Fun in the sun – Amaranth fish tacos with mango sauce

Amranth Fish tacos with mango sauce

It’s already been 8 days since spring officially started, and oddly enough I spent most of my weekend curled up with a book and a glass of wine, reading by the window because there was hardly any sun, and it poured cats and dogs most of saturday and all of sunday. Not that I’m complaining, rainy weather is my favourite kind. In my opinion, summer is a month (or two) too long here in Mexico. But spring is my second favorite. Because spring means seafood, rosé and sunny terraces. And light dresses and a friendly sun, not a scorching-I-feel-menopausic-one. And that’s exactly why I prepared this recipe for the weekend, because it’s the perfect meal to enjoy on this time of the year. It’s fresh, mexican, delicious, and healthy.
I’ve raved about amaranth as a substitute for breading before, right here, and this time I won’t do it again. Instead I’ll rave about the colourful, yummy combination that’s purple cabbage, with avocado, cilantro and different favoured tortillas. But as if all of those together weren’t enough, why not top it off with a scrumptious spicy mango sauce? Still not enough? Then a second, creamy labneh and cilantro dressing will make absolutely everyone happy. You can dress your tacos with either of the sauces, or as one of naughty guests did, mix them both in the same taco! However you eat them, make sure you have plenty of tortillas, because you’ll probably end up having one too many tacos. (As is usually the case with tacos, of any kind)
Recipe after the jump.

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For a lack of summer – Octopus and green tomato carpaccio

Octopus and green tomato carpaccioAs I have stated many times before, one of my favorite things to do is sit on nice, sunny terrasses, sharing a few glasses of wine on a sunny afternoon along with some seafood, in good company. Mexico city has plenty of these kind of places, and the weather is usually mild and sunny and all around perfect for it. But this year we had about two weeks of this… the rest has been intermittently rainy (and don’t get me wrong, I do love rainy weather, but nothing spoils a good carpaccio like having it flooded) and sparingly cold.  So those sunny afternoons have been quite scarce… and so has been the time spent in the kitchen making ceviche or salads. But nevertheless, I’ll share with you this delicious recipe; an octopus and green tomato carpaccio, with a delicious avocado and spearmint purée. If you can’t have it outside, with a glass of rosé (as would be ideal) it’s still delicious, fresh, and light. A perfect hors d’oeuvre, or a good entrée. It’s an original dish, and the purple and green ingredients look striking together. And the best part, it takes about 15 minutes to have it ready! And you can keep it in the fridge if you make it ahead of time. Tempted? Read more for the recipe! Continue reading

Love in a bowl – Serrano Parmesano Risotto

Serrano - Parmesano Risotto with avocado

Remember that time when you ate risotto for lunch and dinner and next day lunch? No? You’ve never done such a piggy-like thing before? Hmm. Weird. Maybe that’s because you haven’t made risotto with a nice and old, freshly grated Parmesan cheese, jamon serrano, tons of butter, and avocado. This kind is the second best risotto I’ve ever tried (it was here), the first one being a Black risotto with calamari, which you can enjoy right here in Mexico City, but which I’m not adventurous enough to try and make myself yet. (How do you go about using squid ink? Where do you even buy it?) For this recipe though, I did feel bold enough to try it with a recipe I made up myself, using good ingredients as the secret for good results. I chose jamon serrano, which one could say is the spanish version of prosciutto, but which tastes quite different. And then I did something (if you’re squeamish/vegan/a health nut , I would suggest you stop reading) quite naughty; I toasted the rice in those white slices of fat. I know. I’m terrible. But you can really justify it to other people once you present them with a hot bowl and a spoon. They won’t be complaining once they the get tiny bits of golden, delicious, cheese covered goodness. Read more for the recipe!

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