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...
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...