Fideuà, the perfect pasta and seafood dish.

Fideuà, the perfect pasta and seafood dish.

Do you like pasta? Do you like seafood? Fideuà, the perfect pasta and seafood dish! I am a big fan of paella with rice, but I think I am even a bigger fan of this thin pasta dish.

It might look a bit difficult to make, but it actually is quite easy and you can make it even on a budget, since you don’t need to use any expensive fish. It mostly contains shrimp and calamari. The important thing here is to give flavour with a lot of onion and garlic, and a good fish stock. But to make that you can actually use the heads and tails of the shrimp you will be cooking in the fideuà.

For the stock – take off all the shrimp heads and tails, add some veggie scraps you have in the fridge, plus an onion, a celery stick, a carrot, you can add a splash of olive oil to give it more thickness, and boil for about 30min to make your broth.

Fideuà, the perfect pasta and seafood dish.

One of the important things for this recipe is to have an appropriate pan. You can get these flat paella pans for a cheap price at the shops normally or order them on amazon, but if you don’t have one, don’t worry! Just look for a bigger pan you might have at home with a flat bottom, so everything cooks evenly on the fire.

This will go into the oven for 5 min at the very end, so a heatproof handle pan is best, but if you don’t have one, just skip the oven step. It’s just to make the top part slightly more crunchy.

Fideuà, the perfect pasta and seafood dish.

Fideuà, the perfect pasta and seafood dish

A typical Catalonian seafood dish similar to paella, but made with small pasta. It is very simple to make, doesn't require many ingredients and it is the perfect dish you can serve to surprise your guests!
Cook Time 45 mins
Course Main Course
Cuisine Mediterranean, Spanish
Servings 4 people

Equipment

  • Paella pan or any other pan with a flat bottom

Ingredients
  

  • 1 l fish stock
  • 250 g fideuà pasta
  • 12 shrimps
  • 100 g calamari
  • 1 red bell pepper
  • 1 onion
  • 3 cloves garlic
  • 3 tbsp tomato puré
  • ½ tbsp sweet paprika powder
  • ½ glass white wine
  • 5 pistils saffron (optional)
  • olive oil extra virgin
  • salt

Instructions
 

  • In a separate pot heat the fish stock. It's best to have it warm rather than completely cold from the fridge.
  • In the paella pan heat some olive oil and fry the pasta on a medium heat for 5 min, until it becomes golden brown. Don't overcook it, it will just give a bit more crunchiness. Once it's cooked, take it out and leave it on the side.
    Fideuà, the perfect pasta and seafood dish.
  • In the same pan fry the shrimp for 2min on high heat until they are golden brown. Take them out and leave them on the side.
  • Chop the onion, garlic and bell pepper. On a medium low heat cook the garlic and onion for about 5min, until slightly transparent, add the bell pepper and sauté for 10 more minutes.
    Fideuà, the perfect pasta and seafood dish.
  • Cut the calamari in bite size pieces and add it to the pan. Fry until golden brown.
    Fideuà, the perfect pasta and seafood dish.
  • Add the tomato puré, paprika, saffron and cook for 5 minutes. Add the white wine, evaporate the alcohol on high heat for 2 minutes.
  • Heat the oven to 220 degrees and turn on the grill, if you have it. If not, the high heat will do the trick anyway.
  • Add all of the fish broth to the pan and cook on medium high heat until the liquid has reduced in half.
    Fideuà, the perfect pasta and seafood dish.
  • Once the liquid has reduced enough, add the pasta and cook for 3 min.
  • Put all the shrimp on top of the pasta and put the pan in the oven for 5 min to crisp up the top part.
Keyword calamari, pasta, seafood, shrimp

Enjoy this fantastic recipe with some nice Albariño or Verdejo wine. A Sauvignon Blanc will also do great!

The best lamb you will cook

The best Lamb you will ever cook

You have to try this fantastic lamb recipe. It will be the best lamb you will cook. Because it’s easy, it’s fresh, tasty and also quite versatile!

It’s not much fuss as it doesn’t require long preparations, but it will need quite a lot of time in the oven. The ideal thing is to prepare the lamb and put it in the oven in the morning or at midday and serve it at night.

The best lamb you will cook

It will be so juicy and soft, so you don’t need to worry about dry meat. You can serve this with fresh salad, some oven-baked potatoes, or maybe even better, some homemade wheat tacos!

