This Foodie

Ingredients

• 25g fresh yeast
• 1.5 cups of water
• 2 cups of flour
• 2 sp olive oil
• pinch of salt
• tsp sugar

How to make

• In a cup of warm water, mix a teaspoon of sugar, then dissolve the fresh years. Leave it for a few minutes until bubbly
• Put 1.5 cups of flour in a big bowl, mix in salt. Make a space in the middle and pour the warm water and dough.
• Mix well, adding water and flour as needed, then mix some more until the dough isn’t sticky anymore
• Cover it with oil and put it in a bowl, covered by two kitchen towels, in a warm place. Leave for about an hour if you can, it not at least give it 15 minutes.
• Once it’s rised, it’s ready to use

FAQ

Q: For how long should I be mixing the dough?

A: My grandma’s rule: until you start feeling a bit sweaty

Ingredients

• pesto or 2 handfuls of fresh basil leaves, parmesan cheese, pine nuts, salt and pepper
• romero sauce or half a cup of almonds, a baked red pepper, salt and pepper
• cheese to gratinate
• pecan nuts
• cherry tomatoes
• mushrooms
• feta cheese
• pizza dough (make your own)

How to make

Spread the pizza dough into two thin shapes (depending on your baking tray). Put a thick layer of pesto, halved cherry tomatoes and cheese on one of them, and a thick layer of romero sauce, sliced mushrooms, pecan nuts and feta cheese, on the second one.

Bake on high heat (200 C) for 10-12 minutes (trust your eyes and nose!)

Sprinkle fresh parmesan cheese on top and olive oil.

Ingredients

• 5 lemons
• 1/3 cup of sugar
• lemon custard

How to make

Cut the lemons very finely, in slices, and dip them in sugar. Lay them on a big square of puff pastry, on top of a generous layer of lemon custard (<– recipe).

Modify this recipe

Use oranges instead of lemons

Ingredients

• 1/3 cup granulated sugar
• 1/3 cup fresh lemon juice
• 2 tsp lemon zest, finely grated
• 2 large eggs, room temperature
• 1/4 cup butter, room temperature

How to make

• In a small saucepan, combine the sugar, lemon juice, lemon zest, and the eggs.
• Add the butter and cook over low heat, stirring continuously with a whisk, until it bubbles and the curd has become thicker, about 6-8 minutes (but trust your eyes and nose!)

Modify this recipe

If you want a finer creamy, custard, strain the lemon curd through a piece of cheesecloth of a sieve.

Ingredients

• a pack of crackers or biscuits for the base
• 100g butter
• 250g mascarpone cheese
• 250g soft cheese
• gelatin
• 1/2 cup of sugar
• blueberry jam

Make the base

Crush the biscuits and mix well with the room-temperature butter to create a crumbly paste that you can shape as a base on your pie mould. Refrigerate while you prepare the cheese top.

“Fast and easy. The only thing you need to get right in this recipe is using the gelatin.”

Me, always messing up the gelatin.

Make the cake

Mix the two types of cheese with the sugar and the gelatin. Mix until the sugar has melted into the cheese.Then pour the cheese mix on top of the biscuit layer. Refrigerate for at least 2 hours. Before serving spread blueberry jam on top.

Modify this recipe

If you have a sweet tooth double the quantity of sugar.

If you want the cheese cream to be softer add confectioner\’s sugar.

You can add vanilla or lemon peel to the cheese mix if you want a cheesecake with a twist.

Ingredients

• 500g minced meat
• handful of roasted pistachios
• pinch of smoked Turkish paprika
• breadcrumbs
• parsley and cilantro
• pepper and salt

“I was eating this and thinking, wow, this makes me so happy”

Me, originally eating a version of this recipe in the Catalan restaurant in Barcelona, Guixot, circa 2012

How to make

Mix everything together. If you have the time, marinate the meat and spices in the fridge for a couple of hours, it will intensify the flavours that will travel into the meat. Grill.

Accompany with

Soft buns, lingonberry jam, lettuce, tomatoes, goat cheese.