Dorade, babyleeks, parmesan

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Coffee Cake with grated chocolate topping

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Celebrating the 3rd anniversary of my dear little space ... Time flies by so quickly and I didn’t realise that its been 3 years since I started my blog. In these years I have learnt a lot about blogging, about different cuisines, found lot of friends and  more than that improved skills in baking and have become a crazy baker… :) I am really thankful to my husband for supporting me with this blog. He encouraged me to write up the content and to upload food pics of whatever I made and the most important thing is that whatever I made it was experimented on him first. In fact, he wanted to name this blog “My experiments with husband” instead of “My experiments with food”... :) So to celebrate the 3rd anniversary of my blog, I baked a coffee cake which is one of my favorites. I love the coffee flavor blended with the cake. When the cake was being baked the aroma of the cake along with coffee, filled the house and couldn’t resist tasting a bit while it was cooling down. I just toppe...
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Crispy braised Iberico pork collar Recipe

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It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simm...
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Jacket potato tonnato sauce

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Scrub and boil 2 big potatoes for 15 minutes. Preheat the oven at 220C. Dry the potatoes, lightly oil them with olive oil en sprinkle some sea salt over them before putting them in the oven for 25 minutes. In the meantime mix the contents of a 145 gr can of tuna, with 160 ml unsweetened mayo , 1 clove of garlic,  20 cl milk , 10 gr capers, 20 gr of parsley, 2 tbsp lemon juice and 2 anchovies in your blender. 5 mins before the potatoes are ready it's time to boil 2 eggs for 5 mins. Cut the hot potatoes almost in two, sprinkle some salt flakes inside and stuff them: first with some more tuna, then the tuna sauce and finish with the runny eggs, more capers and parsley. My interpretation of an Ottolenghi recipe
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