Pinole Cornbread

Comment

Pinole Cornbread

Preparation time: 20 min
Cooking time: 30-40 min
Makes 1 loaf

Ingredients

220g pinole
pinch of salt
120ml buttermilk
125ml water
4 eggs
110g butter
75g caster sugar
1 tin creamed corn
140g sweetcorn
250g cheddar (grated)
220g flour (or substitute for a Gluten-free flour blend - we use Dove’s Farm)
3 tsp baking powder
1 tsp bicarbonate of soda
2 green chilies, finely sliced

Directions

  • Preheat the oven to 180°C / 356°F. Lightly grease a loaf tin and line with parchment paper.
  • Cream together the butter and sugar until light and fluffy.
  • Add the eggs and pinole to this mixture.
  • Follow with the sweetcorn, creamed corn, cheeses, buttermilk and
  • chillies.
  • Finally, combine the flour, baking powder and bicarbonate soda in a separate bowl before adding to the other mixture. Stir until just combined.
  • Bake for 30-40 minutes, until golden and a skewer inserted into the middle emerges clean.

Buen provecho!

Comment

Comment

Pinole Pancakes

Preparation time: 10 min
Cooking time: 5 min
Serves: 4 (8 large American pancakes)

Pancakes

250g pinole
3 eggs, room temperature (can be substituted with 3 bananas, thoroughly mashed)
150ml milk (or nut milk)
5 tsp bicarbonate soda
pinch of salt
60ml coconut oil, melted plus extra for greasing pan
maple syrup

Method:

  • Combine all ingredients until a smooth dropping consistency is achieved.
  • Place coconut oil in a hot nonstick frying pan and allow to melt before pouring in the batter for one pancake.
  • Once small bubbles begin to appear on the surface, flip until golden brown on both sides.
  • Drizzle with maple syrup and if you feel bountiful, top with toasted coconut or candied nuts!

Enjoy!

Comment

Pinole Crepes

Comment

Pinole Crepes

Preparation time: 15 min
Cooking time: 10 min
Serves: 6

Ingredients

80g pinole
pinch of salt
250ml milk
250ml water
3 eggs
1 egg yolk
25g clarified butter - melted

Directions

  • Put the milk and water in a bowl.
  • Sieve the pinole and salt in another bowl.
  • Make a small crater in the middle of the pinole mound. Add the eggs and egg yolk in the hole and mix with a beater. Slowly add the milk and water mix to avoid making lumps.
  • Add the melted and clarified butter. Mix thoroughly.
  • Cover the mix and put in the refrigerator for 30 minutes.
  • To cook, heat a nub of butter in a non-sticky pan. Wait till the pan is hot! Make a small disk in the centre of the pan. Wait till one side of the crèpe is a golden brown before flipping them over. 

Make sure you eat your pinole crèpes when they’re still warm. We strongly recommend eating them with chocolate, jam, or lemon juice and sugar! 

Comment

Pinole Cheesecake

Comment

Pinole Cheesecake

Serves 8-10
1h preparation


Ingredients

Directions


Base

150g butter (unsalted)
100g muscovado sugar
50g refined white sugar
250g pinole
10ml milk
25g egg
5g cinnamon
pinch of salt

Cream 100g of butter with the sugar. Add the cinnamon and salt and mix. Beat the eggs before adding them to the mix with the milk. Make a ball of the mix. Wrap the base in cling film and refrigerate for 1 hour. Take out and spread out on a surface lightly covered in flour. Spread on a baking tray and cook in the oven at 170°C till golden. Take out of the oven and blend the base with 50g of butter. Press the mix at the base of your baking dish. Set aside.


Filling

600g cream cheese (Philadelphia preferably)
135g white sugar
100g pinole
1 egg
150ml milk

Wait till the cream cheese is at room temperature. With beaters, beat the cream cheese till smooth and then add the sugar. Add the pinole little by little to avoid lumps. If the consistency is too hard, add a little milk. Add the mix to the baking dish with the base. Cook in an oven at 120°C in a ‘bain marie’ for 40 min. Check with a small knife if the center is cooked. Keep in the oven till it is.

 


 
 

Enjoy!


Comment

Crème Brûlée

Comment

Crème Brûlée

Preparation time: 30 min
Cooking time: 30-40 min
Serves: 20 ramekins

Make sure you prepare these 5 hours before you serve!

Ingredients

1 L double cream
240g condensed milk
4 eggs
80g pinole
1 vanilla pod
200g sugar

Directions

  • Beat the eggs with the vanilla seeds scraped from the pod.
  • Blend the mix with the cream, condensed milk and the pinole until you get a homogenous mix.
  • Divide the mix in ramekins and cook in a ‘bain marie’ at 150°C for 30-40min approximately until the center is cooked (check with a knife).
  • Refrigerate for 5 hours or overnight.
  • When ready to serve, sprinkle 1½ tsp of caster sugar over each ramekin. Spray with a little water using a fine spray to dampen the sugar – then use a blow torch to caramelise the top. Hold the flame just above the sugar and keep moving it round and round until caramelised.
  • Serve when the brûlée is firm, or within an hour or two.

Bon appétit!

Comment

Shortbread

Comment

Shortbread

Preparation time: 30 min
Cooking time: 10-30 min
Serves: 30 shortbread

Ingredients

400g pinole
100g caster sugar
100g unsalted butter
15g xanthan gum
1 egg
pinch of salt
pinch of cinnamon
55g caster sugar for coating

Directions

  1. Beat the butter with the cream. Add the sugar and beat until you get a homogenized light texture.
  2. In a separate bowl, mix the pinole and salt. Stir in the pinole little by little into the batter, making sure you mix well.
  3. Add the eggs and beat the mix until you get a consistent batter. 
  4. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
  5. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
  6. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

Comment