Kitchen Sessions.

Kitchen Sessions is where we keep the things we actually make

Simple recipes, favorite drinks, quick snacks, don’t worry… nothing complicated, nothing performative. chef kiss!

PB + chocolate toast

Creamy Caramel Cold Brew.

  • Ingredients

    • Ice

    • Cold brew coffee

    • 1 tbsp vanilla syrup

    For the dulce de leche cold foam:

    • 3 tbsp heavy cream

    • 2 tbsp milk

    • 1 tbsp “dulce de leche”

    Instructions

    1. Fill your glass with ice and pour in the cold brew coffee, leaving a little room at the top.

    2. Stir in the vanilla syrup.

    3. In a separate cup, whisk or froth together the heavy cream, milk, and dulce de leche until light and creamy.

    4. Gently pour the foam over the cold brew.

    To serve

    Let the foam slowly blend into the coffee, or give it a light stir for a creamy caramel finish in every sip.

  • BURULA PEANUT BUTTER + CHOCOLATE TOAST

    Ingredients:

    • 1 slice of bread (toasted)

    • 2 tbsp peanut butter

    • 2 tbsp chocolate chips

    • Handful of chips (lightly crushed)

    • Melted chocolate (for drizzle)

    Instructions:

    1. Toast your bread until golden.

    2. Spread peanut butter while it’s still warm.

    3. Sprinkle chocolate chips on top so they slightly melt.

    4. Add crushed chips for that salty crunch.

    5. Drizzle melted chocolate all over.

Burula Street corn salad.

  • BURULA STREET CORN SALAD

    Ingredients:

    • 1 can of yellow corn (drained)

    • 3 tbsp sour cream

    • 2 tbsp nacho cheese dip

    • Juice of 1 lime

    • 2 tbsp queso cotija (crumbled)

    • Tajín (to taste)

    Instructions:

    1. Drain the corn and lightly sauté it on a pan for 3–5 min (optional but gives it that street corn feel).

    2. Add to a bowl and mix with sour cream and nacho cheese dip.

    3. Squeeze in lime juice and stir.

    4. Top with queso cotija and a generous sprinkle of Tajín.

    Finish it like Burula:
    Extra drizzle of nacho cheese + Tajín on top

Savoury Chips Plate

  • Ingredients:

    Chips

    Serrano ham

    Blue cheese

    Olives stuffed with anchovies

    Mussels (canned or cooked)

    Instructions:

    Place the chips on a large plate or board as your base.

    Arrange slices of Serrano ham loosely on one side.

    Add chunks or crumbles of blue cheese across the board.

    Scatter the olives stuffed with anchovies for a salty kick.

    Add the mussels (drained if canned) directly on the plate.

Protein Strawberry Popsicles

  • Ingredients:

    • 1 cup fresh strawberries

    • 1 cup Greek yogurt

    • 2–3 drops stevia (adjust to taste)

    • ½ cup coconut milk

    • Silicone popsicle molds

    Instructions:

    1. Wash and chop the strawberries.

    2. In a blender, combine strawberries, Greek yogurt, coconut milk, and stevia.

    3. Blend until smooth and creamy.

    4. Taste and adjust sweetness if needed.

    5. Pour the mixture into silicone molds.

    6. Insert sticks and freeze for at least 4–6 hours, or until fully set.

    7. To remove, run the molds under warm water for a few seconds.