Since moving to California in 2015 I instantly got into Mexican cuisine and got quite a number of friends with mexican heritage but for some reason, I have not cooked any of their dishes until mid-2017.
Huevos Rancheros (or rancher’s eggs) is a traditional midday or late morning dish in Mexico cooked in rural areas of Mexico. Recipes may vary to satisfy family’s taste buds and preferences but one thing I can tell for sure: it always has fresh eggs, corn tortillas, and tomatoes.
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Shakshuka is generally a Mediterranean dish which can be eaten any time of the day. I normally eat it for brekfast, but some people claim that it is also great for brunch and even dinner. It is a great source of protein and traditionally does not contain any meat, so some of you, my vegetarian friends should love it!
After growing my own thyme for several weeks I decided to add it to my shakshuka and it really made the dish taste better!
Continue reading “Simple Shakshuka”
Weeknight dinners are always a challenge for me since I almost never buy frozen foods, canned products, and even pre-made sauces. But last night I have sinned… As I was walking out of a supermarket I grabbed a can of Rao’s marinara sauce on the go.
I didn’t know whether I did the right thing until after my chicken cacciatore came out of the oven. It turns out that some brands still care about the quality and flavor and I’m happy I made it.
Chicken cacciatore is an Italian dish made the “hunter style” way. It’s basically a stew with tomatoes, basil, onions, garlic and peppers thrown together and stewed for an hour or so. It can also be baked or prepared with lamb or beef.
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When I explain galettes to the people, I always say “It’s like a giant cookie but with fillings and a lot tastier.” Even French Canadians call it that way, filling their galettes with sweet ingredients.
However, term “galette” comes from the region of Brittany in France and typically made with savory ingredients using buckwheat flour. I got inspired by both ways and did a lot of research before putting my first galette together. I relied on seasonal berries, slightly unusual bitter Meyer lemons and my favorite thyme.
This recipe came out rich, delicious and needed just a splash or rosé to finish up what I started.
Continue reading “Blackberry Thyme and Meyer Lemon Galette”
Hey! May is officially here! It’s time to really use up those spring ingredients because summer is just 1 month away!
During my long-term relationship with asparagus, I ‘ve’learned that many people either love it or hate it. Guess what? I am the one who is deeply in love with this ingredient and can think of a 100 recipes that I can make with asparagus.
Today we are making rather a simple recipe that is good for warm weather and is suitable for family events!
Ladies and gents: Asparagus galette!
Continue reading “Asparagus, Cherry Tomato, Mushroom and Honeyed Goat Cheese Galette”
Being pescetarian at a BBq party may seem hard: everyone having sausages, ribs, and burgers but you can not eat a gram of this. Since there are not a lot of pescetarian friendly sausages and patties in stores, I came up with this easy recipe of fish patties, that I can bring for myself. They are also great for burgers and smoking.
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Saint Patrick’s day was fun and roaring last weekend. I made this awesome stew but since fun and company took me far away from my computer I’m only posting the recipe now.
The recipe is amazing and has Guinness in it 😉
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I usually post my recipes on Sundays, but today I decided to surprise you a little.
I woke up to heavy rain and gusty winds on Wednesday. This kind of weather always reminds me of London where all that I ate for breakfast were: oatmeal and tea with milk. I remembered how good I exercised afterward and how full I stayed during the day.
Since I always have some nuts and dried berries in my drawer, the choice of breakfast dish was clear!
Continue reading “Oatmeal Breakfast Cups”
Blood Oranges are typically a very winter fruit but it always reminds me of upcoming spring (mainly because of its color). That is why I usually cook dishes with them on first days of March.
I found the similar recipe on Williams Sonoma website but realized that it lacks something and added green olives. It is super simple and blood oranges make the chicken pop in flavor!
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About a week ago I bought a pack of Belgium endives out of curiosity. I was looking for a nice creative recipe and everything seemed too easy. Then I stumbled upon this recipe from Food52 and quickly decided on how I should cook them. Since this is not the recipe that randomly popped up in my head, let’s start right away.
Continue reading “Braised Endives”