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Ourfoodstory M&T

Moni & Toby 👩🏻‍❤️‍👨🏽
Home cooking • bold & easy flavors
Reels | recipes | food inspiration
Southern Spain 🇪🇸
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11/08/2026

🥩🔥 SURF & TURF — but make it anniversary night. 🦐🌊

After our anniversary breakfast, there was absolutely no chance dinner was going to be subtle.

So we stayed home, lit the fire, opened a bottle of red and cooked one of those meals where you look at the plates afterwards and think: yeah… we did that. 😮‍💨

The star of the evening: picanha.
Beautiful fat cap, hard sear, finished until perfectly pink and juicy inside, then rested and sliced thick.

And because steak alone clearly wasn’t enough… garlic butter prawns on top. 🦐🧄🧈

We spooned over all that buttery, garlicky goodness and finished the meat with a fresh chimichurri — herbs, garlic, olive oil and just enough acidity to cut through the richness.

On the side: buttery potato purée and charred asparagus. Nothing complicated. Nothing unnecessary. Just everything exactly where it should be.

🥩 Picanha
🦐 Garlic butter prawns
🌿 Homemade chimichurri
🥔 Silky potato purée
🌱 Charred asparagus
🍷 Red wine
🔥 Fire on the terrace
🌊 Mediterranean in front of us

Surf. Turf. Wine. Fire. Sea. And my favourite person across the table.

Three years married, and apparently our idea of romance is still buying an unreasonable piece of beef and putting prawns on top of it.

Wouldn’t change a thing. ❤️🥂

Happy 3rd anniversary to us.

11/08/2026

11.08
3 years married.
So obviously, breakfast had to be a little extra. 🤍

No restaurant this time. We turned our anniversary morning into our own little breakfast date at home. Cava, flowers and a table full of salmon.

We started with little salmon crackers with a creamy base and a touch of caviar.

Then salmon tartare: fresh salmon, soy sauce, sesame oil, sesame seeds and spring onion. Simple, fresh and dangerously easy to keep eating.

And the main event: our open croque-style salmon & avocado. 🥑
Toasted bread layered with greens, creamy avocado and plenty of smoked salmon, finished with a soft poached egg and sesame. Cut into that egg and let the yolk become the sauce. 🤤

Add a bottle of bubbles and suddenly breakfast lasts a lot longer than planned. 🥂

Three years of marriage, countless meals together, and still our favourite table is the one we share. ❤️

Happy 3rd anniversary to us. 🥂

26/07/2026

Authentic Szechuan Chicken. 🌶️🍚

No shortcuts. No bottled sauces.

This dish gets its signature kick from real Szechuan peppercorns, creating that unmistakable tingling heat that makes this cuisine so unique.

The sauce starts with light and dark soy sauce, layered with garlic, ginger, chili, szechuan peppercorns, and a touch of honey and sesame oil for the perfect balance.

Here’s how we made it:
🥢 Sear the chicken until beautifully golden.
🥢 Remove it and build the sauce in the same pot.
🥢 Return the chicken and let it simmer gently for 15 minutes.
🥢 Finish with 4 minutes over medium-high heat until the sauce becomes thick, glossy, and coats every bite.

Served over fluffy jasmine rice, finished with toasted sesame seeds and fresh spring onions.

Simple ingredients. Authentic flavors. One bowl you’ll want to make again and again.

Would you handle the Szechuan peppercorn heat? 🌶️👇

25/07/2026

Homemade McMuffins… but better. 🍔

Sometimes the best recipes start with a visit to the local butcher.

We took fresh Spanish pork sausage, removed the casing, shaped it into thin breakfast patties, and cooked them until beautifully caramelized. Layered on toasted English muffins with fresh arugula, tomato, melted cheese, and our homemade McDonald’s-style breakfast sauce.

The result?

Juicier. More flavorful. Better ingredients. Better breakfast.

🍯 McDonald’s-Style Breakfast Sauce

* 2 tbsp mayonnaise
* 1 tsp Dijon mustard
* 1 tsp honey
* A pinch of black pepper and MSG
* A splash of white vinegar

Mix everything together until smooth. That’s it.

It adds the perfect balance of creamy, tangy, and slightly sweet flavors to every bite.

Sometimes homemade doesn’t just beat fast food…
It completely replaces it.

Would you choose this over a drive-thru breakfast? 👇

18/07/2026

This is what happens when you give Picanha the time it deserves.

No rushing. No shortcuts.

This beautiful cut spent 24 hours in a dry salt brine, allowing the seasoning to pe*****te deep into the meat while improving tenderness and moisture retention.

Before it ever went into the oven, the fat cap was rendered fat-side down for 15 minutes, followed by 3 minutes over high heat on the meat side to build a deep, flavorful crust.

It then finished low and slow at 120°C, gently cooking to a perfectly juicy medium-rare while keeping every bit of its rich beef flavor intact.

Served with crispy roasted potatoes, a fresh arugula, cherry tomato & red onion salad, finished with Parmesan, and homemade chimichurri.

Simple ingredients. Proper technique. Restaurant-quality results at home.

Sometimes the best recipes are simply about patience.

Would you try a 24-hour salt brine? 🥩🔥

05/07/2026

Restaurant-quality food at home. No shortcuts, just great ingredients and a little patience.

This time we kept it elegant: perfectly cooked pork tenderloin, topped with our homemade anchovy mayonnaise, finished with roasted garlic. On the side, buttery white asparagus, fresh arugula, and a generous shower of freshly grated Parmesan.

