The summer is almost around the corner and with a bit more sun every day I feel very inspired. Today I cooked this lovely and very refreshing cold soup or gazpacho with some nice cucumber and delicious ripe avocados and to give that crunch to this silky soup I pickled some veggies in lime and salt and I finished it off with some good quality extra virgin olive oil, fresh fennel & Maldon salt, and a good squeeze of lime! Continue reading “Sopa Fría de Pepino y Aguacate (Cucumber & Avocado Cold Soup)”
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)”
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)”
I have been craving for a while a nice seafood cocktail, so today was the day to make one, it is Friday and the weather was lovely, sunny all day and quite springy.
The town where I grew up, Ensenada, is well known because of its delicious and fresh seafood and fish. There, you can find a lot of fish and seafood restaurants and street food carts, the second ones are very popular among the people as they are informal places to eat and there are some very famous like “La Guerrerense” who makes mouthwatering ceviches, salsas, seafood cocktails, all very fresh and delicious. Continue reading “Cocktail de Cangrejo de Rio en Mousse de Aguacate (Crayfish Cocktail in an Avocado Mousse)”
Today I’m feeling a little bit inspired, so I decided to experiment with some of the Mexican ingredients I brought from Mexico and I came out with this delicious salad. It is very light and with lots of interesting flavours, I added some dried crickets to mine, but you can always avoid this ingredient.
The cucumber and avocado go very well together and the spicy pumpkin and sesame seeds add that Mexican flavour to the salad. It is a very easy salad to make and perfect as a vegetarian option, I am sure “el ingles” is going to love it and after the feast we had yesterday for the Day of the Dead, this salad comes quite handy, so I do not feel guilty.
Prep 15 min
- 1 cucumber washed and cut in thin slices
- 1 avocado cut in thin slices
- 25 gr pumpkin seeds
- 1 tbsp spicy sesame seeds
- 2 spring onion finely chopped
- juice half lemon
- a few leaves of coriander chopped
- 2 tbsp virgin olive oil
- salt to taste
- crashed dried crickets (optional)
Place the cucumber on a large salad plate and add the avocado on top, then scatter the pumpkin seeds, sesame seeds, spring onion and coriander. Make a quick vinaigrette with the lemon juice and olive oil and add salt to taste. Add some crushed dried crickets if you are food adventurer if not, avoid this ingredient.
- If you can’t find spicy sesame seeds, you can make your own, just mix some cayenne pepper to some sesame seeds.