Our homemade mayo recipe is a super easy an quick one. When I learned that we could make mayo using a hand blender, it was a life changing discovery: it literally takes 5 minutes! The biggest advantage of making mayo at home is that you will know how genuine the ingredients will be, and you will be in control of altering the taste according to your preferences. Continue reading “Easy Homemade Mayo”
It is definitely squash season. And if you want to cook squash in an easy and quick way, I will never stop recommending this squash recipe. Inspired by Hugh Fearnley-Whittinstall “Veg every day”, this simple recipe has become “the way” we make squash at home, with a few changes that makes it more our own. This stuffed squash is a perfect idea also for your Meatless Monday or as a fun way to eat veggies with your kids!
Continue reading “Easy Stuffed Squash”
The Sardinian pasta Malloreddus, also known as gnocchetti sardi is the regional pasta that used to be made by patient nonnas, who would push and roll a small ball of pasta dough against a wicker basket with their thumbs. Well known national brands sell a version, but the best will always be the Sardinian brand La Casa del Grano, which are often bi-coloured as some malloreddus are made with the typical flavour of saffron. Continue reading “Malloreddus in Campidanese Sauce – Sardinian Pasta”
Living in Singapore, you can always be certain of one thing: the weather will be hot. Apart from some spells of fresh wind here and there, and the frequent tropical rains, the temperature plays always between 25ºC and 30ºC. Tapping on my husband’s Spanish heritage, we often turn to cold soups to beat the heat. Gazpacho is certainly one of those dishes that keeps you cool in hot days, and makes it ever so easy when all you have to do is just take it out of the fridge and prepare some garnishes to go with it. Tomato, cucumber and green pepper are the base of this soup, that can be left thick and eaten with a spoon, or can even be served with ice in a glass and drank with a straw!
Call them krapfen, bomboloni or doughnuts, we all seem to have a fondness to stuff our faces with fried dough bombs, usually stuffed with even more gluttonous ingredients. Krapfen are usually filled with apricot jam, while bomboloni are a lot richer, filled with crème patissiere or even nutella! I was lucky enough to have some fresh passion fruits that I could pick up from the common garden’s harvest, so I decided to come up with a quick curd, which seemed perfect to fill in some doughnuts. I always follow Lilvienna’s krapfen recipe, but I add some lemon and orange zest to intensify the aromas. Continue reading “Passion Fruit Bomboloni”
This meatless dish with spinach and chickpeas is a popular Sevillian tapa, in which the cumin seeds and paprika will titillate your palate: these spices makes this very simple dish an unforgettable starter for your guests and a perfect dinner fix when all you have at home is cans and frozen spinach! Popular as a meatless mid-week meal option, we often have it with bread like a bruschetta, or on a bed of roasted potatoes, or just as it is, with a sunny side up on top!
For many years, Russian salad has been a mystery for me. In Italy we don’t consume it much, apart from the odd buffet-style dinner party so I never had too much curiosity about making it at home. In London, between my good Russian friend and my Spanish other half, I discovered the many faces of this salad. A favourite tapa in Spain, where they call it Ensaladilla: you will find it in all the menus around the land. A winter favourite in Russia: I got to learn, and taste, that they have meat versions and fish versions. Continue reading “Russian Salad”
When you can’t go to the kebab shop, make kebab? That’s what we thought when we decided to try and create our own chicken Shawarma. We found different recipes online, and we sort of mixed it up a little to suit the content of our pantry as well as our taste. I would dare say that this recipe is easy, apart from the detail that … Continue reading Homemade Chicken Shawarma
Following the Levantine/Middle Eastern thread, we are back with another aubergine recipe. This time, we are using our beloved vegetables for a famous dip recipe, Babaganush. While there can be variants, the classic recipe is very simple. This is the ideal dip to serve as a starter with crudities, a few toasted slices of your favourite sourdough, or pitta bread, or even some crunchy crispbreads.
It is well known that Italians need a constant intake of carbs and, if we don’t have pasta for a few days, we’ll feel as if we haven’t eaten it for years. Nowadays pasta is consumed mostly dried, as the latest generations see the making of fresh pasta confined to the most traditional shapes and the stuffed variety of pasta, such as tortellini or ravioli. Continue reading “Homemade Pasta”
Considered the key dish of Spanish cuisine, tortilla is one of our go to recipes when we have guests or when we are looking for an easy fix with few ingredients. Distinguished from its Italian cousin frittata by its characteristic thickness, it can also contain other featured ingredients, such as chorizo, like this one does. But of course, tortilla can be enjoyed by vegetarians, who instead of adding chorizo can add their favourite greens, or simply add a lot of parsley to the mix. This serves eight if eaten as a starter or four as a main – but keep it between two, and you can have seconds! Continue reading “Spanish Tortilla (Tortilla de Patatas)”
Making Spanish dishes often feels like taking a trip to the origin of my Sardinian heritage. As Sardinia was invaded by the Spanish for many years, I always look for similarities with their culture: from the syntax, to the societal constructs, to the ingredients we put on our table. Almonds are definitely a staple in both Spanish and Sardinian cuisines. In Sardinia we have bitter … Continue reading Pollo en Pepitoria – A Spanish Sunday Lunch
We just love Hummus. The well known Middle Eastern cream is versatile and perfect for every occasion. So much that we would hardly imagine a gathering without it served to accompany crudités or some crunchy bread. And we love homemade hummus even more, whether it’s the strong garlic flavour, or the extra virgin olive oil to do the trick, you have the power to make it your own and enrich it with your favourite ingredients.
All you need is a can of chickpeas and some tahini. In case you don’t have tahini, this recipe will tell you how to make your own using sesame seeds and sesame oil.