Medellín-born Esteban Arboleda runs Colombian Street Kitchen and since August he's been wowing guests and visitors to Green Rooms hotel in Wood Green with his authentic Colombian Street Food dishes. He's halfway through a six month residency at the hotel and checks out at the end of January, so catch him soon. Here is his take on Pandebonos - Colombian cheese bread buns made of corn flour, cassava starch, cheese and eggs.
Bolo de Milho is one of my favourite cakes from Brazil and reminds me so much of a traditional festival from my mothers region called São João, which is when the dish is typically served. It takes place in June, you thank the Saint for the rain in the month and do lots of Brazilian square dancing.
I was always a bit scared off the amount of ingredients in Chiles en Nogada (Chiles in Walnut Sauce) but I’m so glad I tackled it as it’s a really great recipe! I’ve modified it a bit to make it a bit simpler to try at home. This Traditional Mexican dish is a stuffed pepper filled with pork “picadillo” that’s loaded with nuts, fruits and spices. Finally it is drizzled in walnut-cream sauce (which is very hard not to eat straight out of the blender) and garnished with pomegranate seeds and coriander. Its INSANELY tasty, definately the worlds best stuffed pepper recipe! Said to have been created by Pueblan nuns in the 1820s to celebrate Mexican Independence and the arrival of Emperor Agustín de Iturbide to their city, the one who helped design the Mexican Flag, the dish was made to represent the colours of the new Flag; red, white and green. This dish is traditionally served in late August and early September…. so I’m a bit late to the game now that its October but I think the colours of this dish are so festive I will probably be remaking for my family it in December!
Pão De Queijo can be tricky for those of you who may not have worked with Tapioca flour before but trust me it gets a lot easier every time you make it. This is my favourite recipe from home, I love the smell of them and how great they taste warm out the oven. They are so light and literally melt in the mouth. One of the oldest recipes in the book as far as Brazilian cuisine is concerned but it’s still a goodie if you’re a nostalgic foodie like me. I love how beautifully rustic they look with threads of parmesan peppered through the bread giving it a marbled golden brown effect. These are really the dream…. and a very good recipe to make for Gluten-Free friends who want an alternative to dough balls…. Enough cooking for now…. so excuse me while I go off to find out why Pete from towie cheated on Megan McKenna.
I’m about to let you into a little secret… it’s the tastiest and simplest recipe to come out of Brazil…. maybe even the world. Passionfruit Mousse (or Mousse de Maracujá as it’s more commonly known as) is made of just 3 ingredients and as delicious as it is easy to prepare. All you will need is passionfruit, cream and and condensed milk. I use Coconut Cream as the consistency closely resembles the “Creme de Leite” they use in Brazil to make this pudding. This is perfect for those days when you are feeling indulgent or need to wow some dinner guests but can’t be bothered with a long hassle-filled dessert. I’ve also yet to meet anyone who doesn’t like passionfruit…. My face in the picture says it all really….. nom nom nom.
Plantain Lasagne is the perfect food combo, sweet & salty and best of all low-cal compared to a typical lasagne. In this recipe, which originates in Puerto Rico, thin layers of tasty plantain replace the layers of pasta making it a much leaner meal as all you’re eating is simply meat and fruit! (Although that being said I can easily eat the whole Pastelón in the course of an afternoon.) The plantain isn’t too sweet and the texture is an amazing substitute for pasta. You can make it with minced beef or chicken but I prefer mine with lean beef. Bottom line… It’s literally the tastiest thing to come out of Puerto Rico since Jennifer Lopez.
It’s September which means its officially the end of Summer….. boooooo! All the sad face emojis. I can’t let summer escape me with out making one last dish to celebrate the warmer seasons and that is my favourite new ceviche concoction, Watermelon & Tuna ceviche. All these flavours are fresh, work stupendously well together and fizz on the tastebuds. Super low cal, easy to make and looks incredibly gorgeous on a plate especially topped with edible flowers. The hardest bit is just not keeping it all to yourself.
Moqueca (pronounced mo-KEH-kah) may sound exotic but it’s incredibly easy to make and you probably have most of the ingredients in your cupboard already! This is one of the most famous dishes in Brazil, from a region called Bahia, and it is undoubtably one of the best. “Moqueca” refers to a stew made with Fish which is cooked in Coconut Milk… Traditionally it is made with Coconut Milk but I make mine with CoYo as it makes it that bit creamier and it’s still dairy-free!
These Brazilian biscuits are sooo more-ish and divinely simple to make. I love cashews, they are positively the best thing to leave Brazil since Adriana Lima (my mum comes from Rio Grande do Norte, it has the biggest cashew nut tree in the world!) so I just love using them in recipes. My grandad used to send us huge boxes filled with cashews from Brazil when we lived in Venezuela. These biscuits are squidgy in the middle and taste amazing with a strong black coffee. Enjoy!
Salmão ao Molho de Maracujá is a very popular dish in Brazil, and features one of my all time favourite sauces, “Molho de Maracuja” a creamy, tangy passion fruit sauce. It’s citrus-y flavour works amazingly well with fish but also tastes great with duck and seafood pastas like crab ravioli. It’s great for big groups & makes an amazing show piece at a dinner party. Enjoy!