Avocado is one of my favourite ingredients. Not only is it soft and creamy, but it also has an incredible flavour that lets itself be combined with others. In this case, I breaded them with panko (a super crunchy japanese breadcrumb) and cooked them in the oven. You can also fry them ;). As a dip I made a homemade honey mustard (takes literally 2min) and you can use it not only as a dip but also as a dressing, for sandwiches and wraps. Continue reading Panko Avocado with Homemade Honey Mustard
To eat nachos, it’s a must to have a yummy sauce, and I love the tomato type. I like it chunky, with important pieces of each ingredient to really get their whole flavour. The trick to get max flavour out of it is to leave the mix overnight in the fridge after you have cooked it so the flavours really develop, achieving an A.MA.ZING result. Continue reading Chunky nacho salsa
Cheese is one of my favourite ingredients; and when I have guests over or want to munch on something nice, I always have some cheese on hand. To make something different though, this time I’ll show you how to make a baked brie with a really easy fig and pear compote. It’s super easy and you can see the step by step on my Youtube channel :). Continue reading Baked brie with pear and fig compote
I love chicken wings. Grilled, pan-fried, oven baked. What’s yummy about them is that you can eat them with your hands yet it’s still be socially acceptable. They always hace a nice sauce with them and this time it’s no exception. I marinated them in several spices that make them so yummy. That part is really easy. It gets complicated if you want to make your wings one-biters by just one pull of the teeth like I did; there’s some butchery to be made. However, if this is too complicated for you, you can always just cook them whole, and they’ll be as yummy. With what was left of the wings I made chicken stock 🙂 I’ll leave the recipe also.
Continue reading Tasty baked chicken wings
Even I was impressed when I bit into these amazing, juicy cherry tomato bruschetta. The cherry tomatoes are roasted in the oven with olive oil, garlic and thyme (which are then removed), so that by the time they come out they’re impregnated with their aroma. The ricotta cheese helps with creaminess, and the lime zest and basil leaf with freshness. Really an absolutely pleasant bite. Continue reading Roasted tomato and ricotta bruschetta
This really is not officially ceviche, but “tiradito”. The difference is in the way the fish is cut. If it’s in cubes, it’s a ceviche, and if it’s laminated it’s a tiradito. So now you know :). I really like this recipe because it’s very fresh, it has an amazing level of acidity and I just love how the physalis complements the passion fruit. Also those basil leaves give a really nice touch to a bite. The only difficult part really is to laminate the fish. You will need a really sharp knife and slow, continuous movements to achieve a perfect cut 🙂 And if you think you can’t handle it, you can always dice up the fish and actually make ceviche. Continue reading Passion fruit and physalis ceviche
This is definitely one of this dishes that you would order in a restaurant and say to yourself “I would never be able to do this”, but actually it’s extremely easy to do. I love the sauce for this one, it’s tasty to an extreme and makes the softness of the salmon come through. The avocado, as it’s fatty like the salmon, makes the mouthful very pleasurable, and the slightly sour sauce with the spring onions and shallots makes it a perfect dish :). It’s very fresh and should be serves really cold with some nice toasts. Continue reading Asian flavours salmon tartare