Name: Recipes by instructor Techniques
Prep time: PTM
Cook time: PTM
Total time: PTM
Cuisine: Recipes by instructor

Course Croissants and Viennoiserie

Almond Brioche

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Course Croissants and Viennoiserie

Sugar Brioche

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Course Croissants and Viennoiserie

Flan Tart

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Course Croissants and Viennoiserie

Pear Frangipane Tart

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Course Croissants and Viennoiserie

Strawberry Mascarpone Croissant

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Course Croissants and Viennoiserie

Rocher Croissant Roll

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Course Croissants and Viennoiserie

Hazelnut Pain Aux Raisin

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Course Croissants and Viennoiserie

Pain au Chocolat

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Course Croissants and Viennoiserie

Classic Plain Croissant

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Course Croissants and Viennoiserie

Croissant Dough

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Course Argentinian Empanadas

Pastelitos dulces de membrillo

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Course Cantabrian Cuisine

Quesada Pasiega

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Course Cantabrian Cuisine

Fig tart

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Course Cantabrian Cuisine

Beef tenderloin, blue cheese sauce and baby carrots

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Course Cantabrian Cuisine

Roasted horse mackerel fillet with fresh tomato vinaigrette

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Course Cantabrian Cuisine

Egg timbale with cod tripe and potato “straw”

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Course Cantabrian Cuisine

Mussels marinara with Cantabrian blue cheese

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Course Cantabrian Cuisine

Roasted vegetables salad with Cantabrian anchovies

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Course Cantabrian Cuisine

Cantabrian red beans stew, vegetables and fried collards

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Course Introduction to Pickling

Pickled Sauce: Pickled piquillo bell pepper ketchup

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Course Introduction to Pickling

Pickled sauces: Fresh green chile sauce, cilantro, and oxidative aging variant.

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Course Introduction to Pickling

Pickled sauces: Banana and coconut sauce

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Course Introduction to Pickling

Solid pickles: Calçots pickled in hibiscus

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Course Introduction to Pickling

Solid pickles: Broccoli, cauliflower, sun-dried tomato and pickled curry

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Course Introduction to Pickling

Solid pickles: Parsnip and turnips with spirulina and broad beans

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Course Introduction to Pickling

Liquid pickles: Pickled walnuts

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Course Introduction to Pickling

Liquid pickles: pickled lemon peels with chili

See recipe

Course Vegetable Preparation Techniques

Shredded Vegetables and Marinated Tomatoes

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Course Vegetable Preparation Techniques

Potato Chips

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Course Vegetable Preparation Techniques

Hot Cucumbers in a Pan

See recipe

Course Vegetable Preparation Techniques

Stewed Tender Leeks

See recipe

Course Vegetable Preparation Techniques

Rhubarb Jam With Spices

See recipe

Recipes by instructor

Spanish Potato Omelet

Mango Saint Tropezienne Brioche

Almond Brioche

Sugar Brioche

Flan Tart

Pear Frangipane Tart

Strawberry Mascarpone Croissant

Rocher Croissant Roll

Hazelnut Pain Aux Raisin

Pain au Chocolat

Classic Plain Croissant

Croissant Dough

Pastelitos dulces de membrillo

Quesada Pasiega

Fig tart

Beef tenderloin, blue cheese sauce and baby carrots

Roasted horse mackerel fillet with fresh tomato vinaigrette

Egg timbale with cod tripe and potato “straw”

Mussels marinara with Cantabrian blue cheese

Roasted vegetables salad with Cantabrian anchovies

Cantabrian red beans stew, vegetables and fried collards

Pickled Sauce: Pickled piquillo bell pepper ketchup

Pickled sauces: Fresh green chile sauce, cilantro, and oxidative aging variant.

Pickled sauces: Banana and coconut sauce

Solid pickles: Calçots pickled in hibiscus

Solid pickles: Broccoli, cauliflower, sun-dried tomato and pickled curry

Solid pickles: Parsnip and turnips with spirulina and broad beans

Liquid pickles: Pickled walnuts

Liquid pickles: pickled lemon peels with chili

Shredded Vegetables and Marinated Tomatoes

Potato Chips

Hot Cucumbers in a Pan

Stewed Tender Leeks

Rhubarb Jam With Spices

Gaspatouille with Vegetable Leftovers

Traditional Chocolate Sponge Cake

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