Los Cabos (Mexico)



Los Cabos is Mexicos’s ultimate seaside escape from the Sea of Cortez to the Pacific Ocean.

No wonder how many people come here to enjoy their vacations: sun, beaches, wonderful surroundings, great food, terrific rocks formations (did you find the elephant?  :) ) and a lot of opportunities for outdoors activities!

Our friends offered to bring us in this place in a one day excursion from la Paz, we enjoyed it very much. Thanks dear friends!

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Maroccan Preserved Lemon


I love to keep some preserved lemons on hand for Moroccan food; I love especially chicken and olives recipes with preserved lemons.

You can use them for other kind of meat as for example lamb and fish, but it is also great for dressing and marinades.

Maroccan Preserved Lemon

  • Servings: 2-4 jars
  • Time: 30 mins preparation
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ Maroccan-Preserved-Lemons-24

You need:

  • 8 untreated lemons
  • 1/2 cup sea salt
  • 2 whole cloves
  • 2 bay leaves
  • 12 coriander seeds
  • 8 black peppercorns
  • 1 cup lemon juice, about 6 lemons


  1. Rinse and dry lemons; trim tips of stem ends, starting at blossom end, cut each lemon lengthwise in quarters to within 1/2 inch of stem end, leaving all 4 pieces attached if you have big jars; if not separate the quarters.
  2. Distribute half the remaining sea salt onto the cut flesh.
  3. Distribute the remaining salt on the bottom of the jars.
  4. Pack the lemons in and add the bay leaf as well as the spices around the lemon pieces.
  5. Top with the remaining sea salt and press down the lemon pieces to release some juice.
  6. Fill the space with the lemon juice.
  7. Cover and shake gently.
  8. Store in chill and dark place (shake form time to time during the first week) for at least 6 weeks or up to 1 year.


La Cruz en el Cerro de la Calavera (view over la Paz, Mexico)


This is a very short excursion from la Paz, but it’s really a great place to see la Paz from above!

I’ve been there in April, I know now it’s July and the temperature are much higher and this would be to much for a walk during the day, I suggest you try this early in morning.

Simple walk along the “Malecon” until the “Marina” or drive to there and place the car near the petrol station. There are several ways going up, some will bring you to the cave (we have not been there), you may also walk on the road back of the hill and start from there.

We have been there as the sky was mostly cloudy and it was really amazing. Enjoy this walk and the cactus along the way!

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Diving Experience in La Paz (Mexico)


A diving experience is something we really enjoyed very much.

The sea around la Paz is not a tropical sea with a lot corals (even if there are some, especially south of la Paz in protected areas), but we got the chance to play with the sea lion, explore a wrack and dive trough an arch.

The rock the color of the sea and the beautiful beaches made this experience like a dream, a dream we love to keep in mind and fix it with some pictures!

A wonderful day with “Dive in La Paz“. Thanks Rafael and Alexia!

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Crumble Berry Cake on a Tray


I’ve seen the photo of this recipe on a magazine in a waiting room but the pages with the recipe had been removed! I was real sorry, because I still had a lot of berries of the past year in the freezer just now that the new berries are getting ripe!

Just arrived at home I searched in the web for a similar recipe, and finally I found it! Well the original recipe asked for ready “chocolate pudding-mixture” and too much butter than what I’m used.

I changed the recipe, and created a new one and WOW! This was quick and so good! We will make it again with the new berries!

Crumble Berry Cake on a Tray

  • Servings: 15
  • Time: 1 hr
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ Crumble-Berry-Cake-on-a-Tray-3s

You need:

For the topping:

  • 500 g mixed berries (I used some frozen red and black currants and a few fresh raspberries)
  • 2 tablespoon brown sugar

For the tray to coat:

  • 1 tablespoon vegetal oil
  • 2 tablespoons flour or 3-4 tablespoons breadcrumbs

For the cake:

  • 100 ml vegetal oil, neutral oil not olive oil
  • 120 g sugar
  • 3 eggs
  • 200 g flour
  • 50 g cornstarch
  • 25 g cacao
  • 1/2 teaspoon cinnamon
  • 2 teaspoon baking powder

Additional (optional):

  • 2 tablespoons chocolate drops

For the crumbs:

  • 100 g flour
  • 50 g butter or margarine
  • 50 g sugar
  • 1/4 teaspoon vanilla


  1. Wash gently and place the berries to drain. Then add the brown sugar. Set aside.
  2. Grease a baking tray of about 30 to 40 cm and dust it with flour or breadcrumbs.
  3. For the dough mix oil, sugar and eggs until well blended.
  4. Sieve and combine flour, cornstarch, cacao, cinnamon and baking powder.
  5. Fold the dry mixture under the wet mixture.
  6. Preheat the oven to 180°C/350°F.
  7. Pour the dough and spread it on the prepared tray.
  8. Cover with the berries.
  9. Sprinkle with chocolate drops
  10. In a bowl combine the ingredients for the crumbs and knead with you hand to form crumbs.
  11. Top the cake with crumbs.
  12. Bake in the preheated oven for about 40 minutes or until you see that the crumbs begins to turn light brown.
  13. Let cool down and cut into 15 pieces.

