Here’s a continuation to the previous post about corn products.In the last post, we talked about the various type of corn products available and today we would be putting these products into good use to make some delicious, healthy food 🙂 Let’s start!

Sweet corn Fritters

• 500g/1lb 2oz frozen sweetcorn, defrosted

• ½ tsp chilli flakes

• 200g/7oz plain flour

• 1 tsp baking powder

• 2 eggs, beaten

• 150ml/5fl oz milk

• salt and pepper

• 125g/4½oz bacon, chopped

• 2 tbsp olive oil

• 200g/7oz tomatoes, finely diced

1. Put the sweetcorn and chilli flakes into a mixing bowl. Sift in the flour and baking powder and mix.

2. In a separate small bowl or jug, combine the eggs and milk and season with a pinch of salt and pepper. Pour over the sweetcorn and flour, and mix well so that everything is evenly distributed.

3. Preheat the oven to 160C/325F.

4. Fry the bacon in a large dry frying pan over a medium heat until crisp and coloured. Once cooked remove and set to one side.

5. If there are any burnt bits in the frying pan remove these. Add some olive oil to the pan and then add tablespoon sized dollops of the sweetcorn batter to the pan. Fry over a medium heat for 1-2 minutes, or until coloured, then turn and repeat on the other side. Keep warm in the preheated oven while you cook the remaining batter. Add a little more oil to the pan as you go to prevent the fritters sticking and to help them colour nicely.

6. Meanwhile season the finely diced tomato with salt and pepper.

7. Serve the crisp sweetcorn fritters with the bacon and the chopped tomato sprinkled over the top.

Corn Bread

• 375g plain flour

• 225g cornmeal

• 1 tsp salt

• 4 tsp baking powder

• 110g sugar

• 480ml milk

• 2 free-range eggs

• 110g butter, melted,

• small tin sweetcorn kernels, drained (or use fresh sweetcorn)

1. Preheat the oven to 200C/400F. Grease 23cm/9in square baking pan with melted butter.

2. In a large bowl, combine all the ingredients together except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweetcorn.

3. Stir to combine thoroughly, then pour into the prepared baking pan. Bake for about 20 minutes in the top of the oven. (Alternatively, you can bake these in a muffin tray lined with paper cases.)

4. The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting.

Avocado Corn Salsa

• 1/2 avocado, diced

• 1/2 cup thawed frozen corn kernels

• 1 plum tomato, chopped

• 2 teaspoons chopped fresh cilantro

• Lime juice, to taste

• Salt, to taste

1. Combine avocado, corn, tomato and cilantro in a small bowl. Add lime juice and salt to taste.

Sweet corn kueh

• 1 pack (100g) hoen kwe (green bean flour)

• 1 can corn kernels (drained)…

• 1 can (425ml) coconut milk

• 100g fine sugar

• 500g water

• pinch of salt

• banana leaves cut roughly 2×2” (optional)

1. In a pan, combine the water, sugar, hoen kwe, coconut milk and pinch of salt and stir thoroughly.

2. Heat mixture over low flame and stirring constantly until slightly thicken.

3. Add corn kernels into the slightly thicken mixture and continue stirring until thicken.

4. Scoop mixture into moulds, set aside to cool and chill in fridge.

Cornmeal Onion rings

• 2 large Spanish onions
• Kosher salt and ground black pepper
• 1 1/2 cups all-purpose flour
• 1/4 cup (medium) yellow cornmeal
• vegetable oil for frying
• 2 cups buttermilk

1. Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings.

2. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl.

3. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.)

4. In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

5. When you’re ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.

6. Heat the oil to 190 degrees C in a large pot or Dutch oven. Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs.

7. Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. They will remain crisp in the oven for up to 30 minutes. Serve hot.

