April 2016 - vespresso

Paleo Tuna and Avocado Salad

Tuna, onion and mayonnaise is a match made in heaven, from my point of view. I’ve never tried to perfect this combination because I found it perfect in the first place. The problem occurred one day when I ran out of eggs and it was impossible for me to make mayonnaise (I’m old school, I always make my own mayonnaise, don’t judge me). I was desperately looking for a substitute in the pantry when a (probably) 100 year old ripe avocado was looking back at me. It seemed such a good idea. And it was a wonderful idea! From that day on I’ve never used mayonnaise in my tuna salad again. Continue reading Paleo Tuna and Avocado Salad

Cranberry and Yogurt Pie

Yogurt and cranberry pie is a sweet & sour dessert, perfect on a warm spring / hot summer evening. It is so refreshing and very easy to make! You just have to remember to defrost some phyllo pastry sheets and the job is half done. If you have the attention of a 5 year old and the memory of a 100 year old, like a have almost every single day sometimes, this is the most difficult part. After you get the first part done, you just have to mix some ingredients in a bowl, and the filling is ready. Continue reading Cranberry and Yogurt Pie

Tortilla de Patatas with Sweet Potatoes and Kalamata Olives

I make tortilla de patatas for dinner at least once a week and I usually serve it with a salad. The best part of this simple dish is that the leftovers (if there are any and that’s one big “IF”) are even better the next morning, for breakfast. This morning I had a sudden craving for tortilla and I just had to make one. Another wonderful thing about this dish is that regarding the ingredients, sky is the limit; you can use anything from fresh or frozen veggies and herbs to dairy or meat products.

For this particular tortilla I used sweet potatoes, Kalamata olives, red bell pepper and onion. To make this recipe lighter, I boiled my potatoes instead of frying them and the result was a hearty and colorful omelette full of bold flavors. Continue reading Tortilla de Patatas with Sweet Potatoes and Kalamata Olives

Chocolate Olive Oil Zucchini Bread

When it comes to baking, I’m the laziest person on the planet. I’m (almost) never eager to make a 100-step dessert or a cake that requires to separate eggs / to beat egg whites / to melt stuff / to jump on one foot / to dance samba. I simply don’t get those recipes! From my point of view, if a recipe involves a few ingredients, a single bowl, a spatula and a tray, that recipe has my name on it. You’d never guess, but this particular zucchini bread is one of those recipes!

To make this recipe a little bit healthier instead of using butter I used olive oil and buttermilk and the result is an incredibly moist, almost fudgy, decadent, chocolaty zucchini bread. I tell you, this might be my all time favorite dessert! Continue reading Chocolate Olive Oil Zucchini Bread

Vegan Cottage Pie

This vegan cottage pie is simply amazing. The top layer is made from garlicky, fluffy mashed potatoes and the bottom layer is a delicious tofu and mushroom stew, flavored with chilli, fresh thyme and bay leaves. It is such an easy-going dish, but exquisite in its own simplicity.
I tell you, this is the kind of dish that you won’t believe it’s plant-based. It’s simply amazing!

Continue reading Vegan Cottage Pie

Creamy Celeriac and Apple Soup

Celeriac and apple salad is hands down my favorite salad. It’s something about these two flavors together… So I decided to transform my favorite salad into a creamy soup. This soup is incredibly easy to make, it is sweet and tangy, dense and very nutritious. You simply boil some veggies (and fruits) in broth, you pour the mixture in the food processor and you have a divine bowl of soup. While my soup was cooking I got bored and I made some sage and celeriac chips which worked excellent as toppings. Continue reading Creamy Celeriac and Apple Soup

Sweet Potato, Broccoli and Quail Egg Salad

I make this sweet potato salad so often that even my dog is getting sick of it quite often because it is such a hearty and delicious salad. It is so colorful and full of different textures and flavors. The buttery cannellini beans make such a lovely pair with the crunchy broccoli and the sweetness of the roasted potatoes is perfectly balanced by the tangy lime dressing. To conclude, this salad is everything but boring.

Ps: In case you’re wondering why I used pink quail eggs, the reason is very simple: they are springy and cute and lovely and adorable. Continue reading Sweet Potato, Broccoli and Quail Egg Salad

Stuffed Olives, Cherry Tomatoes and Zucchini Rolls Skewers

If you’ve never tasted crispy stuffed olives, I strongly suggest you to give them a try. They are so easy to prepare and they make such an elegant appetizer or even a picnic treat, or you can eat them in the middle of the night, standing in front of the fridge and scaring the family dog (true story, unfortunately). I stuffed my olives with cream cheese, black sesame seed and chives and I paired them with fresh cherry tomatoes and Pecorino Romano flavored zucchini rolls. Continue reading Stuffed Olives, Cherry Tomatoes and Zucchini Rolls Skewers