"Mexican" Lasagna

Ingredients
About 2 cups of each: 
spinach (100g)
shredded cheese (300g) (pepper jack is awesome in this recipe)
salsa
beans (450g)
corn (450g)
tortillas (about 2/ layer)
jalapeños, other spicy and delicious things (optional)

1. Preheat oven to about 350F 
2. Layer all of the ingredients into a casserole pan as many times as will fit. You don't need to cook the spinach first as it will cook in the oven but note that you will need more spinach if you choose to do so. 
3. Cover with aluminum foil and bake 20 - 30 minutes
4. Remove foil and garnish with a little more cheese, peppers, cilantro, as you want and stick it back in for another 10 mins
5. Buen provecho! 

Any left over tortillas can be sliced in triangles, baked in the oven until crispy and used as (semi)homemade chips!

Adapted from a Rachel Ray recipe

Lemon sole goujons

In the theme of family traditions I thought my first post should reflect a weekly ritual in my house: Thursday fish night. My mum is quite a religious Hindu and as such does not eat meat every Tuesday and Thursday, as these are the days that correspond with the holy days of particular Hindu gods she believes in most. She does allow herself to eat fish on Thursdays though, so hence the fish Thursday was born. 
This Thursday I decided to try out a simple recipe that incorporates elements of the traditional British fish and chips using fresh and easily available ingredients. Here is my recipe for Lemon sole goujons with mushy peas and sweet potato chips:

Ingredients (serves 2)
For the sweet potato wedges

• 1 sweet potato, cut into wedges
  2 tbsp olive oil

For the lemon sole goujons

• 25g plain flour
  1 free-range eggs
  50g fresh breadcrumbs
  Pinch of cayenne pepper (or more to taste)
  ½ lemon, zest only
  2 fillets lemon sole, cut into strips
  salt and freshly ground black pepper
  2 tbsp olive oil

For the mushy peas

    100g peas

    1 tbsp crème fraîche (I used cream cheese)

    ½ tsp ready-made mint sauce (or 1 tsp chopped fresh mint leaves)

    salt and freshly ground black pepper

Method

1. Preheat the oven to 200C/400F.
2. For the sweet potato wedges, place the sweet potato wedges into a large roasting tin, then drizzle over the oil, turning the sweet potato wedges to coat them all over. Roast in the oven for 25-30 minutes, turning halfway through cooking, until the sweet potato wedges are crisp and golden-brown and cooked through. I added some Spanish sweet paprika to them to give them a bit of something extra.
3. For the lemon sole goujons, sprinkle the flour onto a plate. Beat the egg in a bowl. Mix together the breadcrumbs, cayenne pepper and lemon zest until well mixed, then spread the mixture onto a separate plate.
4. Season the fish pieces to taste and coat each piece of fish first in the flour, then dip it into the beaten egg, then roll it in the breadcrumbs until completely coated.
5. Heat the oil in a frying pan over a medium heat. Add the coated fish pieces to the pan, and fry for 2-3 minutes each side until crisp and golden. 
6. For the mushy peas, cook the peas in a pan of boiling water for 3-4 minutes, or until just tender. Drain well and crush using a fork or potato masher.
7. Stir the crème fraîche and mint sauce into the mashed peas and season. To serve, divide the fried fish goujons equally among four serving plates. Spoon the sweet potato wedges and mushy peas alongside. Serve with a slice of lemon and some tartare sauce.
   
   

Et voilà, bon appétit!

Dutch Babies

In accordance to my taste buds, my first recipe will be a sweet one. This is a dish I enjoy with my family every Sunday morning and many Saturdays. We relax, reading the paper and chowing down on “Dutch Babies” topped with fresh fruit, lemon juice and powdered sugar. They are light, delicious and are a great way to start the day.

Abbott Dutch Babies

For one person (double the recipe for two):

1 egg

¼ cup milk

¼ cup flour

1 tablespoon (approx.) of butter

(You can add a pinch of nutmeg or salt if you want)

Wisk the egg, add the milk, and add the flour making sure to mix well so there are no flour balls.

Heat your oven to HOT around 450 degrees (approx.). Put your pan in the preheated oven with the butter. Melt the butter and coat the pan before pouring in the batter.  Bake until the sides stand up and are golden brown. Enjoy when they come out of the oven with fresh lemon juice, powdered sugar and lots of fresh berries or fruit! Yum. 

atúnteria

hello! hola! bonjour! 

A quick introduction before we hop right into it.

Last fall, three travelers met under the Andalusian sun and bonded over a love of travel, tapas, and cafelitos. This blog will be a way to keep in touch as we move across the world and live vicariously through culinary experiences.

Our sabores come from our backgrounds in Oregon, North Carolina, and London and are heavily influenced by food experiences in Italy, Peru, Argentina, Spain, Kenya, India, France, Mexico, and Honduras among others. You can expect to find not only recipes that will fuse these backgrounds and experiences but also delicious things we find in local restaurants, vegetarian-friendly recipes, homemade cheese and pasta, and guest posts from friends in Denmark, Sweden, Kenya, Honduras, France...

So we invite you to try our recipes and submit your own, but please tell us how they turn out!

Bon apetit! Buen provecho! And enjoy your meal!


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atúnteria

This delicious tapa is called "atúnteria," a play on atún and tontería which means "tuna" and "silliness," and can be found at Casa Anselmo on the Corredera in Lebrija, Spain. It has fresh cheese topped with tuna, onion, and caviar. Best served with their local beer, Cruzcampo.