Honey Cornbread Muffins

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1/2 cup granulated sugar

• 1 teaspoon salt

• 1 cup whole milk

• 2 large eggs

• 1/2 stick butter, melted

• 1/4 cup honey

1. Preheat oven to 200 degrees C

2. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

3. Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden brown

Orange Polenta Pudding

• 300ml whole milk

• 250g instant polenta

• 1 orange, peel removed, cut into pieces

• 1 lemon, peel removed, cut into pieces

• 1 tbsp double cream

• cocoa powder

• 1 slice orange

1. Heat the milk until almost boiling and then add the polenta. Stir well and cook for 1 minute.

2. Add the orange and lemon pieces and cook for 2 minutes. Stir in the cream.

3. To serve, pour into a bowl, sprinkle with cocoa powder and garnish with a slice of orange.

Lemon Polenta Cake with Lemon Vodka cream

For lemon cake

• 1 tbsp olive oil

• 2 lemons, thinly sliced

• 450g butter

• 450g caster sugar

• 6 eggs

• 150g ground almonds

• 500g quick cook polenta

• 2 lemons, zest and juice only

For the Lemon vodka cream

• 150g mascarpone

• 200ml double cream

• 45ml lemon vodka

• 30g icing sugar

• ½ lemon, juice only

1. Preheat the oven to 180C/350F. Line a cake tin with baking parchment.

2. Heat a frying pan until hot then add the oil and lemon slices.

3. Fry for 1-2 minutes until just caramelised.

4. Remove and place caramelised side down in a pattern on the baking parchment in the tin.

5. Place the butter and sugar into a large bowl and whisk together until light and fluffy.

6. Add the eggs one at a time, mixing well.

7. Fold in the ground almonds, polenta, lemon juice and zest and stir to combine.

8. Pour the mixture over the lemon slices and spread evenly into the tin.

9. Place in the oven for 25-30 minutes until just risen and golden.

10. Allow to cool before turning out onto a plate, lemon slices uppermost.

11. To make the lemon cream, place the mascarpone into a bowl and beat to soften.

12. Pour in the double cream, lemon vodka, icing sugar and lemon juice.

13. Whisk until mixture forms soft peaks.

14. Serve a wedge of cake with a dollop of cream, a sprig of mint and sprinkle of lemon zest.

Rhubard and polenta Crumble

For the crumble topping

• 50g blanched almonds

• 60g plain flour

• 40g polenta (medium ground)

• 50g caster sugar

• pinch salt

• 2 drops pure vanilla extract

• 75gchilled unsalted butter, chopped

For the rhubarb

• 200ml ginger wine

• 75g light soft brown sugar

• strip of pared orange zest

• 250g young pink rhubarb, cut into 2.5cm/1in batons

1. For the crumble topping, toast the almonds by tossing them in a heavy pan over a medium heat. Chop finely and mix with the flour, polenta, sugar, salt and vanilla extract. Rub in the chilled butter. Spread out the crumble on a baking tray and chill for about 30 minutes. (Chilling will firm up the crumble so that it will be crisper when baked.)

2. Preheat the oven to 140C/285F.

3. Bake the crumble for 40 minutes. Remove from the oven, allow to cool and then crumble into pieces with your hands. Set aside.

4. For the rhubarb, gently heat the ginger wine with the sugar and orange zest in a large, shallow pan until the sugar has dissolved. Add the rhubarb pieces and poach gently for 3-4 minutes or until soft. Leave the rhubarb to cool in the liquid, then drain the rhubarb thoroughly.

5. To serve, place a little rhubard on top of the crumble and serve with a scoop of ice-cream

Cream corn tamales

• 25 to 30 dried corn husks

• 2 1/2 cups masa harina (instant corn flour)

• 1 cup sugar

• 1 (14.75-ounce) can cream-style corn

• 1 stick unsalted butter, softened

1. Soak the corn husks in a bowl of hot water until pliable, about 15 minutes.

2. To make the dough, combine the masa harina and sugar in a large bowl. Stir in the corn and 1/2 cup hot water until combined. Add the butter and mix with your hands until evenly distributed.

3. Remove the corn husks from the water and shake dry. Unfold the husks on a clean surface (discard any small husks or husks with holes). Put about 1/4 cup dough down the center of a husk; fold in the long sides to enclose the filling, then fold in the top and bottom to make a packet. Secure with kitchen twine.

4. Set up a steamer basket in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer and bring the water to a boil over high heat. Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour. Remove from the steamer and let rest 10 minutes before unwrapping.

