Quick, delicious and healthy, how many more reasons to try this Home-made Tomato & Basil Soup, Topped with Crispy Fried Longaniza.
This is very quick to make and very tasty. It is healthy and bursting with flavour from the fresh tomatoes and basil from the garden, do you really need more convincing? Just try it and I know you will love it too. (more…)
Winter warmer: Creamy, Cheesy Curried Broccoli Soup. Silky Smooth Velvet in a Bowl
It may be winter everywhere else but here in Manzanillo the temperature is still in the 30’s, which makes the day your fridge decides to stop working a pretty bad day. Luckily the day this happened I didn’t have too much in there. A large head of broccoli, onion, garlic, half an avocado, some left over boiled potato, half a package of Philadelphia cheese and some other random bits. So, I turned the annoyance of a lifeless fridge into a delicious pot of steaming, velvety soup. (more…)
Classic Mexican Salsa Roja
A typical tomato based salsa that you will find at almost every taco stand, restaurant and home in Mexico. A must if you are doing carne asada, a bbq beef taco is just not the same with out it! (more…)
Marvellous Mexican Meatballs in Caldillo de Tomate (Tomato Sauce)
I was never a huge fan of meatballs to be honest but maybe that’s because I never ate homemade ones before this, it was something my Mum never made and I never thought of making. We would have tinned ones now and then and I remember there was a silly song we used to sing that never failed to amuse my sister and I, we used to sing the song quite often actually, not only when eating meatballs! For those who know and those who don’t, here are the lyrics to the Meatball Song aka On top of old Smokey: (more…)
Caldillo de Tomate, or Tomato Broth, the perfect accompaniment for many dishes.
My husband showed me this simple recipe for a beautiful ‘jugoso’ tomato sauce that I now use for many different dishes. It is called ‘caldillo‘ (broth) not ‘salsa‘ (sauce), the difference is that a caldillo is more like a thin soupy type of salsa, or a light tomato broth rather than the thicker chunkier type of salsa that is used on tacos for example. It is used for dishes such as Chiles Rellenos, they are served ‘bañado‘ (bathed) in it. I love it, its so flavoursome and tasty yet light and not too thick. Great as a base for tomato soup or for any dish that requires a thinner tomato sauce. (more…)
Strained Yoghurt Cheese – no special equipment needed
Ok, so now we know how to make yoghurt at home the next step is to make cheese from it.. yep make your own cheese from your own yoghurt! Sounds like something only people on farms do, but it is so easy anyone can do it! The result is a creamy-smooth, soft and spreadable cheese as good as any shop bought soft cheese, if not better cos you made it yourself! It tastes really good plain or you can jazz it up with your favourite herbs and spices like garlic, basil, black pepper etc. (more…)
Tahini is a paste made from sesame seeds and olive oil and is an essential ingredient in hummus. I have seen recipes on the internet for tahini-free hummus, but the taste of the hummus before I add the Tahini is just not the same, those who know the way real hummus should taste will notice the lack of flavour that only comes from the sesame seeds.
Depending where you live it can be hard to find tahini in the shops or market, here in Manzanillo I think its pretty much impossible to find. Thanks again to my friend Diyana I have a pot of it in my fridge that she made herself and gave me a while ago. Since then I have made hummus a few times and it’s always been delicious, here is the link to my recipe for Authentic Middle Eastern Hummus. (more…)
I love chickpeas and I love hummus. I really should make it more often, I don’t know why I don’t as it is not difficult to make, but if you don’t have tinned chickpeas or a pressure cooker you need to soak the dried beans overnight and cook them the next day so you need to plan ahead a little.
A good friend of mine, who apart from being an amazingly talented artist is also a wonderful cook, gave me her own recipe, she is originally from Jordan in the Middle East so it can’t be more authentic! (more…)
Make your own yoghurt at home, no need for special ingredients or equipment.
You can make your own yoghurt at home really easily using milk and a little shop bought yoghurt. You can use any commercial yoghurt that has active cultures, I prefer to use plain yoghurt with no sugar, the result is a creamy, smooth home-made natural yoghurt just as good as store-bought and much cheaper. The really great thing is that once you have your first batch you do not need to buy yoghurt again to start the next batch as long as you make it before you run out! (more…)