Picarones - South American Doughnuts
Soft puffy doughnuts in a sticky citrus sauce
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Prep Time
2 hr
Cook Time
10 min
Prep Time
2 hr
Cook Time
10 min
Doughnuts
  1. 250 g pumpkin
  2. 250 g sweet potato
  3. 20 g fresh yeast
  4. 3 tblsp sugar
  5. 125 ml warm water
  6. 2 eggs
  7. 500 g strong plain flour
Sauce
  1. 1 orange
  2. 1 lime
  3. 125 ml water
  4. 150 g brown sugar
  5. 3 cinnamon sticks
  6. 3 star anise
  7. Oil for frying
Instructions
  1. Peel and chop potato and pumpkin into small chunks
  2. Allow to cool and then mash
  3. Dissolve yeast and sugar in 125 ml warm water
  4. Add eggs, salt and potato mix
  5. Add flour gradually to form a dough and knead for about 5 mins until elastic
  6. Leave to rise in warm place until doubled in size
  7. To make syrup zest and juice orange and lime and put in pan with water, brown sugar, cinnamon and star anise
  8. Bring to the boil and simmer for approx 5 mins until sticky and thickened
  9. When dough is ready, knock back, knead until smooth
  10. Heat oil in pan
  11. Form dough into small rings with your fingers, leave for a few mins to rise and then drop into hot oil
  12. Cook until golden brown (about 1 min)
Notes
  1. Delicious warm or cold dipped in the citrus sauce
Green Nutrition https://www.greennutrition.co.uk/
Empanadas
Crisp and chewy on the outside with a delicious tasty surprise in the middle
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Prep Time
2 hr
Cook Time
10 min
Prep Time
2 hr
Cook Time
10 min
Pastry
  1. 450g plain flour
  2. 2 tsp baking powder
  3. 1 tsp salt
  4. 60g butter
  5. 60g lard
Filling
  1. 2 tbsp olive oil
  2. 1 onion
  3. 1 green pepper
  4. 400g minced beef
  5. 1 kallo beef stock cube
  6. 1 tsp paprika
  7. 1 tsp chilli powder
  8. 30g raisins
  9. 12 green olives, pitted
  10. 2 hard boiled eggs
  11. 1 tsp dried cumin
  12. Pinch salt
  13. 1 tsp caster sugar
  14. Vegetable oil for frying
Instructions
  1. For the pastry, mix the flour, baking powder and salt in a bowl. Dice the butter and lard and rub into the flour until the mixture looks like breadcrumbs.
  2. Add cold water one teaspoon at a time, mixing until the dough comes together into a soft dough
  3. Roll the dough into a ball and wrap well in cling film, leave to rest in the fridge for an hour.
  4. For the meat filling, boil the eggs for 10 minutes, until hard boiled. Cool under running water, then peel and chop. Set to one side.
  5. Chop the onion and pepper finely and fry in olive oil until softened.
  6. Add the minced beef and fry over a high heat until the meat has browned, then add the paprika, sugar, crumbled stock cube and chilli powder.
  7. Remove the pan from the heat and add the raisins, chopped olives, cumin and chopped eggs. Season to taste with salt and freshly ground black pepper.
  8. To assemble the empanadas, remove the pastry from the fridge, and roll out into circles about a pound coin thickness (3mm).
  9. Put two teaspoons of filling onto one half of each pastry circle. Wet the edges of the pastry with a little water, fold the non-filled half of the pastry over the filled half, and crimp the edges together to seal or use a fork to mark the edges. Repeat with the remaining pastry circles.
