Spiky Fork (2024)

09/10/2023

The one where the weekend recap is short af❤️‍🔥

Weekend concluded of A LOT of sleep to catch up on some needed rest and recharge for the upcoming week 🫶🏻

Managed to sneak out for some coffee on Sunday before going to the shops and then filming two recipe videos💕

I’ve recently started Gilmore Girls which I’ve been seeing is THE show to watch during Autumn 🍂 and you know I love basic, so that’s what I’m doing! So far really into it✨

03/10/2023

A nice lunch ✨

The lovely feast we had on Saturday celebrating my partner’s birthday is one I have to confess I had more often.

With the excitement that comes with moving to a nee city, specially London with all of the food choices, we have just started to visit restaurants with our home cuisine. .kroketa in Soho didn’t disappoint in flavour for sure!

We ordered drinks and I had to go for a nice and cold vermut ❤️‍🔥 We had two lovely tortillas de patata, both plain but one topped with chorizo, which was our favourite, because who doesn’t love chorizo on anything?

Then we ordered our fare share of croquetas and went for the Jamón + Migas, Sobrasada+Mahon cheese + Honey and lastly Black squid ink +alioli 💥

Our pole position looked like this:
1st place: Jamón + Migas
2nd place: Sobrasada+Mahon cheese + Honey
3rd place: Black squid ink +alioli

This last one needed something else to bring out more flavour. But all of them were fried to perfection ✨

Of course, we had to get Pan con tomate BUT what a great surprise to find boquerones on the menu, as they are one of my favourite things to eat! They were nice and juicy but personally I prefer them with a more vinegary taste 👅 And not pictured here was a lamb brioche with some kalmojo sauce that was good too👌🏻

Ended lunch with pistachio ice cream brioche and a happy birthday song🎊

07/09/2023

Strawberry crumble

Dreaming of having this for breakfast now 🍓
Go watch Ep. 2 of Baking Therapy on my reels to see the process 😉

12/07/2023

Flakey layers😮‍💨

Not me drooling over this croissant on my way to work🫶🏻 Today is a good day for a croissant and nice coffee at any moment, temperatures are downs but the sun is up👌🏻

Have a lovely hump day 🥐

Shot with 📸

30/06/2023

Go to cocktail ✨

UK’s cocktail culture shocked me when I first moved here. I thought I knew what cocktails were in Spain but in reality I only knew a few names and didn’t really know how they were made😅

That said, I have grown to love them and still have a lot to learn BUT my absolute go to every time is a margarita or a something with mezcal in it if possible! Specially a spicy margarita 😉

My favourite ever cocktail I’ve had is from and it’s their Basil Mezcalita, I just can’t get over it! ❤️‍🔥

What’s your go to cocktail?🫶🏻

Another shot from a great day of photography with

21/06/2023

The best kind of breakfast.

Can we all agree that the best kind of breakfast is the one that contains egg? Fried egg, poached egg, scrambled egg, omelette… you name it! It just takes everything to the next level or shines alone by its own merit ✨

Recently had the best Croque Monsieur with a fried egg of my life at in Broadway Market street during a Friday morning full of editing to do and let me tell you… Fridays like that feel like an actual holiday not a work day!

And don’t even get me started on the INSANE bacon, black pudding and poached egg on an English muffin with hollandaise sauce🔥

Which is you favourite eggy breakfast? 🍳

17/06/2023

Arròs del senyoret🎩

This heat definitely makes me miss home and the amazing food other than a great meat BBQ outside.

Reminiscing the fantastic Arròs del Senyoret I had in Valencia in March. It consists of a very thin layer of perfectly cooked rice with a nice socarrat at the bottom and an array of naked seafood in it. This one has some prawns and squid❤️‍🔥

It’s an stress free paella for any eater but also so concentrated with flavour of excellent seafood that you won’t be wishing you’d chosen any other plate! I mean, it is called The Mister’s rice after all!✨

Definitely one of my favourite paellas!

16/06/2023

Tomato season 🍅

Is there anything left to say? They speak for themselves right? ❤️‍🔥

I find myself with the existential need of tomatoes all day every day for every meal. To be honest, that’s exactly what I expect everybody to behave in summer.

All their different shapes and forms give me such satisfaction! Explosion of flavours with cherries, juicy beef tomatoes, scrumptious spread with ripe vine tomatoes, summer in a a glass of tomato juice… and don’t even get me started with gazpacho✨

I specially love mine with olive oil, balsamic vinegar, salt and fresh basil🥰

How do you like to enjoy your summer tomatoes? 🍅

15/06/2023

Breakfasts lately have been pristine! ✨

What’s your go to on a breakfast date?🫶🏻

Even when I’m having a flare up (hey crohn’s besties) I love to go out and at least have my “safe foods” which in this case was the lovely toasts with jam and butter 🧈

07/02/2023

Foggy mornings have a special kind of feeling💫

I for one am not a fan but that is just because my mood gets exponentially better with sun ✨

Walking through Ridley Road Market this morning as they were setting up the stalls reminded me of the smell of this nuts stall in Varvakios, Athens🥜

27/01/2023

✨

These two were having a blast at the market in Athens.

