Tag Archives: easy

Mimosa Gelatin

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Gelatina de Mimosa

I hadn’t had gelatin for a LONG time! I mean, I didn’t really miss that overly sweet dessert with those bizarre artificial flavors. But when I started to think about what to make for Summer Tertulias, the idea of gelatin kept coming back to me. I decided to find a homemade version.

I found several recipes, among them Patricia’s tangerine and prosecco gelatin. I decided to try that one, subbing orange juice for the tangerine, to make a solid version of one of my favorite drinks!:D

The first time I tried, it didn’t work. It wouldn’t set, so I placed it in the freezer and ate frozen mimosas (No complains here, it was super tasty! :D)

But I’m stubborn, so I decided to try again, increasing the amount of gelatin and changing the way I added it on the recipe. It worked! I served with a spoonful of whipped cream and it was a hit!

For four servings, you’ll need:

200 ml freshly squeezed orange juice
1 Tbsp sugar
1 Tbsp powdered gelatin
3 Tbsp water
100 ml sparkling wine – I used rosé, because that’s what I had in the fridge!
Optional: whipped cream, to serve (I didn’t add sugar to the cream, as orange juice is quite sweet!)

Gelatina de Mimosa

Making gelatin is pretty easy. Sure, not as easy as mixing the flavored package into warm water, but then again, the homemade version tastes much better! 😀

In a small pan, mix the orange juice and the sugar. Mix well and heat over medium heat until it simmers. Remove from the heat, cover, and set aside for about 15 minutes.

In a small bowl, mix the powdered gelatin and water and let it hydrate for 10 minutes. After this, the mix will be pretty solid. Place this small bowl in a larger bowl with hot water – don’t put too much water: think “water bath,” but off the stove! Stir the gelatin mix until it turns liquid.

When the gelatin is liquid and clump-free, pour it in the pan with the orange juice. Add the sparkling wine, whisk well, and strain the mix.

Pour over four serving bowls, cover with plastic wrap, and place them in the fridge for about 3 hours, until they set. Serve with a tablespoon of whipped cream.


Crudo Siciliano

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Crudo Siciliano

One of the best restaurants here in Uruguay is La Huella, in José Ignacio. We don’t go there very often, but it’s great every time. Last year, on my birthday, we shared several starters, but one was really special: it was similar to ceviche, but with some very different flavors.

I was intrigued, of course. When we asked for the check, the waiter told us they had a recipe book. I asked the obvious question: “Is this recipe in the book?”. A few minutes later, he came back and said that the recipe was not in the book, but that the chef would happily teach me how to make it! Obviously, I accepted! As you would expect, she didn’t give me exact measurements, but a good idea of the proportions.

I was sure I would cook that the next week, but I ended up not doing it. In fact, I procrastinated so much that I only cooked this now, for Summer Tertulias! 😀

For a light lunch for 4 people, you’ll need:

Approximately 800 g white fish, deboned – she used sea bass, I used brótola, so you can choose whatever white (and firm) fish. If you’re cooking for less people, reduce the amount, as this is best served immediately after it’s made.
Cayenne pepper
Black pepper
½ red onion, very finely chopped – don’t grate it!
1 bunch of chives, very finely chopped – you can also use mint
1 heaping Tbsp Dijon mustard – next time, I’ll double the amount
2 Tbsp capers
Zest of one lemon
Juice of one lemon
Olive oil – roughly the same volume as the lemon juice

Crudo Siciliano

Start by chopping the fish into small cubes – mine were a little too big! 😦 It’s supposed to be smaller than your regular ceviche cubes. Season the fish with salt, cayenne pepper, and black pepper. Place it back in the fridge, so it won’t lose its consistency.

Chop the red onion as finely as you can – do not crush or shred: the goal is to have mini cubes here! Chop the chives and the capers very finely, too – the capers will turn almost into a paste, don’t worry. In a bowl, mix the onion, the chives, the capers, the lemon zest, and the Dijon mustard. Set aside.

In another bowl, emulsify the lemon juice and olive oil. This is how I did it: I placed the lemon juice in a bowl and poured the olive oil slowly, whisking well. That required a lot of elbow grease, of course. I later looked it up and it turns out you can do that with a hand mixer! I’ll try that next time! Set the emulsion aside.

