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On white…

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I clear all my toughts. Everything is bright… pure light…


024


Wine and oil sablée

250 g white wine
500 g sunflower oil
150 g sugar
1 kg cake flour
10 g baking powder
Icing sugar

Put the sugar, wine and oil into a mixer fitted with the hook attachment.
Mix and then add the flour in, sifted with the baking powder. Be particularly careful not to mix the dough excessively.
Bake at 190º.

Source: Paco Torreblanca


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April 16, 2009 | Filed under cookies, biscuits and tuiles | 8 Comments 

Cookies and gracias!

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I believe in feelings. I believe in people and in the graceful bonds between them.
Ricardo had exchanged his place with me in a lottery between some of the master students.
He let me be the sous-chef of Oriol Balaguer at Alimenta IB, while Ricardo will be helping out Carlos Valentí.
He knew what this mean to me and he had an immediate and spontaneous reaction that left me completely astonished and deeply touched.
I feel eternally grateful and doubly happy!

022

Cookies

Makes 60 (20g each):

300 g dark chocolate chips
150 g light brown sugar
2 eggs
450 g wheat flour
200 g melted butter, cold
16 g baking powder
a pinch of salt
vanilla sugar

Pre-heat the oven to 180ºC.
Line a baking sheet with parchment paper.
Combine eggs with sugar.
Fold in the flour sieved with the baking powder, salt and vanilla sugar.
Add the butter.
Add the chocolate chips and combine.
The dough must be fold just until all the ingredients are well combined.
Make small dough balls with the desired size and place them over the lined baking sheet, slightly spaced.
Bake until golden brown (15-20 minutes).

031

March 5, 2009 | Filed under cookies, biscuits and tuiles | 7 Comments 

1,2,3…testing…

015

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…

1,2,3…testing…

025

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.

033

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

Tuile:

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

Orange

04

February 17, 2009 | Filed under cakes, muffins and madeleines, cookies, biscuits and tuiles, ice creams and sorbets | 2 Comments 

My favourite snacks

I’m used to buy some chocolate chips’ snacks that I love and today I conviced myself to create some snacks that resemble my favourites…

Crunchy, light and deliciously addictive…

Dark chocolate, sunflower seeds and Maldon snacks

Makes 14 (12 g each):

100 g wheat flour
20 g olive oil (2 tbsp)
30 g sugar
Water (about 30 ml)
Sunflower seeds
Dark chocolate, finely chopped
Maldon salt

Pre-heat the oven to 200ºC.
Line a baking sheet with parchment paper.
Add the flour, the sugar, the olive oil and water and combine everything to a firm dough.
Form small strips with the dough (grissini-like) and place them in the baking sheet.
Top with sunflower seeds and chocolate chips.
Sprinkle gently with Maldon.
Bake for 25 minutes or until golden brown.

November 23, 2008 | Filed under chocolate, cookies, biscuits and tuiles | 4 Comments 

So simple…


Almond biscuits

Makes 30 (15g each):

250 g wheat flour
125 g light brown sugar
125 g butter
1 egg
1 tsp baking powder
Egg yolk to brush

Pre-heat the oven to 180ºC.
Line a baking sheet with parchment paper.
Mix together butter and sugar.
Add the egg and at last the flour sieved with the baking powder.
Shape the biscuits and place them on the baking sheet.
Put one almond on top of each biscuit and brush with the egg yolk dissolved in a bit of water.
Bake for 15 minutes.

November 5, 2008 | Filed under cookies, biscuits and tuiles | 14 Comments 

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