Toum Garlic Sauce

   

INGREDIENTS:
for two servings

1 whole garlic head
1 whole lemon
1/4 tsp salt
1/2 cup oil (canola, light olive, sunflower)






PROCESS:
15 minutes
This is an emulsion sauce similar to mayonnaise in process and consistency and despite the seemingly large amount of garlic, tastes just garlicly enough, and you might want to add more! It is advised to use a neutral flavored oil (to preserve the garlic lemon flavor).
Begin by removing the papery husk from the garlic cloves, and peeling just the yellow zest off a well washed lemon with a knife. Split the lemon in half, and use a fork to twist out the juice into a seperate cup for use later. Cut the emptied lemon rind again in half.
Add the quartered lemon rind, the peeled garlic cloves, and salt into a food processor and puree completely.
Then begin adding a little bit of oil at a time, alternating with a little lemon juice.
Continue until you have the thickness you prefer, and all the lemon juice has been added. The more oil you add the thicker the sauce will be.
Pairs well with shrimp, fish cakes, or falafels.

Tortilla Soup

INGREDIENTS: 
3-4 servings

8 tortillas sliced into strips and fried in oil

1/2 onion

2 cloves garlic

2 liter chicken consommé 
or 2 squares of consommé

1 panela cheese (Hispanic store)

1 avocado

8 Epazote leaves (Hispanic store)

4 tomatoes

2 Pasilla Chiles (Hispanic store)

Whole cream

Salt

PROCESS:

20 minutes

In a pot with 2 tablespoons of oil, fry the pasilla peppers (after taking out the seeds), cut into small strips and set aside. 

Blend the tomatoes, onion, garlic, 8 strips of fried tortilla, consommé and 1 liter of water.

Put this broth in the pot with the oil and as many of the small strips of peppers you would like to have in the soup.

Add the epazote leaves and check to see if it needs more water or consommé.

Boil for 15 min.

In deep bowls place a portion of fried tortillas, pour the broth and decorate with cream, avocado, panela cheese and a little pasilla chili pepper. ENJOY! ¡DISFRÚTALA!

Instant Frozen Yogurt

INGREDIENTS:
for two servings

1 cup greek yogurt
1 cup frozen berries (blueberry, strawberry, etc)
1 Tbsp stevia
1 tsp vanilla

PROCESS:
Mix stevia and vanilla into yogurt. It's possible to substitute for any sweetener or flavoring. Add in frozen berries and stir gently. Yogurt will begin to freeze. Can be enjoyed immediately, or set in freezer for later.