Sexy Pumpkin Soup

Sexy Pumpkin Soup

Pumpkin is one of the basic ingredients in Mexican traditional cooking. In the fields of Mexico, they have grown together with corn, beans and tomato for thousands of years. Ever since the American continent was discovered, the world met this delicious fruit and fell for it. Today we’re making a sexy version of the traditional Pumpkin soup. This recipe is vegan, but feel free to add some roasted bacon or sprinkle some feta cheese if you want. Serves 2 Persons Preparing time 30 mins. Ingredients 150 gr butternut pumpkin ½ Can Coconut milk 1 or 2 chillis Pinch of nutmeg Salt, Pepper and Quinoa seeds 1 garlic clove 1 or 2 Bread slices 1 tsp Olive oil Method Set your oven to 220oC With a spoon scrape away the centre of the pumpkin along with the seeds. Sprinkle with the nutmeg. In baking tray place the pumpkin and the washed chillies. Take the tray to the oven and leave to roast for 20 to 25 mins About 3 mins before the pumpkin and chillies are ready peel your garlic clove and rub the bread slices with it. Add a few drops of olive oil and place in the baking tray Take the pumpkin and chillies out of the oven. Using the same spoon, scrape the pulp out of the pumpkin’s skin. Take the chillies’ stalk. In a blender, mix the pumpkin, chillies and coconut milk. Add salt and pepper to taste. Take the bread slices out of the oven Enjoy with a sprinkle of quinoa and your slice of wholemeal...
Molletes

Molletes

Molletes are the perfect brunch or light dinner. You can make them as vegan as you want. They go together with “pico de gallo” salsa which you can find on our Salsa section. [ingredients] [method] Ingredients 2 baguettes or 8 bread rolls Butter or margarine 1 can Black or Borlotti beans (non baked) 300 gr or 16 slices Colby cheese (substitute with vegan cheddar cheese) 2 spoons Olive oil Method Steps Turn your oven on to 150 degrees (120 for fan force) Cut each baguette in 4 even pieces and cut each through the middle. Take the bread filling out. Spread the butter or margarine on bread. Leave aside On a mid heat fryer pan add 1 spoon of Olive oil. Pour the can of beans and start smashing with a potato masher until you get a smooth mix. Add the second spoon of oil and check salt. Let them boil and then cool down for 3 minutes. Spread the beans on the bread leaving a thick layer. Cover beans with cheese slices. Put beans on a baking tray and into the oven until the cheese has melted. Serve with “Pico de Gallo” on the...
Banana Bread

Banana Bread

The history of banan bread starts 800 years ago when bananas were first cultivated in Papua New Guinea. The Portugese brought this delicious plant to American around the 15th century. The popularization of baking soda and baking powder allowed for banana bread to be born in the U.S. It was first featured in American cookbooks in the 1930’s and ever since loved by the rest of the world. Mexico has a great variety of bananas, being the most popular the “Tabasco” kind (very similar to Cavendish bananas here in Austrlia). Annually it produces about 2.2 tons of bananas. This recipe is the traditional way my mom makes banana bread and how I learned to make it myself. It is perfect for when you find out your bananas have become too brown. It goes dreamily with wholemeal flour. Ingredients: 4 Brown bananas smashed 3 Eggs 1 Can condensed milk 90gr Melted butter (unsalted) 2 Cups of flour (320gr.) 2 Teaspoons of baking powder 1/4 Teaspoon baking soda Icing Sugar Preheat oven at 200C Beat the smashed bananas with the eggs. Add the condensed milk and the butter. Sift the flour, baking powder and baking soda; add to banana mix, outflanking. Pour in a baking container with a baking paper cover (Alternatively you can lightly grease and flour the container). Bake for 40 minutes, or until by introducing a toothpick it comes out clean. Take the bread out of the oven and spread icing sugar to taste. Prep 10 mins. Oven 40...