All posts by naoise

Marc’s Aubergine and Sobrassada Lasagne

Sobrassada is a raw, curated sausage from the Balearic islands. It’s red and tasty, and makes a delicious alternative to ground meat in this lasagne… for those who want to try out the Authentic Mediterranean Soul Food!

Marc's Aubergine and Sobrassa Lasagne
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Recipe type: Main
Cuisine: Mediterranean
Serves: 4
  • 700g of aubergines
  • 150g of sobrassada
  • 250g of Mato (cottage cheese)
  • 60g of grana padano (or parmesan) cheese
  • 200g grated mozzarella
  • 10 leaves of basil (or some dried basil)
  • nuts (any kind and as many as you prefer)
  • oregano
  • olive oil
  • salt and pepper
  1. Wash the aubergines and remove the two extreme parts.
  2. Cut it into slices of around 1 cm.
  3. Salt them in both sides and wait for 30 minutes (or more if you have the time) so the soury water goes out from them.
  4. Dry the aubergine slices on both sides using kitchen paper.
  5. Oil them slightly on both sides (an oil spray is ideal for this) and put them in the oven over oven paper for 30 minutes. Turn them upside down after 15 minutes so they are cooked from both sides.
  6. Put the Mató and the grated grana padano cheese into a bowl. Add the basil (if you’re using basil leaves, crush them before adding them to the mixture) and mix until the distribution is uniform.
  7. Remove the skin from the sobrasada and break it into small pieces.
  8. Get an Oven recipient ready and coat it with Olive oil.
  9. The first layer is made only of aubergines. You should use up around one third of them.
  10. The second layer is made up of half of the Mato mixture.
  11. The third layer is made up of half the sobrassada. Enrich it with nuts at your leisure.
  12. The fourth layer is made up of another third of the aubergines.
  13. The fifth layer is made up of the other half of the mato mixture.
  14. The sixth layer is made up of the other half of the sobrassada. Again, put as many nuts as you want.
  15. The seventh layer is made up of half the mozzarella. Add some oregano to it.
  16. The ninth layer is made up of the final third of the aubergines.
  17. The tenth and final layer is made up of the other half of the mozzarella. Add some oregano, salt and pepper to it.
  18. Put it in the oven for around 30 minutes at 180 degrees.
  19. Serve by cutting it into cubic parts, and enjoy!


Naoise’s Soda Bread Scones

One of my fondest memories from summers in Ireland are the soda bread toasts with butter and jam… had I known it was this easy to bake I would have started baking my own at home much sooner!

Soda Bread Scones
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Recipe type: Baking
Cuisine: Irish
Serves: 6
  • 400-450 gr wholewheat flour
  • 250-300 gr white flour
  • pinch of salt
  • 2 teaspoons castor sugar
  • 2 teaspoons bicarbonate of soda
  • 500 ml buttermilk
  • 2 tablespoons of olive oil
  1. Mix the dry ingredients first. At this point, you can add to the dry mix raisins, seeds, oats… It should total 750 gr, in the proportions you want (I like doing 450 gr wholewheat, 250 gr white, plus 50 gr oats).
  2. Add a couple of tablespoons of oil to the buttermilk, mix it well and let it sit before mixing with the rest of the ingredients. Knead with a spoon until you get a firm though which still sticks a bit in your fingers. (If you don't have buttermilk, you can use milk and add a couple of tablespoons of vinegar or lemon juice plus the oil instead.)
  3. Make small balls and put in a cooking tray.
  4. Bake in preheated oven at 200º C for 25 minutes.
  5. Enjoy with a bit of butter and marmalade!


Stefan’s Schnitzel mit Kartoffensalat

Although I prefer rather light Mediterranean cuisine in general, sometimes I really need a heavy dish. And this dish is so badass that its meat gets beaten although it is already dead.

