It's all about food
Difficulty 3/5
Spring had begun in the southern hemisphere and that only means that it’s time to make ICE CREAM!!! Although I must say that a good vanilla bean ice cream is perfect for any season because it goes well with warm desserts as well. This one doesn’t need and ice cream machine and it’s super creamy and rich… can you ask for anything else?
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Difficulty 1/5
Home-made tomato sauce has this lovely, comforting smell to it. Maybe it’s the vegetable stock, or the onions cooking, or the tomatoes, but it definitely feels like home. My tomato sauce recipe has evolved over the years for me and this is the one I’ve been doing lately and I’m in love. It’s chunky so you feel the bits of cherry tomato, super fragrant and just so so good.
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Difficulty 1/3
Ah… breakfasts. If you haven’t noticed by now, it’s the meal I enjoy the most in a day. Maybe it’s because I usually have it inside my bed (yes, I get up, prepare breakfast and a coffee and then go back in) or because coffee’s involved, but I just love it. And these baked french toasts are so good! You can vary them up by changing the fruit or adding dried fruit, nuts, bananas, the sky is the limit 🙂
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Last week I didn’t post because my sister came to visit and I couldn’t help but to spend all my time with her. Our utmost favourite activity was to go to an organic vineyard called Emiliana. It’s incredibly interesting to see how they go around making wine without the use of pesticides or fertilizers in any of their processes.
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Difficulty 2/5
My favourite way of eating shrimp is definitely breaded or crusted :D. I don’t care if the shrimp are crusted with breadcrumbs, quinua, nuts or panko like in this case. I love to add nuts to the crust (peanut in this case) because I think it makes it more interesting. We also did this with walnuts when we did the chicken milanese….
Difficulty 1/5
Who can ever refuse a warm cookie? This recipe is a variation of my favourite gooey chocolate chip cookies for my chocolate lover followers. These double chocolate cookies are made with 70% dark chocolate chips and finished with coarse sea salt. This combination will turn into your favourite if you haven’t tried it yet! The salt really enhances the flavours from the dark chocolate….
Ahhh, that perfect looking cheese board. You’re on Instagram or Pinterest and then that photo comes along and you promise yourself you’ll make yours look like that that weekend. Yet the weekend comes and it looks more like a couple of sad cheeses and hams. I’ll let you in on my secrets on how to make the ultimate pretty-looking cheese board that you’ll be proud to post on your Instagram so everyone drools over their phones.
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Difficulty 2/5
I love quinoa in every presentation: cooked, crunchy, in a salad, as a carb instead of rice, in soups… you name it. And this one is hands down my favourite quinoa salad. It has lots and lots of flavour, colour, and it’s not at all complicated to make. I think that it’s great on its own but it would also work amazing at a barbecue next to a piece of meat….
Difficulty 1/5
Not long ago I tried a Moscow Mule for the first time. If you haven’t tried it, it’s a cocktail made with ginger beer, lime, mint and vodka. Yum! The only thing is that you don’t always find ginger beer, at least here in Santiago. So when I want to have this cocktail I need to organize a trip to wherever it is they sell it and usually I just can’t be bothered. Also, I prefer to drink gin ;). This gin Ginger Fizzy Gin is inspired on the Moscow Mule and it’s really nice and refreshing.
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Difficulty 2/5
This dessert is absolutely decadent: layers of sliced bananas, chocolate chips, salted caramel, cheesecake mix and peanuts. You can use other fruits or berries if you prefer but the mix of bananas, chocolate and peanut are really one of my favourite.
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Difficulty 1/5
Squash cream is my favourite, and the addition of ginger and with some lovely olive oil croutons on top it’s just a perfect hug in a bowl. The perfect meal for a hard day’s night when you need something comforting and smooth.
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Difficulty 2/5
Tarts are really my passion. I love to make them into a perfect shape and fill them with yummy things like blackberries, apples or in this case a delicate Panna Cotta. I like this version of a fruit tart as it’s lighter than pastry cream and the sutil vanilla flavour goes really nicely with your favourite fruit. In this case it’s strawberries.
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Difficulty 3/5
My gnocchi are famous at my house because they’re really light and fluffy. I take every precaution I can to make sure that I add as little flour as possible for a lighter result. I also like to eat them sometimes with something not creamy or cheese like this delicious leek sauce (I love leeks!).
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Difficulty 1/5
I love these berry bars because they’re just like eating a berry pie only more fun because you get to do it with your hands! I have to say it will be extremely difficult for you to eat just one of these because they’re extremely good. The dough below is really nice and so is the crumble. And what can I say about the berries? There are few thing better than those little pieces of heaven….
Difficulty 2/5
Flatbread is one of my favourite breads because it’s thin, light, nicely toasted and you can top it with anything: from something simple as olive oil and sea salt to something more complex like what we’re doing today in the recipe. It’s super simple to make and it’s even a great bread for sandwiches if you fold it in half….
Difficulty 1/5
Muffins are great, but breakfast-worthy muffins are even better! These are great with the texture of the steel-cut oats and the carrots which gives it extra moisture. I’m definitely having these with a cup of coffee in the morning and a huge smile on my face. Watch the video to also learn how to make these muffin cases as well from baking paper….
Difficulty 1/5
Huancaína (pronounced wanka-eena) is a Peruvian sauce made with chili and fresh cheese. It’s really smooth and creamy and has amazing taste brought by the yellow chili. To make it you just need a blender and it’s great on cooked potatoes as well as eggs and lettuce as a cold starter. You can also thin it down and use it as a salad dressing.
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Difficulty 1/5
Maná are sweet bites of goodness. They have this really nice marzipan texture, only smoother. They’re made with only 4 ingredients but its taste excels beyond any other sweet bite that you can have. It really reminds me of Perú because I’m obsessed with them and they always were at the sweets’ table at parties and I would go straight to eating one of them… okay maybe 10. Usually they cooked in a pot while stirring for a long while. However, my godmother taught me years ago how to make them in the microwave! And it seriously cuts a lot of time from the preparation. And yes, the taste is as good.
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Difficulty 1/5
This dish might sound simple, but its flavour is exceptional. It’s one of those dishes I ask for when I visit my mom’s house in Perú. I know I said on the Ceviche video last week that I hate coriander and parsley, and that remains the same. However, I don’t know why I do like cooked coriander (parsley is another story… keep it out). This recipe is cooked in coriander (the chicken AND the rice), which gives it that intense green colour.
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Difficulty 2/5
Crema volteada is the Peruvian version of the Flan / Heaven’s Bacon. The recipe arrived from the Spanish conquest and then was modified as the years went by to today’s recipe. It’s super smooth because it’s made with condensed milk and evaporated milk and in this recipe I’ll give you all the tips for and absolute perfect result. It’s really easy to make and once you get the hang of it, you’ll be making it non stop….
Difficulty 2/5
The 28th of July is Peru’s independence day and I thought I would cook up some Peruvian dishes for you guys to celebrate! This dish is actually a “tiradito”, which is basically a ceviche cut in thin slices instead of cubes and without the raw red onion on top. “Nikkei” is the name of the fusion between Japanese and Peruvian cuisines that started because of a large migration of Japanese people at the end of the 19th century. That’s why we’re using tuna, soy sauce, sesame oil and cucumber for this dish. You can also replace the tuna for a white fish or even salmon. For the crispy quinoa on top I used this recipe; it’s super easy to make. It looks really fancy but it’s actually quite easy to achieve.
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