Buttery melt-in-the-mouth cookies with chopped Brazil nuts, shaped into little balls.
Colombian dulce de leche, slowly cooked until thick and caramelized. Based on MarĂa InĂ©s Quijano’s arequipe.
Apple rings in a beer tempura, fried until crisp, dusted with sugar and served with vanilla ice cream.
Aromatic rice with cinnamon, curry and cumin, finished with lemon and toasted almonds.
Cooked rice stir-fried with egg, soy sauce, peas and green onion, with a touch of sesame oil.
A green rice cooked in blended spinach, with crispy bacon and raisins, garnished with bacon strips.
The classic creamy dessert of rice slowly cooked in milk with cinnamon and lemon peel. Based on the recipe Soledad kept from “Doña”.
A sure-fire formula: floured and fried eggplant slices, layered and baked with tomato sauce, mozzarella and grated cheese. Perfect as a starter, side or main course.
Light and airy egg-white sponge cake with an almond buttercream topping and shards of crisp caramel.
Light chiffon-style cake with maraschino cherries and walnuts, topped with White Mountain frosting.
Spiced cake with cloves and cinnamon, soaked in a syrup of prunes in wine and topped with the prunes.
Soft, moist coconut cake covered with meringue and grated coconut, decorated with candied cherries.
Classic pound cake, rich and fluffy, made with equal parts butter, flour and sugar.
Three-layer chocolate and coffee cake with a creamy mocha frosting. Better the next day.
Fluffy génoise-style sponge cake, an ideal base for layered cakes.
Dense, chewy blondies made with brown sugar and melted butter, loaded with peanut M&M'S. A recipe from the M&M'S bag, with the batter doubled for a large pan.
Dense, fudgy chocolate brownies dusted with icing sugar. A generous recipe for a full tray.
Another way to eat your vegetables: blanched cauliflower florets dipped in a beer batter, fried until golden and served with tomato and herbs. The batter works for any pre-blanched vegetable.
Thin slices of tenderloin marinated in soy sauce, sherry and ginger, stir-fried in a wok with broccoli.
Bars of a buttery oat dough filled with a creamy layer of chocolate, condensed milk and walnuts.
Classic pastry cream (crème pâtissière) made with milk, egg yolks and vanilla, ready to fill cakes and desserts.
The classic French custard sauce, a base cream cooked Ă la nappe. A professional pastry recipe, calculated per 1 litre of milk.
The classic French pastry cream, the base of countless desserts. A professional pastry recipe, calculated per 1 litre of milk.
Thin French-style crĂŞpes, perfect for sweet or savory fillings.
A fluffy marshmallow-style icing made with soft-ball syrup, beaten egg whites and gelatin, to decorate cakes.
A fresh Arabic salad with lettuce, tomato, cucumber and toasted pita, dressed with lemon and sumac.
Crispy lentil patties with cilantro, parsley and cumin, fried until golden.
Chocolate chip cookies that are crisp at the edges and soft and chewy in the middle. No chilling required — bake them just barely until the edges turn golden.
Chewy oatmeal cookies sweetened with maple syrup and studded with toasted pecans and fresh cranberries. Not overly sweet, with great contrast between the toasty pecans and the slightly tart cranberries.
Soft, buttery cookies made with cornstarch and flour, shaped by hand and flattened with a fork.
Thin, crispy fritters fried in oil, with the dough moistened with pineapple juice.
Layers of ham, cheese and pineapple baked and bathed in a mustard sauce with cream and paprika. Served with shoestring potatoes.
Creamy manjar blanco made with milk, rice flour and sugar, scented with cinnamon.
Sweets made from powdered milk and condensed milk shaped into little figures and decorated with cloves.
The simplest raw meringue, the base for dried meringues. A professional pastry recipe, calculated per ½ litre of egg whites.
A meringue cooked with sugar au boulé, used to cover tarts, mousses and desserts. A professional pastry recipe, calculated per ½ litre of egg whites.
The most solid and firm meringue, whisked over a bain-marie, ideal for decorations. A professional pastry recipe, calculated per ½ litre of egg whites.
Homemade sweet of curdled milk cooked with panela and cinnamon until thickened.
A fluffy sweet bread with a hint of anise liqueur, leavened with a yeast starter and baked until golden.
Fluffy cheese muffins, light thanks to stiffly beaten egg whites, baked in individual molds.
Traditional Antioquian natilla made with a ready mix, panela and cinnamon, dusted with ground cinnamon.
French brioche bread rich in butter and eggs, with a soft, elastic crumb.
Thin pancakes filled with chicken, ham and vegetables in white sauce, topped with sauce and baked with cheese.
Baked potatoes stuffed with buttered mushrooms and Cheddar cheese, gratinated in the oven.
The classic French base dough for profiteroles, Ă©clairs and choux. A professional pastry recipe, calculated for 1 litre of water.
The classic French batter for crĂŞpes. A professional pastry recipe, calculated per 1 litre of milk.
The classic French sponge base, whisked over a bain-marie to the ruban stage. A professional pastry recipe, calculated per 32 eggs of génoise.
The classic French shortcrust pastry for tarts and quiches. A professional pastry recipe, calculated per 1 kg of flour.
Chicken breasts browned in butter and baked in a creamy white wine sauce with celery and mushrooms.
A smooth, tangy lemon custard over a pie crust, topped with Italian meringue browned in the oven.
A classic Southern pie with pecan halves over a sweet corn syrup filling that glazes as it bakes.
A festive plum pudding made from ground hamburger buns, fruit and nuts, steamed in a bain-marie and decorated with sugar and cherries.
Beef roast marinated in cola, panela and cloves, cooked until caramelized, served with sweet caramelized plantains and a cilantro and gooseberry pesto.
Sponge cake soaked in white wine syrup, layered with coconut custard and topped with oven-browned meringue.
A light sponge baked over a base of butter, brown sugar and pineapple slices that, once flipped, ends up decorated on top.
A baked loaf of ground chicken breast with onion and eggs, served sliced with a sauce made from its own broth and rice on the side.
Seasoned chicken breasts rolled with yellow cheese and bacon, baked in a creamy sauce of cream and soup.
A slow, aromatic meat ragù with red wine and fresh basil. Inspired by Restaurante Palazzetto D’Italia.
A sweet sauce of prunes cooked in wine, thickened with cornstarch and cream, ideal for serving over desserts.
A fresh Greek yogurt and cucumber sauce with lemon, dill and garlic, perfect as a dip.
A warm green herb sauce with butter, capers and anchovies, ideal for serving with meat or chicken.
Layers of sliced bread, ham and yellow cheese bathed in a mushroom sauce with onion and bell pepper, baked au gratin with parmesan cheese.
A classic onion soup, with onions slowly browned in butter, beef stock and gratinated with mozzarella and gruyère cheese.
A soft carrot soufflé with egg, butter, cheese and a touch of sugar, baked until set.
Homemade cake with a sponge base, a frozen whisky cream and liquid caramel. Like the one from ice cream parlors, but made at home.
The classic French tarte aux pommes: a pâte sablée base topped with apple purée and thin slices arranged in a rosette, glazed with apricot.
Homemade pudding of mojicĂłn bread layers soaked in milk, with guava paste, cheese and butter, topped with a syrup meringue.
Sponge cake soaked in a thick cream of condensed milk and milk, topped with meringue and browned in the oven.
A simple, fluffy margarine cake scented with orange juice. Delicious!
A simple potato omelette, with potatoes fried in strips and diced, bound with beaten egg, butter and parsley.
Fluffy waffles made with whipped egg whites for a light, crisp texture.
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