Rajas con Crema y Queso (Creamy chillies)

Rajas con Crema y Queso (Creamy chillies)

“Rajas con crema”  literally means “slices with cream”. The name derives from the ingredients poblano chilli slices and sour cream. This time I added a few other ingredients that give it a great flavour. It is best eaten with tortillas or Red rice. Ingredients: 5 poblano chillies (or use 8 jalapeño chillies or 4 green capsicums if you don’t like spicy) 300 gr sliced mushrooms 1 small brown onion sliced 1 can corn kernels (or the equivalent in fresh kernels) 200 gr halloumi cheese 200 gr sour cream 1 tbsp cooking oil Preparation: In a fryer pan or an iron base, toast the chillies until black. Put the chillies in a plastic bag and leave for 5 minutes. Slice the mushrooms and onion Open your water tab with cold water. Take one chilli at a time out the bag and rub the skin out, under the water. Be careful not to burn your self. Open the chilli and take all the seeds out also. Set aside and repeat the exercise with every chilli Cut the halloumi cheese in 0.5 cm cubes In a hot fryer pan, pour the oil along with the mushrooms and onion Slice the chillies and add to pan when the onions are transparent. Mix with the mushrooms and onion Add the corn kernels drained and the helium cubes. Cook for a minute or two Add sour cream and mix with all the ingredients. Add salt if needed (the halloumi cheese is pretty salty)...
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...
Beetroot Creamy Soup

Beetroot Creamy Soup

Beetroot Creamy Soup A “sopa crema” is a soup that has milk or sour cream to create a creamy feeling. My mom used to make this betabel or beetroot soup ever since I was a kid and I loved its sweet flavour, but above all, its beautiful purple colour. this is a great way to get your kids to eat veggies. Buy some beautiful beetroots from the market and use the leaves to make “comforting soup”; peel and boil the beetroots for this one. Serves 4 people Ingredients: 1 bunch of beetroot (boiled) ($3.50) 1 Roma tomato seedless (from $0.42) 1 Cup of Chicken stock (from $3.23) 2 Tbsp. Sour cream (light or full) (from $0.47 for 100gr) Salg & Pepper Method: In a blender pour the boiled beetroot, the tomato, chicken stock, 1 tbsp of sourcream. Mix and pour over a cooking pot. With low flame bring to boil (careful because it tends to splash). Check for salt. Serve and add a bit more of sour cream and pepper just to decorate. Wholegrain or italian bread go great with...