Warm Salad of Broad beans with Poached Egg

21 Mar

Not being a fan of simple salads myself, I can vouch for this tasty Mallmann salad! Ideal as a starter or a light main dish, this argentine recipe incorporates bacon and egg to give it a more meaty flavour and substance (that should even please a hungry man!).

 warm salad recipe, starter recipes

Ingredients (for 4 people):

2 cups broad beans

180g bacon cut into small cubes

1 tsp. red wine vinegar

4 eggs

4 slices of farmhouse/ country bread (refer to country bread recipe)

1 ½ tbsp. olive oil

225g cherry tomatoes

2 tbsp. unsalted butter

2 cups fresh peas

¼ cup small fresh mint leaves

¼ cup small basil leaves

Salt and pepper



  1. Blanche the broad beans in hot water for 2-4 minutes and then set aside.
  2. Fry the bacon in a pan for a few minutes then drain on kitchen paper and set aside (do not drain the fat from the bacon).
  3. In the meantime, boil some water in a pan and add the vinegar. Crack an egg onto a plate and then slide into the boiling water and cook for 3 minutes, until the white of the egg is firm but the yolk remains soft. Use a ladle to remove the egg and drain this on kitchen paper. Repeat process with remaining eggs and keep the water simmering.
  4. Return the frying pan with the left over bacon fat to the heat and fry the slices of bread, turning over to toast both sides. Once all 4 slices are toasted, place these on serving plates.
  5. Wipe the frying pan and then add half the olive oil and cook the broad beans on one side, over a moderate heat, for 1-2 minutes. Then transfer to a bowl.
  6. Add the remaining oil to the pan and cook the cherry tomatoes until soft and then transfer these to the bowl with the broad beans.
  7. Add butter to the pan and cook the peas for 2 minutes, then transfer these to the bowl too.
  8. Add the mint and basil leaves to the bowl, mix well and season.
  9. Serve the beans mixture on to the four slices of bread, divide up the bacon evenly and then add the egg on top (you can warm up the egg by placing it in the warm water with the vinegar once more for a few seconds – until warm).


Corinne’s serving suggestions and tips:

I would recommend removing the slice of bread if you’re serving this up as a starter. We chose to replace the bread with some Argentine crackers for a lighter dinner but I’m sure the bread is probably much tastier!

This argentine recipe has been taken from Mallmann’s Siete Fuegos book: Ensalada de habas de primavera con huevo escalfado.



Dulce de Leche (toffee)

6 Mar

A truly Argentine recipe, in the traditional and stereotypical sense! Dulce de Leche is like boiled condensed milk or sticky toffee. Served alongside crème caramel, on pancakes or generally anything sweet (including birthday cakes and alfajores), it’s the base of many argentine dishes. It can also be enjoyed simply on a slice of toast for breakfast instead of jam, Nutella, peanut butter or anything else sweet we would traditionally have!

It’s fairly simple to make but does require patience as the mixture has to boil for two to three hours. This said, once made, it stores very well for months (in an air tight container). So, the initial investment of time is well worth the effort!

Toffee recipe, dulce de leche argentine recipe


3L milk

1 vanilla pod

800g sugar

½ tsp. bicarbonate of soda

You will need an air tight container too



  1. Place the milk, vanilla and sugar in a pan over a high heat and stir until the sugar has dissolved.
  2. Add the bicarbonate of soda and continue to boil. As the mixture starts to thicken keep stirring so that it doesn’t stick. The process can vary in time it takes, but it’s usually between 2-3 hours.
  3. Once the mixture is thick enough to cover the back of a spoon, remove from the heat and place in an air tight jar or container.


Corinne’s serving suggestions and tips:

The bicarbonate is what gives the toffee its colouring – add too much and the mixture will be too dark.

This recipe has been adapted from a number of argentine recipes tested.


Natural Yogurt Ice-cream

17 Feb

yogurt ice-cream recipeJuliana Lopez May’s ‘hedado de yogurt natural’, or natural yogurt ice-cream to you and I, is the perfect accompaniment to a hot summer’s day. Without much cooking or effort involved, this quick recipe transforms basic home ingredients into a deliciously creamy ice-cream. There’s no need for shopping or an ice-cream machine: it’s a quick, no-fuss ice-cream recipe for everyone to enjoy!

The following recipe produces enough for 4 people (generous portions in my experience)


2 egg whites

180g sugar

200ml natural yogurt


  1. Whisk the egg whites, adding a spoonful of sugar at a time, until they start to form stiff peaks and the mixture looks like meringue.
  2. Fold the yogurt into the mixture carefully making sure it is fully incorporated.
  3. Transfer to a freezing container and place in the freezer for 4-6 hours.
  4. Take out of the freezer, serve up and enjoy!


Corinne’s serving suggestions and tips:

Juliana Lopez May suggests adding strawberries or raspberries to the ice-cream mixture for a twist to the recipe (this would be folded into the mixture after the yogurt).

Whilst I didn’t try this, I altered the recipe to make my very own coconut flavoured ice-cream instead. I wasn’t looking for anything too overpowering or sweet, so I used less sugar than the original recipe suggested but added a little coconut milk to the mixture just after the yogurt.

