It's all about food
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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Difficulty 3/5
For a while now I’ve received requests from you guys that you wanted me to teach you how to make apple strudel, always with the side note of “but also how to make the dough from scratch.” So because I don’t have any German or Austrian heritage, I had to research for a nice dough recipe that I thought I could trust. That’s how I arrived to the blog Lil’ Vienna where I found a recipe that looked really good. So the dough recipe is by them and they also have a very nice traditional viennese strudel recipe if want to try it out. Mine however is a bit different and it has a major twist which is that I used finely chopped walnuts instead of the traditional breadcrumbs to cover the dough before rolling it out and I think it gives it an extra splash of flavour. …
Difficulty 1/5
Scones are delicious for breakfast and tea time. I’ve had tons during the last few years and I have to say that these are by far the best I’ve ever has. They’re super moist and that lemon flavour is jut great. A good replacement for poppy seeds are black sesame seeds….
Difficulty 1/5
I don’t think I’ve ever posted a vegan recipe (or at least on purpose) before on the blog! I’m really happy with this one because it’s SO tasty it really doesn’t need any meat in it at all. The chickpeas are really nice and the intense tomato flavour and spinach help lift the dish up….
Difficulty 1/5
These are not only super easy to make, but they are also incredibly delicious and obsession-worthy. The churro dough goes nice and crunchy on the outside and stays soft inside… and I don’t think I have to get started on how nice nutella is, right? You could also replace it with caramel or dulce de leche. No dip needed for these as it’s contained inside! And as a contrast to other churro balls I’ve seen, since these are stuffed, you don’t get a huge bite of dough. Also, they cook better as the heat doesn’t need to get all the way to the core….
Difficulty 1/5
Father’s day is coming up and I had to do wings because in my family all men love them! They’re nice and spicy (adjust to your own tolerance) and compensated really well with the cool and fresh sour cream dip. I baked these, but they also do perfectly on a grill in case you’re planning a barbecue in the near future. Happy father’s day!…
Difficulty 1/5
I haven’t yet met someone who doesn’t like a nice and moist loaf. This recipe is incredibly tasty and the cinnamon sugar in between really makes it pop. It’s soft, sweet, looks adorable, and really melts in your mouth. It’s perfect for an afternoon tea, or breakfast, or… well, just any time you’re hungry really! I love the way the cinnamon swirl looks when you cut into it….
Dificulty 2/5
I love the flavours embedded in the meat when using a Korean barbecue style marinade. This time I decided to use these flavours to make delicious tacos and use the marinade as a sauce for them as well. I love how all the elements of the taco work together: the coleslaw and cucumber adding freshness, the avocado brings creaminess and the tortilla is just the perfect carb to bring them all together. …
Difficulty 1/5
If I was a mom and had to choose between a savoury or sweet breakfast in bed for mother’s day… I would choose both! But these perfect scrambled eggs have to be on that serving tray for sure. The secret is to cook them on super low heat, add the salt at the very end and finish with cream. You’ll love the finished dish….
Difficulty 1/5
Mother’s day is a few days away and this chocolate cake is not only gluten free but also super easy and kid-friendly to make. It’s a nice recipe to make AND enjoy in family… what more could you ask for? It’s super chocolatey and fudgy and the almonds or any other nut goes really well with it. Happy mothers day to every mom out there, specially mine ;)…
Difficulty 1/5
These turnovers with the mix of berries and the crunchy filo pastry make for a really fun dessert. Plus, you get to eat them with your hands! They’re so easy to make they should be a 0/5 on the difficulty scale. All there’s to do is mix the berries with other ingredients and then pop them inside the filo pastry triangles. Promise you’ll love them!…
Difficulty 1/5
I remember clearly coming back from University with hunger as my copilot and I would ring up my home and ask if please please I could have chicken milanese for dinner. It was mas go-to meal when I was extremely hungry and I think it still is. As years went by I now love to make it but I added a twist to my home’s original version: I use panko, parmesan cheese and walnuts to bread the chicken breast… can I get an Amen?? And even though I love it with french fries, it becomes a bit too sinful sometimes, so this time I’m teaching you how to make amazing pan-fried cherry tomatoes to eliminate the need to make a tomato sauce without sacrificing the taste….
Difficulty 1/5
I got the inspiration for these from a childhood memory. I clearly remember eating these amazing carrot butter cookies; I was in love with them from the first bite and could have finished the whole bag by myself! They are as buttery as any butter cookie but the sutil taste from the carrots really takes it to another level….
Difficulty 2/5
Polenta is one of my favourite things in the world; whether it’s baked, fried or in its very creamy, sexy version. This time I bring you the creamiest polenta with parmesan cheese and finished with butter. And we top this with caramelized onions and pan-fried mushrooms. Doesn’t get any better than that, my friends! So grab a spoon and let’s get going 🙂
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Difficulty 1/5
Sometimes we don’t know what to add to our salads to make them more fun and interesting. For me, it’s BA-SIC to have something crunchy to fell more compelled to eat it. Today I bring you 5 options that you can easily make at home to top your salads: crunchy quinoa, parmesan chips, candied pecans, tortilla chips and crispy serrano ham….
Difficulty 2/5
Crème brûlée has always been my go-to restaurant dessert whenever I can’t make up my mind. It has this beautiful crust of caramel on top and underneath it’s so nice and creamy. Today I bring you a chai latte flavoured one to show you how you can infuse flavours and aromas into the milk and cream previous to the cooking process. You can use this recipe to make coffee crème brûlée, or maybe add some allspice, star anise, green tea, orange zest, etc. The only thing I would say to be careful is to add any extra liquids, as varying the fat content can result in splitting or not setting as well….
Difficulty 1/5
A Galette is an easy way to make a pie. The difference is you don’t use a mold, so there’s no need to shape or worry about shrinking. For this one I used a quiche dough because it’s the perfect consistency to hold vegetables in it. I used lemon zest and poppy seeds to flavour the dough, but you can also use chopped nuts and herbs. By all means use any vegetable you have at home for this recipe ;)….
Difficulty: 1/5
I really love Biscotti just because I love coffee and they go so nice together! The other thing I like about Biscotti is that the recipe is really versatile and you can swap the nuts, dried fruit and other flavourings every time you make it as long as you have a nice base dough. Biscotti means double cooked, and so we first cook it as a kind of loaf at 160C and then cut slices and dry them out for a perfect crisp at a lower temperature….
Difficulty 2/5
Manjar blanco is the Peruvian version of Dulce de Leche. You get different versions of this creamy caramel all around Latin America but of course this one is my favourite :). In this recipe I teach you how to make it from scratch and then we use it to make a mousse. To decorate I did a hazelnut praline (you can use your favourite nut) which is always nice to know not only for desserts but also for salads and other meals….