Get the recipe for tacos right HERE

The result of the meat you will get is this and there is no way to go wrong in this recipe.

As I mentioned, the recipe is very versatile, so you can experiment with different spices for the lamb, or skip them all together, just leaving some rosemary, salt and pepper.

The sauce in the recipe is very fresh and tangy, but it can also be changed for any other accompaniment.

The best Lamb you will ever cook

Slow-cooked Lamb with fresh herb sauce

A fantastic recipe for soft and juicy lamb, where you don't have to do much preparation. Just count the long 5 or more hour cooking time in the oven. The tangy sauce is the perfect accompaniment for a stronger tasting lamb leg.
You can serve this with some salad or even with some tacos.
Prep Time 10 mins
Cook Time 5 hrs
Resting time 10 mins
Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Baking pan
  • Aluminium foil

Ingredients
  

Lamb leg

  • 1 kg lamb leg
  • 1 big white onion
  • 10 cloves garlic
  • rosemary
  • 1 tbsp salt
  • ½ tbsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground black pepper
  • olive oil extra virgin

Sauce

  • ¼ cup fresh mint
  • ¼ cup fresh basil
  • ¼ cup spring onion
  • 1 tsp honey
  • 1 tsp mustard
  • 1 tbsp apple vinegar
  • 1 tbsp fish sauce or anchovy paste optional
  • ¼ cup olive oil extra virgin
  • 1 lemon juice and some grated rind

Instructions
 

Cooking the lamb leg

  • Preheat the oven to 160 degrees Celsius.
  • In a baking pan put some olive oil and place a roughly chopped onion and some rosemary.
  • Make 10 small incisions in the lamb leg and push in the garlic cloves and some rosemary.
  • Massage the leg with some olive oil, salt, cumin, black pepper and ginger. Place it on the onions in the baking pan. Put some aluminium foil over the leg and put it in the oven.
    The bets lamb you will ever cook
  • Cook for at least 5 hours until the leg is completely tender and you can shred it easily with a fork.

Sauce

  • Prepare the sauce just before serving. In a blender mix all the ingredients together and pour half of it over the shredded lamb. Leave some more if you want to add later on.
Keyword Easter, Lamb, Slow-cooked

Let us know if you cooked this dish and how it came out! Share your food with us on instagram with the hashtag #thebonvivantclub!

Baozi or the amazing Pixar cartoon buns

Baozi or the amazing Pixar cartoon buns

Have you ever tried the baozi? Or maybe you have seen the amazing Pixar cartoon with the cutest alive bao bun? I know I’m kind of an adult, but me and Manuel both love cartoons even now, and this is surely one of the sweetest! And tastiest! 🙂 Here are these beautiful baozi or the amazing Pixar cartoon buns.

It does get a bit scary at one point as the poor alive bun gets eaten, so you start thinking maybe it’s too sad to make them and eat them, but you will see that in the end the whole story is about love and family!

Isn’t it the sweetest thing? I tried to make these little babies the first time last year during the full lockdown here in Spain, so I used the ingredients I had in the fridge at that point, but this is the recipe from the real Pixar Bao bun filling. I hope you enjoy it as much as we do! The making, cooking and the eating! 🙂

Here is the recipe of another kind of filling for the bao dumplings for you!

Baozi

Bao dumplings from the Pixar cartoon

Tasty bao dumplings, aka, baozi from the recipe of the cute Pixar animation. These are excellent steamed, and fried the next day, if any are left.
Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs 20 mins
Course Appetizer, Main Course, Snack
Cuisine Chinese
Servings 4 people

Equipment

  • Bamboo steamer

Ingredients
  

Bao dough

  • 500 g white flour
  • 250 g tepid water
  • ¾ tsp dry active yeast (use double, if using fresh yeast)

Filling

  • 500 g ground meat The original recipe calls for pork, I had mixed pork and beef
  • 500 g Chinese cabbage
  • 1 tsp grated ginger
  • 1 tsp oyster sauce
  • 3 tsp chopped spring onion
  • 3 tsp cooking wine I used dry white wine
  • 1 tsp olive oil extra virgin
  • 1 egg
  • ½ tsp chicken stock powder I didn't have, so I put some Marmite for the umaminess
  • salt and pepper

Instructions
 

Making the dough

  • Mix the flour with water and the yeast. You should mix the dough well in a mixer for about 10min, so if mixing by hand, try to kneed for about 15min The result of the dough should be very smooth. Cover and leave in a warm place to grow for about 2 hours.

