Whoever follows me around here, knows the reasons for my absence. I’m in the first trimester of pregnancy (almost in the second) and had a lot of sickness. And it was not morning sickness contrary to what is more usual … it lasted all day, and if I wake up at night, even then I felt really bad. A small suffering compared to the great happiness of being pregnant with my first child , yet the task of cooking (or even think about food), became quite unbearable for me … is there anything worse than a food blogger felling sick? I don’t think so … and more odd is that I now hate eating stuff I used to love, such as broccoli, Azores cheese or green beans, and I started enjoying things that I didn’t hate, but simply didn’t make me jump with joy: chicken soup or oranges. Seriously … me eating chicken soup !!
Finally I’m feeling much better working in the culinary arts and I swear that it has given me immense joy eating (even more than before) pasta dishes! No need for great refinements, or skills … just good, honest food! This recipe is special because it teaches how to make a fantastic tomato sauce without any apparatus or work … just baked tomatoes until they reach the ideal sweetness, so smooth that the skin falls apart in a delicate and wonderful sauce! A basil branch and some anchovies … and I’m a happy girl!
SERVES: 4 TIME: 45min
1/2 kg of tomatoes
3 garlic cloves
Salt and pepper
1/2 cup olive oil
1 small glass of Port wine
1 Basil branch
1/2 kg of Clams
In a tray place the tomatoes cutted in half, face down, and seasoned with salt and pepper and half the olive oil. Bake in a preheated oven at 200 ° C for 30 minutes.
In a pan heat the remaining olive oil, the chopped garlic cloves and the anchovies. Let the garlic slightly cook, stirring with a spoon so that the anchovies melt in the sauce.
Add the tomatoes (you can add them in halves, or you can grind them first), add also a small glass of Port and salt and pepper to season.
Boil some water seasoned with salt.
Let the sauce bubble and reduce to the minimum, add the clams and let these open.
Cook the tagliatelle (for 5 minutes). Do not let it cook completely, since the goal is to finish cooking it in the tomato sauce.
When the pasta is cooked, drain it, but reserve some of the cooking water. Add it to the tomato sauce and if necessary, rectify the thickness of the sauce with some of the cooking water. Let it get al-dente and then add the basil. Stir and serve immediately.
Making a good roasted chicken has a lot to say … It’s true! Chicken is a cheap meat, but it’s undoubtedly one of the most appreciated meat worldwide! There are millions of recipes with chicken and I bet each of one that enjoys a good roast, have that special recipe that is always better than others …
I don’t dispense a good roasted chicken … I love the flavor of the vegetables and the crunchy skin. But there are tricks, you know ??
This recipe for roasted chicken is different because the spices are all inserted between the skin and the meat … great isn’t it!
2 cloves of garlic
2 tbsp Butter
Salt and pepper
1 tbsp Oil
Zest of 1 lemon
Aromatic herbs to taste: I used thyme, parsley, basil, bay leaves and rosemary
In a bowl place the softened butter.
Chop the herbs finely and add them to the butter, lemon zest, salt and pepper and the finely chopped garlic. Mix well.
Place your fingers between the chicken skin and the meat. Start at the chest (it’s easier). Keep inserting your fingers and arranging space (carefully so that the skin does not tear).
Take portions of butter and put it in these spaces.
Put some butter in the cavity of the chicken.
Drizzle the chicken with a little olive oil and season with salt and pepper. Massage.
Take it to a preheated oven (200C) for 60-80 minutes (depending on it’s size).
Let it stand about 15 minutes before serving.
Serve with roasted vegetables.
I hate conventions. I hate fixed ideas and rigid rules. And regarding food even worse. Why does the traditional octopus cold salad must always be seasoned with green sauce? The octopus has a fantastic flavor and can handle bolder flavors .. who says that there are rules for it?
Half took good olive oil, lime juice, chilli and coriander! Fabulous! The rest was married with olive oil as well, but also capers, basil and mustard.
1 large octopus (1.5 kg)
1 head of garlic
1 Bunch of coriander
1 tbsp of Capers
1 cup of tea of Virgin Olive Oil
Salt and pepper qs
1 tsp Mustard
1 Bunch of basil
In a pressure cooker put the octopus properly cleaned, with the peeled onion and a whole garlic head (do not add any liquid).
Close the pan and let ir cook slowly for 1 hour, checking if it is tender in the end.
Let it cool and cut into pieces.
Divide by 2 cups.
Divide the olive oil on both.
Season both with salt and pepper.
In one place the capers, mustard and chopped basil. Mix and serve chilled.
In another place the coriander , sliced chilli and lime juice. Mix and serve chilled.
I love this season ! There is much more variety of products and with almost everything you can make a salad … Here at home dinner is almost always soup and somethig else… either a salad , a sandwich or an omelet .
This dish is a great somethig else, or a healthy and quick lunch!
Because the broad beans are now a hit , this time they made good company to grilled salmon … the method of preparation is the same and because they are so tender there’s no need for any other cooking .
SERVES: 2 TIME : 20 MIN
100g Peeled broad beans
1 Piece of Salmon
Salt and pepper
50g Cherry Tomatoes
6 basil leaves
3 tbsp Olive Oil
Juice 1/2 Lemon
Grill the salmon seasoned only with salt and pepper. Also place the cherry tomatoes on the grill. Remove and set aside .
In a mortar , place the basil and some salt pebbles . Mince . ( If you don’t have any mortar, you can finely chop the herbs ) .
Add the olive oil and lemon juice and mix . Add salt and pepper if necessary .
Place the beans in a dish , some pieces are salmon, some feta , and the tomatoes and drizzle with vinaigrette .
Serve immediately .