Instead of placing all the mixture into a single pot, I decided to make lollies instead. This was enough to make 8 deliciously creamy lollies – ideal for an afternoon break from garden play, pools and the heat of summer!

This recipe has been taken from Juliana Lopez May’s ‘Mi Primer Libro de Recetas’.

Salmon wrapped in a crispy potato crust

8 Feb Salmon trout potato recipe
Salmon trout potato recipe

Salmon in a crispy potato case – Salmon en corteza crocante de papas

Taken from Mallmann’s Siete Fuegos, Mi Cocina Argentina, this recipe is great for entertaining because it’s fairly quick, original, and very impressive to look at (plus, I mustn’t foget, it is truly delicious!). When making this I substituded the recommended trout with salmon as this is easier to come by in BsAs but I think both work fairly well. The following ingredients are enough to serve four people.


2 tbsp unsalted butter

2 large oven potatoes

2 trout or salmon fillets with their skin on (deboned)

1 handful of rocket leaves




(Please note that this has been altered from the original recipe as I found it easier to follow a different order to the one recommended by Mallmann)

1.  Grate the two potatoes and place the gratings of one potato in one bowl of water and the remaining gratings in a separate bowl of water. Make sure these  are covered to prevent the potatoes from turning brown.

2. First we make the potato cakes. For this, drain the water from one of the bowl of potatoes. Fry half of the butter in the pan and then add the grated potato to the pan. Spread this out to cover the pan, the mixture should be about 2,5cm thick.

3. Cook this for 1o minutes (no need to move or turn these), until it looks golden and the bottom starts to form a crust. Then remove and slide onto a plate.

4. Now take the remaining grated potato and drain the water. Fry the remaining butter and add the grated potato to the pan to create the second potato cake.

5. Cook the potato for a few minutes before placing the salmon or trout fillets on top of the potato cake. Add the rocket leaves on top of the fish. Then slide the potato cake you set aside earlier on top of the fish, soft side down so that the crispy side is on top, sealing the fish in the middle.

6. Cook for 12-15 minutes or until cooked. Take out from the pan, season and then cut into portions before serving.

Corinne’s serving suggestions and notes:

This is good to be served on its own. My only recommendation would be perhaps to add more seasoning along the way as it did seem a little bland. Of course, this dish could work just as well with meat in the middle instead of fish.

Cerdo con Duranznos (Pork with Peaches)

12 Dec

This argentine recipe ‘Cerdo Con Duraznos’ or Pork with Peaches to English speakers, is absolutely exquisite. A combination of sweet and savoury that I had never come across before, this dish really is fantastic for an evening of entertaining.

Originally created by Fernando Hara, and featured in Mallmann’s Siete Fuegos book, this is an interesting twist on the traditional apple and pork dishes served in the UK. Ideally this would be prepared out on a BBQ but it can also be made in a pan over a stove at home during the winter months.

Main dish argentine recipe Pork with Peaches

Ingredients (for 6 people):

1 fillet of pork (deboned), about 1kg in weight, butterflied

8 garlic cloves, chopped

2 tbsp. fresh rosemary, chopped

8 tbsp. extra virgin olive oil

Rock salt and black pepper

6 nectarines with their skins, cut in half and stoned

4 tbsp. unsalted butter, cut into small pieces



  1. Place the butterflied fillet of pork on a chopping board. Using a knife, remove all the visible fat. Using a meat tenderiser/mallet (use a rolling pin if you don’t have this), then flatten the meat by hitting it until it is 2cm thick.
  2. In a small bowl, mix the garlic, rosemary and 6 tbsp. of oil. Season the pork with the salt and pepper and then rub half the garlic, rosemary and oil mixture on one side. Turn the pork around and cover with the remaining garlic, rosemary and oil mixture.
  3. Heat up a griddle (or BBQ) to a moderate heat and then add the meat (before adding the meat test it is hot enough by adding a couple of drops of water, these should evaporate).
  4. Cook the meat on one side for 10 minutes, until it is golden brown.
  5. In the meantime, add the peach halves, face down, next to the meat and add the small pieces of butter in between the halves. Cook these until they are soft and appear brown/charcoal where they have been cooked, about 5 minutes. Then transfer to a bowl with a lid/somewhere warm so that they don’t get cold.
  6. Once the first side of the pork is well cooked, turn the meat and add a little oil if necessary. Then cook for another 7 minutes or until cooked.
  7. Remove from the griddle and cover in foil, then rest for 3 minutes.
  8. Then slice the meat and serve alongside the peaches.


Corinne’s serving suggestions and tips:

I was unable to buy a piece of meat this large so I bought 2 pork fillets instead and this can also work well. The meat also ended up taking a little longer to cook for me in a kitchen at home but I think that for a BBQ these times are quite accurate.

Pork escalopes with sage and potatoes

9 Nov
Escalopes de cerdo con salvia y batatas

No fuss, simple and delicious pork escalopes from Narda Lepes

Escalopes de cerdo con salvia y batatas, or pork escalopes with sage and potatoes (in English), is one of the easiest tasty dinners I’ve ever made! Taken from Narda Lepes’ book ‘comer y pasarla bien’, this little gem is perfect for entertaning on a week night. The ingredients and recipe below is good for 2 people.