Tropical Rum Cake


A summer dream for warm evenings!

Tropical, sweet, moist and so aromatic. Don’t miss this!

Tropical Rum Cake

  • Servings: 8-12
  • Time: 1 hour
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com


For the cake:

  • 1/3 cup oil
  • 3 tablespoons unsalted butter or margarine
  • 3/4 cup sugar
  • 3 tablespoons dark rum and/or one portion or rum extract (about 1/4 teaspoon)
  • 2 eggs
  • 220 g flour
  • 1 pinch salt
  • 2 teaspoons baking powder
  • 1/4 cup buttermilk or Greek yogurt (I used the yogurt)

For the topping and frosting:

  • 8 oz. can of pineapple or jackfruit in syrup (I used jackfruit), or whatever you like
  • 1 lime juice and zest
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup heavy whipping cream
  • 2-4 tabelsppons brown sugar, to taste
  • 2 tablespoons powdered sugar
  • 1 teaspoon dark rum


  1. Preheat the oven to 180°C and grease a 24-25 cm springform.
  2. In a medium bowl, beat together with an electric mixer the oil, butter and sugar. Beat this mixture very well, until light.
  3. Add the rum the eggs and beat well again.
  4. Stir together the flour, salt and baking powder and fold this dry mixture under the wet mixture.
  5. Add half of the buttermilk and beat shortly just to combine.
  6. Pour the batter into the mold, and bake for about 25-30 minutes until done (toothpick test). Let the cake cool on a wire rack.
  7. While the cake is baking drain pineapple or jackfruit (keep the syrup) and cut them into bite sized pieces. Now bring his syrup and the sugar in a small saucepan to boil. Let simmer until slightly thickened add fruit pieces, lime juice and zest, bring shortly to boil. Remove the pan from the heat to cool slightly.
  8. Once the cake is done and it has cooled for about 15 minutes, poke holes all over the surface with a toothpick or a fork. Spoon the thickened syrup first on top and then arrange the fruits. Let cool completely before making the frosting.
  9. Toast dry the coconut in the skillet stirring constantly. When the coconut is a light, toasty brown place it a bowl to cool down.
  10. Just before serving, beat whipping cream, add sugar, powdered sugar and beat shorty again (you may also beat all together).

Top the cake with the prepared cream, sprinkle toasted coconut on top and serve immediately.

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Papaya Boat


Papaya is a common fruit served on breakfast buffets in Thailand. Usually you will find some lime slices as well because papaya fits wonderful with lime juice and the sweetness is well balanced by the tangy and aroma of the lime.

This breakfast inspired me to serve papaya and lime in a new way. It was really amazing and much better than I’ve imagined!

Papaya Boat

  • Servings: 4
  • Time: 20 mins + freezing
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/  Papaya-Boat-3

You need:


  • 1 medium papaya

Sorbet (or enough readymade lime sorbet):

  • 8-12 limes, juiice
  • 1 lime, grated zest
  • 1 cup powdered sugar, to taste
  • 2 cups ice cubes, quantity to adjust


  • 8 lime slices
  • 8 mint springs, optional


  1. First of all prepare your sorbet (if not using the readymade quality): place lime juice grated zest and powdered sugar in the blender. Pulse until smooth. Now add ice cubes one by one pulsing after adding each ice cube. Continue until you get a soft but not runny sorbet. Transfer to a container and place in the freezer immediately.
  2. Wash the papaya, cut lengthways into quarters. Remove seed and part of the pulp (eat the pulpJ) in order to form a small hole in the papaya.
  3. Place each quarter of papaya on a single plate, spoon the sorbet into the hole.
  4. Garnish with lime slices and mint springs.
  5. Serve immediately

Suggestion: add some chopped mint leaves when you prepare the sorbet!


Tropical Dream Pineapple Shake


I’ve created this super easy and simple beverage for our summer game according the rules and the ingredients suggested.

But the main inspiration came from our travel in Thailand when pineapple shakes were one of the most sold street beverage. Another variation we had was exactly the same but with banana!

For this recipe I suggest to take “ultra sweet” pineapples, but if this not available you can adjust it adding more sugar.

Don’t use fresh milk as it would separate with the sourness of the pineapple; plain yogurt would work as well.

Tropical Dream Pineapple Shake

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/Tropical-Style-Pineapple-Shake-1

You need:

  • 2 cups ice cubes
  • 2 cups fresh pineapple chunks, from a fresh pineapple, peeled and cored
  • 1/4-1/2 cups, condensed milk (sweetened or not)
  • 1-4 tablespoons golden syrup or sugar, to taste (depends on the sweetness of the pineapple)
  • 1/4 teaspoon vanilla sugar or a few drops vanilla extract, to taste
  • 1 fresh pineapple slice or mint leaves for decoration


  1. Place ice cubes, pineapple chunks, condensed milk, sugar and vanilla in your blender (or in a bowl if using a hand blender); remember to adjust sugar to the sweetness of your pineapple.
  2. Blend it until very smooth. Adjust sugar if needed and blend again.
  3. Pour the shake in big glasses and decorate with the pineapple or mint.
  4. Enjoy!

