On Sunday I prepared one of my favourite dishes for breakfast: caigua rellena (stuffed caigua, a green hollow vegetable). I make the stuffing with my all-purpose recipe that works well with empanadas, and any vegetable that can be stuffed.
We had a family lunch at my aunties’. We bought pollos a la brasa (charcoal chickens) from a local supermarket called Metro, along with some delicious chilli sauces and chimichurri. Pollo a la brasa is traditionally eaten with potato chips, but instead I boiled some cassava and fried them in butter. I also made a big salad with lettuce, spinach, grated carrots, tomatoes, broccoli, zucchini, and avocado.
Dessert was the amazing Paleo carrot cake my sister made for her birthday, with ground almonds, carrots, eggs, orange rind, orange juice, and honey. Everyone loved it (and they are totally anti-Paleo).
Dinner was leftover chicken, cassava and salad. Good stuff.