Something strange has happened, the food tastes different to how it was abroad…the Mojo sauce from Spain doesn’t taste as good without the chef drizzling it over papas arrugada, the sun shining or a large (cheap) red. The mate tea was much more exciting and bitter in Argentina and I’m quiet sure the chocolate from California melted in my mouth.
There have been a variety of foods that I’ve brought home and introduced to my family, all of which have failed epically to excite their pallet. This time I turned to drink, a Brits best friend. On a visit to Switzerland I was introduced to Limon Cello, the only substance I’ve brought home, enjoyed and finished within a week. Although to my surprise this delightful drink is an Italian and comes in two consistencies: thick and creamy or light and clear. Drank in a short tumbler glass over ice before, during or after dinner (usually as an after dinner aperitif) this will give you a sure kick to any evening.
The creamy Limón cello is my more preferred choice; the clearer bottle somehow seems more potent and needs a mixer to calm down the sheer volume of alcohol.
Thank-you Switzerland for bringing this yummy delicacy to the Talbutt household!
Grab a bottle when you can guys!
This image from Sazon made me smile so much: Dig in!
I first tasted this South American delight in Argentina, Salta. The hostel was fairly quiet but they still catered for those lonely travellers who couldn’t be arsed to cook, which introduced a meal of empanadas for a bit of Argentine Peso. While the gentleman cooked dinner we sipped red wine, enjoying the ease of the night, understanding that worlds aren’t so far apart when it comes to wining and dining.
What the British know as a Cornish pasty, South America has their own take on this moon shaped pastry, stuffed with pretty much anything and everything: mince, cheese, vegetables, egg, potatoes, fish, pork… South America creates what we might better associate as the pizza pocket, or calzone, and they are a real treat!
You may like to know the name empanada comes from
the verb “empanar” which means “to wrap and coat in bread”
Empanadas are a total delight as a mid-day snack or you can bulk these out with salad and deep glass of red for a larger meal starting from 5 Argentine Peso.
Fancy baking your own?
The Hairy Bikers take on Beef Empanadas published by the BBC
Cook with Argentina at Try2Cook with this meaty parcel
Food Network offer a more peculiar slant, stuffing banana into these empanadas