MEXICAN CHILLED AVOCADO SOUP
Sopa de Agualate

Serves 4

3 large ripe avocados
1 1/4 cups {310ml/10 fl oz} cream
1/2 cup {125ml/4 fl oz} milk
1 cup {250ml/8 fl oz} chicken stock {or vegetable broth}
1 1/2 tablespoons fresh lemon juice
Tabasco sauce, to taste
Chopped fresh chives, to garnish

Stone and peel avocados. Place in a food processor or blender with ( Read more... )

It's mushroom season now in Germany. Each year from late summer to mid autumn, mushrooms are the specialty of the season and are served in German restaurants, prepared in a variety of ways. Seasonal food in general is most popular {and tasty!} in Europe - the idea being that local foods that don't get shipped a long way and are used soon after ( Read more... )

CUBAN GRILLED CORN ON THE COB 
with GARLIC BUTTER, FRESH LIME & COTIJA CHEESE

8 ears corn
4 fresh limes, quartered
Garlic butter, recipe follows
1/2 cup grated Cotija cheese
2 tablespoons chopped chives, for garnish

Preheat grill to medium. Peel back the husks of the corn without removing them. Remove silks and recover corn with husk. Soak in a large ( Read more... )

SPANISH TAPAS: 
AVOCADOS WITH CARPACCIO OF CECINA
4 servings

7ozs cecina from León {since air cured beef is unavailable in USA, substitute thinly sliced jamón serrano}
4 avocados
1/2 cup olive oil
Freshly-ground black pepper
Lemon juice
Salt flakes
Chives
Coriander
Oil for drizzling

Slice cecina very thinly by machine, or use vacuum-packed jamón serrano { ( Read more... )

Romanian cuisine is diverse, blending dishes of several traditions it has come in contact with while maintaining its own blends and standards. It has been greatly influenced by Balkan Cuisine but also by other peoples that lived on its land -- such as the ethnic Hungarians and Germans still living in the Central and Western parts of Romania. In the ( Read more... )