Le Cabrera Brunch - Madrid

I love Le Cabrera and I love it's so close to my place! I keep getting happier and happier with my choice of neighborhood. Some call it the "boho chic" of Madrid. Today I want to recommend to you this place, not only for its brunch but also for a cocktails and modern tapas night out. It's completely thelicious and trendy. The brunch is a fix menu (€25) but you do get to choose one choice for a starter, a main, and dessert. 

Barbara de Braganza, 2.

Enjoy!!!

Restaurant Massana - Girona

A Michelin starred dinner for Valentine's? Yes!

Having a tasting menu dinner is one of the best experiences for me. Better yet if the restaurant has amazing food and a well deserved solid Michelin star. Massana's menu is a combination of flavors, ingredients and presentation than turns the dinner into a real experience. This restaurant is in Girona, a beautiful city in Catalonia, close to the spectacular beaches of Costa Brava. Even if you're not close enough to dine at Massana this 14th you can treat yourself and your loved one to a tasting menu dinner at a local restaurant!

The menu consists of seven tapitas, seven plates and two desserts. Overall the dishes were of high quality and the service careful. Massana follows to some extend the molecular trend of other top and starred restaurants in the area, with some deconstruction, foams, gelees... Chef Massana visited the dining floor a few times and stopped at some tables, a nice touch.  I don't have pictures of all the dishes included in the menu, but I do have some yummy ones. Enjoy!

Bloody Mary

Bombon helado de "clara" y cabello de angel de limon
This is a sorbet of clara, which is a drink mixing beer with lemon soda, and lemon angel hair on top

baby Scallops C E V I C H E - Thelicooking

Ceviche is popular in Latin america and it is basically seafood "cooked" by being marinated in citrus such as lime and orange. The acidity of the citrus is what makes the shrimp, fish or any other seafood to be ready to eat! although of course you can always eat your seafood raw you will find the ceviche to be  fresh and an easy dish to impress your friends. It's a perfect appetizer or first course. 

Last night I made baby scallops ceviche in a bed of avocado, also a very popular ingredient in Latin american countries...it was delicious and so so full of flavors...and also my friends loved it!

Ingredients (for 4):

- 24 small scallops (zamburiñas in Spain), around 6 per serving

- one small red onion, around 1/2 cup diced

- 1/2 cup of fresh cilantro

- around 1/2 cup of cherry tomatoes

- 1/2 cup orange juice

- 1/2 cup lime juice

- 1 or 2 small chili peppers, depends on how spicy you want it

- salt 

Combine the finely diced red onion with the cilantro, chili pepper and tomatoes in a bowl that's either glass or plastic. I used my food processor for the tomatoes and this made them more juicy than just normally chopped

Then add the "zamburiñas" or "baby scallops". You can use either fresh scallops or frozen. They both taste perfect in this recipe

Picnic - Brunch - Barcelona

Did you go for brunch last weekend? If you didn't and you're craving one, I have a thelicious option in Barcelona for next weekend.
What makes PICNIC's brunch a great one is their ambiance and their food of course. Their dishes have a nice latin twist that I'm sure you'll love. Located close to el Born and la Ciutadella park, the crowd visiting the restaurant is both hip and of very diverse nationalities. 

They offer brunch Saturdays and Sundays from 11:30 to 17:00. I recommend you make a reservation. I went once for dinner but for some reason it wasn't as memorable as their brunch. 

Cheese Empanadas...crispy, yummy, nice starter to share

Roasted Bone Marrow - Thelicooking

Either you LOVE it or HATE it! Yeap, that's the case when it comes to bone marrow...it's greasy and full of flavor, I personally love it! 

I had a craving this week so I started researching how to make it at home since it was hard to find the dish at a restaurant. It turned out to be pretty easy. I went to my local butcher (@ Mercado San Antón) and asked for the bones -either beef or veal- also they were surprisingly cheap. So I was headed home with excitement and a bag full of bones :p 

Ingredients:

- beef or veal bones cut

- coarse salt

- cilantro

- one small onion

- 1 tbsp of capers

- 1 lemon juice

- olive oil 

- french baguette or toasts 

This is how they look. You want them to be cut around this size. Place them in a baking sheet with their wider side down so they don't fall and you don't risk losing the precious interior. If they are bloody (it's ok, they are bones!) don't worry you can place them in a bowl with water and change the water a few times. After that, press the marrow down with a paper cloth to absorb the remaining blood