Category: Snacks

  • Chimichurri sauce

    Serve 10

    Ready in 20 minutes

    Ingredients

    • 1/2 cup olive oil
    • 2 tablespoons red wine vinegar or lime juice
    • 125 g finely chopped parsley
    • 96 g finely chopped coriander
    • 64 g fresh oregano
    • 3-4 cloves garlic, finely chopped
    • 1 red chili finely chopped
    • 1 teaspoon salt

    Instructions

    Mix all the dry ingredients together in a bowl

    Stir the olive oil, vinegar

    Adjust seasoning

    Serve immediately or refrigerate (for up to 2 weeks)

  • Empanadas

    Serve 18 portions

    Ready in 90 minutes

    Ingredients

    • 3 cups flour
    • 1 egg
    • 100 ml of butter
    • 250 ml of warm milk
    • ½ tsp salt
    • 450 g (1 lb) ground beef
    • 1 large onion finely chop
    • 2 tablespoon oil
    • 3 tbs smoked paprika
    • 2 tablespoons finely chopped oregano (fresh)
    • 1 tablespoon ground cumin
    • 1 small red pepper (finely chop)
    • 2 garlic cloves
    • 1 bunch green onions finely chopped
    • 4 hard-boiled eggs
    • Green olives (slice) Optional
    • Salt and pepper to taste
    • 200 ml grated cheese
    • 1 egg

    Instructions

    Empanada dough

    • In a food processor, mix the flour, butter and salt pulse until well combined.
    • Add the egg and the milk, mix until small dough clumps start to form.
    • Make a couple of balls (40 g each)
    • Flatten into disks and chill in the refrigerator for about 30 minutes.

    Beef picadillo filling

    • Combine the ground beef, paprika, cumin, salt and pepper in a bowl
    • In a fryer pan on medium heat add 2 tablespoon oil
    • Sauté the onion, pepper and garlic for 3 minutes
    • Add the beef, stir frequently until the is done
    • Remove from the stove and add the green onion and the oregano
    • Let it cool down

    Empanada assembly

    • On a floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (you can use small plate)
    • To assemble the empanadas, add a spoonful of the meat mixture on the centre of each empanada disc, add cheese, a slice of egg and olives
    • Fold the empanada, closing the edges with a fork (pressing gently down) and with the egg white
    • Brush the top of the empanadas with the egg yolk
    • Pre-heat the oven to 200C and bake for about 16-18 minutes or until is golden on top.

    Serve with chimichurri

    *** The empanada dough you can use it immediately or store in the refrigerator or freezer until ready to use.

  • Chorizo bread

    Serve: 6 -8

    Ready in 1h 45 minutes

    Ingredients

    • 500 g flour
    • ½ packet fresh yeast
    • 300 ml warm water
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 125 g chorizo cut in slices

    Instructions

    • Crumble the yeast in the warm water and stir until dissolved
    • Add dry ingredients to a large bowl, add the oil and water.
    • Knead for approx. 5 min or let your robot do it for 5 min.
    • Cover with a clean cloth and allow the dough to double in volume (at least 1 hour)
    • Flour a work surface then place your dough and stretch it with a rolling pin into a rectangle.
    • Spread the chorizo on the dough, roll it and close the ends with a fork, put it on a baking sheet, cover and let it stand for 20 minutes.
    • Heat your oven to 200°C conventional heat.
    • Bake it in the oven for 20 min until golden.

    Enjoy!

  • Smooth Simple Hummus Recipe

    Serve: 4

    Ready in 15 minutes

    Ingredients
    • One can 425 grams (15 oz) chickpeas, also called garbanzo beans
    • 1 medium lemon (juice)
    • 1/4 cup (59 ml) Tahini
    • Half of a large garlic clove, minced
    • 1 tablespoons olive oil, for serving
    • 1/2 to 1 teaspoon kosher salt, depending on taste
    • 1 teaspoon ground cumin
    • ½ tablespoon black pepper
    • 2 to 3 tablespoons water
    • Dash of ground paprika for serving
    Instructions
    1. In the bowl of a food processor, combine all the ingredients and mix for 3 minutes or until the mix is smooth
    2. Serve in a bowl
    3. Add the olive oil over the top and sprinkle with paprika
    4. Serve with Nan bread, cucumber, carrots, celery, etc.

    Enjoy!