Summer has finally settled, so get ready to get a series of mouthwatering fresh Summer recipes from this girl! (As soon as I get my new kitchen installed) But first, I wanted to introduce you to, probably everyone’s favourite season by giving you some tips to stay hydrated and cool in Summer (yes, both senses of cool): Drink plenty of water. Duh! Yeah, obvious. The probably new information is that it doesn’t need to be cold. Actually, it is more…
I love baba ganoush. In general, I love spreads. Maybe it is because the bread I get here is the most incredible thing you can find. But, come to think of it, I actually I love spreads in any type of bread. With this one in particular, I would recommend a nice naan bread or any other that is not too crunchy. Although crackers are the typical go-to for baba ganoush, this creamier and sweeter version loves some fluffiness to…
On Friday we had a great gig at La Fábrica de Chocolate in Vigo. Well, I say great, but appart from that it was kind of mental. Two people fainted at the beginning, and it was kind of difficult to stay concentrated. After the gig I could talk to Ana, one of them, and she was feeling better. I hope Dani, the other guy, feels OK now because I couldn’t talk to him after the show. Some made jokes comparing…
Two years ago, I saw some adverts announcing Forum Gastronòmic in Coruña. I had’t been there the previous month because I had to work, so when I saw the dates, my heart broke. I couldn’t go. So I waited for two long years hoping they bring it back to my city (with some thoughts of going to Girona or Barcelona where it is celebrated as well, but always work got in the middle). Finally it was February 2017 and I…
It’s a fact now…Spring is coming tomorrow and the weather wanted to let us know. For the last Winter countdown recipe I’ve made Miso Soup, which will help anyone that fears catching a cold due to the crazy weather. Ingredients: 100 gr silken tofu 1 l water 4 tbsp korean miso paste Fermented cabbage or kimchi Scallions 1 century egg Method: Dissolve the miso paste in water and bring to a boil. Lower the heat and simmer for about 10…
It’s pancake day, and how am I celebraring it? Yes, you guessed! By cooking and eating pancakes! This recipe is the Galician version of crêpes. They are called differently depending on the region, but in my family (and in most places) they are called filloas. It’s tradition to make them on Shrove Tuesday with the leftover broth from making Galician Stew. They can be done with broth, milk or half broth and half milk. In my family when we were…
It’s Superbowl night! Let’s watch the game and eat some chicken. Here you have a couple of recipes you can do with a whole chicken. Peanut chicken fingers with sriracha cocktail sauce Ingredients: Chicken breasts (from the whole chicken) 3 garlic cloves Salt, black pepper and grated nutmeg Breadcrumbs Raw peanuts For the shriracha cocktail sauce: 1 egg 300 ml soft olive oil The juice of 1/2 lemon. 1 garlic clove 30 gr ketchup 30 gr sriracha sauce 1 splash…
Great news everyone! Today they’re sending me home at last. I’ll have to do some checkups next week, but I’ll be able to keep updating the blog with my own recipes! Last supper was carrot soup and Galician style monkfish (onion, garlic, peas and paprika. Really nice grandma food) My favourite meal these days. I won’t be able to eat the empanadillas (savoury pies) but I think I’ll survive ^_^ I leave you with a selfie of me and my inhaler,…
I’ll have to spend one more night in the hospital. It seems like I got used to the oxygen by now and don’t really want to let it go. I feel like Frozen’s song was written for me and my oxygen device right now.Yesterday’s dinner surprised me. I “ordered” pasta with roasted veggies. Since 2015 I’m the proud owner of a nice pasta machine, so since then I’ve only eaten fresh homemade pasta. I’ve become a little bit reticent when…
It’s fun to start a blog that talks about food and write the first post from the hospital. I must say I’ve always been an optimistic, and looking on the bright side of life has always been what I consider my greatest virtue. I’ve been constantly reading food blogs of people that had some issues with their health and they adopted a better diet in order to recover. In my case I usually eat well whenever I cook and I’ve always…