Cooking

Food and drink

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Foods

Breads

Chia and sesame

Fabio

Ingredients

Pizza

Food Network

Wikihow

Cheeses

Mozarella

Joe Fisher

Ingredients

Directions

Video (YouTube)

TODO : watch video again

Ricotta

From Argentina With Love

Ingredients

Special Equipment

Directions

Line a colander (mine is one of the screen ones that are like a sieve) with cheesecloth, folded over to make 4 layers. Put milk and buttermilk into a saucepan and heat over high heat.

Stir frequently, and scrape the bottom of the pot to prevent scorching. You will start to see curds forming on the top as the milk heats, they look clumpy and white. When the milk starts steaming, stop stirring.

When the milk is 175 or 180 degrees Fahrenheit, the curds (the white clumpy stuff that will become the ricotta) and the whey (milky watery stuff that you’ll throw out) will separate.

Turn off the heat and carefully ladle the curds into the cheesecloth-lined colander. (Put the colander in the sink.) Let all the curds drain for about 5 minutes, then gather the edges of the cheesecloth and twist together without squeezing the ricotta.

Lay the ricotta drain for 15 minutes longer. Discard the whey. After 15 minutes, transfer the ricotta into an airtight container and refrigerate.

Use within one week.

Pastries

Filo

Low Cost Living

Ingredients

Directions

Sieve the flour and salt together in a bowl and gradually add water to make a stiff dough.

Oil your hands lightly and knead the dough on a board, gradually working in all of the olive oil this way until a smooth, elastic dough is achieved.

Roll the dough in a little more olive oil, place in a bowl, cover with a damp cloth and allow to stand in a warm place for a couple of hours to allow it to rest.

Divide the dough into 12 pieces and roll to ¼ inch (0.5 cm) thickness on a lightly floured board.

Cover with a cloth and allow to relax again for 10 minutes.

Cover a worktop with a smooth, clean cloth and lift each piece of the rolled dough onto it one at a time.

Putting your hands, palms down under the dough, gently stretch the dough with the back of hands, rotating the cloth until the dough is stretched and as thin as tissue paper and in an approximately 1’ x 1’ (30 cm x 30 cm) square.

Repeat with the other pieces of dough.

Puff

Gordon Ramsey

Ingredients

Directions

Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.

Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

Quiche

Fabio

Ingredients

Dishes

Appetizers / snacks

Sandwiches

Cheese toastie

Carlos

Ingredients

Directions

Coat bread with egg, then blended cornflakes.

Rolls

Chicken, ham, cheese

All Recipes

Ingredients

Directions (Roll)

Preheat oven to 400F (200C).

Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese ‘jellyroll-style’, then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.

Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.

Bake at 400F (200C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.

Directions (Cordon Bleu Sauce)

In a small saucepan mix together the soup, sour cream and lemon juice.

Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

Salads

Potato

Kimby

Mains

Meat

Burgers

Beef

Chicken

Veggie

Meatballs

Vegan

Minimalist Baker

Ingredients (Meatballs)

Ingredients (Coating)

Directions

Preheat oven to 375 degrees and prepare flax egg in a small dish.
In a large, deep skillet, sautee onion and garlic in 1/2 Tbsp olive oil over medium heat until soft and translucent - about 3 minutes. Set aside.

Add tempeh to food processor and pulse to break down. Then add sautéd garlic and onion remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable “dough.”

Taste and adjust seasonings as needed. The tempeh will come across as a little bitter, but once coated, baked and served with marinara it’s not nearly as apparent.

NOTE: Depending on how salty your vegan parmesan cheese is, you may need to add a little salt and pepper at this point. However, I didn’t find it necessary.

Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.

Mix remaining bread crumbs and parmesan cheese together in a shallow dish. Add tempeh balls one or two at a time and roll to coat.
Add enough olive oil to form a thin layer on the bottom of your hot skillet, then add your coated tempeh balls in two batches, as to not crowd the pan. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides.

Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.

At this time, prep any pasta your want to serve with your meatballs, as well as your favorite marinara sauce (I love this pizza sauce).
Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.

To serve, top cooked pasta with meatballs and pour over marinara sauce. Top with another sprinkle of vegan parmesan cheese and fresh parsley. Leftovers will keep in the fridge for up to a few days, though best when fresh.

Fried chicken

Chicharrones

Vane

Ingredients

Directions

Preparas en una fuente:
Mostaza,vinagre, mayonesa, caldo de pollo en polvo, pimienta y salsa soya no mucha Porq al freír se hace negro. Y que actúe una hora mezclado con el pollo luego a la hora de fritar es con maicena solo empapas el trozo de pollo en maicena y lo pones en el aceite caliente.

Croquettes

Vane

Ingredients

Directions

Cortas el pecho de pollo en tiras y lo remojas en esa preparación luego para freír es : empapas en harina luego en huevo batido y luego empapas en doritos molidos y al sartén (teflon)

KFC

The Jamun Tree

Ingredients

Directions

Video

For Us Foodies

Ingredients

Directions

Video

Roasts

Chicken

Gino

Nate

Oven wraps

Chicken

Roeland

Casseroles

Chicken

Coca cola chicken

Soups

Lentil

Kimby

References

Regions

Africa

Wikipedia

Wikipedia - dishes

Arabia

Wikipedia

Cuisines

Wikipedia

Latin America

Wikipedia

Argentina

Foods

Chumbo (cactus fruit)

Recipes

Sauces

Chimichurri

Laylita

Balsamic

Ingredients

Note : favourite for marinating

Directions

Combine all of the ingredients in a jar or container with a tight lid and shake well.

Refrigerate until ready to use (but use the same day).

Quick

Ingredients

Directions

Combine all of the ingredients in the blender (or mini food processor), mix until you have a smooth sauce. For a more rustic chimichurri, blend all the ingredients except the oil and then stir it in at the end.

Taste and adjust salt/pepper or chili powder as needed. You can also adjust the amount of vinegar based on the acidity level that you prefer.

Refrigerate until ready to use (but should be used the same day).

Traditional

Ingredients

Directions

Combine all the ingredients together in a medium sized bowl and mix well.

The chimichurri can be made ahead of time, but should be kept refrigerated and is best if used within 24-48 hours.

From Argentina With Love

Classic

Ingredients

Directions

Place garlic, aji molido, parsley, chili flakes, and salt in the bowl of a food processor and puree until well ground. With the machine running, add vinegar and slowly pour in oil; process until emulsified.

Transfer to a deep jar. The sauce can be kept, covered, for up to 3 months in the refrigerator.

De Florencia

Ingredients

Directions

Combine the lemon juice, vinegar, wine, garlic, salt, black pepper, oregano, parsley and red pepper flakes in a bowl, stirring until ingredients have combined. Add the oil and mix well. Store unused portion in a tupperware or a jar in the refrigerator. Shake well before serving.

Salsa Criolla

From Argentina With Love

Ingredients

Directions

Core the peppers and cut them into small dice. Chop the onion into small dice, and core, seed and chop the tomatoes. Combine the peppers, onion and tomatoes in a large bowl, mix, and add in the remaining ingredients. Stir well to combine. This relish is best when it ‘steeps’ for a couple of hours (stir occasionally to meld flavors) and it will last for 2-3 days in the refrigerator.

Salsa Golf

From Argentina With Love

Ingredients

Directions

Put the yolks in a medium bowl. Using a hand-mixer, beat the yolks on medium speed. Add the oil in a very thin steady, stream, beating continuously until the yolks and oil have immulsified, and you have mayonnaise. Add in the lemon juice and salt. Taste for seasoning. Stir in the mustard and ketchup with a spoon until combined, and chill until ready to serve.

Appetizers / starters

Breads

Chipá

All Recipes

Ingredients

Directions

Preheat oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.

Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for two minutes on a lightly floured surface, then roll into golf ball-sized pieces, and place onto prepared baking sheet.

Bake in preheated oven until golden brown, 10 to 15 minutes.

Querica Vida

Ingredients

Directions

Preheat the oven to 375ºF.

Combine the cassava flour, baking powder, and salt, mixing well.

Mix in the cheeses and the butter. Add the eggs and blend until dough has formed.

Add 8 teaspoons of milk and mix well. The dough should be compact and lightly moist; if needed, add one or two more teaspoons of milk.

Form 1.5-inch balls and place them on a greased baking tray, leaving a couple of inches between them.

Bake for 15-16 minutes or until the chipas are slightly browned.

Swallow Tail Canada

Ingredients

Directions

Mix cheese and flour. Beat eggs, then add soft butter and eggs to dough, work with your hand. Work in liquids (check the video below to see the consistency). When your dough comes together into a ball and is moist like a cookie dough, it’s got enough liquid in it (add more milk if you need to). Roll by hand into 3 cm/1 ounce balls and put on cookie sheet. Bake till brown… They should come out chewy almost like Japanese rice flour desserts. They are best eaten hot, right away.

Oven – 390F for 20 mins (I usually test one to nail the perfect cooking time for the size you roll)

Video

Cheeses

Provoleta

Food and Wine

Ingredients

Directions

Preheat the oven to 450°. Heat a cast-iron skillet until hot. Add the cheese and sprinkle with 1 tablespoon of the oregano and 1/4 teaspoon of the crushed red pepper. Cook over moderate heat until the cheese begins to melt and brown on the bottom, about 2 minutes. Flip the cheese and cook until the bottom begins to melt and brown, about 2 minutes. Sprinkle all over with the remaining 1 tablespoon of oregano and 1/4 teaspoon of crushed red pepper and top with the grape tomatoes. Bake until the cheese is melted and the tomatoes are warmed through, about 4 minutes. Season with sea salt and garnish with basil. Serve with bread.

Serving suggestion

White wine.

Food Network

Ingredients

Directions

Heat grill to 400 degrees F.

Drizzle cheese with a touch of olive oil. Place cheese on the grill for 45 seconds. Flip the cheese and grill for another 45 seconds. Transfer cheese to a small round baking dish. Sprinkle with oregano and crushed red pepper. Serve immediately, using small knives to spread the cheese mixture onto bread slices.

Drizzle Chimichurri sauce over.

Food Republic

Ingredients

Directions

Heat a cast-iron griddle over medium heat.

Sprinkle the cheese with half the oregano and half the pepper flakes, press the oregano into the top side of the cheese and place on the griddle.

Cook for about 2 minutes, until you see the bottom starting to caramelize.

Turn it over and cook until the second side starts to brown and the cheese is melted.

Sprinkle with the remaining oregano and pepper flakes, drizzle with 1 teaspoon olive oil.

For the herb salad, toss parsley, watercress and basil in a bowl with 1 teaspoon olive oil and salt and pepper to taste. Serve alongside provoleta.

Serve with toasted country bread.

Pastries

Empanadas

Dough

Favio

Ingredients

Laylita

Ingredients

Fillings

From Argentina With Love

Beef, Sweet potato and Raisin

Bison

Butternut Squash and Goat Cheese

Chicken, Leek and Green Pepper

Ham and Cheese

Humitas

Margaritas

Potato and Beef

Roquefort and Walnut

Shrimp and Spinach

Tuna and Roasted Red Pepper

Laylita

Mendocinas

Empanadas arabes

Picadas

Berenjenas en Escabeche

Tomates Rellenos con Arroz

Tomates Rellenos con Atun

Salads

Ensalada de Palmitos

Ensalada Rusa

Ensalada Waldorf

Niños Envueltos (Stuffed Cabbage Rolls in Tomatos Sauce/Galubki)

Sandwiches

Choripan

Soups

Sopa de Sorrel

From Argentina With Love

Ingredients

Directions

Put the oil in a stock pot and heat over medium-high heat. Add the onion and fennel and pepper to taste. Cook until the onion start to get transparent, but not mushy, about 5 minutes. Add the bay leaf, carrot and potatoes and a scant handful of coarse salt. Pour the vegetable stock and water in, enough to just cover the potatoes.

Bring to a boil, and stir to combine e the ingredients, then lower the heat. Let simmer until the potatoes are soft and can be mashed with a fork. Stir in the sorrel, mustard and heavy cream and heat through. Remove the soup from the heat and mash potatoes with a hand potato masher. You want a chunky consistency. Serve, piping hot, garnished with sour cream and bacon.

Main dishes

Meat

Asado / Churrasco

Beef

no salt until end, slow, cover

Chicken

Oscar

Beef

Milanesa

From Argentina With Love

Basic

Ingredients

Directions

Lightly pound the meat with a mallet to tenderize it. Beat the eggs in a medium sized bowl, beat in the parsley, salt and pepper. Place the breadcrumbs in a shallow dish. Dip the cutlets, one at a time, into the egg and spice mixture, and then place in the breadcrumbs. Press gently on each side to ensure that the cutlets are evenly coated all over.

Place the breaded cutlets on a plate and place in the refrigerator for several hours or overnight. This will give the best flavor, but if you are hungry and rushed, they can be fried immediately.

Heat a half-inch oil in a skillet over medium-high heat until very hot. Place the cutlets in the oil, two at a time, and cook until browned on one side, 5 to 7 minutes. Turn the cutlets and fry on the other side until browned, about 5 minutes. Remove to a paper-towel lined plate and repeat with the two remaining cutlets.

Serve with french fries or Ensalada Rusa and a wedge of lemon.

Napolitana

Ingredients

Directions

Lightly pound the meat with a mallet to tenderize it. Beat the eggs in a medium sized bowl, and beat in the parsley, salt and pepper. Place the breadcrumbs in a shallow dish. Dip the cutlets, one at a time, into the egg and spice mixture, and then place in the breadcrumbs. Press gently on each side to ensure that the cutlets are evenly coated all over.

Place the breaded cutlets on a plate and place in the refrigerator for several hours or overnight. This will give the best flavor, but if you are hungry and rushed, they can be fried immediately.

Heat a half-inch oil in a skillet over medium-high heat until very hot. Place the cutlets in the oil, two at a time, and cook until browned on one side, 5 to 7 minutes. Turn the cutlets and fry on the other side until browned, about 5 minutes. Remove to a paper-towel lined plate and repeat with the two remaining cutlets.

Place the cutlets on a cookie sheet or cast-iron skillet. Layer the prosciutto over cutlets—you can use one or two slices, depending on your taste. Spread 1/4 cup of tomato sauce on each cutlet. Place the slices of Mozzerella on top of the tomato sauce in an even layer.

Heat the oven to broil, and put the pan with the cutlets under the broiler. Broil until the cheese is brown and bubbling and the meat has heated through but not dried out, about 5-9 minutes. Serve with a sharp knife, and a glass of Malbec. (Also pairs well with a light beer, such as Cerveceria Jerome’s Rubio or Diablo.)

Soja

Ingredients

Directions

In a medium bowl, mix together the soy flour, the whole wheat flour, wheat germ, 1 teaspoon of the salt, pepper, and parsley. Heat the olive oil in a medium skillet over medium heat, add the onions and garlic and saute until translucent, about 5 minutes. Add the other teaspoon of salt to the onion/garlic mixture.

When cooked, add the onion to the flour mixture and stir to combine. In a small bowl, beat 2 of the eggs, milk and olive oil together. Add to the flour mixture and combine until a sticky dough is formed. If needed, add the water for moisture. the dough will be lumpy but together. Refrigerate for up to 1 hour.

Form the dough into milanesa patties with your hands. Beat the third egg in a bowl, and set out a pile of bread crumbs on a plate. Heat the oil (about 1/2 inch) in the skillet you will use for frying over medium-high heat. To bread, dip each patty on both sides in the egg, and then coat in bread crumbs.

Place the milanesa into the hot frying pan, and let cook until a golden crust forms, about 2 minutes. Flip using a spatula and do the same for the other side. Serve very hot with a slice of lemon.

Costillas

Con chimichurri

From Argentina With Love

Ingredients

A good amount of meat for Short Ribs is an estimate of about 1 lb per person.

