From former Ottolenghi Test Kitchen star and co-author of best-selling Ottolenghi Flavor, comes a collection of seriously delicious recipes for eating every day. Low effort, high impact dishes is the name of the game.
Culinary fusions--mixing flavors and techniques from different cuisines--are perhaps one of the most delectable ways to keep cooking exciting. For Ixta Belfrage, combining tastes from around the world is her job and her heritage. Inspired by her Brazilian, Mexican, and English roots and living in Italy, London, and beyond, Ixta's recipes take inspiration from these corners of the globe to create unapologetically fusion dishes that pack a serious punch.
Mezcla, Spanish for "mix," is organized by two key sections: everyday dishes for when you're short on time, ingredients, and equipment. Think: chili-roasted oyster mushroom skewers on a plate of crushed chickpeas and plantains with scotch bonnet, garam masala, and lime--dishes that bring new meaning to no-fuss, high-impact. In the entertaining chapter, you'll find crowd-pleasing hits like whole roasted chicken curry with crispy curry leaves, cannelloni enchiladas with salsa roja, and more showstoppers to wow everyone at the table. Every meal can and should end with a sweet, and you'll discover quick fixes, such as no-churn miso ice cream with hot fudge sauce and macadamia praline and passion fruit and coconut flan, that will get the job done beautifully.
Culinary fusions--mixing flavors and techniques from different cuisines--are perhaps one of the most delectable ways to keep cooking exciting. For Ixta Belfrage, combining tastes from around the world is her job and her heritage. Inspired by her Brazilian, Mexican, and English roots and living in Italy, London, and beyond, Ixta's recipes take inspiration from these corners of the globe to create unapologetically fusion dishes that pack a serious punch.
Mezcla, Spanish for "mix," is organized by two key sections: everyday dishes for when you're short on time, ingredients, and equipment. Think: chili-roasted oyster mushroom skewers on a plate of crushed chickpeas and plantains with scotch bonnet, garam masala, and lime--dishes that bring new meaning to no-fuss, high-impact. In the entertaining chapter, you'll find crowd-pleasing hits like whole roasted chicken curry with crispy curry leaves, cannelloni enchiladas with salsa roja, and more showstoppers to wow everyone at the table. Every meal can and should end with a sweet, and you'll discover quick fixes, such as no-churn miso ice cream with hot fudge sauce and macadamia praline and passion fruit and coconut flan, that will get the job done beautifully.
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