Squid Ink Pasta

I had squid ink leftover and while on holidays I saw in a restaurant a dish of squid ink past that looked very good so I decided to try. And this video looked like a good recipe.

Ingredients for pasta:

  • 100g 0.0 flour
  • 1 free range egg
  • 1 tbs squid ink for pasta

Process for pasta:

  • In a crystal bowl, make a heap with the flour and then a hole in the middle where you crack the egg and add the ink
  • With a fork start mixing the egg with the flour from inside the circle to the outside.
  • In a work surface, cover it if you can with baking paper, and knead the dough. Keep in mind this can stain your surface kitchen and/or your hands.
  • Knead until smooth. Dont add flour.
  • Cover the dough with film and let it rest for 30 minutes
  • Rolling the pasta manually is quite hard. Use a rolling spin and flour. Try to flat as much as you can the dough.
  • Once it is spread enough, with a shark knife try to make spaguetties.
  • With plenty of flour to avoid to dry out, leave the pasta in a tray.

Very thick pasta 🙁

Ingredients for sauce

  • 1 can of tomate sauce
  • 1 onion chopped
  • 1-2 gloves of garlic
  • drizzle of white wine
  • 2 tbs squid ink
  • 400g frozen squid

Process for sauce

  • In a hot pan with a gulp of olive oil, cook the onions
  • Add the minced garlic and cook with onions. Avoid burning them!
  • Add squid. Cook it through!
  • Add a splash of wine
  • Add the tomate sauce and stir
  • In a pan with boiling water, put the pasta for 90sec.
  • Add squid ink to the tomate sauce and mix
  • Add the pasta and a bit of pasta water in the tomate sauce
  • Mix all well.
  • Ready to serve!

To be honest, my pasta was too thick 🙁 but it was tasty enough. I dont cook homemade pasta too often so maybe it is one of the reasons. I dont want to buy another machine just for pasta though.

Anyway, it was nice to try!

Granola Bar

I was looking for a homemade snack bar and this video with a good one.


  • 1 cup of nuts, chopped (any type)
  • 2 cups of oats
  • 1 cup of tahini
  • 1/4 cup maple syrup
  • 1 tbs of vanilla paste
  • 1/2 cup of coconut shreds
  • 1/4 cup of cranberries or peel fruit (optional)


  • Prepare a small tray with baking paper
  • Mix tahini, maple and vanilla in a bowl
  • Add oats, nuts, coconut and cranberries. Mix all well
  • Pour mix in tray, spread it evenly.
  • Chill in fridge for 1-2h (better freezer)

To be honest my first attempt was quite bad as I didnt have enough tahini.

The second one was a bit better but doesnt look very “solid” like in the video. I think I need to try the freezer.

Tastes good and is not very sweet. Doesn’t feel like chewing sugar.

Sourdough Focaccia (II)

I tried some time ago sourdough focaccia but I wasnt really happy with the result and somehow found this video and decided to try again.


  • 320g water
  • 100g sourdough starter
  • 400g strong white flour
  • 15g olive oil
  • 8g salt
  • 15g oil + 15g water
  • toppings: sliced onion, cherry tomatoes and slice green/black olives
  • salt, pepper, herbs


  • Add the active starter to the water, mix well
  • Add flour and oil, mix a bit.
  • Add salt and mix well.
  • Cover it and let it rest for 30 minutes.
  • Make 1 fold
  • Cover and let it rest again for 30 minutes
  • Make 1 fold
  • Cover and let it rest for 2-3h.
  • Make a “coil” fold
  • Cover and let it rest in the fridge overnight (12-14h)
  • Take the dough out of the fridge. On a lightly dusted table top, shape the dough, trying to keep as much air inside (most difficult part for me)
  • Oil a pan and put the dough on it. Let is rise for 3h
  • Pre-heat oven at 230C
  • Mix oil + water. Pour on the dough and with clean hands, make pockets with your fingers.
  • Fill the pockets with your toppings (onion, tomatoes and olives)
  • Add some salt, pepper and herbs of your choice (oregano, basil, rosemary, etc)
  • Bake for 25 minutes or till the top is crispy at 230C.
  • Remove from oven and let it cool down

This is the result!

whole foccacia

sliced foccacia

It was very tasty, spongy and moist. Not as much open crumb like the video but really happy with the result!

