Burrito - Duck Burrito, Pebble Soup style & Greenwich Market Book

I love looking into the provenance of dishes, don't you? I am not talking about the source of the ingredients but rather which area does a dish originates from and what its variations are, as it travels from one place to the next. Though, I might be inclined to think that sometimes fusion cuisine goes a step too far which, some might say, is probably the case for this recipe.

It's not often that I use a tortilla to make a sandwich, I am a member of the baguette fan-club. But when faced with the left-twice-overs from Sunday slow-cooked duck, it's easy to relent, head for the pantry and pick up a tortilla or two.

That's how Pebble Soup Duck Burrito was born but where does Burrito come from? Mexico. 
Oh yes! I also have some leftover from the newly digitised batch of pictures from that Mexican trip too and here is one, last one, I promise. Hasn't the quality of pictures changed in the past 15 years?

Mexico, Fiesta, digitalised analogue picture,

Classic Mexican burritos are filled with refried beans and meat.  I got the inspiration for this dish from the newly published The Greenwich Market Cookbook which I reviewed for my monthly food column in the local paper.

But it left me intrigued as the Greenwich market burrito, Pabellon Burrito, from Argentina  contains plantain, rice, salad and topside beef. A quick read of the relevant Wikipedia page revealed a world of burritos.

Here, is Pebble Soup version which has a distinctly Asian style and is definitely one to remember when you need to serve something tasty and

Duck Burrito, Tortilla, Mexican food, fusion food, leftover


  • Left over from duck (enough for 4 whole burritos)
  • 1 Tbsp. of oil (lemon oil if possible)
  • 1 avocado roughly chopped
  • 1/4 tsp of salt
  • 2 cloves of garlic
  • 1 tsp of soy sauce
  • 1 tsp of rice wine (optional)
  • 1 tsp of five-spice powder (failing this, ginger powder)
  • Cooked rice
  • Shallots finely sliced
  • 1tsp Honey
  • Flour tortillas
  1. Shred the duck meat finely.
  2. In a bowl combine all the ingredients except the rice, the avocado and the duck.
  3. spread the sauce over each tortilla
  4. make a line with the rice at about 1/3 of the tortilla leaving about 5cms top and bottom
  5. top with the duck and then the avocado
  6. to wrap: foil the top and the bottom so that it cover the food a little
  7. and roll, slice into two, diagonally is prettier and serve on a bed of shredded salad leaves
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Read more about the Greenwich market book

April Inheritance Recipes

Pebble soup Inheritance recipes
Welcome to April 2016 Inheritance Recipes.

Inheritance Recipes started as a challenge but to allow bloggers from around the world to participate it's now a link-up. IR is about dishes bloggers cherish. Recipes which have been passed down by a family member, a friend, through an ancestral culture and dishes which you would like to bestow to future generations. Before starting, do take a look at the latest roundup collated by co-host Coffee 'n Vanilla

How does the Inheritance Recipes work?
Each month, food bloggers will add their favourite recipe(s)celebrating a dish which they love and connects them to their root or which they would like to share with the next generation. As Inheritance Recipes is opened to all, regardless of location, each month, we'll end up with the most diverse round up of all round ups.

Social Media
We will also add your recipe to the Inheritance Recipes Pinterest board and include your blog’s handle in our Inheritance Recipes list on Twitter (don’t forget to subscribe to them both), we will share your recipe via social media including Instagram and a round-up at the end of the month.


  1. Please, link back to challenge page on both: Pebble Soup and Coffee & Vanilla blog.
  2. If possible, display one of the IR badges (available below) on your recipe post.
  3. Add your recipe via linky 
  4. Up to 2 recipes accepted per blogger.
  5. Feel free to link up to past posts but please, update them with links to the challenge pages to qualify.
  6. Closing date is the 26th of the month.
  7. Entries from bloggers all around the World are accepted.