The real star of the plate? The anchovy mayo. Rich, silky, and packed with umami. Once you make it from scratch, there’s no going back.

Homemade Anchovy Mayonnaise, recipe from Antonio Cabrera Molleja
🥚 1 egg
🥄 2 tsp Dijon mustard
🧂 A pinch of salt
🐟 40 g tin of anchovy fillets, including the oil.
🌻 125 ml sunflower oil
🫒 125 ml extra virgin olive oil
🍷 1 tbsp balsamico
🍋 splash of lemon juice

Blend everything until perfectly smooth and creamy. That’s it.

Simple ingredients. Restaurant presentation. Home kitchen.

Would you try this anchovy mayo, or does it sound too bold? 👨‍🍳
We love it! Thank you again for the recipe Antonio 😎

23/06/2026

☀️ Some mornings don’t need a plan. Just good food, good company, and a little creativity in the kitchen.

Today’s late breakfast was all about simple ingredients coming together perfectly:

🥗 Wakame salad dressed with sesame oil and teriyaki sauce
🐟 Tuna mixed into the wakame for extra flavor and protein
🍳 A perfectly runny sunny-side-up egg finished with sesame seeds and chili flakes
🥟 Spicy chicken & shrimp gyozas on the side
🥢 Homemade dipping sauce with soy sauce, sesame oil, and rice vinegar

Fast to make, packed with flavor, and exactly the kind of meal that makes you slow down and enjoy the moment.

The best meals aren’t always the most complicated ones. Sometimes it’s just a bowl, a plate of gyozas, and a coffee while the day slowly begins.

Who else loves turning simple ingredients into something that feels like a restaurant brunch at home? ✨

❤️🥟🍳🥗

11/06/2026

✨ Every month, the 11th is our day. ✨

No matter how busy life gets, we always make time for it.

This month’s celebration turned into a late brunch at 16:00… because honestly, who says brunch has to be in the morning? 😅🥂

With the Mediterranean sparkling below us, a beautiful chilled cava in our glasses, and the Costa del Sol sunshine doing its thing, we put together one of our favorite homemade spreads yet.

On the table:

🥢 Wakame salad
🥢 Sushi ginger
🍣 Salmon bites finished with sesame oil and toasted sesame seeds
🥑 Avocado boats filled with homemade ensalada rusa
🐟 Smoked salmon rolls stuffed with Philadelphia, green onion, arugula, cucumber and avocado, topped with caviar and a touch of sesame

And of course, soy sauce on the side for the perfect finish.

Sometimes luxury isn’t a fancy restaurant, a five-star hotel or a special occasion.

Sometimes luxury is simply slowing down, opening a bottle of cava, preparing food together, sitting down with the person you love, and appreciating a view that never gets old.

Here’s to another month of adventures, laughter, good food, and making time for what matters most. ❤️

11th of the month. Our tradition. Our favorite date.

🍾🥂

20/05/2026

Another year around the sun, surrounded by the right people, ice cold champagne, ridiculous amounts of homemade food and honestly one of the best birthdays ever. 🥂

This year was special because literally EVERYTHING was homemade. Not one single thing was bought ready-made. Every sauce, every appetizer, every dessert, every rub, every little detail was prepared with love and it made the whole evening feel incredibly personal.

We started with welcome champagne and a full table of Toby’s favorite foods in mini versions:

✨ Homemade currywurst
✨ Vitello tonnato
✨ Jamón Ibérico with olives
✨ Italian mini mozzarella with cherry tomatoes & truffle balsamico
✨ Mini burgers — one with homemade Big Mac sauce, the other with homemade WieśMac sauce 😅
✨ Crispy potato chips with arugula, brie & Jamón Ibérico
✨ Protein cocoa Oreo mousse
✨ Panna cotta desserts

And later… the grill started. 🔥

Homemade grillfackeln with our own rub, Polish karkówka neck steaks seasoned our way, and of course Spanish chorizo — the absolute grill classic. The smell alone already felt like summer.

To finish the night, Lucy surprised Toby with an absolutely incredible chocolate birthday cake that honestly deserves its own post. 🍫🎂

But more important than the food was the company. Thank you to everybody who came, helped, cooked, grilled, laughed, drank cava with us and made the day feel so warm and unforgettable. These are the moments that actually matter.

Perfect people. Perfect atmosphere. Perfect food.
A birthday we’ll remember for a very long time. Thank you! 🤍

14/05/2026

Birthday celebrations done the right way. 🥂☀️

Spent the whole day drinking ice cold Spanish cava and honestly couldn’t have picked a better place than and by for the birthday dinner.

We started with the “Oyster Journey Around The World” and it was one of the most creative oyster experiences we’ve had in a long time:

🇪🇸 Andalusian — with gazpacho water
🇫🇷 French — natural
🇪🇸 Basque — with piparra pepper
🇫🇷 Breton — with shallots and vinegar
🇯🇵 Japanese — with ponzu and soy sauce

Every single oyster had its own personality and flavor profile. Fresh, perfectly balanced and beautifully served over crushed ice. Absolute 10/10.

Then came the star of the evening… the 1.1kg chuletón steak with sauce béarnaise. Perfect crust, deep smoky flavor, insanely juicy and cooked exactly how a proper steak should be. One of those meals where everyone at the table goes silent after the first bite. 😮‍💨🥩

Amazing atmosphere, sunset over Sotogrande marina, incredible service, cold cava flowing all evening and food we’ll genuinely remember for a long time.

Highly recommended if you’re anywhere near southern Spain. 🤍

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