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April Recipes of Deliciousness

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  • 2 cups chicken broth
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 3 dried chipotle chiles, stemmed and seeded
  • 1 dinner roll, torn into pieces
  • 2 corn tortillas, cut into 1-inch strips
  • 2 tomatoes, cut in half crosswise
  • 5 tomatillos, cut in half crosswise
  • 1 tablespoon lard
  • 1 onion, halved and thinly sliced
  • 1/2 head garlic, peeled and sliced
  • 1/3 cup chopped peanuts
  • 1/4 cup raisins
  • 2 tablespoons cumin seeds
  • 1 tablespoon dried thyme
  • 3 cinnamon sticks
  • 5 whole cloves
  • 6 whole allspice berries
  • 5 ounces dark chocolate, coarsely chopped
  • 1 cup chicken broth
  • 3 tablespoons white sugar
  • 1 teaspoon salt


  • Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
  • Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
  • Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
  • Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  • Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
  • Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  • Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

Food.Pavlovas with Lemon Coconut Cream

Ingredients- Pavlovas

  • 4 large egg whites
  • 1 cup caster sugar, or fine white sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white wine vinegar
  • ½ teaspoon vanilla
  • Pinch of salt

Ingredients- for the top

  • Solids from 2 cans full fat coconut milk, refrigerated overnight
  • ⅓ cup sifted powdered sugar
  • Few drops vanilla extract
  • Few drops lemon oil
  • 2 cups mixed berries and mint


For the pavlovas:

  • Preheat the oven to 350*F
  • Whisk the egg whites with the salt until they’re holding firm peaks but not stiff
  • Gently add in the sugar, spoonful by spoonful, still beating, until the bowl is full of gleaming, satiny, snowy meringue
  • Sprinkle cornflour, a few drops of vanilla and the vinegar on top and fold into combine
  • On parchment paper, spoon the meringue onto the baking parchment into circles. Smooth and spread.
  • Put in the oven for 30 minutes. Then turn off the oven and leave them in there for another 30 minutes. Take out of the oven and let them cool.

For the cream:

  • Remove the coconut milk from the fridge and carefully scoop the solid part off the top
  • Use an electric mixer to whip the coconut cream until fluffy
  • Add powdered sugar, vanilla and lemon and then mix again

Finished product:

  • Top the pavlovas with a spoonful of coconut cream, berries and mint
  • Serve immediately.


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April Recipes of Deliciousness