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.
A fancy sounding title for a recipe that is actually super easy to make and extremely fast to eat. And while miso is not available at every supermarket, once you do find a box, you´ll want to use it over and over again. This #homemadeMonday I will walk you through an ingenious way of preparing salmon, tuna or pretty much any fish really. We´ll coat it in a honey, miso, lemon and olive oil sauce and bake it in the oven along with some potato wedges. And it will take us less than 30 minutes. My secret: frozen potato wedges from a bag. Let´s go.
I suspect curry is one of my top 10 favourite dishes. And while I´ve never actually followed an official recipe, I believe I make a pretty mean one. You´ll quite possibly identify some missing or extra ingredients, but I personally love the taste and find my way to be the easiest way to make a delicious curry with pretty much anything you have at hand. This time, I had some cauliflower, shiitake mushrooms and a zucchini. Add to that a can of chickpeas that I always have in the house, some dehydrated figs and cashews and you´ve got yourself a kick-ass curry. But really, the point is you can put anything you like in there – sweet potatoes, carrots, spinach, let your imagination run wild. So keep reading through this #homemadeMonday and let it inspire you to improvise your own curry.
I admit that the whole concept of “winter salads” sounds a bit strange, especially coming from someone who was brought up in a place where winters are so cold, you basically have to have gravy three times a day to survive them. But upon moving to Portugal and experiencing milder winters, I admit to have become more open to the idea of more salads and less gravy. On top of that, I feel that this year my whole Instagram has been bombarded with beautiful winterish salads. And so I went on a quest to create my own for this #homemadeMonday.
Coming from a country with winters as cold as Romania, I find soups an incremental part of one´s nutrition. In fact, we would rarely not have a soup before the main dish in my house. That changed slightly as I moved away, but I still find soups super comforting. Nowadays, in Portugal we´ve been eating a lot of carrots in our house – I have a hunch it´s because carrots are Yoshi´s favourite healthy snacks. Add almonds and maybe some chilli peppers to the equation and you have yourself a perfect creamy carrot soup for these cold winter days. So here goes this #homemadeMonday – a simple spicy carrot almond soup for cold winter days.
Gnocchi – my love and the star of this #homemadeMonday recipe. I discovered gnocchi way too late in life and am making up for it by eating them regularly and twisting and turning them into a million different recipes. In today´s recipe they´re creamy, come with mushrooms and sundried tomatoes and are seasoned with nothing else but salt and pepper. Not exactly revolutionary, I know, especially since this does not teach you how to make the gnocchi themselves, but they are to-die-for. Read along for the full recipe.