Cream corn casserole

• 1 can corn, drained

• 1 can creamed corn

• 4 tablespoons flour

• 4 tablespoons sugar

• 1/2 cup butter, melted

• 1 cup milk

• 2 eggs, well beaten

• 1/2 teaspoon salt

• pepper to taste

1. Mix all of the ingredients together — it doesn’t really matter what order. This is simplicity at its best!

2. Bake at 350 degrees for approximately 1 hour 15 minutes.

3. This recipe can easily be doubled or even tripled, but you may need to increase the baking time accordingly.

Waxy corn Spicy Som Tam salad

• 1 White waxy corn(steamed)

• 3-6 Chilli Padi

• 1 garlic clove, medium

• 2 tablespoons dried shrimp, pounded lightly

• 1/3 cup, unsalted peanuts, freshly roasted

• 1 tablespoon (almost) lime juice peel of 2 lime wedges

• 1 tablespoon fish sauce

• 3 teaspoons palm sugar

• 2 cherry tomatoes

• 2 longbeans, cut into 1/2″ (1 cm) pieces (about 1/3 cup)

• 1/4 cup carrots julienne, to garnish

1. With a knife slice off the cooked corn kernels

2. To a wood or clay pestle and mortar throw one clove and garlic and as much chilies as you like. Wood or clay pestle and mortar are preferred because they absorb flavors, and improve the dish flavor as they age

3. Lightly crush the chilies and garlic, the finer you pound the chilies, the hotter the final product will become

4. Add dried shrimp that have been pounded lightly in advance, work the shrimp lightly

5. Add freshly roasted unsalted peanuts and break them roughly keeping quite large pieces for a nice crunch

6. Squeeze the juice of couple of lime wedges, if you measure add just under one tablespoon of lime juice

7. Throw in the lime peels as well squeezing the last drops of juice and releasing some also the aroma and bitterness of the oils in the pestle and mortar

8. Add fish sauce

9. Add palm sugar

10. Carefully dissolve all the sugar

11. Cut couple of cherry tomatoes into rough and uneven slices

12. Crush the tomatoes in the pestle and mortar, releasing their juices

13. Cut in 2-3 longbeans into 1cm (1/2”) slices, give them a quick and light bruising mix

14. Add the cooked corn

15. give everything a last light work in the pestle and mortar, make sure that the juices penetrate the corn kernels. Do not over work.

16. Garnish with carrots julienne and Serve with sticky rice, fresh vegetables and salted duck egg

Shrimp soup with black beans and Hominy

• 1 meaty ham hock (1 1/2 pounds)

• 2 large carrots, halved

• 4 large garlic cloves, halved

• 1 small onion, halved

• 1 celery rib, halved

• 1 bay leaf

• 3 quarts water

• One 15-ounce can white hominy, drained and rinsed

• One 15-ounce can black beans, drained and rinsed

• 1 red bell pepper, diced

• 1 ancho chile—stemmed, seeded and cut into very thin strips

• Salt and freshly ground pepper

• 1 pound shrimp, shelled and deveined

• 3 tablespoons fresh lime juice

• 1 Hass avocado, half diced, half sliced

• 1/3 cup cilantro sprigs

1. In a large pot, bring the ham hock, carrots, garlic, onion, celery, bay leaf and water to a boil. Cover partially and simmer over low heat for 2 hours. Strain, return to the pot and boil until reduced to 10 cups, 10 minutes; skim.

2. Add the hominy, black beans, red bell pepper and ancho and season with salt and pepper. Simmer until the bell pepper is tender, about 6 minutes. Add the shrimp and cook until pink. Add the lime juice. Ladle into bowls, garnish with the avocado and cilantro and serve.