Grilled Beef Thai Style


This delicious beef recipe is perhaps more similar to a beef salad than a steak.

I found out that his is sometimes called “Crying Tiger” (or Seua Tong Hai in Thai) and it is served with a dipping sauce called Nam Jim.  The red bird chilis used for this recipes are quite strong, for this reason this recipe got its special name!

The rice used in the sauce gives a great consistency and a light roasted taste.  I can remember I saw the roasted grinded rice in an Asian shop many years ago, but I could not imagine how this was used!

The grilled meat should be grilled on charcoals, as this adds the typical smoky flavor.

This is a perfect example how the combination of two recipes create something far greater than their individual parts.

Grilled Beef Thai Style

  • Servings: 2-4
  • Time: 30 min
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/ Grilled-Beef-Thai-Style

You need:


  • 400 g rib eye or New York strip steaks, about 2-3 cm thick
  • 2 tablespoons soy sauce
  • 1 teaspoon light or dark brown sugar
  • 1 tablespoon plain vegetable oil


  • 1/4 cup tomato, finely chopped
  • 1/4 red onion, finely chopped
  • 1/4 teaspoon dried ground chilli, to taste
  • 2 tablespoons fish sauce (alternative light soy sauce)
  • 2 tablespoons lime juice or Tamarind Purée
  • 1 teaspoon palm sugar
  • 1 teaspoon ground rice, if possible use toasted rice
  • 1 tablespoon beef or vegetable stock


  • Thai sweet basil leaves
  • coriander leaves
  • a few slices of red chilli (if possible red bird chilis)


  1. Mix together the soy sauce,, brown sugar, and vegetable oil in a medium mixing bowl. Coat the meat with this mixture and let sit while you prepare the sauce.
  2. For the sauce combine all the listed ingredients. Note: I used a mortar to grind the rice and I sieved it!
  3. Put the steak under a preheated hot grill and cook, turning it once, according to your taste. Don’t overcook it; it’s better to stop before completely done, wrap in aluminum foil and wait 10 minutes before slicing it!
  4. Slice the steak and arrange on a serving dish and garnish with the basil, coriander and chilli.
  5. Serve it with the sauce.



Thai Coconut Curried Chicken


Thai curries are prepared with a lot of fresh ingredients as roots and herbs give them a special unique flavor. I use to keep most of this kind of ingredients in the freezer, it’s the easiest way for me especially for galangal, Thai basil, cilantro, lemon grass and so on.

If possible I have the fresh cilantro on hand, sometimes in a pot and sometimes well wrapped in the fridge and some stems in a glass of water. I use quite often ginger and I keep always some in the fridge.

In this case I have I have most of the ingredients ready and the preparation of this curry required less than 30 minutes.

It’s possible to prepare this curry skipping some of the ingredients, but I would use at least one of these ingredients: lemon grass, galangal and ginger. For the herbs I really recommend to use either cilantro or basil leaves or kaffir.

You may also add some veggies as for example peeled and diced taro; but cook until this is tender.

Thai Coconut Curried Chicken

  • Servings: 3-4
  • Time: 30 min
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/ Thai-Coconut-Curried-Chicken

You need

  • 2 tablespoon vegetal oil
  • 1 lemon grass
  • 1 cm fresh galangal, sliced
  • 1 cm fresh ginger, sliced
  • 1 cm fresh turmeric, sliced
  • 3 garlic cloves, sliced
  • 1 tablespoon Thai yellow curry paste
  • 500 g chicken breast, skinless, deboned and diced
  • 1/2 teaspoon turmeric powder, optional
  • 1/2 bird eye chili, sliced
  • 1 cup coconut milk, reserve about 2-4 tablespoons for topping
  • 1/2 cup water
  • 1 teaspoon flour
  • 4 tablespoon, light Thai soy sauce or to taste
  • Fish sauce to taste
  • 2 tablespoon fresh lime juice
  • 1 tablespoon Thai basil leaves
  • 1 kaffir leaf sliced, reserve some slices few for decoration
  • 2 teaspoons fresh cilantro leaves, reserve a few for decoration
  • 4 cherry tomatoes sliced


  1. Prepare all the ingredients.
  2. Heat oil in a wide non-sticky skillet.
  3. Add lemon grass, galangal, ginger, turmeric and garlic.
  4. When the garlic begins to brown add curry paste, chicken, turmeric powder and chili. Stir to roast the chicken.
  5. When chicken begins to brown add coconut milk and flour dissolved in the water.
  6. Add soy sauce, lime juice and bring to boil. Season with fish sauce, soy sauce or more lime juice to taste.
  7. Stir in basil leaves, kaffir lime and cilantro. Cook for a few more minutes.
  8. Transfer to a serving plate, top with revered kaffir leave slices, fresh cilantro and tomatoes. Spoon reserved coconut milk and serve with white rice.


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