Hello foodies of the world! Sorry for my absence the last few weeks. I’ve been pretty busy with no time for new recipes worth posting. Although I always cook, in busy days I tend to repeat old favourites or cook easy and quick things like omelettes and salads.
The truth is, I’ve never been good at extreme multitasking, I know, is shocking to acknowledge such a thing these days, but I’ve been like this since I can remember and I’ve made my peace with it. But, as I’m also a perfectionist, I rather do one thing at the time and do it right than to do everything just like that. To me, is like my father says: sometimes is not that I don’t have the physical time, is that I have no “mental” time. Of course I keep challenging myself to find the balance, but I won’t fight my nature either.
I’ve thought of this post a while ago and since is less time-consuming than posting a new recipe is a good way for me to show up and say hi! I reckon that after 10 month blogging, it would be a good time to make a top ten of Around the Bowl’s reader’s favourites and give these recipes a second chance to be discovered and hopefully inspire someone new!
The top ten is based on the blog statistics for all ten months and the posts are rated upon visits and sharing figures. I hope you like the recipes if you haven’t tried them before or that they inspire you once again if you did! I’ll be back soon with new soup recipes to share!
I know, I know Bruschetta is Italian, so why Moroccan Bruschetta? Well because I made this one with Moroccan bread. Moroccan bread is a flat circular loaf of white bread, with a golden crust on the outside and a yellowish fluffy interior, it is delicious, I love it! I think part of its secret lies in the semolina on its composition making its flavour quite unique. There’s a local shop near my house that sells it fresh every day, so I usually keep a loaf on my fridge for many uses: breakfasts, meals, it even serves as a base for pizza (opened into two halves)!
A couple of weekends ago, we were on lazy mode and haven’t planned anything for lunch, so we simply took two slices of this wonderful bread and decided to turn them into fabulous Bruschettas, with a little help from the basil plants I grow on my balcony, that I’m today sharing with you!
It is simple, quick, delicious and frugal. Ideal for a summer (vegetarian) lunch or a great appetiser all year round! Leave the cheese out of the equation and you’ll have a perfect vegan snack!
After overindulging ourselves a little bit with a tapas night, the morning after Mr. Soup Taster and I went for a bike ride in spite of a miserable weather… On the way back home we found ourselves craving for something light yet comforting and warming: Onion Soup! we said in unison. This was a regular soup in our menu long before I started this blog and we began having insane amounts of soup every week.
A classic soup recipe and I dare say a world’s favourite during winter months. As the tomato soup, I brought this idea home from my trip to Belgium. Onion soups have been historically a humble meal all around Europe, since onion are cheap, easy to cultivate and to preserve, but its origin (specially of the grilled version) is attributed to France.
There are easy variations to this soup: It is easily adaptable to vegetarian and vegan options and to a lighter plain soup without the grilled bread and cheese on the top and it is delicious all the same! Although it takes some time to prepare it, it is very easy. Today I’m sharing the full recipe, so you can adjust it to your taste and needs.
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