Natalia

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. In this recipe I’ll show you how to make the Next Level of the amazing Mexican Tetelas. We are going to cook a layered / laminated Tetela Masa-Harina dough, using 2 types of dough, fill them in with refried bean paste and decorate them with the edible gold. CHECK OUT THIS DETAILED STEP-BY-STEP VIDEO WITH GUIDANCE TO LEARN, HOW TO MAKE 24K GOLD EL DORADO TETELAS   INGREDIENTS FOR THE EL DORADO TETELAS MASA DOUGH 210g Masa-Harina 250g Water 1/2 tbsp Charcoal powder 10 ea Golden leafs DIRECTIONS Mix 1/2 of the Masa-Harina with 1/2 of the water and work the dough a little bit. If the dough is too dry, add a splash more of water. Divide the dough into 6 equal parts, form small balls and keep in between 2 wet paper towels. Mix the 2nd half of the Masa-Harina with the charcoal powder and then with water. Work this dough as well, form balls and keep hydrates just the same. Use the Tortilla press to flatten up the yellow dough and the dark dough separately. One at a time. Cut out a small circle from the dark dough, place it on top of the yellow dough, and press with the Tortilla press again, impressing one dough into another. Wet a little the inner side of the flattened dough and fill it in with some retried beans paste (see the recipe below). Fold gently in a triangle. Fry 2 min on each side on a heavy-bottomed pan. Keep hydrated afterwards. Cut out small pyramids from the edible gold leafs and stick them with a little water on top of the cooked Tetelas (inside the circle). Enjoy! INGREDIENTS FOR THE REFRIED BEAN PASTE 400g Pinto Beans (or any beans that you like) 50g Butter (I’m using vegan butter) 300g Onions 60g Garlic (minced) Salt (tt) 1L Vegetable stock DIRECTIONS Brunoise onions and caramelize them on low heat with a little bit of butter and salt. Meanwhile, cook out the beans of your choice with vegetable stock. They must be VERY cooked through. Process the cooked beans with caramelized onions together in a food processor, add garlic and salt to taste. Heat up the frying pan with butter, add the bean paste and refry it for a little while. Add more veg. stock once fried, if needed (depending how spreadable you want your refried bean paste to be). Keep refrigerated in an airtight container. If you want to learn other cool culinary techniques, click HERE. You can also see more of my video recipes HERE.

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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 tastes just like Starbucks’ famous pumpkin spice latte🙃 only with chocolate. [siteorigin_widget class=”WP_Widget_Media_Image”]

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Tapioca Maltodextrin

Tapioca Maltodextrin (all you need to know)

Tapioca Maltodextrin (some manufacturers may also call it “N-Zorbit M”) is a modified tapioca starch. As you might remember, from my video on Kuzu, natural starches absolve water and get swallen by it. Therefore, that’s how they thicken liquids. However, natural starches are sensitive to acidity, sugars & fats! In other words, natural starch will not interact in any way with products high in fats. Fat will coat the starch molecule and prevent it from absorbing water. That’s exactly where modified starches come in place. Tapioca Maltodextrin was modified in a way that it can interact with oily & fatty products. It also does not require any heat exposure to get activated, unlike natural starches. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] With TM you can make powders out of any oily/fatty products. Think about Nutella, caramel, Parmesan cheese, walnut oil, hazelnut oil, etc. The other cool property of TM is that it increases the volume of the end product. This property is often used by commercial food manufacturers, who powder different fatty products to make them less fatty and lower in calories, while remaining the same volume. And finally, it’s worth noting that while TM does not give any off or starchy taste to the end product, if you are working with ratios above 50-60% it will give a very slight sweet taste (like in Peas & Nori tarlets example). If you want to learn other cool culinary techniques, click HERE. You can also see more of my video recipes HERE.

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Edible Earth

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

Edible Earth 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 and you can use it in many different ways and add your own flavours.  If you do, don’t forget to share your creations with me on IG, I’m always curious to see what your creations, guys! Ingredients for Edible Earth: 200g Dark bread / crackers 35g Dark raisins 2g Liquid Smoke …. FULL RECIPE INCLUDED WITH CULINARY ACADEMY Directions: Crush bread or crackers in a food processor. Mix together with all the non-oily liquid ingredients and dehydrate in the oven for 10 min (400F). Crush again. Mix all the oils with …… Full Recipe is Part of the CULINARY ACADEMY Join TODAY and have access to all Classes + Recipes. Once enrolled, you’ll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules and this recipe. https://youtu.be/a7XW5XodRE0 read more

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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 using it in deep-fried batter came up! Everyone knows that using sparking water in deep-fry batters makes the batter airy. So, I thought why not try with orange soda? The sparkles from soda will serve the purpose just the same and orange might give an extra cool flavour. Next, I though what if I take it even further?… What goes well with oranges? Coffee! And that’s a story how the coffee-orange soda batter idea was born. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] All of that made whole lot of sense for me to combine it with Indian Paneer cheese, since you’ve been asking me so many times to cook some Indian food. Here comes the list of ingredients from the Coffee Paneer batter recipe: 230g Orange soda 2 tsp Instant Coffee (use more to give a more accentuated flavour) 0.2g Xanthan Gum 150g Chickpea flour 1 Egg yolk A pinch of salt 1.5g Baking soda Directions: Just mix everything together in the same order as shown on the video. And, here are the ingredients for the Coffee Paneer dredging mix: 85g Chickpea flour 10g Onion powder Further directions: Mix the dredging dry ingredients in a separate bowl. Cut a block of paneer cheese in cubes. Dredge in flour mix, coat in our caffeinated batter and deep fry at 350F. Set on a rack to drain off extra oil. Meanwhile, prepare spicy vegan caviar with 50g Kombucha & 50g Chili paste mix. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] Finally, plate your deep-fried coffee paneer and enjoy! *Must be served while still hot. If you want to learn other cool culinary techniques, click HERE. You can also see more of my video recipes HERE.

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