Author: Chef Daniel (Daniel Salvador)

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A TRIP TO MY CHILDHOOD, Pingano

BAKING RECIPES FROM MY VILLAGES IN SPAIN This week I decided to do some research and baking about the pastries and cakes that I have been following me since I was a kid. That ones, that you can close your eyes next to them and you are back in time and place. Píngano, is a...

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Pingano, Walnut torte

Píngano, walnut torte. This torte is original from the village of my mum, Vallanca, but is also prepared in all of the Rincón de Ademuz. The breakfast of my childhood

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A trip to my childhood, Rolletes

Baking recipes from my villages in Spain This week I decided to do some research and baking about the pastries and cakes that I have been following me since I was a kid. That ones, that you can close your eyes next to them and you are back in time and place. Rolletes is an...

Recipe

Rolletes ( anise biscuits)

"Los Rolletes", is a anis cookie tipical from the village of my dad in Spain, Puebla de Arenoso. And its a time travel for me to my childhood .

Recipe

Sea bream, squid and prawns paella

A delicious recipe of seafood paella. We fry the sea bream and put it on the top when the rice is ready to have this amazing combination of two ingredients perfectly cooked.

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Por la cocina inglesa

Habitualmente siempre hago el Blog en Ingles, pero en esta ocasión, mi vocabulario en ingles no haría justicia a lo que verdaderamente siento. Traer el supper club a Barcelona es algo que ya hace años que ronda mi cabeza, partí de Barcelona bastante joven y para la gran mayoría de mis amigos, no he cocinado...

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Experimental foodiness

My last collaboration with The Robin Collective was for Valentines Day. In a playful and experimental food setting, dishes were presented to loved ones in what was an unexpected procession of concepts inspired by love and lust. I thought it would be a good idea to declare our mutual love with The Robin Collective. So here it goes… Dani:...

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New Year workshops…and more to come…

Starting a New Year can take a while. In my case, after a Christmas break in Barcelona, my home town, I’ve been developing new ways to share my skills with all my fellow foodies. I often try my first workshop in a specific field with friends and family. This was the case with my pasta...

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Alchemy of natural colours

Our last supper club was magical , my intention was to experiment as much as possible with as many colours as possible on a simple, familiar pasta shape: ravioli. The colour added a playful dimension that transported some of the club foodies to their childhood memories of playing with Play-Doh. People often can’t believe that...

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Vegetables for every season

I’ve been wanting to write about vegetarianism for a while. I find it fascinating that it goes back so long in history – from ancient Greece Pythagoreans, whom believed that a meatless diet enabled better aging of the body, to ancient India, where it has always been part of the culinary culture. In western culture,...

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