Simply fooding around!
Cookies are always a great idea! Always! Personally, I could stuff my face with cookies on breakfast, lunch or dinner. And again, who wouldn’t? Because I love cookies so much, I’ve been searching for the perfect recipe for years. Last year I stopped searching and since then I’ve been baking these amazing cookies at least twice a month. I think that’s a good sign! Continue reading Vegan Chocolate Chip Cookies
Tagliata is a grilled or pan-fried sliced stake, generally made from pork or veal. I usually make my tagliata from pork shoulder because I find this cut easy to work with, unpretentious, yet absolutely stunning when prepared well. In this case, I brined the meat for 1 hour (I used this recipe) just to keep it moist long after slicing. I seasoned my steaks with demerara sugar and I fried it in olive oil. It may sound weird using sugar in this equation, but while cooking, the sugar caramelizes into a crispy and delicious crust. I served my steaks with a tangy parsley and basil chimichurri and some flavorful oven roasted cherry tomatoes. Continue reading Pork Tagliata with Chimichurri Sauce and Roasted Cherry Tomatoes
I like my cornbread decently sweet and not “dessertly” sweet and I’ve never found a recipe on my taste. I’m not saying there isn’t, I just never came across one. So I had to make my own recipe. I knew my ingredients from the start, but getting the right proportions was the tricky part. So I had to experiment. Seven times, to be accurate. The final result was a moist cornbread with a mildly sweet taste and a strong, but not overpowering corn flavor. Continue reading Cornbread
Today I have the following idea: a hearty kidney bean and quinoa warm salad wrapped in a homemade flatbread, served with a delicious and tangy avocado sauce. It’s a vegan dish, extremely tasty and very nutritious. It is a very satisfying salad, packed with protein, vitamins and healthy fats. Continue reading Warm Kidney Bean and Quinoa Salad Wrap
These amazing muffins, perfect for breakfast or served as a dessert, will satisfy even the most pretentious chocolate lovers. These muffins are incredibly easy to make – you just mix some ingredients, you bake them et voilà, you have some fluffy and tender beauties. The buttermilk gives them such a soft and moist texture and the brown sugar gives them a rich, caramel flavor. And the most interesting part is the fact that they are ready in less than 30 minutes. Continue reading Buttermilk Chocolate Muffins
I’ve declared my eternal “love” for salads on many other occasions. I’m still not a fan but I still eat them regularly, only for their health benefits. On the other hand, this salad is quite tasty, extremely easy to make and packed with nutrients. It has so many bold flavors and the consistency of the halloumi cheese is simply addictive.
Continue reading Lamb’s Lettuce with Mushrooms, Grapes and Halloumi
Galette is a French tart which can have both a sweet or a savory filling. The crust (pâte brisée) is delicate and buttery and it can be filled with almost anything, from meat products and cheese, to fresh or preserved fruit and jams. The beauty of it is that its outer edges are fold over the filling which gives this tart a very rustic touch.
Continue reading Wild Garlic, Mushroom and Gorgonzola Gallete
I might have the perfect recipe for Milanese Pork Chops! Why do I dare to call them “perfect”? Because these beauties have a flavorful crispy crust, so crispy that you would never believe that they are baked and not fried. The juicy and tender meat is coated with a golden crust made from whole-wheat bread crumbs, parmesan and thyme. So, in my humble opinion, this dish is the perfect lunch: easy to make, satisfying and very healthy. Continue reading Baked Milanese Pork Chops With Aïoli Sauce and Arugula Salad
Swedish meatballs (svenska köttbullar) is a delicious dish of Swedish origin (doh!), served traditionally with mashed potatoes and lingonberry jam. These exquisite meatballs are bathed in a delicate yet flavorful broth-based white sauce. Continue reading Swedish Meatballs with Homemade Dumplings, Zucchini and Cranberries
This divine cake has two layers: a vanilla-flavored fluffy sponge and a buttery cinnamon topping. It is such a lovely cake, extremely easy to make and incredibly tasty. I served this amazing cake with a delicate and fragrant grape-walnut compote, which I prepared while the cake was in the oven. Continue reading Crumb Cake with Grape and Walnut Compote
