Daniela Pavón

Daniela Pavón Daniela Pavón

Step 1Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing...
15/05/2025

Step 1
Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.
Step 2
Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning. Spoon into the salmon-lined ramekins, press down, fold over the overlapping salmon, then cling film to seal in the mixture. Can be made the night before, but if making on the day they should be chilled for at least 4 hrs.
Step 3
On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette. Drizzle the terrine and plate with sweet chilli sauce. Serve on their own or with toast.

Step 1Fill a large jug with ice, then tip in the mince pie or spiced rum, dark rum, grenadine, lime juice and orange sli...
22/04/2025

Step 1
Fill a large jug with ice, then tip in the mince pie or spiced rum, dark rum, grenadine, lime juice and orange slices, and mix well.
Step 2
Top up with the ginger beer, stir gently, and serve in ice-filled tumblers (we used star-shaped ice-cube moulds for a festive touch).

Step 1Mix the hot tea, whisky and marmalade in a large bowl until the marmalade melts. Stir in all of the dried fruit, p...
15/04/2025

Step 1
Mix the hot tea, whisky and marmalade in a large bowl until the marmalade melts. Stir in all of the dried fruit, peel and cherries, then cover and leave to soak overnight.
Step 2
Next day, heat oven to 160C/fan 140C/gas 3 and grease and double-line a 20cm round, deep cake tin with non-stick baking paper. Using electric beaters, cream together the butter and sugar until fluffy. Add the eggs a little at a time, beating well after each addition, then fold in the flour and spices, followed by the lemon zest and soaked fruit. Add any liquid that hasn’t been absorbed by the fruit, too. Spoon into the prepared tin, level the top, then bake for 1½ hrs. Turn the oven down to 140C/fan 120C/gas 1 and bake for another 1½ hrs or until a skewer inserted into the centre of the cake comes out clean. Cool on a wire rack in the tin.
Step 3
While the cake is still warm, use the skewer to pepper the cake with holes, poking it all the way down. Dissolve the sugar in the tea, add the whisky or orange juice, then spoon over the surface. If you’re making the cake ahead of time, feed it with a fresh swig of hot toddy every week, but take care not to make the cake soggy. Can be kept for a month well-wrapped in an airtight container in a cool, dry place. If short on time, the cake can be made the same day that you decorate it.

Step 1Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan over a medium-low heat and fry the onion ...
08/04/2025

Step 1
Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan over a medium-low heat and fry the onion until softened but not coloured, about 10-12 mins. Stir in the garlic and cook for 1 min more before tipping in the squash. Cook for 8-10 mins until the squash has started to soften, then stir in the tomatoes, mascarpone and spinach. Season well and cook for a few minutes more to warm everything through, then tip into a medium baking dish (ours was 22 x 22cm).
Step 2
For the crumble, rub the flour and butter together or blitz in a food processor to a breadcrumb-like consistency. Stir in the cheese, walnuts and thyme, and season. Scatter the crumble over the squash filling, being careful not to pack it down. Bake for 30-40 mins until the squash is tender and the crumble is golden.

Tofu scrambleStep 1Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until gold...
02/04/2025

Tofu scramble
Step 1
Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min.
Step 2
Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.

Roasted salt & paprika almondsStep 1Heat oven to 180C/160C fan/gas 4. Spread the nuts on a baking tray and roast for 15 ...
26/03/2025

Roasted salt & paprika almonds
Step 1
Heat oven to 180C/160C fan/gas 4. Spread the nuts on a baking tray and roast for 15 mins. Tip the hot nuts into a bowl and toss with the butter, salt and paprika to taste, until coated. Tip the nuts back onto the tray and roast for 2 mins more to dry the coating onto them. Cool and store in an airtight container. The nuts will keep for 3 days.

Microwave brussels sproutsStep 1Tip the brussels sprouts into a microwave-safe bowl with 1 tbsp water. Cover and microwa...
13/03/2025

Microwave brussels sproutsStep 1
Tip the brussels sprouts into a microwave-safe bowl with 1 tbsp water. Cover and microwave on high for 4 mins until almost tender. Drain. Will keep chilled for up to 24 hours. Leave to cool first.
Step 2
Add the butter and honey. Season well. Microwave for another 1 min, scatter with the almonds and serve.

Fragrant lamb kofta curryStep 1Heat the oil in a large frying pan over a medium heat and fry the onion for 8 mins until ...
27/02/2025

Fragrant lamb kofta curry
Step 1
Heat the oil in a large frying pan over a medium heat and fry the onion for 8 mins until soft but not golden. Remove to a bowl and set aside to cool. Tip the lamb mince and half the spice blend into a medium bowl with 1/2 tsp each salt and black pepper and the cooled onions. Knead with your hands to combine evenly, then form into 16 equal meatballs. Return the pan to a medium heat and brown the meatballs all over. Remove to a plate using a slotted spoon.
Step 2
To make the sauce, fry the onion in the pan for 5 mins until beginning to soften, then add the ginger, garlic, chopped chilli (if using) and coriander stalks, and cook for a further 3 mins. Scatter in the remaining spice blend and cook for 1 min, then tip in the tomatoes, tomato purée, stock and three- quarters of the coconut cream. Stir to combine, bring to a simmer and cook for 15 mins until the sauce has reduced by a quarter.
Step 3
Return the meatballs to the pan and cook for a further 15 mins, basting the meatballs in the sauce every few minutes until the sauce has reduced by a further quarter, and the meatballs are cooked through. Drizzle over the remaining coconut cream, then scatter over the coriander leaves and sliced chilli and serve with cooked basmati rice.

Stollen bitesStep 1Put the sultanas in a heatproof bowl and pour over 100ml hot water from the kettle. Leave to soak for...
21/02/2025

Stollen bites
Step 1
Put the sultanas in a heatproof bowl and pour over 100ml hot water from the kettle. Leave to soak for at least 2 hrs, or overnight.
Step 2
Tip the flour, yeast, caster sugar, spices and 1 tsp salt into a large bowl. Heat the milk in a pan over a low heat or microwave until just warm, but do not boil. Whisk the vanilla and egg into the warm milk, and pour into the dry ingredients. Use your hands to combine everything into a soft dough, then tip out onto a work surface and knead for 8-10 mins until soft and springy. (You can also do this in a stand mixer fitted with the dough hook, for 5 mins.)
Step 3
Drain the sultanas well and knead these into the dough along with the lemon zest and cherries until the fruit is evenly distributed. Clean the bowl and lightly oil it, then return the dough to the bowl, cover with a clean tea towel and leave to prove in a warm place for 2 hrs, or until roughly doubled in size. You can also prove in the fridge overnight to enhance the flavour of the dough.
Step 4
Line a 20 x 20cm cake tin with baking parchment. If the dough is chilled, leave it at room temperature for 1 hr before shaping. On a floured work surface, halve it and roll or stretch each piece into a square to fit the tin. Use one piece to line the base, then roll out the marzipan on a surface dusted with icing sugar to the same size as the dough and lay it on top. Lay the second dough square over that, pinching it around the edges to seal in the marzipan. Cover loosely and prove again for 30 mins-1 hr, or until risen slightly. Heat the oven to 180C/160C fan/gas 4 or if using an air fryer, heat to 160C.

Butternut squash casseroleStep 1In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the on...
14/02/2025

Butternut squash casserole
Step 1
In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
Step 2
Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
Step 3
Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

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Guatemala Republica De 1658 Piso Pb Dpto 766
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