Food as ART

To cook with passion for the pleasure it gives you.

WELCOME

Like art you never know if a dish is good enough until it gets to the people and their reaction.

About me

My name is Zdravko 20 y.o.

The two things I love in life are food and happiness, which leads to a predictable professional outcome. Both of them have been a part of the majority of my life and so it will be in the future.

I have been studying gastronomy for the past six years, competed in some of the most recognized culinary competitions in Bulgaria and worked in kitchens since I was ten years old.

I truly love what I do and hopefully the future has prepared more challenges and experiences in the industry for me all around the world.

RECEPIES PROVEN DELICIOUS

STARTER

Sweet potato and goat cheese crockets over cauliflower risotto and parmesan chips

Allergens :

Ingredients:

Technology:

1.Crockets

- Sweet potato- 80gr

- Thyme- 2gr

- Butter- 4gr

- Goat cheese- 30 gr

- Egg yolk- 1pcs.

- Flour- 10gr

- Salt- 2gr

- Egg (whole)- 1pcs.

- Panko bread crumbs- 20gr

- Flour (for breading)- 10 gr

- Sunflower oil- 500 ml

2. Cauliflower risotto

- Cauliflower- 80gr

- Butter- 10gr

- Leek- 10gr

- Parmesan- 10 gr

- Hazelnuts- 10gr

- Cream- 10gr

- Salt- 2gr

3. Parmesan chips

- Parmesan- 5 gr

1. Crockets

In Aluminum foil bake the potato peeled and cut in 4 with the thyme and butter on 180 until soft. In a bowl mix the cooked potato with the flour, yolk and salt. when cooled down make three balls the same size and put the goat cheese in the center. Then bread the balls in the order flour, egg, panko and fry on 180 degrees until golden.

2. Risotto

Grade the cauliflower and put aside. In a pan sauté the leek in the butter until soft. add the cauliflower and cream and cook on medium for 10 min. Meanwhile roughly chop the hazelnuts. Add them in with the cream and parmesan and cook until creamy consistency. Season with salt

3. Parmesan chips

Heat a pan on medium- high heat and finely grade the parmesan. Put in the pan into a circle shape and cook until the oil is extracted and the chips is golden. Put on paper and let cool down.

MAIN COURSE

Duck breast sous-vide with sweet potato puree, parsnip cream, glazed carrot, fusion sauce and green tuile

Allergens:

Ingredients:

Technology

1. Duck sous-vide

- 1/2 duck breast (skin on)

- Sesame oil- 5gr

- Orange juice- 10gr

- Ginger- 1gr

- Thyme- 1gr

- Salt- 2gr

- Pepper- 1gr

- Cointreau liquor- 5gr

4. Glazed carrot

- Carrot (whole peeled)- around 25gr

- Butter- 5gr

- Honey- 3gr

- Thyme- 1gr

- Salt- 2gr

2. Parsnip cream

- Parsnip- 40 gr

- Cream-30 gr

- Milk- 10gr

- Butter- 4gr

- Salt- 2gr

5. Fusion sauce

- Brown sugar (muscovado)- 5gr

- Vegetable stock- 20gr

- Teriyaki sauce- 5gr

- Soy sauce- 5gr

- Cream- 10gr

- Butter- 5gr

- Orange juice- 2gr

- Salt- 1gr

1. Duck

Score the skin on the duck into small squares, without cutting the meat. Then put all the ingredients in a vacuum bag and cook sous-vide for 90min on 57 degrees. When ready on a cold pan on medium heat seer the skin until golden brown.

2. Parsnip

Peel and cut the parsnip, removing the center of it. Boil in the milk and cream on medium heat until soft (make sure the bottom doesn't burn. Blend with the butter and salt and pass through a fine sieve. Store in a piping bag

3. Sweet potato

Peel and cut the potato into 4 pcs; Wrap it with aluminum foil together with the butter and thyme. Cook on 180 until soft. blend with the other ingredients and pass through a sieve.

