A tasty and versatile dish for many occasions. Easy to prepare. Great as a hot or cold appetizer, brunch mezze or light lunch choice. A drizzle of balsamic glaze adds a rich chocolaty color and a savory tangy zest.
Garbanzos con Espinacas is a “raciones” dish from Seville, very popular during Lent. The addition of dried fruits, in this case dried raisins, is a reminder of the Arab influence in the Andalusian cuisine. Best of all it can be prepared within 30 minutes – muy conveniente!
In Spain, Patatas Bravas is a key tapas dish. The pan-fried potato cubes are traditionally served with Salsa Brava, a fiery sauce flavored with smoked red peppers from La Vera in the Extremadura region. Instead of frying, I roast the potatoes. It’s less of a hassle in the kitchen.
A can of sardines is often a cupboard staple that can be easily forgotten. You can turn it into a spicy creamy spread in 10 minutes. A fork and a bowl are all you need as kitchen utensils. A food processor is not required unless you prefer it really smooth. I personally prefer it with a bit of texture. Oil-packed sun-dried tomatoes are excellent to “mascarade” the fishy taste of the sardines and to give the pâté an appealing orange/red color.
A light meal is always a good option when temperatures soar outside. Even a passionate cook like me tends to get a little lazy in the kitchen when it’s hot. Tuna stuffed tomatoes are a good choice, an excellent recipe. Stuffing can be made ahead and kitchen cleaning is a breeze.
My to-go choice for turkey leftovers. Quick, easy and delicious. The cilantro-lime sauce adds the extra spin.
Creamy spicy avocado and smoked salmon are an elegant combination. Delicious and done in less than 15 minutes. The perfect response for ” I need something quick”. Brunch, lunch or dinner.
A garlicky salsa verde embellishes this tartine which takes a cue from a well-known Provençal salad. Choose a top quality canned Italian or Spanish tuna, you will not regret the extra cost.
A new twist for using roasted chicken or turkey leftovers . Perfect for a dinner or as an appetizer. Looks great, tastes great, yet easy to prepare.
Store-bought empanadas wraps are a great way to whip up “un bocadillo” for your party. Available in the freezer section of your supermarket from Goya. All you need is to add a creative filling.
Grilling eggplants on a panini grill takes a fraction of the usual grilling time. Eggplants are ready in about 3-4 minutes. All you have to do is to brush the slices with olive oil and heat the Panini grill for at least 5 minutes.
My asparagus flan recipe is a dressed up asparagus dish sure to be an eye-catcher as a starter, a light vegetarian option or a side option for a festive occasion.
A perfect dish for a great appetizer or sidekick to grilled meats. A softly poached egg on top will crown the flavors and transform an appetizer in a real “fast food” option accompanied by a crusty bread.
Crostini di Polenta al Formaggio di Capra: the mild flavors of the Polenta contrast with the roasted peppers and piquant taste of the slightly molten goat cheese.
A simple but very tasty dish which depends entirely on the quality of its components: Italian salami, mozzarella di bufala cheese, black cured olives and high quality extra virgin olive oil.
Ensalada de Huevos Duros y Pimenton is a traditional Tapas dish from Spain. Tapas are certainly Spain’s best food invention, real soul food. Simple ingredients presented with flair, especially appealing in warm weather.
Soufflé de Queso de Cabra con Sofrito, a delicious and light dish from Spain. It is baked in individual ramekins, making it a great choice for entertaining.
There are 100 ways to prepare eggplants, they are elegant, versatile and one of the best-known vegetables in the Mediterranean cuisine. Involtinis can be served as a first course at room temperature or warm as a main dish.
Halloumi is a Cypriot cheese which loves to be grilled. It is the perfect savory companion for grilled vegetables. Crispy and golden on the outside, while soft on the inside. A drizzle of extra virgin olive oil and some spices is all it takes to create a great summer meal.
Grilled slices of halloumi combined with a few roasted vegetables and tzatziki give this wrap an incredible flavor that is hard to beat.
As its name implies, Ensalada Rusa has its roots in Russia. It is also known as Olivier Salad, named after the Belgian chef Lucien Olivier, who reportedly invented this classy version of a potato salad in Moscow.
It’s one of the most popular tapas recipes, Russian Potato Salad.
Endives au Gratin, a classic from Belgium and Northern France. The sweet and slightly salty taste of the Gruyere cheese is a perfect match to the slight bitterness of the endives.
This recipe from Israel probably has its origins in Russia. If you can’t get your hands on sorrel use spinach or arugula (rocket).
Cauliflower fritters make great tapas or appetizers. I normally pair it with a yogurt lime sauce as a vegetarian option or I add some smoked salmon rolls to them for an elegant brunch choice.
Zucchini is one of the most beloved summer vegetables. This recipe is a great alternative to chickpea hummus. It’s lighter with fewer calories but with a similar texture and taste to the traditional hummus.
A popular Greek summer dish, Domates Yemistes, an ideal way to use those ripe and tender tomatoes which your neighbor just happened to bring to your door. Add some couscous and feta cheese to create a Meditteranean touch to your grill party.
The sweet, smoky taste of the roasted red peppers contrasts well with the tangy flavor of the soft goat cheese.Roasting peppers is not a big deal and rolling them around the soft goat cheese neither.
Figues au Roquefort a delicious recipe from France. There I would use young Roquefort cheese, a sharp blue sheep cheese from Roquefort-sur-Soulzon, a small village in the Massif Central. But any medium sharp blue cheese, like Gorgonzola, Great Hill Blue or Humboldt Fog will do.
Labneh, also known as Laban, the word for yogurt in Arabic, it is a sour, and creamy cheese which is ever present on the Middle Eastern table. Its high content of fat makes it ideal for cooking – it will not curdle at high temperatures.
A great way to savor one of the best known French cheeses especially when paired with Endives with Roasted Peppers. A delicious starter or light lunch. Decadent simplicity. Make sure that the cheese is not too ripe.