Panko Avocado with Homemade Honey Mustard

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

Tasty baked chicken wings

Difficulty 3/5

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

Roasted tomato and ricotta bruschetta

Difficulty 1/5

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

Asian flavours salmon tartare

Difficulty 1/5

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

Crostini 2 ways

Difficulty: 2/5

Crostinis are a really easy and cute way to impress the eye and taste buds without having to dedicate endless hours of your time in the kitchen. Today I bring you two combinations: pesto + prosciutto and ricotta + walnut praline. Both are delicious and I’m sure that you’ll love them. In total it took me about half an hour to make everything and I swear they were superb. Also, if you like ricotta and pesto, you can store these mixes for future salads and/or sandwiches. Where you need to be most careful is in the making of the caramel, specially if you don’t have much practice at it, since it could turn too brown and taste a bit bitter. Apart from that, it’s really simple. Continue reading Crostini 2 ways

Artichoke and cheese hot dip

Difficulty 1/5

Nothing beats being welcomed into a home with something warm straight out of the oven. This cheese dip is not only easy and very little trouble to make, but it will have everyone drooling over it (not literally, thank God). When I made it for some friends, it was gone within seconds! And I swear the container was quite big. I served it with these paprika and parmesan crackers that I posted, and they go amazing together. The artichoke goes really nicely with the cheese, and we use a mix of cream cheese, mozzarella and parmesan inside and grated on top… YUMMY! A glass of wine and we’re ready to rumble 😉 Continue reading Artichoke and cheese hot dip

Paprika and parmesan crackers

Difficulty 2/5

Why would you buy crackers for your appetizers when you can make them yourself? They are SO much better than the ones found at the store, really tasty, different, and a perfect complement for your cheeses, olives, etc. And with this you can now sense that these crackers absolutely rock! If you have a food processor, the dough will take you 15min and then 10min to bake. Faster than going to buy some! I made these for a family gathering and they were gone within SECONDS because they were far too yummy, they were even eating them by themselves and I was like “hello, you’re missing the point… I bought cheese!” So now you know, you might even want to consider these as an appetizer on its own hahaha. There goes the recipe! Continue reading Paprika and parmesan crackers