Filling

  • Cook half of the ground meat and mix it with the raw meat.
  • Mix all the ingredients together in a big bowl, I like to mix by hand as that is the best way all the ingredients will be well incorporated.

Making the dumpling wrappers

  • Once the dough has risen after two hours, kneed it quickly once more to return it to its original size.
  • Roll out the dough and cut equal sizes of small balls that you will roll out with a rolling pin afterwards. You can see the step-by-step video below.
    Don't roll out the wrapper too thin so it doesn't break and lose all the goodness.

Cooking

  • Fill all the dumplings and put them in a bamboo steaming basket with the cooking paper underneath, so they don't stick to the bottom. DON'T crowd the dumplings, they will stick together and when cooked they will break where they are all stuck together. It's better do do various baskets with fewer dumplings for a better result.
  • Put on a pot with water and put everything on the fire. Start counting the 15-20 min cooking of the dumplings from the moment the water starts boiling.
  • Serve them hot with soy sauce, on you can prepare your own sauce with some soy sauce, a splash of water, rice vinegar and some ginger, for example.
    Baozi or the pixar buns

Video

Keyword Bao, dumpling, ground meat, wheat flatbread

Curious about the making of white wine?

grapes, wine, harvest

How is white wine made?

White wine making is quite a simple in concept. So how is white wine made? A winemaker receives the freshly harvested grapes, presses the juice, ferments it using yeasts, lets it mature and then bottles the wine. What do we expect or look for in the grape before harvesting? Freshness and acidity! The opposite of what we will look for when making red wine, where we will  look for a riper grape, that will have more sugar.

how is white wine made

Some other key factors to consider.

1) The time of harvest: Maturity is an important factor that affects the taste of the wine, so it is important to harvest at the exact moment of the maturity.

2) Picking the grapes at cool temperatures: Picking in the morning or at night ensures that the grapes produce white wines with a fresher flavour and, of course, when taking them to the winery, we don’t want to have high temperatures. Lower temperatures will insure that oxidation and fermentation don’t start during transportation.

Once we have collected the grapes, we select them, destem and crush them. The next step is pressing. The press squeezes the juice from the grapes that is collected in a tank. During this step, sulfur dioxide is added to stop bacterial spoilage before fermentation begins. Then we let the juice settle. We call this the sedimentation process, which helps remove solids in wine that tend to give off-flavours such as bitterness.

From there we add yeasts to start the fermentation. Industrial yeasts allow winemakers to produce very consistent wines year after year. Indigenous yeasts are more difficult to control, but they often result in really interesting and unique tasting wines.

Alcoholic fermentation takes about 14 days for white wines. To preserve the delicate floral aromas, white wines ferment at colder temperatures than red wines. White wine is rarely placed in an open fermentation tank, because it is very important to avoid any oxidation during this phase.

One interesting thing to note about winemaking in general is that the winemaker controls the level of sweetness. If a winemaker wants a slightly sweet or “slightly dry” wine, he can simply prevent the yeast from eating the sugars (usually by chilling it). We call the remaining sugar “residual sugar.”

Are you not a white wine drinker? Do you prefer red? 

Well, here we can add one more step to achieve a much more complex white wine, more full-flavoured and buttery. 

But … how do we do it? Malolactic fermentation is the answer, after the alcoholic fermentation we can do the malolactic which basically is to convert the malic acid into lactic acid. This will help us achieve a really creamy, smooth wine with a buttery flavour. If this makes you think of Chardonnay, you are absolutely right! That creaminess that you get from most Chardonnay is not so much a characteristic of the grape, but of this particular winemaking process.

how is white wine made

What about ageing?

During the ageing, the winemaker may use a number of techniques that will add complexity to the finished wine. The most common for white wines is battonage. This is the mixture of decomposed yeast cells known as lees in wine. Usually they will be filtered out, but when making more complex whites, the lees can stay in contact with the wine for a certain period of time to add extra flavour and body.

After the aging process is complete, white wines often go through the cold stabilisation process, in which tartaric acid is removed from the wine by keeping the temperature constantly low for several days. The tartaric acid may form small crystals in the wine with time. Even though they don’t affect taste, the wine will be clearer and won’t have any solids floating around that may scare a less experienced wine drinker.

The winemaker may also choose to refine or filter the wine before to bottling, as well as add additional sulfur to the wine to ensure a healthy product once the wine has been bottled.