4.0 from 1 reviews
Stefan's Schnitzel mit Kartoffensalat
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Recipe type: Main
Cuisine: Bavarian
Serves: 4
For the schnitzel
  • 400gr veal, cut into 4 1cm slices
  • 4 eggs
  • flour
  • bread crumbs
  • salt
  • pepper
For the salad
  • 6 potatoes, boiled until soft and cooled
  • 1 cucumber
  • 1 onion
  • 4 big prickled cucumbers
  • vinegar
  • sunflower oil
  • salt
  • pepper
  • sugar
  • water
The schnitzel
  1. Smash the schnitzel (with a wooden hammer) to break up the fibers, until almost double it's sized or half cm thin.
  2. Salt and pepper and then bread them by covering them first flour, then beaten egg and finally bread crumbs.
  3. Fry in a pan with about half cm olive oil at medium to high heat until golden.
The salad
  1. Peel and cut into thick slices the cooked potatoes.
  2. Peel and cut into fine slices the raw cucumber.
  3. Cut the pickled cucumber into small cubes.
  4. Cut the onion into small pieces.
  5. Mix all the ingredients in a bowl and season with a bit of water, sugar, salt, pepper, vinagre and oil, to taste. Let sit for as long as possible for the flavors to settle.
  1. Serve the schnitzel with a side of salad and a selection of sauces like German mustard or blueberry jam. Enjoy!


Larry’s Breaded Salmon

It’s yummy, easy and heart healthy!

Larry's Breaded Salmon
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Recipe type: Main
Cuisine: American
Serves: 2
  • 4 tablespoons of olive oil (3 for the coating, 1 for preparing the baking dish)
  • 1 lemon, juiced
  • 1 tablespoon Worcestershire sauce
  • 1 cup of oatmeal
  • 1 tablespoons of salt
  • 2 tablespoons herbs de Provence
  • 2 200g pieces of salmon
  1. Preheat oven to 175°C and prepare a baking dish by drizzling about a tablespoon of olive oil in the bottom and coating the bottom completely.
  2. In one shallow bowl create a sauce by mixing the olive oil, lemon juice and Worcestershire sauce, whisking them together to get a regular consistency (put your elbow into it).
  3. In another shallow bowl combine the oatmeal, salt and herbs de Provence.
  4. Dip each piece of salmon first in the sauce, coating thoroughly, then in the dry oatmeal mixture covering completely, and, finally, placing them in the prepared baking dish.
  5. Mix any left over sauce with the oatmeal mixture and, using a fork, cover the top of the salmon pieces with it.
  6. Place dish in the preheated oven and bake for 20 min.


Mel’s Ultimate Loaded Nachos

The Superbowl isn’t just about who is going to win the “world” champion title in American Football. It’s a once a year excuse to load up on all the tasty snacks you can eat. In my house the standards are: hot spinach-artichoke dip, buffalo chicken wings served with blue cheese dip and celery sticks, and my ultimate fully loaded nachos (think layers of tortilla chips, chili con carne, melted cheese, guacamole, crème fraiche and pickled jalapeños for extra kick). Go on, try some… you know you want to!

Mel's Ultimate Loaded Nachos
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Recipe type: Finger food
Cuisine: American
Serves: 6
  • 300 gr nachos
  • 200 gr grated cheese
  • 50 gr pickled sliced jalapeños
  • 100 ml fresh cream
For the chili
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 fresh jalapeños, finely chopped
  • 250 gr ground beef
  • spices: ½ tsp chili powder, 2 tsp oregano, 3 tsp cumin, 1 tsp pimenton, 2 tsp salt
  • 1 cup cooked beans
  • ¾ cup chopped tomato
For the guacamole
  • 2 tbsp onion, chopped
  • 2 tbsp cilantro, chopped
  • 1 tsp salt
  • 1 garlic clove, chopped
  • 4 avocados, ripe
  • Juice if 1 lime
Chili for nachos
  1. Sauté onion and garlic without browning it, about 5 min.
  2. Add the chopped jalapeño and sauté a bit more.
  3. Add ground beef and cook until browned.
  4. Add the spices and stir.
  5. Add the beans and chopped tomato, cook for 30 min.
Guacamole for nachos
  1. Pound onion, cilantro and salt until it is a paste.
  2. Add garlic and continue pounding.
  3. Add avocados and pound
  4. Add lime juice and adjust seasoning.
Assembling the nachos
  1. Preheat the oven at 200 C.
  2. In an oven tray, put a layer of nachos, then the chili, then grated cheese. Create 2 stacks of layers.
  3. Bake in the oven for 5-10 min until the cheese melts.
  4. Remove the tray from the oven, top nachos with the guacamole, fresh cream and pickled jalapeños.
  5. Enjoy with friends while watching the Super Bowl!


