MEZCLA: Recipes to Excite

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MEZCLA: Recipes to Excite

MEZCLA: Recipes to Excite

RRP: £28.00
Price: £14
£14 FREE Shipping

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This is not cooking for beginners, one has to be confident to multitask and keep an eye on pots and pans, bowls and marinades all at once. Madeleine has lived half her life in South Africa and the other in London which has widened her experiences of multiple cultures, languages and cuisines.

Ixta has spent her life exploring and enjoying food in Italy, Mexico and Brazil, so it’s no surprise that MEZCLA is a fusion of different cultures and food traditions.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. 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. MEZCLA translates to mix Spanish, and every dish lives up to this definition, bringing aspects of traditional dishes into something new and exciting. The third dish I tried was equally surprising and very quick despite being in the Entertaining section. I am off to source some of her ingredients that are new to me – azeite de dendê or red palm fruit oil being top of my list.

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. Ixta Belfrage burst onto the cookbook scene via Flavour which was co-written with Ottolenghi when she worked in his test kitchen. While the mushrooms cooked – and the kitchen filled with mouth-watering aromas – chickpeas were mashed with yoghurt and garlic (do heat this before serving, it is optional but I feel improves the taste). Rich and flavourful with a spicy hit of habanero oil, this dish is a guaranteed dinner party classic.I had planned to make a fourth dish but ran out of time – as I mentioned, these are complex dishes and take time to cook – so I made the tomato salad with tahini ginger sauce, chilli oil and crumpet croutons the following day. According to Ixta, these are best enjoyed when a little drunk; you’ll be less worried about the bisque dripping down your chin! If you think that all crumpets are good for is toasting and being slathered with butter – yummy though that is – think again. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savour the process), here are 100 bold, impactful recipes inspired by Italy, Brazil, Mexico and beyond. With 100 dishes, helpfully divided into quick, high-impact recipes and slower recipes for when you have time to savour the cooking process, MEZCLA truly is a book for every day and for every occasion.

Having spent her youth absorbing the diverse culinary traditions of Italy, Mexico, and Brazil, Ixta Belfrage’s style of cooking has always been defined by her inventive ingredient combinations and her bold approach to flavour fusions. The title to be read and discussed is sign-posted and on sale for the whole of the previous month (with a discount for those who make it known they intend to come) and everybody is welcome, whether first-timer, part-timer or regular-timer. 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.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. 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. 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. She began her culinary career at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she worked for Yotam Ottolenghi for five years, contributing to his columns in the Guardian and The New York Times. These lovely flavours made us slow down to properly appreciate the bounty of gorgeous vegetable dishes gracing the table.



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