Blood orange coulis

This post is a bit of a nod to my love of this fine fruit, the blood orange! I´m always super excited when they come into season, forgetting about how great they taste, they are just so damn good to look at! The deep crimson colour that seems to seep through to the outer peel,…

Romesco Sauce

Romesco sauce originates from Tarragona, which is here in Cataluña. It is often associated with Calçots, although it was initially made to eat with fish. The nutty, sweet, garlicky flavour, with a slightly coarse texture goes really well with most fish and seafood dishes. Ingredients: 4 red peppers, sliced and roasted 500g almonds 3 garlic…

Sweet chili tomato sauce

WARNING! This sauce packs some serious heat! I´ve mentioned my love of hot sauces before, in my Chipotle Salsa recipe post. I needed a spicy dipping sauce, and for once the Chipotle Salsa wasn´t going to do the job! This sauce is great for dipping spring rolls, crab cakes, or being diluted in a vinaigrette style dressing…

Fermented Salsa and homemade Corn Chips

You know when a person’s enthusiasm for something is contagious….meet Matthew Calderisi. He’s the ultimate ‘fermentation fanatic’. Having been a restauranteur  in Montreal, before coming to Barcelona many years ago, he has always been very interested in food. His years of experience fermenting foods started when his Korean friend Donald’s mum taught him to make Kimchi,…

Salted caramel sauce

Oh my goodness, this stuff is to die for! The sweet, salty, sticky, gooey, buttery loveliness….it’s naughty stuff, but it just tastes so damn good! It can be spooned onto desserts, poured over pancakes, added to coffee, drizzled over ice cream, or even just enjoyed on a piece of toast. I made this batch be…

Chasing heat! Char’s Sweet ‘n’ Smoky Chipotle Salsa

I really don’t like the cold…I’m always chasing the heat and often add some sort of spice or hot sauce to my food. It’s like a constant quest, searching for the perfect amount of heat.

Spinach, walnut and parsley pesto

Ingredients: 200g Spinach Parsley, small bunch 40g Walnuts 40g Parmesan 4tbsp Olive oil Salt and Pepper Put all of the ingredients into a food processor and blend. Some people like their pesto really smooth, but I prefer to leave a bit of texture. Store in a jar or airtight container and it will last for weeks…