It's all about food
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 honeycomb is a nice sweet I learned to eat in London. It’s caramel but you add bicarbonate of soda and it reacts creating lots of bubbles. It’s amazing because then we get all the flavour from the caramel without breaking your teeth. Great to top ice-creams, to cover with chocolate, to put on cakes. And it’s soooo easy but it also impresses quite a lot….
Difficulty 3/5
In my house, if there’s something that can’t be missing on our Christmas dinner is turkey. If someone even dares to say maybe we could have chicken, pork, beef, duck, or tofu, he or she is going to endure the worse hatred looks on planet Earth. With time, my mom perfected her turkey method, and if I’m honest I do love her turkey. A closer version to hers in last year’s turkey recipe. The recipe I bring you today mixes my mom’s best practices mixed with flavours that I like (mainly herbs). The skin is golden and the meat extremely moist. I bring you allll the tips and tricks you need to know down in this post, so I recommend you give it a good read before starting. …
Difficulty 1/5
Now that it’s December and we start organizing gatherings with friends and family to celebrate the upcoming holidays, I feel that sparkling wine is the best to say “cheers” with. However, this doesn’t mean that we have to drink it on its own, right? In this post I bring you 5 cocktails (some even with gin) that you can make in your gatherings for something more fun and different. The sparkling wine I used is Asti, which is quite sweet, so if you don’t find this one, ask which other you could use that is sweet. I did this so you don’t have to make sugar syrups all the time but rather use the sweetness contained in the wine. Before you start, make sure that your wine is VERY VERY COLD….
Difficulty 2/5
There’s nothing like home-made gnocchi. If we make them carefully, we can make them super light and delicate instead of really heavy and dense. The part where you need to pay most attention is when choosing and cooking your potatoes. The idea is that they are as dry as possible so that we don’t have to add more flour than is absolutely necessary and so making it less heavy. You’ll love pan-fried gnocchi (if you don’t already) because even though they are still nice and soft inside, on the outside they go nice and crunchy which is really nice….
Difficulty 2/5
So my story with churros is one of terror and despair. I was looking for an egg-less churro recipe as are original Spanish churros. I tried two that supposedly worked and they both failed me! The amount of flour that it had was so much that it was impossible for the water to absorb it and I ended up with endless goops of useless dough. In the end I gave up (on those recipes) and decided to go with my own proportions, and after two tries I got it!! I like to pipe them nice and thin so they’re not so doughy and definitely with chocolate sauce to dip in :)…
Difficulty 1/5
I loved this lasagna! The salmon is very delicate and goes amazing with the spinach. Also, for the bechamel sauce we first infused the milk with rosemary, so that the filling then has this light scent of rosemary that goes great with the salmon. It’s really easy to make and it’s quite different from your everyday lasagna….
Difficulty 1/5
It’s been a while since I started to like grapefruits. Before I thought that it was very bitter until I tried them with caramelized sugar on top and I loved it. Since then I’ve been thinking about how it would do amazing in a panna cotta (and you can use any citrus for this recipe, although if it’s more sour, you need more sugar) and have it joined by segments of caramelized grapefruit. It doesn’t only look great (you can use any mould or ramekin you have at home) but it also has an amazing and delicate flavour :)…
Difficulty 2/5
Pesto is one of the greatest inventions Italy has for us. It’s very useful for different recipes: pasta, chicken, fillings, toast, sandwiches… we can’t have enough of it. In this case I bring you a quiche that turned out to be amazingly god. The filling has parmesan, mozzarella and of course a recipe of pesto that you can use and change as you like. It doesn’t have to be basil, it could also be spinach, kale, rocket, whatever leafs you like. Instead of pine nuts you could also use pecans, walnuts or almonds… yum!…
Difficulty 1/5
I’ve been living in England for more than a year now and one of the things I love the most is its tea times. I think the idea of eating small pies, pastries, sandwiches and … SCONES in the middle of the afternoon is a brilliant idea. And all this accompanied by a lovely tea. So yeah, I had to do a scone recipe, and this one takes only 30min. I’ve eaten a whole bunch and this one is really nice because even if it’s crumbly (as it should) it’s not dry but nicely moist in the middle, which I achieved on the second try of the recipe after some tweaks. Also, I love the sweetness of the raisins in this dough, but they are completely optional ;)…
