Going back to good habits and to my interest for Japanese cuisine, today I bring you a very complete recipe, that returns dead to life.
In case anyone doesn’t know it yet, somen noodles are a very thin wheat flour pasta that is used in Japanese cuisine. They have less diameter than tradicional …>read more
I publish this recipe in honor of two good friends, thanks to whom I travelled to Greece for my first time due to their wedding. Sofía is Greek and Carlos is Spanish, and they decided to get married in Volos, a nice seaside town 300km far from Athens.
The wedding was an experience …>read more
What to say about this appealing sweet, apart that it is delicious? All I can say is not enough, but I am going to start from the beginning. It turns out that some months ago I published a cheese cake recipe (you can have a look here), result of my investigations and …>read more
It has been a while since the last time I cooked an interesting fast starter’s recipe. Today’s is extremely irresistible, it’s just taking them out from the oven and starting to see them dissapear without having time to get cool. At room temperature they are also great and even more crunchy; cool …>read more
I publish this receipt in honor to my mates and friends, Fotini and Vasilis, who have introduced me into Greek cuisine with this fantastic pie. Fotini has given me the receipt and she has helped me to cook it for the first time. The result has not been as good as the …>read more
(Español) Tras un blog-parón motivado por vacaciones, mudanza, trabajo y reorganización vital en general, aquí vuelvo a la carga con dos de mis aficiones favoritas conjugadas en esta receta: compartir mis hazañas culinarias y explorar nuevos sabores. Y es que este paté de garbanzos tan resalao es de los mejunjes “para untar” …>read more
One more adventure in Asian Cooking, this time with white fish and directly brought from the last cook thick book that I got, in a trip to Bristol last year (Complete Asian Cookbook). All of a compendium of the most unbelievable recipes from many Eastern Countries; I will talk about my improvements …>read more
Vietnamese cooking, the great unknown. Traditionally included in the same bag of Asiatic food -to which of course it belongs-, many people don’t know that it is considered Asia’s purest cooking, due to its fresh ingredients, minimal use of oil and very selective vegetable-spice combinations.
Besides, vietnamese dishes are healthy and tasty, with …>read more
It has been a while since my last famous muffin’s recipe, so not to lose the habit, here you have another turn of the screw. Since I have brought my toaster from Madrid (it is not a big thing, but it is just mine and I have got the knack of …>read more
We continue with international cuisine saga with one of my favorite French buns, spiced sweet bread. I have been buying it for a while, trying different versions and brands and observing it carefully until today, when I have finally jumped into the pool in order to get a similar result. And of …>read more
Greetings to you all already from Switzerland. What an intense and non-stopping vacaction I have had, but I have to say that if you have had a good time, you have nothing to complain about, which is my case… and I have disconnected, which is the most important thing. Now it’s …>read more
First of all, and although a bit late: happy 2013 to you all! This Christmas break has been everything but relaxed, I have not stopped at all for a single minute. In fact I am still on vacation (or rather pseudo-vacations, since I cannot compare this with laying in a towel while …>read more
Where to start… after some days of absence, here I come with another one of my oriental experiments, now that I have found a place where to stock up on not very common ingredients for this part of the world. And it is that I continue with the series “one-dish meal”, where …>read more
It is almost time to make an incursion in Oriental gastronomy, which for a long time I have been taking a look at, and until this week I have not been able to sink my teeth into it. And it is that I was almost running out of excuses; in fact, in …>read more
Lately I have been a bit overwhelmed with work, trips and Christmas preparation. If fact I have tried several days to publish these muffins, but it has not been possible until today. And it’s almost a miracle, because with all these hustle and bustle I have had to make an additional effort …>read more
After spending a few days working in London, nothing better than “real food” for coming back home. I have to say that the worldwide fame that England has about food -excluding indian, asiatic, italian, etc. restaurants that you can find in their streets- in my opinion is very deserved. But of course …>read more
Would you like to eat something super tasty and that at a first sight you had never thought that it was that good? Here is the solution. Its appearance is not the best thing, since at the end it is a pâté and it is not very attractive visually. If you are …>read more
Today we are going to celebrate three things with this cake: that it is Sunday, that we gain 1 hour with the winter time change, and that it is the birthday of a great friend and battle-mate Estefanía (have a look at her blog, it is amazing and very interesting: http://bauldeunaarquitecta.blogspot.com/). …>read more
Let’s go with the death throes of summer-autumn… and with this recipe I say goodbye before entering in a hibernation mode, since weather forecast announces snowfall this weekend, and it’s time to start thinking about other type of dishes, a bit more caloric and powerful so that everyone gets warm.
