Category Archives: Homemade Cookery


Preparation time: 15 minutes + 25 minutes
Makes: 16 brownies


  • 225g sifted plain flour
  • 300g dark chocolate (with no added sugar)
  • 4 eggs
  • 200g sugar / ½ cup of honey
  • 200g unsalted butter

Optional ingredients:

  • 1 tsp vanilla extract
  • 2 tsp coffee powder
  • Glace cherries
  • Nuts and seeds


  1. Preheat oven to 180C / gas mark 4.
  2. Grease and line a 23cm by 32cm baking tray.
  3. Melt the butter and chocolate in a saucepan slowly by stirring constantly at a low heat. When the mixture is smooth and consistent, remove from heat and leave to cool.
  4. In a large bowl, whisk the eggs and together until it is pale.
  5. Stir the chocolate mixture into the egg mixture, then fold in the flour and any of the optional ingredients.
  6. Pour the mixture into the baking tray and bake for around 25 minutes or until the toothpick comes out almost clean from the very middle.
  7. Remove from oven and allow to cool.

Top tip:

If you want to enjoy a gooey piece of brownie, it is best not to over-bake it. If the toothpick comes out clean, it means that your brownie has a cakey texture; otherwise, the middle part should seem not quite cooked, which is a good sign for obtaining gooeyness. Don’t worry about the mess you might make when cutting it into 16 squares for serving, the gooey part will become firmer if you allow enough time for it to cool or even to sit in the fridge for a while.


No-bake blueberry cheesecake in 15 minutes

Hope you all had a magical Christmas Day! Still want to have some sweet treats for New Year celebration? Why not try out this super fácil (‘easy’ in Spanish) recipe for preparing a luxurious no-bake cheesecake? :)

printable recipe

Preparation time: 15 minutes
Serves: 4-6


  • 8-10 (~125g) digestive biscuits
  • 75g unsalted butter (room temperature)
  • 300g cream cheese (room temperature)
  • 250mL double/thickened cream (chill)
  • 60g (icing) sugar [optional]
  • 1 tsp vanilla extract
  • 1 tsp fresh lemon juice
  • 2 tbs blueberry preserve (or any preserve you fancy)
  • Fresh blueberries/fruits [optional]


For the crust

  1. Crush the digestive biscuits to crumbs in a resealable bag using your hand or a rolling pin (I prefer the former option… Always fun :-D)
    2015-12-26 14.05.58
  2. Pour the crumbs into a food processor (if you have one) and mix it with the butter
  3. Mix the two thoroughly until the crumbs are completely coated
  4. Tip the processed crumbs into a mould and press firmly down into the base
    2015-12-26 14.26.29
  5. Chill in the fridge for an hour

For the cheesecake

  1. Mix the cream cheese with sugar [optional], lemon juice, and vanilla extract in a bowl/food processor
  2. Add the preserve you want and mix the content

    2015-12-26 14.45.59
    Adjust the texture by mixing the content thoroughly to create a smooth one, or make one with little cheesy bits (like this one)
  3. In another bowl/blender/food processor, whip the cold double/thickened cream until medium peaks
  4. Fold the two creamy white mixture in together (doesn’t matter which way round you do it)

A final touch

  1. Dollop the filling on top of the base
  2. Chill in the fridge for three hours

Some tips:

  1. You may use bare hands to mix the crumbs and butter together if you don’t have a food processor. It’s just like building a sand castle ;-)
  2. You don’t really need to melt the butter. Set the butter at room temperature will do
  3. Always chill double/thickened/whipping cream before beating
  4. Some may want to reserve the preserve until the decorating process and this is absolutely OK! I chose mixing the blueberry preserve with the cream cheese as I didn’t want to add too much sugar into the content. Whichever way you do it, you are guaranteed to enjoy a heavenly good treat! :-P
  5. You may serve your cake with an extra spoonful of preserve and decorate your cake with fresh fruits and whipped cream (from the beaten double/thickened cream) if you want :)

Tortilla (Spanish omelette)


Tortilla (Spanish omelette) is a typical dish in Spain, which is often served as tapas at various bars. It’s pretty easy to make as well so let’s get started!

By the way, don’t forget to check out the YouTube video here (sorry for my rather strange recorded voice) :)

All we need is these ingredients!


