Summer is coming and legumes disappear from my menus. I notice that I am not the only one to whom this happens, I talk with friends and family and everyone tells me the same thing. It seems that we don’t know very well how to incorporate legumes into summer meals. A pity because…
Whenever I travel to England I return home with the occasional exotic ingredient that is either not sold in Spain or difficult to find. On my last trip, my return partner was a bag of red lentils with which I made this very sweet red lentil dahl with sweet potato topping, an autumnal…
This recipe is a perfect example to show that eating lighter and healthier does not have to be synonymous with boring or bland, sometimes you just need a little imagination when cooking. Serve as an example this original fake cauliflower couscous with almonds and raisins flush with the hanout, a delicious recipe…
A couple of months ago I wanted to give out some yellow lentils that I brought from the UK. I wanted to do something original with them and today I found the way. I have prepared some yellow lentils with sepia and vegetables that look like rice entirely. A trick that has left my guests…
During the celebrations of the Fair of the Mistela and Los Palacios Gastronomic Destination, I was able to discover the fried tomato of the company Tierra Palaciega, being fascinated by its quality, texture, and flavor. This is the artisan tomato boat that has fascinated great chefs and can now reach your…
Yet pasta prepared by a professional – or grandmother – has a flavour that you can’t recreate. You probably make some mistakes you don’t realize: let’s go and see what it could be and how to fix it. Despite the difficulties, do you have a visceral passion for fresh pasta?…
Flying over corn or chickpea flour, the same wheat flour hides a world that goes beyond the candour we are used to. It can be wholemeal or wholemeal seeds, soft wheat or durum wheat. It can even be the fruit of ancient grains, that is, varieties produced before the Second…