Roasted brussels sprouts with red onion chutney

- 500g brussels sprouts
- Red onion chutney (I like this one)
- Extra virgin olive oil
- Salt

1. Pre-heat the oven to 220 °C.

2. Wash and halve the brussels sprouts.

3. Place them on a tray, add 3 tablespoons of olive oil and a pinch of salt and toss to evenly coat.

4. Put in the oven for 25-30 minutes, until few leaves develop a slight charring.

5. Remove from the oven, add two tablespoons of red onion chutney and mix. Serve warm.

Bon appétit!

This recipe has been inspired by Emily's recipe


Melon and Ham salad

Ingredients for 2 people:
- 1 Galia melon (round melon, green inside)
- 50g ibérico ham, cut in small dices
- Few leaves fresh mint

1. Cut the melon in half and, using a small spoon, carve out small balls from the inside of the melon until empty.

2.  Cut the mint in small pieces.

3. In a bowl, mix the melon balls, the ham and the mint.

4. Pour the salad into the melon halves.

Bon appétit!


Coconut yogurt parfait

Ingredients for 2 people:
- 250g coconut yogurt (I like this one)
- 1 tablespoon chia seeds
- 2 pashion fruits
- 125g raspberries

1. Mix the yogurt and the chia seeds.

2. Remove the pulp of the passion fruits.

3. Create layers of raspberries and the yogurt mix.

4. On top, add a few more raspberries and the passion fruit pulp.

Bon appétit!


Chilled avocado soup

Ingredients for 2/3 people:
- 2 ripe avocados, peeled and pitted
- 600ml chicken stock
- 200ml fat-free plain yogurt
- ½ lemon (zest and juice)
- Salt
- White pepper
- Pomegranate seeds
- Parsley

1. Blend the avocados, stock, yogurt, lemon juice and lemon zest until smooth.

2. Season with salt and pepper.

3. Cover with cling film and put in the fridge. The soup should be chilled for at least one hour before serving.

4. Serve in bowls and decorate with the pomegranate seeds and chopped parsley.

Bon appétit!

Recipe adapted from the most amazing book of Mexican cuisine Mexico the Cookbook  


Ginger lemonade

Ingredients for 3 glasses (600ml):
- 250ml fresh lemon juice (5-7 lemons)
- 300ml water
- 100g sugar
- 7g grated ginger

1. In a saucepan, combine the water and the sugar and bring to boil. When the sugar is completely dissolved, add the grated ginger and remove from the heat. Allow to cool down completely.

2. Add the fresh lemon juice to the syrup mix.

3. Keep in the fridge for at least 1 hour before serving.

Bon appétit!


Mini pavlovas with berries

Ingredients for 8 pavlovas of 10cm diameter each:
- 7 egg whites
- 250g white granulated sugar
- 1 teaspoon cream of tartar
- Vanilla extract
- Salt
- 300ml whipping cream
- 300ml double cream
- 2 tablespoons white granulated sugar
- 2 tablespoons vanilla sugar
- 125g raspberries
- 125g blueberries
- 125g blackberries
- 125g strawberries

1. Pre-heat the oven to 150 °C.  

2. Draw circles of around 10cm diameter on two sheets of baking parchment, turn the paper over, and set to one side.

3. Put the egg whites in a large bowl, add the cream of tartar and a pinch of salt and whisk with an electric whisk until they start to form soft peaks.

4. Gradually whisk in the sugar, a tablespoon at a time, whisking for 10 seconds between each spoon. At this stage, the meringue should look quite stiff and glossy, with no sugar grains. Finally, add a few drops of vanilla extract.

5. Spoon the meringue in the circles drawn.

6. Reduce the temperature of the oven to 120 °C and bake the meringues for 60 minutes.

7. Turn off the oven and allow the meringues to cool down completely inside the oven. This should take about an hour.

8. Pour the whipping and double cream into a large bowl and whip with an electric mixer. When it starts to thicken, add the granulated sugar and the vanilla sugar. Be careful not to overbeat the cream!

9. Pour the cream on top of the meringues and top with the fresh berries. Serve immediately.

Bon appétit!


Chickpeas with spinach

Ingredients for 2 people:
- 250g cooked and drained chickpeas
- 300g of fresh spinach
- 3 cloves of garlic
- Extra virgin olive oil
- 1 tablespoon of paprika
- Salt

1. Sauté the spinach over medium heat with a tablespoon of olive oil and a pinch of salt for around 5 minutes until tender.