Please note that entries that fail to follow “how to enter” instructions won’t be approved.
If you use Twitter to promote your recipe, please use #InheritanceRecipes, tweet it@coffeenvanilla or @solangeweb and we will re-tweet it.
When you have a spare moment do visit other entries that caught your eye, comment on them and give them some social media love.

Badges are designed by Coffee and Vanilla

To use save to your area first- do not hot-link- thank you

We can’t wait to see your Inheritance Recipes!

Les Sourires aka Chocolate Lace Crisps #InheritanceRecipes

Chocolate lace Crisps Sourires biscuits

We all do it, don't we?: mnemotechnics. We all have little tricks to recall people's names, places etc...When he and I travel, we tend to change the name of places into similar sounding words to commit them to memory.

Years ago, a visit Mexico unleashed my inner Laura Croft. I suddenly became very keen on visiting all possible sites, may they be from the Aztecs, Mayan, Toltecs, Zapotecs or any other ancient cultures, for that matter.

Ancient cities in this part of the world have a fascinating Science-Fiction quality, especially these located in the dense jungle. The scenery helps to reinforce an aura of mystery.
Mexico Yucatan Jungle
Mexico Pyramid Yucatan

In spite of the constant rain (If you think the UK is wet, try Yucatan) the sites are highly visited. People of all nations wearing, colourful PVC ponchos come and go, all day long and it's a spectacle in itself to watch them.

The problem with visiting so many sites soon becomes a very old one: "How do you recall which one is which?". So we applied fool-proof memo-technics and soon Yaxchilan was pronounced YackChilian, Teotihuacan ....Teoti-can-can and Chichen Itza became  forever the famous Chicken-Pizza site.

Mexico travel Yucatan Pyramid

"Forever" is the critical word. As neither of us are now able to revert the proper names. This got forgotten. It can lead to some rather embarrassing conversations:
"When in Mexico, where did you go?" 
"heuuh, Teo-Ti-can-can, Chicken-Pizza" think not.

But this problem is not confined to travels. It spilt out, in fact, it has always been a way of coping with complicated proper names. Most of the dishes, I ate at my grandfather's had Arabic names, some of them didn't  even have a name. Of the many desserts baked by the equally many aunties, neighbours and which adorned the dining table during the religious festivals, often, were "renamed". 

A classic is the Ghoriba, a sweet, flowerless almond biscuit crinkled all around which I used to call Sourire because the cracks look like smiles. Sadly, I never got the recipe but on the first day of Spring, Sourires is the recipe, I wanted on Pebble Soup. So I chose to bake Chocolate Lace Crisps instead and from now on they will be called Sourires too.

Sourires aka Chocolate Lace Crisps

First, read these few tips.

These biscuits should not flatten (as they have in the picture)  Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra butter.

Another way to make them rounder is to make them bigger

The icing sugar often gets absorbed during the baking process. to avoid this roll the balls, let them dry a little and then roll them in the sugar.


  • 100g dark eating (semi-sweet) chocolate, chopped coarsely;
  • 80g butter, chopped;
  • 220g caster sugar;
  • 1 egg, beaten lightly;
  • 150g plain flour;
  • 2 tablespoons cocoa powder;
  • 1/4 teaspoon bicarbonate of soda;
  • 40g icing sugar.
  1. In a saucepan over low heat, melt the chocolate and the butter
  2. In a large bowl, mix caster sugar, egg, sifted flour cocoa and bicarbonate of soda when the chocolate sauce has cooled a little add this to the bowl and stir, with a wooden spoon, don't use a mixer. Cover and refrigerate until the mixture is firm.
  3. Preheat the oven 180C\160 fan. Roll level tablespoon of the mixture into balls, let them dry 5 minutes while you line a baking tray with greased baking paper
  4. roll the balls in the icing sugar. Place them on the tray, well apart about 8cm
  5. bake for 15 minutes. cool before transferring to an airtight container, they will keep a week
If like mine, they don't turn "a little too flat" use a cookie cutter to shape them.

a common problem to inherited recipes is that often inherited recipes don't really have a name. Therefore, with this reason in mind I add Sourires to this month "Inheritance Recipes" challenge which  hosted by Margot

Please join us Here and link your inheritance recipes we will add it to our social media
Pictures of Yucatan are my own, they were taken in 1999 and digitalized this morning for the purpose of this post.

