I am so happy to share this recipe with you today and although it is an easy recipe, it is special to me because the main ingredient of the recipe, potatoes, were grown in my garden and today we dug them out, so the recipe tastied even better. Continue reading “Papas a la Jardinera (Jardinera Potatoes)”
Spring is here! The best time of the year, especially if you live in London, because the city comes back to life, literally, lots of flowers everywhere, new leaves on the trees, birds singing, sun, lovely days! Wow! I love London in the Spring! Continue reading “Camarones en Achiote con Arroz Primavera (Achiote Prawns with Spring Rice)”
It can be use as a side dish or as a nibble or just as a snack with some cold beers.
I am sure that you can find this recipe almost in every Mexican recipe blog or book, so I have to have it in mine. Continue reading “Pico de Gallo (Mexican Tomato Salad)”
This is a quick and easy recipe for days like today, grey and cold, I am waiting for a friends to cook together and I want to surprise her with a delicious, informal lunch, something that we can ear while we are cooking, so I thought about these sweet potato fries, I have seen lots of versions of this dish, I think you basically have add whatever you fancy! I tried to make mine with a Mexican touch, so I added different Mexican ingredients that would enhanced the flavour of the sweet potatoes. Continue reading “Tiritas de Camote (Sweet Potato Fries with a Mexican Touch)”
Chorizo is a very popular ingredient in a Mexican kitchen. In my mum’s house we always have chorizo and we would eat chorizo in many different ways. I love it and it is one of my favourite Mexican ingredients that I have to have in my kitchen. I haven’t learn how to make it myself yet, but as soon I learn, I will be sharing the recipe with you, but for the moment I buy my chorizo sausages in the supermarket. Continue reading “Papas con Chorizo (Potatoes with Chorizo)”
Hola amigos! Apologies for not posting anything recently but we are in Ensenada at the moment having a wonderful time with my family in Mexico.
Today I want to share with you the lovely experience we had in “Osho” restaurant and this quick recipe of Chiles Toreados (tossed peppers) I had in there with my delicious chilaquiles. Continue reading “Osho Restaurant & Chiles Toreados (Toreados Serrano Peppers)”
Jalapeño peppers are those little green things that they look really spicy, but they are not, they are just some really good chillies and as my son Emilio calls them, they are little green torpedoes that can add lots of flavour to your food, you can eat them raw, pickled, cooked, stuffed, well, the ideas are endless. Continue reading “Jalapeños Rellenos (Stuffed Jalapeños)”
Every time I cook this dish, it always takes me back to my childhood, to my grandma’s house. My mum is from Culiacan, Sinaloa, so a lot of the recipes we cook at home are Sinaloa style. The recipe is a very comforting dish, not for the faint hearted as I have to admit that it is not that healthy, but I can assure you one thing, it is well delicious! Continue reading “Frijoles Puercos (Piggy Beans)”
It has been a very busy week, full of new things and excitement. Today’s recipe is inspired by a lovely gazpacho I had yesterday during a talk about health by the lovely women from “fig and bloom”, Dorothy, the chef of the group, cooked this refreshing gazpacho soup with cucumber, avocado and jalapeños, so I thought I’d make my own version with a Mexican twist. Continue reading “Sopa Fría de Aguacate (Avocado Cold Soup)”
There is no rule that says that you have to starve yourself and eat boring food in order to loose those pounds you put on during Christmas. Here is an example that eating healthy can be very delicious without compromising flavour, my warm courgette and black bean salad ticks all the boxes, it is healthy, packed with nice flavours, easy and it will help you to eat clean.
This is my own recipe, it is inspired by the famous Mexican dish “Calabazitas a la Mexicana” (Mexican Style Courgettes), I really hope you like it as much as I do, normally I would add some fresh courgette flowers, but I couldn’t find this time, so if you have the opportunity to get some, add them to the salad and it will taste even better. Have a very nice evening and enjoy the nice salad.
Prep 15 min
Cook 20 min
For the salad
- 3 courgettes, washed and cut in quaters
- 3 ripe tomatoes, cored, minced
- 1 large corn on the cob or 100 g frozen sweetcorn
- 100 g freshly cooked black beans or organic canned ones
- kosher salt and pepper to taste
- 4 tbsp rapeseed oil
- 20 g chopped coriander
- 4 spring onions minced
- 20 g fresh cheese or feta cheese crumbled
- 6 chiltepin chillies minced or 3 arbol chillies
For the coriander vinaigrette
- 70 g fresh coriander chopped
- 1 small clove garlic peeled
- kosher salt and pepper to taste
- juice of 1 lime
- 50 ml rapeseed oil
- Preheat the oven to 200 degrees or gas mark 7.
- Place the courgettes, tomatoes and sweetcorn on a baking tray, add salt and pepper to taste and the 4 tbsp rapeseed oil and put the tray in the oven for around 20 min or until the vegetables are cooked.
- In the meantime make the vinaigrette. Put the coriander, garlic, oil, the lime juice, salt and pepper into a blender and blend until all the ingredients have mix very well. Keep aside.
- Prepared the rest of the ingredients to garnish the salad: Cheese, coriander, spring onions and chiltepin.
- Once the vegetables are cooked, serve some in a plate, garnish with the cheese, coriander, spring onions and chiltepin and add some coriander vinaigrette for more flavour.