Salata od hobotnice, or octopus salad, is a delightful and refreshing starter that shines along the Croatian coast during the warm summer months. Rooted in the Mediterranean culinary tradition of Dalmatia, this dish showcases the region’s love for fresh seafood, particularly octopus, which is abundant in the Adriatic Sea. Typically served as a light appetizer or meze, it’s a staple at seaside restaurants, family gatherings, and local festivals, where the tender octopus is paired with simple yet flavorful ingredients like potatoes, onions, and olive oil. The dish reflects Croatia’s coastal heritage, where fishing communities have perfected the art of preparing cephalopods with minimal fuss to highlight their natural taste.
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Pinchos, or pinchos de carne, are a beloved street food in Puerto Rico, inspired by the Spanish tradition of skewered meats but infused with vibrant Caribbean flavors. These kabobs typically feature marinated pork (pinchos de cerdo) or chicken (pinchos de pollo), cubed and grilled to perfection over an open flame or grill. The marinade often includes Adobo and Sazón seasonings, staples of Puerto Rican cuisine, which lend a savory, aromatic depth. Served with a side of bread, sauce, or simply on their own, pinchos are a quick, flavorful bite enjoyed at roadside stands, festivals, and family gatherings.
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Normandy-Style Pork Stew. This comforting dish from Normandy combines tender pork with the rich flavours of cream, cider, and apples — a true celebration of French country cooking.
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Thai Prawn Stir-Fry is a quick, vibrant dish that combines succulent prawns with crisp vegetables and a tangy, savoury sauce. Perfect for busy weeknights, it’s easy to customise and pairs beautifully with steamed jasmine rice.
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In my search for authentic, homemade Thai curries, I came across a red and a green Thai curry recipe of Nagi (recipetineats). Being unable to decide which one to make, I decided to make them both and see which one I prefer.
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This Easter I decided to make a lamb shawarma using a recipe I found in Yotam Ottolenghi’s book, Jerusalem.
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Pickled octopus is a beloved dish in Mediterranean and South Asian cuisines, known for its bold flavours and tangy kick. This recipe takes the classic pickled octopus to new heights by incorporating warm curry spices and serving it on crispy fried polenta squares. Topped with fresh chillies and spring onions, it’s a perfect appetiser or main that’s sure to impress
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Pissaladière originates from the Provence region of France and is a savoury tart made with a base of bread dough, topped with caramelised onions, anchovies, and black olives. It is similar to a pizza but typically lacks cheese and focuses on the rich, sweet, and salty flavours of the onions and anchovies. The name comes from “pissalat”, a Provençal condiment made from puréed anchovies and herbs.
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This recipe takes inspiration from my earlier twice-cooked drunken ribs but with some key differences. It uses pork short ribs instead of beef and incorporates an Asian twist with spices like star anise, cloves, and cinnamon. For the braising liquid, I’ve swapped sweet red wine for a combination of dry red wine and port, creating a rich, complex flavour.
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A creamy, spiced dish with a luscious tomato-based sauce, reimagined with turkey breast for a unique twist.
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