Corn and Hominy Chowder

• 3 tablespoons good olive oil

• 1 1/2 tablespoons chopped garlic

• 1 cup chopped onion

• 1/2 cup minced scallion

• 1/2 cup Salsa

• 1 (14-ounce) can diced tomatoes in sauce

• 1 (28-ounce) can white hominy

• 1/2 teaspoon ground cinnamon

• 2 teaspoons ground cumin

• 1/2 teaspoon dried thyme leaves

• 4 cups chicken stock, homemade or low-salt canned chicken broth

• About 1/2 teaspoon salt (less if using canned chicken broth)

• 1 1/2 cups corn kernels

• 1/2 cup (lightly packed) fresh cilantro, finely chopped

1. Heat the oil in a large saucepan over medium heat and add the garlic, onion, and scallions.

2. Cook for 3 minutes, then add the rest of the ingredients, except for the corn and cilantro.

3. Bring to a boil, and cook for 15 minutes.

4. Stir in the corn and cilantro, return to a boil, and serve.

Southwestern Chilli

• 1/4 tsp salt

• 1/2 lb chili (ground sirloin)

• 1 cup onion (chopped)

• 1 cup green onions (chopped)

• 1/3 cup green bell pepper (chopped)

• 1/2 lb smoked sausage (cajun, chopped such as conecuh)

• 1 tbsp garlic (minced fresh)

• 12 ozs beer

• 2 tsps chili powder

• 1/2 tsp chile pepper (ground chipotle)

• 1/4 tsp ground cumin

• 1/4 tsp ground coriander

• 28 ozs tomatoes (undrained and chopped)

• 15 ozs red kidney beans (dark, rinsed and drained)

• 15 ozs yellow hominy (rinsed and drained)

• 15 ozs garbanzo beans (rinsed and drained)

• 7 ozs salsa verde (herdez)

• 2 tbsps masa harina

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add salt and beef to pan; cook 5 minutes or until browned, stirring gently. Remove from pan.

2. Add onion, green onions, bell pepper, and sausage to pan; sauté 5 minutes or until sausage is lightly browned.

3. Add garlic; sauté 1 minute.

4. Add beer, scraping pan to loosen browned bits. Return beef to pan.

5. Stir in chili powder and next 8 ingredients (through salsa verde); bring to a boil.

6. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in masa; cook 30 minutes.

Hominy-Pinto burgers

• 2 poblano chiles

• 1 cup chopped onion

• 2 garlic cloves, minced

• 1/4 teaspoon salt

• 1 (15.5-ounce) can pinto beans, rinsed and drained

• 1 (15-ounce) can hominy, rinsed and drained

• 3/4 cup masa harina, divided

• 1 tablespoon canola oil

• 3/4 cup (3 ounces) shredded cheese with jalapeño peppers

• 2 tablespoons reduced-fat sour cream

• 2 tablespoons salsa

• 4 hamburger buns, toasted

1. Preheat broiler.

2. Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut each chile lengthwise into 4 strips; discard seeds.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 5 minutes. Place onion mixture, salt, beans, and hominy in a food processor; pulse until coarsely ground. Combine bean mixture and 1/2 cup masa in a medium bowl. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place remaining 1/4 cup masa in a shallow dish; dredge patties in masa.

4. Heat oil in skillet over medium heat. Add patties to pan; cook 4 minutes. Turn patties over. Top each patty with 3 tablespoons cheese; cook 4 minutes.

5. Combine sour cream and salsa in a small bowl. Spread 1 tablespoon sour cream mixture on top half of each bun. Place patties on bottom halves of buns; top each serving with 2 pepper strips. Cover with tops of buns.

Marshmallow Popcorn Bar

• 2 tablespoons unsalted butter

• 1/2 cup popcorn kernels

• 1 (10-ounce) bag marshmallows

1. Butter a baking dish. Pop the popcorn according to the package directions.

2. Melt the butter and marshmallows in a large saucepan over medium-low heat, stirring until smooth, 5 to 7 minutes.

3. Fold in the popcorn until coated. Press into the prepared dish and let sit for 10 minutes before cutting into bars.

Caramel Popcorn

• 3 tablespoons canola oil

• 1/4 cup popcorn kernels

• 6 tablespoons unsalted butter, cut into pieces

• 1/3 cup packed light brown sugar

• 3 tablespoons light corn syrup

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon kosher salt

1. Heat oven to 160° C. Spray a rimmed baking sheet with the cooking spray.

2. Heat the oil in a large saucepan over medium heat. Add the popcorn kernels, cover, and cook, shaking the saucepan constantly once the kernels begin to pop, until there is a 2- to 3-second interval between pops, 5 to 7 minutes. Transfer to a large bowl.

