MEZCLA: Recipes to Excite

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Romano peppers are roasted and then pureed with a range of ingredients – Belfradge shows her training in the Ottolenghi kitchen with the length of her ingredients list. It was then marinated in a sweet and sour dressing with fresh herbs and creamy ricotta which can be omitted to make the dish vegan.

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.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. 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.

First, a chilli oil was made into which the oyster mushrooms had a whirl before being threaded onto skewers. But to keep ourselves on our toes, we have a rule that author gender is alternated, girl-boy-girl-boy, and the continents always rotated (with occasional glitches). 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.

With forkfuls of crunch and creamy soft textures, plump, golden raisings and crispy toasted pine nuts, the dressing was both sweet and piquant. The Spanish word mezcla translates as mix, blend, or fusion, and that’s exactly what this book is; expect classic Italian dishes infused with vibrant Mexican flavours, traditional Mediterranean ingredients sitting side-by-side with Brazilian spices, and thoroughly idiosyncratic twists on familiar favourites. MEZCLA means mix, blend or fusion in Spanish and in her first solo cookbook, Ixta Belfrage – loved for her inventive ingredient combinations – shares her favourite mezcla of flavours.

While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. 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. These lovely flavours made us slow down to properly appreciate the bounty of gorgeous vegetable dishes gracing the table. In Mezcla, the vegetarian and vegan dishes take pride of place with 60 per cent of the recipes being vegetarian, and most dishes easily veganised. Ixta Belfrage burst onto the cookbook scene via Flavour which was co-written with Ottolenghi when she worked in his test kitchen.Here are just 10 recipes we think you should try, from crispy crumpet croutons to transform any salad to a decadent prawn lasagne. MEZCLA means mix, blend or fusion in Spanish and in her first solo cookbook, Ixta Belfrage - loved for her inventive ingredient combinations - shares her favourite mezcla of flavours. The third dish I tried was equally surprising and very quick despite being in the Entertaining section. Having grown up in a time when travel was restricted to local holidays, she has spent her adult life fulfilling a desire to see the world. With rare exceptions such as bank holidays, the book group meets on the first Wednesday of every month at 7.

She is a die-hard Francophile – speaking French helps tremendously – but put her anywhere and she is happy. Inspired by Mexican mole and the Brazilian dish rabada com agrião, this dish combines the best elements of both, resulting in fall off the bone short ribs in a rich, yet subtly sweet, sauce. In MEZCLA, her first solo cookbook, she draws on her many influences to create a truly exciting and unique set of recipes. 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.

Sometimes the novels chosen are new, often they are from the backlist and occasionally re-issued from way back. This fabulously tasty sauce is served with noodles made from very thin egg crepes, essentially omelettes, which are rolled up and then cut into wedges prior to being unfurled into noodles.