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Festive Recipes Celebrating Cultural Delights

One of the wonders the world has to offer is the gastronomy of different countries and cultures. At Leo Foods, we guarantee a broad assortment of various world kitchens, and you can find it all right here in the heart of Marbella.

The festive season is in full swing on the Costa del Sol – a time when many of us from different cultures come together to enjoy good food and good company. Even though many cultures may not celebrate Christmas, the season still presents us with the perfect opportunity to gather friends and family and cook up delicious feasts for everyone to enjoy.

In this blog, we’ll be sharing some of our favourite recipes from around the world using ingredients you can find at Leo Foods. Let’s take a look!

We’ll be starting with this recipe from the Middle East:

Bulgur Pilaf with Dates, Dried Apricots and Toasted Walnuts

Difficulty: Easy                 

Prep time: 5 minutes    

Cooking time: 30 minutes

Serves: 8*

Ingredients:

Method

  1. Heat oil in a heavy large saucepan over medium heat.
  2. Sauté the onion until it turns golden, which should take about 5 minutes.
  3. Add the garlic and stir for 1 minute.
  4. Incorporate the bulgur and sauté it for approximately 5 minutes.
  5. Stir in the dates, apricots, cinnamon sticks, and curry powder.
  6. Pour in the broth and bring it to a boil. Reduce the heat to medium-low, cover the saucepan, and let it simmer until the bulgur becomes tender and absorbs the broth, which takes about 15 minutes.
  7. Add the green onions and mix well.
  8. Season the pilaf with salt and pepper according to your taste.
  9. Transfer the prepared pilaf to a serving bowl.
  10. Sprinkle the pilaf with walnuts before serving.

*Side dish

The next kitchen we’re exploring is Indian. Its diversity makes for loads of delicious recipes, just like this creamy chickpea and lentil curry.

Creamy Chickpea and Lentil Curry

Difficulty: Easy                 

Prep time: 2 minutes                    

Cooking time: 18 minutes

Serves: 4

Ingredients:

  • 2 tbsp sunflower oil
  • 1 red onion
  • 1 red paprika
  • 2 cloves garlic
  • 1 piece of ginger
  • 1-2 fresh chili pepper
  • Spices: either 1 tsp each of garam masala, ground coriander, ground cumin and turmeric, or 3 tsp of curry powder
  • 400 g tin chopped tomatoes
  • 400 g tin chickpeas
  • 400 g tin lentils
  • 400 ml tin coconut milk
  • 1 lemon
  • Handful of baby spinach
  • Handful of fresh coriander

Method

  1. Heat oil in a large casserole dish or deep-frying pan.
  2. Peel and finely slice the red onion. Gently fry it for 2-3 minutes in the heated oil.
  3. Trim and finely slice the red pepper. Add it to the pan along with the garlic, ginger, and chili. Cook for an additional 2-3 minutes.
  4. Incorporate the spices into the mixture, stirring until they’re fully combined.
  5. Pour in the tinned tomatoes. Refill the empty tin halfway with water (approximately 200ml) and add that to the pan.
  6. Drain and rinse the chickpeas and lentils, then add them to the pan. Season generously with salt and black pepper.
  7. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 6-8 minutes until the liquid reduces and the curry thickens.
  8. Add the coconut milk and continue to simmer for an additional 3-4 minutes until the curry becomes thick and creamy.
  9. Stir in the lemon juice and baby spinach.
  10. Serve the curry sprinkled with chopped coriander.

Another kitchen that can’t be missing from our assortment is the Mediterranean. This sundried tomato quinoa recipe will leave you wanting more!

Sundried Tomato Quinoa

Difficulty: Easy                 

Prep time: 10 minutes                  

Cooking time: 15 minutes

Serves: 4

Ingredients:

Method

  1. Dice the onion finely, rinse the quinoa thoroughly, and slice the sun-dried tomatoes into small chunks.
  2. In a pan, warm the olive oil. Sauté the onion for approximately one minute, then add the paprika powder and tomato puree, continuing to sauté for another minute. Add the quinoa, water, and sun-dried tomatoes. Bring the mixture to a boil over high heat, then reduce the heat and let it simmer for around 15 minutes or until the liquid is fully absorbed. Season with sea salt and pepper to your liking.
  3. Meanwhile, roast the pine nuts in a dry saucepan at medium heat.
  4. Cut the paprika into smaller pieces.
  5. Add the rocket leaves, paprika, pine nuts and basil to the quinoa mixture and serve!

Last, but not least, is the Latin American kitchen. It is just as versatile as it is easy to create dishes using our seasonings. Let’s get started!

Salsa Verde Chicken Enchiladas

Difficulty: Easy                  

Prep time: 15 minutes                  

Cooking time: 10 minutes

Serves: 4

Ingredients:

  • 1 tsp olive oil
  • 2 garlic cloves, minced
  • 250 ml salsa verde
  • 120gr sour cream
  • 2 tbsp coriander leaves and tender stems, chopped
  • 250 gr shredded cooked chicken, see how we make shredded chicken
  • 120 gr shredded cheddar, Monterey Jack or Mexican cheese blend
  • 4 flour or corn tortillas

Method

For the sauce:

  1. Heat oil in a skillet over medium heat. Cook the garlic until it becomes fragrant, which should take about 1 minute.
  2. Add the salsa verde to the skillet and cook until it’s heated through roughly for 1 minute.
  3. Remove the skillet from the heat. Stir in the sour cream and coriander. Taste the sauce and adjust the seasoning with salt, pepper, or additional sour cream if it’s too spicy. Reserve about 200ml of this sauce for later use in assembling the enchiladas.

For the chicken filling:

  1. Combine the shredded chicken and half of the cheese with the sauce that hasn’t been set aside.

For the enchiladas:

  1. Preheat the oven to 180° Grease a baking dish. Spread a small amount of the reserved sauce on the bottom of the dish.
  2. Place approximately 50g of the chicken filling in the centre of each tortilla, then roll them into cylinders.
  3. Arrange the filled tortillas seam-side down, tightly in the dish. Spread the reserved sauce evenly over the tortillas and sprinkle the remaining cheese on top.
  4. Cover the baking dish with aluminium foil and place it in the preheated oven. Bake for about 15 minutes until the dish is heated through.
  5. Remove the foil and bake for an additional 10 minutes, or until the cheese is completely melted.
  6. Serve the enchiladas with coriander.

Leo Foods believes in preserving authenticity without compromising convenience. Our range of international cuisines is a celebration of worldwide flavours and quality. Our assortment ranges from Indian and Chinese to Mediterranean and British products, and everything in between! We’re passionate about stocking the best products while offering you a broad variety of world cuisines. Designed not just to save time in your kitchen, these recipes are the secret ingredient to tasting our global gastronomy.

At Leo Foods, we understand that food transcends mere sustenance. Our ingredients serve as your key to creating high-quality, restaurant-worthy meals within the comfiness of your own home. Whether you’re a seasoned culinary expert or if you’re starting to discover your love for cooking, Leo Foods simplifies the process for you.

Visit our Marbella warehouse to explore our expansive array of international foods, beverages, and more, or conveniently order online from our e-shop, bringing the flavours of the world directly to your doorstep.

 

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