TEA & SNACK

Focaccia

Focaccia

Focaccia is a delicious recipe of Italian origin, optimal to complete the basket of bread as an appetizer. Let's do it! INGREDIENTS - 500 gr. Flour - 325 cm3 Water - 13 gr. Salt - 20 gr. Yeast - 50 gr. Olive Oil - 100 gr. Olives - 20 gr. Fresh rosemary PROCEDURE - Form a crown with the dry ingredients. - Mix the liquid ingredients and place them in the center of the crown. - Knead into a smooth bun. - Add the olives and continue kneading until they are incorporated. Let stand 15 minutes. - Place on an oiled plate and leave covered in a hot sector until doubled in size. Make holes with your fingers where you can place more olives. - Bake until golden brown. -…

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Lentil dip

Lentil dip

A great dip alternative to spread on bread, crackers or vegetable sticks. Lentils are very nutritious and healthy, it's great to learn options and incorporate this food into our diet. INGREDIENTS - 150 gr. Dried lentils - 2 Garlic cloves - 5 gr. Rosemary - 60 cm3 Olive Oil - 10 gr. Fresh chili - 1/2 Onion - Salt and pepper - Olive and paprika to present PREPARATION - Cook the lentils until tender and strain. - Sauté the onion in brunoise. - Process lentils, garlic, chili and onion. - Add the rosemary, seasonings and oil little by little to emulsify. - Once you a creamy and homogeneous texture, the dipping sauce is ready. Present with olive and paprika on the top. - Enjoy your lentil dip!

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Scones

Scones

Made by the Pastry Chef Sol Arceo Scones are a classic recipe in English and Scottish pastry. They can be eaten alone, with butter, jam, dulce de leche or better, with ham and cheese. They are a very versatile dish to enjoy for breakfast, after lunch with coffee or in the afternoon as a snack. INGREDIENTS (15 units of 8cm) - 500gr Multi-purpose flour - 15gr Baking powder - 200gr Cold butter - 150gr Sugar - 1 Egg - 100ml Milk - 1 Pinch of salt - 1 Dash of vanilla essence - Extra: egg and sugar to paint. PROCEDURE - Weigh all the ingredients. - Place the flour, the baking powder, the sugar, the salt and the cold butter in a bowl. Mix it with the hands until you…

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Homemade liver pâté

Homemade liver pâté

The recipe of pâté is from France and in its classic version, it's made with liver. It's much easier to prepare than you imagine and you can even make a premium version with mushrooms, caramelized onions or spices, to surprise your guests. INGREDIENTS - 500 gr Liver (can be of beef, pork, chicken, lamb or other animal) - 2 Garlic cloves - 2 Onions - Salt - Pepper and aromatic herbs PREPARATION - Cut the onions into brunoise (small pieces) and fry them in olive oil until golden brown. - Cut the liver into 1 cm pieces to cook it in the same pan. Don't overcook it, because it turns sour. - Place the cooked liver, the onions and the garlic with salt, pepper and spices in a blender until…

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Hummus

Hummus

It's a recipe born in Egypt and adopted in the Middle East. Today it's consumed all over the world, but it's a traditional dish from Armenia, Syria, Lebanon, Palestine, Turkey, Israel, Greece and Cyprus. It's optimal as an appetizer to spread over a freshly baked bread -if it's pita bread, better-. It can also be used as a dipping sauce with carrots, celery, cookies, nachos, French fries or sweet potato fries, whichever you prefer. INGREDIENTS- 500 gr. Chickpeas- 3 Cloves of garlic- 3 Tablespoons of olive or sesame oil- 3 Tablespoons of squeezed lemon juice- Pinch of cumin- Pinch of paprika - Pinch of salt and pepper - 3 tablespoons of Tahine sauce (if you don't have it, it doesn't matter. It will still be perfect) PREPARATION- Wash and soak…

