Huevos Estrellados (Olive oil fried potatoes and eggs) (Spanish)

Eggs and thick-cut fries, both plunged into sizzling olive oil and spiced only with salt, to allow the flavors of the ingredients to just shine on their own. Spanish country fare and comfort food at its finest.

Bear in mind that the potatoes in this dish should not be brown and crispy like French fries, but more on the limp and creamy side, soft with only a slight crispness on the edges. 

Recipe source: Saveur. 

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Macaronia me Loukanika ke Tiri (Sausage and cheese pasta) (Greek).

Five years ago: Pizza Pescara (Italian-American).

Six years ago: Nigella's Exceptional Salmon.

Seven years ago: Chicken, olives and preserved lemons tagine (Moroccan).

Eight years ago: Baby making and no cooking. :)

Panellets (Pine nut cookies) (Spanish)

These pine nut cookies from Spain are in a way really similar to Pignoli, their airier Italian counterpart. I loved the texture on these Spanish cookies more, though, it was more dense and nutty.

Recipe source: here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Pasta with broccoli, peanuts and lemon (vegan).

Five year: Strawberry lassi (Indian).

Six years ago: Zucchini and turkey soup with pesto.

Seven years ago: Baked tomato-stuffed peppers with thyme (vegan).

Eight years ago: baby making and no cooking :).

Bigoli in Salsa (Whole Wheat Spaghetti with Anchovy Sauce) (Italian)

The anchovy sauce for these pasta is super easy to make and utterly delicious. Just throw in some onions, white wine and anchovies from the jar and let the whole thing turn into something festive and addictive. The subtle nutty flavor of the wholemeal spaghetti enhances the main notes creating a truly wonderful dish. You must try it at least once. Enjoy.
Recipe source: Saveur.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing. 

Four years ago: Classic British scones. 

Five years ago: Akuri, Parsi-style (Indian scrambled eggs).

Six years ago: Prosciutto e melone (Italian prosciutto and melon wrap).

Seven years ago: Dark chocolate and red wine cake.

Eight years ago: baby making and no cooking :).

Breaded olives (Classic Spanish tapa)

Who doesn't love breaded olives? If you tasted them once, they become an instant hit and party favorite. My friend Mihai I always makes these at his parties (among other things) in large quantities and they're the first thing to go. What's there not to love? Since both olives and anything breaded are delicious and snackable on, by default. 

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: French-style grilled cheese (with baguette and Brie).

Five years ago: Clafoutis Limousin (Black cherry clafoutis) (French).

Six years ago: Creamy banana, walnut and mascarpone cake.

Seven years ago: Dark chocolate and red wine cake.

Eight years ago: baby making and no cooking. :)

Papas arrugadas (New potatoes with red mojo sauce) (Canarian and Spanish) (vegan)

Papas arrugadas, also known as Canarian wrinkly potatoes (you'll understand why 'wrinkly' in a minute) are a highly popular street food and snack in the Canary Islands (part of Africa and an autonomous region of Spain). 

They are a somewhat seasonal dish, because they can only be made with tiny new potatoes in their skins. The small potatoes are boiled in a pot of very salty water and once they are cooked, the water is drained and they are left to dry in the same pot. Because of the heat and the residual salt, the new potato skins dry out, developing little wrinkles, hence their alternative name. 

After the drying process is complete (in about 5 minutes), the still hot potatoes are served drizzled with a red hot mojo sauce. Delicious. :)

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Golden Colcannon pie (Irish).

Five years ago: New potatoes and radish salad with creamy poppy seed dressing.

Six years ago: Grapefruit-mint cooler (raw vegan).

Seven years ago: Vanilla extract.

Eight years ago: Baby making and no cooking. :)

Baleadas (Flour tortillas with beans and cheese) (Honduran)

Baleadas are a very popular snack in Honduras, both as street food and at home. In their most basic form, flour tortillas are topped with refried beans, cream and salty cheese.

They are definitely delicious enough if you stop here, but here's where more magic comes in: toppings usually are added according to everyone's preferences and taste. 

The most common toppings for baleadas are scrambled eggs, fresh avocado and chorizo. I used the eggs and avocado this time, as you can see in the pictures above, but any combo is great.

