ACADEMY

„Everyone can cook well"

Kulinarium-Academy

a production of Martins Kulinarium

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Video Cooking Course

On the subject of Petiscos & Tapas with 18 films

Watch this trial video of the Petiscos & Tapas 

video cooking course.


Video Cooking Course 

On the subject of Truffle preparation with 4 films

Watch this trial video of the Truffles 

video cooking course.


Petiscos & Tapas Recipes

Cook the potatoes in salted water until soft, drain and set aside. Remove the bones from the cod, take it to the wok with olive oil. Add the oregano, garlic cloves, ground black pepper and a little fresh parsley and cook until the liquid is reduced. Remove the wok from the heat, add the hot potatoes, pour the cream and...

Drain the mozzarella cheese and place in a narrow kitchen jar. Add the Rucola to the cheese and pour in cold-pressed olive oil. Fold in the peeled garlic cloves and the chili pepper without seeds, fill with cream and crush with the blender. Season with Flor de Sal and black pepper from the mill, refrigerate and serve with warm bread....

Purée black seedless olives, cold-pressed olive oil, Orégano, garlic cloves, a pinch of flor de sal, black pepper from the mill, as well as fresh parsley to a mass. A few pieces should be recognizable. Also goes great with pizza and pasta. The olive paté is also a great addition to your kitchen as a salad dressing, if you just...

Cut feta cheese into cubes and mix with cold-pressed olive oil in a bowl. Cut fresh medium piri piri pods without seeds into thin slices, fold in Orégano, fresh parsley, flor de sal and black pepper from the mill and refrigerate. With baguette and a cool white wine, a treat.

Fill a high container up to 1/3 with peeled garlic cloves. Fill an amount with 2/3 of the container with olive oil. Finely crush the whole thing with a blender until a velvety liquid is formed.

Put the feta cheese with cream in a kitchen blender. Lift the garlic cloves, half a handful of fresh parsley under the cheese and mix until it is a spreadable mass. If liquid is missing - just pour in the cream. On warm bread of the region, this is the hit!

Pour green, seed-free olives with cold-pressed olive oil into a high kitchen bowl. Add peeled almonds, fresh thyme, flor de sal, black pepper from the mill and local honey. Add fresh parsley and crush with the blender until you have a spreadable mass. On warm bread of the region, this paté is simply delicious.

Drain pickled chickpeas, cut in garlic cloves, pluck 3 sprigs of rosemary, fold in Orégano and flor de sal, and black pepper. Add fresh piri piri pods without seeds, with honey of the region. Pour cold-pressed olive oil up to the top of the chickpeas and then crush into a cream with the blender.


Recipes on appetizers, salads and soups

Cut fresh tuna fillet into 5x5 centimeter cubes. Put the sesame seeds in a bowl and press the cubes firmly into the sesame from all sides so that it sticks well. Clean the green beans, cut into 5 centimeter long pieces, cook al dente in sugared salted water and drain. Peel the oranges and cut into 1 centimeter pieces. Mix...

Peel a carrot, chop, cook, drain and puree with fresh ginger, lemon, honey, black pepper and orange juice. Chop cooked beetroot into small pieces and puree with lemon, salt and olive oil. Puree lamb's lettuce and olive oil and black pepper. Peel medium-sized prawns, fry and let cool. Cut filo pastry into leaves 24, twenty centimeters in size. Place...

Carefully detach the chicory boats from the bud and align them star-shaped on a salad platter. Wash the oranges, peel (also cut off the whites under the peel) and cut into cubes. Cut the well-mixed bacon into cubes and fry in a pan until crispy. Remove the bacon, drain on a kitchen paper and keep warm. Remove the seeds from...

Place bite-sized pieces of fresh catshark in a smoker, lightly smoke with black pepper and bay leaf. Remove the catshark after 20 minutes, sprinkle with Flor de Sal and let cool. Slice a piece of the country pumpkin with the truffle slicer very finely into a bowl. Add the Salicornia sprouts to the pumpkin and pour with olive oil and...

Peel medium-sized crabs and fry in olive oil, season with salt and pepper and set aside. Bring glass or rice noodles to boil in boiling salted water for 3-4 minutes, drain and rinse with cold water. Cut the blue plums and crab meat into small pieces and mix lightly with the drained noodles in a bowl. Add olive oil and...

Drain the mini mozzarella balls, grate Parmesan cheese and roll the mozzarella in it. Add the remaining grated Parmesan cheese to the soft butter. Eighth the ox heart or vine tomatoes and keep warm in the oven over low heat. Fry Caldo Verde with garlic slices in a pan until crispy. Center the tomatoes on a plate, spread the Caldo...

You can get the grilled pickled peppers from your delicatessen, or you can grill the red peppers yourself, then peel off the skin and marinate the peppers in olive oil. Cut the peppers into strips and arrange the salty anchovy fillets grid-shaped on the peppers. A white plate is best suited for this play of colors. As a contrast, arrange...

