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Tuesday, December 19, 2017

The Floof

Cloud eggs were all the rage on Instagram for a total of 48 hours a few months ago. My verdict: it tastes like a regular egg, but looks great. Total brunch material. Easy, too.

For two cloud eggs, separate 2 eggs into whites and yolks. Preheat oven to 180°C. Whisk the whites into a meringue (until stiff peaks form in a white foam). Divide the meringue into two cloud-like halves on a cookie sheet lined with baking paper. Add chopped ham and mature parmesan to your liking (and anything else you might want), and bake for 3 minutes, until a little golden. Add a yolk carefully to the center of each cloud, and bake for another 3 minutes. Serve with a sprinkle of paprika, sea salt and/or pepper. Done!

Monday, December 11, 2017

The Chorizo Poppers

With the festive season and plenty of opportunities to host dinners and potlucks in place, here's a quick and easy starter recipe to get you going!

Chorizo croquettes
This recipe yields about 3 dozen croquettes.

Boil 4 medium-small or 3 large potatoes; mash with a little salt and pepper and put in a large mixing bowl, to which add 4 chopped chorizos, about a cup of milk, smoked paprika to taste, a cup of chopped coriander leaves, a tablespoon of chopped garlic, and a cup and a third of grated cheese of your choice. Mix and knead like dough; if it's too sticky and doesn't come together, add a little flour to make the balls hold their shape. Roll into balls 2-3 cm in diameter. Roll each ball in flour, then in beaten egg, and then in breadcrumb, and deep-fry. Simple!

Serve with paprika garlic mayo and you're golden.

Monday, December 4, 2017

The Comfort in Chaos

I've had a crazy three weeks, and it's almost indigestible (but a relief) that my life is slowly starting to return to a routine again. When you're moving houses, super busy, or are just struggling to find a little calm during a chaotic time of life, a creamy, easy pasta bake paired with a glass of wine brings you home!

This recipe very comfortably serves 6. 

Boil 500g large rotini (spiral pasta) to al dente; drain and set aside. Preheat the oven to 180 C. While the pasta boils, in a large saucepan, add two chopped chorizos, and cook until the chorizo releases oil. Add two tablespoons of butter, into which add one chopped onion and a teaspoon of chopped garlic. Once the onion softens, add half a kg of chopped chicken thigh fillets. Let the chickens get white before adding a cup and a half of semi-dried tomatoes, almost two cups of passata (or any tomato paste), a cup and a half of chopped mushrooms, 2/3 of a cup of fresh basil, and three quarters of a cup of light cream cheese. Add salt and pepper to taste. Let simmer until you're happy with the sauce. Mix the sauce and the pasta and transfer both into a baking dish. Cover the top of the pasta with mature parmesan, and bake for about 12 minutes until done. The entire process will take maybe 35 to 40 minutes. Serve with fresh basil and a brand new bottle of cabernet sauvignon, and breathe!