Because only chickpeas are boring


Hummus, is a popular appetizer in several mediterranean countries and the middle east. Its traditionally prepared with chickpeas and already found its way to restaurants in Europe and all over the world. We got the following recipe from our host Nageeb in San Rafael, Argentina, he's a great cook and thought us a lot about the arabic cuisine. Anyway here you can look up how to prepare one of the most amazing starters ever, high in proteins, vitamins and super delicious.


  • - a butternut squash
  • - 2 tbsp of Tahini (Sesame Paste)
  • - the juice of two lemons
  • - 6 garlic gloves
  • - a teaspoon of salt
  • - 2 teaspoon of cumin
  • - 2 dried hot chillies
  • - olive oil


Cut the butternut squash in halfs, spread some oil on it and add on each half one teaspoon of cumin. Put it on a tray and bake it on 140 degrees until its soft in the inside (more or less one hour). Take the squash out, remove the skin with a spoon and put the pulp into a blender. Add the Tahini, lemon juice, 2 garlic gloves, the salt, a good shot of oil and blend everything until you have a thick mass. The consistency at the end should be thick enough for the mixture to drip slowly off a spoon. You can add some water if its too viscous or too dry to blend.
Take the rest of the garlic and blend it with the chillies, some salt and olive oil for a spicy paste. Serve the hummus in a bowl, for decoration use the hot paste and some pickles or olives. it goes great together with pita bread or falafel. You can actually prepare it with different veggies, just let your imagination run free and try for example beetroots, aubergines, whatever comes to your mind or the classical version with chickpeas.


Sopa de Maní

Creamy peanut soup

Peanut soup

This peanut soup is perfect for every party or sit in with friends. Except of the boiling time its super easy to prepare and can be done with almost every vegetable, the only really constant ingredient are peanuts. The following recipe shows one really tasty version for more or less 8 people.


  • 500g peeled peanuts
  • 800g potatoes
  • 400g carrots
  • 6 large tomatoes
  • 2 large onions
  • 1 large lemon
  • 4 stalks of celery
  • 2 hot chillies
  • a head of garlic
  • pepper, salt, paprika powder and sugar
  • water


Fill up a stock pot with 1-2l of water and bring it to boil. Meanwhile peel the carrots and potatoes and cut into small dices. Fry them until they get a goldish brown color and add them to the water. Peel Onions and cut them into quarters, fry and add them too. Put the tomatoes for 5 minutes into hot water and remove the peel, put them together with the half of the peanuts and process till you get something which reminds you on peanut butter. Add the mass and wait until the soup starts to boil, put it and low heat and let it simmer for around 1 hour with the lid on. Mix the soup every 10-15 minutes to make sure that nothing burns, if necessary add more water but don't let it become too liquid.

Meanwhile remove the leaves from the celery, chop them and put aside. Chop the stalks of the celery, garlic and chilies finely and caramelize them with a table spoon of sugar. Add the celery garlic mix to a bowl, chop and add the celery leaves and season with paprika, pepper, salt, the juice and dest of the lemon.

The soup is basically done when the carrots and potatoes are breaking down, at this point its time to add the remaining ingredients. Mix everything and boil it for 5 more minutes. The soup becomes a better consistence if you let it cool down, stand for some hours and then heat it up again before serving.

Buen provecho!

Tarta de dulce de leche

Sweet seduction

tarta de dulce de leche

We where brunching in Veronica, Buenos Aires when some friends shared this super sweet and super tasty cake with us. Una tarta ricissimo! Something in between a Snickers and a Bounty on a flan base. Dulce de leche (sweets of the milk) is a traditional latin american confection from milk and sugar. In every bakery you can find different pastreys filled with it, or in the supermarket, classical in a half or one liter bucket. So why not to make a cake from it.

You need the following ingredients

for the dough:for the dulce de leche:
  • 4 eggs
  • 150g butter
  • 200g dark chocolate
  • 150g sugar
  • 2 tbsp flour
  • 100g chopped hazelnuts

  • 250g sugar
  • a bit salt
  • 1 pack vanilla sugar
  • 200ml condensed milk
  • 250ml milk
  • 50g butter
  • 200g coco flakes for the topping

It is preferable to start with the dulce de leche so it can cool down while you prepare the flan base.

Add the butter, sugar, vanilla sugar and salt to a coated pan and let it melt. Add the milk and condensed milk and mix until everything is dissolved. put the heat on the minimum and let it cook for around 1 hour make sure to mix the ingredients at least every 5 minutes so nothing can burn. To test if the dulce de leche is done take a bit out and pour it on a plate. If it gets solid its done. Take the pan from the heat and let it cool down.

If you are too lazy for that you can as well just buy a pack of dulce de leche, for this recipe you need ca. half a liter. Another way is to take a can of sweetened condensed milk and boil it for around 2 hours until it becomes caramel.

