It's all about food
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
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….