3. In a medium saucepan, combine the butter, sugar, and corn syrup. Cook over medium heat, stirring frequently, until the mixture bubbles and lightens in color, 3 to 5 minutes. Stir in the vanilla and salt. Pour over the cooked popcorn and, with a rubber spatula, toss to coat.

4. Spread the popcorn mixture on the prepared baking sheet and bake, tossing once, until deep amber, 30 to 35 minutes. Remove from oven, toss, and let cool on the baking sheet. (The popcorn will crisp as it cools.)

Corn Flakes Caneles

• 100 grams/ 3 1/3 cups corn flakes

• 520 grams/ 2 cups milk

• 28 grams/ 2 tablespoons unsalted butter

• 130 grams/ ½ cup honey

• 100 grams/ 2/3 cup all purpose flour

• 50 grams/ ¼ cup sugar

• 6 grams/ 1 teaspoon salt

• 2 large eggs + 2 large yolks

• 60 grams/ ¼ cup Bourbon

• 0.25 grams/ ¼ teaspoon Bokers Bitters

• 225 grams/ 8 ounces food grade beeswax

• 225 grams/ 8 ounces unsalted butter

1. Preheat oven to 350°F/ 176°C

2. Lay the cornflakes out on a sheet pan and bake them for 5 minutes until they turn a deep golden brown. Remove from the oven and transfer to a medium saucepot.

3. Add the 500 grams milk and set over medium heat. Bring to a simmer, remove from heat, cover, and let steep for 30 minutes. Strain through a fine mesh sieve, discarding the solids and weigh out 500 grams of cornflake milk. Add a little bit of plain milk if there is not enough.

4. Put the cornflake milk, butter and honey in a medium saucepot set over medium heat and bring it to a simmer. Remove from heat.

5. Meanwhile put the flour, sugar and salt in a medium bowl and whisk them together a few times to blend.

6. Put the eggs and yolks in a small bowl. Beat them gently with a fork just until they come together in a homogenous mixture.

7. Pour the eggs into the flour mixture and then pour the milk over the eggs, stirring with a rubber spatula to incorporate them. Stir gently until the mixture comes together in a smooth batter.

8. Add the bourbon and the bitters and stir until just incorporated. Put the batter in the refrigerator uncovered until it is completely cool, then cover it and let it rest in the refrigerator for at least 24 hours and up to 3 days.

9. Preheat the oven to 250°F/121°C

10. Line a baking pan with parchment paper, set a rack over the paper and put the canele molds on the rack. Put the pan in the oven.

11. Put the beeswax and the butter in a medium saucepot set over low heat. The beeswax is extremely hard and rather than trying to chop it we put it in the pot as a chunk. Once the beeswax and butter have melted and come together, pull the pan with the molds out of the oven and set it on the range beside the pot of beeswax. Use tongs to pick up a mold and use a small ladle to spoon the beeswax mixture into the mold. Fill it to the top and then immediately turn it over and dump the wax back in the pan. Let as much run out as possible and then invert the mold over the rack to cool.

12. Put the molds in the refrigerator to chill for at least an hour before baking. Coated molds may be covered and kept in the refrigerator for up to a week. Leftover beeswax/butter can be chilled or frozen.

13. Preheat the oven to 475°F/246°C

14. Take the canele batter out of the refrigerator. It will have separated, use a small rubber spatula to stir it a few times to bring it back into a smooth batter. Pour the batter into the prepared molds filling them ¾ of the way to the top.

15. Place them on a sheet pan lined with a silicone sheet leaving about 2-inches of space between each mold. Put them on the lower rack in the oven and turn the temperature down to 410°F/210°C. Bake for 40 minutes and then rotate the pan and bake for an additional 20 minutes. They should be a deep, dark golden brown. Use tongs to immediately invert and unmold each cake and then gently transfer them to a rack to cool. Caneles are best eaten the day they are made.

