Author: gibayi

Arroz con huevo is a popular lazy lunch throughout Latin America, consisting of rice that’s topped with a fried egg. This humble dish used to be called comida de pobre (poor people food), but today it is enjoyed by people of all socio-economic classes. The dish has numerous variations, so in the Caribbean it is commonly accompanied …

Pinchitos is an Andalusian dish with Moorish influences, consisting of marinated chicken, lamb, or pork pieces that are skewered and grilled over charcoals. The meat is usually seasoned with spices such as cumin, coriander, cinnamon, saffron, and paprika, or simply with a spice blend known as ras el hanout. This flavorful dish is especially popular during summertime …

Chistorra is a fast-cured sausage made from pork, either from the belly or the jowl. Minced pork is sometimes combined with minced beef, and the sausage is traditionally flavored with garlic, salt, and paprika, which gives the sausage its characteristical red color. This versatile sausage can be fried, grilled, or baked, and it is often …

According to chef Quim Marqués who created and patented this somewhat controversial dish, paella Catalana represents the perfect combination of land and sea. The dish consists of an extensive list of ingredients such as traditional saffron-flavored rice, chicken, longaniza sausage, crayfish, prunes, and depending on the season, either artichokes or peas. Ever since it started appearing on the …

Marmitako is an excellent representative of the Basque Country cuisine, a tuna stew made in a pot with various other ingredients such as potatoes, tomatoes, chili, and onions. The name of the dish is derived from the Basque word marmita, denoting a pot or a casserole.   When combined with the suffix –ko, it can be literally translated as from the …

This Andalusian cold almond soup is known as the precursor of gazpacho; it originated during the Moorish middle ages, predating the arrival of tomatoes and peppers by several centuries. Ajoblanco traditionally consisted of a puréed mixture of stale bread that was moistened with vinegar and water, a hefty amount of fresh garlic, and almonds — the …

Botifarra is a Catalan specialty, a white sausage made almost in the same way as the morcilla blood sausage, but without blood. There is also a blood sausage variety of the sausage, called butifarra negra Catalana. The sausage is based on ancient Roman recipes and consists of pork meat and numerous spices and seasoning, as well as additional …

Crispy croquetas de jamón are small and unusual Spanish fritters, which consist of a crispy outer shell and a creamy interior. As the central ingredient, they employ a thick variety of buttery béchamel sauce, which is formed into small logs, coated in breadcrumbs and egg wash, and fried until golden and crunchy.   Spanish croquetas are made …

Ingredients 700g medium potatoes (about 6), thinly sliced 4 tbsp milk 85g mature cheddar finely grated 1 tbsp rapeseed oil 2 onions (320g), finely chopped 4 tsp balsamic vinegar 2 tsp vegetable bouillon powder 2 x 400g cans chopped tomatoes 2 aubergines cut into chunks 2 red peppers (540g), deseeded and chopped 30g pack basil …

Ingredients 2 nests wholemeal noodles (100g) 1 ½ tsp brown miso 2 tsp balsamic vinegar ½ tsp smoked paprika 2 skinless wild salmon fillets (230g) 1 tbsp rapeseed oil 30g ginger cut into matchsticks 1 green pepper deseeded and cut into strips 2 leeks (165g), thinly sliced 3 garlic cloves finely grated 160g baby spinach …

Ingredients For the wraps 85g wholemeal self-raising flour plus extra for dusting 1 tsp rapeseed oil 160g frozen peas defrosted 1 lemon ½ juiced, the other ½ cut into wedges (optional) 4 tbsp bio yogurt 1 large garlic clove handful mint leaves 2 handfuls baby leaf salad 1 small red onion finely sliced 2 large …

Ingredients 150g new potatoes thickly sliced 160g fine green beans trimmed and halved 160g frozen peas rapeseed oil for brushing 200g lean fillet steak trimmed of any fat 160g romaine lettuce roughly torn into pieces For the dressing 1 tbsp extra virgin olive oil 2 tsp cider vinegar ½ tsp English mustard powder 2 tbsp …

Ingredients 1 lime zested and juiced 1 tsp rapeseed oil 1 tsp fresh thyme leaves ¼ tsp turmeric ¼ tsp cumin seeds 1 tbsp finely chopped coriander 1 garlic clove finely grated 100g halloumi thinly sliced For the slaw 1 lime zested and juiced 3 tbsp bio yogurt 3 tbsp finely chopped coriander 1 red …

Ingredients 1kg ripe tomatoes roughly chopped 1 large red pepper deseeded and roughly chopped ½ cucumber sliced 4 spring onions finely sliced 1 small garlic clove grated 40g blanched almonds roughly chopped 3 limes juiced 2 tbsp olive oil 2 tsp chipotle paste 1 large, ripe avocado cubed 1 small red chilli deseeded and finely …

Ingredients pinch of saffron 1⁄2 bulb of fennel sliced 100g cherry tomatoes halved 1 bay leaf 2 tbsp olive oil pinch of dried chilli flakes 120ml dry white wine 4-6 baby to medium-sized courgettes 1 lemon zested 50g sourdough breadcrumbs 200g orzo 1 tbsp pine nuts toasted 1 tbsp ricotta handful of dill Method step …

Ingredients 2 skinless chicken breasts cut into strips 1 lemon 1 tsp dried oregano (optional) 1 garlic clove crushed pinch of cinnamon 1 tbsp olive oil 4 flatbreads 4 tbsp Greek yogurt ¼ red pepper finely chopped 1 Little Gem lettuce finely chopped Method step 1 Put the chicken in a bowl. Pare strips of …

Ingredients 120g new potatoes halved 170g pack asparagus spears woody ends trimmed 1 ½ tsp vegetable bouillon powder made up to 225ml with water 80g fine green beans trimmed 80g frozen peas 2 skinless trout fillets 2 slices lemon For the dressing 4 tbsp bio yogurt 1 tsp cider vinegar ¼ tsp English mustard powder …