I am not sure if Mexicans eat linguini in their soup but I did try out this soup and it was really hearty and tasty. Will definitely make it again. I made a few small changes to the original recipe from Feasting at home blog. It has some great recipes there.
2 Tb oil
1 onion diced fine
2 cans chickpeas or 500gm chicken breast
1 tsp salt
2 tsp cummin powder
2 tsp chilli powder
2 tsp coriander powder
2 tsp chipotle sauce from the jar and a chipotle chilli chopped
1 Tb tomato paste
3 Tb jalapeño chilli slices from a jar
4 cups each stock
4 cups water
100 Gm linguini
For garnish: avocado, spring onions, coriander leaves, corn chips
Fry the onion and garlic for a few minutes. If using chicken, brown chicken for five minutes then add all the spices. If using the chickpeas add it now drained and rinsed. I used one can of chickpeas and one can of black Mexican beans.
Add the tomato paste, chillies, stock and water. Bring to boil then add the pasta and cook till pasta is done. Season with salt and lemon juice.
Serve hot with all or any one garnish.
Recipe source: feastingathome.com
The name of the cake caught my eyes first. And reading through the recipe the final marmalade glaze sold me. I had to try it, and it proved to be a keeper of a recipe. When I gave it to a family member to taste the verdict was ” heavenly, heavenly”…. So, without anymore dawdling here goes.
Things you will need:
204gm plain flour
11/4 tsp baking powder
1 tsp cardamom powder
1 tsp ginger powder
1/2 tsp salt
250 Gm white sugar
120 ml heavy cream
11/2 tsp vanilla essence
75gm butter melted
1/3 cup marmalade
1/2 tsp water
Whisk together and keep.
Preheat oven to 350F or 160C.
Grease well and then dust a loaf pan with flour.
Mix the flour, spices and salt and sieve. Rub the sugar and zest of lemon for a few minutes between your fingers. Now add the eggs one at a time to the sugar and whisk well each time. Add the juice of lemon then the cream. Mix well. Add the flour mix in two portions. Finally add the melted butter and essence. Gently mix together.
Pour into the loaf pan and bake for 70-75 minutes checking to see if done with a cake tester.
Remove from oven and after five minutes turn it onto a rack. Glaze with the maramalade and water whisked together.
Leave to cool then devour. The beauty of this cake is it keeps well with no taste deterioration even after a few days. Although it won’t last long, if storing keep in fridge tightly wrapped.
Recipe source: New York Times