Venues #2,
Olivia te cuida & Tina, we salute you. Or Tina, le saludamos y Olivia takes care of you.
Two nices cafes in London and Madrid where to enjoy a hot choc, granola or an amazing lunch with a warm atmosphere.
-Post by Hugo Lavín
Venues #2,
Olivia te cuida & Tina, we salute you. Or Tina, le saludamos y Olivia takes care of you.
Two nices cafes in London and Madrid where to enjoy a hot choc, granola or an amazing lunch with a warm atmosphere.
-Post by Hugo Lavín
Roscon de Reyes,
There is a traditional cake in Spain for “Reyes’s Day”. If you are lucky maybe will find a gift inside or maybe “the bean” which it means you have to pay the cake next year. Good luck and yum!
Happy Reyes Night!
-Post by Hugo Lavin
Secret Santa
Alicia Aguilera, Barcelona.-Fashion Photographer.
Delicious cake by Tartas de Bea.
-Post by Ildara Cuiñas.
Lunch time,
I lived in Burgos (Spain) when I was teenager. I enjoyed the best morcilla (black pudding) ever. With sweet onion or fried eggs. Bloody fantastic!
-Post by Hugo Lavín
Dark Chocolate,
Green & Black chocolate. Delicious!
-Post by Hugo Lavín
Tortas de aceite,
This desert is the place where born: Cordoba although they are of Arab origin.
Delicious!
-Post by Hugo Lavín
Inspired by one of the editors at Varon Magazine, I am posting my recipe to a delicious pecan pie. Here it is.
Delicious Southern Pecan Pie
3 eggs
1 cup brown sugar
1 tablespoon all-purpose flour
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups pecans
1 (9 inch) unbaked pie shell
1/2 teaspoon of nutmeg
Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan. (recipes for pie shells are all over, so just google one up) In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.
Post by James Lin
The bun that made a thousand hearts yearn for more pork belly
Made popular by David Chang, owner of the New York restaurant group Momofuku, these pork buns are nothing less than heavenly. An old Chinese recipe with an update, these buns feature a soy braised pork belly, delectable condiments and the ever so fluffy bun. Here I offer you my family’s version of the buns of all buns. It may take a awhile but I assure you, it is worth it. Click Read More for the recipe.
Post by James Lin
Ham - Jambon, Jamón
Spain is ham centric. With museum (Museo de Jamón) and restaurant establishments dedicated to this salty delicacy, this post was unavoidable. HAM. The king of all cuts is the Iberian Ham. Jamón ibérico is from free-range pigs that roam oak forests (called la dehesa) along the border between Spain and Portugal, and eat only acorns. These pigs are primarily black and the ham that is produced is a darker red color and particular marble of fat. The ham is so delectable because of the free-range life and pure acorn feed. Before there was the Wholefoods and the organic phenemonem, Spain had already started these trends. Among other hams, there is another type of ham called Jamón Serrano. Of course not as good as its sister ham but better priced and delicious nonetheless.
Post by James Lin
