BAKING RECIPES FROM MY VILLAGES IN SPAIN This week I decided to do some research and baking about the pastries and cakes that I have been following me since I was a kid. That ones, that you can close your eyes next to them and you are back in time and place. Pingano Click here for the Recipe Píngano, is a walnut torte from the village of my mum, called Vallanca, a small village that belongs to Rincón de Ademuz, in Spain. For me the pengano, it's always been, my breakfast there. Vallanca and all the region has a lot...
A trip to my childhood, Rollettes
Baking recipes from my villages in Spain This week I decided to do some research and baking about the pastries and cakes that I have been following me since I was a kid. That ones, that you can close your eyes next to them and you are back in time and place. Rolletes Click for the recipe Rolletes is an anise biscuit, that in Spanish means small rolls, given obviously by its shape. A few years ago, I met Timoteo, he was the baker in my village, Puebla de Arenoso, at the bar and I asked him for the recipe...
for english cuisine
Usually I always blog in English, but on this occasion, my vocabulary in English would not do justice to what I truly feel. Bringing the supper club to Barcelona is something that has been around my head for years, I left Barcelona quite young and for the vast majority of my friends, I have not cooked more than a sneaky dinner on one of my getaways or a paella in the streets. from town. And I want more? I remember that after the first supper club in London, where all the friends I had made in my years in the...
experimental foodiness
My last collaboration with The Robin Collective was for Valentines Day. In a playful and experimental food setting, dishes were presented to loved ones in what was an unexpected procession of concepts inspired by love and lust. I thought it would be a good idea to declare our mutual love with The Robin Collective. So here it goes… Dani: I'd like to tell my blog readers about our own love story…and our Valentines collaboration. TRC: Great! Well…we've been successfully working together for the last couple of years and since expanding our studio with a professional kitchen and large workshop space it was a given to...