New Home Interior Design: Stunning decor

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New Home Interior Design: Stunning decor

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7 tips learned in Europe that make me a better cook (and baker!)

+ our early release Focaccia recipe!😊  ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Hi there reader, After spending the year living in Europe—cooking in tiny kitchens, shopping at outdoor markets, and baking with new ingredients—I've picked up so many tips that have completely changed the way I cook and bake (for the better!). ​ From how I measure flour to how I use olive oil and paprika, these little changes have made a big difference in the kitchen. If you want to level up your baking or just bring more flavor into everyday meals, I think you'll love these too! ​ ​ #1 Bake by Weight, Not Volume One of the best changes I made after moving to Europe? Switching from cups to grams! (Here's my kitchen scale)​ Measuring by weight has made my baking so much more consistent—no more guessing whether I packed the flour too tightly. And the best part? Cleanup is a breeze. Just zero out the scale as you go and add everything to the same bowl. No more scraping peanut butter out of measuring cups!! 😅 ​ ​ #2 Using the right olive oil: Olive Oil is Sacred in Spain, and it's used liberally and proudly, not just for frying or sautéing. It's used to finish soups, drizzle over toast (hello, pan con tomate), and it's the only salad dressing you need! I used to be shy with olive oil, but now I go through bottles like water. Get my Olive Oil Cheat Sheet. ​ #3 Butter Matters. A Lot. European-style butter has a higher butterfat content which changed my baking forever. (Kerrygold and President are my favorites, easily found in the USA). Croissants, cakes (and cookies have never tasted better. Recipe Pictured: Flourless Chocolate Cake​ ​ #4 Quality ingredients speak for themselves: Shopping at local markets in Europe taught me to cook with what's in season, not just what's in a recipe. I let those ingredients shine, and our food just tastes better! ​ #5 Invest in Good Salt to enhance and balance flavors in every dish. Use flaky salts like Fleur de Sel and Maldon to top salads, grilled meats, cookies, or other desserts. Use coarse sea salt for focaccia and grind Himalayan pink salt over soups and roasted veggies. I also LOVE my salt cellar!​ ​ #6 Don't Skip the Chill Time - Europeans take bread, dough, and pastry resting times seriously, and I've learned that my baked goods like cookies, babka, and focaccia will taste better when the dough has chilled overnight. ​ #7 Paprika is underrated! I've never used it more in my life, and it's my favorite spice! I've loved exploring using sweet paprika, smoked paprika, and hot paprika to add a rich depth of flavor to dishes that no other spice can replicate. It's essential for soups, stews, goulash, paella, and dry rub on meats. ​ Want more updates from Spain? I send out a monthly travel newsletter. Sign up today! ​ ​ ​ 🔥Early Access: Homemade Focaccia That'll Steal the Show! It's not on the site yet and I'd love your thoughts on the recipe! ​ Supplies you'll need: This flaky sea salt is a must for this recipe ​The pan I use ​ I love this olive oil for focaccia Get the Printable PDF Recipe ​ 🆕Which new email series are you most interested in? From Scratch Basics 🍳 A 10-week series that teaches you basic cooking and baking techniques! Effortless Entertaining 🍽 My favorite tips, recipes, and ideas to make hosting easier! Kids in the Kitchen🥣Fun, easy recipes and tips for cooking with kids of all ages. ​

Enjoy!
Lauren

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Daily digest for Jen's Food Blog, on June 4, 2025

We do love a good spicy pasta dish in our house. So when I spotted some spreadable 'nduja in the Lidl specials (of which we had some left after using most of it on some toasted sourdough), I used it to come up with this 5 out of 5, simple and delicious … Read on blog or Reader Jen's Food Blog Read on blog or Reader Spicy 'Nduja Spaghetti By Jen's Food Blog on June 3, 2025 We do love a good spicy pasta dish in our house. So when I spotted some spreadable 'nduja in the Lidl specials (of which we had some left after using most of it on some toasted sourdough), I used it to come up with this 5 out of 5, simple and delicious spaghetti dish. For those of you that may not have tried this tasty, meaty spread yet; 'nduja is a soft, spreadable, spicy salami originating from the Calabrian region of Italy, known for its intense heat and smoky flavour. It's made from pork, fat, salt, and Calabrian chili peppers. 'Nduja is often used as a spread on bread, a pizza topping, or added to sauces and stews.  Ingredients (for 2 people); 100g spicy 'nduja 120g spaghetti 1 red onion 1 chilli 200g passata 2 cloves garlic, crushed (or heaped tsp of lazy garlic Handful of black olives Parmesan & rocket to garnish Method (Approx. 25 mins in total); Finely slice the onion and chilli. Heat some oil of your choice (I use olive oil for cooking), in a shallow frying pan on a medium to high heat. Whilst the pan is heating up, put your spaghetti on to cook as per instructions (in a large pan with plenty of boiling water). Fry the onion and chilli until they are slightly soft, about 5 mins. Add in the garlic and fry for a further 2 minutes. Add to the pan the 'nduja in chunks, and fry for a minute, allowing the juices and natural oils to come out. Add the passata to the pan as well as the handful of olives. Drain the spaghetti which should now be cooked (just turned soft). Add the spaghetti to the frying pan with the 'nduja sauce and give everything a good mix so that the spaghetti is coated in the sauce. Serve in bowls and top with grated parmesan and a handful of rocket. This is such a simple yet delicious dish, that doesn't take a lot of time to make, and uses minimal kitchen space and utensils. So there really is no excuse to try it, if you like a spicy and yummy pasta dish! Please do give this a try and let me know what you think. I promise the next recipe I share, will be something other than a pasta dish (haha).Check out more of my recipes here. Happy munching 🙂 Jen @jensfoodblog #jensfoodblog X Comment Like

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