During the boiling process of the dulce the leche you can already start to prepare the dough for the cake. For that you separate the eggs and beat the egg white. Mix the yolks with the sugar and melt the butter together with the chocolate. Mingle the chocolate butter with the yolk sugar mix, hazelnuts and flour. Stir in the beaten egg whites. Pour the dough in a buttered baking tin, preheat the oven to 220° and bake it for 20 minutes.

Let the cake cool down and add the dulce de leche. Use a knife for soothing the surface and add the coco flakes on top. Put your masterpiece to the fridge and let it cool down for around one hour.

Cut into pieces and serve. Buen provecho!

Fried gnocchi

With caramelized tomatoes and rocket pesto

gnocchi Gnocchi is an italian pasta dish, which is actually something in between pasta and potatoes. You can boil or fry them, they go very well with pasta sauce or just with some butter and parmesan. In this article we would like to share our favorite gnocchi variation with you.

For the dough for four portions you'll need:

  • 350g of floury potatoes
  • one egg yolk
  • three tbsp of flour
  • three tbsp of semolina
  • a bit of salt and nutmeg

boil the potatoes in salt water and peel them afterwards, process them to mashed potatoes and add all the other ingredients. The dough should be smooth and a little sticky. At this point you could form a test-gnocchi and boil it to see if it holds together. It is done when it starts to swim on the water. If it will break you'll need more flour/semolina. If everything is fine add some flour to your working area, roll the dough out and cut it in to pieces. Use a fork to add pattern to to each gnocchi (i actually don't know why but … just do it).
Boil the gnocchis until their done and put them aside.

Ingredients for the caramelized tomatoes:

For the Pesto you'll need the following stuff:

  • 400g cherry tomatoes
  • two table spoons of olive oil
  • one tablespoon of balsamic vinegar
  • one tablespoon of brown sugar
  • a bit pepper, salt and oregano
  • 200g rocket salad
  • 60g of pine nuts
  • 3 garlic gloves
  • 6 tbsp of olive oil
  • 6 tbsp of parmesan
  • a bit of salt and pepper

Mix all the ingredients together except of the sugar, which goes on top.
Put it to the oven on 200 degrees until it looks good.
Put everything together and blend it until it looks like pesto.

Now it should be time to fry the gnocchi, for that take a tablespoon of butter and fry them until they get gold brown. Serve them together with the tomatoes and garnish with the juice of the tomatoes and the rocket pesto. buon appetito!

Tarta de zanahoria

A carrot dream

carrot cake

We got this recipe from our brazilian friends during our time in La Paloma, Uruguay and somehow it became our favorite dessert during the travel. Its just so good and fluffy, easy to prepare and you cant do much wrong with it.


  • 3 carrots
  • 2 cups of sugar
  • 2 cups of flour
  • 1 cup of oil
  • 2 eggs
  • some sugar, milk, cacao and butter for the glaze


Preheat the oven to 170 degrees. Blend all the ingredients expect of the flour. Mix the flour and the other ingredients in a bowl. Butter a baking pan and add a layer of flour so the cake wont stick to it. Pour the dough into the pan and bake for 40 - 50 minutes.

For the glaze melt 1 cup of sugar, one cup cacao with some butter and milk. Simmer until you get a caramel like glaze.

Take out the cake, add the glaze and spread it evenly with a knife, serve it warm.

Buen provecho!

Banana Flambé

un postre ricissimo


Probably nothing really new to you, but anyways one of our favorite deserts so far.


  • one banana per person
  • honey
  • butter
  • rum


Cut the banana in pieces and fry it with the butter. Add some honey and caramelize everything. After the bananas took on a goldish brown color, add a shot of rum (make sure whatever you use has at least 40% alcohol) and light it up. Wait until it stops burning and serve it right away. It fits perfect to ice cream.


a lid for your pizza


Fainá is a flat bread made with chickpea flour from Argentina and Uruguay. It can be served as an appetizer with various toppings or together with pizza, which makes it to pizza a caballo. It is super easy to prepare and can basically be used as a side dish for almost everything. We tried it for the first time in Buenos Aires and were pretty sure that you would like it.


  • 100g chickpea flour
  • 300ml water
  • 50g parmesan
  • some olive oil
  • pepper & salt


mix all the ingredients in a bowl and let it stand for around half an hour. If you like you can fry some veggies like onions, pumpkins, zucchinis or peppers to mix it with the dough but thats not obligatory.

Preheat the oven to 200°. Now add some oil to a tray and pour the dough, if its too viscous add more oil or water. Place the try in the oven and bake for ca. 10 minutes until it gets brown. The bread should be crispy and easy to remove from the tray. Slice it into squares and serve warm or cold.

