All posts by naoise

Tom Kha Gai

So this is one of the recipes Erick learnt while traveling Southeast Asia, and he has mastered this particular one to perfection!

Tom Kha Gai
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Serves: 4
  • 2-3 red Thai bird's eye chilis
  • 4-5 kaffir lime leaves
  • 1 thumb-sized piece of galangal
  • 1-2 pieces of lemongrass
  • 1 small chicken breast
  • a handful of cherry tomatoes
  • a handful of small white mushrooms
  • a lime
  • 7-8 tablespoons of fish sauce
  • 400ml of coconut milk
  • 500ml of chicken broth
  1. Deseed and chop the chillies into very thin rings. Slice galangal into paper-thin pieces.
  2. Chop lemongrass into 10cm long pieces and crush with the butt-end of a knife. Add lime leaves,
  3. chili, lemongrass and galangal to pot with the coconut milk.
  4. Slice chicken into thin strips, quarter the mushrooms and half the cherry-tomatoes.
  5. Bring the coconut milk almost to a boil and add the chicken. Allow the chicken to cook on high
  6. heat for a good 5 minutes.
  7. Add broth, tomatoes and mushrooms and simmer for another 20 minutes.
  8. Flavor with the juice from a squeezed lime and fish sauce.


Ladislav’s Mother’s Sweet Dumplings

Ladislav’s sweet dumplings from childhood…

Ladislav's Mother's Sweet Dumplings
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Cuisine: Middle Eastern
Serves: 6 people
  • 300g to 1kg flour
  • fruits
  • 4 or 5 (500g) boiled potatoes
  • 1 egg
  • Butter
  • Vanilla Sugar
  • Cocoa Powder
  1. Boil the potatoes in their skins. Then, peel and press or grate.
  2. Fruits thoroughly wash and cut into medium-sized pieces.
  3. Potatoes and salt in a bowl, mix the flour, egg and prepare dough from which we associate roller. This, in turn, cut into equal pieces and carefully wrap each plum. Cook for in a boiling lightly salted water. Cook until the dumplings rise to the surface.
  4. Potato dumplings with fruit split plate, slice of butter and sprinkle with sugar (even vanilla) or cocoa powder.


Ladislav’s mother secret pro tip: boil the potatoes and let cool overnight so the dough doesn’t become sticky.


Dema’s Mother’s Baklava

Dema’s mother, who is Palestinian, learnt this baklava recipe from a Lebanese woman while living in New York city, whereupon Dema learnt it already living in Hamburg, and came all the way down to Barcelona to share it with us. The world of food is simply amazing.

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Recipe type: Dessert
Cuisine: Middle Eastern
Serves: a lot
  • 400 gr of peeled natural walnuts
  • 400 gr of peeled natural almonds
  • 1kg white sugar
  • 2 liters water
  • 250 gr of butter
  • 12 layers of filo pastry
  • cinnamon
  1. (Coming soon…)


Mel’s Famous Cheesecake

You can go to Big Al’s in Sitges to try this delicacy… or you can follow this recipe and become the life and soul of the party.

Mel's Famous Cheesecake
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Equipment: 23 cm cake pan with removable sides
Recipe type: Baking
Serves: 8
  • Digestive biscuits 250g
  • Butter 125g + a little more to butter the cake pan
  • Sugar 200g
  • Queso para untar or philadelphia 750g
  • Eggs 4
  • Vanilla 1 tsp
Optional Berry Topping
  • 25g sugar
  • Grated lemon rind
  • Berries 400g (I use frozen)
  • Cornstarch 2 tsp
  1. Preheat oven to 170 c
  2. Butter the pan
  3. Melt the butter
  4. Crush the biscuits until they are crumbs
  5. Mix the melted butter with the biscuits until it is like wet sand.
  6. Spread the biscuit mix ⅔ up the sides of the cake pan and on the bottom. Put in fridge to chill.
  7. Beat the sugar and cheese until smooth.
  8. Add the eggs 1 at a time. Each time beat the egg in.
  9. Add in the vanilla.
  10. Pour into the cake pan.
  11. Bake in the oven for 50-55 minutes. You want it to be only slightly brown on top. And still have a wobble.
  12. Turn off the oven and open the oven door. And let it cool until room temperature.
  13. Let it chill in the fridge for another 4 hours.
  14. Remove the cake from the tin.
  15. Eat and enjoy!
Berry Topping
  1. Mix cornstarch with a Tablespoon of water until smooth.
  2. Heat a small saucepan and add all the ingredients.
  3. Cook until it thickens but berries should still have some shape.
  4. Let cool and serve with cheesecake.