But …>read more
Have I ever told you that chicken is one of my favourite dishes? It offers as many possibilities that it is impossible to get tired of it. From the already traditional fried chicken (that I do not cook that much since I end up with the kitchen decorated with oil) to the …>read more
As it could not be in any other way, I publish these little cookies in the National Hispanic Day, and with them I pay tribute to the country that saw my birth. I have to say that I have been waiting for a few months to publish them, since I baked them …>read more
Finally I have made up my mind. Yes, the task of cooking a pizza with its dough is not pecata minuta. You need to be resolved to do so and be very confident that you can do it. This, that could sound very funny for an Italian for example, is not that …>read more
At this stage, many of you might be wondering what is caraway (if you have not already googled it). I also arrived to that poing -the one of Saint Google- the day when I came back home from the supermarket with what I thought it was a small bottle of aniseed. As …>read more
Here I come with another home-made invention, based in my mother’s apple pie recipe, and caused by the big amount of blackberries that I have at home and with which I do not know what to do (yeeeees, I know, eating them, but the issue is how) And the thing is that …>read more
This is exactly what happens when I see loose things in the fridge and I have to take advantage of them in some way. I end up making my own inventions, in this case very tasty and extremely easy. The thing is that I had turkey steaks and apples just for show, …>read more
Now that I have gained in confidence with muffins -before I was a mere “robot” following literally the recipes that fall into my hands-, the enjoyment starts with combinations of ingredients. By the moment I have not had serious episodes of cooking with non eatable results (fingers crossed, since I do not …>read more
Most of the times I buy aubergine it ends up into the oven, I do not know if I do it out of habit, because of not having a better idea or because it is so good when baked that I am always willing to repeat it. The thing is that this …>read more
For quite a long time I have been reluctant to cook gazpacho due to the fact that since I live in Switzerland I have not experienced again those extreme high temperatures of Iberian Peninsula’s interior, that make me desire to eat (or to drink?) a cool gazpacho. By the moment I can …>read more
Blueberry’s season would not be the same without baking soft and juicy muffins from time to time. The rest of the year I use them dehydrated, but when fresh ones come to the supermarkets I go specifically to buy a little box in order to do my own season’s opening ceremony.
With …>read more
Easy, healthy and absolutely delicious. This is what you will probably say after cooking and eating this easy and tasty dish coming directly from Canada, where maple syrup is the main ingredient of many of their star recipes.
Some of you may be wondering… but what’s maple syrup? So that you get …>
Here is another version-test out of the recipes of José María Arzak’s book (thanks Nuria!) for chocolate lovers’ club. This is the second recipe I cook from this book, and by the moment my experiences are quite good, not only in flavors but also in ways of cooking -I feel like an …>read more
More rice, as it could not be other way –at this pace, I will have slanting eyes soon-. This is a season recipe, to give you more hints, there is the melon. Have you already found it out? Exactly, summer and its rice salads, cool, radiant and full of color.
I have to …>
Back to reality and with my batteries recharged. After a short vacation in Austria and Germany, I come back completely relaxed and willing to cook new recipes, so as usual here I come with an innovative and energetic banana muffin recipe, with smooth and delicate flavor.
