Have you ever tried hummus? I bet you have. Nowadays, hummus is practically everywhere and I’m so thankful for that. The first time I tried it my aunt made it for me. She’s been a vegetarian forever and I think I’ve already told you she’s a great cook. I remember I fell in love with the recipe and ate almost the whole recipe she made for four people. I also remember my stomach aching after that and saying “I would…
I’ve veganized one of my favourite recipes ever. I love Shepherd’s pie, and my aunt (who is a vegetarian) makes the best carnivore Shepherd’s pie without even tasting it. She’s an amazing cook, so don’t be surprised. I’ve called this one Cottage pie (which is only different from Shepherd’s because of the meat) because it seemed a bit more vegan-friendly. She’s always given me tips to make vegetarian recipes. One of her most repeated tip is: Instead of mincemeat…
I feel like, with me, there’s always a story behind a recipe. I find this a charming thing about me and I believe it represents my true love for food. I don’t only remember the flavours, smells and beautiful colours of the things I’ve eaten, I also remember the experience, the company and of course the feelings when I ate that particular recipe for the first time, or any other remarkable time. Yes, I have a good memory,…
I’ve always been a great fan of reusing food you thought you were going to throw away. Bread is one of those things. There’s many countries where you can buy cheap bread that tastes incredibly, so whenever it gets old, you won’t be using it because it’s not worth it. We can buy baguettes here for less than 0,30€! I mean, that’s crazy. If I was going to make them, the ingredients and electricity would cost more. But stale bread…
Yesterday was St. Patrick’s and I posted a picture of a green doughnut on my Instagram stories asking if anyone wanted the recipe. Turns out, a lot of people wanted it. That’s a good sign, we’re still eating bad food for us, but at least we want to make it ourselves! Jokes aside, here is the recipe. By thew way, I used apricot colouring because it was an Irish related recipe and I wanted some orange, white and green. You can…
Hey! I made this Artichoke Focaccia the other day. I used fresh veggies and homemade dough, but you can easily make it with cupboard ingredients. Ingredients: Pizza dough (approximately 3 cups of flour for 1 cup of water, 1 tsp salt and 1 tbsp olive oil) 3 big artichokes, boiled (or artichoke hearts from a can) 4 roasted piquillo peppers (I used homemade preserved piquillos, but you can use any other red pepper from a can, or even raw) Salted…
Did I ever tell you about my obsession with learning and investigating? Probably, but in case I didn’t, one of the things I keep doing all day when I’m not working, cooking or exercising, is researching stuff that I find interesting. Most of the time, it’s food related. A year and a half ago, I started researching about gastronomy by country. All good. The thing is, I research for a while the food of a certain country. I learn about…
This is a recipe I’ve been doing for a while. The first time I made this, was actually the first time I tried century eggs. You don’t know what a century egg is? Well, follow the link to wikipedia  or make a quick search on youtube to see people eating them and agonizing. I, on the contrary, love them..as any other food. But in order to know if I liked them or not, a while ago I went to the Asia…
I know I’m late. I mean, the Epiphany was celebrated yesterday and I’m posting this today…But let’s be honest, 99% of you bought the cake yesterday and were not willing to make it yourselves. I was like that a couple of years ago, it’s more convenient. But I love making food, and I want to bake more, because I’m not very good at it. And I think I won’t ever be good at it, because I never follow recipes. For…
I don’t know why, but I’ve always loved eating cheese in New Year. Maybe it’s because we are all cheesaholics in my family, but also because it’s very convenient: you just have to plate them and they are delicious. Tips for the perfect cheeseboard: Choose a blue cheese. I really love blue cheese. Sometimes, if the cheeseboard is big enough I add two or three types of blue cheese. If I had to pick one, I’ll go for a Stilton…