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1/2 cup wheat flour 4 tablespoonfuls melted butter
1/4 cup water 2 teaspoonfuls baking powder
1 cup rice flour 1 cup grated queso blanco
4 whole eggs 1 pint frying oil
1/2 cup milk 2 tablespoonfuls grated Parmesan cheese
2 teaspoonfuls salt
Mix water and wheat flour, blending thoroughly.
Add whole eggs, one at a time, blending in.
Slowly add the remaining ingredients, blending thoroughly to assure an even paste.
Allow to rest for about thirty minutes.
Fry in a deep frypan by dropping in spoonfuls in very hot frying oil.
Remove when golden brown.
Remove excess oil by blotting with absorbent paper.
1 cup butter 1 cup sour cream
3 cups Qeuso Blanco 250g canned diced green chillies, drained
Melt butter in a saucepan or double boiler over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted.
Mix in sour cream and green chillies, and cook, stirring occasionally just until heated through. Do not allow to boil.
1 cup Qeuso Blanco, shredded fine 2 teaspoons ground cumin
4 ounces green chillie 1/2 teaspoon salt
1/4 cup half milk half cream 1 Serrano pepper, chopped fine (optional)
2 tablespoons onion, chopped fine 1 tablespoon fresh cilantro, chopped fine (optional)
Put all ingredients in a double boiler and heat on medium.
Cook until melted and well blended, stirring occasionally.
Serve with fresh tostadas or hot flour tortillas.
Take the time to make some homemade chips out of corn tortillas
I also like to add some fresh chopped tomato at the very end
You want the fresh of the veggies.. that is why you don't saute first
Give it a try, and enjoy!
Serves 4 as a starter
5 tbsp extra-virgin olive oil 2 garlic cloves , finely chopped
16 medium chestnut mushrooms 25g freshly grated parmesan
250g goats milk ricotta 1 rounded tbsp pesto and 2 tbsp chopped fresh
2 tbsp green pesto parsley, preferably flatleaf, to serve
The rich pesto helps balance the tangy ricotta and earthy mushroom flavours of this easy vegetarian starter.
Preparation and cooking times Ready in 35-45 minutes
Preheat the oven to 200C/gas 6/fan 180C. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil.
Trim the mushroom stalks level with their caps, if you need to, and then put the mushrooms, rounded cap side down, in the dish.
Mix the ricotta, pesto and garlic and spoon into the mushrooms (there's enough to pile it up quite high). Sprinkle over the parmesan and drizzle over the rest of the oil.
Bake for about 20 minutes or until the mushrooms are soft all the way through and the cheese is just starting to turn golden.
If this doesn't happen, put the dish under a preheated grill for a few minutes.
If the mushrooms have given off a lot of juice after baking, you can drain some of it off.
To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.
1 jar of Port-Soaked Figs 1 tsp lemon juice
250g soft goats cheese (Chevre) 10 slices of prosciutto
1 tbsp extra virgin olive oil 1 french stick
1 sprig of thyme 1 extra tbsp of extra virgin olive oil
1 tsp fine chopped white of spring onion salt and cracked pepper
Brush sliced bread with oil, place in 180 C pre- heated oven, roast until golden and crisp.
Mix all remaining ingredients except figs, and prosciutto.
Lightly cook prosciutto till crisp (turn after five minutes), for about 10 minutes.
Spread cheese mix on crostini, top with slices of prosciutto and sliced figs and serve with a rocket salad.
This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small portobello, cremini, or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.
3 1/2 oz. good crumbly ricotta cheese zest of 1 lemon
sea salt and freshly ground black pepper a handful of arugula or soft leafy herbs
extra virgin olive oil 4 handfuls of mushrooms, brushed clean
1 fresh red chill, deseeded and finely chopped (to taste)
2 tablespoons finely chopped fresh oregano or marjoram leaves
a good handful of freshly grated Parmesan cheese, plus extra for sprinkling
Preheat your oven to 425°F.
Put your ricotta into a bowl with the lemon zest, chilli, and a little salt and pepper.
Beat together with a wooden spoon, then fold in your chopped oregano or marjoram and the Parmesan.
Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt, and pepper.
Lay them upside down on a baking sheet so that they can be filled with small amounts of your fantastic ricotta mixture.
Carefully spoon in the filling, sprinkle a little Parmesan over the top, and bake in the preheated oven till golden - about 15 minutes.
Great served on a big plate, sprinkled with some dressed arugula leaves or soft leafy herbs.