When you’re ready to serve, all you have to do is combine the fish with the onion mix and this emulsion in a big bowl. Taste (and adjust the seasoning) and serve with a nice green salad!

Pecan Pie Mini-Muffins

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Mini-Muffins de Noz-Pecã

Of the recipes I made for this holiday series, this was the biggest hit BY FAR! As it yields 24 mini-muffins, I thought I’d have some leftovers to freeze, but they disappeared! I had to make it again, so I could take the pictures – and once again, there were no leftovers! 😀

This is a pretty easy recipe: only five ingredients, and you don’t even need a stand mixer! The hardest steps are chopping the nuts and buttering the mini muffin tins. This last step is mandatory, though – I tried making it with paper cups, and it all got stuck! 😦 #truestory

You’ll need:

1 cup brown sugar – press well into the measuring cup!
½ cup all-purpose flour – yes, that’s all it takes!
1 cup pecans, chopped – chop first, then measure
2/3 cup (150 g) melted butter
2 large eggs

Mini-Muffins de Noz-Pecã

This is easy! Start by thoroughly buttering the mini-muffin tins.

In a bowl, mix the brown sugar, the flour, and the chopped pecans. In another bowl, lightly whisk the eggs and add the melted butter. Now all you have to do is combine both bowls!

Fill the well-buttered mini-muffin tins 2/3 of the way. Bake in a pre-heated oven for about 20 minutes, or until a toothpick inserted into them comes out clean. With the help of a butter knife, remove the mini-muffins from the tin right away. Let them cool on a wire rack.

When they are completely cooled, place them in a nice gift box and brighten someone’s day! 🙂

Spiced Chocolate Shortbread

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Shortbread de Chocolate e Especiarias

Here at Culinary Tertulias, December is a synonym for edible gifts!

To start this series, I wanted to make something with chocolate and spices, Christmas-y but not overly so. I also wanted a quick and easy cookie, because I had to take SOMETHING to a meeting with friends. I found this recipe at King Arthur’s Flour and I immediately knew it was the one to make – I love shortbreads and I had all the ingredients!

I used two things that may be a bit tricky to find outside the US: allspice and pumpkin pie spice. To make this recipe, you will need one teaspoon of spices – you can use a mix of ground ginger, ground cloves, cinnamon, and nutmeg.

You will need:

1 cup (225 g) unsalted butter, softened
1 tsp salt
1 cup (200 g) sugar
1/3 cup (28 g) Dutch cocoa powder
1 tsp vanilla extract
1 tsp mixed spices – I used ½ tsp allspice and ½ tsp pumpkin pie spice, but you can also use a mix of ground ginger, ground cloves, cinnamon, and nutmeg
1/2 tsp baking powder
1 and 3/4 cup (200 g) all-purpose flour

Shortbread de Chocolate e Especiarias

Start by lining 2 8-inch square pans with aluminum foil, leaving some excess to help you remove the shortbreads, and grease them well. Pre-heat your oven.

This is a recipe that is stirred by hand, which sounds hard – it’s actually pretty quick and easy, if the butter is properly softened!

With a spatula, mix the butter, salt, and sugar. Add the cocoa powder, vanilla, spices, and baking powder. Mix well. Add the flour and mix just until you can’t see any more white specks.

Divide the dough into both pans – use the spatula to smooth the surface and prick it all over with a fork. Bake for approximately 30 minutes.

Remove from the oven and let it cool for 5 minutes. Use the excess aluminum foil as handles to remove the shortbread from the pans and immediately cut the shortbreads into squares. Cool them on a wire rack.

When they are completely cool, place in a cute box or bag and spread the cheer! 🙂

Chocolate Pudding

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Potinhos de Chocolate

One of these days, Sky said he was craving chocolate pudding. Naturally, I went looking for a recipe. Smitten Kitchen’s sounded pretty easy, and I had all ingredients there, so it was a no-brainer.

The recipe was indeed easy – six ingredients! One pot!