Cornflake Almond crunch

• 1 cup sliced almonds (4 oz)

• 4 cups cornflakes (4 oz)

• 1 large egg white

• 3 tablespoons plus 2 teaspoons sugar

• 1/4 teaspoon salt

1. Put oven rack in middle position and preheat oven to 325°F.

2. Toast almonds in a large shallow baking pan until pale golden, 8 to 10 minutes. Cool, then toss with cornflakes in a large bowl.

3. Line bottom of cooled baking pan with foil, then lightly oil foil.

4. Whisk together egg white, 3 tablespoons sugar, and salt in a small bowl, then add to cornflake mixture and toss gently to coat well. Arrange mixture in pan in a thin, even layer and sprinkle with remaining sugar. Bake until nuts and coating are golden, 15 to 20 minutes. Cool completely in pan on a rack. Peel off foil and break into pieces.

Crunchy Chocolate Cookies

• 3 1/2 cups All-purpose flour

• 3 tsp. Baking Soda

• 1 tsp. Salt

• 1 cup butter

• 1 cup firmly packed light brown sugar

• 1 cup granulated sugar

• 1 egg

• 1 tablespoon milk

• 2 tsp. vanilla

• 1 cup vegetable oil

• 1 cup corn flakes

• 1 cup quick oats

• 1 (12 oz) pkg. chocolate chips

1. Sift the flour, salt and soda onto wax paper.

2. Beat butter and sugars until well creamed.

3. Combine egg, vanilla, milk and oil in a small bowl.

4. Add the oil mixture and the flour mixture to the creamed sugars. Mix until just combined.

5. Stir in the corn flakes, oats and chocolate. Drop by heaping teaspoons onto cookie sheets, 2 inches apart. Bake at 180°C for 12 min or until golden.

Huitlacoche quesadillas

• 1-2 tbsp butter

• drizzle of olive oil

• 1 large onion, finely chopped

• 2 cloves garlic, finely chopped

• 400 g mushrooms, sliced

• 250 g huitlacoche (corn fungus)

• 8 flour or corn tortillas

• 250 g mature cheddar cheese

• 250 g mozzarella, grated

• lightly dressed green salad, to serve

For the tomato salsa

• 250 g tomatoes

• 1 small onion, finely chopped

• 1 clove garlic

• 1 lime, juiced

• 2 tbsp olive oil

• 1 handfuls coriander, roughly torn

1. Heat the butter and oil in a large, heavy-bottomed frying pan and sauté the onion for 5 minutes. Add the garlic and mushrooms and continue to cook for another 5 minutes.

2. Stir in the huitlacoche and season with salt and pepper. Cook for 1-2 minutes, stirring. Remove from the heat.

3. For the tomato salsa: in a blender, roughly blitz together the tomatoes, onion, garlic, lime juice and olive oil. Season with salt, pepper and sugar, then add most of the coriander and blitz again.

4. Sprinkle the tortillas with a mixture of the cheeses, and spread the huitlacoche mixture on top. Fold and put in a hot oiled pan, turning over after a minute or so. Repeat. You want the tortillas lightly browned.

5. Serve the fried tortillas with the fresh salsa and a lightly dressed green salad. Sprinkle over the rest of the torn coriander.

Huitlacoche Soup

A.

• 1-1/2 cups milk

• 3 Tablespoons flour

• 3 Tablespoons butter or margarine

• 2 Tablespoons Worcestershire sauce

• 4-6 drops Tabasco sauce

B.

• 1 cup of Huitlacoche (or slightly more)

• 1 small yellow onion

• 1 clove garlic

• 2 Tablespoons bland oil or margarine or ghee (clarified butter)

• 1 cup chicken broth

1. Whirl together all ingredients in group “A” in a blender or food processor until mixed. Cook slowly, stirring until white sauce thickens.

2. Chop finely all solid ingredients in group “B” and sauté until tender–add the Huitlacoche last as it cooks a little quicker.

3. Whirl in blender or food processor with the chicken broth, add to the cream sauce and heat

Cup.Cakes Singapore offers savory cupcakes too! So do get in contact with us to try these goodies today 😉