DESPENSA / LARDER
write ingredients you have at home and look for a recipe
Silja Götz (Regensburg, 1974) is not only an excellent illustrator but also an amazing cook. After stuying Graphic Design and working for some time as a designer and illustrator for Allegra Magazine (Hamburg) she moved to Madrid to work as a fulltime freelance illustrator. Amongst her clients we can find: The New Yorker, New York Magazine, Vogue (UK and Australia), Enroute (Canada), El País, Estrella Damm, We Are Different Magazine, Rosebud Magazine, Fischer Verlag and many more.
To see more visit www.siljagoetz.com
Jaime Narváez means exquisite graphic design. He has worked for Instituto Cervantes, Intermediae and Museo Reina Sofía, amongst others. And he has also created the ñam ñam kitchen robots! Have a look at his almost wordless website www.jaimenarvaez.com
The following two pieces are part of the upcoming exhibition: “Serigrafías de Jaime Narváez” that will take place on the 22 September at Panta Rhei (Hernán Cortés nº7, Madrid).
Ricardo Fumanal was born in Spain (1984). He moved to London after cultivating his youthful spirit in Barcelona and Madrid, where he lived at Chez Ñam Ñam for a year. Ricardo’s interests range from photography for fashion and advertising to the Fine Arts. Thus, his main professional activity as an illustrator draws from a broad array of techniques and languages. His current artistic outlook is expanding from the realm of manual drawing (marker, pencil and ink on paper) into moving images. He has worked for clients as Pull& Bear, Mango or Barcelona City Council… and magazines such as Hercules, Dazed&Confused ,Wallpaper, Nylon Guys, Madame Figaro, German Glamour, El País/EP3, Metal, Tony&Guymagazine, Preff, Marie Claire and a great many covers for literary Spanish review Leer.
For more info about Ricardo check www.ricardofumanal.com
Ingredientes: 1 cebolla, filetes de pollo, nueces, pasas, miel, azúcar, sal y pimienta.
Se corta la cebolla y se carameliza en una sartén o un wok. A continuación se añade el pollo cortado en trozos pequeños. Salpimentar al gusto. Añadir las nueces (o almendras, piñones o lo que se prefiera) y las pasas. Hacer a fuego medio, hasta que el pollo se quede dorado. Añadir un poco de miel y poner el fuego alto un minuto para que la miel se disuelva bien y que el pollo absorba el sabor. Listo para servir. Lo ideal es acompañarlo con un poco de arroz.
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Ingredients:1 onion, chicken fillets, walnuts, raisins, honey, sugar, salt and pepper.
Chop the onion and fry with butter adding some sugar, you can use a frying pan or a wok. Add the chicken in small pieces. Season to taste. Add the walnuts (or almonds, or pine nuts or whatever you want) and the raisins. Cook at medium flame till it gets browned. Add a bit of honey and cook at high flame for a minute so the honey dissolves properly and the chicken absorbs the flavour. Now it’s ready to serve. A bit of rice will be great as garnish.
