Guacamole fresco

Hey folks! It’s time for our weekly recipe sharing! I’ve been craving authentic Mexican food lately and some of the ingredients are really hard to find in my country! Today I’ll reveal one of the my dearest recipes- Guacamole fresco (fresh guacamole). I hold this one so close to my heart as guacamole was the first Mexican dish I ever tasted but also, because I was taught how to make it by una mujer Mexicana! Guacamole can be creamy or chunky, depending on your preference; served as a side, add on, dip or an appetizer! It’s quite healthy when consumed in moderation as avocados are known for being rich in good fats 🙂

Jacqueline Martinez, this one is in  your honor!

 

You will need:

 

2 avocados (ripped)

2 roma tomatoes (peeled, cut in cubes)

1/2 cup diced onion

1 lime  (juiced)

3 teaspoons fresh cilantro (finely chopped)

1-2 teaspoons garlic (minced)

1-2 teaspoon(s) jalapeño peppers (optional but the authentic one requires it)

2 teaspoons crushed, dried crickets (yes, you read that right, yes, that’s how they eat it in Mexico and no, that’s not how I made it)

 

How to make it:

 

Just mix and mash everything together util blended. If you like it creamy, throw it all in the blender on the lowest setting for about 30 seconds. It’s best served right after you make it but if covered and stored in the fridge, it’s still awesome the next day! Do not consume if the avocado gets a dark hue or you will be riding the white horse!!!!

I did some research online and a lot of the recipes mention cucumbers, cayenne pepper or even cherry tomatoes- nope, don’t even consider it if you want to get the real taste of Mexico!

Let me know in the comment how you like it, how you make it or what’s your favorite kind.

 

¡ Salud!

-Silvia Mélange

guacamolefresco

 

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Mushroom-cheese Risoni

TGIF, Lovies!!!

I was so busy this week; I had no time or energy to post anything! To make it up to you, I’ll share another favorite recipe. Risoni is rice shaped pasta, pairing amazing with all kinds of veggies and cheese! It’s quick and super easy. The risoni recipe I’m talking about tastes rich and could be used as a Valentine’s Day meal if you chose to spend it at home. I have noticed my nieces always ask for seconds, so it’s one of these Perfect-for-every-occasion-recipes 🙂

 

You will need:

A pack of risoni noodles

For the sauce:

400 g mushrooms

2 white onions (cut in cubes)

200 ml cooking cream

100 ml beer (light)

200 g smoked cheese

200 g shredded cheese (gouda, ny style cheddar)

2 garlic cloves (minced)

1 t.s. fresh rosemary, thyme, salt, pepper, v. oil

Freshly grinded parmesan to taste

 

 

How to make it:

 

Boil the risoni in salted water and a drop of virgin oil like you prepare all noodles.

The sauce:

In a sauce pan, heat up the oil, flavoring it with one of the garlic cloves and the fresh rosemary. Once your kitchen starts smelling amazing, remove the rosemary and add the mushrooms, onions and beer, sauté lightly, reducing to medium heat. Once the beer is mostly evaporated, add the cooking cream, smoked cheese and the rest of the spices, reducing the heat to low, stirring every 5 minutes or as needed. Once your mixture begins to blend and look creamy**, add the shredded cheese and continue stirring until it melts, fully blending it in.

By that time, your risoni should be ready as well. Drain them and rinse with cold water. Add the risoni to the cheesy mixture and stir until it’s blended. Serve with parmesan up to taste.

It pairs up great with green salads and dry white wines.

** If your cheese sauce is too thick, add 50 ml of milk or more as needed.

 

Cheers, Silvia Mèlange

 

risoni

Quatro Formaggi Lasagna

Happy Christmas Eve Day!

I Came up with a 4 cheese lasagna recipe and nailed it! Preparation is about 20 minutes and cooking up to an hour.
You will need:
300g lasagna noodles
200g spinach (frozen, canned)
200 ml cooking cream
150g smoked cheese
150g blue cheese
150g fresh mozzarella (shredded)
200g shredded cheddar (mild fits better but any kind will do really)
2 eggs (beaten in a separate bowl)
Dried oregano and basil
4-5 finely chopped garlic cloves(could be less I always put a LOT an you can use garlic powder)
2 med size onions (yellow) and 150g of fresh mushrooms (both sliced thin)
2t.s virgin oil (any oil)

How to make it:

Check your noodles bc some brands want you to precook them a bit!
Sauté lightly the mushrooms and onions (5minutes on medium heat, remember you don’t need them fully cooked).
Meanwhile in a sauce pan put the cooking cream, blue, smoked cheese on low-led heat. Stir often until it becomes thick and creamy and all the cheese is melted, about 10 min. Then add the spinach and cook for another 5 min occasionally stirring.
Mix the cheddar with garlic and the eggs then set a side.
Put a thin layer of the sauce and then lasagna noodles.
The way I did the layers: lasagna noodles- cheese/spinach sauce- onions and mushrooms, sprinkle mozzarella, some oregano an basil, top with cheddar and egg mixture (not too thick). Continue until you run out of mixtures. Cover fully with aluminum foil and bake on 200C for 45 min to an hour. Sprinkle with Parmesan and enjoy!
It should be enough for 4 people.

