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Ourfoodstory M&T

Moni & Toby 👩🏻‍❤️‍👨🏽
Home cooking • bold & easy flavors
Reels | recipes | food inspiration
Southern Spain 🇪🇸
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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. 🤍

14/05/2026

Birthday brunch done properly. 🥂☀️

Fresh salmon tartar with avocado, ginger, sesame, chives, lime juice, sesame oil and soy sauce, homemade salmon rolls with Philadelphia, cucumber and caviar, wakame salad on the side and an ice cold bottle of cava overlooking the sea. 🌊

Simple, fresh and dangerously addictive.
Honestly one of those lunches that turns into an all day celebration. 😮‍💨

11/05/2026

This might be the best 15-minute noodle dish we’ve made in a long time. 🌶️🔥

Creamy spicy garlic noodles with crispy sausage, parmesan, gochujang, soy sauce, honey and sesame oil… finished with ramen noodles that soak up every single drop of that sauce.

The crazy part?
The sauce tastes like something from a restaurant, but it’s made from simple stuff almost everyone has at home.

We used Polish kiełbasa for this one, but honestly any sausage works. The real star here is that creamy, spicy, garlicky sauce. 🤍

✨ RECIPE (2–3 portions)

• 3–4 sausages
• 2 packs instant ramen noodles
• 4 cloves garlic, chopped
• 1 tbsp gochujang
• 1 tbsp honey
• 1 tbsp sesame oil
• Dash dark soy sauce
• Bigger dash light soy sauce
• 250ml heavy cream
• 80–100g parmesan
• Handful chopped parsley or chives
• Oil + butter/ghee

1. Sear the sliced sausage until crispy and golden. Remove from pan.
2. Add oil + butter/ghee to the same pan.
3. Add garlic, dark soy sauce and light soy sauce. Cook 30 seconds.
4. Add gochujang and mix.
5. Add honey, sesame oil and cream. Stir together.
6. Add parmesan and herbs.
7. Cook ramen noodles separately, then add to the sauce with the sausage.
8. Mix everything together and leave for 2–3 minutes so the noodles absorb all the flavor.

Absolute flavor bomb. 🔥

09/05/2026

Slow mornings, ocean view, and a breakfast that tastes like something from a small coastal café. ☀️🌊

Fresh salmon, creamy burrata, spinach, tomato, cucumber ribbons, parmesan flakes and a touch of caviar, served with homemade spelt bread and our garlic-chilli soy sauce on the side.

The best part? Breaking the burrata and mixing everything together with the salmon and warm bread. Unreal. 🤍

Clean, fresh, salty, creamy, crispy… every bite hits differently.

❤️

27/03/2026

Breakfast done right. 🥯☀️
Simple, fresh, and honestly… insanely good.

Crispy bagel loaded with:
ensalada de marisco, creamy avocado, fresh cucumber and silky salmon on top. Finished with a touch of caviar for that extra hit.

Perfect balance of creamy, fresh and salty.
This is one of those breakfasts you keep thinking about all day.

Quick ensalada de marisco (our version):
• crab sticks (surimi)
• cooked shrimps
• mayo
• little salt & pepper
• squeeze of lemon

Chop everything, mix, done. That’s it.

Build it on a toasted bagel, add avocado + cucumber, finish with salmon… and you’re good to go.

Clean, simple, addictive. 🔥

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Manilva

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