Cristian’s Rice with Chicken

Cristian's Rice with Chicken
Prep time
Cook time
Total time
Take a classic recipe, tune it up and make it awesome!
Recipe type: Main
Cuisine: Spanish
Serves: 4
  • Olive oil
  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 2 garlic clove
  • 300g chicken
  • 1 cup rice
  • 1 cup white wine
  • 1l chicken broth
  • Orange colorant.
  • Nice to have: 1 “paellera” type pan
  1. Put 5 olive oil tbsp in the pan and heat it a bit
  2. Cut the onion, the peppers and the chicken in small strips.
  3. Peel the garlic cloves.
  4. Put the garlic and the peppers in the pan with some salt. Keep it there for 3 minutes. Stir it a bit.
  5. Add the onion. Keep it there for 3 minutes.
  6. Add the chicken. Add salt and black pepper. Keep it there for 8 minutes. Stir it a bit.
  7. Heat the broth in another pot.
  8. Add 1 cup of white wine to the pan and wait until it reduces to the half.
  9. Once the wine reduced, add 3 cups of chicken broth. Add a bit of orange colorant. Wait till it boils.
  10. Add 1 cup of rice. Stir for 3 minutes. Wait 15 more minutes.


Rude’s Oeuf Cocotte au Foie Gras

Very fancy and tasty recipe! Just take your mini-cocotte (or similar), and fill it with delicious stuff!

Rude's Oeuf Cocotte au Foie Gras
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: French
Serves: 1
  • 2 eggs
  • 50g foie grass (duck or goose)
  • 20 ml. cooking cream
  • Oil
  • Salt
  • Pepper
  • Bread
  1. First of all, you’ll need a mini-cocotte (small fireproof dishes in which the individual portions will be cooked and served).
  2. Set the oven to 180º.
  3. Grease the cocotte with some drops of oil with your fingers or a paper towel.
  4. Separate the whites from the yolks of the eggs and drop the whites inside the cocotte.
  5. Add the cooking cream, a little bit of salt and pepper and mix everything with a fork.
  6. Add the yolks to the mix and cover it with the piece of foie gras, add a little bit more pepper and salt.
  7. Place it in the oven for 12 minutes.
  8. Serve hot with some toasted bread.
  9. Enjoy!


Gemma’s Rhubarb Crumble

The hardest part of doing this very tasty dessert is finding the Rhubarb. Easy and delicious recipe for those who like intense flavours!

Rhubarb Crumble
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: English
Serves: 8
  • Very clean hands
  • Rhubarb 8 sticks
  • Butter 180g
  • Flour 360g
  • Oatmeal
  • Caster sugar 50g
  • Brown sugar 100g
  • Regular sugar 100g
  • A handful of nuts
  1. Cut the rhubarb and put it on an oven dish, size: half a finger
  2. Add the caster sugar to the cut rhubarb
  3. Cut the butter in dices
  4. Put the butter and the flour on a bowl and mash it up
  5. Add brown sugar and regular sugar to the bowl
  6. Hammer the nuts and add them to the bowl
  7. Cover the rhubarb with the mix from the bowl
  8. Sprinkle the oatmeal on top
  9. Put it in the oven 180°C for 25-30 minutes
  10. Serve hot with some crème fraîche and enjoy!


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
Prep time
Cook time
Total time
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
Prep time
Cook time
Total time
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
Prep time
Cook time
Total time
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
Prep time
Cook time
Total time
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
Prep time
Cook time
Total time
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.

Prep time
Cook time
Total time
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
Prep time
Cook time
Total time
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!