A few tips:

When you put ingredients in layers- try to place them close to the center of each noodle. When you put a new layer, press gently with your hand so it spreads evenly on the bottom layer. That way it won’t leak everywhere when it starts cooking.
The top layer should be only cheddar and egg(no mess when you cut it)
Veggies are optional ( I tried it just with cheese and it’s awesome too)!
Also- if the spinach cheese sauce gets too think- add a table spoon of milk or 2 or 3 🙂

 

Xo, SIlvia Mélange

lasagna

 

Vegan Christmas cookies *quick and simple*

Hey guys! Yesterday I promised you Christmas week will be full of recipes and ideas for the holiday festivities! I’m starting off by sharing my favorite vegan recipe for Chrismas cookies. Healthy and delicious, it takes 15 minutes to prepare and serve. It’s easy and if you follow my directions strictly, your cookies will come out perfect! 
You will need: 

80 ml water (temperature doesn’t matter)

20 ml freshly squeezed o.j.

2 ripped bananas 

40 g. chia seeds

70 g. coconut shavings 

1 tea spoon grinded orange peels

3 tea spoons organic cocoa/ powdered (optional) 
How to make it: 

Add the bananas, oj and the water (cocoa powder as well if you are adding it) and blend them on low for a minute or so. Pour the liquid in a mixing bowl and add the orange peels and chia seeds, stirring until they blend well. Let the seeds expand for a minute or two. By now your mixture should have a paste like consistency. Start adding the coconut shavings and as you keep stirring, you will notice the mixture thickening. Once it’s all blended, start forming little balls with your hands. You can serve them raw but I personally prefer to throw the cookies in a preheated oven on 80° C for about 10 minutes. No oil or any kind of grease needed, as it would only ruin the taste. The cookies melt in your mouth and people won’t know they are vegan with no sugar or flour;] 

Now you can enjoy Christmas cookies without questionable ingredients and unnecessary calories!

Sweet holidays, Silvia Mèlange

  

Привет, приятели! Вчера ви обещах, че първата ни коледната седмица ще е посветена на рецепти и идеи за коледната и новогодишна трапеза. Започвам с любимата ми вигън (веган просто ми звучи грубо и грешно) рецепта за коледни сладки. Умишлено избирам лесна и бърза рецепта и ако спазвате инструкциите ми стриктно, сладките ще се получат перфектно! Цялата рецепта от приготвяне до сервиране отнема 15 минути!

Необходими продукти: 

80 мл вода (температурата няма значение)

2 зрели банана

20 мл прясно изцеден портокалов сок

40 гр чия семена

70 гр кокосови стърготини 

1 ч.л. настъргани портокалови кори

3 ч.л. какао на пудра (по желание)
Начин на приготвяне:

Прибавете бананите, водата, портокаловият сок (какаото), в блендера на ниска степен за около минута- две. Изсипете сместа в купа и добавете портокаловите кори и чия-та и изчакайте минутка докато семената набъбнат. На този етап вашата смес трябва да прилича на леко течен крем. Сега добавяме кокосовите стърготини. Разбърквайки, ще забележите, че сместта става все по-гъста. Продължавайте да бъркате докато се смеси еднородно и след това оформяте топчета с ръце. Може да сервирате сладките сурови, но аз предпочитам да ги запека в предварително загрята фурна на 80° С за 10-тина минути. Не добавяйте мазнина!

Топят се в устата и гостите не биха ви повярвали, че са вигън и не съдържат никаква захар или брашно. Удоволствието на коледните сладки без вредни, изкуствени добавки и допълнителни калории!

Сладки празници, Силвия Меланж

Cool avocado dip/ Salsa

With the holidays fast approaching, we all need as many recipe ideas, as we can possibly get! Here’s a last minute homemade dip, guaranteed to impress everyone at the dinner table! 

You will need:

4 ripped avocados

2 cucumbers

4 minced garlic cloves

300 ml plain yogurt 

200 ml mayo (or cooking cream if you like cooking light like me)

1 lime (the squeezed juice)

Bunch of fresh cut up dill

1 tea spoon of sea salt
Directions: 

Put all the ingredients in the blender and blend on low for a minute or two. Cool it (covered) in the fridge for about 3 hours. If it’s really really last minute, you are good to serve it directly! 

It’s good for up to 48 hours(stored in the fridge). You can use it as a dip, salsa or sauce for your main course (in the last case, you don’t need to cool it off. Fits well with all kinds of chips, tortilla and non-greasy meats/ fish. 

Enjoy the holidays, Silvia Mèlange

  

Празниците наближават, приятели! Всички имаме нужда от нови идеи, с които да изненадаме близките си около коледната трапеза! Споделям  с Вас една в-последния-момент рецепта за дип/сос. 

Нужни продукти: 

4 авогада 

2 краставици 

Кофичка кисело мляко 

200 мл майонеза или готварска сметана

3-4 ситно нарязани/настъргани слилидки чесън

Шепа пресен накълцан копър

Сока на 1 изцеден зелен лимон 

1 ч.л. сол

Начин на приготвяне:

Мятате всичко в блендера за 2-3 минути на ниска степен и сте готови за сервиране (ако използвате рецептата за сос). Ако е дип за заленчуци или чипс, покриите в хладилника до 3 часа. Годен е за консумация до 48 часа (при съхраняване в хладилник). Прекрасна добавка към всякакви чипсове, зеленчуци, меса и немазни риби.

Весели празници, Силвия Меланж