Hey Nibble community!
We hope you are doing well and staying healthy. In the face of current uncertainties, we can say something with confidence: you are not alone; we are facing this together! To continue bringing people together through food and culture, we are launching “Nibble At Home,” a series of videos and posts featuring our Nibble Entrepreneurs.
“Nibble At Home” will present Nibble Kitchen chefs’ favorite dishes and ingredients. You also will hear how they are adapting in this difficult time. This will give us an excuse to celebrate, cheer up, or even offer comfort one another during these challenging times. Please follow Nibble Kitchen on social media, (Facebook, Twitter, Instagram) and subscribe to our Newsletter. Like and share content, leave a comment (what are YOU cooking?) — we’d love to hear from you!
If you like our content and want to support Nibble Entrepreneurs, please consider making a donation. 100% of the money raised will go to support our Nibble Entrepreneurs. Like all restauranteurs, now is a difficult time for them without income coming in from Nibble Kitchen. Now let’s get cooking. ¡Buen provecho!
A sneak peek of “Nibble At Home”
“Leche Cortada” or “Cuajadillo”
By Nibble Entrepreneur Sandra Suarez
Ingredients:
– A glass of milk
– One lime’s juice
– A spoon of sugar or honey
– Frozen berries or any fruit to want!
TIP: Use frozen lime juice. This is an excellent way to keep lime fresh, just put the juice in ice cube trays. You also can freeze the zest.
If you like citrus flavor you will not be disappointed. This Bolivian beverage has the consistency of yogurt, and it is very easy to prepare.
1. Mix the lime juice with the milk. If you are using frozen juice wait around 30 minutes until everything is mixed.
2. Add the sugar or honey if you prefer.
3. Finally mixed the fruit and enjoy it!
Meet Sandra Suarez
Sandra hails from Guayaramerín, Bolivia, is a well-traveled woman with a philanthropic spirit and a love for cooking and nutrition. Sandra first left her country when she volunteered with the United Nations. She first spent 7 months in Haiti, and then later 7 months in Congo, alongside the Bolivian army as a civil volunteer. In Congo, she worked in the kitchen, which spurred her passion for feeding people. Later, she came to Boston, to study English and be with her now husband, originally from Brazil.
Sandra will be sharing more delicious ways to use lime and lemon. You’ll be surprised of the diversity of the recipes. Stay tuned!
