All posts tagged: Slow food

Funghi porcini cream with thyme and mascarpone

It’s been raining, I’ve finally got to wear the blazer I bought in London a few months back, we are heading to IKEA this weekend to buy candles in bulk and there are already Christmas treats in the supermarket. That means it’s Autumn. Another unequivocal seasonal sign is the need for creams, soups and comfort food in general. Oh, and mushrooms. It’s mushroom season and we can’t be happier. Last weekend we prepared this hearty funghi porcini cream with thyme and mascarpone, which is basically all you will need for embracing Autumn with open arms. It’s fulfilling, delicious, easy to prepare and a take on a good old Jamie Oliver’s recipe. In Autumn we all go back to basics, don’t we? You will need (serves 2): A handful of dried porcini Extra virgin olive oil 300 g mixed fresh wild mushrooms 1 clove of garlic, peeled and finely sliced 1 red onion, peeled and finely chopped A knob of butter A handful of fresh thyme, leaves picked Black pepper 1 liter chicken or vegetable stock …

Sautéed green beans with potatoes and mushrooms

This is a simple recipe. It’s nothing fancy, nothing innovative… just a traditional, easy, good old dish that tastes delicious and goes perfectly with meat and fish mains. The inspiration for this recipe comes from the crazy transitional weather that we are suffering lately and this dish represents those Summer vibes, with the green beans and the young potatoes, but has an Autumn feeling, with the earthy, warm mushroom flavour. In fact, mushroom season is just around the corner and we are excited about it. But before diving into the world of mushroom soups, creams and richer preparations, we used the first mushrooms that we found in the market to prepare this lighter dish, that we like to serve with a grilled sirloin steak for a nice Sunday lunch. Simple but effective. You will need: 200 g green beans, ends trimmed A few small potatoes, peeled and sliced 200 g mushrooms 3 garlic cloves, minced Extra virgin olive oil Black pepper Salt to taste 1/2 teaspoon sweet paprika 1 teaspoon fresh or dried parsley First, bring …

Ca Na Toneta

Ca Na Toneta is one of our favourite places in the world. To understand why, we have to walk down memory lane a little bit. In 2009 we started planning our wedding and looking for venues and vendors in Mallorca, where our destination wedding would take place. Food has always beeen really important to us and we were determined to have the best food we could afford for our small wedding. We started looking for caterers but finding what we were looking for turned out to be a nightmare. Lots of caterings offered really snob, fusion style, neon-coloured finger food options… but we were looking for delicious, authentic, natural food without any artifices. Our wedding was simple, rustic and very relaxed… just how we like our food! And then we found Ca Na Toneta. A small restaurant where two sisters were revamping traditional local food. A couple of mails later, they agreed to prepare our wedding menu. In February 2010 we visited the restaurant and met them. We LOVED the food, but we also fell …

Beef and bacon stew

Today’s recipe is dedicated to those of you who aren’t lying on a turquoise beach or jumping into a plane today. Because while everyone and their mothers are on holidays according to Instagram, we know that there are lots of people working from 9 to 5, preparing their meals on Sundays and suffering from cold, rainy weather. Today’s recipe is for you. What we love about this beef and bacon stew is that you can prepare a big amount, freeze it and use it for different kinds of lunch: accompanied by a salad (healthy), with a side of rice (fulfilling and comforting), as a ragout for your pasta (buono!) and once you have reduced the sauce you can use it to prepare the most amazing leftover sandwich. You will need (serves a crowd or makes quite a lot of Tupperwares to freeze): 200 g unsmoked bacon, chopped 1 tablespoon extra virgin olive oil (EVOO) 2 large onions, finely diced 1 kg minced beef 4 garlic cloves, diced 2 teaspoons hot smoked paprika 1 tablespoon fresh …

Roasted tomato tart

This weekend two very exciting things happened: we discovered an amazing breakfast place and we bought new baking supplies. That’s us, #livinglavidaloca. So we did what one normally does after a great new discovery: posting a picture in Instagram. And, to welcome our new baking supplies, we baked a delicious roasted tomato tart with goat cheese and pesto. Oh, what a weekend! Granny style! This recipe is our take on the Avoca tomato tart, which is absolutely delicious. We’ve used whole wheat and changed the pastry a little bit. You can always buy the pastry in the supermarket, it’s absolutely fine and it will save you some time, but we wanted to prepare the tart from scratch. If you choose to make your own pastry, you can find the steps here. If, like us, you substitute the white flour with whole wheat flour bear in mind that the result won’t be as flaky and it would be difficult to remove from the baking tin. Once you have your pastry baked, you will need: 800 g …

Broad beans and mozzarella toast

This time of the year is the best to have colourful, bright and light dishes on the table. Going to the farmers market is pure joy and we try to make the most of the seasonal produce we find every Saturday. It’s our very own tradition: on Saturdays we go out for breakfast and then we visit the farmers market. And those simply things make us happy. Like finding the first green, fresh, sweet broad beans of the season. A couple of weeks ago we prepared these broad beans and mozzarella toasts for dinner, inspired by the chef Martín Berasategui. He has been a source of inspiration lately, as you would have seen in one of our latest recipes: this mushroom and Parmesan rice. We loved the result so much, that here you have our take on the recipe: You will need (Serves 2): 150 gr fresh broad beans (the smaller, the better) Mozzarella cheese (the amount depends on how much you love mozzarella) 2 slices of your favourite bread 1 garlic clove, peeled 1 …

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 …

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 …

Top gourmet moments 2016

This year we’ve had pretty amazing meals: we’ve gone back to our favourite restaurants, like Geist in Copenhagen or Vista in Portimao, we’ve discovered new places, like The Dogs in Edinburgh and we’ve cooked some remarkable recipes that are now on repeat in our kitchen. We love food so we can’t finish the year without a compilation of our favourite gourmet moments. We started the year with the unbelievably good black kale with fried egg and sorrel at Geist, in Copenhagen. If you need a reason to visit Copenhagen in Winter, there you have it.   We discovered a great pizza place in London, Homeslice. Maybe our favourite pizza in London?  Perfect to share with friends and located in the heart of Neil’s Yard. The whole menu at Vista restaurant deserves a visit to Portimao. Oh, and the cauliflower cream of the room service at Belavista Hotel (home to the Vista restaurant) is one of the best dishes we’ve ever eaten! In July we devoured the best paella in the world at La Pepica, in …

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 …