4. Glazed carrot

In a pan melt the butter and cook the carrot on medium low heat until halfway soft. bring to medium high and add the other ingredients and cook for 4-5 min.

5.Fusion sauce

In a saucepot melt the sugar on medium low heat. when melted add the stock and reduce until 30 percent is left. add the orange juice, soy and teriyaki sauce and reduce again. add the cream and cook for 4-5 min. Remove from the heat and add the salt and butter while stirring until the butter is melted.

6. Tuile

In a saucepot add the peels, cream and milk and cook on medium heat until soft. Add everything in a blender and blend until smooth. Put in tree shaped molds and cook on 170 degrees for 10-12 min.

3. Sweet potato puree

- Sweet potato- 30gr

- Butter- 5gr

- Amaretto liquor- 3gr

- Salt- 2gr

- Thyme- 1gr

6. Green tuile

- Peels from parsnip and carrot

- Milk- 10gr

- Cream- 10gr

- Butter- 3gr

- Salt- 1gr

- Tapioca flour- 10gr

- Green food coloring

Ingredients:

Technology:

DESSERT

Linden panna cota with pumpkin cake, caramelized white chocolate mouse, almonds and cinnamon crumble, pumpkin and lemon puree and pine honey tuile

Allergens:

1. Panna cota

- Cream- 140 gr

- Linden- 5 gr

- Sugar- 20gr

- Gelatin leaves- 3gr

2. Pumpkin puree

- Pumpkin- 10gr

- Lemon juice- 2gr

- Pine honey- 2gr

3. Pumpkin cake

- Pumpkin- 30 gr

- Butter- 15gr

- Sugar- 12gr

- Flour- 25gr

- Baking powder- 6gr

- Egg- 10 gr

- Egg yolk- 5gr

- Salt- 0,5 gr

4. Chocolate mouse

-White chocolate- 10gr

- Milk- 5gr

- Cream- 20gr

- Sugar- 3gr

- Egg yolk- 10gr

- Gelatin- 0,5 kg

5.Tuile

- Pine honey- 5gr

- Flour- 8gr

- Egg white- 2gr

- Butter- 1gr

6. Crumble

- Pumpkin cake (leftover)- 5gr

- Cinnamon- 0,5 gr

- Almonds- 5gr

- Lemon zest- 1gr

1.Panna cota:

Heat the cream until simmer (light boil). Remove from the heat, add the linden, cover and infuse for 20 min. Bloom the gelatin in cold water. Strain the cream and mix in the sugar and gelatin. Pour into molds and freeze overnight;

2.Pumpkin cake:

Bake the pumpkin in the oven on 200 degrees for 25 min and then blend until smooth. Mix the butter and sugar. Add all of the other ingredients and mix together. Pour the mixture in a container over baking paper and bake at 180 degrees for 15 min. Cool the cake on a rack and then cut in 5:5 cm squares;

3. Chocolate mouse:

Heat half of the cream until simmer. Mix the yolks and sugar together and temper the yolk with the hot cream in order to pasteurize the egg. Bake the chocolate at 200 degrees until golden. When cool blend the baked chocolate with the milk until smooth and then mix with the tempered yolks. Bloom the gelatin and mix with the chocolate and egg. Beat the cream until stiff peaks and fold in the other mixture with a silicone spatula. Pour in a piping bag and let set in the fridge overnight;

4. Pine honey tuile:

Mix the ingredients together in a bowl. Spread the mixture in a tuile mold with a off set spatula and bake at 180 degrees for 10 min. When baked take out the tuile while still hot and put in a plastic container over baking paper and cover in order for the tuile to stay crispy;

5.Pumpkin puree:

Bake the pumpkin in the oven on 200 degrees for 25 min and then blend until smooth. Add the lemon juice and pine honey and blend again. Pour in a bottle and keep in the refrigerator.

6.Crumble:

Bake the almonds at 180 degrees for 10 min or until brown on the inside. In a blender jug add all of the ingredients and blend until desired size of the almonds. Transfer in a container and cover;