And as this recipe makes plenty, I am also sharing with Casa Costello and Maison Cupcake

Casa Costello

On the Cocktails Trail in South East Asia

This is a sponsored post. words and opinions are my own. I thank https://uk.thebar.com/ for giving me the opportunity to work with their site and publish one of their recipes.

As I get ready to be back in London and its small villages within, after 6 weeks away, I am reflecting on the recent tribulations, reviews, recipes.

Being in South East Asia has unavoidably involved a lot of time spent trying out new flavours. Each country visited, town, village and hamlet had its particularities but all the places catering for tourist had one thing in common : cocktails

Bandung, Malaysia, Mocktail
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Malaysia inventiveness when it comes to food and drinks is limitless. Brightly coloured mocktails are available, one the most popular is “Bandung” evaporated milk with rose water or essence and pink coloring for good measure.

Singapore - Cocktails -

has its famous 1900's namesake Sling. Another pink drink, first created at the famous Raffles Long bar which was a favorite spot of Ernest Hemingway and Somerset Maugham. This now classic gin based drink was first created by bartender Ngiam Tong Boon.

As Palawan (the remotest Philippino island) is going through a craze for cocktail beach shacks where drinks are often served in Kilner jars at sundown

Each cocktail is a celebration and each celebration has its cocktail.

The quality of drinks varies, of course. during his mixology phase, a few things were learned.

Basic, good equipment is a must if you want to shake and stir.

For those who wish to splash out: cocktails sticks from the 50's to the 70's are worth tracking down for their delicate enamel work.

And when it comes to glasses, the choice is vast but keeping it simple is best, otherwise you'll end up with a cupboard full and will use only few. Martini glasses and tall glasses also known as highball glasses are a must. There is a recent trend to serve drinks in Kilner jars, effective if you go for quantity of liquid.

Don't skip on the muddler, it will make the preparation so much easier.

But the most important factor is a collection of tried and tested recipes you can trust, this is where thebar comes in. Books or web, your choice. With the website there is more background to each drinks. I also like apps for their personalized service.

the bar.com is a crisps and clear cocktail site with videos for the basic techniques and a large collection of recipes easy to search and  an helpful glossary for terms which may not be familiar.

Cocktail mint mojito rum
Give it a go and let me know what you think. Easter is around the corner and for that joyous family gathering my recommendation is a classic, fresh Mojito to kick off the celebrations.

thebar.com offers six mojito recipes among which an intriguing Coconut Ginger Mojito but here I prefer the Mint Fresh and Lemon Zingy which Mojito never disappoint. It contains 5 ingredients which are easy to source.
50 ml Captain Morgan® White Rum
1 Dash Soda Water
2 tsp Caster Sugar
2 wedges Lime
1 spring Mint

1 Tall Glass
1 Jigger
1 Muddler
1 knife
1 Bar Spoon
Crushed Ice

  1. Muddle sugar and lime wedges together in a glass.
  2. Press down on 2 wedges of lime and 2 teaspoons of caster sugar in a tankard or jar using a large spoon or pestle to extract flavour and aroma.
  3. Muddle mint.
    Pick 12 leaves from a sprig of mint and place in the glass. Press down gently on the mint, together with the sugar and lime.
  4. Add ice to a glass.
    Add crushed ice so the glass is ¾ full.
  5. Add Captain Morgan White Rum® and soda.
    Pour in Captain Morgan® White Rum and a dash of soda water.
  6. Stir with a spoon.
    Stir the mixture thoroughly using a bar spoon until well combined.
  7. Add ice and a sprig of mint.
    Top up with more crushed ice and garnish with a sprig of mint.


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