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Chocolate chips cookies

Chocolate chips cookies

Made by the Pastry Chef Sol Arceo If you are addicted to chocolate like us, try these incredible Chocolate Cookies. Let's prepare them! INGREDIENTS (the recipe yields 15 cookies of 30gr each) - 120gr Self-rising flour - 120gr Sugar - 1 Egg - 60gr Butter - 60gr Milk Chocolate - 150gr Chocolate Chips (can be semi bitter, white or a mixture of both) PROCEDURE - Weigh the ingredients. In pastry, it's very important to respect the correct measurements. - Melt the butter and the chocolate until completely integrated. - Add the sugar and the egg, mix well. - Incorporate the self-rising flour with a spatula until you have a semi-fluid dough. Cool down for 20 minutes so the chocolate and butter recover structure and shape. - Make balls, the ideal…

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Lime syrup & coconut cake

Lime syrup & coconut cake

By Dominique Rouffet (Cook Islands Bakery Course CITTI) You would love this cake, the balance of the lemon acidity with the sweetness of the coconut is amazing. You can make it in a square tin or in a round tin, as you prefer. Let's make it! INGREDIENTS For the cake: - 350 gr. Caster sugar - 300 gr. Self-rasing flour - 90 gr. Desiccated coconut - 1 Lime zest - 250gr. Unsalted butter (melted) - 2 Eggs - 250 ml Milk For the lime syrup: - 225 gr Caster sugar - 1 Lime zest - 5 Limes juice PROCEDURE - Sift the sugar and the flour and mix with the coconut and the lime zest in a bowl. - Stir in the melted butter. - Combine the eggs and the…

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Brownies

Brownies

Made by the Pastry Chef Sol Arceo Would you like to have the best brownies for your next tea? Here we go with the recipe! INGREDIENTS - 6 Eggs - 300gr Dark chocolate - 400gr Sugar - 175gr Butter - 175gr All purpose Flour Optional: Chopped walnuts PROCEDURE Melt the chocolate with the butter. Mix the eggs and the sugar just until the egg mixture is broken, it's not necessary to incorporate air.Mix both preparations.Add flour with a whisk to avoid lumps. Optional, add chopped walnuts.Place on a 20x30cm plate prepared with baking paper and vegetable spray. Cook in a medium/ high oven pre-heated at 180°C for approximately 20 minutes.Let cool on the plate for 2 to 3 hours before cutting into portions. SOL ARCEO studied professional Bakery and Pastry at…

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Chocolate Crumble

Chocolate Crumble

Made by the Pastry Chef Sol Arceo For sure you have tried the apple crumble before. Haven't tried the chocolate crumble yet? Is time to discover it! Let's get to work ... INGREDIENTS Dough base: - 2 Eggs - 200gr Sugar - 200gr Creamed butter - 400gr Flour - 15gr Baking powder - Vanilla essence Chocolate cream: - 300gr Milk - 100gr Sugar - 1 Egg - 30gr Corn starch - 100gr Dark chocolate Crumble: - 100gr Cold butter - 100gr Sugar - 150gr Flour PROCEDURE Dough base: Whisk the butter with the sugar and the vanilla essence.Add the egg and emulsify.Add flour and baking powder. Unify without kneading excessively.Refrigerate 30 minutes to stretch and cover a 20cm diameter cake mold. Chocolate cream: Bring the milk and sugar to a…

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Hot Cakes

Hot Cakes

Made by the Pastry Chef Sol Arceo INGREDIENTS - 1 Egg - 250gr Flour - 60gr Melted butter - 300gr Milk - 8gr Baking powder - 150gr Sugar - Vanilla essence Optional: Chocolate chips, strawberries, blueberries, dulce de leche sauce, honey, cream or ice cream PROCEDURE Place the eggs, the sugar, the essence and the milk in the blender. Blend just to break the egg bond and dissolve the sugar.Add the flour and the baking powder, blend until it is completely integrated.Add the melted butter and blend again for 30 seconds.Let the mixture rest in the refrigerator for half an hour.Cook the pancakes in a hot pan brushed with melted butter. Add blueberry or chocolate chips to each Hot Cake, as you prefer.Wait until you can see holes in the…

