Welcome back! It's been a few weeks since I last shared a recipe, I hadn’t planned to take such an extended break but I just didn't feel like sitting down and writing. We had the most fantastic couple of weeks in the UK with family and friends and I wanted to make the most of it, so excuse me for the hiatus. I admit however, it’s nice to be back.
Kids are back at school and we get can stuck into work again. In real September fashion, I have this renewed energy and fire burning inside of me so I better make the most of it, whilst I’ve got it! Had a little revamp of the newsletter and I’m going to be adding a few more photos to it, just because we all love pictures. Also once a month, I will be sharing with you a dinner party menu. So stay tuned in.
Call me boring but there is something quite satisfying about restocking the fridge and getting back into routine after a break. First stop the supermarket to stock up on all those essentials, next the farmers’ market for fruit and vegetables. And here I am, ready for action again! Once I've stocked up, my favourite thing is to open the fridge and think up of ways of using all these ingredients, it comes very naturally, probably due to the amount I spend scrolling through food on Instagram and then dreaming about it. I don’t do mealplans…it makes me anxious knowing what I will be eating for the next 6 days. I also understand most people feel anxious at the thought of not knowing what to cook; do not fret, I’m here to save you.
I’ve been spending lots of time with Woody these past two weeks and trying new dishes on him. 50% of the time he will end up eating something else but when he likes something he likes it a lot! I’m sharing with you my two biggest hits. Perhaps not your most expected dishes, but he seems to have developed a taste for anything vinegary or salty: capers, oysters, cornichons…he is French after all.
Both these recipes require minimal effort and very few ingredients. Think low effort big flavours. I have no doubt they will both become part of your weekly repertoire. If not, I will keep trying.
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Beans, charred peppers, chorizo and parsley
Serves: 4
Preparation time: 15mins
Ingredients:
400gr jar of cooked cannelloni beans (chickpeas or butterbeans would also work here)
2 x Roasted red pepper sliced as you wish
250g mild chorizo sausage, chopped in large cubes
1 tspn paprika
salt and pepper to season
Parsley to garnish
Instructions :
In a deep pan, fry off the chorizo until nice and crispy, add the peppers just enough so they heat.
Add the entire tin of beans, including the water as well as the spoon of paprika and salt and pepper.
Cook on slow heat for a few minutes then take it off the heat.
Garnish with parsley for the grown ups and serve with once slice of bread if everyone’s extra hungry.
Almost too good be true. Eating well does not need to be more complicated than that.
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Roasted baby potatoes with my secret sauce
Serves: 4
Preparation time: 5 mins
Cooking time: 1hr
Ingredients:
1kg baby potatoes
5 tbsp olive oil
small bunch of rosemary, needles picked and finely chopped
6 tbsps mayo (homemade or not)
1 tbpsn mustard
Handful of finely chopped parsley
Handful of capers
Juice of half a lemon
Salt and pepper to season
Anchovies to garnish
Instructions :
Heat oven 200c.
Heat water up in a pot and salt. Once boiling, add the new potatoes and cook for 10mins (until you can poke a fork through them)
Pour 4 tbsps olive in oven dish and remove potatoes from the pot. Toss in olive oil in the dish and add rosemary and salt to season.
Roast for 45mins until the potatoes are tender and the skins golden brown and slightly wrinkled. Toss again before before serving.
In a bowl, mix mayo, mustard, parsley, capers, lemon juice, 1 tbsp olive oil
Put the potatoes on a plate and pour the magic dressing over them. I like mine with anchovies on top.
A great light dinner or a perfect side dish, either way, give it a go!
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Restaurant of the week. Tricky’s in Lisbon.
I’m not sure how may times a month I get asked a list of recommendations for Lisbon, I’ve stopped counting. I like to curate it depending on who’s asking. Tricky’s never leaves said list. I can’t imagine who wouldn’t like it (apart from my father actually, who dislikes noisy restaurants). The playful name reflects the food, modern sharing plates one might say. The chef is portuguese so there are some strong influences there but expect a twang of asian, Italian, anything delicious really. Paired with a good selection of natural wines, some fun cocktails and sweet tunes and you’re guaranteed a good night at Tricky’s. If you’re in Lisbon, make sure to stop there.
Good to be back,
Until next time x