Tropical Smoothie Bowl is fest of tropical fruits; passion fruit, mango and pineapple blended with coconut milk and ice cubes for an exotic start of the day. I don’t know for you but tropical fruits are my favorites! This smoothie is an ode to the tropics with its exotic flavors. The smoothie base is a… Continue reading Tropical Smoothie Bowl / Passion Fruit in details
The ultimate tapa for Catalans, pa amb tomaquet or pan con tomate, is the simplest and most beloved of tapas, a lightly grilled bread with tomato, extra-virgin olive oil, salt and sometimes a little garlic flair to it. If you’ve ever set foot in Barcelona or its region, you probably saw this dish on every single… Continue reading Pan con Tomate / Pa amb Tomaquet
An authentic Sangria Española without sugar, with diced apple, peach and orange, plus a little fizz in the end to make it extra festive! The word Sangria comes from the word “sangre” which means blood, therefore a traditional sangria should be the color of blood. Nowadays there are tons of different variation of sangrias out… Continue reading Sangria Española (sugar-free)
Watermelon pops covert with an ultra creamy Greek yogurt, some freshly crushed pistachios and a last minute drizzle of orange blossom honey for a tasty and healthy snack this summer! These fun bites are crunchy on the first bite with a nice sweet yet salted taste, crunchy yet creamy texture and the more you eat… Continue reading Watermelon, Honey & Pistachio Pops
Three different ways to make polenta; a velvety traditional one with a spicy & smoky pulled pork, a grilled one for the BBQ or some crispy baked fries served with a garlic-yogurt dip. This post is about three different ways to make polenta, three different textures going from smooth to crunchy. I always make too… Continue reading Polenta 3 ways
Greece the land of Temples, the birth of democracy and mythology but also land of exquisite cuisine. I’ve spend a week in Aegina this summer, a small island, about 1 hour south of Athens by boat. This Island is a special one, first it’s home to the Temple of Aphaia, one of the best preserved doric temples… Continue reading A foodilicious week in Aegina, Greece
Hoisin glazed Meatballs with tamarind, ginger and garlic seasoned beef and a simple, sweet hoisin sauce glaze. Those gluten free round bites goes well as an appetizer, on noodles or rice. Mini beef meatballs with an Asian flair are great and polyvalent. They go well as an appetizer or main meal and simply divine paired with… Continue reading Hoisin glazed mini Meatballs