2 pork chops

4 or 5 sage leaves

A little butter

A little olive oil

2 potatoes

1 lemon


1. Cut off any fat from the pork chops.

2. Flatten the pork so that it is about 1cm thick. To do this, simply place the pork between two sheets of cling film and hit with a rolling pin to flatten.

3. Place a little oil and butter in a pan and then add the sage leaves. Cook for a couple of minutes before adding the pork.

4. Seal the pork on both sides (this should only take a few minutes).

5. Add the pre-cooked potatoes to the pan (alongside the pork escalopes) and add a squeeza of lemon juice to the pan. Cook for a few minutes more so that the potatoes get a little colour.

6. Season and serve.

Corinne’s serving suggestions and notes

For the potatoes, there were no instructions so here’s what I did: I peeled these, cut them into wedge sized chunks and then boiled them for about 20 minutes (I started this before I even cut the fat from the pork). I then placed these in a frying pan with a little oil whilst the pork was cooking so that they would go brown and crisp. When I then added these to the pan with the pork and lemon juice these became softer and took on a lemony flavour which was nice. All in all, simple and no fuss!

Flan (creme caramel)

29 Oct Creme Caramel recipe
Creme Caramel recipe

Narda Lepes’s delicious flan (creme caramel) recipe

Flan is certainly a favourite dessert amongst Argentines. Often served alongside a dollop of squirty cream and another of dulce de leche (boiled condensed milk for those who have not stepped foot in Argentina), there is not yet a single menu that I’ve come across here in BsAs that doesn’t contain this classic sweet dish.

Also known as crème caramel in English speaking countries, flan is delicious and really not so difficult to make (plus it makes a great light dessert following a heavier meal, such as a casserole for example). Whilst most Argentine chefs cover this recipe in their cookbooks, I’ve chosen to take Narda Lepes’ rendition. I’ve actually halved all the ingredients in this recipe and used a bread loaf mold to make this (this makes enough for about 4 generous portions) but if you’re serving this to a lot of people then you are best to go with the full list of ingredients and a round 26cm mold. For simplicity and clarity, below I have referred to the ingredients and recipe exactly as they appear in Narda’s book ‘Comer y pasarla bien, Narda Lepes’.


1 1/2 cups sugar (for the caramel)

1 litre milk

1 vanilla pod (or a few drops of vanilla extract)

5 eggs

5 egg yolks

200g sugar (for the custard)


1. To make the caramel, pour 1 1/2 cups of sugar into a pan and place on a medium heat. Wait for the sugar to turn to a caramel colour. Narda warns that caramel can burn very quickly so be careful and keep a close eye on this. (I found that the process takes 3-5 minutes – this will vary depending on the size of the pan, first the sugar changes colour and then the ganuals dissolve and the mixture starts look smooth, and of a caramel liquid consistency.) Once you have a caramel liquid pour this into the bottom of the mold you’re using and set aside until it has cooled down and solidified.

2.  Score a vanilla pod down the middle and scape out the seeds. Put these (or a few drops of vanilla extract if using this instead) into a pan with a litre of milk and gently warm over the hob. Leave this for a few minutes so that the milk takes on the vanilla flavour and starts to change colour.

3. In a separate bowl gently whisk the 5 eggs, 5 egg yolks and 200g sugar (when I halved the ingredients I actually used 3 full eggs and 2 egg yolks).

4. Add the milk to the egg mixture, a little at a time, and keep stirring until all the milk has been incorporated (I used an electric whisk for this but a hand whisk will also do the job). Then pour this custard liquid into the mold.

5. Heat the oven to 160C.

6. Place the flan mold into a deep baking tray and pour water into the tray, until the water reaches halfway up the sides of the dishes (this is called a bain-marie) and place into a preheated oven for 50-55 minutes. Narda suggests placing the mold into the tray, placing this in the oven and then using a measuring jug to pour the water into the tray as this makes it a little easier to manouver and I agree!

7. Once the flan is cooked (test by placing a knife through the middle, this should come out clean) take the mold out of the oven and the water and let it cool. (Mine actually took a little longer to cook as the temperature of the oven went lower than 160C on a couple of occasions. In the end it took about 65-70 minutes)

8. Once the mixture is completely cool run a knife round the edge of the mold and then turn the mold upside down and push out the flan onto a serving plate. If the caramel is stuck at the bottom, try placing the mold over the cooker for a few seconds to melt. (If you’re using a rubber mold, as I did, then try placing the bottom of the mold over some hot water).

9. Cut into slices and serve.

Corinne’s tips and serving suggestions:

I used a rubber mold and I would probably recommend sticking to something metal because when turning the mold upside down to release the flan the rubber mold is not firm enough so it’s easy for the flan to brake and crack (as mine did). Try serving this with a dollop of dulce de leche if you fancy something sweet (or want to stick to what is truly authentic in Argentina), with some raspberries or simply on its own.

This recipe has been taken from Narda Lepes’ book ‘Comer y pasarla bien, Narda Lepes’