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Peace and bread…


“A crust eaten in peace is better than a banquet partaken in anxiety”.


Swedish dill bread

30 g fresh yeast
100 ml warm water
500 g bread flour
15 g salt
50 g fresh dill, finely chopped
150 g cream cheese
2 onions, chopped and stewed
30 g butter
1 egg, whisked

Pre-heat the oven to 180ºC.
Grease 2 loaf pans.
Dissolve yeast with the water.
In a bowl combine the flour, the onions, cheese, butter, egg and the water with the yeast.
Mix everything with the dough hook attachment until smooth.
Place the dough into a bowl covered with a cloth or wrap film, in a tempered place (24ºC) until it doubles its size (1/2 hour approximately).
Fold gently and place the dough into de loaf pans.
Cover with a cloth or wrap film, in a tempered place (24ºC) until it doubles its size again.
Bake for 45 minutes.
Unmould and let it cool completely.

Dill is an herb originated in Asia with aromatic fernlike leaves.
Dill is said to be best when used fresh, as it loses its flavor rapidly if dried.
Is a very common herb in the Northern European cuisine mainly used to flavor fish dishes.


On the way to Hollywood…


Glamourous popcorn for an Oscar night…


Caramel popcorn

Serves 4:

90 g butter
180 g light brown sugar
50 ml corn syrup
2 g salt
1 g baking soda
90 g popped popcorn

Preheat oven to 95º C.
Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter.
Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly.
Boil without stirring 4 minutes. Remove from heat and stir in soda.
Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour.
Remove from oven and let cool completely before breaking into pieces.


Fruit spa


A fruit salad on a smooth bath: mild, colorful and promiscuous…


Ginger and white chocolate custard

300 g ginger crème anglaise
50 g ginger
100 g white chocolate

Ginger crème anglaise

1 l milk
10 egg yolks
180 g sugar
50 g ginger

In a bowl mix egg yolks, sugar and enough milk to combine all the ingredients.
Bring the remaining milk and cream to boil with the ginger and pour over the egg yolks mixture stirring constantly.
Sieve and bring to low heat (without boiling) to cook the egg yolks and the custard stays at the back of a spoon.

Pour 300g of the ginger crème anglaise over the chopped white chocolate stirring until smooth.

Ginger tuile

Cut thin slices og ginger with the help of a mandoline.
Place the ginger slices over a silpat or parchment paper.
Sprinkle generously with icing sugar.
Bake at 140ºC until dry.


Passion fruit

In a very hot pan slightly roast the fruit (except passion fruit and pomegranate).

Serve while warm with the cold custard.
Decorate with the ginger tuile and mint leaves.



As soon as I’ve met purple haze carrots it was love at first sight…
The inusual purple color seduced me immediately at the market and I couldn’t avoid bringing it home for a little adventure…



Purple haze carrot cake

Serves 6-8:
6 eggs
300 g sugar
300 g purple haze carrots
300 g almonds, powdered
100 g butter, melted
5 g fresh yeast

Pre-heat the oven to 180ºC.
Grease a cake pan and line with parchment.
Cook the carrots.
Remove the white interior and use only the purple part.
Purée the carrot. Set aside.
Whisk the eggs with sugar.
Add the carrot puree, the powdered almond, yeast and at last the butter.
Pour the dough into the pan and bake until cooked.


Purple haze carrot is native to Eastern Mediterranean and Southeastern Asia. It has a softer taste than common carrot resembling in taste to beetroot.


50 g butter, melted
100 g sugar
500 ml orange juice
30 g flour

Pre-heat the oven to 190ºC.
Combine all the ingredients together.
Refrigerate for 2 hours.
Pour the mixture over a silpat with the desired.
Bake for 10 minutes or until the edges are slightly golden brown.
Let them cool down to stiff.

Crispy orange slices:

Cut thin orange slices (with a mandoline).
Sprinkle generously with icing sugar.
Bake at 140ºC on a silpat or parchment paper.

Azahar custard:

1 l milk
10 eggs
180 g sugar
2 drops of orange blossom water (azahar)

In a bowl whisk the egg yolks with sugar and a little bit of milk.
Bring the remaining milk to boil with the peeled and chopped ginger.
Remove the milk from heat and pour it into the egg mixture stirring constantly.
Sieve and bring to medium heat to thicken and without passing 85ºC.
The custard is ready when it stays at the back of a spoon.
Add the orange blossom water drops.
Refrigerate covered in wrap film.

Yoghurt ice-cream:

Makes 1 liter:
192 g whole milk
42 g cream (35% fat)
33 g powdered milk
151 g dextrose
74 g sugar
8 g “neutro” for ice cream
500 g whole yoghurt

Combine milk, powdered milk, dextrose and cream.
Bring to low heat until 40ºC.
Add the neutro combined with sugar.
When the mixture reaches 85ºC remove from heat.
Cool the mixture until 4ºC and let it rest for 12 hours.
Add the yoghurt at the moment you pour the mixture into the ice cream machine.
Pour the ice-cream in a container and cover with wrap film.
Freeze at -18ºC.

(recipe from the EHIB book, “Basic ice cream recipes”, Xisco Jordà and Pedro Riera)

Mint coulis

Prepare a syrup with equal amounts of water and bring to boil until all the sugar dissolves.
Finely chop mint leaves and add to the syrup.

Candied violets



Crazy little thing…


…Called love!

All of my words are for you. Today and every day…


White chocolate hearts with strawberry filling

Heart shaped chocolate moulds
White chocolate
Strawberry coulis

Strawberry coulis:
Place the strawberries into a food processor or blender and blend to a puree.
Pass the puree through a sieve into a bowl and set aside.
Prepare a syrup with equal amounts of water and sugar and let it boil for 5 minutes or until all the sugar is dissolved.
Let it cool down and combine well with the strawberry puree.

Refrigerate the moulds.

Temper the white chocolate:
Melt down 60% of white chocolate at 40ºC.
Add the remaining chocolate and heat the mixture until 28ºC.
The white chocolate is tempered and must by worked between 28ºC and 30ºC.

Cover the entire mould with the chocolate.
With the mould upside down let drip all the excess chocolate.
Refrigerate for a while to speed up the process.
Fill the chocolate heart moulds with the coulis and place them in the freezer until frozen.
Cover with white chocolate helping with a spatula to make it even.
Let the chocolate thicken.
Carefully remove the chocolate from the mould.

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