Unai’s Patatotto

Super powered risotto, the basque way! My dad started cooking this dish some years ago and now it was time to transfer the knowledge to the next generation.

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Recipe type: Main
Cuisine: Spanish
Serves: 4
  • 500 g potatoes
  • 1 onion
  • 2 garlic cloves
  • A couple of txistorras
  • Meat broth
  • Meat broth tablet
  • 100 g Idiazabal cheese
  • Parsley
  • Olive oil
  • 4 eggs
  • Salt and pepper
  1. Cut the potatoes on small dices of about 1 cm.
  2. Cut the onion and garlic and sauté them slowly for 5 minutes with some salt and pepper.
  3. Crumble the meat broth tablet and put it with the onion and the garlic.
  4. Cut the txistorra and put it on the casserole. Stir it for 5 minutes.
  5. Add the potato dices to the casserole, a bit more of oil and sauté it. Don’t stop stirring.
  6. Mix 50% water and 50% meat broth and cover the rest of ingredients in the casserole.
  7. Keep moving it for about 8 min, simmering as if it was a risotto.
  8. Take the casserole out of the fire, cover it and let it rest for 5 minutes.
  9. Meanwhile, grate the parsley and the idiazabal cheese and add to the casserole.
  10. Put the egg yolk on top of the patatotto, and mix it right before serving it. Enjoy!


Naoise’s Palak Paneer

This is my favorite Indian dish. I’d like to say I learnt it while traveling there but that is not the case. I do use a cheesecloth that Dil from Ramana’s Garden made for me to make the paneer! It’s a simple yet savory and traditional dish to prepare.

Naoise's Palak Paneer
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Recipe type: Main
Cuisine: Indian
Serves: 4
For the paneer
  • 1 liter whole fresh milk
  • Juice of ½ lemon
  • A cheesecloth
For the palak puree
  • 250 grams fresh spinach
  • 1 or 2 small to medium garlic cloves, roughly chopped
  • ½ inch ginger, roughly chopped
  • 3 cups water for blanching spinach
  • 3 cups water for ice bath
For the palak curry
  • 1 small to medium sized onion, finely chopped
  • 1 small or medium sized tomato, chopped
  • 4 small to medium garlic cloves, finely chopped
  • ½ tsp cumin seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp garam masala powder
  • 1 small to medium indian bay leaf
  • 200 grams paneer cut into cubes
  • ⅓ to ½ cup water or add as required
  • 2 tbsp unsalted butter
  • salt as required
Making the paneer
  1. Heat the milk until boil then remove from fire.
  2. Add the lemon juice and gently stir until the milk curdles.
  3. Strain through the cheesecloth, and leave inside the cloth overnight with a weight pressing it.
Making the palak puree
  1. Rinse the spinach leaves and discard the stems.
  2. Boil 3 cups water in a pan, add a pinch of salt to the hot water and stir. Then add the spinach and let boil for 2-3 mins.
  3. Strain the spinach and immediately put into a bowl containing ice cold water. This helps preserve the bright green color. Allow to be in the cold water for a minute or two, then drain.
  4. Process in a blender with chopped ginger and garlic, until smooth.
Making the palak curry
  1. Melt butter it a low flame making sure it doesn't brown. Add the cumin and let splutter.
  2. Add the bay leaf, and the finely chopped onions. Saute till golden.
  3. Add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.
  4. Add the chopped tomatoes. Stir and saute till they soften.
  5. Then add the turmeric powder and red chili powder. Stir very well.
  6. Add the palak puree and about ⅓ to ½ cup water if required. Stir again.
  7. Simmer for 6-7 minutes or more until the spinach is cooked. Season with salt. The gravy will thicken by now.
  8. Add garam masala powder and stir.
  9. Add the paneer cubes and stir gently and simmer on a low flame until the paneer cubes become soft and succulent, about 1 to 2 minutes.
  10. Serve topped with grated paneer, rice and naan on the side!


Joaquin’s Cuban & Chilean Lunch

Joaquín is Cuban, and his wife is Chilean… never a dish has been so deliciously combined as this Cuban-Chilean potpourri! Cuban yucca in mojo sauce and plantains in Chilean pebre sauce.