Directions

Prepare grill using either wood or charcoal, heating until coals are white and hot. Liberally salt both sides of the meat, massaging meat slightly to let salt absorb. (Don’t use fine salt—it only will be absorbed by the top layer of meat and will dehydrate it, leaving a salty, dry layer on top with a flavorless core. This cut of meat is not a super-juicy, greasy cut, so coarse salt is the way to go.)

Place the meat (as seen in photos) marrow-side up on the grill. Go drink a beer. (What I’m really saying here is, after you put the meat on the grill, don’t move it, check it, or fuss over it. Just leave it. Guillermo says this depends on the heat of the coals—if they are very hot, put the meat closer to the edges of the grill instead of directly over the flame. He also says you can turn it and turn it once more if you feel it needs more time.) After about 10-15 minutes, turn the meat over. Let grill another 15 minutes or so, until the meat is brown, juicy, and until the edge with no meat has pulled tight over the bone.

Remove from heat and serve with Chimichurri on the side. The ‘portion’ is to cut between each rib bone, crosswise, so that each serving includes a bit of the rib.

Cruz

Cordero a la cruz

Cocineros Argentinos

Ingredients

Salmuera

Directions

Abrir el cordero y despegar las costillas de la espina. Retirar la glándula de las patas. Ponerlo en la cruz con las costillas hacia el fuego y los cuartos traseros hacia arriba. Adobar durante la cocción con sal muera. Cocer 3 horas del lado del hueso y 1 hora del otro lado.

Para la sal muera: Hervir el agua y agregar los ingredientes. Hervir unos minutos.

Lechon

Roast pig suckling

From Argentina With Love

Ingredients

Directions

Defrost the lechon overnight if necessary. Preheat the oven to the highest setting. Wash the lechon thoroughly under cold running water, and drain well. One hour before placing in the oven, squeeze the juice of 2 to 3 lemons over the lechon (while in a roasting pan) and sprinkle generously with salt and pepper.

Perforate one of the oven liners with holes. (The lechon will be placed on this tray, while the other tray with no holes will be on the rack below to catch all the drippings.) Place the lechon on the perforated tray and place in the oven. Our 10 lb. lechon cooked for about 2 and a half hours.

Meanwhile, prepare the Chimichurri Marinade by combining all of the ingredients in a bowl. About 15 minutes before the lechon is done (but not before, since the garlic will get bitter), pour the Chimichurri over the lechon.

When the lechon is done, remove to a tray and carve. Serve right away, it doesn’t need to rest.

Veal

Vitel toné

Que Rica Vida

Ingredients

Directions

In a large soup pot, bring water to boil (add enough so that it will cover the veal roast).

Add the vegetables, 2 tablespoons coarse salt and the veal eye of round. Bring water to a boil and let cook for approximately 1 hour, stirring the white foam that forms at the top of the pot. Turn off the stove, letting the meat cool in the broth.

Once cool, cut the meat in thin strips and arrange on a tray or platter (depending on when you’re going to serve it).

Meanwhile, put hard-boiled egg yolks, tuna and oil in a blender. Liquefy until a smooth, uniform mix is achieved.

Add 1 cup of broth, and continue blending. While the blender’s running, incorporate the mustard, mayonnaise and anchovies. (The consistency should be somewhere between liquid and a thick spread. If too thick, add more broth.)

Taste the sauce and adjust the seasoning, adding salt and pepper. (If already salted to taste, just add the pepper.)

If you’re not going to serve the vitel toné on the same day of preparation, store in the refrigerator. Otherwise, a few hours before serving, arrange the strips of veal on the serving tray or platter you will be using, and cover with the tuna and anchovy sauce. Sprinkle with capers, and serve with the garnish of your choice.

Pasta

Raviolis

From Argentina With Love

Dough

Ingredients

Directions

Mound the flour on a work surface and sprinkle with 1 teaspoon salt. Make a wide, deep well in the center of the flour, leaving some flour at the well’s bottom. Pour oil into well, and crack the eggs into it. Use a fork to gently mix the eggs and oil together, then gradually incorporate surrounding flour a little at a time into the well. As egg mixture absorbs flour, slowly add 10 Tablespoons water until the dough becomes wet and sticky. Generously sprinkle the dough and work surface with additional flour. Knead the dough, adding flour as necesasary to prevent sticking, until it’s elastic and smooth, about 10 minutes. Wrap the dough in plastic wrap and set aside to let rest for one hour.

Divide the dough in half. Working with 1 dough half at a time (keep the other half on the counter covered with a towel), roll it with a rolling pin, stetching it occasionally with your hands, into an 18-inch wide circle about 1/6 th of an inch thick on a well-floured work surface, rotating it occasionally.

To assemble the ravioli, spread half the filling (not so much that it will squish out, but not too little, either) evenly over one side of the dough, leaving a half an inch border. Brush the border with water. (PHOTO 1)

Fold the dough over filling to form a half moon. Press edges to seal. Generously dust dough with flour. (PHOTO 2)

Roll a checkered ravioli pin firmly over dough, imprinting it with a pattern of squares, or use a hand-stamp ravioli cutter. (PHOTO 3)

Using a fluted ravioli cutter (ok, I used a pastry cutter) cut the ravioli along the indentations. (PHOTO 4)

Separate the ravioli and let them air dry for one hour. Repeat with remaining dough and filling. (PHOTO 5)

At this point, they can be laid out on a wax-paper lined baking sheet and frozen, or plopped into a large pot of boiling salted water over high heat and cooked 8-10 minutes, until al dente. Drain and transfer to a large bowl and serve with the sauce of your choice.

Ravioli rollers can be bought online at www.bakedeco.com (and probably elsewhere, too) or at finer kitchen/cooking stores.

Three cheese filling

Ingredients

Directions

Add cheeses and egg together in a medium mixing bowl. Stir together. Add in remaining ingredients. Mix until well incorporated.

Pastries

Tarta de Aclega

From Argentina With Love

Ingredients

Tarta de Choclo

From Argentina With Love

Ingredients

Directions

Preheat the oven to 350 degrees Fahrenheit.

Heat the butter in a skillet over medium-high heat and saute the onions until translucent. If you are using corn on the cob, boil the cobs until tender, cool, and grate the kernels using the coarse side of a cheese grater. Add the corn, to the onion mixture. Add the milk and cornstarch, and stir until thickened. Add the sugar, salt, and pepper to taste. Stir in the cheese. Heat through until the cheese is melted. Remove form heat and let cool slightly.

Put 1 pie crust onto a round pan. Put corn mixture onto the center of the pie crust. Sprinkle with chopped egg pieces. Cover with second pie crust round and seal the edges by twisting the dough, or pressing with the tines of a fork so that none of the filling seeps out during baking.

Bake until crust is golden brown, about 35-40 minutes. Cut into wedges, and serve hot, cold, or at room temperature.

Tarta Pascualina

From Argentina With Love

Basic

Ingredients

Chard is also used frequently in Tarta Pascualina. Feel free to use chard or a combination of chard and spinach.

Directions

Preheat the oven to 350 degrees Fahrenheit. Defrost the spinach by heating in the microwave or in a pot on the stove top over medium heat. Heat the spinach to defrost, but do not heat it up too hot. Let cool before handling. Place the spinach in a linen towel, and squeeze out to drain the moisture from the spinach. Not until it’s totally dry, leave alittle moisture. In a medium bowl, mix together the spinach, crushed garlic, ricotta, and the mozzarella and parmesan cheeses. Season with the nutmeg, salt and pepper, and mix well to combine. Dissolve the cornstarch in the milk, and add the milk mixture to the spinach and cheese mixture and stir well until incorporated.

Traditionally, Tarta Pascualina is made using a spring-form pan. However, a regular pie plate also works fine. Grease the bottom of your pie pan or spring form pan with butter. Line the bottom of your pie plate or spring-form pan with one of the tarta shells. Put the filling into the shell. Make 6-8 indentations in the filling (about one inch apart, and one inch from the edge of the pan) and crack an egg into each indentation.

Cover the pie with the other tarta crust. Seal the edges by pinching together the two shells with your thumb and forefinger making an indentation, as you would seal an emapanada. Slice a few vents in the top of the pie. Optional: brush the top of the crust with beaten egg to give it shine.

Bake for 45 minutes, until the crust has turned a golden brown on top. Slice and serve warm or at room temperature.

With peppers

Ingredients

Directions

Preheat the oven to 350 degrees Fahrenheit. Lightly coat a springform pan with baking spray. In a medium skillet, heat the butter over medium high heat. Add the onion and garlic and saute until translucent. Meanwhile, heat the two large bunches of spinach in a stock pot with a small amount of water over medium heat. Cover, let steam until the spinach has wilted.

In a large bowl, combine the ricotta, 4-cheese blend, julienned bell peppers, 1 egg, salt, and pepper and mix well. Line the bottom of the springform pan with one tarta crust. Drain the spinach, press with a clean towel to force out excess moisture. Stir spinach into cheese mixture. Put the cheese mixture into the tarta shell in the pan.

Smooth out the top to form an even layer. Make 6 indentations in the filling, and crack an egg into each one—each slice of tarta should have some egg in it. Cover with the second tarta shell, and seal the edges with pinch-pleating technique or a fork. Bake for at least 45 minutes, or until the shell is golden brown and the inside has set. Let cool completely before serving.

Pizzas

Casera

From Argentina With Love

Dough

Ingredients

Note

It is not like typical dough-it will be more like a batter, and should be poured into the pizza pan.

Directions

Preheat the oven to 375 degrees Fahrenheit. Put the lukewarm water in a bowl with the sugar and the yeast and mix until the yeast is dissolved. (If you are using a stand mixer with a metal bowl, rinse the bowl with hot water first to warm it up.) When the yeast begins to form bubbles (about 5-10 minutes) add the oil and the salt. Mix in the flour gradually (if using a stand mixer, use the paddle blade and mix in the flour while the mixer is running.) Mix until well incorporated, but it’s not necessary to knead this dough. Cover with a damp towel and put in a warm place until the dough has doubled in size, about 45 minutes.

Generously oil a round pizza pan. When the dough is ready, pour it into the pan, and spread the dough evenly around in the pan with a spoon or a spatula. It will be sticky! Put the pan in the oven for 8-10 minutes-just long enough to make the dough firm enough to put the toppings on, but not long enough to form a crust.

Top with sauce of your choice (tomato, pesto, olive oil) and toppings of your choice-don’t forget to sprinkle the top with oregano! We did half mozzarella, hearts of palm and Roquefort and half just mozzarella.

Bake until cheese has melted and is brown on top.

Toppings

Four cheese:

Fugazza

Food.com

Ingredients

Directions

Sprinkle yeast with sugar over milk and water in a small bowl and proof until foamy, about 10-15 minutes.

Combine flour and salt in a large bowl, make a well in the center and add yeast mixture.

Blend flour into yeast mixture and knead about 15 minutes, until dough is smooth and elastic.

Oil large bowl.

Add dough, turning to coat.

Cover and let rise in warm, draft-free area until double in size.
Preheat oven to 450 degrees F.

Oil 15 inch pizza pan.

Roll dough out on lightly-floured surface to 13-14 inch round, ½ inch thick.

Fit dough into pan.

Spread with onion, leaving ½ inch border at edges.

Cover onion with cheese and sprinkle with oregano, crumbling oregano between fingers.

Bake until golden-brown, about 15-20 minutes.

From Argentina With Love (Fire-grilled)

Ingredients

Directions

Rinse the bowl of a stand-mixer with warm water to heat it. Pour the 1 1/3 cups water into the bowl of the mixer and stir in the sugar and yeast. Let sit for about 5 minutes, or until the yeast is foamy. Stir in the oil and salt. With the paddle attachment, add the flour on a little at a time, stirring until most of the flour has been absorbed and the dough forms a ball. Switch out the paddle attachment for the dough hook and set to knead at a medium slow speed for about 5 minutes. Add a bit of extra flour if necessary to keep the dough from sticking. The dough should be satiny in texture. Transfer the dough to a lightly oiled bowl, cover with a damp towel and place in a warm spot until the dough has risen and doubled in bulk, about an hour.

Meanwhile, if you’re using a charcoal grill, start the coals. The coals should be white hot for the pizza.

For the fugazza, heat a skillet over medium heat. Peel the onions and remove the ends. Slice the onions into 1/4 inch-wide rounds. Place into the hot skillet, stirring to coat with oil. Season with the salt, pepper, and oregano. Reduce the heat to low, and cover to cook, about 25 minutes. Stir occasionally—the onions should end up soft and flavorful, but not carmelized. Remove to a bowl with a fork to place on your pizza. (If you are using fugazza on an oven-baked pizza, simply spread the onions around the top of the dough and bake. No cheese, no sauce.)

Separate the dough into 4 balls. On a floured surface, roll the dough into four rounds about 1/2 inch thick and about 10 inches in diameter. Remove to a cutting board. Take out to the grill. Lightly brush one side of the dough rounds with olive oil. Placing the oiled side down, put the dough rounds on the grill. They should be a decent distance apart, not touching. (We grilled two at a time for space.) Brush the side that is face-up with a bit of the olive oil. After about two minutes, (depending on the heat of your grill) flip the dough. Then quickly add your toppings, and close the cover on the grill. For fugazza, the only topping is the flavorful onions—no cheese, no sauce. Allow to cook for another few minutes, until the cheese, if you are using it, has melted, and the bottom is nicely browned. Remove from heat, slice and serve.

The Spruce

Ingredients

Directions

Place the warm water (100 to 105 degrees F) in a small bowl. Stir 1 teaspoon sugar into the water and sprinkle the yeast over the water. Set aside for 5 to 10 minutes, until mixture is bubbly.

Place the flour, olive oil, and salt in the bowl of a standing mixer and mix together briefly using the dough hook. Add the yeast/water mixture and begin to knead. The mixture should come together as a soft, stretchy dough, pulling away from the sides of the bowl. Add a bit more flour if mixture is too wet, and add a bit more water if mixture seems dry, crumbly, or overly firm. Knead for 5-10 minutes, until dough is smooth, soft and elastic.

Oil a bowl with olive oil and place the dough in the bowl. Cover with plastic wrap and let dough rise until doubled in size.

While the dough is rising, peel and slice the onion into very thin strips. Place them in a bowl of cold salt water and soak for 30 minutes. Drain onions well and dry them with paper towels.

Once it has risen, punch down the dough and shape into a smooth ball. Pour 3 tablespoons of olive oil into a 14-inch pizza pan with 1-inch sides. Place the ball of dough in the middle of the pan and flatten gently with your fingers. Let dough relax for 10 minutes.

Continue to flatten dough into the pan, flattening it and pushing it toward the sides of the pan, letting it relax in between until dough covers the bottom of the pan.

Preheat oven to 450 degrees F. Sprinkle the onions over the top of the dough. Drizzle a tablespoon of olive oil over the onions, and sprinkle with the dried oregano.

Place the fugazza in the oven. Bake for 15 minutes, or until edges start to turn golden brown. If desired, remove fugazza from oven and top with thin slices of mozzarella cheese and sprinkle with grated Parmesan. Return to oven and bake until fugazza is golden brown and crispy around the edges. Brown onions under the broiler for the last 3 minutes of cooking if desired.

Potatoe

Ñoquis

From Argentina With Love

Ñoquis del 29

Ingredients

Directions

Peel and quarter the potatoes, putting them in a medium stock pot with enough water to cover the potatoes with one inch of water. Add a scant handful of salt. Put the potatoes to boil until they are tender when pierced with a fork , but not mushy. Drain the potatoes.

Put the potatoes through a food mill or potato ricer. In a large bowl, combine the potatoes, eggs, and ricotta, and mix well using your hands or a fork until a consistent dough is formed. Be careful not to overmix.

