All posts tagged: Lunch

Spring vegetables salad

We love a good salad. It’s been years since we forgot the boring tomato and lettuce “I’m on a sad diet” kind of salad and we started incorporating lots of delicious ingredients that made salads complete meals full of nutrients and flavour. In this blog we have shared with you a few salad recipes, always seasonal, including our very favourites like this mango, avocado and chicken salad, this white beans and tuna salad or this amazing peach and chicken salad. Now that Spring is here and Summer is around the corner there are lots of great vegetables in season and that means colorful, delicious salads with juicy vinaigrettes. Today we bring you a recipe with one of our favourite Spring ingredients: asparagus. Lately, we’ve been having grilled asparagus for dinner every other day and while we love this simple way of eating our veggies, we wanted another alternative to enjoy them. We’ve already shared with you this wonderful asparagus and potato tart and this brunch salad, but we wanted something different. Enter this spring vegetables …

Mushroom and Parmesan rice

As much as we love rice ( and we do love it) we don’t cook it that often since we try to eat mostly protein and vegetables and cut the carbs. But sometimes you just need a warm, comforting meal. Specially if it’s Sunday, it has been raining the whole weekend and you are just tired of seeing Instagram pictures of palm trees, lively beaches and drinks al fresco while you are wearing a fleece-lined jacket over your pajamas. I know that comparison is the thief of joy but it’s hard to believe that we live in the same hemisphere as half of the population currently wearing bikinis in social media.  Silver lining? This mushroom and Parmesan rice. This recipe is our take on a light risotto version by Martín Berasategui, our favourite Spanish chef. He actually has 7 Michelin stars (fancy!), but he has lots of books with simple traditional recipes that are very easy to recreate. This one, for instance, gives you the illusion of eating risotto but doesn’t have as much cheese, …

Salmon and egg wraps

Last week was quite difficult because after a wonderful long weekend in Lake Como (we will publish lots of post about the most beautiful villages of Lake Como in the next days!) we weren’t prepared to come back to dreadful weather and inboxes full of angry E-mails. But the weekend finally arrived and, miraculously, on Sunday the sun shined, the temperature was perfect and we didn’t miss the opportunity to enjoy a very long walk in the park. Sadly, we didn’t have our picnic basket prepared but it made us think about picnic season! When we came back home after 3 glorious hours under the sun surrounded by beautiful nature, we wanted something light, fresh but delicious. And quick! So we prepared our favourite salmon and egg wraps. These could be a great picnic basket option, but they are a fantastic quick lunch or light dinner too. In fact, whenever we are very lazy to cook after a long day at work, we tend to prepare these salmon and egg wraps for dinner. You will …

Spicy chicken burger

We love preparing our own burgers from scratch, using the best quality products we can afford. Elevated fast food, if you will. That’s why we have a couple of cookbooks dedicated to burgers, being this one our favourite. This recipe is our take on an Indian inspired burger recipe that we discovered in that book. It’s delicious, it admits lots of variations, though we like to keep things simple. You’ll need (serves 2): 200 gr ground chicken 1 tablespoon of seasoning blend (more on that later) A pinch ground cinnamon Salt 1 tablespoon extra virgin olive oil 4 to 5 tablespoons Greek yogurt 1 garlic clove, grated 2 tablespoons lemon juice 1 tablespoon of cilantro, finely chopped 2 tablespoon of mint leaves, finely chopped A handful of baby leaves 1 tomato, sliced Ideally,grilled naan bread. But you can use buns, or toasties or whatever you want. First, make your very own fresh, fragrant seasoning blend: mix 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp paprika, 1 tsp ground coriander, 1 pinch of ground …

Hummus

Picture this: Tuesday night. It seems that the week started three years ago and you still have to suffer four meetings, two spinning classes and three rainy days until your weekend begins. What do you prepare for dinner? This hummus. It’s comforting, utterly delicious and so very easy to prepare. The perfect dinner if you are tired and in need of a flavourful push to continue with your week. Because is there anything better than a great dinner in the sofa watching your favourite TV show? Yes, great hair, but we talked about it on Monday. The best thing about hummus is that it’s packed with protein, since chickpeas are a fantastic protein source and, therefore, a basic ingredient for plant based diets. We do eat meat, but we have been trying to reduce our meat intake, so that’s another reason why we’ve been having this hummus for dinner a lot. The main reason being that it’s delicious, though. There are thousands of hummus recipes, this is ours. It’s not very conservative, let’s say that …

