So, everybody knows how to make bolognese sauce, right?
Well, my flatmate Peter didn’t and so I gave him a lesson the other day.
Recipe and instructions below the links.
Author Archives: Shawn
mushroom risotto
I’ve recently enjoyed a couple of very nice risottos over at Tre Fratelli and at Soravito. And it got my curiosity going as I had never made a risotto before and thought how nice it would be to make one at home, because there is a definite “comfort food” aspect to a good risotto. And so, using my usual modus operandi when trying something new and having no recipe, I took four different risotto recipes that I’d found on line and adapted them into one recipe I thought would work well. And as you can see, it turned out very well indeed. I couldn’t find any portabello mushrooms and used setas de chopo instead.
For my next risotto I want to use these dried wild mushrooms that my friend Darlene recently sent to me in a wonderful surprise care package from Canada…
Recipe and instructions are below the links…
courgette tortilla
This is a super fast and super simple low-carb version of the traditional spanish tortilla omelette, which is typically a potato omelette. It’s important to get as much excess moisture as possible out of the grated courgette before adding it to the egg mixture. And the (optional) grated cheese can either be added to the mixture before cooking or melted on top afterwards.
Recipe and instructions below the links…
carrillada (aka pig’s cheeks)
I wasn’t planning on making carrilladas today, and had never made them before. Though I’ve had them several times at tapas bars and especially love the ones they serve at Bodeguita Romero. Anyhow, there I was in the supermarket and I saw these rather plump pig’s cheeks and thought – what the heck. After I got home I scoured the internet looking for a recipe and I started to despair when I saw most of them called for a pressure cooker. So what I ended up doing was taking ideas from about four different recipes and incorporating them into one. And I must say they turned out amazing! Served here with mixed veg and a bit of potato purée.
Recipe and instructions below the links…
croquetas
It all started the other day when my very dear friend Lizzie, who owns & runs the Folk House Cafe & Bar in Bristol, asked me if I had a good recipe for Spanish croquetas. And I did, so I passed it along. But then Lizzie asked me how many croquetas the recipe made and I could not remember … so I decided to find out.
Of course, the thing about croquetas is that they are kind of fiddly – okay, they are a total pain in the ass – to make, so if you’re going to make one batch then may as well make two. Except then I couldn’t decide which kind to make, and started thinking that four different kinds would make a nice photo … and this is how I ended up with croquetas taking over my kitchen. But I must say it was nice to have a variety of them.
From left to right: spinach with pinenuts & chili peppers, mackerel & roasted red pepper, garlicky chicken, and ham & cheese. Served with “the sauce“.
Recipe is below the links…
penne arugula
Penne with arugula, cherry tomatoes, shallots & goat cheese. This dish is serious comfort food when served hot and the leftovers (if there are any) make a very tasty pasta salad. Instructions are below the links…
hummus
I love hummus and I especially love this very simple recipe sent to me by a friend in Toronto many years ago. I also love how versatile hummus is, as well as it being low-fat and very nutritious. I usually use hummus in a variety of tortilla rollups that are mostly vegetarian, and lately I’ve added oven-baked pita bread and flour torilla “chips” to my repertoire, with hummus as a dip. Any other suggestions will be gratefully accepted.
Ingredients and instructions below…
presa with rocket salad
My favourite meals are quite simple ones, and this combination made for a very delicious and satisfying low-carb meal as well (though for my flatmate Peter I also steamed some new potatoes). This is a cut of pork that is called “presa” in Spanish. And as there is no exact English translation for this, I have added a page that features Spanish cuts of pork, so at least you can have a general idea of where it comes from. Presa, pluma and secreto are all cuts that I find difficult to translate.
Cooking instructions below the links…
pulled pork
Until a couple of weeks ago I didn’t even know what pulled pork was, but now I am hooked. Very easy to make, low-fat, low-carb and delicious. This is my first ever pulled pork. I started off using this recipe from FotoCuisine but then realised that I didn’t have any ginger or limes or roasted jalapeños … so I decided to improvise.
Instructions below the links.
[pics and recipe updated – got the hang of it now!]
low carb eating
It seemed a good idea to start off this blog with what started it off in the first place – these pics I’d spontaneously taken of a wonderful fish dinner I was about to make. I posted them on Twitter and Fotki and was then asked if there was going to be a blog … and well, what the heck.
For the past month or so I’ve been working on a new low-carb diet, which I think will suit me very well at this time and place in my life. And this meal proved without a doubt that low-carb is not hard to take at all.
Fresh tuna and swordfish steaks, salted & peppered, then cooked in virgin olive oil with plenty of garlic, and served with steamed broccoli. It doesn’t get any simpler or more fabulous than this.