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Picos – Spanish Bread Sticks

Typically served with tapas or olives and cheese, picos are mini bread sticks that are incredibly irresistible because of their crunchiness and ease…they are in fact way to easy to eat – you’ve been warned! Usually our friends go crazy for them and often can’t quite believe that we homebake them. From my Italian perspective, they are the short and fat cousins of grissini and … Continue reading Picos – Spanish Bread Sticks

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Bacon Wrapped Roasted Carrots

When I saw these rainbow carrots at the market I thought they were so beautiful! So I brought a pack home, where I had the perfect ingredient to go with them…smoked bacon! My neighbours here in Singapore have started selling home-smoked bacon and salmon and their products are TO DIE FOR, their name is This.Is.The.Shit.Smokery – check them out on IG if you are based … Continue reading Bacon Wrapped Roasted Carrots

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Gazpacho – a Spanish Cold Soup

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!

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Easy Homemade Hummus

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.

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Spinach and Chickpeas Tapa (Espinacas con Garbanzos)

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!

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Russian Salad

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 RussiaI got to learn, and taste, that they have meat versions and  fish versions. Continue reading “Russian Salad”

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Babaganush – a Simple Dip

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.

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Salmorejo – a Spanish Cold Soup

Weather you’re in Europe and in the middle of a heatwave or, like me, in a tropical country when heatwaves are the only weather you get, cold soups can be very helpful! Salmorejo is more of a cream rather than a soup. It’s a proud dish from Cordoba and very much dislikes to be so often associated with the liquid, drinkable cousin, Gazpacho. So much so that Cordoba university even conducted a scientific study to find the perfect consolidation of ingredients for Salmorejo, with the aim of creating some sort of controlled designation of origin and standardize the perfect proportions for its final homogeneous result. This recipe will serve up an excellent Salmorejo: bring it to its utmost by relying on good quality seasonal tomatoes and garnishing it with well-sourced fresh ingredients. It’s also suitable for vegans!

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