As you can see in the …>read more
Now that I think about it, I do not know anyone who does not like chicken (if anyone out there, raise your hand). It is one of those dishes with which you will have success among children and elderly people, and you will never get tired of innovating with new tastes, since …>read more
This week I have decided to give me break with muffins and move on to something else. As it could not be in a different way, my American vein has turned up while thinking about these cinnamon rolls, or more specifically, these mini rolls, since although in the photos you cannot appreciate …>read more
This is one of my favourite dishes due of its simplicity, its freshness and its inimitable taste. Before living in Switzerland I did not eat that much of radish; In Spain they are not as common as they are here, so I am not exactly an expert in these funny vegetables, that …>read more
What do I do when strawberry season comes? With this post and my addiction to muffins, you can easily imagine it… I have to confess that when I am desperate in fall/winter I also bake them with dehydrated strawberries, but it is neither the same or similar, much more tasty and juicy …>read more
What better for a hot day like today than a cool and fresh rice salad, with all nutrients that you need, in a unique dish. In this case, I use it as a “all in one” dish, since apart from the carbohydrates of rice, it combines protein of egg, fiber, minerals and …>read more
Today’s recipe is another incursion in Spanish gastronomy’s typical desserts -in the easy way-. Genetically it is very similar to French crème brûlée, although there are two remarkable differences between these two sister creams: the way to cook (crème brûlée is normally heated in a double boiler, while Catalonian cream is …>read more
Although according to my last published recipes it seems that at home we only eat muffins and rice, I also cook special main dishes from time to time -or to be more precise, atypical ones-. A good example is this turkey breast, which has ended up as being very soft and juicy, …>read more
Here is another of my concept-tests with frostings, in this case “dripping”. I have already baked these muffins several times (every time the season comes is just unavoidable), changing nuts and ingredient proportions. And as every research, it has its own conclusions: the recipe I write here is the one I like …>read more
We keep going with hot days, so here I am with another cool recipe to fight against high temperatures. And Moroccans know a lot about that, whose varied and rich gastronomy includes easy, cheap and very refreshing recipes, such as this carrot salad with lemon, one of the most used critics in …>read more
Here I come bringing another perspective to such a traditional dessert as home-made egg custard. Basic recipe is fantastic and I would not change it for anything, everything has to be said, but from time to time a bit of investigation is worth it. In this case, I have given it a …>read more
This is one of the easiest recipes that I know, and it is definitely among the ones that I like most. On the one hand, because I adore rice, and on the other hand, because since I have discovered how to cook it with the proper texture –thanks, rice cooker-, I cannot …>read more
Here I come with a recipe in honor to my friends Estefanía and Pablo. Since that night at their house when they offered me their own ones and explained me how to do them, I have been baking them from time to time.
As a dessert, breakfast, for coffee time, or just to …>read more
After the extremely hot temperatures I have had these days in Madrid, just came to my mind those summer days that I spent in the village of my parents eating watermelon and melon almost in every meal so that we mitigate a bit the heat. We did not eat it only as …>read more
After spending a few days in Madrid -without time to rest, as usually-, I am already back in Swiss lands and I would like to introduce you the first experiment with chicken in my blog, one of those close food that due to its soft flavor and crunchy skin delights children and …>read more
One about salads, although not very much typical or well known. Arugula on its own, yes, goat cheese also, blueberries of course, and sunflower seeds, also yes. But together? It surprises, but yes, its taste is extraordinary and strawberry vinaigrette provides the touch that it was missing.
But anyways, sunflower seeds as they …>read more
Unlike the muffins that I use to bake, which are normally soft and juicy, today’s recipe is a bit crunchy, the antithesis of muffins per se. And not because of that less appetizing, everything hast to be said, they are spectacular. It is the first time that I bake them since until …>read more
A big discovery -and at the same time a challenge- to me. After eating these funny eye-catching sweeties in my trips to Turkey and Jordan (and now and then in Spain), I was always feeling curious about the way to cook them. Phyllo pastry is not a very well known -neither easy …>read more
Here I bring you another recipe of the “impossible to be easier” league, done with the fruit of the most cultivated tree of the planet: the apple. Who has not hear about… eat an apple in the morning, it is super healthy. And it is that its richness in antioxidants, vitamins and …>read more
At home we like rice a lot, and as lately we eat it almost every 3 days, sometimes we need to do R+D to get out from the routine and surprise palate with new contrasts.
This is one of those “exotic” ways to prepare rice that I have tried today for the …>
Are you looking for an simple, tasty and easy dessert? Maybe you are wondering… does that exist? For instance, this one works! It meets the requirements, it is quite eye-catching and you can prepare it in the twinkling of an eye.
In this case I have not made it very complicated with the …>
The same way that there are places, songs or books that reminds you to something or someone, there are ingredients that bring to mind specific situations or past experiences. Something like that happens to me with trout. Every time I hear its name or see it somewhere, I have in mind images …>read more
I am sorry, I cannot help it. This week again I could not resist the temptation of baking muffins.
Today’s recipe is an adaptation, I think the experience of baking that many of different flavors allows me to directly invent them taking advantage of the ingredients I have around at home. As a …>
I have not eaten such a tasty and smooth salad like this one for a while. I normally cook salads by combination, that is, I combine whatever I have in the fridge that I consider it can work together. But in this case it has been a premeditated salad, that is, I …>read more
What to say about these chocolate cookies? First of all, do not get intimidated by the ingredients list, they are much easier to do than what they seem to be. Secondly and more important: if you want to get back to your childhood, when you not only ate mini cookies adapted to …>read more
Finally made it. After several curry experiments on my own with no success, I have discovered this sauce, which is the one I was unconsciously searching for a long time, and never managed to know how to do it.