Add the flour a half cup at a time, mixing each time by hand until there is a soft, pliable dough. The dough should not be sticky, and it should not be hard. If it’s too sticky or soft, the gnocchi will be mushy, but if there’s too much flour, the gnocchi will be chewy and tough. (This is the challenging part!)

Knead the dough a few times until uniform, and divide the dough in half . Flour a work area, and roll the dough out into a long thin roll about 3/4 inch thick. Cut these tubes of dough into sections about 1 inch long. Meanwhile, bring a stock pot of water to a boil.

There are a variety of ways to ‘mark’ the gnocchi-all just a style choice, since at this point, they are more or less done. Here are some suggestions: Mark an indentation in the center of each gnocchi with your index finger; or roll over the side of a cheese grater to make patterned indentations; or roll over the backside of a fork, or roll over the center of a wooden gnocchi tool.

At this point, the gnocchi can be frozen laid out on a baking sheet lined with wax paper. After they are frozen, they can be stored in a freezer bag. Frozen gnocchi are just put into the boiling water like the unfrozen ones.

Throw the gnocchi one at a time into the boiling water. They are cooked when they rise to the top. Collect with a slotted spoon and transfer to a plate. Serve with the sauce of your choice. (Some nice choices are walnut Gorgonzola, tomato or white sauce.)

Ñoquis de Batata y Albahaca

Ingredients

Directions

Peel and chop the sweet potatoes into one inch dice, putting them in a medium stock pot with enough water to cover the potatoes with one inch of water. Add a scant handful of salt. Put the potatoes to boil until they are tender when pierced with a fork, but not mushy. Drain the potatoes.

Put the potatoes through a food mill or potato ricer. In a large bowl, combine the potatoes, egg, ricotta and fresh chopped basil and mix well using your hands or a fork until a consistent dough is formed. Be careful not to overmix.

Add the flour a half cup at a time, mixing each time by hand until there is a soft, pliable dough. The dough should not be sticky, and it should not be hard. If it’s too sticky or soft, the gnocchi will be mushy, but if there’s too much flour, the gnocchi will be chewy and tough. It may be easier after the addition of a couple of cups of flour to turn the dough out onto a work area, and dividing the dough into equal fourths, add more flour to each ball until the right consistency is reached. (This is the challenging part!)

Knead the dough a few times until uniform, and divide the dough in half . Flour a work area, and roll the dough out into a long thin roll about 3/4 inch thick. Cut these tubes of dough into sections about 1 inch long. Meanwhile, bring a stock pot of water to a boil.

There are a variety of ways to ‘mark’ the gnocchi-all just a style choice, since at this point, they are more or less done. Here are some suggestions: Mark an indentation in the center of each gnocchi with your index finger; or roll over the side of a cheese grater to make patterned indentations; or roll over the backside of a fork, or roll over the center of a wooden gnocchi tool.

At this point, the gnocchi can be frozen laid out on a baking sheet lined with wax paper. After they are frozen, they can be stored in a freezer bag. Frozen gnocchi are just put into the boiling water like the unfrozen ones.

Drop the gnocchi one at a time into the boiling water. They are cooked when they rise to the top. Collect with a slotted spoon and transfer to a plate. Serve with the sauce of your choice. (Some nice choices are walnut Gorgonzola, tomato or white sauce.)

Ñoquis de Hierbas Frescas

Ingredients

Directions

Peel and chop the potatoes coarsely, putting them in a medium stock pot with enough water to cover the potatoes with one inch of water. Add a handful of coarse salt. Put the potatoes to boil until they are tender when pierced with a fork, but not mushy. Drain the potatoes.

Put the potatoes through a food mill or potato ricer. In a large bowl, combine the potatoes, eggs, fresh herbs and ricotta, and mix well using your hands or a fork until a consistent dough is formed. Be careful not to overmix.

Add the flour a half cup at a time, mixing each time by hand until there is a soft, pliable dough (similar to new Play-Doh). The dough should not be sticky, and it should not be hard. If it’s too sticky or soft, the gnocchi will be mushy, but if there’s too much flour, the gnocchi will be chewy and hard.

Knead the dough a few times until uniform, and divide the dough in half . Lightly flour a work area, and roll the dough out into a long thin roll about 3/4 inch thick. Cut these tubes of dough into sections about 1 inch long. Meanwhile, bring a stock pot of water to a boil.

There are a variety of ways to ‘mark’ the gnocchi-all just a style choice, since at this point, they are more or less done. Here are some suggestions: Mark an indentation in the center of each gnocchi with your index finger; or roll over the side of a cheese grater to make patterned indentations; or roll over the backside of a fork, or roll over the center of a wooden gnocchi tool.

At this point, the gnocchi can be frozen laid out on a baking sheet lined with wax paper. After they are frozen, they can be stored in a freezer bag. Frozen gnocchi are just put into the boiling water like the unfrozen ones.

Drop the gnocchi one at a time into the boiling water. They are cooked when they rise to the top. Collect with a slotted spoon and transfer to a plate. Serve with the sauce of your choice. (Some nice choices are walnut Gorgonzola, tomato or white sauce.) Red sauce (called Tuco in Argentina) is a great combination with the herbs.

Pastel de Papas

From Argentina With Love

Ingredients

Directions

To make mashed potatoes: Peel and rinse the potatoes. Chop into 1 inch dice, and put in a large pan covered with one inch of water. Bring the water to a boil over high heat, stirring to prevent sticking. Lower heat, but only enough to maintain boiling. Boil for 20-25 minutes, or until potatoes can be easily pierced with a knife. Drain the potatoes in a colander, and using a ricer, rice the potatoes back into the pot. Meanwhile, melt the butter. Add the butter to the riced potatoes, and stir until incorporated. Stir in the milk a little at a time. Taste for salt, and add as desired.

Preheat the oven to 350 degrees. Heat a skillet over medium-high heat, heat the olive oil, and add the onion. Saute the onion until translucent but not brown. Add the beef, and shop with a flat spatula until broken up in small pieces and until the beef has cooked through, about 7 minutes. Add in the spices about halfway through. Taste for salt and add as desired. Stir in the chopped olives.

Slice the hard-boiled egg into rounds.

Coat a 9 by 9 casserole dish with cooking spray. Take a large scoop of mashed potatoes, and, using a rubber spatula, spread an even layer about a half inch thick across the bottom of the dish, covering the bottom. Use more mashed potatoes as needed. Do the same with the sides of the dish.

Next, add in half of the meat filling, making an even layer across the bottom of the pan. Place a layer of egg rounds over the meat, reserving half for the next layer. Layer with 1/4 cup of the mozzarella cheese. Top with the remaining meat mixture, then repeat with the remaining egg. Top with the rest of the mashed potatoes, using a spoon to create a scalloped design, if desired. Top with the remaining cheese.

Bake in the oven for 40 minutes, or until the cheese on top has melted and browned to a dark brown crusty color.

Let cool a few minutes and serve.

Tortilla Española

From Argentina With Love

Ingredients

Directions

Peel and cut the potatoes into slices (about ¼ inch each) Dry the potatoes with paper towels. Put olive oil in a medium frying pan over medium heat.

Add the onion, garlic and the potatoes, and cook until the onion is clear and the potatoes are browning around the edges. Add in salt, parsley and pepper and mix well. Remove the onion and potato mixture and re-oil the pan.

Return the mixture to the pan and arrange the potatoes in an even ‘layer’ around the pan. Add the eggs, and continue to cook until the omelet sets. When one side is cooked, cover the frying pan with a plate and carefully flip the pan over, removing the omelet from the pan.

Return the omelet to the pan with the unfinished side down and cook for three to five minutes, or until done. Remove to a plate and cut into wedges or squares. The end result should be a tortilla that’s about 2 inches thick. It can also be decorated with Spanish olives or slices of roasted or fresh red pepper.

Don’t be discouraged if your tortilla falls apart when you try to turn it, it takes practice, and it still tastes great broken, too.

Roulades

Matambre Arrollado

Food Network

Ingredients

Directions

Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.

With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher’s twine to hold it together, as you would a roast.

Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.

Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices ¿ the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.

Video

From Argentina With Love

Ingredients

Directions

Hard-boil the eggs. Preheat the oven to 350 degrees Fahrenheit. Tear off a large piece of aluminium foil and set out about 8 sturdy toothpicks, set aside. In a roasting pan or shallow dish large enough to hold your flank steak, (it can be folded over to fit) combine the wine and vinegar. Salt and pepper the falnk steak on both sides and then place into the wine/vinegar mixture. Let marinate for at least 45 minutes, or longer if desired. (Can be overnight if covered and refrigerated.)

After marination, lay the steak out flat on a large surface, like a cutting board. In a food processor, combine the cooked spinach, egg, and bread crumbs and mix until combined. Spread the spinach mixture along the length of the steak. Next, as if dividing the entire steak in thirds, place the carrot slices and roasted pepper slices across the flank steak cross-wise—first about one-third from the end, then at the center, and finally at the last third. Place sliced olives where desired across entire flank steak.

Place the eggs in the center of the flank steak, near your row of carrots and roasted pepper, on their sides and end-to-end so they form a row across the center. Slowly begin to roll the flank steak at the end closest to you, being sure to tightly roll all the filling in as you go. Place the roll on the foil, and roll the foil very tightly around your Matambre Arrollado. Twist the ends tightly, and place several toothpicks around the roll at various places, being sure to leave enough sticking out so that they can be removed.

Bake for an hour to an hour and fifteen minutes. Foil can be sliced to check for doneness (rarity is up to you). Or use a meat thermometer.

Pionono

From Argentina With Love

Dough

Ingredients

Directions

Preheat the oven to 400 degrees Fahrenheit. In a stand mixer, put the eggs,sugar, and honey, and beat on high speed for 8 to 10 minutes. Meanwhile, line a rimmed cookie sheet with parchment paper and grease with butter or spray with cooking spray.

After 8 minutes, you should have a fluffy batter. Add the flour in all at once and beat for one minute more, until incorporated. Pour the batter onto the cookie sheet and spread gently with a spatula (you don’t want to de-fluff the batter!) Make an even layer covering the cookie sheet. Place in the oven for 6 minutes.

Wet a cotton (not terry-cloth) towel and put it flat on the counter. Sprinkle it lightly with sugar. Lift the parchment paper off of the cookie sheet, and lay the pionono face down on the wet towel, paper-side up. Carefully peel the corner of the paper off, and continue, careful not to rip the pionono, until the paper has been removed. Fill with filling as below or as desired by spreading the chosen filling evenly across the pionono. Roll carefully (too long on the wet towel is not good) and slice. Arrange on a plate to serve.

Filling 1 - Atun y Morrones

Ingredients

Directions

Place the tuna in a medium mixing bowl, and flake with a fork. Stir in the mayonnaise and mix well until combined. Add in the lemon juice, and then fold in the parsley, hard-boiled egg, and roasted peppers. Spread the mixture across the pionono as described above, before rolling and slicing.

Filling 2 - Jamon y Queso

Ingredients

Directions

Lay slices of ham across pionono. Layer cheese on the top. Layer red peppers, hard-boiled egg slices, and green olive slices. Starting at one end, carefully start rolling the pionono up, until you get a large roll. Slice cross-wise, and arrange on a plate to serve.

Stews / porridge

Carbonada

Food.com

Ingredients

Directions

Heat oil in heavy pot.
Brown beef in separate batches so that all of it gets cooked. Remove from the pot and set aside.

In that same pot, cook tomatoes, pepper, onion, and garlic until soft.

Add bay leaves, oregano, and chicken stock, and bring to a boil.

Return beef to the pot, and add potatoes and sweet potatoes. Cover and simmer 15 minutes, or until potatoes are almost soft.

Stir in zucchini and corn. Simmer 10 more minutes, or until vegetables are almost soft, then add the peaches and pears.

Cook 5 more minutes.

Serve hot.

Global Table Adventure

Ingredients

Directions (Pumpkin)

Preheat the oven to 375F.

Meanwhile, Cut the top off the pumpkin. If you are able to get a large one, as I did, you can cut it about 1/3 of the way down so that it is wide but shallow. Remove the strings and seeds - I find it helpful to use a paring knife to cut smooth the top four inches of the inner edge for presentation. Brush the cut edges with vegetable oil. Roast the oven for about 45 minutes.

Directions (Soup)

Add about 2 tablespoons vegetable oil to a large pot over high heat. Add the beef, stirring a couple of times to ensure even browning. If there is excess liquid, it will need to boil off before the meat begins browning.

Reduce the heat, then add the onions and garlic. Once translucent, add the peppers and continue cooking for about five minutes. Add on the potatoes, tomatoes, corn, apricot, oregano, and bay leaves. Cover with 8 cups of broth.

Simmer gently until the vegetables are just tender - about 30 minutes. Season to taste. Ladle into the pumpkin in the oven and bake 30 more minutes to finish cooking.

Serve hot, on a chilly day. Spoon with some of the pumpkin flesh into each bowl.

Jamie Oliver - member

Ingredients

Directions

Cut the beef into medium pieces and season with salt and ground pepper.

Next sChop the white onion, red bell pepper, spring onion into small pieces. Skin and chop 2 tomatoes. Chop the pumpkin into large pieces and slice the carrot and ear of corn roughly.tep…

Next step…Take the pan to heat; add some olive oil, crushed garlic. Add the meat and sear it from both sides.

Next, add half a glass of red wine, onion, red bell pepper, spring onion, 2 tomatoes. Stir and add in the half pumpkin as well as the carrot and corn.

Season the stew with some salt, pepper, red ground pepper, oregano and paprika.

Be careful, do not use too much as it is a stew, the liquids will then reduce and the seasoning will remain! So it is better to use the spices sparingly and adjust according to personal taste at the end.

Add 300 grams of tomato puree and 6 cups of vegetable stock. Cover it and let it simmer for around 2 and half hours.

Cut 2 potatoes into pieces and add them to the stew. When they are tender ready, the carbonada is ready!

Double check the seasoning and add fresh peaches and chives.
Serve & enjoy!

The Spruce

Ingredients

Directions

In a large pot, sauté the onions, green pepper, and garlic in the olive oil until golden and soft.

Add the beef and cook on medium-high heat, turning to brown all sides.

Add the stewed tomatoes, beef broth, potatoes, sugar, squash, and apricots, and lower heat to a simmer.

Cover and simmer over low heat for one hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if stew seems too thick.

Cook for about a half hour longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.

Serves 6 to 8.

Locro

Epicurious

Ingredients

Directions

Stir together meats and water in a 12-quart heavy pot and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, 3 1/2 hours.

Add vegetables and paprika, then simmer, partially covered, stirring occasionally, 30 minutes, or until vegetables are tender.

Add hominy, beans, salt, and pepper and simmer, stirring occasionally, 15 minutes.

SBS

Ingredients

Ingredients (Sofrito)

Directions

Soak the dry corn kernels overnight. (If you only have fresh corn, use that but it will not need to be soaked).

Cut all of the ingredients into medium-sized pieces and place in a large pot on the stove. Cover with water.

Simmer over a medium heat for 2–3 hours until soft and creamy.

Prepare the sofrito to cover the dish. Mix the spring onions, chilli, cumin, paprika and oregano and a little olive oil.

Serve the stew in a deep dish, covered with the sofrito.

SBS 2

Ingredients

Note

Try to source smoked and cured chorizo, as the taste and texture works wonderfully in this style of soup.

Directions

Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add the chorizo and cook, stirring, for 3–4 minutes until golden and the chorizo begins to colour the oil. Add the pumpkin, onion and garlic and cook for 5 minutes until the vegetables are well softened. Add the remaining spice mixture, corn and oregano and cook for 1 minute. Add the stock and bring to the boil. Reduce the heat to a steady simmer and cook for 15 minutes until the pumpkin starts to break down. Using a potato masher, mash half the butter beans and add to the saucepan with the remaining butter beans and the pork steak. Cover and simmer gently for 4–5 minutes until the pork is just cooked.

