I find pork chops quite uninteresting, even though pork is my favourite meat. Of the cuts, I think the chop is the least exciting and I often find myself shallow frying it and adding interest by means of a mustard sauce of some sort. This time I decided to treat the chop as any other cut that can be slow cooked (think pulled pork…).
I love croquettes, they take me down memory lane and remind me of when I used to walk home from secondary school and stop at the local grocery to get some, which I would finish off by the time I got home. They were the best croquettes I have ever eaten but sadly that grocery store is no more. The memory lives on, however, and I will continue making croquettes in search of that perfect taste and texture.
‘Migas’ are a traditional Portuguese and Spanish dish that was created by shepherds who, as they went to the fields to look after their flock, had little more than stale bread and wild garlic to cook with. The story goes that the tradition stands and that they still cook the dish today.
This is so traditional Portuguese/Spanish, even the sterner connaisseur of Iberian foods would agree. And it’s proper peasant food! Is there anything more authentic? As usual, garlic and olive oil feature abundantly and it is surprisingly simple to make.
A dessert on my blog?! A cake?! Even I am surprised. The truth is I am not a cake baker by any standard. And I am immensely jealous of people who bake cakes with effortless grace. In fact, I can’t bake a cake to save my life and every time I naïvely embark on doing it I fail miserably… but I can bake this! A gooey, oozy and boozy chocolate indulgence. Oh yes.
If you ever find yourself throwing away the bones, skin and remains of a roast chicken, roast chicken thighs or wings, stop! Approximately one hour separates you from that moment and a delicious chicken broth that will feel like a warm hug.
Throw those bones, skin and chicken debris in a pan with a few vegetables and olive oil, add water and small pasta, let the heat do its magic and you will be suitably rewarded. It really is that easy.
In my daily commute, I eat a lot of shop-bought pots of yoghurt with a fruit compote at the bottom and a textured granola of some sort on top. I tend to do that on days I am avoiding a heavy load of carbs, like bread or toast, in the morning. They are usually ok, but never quite make to the ‘delicious’ standard. So I decided to play with some ingredients to make my own version at home and I am really pleased with the result. It is definitely worth a post and I encourage you to try it. As with most of the recipes I post here it was really easy to make and it put a smile on my face when I ate it. Even though it is nearly ‘carb-free’ (or at least bread-free), it is indulgent enough and a really nice way to start to your day. Or you can have it as a dessert, albeit of the healthier kind. Also, don’t restrict yourself to the nuts, seeds or fruit I used here, there are endless combinations and possibilities.
This tortilla is based on a Nigella Lawson recipe from the book Nigella Express. As always, Nigella has managed to come up with something incredibly delicious and make it really easy.
I used to live with a Spanish girl when I came to England and she taught me to make the ‘perfect’ tortilla, but I have to say that version is hard work (though very good). I wanted something simpler that would satisfy my urgent Saturday afternoon tortilla craving and I turned to one of my safest cookbooks for inspiration on how to do something yummy quickly. But as it was the weekend I had plenty of time to add a few steps and ingredients and make my own version of Nigella’s express Spanish omelette.
Soups are my thing. I grew up with a bowl of soup at the start of every meal (lunch and dinner). I love eating them, I feel comfortable making them and I am always swapping ingredients around. That is what I did to get to the best carrot soup I have cooked so far. This soup is like velvet and tastes fantastic. And it’s a soup for all occasions, casual or fancy. The cheesy croutons are a little luxury that give it a bit of interest. Alternatively, a little swirl of cream should also impress your guests if you are not in the mood to make croutons (although these are really easy!). Or just have it on its own, believe me it is still a treat.
