• El Dorado Tetelas recipe

    El Dorado Tetelas recipe

    El Dorado Tetelas recipe is my gourmetnized version of the traditional Mexican Oaxaca Tetelas. It was inspired by my favourite Mexican restaurant in Toronto, Quetzal, that’s making wonderful layered Tetelas in-house, using 2 types of Masa-Harina dough: yellow corn masa and purple corn masa, and decorating them with Mexican aromatic herbs. Masa-harina is different from corn meal and corn flour. It is a dried and powdered form of Masa, that is made through a process of nixtamalization of corn (soaking corn in limewater). I would not recommend you to substitute Masa-Harina neither with corn meal, nor corn flour. The end taste and texture would be very different and likely disappointing.…

  • Halloween Pumpkin Chocolate Soufflé

    Halloween Pumpkin Chocolate Soufflé recipe

    This recipe is an early Halloween special, it’s a Halloween Pumpkin Chocolate soufflé recipe! I was thinking for a while of what dish should I make for Halloween this year, and then, Gronda had announced their chocolate soufflé challenge in collaboration with Valrhona. So, it made all kind of sense for me to combine these 2 events and make a special Halloween Pumpkin Chocolate Soufflé. *Disclaimer: Unfortunately, I just could not find any actual tiny pumpkins this early in the season. But! I found a perfect mini-squash! So, let’s just pretend it’s a tiny-pumpkin here… Besides, due to a selection of fall spices, that I’ve used for this recipe, it…

  • Edible Earth

    How to make Edible Earth (Noma’s signature dish)

    Today was the day when I’ve cooked like the best restaurant on EARTH! Get it? 😁 Yes, today I’ve cooked the Edible Earth, Noma’s signature dish. If you don’t know Noma restaurant, you’ve been living under a rock and you should check it out right now! Here’s their IG page FYI: https://instagram.com/nomacph?igshid=qwjdylyr5guk Ok, now that you’re back, let’s make some Edible Earth / Edible Soil, or as some may call it “Edible Dirt”.  The recipe that I’m sharing with you here is my version of the recipe, it’s modified from the original. And I encourage you as well, to go ahead make your own versions. This recipe is very versatile…

  • Coffee Paneer

    Coffee Paneer cheese | Indian food served gourmet style

    Coffee Paneer is an Indian cheese, coated in coffee & orange soda batter and deep-fried, served with molecular spicy vegan caviar & a touch of sour cream. This week I was experimenting AGAIN with my sourdough bread. I’ve already made my bread with Champagne and simple soda, and I found that sparkles tend to give very nice results to my sourdough. So, I though why not and test the recipe using some flavoured soda, like Fanta?! My bread is currently undergoing fermentation process, and I shall report on the results later on (probably on my Instagram).  But because of the appearance of orange soda in my kitchen, an idea of…

  • Kuzu Blueberry Tofu

    Kuzu Blueberry Tofu dessert recipe

    It will take you literally 15 min to make this incredible Kuzu Blueberry “Tofu” dessert. It’s very easy to make and it’s one of the most delicious, light desserts out there. And, let’s just say it right here, it’s not an actual Tofu. There’s not soy in this recipe, but the texture on the end product is very similar to silken tofu. This recipe was inspired by 2 very popular Japanese desserts, called  and Kuzukiri. In Kuzumochi only water and sugar are usually used. Instead here, I’ve decided to use a more fresh and bright ingredient - fresh blueberries. You can of course, explore your flavours and substitute it to…

  • Kuzu gnocchi

    Kuzu Gnocchi recipe (Modernist gluten-free twist on tradition)

    As I was going deep into learning about various culinary starches, I came across this incredible Kuzu Gnocchi recipes. Which, I of course, modified and now I present it to you. Kuzu, a.k.a. Kudzu starch is one of the most distinctive culinary starches, in terms it its properties and capabilities in cooking. Kuzu is a root derived natural starch with neutral flavour and clear appearance. Out of all the natural culinary starched, Kuzu is the only one that had a gelatineous texture, which could be used in so many ways in cooking, especially plant-based cooking. It is also, one of the few that are not sensitive to high heats and…

  • Deep fried custard

    Soft inside, crispy outside. Deep fried custard recipe

    Deep fried custard is not your ordinary custard. First of all, it’s savoury, and second, it’s crunchy on the exterior.  In order to make it savoury, we will make it with vegetable broth and no sugar added. And, In order to achieve a crispy texture we will be deep-fry it, but without any batter. Intrigued? And, here’s a written recipe of the custard for you. Ingredients: 30 g Unbleached Bread flour 250 g Vegetable stock 25 g Egg yolks 10 g Corn starch 10 g Butter (cold & cubed) 5-10 g Potato starch for coating/dusting Directions: 1. To start with, whisk flour into veg. stock. In order to avoid clumps…

  • Watermelon Carpaccio

    Watermelon Carpaccio

    Watermelon Carpaccio is not a very common dish. In fact, I haven’t seen it being served anywhere. At least not in the form that I’ve come up with. In order to make my Watermelon Carpaccio, I‘ve cured, smoked and roasted a whole watermelon... and it blew me away! At the end it took me a couple of days to finally devour the end product. However, the wait is totally worth it! Here’s what you will need for the Curing mixture: - 200 g Kosher salt - 1 tbsp Smoked Paprika - 2 tbsp Onion powder - 1 tbsp Ginger powder - 1 tbsp Chili flakes And this you might need to…

  • French Onion Soup

    BEST SOUP – French Onion soup (classical SIMPLE recipe)

    Unlike many people, I absolutely LOVE soups, and French Onion Soup is definitely my favourite. I remember just where and when was the first time I've tried it... It was back in 2014, on a cold and rainy Toronto evening. I was visiting my friends in Canada and doing some touristic things, when I got lost and came across a small cosy French bistro. I tried my first onion soup there and then, that was love from the first sight, and there was no turning back for me anymore... So, now I'm so excited and glad to share with you the recipe of my favourite soup. Surprisingly, it's actually quite…

  • Maltaise sauce

    Maltaise sauce

    Maltaise sauce is a classical French sauce and a derivate sauce from Hollandaise. The ingredient that defines Maltaise apart from Hollandaise is a blood orange. Yes, that sweet and bitter orange, with a taste between sweet orange and grapefruit, and aroma close to raspberry. Maltaise sauce is a perfect sauce to be served with many vegetables, especially asparagus. It is also worth noting, that Maltaise sauce has the same expiry time, as the Hollandaise sauce (check my notes on the technique of cooking a Hollandaise sauce HERE), i.e. 2 hours at 63C (145F). If the temperature rises above that level, eggs will start to cook, and if the temperature falls…