Baked nachos

Ingredients for a baking tray of 22x16cm:
- 1 bag of good quality nachos
- 300g of canned black beans
- Half a red onion
- 150g grated cheddar cheese
- 1 avocado
- A few lime wedges
- Chipotle salsa
- Crème fraiche
- Coriander
- Jalapeño peppers

1. Pre-heat the oven to 170 °C.

2. Place half of the nachos in the bottom of the tray and add a quarter of the chopped red onion, 150g of black beans, 75g of the grated cheese and a few tablespoons of salsa.

3. Add a second layer of nachos on top, including the remainder of the onion, black beans, cheese and salsa.

4. Bake for around 15 minutes until the cheese is melted.

5. Remove from the oven and just add your favourite toppings! In my case I put sliced avocado, crème fraiche, chopped jalapeños, coriander and fresh lime juice.

Bon appétit!


Mushroom and gorgonzola quiche

Ingredients for a 22cm round tin:
- 250g pie crust
- 300g mushrooms (variety)
- 1 onion
- 100g gorgonzola
- 180ml single cream
- 2 eggs
- Walnuts
- Extra virgin olive oil
- Salt
- Pepper
- Dried thyme

1. Pre-heat the oven to 180 °C.

2. Roll out the pastry and put it into the tin, pinch the pastry with a fork, and cover with aluminium foil. Make sure to line the pastry just to the edge and add chickpeas on top of the aluminium foil to avoid the pastry rising when baked.

3. Bake for around 25minutes until the pastry turns slightly golden.

4. While the pastry is baking, chop the onion and sauté it with a tablespoon of olive oil over medium heat until it becomes translucent.

5. Clean and cut the mushrooms and add them to the onion. Cook until the mushrooms are dry and all the water has evaporated. Keep the mixture aside and cool it down.

6. When the pastry is baked, remove it from the oven and cool it down for around 5 minutes.

7. While the pastry is cooling, whisk the eggs in a bowl, add the single cream and season the mixture with salt, pepper and thyme.

8. Place the mushroom and onion mixture into the pastry, add the walnuts and the gorgonzola (previously cut in dices).

9. Pour the egg mix carefully on top, making sure that it is spread evenly across the tin.

10. Bake for around 20 minutes or until is cooked.

Bon appétit!


Vanilla and Banana smoothie

Ingredients for 2 glasses of smoothie:
- 1 ripped banana
- 200ml fat-free vanilla yogurt
- 200ml skimmed milk/soya milk/almond milk
- Vanilla extract
- Honey

1. Peel and cut the banana and put in the blender together with the yogurt and the milk, blend.

2. Add few drops of vanilla extract and a dollop of honey, blend again until everything is mixed.

3. The smoothie is ready!

Bon appétit!


Pea soup

Ingredients for 2 people:
- 250g frozen peas
- 1 leek
- Half an onion
- 300ml chicken stock
- Fresh mint
- Salt
- Crème fraiche
- Extra virgin olive oil

1. Wash carefully the leek to remove any dirt. Chop the onion and the leek and cook over medium heat in a saucepan with a little bit of oil.

2. Add the chicken stock and when it starts boiling add the frozen peas.

3. Cook for around 5 minutes.

4. Off the heat add 3-4 leaves of fresh mint and salt and blend until smooth.

5. Pour the soup in the bowl and decorate with a teaspoon of crème fraiche.

Bon appétit!


Double lemon cake with poppy seeds


For the cake:
- 175g self-raising flour
- 1 teaspoon baking powder
- 175g butter (room temperature)
- 175g golden caster sugar
- 3 large eggs
- Grated zest of 3 lemons
- Juice of 1 lemon
- 40g poppy seeds

For the syrup:
- Juice of 3 lemons
- Grated zest of 1 lemon
- 120g golden granulated sugar

For this cake I used the standard 2lb loaf tin but the recipe of the book recommends a 20cm loose-based round cake tin.

1. Pre-heat the oven to 170 °C. Grease the tin and add a pinch of flour, keep aside.

2. Sift the flour and the baking powder into a mixing bowl.

3. Add the butter, sugar, eggs, lemon zest, lemon juice and poppy seeds. Using an electric whisk, mix until obtaining a creamy consistency (1-2 minutes).

4. Pour the mixture into the tin and level it.

5. Bake for around 40 minutes or until the centre feels spongy.

6. Just a few minutes before the cake is ready, mix the syrup ingredients and bring to a boil. Keep it aside to cool down slightly.

7. Remove the tin from the oven to a board and stab the cake all over with a skewer.

8. Spoon the syrup evenly over the hot cake.

9. Allow the cake to cool down inside the tin and remove when cooled completely.

Bon appétit!

This fragrant and moist cake is inspired by a recipe of Delia’s cakes


Tofu with vegetables

Ingredients for 2/3 people:
- 180g extra firm tofu
- 100g green beans
- 100g broccoli
- 2 pak choi
- 1 onion
- 1 egg
- 200g mushrooms (variety)
- Fresh ginger
- Soy sauce
- Vegetable broth
- Salt
- Olive oil (not extra virgin)

1. Cut the tofu into medium-size dices and soak them in soy sauce for around 1 hour.

2. Chop the onion finely and grate the desired amount of ginger. Sauté until the onion is slightly golden, remove from the frying pan and keep for later.

3. Take the tofu pieces from the soy sauce, soak them in a whisked egg mixture and fry until golden brown. Remove pieces from the frying pan and place them on a plate laid with kitchen towels to remove any excess oil.

4. Cut the mushrooms into bite-sized pieces and sauté them. When they are slightly sautéed, add back the onion and ginger, followed by green beans.

5. Stir and add the vegetable broth. The broth should cover the vegetables, but you can modify the amount.

6. After a couple of minutes, add back the tofu dices and pour part of the soy sauce used for the tofu into the saucepan.

7. Finally, add the pak choi and the broccoli stems and stir until cooked. If you like your vegetables slightly crunchy, do not cook for more than five minutes.

Bon appétit!

This delicious recipe has been inspired by No más — de mamá


Tortilla de patatas with Padrón peppers

This is my very first post! I am starting with thousands of thoughts and tons of excitement a new challenge, which I hope all of you will like. “Ideas for moments” is a place where I intend to present recipes that all of you can cook and share with your loved ones. Life is just made of moments, so let´s enjoy them!

- 250g of Padrón peppers
- 6 eggs
- 3 medium-sized potatoes
- Extra virgin olive oil
- Salt

1. Peel the potatoes and cut them in very thin slices, fry them in a frying pan with a generous amount of olive oil. Make sure not to have too many potato slices in the same frying pan at the same time. Take the potatoes out of the pan and keep aside in a dish with kitchen foil underneath (to absorb any excess oil).

2. Whisk the eggs and add salt.

3. Mix the beaten eggs with the fried potatoes and pour into the frying pan with a tablespoon of olive oil over medium heat.

4. When cooked on one side (no liquid remains on the surface), turn the tortilla and cook it on the other side. Keep aside.

5. In a frying pan, with a tablespoon of olive oil over medium heat, sauté the Padrón peppers for around 5 minutes.

6. Present the tortilla with the peppers on top.

Bon appétit!