Ladle the locro into deep bowls and spoon over the spring onion mixture. Just before serving, place the spring onions and 1 tablespoon olive in a small bowl. Combine the paprika, cumin and chilli powder. Add ½ teaspoon of the spice mix to the spring onions, season to taste and mix to combine.

The Real Argentina

Ingredients

Directions

Soak the dried white corn in at least two cups of water, at least for 12 hours – preferably overnight.

In a large, heavy-based pot cook the onions, garlic, leek, stewing beef, sausages, pigs feet and tripe if you’re brave, and bacon in a little vegetable oil until the onions are translucent. Add the cumin, paprika, a little salt, and freshly ground black pepper.

Cook, stirring occasionally, for 10 minutes. Add the white corn kernels and then add enough hot water to cover the ingredients by about 2 inches.

Add the vegetables and the lima beans, if using. Bring the whole thing to a boil, reduce the heat, cover and simmer for around two hours. Check the pot every 20 minutes or so and stir.

After two hours remove the pan lid and continue to cook over a low heat. Remove the bones. Mash the vegetables slowly, and as the starch gets released the mixture will thicken into a stew. Continue mashing and cooking until you have achieved a rich, thick consistency. Add a little more salt to taste.

Polenta

All Recipes

Ingredients

Directions

Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.

Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.

Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Pollo al disco

99 recetas

Globedia

Las mejoras recetas

Ingredients

Directions

Hervir las papas en agua con sal, hasta el momento en que estén cocidas a medio punto, aproximadamente por cinco minutos.
Hidratar los hongos secos en cerveza cuando menos por treinta minutos.

Poner el aceite en el disco de arado, lo bastante para cubrir la base. Sofreír la cebolla hasta el momento en que se haya puesto transparente. Retirar del disco y reservar.

Poner las presas de pollo, con la piel cara abajo en el disco a fuego fuerte. Entonces, bajar a moderado, y concluir de cocinar de los dos lados.

Añadir el resto de la cerveza, y el caldo.

Salpimentar a gusto. Cuando el pollo esté completamente cocido (supervisar cortando una presa en la parte más gordita), regresar la cebolla al disco.

Agregar los hongos hidratados y la crema de leche. Apagar el fuego y dejar que se cocine con el calor. Entremezclar con cuchase de madera, y corregir la sazón.

Las mejoras recetas 2

Ingredients

Directions

Calentar el disco y poner un litro de aceite

Poner el pollo sin piel, anteriormente trozado.

Sazonar y cocinar el pollo por más o menos quince minutos, dejando que las partes queden selladas (doradas).

Retirar el pollo del disco.

Retirar el ochenta y cinco por ciento del aceite remanente en el disco.

Recortar las cebollas en juliana y freirlas en el disco, hasta conseguir dorarlas bien, sazonar a gusto a lo largo de la cocción.

Hervir dos litros de agua y añadir 2 caldos de carne, poniendo el

liquido en el disco una vez dorada la cebolla.

Regresar a poner el pollo.

Añadir el jugo de los 4 limones. Añadir sal a gusto. Añadir la crema de leche.

Cuando el pollo este cocinado, añadir el champigñon.

Tomas Sanchez

Ingredients

Condimentos

Directions

Trozar el pollo en porciones medianas.

Calentar el disco, agregar aceite como para untar toda la superficie. Incorporar la carne y mover hasta dorar ligeramente. Retirar y reservar.

En el mismo disco, dorar las cebollas cortadas en gajos (cuartos u octavos), los pimientos en trozos grandes, los ajos, el tomillo. Incorporar nuevamente la carne y cocinar unos 10 minutos.

Agregar el vino blanco, dejar cocinar unos 5 minutos y luego incorporar el caldo o agua.

Condimentar con sal y pimienta y dejar cocinar unos 20-25 minutos o hasta que la carne este tierna.

Por último, agregar los tomates cortados en cubos, cocinar un momento, ligar el jugo con la fécula disuelta en agua fría.

Optativo: Se le puede agregar en este momento 200 grs de crema de leche, arvejas precocidas, choclos en grano, champignones.

Rectificar condimentos y servir con papas al horno cortadas en rodajas gruesas y con piel.

Vegetarian

Humita

From Argentina With Love

Ingredients

Directions

Using a box grater, grate the corn kernels into a large bowl. Then run the back of a knife down each cob to release all the milky liquid from the kernels.

Melt the butter with the olive oil in a caldero or Dutch oven over medium-low heat. Add the onion and saute, stirring until it is translucent, 8 to 10 minutes; it should not brown. Stir in the corn with all its liquid, and saute, stirring until the mixture has thickened. Stir in 1/4 cup of the milk. Once the milk is absorbed, gradually stir in the rest of the milk. Reduce the heat and simmer, stirring, until the corn is creamy, 4 to 5 minutes, depending on the size and freshness of the corn.

Chop the basil and add it to the corn, along with the crushed red pepper flakes, salt, and sugar, if desired.

From Argentina With Love 2

Ingredients

Special Equipment

Directions

Chop the ends off of the ears of corn (you can use a scissors for the top end, and a heavy knife for the other) so that the leaves are easy to remove. Carefully remove the leaves of the corn husk and reserve. Remove and discard the silk.

Using a box grater (an important step—results will not be the same if you cut the kernels off and use a food processor) grate the ears of corn over the large holes on the grater into a bowl. Slide a knife down the side of each cob to squeeze out any extra starchy juice.

Meanwhile, combine the butter and olive oil in a medium sized non-reactive pot. Heat over medium high heat, and add the onion, sauteing until translucent but not brown. Add in the grated corn and its juices, stirring and heating until thickened, about 5 minutes.

Stir in the milk, and heat through. Continue to stir until milk is absorbed and humitas mixture is thick. The consistency you’re going for here is a thickened, pudding-like one. Add salt, taste for seasoning, and stir in the piquillo peppers and the crushed red pepper. Remove the humitas from heat, and let cool completely.

When the humitas has cooled (this may also help to thicken the pudding), start your assembly. Put a large pot fitted with a metal colander or steamer basket on the top (see below) halfway full of water. Heat the water to a boil.

Sweets / desserts

Buns / cakes / pastries

Clafoutis de Ciruelas

All Recipes

Ingredients

Directions

Precalentar el horno a 180 C (moderado).

Agregar la harina, huevos, azúcar, vainilla, rhum (opcional), sal, manteca y leche.

Verter la mitad de la preparación en una fuente rectangular enmantecada. Colocar los gajos de ciruelas sobre la mezcla. Cubrir con el resto de la preparación.

Llevar al horno durante 30 minutos. Espolvorear con azúcar impalpable antes de servir.

Cocina con Poco

Ingredients

Directions

Precalentamos el horno a 180ºC.

Lavamos bien las ciruelas, y con la ayuda de un cuchillo las partimos por la mitad y les quitamos el hueso.

Forramos un molde de 21 cm con papel de hornear. Y vamos colocando las ciruelas partidas.

Preparamos un bol y batimos los huevos.

Añadimos la harina, batiendo bien para evitar que queden grumos.

Una vez listo añadimos la leche,batimos y agregamos la nata.

Vamos añadiendo el azúcar.

Y por ultimo la mantequilla.

Cubrimos el molde con la masa.

Y metemos al horno 40 minutos.

Pictures

From Argentina With Love

Ingredients

Directions

Preheat the oven to 375 degrees Fahrenheit. Put the sherry in a bowl and dissolve one tablespoon of the granulated sugar into it. Place the pitted, quartered plums in the bowl and let mascerate for 15 minutes. Grease a 9-inch baking dish with butter. Sprinkle the bottom and sides with the second tablespoon of granulated sugar. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and the 1/3 cup of granulated sugar on medium high speed for about 3 minutes. Meanwhile, remove the plums from the brandy/sugar mixture, and arrange them face up in the baking dish.

On low speed, add in the flour, cream, vanilla, salt, and the remaining brandy and sugar mixture. Beat until combined. Pour carefully over the plums, being careful not to turn any over if possible. Bake until the top is golden and brown, about 35-40 minures. Let cool slightly, then dust with confectioner’s sugar. Serve warm or at room temperature.

Flan

From Argentina With Love

Ingredients

Directions

With the oven rack in the center, preheat the oven to 350 degrees Fahrenheit. In a medium saucepan, combine the cream, milk and salt and bring to a simmer over medium heat. Remove from heat and add vanilla and rum.

Meanwhile, in another saucepan, combine the sugar and water. Stir over low heat until the sugar dissolves, then raise the heat to high, and cook until the mixture turns into a dark brown syrup. Quickly pour the caramel into individual ramekins or into the large flan dish. Carefully swirl the sauce around the ramekins, tilting so that sauce comes about halfway up the sides of each dish. Take care not to burn yourself—the sauce is very hot!

In a medium bowl, whisk the eggs and 1/2 cup sugar until blended. Gently add the cream mixture into the egg mixture. Pour into ramekins, and set ramekins into a baking dish . Pour hot water into the baking dish, (taking care to not get any water into the flans) until the water comes about halfway up the sides of the ramekins.

Bake until the flan is set, about 45 minutes. Set on a rack and cool. Chill until cold, for 2 hours or overnight.

To serve, run a knife around the edge of each flan, and turn it over onto a plate. Lift off the ramekin, and let the syrup to run over the flan.

Medialunas

From Argentina With Love

Ingredients

Directions

Warm milk and put in the bowl of a stand mixer. Add in the teaspoon of sugar and the 3 teaspoons of yeast, and stir to dissolve. Let sit five minutes, or until the yeast is foamy. With a stand mixer fitted with the dough hook, set the mixer on low speed and mix in the teaspoon of salt, the 1/2 cup sugar, the egg, and the 5 cups flour. Mix until the dough comes together, about three minutes, and then continue kneading until a sticky but smooth dough is formed, about 10 minutes.

Remove to an oiled bowl and cover. Let sit for 30 minutes. Meanwhile, place the cold sticks of butter between two pieces of plastic wrap side by side, and pound with a rolling pin. (This is called preparing the butter package.) Pound until the butter package is about a quarter inch thick, and is a more or less uniform square. Place the butter package, still in plastic, in the refrigerator for about 10 minutes.

Meanwhile, remove the dough from the bowl and place on a lightly floured surface. Roll out the dough, making a 16 by 10 inch rectangle about 1/2 inch thick. Put the short side facing you, and then take the butter package from the refrigerator. Remove the plastic wrap and place the butter package on the bottom half of the dough. Fold the top half over and pinch all around the edges to seal.

Roll the dough again, this time making a rectangle about 20 by 10 inches. Try to not let large areas of butter escape through the dough; if this happens, fold some dough over it to reseal it in again. Place the rectangle with the short side facing you, remove any excess flour with a pastry brush (the excess flour keeps the pastry from being light and flaky). Fold the top third of pastry down, then again, so that the pastry is in thirds like a business letter. This is the first of three turns. Wrap the dough in plastic and set on a cutting board (or other hard surface) and refrigerate for one hour.

To keep track of the number of turns you have done, either make a mark on the outside of the plastic, or mark (as I did) on a kitchen dry-erase board.

Repeat the rolling and folding two more times. The dough needs three turns in total, with one hour each between turns. After the third turn, re-wrap the dough and refrigerate overnight (at least 6-8 hours).

Turn out the chilled dough onto a lightly floured work surface, and roll out to a 30-by-16-inch rectangle. If necessary (ie. the dough is too elastic), re-chill the dough for 10 minutes. Using a sharp knife or a pizza wheel, cut the dough in half. Fold, wrap in plastic and freeze one half (if you are doing this, otherwise, skip this and proceed). Cut the dough in half lengthwise to make two long rectangles. Stack one rectangle of dough on top of the other, lining up the edges. Cut off the edges to square up.

Cut the dough into triangles, with a three to four-inch base, and cut a small slit in the base of each triangle. Place in a single layer over the work surface. Fold the corners of the slit inward toward the end of the triangle and press down. Continue rolling from the base to the tip, stretching the dough slightly as you go, until the tip is under the roll. Pull the two ends of the roll together to form a crescent shape. Place on a parchment-paper lined baking sheet. The medialunas can be touching. Continue with all the dough, and place in a warm place and let rise 30 minutes. They should not quite double in size.

Preheat the oven to 400 degrees Fahrenheit. Make the egg wash by combining 1 egg, beaten, with a tablespoon of milk. Brush the eggwash over the medialunas. Bake for 20 to 25 minutes, or until puffed and golden. Remove from the oven and let cool slightly.

Meanwhile, make the almibar (sugar glaze, basically simple syrup). The ratio is 2:1 water to sugar, so adjust quantity accordingly. Heat one cup water and 1/2 cup sugar, stirring with a wooden spoon until the sugar has completely dissolved. Continue to heat, bringing to a boil, and simmer without stirring for about 3 minutes, or until the mixture has thickened slightly.

When the medialunas have cooled, brush the tops with the almibar using a pastry brush.

Then serve with hot coffee and enjoy.

Palmeritas

From Argentina With Love

Ingredients

Directions

Preheat the oven to 450 degrees.

Combine the sugar and the kosher salt. Pour 1 cup of the sugar on a flat surface such as a wooden board or a marble slab. Unfold the first sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, this is about an even covering of sugar.

With a rolling pin, lightly roll the dough until it’s a 13 inch square and the sugar is pressed into the puff pastry on the top and bottom. Fold the sides of the square towards the center so they go halfway to the middle of the dough. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have six layers.

Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left on the board.) Slice and arrange on baking sheets lined with parchment.

Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

Pan Dulce (Panettone)

From Argentina With Love

Ingredients

Directions

Put the golden raisins and the rum with 2 tablespoons water in a small saucepan and bring to a boil. Simmer for a few minutes, and then remove from heat and let cool. Drain the raisins and reserve in a bowl.

Fit a stand mixer with the paddle attachment and rinse the bowl with warm water. Add in the warm milk, sugar and yeast and stir together. Let sit for five minutes, until foamy and spongy-looking. Add in 1/2 cup of the flour and mix at low speed until combined. Add in the eggs, yolk, lemon and orange zest, lemon juice, salt, and 2/3 cup sugar and beat until combined. Next, add in the remaining 3 cups of flour 1/2 cup at a time, waiting until each portion has been combined before adding the next one.

On medium-high speed, add in the butter a few pieces at a time, and beat on this speed for about 5 minutes, until the dough is shiny and shaggy. The dough will be very sticky and soft. On low speed, add in the raisins, and candied lemon and orange zests and mix until combined.

Remove the dough to a lightly oiled bowl, cover with plastic wrap, and set in a warm place until it doubles or triples in size, about 3 hours. Meanwhile, generously butter the coffee can and line with parchment paper, using one round piece for the bottom and a rectangle to wrap around the sides. You can use the can to measure approximate sizes. Line the coffee can with the parchment paper, and leave an inch neck of paper coming out of the top of the can.

Turn the dough out onto a floured surface and shape into a cylinder about the width of the coffee can. I wrapped the parchment paper around the dough to get it into the coffee can, because my first attempt at simply dropping the dough down into the can lined with paper made the paper wrinkle up.

Cover the can with plastic wrap and let rise in a warm place until the dough is coming out of the top of the can, 2-3 hours. (Or let it rise overnight in the refrigerator and bring it to room temperature 3 hours before baking.)

Put the oven rack in the lower setting in the oven and preheat the oven to 375 degrees. Beat together the egg yolk and water and brush it over the top of the bread. Bake for 2 hours 20 minutes, or until bottom of the bread makes a hollow sound when tapped. (After being removed from the can) Remove the bread from the can by thumping firmly on the bottom of the can.