Filipino Chicken Adobo

Filipino Chicken Adobo
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Serves: 4
  • 4 chicken legs, jointed
  • 1 large onion, grated
  • 4 cloves garlic, smashed
  • 3 bay leaves
  • 5 peppercorns
  • 1 lemon, zested and juiced
  • Generous splashes of soy sauce
  • Splash of vinegar (optional)
  • Olive oil
  1. In a large pot, mix together all the ingredients until the chicken is coated. Cover and bring to a boil. Turn heat down to medium and cook about 35 minutes or until the chicken is cooked.
  2. Preheat the oven grill to super high. Place the chicken pieces skin side up on an oven tray and cook under the grill until the skin gets crispy.
  3. Simmer the leftover cooking sauce until thickened.
  4. Serve with steamed white rice. Drizzle the sauce all over the rice and chicken.
  5. Enjoy!


Pictures coming soon…

Arròs Negre (or Black Paella for the uninitiated)

The first thing that comes to mind when foreigners think about Spanish food is the almighty paella, but, while arguably a perfect dish, my favorites are variations like the fideuà or arròs negre, which pass under the radar and so keep the quality of well-kept secrets. This recipe is taken from a book from the most famous Catalan cook, Ferran Adrià.

Arròs Negre (Black Paella)
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Recipe type: Main
Cuisine: Spanish
Serves: 6
  • A big squid
  • 5 cups of rice for paella
  • 12 cups of fish broth
  • 2 tbsp of squid ink, diluted in a bit of warm water
For the sauté
  • 420 gr. of grated tomato
  • 1 big onion
  • 2 small cloves of garlic
  • Thyme, rosemary, bay leaf
  • Salt
  • 1 tbsp extra virgin olive oil
For the “green paste”
  • 3 or 4 parsley branches
  • A handful of hazelnuts
  • Extra virgin olive oil
Preparation of the sauté
  1. Chop garlic and onion and sauté for 10 min. in olive oil.
  2. Add a tsp of thyme, a tsp of rosemary and 2 bay leafs. Stir carefully.
  3. Finally add the tomato and salt and cook on low fire for 20 min.
  4. Let cool and process to obtain an homogeneous paste.
Preparation of the paste
  1. Hand-blend the parsley and hazelnuts together.
  2. Add olive oil while you blend to create a green thick paste.
Preparation of the paella
  1. Cut the squid into small squares and stir-fry in a paella at medium heat for 1 or 2 min.
  2. Add 6 tbps of the sauté, stir and cook for 10 min. Add water if necessary so it doesn’t get stick.
  3. Slowly add the rice whitout ceasing to stir. Cover with broth and bring up to a boil, then let it simmer at medium heat for 8 min.
  4. Add 3 tbsp of the green paste, salt to taste, the ink and mix.
  5. Let cook at medium-low heat for 20 min without stiring. Add a bit of broth if it dries out too soon.
  6. Once the rice is cooked, let it sit for a few minutes before serving.
  7. Enjoy with a bit of allioli on the side!


Fast shiitake and soba miso soup

Fast shiitake and soba miso soup
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Fast and easy way to preparea a soba soup with few ingredients.
Cuisine: Japanese
Serves: 2 people
  • 200 gr. of fresh shiitake mushrooms
  • 150 gr. of soba (or any kind) noodles
  • 1 big garlic clove
  • 2 green onions
  • Miso paste
  • Salt
  • Olive oil
  1. Cut the clove of garlic in slices and throw them into a pan with a bit of olive oil. Heat up the pan so the oil absorbs the flavour of the garlic.
  2. Cut the mushrooms in quarters and once the garlic starts to jump, add them to the pan and sauté them for about 1 min, then reserve.
  3. Put about a bowl and a half of water to boil in a small pot with a pinch of salt. Once it starts to boil put in the noodles.
  4. Boil the noodles for the time suggested in the package. Once done do not rinse, just add in a tablespoon of miso paste, the sautéed mushrooms and garlic, and the green onions cut into fine slices, and mix until the miso paste dissolves.
  5. Enjoy!


Rich’s Famous Carrot Cake

For best results, Rich recommends making this cake with love, care and attention while listening to Something Understood and thinking of those dearest to your heart. ❤️

5.0 from 1 reviews
Rich's Famous Carrot Cake
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Messy Bowl
  • 200g carrot, hand-grated
  • 4 egg-shaped eggs, beaten
  • 250ml sunflower oil
  • 3cm³ ginger, grated
  • A bit of lemon rind, grated
  • Fistful of walnuts, finely chopped
Powdery Bowl
  • 300g plain flour, sifted
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 200g brown suger
The Topping
  • 225 gr cream cheese (Philadelphia or supermarket-own-brand-equivalent)
  • 3 tbsp honey
  • Lemon rind, grated
The dough
  1. Chuck the contents of Messy Bowl into Powdery Bowl and fold till you're left with a uniform blob of semi-runny stuff.
  2. Dollop it in a tin.
  3. Bake at 150ºC for roughly 1h15m. (You did pre-heat the oven, right?)
The Topping
  1. Beat the crap out of the cream cheese, honey and lemon rind for a minute or so.
  2. Schmear onto cake.
Serving instructions
  1. Best served chilled (the cake, not you).