Buen provecho!


la sangre de America Latina

If student, worker or pensioner, basically everybody in the very south of America is obsessed with the strong, green tea. In Argentina, southern Brazil, Uruguay and Paraguay it is really typical to see people passing the streets with a thermo in one hand and the typical mate cup with bombilla in the other hand. They drink it for breakfast, lunch, dinner and in between. People share their mate with friends, family and even strangers. They are very proud of that tradition and its roots to a time long before the colonization of the europeans. Almost every region has its own way and rules how to prepare the mate properly. In this article we would like to show you how to prepare the mate like the Uruguayos drink it.


  • A mate, a cup which is traditionally shaped out of the dried fruit of the mate plant. Usually it is wrapped in leather or decorated with carvings and paintings.
  • A bombilla, a drinking straw from metal with a filter in the end.
  • Yerba Mate, the chopped and dried branches and leaves of the mate plant.
  • A thermos and hot water.

Mate Mate Mate

Mate Mate Mate


At first you need to boil some water in a teapot. Meanwhile its time to prepare the mate, for that you fill the cup to 3/4 with Yerba Mate. Use your hand as a lid, shake the cup to mix the tea, flip it to the side and bring it back in its position. Afterwards the mate should slant diagonally in the cup. Fill the boiling water into the thermos and add cold water to the teapot. Use the now lukewarm water from the pot to fill up the cup and wait for one minute. The mate should now soak in the water and grow to the edge of the cup. Place the bombilla in the opposite diagonal direction and make sure it reaches the ground. You can use your fingers, to push the mate a bit up so there will be some dry leaves above the cup which will sink down while drinking to keep the mate tasty.


drinking rules:

You can drink a mate on your own but usually people drink it in small groups. For that one person (el servador) takes care of the preparation. The first infusion is done with the rest of the lukewarm water from the teapot. Normally its bitter and not really tasty so the servador drinks it and prepares the ongoing infusions with hot water for his guests. You receive the cup from the servador, you finish it off and give it back to him. You don't thank him yet, because if you do so it means that you don't want any more. So basically the servador takes the cup back and the whole process starts again with the person next to you. If you give the cup to someone else than the servador that person needs to kiss the cup and hand it back to the servador so he could do a new infusion. The round ends either if nobody wants anymore or the servador ends the session because there is no more taste in the leaves.


Mate is rich in caffeine and contains lots of vitamins. So in general its healthy and has a stimulant effect. Nevertheless the frequent consumption is not the best idea because it raises the chance for lung and bladder cancer.

Beside the described preparation there are many different ways to drink mate. Many people add sugar during the infusions, in Paraguay mate frio (iced mate tea with orange juice and sugar) is really popular and in the andean region people like to prepare mate de coca (the same process only with leaves of the coca plant) against the mountain sickness.

I hope we could whet your appetite so off to your next tea merchant and enjoy a tasty mate with your friends!


the german answer to pizza


Flammkuchen (pie baked in flames) is an Alsatian and south German dish consisting out of very thin rolled out bread dough covered in crème fraîche and originally topped with sliced onions and bacon. However in the end it behaves like a pizza and you can put whatever you want on it. With this recipe we want to present you three out of our favorite versions.


  • 250g of flour
  • 20g fresh yeast
  • 10 tbps of milk
  • 1 egg
  • 1 tbps of oil
  • a bit sugar and salt


Heat up the milk together with the yeast until it is dissolved. Mix it with all the other ingredients and knead it until you receive a smooth dough (it should not fell apart or stick to your fingers). If something like this happens add either milk or more flour until it looks like a dough. Cover your bowl with a towel and put it for one hour to the oven at around 50 degree.

As there is not much to do right now you could start to prepare the sauce and your toppings. Ingredients for the sauce:

  • 200g of crème fraiche(alternatively you could use sour cream)
  • 2 garlic gloves, finely chopped
  • the zest of 1 lemon
  • a bit cayenne pepper
  • black pepper and salt

Just put all the ingredients in a bowl and mix them together.
After that hour take the dough out, knead it again and separate it in two parts. Spread some flour on a plane ground and roll it out as thin as possible (around 3 mm). The original shape should be a triangle but I would suggest something which fits on your tray as I guess you don't own a stone stove. Repeat the process for the second dough. When you're done with that spread the sauce on the dough, make sure that it’s not too much as the cake should become really crunchy afterwards.
Congratulations! You are almost done. Now it’s time for some toppings. As I said you could add now whatever you like to have, to make your choice a little easier we suggest you the following three versions:

  1. Add two sliced pears, as well as 150g gorgonzola cheese and 100g parmesan.
  2. 300g cherry tomatoes, one sliced red onion, mozzarella cheese and garnish with oregano and basil.
  3. 300g of camembert cheese 100g of cranberry jam and a hand full of spring onions.

Preheat your oven to 200 degrees and bake your cake for around 20 minutes.
Bon Appetit!