It is a truth (almost) universally acknowledged that Halloween it’s all about pumpkins. That’s why today we’ll share the best pumpkin soup recipe we’ve ever tried, which has been experimented and developed by a skilful friend of ours. As she suggested, first and foremost, you need the right kind of pumpkin: “you want the small … More The Ultimate Pumpkin Soup
When it comes to organizing a dinner with Colombians don´t expect to do something easy and chill. You´ll find yourself surrounded by at least five people, all of them cooking, and all of them with their personal theories about how to cook properly: one person will approach to the pot and add salt, then someone … More Around the World in Eighty Recipes. Chapter I: Colombia
At Freaky Foody we are totally obsessed by winterish moods, and summer is definitely not our favourite season. Especially now that we are back to the hot and muggy Mediterranean weather. We have to admit that Barcelona´s summer is not to blame at all. Actually, it is possibly one of the best city in Europe … More Explore the North throug a Cooking Book
Fava beans grow in a rare combination between glory and misery. Glory, because they are among the most fine legumes on this planet. Misery, because you will find them only in traditional and heavy recipes from the Mediterranean countryside, that were part of the daily diet of farmers. There are many ways to cook fava … More Fava beans with milk and mint
It’s been a month since when we came back to Barcelona. Now, it’s the right time to share the best recipe we have discovered during our gastronomic wonders around Norway. Hardangerlefse can be translated as “flatbread from Hardanger” and we discovered it in the Norsk Folkemuseum in Oslo. We tried it when it was still … More Hardangerlefse: the sweetest side of Norway
On the 29th of each month in Argentina it is used to eat ñoquis, or how we call them in Italy gnocchi. This kind of homemade pasta has been brought in the Southern Cone probably by Italian immigrants… do we really need to remark the importance of the Italian influence in Argentina? Even my great-grandfather … More Ñoquis: desde Italia hasta Argentina
Ingredients: For the pastry: Flour 250 gr Butter 125 gr Sugar 80 gr Milk 3 spoons Egg yolk 1 For the custard: Milk 250 gr Flour 30 gr Sugar 40 gr Egg yolk 2 Peaches 3 First of all we’ll need to prepare the pastry, which in this case it’s basically a shortcrust or … More Weekend treat: crostata with custard and peaches
Ingredients: Beans 350 gr (preferably borlotti) 1 garlic 3 leaves of sage 4 potatoes (medium size) 1 tomato 1 celery 1 carrot ½ onion First step: cooking is not always fast (unfortunately) and we all know this. Sometimes you have to plan in advance what you´re going to eat on the next day. Our Farm … More Farm Soup…aka grab a book and wait for your beans to be ready!