Gnocchi are the easiest and quickest pasta you can make at home, you don’t need any special equipment or skills and it’s quite hard to mess them up. This being said, you can also buy already made Gnocchi to make this recipe if time doesn’t allow you to make them from scratch. The original recipe “Gnocchi alla Sorrentina” is made exactly the same but instead of scamorza you would use fior di latte. I decided to use scamorza affumicata (smoked scamorza) because I’m addicated to it and could add it to any dish. Scamorza is a close relative of Mozzarella yet it’s firmer and if you buy the smoked version you will get this delicious smokey taste in your tomato sauce.

Sometimes it just feels like there is not enough time to cook, especially over lunch. This is where One Pot pasta comes in: it’s super easy to make, you literally put all the ingredients in one pot and wait and - it’s delicious! Last time I posted about the Tomato & Spinach One Pot which is one of my favourites but this time I wanted to make something a bit different and decided to use mushrooms and rosemary instead of the tomatoes (and keep the spinach as I love spinach and it’s super healthy).

Sweet Potatoes with Marshmallows is a traditional American classic I discovered during a Thanksgiving dinner. I have to admit when I first saw the dish I thought it was either a joke or a cute way to make kids eat more sweet potatoes. Then I tried it, and for the rest of the evening I couldn’t stop eating this strange but delicious purée of sweet potatoes and marshmallows.

This time I decided to make my Flammkuchen with Potatoes and Rosemary as that’s what I had left in the pantry and the result was absolutely delicious. There is nothing I love more than the taste of crunchy oven baked potatoes - on top of crunchy Flammkuchen and in between them a layer of Crème Fraiche. I also tried to make a vegan version using this vegan cheese spread and the taste was incredible.

This Lentil Salad is our favourite Mexican dish. The ingredients are so simple yet when you mix them all together they create an incredible taste you will want to eat over and over again. The Mexican Lentil Salad inspired by Enrique Olvera is not only vegan but it is also perfect for those of us who are trying to eat healthy and maybe loose a bit of quarantine weight. The avocados and lentils are filling but don’t make you feel heavy which makes this dish perfect for both lunch and dinner.

We are officially obsessed with Chia Pudding and Chia Seeds and have been making every possible imaginable version. This is the beauty of Chia Seeds - they are good for you and the texture is great but they don’t taste like much, so it’s up to you to add the tastes you enjoy the most. We must say berries and chocolate our our favourites but mango and passion fruit are close seconds.

Most people think of Tacos, Quesadillas, Guacamole and Burritos when they think of Mexican food but the reality is that Chicken Tinga is one of the most popular dishes in the country, and, one of the easiest ones to make. For this dish it is essential you buy some dry Chipotle Chiles - we got ours here. Chipotle Chiles are not spicy so this is a dish for everyone.

Mexican Week starts with an Enrique Oliviera inspired Herb Guacamole made without tomatoes and instead using herbs and spices to give it an exceptional taste. In our opinion this herb guacamole is fluffier and lighter than many other versions which ask to add garlic, tomatoes and sometimes paprika.

The Endive Quiche is one of our favorite lunch options - it’s easy to make and the endives provide a very different and delicious almost bitter taste to the sweater roquefort. You can also switch ingredients out and use a different cheese instead of Gruyere or asparagus instead of the endives - up to you :)

This weekend we tried something new - the Key Lime Pie - and we fell in love with it. This pie is perfect for the warmer days coming up as it is super refreshing. The Key Lime Pie originally comes from Key West in Florida but it is loved worldwide.

What would Spanish Week be without the famous Tortilla de Patatas. This is probably one of the most famous Spanish dishes in and outside of Spain and rightly so. The Tortilla de Patatas is a perfect starter or main course and it can even be a snack the next day cold from the fridge.

Manchego biscuits are a lovely savory snack you can make with multiple types of cheese by simply replacing the Manchego with for example gruyere or parmesan. We decided to make them with Manchego as it is after all Spanish Week and we wanted to use this delicious cheese.

We keep going with Spanish week with a very popular dessert. Natillas is a rich vanilla-flavoured egg custard from Spain, lightly flavoured with cinnamon. It is a very easy dessert to make and it is absolutely delicious.

Tombet is made with potatoes, red pepper, aubergine, zucchini and tomato sauce so it’s not only vegan but also quite cheap :) This dish requires all the vegetables to be cut into 1cm slices and fried - don’t worry it will not result heavy or oily in the end if you drain your veggies well enough.

This week Spanish Week starts and we decided to start with a refreshing and super easy to make gazpacho! We promise this will be the easiest recipe you will ever make and you will be thanking us forever. Made with tomatoes, green pepper, bread, cucumber, olive oil, garlic and red vinegar this is also a very cheap dish.

Nothing says French cooking more than Beef Bourguignon. It is definitely not a “quick recipe” but it will definitely take you on a journey through France and through was is traditional french cooking. This beef bourguignon recipe has been taken from Julia Child’s cookbook - the woman who brought French cooking to the United States and who, with her television presence also made French cuisine even more famous than it was.

Hachis Parmentier is the french version of a Sheperd’s Pie. It is a pie made of minced meat with a crust or topping of mashed potatoes. Maybe when thinking of French food this pie doesn’t come to mind but it has been popular in France since the 17th century when Antoine Parmentier convinced King Louis XVI that this dish could fight famine.

Tarte Tatin - named after the hotel serving it as its signature dish, the Hotel Tatin in Lamotte Beuvron. The Tarte Tatin is a pastry in which the fruit is caramelised in butter and sugar before the tart is baked - an absolute must try if you love apples and pies!

For those who have never had Flammkuchen, it is the french version of a pizza, simply thinner and easier to make (and you don’t need yeast or baking powder)! Originating from Alsace, a historical region in Northwestern France bordering Germany and Switzerland, Flammkuchen is generally eaten with Creme Freche, Bacon and Onions but you can really top it with anything you would like.

Our second dish on our French Week is Pears in Pijamas, douillons aux poires in french. This beautiful dessert is a culinary specialty from Normandie and can be made with both apples and pears.