MEZCLA: Recipes to Excite

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MEZCLA: Recipes to Excite

MEZCLA: Recipes to Excite

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I am off to source some of her ingredients that are new to me – azeite de dendê or red palm fruit oil being top of my list. She is a die-hard Francophile – speaking French helps tremendously – but put her anywhere and she is happy. It must be a hangover from the toddler days when I would make tomato sauces packed with veg, all put through the food processor and eaten with gusto by small people who were none the wiser that they were wolfing down their five a day.

Includes quick, flavourful recipes, such as Giant Cheese on Toast with Honey and Urfa Butter and Chicken with Pineapple and 'Nduja , as well as dishes to spend more time over: Chiles Rellenos with Salsa Roja Risotto and Prawn Lasagne with Habanero Oil.Belfrage divides the book into Everyday and Entertaining sections so that readers can pick what level of energy or time they have and can select recipes from the relevant section.

In her introduction to Mezcla, Belfrage explains that the book is not only about the fusion of ingredients but is also an ode to the multi-faceted influences from her childhood. In MEZCLA, her first solo cookbook, she draws on her many influences to create a truly exciting and unique set of recipes. According to Ixta, these are best enjoyed when a little drunk; you’ll be less worried about the bisque dripping down your chin! I not only enjoyed making these noodles but they also worked a treat in the sauce as they warmed through together. This is not cooking for beginners, one has to be confident to multitask and keep an eye on pots and pans, bowls and marinades all at once.

Light and fluffy on the inside, crispy and salty on the outside, Ixta’s cassava fries (or macaxeira frita) are topped with chilli butter for an added kick. Notice to Internet Explorer users Server security: Please note Internet Explorer users with versions 9 and 10 now need to enable TLS 1.

Take the pan off the heat and cover the celery with a lid, leave it and allow it to soften in the heat left in the pan. A true testament to Ixta’s diverse culinary roots, this prawn lasagne is a multicultural twist on an old classic. Finally, there is The End section – sweet dishes – which is subdivided into Quick Fixes and Showstoppers. I had planned to make a fourth dish but ran out of time – as I mentioned, these are complex dishes and take time to cook – so I made the tomato salad with tahini ginger sauce, chilli oil and crumpet croutons the following day. The dish itself was lovely – the nutty taste of chickpeas providing ballast, the gentle mushrooms having absorbed the spicy chilli oil and the herby salsa verde adding a sharp freshness.If you don’t mind mess in the pursuit of flavour, these Torta ahogada, or drowned sandwiches, are a whole experience rather than just a meal. Includes quick, flavourful recipes, such as Giant Cheese on Toast with Honey and Urfa Butter and Chicken with Pineapple and ‘Nduja, as well as dishes to spend more time over: Chiles Rellenos with Salsa Roja Risotto and Prawn Lasagne with Habanero Oil. Recipes we love: Giant Cheese on Toast with Honey and Urfa Butter, Chicken with Pineapple and ‘Nduja, Chiles Rellenos with Salsa Roja Risotto, and Prawn Lasagne with Habanero Oil.

I was at this ploy again with a terrific recipe for charred red pepper sauce with omelette noodles from the Entertaining section.

The third dish I tried was equally surprising and very quick despite being in the Entertaining section. From quick dishes with inspired combinations to longer ones for when you have the time to experiment at leisure, MEZCLA is packed with 100 recipes for every day and every occasion. Here to show you that you can still indulge in bakes, puddings and sweet treats, this collection of lighter recipes is perfect for anyone with a sweet tooth. She focuses mainly on food and travel but with a lifelong love of the arts – especially visual arts, theatre and literature – she enjoys writing reviews for London Unattached. Perfect for: Ottolenghi fans will love MEZCLA, as will anyone interested in experimenting with flavour and deepening their understanding of global cuisines.



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