Arroz Negro

This is a dish that I thought I would never taste neither cook as always saw it with more than squid. Until I went to Galicia with friends and one day we ate arroz negro in a restaurant. I didnt see anything that could give me an allergic attack, although I wondered later on the day if they had used fish stock… but I survived 🙂

So based on that experience, I decided to try it myself at some point. And that was today. I found a video that matched my expectations of using only squid. I bought a couple of things I missed (nothing special) and already had the squid ink I bought online.


  • 400g frozen squid rings
  • 1-2 tsp of squid ink (or more)
  • 1 bunch of spring onions chopped
  • 1 pepper chopped: I used an orange one.
  • 2 cloves of garlic chopped (I forgot to add it!)
  • 2 tsp of tomate paste
  • 500m of boiling water with a vegetable stock cube
  • 200g aprox (or a bit more) paella rice
  • 1-2 tsp of turmeric
  • salt


  • In a hot paella dish, drizzle a bit of olive oil. Add the frozen squid rings. Add a pinch of salt.
  • Keep stirring until you have crust in the bottom of the dish. Not burn!!! Drop the heat to medium-low.
  • Add the spring onions and pepper. Mix continuosly, dont allow to burn!
  • Add the tomate paste and mix.
  • Add the rice and mix well for 1 minute or so. Dont allow to burn!
  • Add the vegetable stock with the boiling water. Add a pinch of salt.
  • Add the squid ink with a bit of boiling water to be sure it is not solid.
  • Be sure the paella dish is completely black (In my case I should have added 1 more tsp of ink)
  • Add the turmeric and mix. Taste it! Dont move the rice any more after this.
  • Increase heat to high for 5 minutes aprox. Be sure you move the paella dish to be sure the heat is spread out evenly so the rice is cooked everywhere.
  • Drop the heat to medium.
  • Wait until most of the water is evaporated. With a tsp, try a bit of the rice to be sure it is cooked. You should be able to scratch the bottom and get the extra flavour!
  • Remove from heat, and let it cool for a minute. Ready to eat!

Garlic Mayo

  • 200ml sunflower oil
  • 1 egg
  • 2 chopped garlic cloves
  • salt
  • 1 tbsp of vinegar
  • 1/4 lemon juice


  • Put all ingredients in a tall glass and use a hand blender.
  • Blend and taste! Need salt? Lemon?
  • Put in a bowl and to the fridge

For my first time, really happy, better than I expected! Just add more ink next time 🙂


This is nothing new. I have made gazpacho for several years, it always taste nice but somehow I felt it wasnt as good as the ones I tried back home. And to be honest, I never bothered looking for a video…. I followed kind of the recipe from Simone Ortega.

But yesterday, I did my best by far!!! The difference, just three super ripe and juicy tomatoes!!! They filled nearly half of my jar of the blending machine with juice once I crashed them a bit… So this is just a note for the next time. Buy good tomates, they are a bit more expensive, but they are worth every f* penny Mazinger.


  • 3 super ripe/juicy tomatoes. Peel them
  • 1 red pepper, try to peel it
  • 1 green pepper, try to peel it
  • 1 onion
  • 1 cucumber, peel it.
  • 2-3 cloves of garlic.
  • salt + pepper
  • 1-2 tbs of vinegar
  • 100ml olive oil (aprox)
  • a bit of paprika
  • splash of water (optional- not necessary with good tomatoes)


  • Put everything in the blender. Mix until everything is smooth.
  • Taste it !!! Needs a bit more salt? olive oil?
  • Put the jar in the fridge.

Enjoy it chilled! (or add an ice cube)

Jay Pad Thai

Some months ago had dinner with a friend in a Thai restaurant. I had Jay Pad Thai (tofu). And it was super tasty! so I had to try at some point.

As far as I can find, the ingredients are:

Wok noodles, tamarind sauce (tamarid pulp + palm sugar + dark soy sauce, etc), beansprouts, fried shallot, garlic chives, peanuts & lime, Wok broccoli, courgette, green beans & tofu.

