Spanish Home Cooking
Learn the secrets of healthy Mediterranean cuisine from Pepa Muñoz, a leading chef in sustainability. Learn how to cook delicious, nutritious and environmentally friendly dishes.
El Qüenco de Pepa (Madrid, Spain), President of FACYRE, Medal of the city of Madrid. Excelencias Award for the best female chef of 2022 at FITUR.
The Mediterranean diet is more than just a way of eating: it is a lifestyle that combines health, taste and respect for ingredients.
In this course, Pepa Muñoz, one of Spain’s most renowned chefs, will teach you her unique approach that blends tradition and innovation, offering practical recipes that you can apply to your everyday life.
With years of experience in her restaurant “El Qüenco de Pepa” and as an advocate for sustainability in gastronomy, Pepa shares her passion and knowledge in a course designed to inspire you and transform the way you cook.
At the end of this course you will be able to:
- Create healthy Mediterranean dishes with Pepa Muñoz’s signature style.
- Select fresh, quality ingredients, making the most of them.
- Apply culinary techniques to fully enhance the flavors and textures of each ingredient.
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Course Syllabus
Course Content
Chapter 2 - Pickled Cauliflower
Chapter 3 - Garlic soup with torrija
Chapter 4 - Crepe filled with roasted tomato and piparra cream
Chapter 5 - Cod fritters with tomato sauce and crispy parsley leaves
Chapter 6 - Mini vegetable cannelloni with béchamel and tomato sauce
Chapter 7 - Red sea bream with cava sauce and tempura leeks
Eating well: The philosophy that has made Pepa Muñoz an icon of Spanish gastronomy.
What you'll learn
Learn delicious recipes to cook at home and how to incorporate them into a complete diet through 6 recipes that are easy and economical.
Pickled cauliflower from the kitchen garden: The cauliflower florets undergo three types of cooking: blanching, deep frying, and pickling.
Garlic soup with torrija: Similar to French toast, this time we soak slices of bread in stock and then dip them in egg to make a savoury torrija. This accompanies a very aromatic garlic soup with paprika.
Crepe filled with roasted tomato and piparra cream: The filling consists of oven-cooked and concentrated tomato paste. The sauce is a cream of olives and fried and pickled piparras.
Cod fritters with tomato sauce and crispy parsley leaves: Learn how to make fritters from scratch with potato and cod crumbs. For decoration, a fried parsley leaf that retains its vibrant green color while acquiring a crispy texture.
Mini vegetable cannelloni with béchamel and tomato sauce: Learn how to fill and bake cannelloni with perfectly cooked vegetables. Also, prepare a light béchamel, adaptable for various recipes.
Red sea bream with cava sauce and tempura leeks: Prepared with a flavorful cava sauce made with avocado and tarragon. This dish balances proteins and natural fats, making it a complete meal.
In this course, in addition to the recipes, you will also learn a variety of techniques that will be useful on many occasions.
The techniques you will learn are:
- Blanching vegetables
- Hot pickling
- Frying parsley
- Deep frying
- Roasted tomato paste
- Romana style batter
- Battering and frying fritters
- Filling pasta
- Separating cauliflower and broccoli florets
Course recipes
In this course you will learn
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Meet your Instructor
El Qüenco de Pepa (Madrid, Spain), President of FACYRE, Medal of the city of Madrid. Excelencias Award for the best female chef of 2022 at FITUR.
Awarded several prizes, including recognition from the Royal Academy of Gastronomy, Pepa Muñoz is a key figure in the Spanish culinary scene. Her legacy is a blend of respect for tradition, innovation, and a love for high-quality ingredients, making her a symbol of culinary excellence.
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Every course includes a downloadable recipe book
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easy to follow
the class was easy to follow and reproduce without great effort