In our house I am a self proclaimed master of weird, yet always yummy risottos. The first one I´ve ever done was a green risotto with mashed avocado and smoked salmon and it absolutely killed. Next I ventured into more simple mushrooms risottos, then went exotic for a colourful risotto with octopus, and as the cold season came my mother in law taught me how to do a pumpkin risotto, and one of my favourite Italian restaurants near my house inspired me to make a drunken pear risotto, which is a fantastic Christmas meal idea! As for this #homemadeMonday, I thought of showing you all how to make a curry risotto with chicken breast, apples and walnuts. It´ll warm your rainy autumn days right up, trust me.
Inspired by Ottolenghi´s courgette, pea and basil soup, this #homemadeMonday recipe is a soup just perfect for the incoming autumn (yes, I refer to it as incoming as I still spend my weekends at the beach for the time being and am in denial). While Ottolenghi´s recipe contains double the basil of mine, I added a few teaspoons of pesto to enhance the taste, a green onion to give it a punch and I topped it up with some truffle oil. Oh, and I changed the proportions quite a bit. Keep reading for my interpretation of what is possibly one of my favourite green soups of all time (in case you, reader are Portuguese – don´t worry, caldo verde is up in the top too).
Before you tell me peanuts on a pizza sound weird, let me just stop you there. This pizza flavour is seriously one of the best ones I´ve ever tried. Nothing new about combining chevre with honey and even arugula. The innovation here comes from replacing the traditional tomato sauce on the base of the pizza with (wait for iiiiiiit) fajita sauce. Genius or idiotic, I don´t know. But I swear by it. And then the crushed peanuts on top – omg. Don´t even ask me how we came up with this combo, part of it was a fortunate accident, part just sheer madness. But it works. And you need to try it. So here goes.
You´re probably looking at this picture upon reading the title of the recipe and scratching your head. You are correct, the picture does not depict a sirloin steak, instead a fine chicken breast steak, on a bed of potato purée and coated in Roquefort sauce. For this recipe we´ve been experimenting with sirloin steaks AND chicken breast and while the sirloin version is definitely the yummier one (or so says hubby), I only managed to snap a picture of the chicken one. And even that picture kind of looks like a failed Michelangelo. The recipe, however, does not fail in the least. It´s bulletproof. The purée is the creamiest you´ll ever eat, and the sauce, albeit super flavourful might just convince you Roquefort is a pretty awesome cheese after all. Curious? Keep reading.
For my first ten years of eating pizza, I always, always, always went for the prosciutto e funghi option. I guess that´s not so unusual for a kid, to find THE pizza and stick to it until adulthood. Maybe a bit more unusual (to not use the word sad), is that once I reached teenagehood, I found myself a new pizza I stuck with for about ten years, and that was Hawaii (outrageous, I know). And now, in adulthood, I´ve been stuck on Diavola. So essentially, it´s been three pizza flavours defining my life, and I rarely strayed from them. Recently, though, I found myself twice (and that is a lot!), choosing pizzas with figs in them, a combination I never thought would work. And boy, did I like it. I liked it so much that after doing some testing at home, I came up with an own prosciutto and fig pizza recipe, which I´m happily sharing with you this #homemadeMonday. I promise that even if it doesn´t sound like your cup of tea (or slice of pizza), you´ll be amazed by how good this combo tastes.
June marks the one year anniversary of the #guestchefseries and not that I´ve run out of friends, but this month I am actually repeating a guest chef. Meanting, you are now meeting my 97 year old Nonna again, this time for her delicious (and beautiful) ratatouille dish. We cooked it together a couple of weeks ago and then I reproduced it at home, in a prettier format, to share with you all as I think it´s the perfect dinner party recipe. And while it might look fancy it´s actually super easy to make! Keep reading…
To me, all dishes I end up loving carry with them the story of when, where and with whom I first had them. When it comes to minestrone, I wish I could tell you I had it on a narrow Italian street as I was visiting that beautiful country, but the reality is, I first tried minestrone on a dark day, in a tiny Italian restaurant in the middle of Berlin, with my friend Sam. I loved it instantly but it wasn´t until years later that I finally tried doing it myself at home. And now, after much testing and tasting, I bring you this recipe (inspired by Magnolia´s Table). Minestrone is an ancient soup, literally dating from B.C. times, in what was the Roman empire. And while you can technically throw in it any veggies, I find that there are a few “cannot miss” ones – like celery and carrot. Anyway, read on to see how I make minestrone for the whole block.
For someone who doesn´t like quinoa, I sure am persistent in trying to find combinations that will work with it. That´s how this #homemadeMonday edition came about. Me, myself and I, strolling around the farmers´ market in the search for veggies that would work well with this earthy seed. I came up with radishes (oddly enough, one of my least favourite veggies), cucumber and of course – feta cheese. What resulted is a fresh summer salad, with earthy tones, that makes for a great light, yet rich in vitamins lunch or dinner. Read on for the recipe.
This #homemadeMonday called for a light dish – not because of any efforts towards a summer body (all bodies are summer bodies) but because it´s Sangria season and that to me means light dishes and heavy Sangria jars. And since the farmers´ market I go to on Saturdays has been displaying an exquisite selection of zucchinis for the past few days, I thought of giving the raw zucchini a chance. Mind you, I´ve only ever tasted cooked zucchini before, but was pleasantly surprised by how the raw version tasted. I inspired myself from this recipe – changing some things like replacing the goat cheese for feta cheese, the pine nuts for walnuts, choosing amaranth microgreens for an even nutty-er flavour and coating it all with honey instead of lemon juice. Read on for my recipe, or check the one I linked.
If you´ve been paying attention on my Instagram this weekend, you surely saw the world´s most beautiful mushrooms – pleurotus djamor. I found them at the farmer´s market on Saturday and was drawn to them like to a beautiful pair of shoes or book. The farmer selling them admitted they didn´t taste any differently than regular pleurotus mushrooms and I suspect they were more expensive (I chose not to check haha), but they looked so beautiful on my plate I regret nothing. I pondered a lot what to do with them and ended up giving an Asia egg noodle soup a try. It ended up pretty yummy, and this #homemadeMonday you´ll be getting the recipe of how I´d do it even yummier. So keep reading.