Beyond all the varieties that exist in the world and the different microclimates, each producer has their own way of making wine, so each wine is different. 

Even though these are some basic notions of how white wine is made, each one will be different, as each wine maker will have their own way of working, so before you judge any wine at all based on some previous information about the production, it is always best to try with an open mind and discover new flavours!

Cheers

how is white wine made

When you’re our of bread, make Wholegrain wheat flour flatbread!

Wholegrain wheat flatbread

Do you often find yourself without bread at home and need to whip up something very quickly? This wholegrain wheat flour flatbread will be the perfect recipe for you!

Wholegrain wheat flatbread

We use these flatbreads for different dishes, like for wheat tacos filled with mushrooms or chicken, or for some Greek recipes, like gyros. You can use these for many different things, because you will find it a very easy and quick recipe to do.

Jump to Recipe

You can try cooking a lamb leg for 4 hours on a low temperature in the oven with spices. You will get super smooth and soft buttery meat, that you can serve it with these fantastic flatbreads. Whip up some yogurt and tahini sauce with a splash of lemon, and you have a fantastic meal!

When you're our of bread, make Wholegrain wheat flour flatbread!

As I mention in the recipe, the flatbreads, if cooked perfectly, will puff up, but don’t worry, if that doesn’t happen the first time you make them. I had to do three tries for them to finally puff while cooking. Just keep trying 🙂

This is what it will look like, when you really get the hang of it.

Don’t use olive oil or any other fat in the pan, as it will burn.

You will see, the dough is perfect to cook the flatbread on high heat in the pan without oil.

Wholegrain wheat flatbread

Wholegrain wheat flatbread without yeast

Amazingly easy and quick recipe for very tasty and healthy wholegrain wheat flatbread.
Prep Time 5 mins
Cook Time 5 mins
Course Side Dish
Cuisine Mediterranean, Middle eastern
Servings 8 flatbreads

Equipment

  • A rolling pin or something similar
  • A small frying pan

Ingredients
  

  • 250 g Wholewheat flour
  • 1 tsp baking powder
  • ½ tsp fine salt
  • 3 tbsp olive oil extra virgin
  • 110 ml water tepid

Instructions
 

  • Mix the flour with baking powder, salt and olive oil by hand or with a dough mixer. Add the water and kneed the dough for about 5 min until completely smooth.
  • Preheat the pan on high heat. Divide the dough in 8 equal size balls and take just a bit of the flour to help you roll out the dough. Don't use much flour because it will get burnt, the trick is to use just a bit on the rolling pin.
  • Cook the flatbread in the pan until one side is fully cooked, if the temperature is correct, it should start puffing up, but don't worry if it doesn't. I had to try this recipe three times before mine started puffing up.
    Turn to cook on the other side.
    Wholegrain wheat flatbread
  • Wrap the cooked flatbread in a clean kitchen towel to keep them warm and moist, serve while still hot.
    You can reheat these and eat them also the next day, but after that they will become quite hard.
Keyword no yeast, wheat flatbread, Wholegrain

We really hope you can enjoy these and share some fillings you would use with these amazing flatbreads!

Chicken tacos

Want an amazing recipe for a date night? Try these chicken tacos from scratch, make your own wheat tacos too!

Chicken tacos

This is so tasty, that every time we make it, we can’t stop eating it until we are exploding. The spice mix gives it the Mexica flavour and the toppings can be anything that comes to your mind! We like to use some marinated onions in vinegar water for an hour before, some yoghurt, lots of fresh cilantro!

As you will see, we use a lot of nontraditional Mexican ingredients, like feta for the cheese, because we want to make the recipe as accessible as possible for people living in big cities and in small towns where certain traditional Mexican ingredients might not be available. But we suggest you improvise and make this recipe your own. A hot sauce also gives a nice touch to this one!