Put the crunchy colorful salad mixture, depending on your taste, in a large bowl. Cut the shrub tomatoes into cubes and add to the salad with the seedless olives, diced cheese and the thinly sliced red onion. Mix the olive oil, granular mustard, orange juice and honey of the region vigorously and pour over the salad. Finally, sprinkle only Flor...


Recipes on salads, dressing, oils and vinegar

Bring balsamic vinegar to the boil. Cook the vinegar until the liquid is completely reduced and a fine syrup remains. Season with a little sugar and fine salt, depending on your taste. On salad or fried mushrooms, with or without meat, it is excellent. Ice cream can be finely refined with this balsamic cream. Foodies love this universally...

Bring red wine vinegar to the boil, pull your nose away, otherwise it runs. Add dried elderberries to the boiling vinegar and bring to the boil. Reduce the liquid until there is no more acid. Season with a little brown sugar and fine salt. Fill this essence into a screw jar or bottle with a good closure. Goes well with...

Bring apple cider vinegar to the boil and add the fresh blueberries. Add the dried tarragon gradually to the boiling blueberries and let cook. After 10 minutes, remove from heat and allow cooling. This spicy fruity vinegar is great for cold sliced beef. On vanilla ice cream, this essence is a speciality for culinary delights. Fill the blueberry...

Put soaked, dried tomatoes with orange juice in a tall cup. Add the fatty natural yogurt, salt, black pepper, sugar and purée everything until a sauce is formed. Fantastic with meat or fish from the grill, as well as crabs.

Finely dice the shallots, stew briefly in olive oil and place in a tall cup. Top up with olive oil and lemon juice. Fold in the sweet mustard and the regional honey and mix vigorously. Ready! Harmonizes perfectly with strong salads or on short-fried meat.

Finely chop sage, rosemary and thyme and heat briefly in a pan with olive oil so that the aroma of these herbs can be released. Put the herbs in a tall cup and top up with olive oil. Add the chives, parsley or finely chopped spring onions, lemon juice and zest and Dijon mustard. Fold in some regional honey, mix...

Place the grain mustard with olive oil, brown sugar and black pepper from the mill in a tall cup. Fold in the juice of the orange and mix vigorously. Ready! Goes well with sausage and cheese salad as well as leaf and tomato salad.

Pour freshly squeezed orange juice into a tall cup. Remove the seeds of the Piri Piri pod, cut into thin slices and add to the orange juice. Add the Medronho blossom honey to the juice and mix vigorously with the whisk. Ready! Goes wonderfully with fruity and green salad creations.


Recipes on the subject of vegetarian ideas

Remove woody parts from Salicornia sprouts and rinse with water. Peel the carrot and peel thinly on the truffle slicer. Heat some olive oil in a hot wok, fry the sliced carrot and refine with the cherry tomatoes. Add garlic slices, fold in Salicornia sprouts and season vigorously with pepper. Do not salt, as the Salicornia brings enough salt. As...

Cut pickled dried tomatoes into small pieces and place them in a kitchen bowl with a high rim. Add stoneless black olives with peeled garlic cloves to the sliced dried tomatoes. Fold in a knife tip of freshly grated nutmeg with sugar beet syrup and fresh parsley. Pour extra virgin olive oil over it and chop finely with a blender...

Purée black seedless olives, cold-pressed olive oil, Orégano, garlic cloves, a pinch of Flor de Sal, black pepper from the mill, and fresh parsley to a mass. There should be a few pieces recognizable. Also goes great with pizza and pasta! The olive paté is a great addition to your kitchen as a salad dressing. You just add a little olive oil....

Peel the carrots, cut into 0.5 cm thick slices, and cook without salt until al dente. Drain the water, let the carrots cool a little, and sprinkle with extra virgin olive oil. Add garlic cloves, let the juice of a lemon and honey of the region run over it. Cut in half a large red chilli pepper and keep the...

Mix eggs, flour, milk and salt with a whisk to a creamy liquid. Pour some sunflower oil into a hot iron pan. Light smoke rises at the edge of the pan, simply add a good trowel from the dough and fry golden from both sides. The first crêpes usually never works, it's for the chef.

Cut black olives into small pieces, peel oranges and cut into small cubes. Cut the mild chilies into thin strips, pluck the bay leaves, cut the spring onions into small pieces and let everything stew together with a little olive oil in a wok. With bread, this creation is ideal as a starter or with fish and pasta.

Peel the parsnips like carrots, cut into 0.5 centimeter thick slices and cook in unsalted water until soft. The water should be up to 2 centimeters above the parsnips. Do not drain the water, insert the blender and purée the parsnips in the water. Add the cream and butter and season with salt, sugar and pepper. Finally, purée vigorously. Ready!...

Remove the sand from the mushrooms and quarter the mushrooms (solid mushrooms). Fry with a little olive oil in an iron pan until crispy and refine with butter, pepper and salt. Arrange nicely on the parsnip butter and sprinkle with spring onions before serving.


Recipes on the subject of fruits and vegetables

Quarter the red cabbage, remove the core and cut into thin slices with a sharp knife. Put the sliced cabbage in a large saucepan, fill up with red wine, add salt, pepper, whole cinnamon sticks and cloves. Cover and cook for at least 2 hours. Peel the pears, remove the seeds, cut into one centimeter pieces and add to the...

