Ice cream

Garlic Bread with Cheese

Garlic Bread

Potatoes with Garlic Mayo

Creamy Potatoes

Chips

Spanish Omelette

Chicken Croquettes

Butter Bean Salad

Pork & Beef Meatballs

Battered Chicken

Absolut vodka, Tia Maria, gomme and a shot of espresso

ESPRESSO MARTINI

Absolut vodka, Chambord black raspberry liqueur, pineapple juice and gomme topped with a fresh raspberry

FRENCH MARTINI

CREMA CATALANA V GF

Vanilla ice cream, white chocolate & coconut tuile, passion fruit coulis & passion fruit foam

SUNDAE DE MARACUYÁ GF

Traditional Spanish doughnuts with rich hot chocolate dipping sauce

CHURROS V

Traditional baked vanilla cheesecake, Pedro Ximénez sultanas & shaved white chocolate

PASTEL DE SAN SEBASTIÁN V

SORBETE CON BAYAS VG GF

Rich, dark chocolate delice, raspberry gel, shaved dark chocolate, pistachio crumb & white chocolate foam

DELICE DE CHOCOLATE V GF

Hot Chocolate

Café con Leche

Mocha

Espresso

CAFÉ AZAHAR

In a medium saucepan, combine the whole milk, 1 cup of the heavy cream, and the vanilla bean (split and seeds scraped) or 1 tsp vanilla extract. Warm over medium heat until it is hot and steaming but not boiling (around 175°F/80°C), stirring occasionally.

Warm milk and cream

While the milk warms, whisk the egg yolks with the granulated sugar and salt in a medium bowl until the mixture is pale and slightly thickened.

Whisk yolks and sugar

Slowly pour about 1/2 cup of the hot milk mixture into the yolks in a thin steady stream while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, stirring constantly.

Temper eggs

Return saucepan to low-medium heat and cook, stirring constantly with a heatproof spatula, scraping the bottom, until the mixture thickens enough to coat the spatula and reaches 170–175°F (77–80°C). Do not let it boil or curdle.

Cook custard

Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla pod. Stir in the remaining 1 cup heavy cream. If using vanilla extract instead of a bean, add 1 tsp now. Cool the custard quickly by placing the bowl in an ice bath and stirring until it is room temperature, then refrigerate at least 4 hours or overnight until thoroughly chilled.

Finish custard

After the custard is fully chilled, churn it in your ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency (usually 20–30 minutes). Transfer to a freezer-safe container, press a piece of parchment on the surface to prevent ice crystals, and freeze at least 3 hours to firm up. Scoop and serve.

Chop the bittersweet chocolate and place it in a heatproof bowl. When the custard is warm (after cooking) but still hot, pour about 1 cup of the hot custard over the chopped chocolate and let sit 1 minute, then whisk until smooth to create a chocolate custard. If using cocoa powder, whisk the cocoa with 1–2 tablespoons of the warm custard first to make a smooth paste before adding to the bowl to avoid lumps.

Melt chocolate

Cool and chill the chocolate custard the same way as the base: strain if necessary, add the remaining cup of heavy cream, cool in an ice bath, then refrigerate until fully chilled (4 hours or overnight). Churn in an ice cream maker following manufacturer instructions. After churning, freeze in a container for at least 3 hours to firm up before serving.

Combine the chopped strawberries, 2 tbs sugar (from the variation ingredients), and 1 tsp lemon juice in a bowl. Let sit at room temperature for 30–45 minutes until the berries release their juices and become syrupy. For a smoother strawberry ice cream, gently purée half of the macerated berries with their juices in a blender or food processor; for a chunkier texture, leave them as is.

Macerate strawberries

Fold the macerated/puréed strawberries and their juices into the fully chilled base custard until evenly distributed. Chill for an additional 30 minutes if the mixture has warmed during the addition.

Combine with custard

Churn the strawberry-custard mixture in your ice cream maker according to manufacturer's instructions until it reaches soft-serve consistency. Transfer to a freezer-safe container and freeze at least 3 hours to firm up before serving.

whole milk

heavy cream

granulated sugar

large egg yolks

vanilla bean (or vanilla extract)

fine sea salt

vanilla extract (if not using bean)

good-quality bittersweet chocolate, chopped

unsweetened cocoa powder

fresh strawberries, hulled and roughly chopped

granulated sugar (for macerating berries)

lemon juice

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup. Using a sharp bread knife, cut the loaf in half lengthwise to create two open-faced halves. If you prefer pull-apart slices, you can instead cut the loaf into 1–1.5 inch slices without cutting all the way through (leave the bottom intact).