The traditional way to prepare Panettone requires this unusual step: Take two metal skewers and pierce the panettone about 3 inches from the bottom, either in an ‘X’ shape or parallel. Hang the Panettone upside down for several hours over an empty stock pot to cool.

We let our Panettone cool for about a half hour before serving, which was also just fine.

Dust the top with confectioner’s sugar using a fine-mesh sieve. Remove the parchment paper before serving and slice into wedges. Serve with hot coffee or hot milk.

Pasta Frola (Linzer Torte)

From Argentina With Love

Ingredients

Directions

Pre-heat the oven to 350 degrees Fahrenheit. Butter and flour your pan-this recipe makes enough for a small square or rectangular pan, though the photos show small ramekins, which is also fine.

Mix together the flour, sugar, baking soda and baking powder. Cut the butter in, mixing between your fingers to incorporate the flour mixture and the butter. Keep mixing until it’s uniform and resembles coarse sand.

Add the egg and 2 tablespoons of the milk and mix together until you get a ball of dough that is uniform. It should not be too dry (crumbling apart) and should not be sticky.

Roll out the dough onto a floured surface. The dough should be about half an inch think. Cut the dough and put it in to the pan. It should cover the bottom and go up on the sides only a little bit. Pat the dough down around the edges with the back of your fingers.

Take a few spoonfuls of quince jam and spread it over the dough in the pan. I have found that it’s easier to mash the jam in a bowl with a fork so that it’s easier to spread. Also, if using quince paste, you may need to add some warm water to soften the paste texture.

Roll out the dough scraps and cut into strips with a pastry cutter or knife. Lay across the top of the jam and dough in a lattice (criss-cross) pattern.

Pop into the oven for a very short time-only about 20 minutes. It should be slightly browned on the top.

Pionono de Dulce de Leche

From Argentina With Love

Ingredients

Directions

Preheat the oven to 400 degrees Fahrenheit. In a stand mixer, put the eggs, sugar, and honey, and beat on high speed for 8 to 10 minutes. Meanwhile, line a rimmed cookie sheet with parchment paper and grease with butter or spray with cooking spray.

After 8 minutes, you should have a fluffy batter. Add the flour in all at once and beat for one minute more, until incorporated. Pour the batter onto the cookie sheet and spread gently with a spatula (you don’t want to de-fluff the batter!) Make an even layer covering the cookie sheet. Place in the oven for 6 minutes.

Dampen a cotton or linen (not terry-cloth) towel and put it flat on the counter. Sprinkle it lightly with sugar. Lift the parchment paper off of the cookie sheet, and lay the pionono face down on the wet towel, paper-side up. Carefully peel the corner of the paper off, and continue, careful not to rip the pionono, until the paper has been removed. You may rub the paper with a wet washcloth to help detach it. Fill as below or as desired. Starting at one end, roll carefully until you reach the other end (too long on the wet towel is not good) and slice. Arrange on a plate to serve.

Dulce de leche filling: Using either homemade or store-bought dulce de leche, spread a 1/4 inch thick layer of dulce de leche on the sponge cake before rolling.

Rosca de Pascua

From Argentina With Love

Ingredients (Bread)

Ingredients (Pastry cream)

Directions

In the bowl of a stand mixer, swish around some warm water to warm the bowl. Dump the water, then add in the 3/4 cup water, the yeast and the sugar and dissolve. Let sit for about 15 minutes, until the yeast is risen and bubbling. Meanwhile, in a medium bowl, mix the lemon zest, butter, vanilla, 1/2 can of sweetened condensed milk, egg, and beat together. Add to the bowl of the stand mixer and beat on low speed for 5 minutes. Add in the flour a cup at a time, mixing to incorporate, until you have added all 4 cups. You will be left with a sticky, dense dough. Remove the bowl from the stand mixer, set in a warm place covered with a towel, and let rise for 1 hour.

After the hour is up, punch down the dough and remove it from the bowl. Put it on a floured and oiled counter top and roll in to a long, even cylinder. I found it easier to do two smaller cylinders and connect them at either end to make the ring, but you can do it either way. You can use a buttered and floured ring pan, a bundt pan, or (as we did) a rimmed round pizza pan with an empty 28 oz. can in the center. (Empty the contents of the can first, clean out, remove both ends and the label. Butter and flour the part of the can that will touch the dough) Lay the cylinders of dough out on the pan to form a ring. Cover with a towel, set in a warm place, and let rise 2 hours more.

Pre-heat the oven to 350 degrees Fahrenheit. Start the pastry cream—heat the egg yolks, water, sweetened condensed milk and corn starch in a small sauce pan over medium heat, stirring constantly. As the mixture gets hotter and comes to a boiling point, stir more rapidly. As it starts to thicken, remove it from heat. The consistency should be like a pudding, not thick enough to stand on its own. Stir in the vanilla.

Spoon the pastry cream onto the top of the ring of bread. It will ooze over the edges, that’s ok. Paint the remaining space of the bread with the beaten egg. Place in the oven and bake for about 30 minutes, until the bread is a nice golden brown. Remove from the oven and let cool. Decorate with confectioner’s sugar and sliced Maraschino cherries.

Rosca de Reyes

From Argentina With Love

Ingredients (Cake)

Ingredients (Pastry cream)

Directions

Heat the 1/2 cup milk in the microwave until very warm. In the bowl of a stand mixer, combine the warm milk, yeast and sugar and whisk until dissolved. Let sit until foamy, about 10 minutes.

In another bowl, combine the melted butter, salt, vanilla, sugar, eggs, and lemon and orange zests, and stir until well combined. In the mixer fitted with the paddle attachment, mix in the butter mixture and blend in at medium speed until well mixed. Add in the flour, one cup at a time, until a smooth dough has formed.

Fit the mixer with the dough hook and knead the dough until elastic, about 5 minutes. Place in a warm spot and let rise until doubled in size, about an hour and a half.

Roll out the dough on a lightly-floured surface into a long oval, with the long side facing you. Roll from the edge closest to you (please see step-by-step photos on flickr—From Argentina With Love) make a long roll, leaving no space in the middle.

Leave one end open, and taking the other end, put the closed end into the open end, sealing the two ends so that there is no seam visible, with the dough creating a ring shape.
Place the ring on a greased cookie sheet and let rise a second time until doubled in size, about an hour.

Meanwhile, make the pastry cream…

Pre-heat the oven to 350 degrees Fahrenheit. Start the pastry cream— Separate the eggs and reserve the egg whites. Heat the egg yolks, water, sweetened condensed milk and corn starch in a small sauce pan over medium heat, stirring constantly. As the mixture gets hotter and comes to a boiling point, stir more rapidly. As it starts to thicken, remove it from heat. The consistency should be like a pudding, thick but not thick enough to let a spoon stand on its own. Stir in the vanilla.

Remove from heat and place into an ice bath to cool (ice cubes and water in a bowl). Spoon the pastry cream into a pastry bag fitted with a large, star-shaped tip. With the tip of a sharp knife, score (making a shallow slit) around the ring in the top center. Open and widen slightly with your fingertips, then pipe the pastry cream into the slit. Place the candied cherries around the ring into the pastry cream. Sprinkle with slivered almonds and sugar pearls. Brush the areas that are not covered in pastry cream with the egg whites.

Bake for 35 minutes, or until golden brown on top, and a knife inserted comes out clean. Sprinkle on any additional sugar pearls as desired. Let cool before serving. (Or make it the night before.) Serve with coffee or hot chocolate.

Torta Mojada (Chocolate Cake)

From Argentina With Love

Ingredients

Directions

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Lightly coat two 8-or9-inch round cake pans or one 9 by 13-inch cake pan with vegetable oil spray, then line the bottom with parchment paper. Whisk the flour, cocoa, instant espresso, baking soda and salt together in a large bowl and set aside.

Beat the butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes/ Beat in the eggs, one at a time until incorporated, scraping down the bowl and beaters as needed. Beat in the vanilla.

Reduce the speed to low and beat in one third of the flour mixture. Beat in half of the milk. Repeat with half of the remaining flour mixture, then the remaining milk, and finally the remaining flour mixture.

Give the batter a final stir using a rubber spatula to make sure it is thoroughly combined. Pour the batter into the prepared pans and smooth the top. Bake until a wooden skewer inserted into the center of the cakes comes out with a few crumbs attached, 20 to 25 minutes for round cake pans, 25-30 minutes for the sheet cake, rotating the pans halfway through.

Let the cakes cool in the pans on wire racks for 10 minutes. Run a paring knife around the edge of the cakes to loosen, then flip the cakes upright, discard the parchment, and let cool completely before frosting, 1 to 2 hours.

Simple Syrup

Simple syrup is 1 cup sugar and 1 cup water heated in a sauce pan over medium-high heat just until boiling, and the sugar has dissolved. At this point, any other additional flavorings can be added. This amount is more than enough for one wet cake.

Wet Cake

The technique to make wet cake is this: Spoon the simple syrup over the cooled cake layers before frosting. you can make a 2 layer or a 4 layer cake. For example, a four-layer cake needs 2 round cakes. Each of the two cakes is carefully cut in half, (so you have four approximately one-inch thick cake rounds) and the top layer removed. The first (bottom layer) is put on to the cake plate. The simple syrup is spooned a little at a time, covering that layer. Then the filling of choice (jam, fruit and cream, or dulce de leche) is carefully spread on. The top half of that cake is then set on top, the simple syrup is spooned on, followed by the filling. Repeat with the top two layers.

After assembling your cake, frost with the frosting of your choice.

Turrón de Avena (Chocolate Oatmeal Wafer Bars)

From Argentina With Love

Ingredients

Directions

Line a rectangular bread pan or 9x9 inch square roasting pan with aluminum foil. It’s helpful to leave some extra foil at the edges, like a sling, to easily remove the finished Turron as one block from the pan for cutting.

In a medium saucepan, melt the 2 sticks of butter over low heat. Stir in the sugar, milk, and cocoa powder and stir until there is a uniform mixture. Add in the oats, and stir to incorporate. Increase the heat and bring the mixture to a boil. When the mixture reaches a boil, turn off the stovetop and remove from heat.

Meanwhile, layer the Criollitas crackers on the bottom of the pan, side by side, forming an even layer. Then, using a measuring cup, pour some of the chocolate oat mixture over the crackers, and spread into an even layer atop the crackers. Layer on another layer of Criollitas, and then another layer of the chocolate oat mixture. Repeat until you have no more crackers, or chocolate mixture; end with a layer of chocolate oat on the top.

Place the pan in the freezer until very cold, about one and a half to two hours. Remove the pan from the freezer, pull the Turron out using the foil, and place on the counter. Using a sharp knife, slice the Turron into slices about 4 inches long and one inch wide.

Dulces

Dulce de Batata

From Argentina With Love

Ingredients

Directions

Put the sweet potato puree in a non-reactive pot with the water, and heat over medium high heat, stirring and scraping the bottom to evenly distribute the heat and prevent burning. When the mixture raises to a boil, add in the sugar and the agar agar, stirring until totally incorporated and dissolved. Lower heat and keep at a simmer. Simmer until the water has absorbed, and the mixture has thickened, stirring frequently, about an hour or so.

Remove from heat and stir in the vanilla. Spread the mixture into a large rectangular casserole dish (lasagne pan or Pyrex pan) and let cool completely. After cooling at room temperature, remove to the refrigerator. Slice to serve.

Dulce de Batata can last several months in the refrigerator, in a tupperware or tightly sealed container. I sliced mine up into serving-sized pieces and separated the layers with wax paper.

Dulce de Leche

From Argentina With Love

Ingredients

Directions

Bring the milk to a boil in a heavy bottom sauce pan. Add all other ingredients, being sure to stir the sugar with a whisk until it’s completely dissolved. (Otherwise, your Dulce de Leche will have a gritty consistency—not so good.)

Cook on medium low until it turns into caramel, about 2-3 hours. It should have a rich tan or brown color and smooth texture when done. Consistency is a matter of taste-some like theirs runnier than others, but test it by spooning some onto the center of a plate. If it stays without running and making a puddle, it’s ready.

Dulce de Tomate

From Argentina With Love

Ingredients

Directions

Wash the tomatoes and bring a large pot of water to a boil. When the water is boiling, submerge the tomatoes for a few seconds to scald them and remove to a bowl of cold water to stop the tomaotes from cooking. Peel them, cut in half and remove seeds. Weigh them-for every 6 pounds of tomato pulp, you’ll need 6 cups sugar and 2 cups water.

Put the water and sugar in a pot on the stove top. Stir over medium heat until the sugar has dissolved in the water, making a syrup. Bring the syrup to a boil, add the 6 lbs. tomatoes, and cook for 15-20 minutes, lowering the heat to a simmer. Be sure to watch the pot so that it doesn’t boil over-it gets foamy! The foam can be skimmed off the top. After 20 minutes, turn the stove off and let the mixture sit for a few hours.

After a few hours, re-heat, stirring continuously with a wooden spoon, taking care that it doesn’t stick or burn. Bring it to a boil, then lower the heat and let cook for 1-2 hours, stirring periodically. After this time, the tomatoes should have a shininess and transparent look. Stir and taste for sugar, adding more if necessary for your taste. Let cook a little bit and then put into jars or follow the canning procedure for your canning set according to manufacturer’s instructions.

Zapallo en Almíbar (Candied Squash)

From Argentina With Love

Ingredients

Directions

Peel and seed the squash. Cut into medium-large cubes, about 1 1/2 inch in size. In a medium bowl, combine the squash and the rum. Let soak for 24 hours, stirring occasionally to make sure all the cubes are covered.

Drain the squash, discarding the rum (unless you want to make squashtinis, hee hee). In a medium non-reactive stock pot, heat the water and the sugar over medium-high heat. Stir frequntly, and when the sugar is completely dissolved, add in the squash and the vanilla. Heat to a boil, and then reduce heat but maintain the mixture at a simmer until the squash becomes translucent, about an hour.

Remove the mixture from the heat and let cool completely. Place the squash in a jar and cover with the syrup and a lid. Refrigerate for up to 2 weeks, or alternatively, can for storage following the instructions with your canning kit.

Fried

Buñuelos de Manzana

From Argentina With Love

Ingredients

Directions

Mix the dry ingredients together in a large bowl. In a separate bowl, mix together the eggs, milk, vanilla, and two tablespoons oil. Mix together well, there should be no lumps in the batter. Stir in the shredded apple until well incorporated.

Meanwhile, heat the 2 cups oil over medium heat. During the course of the frying, I had to replenish the oil twice during the frying process, reheating the oil each time. When the oil is hot enough for frying—you can test the heat by dropping a little of the batter into the oil—it should sizzle.

Using a tablespoon or small scoop or ladle, drop some of the batter into the oil, about three or four fritters at a time. Fry until golden on one side, about two minutes or so. Flip the fritters and fry on the other side until that side is also golden brown. The oil needs to eb hot enough for frying, but not so hot that the outside of the fritter gets too brown or fried without the center being cooked.

Remove the cooked fritters with a slotted spoon or spatula to a paper-towel lined plate. Let cool, then dust with confectioner’s sugar before serving. Serve with coffee or yerba mate.

Churros

From Argentina With Love

Ingredients

Directions

In a medium saucepan, bring the water to a boil over medium-high heat. Add in the butter and 1/2 cup sugar to the water, and stir to dissolve the sugar. Lower the heat to medium. When the butter has melted and the sugar has dissolved, remove the pan from the heat and add the flour, stirring until incorporated. Return the pan to the stove-top, stirring the dough constantly until the dough forms a smooth ball, about 2 minutes.

Remove the dough and place in the bowl of a stand mixer. Let dough cool slightly. With the paddle attachment, start beating the dough on medium speed. Add in the eggs and beat for 3 minutes. The dough will be smooth and shiny.

