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almond

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breakfast

Kiwi, Strawberry Smoothie Bowl

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smoothie bowl

Kiwi and strawberry smoothie bowl is a way to refill your vitamin level and start the day fresh. This vegan bowl has an extra topping of almond and maple sugar flakes. I confess… I received a smoothie machine for Christmas, and this is my first smoothie bowl. Nor did I do many simple smoothies either… So being relatively new at it, I made an “obvious” choice of fruits, an always favourite of mine; sharp kiwi with juicy strawberry, and to calm things down, a banana! I often see those beautiful bowls online and want to plunge right in; this time, I finally did my own and plunge head-first into it after the photo session. Simple but divine! There is a lot to explore in the smoothie world. This Strawberry Smoothie Bowl is a great way and healthy way to start the day! Smooth Smoothie… The deal with smoothies is they…

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Appetizers

Almond & Pineapple Gazpacho

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ALMOND & PINEAPPLE GAZPACHO

This summer, brighten your tastebuds with Almond & Pineapple Gazpacho! A fruity yet nutty cold soup also called gazpacho. This vegan soup will be all you’ll need to make an impression for your next summer feast! Almond & Pineapple Gazpacho is based on the original gazpacho recipe, “Ajo Blanco,” which contains almonds, garlic, bread and a bit of vinegar. The traditional one doesn’t have pineapple, but sometimes grapes are used. A traditional and ancestral Spanish recipe with a touch of fun pineapple! Gazpacho History Gazpacho existed way before tomatoes were imported into Europe from the New World. The Arabs imported them and later cultivated them in Spain. Back in the day, Spaniards used to make “cold soup” gazpacho with almonds and vinegar. They are quite a few excellent recipes using them in Spain. Often used in the “Picada” last aromatic touch at the end of cooking. Plus, it thickens sauces…

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Desserts

Pine nuts and coconut Panellets

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panellets pine nuts marzipan almond catalan

Panellets, little breads in Catalan, are little confections made for the All Saints day  (1st of november) and the day of the dead (2nd of november). They are traditional sweets made in Catalonia region, Spain, with an almond paste (marzipan) and a topping of your choice; it could be pine nuts, coconut, almond, coffee, etc. The pine nut one is by far the most popular, although the base stays the same; an almond paste. You can make them with or without potato, they say the best ones are made without, although to make the pine nuts stick to the balls, I believe the potato version is better. Another important point is to make the almond paste rest in the fridge for a day before forming the panellets. This way the oil from the almond flour make the paste bind perfectly together. This recipe makes nice little treats for christmas also,…

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Fish & Sea Food

Monkfish in a saffron, sherry sauce and dried tomatoes

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Monkfish in saffron-sherry-almond sauce

Monkfish in saffron-sherry sauce and dried tomatoes is a dish inspired by a southern Spanish dish called Cazón en amarillo. Cazón is a small shark (school shark), a traditional dish from Andalusia, but since those are becoming hard to come by, I’ve exchange it for monkfish or as they call it in Spain “chicken of the sea”. The recipe is usually served with fried potato in a stew style terra cotta pot. My personal touch is the dried tomatoes, which give that dish some extra color and also a welcomed salty touch that contrast good the wheaty saffron flavor. The base of the sauce is the most important part here, it’s a “tipico Spanish” base sauce, which is called sofrito. It consist mainly of softening a finely chopped onion, garlic in olive oil and reduce the juice of a grated tomato to a paste, then you add whatever liquid to it like; wine,…

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