It's all about food
Difficulty 1/5
Home-made tomato sauce has this lovely, comforting smell to it. Maybe it’s the vegetable stock, or the onions cooking, or the tomatoes, but it definitely feels like home. My tomato sauce recipe has evolved over the years for me and this is the one I’ve been doing lately and I’m in love. It’s chunky so you feel the bits of cherry tomato, super fragrant and just so so good.
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Difficulty 2/5
I love quinoa in every presentation: cooked, crunchy, in a salad, as a carb instead of rice, in soups… you name it. And this one is hands down my favourite quinoa salad. It has lots and lots of flavour, colour, and it’s not at all complicated to make. I think that it’s great on its own but it would also work amazing at a barbecue next to a piece of meat….
Difficulty 3/5
My gnocchi are famous at my house because they’re really light and fluffy. I take every precaution I can to make sure that I add as little flour as possible for a lighter result. I also like to eat them sometimes with something not creamy or cheese like this delicious leek sauce (I love leeks!).
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Difficulty 1/5
I love these berry bars because they’re just like eating a berry pie only more fun because you get to do it with your hands! I have to say it will be extremely difficult for you to eat just one of these because they’re extremely good. The dough below is really nice and so is the crumble. And what can I say about the berries? There are few thing better than those little pieces of heaven….
Difficulty 2/5
Flatbread is one of my favourite breads because it’s thin, light, nicely toasted and you can top it with anything: from something simple as olive oil and sea salt to something more complex like what we’re doing today in the recipe. It’s super simple to make and it’s even a great bread for sandwiches if you fold it in half….
Difficulty 1/5
This dish might sound simple, but its flavour is exceptional. It’s one of those dishes I ask for when I visit my mom’s house in Perú. I know I said on the Ceviche video last week that I hate coriander and parsley, and that remains the same. However, I don’t know why I do like cooked coriander (parsley is another story… keep it out). This recipe is cooked in coriander (the chicken AND the rice), which gives it that intense green colour.
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Difficulty 1/5
I don’t think I’ve ever posted a vegan recipe (or at least on purpose) before on the blog! I’m really happy with this one because it’s SO tasty it really doesn’t need any meat in it at all. The chickpeas are really nice and the intense tomato flavour and spinach help lift the dish up….
Dificulty 2/5
I love the flavours embedded in the meat when using a Korean barbecue style marinade. This time I decided to use these flavours to make delicious tacos and use the marinade as a sauce for them as well. I love how all the elements of the taco work together: the coleslaw and cucumber adding freshness, the avocado brings creaminess and the tortilla is just the perfect carb to bring them all together. …
Difficulty 1/5
I remember clearly coming back from University with hunger as my copilot and I would ring up my home and ask if please please I could have chicken milanese for dinner. It was mas go-to meal when I was extremely hungry and I think it still is. As years went by I now love to make it but I added a twist to my home’s original version: I use panko, parmesan cheese and walnuts to bread the chicken breast… can I get an Amen?? And even though I love it with french fries, it becomes a bit too sinful sometimes, so this time I’m teaching you how to make amazing pan-fried cherry tomatoes to eliminate the need to make a tomato sauce without sacrificing the taste….
Difficulty 2/5
Polenta is one of my favourite things in the world; whether it’s baked, fried or in its very creamy, sexy version. This time I bring you the creamiest polenta with parmesan cheese and finished with butter. And we top this with caramelized onions and pan-fried mushrooms. Doesn’t get any better than that, my friends! So grab a spoon and let’s get going 🙂
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