Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own


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Pad Thai – The snow peas version

Hello my foodie friends! I am so sorry for the long hiatus, life just got in the middle, but we still cook and eat delicious home-made dishes (well, most of the time we do) and I still desire to share them with anyone in the world’s foodie community that’d like to cook with me!

I’m afraid posts will keep appearing irregularly or less frequently as the used to, but neither me nor my blog are going anywhere, so I hope you be patient with me and pop into “Around the bowl” once in while… By the way, I always share pictures of my recipes in my instagram account, so follow me if you’d like to see what I’m cooking (and some other random things that I enjoy) and please let me know if you are particularly interested in any recipe you see there that can potentially become an interesting post!

We have just finished enjoying today’s recipe, it’s easy, it’s quick, it’s healthy and most importantly: utterly delicious! Other than that, I don’t think Pad Thai needs any further introduction, doesn’t it?

Just as the tittle indicates, I’ve made some adjustments to the traditional recipe: I replaced bean sprouts by snow peas, mainly because we had loads at home that needed to be used and because I love them! and I replace peanuts with cashews because I don’t like peanuts, but I do enjoy the rest of the ingredients of a good Pad Thai, so I thought: why not?

Do you fancy trying it?

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Chilli con Carne – The Autumn Kick-off

Hello foodies of the world!

Equinox are here, spring in the southern half  of the globe and autumn in the northern one, both suitable seasons for nice strolls at sunset, new clothing and make-up and comforting soup among others… What do you enjoy the most about season changing?

It is autumn in my current half of the world and I couldn’t be happier about it!  It has always been my favourite time of the year, and to celebrate it, today I prepared a Chilli con carne that was so yummy I wish you could smell it through your screens.

Restaurant Tex-Mex food has always disappointed me, honestly is not very well mastered in Spain in general. So, as I always do when I can´t  find it elsewhere, after a some research, I make my own!

The good thing about this dish is that its ingredients are simple and easy to find in any regular grocery store and although slightly time-consuming is easy to prepare. I have at least a couple of recipes I made before the chilli that I also want to share, but this one was so delicious that I felt the urge to post it right away. I used dried beans, but a quicker version can be prepared with pre-cooked or tinned beans, in which case you won’t need to use the pressure cooker.

Let’s dig in?

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Mexican Red Pozole – A Pork and White Maize soup

I am quite new to  Mexican food, but researching for soup recipes I kept bumping into Pozole and since we enjoy the Mexican Lime and Chicken Soup so much, I decided to give it a try.

Maize is the American continent basic grain, corn is to American cuisine what wheat or rice are to Europe and Asia respectively. In fact, Mexico is the Origin Centre of this cereal, and there are endless varieties of it and a few some of them are widely used all across Latin America, many more than the classic yellow sweet corn we are familiar with.

The soup I am sharing today uses a white corn known as “Mote Blanco” (white mote) or “Maíz Pozolero” (Pozolero Corn). White corn is also used in many other American countries; in Ecuador its crushed boiled grains are a usual side dish and in Argentina is used in “Criolla” cuisine in several dishes, like the “locro”, a maize and meat rich stew typically cook for Argentina’s Independence day, among many other dishes I don’t know. I haven’t mastered Latin American Cuisine yet, mainly because I haven’t travel this continent extensively and also because my passion for Asian food have been taking a lot of my cooking time, hahaha. But I am enjoying my discoveries so far, let’s try this one?

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