Simply good food with a funky twist!
| Platform |  | Pricing | Only paid issues | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 213 | Founded | 3 years ago | Last Issue | 3 months ago |
| Active | |||||
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delrezpaulchef.substack.comLatest Issues
Spicy Creamy Cheesy Porchetta Pasta
Rich, silky, a little spicy, and loaded with cheese. Crispy-edged porchetta, garlic butter, white wine, and a luscious egg-yolk cream finish! comfort food !!!
Ingredients (Serves 2–3)
Crab, Avocado & Egg on Toast
Sweet crab, buttery avocado, tender egg, and crisp golden toast, finished with chives and served with a big crunchy pickle on the side.
Ingredients (Serves 2)
Pita Merguez, Cheddar & Fresh Herb Salad
Crispy outside, juicy and spicy inside, with melting cheddar and a fresh herb kick. This is bold, messy, and absolutely addictive.
Ingredients (Makes 2 stuffed pitas)
Red wine glazed shrooms & oignons!
A rich, rustic French-style side dish made with lots of butter, fresh herbs, and a splash of red wine. Deeply savory, slightly sweet, and perfect with creamy polenta or a thick slice of country bread.
Ingredients (Serves 4)
Spicy Onion Tart (Pissaladière-Style)
A deeply caramelized onion tart with anchovies, olives, and tangy green guindilla peppers. Sweet, salty, and slightly spicy : irresistible!!
Ingredients (serves 6)
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Paul’s food diary.
| Subscribers | Engagement | 79 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Professional Chef for more than 10 years, I now dedicate myself entirely to content creation on social networks. In love with the products, starving for good food, my style is authentic, raw and in tune with the times!
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