I made it quickly, and decided to place it nice serving bowls. While I was dividing, I had a taste – it was DELICIOUS! Comfort food at its best!

For six servings, you’ll need:

1/4 cup (30 g) cornstarch
1/3 cup (75 g) sugar
1/8 teaspoon salt – or, you know, a generous pinch
3 cups (710 ml) whole milk
6 ounces (170 g) dark chocolate, coarsely chopped – I used 70%
1 teaspoon vanilla extract

Potinhos de Chocolate

Have I mentioned how easy this recipe is? This recipe is really easy! 😀

In a medium-sized pan, whisk the cornstarch, sugar, and salt. Add the milk slowly, mixing well to avoid lumps. Place the pan over low heat. Stir occasionally with a spatula, scraping the bottom and sides. If you feel lumps are forming, use a whisk – I didn’t have to.

After about 10 minutes, the mix will start to thicken – it will be hot, but not really boiling. Continue to stir until the mixture can coat the back of a spoon – I think the picture shows what I mean!

Potinhos de Chocolate

Still over low heat, add the chocolate and stir until it melts and the pudding thickens – this will take another 2 or 3 minutes. Remove from heat, add the vanilla and mix well.

Now you can be fancy and avoid all lumps by passing the mixture through a fine mesh strainer. I (obviously) didn’t bother.

Another thing you can do is to divide the mixture into individual serving bowls, but that is option. What is not optional is covering the pudding with a plastic wrap directly on it, to avoid the formation of the skin. In all fairness, even that is optional, some people like the skin! :-S

Refrigerate for about 3 hours. The original recipe says the pudding will last for three days in the fridge, but I was never able to test that! 🙂

Stuffed Pepper Rings

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Anéis de Pimentão Recheados

Food nostalgia. It’s not often, but every now and then I miss some recipes I ate as a child and nobody (aka Mom/Grandma) has ever cooked them again.

This time, the feeling was quite odd: I was longing for a recipe that Mom must have cooked only once in her life AND I DIDN’T EVEN LIKE IT AT THE TIME! Ok, I know this might be a sign of madness. But there I was, thinking about stuffed peppers, so I decided to do something about it.

The idea for this recipe came, as usual, while I was procrastinating on Pinterest. I thought I’d follow this recipe to a T, but I ended up doing something different 😀

For two hungry people, you’ll need:

2 large bell peppers – choose your favorite color/the one that’s on sale 😀
400 g ground beef
1 egg
¼ cup parmesan, thinly shredded – I used my microplane for that
1 onion, chopped into small cubes
Garlic, to taste – and my taste is a bunch!
½ bunch of chopped parsley
Salt, pepper, hot paprika, red pepper flakes, and powdered mustard
400 mL tomato sauce –
About 300 g of mozzarella

Anéis de Pimentão Recheados

Start by cutting the bell peppers into thick slices, about 2 fingers-tall. I got three slices per pepper, give it or take. Set aside. Chop the leftover peppers into small cubes.

In a bowl, mix together the ground beef with the egg and the parmesan. Add the onions, chopped peppers, garlic, and parsley. Season with salt and pepper – as usual, I added paprika and other spices (this time, red pepper flakes and powdered mustard). Set aside.

Stuff the pepper rings with the ground beef mix. Do so gently, to avoid breaking the rings.

On a hot (cast-iron if you have it) pan, seal the stuffed rings for 3 minutes on each side.
Cover a baking sheet with the tomato sauce and place the sealed rings on it. Cover the rings with the mozzarella – I used slices, because that’s what I had, but I think it would melt better if I had used the shredded version.

Bake in a pre-heated oven for about 30 minutes and serve!

FREEZER: Freeze them before baking: cover a freezer/oven safe baking dish (I used a disposable one) with the tomato sauce, place the sealed rings, cover and freeze. When it’s time to use it, thaw, cover with cheese and bake as usual.

Zucchini Ceviche

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Ceviche de Abobrinha

Mom, who was here for a short visit, opened the fridge, saw a few zucchinis there and told me that she had had zucchini ceviche at a restaurant somewhere, and that it was delicious. A ceviche without fish? Of course I had to try it!