Meanwhile, heat the oil in a skillet over medium-high heat. (Oil should be hot enough for frying but not so hot it scorches.) Spoon the dough into a pastry bag fitted with a medium or large-sized star tip. Pipe the dough into the hot oil, cutting the end of the churro with a knife. I found that I could fit about 5 churros into the skillet at a time. They may either be made as straight shapes or circular ones. Fry until browned on one side, and then turn and brown the other side, about 2 minutes each side. Remove to a paper-towel lined plate and repeat with the remaining dough.

Mix the 3 tablespoons sugar with the cinnamon on a shallow dish. Stir until incorporated. Roll the churros in the mixture to coat evenly.

Serve with hot chocolate. Best if enjoyed within 24 hours.

Tortas Fritas

From Argentina With Love

Ingredients

Directions (By hand)

Heat the oil for frying in a large, deep skillet. Meanwhile, mix the flour, baking powder and salt in a large bowl. Make a well in the center of the flour, and pour in the melted butter. Heat the water and milk together until hot, but not boiling. Mix the four and butter, and add in the milk and water mixture, reserving a little of the milk/water combination. You’ll want just enough moisture to make a smooth, uniform dough, not make it mushy. Mix the dough well, adding more of the milk/water mixture if needed.

Turn the dough out onto a clean surface and knead well, making a smooth, uniform dough. Divide the dough into 12 balls, rolling them between the palms of your hands; they should be roughly the size of an egg, and let rest 10 minutes. Roll the dough into a circular shape using your hand, and then a rolling pin. Poke a hole in the center. Place into the heated oil, being careful of splattering. (Three or four can be fried at once, depending on the size of your skillet.) Your oil should be very, very hot—about 450 degrees Fahrenheit. Fry until golden on the side facing down (about 20 to 30 seconds) and then using tongs, flip the Torta Frita and repeat the frying on the other side.

Remove to drain on paper towels, and then sprinkle with the granulated sugar just before serving.

Directions (Food processor)

Heat the oil for frying in a large, deep skillet. Meanwhile in the bowl of the food processor, combine the flour, baking powder and salt and mix well. Add in the melted butter and process until combined, and heat the milk and the water combined. Add the hot milk/water combined a little at a time until the dough comes together and becomes uniform, but not too wet.

Remove the dough from the processor and turn out onto the counter. Knead well, making a smooth, uniform dough. Divide the dough into 12 balls,

rolling them between the palms of your hands; they should be roughly the size of an egg, and let rest 10 minutes. Roll the dough into a circular shape using your hand, and then a rolling pin. Poke a hole in the center. Place into the heated oil, being careful of splattering. (Three or four can be fried at once, depending on the size of your skillet.) Your oil should be very, very hot—about 450 degrees Fahrenheit. Fry until golden on the side facing down (about 20 to 30 seconds) and then using tongs, flip the Torta Frita, and repeat the frying on the other side.

Remove to drain on paper towels, and then sprinkle with the granulated sugar just before serving.

Dulce de Leche Donuts

From Argentina With Love

Ingredients

Directions

In a small saucepan, heat the milk just until the boiling point and then remove from heat. Let the milk cool to lukewarm. Rinse the metal bowl of your stand mixer with warm water (so that when you add in the warm water for the recipe, it doesn’t cool the water down). Add the 1/8 cup warm water to the mixer bowl and dissolve the yeast into the warm water. Add in the milk, sugar, salt, egg, shortening and 1 cup of the flour, and then beat on medium speed, scraping down the sides of the bowl as you go, for about 2 minutes. Stir in the remaining flour.

Turn the dough out onto a lightly floured surface and knead until a smooth dough forms, about two minutes. Put the dough into a lightly oiled bowl, and let rise for about an hour, covered, in a warm place, until the dough has doubled in size.

Flour 2 baking sheets. (Rub with butter or spray with cooking spray, dust with flour and discard the extra flour.) Turn the risen dough out onto a floured surface and roll it out to 1/2 inch thickness. Using a round cookie cutter or the rim of a sturdy juice glass, cut the dough. Place the cut dough onto the cookie sheets, and repeat the process with the remaining dough. Let the donuts rise on the floured cookie sheets, covered, until doubled in size, about a half hour or so.

Heat the oil in a fryer, dutch oven or frying pan (if using a frying pan, use about 3/4 cup to start) and prepare a plate lined with paper towels. Heat the oil to about 350 degrees Fahrenheit. Slide the donuts a few at a time (I did batches of 4) into the hot oil, and fry until golden on one side (about one minute) before turning over with a spatula. Fry for about one minute more, and then carefully remove the donuts to the plate to drain.

Once the donuts are fried and cooled, fill a pastry bag with a wider tip with dulce de leche. Make a small hole in each donut with a sharp, narrow knife, and then use the knife to make a cavity inside the donut to fill with dulce de leche. Fill the cavity with the dulce de leche, and then dust with confectioner’s sugar before serving.

Fruits

Duraznos con Malbec

From Argentina With Love

Ingredients

Directions

Place the peaches in dessert cups or bowls. Pour red wine over the peaches.

Enjoy!

Ice creams / sorbets

Helado de Dulce de Leche

Helado de Yerba Mate (Yerba Mate Ice Cream)

Limonchamp (Lemon Sorbet and champagne)

From Argentina With Love

Ingredients

Directions

In a small saucepan, put the water and sugar, and heat over medium heat until the sugar has dissolved. Remove from heat and stir in the lemon juice and zest. Let cool completely, first on the stovetop and then in the refrigerator.

Be sure the bowl of the ice cream maker is good and frozen. Then, process according to the maker’s instructions. In about 30 minutes, you should have lemon sorbet! I had to put mine in the freezer for some additional time to make it harder.

Open the Champagne. Place one or two small scoops of the lemon sorbet in the Champagne glass, and gently pour the Champagne over the top. Serve with a small spoon.

References

From Argentina With Love

Wikipedia

Wikipedia - dishes

Wikipedia - espanol

Austria

mains

wienersnitzel

sweets

danish pastry

References

Wikipedia

Belgium

mains

seafood

moules marinieres

References

Wikipedia

Bolivia

Recipes

Sauces

Savoury

Salsa de Aceitunas

Recetas Bolivianas

Ingredients

Directions

Deje las aceitunas en agua fría por media hora. Refría en el aceite la cebolla finamente picada, agregue la harina; con una mezcle por un minuto hasta que tome un ligero color.

En fuego lento, disuelva con caldo poco a poco. Agregue las aceitunas sin pepas, cortadas a lo largo, también agregue el jugo de limón, la sal y la pimienta a gusto. Que dé un hervor.

Sirva con carnes cocidas o asadas y papas al natural.

Salsa Blanca

Recetas Bolivianas

Ingredients

Directions

Ponga en una fuente la mantequilla y harina, remueva en fuego lento hasta que la mantequilla se haya derretido. Agregue leche poco a poco, en fuego lento o retire para que no se formen grumos. Una vez que esté suave como una crema, sazone con sal y acompañe con verduras, budines, pescados u otros.

Adobo para Carnes

Recetas Bolivianas

Ingredients

Directions

Mezcle la harina, la mantequilla, la mostaza, el aceite y sal de adobo; todo ponga sobre la carne que va a asar al horno.

Salsa de Ají

Recetas Bolivianas

Ingredients

Directions

Mezcle el ají amarillo molido con la cucharada de harina, sal y pimienta. Ponga sobre cada bife antes de freír. Después de sacar los bifes ponga media taza de caldo al sartén, haga dar un hervor y vacíe sobre los bifes

Salsa Andaluza

Recetas Bolivianas

Ingredients

Directions

A la mayonesa corriente agregue el puré de tomates, el pimiento morrón picado y el chorro de limón. Mezcle todo.

Salsa de Cebolla

Recetas Bolivianas

Ingredients

Directions

Pique la cebolla a través de la cabeza, deje un momento con sal, para que el olor no sea muy fuerte, lave y agregue los tomate.

Salsa Chaud Freud

Recetas Bolivianas

Ingredients

Directions

Mezcle la harina, la mantequilla, la mostaza, el aceite y sal de adobo; todo ponga sobre la carne . Ponga una taza de caldo hirviendo a la cacerola que hierva unos minutos y sazone con sal de adobo. Deje que enfríe y agregue la crema

Salsa a la Duquesa

Recetas Bolivianas

Ingredients

Directions

En una cacerola agregue las yemas del huevo con media taza de agua, cocine en baño Maria y remueva con una cuchara hasta que espese. Luego retire del fuego y agregue la mantequilla poco apoco, batiendo como la mayonesa, sazone con sal, pimienta y jugo de limón.

Salsa Económica

Recetas Bolivianas

Ingredients

Directions

Martaje o muela los huesos de pollo, en una olla ponga para que den unos con las tazas de agua, cuele y espese con maicena. Agregue la salsa inglesa y la mostaza de frasco. Sazone con sal.

Salsa Española

Recetas Bolivianas

Ingredients

Directions

Dore la harina en una cacerola, agregue el caldo hasta formar una crema líquida, agregue la cebolla, el tomate, el ajo, los hongos y sazone con sal.

Deje hervir unos minutos y pase por el colador a una fuente. Agregue jamón y vino blanco.

Salsa para Espárragos

Recetas Bolivianas

Ingredients

Directions

Desmenuce el queso crema, agregue el aceite, el jugo de limón, la cebolla picada, el perejil picado, la cucharilla de mostaza pequeña; todo finamente picado; también agregue las cucharadas del agua de espárrago, sazone con sal de adobo y mezcle.

Salsa Gelatinosa

Recetas Bolivianas

Ingredients

Directions

Remoje el colapiz alrededor de 10 minutos en agua fría. Luego saque y disuelve en una taza de agua hirviendo, deje enfriar y junte con la mayonesa. Mezcle bien y deje congelar.

Salsa para Hamburguesas

Recetas Bolivianas

Ingredients

Directions

En una cacerola ponga todos los ingredientes y haga dar unos hervores. Cuele y guarde en el refrigerador.

Salsa Holandesa

Recetas Bolivianas

Ingredients

Directions

En una cacerola ponga una taza de agua con una cucharada de vino y otra de limón, agregue las yemas y bata sobre el fuego hasta que espese. Retire del fuego y sazone con sal y pimienta.

Salsa de Mantequilla

Recetas Bolivianas

Ingredients

Directions

Mezcle todo y sirva con pescado hervido.

Salsa de Nata

Recetas Bolivianas

Ingredients

Directions

Bata las yemas con las natas hasta que espesen. Ponga el aceite poco a poco. Agregue el limón y la sal.

Salsa para Pescado

Recetas Bolivianas

Ingredients

Directions

En una cacerola ponga el aceite y la harina. Haga dorar, agregue la cebolla pequeña, las ramas de perejil, apio finamente picado y la cucharilla de albahaca. Disuelva con los cucharones de caldo de pescado. Deje hervir dos minutos, pase por el colador y agregue la copa de vino blanco. Sazone con sal. Sirva con cualquier pescado.

Salsa con Pimientos Morrones

Recetas Bolivianas

Ingredients

Directions

En una cacerola ponga el aceite y la cebolla; cuando esté algo cocida no dorada agregue el caldo, mezclando con una cuchara; luego agregue los pimentones, el pimentón, la pimienta y la sal. Al final los tomates maduros pasados por el colador. Retire del fuego.

Sirva con la carne que desee.

Salsa de Queso

Recetas Bolivianas

Ingredients

Directions

Desmenuce el queso crema, agregue el aceite, el jugo de limón, la cebolla picada, el perejil picado, la cucharilla de mostaza y sal a gusto; mezcle todo. Sirva con vegetales crudos.

Salsa de Queso Fundido

Recetas Bolivianas

Ingredients

Directions

En una cacerola al fuego ponga la leche y el queso. Cuando el queso esté disuelto agregue el huevo batido, mezcle rápido, luego agregue la pimienta, la sal y retire del fuego.

Salsa Salmi

Recetas Bolivianas

Ingredients

Directions

En una cacerola dore dos cucharadas llenas de harina, agregue caldo hasta formar una crema líquida, ponga una cebolla pequeña picada, dos tomates, dos dientes de ajo, los hongos lavados y escogidos; sazone y deje hervir un momento.

Cuele a otra cacerola, agregue hígado, corazón y molleja; luego disuelva con una cucharada de harina y otra de agua. Colando agregue a la olla más medio vaso de vino y haga dar unos hervores.

Salsa para Tallarines

Recetas Bolivianas

Ingredients

Directions

En una cacerola con un poco de aceite refría la cebolla finamente picada, agregue los tomates pasados por el colador y todos los demás ingredientes, mas sal a gusto. Haga cocer unos minutos, cuele y sirva.

Salsa de Tomate

Recetas Bolivianas

Ingredients

Directions

En una fuente haga hervir todos los ingredientes, menos el tomate y azúcar. En una cacerola agregue la pulpa de los tomates, sin el jugo, haga hervir junto con el azúcar hasta que se haya reducido a la mitad, junte todo en una olla y haga hervir 15 minutos, luego haga pasar por el colador, deje enfriar y agregue un poco de aceite para conservarla.

Salsa a la Vinagreta

Recetas Bolivianas

Ingredients

Directions

Cocine hasta que los huevos estén duros, pelados y lavados; desmenúcelos con un tenedor, agregue una cebolla chica, ramas de perejil, un tomate grande maduro todo finamente picado, una cucharilla de mostaza de frasco, unos pepinos en escabeche picados, dos o más cucharadas de aceite, media cucharada de vinagre; mezcle bien y que quede suelta. Sirva con carnes, pescados, paltas.

Spicy

Ahogado

Recetas Bolivianas

Ingredients

Directions

En una cacerola con dos cucharadas de aceite refría la cebolla, el ajo y el perejil finamente picado hasta que queden las cebollas cristalinas; luego agregue el ají, refría un poco y agregue al caldo; sazone con sal, comino y pimienta al gusto y deje cocer. Si usted desea puede agregar un trozo de carne frita o cocida y deje que de unos hervores. Esto le dará un sabor más agradable.

Jallpahuaica

Recetas Bolivianas

Ingredients

Directions

Muela los tomates con el ají fresco, las hierbas aromáticas y ponga sal a gusto con un poco de cebolla picada finamente.

Llajua

Global Table Adventure

Ingredients

NOTE: (I used a Serrano to make it more mild, although I left the seeds in so it was still hot. Feel free to use jalapeño or whatever you like)

Directions

En una cacerola ponga una taza de agua con una cucharada de vino y otra de limón, agregue las yemas y bata sobre el fuego hasta que espese. Retire del fuego y sazone con sal y pimienta.

Sweet

Salsa de Manzana

Recetas Bolivianas

Ingredients

Directions

Haga cocer las manzanas verdes en poco agua, pase por el colador de alambre; luego agregue las ramas de perejil y las cucharadas de azúcar. Debe hervir hasta que tenga consistencia de jalea. Saque la hierbabuena, deje enfriar y sirva el asado de pierna de cordero o cerdo.

Salsa de Uvas

Recetas Bolivianas

Ingredients

Directions

Lave muy bien las uvas, ponga desgranadas en una cacerola sobre el fuego sin agua; deje así hasta que estén suaves. Agregue todos los demás ingredientes y las especies, que de unos hervores hasta que espese; pase al colador y guarde en frascos de cristal.

Salsa de Vino

Recetas Bolivianas

Ingredients

Directions

En media taza de agua fría disuelva la maicena. También haga hervir media taza de agua con azúcar y sal. Cuando haya hervido agregue la maicena mezclando poco a poco, haga hervir un minuto y agregue el vino, la mantequilla y retire del fuego.