Joaquin's Cuban & Chilean Lunch
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Recipe type: Entree
Cuisine: American
Serves: 4
  • 3 big yuccas
  • 4 big plantains
  • 3 avocadoes
For the Pebre sauce
  • 4 tomatoes
  • 2 garlic cloves
  • 2 onions
  • Salt
  • Pepper
  • Olive oil
For the Mojo sauce
  • 1 lemon
  • 2 garlic cloves
  • Olive oil
  1. Peel the yucca and plantain and cut into medium-sized pieces.
  2. Peel and slice the avocado, spice with salt, pepper and olive oil
  3. Cook the yucca in boiling water until tender, about 20 min.
  4. Fry the plantains at medium heat until golden, about 5 min. Then lay them on a plate and smash them, and fry again for another 5 min.
The pebre sauce
  1. Chop the onions and tomatoes into small pieces. Finely chop the garlic cloves and cilantro leaves.
  2. To mellow down the flavor, submerge the chopped onion in a bowl of cold water and let it sit for at least 10 min, stirring once or twice, then drain.
  3. Mix the onion, tomato, garlic and cilantro in a large bowl, add salt, vinegar and olive oil to taste.
The mojo sauce
  1. Heat the olive oil at medium to high heat.
  2. Peel, smash and finely chop the garlic cloves, and put in the oil for less than a minute. Let cool for a minute.
  3. Add the juice of one lemon to the garlic and oil.
  4. Mix the mojo suace into the yucca and mix until the yucca is well soaked.
  1. Serve yucca, avocado and plantains in a dish, with the pebre sauce on the side.
  2. Enjoy!


Taboule and Chermoula-style codfish

Our friends from DeliBox came today.

5.0 from 1 reviews
Taboule and Chermoula-style codfish
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Serves: 4
For the salad
  • 1 bunch fresh parsley
  • 500 gr couscous
  • 100 gr dates, without seed
  • 4 tomatoes
  • 1 red pepper
  • 1 cucumber
  • 1 bunch fresh mint
  • 5 tbsp olive oil
  • ½ spoon ground cummin
For the fish
  • 4 cod loins, clean
  • 1 lemon, the juice
  • 4 garlic cloves
  • 5 tbsp olive oil
  • ½ spoon ground cumin
  • 2 tsp sweet paprika
  • salt
For the salad
  1. Boil water in a pan and cook the couscous as described in the packet. Leave to cool.
  2. Chop the mint leaves into fine pieces
  3. Chop the dates, tomatoes, cucucumber and pepper in mirepoix (1 cm squares).
  4. Mix the olive oil, a pinch of salt and cumin to prepare a vinaigrette.
  5. Mix all the ingredients and season with the vinaigrette and serve.
For the fish
  1. Put the cod loins to cook at medium heat in a pan with the olive oil. About 3 minutes each side.
  2. Cut the garlic cloves into thin layers and put to brown in the remaining oil and sauce from the fish.
  3. Once brown, add the cumin, finely chopped parsley and lemon juice. Simmer for a minute while you stir and correct for saltiness and acidity.
  4. Serve the cod loins covered with a couple of spoonfuls of the Charmoula sauce and enjoy!


Helio’s Gachamiga

This dish is tough. It’s basically deep fried garlic, with deep fried sausage, with deep fried flour dough, cooked into an omelette. Helios says it’s a hit at 7am when going back home with friends after a night’s party… this thing for sure can soak the excess of beverage intake!

Helios' Gachamiga
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Recipe type: Main
Cuisine: Spanish
Serves: 6
  • 1 glass of olive oil
  • 3 glass of plain flour
  • 6 glass of water
  • a whole garlic
  • 300 gr "longaniza" sausage
  1. Peel the garlic cloves.
  2. Chop the sausages into thumb-sized portions.
  3. Fry the garlic cloves in a big deep pan with all oil at medium heat until golden, then remove.
  4. Then fry the sausage pieces until crispy, then remove and turn off the fire.
  5. Add all the flour to the oil mix until you get crumbles.
  6. Add in the water carefully and mix until you get an homogeneous dough. Salt to taste. Stir and cook at medium heat for about 45 min.
  7. Before the dough gets too dry, add in the sausage and the garlic. Keep on stiring and cooking for about 25 min more, until the dough is cooked and resembles a Spanish omelette.
  8. Enjoy with friends!