The other day I went to have coffee with a colleague from the office. In the middle of the conversation, without knowing that this column is one of my gigs, he tells me: “my wife started studying cooking this week.”
When I was about to tell him that I, although a journalist by trade, am a chef at heart, he added worriedly: “what I didn't know is that a set of knives can cost 200 euros.”
Out of shame I didn't tell him that I have, not one, but two of those sets of knives at home. And although it is true that there are cheaper knives, and that it is not necessary to make that investment for a family kitchen, it is also true that knives of that price last a lifetime.
Logically, I'm not going to recommend that anyone break the household budget, but a good set of knives is probably the most profitable investment you will make in your kitchen.
Therefore, the recommendation that I am going to make is: buy the best knife you can afford. And one day, in 20 or 30 years, you will open the drawer, see your knives and smile remembering this column.
Think about it when you cook the preparations that I propose this week. The menu includes many fruits, two portions of fish, three portions of legumes,
Baked preparations
Stir-fry
to the fire
cold preparations
1. You can make the raw tomato and olive dressing on the day of preparation and keep it in the refrigerator.
2. Simply cut 2 tomatoes into very small pieces.
3. Finely chop about 10 or 12 olives.
4. Mix all the ingredients, add olive oil and a touch of vinegar.
5. Season with salt, black pepper and thyme.
1. Wash and cut salad ingredients just before preparing them on the corresponding day, so they will be fresher.