Prepare oven and loaf

In a medium bowl, combine the softened unsalted butter and olive oil. Add the minced garlic, chopped parsley, salt, and black pepper. Stir thoroughly until smooth and evenly blended. Taste and adjust seasoning (add the optional red pepper flakes if using).

Make garlic butter

Spread the garlic butter mixture evenly over the cut sides of the loaf halves (or between slices if prepared as pull-apart). Use all the butter mixture to ensure good coverage and flavor in every bite.

Assemble bread

Evenly sprinkle the shredded mozzarella over the buttered surfaces, pressing lightly so cheese adheres. Finish with the grated Parmesan distributed evenly on top of the mozzarella for extra flavor and browning.

Add cheese

Place the assembled loaf on the prepared baking sheet and bake in the preheated oven for 10–12 minutes, or until the butter is bubbly and the cheese is melted. For a golden-brown, slightly crispy top, switch the oven to broil (high) for 1–2 minutes—watch closely to prevent burning.

Bake

Remove the bread from the oven and let it rest for 2–3 minutes to set. If you baked halves, slice into serving pieces. If you made pull-apart, separate the slices. Serve warm.

Rest and serve

French baguette or Italian loaf

unsalted butter, softened

olive oil

fresh garlic, minced (about 3–4 cloves)

fresh parsley, finely chopped

salt

black pepper

mozzarella cheese, shredded

grated Parmesan cheese

optional: red pepper flakes

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

Preheat and prepare

If using a whole baguette, slice it in half lengthwise. Alternatively, for pull-apart garlic bread, slice the loaf crosswise into 1-inch thick slices without cutting all the way through (leave the bottom crust intact).

Prepare the loaf

In a small bowl, combine the softened unsalted butter and 1 tablespoon extra-virgin olive oil. Add the finely minced or grated garlic, chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until smooth and evenly combined. Taste and adjust salt or garlic as desired.

If loaf is halved lengthwise: use a spatula or butter knife to spread the garlic butter evenly over the cut surface(s). If using crosswise-sliced loaf: gently open each slice and spread about 1 teaspoon of the garlic butter into each gap, then smear some on the top crust as well.

Apply spread

If using Parmesan, sprinkle the grated cheese evenly over the buttered surfaces. If using shredded mozzarella for a cheesy garlic bread, sprinkle the mozzarella evenly over the top so it melts into the slices.

Add cheese (optional)

Place the prepared loaf on the baking sheet and bake in the preheated oven for 10–12 minutes, until the butter has melted and the edges are golden. If you added mozzarella and want a bubbly, browned top, switch the oven to broil for the last 1–2 minutes, watching closely so the cheese doesn't burn.

Remove the bread from the oven. If desired, sprinkle with extra chopped parsley and a pinch of red pepper flakes for heat. Let rest 1–2 minutes so butter sets slightly.

Finish

Slice the loaf into serving pieces if you prepared a halved loaf, or separate the pre-sliced pieces. Serve warm.

Serve

unsalted butter (softened)

extra-virgin olive oil

garlic cloves (finely minced or grated)

fresh parsley (finely chopped)

grated Parmesan or Pecorino

mozzarella (shredded)

red pepper flakes

Scrub the potatoes well. If using larger potatoes, cut into even 1-1.5 inch pieces so they cook uniformly; small new potatoes can be left whole or halved.

Place the potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 tablespoon kosher salt and the bay leaf if using.

Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a knife—about 12–20 minutes depending on size.

Drain the potatoes in a colander and let them steam-dry for 2–3 minutes to remove excess moisture. If you prefer a firmer texture, cool slightly; for a creamier texture, return to the hot pan off the heat for a minute to let surface moisture evaporate.

If desired, roughly chop the potatoes into bite-sized pieces (about 1-inch) while warm so they absorb the dressing more readily.

In a small bowl, combine the mayonnaise, grated garlic, lemon juice, Dijon mustard, olive oil, salt, and pepper.

Stir well until smooth and taste. Adjust seasoning: add a little more lemon for brightness, more salt if bland, or one extra garlic clove for stronger garlic flavor. Let the mayo sit for 5–10 minutes to mellow and allow flavors to meld.

Place the warm, drained potatoes in a large mixing bowl. Pour the garlic mayonnaise over the potatoes — start with about half the mayo and gently fold to coat. Add more mayo as needed to reach your preferred coating (usually all of it for a creamy finish).

