Author: marina

Ingredients

• 300 g fresh white fish (e.g. mahi-mahi)
• 400 g fresh shrimp, unpeeled, with heads (250-300 g if heads removed)
• 2-3 Roma tomatoes
• 1-2 cucumbers
• 1/2 large red onion
• 1 large mango
• 2 avocados
• 5-8 limes
• 2 tbsp smoky hot sauce (or your favorite or available chili pepper)
• salt
• 3 tbsp olive oil
• tostadas for serving

Instructions

• Slice onions into strips, place into a large bowl, cover with salt and lime juice and mix.
• While onions are marinating, peel the shrimps and cut into bite size pieces. Add to the onions.
• Cut the fish into bite sized pieces, add to the onions. Mix the contents of the bowl thoroughly and make sure everything is covered with lime juice. Add more lime juice if necessary.
• Cut cucumbers, tomatoes, and mango into small cubes and add to the bowl. Add olive oil and hot sauce. Mix again.
• Let stand for at least 40 min, up to overnight.
• Immediately before serving, add avocados cut into small cubes. Mix thoroughly and service with crunchy tostadas.
• Optional: replace the shrimp with the equivalent amount of fish for a fish only ceviche.

Ingredients

• 2 ahi tuna (yellowfin tuna) steaks(about 4 oz. each, 1″ thick – see notes for thinner or thicker)
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil see notes
• 1 tablespoon honey see notes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper to taste
• 1/4 teaspoon cayenne pepper(optional)
• 1 tablespoon canola oil or olive oil
• green onions, toasted sesame seeds, and lime wedges for serving (optional)

Instructions

• Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
• Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon- OMIT if marinating for more than a couple hours, see notes), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you’ve cooked it.
• Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.
• Add the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 1 – 1½ minutes on each side for medium rare ( 2 -2½ minutes for medium-well to well, 30 seconds for very rare. See notes – this will vary based on thickness of the tuna steaks). (Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used)
• Remove to a cutting board. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.

Notes

• For thinner or thicker tuna steaks, you may need less or more searing time. If you are using tuna steaks that are less than 1 inch, I recommend no more than 1 minute per side, depending on your preference for doneness. For thicker steaks, you may need to do 2 minutes per side. You may also need less searing time depending on the temperature of your fish- if it’s been sitting out of the fridge for a while, it will take less time to cook.
• This recipe has been updated from its original. It had a simpler marinade of 2 tablespoons soy sauce, 1 tablespoon canola oil, salt, and pepper before. If you’re short on ingredients (like toasted sesame oil and honey) try this simpler version!
• For a gluten-free version, be sure to use gluten-free soy sauce. Or, for a paleo/whole30 compliant option, use liquid aminos instead.
• Depending on how hot your burners are, you may have to experiment with how long to sear each side. Depending on the stove I’m using, I sometimes only cook it for one minute on each side for medium-rare!
• You can also grill this over hot coals or high heat on a gas grill for about 1 minute per side.
• Marinating for a while can cause the fish to taste saltier, as it will have more time to absorb the flavor. If you’re planning on marinating for more than an hour or so, or if you are sensitive to salt or want a lower sodium version, I suggest omitting the kosher salt and/or using low-sodium soy sauce.
• Carryover cooking will occur if you let your tuna rest for too long after cooking. Slicing it immediately will result in a more rare temperature, and letting it rest before slicing will cook it further. 

Source: https://www.bowlofdelicious.com/six-minute-seared-ahi-tuna-steaks/

• 1 glass (250 ml) sour milk
• 250 g flour
• 1/4 tbsp baking soda
• 1/2 tbsp kosher salt

Mix dry ingredients, add sour milk and mix with a spoon. Adding a little bit more flour form 3-4 balls about a small fist in size. Roll out, add sparse cuts to prevent bubbling and fry 3 min on each side on med heat in oil of your choice.

• 860g small tomatillos
• 20g white onion
• roughly chopped 35g cilantro or parsley leaves
• 2g garlic cloves, cut in half
• 20g chiles serranos (or jalapeños), destemmed
• 20g little gem lettuce (or other fresh vegetable, such as another lettuce, or a small cucumber)
• 165g avocado
• 140ml water
• Salt to taste

Add all ingredients to a blender and blend on high speed until smooth and combined. Taste for seasoning and add more salt if necessary. Serve immediately.

