camdenparkstudios.com
Catering - Camden Park Studios
http://www.camdenparkstudios.com/catering.html
Image courtesy of Bread and Honey. We work with a small but beautifully formed collection of caterers - here are some of our favourites. We are also more than happy to organise the catering for you. Let us know your requirements, and we'll get it sorted. We charge 20% handling fee. Delicious top quality catering using local. Multi award-winning catering providing sustainable and nutritious food. Camden Park Studios is very well positioned, surrounded by a huge variety of eateries,. 15 mins from studio.
francesccondal.blogspot.com
Francesc Condal Mill: Edible Sea Light
http://francesccondal.blogspot.com/2014/01/edible-sea-light.html
Francesc Condal, Catalan Chef, Private Catering since 2007. Culinary and Gastronomic ideas, sharing Recipes, Blogs and other interesting things. Friday, 31 January 2014. If you think you've eaten everything's possible in this world.then think again. Three days ago, Spanish chef Angel Leon presented at "Madridfusion" his latest food creation:. In 1865 Rafael Dubois had already extracted the luciferin and luciferase, two types of enzyme that combined, and in the presence of oxygen, generates the sea light.
francesccondal.blogspot.com
Francesc Condal Mill: AIR BAGUETTE'S
http://francesccondal.blogspot.com/2012/04/air-baguette.html
Francesc Condal, Catalan Chef, Private Catering since 2007. Culinary and Gastronomic ideas, sharing Recipes, Blogs and other interesting things. Thursday, 19 April 2012. Today I did some Air-baguette's for a Birthday party I'm working on tomorrow night. Some of you are going to ask yourself, what is an Air-Baguette? Air Baguette comes from El Bulli creation and they were looking for the lightest bread as possible having at the same time the crispest bread texture. 480 g of plain flour. 6 g of salt.
francesccondal.blogspot.com
Francesc Condal Mill: April 2012
http://francesccondal.blogspot.com/2012_04_01_archive.html
Francesc Condal, Catalan Chef, Private Catering since 2007. Culinary and Gastronomic ideas, sharing Recipes, Blogs and other interesting things. Monday, 23 April 2012. 23RD OF APRIL: SANT JORDI(ST.GEORGE'S DAY) PATRON OF CATALONIA. Today is Sant Jordi so I will explain a bit about the Catalan tradition and an easy recipe with roses. La Diada de Sant Jordi Saint George's Day), also known as El dia de la Rosa (The Day of the Rose) or El dia del Llibre (The Day of the Book) is a Catalan. And all over Catalo...
francesccondal.blogspot.com
Francesc Condal Mill: November 2012
http://francesccondal.blogspot.com/2012_11_01_archive.html
Francesc Condal, Catalan Chef, Private Catering since 2007. Culinary and Gastronomic ideas, sharing Recipes, Blogs and other interesting things. Friday, 30 November 2012. After a few months away from my blog I will try to keep it updated. Today's recipe is one of my favourite sweets in the world and really easy to do. 500 g Caster sugar. 18 g egg white powder. 175 g fruit purée. 50 g Icing sugar. 50 g Corn flour. Subscribe to: Posts (Atom). Celler de Can Roca. Catalan chef also with good knowledge of Spa...
francesccondal.blogspot.com
Francesc Condal Mill: CHUTNEYS
http://francesccondal.blogspot.com/2012/05/chutneys.html
Francesc Condal, Catalan Chef, Private Catering since 2007. Culinary and Gastronomic ideas, sharing Recipes, Blogs and other interesting things. Friday, 25 May 2012. Today I gonna talk a bit about Chutneys. What is a Chutney? Well Chutney is a conserve originally from Asia and imported to countries like UK or France beginning of 17th Century as a delicatessen. One of my favourite dishes is the Foie gras mi-cuit, mango chutney and toasted brioche. 2 mangoes, peeled and cut is cubes. 250 g demerara sugar.
francesccondal.blogspot.com
Francesc Condal Mill: December 2009
http://francesccondal.blogspot.com/2009_12_01_archive.html
Francesc Condal, Catalan Chef, Private Catering since 2007. Culinary and Gastronomic ideas, sharing Recipes, Blogs and other interesting things. Saturday, 19 December 2009. I decided to start with my new blog, new from a few months ago but i never decided to write. As a description of myself I'm a chef, i started my passion for cooking since i was a kid, next to my grandmother, baking cakes, cookies, muffins and ice-creams. Celler de can roca. Subscribe to: Posts (Atom). Celler de Can Roca. Simple templa...
francesccondal.blogspot.com
Francesc Condal Mill: FRUIT MARSHMALLOWS
http://francesccondal.blogspot.com/2012/11/fruit-marshmallows.html
Francesc Condal, Catalan Chef, Private Catering since 2007. Culinary and Gastronomic ideas, sharing Recipes, Blogs and other interesting things. Friday, 30 November 2012. After a few months away from my blog I will try to keep it updated. Today's recipe is one of my favourite sweets in the world and really easy to do. 500 g Caster sugar. 18 g egg white powder. 175 g fruit purée. 50 g Icing sugar. 50 g Corn flour. Subscribe to: Post Comments (Atom). Celler de Can Roca. Catalan chef also with good knowledg...
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