This old lady looked very happy to be seeing her Fishmonger that day. I love capturing genuine human interaction and getting to keep a bit of how that moment might have felt for the people in it🎞️

24/01/2023

Something different ✨

Becoming obsessed with street photography 🎞️ this is one of my favourite shots from my recent trip to Athens✨

Couldn’t get over the food markets there❤️‍🔥

23/01/2023

Moments of joy🫶🏻

A simple lunch date before heading to the airport on our last day in Athenes was so special.

After being with friends and family over Christmas it felt so weird to be the two of us alone again. It is a special type of quiet, it feels special because of the longing of the friends you just said goodbye to but it’s also special as you get excited again thinking of the next time you meet.

And there’s another type of special when you are alone again with your person and know that is exactly all you need.

Chronicles of food and being an expat✨

18/01/2023

The way to my heart… ❤️‍🔥

Is there anything better than flame cooked sardines?! Athenes was such a hit over NYE, all the good food consumed was per-fect!

Leave a 🐟 if you like sardines!

16/01/2023

Sobremesa 🤍

Christmas at home looked like a lot of this❤️ Sobremesa is a word we use for the extension of time that goes on after a meal and to be completely franc Spanish people are known to have at least two to three hours of sobremesa ✨

While we are at it there’s coffee and more food after desserts are finished and if it’s at a Christmas gathering you will find our traditional sweets around that time which are turrones, mazapanes, mantecados, bombones…

Sobremesas are my favourite things and is one of the things I miss most about not having my family and friends around in London✨

How does your sobremesa look like?

17/12/2022

2 # Custard tarts

Leftover custard? I know I know… who leaves leftover custard right? BUT if you find yourself with some… here are some delicious 3 ingredient custard tarts you can make❤️‍🔥

What if your favourite thing to eat with custard? Mine has to be a crumble✨

I loved taking this shot combining the different colours and textures 🤍

10/12/2022

1 # Custard tarts

Welcome to a small series of these beautiful custard tarts ✨

Fell in love with this monochrome shot❤️‍🔥

This recipe is beautifully simple just using puff pastry and absolutely delicious custard (gifted)!

16/11/2022

Comfort food.

Is there something better than warm comfort foods in desdert shape for these rainy and gloomy days?☺️

This is a classic that reminds me of home although in Spain these are eaten cold most of the time. For a final touch I added some grilled peaches and maple syrup to make it even better🍂

What’s your go to warm dessert for this type of weather?👇🏻

14/11/2022

When in Logroño… 🍴

My recent trip to Navarra was fantastic, we spent four days surrounded by wine, pintxos, friends and the beautiful buzz of streets like Calle del Laurel in Logroño and hhjj in Haro where you feel the beautiful vibe and excitement of the moment inside of you🍷

I strongly believe there isn’t a bigger will than the one of someone who stands in front of the pintxo display and controls the urge to ask for one of each if not all of them✨ However, the final choice will matter little when the food on offer is of such quality and the flavour combinations are a match made in heaven. Be it the morcilla, the churrasco, the chipirones, the mushrooms, the rabas or the infinite selection of tortillas, it is most likely everybody will find THEIR pintxo.

With that said, do you have a favourite?✨

09/09/2022

Still loads of summer produce to enjoy this September! 🌼 Another way to brighten up these rainy days😉

Get hold of those luscious tomatoes at the farmers market and make this simple tomato and cherry salad❤️‍🔥

We will all be wishing for their flavour once this season is over🤍

05/09/2022

Exciting news! 📸

I have developed an online and self-paced Food Photography course for Aberystwyth University Dysgu Gydol Oes Aberystwyth Lifelong Learning] and the subscriptions are OPEN and it starts this Autumn! 🍂

If you feel you are ready to step up your Food Photography game or just ready to know the basics on how to take beautiful imagery for your business or as a hobby don’t hesitate!🙌🏻

This is a well packed course with everything you will need to know. Including a one to one tutorial session with me to really personalise your learning ✨

Head over to Dysgu Gydol Oes Aberystwyth Lifelong Learning] website or follow the link on highlighted stories to enroll🙋🏻‍♀️

Have any questions? Drop me a 💌

20/07/2022

Escalivada❤️‍🔥

This weather calls for it! 🌞This is a traditional dish from Catalonia where I come from and it is the absolute best! 🌻

Whole roasted bell peppers and aubergines, cooled, peeled and teared apart with your hands, mixed with a lot of olive oil and salt!

