Intermediate

Course Cooking with Extra Virgin Olive Oil

Caramelized orange rice

See recipe

Picual frozen cream

See recipe

Course New Traditional Spanish Cuisine

Sea bass in salsa verde with mussels

See recipe

Course Essential Cakes

Citrus cake-Lemon pie

See recipe

Course New Traditional Spanish Cuisine

Lentils with chicken meatballs in Pepitoria sauce

See recipe

Course New Traditional Spanish Cuisine

Marinated beef sirloin with béarnaise sauce

See recipe

Course Essential Cakes

Tarte Tatin

See recipe

Course Essential Cakes

Cheesecake

See recipe

Course New Traditional Spanish Cuisine

Pork cheek and parsnip pasty (empanada)

See recipe

Course Essential Cakes

Carrot cake

See recipe

Course Essential Cakes

Queen of Sheba

See recipe

Course Essential Cakes

Yogurt Cake with Chocolate and Butter Version 3

See recipe

Course Essential Cakes

Yogurt and butter cake with mango Version 2

See recipe

Course Essential Cakes

Yogurt and butter cake
Version 1

See recipe

Course Essential Cakes

Cinnamon Macaroon

See recipe

Course Galician Cuisine: Fish and Seafood

Hake with bean stew and Codium emulsion

See recipe

Course Galician Cuisine: Fish and Seafood

Turbot with squid tagliatelle

See recipe

Course Galician Cuisine: Fish and Seafood

Monkfish at low temperature, celeriac and seeds

See recipe

Course Galician Cuisine: Fish and Seafood

Bordalesa Lamprey

See recipe

Course Galician Cuisine: Fish and Seafood

Wild sea bass, cauliflower and razor

See recipe

Course Galician Cuisine: Fish and Seafood

Limeña scallop

See recipe

Course Galician Cuisine: Fish and Seafood

Spider Crab salpicon with bimi

See recipe

Course Galician Cuisine: Fish and Seafood

Zamburiña with vegetable vinaigrette

See recipe

Course New Traditional Spanish Cuisine

Squid in its ink with creamy rice

See recipe

Course Galician Cuisine: Fish and Seafood

Galician pickled mussel with miso paste

See recipe

Course Galician Cuisine: Fish and Seafood

Oyster au gratin

See recipe

Course Sustainable Cuisine

Rhubarb, frozen cream, strawberries

See recipe

Recipes by Fina Puigdevall and Martina Puigvert

Lamb’s liver and sweetbreads, sheep’s milk, wool, thyme and rosemary

See recipe

Course Sustainable Cuisine

Trout Mille Feuilles

See recipe

Course Sustainable Cuisine

Beetroot Wellington

See recipe

Course Sustainable Cuisine

Fresh egg in different colors

See recipe

Course Sustainable Cuisine

Leaves, herbs and flowers

See recipe

Course Mushrooms and Truffles

Chanterelle carrot cake

See recipe

Course Introduction to Fermentation: Kombuchas, Kefir, Mead and other Ferments

Pork loin

See recipe

Course Mushrooms and Truffles

Lentils with boletus edulis and green hummus

See recipe

Course Introduction to Fermentation: Kombuchas, Kefir, Mead and other Ferments

Second fermentation: Kombucha Orange

See recipe