  10. Heat the vegetable oil in a large pan and fry the empanadas in batches until golden and cooked through.
Notes
  1. Try some vegetarian empanadas using sweet potato and cooked black beans instead of beef
Green Nutrition https://www.greennutrition.co.uk/
Avocado & Tomato Salsa
Favourite party dip
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. Tomato & Avocado Salsa
  2. 4 medium tomatoes
  3. 2 large avocados
  4. 1/2 red onion
  5. 1 tsp caster sugar
  6. 1/4 tsp salt
  7. 2 limes
  8. 1 chilli
  9. mint and/or coriander
Instructions
  1. Dice onion finely
  2. Chop tomatoes and avocado into chunks
  3. Chop chilli finely
  4. Juice limes
  5. Chop mint & coriander
  6. Mix all ingredients
  7. Stir in chopped mint & coriander
Notes
  1. We dipped our tortilla chips into the salsa which poured out of the pumpkins mouth (halloween vomiting pumpkin!)
  2. Try adding a few pomegranate seeds for a bit of excitement!
Green Nutrition https://www.greennutrition.co.uk/
 

Tortillas
So easy to make and great for completing a meal
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
Ingredients
  1. 500 g plain flour
  2. 80 g lard or olive oil
  3. 150 ml water
  4. salt
Instructions
  1. Place the flour and a pinch of salt in a large bowl
  2. Heat water with lard/olive oil until lard has melted
  3. Slowly add water mix to flour until the mixture comes together to form a rough dough.
  4. Knead for around 5 minutes, or until smooth and elastic, then shape into a long sausage shape
  5. Slice the dough into 16 equal-sized pieces, roll into balls, then set aside for later.
  6. On a flour-dusted surface, roll the dough balls into circles, roughly the thickness of a playing card
  7. Preheat a large non-stick frying pan over a high heat, then add the tortillas (you’ll need to do this in batches) and cook for 2 to 3 minutes, or until lightly golden, turning halfway
  8. Wrap the tortillas in tin foil to keep warm as you go
  9. For crisp tortillas fry in olive oil when cool
Notes
  1. We ate our tortillas with salsa and cheese dip
Green Nutrition https://www.greennutrition.co.uk/
Pastel De Papas - South American Cheese Pie
Cheesy, gooey heaven for potato lovers
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Prep Time
45 min
Cook Time
40 min
Prep Time
45 min
Cook Time
40 min
Ingredients
  1. Pastel De Papas Potato & Cheese
  2. 1.5 kg potatoes
  3. 4 cloves garlic
  4. 1 tin evaporated milk
  5. 3 eggs
  6. 500 g cheese
  7. salt
  8. pepper
Instructions
  1. Peel potatoes and boil until just tender
  2. Allow to cool and then cut into slices
  3. Grate cheese and crush garlic
  4. Beat together eggs, evaporated milk, garlic and season with salt and pepper
  5. Put alternate layers of potato and cheese in a baking dish
  6. Pour over egg mix and bake in oven until browned
Notes
  1. So easy. A supper favourite. Great with sausages or burgers.
Green Nutrition https://www.greennutrition.co.uk/
Cheese Dipping Sauce
Heaven for cheese lovers
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 25 g butter
  2. 25 g plain flour
  3. 600 ml milk
  4. 150 g cheddar cheese
Instructions
  1. Grate the cheese
  2. Melt the butter in a saucepan.
  3. Stir in the flour and cook for 1-2 minutes.
  4. Gradually stir in the milk a little at a time to get a smooth thick sauce
  5. Add the grated cheese and simmer until melted into the sauce and thickened
  6. Season with pepper
  7. Serve as a warm dipping sauce for fresh tortillas, bread sticks or tortilla chips
Notes
  1. Spice it up with some mustard or paprika or chilli sauce. Remove seeds from mini pumpkins and use as serving bowl for dipping sauce.
Green Nutrition https://www.greennutrition.co.uk/
Toffee Apples
Old fashioned toffee apple
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 450g Demerara sugar
  2. 55g butter
  3. 2 tsp vinegar
  4. 150 ml water
  5. 1 tblsp golden syrup
  6. apples
  7. wooden sticks
Instructions
  1. Put sugar, butter, vinegar, water and syrup into heavy bottomed deep pan
  2. Heat gently until sugar has dissolved
  3. Boil rapidly for 10 to 15 minutes until the temperature reaches 143 degrees C (soft crack stage) or hardens into a ball when dropped in cold water
  4. Dip apples into the toffee and twirl around for a few seconds
  5. Leave to cool on waxed paper
Notes
  1. Toffee is very very very hot and can cause serious burns. Extreme caution when dipping.
  2. Try adding an extra crunch by sprinkling the apples with chopped nuts before the toffee sets
Green Nutrition https://www.greennutrition.co.uk/