What do you do when life gives you too many limes and too little cachaça? You improvise and upon a failed trial, you end up with these delicious key lime & blueberry Oreo cups. Needless to say, this looked very different in my head. I first tried to make a tart out of this, but left the base for too long in the freezer and by the time it started defrosting, the cream also started melting. So in a desperate attempt, I improvised. I blended some Oreos yet again, sprinkled them in a glass, and topped them with the rescued cream. They were de-lish! And they held marvellously for a couple of days in the fridge!
Unlike pretty much every respectable food blogger out there, I have posted absolutely no recipe with pumpkins this entire fall. And to be completely honest, it´s because I´ve never been a big fan of eating pumpkin. I like carving it, decorating my house with it, but eating it – not so much. Well except in this new recipe I came up with recently. This one is a bomb. It´s essentially a threesome love affair between pumpkin, halloumi and sun-dried tomatoes, with a guest appearance of crushed walnuts, and of course spaghetti. Keep reading for the full thing.
After about a year of waiting in my pantry, the can of lentils I had stored away finally met its purpose in a delicious lentil, avocado and cress salad. It´s essentially this green salad but since I don´t like arugula, it´s with cress. On top of that I replaced the sunflower seeds with sesame seeds and topped it off with some vinaigrette sauce which I felt went wonderfully with it. Whether you prefer the above version or mine, I do hope you try one of them, they´re truly scrumptious.
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.
I´m typing this #homemadeMonday from the Hoxton´s lobby (take it as a great recommendation if you want to have a nice drink while you´re in Amsterdam). I´ve just head some poached eggs on an English muffin and half an avo toast, but my mouth is still watering at the thought of this week´s recipe – a couscous with fried apricots, halloumi, sundried tomatoes and mint. I just find the combination so utterly perfect, that I never want to try couscous any other way. Although, I will also continue making it in hubby´s favourite fashion – find the recipe here.
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.
Perhaps one of my most prized family possessions is this old cooking book which 40 years ago must have been present in every single Romanian household – Silvia Jurcovan´s Carte de Bucate. It was initially my grandma´s, then my mom´s and when I turned 27 my mom gave it to me. Inside its yellow pages, I found more yellow pages, with short and simple dessert recipes, hand written by my grandma and collected from her various friends and relative. That gave me the idea to make my grandma this month´s honorary #guestchef. In her honour I made a simple strawberry cake and improved on it with a cocoa cream and some decorative strawberries. It is so simple to make, tasted deliciously and looked so great, my grandma would have surely loved it. I hope you do too.
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.