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).
Cakes and pies – my nemesis. I love them (albeit I am generally I crave salty stuff more), but I generally suck at making them. The dough won´t rise, the cream will be too liquid-y, something´s bound to always go wrong. Unless. Unless we´re talking about my grandma´s strawberry cake which is suuuuuper easy to make, or Esther´s wonderfully simple nut cake, which is even easier. I´m not quite sure of the origin of this one, I just copied it from one of Nonna´s handwritten notes, with her insisting it´s actually her niece Esther´s recipe and not hers. I upgraded it with a simple chocolate cream, and voilá one of the easiest #guestchefseries editions ever.
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.
Inspired by all the potatoes I ate in my recent trips to Amsterdam (hello wedges!) and Mallorca (hello patatas bravas!), this #homemadeMonday (freshly back from my holidays) brings you yet another potato recipe – punched potatoes (batata à murro as the Portuguese call them) with bacon and a yummy yoghurt/mustard sauce. They´re super easy to make, aka perfect for the first day back from holidays when you´re in meetings back to back. Keep reading for the full recipe.
Confession time: this is probably the most impromptu #homemadeMonday and #guestchefseries I´ve ever done. I had to take a last minute trip to Romania and didn´t get to plan ahead, so today I found myself in Bucharest, at my friend Julie´s house, with a calendar full of meetings and no plan for what to share. And since I would have really felt like I was letting you down if I came up with nothing today, I convinced my friend Julie that the roasted chicken she was preparing for us for lunch is totally worth going up on the blog, especially as it has a special ingredient I would have never thought of adding to it! Keep reading to find out more.
Pears are definitely not in my top five favourite fruit, but I find myself adding to dishes over and over again – like in this drunken pear risotto or in this perfect winter salad (shhhh, it´s perfect for summer too!). And then when Pinterest gave me the idea to wrap them in prosciutto, with a bit of creamy cheese and a mango chutney topping, I felt like I died and went straight to heaven. It´s a stretch to call this an actual recipe, considering there´s no cooking involved, but I thought I´d nonetheless put it on the blog for your next brunch session.
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.
I know what you´re thinking – what an odd name for a recipe. How can eggs look like dumplings and what does avo toast have to do with them? Well originally, this was of cooking eggs was supposed to yield us poached eggs. But I realised that if I let them cook just a little bit longer, and get the yolk hard boiled, the egg white ends up looking like a dumpling and it all looks gorgeous on an avocado toast, making an epic brunch menu. So this #homemadeMonday I´ll be showing you how to make eggs that look like dumplings and put them on an avo toast, with a hollandaise topping and sprinkled with chilli flakes.
I feel like it´s been a while since I posted a breakfast or brunch recipe and even though this one is 90% shamelessly copied from @povesti.aromate (find theirs here), I made some changes (taking out the brie, bringing in some cherry tomatoes and topping it off with a spicy mango chutney). So I thought to leave you this #homemadeMonday recipe here to inspire some awesome breakfasts and brunches this week.