2. Remove the spinach from the frying pan, drain if any water is left and keep aside.

3. Chop the cloves of garlic.

4. Add a tablespoon of olive oil to the frying pan and sauté the garlic over low heat until lightly golden. Add the chickpeas and one tablespoon of paprika and cook for around 2-3 minutes.

5. Add the spinach and a pinch of salt and cook for around 2 more minutes.

Bon appétit!



Ingredients for 3/4 people:
 350g leeks
- 20g butter
- 150g peeled and chopped onions
- 150g peeled and chopped potatoes
- 350ml water
- 350ml chicken stock
- 150ml single cream
- Crème fraiche
- Chives
- Salt
- Pepper

1. Wash the leeks carefully to remove any dirt, remove the green parts and slice.

2. Melt the butter in a large saucepan, add the leeks and the onions and cook over medium heat until they are tender.

3. Add the potatoes, the stock and the water. Simmer for around 15 minutes.

4. Add the cream and cook for an additional 2-3 minutes.

5. Season the soup and blend until smooth. For a smoother result pass the soup through a fine sieve.

6. This soup should be served at room temperature or cold.

7. When presenting, sprinkle chopped chives on top as well as a dollop of crème fraiche.

Bon appétit!

You can find a very similar recipe in The French Kitchen


Roasted vegetables tart

- 1 sheet of puff pastry
- 400g of roasted vegetables*
- Black olives
- Anchovies
- Salt
- Extra virgin olive oil
- Dried oregano

*I used one red bell pepper, half an aubergine and one onion, but you can adapt this recipe to your own taste. To roast the vegetables, you need to pre-heat the oven to 200 °C  (grill and fan function) and roast the vegetables until soft. The aubergine and the onion take around 1 hour and the pepper around 30 minutes. Please let me know if you need advice on the cooking times of your favourite vegetables!

1. Pre-heat the oven to 200 °C.

2. Roll out the pastry, extent into a tray and pinch the pastry with a fork.

3. Cut the roasted vegetables into strips.

4. Extend on top of the pastry the strips of vegetables, the olives and dress with a tablespoon of olive oil and a pinch of salt.

5. Bake for around 20minutes or until the edges of the pastry are slightly golden.

6. Remove from the oven, and allow to cool down for around 5 minutes.

7. When cold, add the anchovies, another tablespoon of olive oil and sprinkle with the oregano.

Bon appétit!


Miso soup

Ingredients for 2/3 people:
- 1,25l of water
- 140g of firm tofu
- 120g shiitake mushrooms
- 120g enoki mushrooms
- 5g dashi no moto (bonito stock)
- 10g dried wakame seaweed
- 3 tablespoons miso paste
- Soy sauce
- 2 spring onions
- Black sesame
- Nori seaweed

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

2. Pour the water and the dashi no moto in a large saucepan and cook over low to medium heat for around 10 minutes. The water should be slightly bubbling, but should not be boiling.

3. In the meantime, wash the shiitake mushrooms and cut them into medium chunks and keep aside.

4. Add cold water to a bowl and submerge the wakame seaweed for around 5 minutes until it has fully rehydrated and keep aside.

5. Rinse the enoki mushrooms to cold water, cut the woody stem off and separate them.

6. After the water has bubbled for 10 minutes, add the diced shiitake mushrooms and 3 tablespoons of miso paste. Stir well until the miso is completely dissolved. Boil over medium heat for around 5 minutes.

7. After 5 minutes, add the enoki mushrooms, the wakame seaweed (previously rehydrated) and the tofu together with the soy sauce.

8. Cook for 5 minutes more.

9. When serving the soup, sprinkle black sesame and spring onion on top. Nori seaweed is also a great topping.

Bon appétit!


Arugula, cherries and parmesan salad

Ingredients for 2 people:
- 80g arugula
- 10 cherries
- 20g parmesan cheese
- Extra virgin olive oil
- Balsamic vinegar
- Honey
- Salt

1. Wash the cherries, cut in half and remove the pit.

2. Prepare the vinaigrette with 2 tablespoons of olive oil, 1 ½ tablespoons of balsamic vinegar, ½ tablespoon of honey and a pinch of salt.

3. Place the arugula in the dish and add the cherries and the parmesan cheese.

4. Dress with the vinaigrette.

Bon appétit!