It’s even more delicious overnight and you can use it as a topping for your sourdough toast or create a beautiful puff pastry masterpiece which I will show you how to make soon☺️

Will you try it?✨

07/07/2022

It’s the most important day❤️‍🔥

It’s World Chocolate Day and I came ready and prepared with my favourite recipe that I developed for ! ✨

These Vegan Tahini Chocolate Chip Cookies are the best thing you will make this year and no, I AM NOT exaggerating! Perfectly crispy on the outside and chewy on the inside☺️

They are a cloud pleaser and everybody will be asking for more or for the recipe, which you can find on website and start getting your hands on their incredible Oat Mylk Chocolate Chips that take your cookies to the next level⚡️

I myself love having these cookies on my freezer to bake when I feel the need for a good dessert pick me up 😉

Which chocolate treat will you be having today? 🍫

[AD]

20/06/2022

A summer fave ✨

Which is your favourite way to enjoy tomatoes?🍅

Seeing as tomato season is here I wanted to share this special dish that I love making at least twice a week!

It isn’t even a recipe buuut! Combine tomatoes (I like to use different kinds) halved cherries in olive oil, a splash of balsamic vinegar, black pepper, maldon salt and sprinkle some fresh basil on top✨

It bangs ⚡️

10/05/2022

Citrus heaven 🍋🍊

For me it’s the colours and shadows here. Love a good citrus shot because there’s so much to play with🙌🏻

Which is your favourite? ❤️‍🔥

30/03/2022

Carrot and walnut loaf ✨

If there is a season for a carrot cake that is Spring! 🌼And it is also the perfect activity to do during Easter!🐰 I love baking and the peace it brings me, plus the amazing smell after in the kitchen and let’s not start salivating thinking about the treat we just made!

Whip up this lovely cake and enjoy it with great company as dessert, breakfast or snack on a bright and sunny Easter Day!🌸

Ingredients (serves 10 people)
1 cup of light brown sugar
1 cup of white sugar
1 1/2 cups of vegetable oil (I used sunflower oil) 4 large eggs
2 tsp of ground nutmeg
2 tsp of ground cinnamon
1 tsp of ground ginger
2 tsp of baking powder
2 tsp of baking soda
2 cups of plain flour
3 cups of grated carrots
1 cup of chopped nut
Pistachios to decorate

For the icing:
3 1/2 cups of icing sugar
113 gr of softened salted butter 1 tsp of vanilla extract
225 gr of cream cheese

Start by preheating the microwave oven using the convection setting at 190 degrees. In a bowl, beat the oil and sugar very well. Then add the beaten eggs and with the help of a sieve sift all the other ingredients in except the carrots and nuts.

Once everything is well combined add the carrots and fold them in. Pour the mixture into a greased big loaf pan and bake at 190 degrees for about 45 minutes to 1 hour or until a toothpick comes out clean.

Beat all the icing ingredients together until creamy with the help of an electric mixer and spoon on top of the cooled loaf. Sprinkle the pistachios and enjoy!

24/03/2022

Cravings☁️

Dreams are made of creamy, spongy and delicious tiramisu✨

I wouldn’t call this a spring craving because let’s be honest I crave tiramisu every day of my life😂

This tiramisu in particular was just a dream to make and eat. If you want to peak into the process check my reels feed for the video😉

What is your favourite dessert?

14/03/2022

Feeling tempted? 😉

Whip up this dough in less than 1 hour and 30 minutes (fridge time and shaping time included) and fill it with whatever you have available! Top tip? Caramelised onions, fresh leeks, egg and chilli oil work great here!

Coming up on the blog soon! Or check previous recipe for a quick one 👌🏻

Ingredients👇🏻
1/2 tsp of salt
1 1/2 cups of flour
3-4 tbsp of cold water
144 gr of cold butter cut into tiny cubes
1 egg yolk (to brush the dough before it goes in the oven)

✨Mix together the salt and the flour. Add the cubed butter and with a dough cutter work it until you get a crumbly mix, you can do this with your hand or a food processor.

✨Add the tablespoons of water one at a time until you get a consistent dough. This is when you should decide if you want a big galette or small ones like I did. Form into a ball and then flat into a disk. Wrap in plastic and store in the fridge for at least an hour. It can also be used the next day.

✨When ready to use the dough take it out of the fridge about 15 minutes before. Shape it on a floured surface with the help of a rolling pin. Fill in with the filling leaving space at the edges so that you can fold them in. Brush the edges with the egg yolk for a glossy and delicious finish.

✨Bake at 220 degrees for about 20/25 minutes or until you see the dough get nice and golden.

Spiky Fork