The fact that I have cooked it with turkey is just an accident, since …>
I have the habit to bake “madeleines” almost every week, and today I bring you the recipe of the ones I made a few weeks ago for the first time and the result was extremely nice, with poppy seed and hazelnuts.
I say “madeleines”, but they are actually muffins, consequence of the …>
Creams, those unknown dishes in which you can hide almost everything without anyone noticing it.
I remember when I was a child I did not want to eat onions (even today I only eat just a bit, I normally use it to add flavor to my food) and there was a suspicious potato …>
I publish this recipe in honor of my friend Nuria, who got a book to me from the Basque chef master José María Arzak.
After reading and re-reading it (and salivating only with the names of his creations), I have decided to try with a version of this recipe, which is one of …>read more
Today I would like to introduce you to Orient flavors, with a really tasty and enjoyable result. You do not even have to buy sweet and sour sauce, we will do everything from scratch and you will notice the difference.
Sweet and sour pork is one of the most popular recipes from Chinese …>
What to say about milk rice! It is a typical dessert from many countries ‘gastronomy, and that’s the reason for the many variants that exist: with burnt sugar, with vanilla, with dulce de leche, with cinnamon…
To that fact, we have to add the “milk rice with flavor”, in Germany they are really …>
Given that elections are currently taking place in France, today’s post is dedicated to this neighbour country -in my case almost door to door both in my personal and professional life, since I live 8 minutes far from the border and currently work in a project in Paris-.
Quiche is a more and …>read more
Salmon, that delicious blue fish with few bones, which delights children and adults. It has properties and nutrients that are difficult to find in other food. It is a natural source of Omega-3 and proteins and several investigations assure that it provides important benefits for heart’s health, with only two pieces per …>read more
Cheesecake is one of the most popular cakes in the world, wherever you go, you will find one. Normally it has secure success not only because of its texture, but also due to the combination of cheese with cookies and jam. On the internet you can find many recipes: with or without …>read more
One of my big passions: salads. And according to my friend José Luis, one of the dishes that I prepare better, and with which personally I really enjoy: before, during and after it. They are such versatile that you can add to them almost any ingredient, being sure that it will end …>read more
Cous cous (or directly couscous), originally Berber, is a traditional North Africa dish, and its main ingredient is the coarse, purified wheat middlings of durum wheat (semolina), ground in a way that it doesn’t turn into flour.
After several months looking for recipes and without clearly deciding which one to test, I have …>read more
Going back to good habits and to my interest for Japanese cuisine, today I bring you a very complete recipe, that returns dead to life.
In case anyone doesn’t know it yet, [...]>
I publish this recipe in honor of two good friends, thanks to whom I travelled to Greece for my first time due to their wedding. Sofía is Greek and Carlos is Spanish, and [...]>
What to say about this appealing sweet, apart that it is delicious? All I can say is not enough, but I am going to start from the beginning. It turns out that some [...]>
It has been a while since the last time I cooked an interesting fast starter’s recipe. Today’s is extremely irresistible, it’s just taking them out from the oven and starting to see them [...]>
I publish this receipt in honor to my mates and friends, Fotini and Vasilis, who have introduced me into Greek cuisine with this fantastic pie. Fotini has given me the receipt and she [...]>
After a blog-stop due to holidays, removal, workload and vital reorganization in general, here I come with two of my favorite hobbies combined in this recipe: share my culinary great feats and explore [...]>
One more adventure in Asian Cooking, this time with white fish and directly brought from the last cook thick book that I got, in a trip to Bristol last year (Complete Asian Cookbook). [...]>
Vietnamese cooking, the great unknown. Traditionally included in the same bag of Asiatic food -to which of course it belongs-, many people don’t know that it is considered Asia’s purest cooking, due to [...]>
It has been a while since my last famous muffin’s recipe, so not to lose the habit, here you have another turn of the screw. Since I have brought my toaster from Madrid (it [...]>
We continue with international cuisine saga with one of my favorite French buns, spiced sweet bread. I have been buying it for a while, trying different versions and brands and observing it carefully until [...]>
Greetings to you all already from Switzerland. What an intense and non-stopping vacaction I have had, but I have to say that if you have had a good time, you have nothing to [...]>
First of all, and although a bit late: happy 2013 to you all! This Christmas break has been everything but relaxed, I have not stopped at all for a single minute. In fact [...]>
My culinary creations - © 2013, Sara Jiménez