Mini post : honeycomb

Difficulty: 1/5

This honeycomb is a nice sweet I learned to eat in London. It’s caramel but you add bicarbonate of soda and it reacts creating lots of bubbles. It’s amazing because then we get all the flavour from the caramel without breaking your teeth. Great to top ice-creams, to cover with chocolate, to put on cakes. And it’s soooo easy but it also impresses quite a lot. Continue reading Mini post : honeycomb

Christmas turkey with gravy

Difficulty 3/5

In my house, if there’s something that can’t be missing on our Christmas dinner is turkey. If someone even dares to say maybe we could have chicken, pork, beef, duck, or tofu, he or she is going to endure the worse hatred looks on planet Earth. With time, my mom perfected her turkey method, and if I’m honest I do love her turkey. A closer version to hers in last year’s turkey recipe. The recipe I bring you today mixes my mom’s best practices  mixed with flavours that I like (mainly herbs). The skin is golden and the meat extremely moist. I bring you allll the tips and tricks you need to know down in this post, so I recommend you give it a good read before starting.  Continue reading Christmas turkey with gravy

5 Cocktails with Sparkling wine

Difficulty 1/5

Now that it’s December and we start organizing gatherings with friends and family to celebrate the upcoming holidays, I feel that sparkling wine is the best to say “cheers” with. However, this doesn’t mean that we have to drink it on its own, right? In this post I bring you 5 cocktails (some even with gin) that you can make in your gatherings for something more fun and different. The sparkling wine I used is Asti, which is quite sweet, so if you don’t find this one, ask which other you could use that is sweet. I did this so you don’t have to make sugar syrups all the time but rather use the sweetness contained in the wine. Before you start, make sure that your wine is VERY VERY COLD. Continue reading 5 Cocktails with Sparkling wine

Pan fried gnocchi with almond and pecan pesto

Difficulty 2/5

There’s nothing like home-made gnocchi. If we make them carefully, we can make them super light and delicate instead of really heavy and dense. The part where you need to pay most attention is when choosing and cooking your potatoes. The idea is that they are as dry as possible so that we don’t have to add more flour than is absolutely necessary and so making it less heavy. You’ll love pan-fried gnocchi (if you don’t already) because even though they are still nice and soft inside, on the outside they go nice and crunchy which is really nice. Continue reading Pan fried gnocchi with almond and pecan pesto

Churros with chocolate sauce

Difficulty 2/5

So my story with churros is one of terror and despair. I was looking for an egg-less churro recipe as are original Spanish churros. I tried two that supposedly worked and they both failed me! The amount of flour that it had was so much that it was impossible for the water to absorb it and I ended up with endless goops of useless dough. In the end I gave up (on those recipes) and decided to go with my own proportions, and after two tries I got it!! I like to pipe them nice and thin so they’re not so doughy and definitely with chocolate sauce to dip in 🙂 Continue reading Churros with chocolate sauce

Salmon and spinach lasagna

Difficulty 1/5

I loved this lasagna! The salmon is very delicate and goes amazing with the spinach. Also, for the bechamel sauce we first infused the milk with rosemary, so that the filling then has this light scent of rosemary that goes great with the salmon. It’s really easy to make and it’s quite different from your everyday lasagna. Continue reading Salmon and spinach lasagna

Grapefruit panna cotta

Difficulty 1/5

It’s been a while since I started to like grapefruits. Before I thought that it was very bitter until I tried them with caramelized sugar on top and I loved it. Since then I’ve been thinking about how it would do amazing in a panna cotta (and you can use any citrus for this recipe, although if it’s more sour, you need more sugar) and have it joined by segments of caramelized grapefruit. It doesn’t only look great (you can use any mould or ramekin you have at home) but it also has an amazing and delicate flavour 🙂 Continue reading Grapefruit panna cotta