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He has worked for years as a chef and culinary writer for the magazine "Cooking with Thermomix." He creates culinary contents for "Supermarkets Supersol" and has published over 600 articles in the blog "Directo al Paladar".

Now, he combines his work as a chef-editor on his own blog www.pepekitchen.com with the workshopcourse that bears his name. There, a team of professionals, taught courses as diverse. You can attend to a workshop about different breads, to a sushi course. Do you want to know more?

January 29, 14 Starters Spinach, cheese and pine nuts croquettes
Normal 4 rations 40 minutes

Spinach, cheese and pine nuts croquettes

Spinach, cheese and pine nuts are a delicious combination, as shown in these béchamel croquettes. To save time, you can use high-quality frozen spinach, as long as it is well drained after thawed.

  • Ingredients:
    • 250g (UK-Am 9oz) frozen spinach, 3 tablespoons of peeled pine nuts, half onion, 60g (UK 2oz) (Am ½ cup) grated cheese, 100g (UK 3fl oz) (Am 5 tablespoons) Extra virgin olive oil Hojiblanca, 120gr (UK 4oz) (Am 1 cup 2tbsp) flour, 500cc (UK 18fl oz) (Am 2 cups) whole milk, salt, ground pepper, ground nutmeg. Flour, egg and breadcrumbs for batter. 500cc (UK 18fl oz) (Am 2 cups) extra virgin olive oil Hojiblanca to fry.
  • Method:
    • If using fresh spinach cook it for 5 minutes in a casserole pan with boiling water. Drain and chop it with a knife. If you use frozen spinach, place it in a bowl and thaw in the microwave. Drain well any excess water.

      Finely chop the onion and sautée with the olive oil in a non-stick pan. When onion softens but not goldens add the chopped spinach and pine nuts. Fry for around 3-4 minutes and stir in the grated cheese and flour.

      Gradually add the milk to form a thick béchamel, stirring constantly. Cook over a low heat for around 5 minutes, adjusting the seasoning (salt, pepper and nutmeg) towards the end of cooking. Put to one side on a greased tray and allow to cool. This mixture can be prepared the day before and kept in the fridge well covered with a lid or cling film.

  • Tips/Serving:
    • Shape the croquettes using two large spoons, dredge each croquette in flour, dip in beaten egg, coat with breadcrumbs and fry with plenty of hot olive oil until golden. Remove from the heat and drain on kitchen paper. Serve immediately.

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January 24, 14 Sin categoría @en Basmati rice pakoras
Easy 6 rations 30 minutes

Basmati rice pakoras

Basmati rice is considered one of the best-quality long-grain rices. Rice is the staple food of most authentic Indian cuisine. Simply boiled, it is the perfect accompaniment to light, spicy oriental dishes, or it can be used to prepare original dishes, such as these rice pakoras, which are similar to fritters, deep-fried with extra virgin olive oil Hojiblanca.

  • Ingredients:
    • 60g (UK 2oz) (Am ½ cup) chickpea flour (or lentil flour, or whole-wheat flour), 2 cups of boiled basmati rice, 1 onion (medium-sized), 1 fresh chilli pepper, 1 tablespoon of fresh chopped coriander, 1 tablespoon of fresh grated ginger, 1 teaspoon of mixed spices (curry powder or a mix of turmeric and ground cumin), 1 teaspoon of salt, 500cc (UK 18fl oz) (Am 2 cups) extra virgin olive oil Hojiblanca, to fry.
  • Method:
    • Cook rice in boiling, lightly salted water until tender. Drain and set aside.
      Finely chop the onion, chilli peppers, coriander and ginger (or blend in a food processor). Add the flour, boiled rice, spices and a pinch of salt. Mix all the ingredients stirring with a spoon or fork to make a thick batter, adding ¼ cup of water. Leave to stand over room temperature.

      Heat olive oil in a wok or deep-frying pan. When the oil is hot, drop spoonfuls of the batter and fry the pakoras on both sides until golden.

      Drain on kitchen paper and fry again in very hot oil right immediately before serving, so they are very crispy.

  • Tips/Serving:
    • Serve immediately the pakoras, still hot, with a sauce or dip, such as chutney (spicy condiment, similar in consistency to jam or relish) or yoghurt sauce.




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January 22, 14 Starters Parsnip soup
Easy 4 rations 30 minutes

Parsnip soup

We bring you a delicious creamy soup made with vegetables, and bursting with vitamins and minerals. A comforting, warming starter served with croûtons fried with extra virgin olive oil Hojiblanca. Parsnips resemble a bulky carrot and are traditionaly used to provide stocks and soups with their intense flavour and aroma.

  • Ingredients:
    • 250g (UK 8 ¾ oz) (UK ½ pound) parsnip, 350g (UK 12oz) (Am 2 ¼ cups) peeled potatoes, 1 onion, 3 garlic cloves, 2 teaspoons of salt, freshly ground black pepper, 1 litre (UK-Am 1 ¾ pint) water, 3 slices of bread, 500cc (UK 18fl oz) (Am 2 cups) extra virgin olive oil Hojiblanca, chopped parsley to decorate.
  • Method:
    • Peel the potatoes and parsnips. Cut into pieces and set aside. Peel the onion and cut into matchsticks (julienne).

      Heat 4-5 tablespoons of olive oil in a casserole pan. Add the chopped onion and garlic and simmer for 5 minutes. Add the potatoes and parsnips. Cover with water, adjust the seasoning (salt and pepper) and allow to cook over a medium heat for 20 minutes or until vegetables are tender.

      Put to one side and blend with a handblender or food processor until a fine cream. Adjust the seasoning if necessary.

  • Tips/Serving:
    • For the croûtons, fry the diced bread with the olive oil until golden. Drain on kitchen paper and serve the soup garnished with the freshly made croûtons and chopped parsley.




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January 20, 14 Starters Mutabal, aubergine dip
Easy 4 rations 25 minutes

Mutabal, aubergine dip

Mutabal is a Lebanese dish, a delicious toasted aubergine served as a dip with crispy flatbread. The secret on this simple dish is the smokey aubergine, that must be put straight on the flame if using a gas cook or wood-fired oven, or roasted in a conventional oven or grill. Middle-Eastern recipe includes tahini, a thick sesame paste, that can be replaced by toasted sesame seeds (“ajonjolí”).

  • Ingredients:
    • 4 aubergines (Am: eggplants), half teaspoon of salt, 2 garlic cloves, 2 tablespoons of lemon juice, 2-3 tablespoons of “ajonjolí” (toasted sesame seeds), 4 tablespoons of extra virgin olive oil Hojiblanca, 1 tablespoon of spearmint to decorate.
  • Method:
    • Toast the whole unpeeled aubergines straight on the flame (if available) using cooking tweezers so as not to burn your fingers. Turn halfway until skin blackens and the inside flesh is perfectly cooked. You can also grill them on a baking tray in the oven, turning them frequently. Skin must be toasted and crunchy, while the inside flesh must be soft and juicy.

      Put to one side and allow to cool. Remove the skins and mash the flesh in a food processor along with the peeled garlic, salt, lemon juice, “ajonjolí” and olive oil until a smooth paste is formed.

  • Tips/Serving:
    • Mutabal is usualy eaten as a dip with pita bread, a typical flatbread. It can be prepared in advance and preserved a few days if stored in an airtight container, in the fridge.




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