A creative woman with taste and an entrepreneur, our guest for today is Laura Because.

She’s a passionate photographer and cook, and in late 2012 decided to share her passions online. Thank you! Her work is a visual and culinary wonder.

If you’ve promised to invite your friends over for dinner, relax, she’s got an easy and delicious recipe to reveal to you.

Want your dinner party to be a success? Keep reading!

What inspires you in life?The search for happiness, for both me and mine…it makes me dream, imagine…

When and how did you decide to set out on this adventure? I’ve always loved cooking and I felt very drawn to the culinary photos that I saw in some books and blogs. Towards the end of 2012, it occurred to me that I should learn to photograph what I cooked and share it on social networks and the internet. I tried it, I liked the result and even today, I continue trying, learning and enjoying from day to day.

Is it easy being a woman in your world? I consider myself very lucky in life in general, I was born and brought up in an environment where a woman is much better considered and more respected than in other areas of the world. However, this doesn’t mean that I don’t see and suffer certain injustices still day to day…sometimes it’s attitudes or gestures that go unnoticed but that harm us. The path to the solution is through education, I’m certain of that.

What is your favourite place on the planet? I love the French Basque Country, most of all it’s coast, it’s markets and its way of life, so much so that I started learning French a few months ago to be able to get on there with more ease. Every time I can, I escape there alone or with my family.

Who is or has been an icon for you? Donna Hay, she’s an Australian culinary stylist who has spent 20 years revolutionising the world of culinary photography with every project that she takes on. I strongly identify with her style in the kitchen: simple, flavourful and attractive.

Who is your favourite artist? Mozart. Miles ahead of the rest :)

What are your wardrobe essentials? Some comfy jeans and a masculine t-shirt.

And in your handbag? Sunglasses!

A book, a song and a film…
An essential cookbook: Mastering the art of French cooking by Julia Child.
Walk of Life by Dire Straits, a song that’s been with me all my life, it’s always given me good vibes and is in all my lists and devices.
The Artist. I love how it makes me feel every time I see it, it’s a film that transmits so much without saying a word…

And a series? It’s super geeky and not very well known, but I will have seen Chuck like a billion times. I love the characters, the background love story and the ironic jokes and somewhat absurd situations still make me laugh.

Something that’s never missing from your fridge? Cheese!

What is your favourite dish? A classic; my mum’s potato omelette.

Any key eco tip for taking care of the planet? Try to minimise how much packaging you get in your shopping, for example don’t buy fruit and vegetables that comes wrapped in plastic.

A dream to achieve To publish a photography and recipe book.

What are you going to do when we finish this interview? To take a walk around San Sebastián, camera in hand would be perfect.

A recipe for dinner with friends

Partridge salad. It’s delicious and very attractive, everyone that has tried it loves it. Besides, it doesn’t take long to prepare and it’s easy to present in a nice way.

Ingredients for 4 people:
1 red leaf lettuce
4 handfuls of rocket
4 handfuls of lamb’s lettuce
1 partridge in brine
The seeds of a pomegranate
1 tablespoon of raisins
1 tablespoon of toasted pine nuts

Para el aliño:
The brine from the partridge
4 tablespoons of cream
Ground black pepper

Drain the brine from the partridge and put aside. Remove the skin and the bones and crumble the meat then put aside.

Prepare the dressing with the cream and the brine then set aside.

Wash the lettuce leaves and mix in a bowl. Mix in the raisins, half the pomegranate and the partridge. Add half of the dressing and toss well.

Serve the salad onto each place, sprinkling more pomegranate and pine nuts on top. Add a tablespoon of dressing and some ground pepper.