But at the end I tried this video with several changes…


  • Tamarind paste: tamarid pulp + grated palm sugar + dark soy sauce (I didnt use fish sauce)
  • Block of firm tofu (smoked optional) 250g
  • soy sauce
  • rice noddles + boiling water
  • 1 big onion (better if you have shallots)
  • 3 sliced garlic cloves.
  • optional: fine chopper ginger (I didnt have that thai pepper)
  • 3 eggs
  • Cauliflower and broccoli (didnt have Chinese chives neither beansprouts…)
  • Crashed peanuts
  • Lime


  • Cover the noddles with boiling water and set aside
  • With some boiling water, mix the tamarind paste until it is a cream
  • Add the grated palm sugar and dark say sauce to the tamarind cream and mix well.
  • As the mix has tamarind pulp, pass it through a strainer using a spoon so you a sauce without solids. Taste it! Set aside.
  • In a hot wok with some olive oil. Add the tofu, cook until golden. Add a bit of soy sauce.
  • Add the onion, fry until soften
  • Add sliced garlic and ginger. Cook for a minute, dont burn it!
  • Add noddles and tamarind sauce, mix all well.
  • In the wok, set aside a bit the noodles and the beaten eggs. Cook for a bit the eggs and then mix with the noddles.
  • Add the cauliflower and broccoli. Mix well.
  • Remove the wok from the heat, add the peanuts and and squeeze a lime.

The picture is from two days after and although doesnt look great, it is tasty (with room for improvement)


This is a sauce that I want to try to do more often. It is very tasty and easy recipe. Extra: you eat more cucumber. I forgot (again) dill 😛


  • 500g creamy yogurt
  • 1 cucumber
  • 2 tbs white wine vinegar
  • 1 clove garlic + 3 tbs olive oil
  • salt + pepper
  • dill


  • Peel and grate the cucumber.
  • Add a 1 tsp of salt and 1 tbs of vinegar. Rest aside
  • In a mortar, put the clove of garlic and oil. Crash it until you garlic is blended with the oil.
  • Add the garlic oil to the yogurt and mix. Add salt and pepper
  • Strain the cucumber with a cheese cloth or similar. Remove most water but dont dry it out!
  • Add the cucumber to the yogurt. Mix well.
  • Add the fresh dill. Taste!!!

without dill 🙁

And tasted good! As the video says, the key is the vinegar.

PD: tziki

Greek Baking

I booked a baking e-course for this morning regarding Greek baking. At the end, I had only the instructions and couldnt join the session so I decided to go ahead myself anyway. So it was a nice way to wake up early and start the weekend.

Olive Bread – Elipsomo


  • 400gr strong white bread flour
  • 1/2 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 7gr dried yeast
  • 250g water
  • 30g honey
  • 2 tbsp olive oil
  • 75g olives, pitted and chopped
  • 1 tsp rosemary chopped


  • Pre-heat oven at 80C to help proving the dough later. Let it warm up for 5 minutes and then drop the temperature to the minimum.
  • Put flour, garlic powder, salt and yeast in a bowl and mix well
  • In a small bowl, mix water and honey until well combined
  • Make a well in the center of the flour bowl and pour the water/honey mix. Combine well until a ball of dough is formed.
  • Put the dough in a table and knead for 8-10 minutes. It should be smooth and pass the “window pane test”.
  • Then add one tbsp of olive oil in the bowl and spread it around. Put back the dough, let it rest inside the oven. Be sure it is just warm. Let it be until it doubles in size.
  • Take the dough out of the oven and pre-heat at 220C.
  • Flatten the dough like a rectangle, add the chopped olives and rosemary. This is the difficult part because I wasnt sure what to do. I tried to make a ball again but it started breaking with the olives. Anyway, once shaped in a ball, let it rest for 5 minutes. I need to find a video to see clearly this part.
  • Prepare a baking tray with paper and put the dough. Coat the dough with the last 1 tbsp of olive (I forgot this 🙁 )
  • Bake for 25-30 minutes until golden.

This is the result!!!

Olive Bread

Clearly, I didnt spread the olives properly… It tastes good to be honest. Maybe next time I will try with a mix of white flour and rye.