I found a recipe that looked really interesting, but they left the zucchini strips whole. When making my own, I decided to cut these strips into smaller pieces, for better texture. Easy and tasty!
You’ll need:

3 medium-sized zucchinis
½ medium-sized onion, cut into thin rings – I forgot to add the onions to the ingredients picture! 😮
¼ red bell pepper, chopped into small cubes
½ Anaheim pepper or 2 ajíes dulces (optional)
½ bunch of cilantro, finely chopped
Juice of two lemons
Salt, red pepper flakes, and black pepper, to taste.

Ceviche de Abobrinha

Cut the onion into veeeeery thin slices. Place them in a bowl, add the juice of one lemon, and set aside. This step helps to reduce the spicyness of the raw onion – I don’t usually do it, but the one I used was VERY spicy! 😀

Slice the zucchini veeeery thinly. If you have a mandolin, it’s time to use it! I didn’t use the core, as it’s all seeds anyway. After slicing the zucchinis, chop them into smaller pieces. Chop the bell pepper, the Anaheim pepper, and the cilantro.

In the serving bowl, mix the zucchini with the peppers, cilantro, and reserved onion. Add the juice of the remaining lemon, and season with salt, red pepper flakes, and black pepper. Set aside for 15-20 minutes, to marinate, and serve as an appetizer or a side dish! 😀

Lamington Bars

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Lamington Bars

You know, sometimes all we need is something that is simple, but looks complicated, complex, sophisticated. Or something that has a fancy name!

This recipe, from Technicolor Kitchen, fulfilled an old desire of mine: I always wanted to make Lamingtons, but was too lazy to make the traditional ones!

You’ll need:

125 g unsalted butter at room temperature
3/4 cup sugar
1 tsp vanilla extract
2 eggs
1 ¼ cup flour
1 ¼ rsp baking powder
Pinch of salt
½ cup whole milk, lukewarm
1 cup of sweetened coconut flakes – I must confess I didn’t really measure! As I can’t find sweetened coconut flakes in Uruguay, I used shredded coconut.

For the icing, you’ll need:

¾ confectioner’s sugar, passed through a fine mesh sieve – can I use regular sugar? Probably NOT.
2 Tbsp unsweetened cocoa powder, passed through a fine mesh sieve
1/3 cup boiling water
1 ½ Tbsp unsalted butter, melted

Lamington Bars

As in brownie recipes, start by preparing the baking sheet (i used a 9 x 13 inch one): line it with aluminum foil and butter the foil – do so CAREFULLY, to prevent tears. I ran out of aluminum foil that day (the horror!), so I used parchment paper – make sure you butter it as well!
In the stand mixer, cream the butter, sugar, and vanilla until the mixture is light and fluffy. This will take about 5 minutes. Add the eggs, one at a time, mixing well after each addition – remember to use the silicone spatula to scrape the sides of the bowl!

Turn off the mixer. With your silicone spatula, mix the flour, baking powder, and salt, until it’s all well incorporated. Mix in the milk. You’ll get a reasonably thick batter. Spread it over the baking sheet, making sure to smooth the surface with your spatula.

Bake in a pre-heated oven for 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. This cake doesn’t raise or color much, don’t worry. Let it cool COMPLETELY in the pan over a cooling rack.

When the cake has cooled, cut it into bars – cutting before pouring the icing makes the bars look pretty on the sides! 🙂

It’s time for the ridiculously complicated icing. Ready? Mix all icing ingredients in a bowl. There. With a spoon and a little bit of patience, spread the icing over the bars. Top them with coconut and serve!

