I love Mexican food. The creaminess of avocado, the crispy tortilla chips and the hint of spice but a fresh addition of herbs. The downside is that it tends to be quite heavy.

Foods that give you that very full feeling are best eaten occasionally. Thus I invented my own version of chilaquiles, but with a healthier touch. That is, without any sour cream, meat or beans.

Chilaquiles
To serve two, you will need

500 g tomato passata
2 handfuls tortilla chips
3 splashes tabasco
1 handful fresh coriander (leave some for decoration)
6 cherry tomatoes, chopped
3 eggs
1 avocado, sliced

Start with chopping the cherry tomatoes. Place a frying pan over medium heat. Add the passata and tabasco and simmer for a few minutes. Make sure to stir it occassionally so that it doesn't burn. Add the coriander and chopped tomatoes to the tomato sauce and then add one layer of tortilla chips. Gently push the chips down in the pan and create three holes where you crack the eggs, one by one. Cover with a lid and let cook for 3-4 minutes. Meanwhile slice the avocado. When the eggs are cooked to your desired consistency, remove from heat and decorate with the avocado slices and some extra coriander.

Serve immediately! Goes well with a green juice or some lemon infused water.

It's time for another recipe. I've loved this simple dish for as long as I can remember. Probably ever since my first trip to Greece as a young child. Whenever an old memory from Greece pops up, there's something in me that calls out for this salad. 

A few years ago I went to Thessaloniki with my dad. We kept coming back to the same restaurant over and over again, only to enjoy this amazing salad. Or let me be honest, the waiters were quite funny too. Especially their faces of relief when they realized me and my dad were not a couple, just a normal dad and daughter traveling together. Anyway, we spent last week in Paris at Damien's sister's and I was asked to contribute a salad to the barbecue table. When cooking for other people it's always a wise decision to prepare a dish that you know. At least if you want to impress, with less stress, and who doesn't want that. 

Here is my best advise for how to prepare the perfect greek salad.

A little greek salad
Serves 4-6 people

5 tomatoes, nice and fresh, with a nice tomato-y fragrance
1 good quality cucumber
1/2 large red onion
100 g black olives
200 g feta cheese
1/2 lemon, juiced
10 tbsp quality extra virgin olive oil
black pepper and salt
pinch of oregano (optional)

Find a large beautiful bowl or plate where each ingredient can be placed when prepared. Begin by washing and slicing the tomatoes and removing the pulp. Wash and chop the cucumber into chunks of similar size. Peel the onion before slicing it into thin but-not-super-thin slices. Pit the olives and chop roughly. Cut the feta cheese into squares and crumble some of the squares with your fingers directly in the bowl.

Find a bowl where you can mix the oil, lemon juice, pepper, salt and oregano. Whisk with a fork before drizzling over the salad. Gently turn the salad.

The salad stays fresh a few hours so if you are prepping ahead for the party. Leave the dressing aside and pour on top one hour or so before served. It works as a main or a side, depending on the occasion and hunger levels.

This is one of my all time favourite side dishes. It's super easy to make which is a much in the tiny kitchen we have here in Madrid. It requires little washing up and only a few ingredients. First time that I was lucky enough to try it was in Brazil. We walked into one of the many pay-by-weight buffet restaurants and this turned out to be my favourite green option. In Brazil it is often made with Kale but here in Madrid I make it with chard (any collard green will work just fine). When massaged and fried in garlic and oil it becomes soft and sweet with just a a tiny touch of bitterness. Love it!

Kale Mineira
Serves 2-4

500 g of kale, chard or other bitter greens
1-2 garlic gloves
3 tbsp olive oil
salt and pepper

Begin with removing the stem from the leaves. If the greens are chopped, just remove the stems one by one.

If the greens come as whole leaves, grab the bottom of each stalk and pull upwards with the other hand. The whole leaf should come right off. Place the leaves on top of each other and chop quite finely.

Wash all the leaves in a strainer and let dry before placing in a bowl. Now massage the greens with your hands for 3-5 minutes. This breaks down the cell walls and bring out a brighter green color. The greens will reduce quite a lot in size as you massage them.

Chop two small or one large clove of garlic. Heat oil in a frying pan and add the garlic.

When golden fragrant, but not brown, add all the leafy greens to the pan. Grab a wooden spoon and stir the greens in the pan for 3 minutes so that the greens become wilted.

Add some salt and pepper to the pan. Take off the heat and ready to serve!