Chocolate cake with vanilla ice cream and caramelized apricot. Great for a hot summer afternoon!

I opened up today my refrigerator to cook dinner and found some ingredients which rung a good chord in my head. As usual, the immediate thought was “let’s try this out!”

Ravioli with spanish chorizo sausage in coconut milk

One-liner recipe: Fry the chorizo and create a thick sauce from coconut milk spiced with paprika, a bit of chili and a scent of cumin, and add the near-to-al-dente pasta for 1′.

• Cook 500g of ravioli, leaving 1-2 minutes off their cooking time.
• Slice 150g of Spanish Chorizo sausage in very thin slices. Fry with a tablespoon of olive oil in the pan until it’s cooked and has released its oils.
• Mix 200g of coconut milk with a tablespoon of paprika. If it’s real paprika (not very spicy) add in some chili and a suspicion of cumin. Make sure the spices aren’t too much, otherwise the ravioli taste will be overshadowed. Add the mixture in the pan and further cook for 3 minutes.
• Dissolve a tablespoon of corn-flour in a tablespoon of water, and add the mixture in the sauce to thicken it up.
• Add the pasta and cook for 1 minute.
• Serve immediately.

Yes!!

Apparently it is all about attention to detail and experience.