how Michael and I unwind at the end of a busy day.

4: Can u tell us about some unique elements of the australian diet?  While London has become our home-away-from-home, there is something about the Australian dining scene that we will never be able to replace. The fresh, seafood-focused produce and the stunning waterfront dining destinations, coupled with atmospheric laneway tapas bars and eclectic cafes, mean that Sydney will always be our real home.

Malagueño makes Molletes

December 5, 2013 | By | 4 Comments

Johann Wald   From: Torremolinos, Malaga   Profession: Master of Ceremonies, TV Presenter, Co-Founder of, Chef´s apprentice, Music Selector…. Read More

Risotto à la Ricard

November 20, 2013 | By | 2 Comments

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¿Has visto que pisto?

October 21, 2013 | By | No Comments

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Use Your NDUJA

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May 26, 2013 | By | 8 Comments

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