Im back. A few months ago I got a job and after so long without working, having all the time in the world, I found it a bit difficult to make time to publish and even to read other blogs! I hope to b...
I shouldnt call it "risotto". Its made with spanish paella rice instead of arborio or carnaroli. Nor did I use white wine, but english cider. Ive also recently developed an aversion tow...
Ive got a lack of cooking mojo lately. I cook everyday, mostly simple things and when I cook something different Im not entirely happy with the result so I dont publish it. I guess its just a phase.G...
We went back to Spain last week. I wanted to celebrate my birthday with my family and it was going to be my last chance to see my sister with the bump before she delivered the baby. We stayed just a ...
This month the lovely ladies from Film & Food have asked us to recreate a recipe that brings back childhood memories.It hasnt been easy to choose just one. Fricandó (Catalan sort of stew), my Mom...
Ive made this recipe thinking about Stilton, I made this other recipe thinking about Stilton too... Yes, I think a lot about stinky cheese, Im that type of person.Store bought oatcakes are not ...
Pomegranate molasses is a thick, sour fruit syrup, which is used widely in Middle Eastern cookery particularly in Lebanese and Iranian food, where its added to dishes to add depth of flavour or as a ...
Ive made an awesome dinner and I took very crappy photos.Dear fellow bloggers, whats your secret to take such pretty photos if its already dark, dinner is ready, you want to eat it while it still war...
Esca-what?Escabeche is a cooking technique to preserve food. Actually its a type of pickle. Here you have the Wikipedia link for further information.In Spain its very common during the summer. It kee...
Just in case you didnt know, we were making beer.Look at this. Not too bad, eh? Here you can see my arms reflected on the glass. Ive never said I could take photos Last Saturday was the oficial tasti...
Mental note: If I want to post about something Ive cooked, I shouldnt wait a month to write about it.Well, the thing is that I spent a few months in Dublin 10 years ago (OMG) and I didnt have any bee...
What do you do with 3kg of pears? Paul, obviously wanted to make pie and he made a sort of covered tart tatin. He firmly believes that pie must have pastry on top as well as the bottom. I wanted to d...
Yes we are, its happening right now while Im typing this. Theres a 5 gallon barrel brewing in our garage and its exciting!We started six days ago and its going to be Indian Pale Ale.For those who are...
A quick post to introduce my proposal for the la recepta del 15 challenge. This month is all about peaches!Ive chosen this recipe because its so easy to prepare and I had all the ingredients in...
I read many food blogs, I listen to several podcasts, Im on Pinterest and its all about pull-a-part bread these days so I had to try it myself.Is a really fun bread to make although not the most stra...
And here we have another recipe I fell for when I arrived here. Actually what it made me fall in love was the smoked haddock.In Catalunya we dont use to smoke fish a lot, of course you can find smoke...
Im so excited, weve harvested our first crop! I know I know, its not much, but its a beginning. Now we know that we can grow stuff!How cool is that, uh? Look at the peas, they are so cute all c...
Ok, Ill try my best to describe her recipe. She wasnt very accurate with the mesuraments. Here we go:350 gr flour75 g margarine (feel free to use unsalted butter)2 cooking apples2 large handfuls of s...
Ive been into making bread lately. Ive made white loaves, wholegrain, I made my own starter for sourdough, we called "dough boy" (I killed it), Ive made baguettes, rolls, buns, you name it.I ...
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