Blue cheese & celery empanades (pg 64) - I love this cookbook for its variety of excellent empanada fillings. These are unusual enough to make guests believe they had a wide choice of empanades. Keep a few in the freezer.
Iced mate, lemon verbena & clementine (pg 150) - my grandfather (born 1870) had a global perspective which led to a passion for millet and for mate. This is a very pleasant variation on plain mate that I'd love to share with him.
The marinating vinegar in no way imparted any flavour of the dill or the spices, despite marinating for 24hrs instead of the 20mins listed in the recipe. Essentially, this is pickled beetroot, goat cheese & pistachios. Fine, but not great.
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