Ceviche de Rape con Crema de Coco y Chiles (Monkfish Ceviche with Coconut Cream and Chillies)

Have you ever craved something so bad that you didn’t really care how much it cost? Well today was one of those days, I have been craving this ceviche I ate in Ensenada in Cervecería Agua Mala, it was this lovely ceviche with coconut milk and habanero chillies, so I was on a mission to make it myself and I did, I did my own version of that delicious ceviche, I used monkfish Continue reading “Ceviche de Rape con Crema de Coco y Chiles (Monkfish Ceviche with Coconut Cream and Chillies)”

Sopa de Lentejas con Chorizo (Lentil and Chorizo Soup)

Today is a soup kind of day, it is quite windy in London and a bit chilly, so I fancied something cosy and warm, also I have the hubby working from home, so I decided to make this amazing soup which is ready in no time.

It is a lentil soup with chorizo, very popular in Mexico, I have the vegetarian version on the blog, so if you prefer to cook that just click on this link “sopa de lentejas”  but for now here is the recipe for my sopa de lentejas con chorizo. Continue reading “Sopa de Lentejas con Chorizo (Lentil and Chorizo Soup)”

 Chocoflan (Caramel and Chocolate Cake)

Emilio my little son was invited to a playdate, I don’t usually take something to playdates, but this one was with his best friends, so I thought to bake something and this cake has the wow factor, it is a flan and chocolate cake together, it is quite popular in Mexico, some people call it, “Pastel Imposible” (imposible cake), but my little boy calls it magic cake, so this is the way we call it.

It is not difficult to make and the result is divine! Imagine having flan and chocolate in one cake!! Yes, I know, it is ridiculously delicious and believe me, it works, the chocolate mix goes up and the flan, because is heavier, goes down, so it looks like you did a bit of magic.

There are two ways of doing the cake, the quick way: using a chocolate cake mix from Betty Crocker or the proper way, doing everything from scratch.

Makes 10 portions

Prep 15 min

Cook 1 hrs

Rest 2 hrs or over night


  • 12 -cup capacity Bundt pan
  • A deep roasting tray to place the bundt pan


For the caramel

  • 1 1/2 cups caster sugar

For the flan

  • 1 can evaporated milk
  • 1 can condensed milk
  • 3 eggs
  • 1 tbsp vanilla extract

For the cake

Easy way

  • 1 box Betty Crocker Devil’s Food Cake 425 gr

Proper way

  • 10 tablespoons butter room temperature
  • 1 cup sugar
  • 1 egg
  • 1 3/4 cups all purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/3 cup cocoa powder
  • 1 1/4 cups buttermilk


Prepare the bundt pan

  1. Coat the bundt pan with some butter, before pouring the caramel.

To make the caramel

  1. Place the caster sugar in a saucepan and melt on medium heat until the sugar becomes caramel (I never stir, I just let the suggar dissolved).
  2. Pour the caramel onto the bundt pan and leave aside.

To make the cake

  1. Preheat the oven to 180 degrees C or gas mark 4
  2. Mix all the flan ingredients in a blender. Evaporated milk, condensed milk, eggs and vanilla extract.
  3. For the easy option, mix the cake mix according to the box instructions.
  4. For the proper option, add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Mix all the ingredients in a large bowl.
  5. Pour the cake mix into the bundt pan first and then the flan mix.
  6. Seal it with aluminium foil.
  7. Place the pan into a roasting tray and pour hot water around the bundt pan half way.
  8. Bake for around 1 hour, until the surface of the cake is firm to the touch, or insert a toothpick if it comes out clean is done.
  9. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
  10. Invert a large, rimmed serving platter over the bundt pan, grasp tightly together, jiggle a little and flip over. Leave to rest for another hour in the fridge and serve.




Sopa de Chicharos y Pimiento Morron Verde Tatemado (Pea and Chargrilled Green Pepper Soup)

There is nothing more relaxing for me than to get into my kitchen, turn on my music and cook, I love cooking, it is my favorite hobby, most of the time I like to cook traditional Mexican recipes, but sometimes I like to experiment and create new recipes with a Mexican touch, well, you know, I love Mexican cuisine, I think it is one of the best.

Anyway, today was one of those days when I had time for myself and when that happen, I tent to spend that time either in the kitchen or having a coffee reading a cookery book, so today I cooked lunch for one and I came out with this delicious soup. It is a very easy recipe and it will take you no more than 20 min to have it on the table ready to eat. It is a pea soup but with a Mexican touch, so I added chargrilled green pepper, if I have had poblano pepper, I would have used that, but I didn’t have so a green pepper is fine, then I added fresh jalapeños, onion and coriander and I topped it with a poached egg, avocado slices, homemade tostadas, fresh cheese and I scattered some fresh chilli, coriander and radishes to add more flavour and a bit of a crunch. 

So here is the recipe, I hope you like it as much as I do.

Serves 2

Prep 10 min

Cook 10 min


For the soup

  • 500 gr organic frozen peas 
  • 2 green peppers
  • 2 roughly chopped fresh jalapeños 
  • 1 chopped onion
  • 1 small peeled clove garlic
  • 10 gr fresh coriander
  • 1/2 fried corn tortilla
  • Salt and pepper to taste
  • Organic chicken or vegetable stock (optional)

To garnish

  • 2 poached eggs
  • thinly slices of ripe avocado
  • Fresh or feta cheese crumbled
  • 1 chopped red chilli
  • 5 thinly sliced radishes
  • 10 gr finely chopped coriander
  • 2 fried corn tortillas


  1. First chargrille the peppers on the hob, like in the picture, once chargrilled, place them in a plastic bag, after 10 min, peel the black skin off,  deseeded, chop and leave aside. 
  2. Then fried the tortillas on some vegetable oil. I cut them in triangles and I fry them for 2 min on each side on low medium heat. Then set aside. 
  3. Make the poached eggs, one at a time. Add a small dash of vinegar to a pan of steadily simmering water. Crack eggs individually into a ramekin or cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water, white first. Leave to cook for three minutes. Drain onto kitchen paper.
  4. Chop all the vegetables to garnish the soup and leave aside.
  5. Make the soup. In a sauce pan, fried the onion until transparent, then add the frozen peas, 2 cups of stock or water, chargrilled green pepper, coriander, jalapeños salt and a pinch of pepper and cook for 10 min. Then blend until smooth and continue cookinf for 5 min.
  6. Serve in a shallow bowl, place the soup first, then the egg, vegetables and the last but bot least the tostadas, so they remain crunchy.


Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales)

 ¡Hola! I have been away from posting recipes for a while, but today is a special day in Mexico, it is Día de la Candelaría, which is a catholic celebration and if you read my post about King’s Day when we do in Mexico Rosca de Reyes (King’s ring cake), you will know that today my daughter had the duty to make tamales as she was the one to find the little doll in the cake, so I though it would be a good idea to get her involved in cooking tamales and to teach her about our lovely traditions about mexican food.  Continue reading “Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales)”