Another great thing about these bars is that they freeze PERFECTLY! Wrap individual portions in plastic wrap. When you really need something sweet, just remove from the freezer and let it thaw a little bit – they’re pretty tasty cold! 🙂


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Last month, my aunt told me about a beet soup my grandma had made a long time ago, but had lost the recipe. Of course I went and asked grandma about it, but all she could remember was that the recipe was “from Russia or something like that”. It had to be borscht! I found several recipes, and I decided to combine Ana’s and Chef John’s recipes to make my own! 🙂

Those who know me know that I have very strong opinions regarding vinegar (AKA: it’s not food, it’s a cleaning product!). This recipe has made me change my mind, at least temporarily! I try the soup with and without vinegar – it was much better with it! 😮

You will need:

3 cups beets, diced
2 medium-size carrots, diced
1 large onion, diced
2 celery stalks, diced
½ white cabbage, sliced – I used ½ cabbage, because mine was a big one. If yours is small, use it all!
2 L meat stock – or vegetable stock, if you want a vegetarian/vegan recipe
2 Tbsp vinegar
1 bay leaf
Salt, pepper, paprika

Optional, but advisable:
Sour cream
Dill, chopped thinly – for the photo, I used parsley, because I had run out of dill!


This is a very easy recipe: start by chopping the beets, carrots, onion, celery, and cabbage. I julienned the beets, just because I thought it would look good – no fancy scientific explantation here! 😀

In the pan that you will use to cook the soup, place the onion, celery, and carrots with a little bit of butter (use olive oil to make it vegan!). Season with salt, pepper, and paprika and cook for about 5 minutes. When the onion has turned translucent, add the stock, the beets, and the cabbage.

Cover the pan. Cook over high heat just until it comes to a boil – then, cook over low heat for approximately 50 minutes, or until the beets are soft. Check the seasoning, add the vinegar and… THAT’S IT.

Serve with a generous Tbsp of sour cream (your vegan friend doesn’t get any, though!) and garnish with a little bit of chopped dill!

Chocolate Bread

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Pão de Chocolate

When my mom bought a bread machine, in 2000 something, we were curious about one of the recipes in the booklet that came with it: chocolate bread. We made it, but it was only ok, so we never repeated it. Last month, when I found this recipe by David Lebovitz, I decided it was time to give the idea of chocolate bread a second chance.

Don’t fool yourself: this is not a cake. It’s not a fluffy bread with a hint of chocolate, either. This dense bread has a deep chocolate flavor, and it is wonderful when toasted, with a little bit of butter! It’s perfect for a special breakfast, say… a birthday breakfast! 😀

You’ll need:

55 g (4 Tbsp) butter

85 g dark chocolate – I used a 71% one

¾ cup whole milk, lukewarm

2 ¼ tsp instant dry yeast

75 g (6 Tbsp) sugar

1 ½ tsp instant coffee – optional, but highly recommended

1 egg

½ tsp vanilla extract

½ tsp salt

280 g (2 cups) all-purpose flour

¼ cup unsweetened cocoa powder

90 g (3/4 cup) dark chocolate chips, or dark chocolate, chopped – I used chocolate chips, 50%

70 g (½ cup) walnuts, almonds, or hazelnuts, chopped – also optional, also highly recommended! I used walnuts.

Pão de Chocolate

Start by melting the dark chocolate with the butter in a double boiler, or on very low heat. When it melts, remove from the heat and let it cool down.

In a big bowl, place the lukewarm milk, yeast, and one Tbsp of the sugar. Mix and set aside for 10 to 15 minutes. When the mixture has bubbled, with a layer that looks like beer foam, it’s time to add the rest of the sugar, instant coffee (if you’re using it), egg, vanilla, and salt.

As the cocoa powder tends to clump, sift half of it and half of the flour directly in the bowl. Mix with a silicone spatula. Add the melted chocolate, mix a little bit more, and sift the remainder cocoa powder and flour. Mix until it’s all incorporated.

If you have a stand mixer, use the hook attachment and knead for five minutes – the dough won’t stick to the side of the bowl for long, but keep kneading anyway! You can also knead by hand (the original recipe called for mixing vigorously with a spatula for five minutes), but resist the temptation to add more flour. The dough is a little wetter than that of normal bread!

Cover the bowl and let the dough rise for two hours in a warm place. After this, add the chocolate chips and the nuts. Place the dough in a buttered 9-inch loaf pan.

Cover the pan and let the dough rise for one hour. Bake in a pre-heated oven for approximately 40 minutes. The bread will be ready when the house smells of chocolate and you hear a hollow sound when you tap it.

Now comes the hard part: let the bread cool completely before slicing it!