A Recipe Between Guatemala, Mexico and Germany Some ingredients stay with us even when we live far from home. For me, Guatemalan Cobán chili is one of them, with its distinctive heat and smoky aroma. I combined it with reposado tequila, lemon, lime and spices for oven-baked chicken legs. This is not a traditional Mexican…
Making this rice drink immediately reminded me of Guatemala and of horchata de arroz. They are not exactly the same drink. Guatemalan horchata has its own preparation and may include additional ingredients and flavours. Still, there is something instantly familiar about turning rice and water into a smooth, lightly sweet drink, particularly when served cold….
This is not intended to be a traditional Roman carbonara. It is a creamy, practical version for two, adapted to the ingredients I had at home and to the Thermomix®. It includes onion, cream and bacon, ingredients that are not part of classic Italian carbonara. That is why I prefer to describe it for what…
Bimi stuffed with cooked ham and Manchego in a golden egg coating — an adaptation inspired by huazontles using ingredients readily available in Germany.
Red and green chilies stuffed with fresh hake and ginger, cooked in a wok and served with jasmine rice. A recipe for two inspired by a visit to the local street market and prepared without garlic.
Homemade Florentine pizza with spinach, cheese and egg. Tested and adapted step by step, with dough prepared by hand or with Thermomix.
Creamy homemade hummus made with chickpeas, tahini and lemon. Includes an optional garlic version and can be prepared with Thermomix, a food processor or a blender.
Chicken and vegetable paella, tested and adapted step by step, with tips for controlling the stock, cooking the rice and forming a good socarrat.
Salmon trout with cauliflower, parsley butter and toasted almonds. An elegant, straightforward recipe adapted for one person.
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