Tag Archives: Mexican

Pumpkin and Chorizo soup

Because it’s Halloween today and it’s a tradition to eat pumpkin at this time of the year, I was looking for inspiration when I saw this gorgeous recipe in Closet Cooking. I discovered this blog recently and it’s a treasure trove of fantastic recipes, packed with flavours and colours. The guy who writes the blog, Kevin, loves Mexican food and it shows! He has a knack for layering Mexican flavours with an American twist. This soup is no exception but I had to tone it down for my 7 years old so I didn’t add the black beans and the chipotle chillis. It was still an absolute hit for the tastebuds and I will definitely do it again.

PumpkinSoup_005

Source: Closet cooking

Ingredients

1 can (425g) pumpkin purée
1 medium onion, peeled and quartered
2 garlic cloves
50g Chorizo sausage (I remove the skin)
1/2 tsp ground cumin
A pinch of cinnamon
500g stock (chicken or vegetable, I used my own homemade veg stock from My way of cooking)
A can of tomatoes (I used a handful of cherry tomatoes as that’s all I had)
A handful of fresh coriander
1/2 lime
Salt and pepper to taste

PumpkinSoup_001

Method

  1. Place the onion, garlic, Chorizo, cumin, cinnamon and 1 tbsp olive oil in the TM bowl.
  2. Chop 3 sec/speed 5.PumpkinSoup_002
  3. Sweat for 4 min/100C/speed 1.
  4. Add the pumpking purée, tomatoes and stock and cook for 10 min/100C/speed 1.
  5. Add the coriander and blend 1 min/speed 10 (if you like your soup chunky, you can take out a couple of laddle of the soup, blend and add the laddles back in).PumpkinSoup_003
  6. Taste and adjust seasoning. Serve with a wedge of lime and fresh coriander.

PumpkinSoup_004

Huevos rancheros

I love Mexican food. The classic ingredients that go into Mexican dishes such as chillies, coriander, avocadoes, lime juice and tomatoes really tingle my taste buds. I know this blog is mostly about french (and sweet) food but once in a while, I allow myself to steer out of the beaten track!! I have long wanted to try huevos rancheros (ranch eggs) but never got around to it, however last week, this was about to change. I was flicking through Ainsley Harriott’s “100 meals in minutes” cookbook and there it was, a quick and tasty recipe of huevos rancheros, in Ainsley’s flamboyant style. It was everything I was expecting to be: spicy, tomatoey and egg-gooey with the cumin and coriander flavours coming through. Heaven!

HuevosRancheros_001

Source: Ainsley Harriott “100 meals in minutes”

Ingredients
Serves 4 as part of a brunch or 2 for a main.

1 tbsp olive oil
1 large onion, peeled and quartered
2 garlic cloves, peeled
1 red and yellow pepper (I peeled them using my Zyliss soft skin red peeler), deseeded and quartered
1 red chilli
1 tsp dried oregano
1/2 tsp cumin
1 tbsp caster sugar
1 x 400g tin chopped tomatoes
4 eggs
Salt and freshly ground black pepper

To serve:
Coriander or chives, chopped and crusty bread

Method

  1. Preheat the oven at 180C/350F/gas 4
  2. Thermomix version: place the peppers, onion, garlic, chilli and oil in the TM bowl.Chop 3 sec/speed 5.
  3. Cook for 5 min/100C/speed 1.
  4. Add oregano, cumin, sugar and chopped tomatoes. Cook for 20 min/Varoma temp/speed 1 measuring cup OFF and internal basket sitting on the lid to reduce the sauce. Season to taste. Follow the recipe from step 7 onward.
  5. Non Thermomix version: heat the oil in a fry pan, add chopped onions, garlic, chilli and peppers and fry over medium heat for 4 to 6 minutes, stirring occasionally.
  6. Stir in the oregano, cumin, sugar and chopped tomatoes. Bring to a simmer and reduce for 15 minutes until the peppers are cooked through and the sauce has reduced and thickened. Season to taste.
  7. Pour the sauce in a gratin dish (or individual ramequins) and using the back of a tablespoon, make 4 holes in the pepper mixture just large enough to fit the eggs.
  8. Carefully crack one egg into each hole, season and bake for 10 to 12 minutes or until the egg whites are set but the yolks are still runny. If using a mini casserole like I did, bake for 8 minutes instead as the lid will make the egg cook quicker.
  9. Scatter over the coriander or chives to garnish and serve straight away with plenty of crusty bread.