Saturday, June 18, 2011

Arrollado Sweet and Savoury

I love walking through the door of an Argentine home and without too much fuss or comment - I somehow am always presented with a plate or two of pre-dining treats!  One of my favourites is arrollados.  Basically it is a rolled cake like sheet which you can fill with sweet or savoury fillings.  I've posted the classic Arrollado Suizo before but I was reminded recently that the savoury arrollados are just as delicious and great pre-dinner starters, party canapes or an entree to a meal.

Uncle Roberto with my cousin Franca
One of the best arrollado makers is my Uncle Roberto who makes many different variety of fillings.  They're always delicious and fresh tasting.  Roberto has a wonderful habit of trying to speak english!  He has a great repetoire and speaks his handful of words with such gusto and pride I've named him Bob Shakespeare!  As Bob would say arrollado's are "very nice, not nasty!"


  • 6 eggs
  • 150grams of sugar
  • 150 grams of plain flour
  • Teaspoon of baking powder
  • 1 teaspoon of vanilla essence

Put the 6 eggs in a bowl and mix with sugar.  Beat in a bain marie until tepid.  Take the bowl off the bain marie and add flour, baking powder and vanilla essence.  Mix well and place in a flat tray with baking paper and cook in a moderate oven for 20 minutes.

When it has cooled down remove from the tray and tip onto a damp tea towel.  Place the ingredients you like over the flat arrollado (some great combinations, ham/cheese, spinach and ricotta, dulce de leche, dulce de membrillo, roquefort and lettuce, tuna, mayonnaise and onion, ham, cheese and egg) many to choose from!

After you've decided your filling roll the arrollado into a tight roll.  Cut into slices or wrap in glad wrap to store for later!

Delicious and easy to make and perfect for all styles of meals and eating preferences!

You can see the live recipe on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz!

Saturday, June 11, 2011

Kibbeh - Lebanese classic in an Argentine Kitchen

I have just returned from a wonderful trip to visit the family in Argentina! Although everyone complains about the current President, she seems to have made some improvements ... although still some ways to go... most importantly  the country can now claim that they held the biggest BBQ in the world having cooked up 13720kg (!!) of meat in one afternoon ... that was some BBQ...!

I was lucky enough to visit aunty Lidia and learn the secrets of fresh pasta making... and all her cake recipes. Spent lots of time with  my mums aunt Lemy who turned 80 ... and she pulled out a wonderful hidden box of old family recipes - a treasure trove!  Ate BBQs with meat fresh from my uncles many more delightful culinary moments! I look forward to posting lots of the amazing recipes! It was all family, food, politics, (usual heartbreaking)  memories of my mum and (usual heartwarming) belly laughs with family and always the soul was recharged in an unimaginable way...

My aunty Lemy comes from a Lebanese heritage and so I am very lucky to have access to all her amazing recipes! Her children are all amazing cooks as well and have learnt some wonderful recipes - it's wonderful seeing the culinary genes activated!

Her daughter Sylvana made a wonderfully delicious Kibbeh dish which was accompanied by a simple salad.  It was one of the tastiest meals I had - and so easy to make...

Remember if you have a recipe you would like to share - write to - all recipes are welcome!



  • 1kg of red meat
  • 300grams of bourghol wheat (soak in water 24 hours before use)
  • 1kg of onion (chop half fine and the other half julienne style)
  • olive oil
  • salt
  • finely chopped mint (table spoon)

Take the julienne chopped onions and lightly cook in a pan with some oil and a pinch of salt until translucent.  Once cooked leave to cool.

In a pan mix all the ingredients until thoroughly mixed through (leave out the cooked onion)

Take a pan (any shape you like) and cover the base in oil.  take some of the mix and place in the pan in small bunches.  On top place the cooked onion so it covers the mix.  Put the rest of the mix on top and mark with knife diagonally to make a nice pattern.

Cook in a preheated oven at 180 degreesuntil cooked through.

Eat warm or cold!  Delicious!

Cocinar, comer y ser feliz!
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