This pork recipe is really tasty! The only difficult part and the only reason this recipe is 3/5 is the filling of the pork loin, but it’s worth it to learn how to do it. Once you ge tthe hang of it, you can use it to stuff different things and it’s very useful. The mushroom sauce goes amazing with it, and with some rice to soak in it, it’s just a dream come true. Continue reading Pork loin stuffed with pecans and mushrooms sauce
To tell you the truth, the only reason why I mark this as a 2/5 difficulty is because of the poached egg, that can be tricky at first. Other than that, it’s super easy and an ideal recipe for you to experiment on and vary as many things as you like, so you use whatever you have in the fridge. The veggies go into the oven with olive oil that we first infuse with rosemary, saffron and garlic, then it’s just a matter of cooking them in the oven. Just buy a pretty smoked salmon and practice that poached egg so you can use it for many other things. And if you’re too scared of poaching the egg, you can cook a hard-boiled egg or have it cooked midway. Finally, I’m going to teach you how to toast quinoa! What? Toast quinoa? Yes! It’s AMAZING and once you have it you’ll add it to everything: salads, yogurts, fruits, etc. Also, if you’re like me, you’ll loooove that triangles tea towel in the picture, so I’ll leave the link from where I bought it: Colas Home. This girl is super talented and has lots of other home accessories and they’re all pretty. Continue reading Roasted vegetables, smoked salmon, poached egg and crunchy quinoa
Days are getting colder here in London and that means soup season is ON! I love soups in a cold weather, it’s like a hug from the inside. And this one is particularly tasty: mild onion taste from the leek, amazing refreshing taste from the spinach, and it’s all rounded up by the texture brought by the potatoes 🙂 Continue reading Leek, spinach and potato soup
Polenta, for me, is a bliss. And so is parmesan. So when I discovered the mix, my life was complete. To put a spoonful of polenta in your mouth is absolute perfection, but it has to be well done. I love it when it’s creamy and smooth, then I could even eliminate risottos from my life and swap it for polenta. Yes, I just said that! You can eat it by itself, add some roasted vegetables or any protein you like. I personally like it with meats with a sweet glaze or sweet vegetables like beetroot or sweet potato; it makes a really nice contrast. Continue reading Creamy parmesan polenta
The challenge was like this: my brother in law had some “porcón” dried mushrooms (http://www.granjaporcon.org.pe/granjaporcon/es/) which come from Cajamarca, a zone at the north of Perú. He wanted me to make a dish with them BADLY and so I thought of making gnocchi. Dried mushrooms, wether they are these, porcini, shitake or most of them, really, acquire a stronger taste that’s very similar to meat. Also, they all require to be hydrated before eating or it’s like chewing on cardboard. This gnocchi recipe doesn’t need to be just for this sauce, you can apply anything on top and hey will still be nice, light and fluffy. Continue reading Potato gnocchi with dried mushrooms sauce
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
If you’re like me, your favourite part of a salad with croutons is… well, the croutons. And that’s exactly what Panzanella is made of! It’s an italian salad where the main ingredient is bread (I know, it’s not made for those “I have a wedding this weekend” meal plans), and then it’s surrounded by Italy’s best: mozzarella cheese, olives, and tomatoes. I used ciabatta for the croutons because it’s super crunchy when toasted and stays that way for long, which is crucial when you then add a liquid vinaigrette. And to top it all up, I made a vinaigrette with olive oil, lime juice and chopped red bell pepper, which gives it a nice boost of flavour. Also, once you taste these croutons, you’ll never make them any other way 😉 Continue reading Best salad ever: Panzanella!