It’s been some time since I last posted a rosti recipe and since it’s a recipe I really love, here it is. I made this rosti recipe with pizza in my mind. Continue reading →
Pizza is not something I eat much during the year but once I find myself craving it. Now, kneading and making dough isn’t my favourite activity in the kitchen – probably because I don’t have a robot to help me – so potatoes provided an easy way to make a crust. In my version I used simple and traditional pizza toppings but then this is a question of personal taste. For instance you could use some bacon, ham, grilled vegetables… My only advice is to use ingredients that are not too wet as the potatoes could become soggy and lose their crispiness (this is why I put the tomatoes on top of the cheese). While I hope you’ll enjoy this recipe, I am announcing that I’ll take a week off and will be back on Tuesday the 7th of April.
Pizza Inspired Baked Rosti
Recipe for 3-4
Prep time: 15-20 min
Cook time: 45-50 min
1 kg peeled waxy potatoes
180 g mozzarella
300 g cherry tomatoes
2 tbsp. rapeseed oil
3 tbsp. flour
Salt and pepper
2 tbsp. basil leaves
Heat oven at 210°C.
Coarsely grate the potatoes then place them in a clean tea towel and squeeze out the excess moisture. Add the flour and 1 ¾ tsp. salt then mix. Add the rapeseed oil and mix again.
On a parchment lined baking tray spread out the potatoes in a square or round shape. The patty should not be too compact and for extra crispiness allow a few potato bits to come out of the mass. Place in the oven and cook for 40-45 min.
Cut the cherry tomatoes in half and either cook them in a pan with a little olive oil, salt and pepper, or place then in a baking dish and bake them in the oven for 40 min.
Dice the mozzarella into 1 cm pieces and sprinkle it over the potatoes once they are ready. Move the baking tray with the potatoes and cheese near the top burner of the oven and bake for another five minutes, until the mozzarella has melted.
Add the cherry tomatoes on top with the basil and a little pepper and serve.
Note: to prevent the oxidation of the potatoes, place them in the oven as soon as they are grated and you have added the remaining ingredients.
I love it when a new season comes, besides the changes; I love checking out the new seasonal products. A few weeks ago I saw the first asparaguses but I refuse to buy something as fresh as a vegetable that has travelled from another continent. I don’t know when these vegetables were picked and by the time they arrive they have lost so much of their nutritional value. Continue reading →
When I do my groceries I often wonder how many people look at where their vegetables and fruits come from. Well, the asparaguses I found came from Spain, it’s not local but at least the distance isn’t measured in oceans. I was really excited to finally eat them again so I decided to make something quick and which I can eat with my hands. I wanted to combine eggs and asparagus because it’s a combination I love and from there I could have either made a quiche or something like this, or I could make something quicker like a sandwich… or a quesadilla. Finally I went for the quesadilla and here is the result.
Asparagus and Egg Quesadilla
Recipe for 1 unit – for about 4 as an appetizer or for 2 as a meal
Prep time: 5 min
Cook time: 10-12 min
160 g asparagus
50 g grated Gruyere cheese
10 g butter
1 heaped tbsp. sour cream
Salt and pepper
2 large flour tortilla
3/4 tbsp. rapeseed oil
Cut the asparagus into about 0.5cm pieces.
On a medium fire, heat the oil and add the chopped asparagus to brown for 5-7 minutes. Once ready set the vegetables aside and wipe the pan with some kitchen paper.
In a small pan break the three eggs and add the butter. Then place it on a low heat blending the ingredients together. Continue to whisk until the eggs are cooked (more or less 5 min). Remove from the fire and add the sour cream with salt and pepper to taste. Then combine the asparagus.
Take one flour tortilla and sprinkle half of the cheese on top, then spread over the egg/asparagus mix, then the remaining cheese and finally top with the second tortilla. Cook 1 min. on each side. Cut the quesadilla into slices and serve.
Yesterday was my weekly lunch with my mother and since we were out doing groceries till later than usual I wanted to make something quick for the two of us, so I prepared this recipe while we sipped some wine and enjoyed a little smoked salmon on the kitchen counter. Continue reading →
The glass of wine and salmon has over the last couple of years become a mother daughter ritual, and I love it. Usually I cook very little with bacon but for a quick a tasty dish, it’s always a great addition. While we were grocery shopping, I found locally produced organic radishes and they just went great with this salad as it added colour, texture and a slightly spicy taste to the recipe.
Bacon & Radish Salad
Recipe for 4
Prep time: 7-9 min
Cook time: 5 min
200 g bacon
200 g radishes
100 g salad leaves
1-2 spring onion (white part only)
2-3 tbsp. pumpkin seeds
1.5 tbsp. white wine vinegar
3 tbsp. olive oil
Salt and pepper
Cook the bacon until crispy and nicely browned. Remove from heat and place on some kitchen paper. Cut the bacon into 2-3 cm pieces.
Finely slice the spring onion(s) and the radishes.
In a bowl make the dressing by mixing the vinegar and olive oil with salt and pepper to taste. Add the radishes and spring onions, mix and add the salad leaves and the pumpkin seeds. Toss all together and if using a serving plate transfer the salad. Top with the bacon and serve with some crusty bread.
