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Eva Kosmas’s workshop in Barcelona! + Mango, chorizo & egg sweet potatoes boats


Seasonal Paleo and gluten free recipes 

Eva Kosmas’s workshop in Barcelona! + Mango, chorizo & egg sweet potatoes boats

Laura | Lau Sunday cooks

There is a new Eva Kosmas workshop taking place next March in one of the most beautiful cities I could ever recommend. You guessed it, Barcelona. But what makes this one even more special is Patry, the soul of Sabores y Momentos, is hosting the workshop with Eva and Carey.

I discovered Patry’s blog through Instagram around the same time I found Eva’s. Our passion for food and photography lead us to meet virtually and since then, I’ve been following and admiring her photography and of course, her traditional Spanish recipes. Her Spanish roots are apparent in all the recipes she cooks, making me miss even more the flavours and smells of my home country.  She also creates beautifully styled rustic scenes in each of her photographs, which remind me the days I used to spend at my family holiday home in the south of Spain.    

Patry is a true globetrotter. She studied in Scotland, but has lived and worked over many years in lots of different and diverse countries such as Africa, South America and Asia.

Now, she enjoys the countryside life with her husband and children in one of the towns where I have the fondest memories from my twenties of course only a couple of years ago ;).  This is the picturesque town of Sitges, where Eva, Carey and Patry will be hosting this food photography and styling workshop. 

Within the workshop schedule there are even two trips to explore some of the local Cava wineries. One of my favourites is included; Codorniu, which apart from its amazing Cava, is unique due to its art nouveau architecture, designed by Josep Puig i Cadafalch, a contemporary of Gaudí, is absolutely gorgeous. 

Between cooking and shooting, there will also be time to enjoy a calçotada, a Catalan feast which consist in eating calçots, like spring onions, wrapped and chargrilled and served in romesco sauce.

You might be wondering the reason for this post is because I’ve booked a place on the workshop. The truth is, no, I haven’t. Whilst writing this blog,  I’m sad to say that, unless a miracle happens, I won’t be able to attend this wonderful and special workshop, hosted by two of the best food bloggers there is, that I have been an inspiration to me.

I’m writing this post from the heart, to congratulate Eva and Patry on selecting, in my opinion, one of the best areas in all of Spain to run their food photography workshop.

For those who will join you, they will have an unforgotten experience !

Mango, chorizo and egg sweet potato boats | Lau Sunday cooks

And... I also have other good news! (drum roll)... I’m so thrilled to say that last night... Food & Wine Magazine featured on their Instagram feed this a.m.a.z.i.n.g sweet potato recipe, the perfect boat for a mango, chorizo, feta cheese and egg dinner!  I’m still over the moon!

Happy cooking and have a lovely weekend!


Mango, chorizo and egg sweet potato boats by Laura Domingo
Mango, chorizo and egg sweet potato boats by Laura Domingo
Mango, chorizo and egg sweet potato boats by Laura Domingo

Mango, chorizo & egg sweet potatoes boats

Makes: 4 “boats” | Total time: 1 h. 


2  large sweet potatoes

Salt and pepper 

Olive oil

1 tablespoon of coconut oil

1 mango, cut into cubes

1 cup of chorizo, cut into cubes

4 quail eggs

50 gr. feta cheese

Finely chopped fresh basil + a few leaves to decorate



Preheat oven to 200 C / 400 F. Line a baking sheet with foil and set aside.

Pierce the sweet potatoes several times with a fork. Place the sweet potatoes on the lined baking sheet and bake for 30 minutes until half tender. Remove them before they get too soft as we want to cut the flesh into cubes.

When the sweet potatoes are cool enough to handle, cut them in half lengthwise.

Then, take a sweet potato half and use a knife to make lengthwise and crosswise cuts in it, leaving a thin layer inside with the peel so that it can stand up on its own (about 1/2 cm). Sprinkle with salt and pepper, return them to the baking sheet, skin up, and bake for further 5 minutes, to get a crispier skin.

Meanwhile, in a small pan heat 1 tablespoon of olive oil and fry the diced chorizo for about 5 minutes. Set aside. 

In another pan heat 1 tablespoon of coconut oil and sauté the diced mango, sweet potato and chopped fresh basil for 5 minutes.  

In the same pan, heat a little bit of olive oil, then fry 1 - 2 quail eggs. Repeat the operation for the remaining eggs.

Take the potato skins out of the oven and fill each potato boat with crumbled feta cheese, sweet potato & mango mixture, chorizo and top with two quail eggs. Sprinkle with pepper and fresh basil leaves and enjoy!