Guacamole is one of my all-time favourites. I could eat it with anything. My love is not just for the avocado alone, but for that wonderful combination of avocado, lime and cilantro. These three ingredients together – well, add a pinch of salt to that, too – are all I need for a quick dip for my nacho chips. But things can get much better from there. Add a bunch of other delicious flavours in tiny bits and you will get this wonderful chunky guacamole that will take your tacos to the next level. Continue reading
Dear readers of this blog, let me present to you a lovely quiche made with zucchini, feta and mint leaves. It is basically a concentrate of various goodnesses that came up rummaging through my fridge. Zucchini, because I always have zucchini. Feta, I always have feta because it has a long shelf life and you never know when you may need it. Mozzarella, because I’m Italian and I must have mozzarella in my fridge. Mint leaves, because I had bought some for mojito and had leftovers. Eggs – well those were not in the fridge but you kinda need eggs in a quiche, so eggs it is. Store-bought pre-made puff pastry. Wait, whaaaat? Continue reading
Cream cheese stuffed mushrooms may sound like a very easy and cheap combination, and in fact this is a very “student friendly” meal to make. Hazelnut stuffed mushrooms are a slightly fancier twist to this easy classic. With just one more ingredient – the ground hazelnuts – your stuffed mushrooms will turn into a top-class appetizer. The winning element here is the cream cheese hazelnut combination, of course. And according to me, the size of the mushrooms. Continue reading
I’m new to the zoodle game. Zucchini spiralizers have been out for a while now and I’ve constantly been procrastinating getting one. But now I can finally call myself a spiralizer owner, so let the zoodle game begin. I know you can pretty much spiralize any veggie that will fit the tool, but zucchini were the first I learned about. And the name zoodles is cool. What do they call spiralized carrots or cucumbers? I said I’m new to the game so I still have to figure that out. By the way, if you are newer than me, zoodles stands for zucchini noodles. Cool, eh? Continue reading
In Italy gnocchi is a Thursday business. I don’t really know where that originates from, but there’s a saying that goes “giovedì gnocchi”, which translates as “gnocchi on Thursday”. Like Thursday is the day dedicated to this kind of meal. Not just your regular pasta (a feature for any other day of the week): Thursday is for gnocchi. After experimenting this sweet potato gnocchi recipe (and failing it, I have to admit it), I think I know now why it’s giovedì gnocchi. It’s such a hassle that you need the whole weekend to recover! Just kidding, once I got the hang of it I was pretty happy with the result. Continue reading
Quinoa salad is a very nice meal option, and the one I’m featuring in this post can work as starter, main course or even snack. It’s packed with things that are both tasty and good for you, like olive oil and cherry tomatoes, plus it’s completely vegetarian! Switch the feta for a non-dairy cheese substitute and this salad will easily turn vegan. It is my go-to option when I have vegetarian guests, they usually really love it.
Leek mascarpone pizza is the answer to the question “What is your favourite pizza?” lately. Of course my heart will always beat for Quattro Formaggi, especially when I’m in Piemonte. But when I get to make my own pizza at home (and it happens oh so often) leek mascarpone is one of my top choices. I actually like it so much I’ve been making it regularly for months. My life is boring, but it tastes amazing.
Remember the Swedish Chef from Sesame Street? It’s a character I didn’t know as a child, but discovered late enough to fully appreciate it. After all, he is Swedish and he cooks, and I love both qualities. In one of his best gags he discovers that Swedish meatballs bounce. I wonder how the Swedish people react to this desecration of their national dish (I should ask around), but I can see a sense in this silly gag. Swedish meatballs are very firm, and I have the feeling this could have been what made the creators of the Swedish Chef come up with this scene. Continue reading
Zupa pomidorowa translates from Polish as tomato soup. If you ask me, that name’s just a mere description. That soup is so much more. Zupa pomidorowa is one of the most traditional soups in Polish cuisine. The culinary tradition of Poland is rich in soups, as a kid I did not love all of them. I loved very few soups, actually. But this one was my favourite. It has such a unique flavour, different from any other soup I knew.
As much as french fries are the most heavenly of junk foods, and a mean side dish to any meat roast, they’re somewhat not ideal for regular consumption. There is, though, a healthier alternative that allows you to indulge on the pleasure of potato fries more often without feeling too guilty and that is baked sweet potato fries. I was not very used to sweet potatoes, but I became more and more familiar with this root vegetable after I moved to Sweden. Continue reading