‘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.
I am crazy about pulled pork. There is something about soft, succulent, smoky, sweet shredded pork flesh that I cannot resist. When I had an Aga with a simmering oven (ideal for slow cooking), I thought that was the perfect reason to make it. I have since made this a few times in a conventional oven and that’s the recipe I post here.
It’s been way too long since I posted on this blog as the usually hectic family life and busy work have taken over. But at least I come back with something D-E-L-I-C-I-O-U-S. Honest. So I hope you can forgive me.
This is an essential recipe to have. Tomato sauce can be used in an infinity of dishes from pasta sauces (on its own or with other ingredients, like cream), meatballs, pizza, roasted or braised meats, stews and even fish dishes. This one is really easy and can be frozen. That means that you can make a batch and divide into individual portions for freezing and use as you need it.
Green eggs (called ‘green’ because of the parsley) was something I used to eat all the time as a child. They are strangely addictive and if you think 3 eggs per person (what you find within a man-sized omelette) is a lot, think again. That’s 6 halves per person and I unashamedly admit that is a normal portion of green eggs for me.
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.
This meatloaf is as simple as can be – it is all about the meat (and butter, and Port Wine). And as a lot of the dishes I cook and love, it comes from my Mum’s endless repertoire of yummy homely foods.
If I want to make a fancier version I use herbs (parsley and oregano work well), chopped onions and/or garlic, grated parmesan and sometimes a tiny bit of chorizo (not too much as it can overpower the other meats). Feel free to add any combination of these until you have your favourite version. But trust me, the simple version is divine just as it is and it is dead simple to make. I wanted to post this version because I stand behind it flavour wise and didn’t want to complicate the recipe for the sake of it.
My mum taught me how to make this soup (like many other things) a few years ago. It is super creamy, delicious and warming, and really easy to make so I thought it was the perfect candidate for my first post!