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Tonka Bar

Casa
España
Barcelona
Tonka Bar

Adventures of a Venezuelan chef around the world Tiene una agradable fragancia que evoca la vainilla, la almendra, el cinamomo y el clavo.

El haba TONKA, cumaruna, cumarú, cumbarú, sarrapia, tagua es la semilla de Dipteryx odorata, un árbol de legumbres de la familia Fabaceae.Es natural de la zona tropical de América, en especial Bolivia, Brasil, Guayana, Perú y Venezuela. Los frutos del árbol contienen una sola semilla que mide 3-4 cm de largo por 1 cm de ancho, es de color negro y arrugado. TONKA BAR, Café restaurant situado en el

barrio de San Antonio, en el centro de Barcelona. Donde puedes degustar tapas y postres caseros entre otras cosas.

05/05/2020

Making or Rice paper, rice noodles, fresh herbs, and fresh veggies! @ Barcelona, Spain

05/05/2020

Making or Rice paper, rice noodles, fresh herbs, and fresh veggies!

03/05/2020

If you can grow!!! Please do!!

01/05/2020

Amazing cake Easy to make 3 eggs. 200 gr sugar 125 gr butter 200 gr dark chocolate 🍫 30 gr Cocoa powder 165 gr all purpose flour 8gr baking powder Pinch salt 165 ml filtered water 1. Whisk eggs and sugar until whiten 2. Melt chocolate and butter and mix well. 3. In a bowl sift flour, cocoa powder and baking powder 4. Add the flour mix to the eggs and sugar. Mix well. Add the water and mix. 5. Pour the mixture into a 25 cm diameter baking pan Bake at 170C for about 30-40 min. Enjoy 😉!

29/04/2020

Making 🥬 is super easy. 1 medium white cabbage 🥬 2 tsp salt 1. Cut the cabbage in four. 2. Slice it very thin. 3. Rub the salt on the cabbage for 10 min. This part is very important! You need to do it in order to brake the fiber and let the juices come out. 4. Pack the cabbage and its liquid in clean glass jars. 5. Pour filtered water just enough to cover the cabbage. Put the lids on and label the jars with the date 6. Wait 3-4 weeks. Very important! Open the jars everyday to@let the fermentation gases out.

28/04/2020

Making ! Very easy to make and lots of benefits! 1 cup filtered water 1/2 tsp salt Dissolve the salt in the water Cut and pack you veggies in a glass jar and pour the brine to cover. Wait 4-6 weeks! Everyday you should open the jars to let the fermentation gases scape

22/03/2020

Súper delicious 😋 and very easy to make with fresh and

04/01/2020

@ Guardiola, Cataluna, Spain

10/12/2019

Some of the dishes we made at the workshop @ Makake Restaurant

22/10/2019

After 3 weeks of fermentation the result is soo good!

30/09/2019

Making

Dirección

Barcelona

Página web

http://www.tonkabar.com/

Notificaciones

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