This Dip for Artichokes is an easy breezy lime, basil and butter sauce; it elevates each steamed Artichoke leaf to another level until its tender heart! The way my dad showed me how to eat artichokes when I was a kid stays my favourite. I steam them, add a citrus-basil butter sauce to dip each leaf in, and then the “piece de consistency,” the delicious and tender heart. Splendide this Basil Lime Dip for Artichokes! A Flower Veggie Artichokes are flower buds cut out just before blooming; being one of the only few comestible flowers we eat along with zucchini flowers, broccoli and cauliflower. There are about 140 varieties, from small purple ones to big massive ones. In Spain, they grow all year long, although there are high seasons which are in spring and fall. You’ll see them in many restaurants, cut simply in half and cooked directly on the grill…
Baked or Air fried Sweet Potato Fries with Wasabi & Pea Dip is a healthy and dynamic duo of colours and flavours. The sweetness…
This is a spring pasta salad with lovely green asparagus, cherry tomatoes, small fresh mozzarella balls, basil and olive oil served with penne. Asparagus…
A homemade Marinara Sauce served in a lightly roasted Round Zucchini topped with a smooth Bechamel and served on olive oil spaghetti to have…
Simple little filo cups filled with Asparagus Mini Quiches made with a touch of Gruyere cheese and leeks because spring is at the door!…
The ultimate tapa for Catalans, pa amb tomaquet, or Spaniards, pan con tomate, is the simplest and most beloved of tapas, a lightly grilled…
Buckwheat crepes with mushroom filling are crunchy, gluten-free, savoury thin crepes filled with the best seasonal mushrooms, smooth thyme-aromatized bechamel and baby spinach. You…
Avocado & tahini dressing is an unctuous and yummy sauce going very well with any salad or bowl. A healthy oil-free dressing with yogurt,…
Catalan Romesco Sauce is a Spanish dip with any grilled poultry, fish, egg or vegetable. It is made of roasted tomatoes, garlic, hazelnut, almond…