Chicken tacos

Chicken tacos

The tastiest recipe for chicken tacos with fresh produce you can always find at your local market. Excellent for parties too!
Prep Time 0 mins
Cook Time 50 mins
Total Time 50 mins
Course Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

Shredded chicken

  • 500 g chicken I advise not to use only chicken breast, because it will be dry
  • 250 ml beer
  • 1 onion chopped
  • 4 cloves garlic chopped
  • ½ tbsp coriander ground
  • ½ tbsp cumin ground
  • ½ tsp ají or other chili pepper
  • 1 tsp oregano
  • salt to season
  • 3 tbsp olive oil extra virgin

Cabbage and carrot slaw

  • 300 g cabbage you can use purple or normal
  • 1 carrot
  • 1/2 lemon juice
  • salt to season

Extra optional topping ideas

  • feta cheese
  • yoghurt
  • marinated onions in vinagre water
  • fresh cilantro

Tacos

  • wheat or corn flour tacos Find the recipe for wheat tacos on our blog

Instructions
 

Shredded chicken

  • Brown the chicken from all sides in a bigger pot, a dutch oven, if possible.
    Chicken taos
  • Take the browned chicken out and on a medium heat brown the onions and garlic.
    Chicken tacos
  • Add the spices and brown for another 5min.
    Chicken tacos
  • Add the beer to deglaze everything and cook for 5min more.
    Chicken tacos
  • Put the browned chicken inside and cook for 40min until completely tender and the sauce has reduced. When the chicken is cooked, with the help of two forks shred the meat in small pieces.
    Chicken tacos

Cabbage and carrot slaw

  • Grate the carrot and cabbage. Add some salt and lemon and massage with your hands.
Keyword Chicken, tacos

Leave all the ingredients on the table so each one can make their own tacos with the topics they prefer. We hope you will enjoy these as much as we do!

Empanadas con pollo

Empanadas con pollo

Oh my, oh my, the empanadas con pollo is such a great Argentine recipe! We love to make them on the weekend when we have some more time on our hands, but we suggest making more and freeze them for some busy weekday nights.

So you can keep them in the freezer for about 3 months and just take them out and put them in a hot oven. It is true it takes some time to make these delicious things, but once they are made, you just need a pre-heated oven, that’s it!

As you might have already seen in our recipes, there is another empanada recipe with a beef filling that you can find HERE. The key is to make the dough, the filling afterwards can be anything you can think of!

First you will start with the dough, you can freeze it too without any filling and use it next time, if you don’t want to make them all at the same time. This is a recipe we got from the Francis Mallmann cookbook Siete Fuegos and it is absolutely perfect! The original recipe calls for pork fat, but we substitute it with butter.

Empanadas dough

Empanadas dough

Masa de empanadas, this is the dough to do the perfect empanadas from Argentina at home. You can fill this dough with whatever filling you like, like ground meat sauce, chicken, cheese, whatever comes to mind!
You can also freeze these and keep them for 3 months.
Prep Time 15 mins
Resting time 30 mins
Total Time 45 mins
Course Appetizer, Main Course
Cuisine Argentine
Servings 20 empanadas

Equipment

  • Rolling Pin
  • Round cutting instrument from the empanadas

Ingredients
  

  • 30 g butter unsalted
  • 250 ml water
  • 15 g salt
  • 450 g flour white

Instructions
 

  • In a small pot, put the water, salt and butter and put it on a medium heat. Cook until the butter and the salt have melted completely. Cool to room temperature.
    Melted butter in salt water
  • Once the butter and salt water has cooled, incorporate the liquid into the flour. Use a bigger bowl and mix by hand, or if you have a kitchen robot, like Kitchenaid, it will be quicker and easier. Work the dough until smooth, for about 15min.
    Empanadas dough ball
  • Roll out the dough in 3mm thickness.
    Rolling out the dough
  • Use a round shaped object, like a lid of about 12 cm in diameter, but it can be slightly smaller or slightly bigger.
    Lid
  • Cut out the round shapes in the dough.
    Cutting the dough
  • But the round dough pieces stacked on top of each other with some baking paper in between, so they don't stick together.
    Dough circles
  • Leave in the fridge for at least 30min before filling and cooking.
Keyword dough, empanadas

Once the dough is done, you can go ahead and make the filling. You will need to boil a chicken before, and you will use some of the stock for the filling, but it is excellent to use in the next days for other dishes, like soup or a fantastic risotto!

