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Our daily bread

Walnut bread

Serves 8:

500 g All-Purpose flour
25 g yeast
60 g melted butter
50 g brown sugar
5 g salt
250 ml warm milk
50 ml warm water
50 g walnuts, chopped

In the mixer, combine all the ingredients together with the dough hook attachment and the yeast dissolved in the milk.
Mix for 10 minutes at medium speed.

Place the dough into a bowl covered with a cloth or wrap film, in a tempered place (24ºC) for 1 hour or until it doubles its size.

Fold gently.
Place the dough into a greased loaf pan.
Cover the loaf pan with wrap film and let it rest again, in a tempered place, for 50 minutes or until it doubles its size.

Pre-heat the oven to 200ºC.
Bake for 35 minutes.

Lemon, chocolate and a good night kiss

I make a cocoa’s bed and lay chocolate’s sheets over.
With a good night kiss, I put cream and lemon to sleep.

Lemon and chocolate pie

Serves 6:

175 g wheat flour
25 g cocoa
25 g icing sugar
125 g cold butter, diced
1 large egg yolk
2 tbsp cold water
a pinch of salt
75 g 60% dark chocolate, grated

Combine together dry ingredients.
Add butter and blend.
Add egg yolk and water.
Wrap tightly and refrigerate (1 hour).
Roll out the dough (5mm thick).
Transfer the rolled dough to a 23 cms diameter pan.
Dock the bootom of the crust to prevent it from bubbling up, cover with wrap film and refrigerate for 2 hours (minimum) or overnight.
Pre-heat the oven to 180º C.
Cover with aluminum foil and bake for 15 minutes.
Take out the foil and bake for 5 minutes more.
Remove from oven and spread the grated chocolate.
Let it cool down.


3 lemons (fine zest and 150 ml of sieved juice)
150 g sugar
4 large eggs
150 ml double cream
Icing sugar to sprinkle

Pre-heat the oven to 170ºC.
Mix together the juice, zest and sugar, stirring constantly until sugar dissolves.
Add the eggs and cream while stirring until creamy.
Pour the filling over the crust and bake for 50 minutes.
Remove from oven and let it cool down before unmould.
Serve chilled.

You can sprinkle with icing sugar before serving, I don’t think it’s necessary.

The gift

“I want all the hands of men
to knead mountains
of bread and gather
all the fish of the sea,
all the fruit
of the olive,
all the love yet unawakened
and leave one gift
in each of the hands
of the day.”

Pablo Neruda, The gift

Carrot, nuts and white chocolate cakes

125 g self-rising flour
1 tsp cinnamon
185 g brown sugar
80 g carrot, finely grated
85 g nuts (pistachios, almonds, walnuts, Brasil nuts, hazelnuts)
90 g white chocolate, grated
30 g coconut, grated
2 eggs, slightly whisked
90 g soft butter

Pre heat the oven to 180ªC.
Grease a rectangular pan and line with parchment paper.
In a bowl combine all the dry ingredients.
Add butter and eggs and mix well.
Pour the mixture into the pan or small individual pans.
Bake for 30 minutes on the large pan or for 20 minutes on the individual moulds.
Let it cool down before unmould.

Mascarpone frosting:

250 g mascarpone
40 g caster sugar

Whisk mascarpone and sugar until creamy.
Transfer the mixture to a pastry bag and decorate.
Finish with nuts.

La dolce vita…

The day ended Fellini’s way:

“La dolce vita”…

White chocolate Panna Cotta

Serves 10:

400 ml double cream
100 ml milk
40 g sugar
2 gelatin sheets
132 g white chocolate, chopped

Grease 10 individual moulds with oil.
In a pan bring to boil the cream, milk and sugar.
Pour the hot mixture over the chocolate and stir well until it dissolves.
Add the gelatin previously hydrated.
Pour the mixture into the moulds.
Refrigerate for 4-6 hours (minimum) or overnight.

Orange jelly:

325 ml orange juice
5 gelatin sheets
(add sugar if needed but remember that the panna cotta is very sweet)

Sprinkle with water a baking sheet and cover with wrap film.
In a bowl hydrate the gelatin with some orange juice.
Bring to boil the remaining juice.
Sieve and add the gelatin and the juice where you’ve hydrated the gelatin.
Pour the mixture into the baking sheet and refrigerate until thick.
Cut circles with the same diameter as the panna cotta.
Put each of this circles on top of each unmoulded panna cotta.

Orange coulis

300 ml orange juice
90 g caster sugar

Bring the juice and sugar to simmer until it halves its volume.
Carefully take out the foam until it boils.
Sieve and pour the mixture into a pastry biberon.
Refrigerate and use as you want.

Shock(o) therapy

“Eat your chocolates, little girl;
Eat your chocolates! Believe me, there are no metaphysics in the world other than chocolates;
Believe me, all the religions together do not teach more than the candy-shop.
Eat, dirty girl, eat!”

Fernando Pessoa, Tabacaria

Chocolate pudding cake

250g milk chocolate
225g butter
90g sugar
4 eggs
1 tbsp self-rising flour
Icing sugar to sprinkle
Cream to serve

Pre-heat the oven to 180ºC.
Grease and line a 23 cms diameter pan with parchment paper.
Prepare a larger pan for a bain-marie.
Melt chocolate with butter and sugar on a double boiler. Set aside.
Whisk the eggs for 1 minute and add the flour stirring constantly.
Add the chocolate and keep stirring.
Pour the mixture into the pan and the pan into the larger pan with water (2 cms height)
Bake for 25-30 minutes.
Let it cool down completely before unmold.
Sprinkle with icing sugar and serve with cream or an ice cream quenelle.

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