Today we are having a great, Mexican-inspired dinner…The recipes are of an amazing simplicity, but ohhhh so good, and they go perfectly together! Spicy, tender, pork bites combined with a great guacamole and some paprika pita wedges instead of tortilla chips.

The recipe’s were adapted from the David Lebovitz blog…

Ingredients for the “carnitas”:

- 2 pounds/1kg pork shoulder, cut in bite-sized slices

- salt

- 3 tbsp oil

- 1 tsp ground cinnamon

- 1 tsp dried chili flakes

- 2 bay leaves

- 1/2 tsp ground cumin

- 3 garlic cloves, chopped

Cooking instructions:

Pre-heat the oven to 350°F/180°C.

Salt the meat.

Heat the oil in a skillet and fry the pork in it until brown. Get it out of the skillet and put it in an oven-proof pan. Add the spices and the garlic. Add water until the pork is submerged by two thirds. Roast in the oven for about 2 or 3 hours (the longer the better), until most of the liquid has evaporated and the pork is crispy outside and caramelized.

Guacamole:

- 2 avocados, mashed coarsely with a fork

- 1/2 tsp ground cumin

- 1 tomato, diced

- 1 tsp dried chili flakes

- a handful of chopped cilantro leaves

- 2 tbsp lime juice

- salt to taste

It can’t be easier. Mix all ingredients and serve!

Pita wedges:

Cut the pita bread in wedges, brush with a mixture of olive oil and smoked Spanish paprika powder (pimentón), sprinkle some salt and grill on both sides.

Now all that is left is serving with some ice cold Mexican beer. And do not forget the sombrero, it does not taste the same without it

Enjoy!!

Get rid of your prejudices. Take my word on this. This cake is good!! Delicious for dessert, for tea, when craving something sweet…you name it.

I prepared it this morning and I think that it will be gone by tomorrow night (and there are only the two of us eating it, yes).

I adapted the recipe from the Pioneer Woman.  I actually halved her recipe and I also did not make the frosting which was suggested. I also kept or even increased the original proportions of baking powder and baking soda, because I looooooove fluffy cakes.

I really liked the result : sweet enough, moist, tender, FLUFFY…and for those of you who are still suspicious about it, no, it did not taste like carrot AT ALL, really!

Ingredients:

- 250g sugar

- 125 ml vegetable oil

- 2 eggs

- 250g flour

- pinch of salt

- 1 tsp baking soda

- 1 sachet baking powder (15g)

- 1/2 tsp ground cinnamon

- 250g grated carrots

Cooking instructions:

Mix together the sugar, the eggs and oil in a large bowl. In another bowl sift together the flour, salt, baking powder, baking soda, cinnamon. Add to the first mixture and combine. Then add the carrots and mix well.

Pour into a greased and floured pan, bake until done (mine took 50 min.). Let cool and enjoy!!