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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cravings journal
Vanilla Panna Cotta Tartelettes
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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Mixed Berry Bars
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….
Flatbread with tomatoes, olives, cheese and rosemary
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….
Carrot and Oats Muffins
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….
PERÚ SPECIAL: Maná Made in the Microwave
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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PERU SPECIAL: Arroz con Pollo or Rice with Chicken
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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PERU SPECIAL: Crema Volteada
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….
PERU SPECIAL: Nikkei Tuna Ceviche
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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Churro balls filled with nutella
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….