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.
For the final #homemadeMonday of #seafoodApril – I present to you hubby´s grandma´s açorda de camarão – a typical Portuguese dish based on soaked bread with garlic, olive oil and much more. We reproduced André´s grandma´s way of making it and it did not only come out delicious, but also extremely pretty in aspect, as you can hopefully tell from the pictures. So without further ado, here´s a different type of #guestchefseries – one in which grandma, the guest chef, safely offered her guidance through the phone instead of in person. We´re eagerly waiting to eat grandma´s açorda with her, over a nice glass of wine and old family pics. But in the meantime, I´m sharing this with all of you.
Continuing #seafoodapril with another super simple and extremely yummy recipe – clams à bulhão pato. Named after bon vivant poet Raimundo António de Bulhão Pato, this way of cooking clams is extremely easy and no matter how complicated cooking clams might sound, you simply cannot mess it up. Important things to keep in mind for this recipe: use good quality butter and white wine, and if possible fresh coriander and lemon. Without further ado, here comes a most anticipated #homemadeMonday recipe.
I´ve been thinking long and hard about what to call this recipe. You see, originally we started cooking mussels a la Vila Franca do Campo – aka the Açorean way. But as time went by, we kept tweaking the recipe and the current state of it is a bit far from its origins in method, albeit just as, or dare I say even more? – delicious. So I´m gonna call it “our special mussel recipe”, and proceed to sharing our secrets for this #homemadeMonday on what has become after your votes – #seafoodapril.
My friend Florent is possible the biggest cheese lover you´ll ever meet. And yes, you guessed it, he is French. In the years we´ve been friends he´s taught me plenty about all kinds of French cheeses and how to best pair them with all sorts of French wine. But by far his best culinary contribution to my world was the day he made a tartiflette for the #guestchefseries. This #homemadeMonday you´ll finally get access to this most infamous dish. The tartiflette dish is from the Savoy area of the French alps and dates all the way back to the beginning of the 1700s, when it was first mentioned in a cook book. The centre element of the dish is the potato, along with the reblochon cheese. But while delicious, it´s a rather heavy dish. Which is why it´s so popular in ski resorts, where it warms people´s hearts and bellies. So if you want to go for it, make sure you have a day of laying down ahead of you, and a good white wine to pair it with.