I absolutely love a good focaccia. Focaccia is one of those sides that fit with almost any meal. You just change the seasoning on top (or inside) of the bread to fit whatever you are pairing it with. Good bread and especially a good focaccia is one of those things I just can’t stop eating, so I have tried a few recipes with whole grain flour to make it a little healthier. This version turned out really delicious, so I am sharing it with you. Continue reading
I love going into the local city center on a sunny Saturday morning when the shops are doing their very best to create life in the street. The lemon and pistachio cream is an idea gotten from Olivier’s & Co. They served fresh strawberries with the cream outside their shop a couple of weeks ago. Me, being a sucker for these little treats and offers, I of course had to buy the ingredients and use them for a dessert.
This is turning into a rhubarb week as I have several rhubarb dish recipes on hold. Having one ingredient in season, almost by itself is quite unique and slightly challenging as well. The great thing with rhubarb though is that you are able to harvest it for a couple of months if the weather is ok. And currently it is growing like crazy in the backyard.
My love for baking my own bread started quite recent with the discovery of no knead bread. As with most things, I don’t stick blindly to the recipe or technique as I like to experiment. Sometimes it fails and other times it is a success. This latest attempt was a great one and it turned out moist and tasty. Continue reading
A lot of dishes come to life when you rummage through the fridge, wondering what to use for a certain dish. A little like a mystery box off MasterChef. 🙂 (Yes, I like MasterChef, specifically Australian MasterChef!)
This potato salad is exactly that, a result of finding some pre-cut potatoes sitting in water in the fridge. We had planned to use them for dinner a couple of days ago, but we obviously decided to make something else and forgot about them. Luckily they were perfectly fine still and just waiting to be used. Continue reading
Sometimes you need some everyday luxury! And leading up to a long weekend and hopefully some great Spring weather, what could be more suited than a pot of mussels in a white wine broth? Continue reading
I often go back to my basic recipe for panna cotta and just make little tweaks to it when we have guests over for dinner. This time I made a strawberry panna cotta with yoghurt, a sauce of strawberries and some lemon curd. The recipe I use is not a traditional panna cotta, which many find a little complicated to make, especially when using a traditional recipe with egg. This recipe is quite fresh compared to the traditional version since I use yoghurt. I also use gelatin, which is not correct if you wish to be authentic. But I love this recipe, so I will divert from a winning recipe any time soon. 🙂 Continue reading
I not very good at sticking to traditional recipes. Most of the time, when I get an idea for something to make, I tend to be missing an ingredient or two, but rather than popping to the shop for the missing parts, I tend to use something else from the fridge or pantry. With dishes like a Spanish omelette, this is not an issue at all as it is the kind of dish you can alternate depending on the content of the fridge or what you are serving it with. Continue reading
Everything is better with bacon! 🙂 Continue reading
Blanched asparagus wrapped in Serrano ham is a versatile side you can use to add flavor and complexity to many dishes. I especially like it with fish dishes, thus adding some salt and texture to what is normally otherwise quite a “soft” and bland dish. Continue reading