pasta con le sarde

A traditional Sicilian recipe for pasta with the amazing flavours of fennel, anchovies, saffron, wine, pine nuts and lemon with crunchy bread crumbs on top. I searched high and low for fresh sardines but my fishmonger said they were out of season, so I used good quality tinned ones in olive oil and they are absolutely fine. I make mine with spaghetti Nero but any long pasta works.

Continue reading

caldeirada

This Portuguese smokey seafood stew is cooked all in one pot, so after you have prepped the ingredients, it’s only a matter of adding them in stages to the pot. It’s got potatoes and a delicious tomato and wine broth with saffron. I use defrosted frozen seafood for my recipe, except the mussels, which can be left out, but fresh seafood is great, obv,  and you can add any mixture of seafood you fancy. Traditionally it’s served with roasted garlic bread, or rice.

Continue reading

Busaba thai calamari

This recipe is more of a review, I found it on Epicurious and it’s recipe for the Busaba Eat Thai squid which is one of their best dishes and everyone loves it so I wanted to try and make it myself. It’s really delicious and what really makes it is the sauce. It’s brilliant with Thai sticky rice and some stir fried pak-choi. The pickled peppercorns are optional if you can’t be arsed, but I love them and made a big batch to use on other recipes, like my curries. 

Continue reading

karedok

This is my version of the all raw peanutty salad that comes from Indonesia, the ingredients I put in it are readily available in the supermarket, but if you can get Thai aubergines, which I couldn’t get, then you can add chunks of those too if you want it to be even more authentic, but it is delicious either way(it’s also a good fridge clearer outer using up veg from the fridge) You can serve it with rice if you want, or just on it’s own as a tasty healthy salad. 

Continue reading