Appetizers / starters

Aspics

Aspic de Alcachofas

Recetas Bolivianas

Ingredients

Directions

Remoje el colapez en agua fría. Haga cocer las alcachofas lavadas en agua tibia, saque toda la parte blanda con una cuchara, pique los platitos sacando la pelusa que tienen cuando no son tiernas. Ponga en un recipiente, agregue la mayonesa, la salsa blanca, el colapez disuelto en el agua hirviendo. Sazone a gusto con sal y salsa inglesa. Vacíe en un molde y deje hasta el día siguiente en el refrigerador. Vuelque sobre una fuente con cuidado para que salga entero. Decore con mayonesa y alrededor con tomates y hojas de lechuga.

Aspic de Camarones

Recetas Bolivianas

Ingredients

Directions

Lave los camarones como para chupe. Cocine veinte minutos con agua hasta que les cubra, agregue un chorro de limón y poca sal. Saque toda la carne de la cola y pinzas, el resto muela como se indica para el chupe y con este caldo haga la salsa en vez de leche. Remoje el colapez cinco minutos en agua fría. Saque y ponga a hervir en una taza de caldo de los camarones hasta que esté disuelto.

Deje enfriar. Coloque en el fondo de un molde las colas y demás; no en montón, entre los camarones ponga las aceitunas sin pepas cortadas a lo largo. Junte la salsa, la mayonesa y el colapez, agregue sal y pimienta blanca. Vacíe con una cuchara para que no se vayan a un lado los camarones. Deje congelar en el refrigerador. Vuelque con cuidado para que no se estropee. Ponga alrededor tajadas de tomates y hojas de lechuga.

Aspic de Huevos y Jamón

Recetas Bolivianas

Ingredients

Directions

Ponga a hervir los huevos hasta que estén duros. Corte tajadas y acomode en moldes individuales, una tajada en cada uno, agregue jamón picado y alguna verdura cocida. Prepare caldo, por cada taza de líquido una cucharada de gelatina en polvo. Una vez disuelta la gelatina en el caldo hirviendo sazone; agregue la salsa inglesa y la copa de vino blanco. Llene los moldes y deje congelar. Al servir, si no se desmoldan fácilmente acerque ligeramente al rescoldo. Sirva con ensalada.

Aspic de Sardinas

Recetas Bolivianas

Ingredients

Directions

Haga endurecer un huevo. Vacíe las sardinas, desmenuce con un tenedor. Ponga en moldes individuales una tajada de huevo y sardina encima. Disuelva en una taza de agua hirviendo las hojas de colapez, sazone con sal, pimienta blanca, chorro de vino blanco y gotas de salsa inglesa; llene cada molde. Deje congelar hasta el día siguiente. Vacíe con cuidado.

Cheese

Pan Relleno con Queso

Recetas Bolivianas

Ingredients

Directions

Corte rebanadas delgadas de pan molde, ponga mantequilla en cada una, ponga queso encima de una y tape con otra. Bata los huevos con la leche y sope cada tajada, luego fría en aceite y mantequilla.

Solterón

Recetas Bolivianas

Ingredients

Directions

Prepare una jallpahuayca. Mezcle los ajíes amarillos y verdes, el locoto, los tomates, la cebolla y las hojitas de huacataya, sazone sal a gusto.

Desgrane los choclos con un cuchillo, pique las papas en cuadritos, luego desmenuce el queso y mezcle todo bien sazonado con aceite, sal y jugo de limón, si usted desea sirva sobre hojas de lechuga.

Soufle de Queso

Recetas Bolivianas

Ingredients

Directions

Bata los huevos y agregue el queso desmenuzado; ponga la salsa blanca que aun esta tibia. Mezcle bien y vacíe en una budinera, tape bien y haga cocer en baño Maria unos 10 minutos más o menos. Vacíe con cuidado, bañe con salsa blanca y perejil picado.

Egg

Huevo a la Minuta

Recetas Bolivianas

Ingredients

Directions

Caliente las arvejas. Fría las rebanadas de pan y acomode alrededor de una fuente. Fría los huevos y ponga sobre cada tostada. Vacíe las arvejas al centro de cada huevo bien sazonadas con sal y una cucharada de salsa de tomate por encima.

Huevo Relleno

Recetas Bolivianas

Ingredients

Directions

Haga endurecer los huevos. Péle y parta por la mitad, seque con cuidado la yema, agregue jamón y perejil picado; mezcle, sazone y rellene nuevamente las claras. Ponga en una fuente de hornear rebanadas de pan frito en aceite, contando para cada mitad de huevo, luego bañe con la salsa de su agrado. Rocíe por encima con bastante queso rallado, introduzca unos minutos al horno antes de servir.

Huevos con Leche

Recetas Bolivianas

Ingredients

Directions

En una fuente ponga un poco de aceite, encima rompa con cuidado un huevo por persona. Sazone con sal y pimienta blanca. Báñelos con leche. Introduzca al horno caliente, hasta que cuaje la clara y no se endurezca la yema. Sirva enseguida.

Huevos con Tocino

Recetas Bolivianas

Ingredients

Directions

Fría el tocino ligeramente. Aumente a la manteca que suelta el tocino mantequilla o aceite como para freír el pan. Bata los huevos que cocinara con la leche; ponga en una fuente de horno el pan, encima el tocino y bañe con el huevo que tiene preparado. Ponga al horno hasta que cuaje y sirva.

Huevos con Pimientos y Tocino

Recetas Bolivianas

Ingredients

Directions

Pique en tiras los pimientos y las cebollas en corte pluma. Ponga en un sartén las cucharadas de aceite, refría en fuego fuerte. Vacíe en una fuente y sirva con huevos fritos alrededor.

Huevos a la Nieve

Recetas Bolivianas

Ingredients

Directions

Separe las yemas de las claras, luego bata las claras a punto nieve y sazone con sal y pimienta.

Bata lentamente la crema de leche. Mezcle las claras con la crema de leche. En una fuente de horno ponga la mantequilla esparcida, vierta el preparado en ella. Ponga encima una a una las yemas.

Tape la fuente y lleve al horno templado hasta que las yemas estén cocidas.
Para llevar a la mesa puede adornar las yemas con un trozo de pimentón.

Fish / seafood

Bocados de Sardina

Recetas Bolivianas

Ingredients

Directions

En una fuente bata los huevos, agregue harina, sal y pimienta blanca. Mezcle bien agregando la sardina y perejil, mezcle bien nuevamente y fría porciones de una cucharada en aceite caliente. Sirva con cualquier ensalada de su agrado.

Canapes de Huevo de Trucha

Recetas Bolivianas

Ingredients

Directions

Haga dar un hervor a los huevos de trucha en un poco de agua con sal. Prepare una ensalada de lechuga, papas cocidas, cebolla y perejil bien picado. Sazone bien y si quiere agregue un locoto picado.
Fría las rebanadas de pan en mantequilla y ponga en cada plato acompañado de la ensalada y encima huevos de trucha, cúbralos con mayonesa y sirva con tajadas de limón.

Entrada de Sardinas

Recetas Bolivianas

Ingredients

Directions

Vacíe las sardinas en una fuente, agregue las papas desmenuzadas. También agregue las cebollas, tomates, ajíes, perejil, lechuga todo finamente picado. Luego agregue dos cucharadas de mayonesa condimentada. Mezcle muy bien y sirva en pequeñas porciones con aceitunas, adornadas con hojas de lechuga y tomates en rodajas.

Ocopa

Recetas Bolivianas

Ingredients

Directions

Remoje los camarones la víspera. Al día siguiente haga hervir los camarones, las nueces, el tomate, un diente de ajo retostado y molido. Agregue poco aceite removiendo con una cucharada de palo y sazone con sal a gusto, sirva sobre papas grandes y/o hojas de lechuga muy bien lavadas. También puede decorar con huevos duros y aceitunas.

Sardinas al Natural

Recetas Bolivianas

Ingredients

Directions

En una fuente vacíe las sardinas. Prepare una ensalada de cebolla finamente picada, perejil, tomates, ajíes verdes, todo bien picado. Sazone con bastante aceite y sal a gusto.

Mezcle todo bien y sirva con papas demenuzadas.

Tomates Rellenos con Atún

Recetas Bolivianas

Ingredients

Directions

Haga cocer todos los ingredientes, excepto los tomates y el atún. Cuando estén cocidos córtelos en trozos pequeños: pongalos en una ensaladera. Anada el atún y la mitad de una lata de salsa de tomate: mezcle todo y sazone con sal.

Corte los tomates por la parte superior como tapitas, quite con una cucharilla la pulpa dejando la cascara. Ponga en el fondo una pizca de sal y póngalos boca abajo para que se escurran bien. Rellene los tomates con la mezcla y póngales las tapitas. A tiempo de servir póngales salsa de tomate o salsa blanca.

Meats

Chicken

Entremez de Piña

Recetas Bolivianas

Ingredients

Directions

Divida la piña en dos partes, con un cuchillo saque la pulpa. Corte la pechuga en trozos pequeños y el pimentón; corte la piña en tiras delgadas.
Sazone con limón, aceite y sal. Ponga todo dentro de las dos mitades de piña y decore con guindas.

Huevos a la Cocotera

Recetas Bolivianas

Ingredients

Directions

En pyrex individuales con una pizca de mantequilla colocar un huevo crudo y un poco de caldo de gallina caliente.

Seguidamente poner las papas fritas, trozos de pechuga cocida, arvejas y salsa de tomate a gusto. Poner al horno unos minutos.

Pork

Bombas de Jamón

Recetas Bolivianas

Ingredients

Directions

En una cacerola ponga agua, mantequilla y sal. Cuando hierva retire del fuego y de golpe ponga la harina, revuelva hasta que esté suave y no tenga grumos. Ponga en el fuego y mezcla hasta que sea vea cocida. Retire del fuego y deje enfriar. Ponga un huevo y bata hasta que el huevo se haya incorporado, el segundo huevo de la misma manera y así hasta poner los cuatro. Ponga el jamón picado y el queso deje la preparación durante 30 minutos. En una olla ponga abundante aceite, cuando esté caliente fría pequeñas porciones como bocaditos.

Cartuchos de Jamón

Recetas Bolivianas

Ingredients

Directions

Péle las paltas y pique en una fuente. Agregue la mayonesa y sazone con sal a gusto. Ponga en cada tira de jamón una cucharada de palta y enrolle como los cartuchos.
Se sirve acomodando los cartuchos como un abanico y al medio con una ensalada de apio, manzana, lechuga y nuez rallada. Sazone con sal, aceite y limón.

Emparedados de Jamón

Recetas Bolivianas

Ingredients

Directions

Remojar las rebanadas de pan en leche. Sobre este pan se colocan lonjas finas de jamón y se tapan con otro pan.

Se pasan los emparedados en huevo batido y se frien en un sartén con bastante aceite hasta que estén dorados. Al sacar se debe escurrir el aceite y colocar sobre una bandeja.

Para servir se pueden adornar con queso y aceitunas.

Enrollado de Jamón

Recetas Bolivianas

Ingredients

Directions

En un recipiente aplaste los huevos duros, añada los demás ingredientes, excepto las nueces, formando una pasta uniforme. Cuando la pasta esté formada agregue las nueces picadas y mezcle bien.

Untar con esta pasta cada una de las lonjas de jamón y enrollar individualmente. Coloque cada lonja enrollada encima de un trozo de pan tostado y untado con mantequilla. Ponga encima del jamón un poco de mayonesa y decore con aceitunas.

Pan Relleno para Fiambre

Recetas Bolivianas

Ingredients

Directions

Vacíe toda la miga de pan molde, sacando una tajada primero. Prepare un relleno calculando el hueco del pan, con un pedazo de asado de cerdo, lonjas de jamón, apio, cebolla, perejil y ají verde todo finamente picado; aderece con media taza de mayonesa. Llene el hueco de pan, repartiendo bien el relleno con una cuchara. Tape con la tajada que sacó, envuelva en una servilleta ligeramente húmeda y ponga en el refrigerador.

Patitas de Cerdo

Recetas Bolivianas

Ingredients

Directions

Partir por la mitad las patitas, ponga en un recipiente, agregue las cebollas picadas y lavadas en agua caliente, los ajíes verdes, perejil picado, los tomates pasados por el colador y papas. Luego aderece con pimienta, aceite, vinagre y sal a gusto. Dejar cocer unas horas antes de hervir.

Tamales

All Recipes

Tongue

Lengüitas de Vaca

Recetas Bolivianas

Ingredients

Directions

Haga cocer muy bien la lengua. Péle y corte tajadas sin separarlas, ponga en cada tajada mayonesa y apriete para que no se note que esta cortada.
Ponga sobre una fuente larga y alrededor la ensalada Rusa. Decore con los huevos duros cortados en rodajas.

Brain

Salpicón de Sesos

Recetas Bolivianas

Ingredients

Directions

Lave la lechuga y pique, también pique los tomates, la cebolla, perejil y ajíes verdes. Sazone con aceite y sal a gusto, luego agregue los sesos en pedacitos y las papas cortadas en cuadraditos, mezcle bien y sirva.

Kidney

Soltero de Riñones de Res

Recetas Bolivianas

Ingredients

Directions

Corte el riñon en cuadraditos pequeños. Ponga en un recipiente con una cucharada de vinagre y deje reposar durante un buen rato. Ponga los riñones en un recipiente con agua hirviendo. Remueve el agua hirviendo hasta cuatro veces. Los riñones deben quedar blancos. Por separado haga endurar los huevos: cocer las papas y las arvejas.

Pique el ají, las cebollas verdes, los huevos y las papas cocidas: mezcle con los riñones y las arvejas. Sazone con sal, pimienta, vinagre y aceite.

Si desea se puede servir con lechuga.

Soups / stews

Soups

Chanka de Pollo

Bolivia Bella

Ingredients

Directions

Chop the head of the onion and the tail separately. In about 1 quart of water, boil the chicken with the chopped onion head for about 20 minutes. While you are waiting, wash and peel the potatoes and boil the broad beans separately (if you can’t find any, use peas) for about 1/2 an hour with some salt.

When the chicken is half cooked, add the potatoes, whole.

Meanwhile, in a little pan on very low flame, melt the butter and stir in the chopped green onion and parsley and continue stirring for about 2 minutes.

Remove the broad beans (or peas) from their pot and strain the water from them. Add the broad beans, and the green onions and parsely to the soup. Serve hot.

This soup should be thick, not a thin broth. If you’ve used too much water, strain a little off before adding the beans, onions and parsely. Or you can take the potatoes out and cut them into cubes, then add them back in. Their starch will thicken the soup as they cook and soften.

Add salt and pepper to taste and serve hot.

Kalapurka

Recetas.com.bo

Locro de Gallina

Bolivia Bella

Ingredients

Directions

Put the water into a pan with the squash and bring it to boil; cook until it begins to soften. While that is happening, heat the oil in another pan and saute the onion, garlic, tomato, oregano and salt. Put this mixture into the squash and combine well.

Cook the rice in the water, add the chicken pieces and let them cook till they feel soft to touch.

Add the potatoes and beans. Let them cook gently 10 min or so, then add the peas while the soup is cooking, stir it. Serve warm with parsley on top.

Note 1: There are many versions of this soup in most of South America, and even in Bolivia there are some variations. This one is the variety prepared in Santa Cruz, called Locro de Gallina.

Note 2: Ingredients marked as optional can be skipped, it’s recommended to do so, as the Santa Cruz version doesn’t use them.

Sopa Cabello de Angel

Knorr

Ingredients

Directions

En una cacerola sudar la cebolla, la zanahoria, el puerro y el apio picados junto al aceite, cocinar por 3 minutos.

Agregar al agua, el Caldo Cubo de Verduras Knorr® y la Pasta Knorr®.
Cocinar hasta que la pasta resulte cocida y condimentar.

Servir en un plato hondo.

