The Chef Cat Diaries

1st Chef Cat Cooking School


Last Friday February 14th (Valentine’s Day) we held our first Chef Cat Cooking School in Barcelona. On board with us: #miss_sweetcaroline, #gemmicula, #beachnikita, and #jorgerestrepo. We started with evening some relaxing  San Francisco cocktails and proceeded then with the cooking lessons. On our menu a 3 course dinner with

  • Vegetable soup German style
  • Oven-sirloin with a creamy red berries sauce
  • Vanilla cupcakes with rice pudding topping

Here the recipes

Vegetable Soup

  • 4 carrots
  • 1 leek
  • 2 sticks celery
  • 1 radish
  • 1 turnip
  • 1,5 litres of vegetable stock
  • 150 g noodles

Peel and then dice the vegetables. In a pot cook them in the vegetable stock for 40 minutes. Boil the noodles in a separate pot.  Serve 2-3 spoons of cooked noodles on a plate and pour some soup over them before serving.


Oven Sirloin

  • 1 onion
  • 2 dents garlic
  • 4 spoons olive oil
  • 500g sirloin
  • ½ cup red wine

Dice the onion and the garlic. Roast them for 3 minutes with the olive oil in a pan. Add the sirloin and roast it from each side for 2 minutes. When you are done pour the red wine on top of the sirloin and continue roasting for 5 minutes. Afterwards put everything in a mould and continue roasting in the oven for 45 – 60 minutes.


Red Berries Sauce

  • 1 spoon butter
  • 4 spoons flour
  • 1 can red berries

Melt the butter in a pan. When molten add slowly the flour until you get a homogeneous texture.  Add afterwards the red berries and stir until you get the typical viscous sauce texture.

Vanilla Cupcakes

  • 2 eggs
  • 3 spoons brown sugar
  • 1 spoon vanilla extract
  • 4 spoons flour
  • 1 teaspoon baking soda
  • 20 ml brown rum
  • 20 ml sunflower oil

Stir the eggs with the brown sugar and the vanilla extract until you get a foamy texture. Add the flour and the baking soda and continue mixing. Finally add the rum and the sunflower oil. Put the batter into the cupcake forms and bake for 15-20 minutes at 180º C.


Rice Pudding Topping

  • ½ cup rice
  • 3 spoons brown sugar
  • 1 ½ cup milk
  • 1 small piece lemon peel
  • 1 orange slice
  • 1 cinnamon cane
  • 1 drop almond extract

Heat up the milk. While heating up the milk season it with the orange, lemon peel, brown sugar almond extract, and cinnamon cane. When the milk is starting to boil add the rice. At the same time withdraw the cinnamon cane, lemon peel, and orange slice. Cook the rice for aprox. 25 minutes. When the rice is soft and smooth, blend the mix in order to get a creamy texture similar to regular butter-cream. Use the rice pudding to top off the cupcakes.


4 thoughts on “1st Chef Cat Cooking School

    • Thanks. The evening was very funny and I guess my trainees enjoyed it as well. I got messages that they already have tried the recipes at home. Specially the German vegetable soup was a hit.

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