Halve fresh mushrooms, fry with a little olive oil in a wok and sprinkle with dark balsamic vinegar. Reduce the liquid until a syrup forms around the mushrooms. Remove the mushrooms from heat and season with salt and sugar. Clean pointed cabbage, carrots and zucchini and cut into thin slices. Stew, salt and pepper all together in a pan with...

Fold the juice of a lemon, sliced chives, fresh parsley, salt, pepper and cream cream under the juicy cottage cheese. Peel, wash, dice and cook light, large potatoes in salted water until tender. Drain the water and add milk. Fold in the butter and grated nutmeg, mash vigorously with a masher and keep warm. Clean the Brussels sprouts and cook...

Place the grain mustard with olive oil, brown sugar and black pepper from the mill in a tall cup. Fold in the juice of the orange and mix vigorously. Ready! Goes well with sausage and cheese salad as well as leaf and tomato salad.

Put the feta cheese with natural yogurt and cream in a kitchen blender. Fold the garlic cloves, half a handful of fresh coriander and half a handful of fresh parsley or chives under the cheese and mix until it is spreadable. (if liquid is missing, just pour cream) on warm bread of the region, this is the hit!

Halve small cherry tomatoes, arrange on a fireproof plate and pour olive oil. Place in the oven for 5 minutes, at 180 degrees. With an ice cream Kugler or a tablespoon, place a good portion of the cheese cream on the warm tomatoes. Then sprinkle with a grained mustard dressing and serve with bread. The recipe for the cheese cream...


Recipes on the subject of delicious forest mushrooms

Die Kaiserlinge putzen, wie beschrieben und in etwa 3 cm große Stücke schneiden. Etwas Olivenöl in einen Wok geben, die Pilze und die, in dünne Streifen geschnittenen Zwiebeln, anbraten und mit Salz und Pfeffer würzen. Sind die Zwiebeln al dente, das Ganze mit Sahne auffüllen und aufkochen lassen. Wundern Sie sich nicht, die Soße wird knallgelb. Je...

Allow a piece of butter to soften at room temperature and keep lukewarm. Fry the small strips of the sliced Kaiserling in a pan with a little butter, not too strong. Pour the mushrooms with the liquid, when warm, over the butter, crush with a fork and refrigerate. Spread a slice of bread with the Kaiserling butter well.

Clean the Kaiserling as described, halve and cut into thin strips adapted to the shape. Put the large thin slices in a salad bowl. Pour the juice of the lemon over it, fold in some walnut oil, salt and pepper, mix vigorously and let it steep.


Recipes on the subject of fish simply prepare delicious

Den Drachenkopf, von Ihrem Fischhändler aufklappen lassen, sodass Sie den Fisch breit legen können. Den Fisch salzen, pfeffern und mit der Zitrone beträufeln. Marinierte Ochsenherz-Salat auf dem Boden eines Bräters verteilen und den Drachenkopf aufgeklappt, mit der Hautseite nach oben auf die Tomaten legen. Den Bräter nicht abdecken und bei 180...

Die Doraden Filets auf der Hautseite mehlieren und auf der Hautseite in Sonnenblumenöl anbraten. Nimmt die Hautseite Farbe an, drehen Sie die Filets und legen die Kirschtomaten mit in die Pfanne. Streuen Sie grobes Salz darüber und ziehen die Pfanne vom Herd. Der Fisch zieht von allein nach. Die gebratenen Doraden Filets auf die gebackene Chu Chu...

Ochsenherz-Tomaten in 1 Zentimeter dicke Scheiben schneiden und in einer flachen Auflaufform auslegen, mit Oregano, Pfeffer, Salz, Salbei, Knoblauch-Essenz und Frühlingszwiebeln bestreuen. Mit etwas Olivenöl begießen. Die küchenfertigen Streifen des Rochen-Flügels nebeneinander auf die Tomaten legen. Etwas Olivenöl darüber geben und mit...


Seafood and snail recipes

Rote Paprika in dünne Streifen aufschneiden, die großen Tomaten in dicke Scheiben schneiden und mit geschnittenen Zwiebeln sowie mit gedrückten Knoblauchzehen in die Cataplana Schale geben. Oregano, Olivenöl und Weißwein dazu geben, salzen und pfeffern. Auf das Gemüse die küchenfertigen Würfel vom Seeteufel setzen und die Streifen von Rochen Flügel...

Die Entenmuscheln voneinander abzupfen. Einen großen Schmortopf mit Olivenöl erhitzen und die Muscheln darin schmoren. Die Knoblauchzehen mit dem Handballen zerdrücken und mit Schale in den Topf geben. Den Rosmarin dazu und mit Weißwein ablöschen. Nach 15 Minuten Kochzeit eine Entenmuschel probieren. Am Kopf und am Schlauch jeweils in die...


Recipes on the subject of pork, veal, lamb and kid


Recipes on poultry and beef


ACADEMY