Recipes

Peanut Butter Jelly toast plating

Peanut Butter Jelly Toast plating

Peanut Butter Jelly Toast This Peanut Butter Jelly Toast plating recipe is part of my online Food Plating 101 class, where I explain the rules of food plating and show how to creatively plate any kind of dish on the example of 3 courses. Peanut Butter Jelly Toast plating is the 3nd dessert course. As I explain to my students recipes are not the main focus of this food plating class, and in fact I encourage everyone to challenge themselves to plate their favourite dishes in a new creative way. However, if you are curious about the recipe of this Peanut Butter Jelly Toast, check it out below. It is very simple indeed, proving the point that even the simplest of foods could be presented in a beautiful elegant way. Part 1 of 2 – Toast 1 slice of Brioche 50g Clarified Butter FULL RECIPE INCLUDED WITH CULINARY ACADEMY Ingredients, you’ll need Directions Cut a slice of Brioche bread, about 2 inch in thickness. Use an oval cooking cutter and a pairing knife to cut out this shape from the Brioche slice. Take a medium size pan, place on heat. … 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 ENROLL

Peanut Butter Jelly Toast plating Read More »

Sous Vide Potato plating

Sous Vide Potato plating

Sous Vide Potato plating This Sous Vide Potato recipe is part of my online Food Plating 101 class, where I explain the rules of food plating and show how to creatively plate any kind of dish on the example of 3 courses. Sous Vide Potato plating is the 2nd main course. As I explain to my students recipes are not the main focus of this food plating class, and in fact I encourage everyone to challenge themselves to plate their favourite dishes in a new creative way. However, if you are curious about the recipe of this sous vide potato, check it out below. It is very simple indeed, proving the point that even the simplest of foods could be presented in a beautiful elegant way. Part 1 of 4 – Sous Vide potato 1 large potato 40g Butter 2g salt FULL RECIPE INCLUDED WITH CULINARY ACADEMY Ingredients, you’ll need Directions Set the Sous Vide temperature to 190F. Make small unnoticeable insertions in the potato. Plate the potato in the vacuum bag, add in the butter and salt, vacuum seal the bag. …. 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 ENROLL now

Sous Vide Potato plating Read More »

Bouquet Salad

Bouquet Salad

Bouquet Salad This Bouquet Salad recipe is part of my Food Plating 101 online class, where I explain the rules of food plating, teach beautiful presentation on the example of 3 courses. Bouquet Salad is the 1st course and serves as a perfect illustration of how one can plate a simple vegetable salad in a creative and elegant way. As I mention in the class, recipes are not important for the sake of the class. In fact I encourage my students to follow their own food preferences, and challenge to attempt create beautiful plating for their favourite salads. Nevertheless, if you’re curious what’s in this Bouquet Salad, here’s the full recipe. It is very simple indeed. Part 1 – Bouquet Salad 1 large Salad leaf (or 2-3 smaller leaves) Carrots (cut julienne) Mango (cut julienne) Red onions (cut half paysanne) 50g Sugar FULL RECIPE INCLUDED WITH CULINARY ACADEMY 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 ENROLL now

Bouquet Salad Read More »

Modern Paella Amuse Bouche

Modern Paella Amuse Bouche

Modern Paella Amuse Bouche This Modern Paella Amuse Bouche, a.k.a. one-bite dish is part of my new online class on recipe development. Initial idea was to create a modernistic, remix version of the authentic Paella dish, while creating an illusion of presenting the dish looking like a dessert, and incorporating molecular gastronomy element. You can watch the full video of me making Modern Paella Amuse Bouche here Part 1 of 4 – Socarrat tuile 100g Bomba rice 10g Saffron strands 10g Smoked paprika FULL RECIPE INCLUDED WITH CULINARY ACADEMY Ingredients, you’ll need Directions Steep Saffron in veg.stock. Toast Bomba rice with some paprika. Deglaze with dry white wine. Add a ladle of Saffron stock, simmer, add another ladle. Repeat the process, until the rice is fully cooked. ….. Full Recipe is Part of the CULINARY ACADEMY ENROLL now

Modern Paella Amuse Bouche Read More »

Potato ice cream

Potato ice cream recipe

Potato ice cream recipe Create culinary art and show your support for what’s important!   That’s my take on potato ice cream. A very cool and creative version of the ice cream. It might seem a bit too edgy by the sound of it, but I promise you, potato ice cream is VERY COOL!  Give it a try and let me know your thoughts You can watch the full video of me making Potato Ice Cream here Part 1 – Pistachio S’mores shells 2 large potatoes 500g Coconut cream … FULL RECIPE INCLUDED WITH CULINARY ACADEMY Ingredients, you’ll need Directions Cut potatoes into wedges and char on open fire. They don’t need to cook through, they just need to get charred.  Place potatoes into a large pot, add in coconut cream, bring to simmer.  Add in honey and a pinch of salt, and cook on low simmer while mixing from time to time, until the potatoes are completely cooked through and very soft. …. 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 ENROLL now

Potato ice cream recipe Read More »