Tag: Summer dish

Categories
Tasting Menu

July 13th – 20th tasting menu

Cod cooked en papillote as example of a light dish for summer.
Cod en papillote

This is a 4 – course light patio menu ideal for this summer. Full of flavours but simple at the end. Just for cooling down even in the hottest days of July. Fish and vegetables based courses with playful flavours. The dishes are paired with some delicious Catalan wine options: garnacha blanca (grenache blanc) or a rosé Cava.

The menu starts with a beet, cherry, strawberry and cucumber gazpacho. Next a smoked salmon served with dehydrated mushrooms and asparagus cheesecake. Third, Cod en papillote. Finishing the savoury dishes with a fresh fig, goat cheese and seeds nougatine dessert. Definitely a light summer menu to enjoy in our patio.

Also now available for take out our menu a la carta.

Salud!

  • Beets, cherry, strawberry gazpacho
  • Picture of smoked salmon and asparagus appetizer.
    Smoked salmon and asparagus
  • Cod cooked en papillote french technique.
    Cod en papillote
This week tasting menu.

Menu: $70/ person | Wine: $50/bottle
Categories
Breakfast and brunch Recipes

Sunday breakfast, Shakshouka

Picture of Shakshouka.
Shakshouka

This is my take on Shakshouka, a Tel Aviv masterpiece and classic dish. After posting it on Facebook some people ask me about my recipe so here you have it and please enjoy it.

I hope you enjoy it, and if you like it please let me know and share it with your friends.

Ingredients

  • 1 can of diced tomato (feel free to crushed it)
  • 1 tablespoon smoked paprika
  • 1/2 Fresh garlic or 1 tbsp of garlic powder
  • 1 cup of mushrooms
  • 1 Onion cut in little cubes – brunoise (check this link)
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • 1 can of chickpeas
  • 1/4 teaspoon of cayenne pepper
  • 5-6 eggs
  • A nice crack of black pepper
  • 2 spring onions
  • 1/2 cup of crumbled feta cheese

Preparation

  • add olive oil to a pan at 3/4 of heat, add the onions and spring onions and sauté until tender (caramelize).
  • add garlic, smoked paprika, bay leaf, thyme, mushrooms, and can of chickpeas.
  • add tomato can and correct for salt.
  • let it seat with lit on for 10 mins at medium heat.
  • add the egg and the feta and keep the lit on until the eggs are cooked.
  • salt and pepper, a titch of olive oil.
  • finish with fresh parsley and spring thinly sliced spring onions.
  • serve it and let me know how it works.