Notes about Recipes in this book

• Arroz al horno with pork ribs

  • treay on August 03, 2025

    This was our dinner last night and to be honest I have mixed feelings about it. To start with, the recipe's instructions are not that clear and the cooking times neither. You need a lot of time to cook it, including marinating the ribs, but the preparation and active cooking is easy and it takes only about 20-30 minutes. Once you have slow-cooked the ribs, it says to add the remaining juices to the rice, but doesn't say anything about the aromatics, so I didn't add them to the rice, but if I were to cook it again, I would, because the flavours were nice but very subtle, and I think that a bit of lemon would've enhanced it. The second problem was the time to cook the rice. It is cooked in the oven and the recipe says between 40-45 minutes. I used bomba rice and decided to cook it for only 25 minutes. So happy I did because even then it was cooked slightly over. I think 20 minutes would've been enough and then maybe let it rest for another five. As I said, it was pleasant to eat, and the

• Lolo de ternera sandwich

  • treay on July 18, 2025

    Last night's dinner was easy and delish! I had some capsicums in the fridge that had to be eaten and found this easy recipe. I actually roasted the capsicums in the air-fryer and it really worked well. I used porterhouse steak instead of babette - cannot find it here. Also, I couldn't be bothered to make allioli so used store-bought mayo instead. The last bit, though, I added some homemade BBQ sauce and it was also delicious!

• Griddled baby gem salad with Manchego mustard dressing

  • Nancy402 on August 03, 2025

    Excellent salad. I had to substitute halved romaine hearts for the Baby Gem lettuce, but it worked well. The dressing was delicious.

• Citrus-baked salmon

  • treay on February 10, 2026

    The fish was delicious cooked with the citrus and fennel. I only had small bits of salmon and I really think that the flavours would've been even better if I used the whole side of salmon as per recipe.

• Moorish goat and chickpea stew

  • alinutzamica on November 03, 2025

    Excellent! I used gigante white beans instead of chickpeas and anchor beans. Cooked in pressure cooker for 1 hour natural release. Meat was nicely falling apart. Beans were soaked and added to the pot. I halved the stock and wine.