Posting this classic quiche Lorraine on IG was a major success. I was very surprised that a lot of people asked for the recipe. Thinking of it, while the French might have grown up making quiches, in Italy – where we called these “savoury tarts” – it’s a thing only in certain regions, and in many other countries they come ready from the supermarket. I … Continue reading Classic Quiche Lorraine
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
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”
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! In this case make homemade 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 we wanted our kebab to stand in the … Continue reading Homemade Chicken Shawarma
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
Aubergines, or eggplants, are amongst my favourite vegetables to cook, and I really enjoy finding new ways of presenting them at the table and giving them a new taste. This aubergines recipe is inspired by a dish I found in the book Jerusalem, by Ottolenghi and Tamimi, which was given to me as a present not so long ago. As you can imagine, in the land where baba ghanoush was created, aubergines have an essential place in the kitchen and perhaps aubergines are the reason why I lust so much over Levantine and Middle Eastern cuisine. The original recipe comes with a sauce made of chopped lemons, which I had to change because my other half doesn’t like lemon that much. Also, I had to change some of the spices compared to the original recipe, simply because I did not have the required ones in my cupboard. The result was still magnificent, I believe, thanks to the feta cheese, something I would have never dreamed of adding to fried onions. If you don’t believe it, please try this recipe, you won’t regret it!