Beef tartare is a very ancient dish, probably invented by the Tatars, a nomadic group that used to store meat under their horses' saddles, which they would eat raw and softened. Nowadays this recipe consists in finely minced raw meat, adequately seasoned with spices, lemon, egg yolks and, sometimes, alcohol, in order to really make it tasty. Fresh and light, tartare is the ideal dish for summer aperitifs. Just make sure you choose high quality fresh meat and eggs!

Fried pumpkin flowers are a delicacy that transports us back to the time when we were kids, a food loaded with family - and full belly! - memories! They make an ideal, delicious entrée, a great starter to a lunch or dinner, or simply a yummy, crunchy side-dish (or main-course, why not?!)! Let us show you how to prepare these sweet and tender flowers, synonymous with summer and big, cosy meals with friends and family.

Here comes the Italian version of the French 'Croque Madame'! Sure, it's not exactly the same thing, there's no ham in this recipe (but you can still add it, if you like), and the egg is sort of.. all the way through it, instead of just on the top. But taste delight is guaranteed! Try out our recipe and have fun creating your own variations!

Looking for new ideas on how to prepare cauliflower, so that the whole family can enjoy? We might have something for you! In this recipe we show you how to cook a delicious cauliflower salad, a sweet-sour dish with plenty of healthy ingredients! The savoury taste of the anchovies, capers and peppers go well with the delicate flavour of the cauliflower, creating a harmonious contrast. Serve it as an entrée, as a side-dish or as part of a buffet - and be prepared to be surprised by its success!

Salmon is one of the richest and most nutritious fish, with its high content of omega 3, proteins, amino acids and healthy fats. In summer, when it's too hot to bake it or grill it, there's another way of enjoying it, without needing to eat it raw: Carpaccio! If you combine it with cream, leek, chives and lemon zest, as we suggest in this recipe, a mouth-watering delicacy is created! 

'Baccalà' is the Italian name for dried and salted codfish, an essential ingredient in many culinary traditions. Worldwide, Portugal ranks number one in its consumption, but Italy follows closely after with its many traditional recipes: 'baccalà alla lucana', 'alla cosentina', 'alla siciliana', etc.. Because of the preservation process, this fish needs many hours of soaking to get rid of the salt and to rehydrate the flesh. Here we suggest a simple, delicious recipe, something children will love and an ideal buffet component too!

The leafy green vegetable we chose for this salad was Popeye's favourite food but, unlike the famous sailor, we prefer to consume it raw instead of having it coming out of a tin! The right time of the year for spinach is from November until March, when it is in season and can therefore deliver its richness in terms of nutrition at its very best: vitamin A and C, copper, potassium, zinc, calcium, phosphorous and lutein (which is good for your eyes) among others. Try out this delicious dish, where spinach meet cheese and nuts, all topped with a yummy vinaigrette!

Here comes an up-market, elegant recipe that all your guests will appreciate! If you thought that cooking crayfish was hard, we want you to reconsider and allow us to show you how to prepare a delicious dish with it in a very short time! Serve it as part of a buffet, as an appetiser, or make bigger portions for a gourmet main course!