Chicken and vegetables stir-fry

A few weeks ago, we got a wok. I know, so 2002!  But hey, we are usually late to all the parties. So during the last rainy weekends we’ve been experimenting with some recipes and we have finally created our own. It’s delicious, quite healthy and low in carbohydrates, so you won’t feel guilty eating a nice chocolatey pudding afterwards (the purpose of all our low in carbohydrates recipes). You will need: 2 skinless chicken breasts, cut into small pieces 1 big red pepper, finely sliced 1 red onion, finely sliced 1 small head of broccoli, cut into small florets Lots of mushrooms, finely sliced 2 spring onions, finely sliced 2 cloves of garlic 2 red chillies, finely sliced Extra virgin olive oil Sesame oil Soya sauce Salt Fresh coriander (to taste) Heat one tablespoon of extra virgin olive oil in your wok. Season the chicken with a pinch of salt, then add to the wok and stir-fry until it’s golden. Remove from the wok and reserve. Now heat one tablespoon of extra virgin olive …

Sunday lunch

Sometimes we need to spend a Sunday morning in the kitchen and prepare a special Sunday lunch. We always picture it like this relaxing experience, with Instagram appropriate moments, a lovely scent in the air, our favourite music in the background… But the truth is that we always stress about missing some important step of the recipe we are preparing, we never take an Instagram picture, let alone an IG Story, and we have to stop the music because like my nonna used to say: che confusione!  So, real life hits and the process is not as smooth as we imagined. But the result is always worth it! Last Sunday was one of those Sundays. It was freezing outside, so we decided to cosy up at home and roll up our pyjamas sleeves to cook something comforting: a lighter take on a British Sunday roast. To be honest, we cheated from the beginning because we had bought an excellent roast beef in a local fancy supermarket the day before, so all we prepared were the …

Slow roasted pork shoulder

During these last few years we’ve published all sorts of recipes here. However, they all had three things in common: seasonal produce, easy steps and more or less 30 minutes of preparation. Well, in this case we are breaking one of these rules and going crazy with the preparation time: you’ll need  8 to 10 hours. But hey, it’s absolutely worth it! We found this recipe in the last cookbook we’ve bought: A new way to Dinner. It may sound familiar because our latest recipe was a Brussels Sprouts Salad from this book too. Well, if we like something, we use it! And this proves that it is a great book and you should buy it. Anyway, we prepared this amazing slow roasted pork soulder a couples of weekends ago and even though it broke one of our rules, the truth is that you just leave it in the oven so it basically cooks by itself and it’s ridiculously easy.  Besides, the result did make up for the long hours in the oven.  We had …

Mushrooms with spinachs and cream cheese

This recipe is perfect for a nice, healthy Autumn breakfast but it can double as a light lunch or even a side dish.  In any case, it’s marvellously light and delicious. Mushrooms are in season now so it’s a nice way of taking advantage of nature’s resources. However, I warn you: once cooked, the mushrooms don’t look as pretty as pictured above. They look quite ugly, actually. But they are finger-licking good!   You will need: A few mushrooms, peeled and stalks removed Spinach leaves 150 to 200 g cream cheese (we love using garlic cream cheese but you can add any flavour you like) Parmesan cheese, grated Black pepper and olive oil. 1 egg per person (optional) This recipe can’t be easier: Preheat the grill to high. Place the mushrooms on a baking tray, drizzle with olive oil and season with black pepper. We don’t add salt because the cheese is already salty and we try to avoid salt as much as we can, but if you want to add salt, this is the …

Autumn squash soup with an Asian twist

Long weekend ahead? We get a cold, obviously. These past days we’ve been fighting the flu. Somehow it seems we are winning, thanks partly to the oldest weapon againt colds: soup. This one in particular has the star ingredient of the season, squash, but also some of the best ingredients to give your health a boost: ginger, garlic and coriander. To make this delicious, zesty yet velvety, uttlery comforting soup, you will need: 1 butternut squash 2 large onions, roughly chopped 3 garlic cloves, crushed 3 cm piece of fresh root ginger, peeled and grated 4 celery sticks, roughly chopped 1,5 litres chicken broth Juice of one lemon 1 tablespoon of soya sauce Extra Virgin Olive Oil (EVOO) To prepare the amazing lemony coriander oil that adds the perfect contrast to the sweetness of the squash and the onions, you will need: 2 handfuls of fresh coriander (leaves and stalks) finely chopped Zest of one lemon 1 garlic clove, finely chopped 8 tablespoons EVOO Black pepper We found the original recipe, which we’ve modified a …