Pumpking Sweety

Pumpking Sweety

Pumpkin or squash is an original plant from America, and has been part of the basic Mexican diet for centuries as it grows along with our precious corn and beans. This delicious recipe for pumpkin sweet is one of the easiest and nicest ways to enjoy this affordable vegetable. In Mexico it is very traditional to prepare this dish for Day of the Death on 2nd November. Besides being pumpkin season, it is a sweet present for your death altar. I am writting the instructions with a pressure cooker. If you don’t have one d Ingredients 1 kilo Pumpkin 250 grs. Rapadura sugar 150 ml. water 1 Cinnamon stick Method Steps Take the seeds and hairy bits our of the pumpkin and cut into pieces In a pressure cooker place the pumpkin, water, cinnamon and sprinkle the sugar over the pumpkin. Set the pressure cooker for 15 minutes. Enjoy with a spoon of cream or just...
Mole Blanco

Mole Blanco

Mole is the traditional meal that Mexicans serve in weddings, and in the XIX Century, Maximillian of Habsburg, was captivated by this white variation of the dish. With a big French influence this dish reminds us how rich is Mexico’s History. Check my wine tips! Ingredients 3-4 Chile guero (blond or yellow chillies) 200 gr. Almonds 100 gr. Rockmelon seeds (the seeds of 2 melons, dried) 1 Banana 1 Cinnamon stick 2-3 Cloves 1 Pinch Aniseed 3 White corn tortillas or 1 toasted bread roll 1 1/2 Cups Milk 30 gr. Butter 1 lt. Chicken stock 100-120 gr. White chocolate A clay pot (if available) Method Steps Toast chillies on stove until black and put them on a plastic bag to let them sweat. On a cup of water pour the almonds to boil and turn off in order to loose up the skin (skip this if your almonds are skinless). Pour some cold water over them and squeeze them to take the skin off. Toast almonds with cinnamon, cloves and aniseed. Move them constantly, and take them out of the fire when they start smelling nice. Toast rockmelon seeds. Move constantly and take off the fire when they start jumping. Toast the banana with the skin on, until the skin turns a bit black. Take the chillies out of the plastic bag. Under running water take the burnt skin off carefully. You can take the seeds and veins of the chilli off if you want a milder flavour, or leave them on for a hotter flavour. Put your clay pot on the fire to start heating it. On...
CM Horchata Iceblocks

CM Horchata Iceblocks

This is one recipe with two great possibilities, both refreshing, both adorable. Last time we covered Rockmelon horchata, well this time we’ll use something simple and that most of the time is sitting in your cupboard: rice. Horchata is a drink originally from Spain that Mexico has embraced and loved. It is very popular in hot regions due to its freshness and everybody has its own recipe. Here we bring you the CM style! Ingredients 1 cup white rice uncooked 2 lt. water 1 can condensed milk (350 ml approx.) 1 Cinnamon stick Method Steps In a bowl soak the rice with the water for at least 2 hours (overnight in the fridge gives you best results). Pour in a blender the soaked rice, half a litre of the water it was soaked in, the condensed milk and the cinnamon stick. Add the blend to the rest of the water and mix. With cheesecloth of a fine strainer, strain the mix. You can serve chilled sprinkled with cinnamon powder or pour it in iceblock containers and freeze overnight. Refresh...