Recipe sources: here and here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Cous cous with macadamia nuts and apples (vegan).

Five years ago: Patates Çorbasi (Turkish potato soup).

Six years ago: Yakisoba with shiitake and sesame oil (Japanese).

Seven years ago: Insalata Caprese (Italian).

Eight years ago: baby making, no cooking.

Plátanos fritos (Honduran fried plantains)

Fried plantains (cooking bananas) are a staple in many world cultures. Thinking about Kelewele from Ghana, for example, or about Kela Ki Subji, the savory banana curry from India. 

In Honduras, the fried plantains are a meal in itself, especially when accompanied by a variety of other savory toppings. The most common Honduran sides for fried plantains are avocado slices, fried eggs and crumbled cotija cheese (a salty cheese), in any combination. I used all three here for a result as true to the original as possible.  

Recipe source: here.

Last year: nothing

Two years ago: nothing

Three years ago: nothing

Four years ago: Sardines with crisp paprika crumbs on rye bruschetti.

Last year: Nachos with queso blanco dip (Mexican).

Two years ago: Butter and scotch shrimps with creamy lemon pasta.

Three years ago: Quiche Lorraine (French).

Four years ago: No cooking :).

Kalimotxo (Red wine and cola cocktail) (Basque-Spanish-Portuguese)

Apparently Sangria is out and this red wine and cola cocktail is very much 'in' when visiting Spain and the surroundings. At least that's what many gourmet guides say, Kalimoxto is all the rage.
Originally from the Spanish region of Basque country, it became more and more popular due to tourist demand, over the last 5 years.
To me this is very funny, because this combination is also something done in Romania but only in the very poor and uneducated areas, and widely frowned upon. It's considered something done in bad taste and a waste of wine. :)
Recipe sources and more info: Saveur and Huffpost. 

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Tirokafteri (Feta cheese spread) (Greek and Northern Macedonian).
Five years ago: Cherry brownie cake.
Six years ago: Obazda and Gouda pumpernickel party rounds (German-style).
Seven years ago: Turkey steaks in pink champagne sauce.
Eight years ago: Spicy shrimp and wild rice soup (Chinese).

Fava beans with cilantro and bacon (Portuguese)

Fava beans are a favorite not just in Middle Eastern cuisines, but also with the Portuguese. In this quick recipe (quick if you're using pre-cooked fava beans), they are beautifully paired with bacon and cilantro, plus some tomato for extra flavor.
Recipe source: LeitesCulinaria.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Thé à la menthe Tunisien (Tunisian mint tea) (vegan).
Five years ago: Ispanak Salatasi (Turkish baby spinach salad).
Six years ago: Papanași (Romanian ricotta-based sweet fritters).
Seven years ago: Pizza with goat cheese, caramelized onions and raspberry sauce.
Eight years ago: Spicy shrimp and wild rice soup (Chinese).

Queijadas (Portuguese custard tarts from Sintra)

A Queijada is a muffin-like Portuguese sweet made with cheese or Requeijão (a type of fluid ricotta-like milk product). In a way, they are similar to the cheesy dessert muffins from El Salvador, called Quesadillas (no connetion to the Mexican food bearing the same name). 

Each region in Portugal has its own version but they are made first and foremost in Sintra, the capital of late Portuguese monarchy, with a milk custard instead of cheese.

Here is a view of the gates of the Pena Palace, just one of the many there up in the Sintran mountains.

This next one is a view of me from behind, walking up through the Pena Palace complex.

And this one is one of my favorites, from the palace kitchens, displaying all the copper baking trays that were at some point in use. Loved them :) 

Since Sintra was one of the places I loved the most when visiting Portugal last year (in July 2018), I decided to make something from there to commemorate the vibes. 
Main recipe source: here.

Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Salade de Pois Chiches (Jewish/Tunisian chickpea salad) (vegan).
Five years ago: Spinach, soy and apple smoothie (raw vegan).
Six years ago: Kohlrabi carpaccio with prosciutto crudo and Parmesan (raw).
Seven years ago: Smoked trout spread on hot buttered toast.
Eight years ago: Spicy shrimp and wild rice soup (Chinese).