Candid Food

Our visit to “The Corner Room”, London + ”World’s 50 Best Restaurants” List!

The annual list of the “World’s 50 Best Restaurants” is popping out tonight!

The list is organised and compiled by Restaurant Magazine and created from The World’s 50 Best Restaurants Academy, an influential group of over 800 international leaders in the restaurant industry (like food critics, chefs, restaurateurs and highly regarded ‘gastronomes’ ), each selected for their expert opinion of the international restaurant scene.

They have a pretty singular/interesting/clever way to chose the list. Their criteria are designed to allow the 800 panellists to vote far and wide. They could vote for a small, unknown restaurant in a secluded region, or select the best-known restaurants in the world – it is their opinion and the experiences they have had that matters.

Yesterday was the pre-awards Academy lunch at the stared “Viajante” in London, restaurant which has got the same prep kitchen and chef (Nuno Mendes) as The Corner Room, restaurant whose we had lunch last month in London!

I actually was talking about Nuno and his projects (The Long Table and The Loft Project) here around last november.

Anyway…These are some pics of our food experience there, that was actually very good (apart from my mania of choosing things that I don’t like to see if I can learn how to like, then I don’t like and consequently it is not as good as I was expecting..hehehe). It costed us 25 per head with 3 courses and a glass of prosecco.

ok, enjoy =) we did!

and ah, you can check the list in 10 min on their website. 

xx 

tapas, 24 is part of the projects, 24 from Carles Abellan. His restaurant comerç, 24  holds 1 Michelin Star and tapas, 24 is the first tapas bar opended by a top chef (since 2006). 

We´ve been there a while ago, and i didn´t have the chance to post it since then..finally here it goes!

We spend around 50 quid for 2 people. It was a good food experience, tradicional tapas made it with quality products, under the responsibility of a top chef. Worth trying!

Strawberries cheese cake (with quark cheese and mint:)

&

Hake and clams in green sauce

Tuna tataki, veggie chop suey and ginger foam

“Pa de fetge” with rustic walnuts&garlic bread

Pork meatballs with cuttlefish

Hot chocolate cake with raspberry sauce

Fish pie with tartare sauce

Honey-soy-sesame lacquered quails with chickpea puree and sweet potato chips

Smooth onion soup with cheese bread, egg and Spanish ham

Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin traditionally with croutons and gruyere melted on top.

We made a Spanish recreation of the french one. Our onions were blended and we did not caramelize them.  We also added a poached egg, a slice of fried Spanish ham and grated emmental cheese - with some seasoning - on the top of a home made (for us too) bread. =)

Juicy roast beef and rice pilaf

As the name said, Roast beef is a dish of beef which is roasted in an oven. In the UK, Canada, Ireland and Australia, roast beef is one of the meats traditionally served at sunday dinner, although it is also often served as a cold cut in delicatessen stores, usually in sandwiches.

Because things change and we have to up date!*

For nearly two decades, the U.S. government distilled its nutrition advice into pyramids. These efforts didn’t accurately show people what makes up a healthy diet. Why? Their recommendations were based on out-of-date science and influenced by people with business interests in the messages the icons sent.

Now we have better alternatives: the new Healthy Eating Plate and the Healthy Eating Pyramid, both built by faculty members in the Department of Nutrition at the Harvard School of Public Health.They are based on the latest science about how our food, drink, and activity choices affect our health.

Click on the links to check them out, revise your knowledge and while not eating some of the delicious plates of this blog, try to make healthy choices happen! =D

*and because the nutritionist vein still runs inside of me, even though all this butter in my recipes =)

Rabbit bourguignon with turned carrots and turnips

Beef Bourquignon  is a well known traditional French recipe prepared with beef braised in red wine and beef stock and flavoured with onions, carrots, celery, garlic and mushrooms. It’s a big stew. We made it (at school) with boneless rabbit legs and it was a delight!!!!

Glazed berries with Marsala zabaione 

Zabaione is an Italian dessert made with egg yolks, sugar, a sweet wine (usually Marsala wine, but in the original formula Moscato d’Asti). It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs. We made it we berries and it was served on a almond crumble!

Mosquito - Tapas Exoticas!

Amazing Asian tapas bar in Barcelona. Pretty singular beers, great dumplings and my best duck ever.

Honest price and open till 2:30AM on fridays and saturdays.

Bergueda “enmascarada” potato with mushrooms and foie gras

(Patata enmascarada del Bergueda con setas y foie)

Sara Cake

Tagliatelle Carbonara

Spanish Ham Croquettes

El roscón de reyes!

The kings’ ring is traditionally eaten on January 6, during the celebration of the “Día de Reyes” (literally “Kings’ Day”), which commemorates the arrival of the three Magi or Wise Men. In most of Spain and Spanish America this is the day when children traditionally get presents, which are attributed to the Three Wise Men (and actually, this day here is stronger then Christmas or Santa Claus!).

Roscones tradicionaly hide in their interior a figure - either of Jesus or others like little toys for kids and a dry fava bean. Whoever finds the figure is crowned and becomes the “king” or “queen” of the banquet, whereas whoever finds the bean has to pay next year’s roscón.

This one in the pics was filled with marzipan (sugar and almond flour) and made it by me.=)

P.S.:I found the figure and the bean. I guess that means that i’m gonna get fat! ¬¬

 Pork sirloin medallions with herbed and spiced butter and stewed artichokes (I made it)

 Tradicional sardines escabeche (this was made by the teacher)

Caesar Salad

Cheeseburger & potato chips

Santiago Cake

I really enjoyed to make my on caesar dressing, and the burguer was really tasty, but if you are thinking to cook the Santiago cake just be sure to use the right tray size..hehehe x