Tag Archives: recipes

Your cup of tea – Pear-cinnamon muffins

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pearmuffins1

It’s rainy season (or hurricane season if you count the last three days) around here. Which means it’s tea time with a book season. Which in turn means it’s muffin, pound cake, cookies, crumpets and any other pastry you like to have with your tea season. (I’m actually lying. Cookie season is year round) And when you add to the weather tons of gifts of fruit because your friends who own fruit trees have way too much of it, you end up with muffins everyday. Assorted, too. Apple, banana, figs, or in this case, pears. This recipe will give you a simple, homey, spice-y and full of pear little cake. Made all the better by a creamy vanilla glaze, which has become my favorite when glazing fluffy baked goods. (like here) So, if you’re feeling like a quick treat to accompany you rainy afternoon, go and read more for the recipe!

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Crispy rounds of deliciousness – Nutella thins

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crispy nutella thin cookies

So I know it hasn’t been that long since I rambled about nutella. And I know that the last time I didn’t just use nutella once in the same recipe, nor twice. It was three times (Yes, because how else would you get nutella cupcakes stuffed with ferreros and nutella frosting?). And yet here I am with another recipe. Our love for each other isn’t special, I know a lot of people out there share the same passion for chocolate-y spread. Our love isn’t secret, I’ve been known to eat spoonfuls of the stuff in front of small crowds. It isn’t fleeting either, I have always loved it and always will. It isn’t moderate…and I don’t need to explain that bit. The one thing our love is, is delicious. Because yes. That’s what nutella is and there’s no amount of elaborate words I or anyone else could say to explain it better. So why not channel that delicious love into a thin, crispy cookie? The kind you put on a scoop of vanilla (or chocolate) ice cream. The kind you store in a tin and when you open it you say “only one” but they’re so thin and crispy that you end up having three (or four). Yes, that kind of cookie. Because apart from being delicious, nutella is so incredibly versatile. From creamy to crispy and all the colors in the rainbow in between. So here’s another recipe for all you nutella nuts (no pun intended) out there. Read more to find it. Continue reading →

Going green – Creamy lettuce and basil soup

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Creamy lettuce and basil soup

About a monday a month my mother decides she’s going to have a lifestyle change and become green and healthy, so she buys about 5 heads of lettuce, a case of eggs, yogurt, and nothing else. She then proceeds to eat the yogurt and stash the lettuce in the bottom most drawer of the fridge, along with her lifestyle change, which typically results in 4 1/2 heads of lettuce rotting and going to waste. Enter me, with a fresh bunch of basil, to reuse, reuse and recyle. Or actually, just use. (unless you count the extra space in the fridge as reducing) And by use I mean turning those green crunchy leaves into a delicious, light, creamy, peppery lettuce soup. The kind of soup that goes great before any meal and in any weather. And also the kind of soup you can make in about 15 minutes, and repeat the recipe with any kind of lettuce you have leftover, or even add spinach, or broccoli leaves, or kale, or any other green leafy stuff you have lying around which is nearing its expiration date. Because it’s green, easy and delicious! So if you also find yourself with tons of leaves in your fridge, why don’t you go and read more for the recipe?

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Get your healthy on – Cherry tomato and cottage cheese tartines

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cherrycottage1

This isn’t an actual recipe..I think. At least I don’t think something as easy to make as this can be called a recipe…it’s more of a putting together of ingredients. But since it’s something I eat almost twice a week, every week, and it’s beyond delicious, I thought I might as well share it with the rest of the world (I’ve shared it with my friends and they’ve also gotten on the twice a week wagon). The reasons for its greatness are as follows:
1) It’s incredibly healthy: cottage cheese, tons of proteins for when you don’t really want to have egg whites for breakfast again. Low in fat and high in calcium.
2) It’s delicious: sweet cherry tomatoes, fresh basil, strong olive oil, pepper and crusty bread. Feeling mediterranean yet?
3) Couldn’t be easier or quicker to make: Just pile everything on top of each other.
See?
And if you happen to have a cherry tomato plant in full production (as I do…yay! ) then you’ll want to make this even more. Especially when basil at the supermarket costs about 40 cents (or 6 pesos) for a huge, fresh, aromatic, bunch. So go on and get your delicious healthy on!

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Secret ingredient – Sour cream 100% whole wheat bread

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Sour cream whole wheat piloncillo bread

From the title of this post you might think that I’m talking about sour cream as the super star here… but you’d be wrong. I’m actually talking about piloncillo. That awesome, very mexican unrefined sugar which you’ll find in cafe de olla, atole, capirotada (mexican bread pudding), calabaza en tacha…. or in most barns. (Because I’ll let you in on a little secret: mexican horses don’t eat sugar cubes, they eat tiny piloncillos).  Piloncillo is great because it’s unrefined…but unlike sugar, it has a lot more flavor. It’s sweet and smokey and caramel-y. And it comes in little cone shapes. The only downside to it is that it has to be dissolved before you can use it in most recipes, but that’s not really a problem since all it takes is a little bit of hot water. So I went ahead and used it in a delicious and easy recipe for 100% whole wheat bread, with a dollop of sour cream, which resulted in a moist, rich, slightly sweet loaf. The perfect breakfast bread, with a couple slices of smoked ham and a little bit of butter, or as toast to accompany a creamy soup. (And on the plus side, if you don’t have, can’t or won’t find piloncillo, you could always use maple syrup, molasses or agave nectar!) But I won’t bore you anymore with the details about little cones of sugar, instead why don’t you go and read more the recipe?

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