Empanadas con pollo

Empanadas con pollo

A tasty recipe of chicken empanadas from Argentina. You can freeze these and cook at another moment. Use in 3 months, if you freeze these.
Prep Time 2 hrs
Resting time 30 mins
Total Time 2 hrs 30 mins
Course Appetizer, Main Course
Cuisine Argentine
Servings 12 empanadas

Equipment

  • Big pot
  • Frying pan

Ingredients
  

Boiled chicken and stock

  • 500 g chicken A small poussin or half a chicken
  • 1 carrot
  • 1 onion
  • 1 leak
  • 1 celery stick

Chicken filling with tomatoes

  • 1 tomato chopped
  • 1/2 onion chopped
  • 3 cloves garlic chopped
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp ají or other chilli pepper
  • 1/2 tbsp coriander ground
  • 1/2 tbsp cumin ground
  • 1 tsp smoked paprika
  • 100 ml chicken stock pre-cooked
  • deboned chicken pre-cooked
  • 1 tbsp olive oil extra virgin

Instructions
 

The boiled chicken and stock

  • Make the chicken stock by putting all the stock ingredients in a pot, pour water until everything is covered and cook on a medium high heat for 45 min until the chicken is completely soft. Once cooked, take the chicken out, cool and shred in small pieces by hand taking out the bones.
    Chicken stock

The chicken and tomato filling

  • In a sauce pan pre heat some olive oil and toss in chopped garlic and onion, sauté on a medium low heat for 5 min, don't burn them. Add the chopped tomato, cook for 2 min. Add the tomato paste and the spices, salt and sugar. Cook for 5min, add the shredded chicken and 100g of the stock and sauté until the liquid has almost completely evaporated.
    The final filling has to be a bit moist, not too dry but not too liquid.
    Chicken tomato filling
  • Cool the filling to room temperature before filling the empanada dough.

Empanadas

  • Take a tablespoon of the filling, place it in the dough and close it carefully. Be sure to close it well, so the filling doesn't fall out afterwards. You can see how to close and fold in the video below.
  • Once all the empanadas are closed, put them on a tray with some baking paper so they don't stick and leave them in the fridge for at least 30min, so they cool completely. This will help with the cooking process.
    Empanadas con pollo
  • Pre-heat the oven to 220C degrees and make sure it is very hot before putting in the empanadas. Cook for about 20min until golden brown outside.
    Wait for 20min after cooking until they are slightly cooler.
    Empanadas con pollo

Video

Keyword empanadas

Roasted chickpeas and feta

Feta cheese roasted with chickpeas, sundried tomato and garlic

Are you always busy with zero time to cook? Is it maybe a lazy Sunday when you don’t want to spend too much time cooking? Roasted chickpeas and feta will save your day!

Welcome to one of our 10 minute recipes, easy, fast, tasty and healthy! a true Mediterranean style dish. Just make sure you always have some canned or boiled chickpeas at home, some feta cheese that can stay in the fridge for quite some time and aromatic herbs.

Roasted chickpeas and feta

Check out the recipe, share it with family and friends and let us know what you think!

Roasted chickpeas and feta with oregano, dried tomatoes, paprika

Roasted chickpeas and feta

A very fast, tasty and nutritious recipe to do in just 10 minutes and it's excellent for the meatless days too!
Cook Time 10 mins
Course Appetizer, Main Course, Snack
Cuisine Mediterranean
Servings 2 people

Equipment

  • A baking pan

Ingredients
  

  • 400 g chickpeas pre-boiled or canned
  • 1 feta cheese
  • 4 cloves garlic
  • 1 tsp oregano
  • 1 tbsp sweet paprika
  • 2 tbsp olive oil extra virgin
  • 5 sun-dried tomatoes optional

Instructions
 

  • Pre-heat the oven to a 180 degrees Celsius with ventilation
  • In a baking tray put the chickpeas, smashed garlic cloves, paprika, sun-dried tomatoes and olive oil, and mix everything well.
  • Put the feta on top of the chickpea bed and season with the oregano, and add a splash of olive oil.
  • Bake in the oven for 10 min until the top of the feta is slightly browned.
    Feta cheese roasted with chickpeas, sundried tomato and garlic
Keyword chickpeas, feta, healthy

And there you go! Tasty, healthy, fast, what else would you want from a recipe! I advise not to use extra salt on the chickpeas, as the spices, dried tomatoes and the feta will already be salty enough, and if you use canned chickpeas, they will have some salt in them for sure, so don’t over do it.

Crunchy and juicy homemade falafel

Falafel with pita bread and toppings
Crunchy and juicy homemade falafel

Falafel for us is one of the most satisfying foods out there!

We eat the occasional meat, always trying to look only for organic or buy it from local producers. But we are always more interested in reducing meat consumption and switch to a more plant-based diet. As you know, global warming is no joke, and health issues connected with a person’s diet are still the most important reason for heart disease, oncological problems, overweight etc. There are more than enough scientific researches showing that eating more plants every day is key. That’s why you will be seeing a lot of recipes like these crunchy and juicy homemade falafel.

