Monday, 25 May 2015

Spaghetti with capsicum peppers sauce, anchovies and capers

This is one of those recipes that help you to prepare a meal in a couple of minutes, and make it absolutely extraordinary.  In the time that it would take you to make a call to your local take away, you´ll have a pasta dish with a twist, and totaly homemade.
I just need to warn you: This sauce has a really intense flavor. So, if you do not absolutely adore piquillo pepper (hence the color of the sauce) better add a few tablespoons of tomato sauce to the mixture to soften its intese flavour. Otherwise, this recipe is suitable for anyone who knows how to switch on the stove. All the difficulty lays on cooking pasta al dente.

Spaghetti with capsicum peppers sauce, anchovies and capers

Ingredients (serves 4)

200 grams spaghetti
150 grams of canned piquillo peppers
8 to 12 units of anchovies in olive oil (about 2 or 3 anchovy per serving)
3-4 tablespoons of tomato sauce (optional, only if you love the flavor of the peppers)


The truth is that with the list of ingredients and the pictures, few directions are needed. The only precaution is to follow the instructions for cooking the pasta al dente and leave it loose. While pasta cooks, put in a blender the drained piquillo peppers, stir and season. (If you find the flavor too strong, you can add a splash of olive oil or a couple of tablespoons of tomato sauce to soften the taste of peppers). Drain the pasta and serve with the sauce of peppers, cut anchovies and drained capers on top.

Monday, 18 May 2015


Spring has arrived, the warmer wheather is trying to stay in here, with some showers just during the holidays, to prevent us from having a beach holidays. But as wheater is getting warmer and nicer, I love meeting friends over dinner or lunch, and have informal, finger food just to spend a few hours, share the latest news, and have some fun. For doing so, there are little dipping foods which can beat hummus.

Hummus is not only tasty and delicious, but also an absolutely easy and delicious way of having good for you food without even noticing it. Chickpeas are fantastic, yet, not always easy to eat all the time. Here you have a fantastic recipe for your next meeting with friends. If you use precooked chickpeas, it is ready in minutes, but if you prefer, you can prepare it the day before. Simply, put a couple of oil spoons on top of it to prevent the upper layer to dry. Serve with tortilla chips, o even better, with some pita bread. Simply delicious!



500 grams cooked chickpeas (you can make it yourself, or, if using them from a can, well rinsed until the water runs without a single bubble)
3 tablespoons sesame (or olive if you prefer) oil
3 cloves of garlic
Lemon juice (1 or 2, to taste)
1/2 teaspoon ground cumin
1/2 teaspoon paprika

Put the chickpeas in a pan with the garlic, a pinch of salt and half a liter of water. Cook for 5 minutes. Drain and keep the cooking water.
Put in the blender cup chickpeas and garlic, and add the lemon juice and the oil,  and mix. Add spices and mix well again. Adjust if necessary by adding water (tablespoon to tablespoon), adjust salt, and serve with pita bread or tortilla chips.

Monday, 11 May 2015

Light peach curd

Yes, you can eat light, delicious and very, very nice desserts. Fruits are the best dessert, there's no doubt, but eating them always raw gets a bit boring. So, a few days ago I decided to do something different. This dessert could not be easier, and the result was spectacular.

Light Peach Curd

Ingredients (for 2)

3-4 large and very ripe peaches (alternatively, 1 can of peaches in syrup suitable for diabetics)
Sweetener, stevia, fructose, to taste
3 egg whites
Pinch of salt


Peel peaches, remove the stones and put into large pieces in the bowl of a blender, reserving 1 to decorate. Beat well, add the sweetener to taste, and divide into serving bowls. (if using canned peaches, you will not need to add sweetener). Put in the fridge.
Just before serving, cut the peach into eight wedges and mark it on the grill.
Raise egg whites with a pinch of salt.
Divide the grilled peach slices over the cream and egg whites. Serve immediately.

Monday, 4 May 2015

Watercress, strawberries and mushrooms salad

This one today's is not even a recipe. I even doubted whether publishing it at all, as you can hardly call this cooking. But sometimes the simplest thing is just so perfect that you do not need anything else.
When I saw strawberries, I could not resist it, and decide to prepare this. They had the necessary touch of acidity in a red fruit to be perfect in a salad. I combined them with some watercress, soft and delicious, and finally at the last minute I added some cultivated mushrooms just grilled.
It cannot be easier, but as a light lunch, or a quick dinner, I can tell you it is just delicious.

Watercress, strawberries and grilled mushrooms salad
A few bunches of watercress
Mushrooms (your choice)
Balsamic vinegar


Cut the strawberries into quarters and place them in a bowl with a few drops of balsamic vinegar. Let stand while preparing remaining ingredients.
Put the watercress on plates, grill the mushrooms over high heat, add salt, and place over the watercress. Put the strawberries on top adding the juices they produce over it.
Dress with a drizzle of olive oil, salt and pepper.