Last Sunday, while mister was still in bed recuperating from an evening campaigning through the region, I got into the kitchen and prepared this quinoa, tomato baked eggs. Continue reading →
Usually I try to stick to seasonal products but I have to say that I was really in for a change. I made this quick and healthy dish for the two of us and even if my fiancé just had a bite because he had to leave to another of his political events, I still managed to make him eat something, something healthier that he usually does when we are not together. By the way, how do you get a man to care more about what passes through his stomach? After almost eight years I still haven’t figured that out… when you care about someone it’s hard not to nag him about taking better care of himself. My hopes are still up and in the meantime I hope you’ll enjoy this recipe 🙂
Quinoa Tomato Baked Eggs
Recipe for 4
Prep time: 5 min
Coo time: 20-25 min
220 g quinoa
250 g cherry tomatoes
1 tsp. dried oregano
½ tbsp. tomato paste
1 tbsp. olive oil
1-2 chilli pepper(s)
Salt and pepper
2 tbsp. chopped parsley
Cook the quinoa in 1 ½ times its volume in water for 12-15 min. Once done set aside.
Chop the onion and the chilli pepper and divide the cherry tomatoes into 4.
Heat the oil in a pan and add the onions and chilli, cook for 4-5 minutes. Add the chopped tomatoes with the oregano, salt and pepper and cook on a low-medium fire for 10 min. Once the tomatoes start breaking apart add the tomato paste and cook for another couple of minutes. Mix in the quinoa. Correct flavour to taste with salt and pepper.
Make four little concavities with the back of a tbsp. and in each add an egg. Cover the pan with a lid and cook for 7-9 min, until the egg has reached the desired consistency.
Today my mother came over for our weekly lunch and since my last night was quite short, I didn’t really feel like thinking too much about what to cook for the two of us so I went to look for an idea for our lunch among my cookbooks. Continue reading →
It didn’t take long to find something that appealed to me. If there is one book I totally love it’s Ottolenghi’s Plenty, the recipes there are just wonderful, fresh and delicious. I chose his “Sweet potato wedges with lemongrass crème fraiche” and adapted it according to what I had at home. This simple recipe turned out to be just delicious and I will surely make this again.
Sweet Potato Wedges with Goat Cheese Dip
Recipe for 4
Prep time: 10 min
Cook time: 20-25 min
900 g sweet potatoes
1 ½ tsp. garlic powder
¾ tsp. fine salt
A handful chopped coriander leaves
1 red chilli finely chopped
100g fresh goat cheese
4 tbsp. sour cream
3 tbsp. chives
The zest of 1 lemon
4 tbsp. lemon juice
Heat oven at 200°C.
Cut the sweet potatoes in half lengthwise and then (always lengthwise) divide each half into four wedges.
Place the wedges in a bowl (or a Ziploc bag) pour the olive oil and toss to evenly coat. Sprinkle the garlic powder and salt on top and toss again. Place the wedges on a parchment lined baking tray and cook in the oven for 20-25 min.
Meanwhile prepare the dip by softening the goat cheese with a fork. Add the sour cream and blend. Finally add the rest of the ingredients.
Once the sweet potato wedges are done, remove them from the oven and place the on a serving plate. Top the wedges with the chopped coriander leaves and the red peppers and serve with the goat cheese dip.
Last weekend was a very relaxed moment for me and since my fiancé is busy going around for his political campaign, I made myself busy in the kitchen and prepared this lighter hummus made with carrots. I didn’t really have lunch but with a little toasted pita bread I enjoyed it while re-watching a documentary on Henry VIII (I already know so much about the subject but still enjoy hearing about it, history is my drug). It was the second time in my life I was making hummus and the first time (which was a few years ago) was not a satisfying experience. This time on the other hand was much better. I more or less followed the recipe written on the jar of my tahini but for tips on how to proceed I looked up on this site. It’s actually a fun and easy recipe to make and after this test, next time I’ll have guests over, I’ll give it another try, maybe then I’ll use bell peppers or tomatoes…
Recipe for about 8
Prep time: 15 min
Cook time:15 min
350 g peeled carrots
150 g cooked chickpeas
4 tbsp. olive oil (+ extra to serve)
1 tsp. minced garlic
3 tbsp. lemon juice
70 g tahini
(optional: 3 tbsp. chopped coriander leaves)
Cut the carrots in four parts lengthwise and then dice it. Place them in a steamer or a steaming pan and cook them until soft (about 10-15 min). Set them aside.
In a food processor place the tahini and lemon juice and blend for a about a minute. Add the chickpeas and process them for another minute. Repeat with the carrots and olive oil. At this point add the coriander leaves if using them. Place the hummus in a bowl, drizzle a little olive oil on top and serve with pita bread, toasted bread or vegetables.
I don’t know about you but the transition from winter to spring is always a challenge for me. Between mood and energy swings, I never know how the day will turn out. One solution I found to help me was to simplify everything, even my cooking. This is why I made this straightforward chicken and blue cheese salad with celery. Using leftover chicken, I found this recipe to be versatile as I can spread it on a sandwich for a quick lunch or serve it on toasts for an aperitif or eat it the way it is with some green salad. It’s a refreshing recipe, which is ready in no time; it’s creamy but with a crunch coming from the celery.
Chicken & Blue Cheese Salad
Recipe for 4
Prep time: 10-15 min
280 g cooked chicken
140 g celery stalks
100 g mascarpone
100 g Gorgonzola
80 g sour cream
3-4 tbsp. chopped chives
1 tbsp. walnut oil
Either 4 buns or some sliced bread
Cut the chicken into thin strips and finely slice the celery.
In a bowl mix together the mascarpone, Gorgonzola and sour cream. To it, add the chicken celery, walnuts, chives pepper. Mix all together and either use it for an aperitif on some bread or as a flavourful sandwich filling.