Wednesday, September 25, 2019

Mexico - Spiced Hot Chocolate

It's that time of year. Autumn is getting closer and the nights will start getting darker soon. I'm not a fan of tea or coffee but I love a warming hot chocolate on a cool night. This recipe is especially warming due to the spices used.


1/4 cup sugar
2 tablespoons flour
1/4 cup of cocoa
1 1/2 cups water
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon cloves
6 cups milk
whipping cream
1 teaspoon vanilla

In a pan combine the flour, cocoa, sugar, water, salt, cinnamon and cloves. Stir well and cook on medium until it forms a smooth paste.

Now add the milk and stir again until the chocolate paste is mixed into the milk. Continue to heat the pan on medium until the milk is scalded but don't let it boil.

While this is happening you can add the vanilla to the cream and whip until it's the thickness you like. I like soft whipped cream best.

Pour some hot chocolate into mugs and add a spoon of cream then a light dusting of nutmeg.

Ooh, this was delicious! The spices made it lovely and comforting. It smelled lovely and tasted even better. The perfect self-care treat, even holding the warm mug is relaxing. I love it. I'll be making hot chocolate this way from now on. YUM!

Wednesday, September 18, 2019

Mexico - Potato Chorizo Taquitos

We've had taquitos before but we had them with a shredded chicken and cheese filling. The kids really liked them (must stop referring to my 19 and 16 year olds as kids!) so we'll see if they enjoy them with this filling!


4-5 potatoes
chorizo sausage
1 teaspoon garlic granules
1 tablespoon adobo sauce
corn tortillas
grated cheese
1/2 teaspoon chili powder
salt & pepper

First order of business is the tedious job of cubing the potatoes up real small. Peel your potatoes and slice them then cube them up to about 1cm square. Put them in a pan of salty water and parboil for 5 minutes.

Next peel the sausage skins off and cook the sausagemeat in a frying pan. No need to use oil because the chorizo releases a lot of fat. Break down the sausage as it cook so it's quite small like minced meat.

Remove it from the pan. Now fry the potatoes a little in the chorizo oil. Add in the garlic granules, chili powder, adobo sauce, salt and pepper. Stir well as it fries for a couple of minutes.

Tip the mixtue in with the sausagemeat and stir to combine. I couldn't resist a spoonful at this stage!

Now it's time to compile the taquitoes. Put two tablespoons of mixture on one side of a corn tortilla and top with grated cheese.

Roll them up tight and place seam down on a greased oven tray.

Bake in the oven at 200 C for about 10 minutes. Keep an eye on them though because they brown fast! I served ours with some adobo sauce mixed with coconut milk to dip in but you could also use salsa or similar.

These were great!  The kids were suspicious of the filling but JD and I really enjoyed them. They were quite spicy so I recommend a less spicy dip than we had. Maybe just some greek yoghurt would be nice in fact. The tortillas were crisp and held together nicely while the filling was soft with the cheese melting perfectly in there. Delicious!

Wednesday, September 11, 2019

Mexico - Esquites

 In July 2013 I made Huaraches from Mexico and I'm excited to make more Mexican food :D

First up are Esquites! Esquites are very similar to Elotes but the difference is this recipe has loose corn usually sold in a cup as street food. It's sometimes called elote en vaso or little corn-cup. Cute!


4 ears corn
2 tablespoons oil
2 tablespoons mayo
2 ounces feta
1/2 cup chopped coriander
1 teaspoon garlic granules
1 teaspoon chili powder
1 lime, juiced

Using a knife scrape all of the corn off the cobs into a bowl.

Heat the oil in a frying pan and saute the corn until it's charred and browned some. About 10 minutes. While the corn is cooking put the remaining ingredients in a bowl.

When the corn is ready tip it into the bowl and mix well. Serve in small bowls or cups.

Wow! Esquites certainly pack a punch. This was very flavourful. It was difficult to taste all the separate flavours as they just combine to make one strong taste. JD and I both really liked it but found it hard to eat very much of it. All the ingredients had mixed together to make a lovely creamy, fiery and tangy sauce that covered the corn perfectly. Interesting but still delicious!

Wednesday, September 4, 2019

Lebanon - Fattoush

Last recipe from Lebanon this week and I picked this salad recipe because over the summer holidays we've been eating less healthily than I'd like. This recipe isn't *too* healthy though, it has fried pitta croutons too :)


For the salad:

1 lettuce
1 cucumber
3-4 tomatoes
1 bunch mint
1 bunch parsley
1 onion
2 pitta breads

For the dressing:

4 teaspoons sumac
3 tablespoons lemon juice
3 tablespoons pomegranite molasses
2 teaspoons white wine vinegar
1 teaspoon garlic granules
1/2 cup oil

Mix all the dressing ingredeints together and stir well to combine.

Cut the pitta into inch squares and fry in some heated oil until they've absorbed the oil and browned.

Chop all the salad ingredients and place in a salad bowl. Toss in a few tablespoons of the dressing and the toasted pitta squares. Done!

Everything is coated in the sweet, citrusy dressing which is flecked with bright red sumac. It looks really good. We enjoyed this salad. The pitta croutons are delicious, I'll definitely be making these again for our salads. The whole dish makes for a filling lunch which felt perfect on a summer's day!
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