Clams in green sauce

An absolutely fabulous seafood dish that comes together in minutes.

Start by poaching the chopped onion and garlic, once sweat, add the tbsp of flour and let it cook.

Add the glass of white wine and let the alcohol evaporate.

Add the cup of water or fish broth. If using water, add salt.

Once the liquid simmers for a few minutes, add it to a blender with the fresh parsley.

Put the sauce back in the pan and add the raw, closed clams in. Cover them with a lid and let them open.

Enjoy with more chopped fresh parsley


Leek and potato Soup

Even in the freezing weather there is enough edible treasure around if you know where to look.


In a pot add water, the potatoes (chopped), leek (sliced), onion, and salt. Bring to boil and let simmer until cooked.

Add the ingredients to a blender, adding the broth bit by bit calculating the amount needed for the desired velvety texture. If it’s too thick add more water.

Add the black pepper, stir and enjoy.


Turn the soup into the main course, adding roasted vegetables or bits of meat.  You could add mushrooms, fried in butter till their edges turned gold, sausages, croutons, bit sof bacon…

Seared Tuna with Orange Juice and Rosemary

A quick and tasty fish dish ideal for any day.


Make the marinade with orange juice, chopped onion, chopped garlic, chopped rosemary, maple syrup, and salt.

Add the tuna to the marinade and leave it there for at least 20 minutes.

Once the fish is marinated heat a grill or a pan with a drizzle of avocado oil.  Sear the tuna on all sides for a few minutes (adding the marinade on top so it cooks alongside.)

Once the tuna is cooked add some sesame seeds to the outside and slice.


Our founder’s grandmother recipe. An homage to her and her cooking


1. Beat the eggs, add the milk, sugar, salt and oil. Mix well.

2. Add the flour and baking powder. Mix everything well.
3. It has to be a silky and smooth liquidy mix. Let it rest for 30 minutes.

3. In a hot pan add a little bit of oil. Grab a ladle and fill it with the mix, add to the hot pan and distribute the batter very well by moving the pan in a circular motion. It has to be a thin layer of batter. Once the sides of the crepe are golden and crispy, and you have bubbles in the centre, flip it, it will only take 2 minutes to cook.

4. She usually sprinkles some caster sugar in the middle and roll them like a taco. You can also add honey and olive oil.

Chestnut Soup

A humble yet splendid dish. A deep, rich, thick soup for a cold winter’s day.


1. In a food processor add the chestnuts, onion and garlic.
2. Heat up a, previously oiled pot and add the mix.
3. Cook until fragrant. Add the cream cheese and whisk with the chestnut mix, once everything is blended together.
Add the milk whisking to avoid lumps

Garlic Soup

The taste of garlic is mild and sweet. A must-try.


1. Roast the 3 heads of garlic in a preheated oven (200C),
2. Peel and discard the papery outer layers of the whole garlic bulb.
Leave intact the skins of the individual cloves of garlic.
Cut 1/4 to a 1/2 inch from the top of cloves. This exposes the individual cloves of garlic.
Drizzle a couple teaspoons of olive oil over each exposed garlic cloves.
Cover the bulb with aluminum foil.
3. Bake at 200C for 30-40 minutes, or until the cloves are
lightly browned and feel soft when pressed.
4. Once cooled, press the garlics to expose the paste and blend with the chicken stock, adding more salt if needed
5. Bring to a boil, just as the bubbles start, add the whisked egg and whisk into the soup. This will thicken the soup.

Artichokes with Parmigiano Reggiano and Balsamic Vinegar Reduction

Silky artichokes and Parmigiano Reggiano. A classic marriage of flavours.

This recipe is as simple as it is delicious.

Simply drizzle the cleaned artichokes with olive oil. Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes.

Once tender and golden brown, add Parmigiano Reggiano  shavings on top and a drizzle of balsamic vinegar reduction.

Filloas – Galician crepes

Blend everything, if the consistency looks good, put it in the fridge for 1 hour. If it’s too thick, add another tbsp of water; if it’s too thin add a tbsp of flour. It should be not too thin and not too thick, if you know what I mean!

After the hour has passed, take it out of the fridge. Heat a pan with butter and use a laddle to spread the mix. 1 laddle at a time. Add the batter in the center of the pan and grab de pan and start moving it in circles so the batter coats the entire surface.

Cook on both sides.

Usually they are filled with honey, sugar or jam.  My brother-in-law loves his with honey and extra virgin olive oil.

Rice with potatoes

In a pot make a sofrito, which is softening the onions, garlic and paprika (or chorizo) in olive oil, on slow heat, so they don’t burn. Once softened add the potatoes and fry them a little bit on the outside, then add the rice and keep on mixing everything so nothing burns. Add the water (you could add chicken stock as well) and salt. Mix a little bit so everything is incorporated, increase the heat and let come to a boil. Once  the first boiling bubbles appear, reduce the heat  and let simmer for about 15 minutes, check if the rice is cooked or if you need to add more liquid.

When the rice is done, turn off the heat and let it rest for a few minutes before serving.

COCA Sponge Cake

Pre heat oven to 180ºC  30 minutos.

I got this recipe from my grandmother. It is super delicious, light and has a subtle flavour. The texture is different from the traditional sponge cake, is a bit more moist and a lot more fabulous.

Start by mixing in a bowl the oil with the sugar, then add the eggs and lime zest and mix well.

In a different bowl mix the flour with the baking powder. And now the process becomes more interesting: In the first bowl (the oil mix bowl) start by adding a drizzle of the milk, followed by a spoonful of the flour mix, and whisk well. Keep on doing this until all the milk is poured and all the flour is mixed.

Add the mix in an oven mold and bake for 30 minutes.

* Optional: before putting it in the oven you can add walnuts or almonds, finley chopped, on top of the cake.

Shrimp with black garlic and ginger

Do a marinade for the shrimps with lime juice, salt, avocado oil,  black garlic and minced ginger. Let marinade for at least 1 hour. Cook the shrimp in the oven 200ºC for 20 mins, or on the stove in a pan.

Accompany it with a bowl of rice with cucumber and nectarines. Add cherry tomatoes, celery, and omega 3 seed mix. ( Sunflower seeds, pumpkin seeds, sesame seeds, flax seeds.)

This bowl can be eaten as a lunch on its own, by adding hummus to the mix.