recipes
Friday, October 17, 2025
Aaah, Swedish red wine sauce… Poured over oxfilé, potato gratin, or just eaten by the spoonful… So delicious. Original recipe by Karl, I made tiny changes to use ingredients easily available to me in Spain.
Ingredients Enough for 4 generous servings.
1 shallot onion 1 tbsp butter 1 tsp sugar 1 tbsp tomato purée (also works with crushed tomatoes) 1 pinch of dry thyme 250ml red wine 250ml water 1 knorr cube 1 tsp maizena a few cracks of black pepper Instructions Finely chop the shallot.
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Sunday, August 24, 2025
When I first tried this recipe last summer, it was like a revelation. Pasta with lemon is the most summery thing ever. Now it’s summer again, and Amalfi Pasta is back to our weekly rotation. This delicious recipe is from the book “The Easy Italian Cookbook”.
Ingredients Serves 2
160g fresh homemade capellini pasta 2 cans of tuna1 1 large lemon, zested and juiced 1 large garlic clove, finely grated 2 tbsp fresh parsley, chopped 4 tbsp olive oil 1/4 to 1/3 cup freshly grated parmesan salt and black pepper Instructions Make the pasta2!
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Saturday, August 23, 2025
After a million tries, I found the recipe. All credit goes to Grant Yoder for this wonderful recipe that works every single time. I bake this boule every two weeks. 🍞🥖
Ingredients 100g sourdough starter 450g flour (a mix of T65 wheat, rye, spelt, whatever) 275g water 10g salt Instructions Part I: Starter I prefer to have a zero-discard, no-waste situation with my sourdough and I only keep about a tbsp of starter in the jar.
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Thursday, August 21, 2025
Had this two weeks ago paired with a delicious bottle of Amarone… Recipe by RecipeTinEats, with small adaptations (we only eat fresh homemade pasta, never dry; I always sub broth for more wine; and so on). A new favourite!
Ingredients Serves 2
150g fresh homemade fettuccine 2 tbsp unsalted butter 1/2 tbsp olive oil 300g mushrooms, sliced (whatever type; I made with a mix of champignon, oyster and portobello) 2 garlic cloves, chopped 1 cup (250 ml) white wine 3/4 cup (185ml) heavy cream (nata de montar) 1/3 cup (30g) parmesan, freshly grated + extra for serving 1/2 tsp salt and pepper, each Instructions Cook pasta in salted water until al dente.
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Wednesday, August 20, 2025
When I said I would make a vegan bolognese for dinner using soy TVP, I was met with distrust in their eyes and low expectation in their voices. Once they tried it, they went for seconds…
This is an adaptation from Food.com’s amazing recipe. It looks beautiful, it tastes delicious, and it’s light on the wallet too. The whole thing comes together in about 30 minutes (instead of 3 to 4 hours to make the real deal, ragù alla bolognese).
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Tuesday, August 19, 2025
We have a fig tree in our garden. It produces hundreds of delicious, sweet little fruits every single year. I discovered I am allergic to them on the very day I had them for the first time. How nice /s.
Luckily, I can eat them cooked. So I make jam. Jars and jars of jam, which we then eat with copious amounts of cheese. This recipe is inspired by Anna Maria Larsson’s version.
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