Hey there! I really was waiting until February to start writing agoin in the blog because I’ve been trying new ways of eating and I wanted to be sure how I felt about it before writing about it. Well, this post isn’t about that, so don’t worry. I’m here because you asked for this recipe, and I am proud you want it because it means a lot that you are willing to try new vegan and plant-based versions of traditional…
I’ve told you about this contest last year, and I kep talking about it and I will probably talk about it next year. I used to have a hundred options and got really anxious about it. The good thing about being gluten-free and dairy-free (among other ingredient-free things) is that it narrows your choices. I’ve always thought that would be an inconvenient, but on the contrary, it makes it easier when I have to order in a…
I made a quick recipe. It only has 3 ingredients, but it is delicious! (Recipe below) Ingredients: 350 gr Padrón Peppers 1/4 cup sugar 1/4 cup apple cider vinegar Add some salt if you fancy. Method: Cut the stem of the peppers, but leave the seeds, if some are hot, you want that on your jam 🙂 Wash and rinse Place in a pot with the sugar and vinegar and cover with a lid (or a plate, as…
My neighbours are too kind. They planted Padrón peppers and they are constantly giving me bags full of these wonderful veggies. I’m so grateful! The thing is, on their own, they are perfect. Nonetheless, I started fooding around with them. The result is this superquick recipe you can enjoy hot or cold. The Fergese it’s a hot recipe, but I love to prepare it and then have a cold bruschetta of the mixture before I put it in the oven….
Two years ago, I saw some adverts announcing Forum Gastronòmic in Coruña. I had’t been there the previous month because I had to work, so when I saw the dates, my heart broke. I couldn’t go. So I waited for two long years hoping they bring it back to my city (with some thoughts of going to Girona or Barcelona where it is celebrated as well, but always work got in the middle). Finally it was February 2017 and I…
It’s pancake day, and how am I celebraring it? Yes, you guessed! By cooking and eating pancakes! This recipe is the Galician version of crêpes. They are called differently depending on the region, but in my family (and in most places) they are called filloas. It’s tradition to make them on Shrove Tuesday with the leftover broth from making Galician Stew. They can be done with broth, milk or half broth and half milk. In my family when we were…