That said, it doesn’t have to be boring food! It might be true that you need a bit more skill to cook plants so they taste good, but once you get the hang of it, you will not want to stop!

Chickpeas for us are one of our all time favourite plant-based foods, and this falafel recipe will make you crazy about them too!

Crunchy and juicy homemade falafel

The Recipe

Falael

Crunchy and juicy falafel

If you are looking for more plant-based tasty recipes? This is the perfect one! Very flavourful and satisfying, you will want to make this every week. Great for parties as finger food.
Prep Time 1 d
Cook Time 15 mins
Total Time 1 d 15 mins
Course Appetizer, Main Course, Snack
Cuisine Mediterranean, Middle eastern
Servings 2 people

Equipment

  • Frying pan
  • Food processor or meat grinder

Ingredients
  

  • 400 g dry chickpeas soaked for 24 hours
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 1 cup cilantro chopped
  • ½ tbsp cumin ground
  • ½ tbsp coriander seeds ground
  • 1 tsp salt
  • ½ tsp chili ground
  • 4 tbsp olive oil extra virgin

Instructions
 

  • Soak the chickpeas for 24 hours in clean water. Change the water a few times.
  • Grind the chickpeas in the meat grinder or use a food processor, is best if you leave the mass chunky, it will bring more texture and crunchiness to the falafel.
  • Mix the chopped onion, garlic, cilantro, salt, chili, cumin and coriander with the chickpeas and leave to rest for 30min.
    Chickpea mass with chopped onion, garlic, cilantro, spices
  • Take a big spoon of the chickpea mix and shape it into a ball, try to make all of the balls in equal size so they cook evenly
  • In a frying pan heat 4 tbsp of extra virgin olive oil, use more if needed. When the oil is hot, put the falafel balls inside and cook evenly from all sides until golden brown and crunchy. Don't overcrowd them in the pan, cook in batches
    Cooking falafel in frying pan
  • Once cooked, serve them with a pita bread, some yogurt and tahini sauce, fresh vegetables like tomato and some fresh onion.
    Falafel with pita bread and toppings

Video

Keyword chickpeas, healthy, plant-based, vegan, vegetarian

We hope you enjoy it as much as we do and share your results with us too!

What are high altitude wines?

Many wines nowadays carry the phrase “high-altitude wine” on the label. Some may see this as a phrase for marketing pourposes to sell more bottles. But what is altitude in wine and why it could become more and more important?

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What effect does altitude have on wine, and what difference does it make?

The European Centre for Research, Environmental Sustainability and Advancement of Mountain Viticulture (CERVIM) has tried to define the term, allowing the use of the naming for vineyards that are a minimum of 500 metres above sea level. In Europe, 500 metres would seem pretty high, while in Argentina 500 metres is considered low since most vineyards in the Mendoza region are planted between 600 and 1,100 metres above sea level, so there is a bit of confusion on what qualifies as high-altitude.

The climate we can find in high alittutude areas can be very beneficial to some wines, since winters are longer and there is a bigger temperature difference between day and night during the spring-summer season. These aspects slow down the maturation of the grapes. It means that more precursors for fruit aromas and flavors will accumulate, it will help to preserve acidity, generally offering fresher and more aromatic wines, and the tannins will be able to ripen better as the process of maturation take longer.

Is climate change going to be a problem for wine?

Climate change is an iminent fenomena that is happening infront of our eyes and will not only affect the ice caps. It will greatly influence the cutlivation of many products around the world like coffee, cocoa, and yes, even wine.

Winemakers fighting againt the climate change and gobal warming found an option planting vineyards in higher altitude areas as today the temperatures are increasing every year. Higher temperatures mean that the grape ripens earlier and sometimes can become faultily. The sugars concentrate much faster and the tannins don’t ripen fast enough, so the wines are incomplete, with greenish flavours and a less elegant acidity.

The solution for hotter wine producing areas is to move to higher places in the mountains, so the vines are in a cooler environment that allows the grapes to be kept on the plant for longer and delay the harvest.

This is even a more important aspect when moving closer to the equator. The closer you are, the warmer the average annual temperature will be, so the importance for higher altitudes is even more crucial there.

What can you expect in taste from a high-altitude wine?

Expect a lot of freshness and flavour complexity. These wines will have excellent levels of acidity for aging, that’s why it will be interesting to keep them for some years and wait to see their real potential later on.