Honey Cake


  • 100gr brown sugar
  • 100gr honey
  • 125gr extra virgin olive oil
  • 140gr water
  • 150gr self raising flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp baking powder
  • 2 medium eggs
  • 1 tsp vanilla paste


  • Preheat oven at 200C
  • Put sugar, honey, olive oil and water in a saucepan over medium heat. Bring to the boil gradually and simmer for 2-3 minutes. I didnt get a syrup, it was still “quite” liquid. Remove from heat and let it rest
  • Put flour, cinnamon, cloves and baking powder in a bowl and mix properly.
  • In a cristal bowl, put the eggs and vanilla, whisk well. Then pour the liquid mix slowly always keep whisking.
  • Then add the flour mix to the liquid mix. Mix well, and taste it!!!
  • Pour the mix into a tin (with baking paper)
  • Bake for 30-40 minutes. It is ready when you poke with a skewer and comes out clean. It has to be moist!!!
  • Let it cold down

And not bad result. Very moist and tasty!

Honey Cake

You can add some icing after the baking but I thought it was not necessary.

Rustic Bread

Bread is my favourite food and with water, I could live anywhere. I mainly bake sourdough with rye flour based starter. And never managed to get big open crumbs although I have watched many videos, I stick with the recipe I learned.

This weekend I decided to try a recipe for a loaf that looked easy to get open crumbs. I am not sure if it is really rustic but it liked the video and it was easy to follow.


  • 500gr strong flour (13% protein)
  • 400gr water
  • 3gr dry yeast
  • 7gr salt


  • In a bowl with the flour, make a well in the middle and add the water.
  • Add the yeast to the water and mix. Then mix everything for a bit
  • Add the salt and keep mixing until everything is fully combined.
  • Let it rest for 1h. Cover it with a shower cap and towel.
  • Fold the dough from the corners several times. Wet your hand with water so the dough doesnt stick too much. Let it rest for another 1h.
  • Pre-heat oven at 250C
  • This is the “difficult” part. In your work surface add flour, and pour your dough over it. Spread the dough in a rectangle. From the top side, start “wrapping” the dough. Then wrap the dough from one side until you have kind of a small square.
  • Flat a bit the dough, and wrap it again starting from the top seam. Then again, fold it from one side. With your hand try to give a rounded form to the dough.
  • Move the dough to a lightly floured tray with baking paper. Rest for 15 minutes
  • Again, flour your surface, pour the dough, form a square and then fold again starting from the top seam. Pinch the sides and main seam to it looks “locked”.
  • Move to the tray again and rest for 5 minutes.
  • Score your dough with a razor
  • Bake for 20 minutes at 250C and 30 minutes at 220C (or as much brown you want)
  • Let it cool down and enjoy!

Unfortunately, the open crumb wasnt as good as in the video so a bit disappointed. So not really sure what I did wrong. At some point I will try again.

Taste wise, it is different from my sourdough loaf. I think I should have left it in the oven a bit longer.

In general it is a good bread, if one day I forgot to have my sourdough ready, I can have a fresh baked loaf in around 3h.

Tahini Choco Brownies

This is a recipe recommended by a good friend. It has been a long time since I have baked my choco brownies but I decided to try this recipe as I had my homemade tahini.


  • 100g butter
  • 100g dark chocolate (85%)
  • 15g 100% cocoa powder
  • 3 large free range eggs
  • 175g sugar
  • 1 tsp vanilla paste
  • 1 tsp salt
  • 180g tahini
  • 50g plain flour


  • pre-heat oven at 175C. I used a rounded cake tin (26cm diameter – a bit smaller is better). Cover the whole tin with baking paper and use a bit of butter on top of the paper.
  • In a sauce pan, at medium heat, melt the butter. Then remove from the heat, and add the chocolate and cocoa powder, whisking until smooth.
  • In a bowl, whisk the eggs, sugar, vanilla and salt until properly mixed and thickens up a bit. Add the tahini, mix well. Then fold the flour.
  • Take 1/2 of the tahini mix to a different bowl. The rest, add it to the chocolate mix. Fold until fully combined.
  • Pour the chocolate mix into the cake tin, spreading evenly.
  • Then add on top the reserved tahini mix, with a stick, swirl the mix so you have bit of the tahini mix inside the chocolate mix.
  • Bake for 25m or less. Check the center is moist and sides are set. If not, bake for a couple of minutes more.
  • Remove from the oven and let it cool down for 30 minutes.
  • Cut in squares and try.

To be honest, mine were a bit dry, no moist enough so it is better to check early than leave it in the oven too long.

The taste is different, the tahini gives it a nutty flavour. It is not very chocolatey neither sweet. I need to try again.