free hit counter code

Home sweet home

019


I raise my head, I take a deep breath and breath out in a soft whisper.
Back in Palma, the rain stains the road to school and the days sweeten themselves with distant phone calls.



041


Viena bread

Makes 35 (50 g each):

1 kg bread-flour
100 g sugar
100 g butter, softened
500 ml warm milk
60 g fresh yeast
Egg yolk dissolved in water to brush.

Dissolve yeast with the milk.
In a bowl combine all the ingredients with the milk and the yeast.
Mix well with the dough hook attachment until smooth and elastic (15-20 minutes at medium speed).

Line a baking sheet with parchment paper.
Divide the dough in 50g balls.
Place the balls on the baking sheet letting some free space in between.
Cover with wrap film or a moistened cloth and let it rest until it doubles its size (20-30 minutes).
Pre-heat the oven to 180ºC.
Bake for 10-12 minutes or until golden brown.

I’ve prepared this breads and I’ve pre-baked and frozen them for the entire week breakfasts.

To pre-bake bread:
Bake until it rises and a slight crust forms.
Freeze the bread.
Remove from the freezer and place it directly into the pre-heated oven and bake until golden crust.

“It is the time you have wasted for your rose that makes your rose so important”

018


“It is the time you have wasted for your rose that makes your rose so important.”
Antoine de Saint-Exupéry, The Little Prince

Tomorrow I’ll fly to Oporto and I fill myself with an anticipated happiness: my rose is unmatched in the entire world.


029


Candied rose petals:

10 rose petals
1 pasteurised egg white
50 g sugar

Wash and dry gently the petals.
Brush the petals with the egg white.
Completely coat the petals with sugar.
Let them dry in a dry place or in the oven at 35ºC for a couple of hours.


035

Buffets, Alimenta, Santamaria, Balaguer, magazines and us

017

The beginning of a new week brings me some relief…
The entire past week was filled with the oriental buffet at school, the creation of the indian buffet (that we’ll do by ourselves in two weeks) and Alimenta IB where I was able to see Santi Santamaria and help Oriol Balaguer in a show-cooking demo.
After all and in only one month I kept 3 different magazine issues that feature my name (Plaisirs de Vivre, Performance and Mulher Moderna na Cozinha) and I’m just getting ready for a fourth issue.
Work is exhausting but the resolution is unshaken when you’re at my side and make me so happy…

Spring…

016


Party lasts all week…


027


Meringues with strawberry ice cream

Serves 4:

Meringues:
2 egg whites
Same weight in icing sugar and granulated sugar
(approximately 70 g for Class M eggs’)

Pre-heat the oven to 80ºC.
Line a baking sheet with parchment paper.
Combine the sugars.
Whisk the egg yolks and gently add the sugar until firm peaks form.
Usin a pastry bag pipe the batter onto the parchment paper in small circles.
Bake for 2 hours.

Strawberry sorbet

160 ml water
135 g sugar
1 kg strawberries
2 tbsp lemon juice
2 tbsp Grand Marnier

Purée the strawberries.
Seive.
Combine the pulp with Grand Marnier and lemon juice and refrigerate until completely cold.
Prepare a syrup with the water and sugar, boiling until the sugar completely dissolves.
Remove from heat and let it cool down completely.
Combine the cold syrup with the pulp.

Pass the sirbet trough the ice cream machine and place it in the freezer.
Put it the refrigerator for 20 minutes before serving.

Traditional method (without ice cream machine):
Pour the mixture into a stainless steel bowl and cover with wrap film.
Freeze until the sides are frozen but the center is still slightly tender.
Use a food processor to blend the mixture.
Freeze and repeat the process at least two more times (at 1h-1h30 intervals).
Freeze for one hour before serving.

Fill the meringues with the starwberry sorbet.

Sun, coconut and chocolate

015


I prepare myself to another week after two days of reclusion.
Work left the sun outside of my window and I get even with chocolate coated coconut…

[This month's Performance magazine featured more two recipes of yours truly!]

026


Chocolate coconut bars

Makes 18 (13 g each):
100 g grated coconut
140 g condensed milk
200 g 70% dark chocolate, to coat

Combine coconut with condensed milk until smooth.
Refrigerate for 20 minutes.
Remove from the refrigerator and cut small bars.
Melt the chocolate in a double-boiler.
Place the bars on a rack and coat the with the chocolate.
Refrigerate until the chocolate thickens.

Next Page »