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Cheesy egg salad with dill and pickles. If you ever Cheesy egg salad with dill and pickles. If you ever wonder what my priorities are: I brought 2.5 kilos of cheese all the way back from the Nijmegen market to Valencia. No regrets, obviously. I’m still enjoying the benefits. And so will you with this recipe. 🧀  Ingredients for 1🛒 50 gr aged crumbly cheese of your choice a handful of pickles, finely chopped 2 tbsp full-fat Greek yogurt
1 tsp whole-grain mustard a handful of dill, finely chopped a handful of chives, finely chopped 2 hard-boiled eggs, roughly chopped 1 slice of sourdough bread olive oil salt & pepper  Grate the cheese and add it to a bowl with the pickles, Greek yogurt, mustard, dill, chives, boiled eggs, and a generous pinch of salt and pepper. Mix until you have a chunky spread.  Spread generously over the sourdough and top with some extra dill and cheese, black pepper, and a drizzle of olive oil. Enjoy.  #spread #cheese #egg #lunch
forecast: conditions remain lively 🦦👙🦀🫒🪭🌞 #valenc forecast: conditions remain lively 🦦👙🦀🫒🪭🌞  #valencia #september #photodump
Last holiday vlog of the season, and I wrapped it up in Last vacation vlog of the season, and I wrapped it up in style at one of my favorite places on earth: the Ibiza countryside. I took the car ferry from Valencia to spend a week in my little paradise.  And just like that, the vacation chapter is coming to an end. Starting this week, it’s back to work mode: a cookbook to write, hungry mouths to feed, and so many more exciting plans to look forward to. I’m locking it in right now. Catch you on the flip side, huns. 🍯  #valencia #ibiza #summer
This chorizo and bell pepper pasta is the perfect addition to your pasta night This chorizo and bell pepper pasta takes your pasta night to the next level. Creamy, smoky, and packed with flavor (and plenty of pecorino). This dish deserves a spot in your weekly rotation.  Ingredients for 2 servings🛒1 large red bell pepper, cut in half1 white onion, roughly chopped 2 tomatoes, cut into pieces 200 gr rigatoni 100 gr chorizo, diced 125 gr pecorino + extra A handful of fresh basil Fresh thyme Salt and pepper Olive oil  Preheat the oven to 220°C and line a baking sheet with parchment paper. Place the bell pepper, tomatoes, and onion on the tray. Drizzle with olive oil and season with salt and pepper. Roast for 25 minutes. Cook the pasta according to the package instructions and reserve a cup of pasta water before draining. Fry the chorizo in a pan until crispy (without adding any oil or butter). Add the roasted vegetables to a blender, along with the basil, pecorino, 1 tbsp of the crispy chorizo, and black pepper. Blend until smooth. Add the sauce and pasta water to the pan with the chorizo, then toss in the pasta and mix well. Add extra pecorino to taste. Divide the pasta among plates and top with fresh thyme, black pepper, and more pecorino.  #pasta #recipe #chorizo
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