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Cracked chocolate cookies

Cracked chocolate cookies

Made by the Pastry Chef Sol Arceo Learn how to make these incredible cookies at home to eat with a good coffee or with your favorite tea. INGREDIENTS (24 units) - 60gr Oil - 200gr Sugar - 2 Eggs - 150gr Self-rising flour - 60gr Unsweetened cocoa (you can replace with cornstarch if you want to make the cookies with another flavor) PROCEDURE Mix the oil, the cocoa and the sugar.Add the eggs and mix.Add the self-rising flour and the cocoa. Integrate intil you get a soft dough. Cool down the doughAssemble 25 / 30gr balls and take to the freezer. 5. Cover the balls with icing sugar and place on a plate with baking paper, well separated from each other. 6. Cook in a preheated oven at 180 °…

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Brookie

Brookie

Made by the Pastry Chef Sol Arceo You love brownies and chocolate chip cookies? This recipe combines the best of both, a true delight for the senses. INGREDIENTS Brownie : - 2 Eggs -100gr Butter - 200gr Sugar - 70gr Chocolate - 90gr Multi purpose flour Cookie : - 70gr Creamed butter - 1 Egg - 180gr Self-rising flour - 1gr Salt - 100gr Sugar - 100gr Chocolate Chips - Vanilla essence PROCEDURE Brownie : Melt the chocolate with the butter Mix sugar with eggs, without incorporating airAdd the chocolate, the butter and integrateIncorporate the flour and mixPlace in a mold with baking paper and vegetable spray. The height of the mixture can't exceed 4cm. Place the mold in the refrigerator Cookie : Beat butter, sugar and essence until they…

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Inverted Peach Cake

Inverted Peach Cake

Made by the Pastry Chef Sol Arceo INGREDIENTS - 300gr Fresh peaches - 100gr Sugar - 50gr Butter Coconut and almond dough:- 120gr Sugar - 120gr Oil - 2 Eggs - 140gr Self-rising flour - 50gr Rum (or milk if you prefer) - 40gr Grated coconut - Optional: 50gr Chopped toasted almonds PROCESS 1. Weigh the ingredients for the dough. Join the dry ones in a bowl. 2. Beat the eggs with sugar until you get a foam. 3. Add the rum and the oil alternating with the dry ingredients. 4. Integrate with a spatula and fold in. 5. Prepare the mold, in this case we use a 18 cm mold. 6. Grease the mold. IMPORTANT: place a circle of baking paper on the base and grease it as well. Cover…

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Sacher Cake

Sacher Cake

Made by the Pastry Chef Sol Arceo The Sacher Cake is a delucious recipe from Germany, let's make it! INGREDIENTS For the Sacher dough: - 4 eggs - 140 gr all-purpose flour  - 150gr Chocolate - 25gr of Unsweetened cocoa - 200gr Butter - 200gr SugarPROCESS    1. Melt the butter and the chocolate over a double boiler or using the microwave by intervals of 30 seconds.    2. Add the yolks and the sugar, mix well. Integrate the flour and the cocoa. Beat the whites until they reach full volume, add to the previous preparation and fold in.    3. Place in a mold of 20x20cm prepared with vegetable oil and baking paper at the base.    4. Cook in a preheated oven at 160 ° C until the…

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Banana pudding with Caramel & Peanuts

Banana pudding with Caramel & Peanuts

Made by the Pastry Chef Sol Arceo INGREDIENTS- 2 eggs- 120gr of peeled bananas- 120gr sugar- 50gr neutral oil (coconut, corn or canola)- 140gr flour 0000- 5 gr baking powder- Vanilla essence- Optional: 1 pinch of cinnamon- Garnish: caramel, peanuts & dark chocolatePROCESS1. Make a purée with the bananas, the vanilla essence and the oil. Add the sugar, the eggs and mix well.2. Sieve and add the flour, the baking powder and the cinnamon. Beat until you have a homogeneous mixture without lumps.3. Prepare the mold with vegetable spray. 4. Fill the mold with the preparation and cook in a preheated oven at 160 °C until the pudding is firm.5. Let it cool down inside the mold, fill with caramel and spread some caramel over the surface. Stick the roasted…

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