Candid Food |
You'll find here the account of my adventures. First as a student at Hofmann Cookery School Barcelona and also as an upcoming chef! Food pics, restaurant reviews, yummy recipes and hopefully a lot more interesting things for you. Hope you'll like it =) |
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!
