Tarta de Atún (Tuna Tart)

Tarta de Atún (Tuna Tart)

A great use for times when you have extra hardboiled eggs around the house. I don’t move fast enough to call this a quick recipe but it’s quickly becoming a family favorite. You can work ahead to make it a quicker dinner by stopping after the sauté step, cooling it a little, then mixing in the cheese, and putting the filling in the fridge overnight, then mix in the raw egg, assemble the tart and pop it in the oven when you’re ready to eat.

Chimichurri Sauce

Chimichurri Sauce

A raw parsley and garlic sauce that goes well on anything, comes together quickly, lasts about a week in the fridge. Great for steaks, empanadas, fish, veg, really… anything. I can’t stress that last bit enough.

Gazpacho

Gazpacho

This gazpacho is simple to make, as with any raw dish – it really is what you put in, so in particular choose the olive oil, vinegar, and tomato juice carefully. Excellent with olive bread, a white wine, and some manchego cheese.

Pan Tomate (Tomato Bread)

Pan Tomate (Tomato Bread)

One of my favourite foods. My mind was blown when I saw it served at our hotel breakfast buffet on our last trip to Spain. I struggled to make it using the traditional catalunya method and then discovered how I’m sure they do it in the restaurants.

Giant Sautee Pan Pasta

Giant Sautee Pan Pasta

A simple pasta dish great for a weeknight supper, adapted from an Anna Jones classic. It’s filling, surprisingly creamy and a flexible recipe that’s easy to modify.

Vegan Parmesan

Vegan Parmesan

A great topping for our weekly or so vegan meals, also tasty right out of the jar. I may or may not sneak a spoonful while walking from the table back to the fridge.

Vegan Maccy Cheese

Vegan Maccy Cheese

A hybrid of Isa Chandra Moskovitz’s Broccoli Mac & Cheese and America’s Test Kitchen’s Vegan Nacho Cheese Dip. What I’ve done here is basically double the amount of sauce by adding a medium potato blended past recognition, and some coconut oil.

Pressed Halloumi Sandwich

Pressed Halloumi Sandwich

My hommage to the Pressed Halloumi sandwhich from a little take away that I think is now long gone, in Tenleytown DC.

Miso Nuts

Miso Nuts

A craving and some detective work lead to this recipe. Sweet, salty, bright with citrus and ginger, but with depth from miso and sesame oil. A moreish snack that feels healthy enough.

Curried Roasted Carrot Dip

Curried Roasted Carrot Dip

Roasting carrots before making the classic dip from Veganomicon. Two kinds of garlic – sweetly roasted, and spicy raw, light, good as a dip for veggies, a spread on crackers or sandwiches.