DESPENSA / LARDER
write ingredients you have at home and look for a recipe
And finally, after all the breakfasts and the fittings and the photos, the collection arrived!
with a last breakfast, of course
Jamón & Cheese on Whole Wheat Bread with Tomato. Peaches & Caffè Latte
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Wow, and Wow. I’ve been a fan of Moises Nieto work since I met him. This Madrid based fashion designer originally comes from Jaén, Andalucía, and you can see bits of those origins in his garments and in his cooking, which is simply fantastic. While his website is under construction you can check some of his designs here .
I’m sure he has a brilliant future ahead. Besides, he is a very sweet guy and loves cooking and eating, how could he not be in ñam ñam? He is sharing with us his breakfasts and the evolution of his new fashion collection.
Toasts with Cream Cheese, Jamón & Smoked Trout. Watermelon. Caffè Latte.
Scrambled Eggs & Tomato with Fresh Parsley on Toast with Garlic & Olive Oil. Emmental Cheese, Smoked Salmon with Fresh Parsley & Mustard on Toast. Café Latte.
Apple Pie & Strawberry Milkshake
Marinated Salmon on Toast, Orange Juice & Black Coffee
Fresh Pineapple, Ham & Whole Wheat Bread, Strawberry Milkshake
The one and only Mónica Escudero, editor in chief of Madriz & Barcelonés magazines, is on holidays, and that already would deserve a post on itself because she is one of the hardest working persons I’ve ever met, but she is finding time to send all these marvellous pics to ñam ñam.
In the first pic you can see, err yes, churros. It seems that the owner of this place went on holidays once to Spain, fell in love with churros (I can understand) and decided to bring them to his country. What a wonderful idea. He started selling them in festivals and concerts and now has a stall at Beijing’s Hutongs. Chinese people like them with chocolate, cream, ice cream or with fruit in syrup.
Next stop, Huajiayiyuan restaurant, in Beijing. In this pic crayfish cooked in Sechuan pepper & chili. Sucking the heads was amazing and suicidal at the same time. The drink is yellow melon juice.
The main dishes were delicious aubergines with abalone sauce, pork & crab meatball in soup, and Beijing typical noodles.
Now, ladies an gentlemen, the best Beijing Roast Duck ever: the Dadong Roast Duck.
Now, still in Dadong, this is what ñam ñam calls a feast. Hundred-year eggs, Boiled Duck Liver, Tofu stuffed with paprika and broccoli, Rice with Mushrooms, Cabbage with Chestnuts and Spanish Saffron, and a Lychee Mojito.
Makes about 12 regular cupcakes
125ml semi-skimmed milk
4 Earl Grey teabags
110g unsalted butter
225g granulated sugar
1/2 teaspoon almond extract (optional)
2 large eggs
125g self-raising flour, sifted
120g plain flour, sifted
Preheat the oven to 160C(fan)/180C/gas mark 4and line a 12-hole muffin tray with the appropriate size cupcake cases.
Heat the milk in a saucepan until it just begins to boil. Remove from the heat and add the teabags. Cover and leave to infuse for about 30 minutes, then discard the teabags
In a mixing cream the butter and sugar until the mixture is pale and smooth, using an electric hand-mixer. Add the almond extract if using, and the eggs, one at the time, mixing for a few minutes after each addition.
Combine the two flours in a separate bowl. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the infused milk and beat again. Repeat these steps until all the flour and milk have been added.
Spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes – it should come clean.
Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool. Once they are completed cool, ice the cupcakes with vanilla buttercream and sprinkle with any decorations taking your fancy.
Vanilla Buttercream Icing:
Makes enough to ice 15-20 regular cupcakes
110g unsalted butter
60ml semi-skimmed milk
1 teaspoon vanilla extract
500g icing sugar, sifted
Few drops of food colouring
In a large mixing bowl beat the butter, milk, vanilla extract and half the icing sugar until smooth with an electric hand mixer. Gradually add the remainder of the icing sugar and beat until the buttercream is smooth and creamy.
If you want to colout the buttercream, start with one drop of colouring and beat thoroughly. This will be all you need to achieve a very pale pastel hue. Add carefully, drop by drop, and beat after each addition to build up to your desired shade.
I’ve just received these beautiful photos from Dushan Roura, and couldn’t wait to post and share them with you, ñams. This cosy place is Trattoria Sostanza, and you can find it in Via Porcellana 25r, in Firenze (Italy). Investigating a bit about it, as I haven’t had the chance yet to enjoy it personally, I’ve learnt that this is a must go place if you are in Firenze, that it is also known as Il Troia, and that the recipes are basic and delicious and at very good prices. Of course, I can’t wait to visit it myself.
Trattoria Sostanza’s Chef
Artichoke omelette
Bisteca a la Fiorentina. The making of.
Petti di Pollo al Burro & G. Menabrea beer
Stella
Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.
Behind Eulita there is an artist that is already a big name. A very sweet man with a long beard and lots of colourful and funny ideas. Yes, Michi, from the fantastic combo Rubenimichi , introduces us to a fairy tale world. Welcome! Enjoy these delicious illustrations.
La Cocinita Mágica
