Comments 7

Cooking hacks

Sometimes it seems that we always eat the same things over and over again. So we like to add a few different touches every now and then to spice things up a little bit. It could be something we’ve learnt from our trips, a mistake that turned out to be a delicious surprise or a new twist we’ve read in a cookbook. 

  1. Your salads will improve singificantly if you add roasted peppers. Any salad, just give it a try. If you follow us on Instagram, you already know.
  2. A pinch of finely chopped chives elevates a simple whole bread toast with turkey or cheese to another level. We learnt it in one of our favorite breakfasts spots in Copenhagen.
  3. Cauliflower should be your best friend. You can use it to make your pizza base, to prepare an amazing tabbouhleh, to replace rice… It’s a multitask champion! Get lots of recipes in this book.
  4. Worcestershire sauce and mayonnaise should always go together. Perfect to spice up your egg salads or make a new version of the Caesar dressing.
  5. And talking about happy pairings: mango and strawberry, figs and bresaola, lime and avocado, chocolate and salt, black olives and feta.
  6. A little bit of fresh cilantro will make your tomato sauce lighter and will add a surprisingly refreshing touch. Portuguese cuisine tip.
  7. Dollop pesto on your quinoa. Italy and Peru united in a wonderful mix.
  8. For crunchy, super green French beans, cook them just for 8 minutes.
  9. A tiny amount of truffle oil will make your scrambled eggs fancy and delicious. Our favourite restaurant gave us the tip.
  10. Marinate plain chicken breasts in vinegar, honey and thyme to turn them into spectacular pieces of joy.
  11. Cut a leek really thin and cook it for five minutes in a pan over high heat (no oil needed!). Add the crunchy, aromatic result to any salad. It will make it, well, crunchy and aromatic.

What about you? Any tips?


  1. È’ vero sopratutto in estate non sappiamo più cosa mangiare!! 😓sempre più bello il tuo blog! 😊

  2. Pingback: Caramelised leek tart | The slow pace

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