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
Beetroot hummus stands out for its bright pink colour. As a hummus, it is of course made with chickpeas, but beets play a significant role and, obviously, leave their colourful mark. The presence of the beets is not only noticed visually, as the flavour of this hummus is very beety. Famous for its sweet taste, beetroot turns this pink dip into the sweetest hummus you can make. Ideally, you want to pair it up with something intense, and I’ve got something in mind…
Adjusting to Sweden’s food availability I noticed one thing: pumpkins are not very popular. Butternut squash is available year round, and I feel lucky because it’s my favourite type. But finding other kinds of squash and pumpkins is not so easy. There is one time when stores suddenly have them and that is around Halloween. Rather than for eating, they’re sold for lanterns. When Halloween is done, unsold pumpkins drop in price and that’s when I took a muscat squash home and made roasted pumpkin salad. Continue reading
When I want to impress my guests or just treat myself to a good meal I’ll pull a recipe from my Italian tradition. More than often, despite the aura of fancy that some Italian dishes have, they are easier to make than it may seem. Walnut cream pasta sauce is one of them. Served, it may look like the fanciest sauce ever. In reality, making it is actually pretty easy and requires only a bunch of ingredients that are also quite accessible. Continue reading
Cornmeal cornbread is a fantastic complement to a hearty meal. Traditionally served for Thanksgiving, I find it incredibly suited year round. Entirely gluten free, it is an excellent option for gluten intolerant guests. I baked my first loaf last year precisely because it is gluten free! I had ran out of gluten-free flour and needed to cater to people with gluten intolerance. There was almond meal at home, but any type of nuts was banned from the workplace so that was not an option. My last card was cornmeal. So I figured that a nice loaf of cornbread was better than nothing. Continue reading