Recipes

Alfajores are an Argentinian institution and an “accidentally Gluten-Free” offering from the land of absurdly attractive polo players. Made from cornflour these little morsels are two biscuits (aka cookies) sandwiched together, dusted in desiccated coconut and held by a gorgeous toffee sauce known as “Dulce de Leche” or “Arequipe.” I prefer to buy it already made in a tin, but you can make your own if you want. Simply boil an unopened can of condensed milk for 3 hours, making sure it is completely immersed in water throughout. Alfajore dough produces a gorgeous pale flaky ​biscuit which is so incredibly light. They are not too sweet which I love, and they bake in just SEVEN MINUTES. Gorgeous, simple to make and gluten free! Enjoy X
Spice up your midweek meal to produce a fast food piece of magic - if you love working with fresh ingredients this dish is totally inspirational. Prawns has such a unique flavour and easy to enhance it with the slight punch of habanero chilli balanced by fresh coriander. Pretty sure this is the kind of fast food it can be enjoyed almost every day!
Pulled Pork is a favourite with Brits and Mexicans alike and this version of slow cooked pork with a smoky spicy taste is just irresistible wherever you're from. Chipotle has a majestic taste and a distinctive smoky flavour. Chipotles are small peppers (often jalapeños), and usually have been dried by a smoking process. Yes, they are spicy, but if you use the right amount, it doesn't have to be burn-your-face-off spicy. Start with small amounts and add more to taste. The following recipe is for those gatherings with friends and loved ones who like to share succulent meat packed full of flavour.
I have always loved the fried avocado chips (aka avocado fries) I have when I go back to South-America or that you can occasionally get in Mexican restaurants over here…. but remaking them at home is quite tricky. So I figured out a way of baking them in the oven recently, which is MUCH easier and more importantly MUCH healthier.
Avocados are originally from Mexico... often you see them used in savoury dishes and guacamole but on some countries in South America, such as Brazil, Avocados are eaten with sugar as a sweet... so just bear that in mind if this Ice-Cream sounds like a strange concept! I love this recipe for simple Vegan Avocado Ice Cream… the best part is you don’t need an ice cream machine to make it! Just use this easy to follow recipe!
Açaí is a berry that grows in the Brazilian Amazon. The antioxidant-rich dark purple berries are packed with amino acids, as well as vitamins A, B, C and E and minerals such as potassium, calcium, magnesium, copper and zinc. It is one of the world most celebrated SUPERFOODS. The berries go bad quickly after being picked, so they are often made into juice, supplements or powder, which can be whizzed into smoothies. It curbs appetite and gives an energy boost making it a great drink to have before a workout.
My friends all love it! Ceviche is a seafood dish popular in the coastal regions of Latin America. Particularly in Mexico this dish is typically made from fresh raw fish cured in lime juice, fresh tomato chopped mixed with onion and coriander. Served over backed corn tortilla called ‘Tostada’ and topped with chillie sauces for a little kick. Ceviche can be served as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. Your friends will love it too
I made this for my friends and cant tell you how quickly it got lapped up....Crispy sweet potatoes topped with guacamole, sour cream and salsa make the world's healthiest and tastiest nachos, I just can’t believe I haven’t thought of making this sooner.
Arepas are a Venezuelan and Colombian institution. These delicious little savoury corn cakes are ridiculously healthy as they use only two main ingredients, water and maize flour, which is what makes them gluten-free. You can serve them filled with cheese and black beans or eat them plain. Failing immediate supply of the core product, harina pan flour, which you can buy online, you can use polenta (readily available in supermarkets) to quench your Vene-Colombian craving.
So this recipe is a bowl of deliciousness, and again another “accidentally vegan” recipe hailing from Peru. Quinoa is full of protein and is the perfect start to the day…. unlike regular porridge which can be a bit stogy and has absolutely no protein value. You cook this like you would cook a risotto…. adding the milk bit by bit so its all comes together to create a delicious melt in the mouth quinoa porridge. The longer you cook it the better it tastes so I suggest a minimum half an hour. Despite the longer than usual cooking time it’s very fuss free and easy to make, with great results. For true South-American authenticity top with some tangy passion fruit seeds and sweet pomegranate arils.

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