Taste and adjust: add a pinch more salt or pepper if necessary, and a squeeze of lemon if you want more brightness.

Transfer the coated potatoes to a serving platter. Drizzle with the extra-virgin olive oil, sprinkle chopped parsley and chives over the top, and dust lightly with paprika if using.

Serve warm or at room temperature. Leftovers keep well refrigerated in an airtight container for up to 3 days; bring to room temperature and stir before serving.

medium Yukon Gold or red potatoes

water

kosher salt (for boiling)

bay leaf (optional)

mayonnaise

garlic cloves, finely grated or minced

fresh lemon juice

Dijon mustard

salt (to taste)

freshly ground black pepper

chives, optional, finely snipped

extra-virgin olive oil (for drizzle)

smoked paprika or sweet paprika (optional)

Peel (optional) and cut potatoes into 1-inch cubes so they cook evenly. Place potatoes in a large pot and cover with the 2 cups vegetable broth. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until potatoes are very tender and break apart easily when pierced with a fork, about 12–15 minutes.

Prepare and cook potatoes

Reserve 1/2 cup of the cooking liquid, then drain remaining liquid from the potatoes. Return potatoes to the pot off the heat.

While potatoes cook, warm the almond milk and coconut milk together in a small saucepan until just steaming (do not boil). Keep warm.

In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to brown, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Stir in the Dijon mustard and lemon juice, cook 15 seconds more, then remove from heat. Transfer the cooked aromatics into the pot with the drained potatoes.

Using a potato masher or an immersion blender, mash the potatoes while gradually adding the warmed almond/coconut milk mixture until you reach a smooth, creamy consistency. Add reserved cooking liquid as needed (start with 1/4 cup) if mixture is too thick.

Mash and finish to creamy texture

Stir in the nutritional yeast, apple cider vinegar, chopped chives, chopped parsley, sea salt, black pepper, and smoked paprika if using. Taste and adjust seasoning — add remaining reserved cooking liquid or up to the remaining warmed plant milk to loosen texture as desired.

If you prefer extra silky potatoes, use an immersion blender for 20–30 seconds more, being careful not to over-whip which can make potatoes gluey. Keep warm until serving.

Yukon Gold or Russet potatoes

Low-sodium vegetable broth

Unsweetened almond milk (or other plant milk)

Full-fat coconut milk (canned)

Yellow onion, finely diced

Garlic cloves, minced

Olive oil

Lemon juice

Nutritional yeast

Apple cider vinegar

Fresh chives, finely chopped

Fresh parsley, chopped

Sea salt

Black pepper

Smoked paprika (optional)

Scrub the russet potatoes under cold running water to remove dirt. Peel if you prefer (peels may be left on for extra texture). Cut each potato into even batons about 1/3–1/2 inch (8–12 mm) thick for classic chips. Try to keep sizes consistent for even cooking.

Wash and cut

Place the cut potatoes in a bowl and rinse under cold water, stirring, until the water runs clear. This removes surface starch that can cause sticking and uneven browning.

Rinse

Bring about 1 liter of water to a simmer in a medium saucepan. Add 1 tsp salt. Add the cut potatoes and simmer gently for 4–6 minutes until the edges are just tender but the centers are still firm (do not fully cook). Drain immediately.

Parboil

Transfer the parboiled chips into a bowl of ice water (use the 2 cups of ice with cold water) to stop cooking and remove excess heat. Leave for 5 minutes, then drain thoroughly in a colander and pat dry with clean kitchen towels or paper towels. Excess moisture will cause oil to splatter and prevent crisping.

Shock and drain

Pour neutral oil into a heavy-bottomed pot or deep fryer to about one-third to one-half full (about 1 liter for a medium pot). Heat oil to 325°F (160°C). If you don't have a thermometer, test with a small piece of potato: it should bubble steadily but not brown quickly.

Heat oil for blanching

Working in batches to avoid overcrowding, add the potato batons and fry for 4–6 minutes until pale and slightly softened. They should not brown at this stage. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for at least 5–10 minutes (or up to 30 minutes) to cool.

First fry (blanch)

Increase the oil temperature to 375°F (190°C). Again, if you lack a thermometer, the oil should cause small vigorous bubbles around a test piece and brown it within about a minute.

Heat oil for crisping

Fry the cooled chips in batches for 2–4 minutes, turning as needed, until golden brown and crisp all over. Remove with a slotted spoon and drain on a wire rack or paper towels.