Courtesy of Gabriela Cámara.

• 250 g flour
• 100 g sugar
• 125 g butter, cold
• 60 g egg yolks (about 3 large ones)

Add flour, sugar and butter to a food processor and mix until mixture is uniform, roughly the consistency of wet sand. Add yolks and mix until smooth.

Roll out and place in a form to use as a crostata base. Can also be cut into small pieces to make cookies.

Recipe provided by Enrica.

• 200 ml buttermilk (or kefir, sour milk, etc)
• 350 g flour
• 1 tsp. salt
• ½ tsp. baking soda
• oil for frying

Mix the dry ingredients and add the liquid. Mix with a spoon and knead lightly. The dough should be fairly soft. Divide into 4 parts, roll out to about 1 cm thickness, add 2-3 cm long slits throughout and fry on medium high heat for about 2 min each side.

Easy modifications may include: adding some cottage cheese or melting cheese for a different texture, adding spices such rosemary, oregano or garlic for flavour.

• 1 large butternut squash (about 3 pounds), halved vertically and seeded
• 1 tablespoon olive oil, plus more for drizzling
• ½ cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup (or molasses)
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• Up to 4 cups (32 ounces) vegetable broth or cream (10% or more)

Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.

Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.

Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.

Transfer the cooked shallot and garlic to a blender or food processor. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can stir in any remaining broth later). Blend until the soup is super creamy.

If you would like to thin out your soup a bit more, add the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.

Serve immediately with freshly ground pepper or other garnish.

• 2 eggs
• 1 cup milk
• 1 cup water
• 2 tbsp. butter, melted
• 1 cup flour
• 1 dash salt

Mix all ingredients, adding flour last.

Let it sit for 20 min and cook on a buttered cast iron frying pan for about 1-2 min each side.

Serve alone or with your choice of topping/filling.

Dough

• 6 eggs
• 14 tbsp. flour
• 110 g butter
• 230 g water
• 1 dash salt

Filling

• 1 glass whipping cream
• 1 can sweetened condensed milk

Bring water with salt and butter to boiling.
Slowly add flour to boiling water while mixing well. When all the flour is added, take off the stove and keep stirring until the mixture is about 65°C warm.
Add eggs into warm mixture one by one, mixing carefully after each egg. The resulting mixture should be very viscous so do not take more than 6 eggs if they are large. You can use an electric beater/mixer for this part.
Place small amounts of dough (about one full tea spoon) onto a buttered surface. Space them out well as they will grow in size.
Bake at 200°C (390°F) for 25 minutes.
For filling, whipp the cream and add chilled boiled condensed milk. Whipp again until uniform in texture.
Put the cream inside chilled pastries.

Dough

• 1 egg
• 1 cups sugar
• 50 g butter
• 1 tablespoon honey
• 3 tablespoons milk
• 2 cups flour
• 0.5 teaspoon baking soda

Cream

• 1.4 kg sour cream, 30%
• 1.3 cup sugar
• 1 vanilla bean, seeds only
• 600 g prunes, sliced
• 1.3 cup walnuts, ground

For the dough, mix the egg, honey, butter, milk and 1 cup of sugar. Put the mixing bowl inside of a pan filled with boiling water. Stir slowly till the mixture is hot. Make sure the water is boiling all the time. Then add baking soda and flour and stir again till the dough is uniform. Leave the dough in a cold place for a couple of hours.

Divide the dough into 8 to 10 pieces and bake thin flat shortcakes in the oven preheated to 400F. It takes about 2 minutes to bake one shortcake. It is ready when its colour is light to medium brown. The surface of the tray should be covered with flour before you put the rolled out dough on it. Otherwise the shortcake will not come off the tray when baked. For the same reason the shortcakes should be removed from the tray as soon as they are taken out of the oven. Baked shortcakes should be crispy when cooled.

For the cream, take half of walnuts and mix with sour cream, 1 cup of sugar, prunes and vanilla seeds.

Spread the cream over the shortcakes and form a nice cake. Cover the sides with cookies crumbs (you can use one of the shortcakes for this purpose, or baked leftover dough that could not be formed into a shortcake).

Cover the top with the rest of walnuts. Put in the fridge for a couple of hours.