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My favourite restaurant
Lovely location on the beach with sun. What more could anyone ask for? The service is always excellent and well organized. The dishes are well prepared and beautifully decorated. Because you are in Valencia, the seafood is always fresh. They have an extended menu so there is something for everyone. Recommended: the croquetas de jamon has a powerful taste and light filling, ideal for a start. As a main course I often take the pulpo a la plancha. Tasty slice of squid fried on the barbecue. This also gives the squid a woody flavor, which gives it a richer taste. This is my favorite restaurant as the food is very tasty and the setting / ambiance is superb!
My favourite dish
Hutspot with sausage
-500 grams (1.1 lb) beef chuck rib roast
-400 ml (13.5 fl oz) of water
-1/2 beef bouillon cube
-1 bay leaf
-8 black pepper corns, whole
-1 tablespoon flour, dissolved in 1/2 cup of water
-6 large potatoes, peeled and quartered
-8 large carrots, peeled and diced
-4 large onions, peeled and sliced
-Salt and pepper
Add the water to a Dutch oven or a braising pan, add the stock cube and stir until dissolved. Add the beef, the bay leaf and the pepper corns and braise on low heat for approximately 90 minutes or until beef is tender. In the meantime, place the potatoes on the bottom of a pan, and add water so that the potatoes are just covered. Put the carrots on top, and finish with the onions. Add salt. Cover and bring to a boil, then lower the heat and boil for about 20 minutes or until the potatoes are cooked. Pour off the cooking water, but save it. Mash the potatoes, carrots and onions until you achieve a mashed potato consistency. If you need more liquid to make it smoother, add a tablespoon or cooking liquid at a time. Taste, adjust with salt and pepper. Remove the meat to a serving dish, discard the bay leaf and peppercorns and stir the dissolved flour into the pan juices. Stir scraping the bottom of the pan, loosening any meat particles that may be stuck. Bring the heat slowly up until the gravy starts to thicken. Pour the gravy over the meat and set aside, keeping it warm. Serve the stew family style on a large platter, slice the beef and serve with the gravy.
This is a nostalgic Belgian/Dutch recipe. It is very easy to prepare and it is so tasty! My grandmother has been making this since I was a little kid. I made a hole in the middle of the stew and my grandmother poured in the remaining sauce from the meat. The old memories make this dish even more extraordinary for me. Despite the memories, this dish has a pleasant taste: the taste of the carrot and potatoes are well balanced.
Fun fact #1
Eating late at night leads to weight gain?
The myth that you should eat less as the day goes on for a long time; “Don’t eat after eight,” is common advice given to people trying to lose weight. Today, contemporary nutritionists say that calories cannot tell time and it does not matter when you consume them. The misconception probably arose because midnight snacking leads to calories you wouldn’t have consumed otherwise.
source: https://www.mentalfloss.com/article/62400/8-food-myths-youve-been-believing
Fun fact #2
Fruit should not be eaten after 2pm?
Fruit is healthy at any time of day!
Fun fact #3
Nuts are as bad as junk food?
Nuts are excellent sources of protein and other nutrients, as long as you keep servings to a handful. Nut consumption more than four times a week was found to reduce the risk of developing type 2 diabetes, compared to those who did not eat them as often, in a 2017 study in Diabetes & Metabolism.
source: https://www.thehealthy.com/food/common-food-myths/
Fun fact #4
You’ll sleep better after a late night drink?
Many people will consume alcohol for its alleged sleep-promoting effects. However, drinking alcohol before bed may disrupt your sleep and increase wakefulness, in healthy adults, according to a 2019 study in Current Opinion in Psychology.
source: https://www.thehealthy.com/food/common-food-myths/
Fun fact #5
Frozen and canned fruits and veggies are less nutritious than fresh ones?
Fresh fruits and vegetables are more nutritious than the frozen and canned variety when they are picked. However, the foods you find in the produce section have often had a long journey, often spending days or even weeks in transit from the farm or orchard. During shipping and storage, natural enzymes are released in fresh fruit and vegetables that cause them to lose nutrients. By contrast, food processors quick-freeze fresh-picked produce, which preserves much of its vitamin and mineral content.
source: https://www.thehealthy.com/food/common-food-myths/
About me
Congratulations!
You have found your way to my food blog! Now you’re here, let’s talk a little bit about me: I am a 16 year old food lover and maker. I have visited a couple of Michelin-star restaurants so I think I know what it takes to be an exceptional dish. I am a specialist in Asian and Spanish style plates so I will offer you the best restaurants that are out there for you! My parents are wine makers and lovers so wine is also one of my specialists. I know some famous Spanish winemakers and Robert M. Parker myself. Also, we produce our very own red wine located in Valencia, Spain. I hope I convinced you to follow me and rate my posts. I’m not doing this for a living, just for the fun of it!
Feel free to follow along with my journey!
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The blond michelin barrel 
Hi Alec! Nice blog. I thought the ‘About me’ page was very interesting. The favourite restaurant post was very interesting and fun/creative, but I do think that going to Valencia would be a little difficult to do throughout school weeks. The fun facts are very cool and i was really surprised by the first fact. The recipe you explained was one that would be nice to try out. Your grammar and vocabulary is great. The spelling was also good. I thought the design of your blog was nice and there were also many colourful aspects. Your lay-out is very organized and gives a great overview of your blog.
Overall I think this is a great blog.
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