Mezcla: Recipes to Excite
97 recipes
Contents
View Keyword IndexEveryday - Veg
- Cheesy roasted aubergines with salsa roia p. 24
- Porcini ragù p. 26
- Tomato salad with tahini ginger sauce, chilli oil and crumpet croutons p. 29
- Upside down plantain omelette with scotch bonnet salsa p. 31
- Triple citrus tomato salad (or soup) p. 34
- Roasted and raw cabbage with tomato, lemon and lime dressing p. 36
- Mango and cheese salad with jalapeno and lime p. 39
- Plantain with Scotch bonnet, garam masala and lime p. 40
- Spicy ginger, tomato and sesame dip p. 42
- Ricotta dip with hot sauce butter pine nuts p. 43
- Gem and herb salad with maple, lime and sesame dressing p. 46
- Spinach and herb dumplings with cherry tomato sauce p. 49
- Kohlrabi with miso meunière p. 51
- Crispy oyster mushroom skewers with crushed chickpeas p. 53
- Giant cheese on toast with spring onion, honey and urfa butter p. 54
- Garlic yoghurt with crispy herbs p. 59
- Roasted cabbage with mango and harissa salsa p. 60
- Roasted pickled and fried onions (aka onion party) p. 63
- Limey cucumber salad with charred spring onion salsa p. 64
- Creamed plantain with dendê, ginger and lime p. 65
- Buttery porcini fried eggs p. 67
- Cheesy polenta with curried onions p. 68
- Peas with tomatoes and onions p. 70
- Pineapple pizza salsa p. 71
- Plantain and corn fritters with sriracha mayo p. 73
- Miso butter butternut gnocchi p. 74
- Roasted aubergines with coriander and anchovy salsa p. 77
- Piri piri tofu over crispy crispy orzo p. 78
- Roasted onion aïoli and tomato toast p. 81
- Lentils with caramelised onion aïoli and crispy chilli oil p. 83
- Caldo de feijão with spicy pine nut oil p. 84
Everyday - Fish
- Charred gem lettuce two ways p. 86
- Dendê marinated prawns with burnt lime p. 89
- A very quick clam stew p. 91
- TV chips p. 92
- Poached fish in tomato and tumeric curry with udon noodles p. 94
- Plaice with yellow and green tomatoes p. 97
- Mussels and orzo in a coconut and saffron stew p. 99
- Tuna crudo crumpets with soy butter p. 100
- Fish poached in charred tomato broth p. 102
- Mackerel udon p. 105
- Brown butter sea bass with tangerine dipping sauce and lots of herbs p. 106
Everyday - Meat
Entertaining (kind of) - Veg
- Sticky coconut rice cake with turmeric tomatoes p. 124
- Macaxeira frita with chilli butter and lime mayo p. 126
- Butternut and sage lasagne gratin p. 131
- Charred red pepper sauce with omelette noodles p. 132
- Tomato and lime galette with crunchy spelt chipotle pastry p. 137
- Beans with roasted onion aïoli p. 139
- Three cheese quesadillas with habanero oil p. 143
- Sweet and sour celery salad p. 146
- Charred red pepper tartare with crispy ginger dressing p. 149
- Brown butter curried cornbread p. 153
- Oyster mushroom noodles with caramelised caraway onions p. 154
- Tomatoes stuffed with sticky porcini and chestnut rice p. 157
- Chard rotolo p. 161
- Creamy cassava gratin with onion and caraway farofa p. 164
- Chiles rellenos with salsa roja risotto p. 166
- Giant mushroom and sesame roll with salsa verde p. 170
- Roasted kohlrabi and tomato broth with crispy ginger p. 175
- Red curry sweet potato gratin p. 176
- Fried bread to go with just about anything p. 179
Entertaining (kind of) - Fish
- Prawn dumplings and creamed corn p. 183
- Moqueca fish pie p. 185
- Hake torta ahogada with prawn miso bisque p. 188
- Celebration salmon p. 192
- Scallops with curried onions and lime p. 197
- Confit squid and aubergine paccheri p. 198
- Curried prawn and jalapeno croquettes with scotch bonnet salsa p. 203
- Mackerel with charred corn and Calabrian chilli salsa p. 207
- Prawn lasagne with habanero oil p. 209
Entertaining (kind of) - Meat
The end - Quick fixes
The end - Showstoppers
- Mango, basil and lime mille-feuille p. 249
- Strawberry, cinnamon and chipotle chocolate layer cake p. 253
- Peach and rooibos iced tea sorbet p. 258
- Miso caramel ice cream bomba p. 261
- After dinner chocolate tart p. 265
- Coffee ice cream with Kahlua fudge sauce p. 266
- Passion fruit pudim p. 271
- Cinnamon custard brûlée p. 275
- Coconut, chocolate and coffee roll p. 276