  • 5 potatoes
  • 6 eggs
  • 1 broccoli
  • 1 onion
  • Oregano
  • Basil
  • Ground black pepper
  • Milk
  • Virgen olive oil
  • Water

Serves: 6 tapas


  1. Crush four cloves of garlic.
  2. Chop the onion into small cubes.
  3. Cut the broccoli into small florets.
  4. Skin five potatoes. Slice and cube them.
  5. Beat six eggs with a few spoonful of milk, a sprinkle of oregano, basil, and ground black pepper.
  6. Heat some oil and add the crushed garlic when the oil’s ready
  7. Fry the chopped onion.
  8. Add those florets of broccoli when the onion turns transparent. Mix them well.
  9. Add some water in order to well cook the broccoli.
  10. Leave the pan covered for a minute or so.
  11. Stir the mixture continuously.
  12. Add the potato slices and cubes bit by bit to make it easier to fry them.
  13. Add a little bit more oil.
  14. Cover the pan once again for a while.
  15. Lower the heat while we keep on stirring the content until almost all the potatoes are cooked.
  16. Add the beaten eggs and cover the pan for around three minutes.
  17. Make sure the tortilla doesn’t stick to the pan by using a spatula.
  18. Cover the pan with a big enough plate and turn the tortilla upside-down.
  19. Heat a little bit of oil.
  20. Fry the other side of the tortilla until it turns golden brown, which takes around two to three minutes.
  21. Shape the tortilla by the spatula so that it looks prettier.
  22. Start plating once the tortilla is done by placing it directly onto a plate or on top of some kitchen paper towels to absorb the remaining bits of oil.
  23. Serve it with salad, bread, or other delicious tapas.
Tortilla with homemade salad :)

*There’re lots of different kinds of potatoes that you can use to make tortilla. Besides, if you don’t fancy broccoli nor onion, it doesn’t really matter since you may use a variety of substitutions, for example, Spanish sausages, sweet peppers, mushrooms, spinach, etc.

Bon appétit!

Baked salmon in creamy sauce

Happy 2015 to you all! The first post of this year is dedicated to one of my favourite dishes – salmon. I am not going to talk about how nutritious it is here but to tell you one of the many ways to prepare an indulging dish. Happy cooking!


  • 1/2 salmon fillet*
  • 2 tablespoons of mayonnaise
  • 2 slices of lemon
  • Ground black pepper
  • Ground red pepper
  • Salt (optional)
  • Parsley/Dill/Basil/Oregano

Serves: 1


  1. Preheat the oven to 200C/ gas mark 6
  2. Rinse the salmon fillet with cold water and pat dry
  3. Place the salmon on top of a piece of aluminium foil (double the size of what one fillet needs)
  4. Mix ground black and red pepper with the mayonnaise in a small bowl
  5. Smear the salmon fillet (but the skin) with the sauce mixture
  6. Generously sprinkle the dried herbs on top of the sauce mixture
  7. Carefully arrange the lemon slices on top of the fillet
  8. Cover the salmon with the remaining half of the foil
  9. Pinch the upper and the bottom half of the foil together to seal it like a bag to hold the sauce
  10. Place it on the baking tray/baking dish
  11. Bake the salmon in the preheat oven for 20-25 minutes
  12. Serve it with rice, potatoes, or pasta, together with a veggie side-dish

    It was quite a big meal, wasn’t it?

*I usually halve a whole fillet of salmon. If you would like to save the remaining half for the next meal (preferably on the next day), rinse and pat dry it before sealing it with a piece of plastic wrap/in an air-tight container.

Bon appetit!

Mushroom omelette

Mushroom omelette

1/2 onion
4-5 mushrooms
2 eggs
Olive oil (or, butter)
Garlic (1 crushed clove or powder)

  1. Chop the onion into small pieces
  2. Cut the mushrooms into thin slices
  3. Beat the eggs, add a few tablespoons of milk (and a pinch of salt)
  4. Heat the oil (butter) in a frying pan and, at the same time, add garlic, a bit of oregano, and basil
  5. Add the chopped onion
  6. Stir the onion a few times until it turns brown
  7. Add the slices of mushroom to the pan and mix well
  8. Turn the heat up and add the egg mixture
  9. Serve the dish with some pasta or toasts

How to make it? Watch the video here.

Ps- A big thank you to Claire, who owns the amazing ‘Cooking English‘. Her blog has inspired me a lot… Happy browsing and cooking! :)

Recipe – Filipino Bowl

The Philippines is a tropical country, it’s very hot and humid everyday. Therefore, almost every dishes are very salty (in order to refill the salt in our body since we sweat a lot) and spicy (for the sake of spicing up our dinner). This dish is one of those I’ve learnt how to cook during my trip there – quick and easy (:


  • 1 small pack of cellophane noodles
  • 0.5 small pack of chopped enoki (golden needle mushroom)
  • 1 (mini or long) chopped cabbage
  • 1 pack of chopped green beans
  • 4 cloves of finely chopped garlic
  • Finely chopped ginger (same amount as garlic)
  • 1 chopped onion
  • 1 canned mackerel or sardine in chilli and garlic sauce
  • Olive oil
  • Oyster sauce


  1. Soak the cellophane noodles in cold water for at least 5 minutes
  2. Heat some olive oil in a frying pan and fry the finely chopped garlic and ginger
  3. Add the chopped onion (*add butter if wanted)
  4. Put all the chopped vegetables with a little bit of warm water and a little more olive oil
  5. Add the soaked cellophane noodles with a bit of warm water
  6. Pour the can of mackerel or sardine
  7. Add a bit of oyster sauce and mix all the ingredients