Patatas Bravas Recipe

Patatas Bravas

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.

Spicy Sardine Pâté

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.

Tuna Stuffed Tomatoes Recipe

Tuna Stuffed Tomatoes

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.

Figs with Blue Cheese Recipe

Figs with Blue Cheese

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 Recipe

Labneh

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.

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