Second fry (crisp)

While the chips are still hot, sprinkle with sea salt or kosher salt to taste (use about 1 tsp across the whole batch as a starting point). Add optional black pepper, malt vinegar, or other seasonings to taste and toss gently to coat.

Season

Serve immediately for best crispness. Chips pair well with ketchup, mayonnaise, or your favorite dipping sauce. Leftovers can be reheated in a hot oven (425°F / 220°C) for 5–8 minutes to re-crisp.

russet potatoes

neutral oil (vegetable, canola, or peanut)

sea salt or kosher salt

optional: black pepper

optional: malt vinegar or your favorite seasoning

Peel the potatoes (optional: leave some skin for texture). Slice into 1/8- to 1/4-inch (3–6 mm) thick rounds or small half-moons so pieces cook evenly. Rinse slices briefly to remove excess starch and pat dry with a clean towel.

Peel and slice potatoes

Peel the onion and cut into thin half-moons (about 1/8-inch / 3 mm thick). Keep slices separated so they soften evenly.

Slice the onion

Optional: To speed final cook and ensure tender potatoes, microwave the sliced potatoes in a covered microwave-safe bowl with 1–2 tablespoons water for 3–4 minutes until slightly softened but not falling apart. Drain any excess water and pat dry.

Par-cook potatoes if desired

Place a 10-inch (25 cm) nonstick or well-seasoned cast-iron skillet over medium heat. Add 4 tablespoons of the olive oil and warm until shimmering but not smoking.

Add the sliced potatoes in a single layer as much as possible, then add the onion. Sprinkle 3/4 tsp of the salt and 1/2 tsp of the pepper over the vegetables. Cook over medium-low to medium heat, stirring gently and turning occasionally, for 12–18 minutes until potatoes are tender and onions are translucent and lightly golden. If potatoes risk sticking, add up to 1 tablespoon more oil and reduce heat. The goal is tender, slightly caramelized potatoes and softened onions, not deep frying.

Using a slotted spoon, transfer the cooked potatoes and onions to a bowl, leaving excess oil in the skillet. Reserve the oil for later use.

Crack the eggs into a large mixing bowl. Add the remaining 2 tablespoons olive oil (or use less if preferred), the remaining 1/4 tsp salt and 1/2 tsp pepper. Beat the eggs lightly with a fork or whisk until combined but not frothy.

Add the warm potato-and-onion mixture to the eggs and gently fold to combine. Let the mixture sit for 2–3 minutes so potatoes absorb some egg; this also lets stray oil rise to the top—if there is excessive oil, you can spoon off a bit but keep some for flavor.

Clean the skillet if necessary, then heat it over medium-low. Add 1 tablespoon of the reserved olive oil and swirl to coat. Pour the egg, potato and onion mixture into the skillet, spreading evenly. Cook gently over low to medium-low heat for 6–8 minutes until the edges are set and underside is golden but the top is still slightly loose.

Preheat the broiler (or prepare a large plate for flipping if not broiling). To finish in the oven: place the skillet under a hot broiler for 1–3 minutes until the top is set and lightly golden (watch closely). To finish on the stovetop: use a large flat plate slightly larger than the skillet—place over the skillet, flip the skillet so omelette lands on the plate, then slide the omelette back into the skillet to cook the other side for 2–3 minutes until cooked through. Either method is fine.

When cooked through (no runny egg), remove from heat and let rest 3–5 minutes to firm up and make slicing easier.

Slide the Spanish omelette onto a cutting board or serving plate. Sprinkle with chopped parsley and a dusting of smoked paprika if using. Adjust salt and pepper to taste.

Slice into wedges and serve warm or at room temperature. Leftovers keep well refrigerated up to 3 days and can be served cold as well.

russet or Yukon Gold potatoes

large eggs

yellow onion

sea salt

fresh flat-leaf parsley

smoked paprika

If not already cooked, poach or roast 1.25–1.5 lb (about 3 cups shredded) boneless skinless chicken breasts or thighs until cooked through. Let cool slightly and shred finely with two forks or chop very small.

Ice Cream

Garlic Bread With Cheese

Garlic Bread

Potatoes With Garlic Mayo

Creamy Potatoes

Chips

Spanish Omelette

Chicken Croquettes

Butter Bean Salad

Pork & Beef Meatballs

Battered Chicken

Espresso Martini

French Martini

Crema Catalana V Gf

Sundae De Maracuyá Gf

Churros V

Pastel De San Sebastián V

Sorbete Con Bayas Vg Gf

Delice De Chocolate V Gf

Hot Chocolate

Café Con Leche

Mocha

Espresso

Café Azahar