jueves, 8 de noviembre de 2012



I love all kind of dishes, but there are some I could eat everyday and I wouldn't be bored. my own onion tart is one of them. I just love it! I cooked it since long time ago.

Here you are the recipe!


  • Bread flour
  • Some beer
  • A bit of water
  • Salt, pepper
  • 3 big onions
  • Alot of garlic if you like!
  • Parsley
  • Rosemary
  • A natural tomatoe

First of all cut 3 big onions in strips and caramelized on a medium heat with some salt and peper, and some garlics cutted in two (with olive oil for sure!)

After that go with the dough:

  • Take a glass, and add in 3 equals parts of virgin olive oil, beer, and water.
  • Put it in a large bowl, and start to add flour and stir at the same time.
  • Keep going until it´s all mixed.
  • The result it has to be a medium sticky dough.
Preheat the oven at maximun.
Unfold the pastry on a large cookie sheet, make sure looks good streched.
Bake for about 20/25 minutes or untill pastry is golden brown.

When is ready spread the onion, and top with some tomatoe slices, fresh parsley and rosemary.

Spray with extra-virgin olive oil, and salt.

Bake with grill option for a while.


We accompanied with a wine we discovered this summer and I love it!!
It´s a Mateus Rose Tempranillo, and  it's light, refreshing and taste of delicious summer berry friuts!
I really recommend it!

sábado, 3 de noviembre de 2012



This is a supper easy and light soup. It is not really a really recipe. Sometimes I like to improvise myself, most of times when I want to get something skinny, easy, healthy is when I like to cook something different.

This soup is really cheap and contains false noodles "bye bye carbs"


For the false noodles, a scratched zucchinni.
For the broth, just water and two bigs tablespoon of brown miso.
Some champignon or even better shitake
Scallion or chive..

  1. Scratch the zucchinni.
  2. Boil the water with the miso about 5 min.
  3. Add zuchinni (I like raw but you can tack on steamed or stir-fry with a bit of oil)
  4. Add champignon (if you prefer you could stir-fry before too). Let boil a few minuts more.
  5. Add raw scallion.


Dashi condiment for miso soup (I will post about these japanese ingredients for people you don't know yet but you will love them!)

It works aswell white miso but you will have to add 2 more tablespoon.
You can change zuchinni for squash.
Add parsley or coriander for decore.

Feel like you are having a bowl of soup alone in a small typical japanese house with views to the Fujiyama Mount, dress with a kimono and wearing a "geta"  ( a wooden sandals on your feet). 

St. Pili's Day Part 2

Time to pick olives!

A mediados de octubre ya hemos recogido las aceitunas. Hacía dos años que no teníamos y este año ya llevamos más de 80 botes!

Olives "trencades" (partidas) perfectas para un "pa amb oli"

Da igual la cantidad, la receta es muy fácil, 
-Partir las aceitunas dando mazazos con un botellín de cerveza cubriendo con un paño para no mancharnos.
-En un recipiente con agua, meter un huevo entero y añadir sal hasta que el huevo empiece a flotar, esa es la medida exacta de sal para la salmuera.
-Cojer un bote de cristal y añadir un pimiento picante o dos según tamaño y ramas de hinojo.
-Meter las aceitunas.
-Verter la salmuera dejando un dedo para poder tapar.
-Tapar con unas hojas de limonero.
-Cerrar con la tapa. Cuando vayamos a consumirlas problablemente habrá que retirar una primera capa con las hojas de limonero.

Opcional: hay otras versiones que se le añade ajo, trocito de piel de naranja, piel de limón, guindillas rojas...
A gusto! Se pueden hacer sin partir y duran más en conserva, las "trenades" maceran antes por lo que se pueden consumir antes.

Olive Tree with vistas

  English Version


How to Prepare "Mallorquin Olives" perfects for a "pa amb oli":

-Take your olives ration and crack them with the bottom of a beer bottle.
-In a bowl of water, introduce a whole egg.
-Add salt until the egg starts to float, that's the exactly measure for the brine
- Take a pot, introduce some green and hot pepper, and some fennel branches.
- Introduce the green olives and add the salted water.
- Cover the top with a cap of  lemon leaves.
- Close hard the canister.

Optional: some garlic, some orange and lemon peel, red chilli.

The time remained it would depens of your patience but I calculate minimun about two months.
I would post some day about "Pa amb oli", a typical majorcan dish" perfect companion for this olives!

Bizcochitos de chocolate, fresas y chantilly.

Estos pastelitos son una manera chic de decorar un bizcocho de chocolate... :)
Solo hay que cortar con un corta pastas y rellenar de crema chantilly, nata o merengue, y unas rodajas de fresa, tapar y volver a añadir crema y fresa..! No es una recta en sí.. es una manera de decorar fácil y resultona.

How to decore a chocolate cake

I'm sure your chocolate cake recipe is much better than mine, so I just post a tip for decorate it and make it different!
-This is just an easy way of decorate your favourtie cakes recipes! Just cut in 2 circles the cake and fill with some chantilly , meringue or cream and some strawberry slices, cover and add again cream and strawberry for decore