Sopa de Arroz

My Colombian Recipes

Ingredients

Directions

In a large pot place all the ingredients except the rice and cilantro. Bring to a boil and then reduce the heat to low and simmer for 45 minutes.

Add the rice and continue simmering for 15- 20 minutes more or until the rice is tender. Remove the chicken from the pot, remove the skin and debone it, breaking the meat into bite sized pieces, and return the meat to the soup.

Season with salt and pepper. Stir in the cilantro and serve.

Sopa de Fideo

Lista

Recetas.com.bo

Sopa de Quinoa

Laylita

Ingredients

Para servir

Directions

Caliente y derrita la mantequilla o aceite en una olla a fuego medio.

Prepare un refrito o sofrito con la cebolla, el ajo, el tomate, el achiote, el comino y la pimienta blanca.

Cocine por unos 5 minutos, revolviendo de vez en cuando.
Añada la carne de res y mezcle bien con el refrito, cocine todo junto por aproximadamente 5 minutos más.

Añada el agua y los huesos, haga hervir, reduzca la temperatura y cocine a fuego lento por 45 a 60 minutos o hasta que la carne empiece a ablandarse.

Añada las papas, las arvejas y la quinua cocida, aumente la temperatura y haga hervir nuevamente.

Reduzca la temperatura y cocine a fuego lento por 25 minutos o hasta que las papas se ablanden.

Saque los huesos de res. Añada el perejil, el cilantro, las cebollitas verdes, y sal al gusto.

Sirva la sopa con aguacate, cebollas encurtidas, y ají.

Sopa de Maní

Bolivia Bella

Ingredients

Directions

Heat the oil in a large saucepan over low heat and stir in the onion and carrots. Cook slowly until the onions and carrots are soft, about 10 minutes. Stir in the peas and tomato bits (or chicken pieces, if you?ll substitute meat) and let them cook slowly another 10 minutes, stirring from time to time. Pour in the beef stock, the ground raw peanuts, and the potatoes (or rice). Bring to a boil, then reduce to a simmer, partially cover, and cook without stirring for 30 minutes.

Fry the remaining julienne of potatoes in hot peanut oil until crisp, then remove and drain on paper towels.

When ready to serve, season the soup with salt, pepper, and hot pepper sauce to taste. Ladle into bowls and top with the crisp fried potatoes and a sprinkling of minced parsley. As garnish, sprinkle minced parsley, and a ½ potato cut in a julienne and fried in peanut oil, but the latter is optional.

Stews

Chairo

Bolivia Web

Ingredients

Directions

Pour the water in the pot in which chairo is to be prepared. Place the pot over medium heat. As soon it is warm, add the meat and chalona.
Before it begins to boil, stir and add salt. Let it cook for at least one hour. To this broth, add green beans, peas, carrots and potato. Let it boil for fifteen minutes. Then add chuño and let it boil for another five minutes. Add white corn and wheat. Let it boil until potato is cooked.

In a small pan put oil and heat it at a medium temperature. Sauté the onion. Then add the cayenne pepper, cumin, oregano and black pepper; let it cook for ten minutes. Finally, add these spices to the chairo stew so that all the mixture cooks for ten more minutes.

Remove the pot from the heat and add the green onion, parsley, oregano and mint.

Serve one piece of meat and one piece of chalona in each serving plate. Try to maintain the initial amount of broth. if necessary, add boiling water so that the stew does not get very thick.

Fricasé

Bolivia Bella

Ingredients

Directions

In a large pot heat the two spoonfuls of oil over medium heat. Add the pork and fry until golden. Add onion, cumin, pepper, oregano, garlic, cayenne pepper, salt and green onion. Stir and add the eight cups of boiling water.

Let cook until the meat comes off a little of the bones, at least two hours. Try to maintain the initial amount of broth, adding a little of water if necessary.

Shortly before serving, add bread crumbs to thicken. Serve in a deep plate with sufficient broth. Garnish with one cooked potato and cooked white corn.

To serve

4 cups cooked white corn
8 peeled potatoes (cooked separately)
(In Bolivia we use CHUÑOS, not potatoes. Chuños are tiny black dehydrated potatoes).

Guiso de Carne

Bolivia Bella

Ingredients

(per person)

Directions

Fry the onion and beef until cooked and just turning golden. Add the red pepper strips and fry for another minute or so. At this point I would recommend transferring to another pan with a smaller base to as you will now be cooking a soup.

Add the tomatoes (and tomato puree, if using), garlic and locoto to taste. Season as necessary. Then add water to double the volume of the stew. Bring to the boil. Observing the required cooking time of the pasta, add the diced potato and then the pasta shapes as appropriate. Reduce the heat to simmer. The pasta will most likely take longer to cook than normal as it will not be submerged during all of the cooking time.

Patasca

Bolivia Bella

Ingredients

Directions

If you use a whole pig’s head for this stew, you don’t have to peel the skin from it, but if you use a whole cow’s or sheep’s head you’ll need to skin it first. If you use real mote (large kernels of hard, dried white corn) you’ll need to soak these overnight and cook them along with the head. If you use canned hominy for this recipe, add it toward the end of the cooking, when you add the “ahogado” (see below).

Cook the head in a very large pot with sufficient water to fully cover it. Once the head has fully cooked (about 1-2 hours) and the meat has softened, you can remove it from the water, cool it, and remove the bones. Return the meaty portions to the stew (Bolivian cooks often cut the brain and tongue into small pieces before returning them to the soup).

In a separate small pot, place about 2 tablespoons of shortening, the spices, diced onions, tomatoes, crushed chile, spearmint and wacataya, and sautée until it is all very soft. This mixture is what gives the stew its flavor and in Spanish is called the “ahogado”. Add this to the stew and cook until fully incorporated, about 1/2 an hour longer. Serve your patasca very hot.

Picana

Bolivia Bella

Ingredients

Directions

In a pressure cooker with one and a half quarts of boiling water cook the beef for one hour. Once the beef is bland, add pieces of the lamb and chicken, having first washed and cleaned them. Fry the green chili peppers until they are slightly black. Remove the stems and seeds and blend. Add to the soup. Slice (julienne style) and add the carrots, turnips, pumpkin, onions, celery, red pepper and salt to taste. When the meats are nearly fully cooked, add the whole (peeled) potatoes and boil until tender.

Meanwhile, in a second pot with plenty of water cook the corn and anise and add the sugar.

Once the potatoes and meat are fully cooked add the wine, beer, bay leaves and oregano and allow to boil.

Serve in a bowl, with one piece of each type of meat, potatoes, vegetables and corn.

Every Bolivian family has a recipe for picana and every one of them believes their’s is the best. You can make slight changes to this recipe to suit your taste buds as well, but in order for it truly be picana, it has to have at least two kinds of meat, and both wine and beer. Enjoy!

Sides

Rice

Arroz con Queso

Bolivia Bella

Ingredients

Directions

In a pot, bring 4 cups of water to a boil. In a pan, toast the rice very lightly in half the butter. Do not brown. Add the toasted rice to the water, once it begins to boil. Do this carefully as it may spatter when added. Cook on low heat until the rice is fully cooked.

While you are waiting for your rice to cook, dice your red pepper, and grate the carrots and cheese.

Sautée the red pepper and carrots in the remaining half of the butter. When these are soft, add the grated cheese and rapidly stir it in, ensuring it doesn’t stick to your pan, until it melts and is fully incorporated into the vegetables.

When your rice is cooked, remove it from the pot, place in a mixing bowl, and mix in the vegetables and cheese. Turn it into a serving bowl and serve hot.

Main dishes

Fish / seafood

Meat

Beef

Aji de fideo

Aji de lenteja

Majao (Rice with Jerked Beef)

Bolivia Bella

Ingredients

Charque is like beef jerky, only it is shredded.

Serves 8.

Directions

BOIL one pound of beef with about 4 tablespoons of salt, for 10 minutes. Do not throw out the water. Take the beef out of the water, set aside, and when it is cool, you shred it with your hands. (For this you should use a very tender beef.)

Chop the onion in a little oil until transparent. Add the diced tomato and the powdered red chili pepper and cook 5 more minutes. Add 1 cup of the water in which you cooked the beef to the onion and tomato, along with the 2 cubes of beef bullion.

Separately, add three cups of fresh water to the three cups of water you boiled the beef in (you now have 6 cups of water in your pot). Add the onion/tomato/pepper mixture from the pan and the shredded beef into the water. Boil the rice in this water along with everything else.

While this is cooking, you peel the plantains (you usually have to use a knife). Cut them lengthwise into thin strips about ½ inch thick (not too thin). Fry the plaintains in hot oil just until toasted on the outside. They should remain soft inside.

(If you use plantains that are very green, they will be tough and dry and have no flavor. Yellow plantains are slightly sweet. The plantains, when cooked, should not be crunchy like a potato chip, they should be bendy and soft, sort of like a sliced pickle.)

When the rice and beef have cooked, serve hot with a fried egg on top and the plantains on the side.

Matambre con picadillo

Matambre relleno

Pique Macho

Bolivia Bella

Ingredients

Directions

Boil water for rice and heat oven for French fries.

Observing cooking times for each product, put French fries on baking tray in hot oven and then put rice in to cook.

I find that cooking the meat, tomatoes etc. takes roughly the same time as cooking white rice.

Fry beef and onions in the tiniest amount of oil you can until lightly browned.

Add garlic and cook for a further minute.

Add frankfurters, locoto and tomatoes, cumin and seasoning to taste.

The tomato pieces should be cooked through but retaining their shape.

To serve, arrange French fries on plate as the base of the dish. If using rice as well then put rice on half the plate and the fries on the other half.

Arrange the meat and onion mixture on the top.

Saice

Bolivia Bella

Ingredients

To serve

Directions

Cut the meat into very small pieces. In a casserole combine the meat with all the other ingredients, including the broth or water. Set to cook over high heat until it boils and later over low heat, for at least an hour or until everything is very well cooked. If the preparation dries a little, add broth or hot water. It must be very juicy.

Serve in a deep plate with one cooked potato, steamed rice and uncooked sauce. Sprinkle with the chopped parsley and onion.

Silpancho

Bolivia Bella

Ingredients

Directions

Wash and peel the potatoes, and boil them whole until they are tender and edible, not NOT mushy. When they are done, cut each potatoe into thick slices and toast in a pan with a little oil until goleen brown (like french fries).

Boil 3-4 cups of water, set aside.

Toast the rice in a hot pan, stirring constantly so it doesn’t burn. (You don’t want it to get black, you just want to toast any humidity out of it for about 3 minutes.)

Simmer the rice in 3 cups of the hot water, with a little salt, slowly, very low heat, until fully cooked.

While the rice is simmering, take each thin piece of beef, place on a cutting board sprinkle with salt and pepper, and pound it until it is very tender (it will stretch out—you need it to be as thin as possible.)

Heat a pan with some oil, not too hot, you don’t want it to burn or smoke. Press the beef into the breadcrumbs and ensure each piece is completely covered with breadcrumbs, then place into the hot oil. Fry on both sides until the beef is cooked. Carefully turn it several times so the breadcrumbs don’t burn. When finished, set aside.

Fry your eggs.

On a plate, place a large amount of rice. On top of the rice place one silpancho (the beef). On top of the silpancho place one fried egg and “decorate” it with the chopped tomatoes, onions, and hot peppers. Place a few of the fried potatoes on the side, serve and ENJOY!

Chicken

Picante de Pollo

Bolivia Bella

Ingredients

Directions

In a large casserole put the chicken pieces with all the other ingredients. Pour the broth or water until covering the ingredients completely. Set to cook over high heat until it boils, and later over low heat for at least an hour and a half or until the chicken is soft. Stir occasionally.

If while cooking the broth diminished much, add a little bit more of broth or water so that when serving there is enough liquid.
In a deep plate serve one piece of spicy chicken with one boiled potato, cooked aside, chuño phuti and uncooked sauce on top. Finally, sprinkle the chopped parsley on top of the spicy chicken.

Note: This dish has variations as well, included a non-spicy one and another which is served with chuño (dried potatoes) in a peanut and cheese sauce. The one above is from Cochabamba.

Sajta

Bolivian.com

Ingredients

Seasoning

Directions

Despresar el pollo, eliminando sus vísceras y lavar bien. Reservar.

En batán con poca agua, moler la pimienta, el comino y los ajos enteros junto con el ají amarillo, hasta que tenga una consistencia de puré. (Si utiliza el ají molido, debe mezclar con los condimentos).

Picar tres cebollas finamente y sofreír en una olla con aceite caliente, hasta que este transparente; añadir las arvejas, el apio, una cuchara de perejil, sal al gusto y remover unos minutos; luego agregar los condimentos recién molidos.

Incorporar a esta preparación las presas de pollo, el agua hervida suficiente que cubra la carne y dejar cocer. Agregar sal si fuera necesario. Dos horas antes remojar la tunta, pelar y cortar un poco por la mitad, luego rellenar con una tajada de queso en medio y colocar sobre una coladera para hacer cocer a vapor en olla con agua caliente.

Las papas peladas, hacer cocer en bastante agua con sal.

En una fuente preparar la sarza, previamente lavados los ingredientes: Picar el resto de la cebolla y el tomate en corte pluma. Sazonar con sal y aceite.

Servir el pollo rociado con su jugo, adornar con la sarza, encima con el perejil que sobro; acompañar con papa y tunta.

Guide Bolivia

Ingredients

Directions

Cook the tuntas and potatoes separately; Do not forget to add a little salt to the water used to cook the potatoes.

Chop 2 onions and fry them for 5 minutes in a pan with some oil. Add the parsley, celery, and green peas. Season with salt and pepper. Fry gently for a few minutes then add the finely crushed garlic and cumin.

Cut the chicken into pieces and rinse each piece before adding it to the fried onions and peas prepared previously. Add boiling water until the meat is covered and cook for about 30 minutes.

In a salad bowl, prepare the sarza by cutting the tomatoes and finely chopping the remaining onion. Season with salt and oil.

The chicken should be served basted with sauce, and decorated with the sarza, with the tuntas and potatoes.

Lamb

Pork

Asado de chancho a la olla

Recetas.com.bo

Chajchu Potosino

Redbolivision

Christmas Lechón

Bolivia Bella

Ingredients

Marinade

Directions

Clean the suckling pig and rub the inside and outside of the pig well with the lemon juice. Mix all the ingredients for the marinade and rub the pig thoroughly with the mix. It must be left to stand for one night.

Next day, before putting it into the oven, cut the joints of the shoulders, hands and feet to prevent shrinkage during cooking, place it in a deep baking dish, so that it holds its own juice when cooking and arrange with the skin downwards so it cooks first. Cook for one hour, then turn it over, and let it cook for about three hours over medium heat (350ºF).

Remove the baking dish from the oven and cut the meat into medium-sized pieces before serving.

Note: Bolivians often roast their lechón on a rotisserie, or in an outdoor clay oven.

Pastel de quinoi con chorizo

The Spruce

Ingredients

Directions

Place quinoa in a saucepan with the chicken broth and bring to a simmer. Cook until quinoa has absorbed all of the liquid, about 15 to 20 minutes. Remove from heat and stir cranberries into quinoa. Cover and set aside.

Add olive oil to a heavy skillet and place over medium heat. Add sausages, crumbling them with a wooden spoon or spatula as they cook. Cook sausages until browned. Remove from skillet and set aside.

Add garlic to the same skillet and cook briefly over medium heat, until fragrant. Add spinach and 3 tablespoons water and cook until spinach is wilted and water has evaporated. Remove spinach, drain thoroughly and roughly chop.

Preheat oven to 350 degrees. Mix sausage and spinach into quinoa. Stir in cream cheese, eggs, cumin, pecans, and salt and pepper to taste.

Brush bottom and sides of a casserole dish with melted butter. Spoon quinoa mixture lightly into the casserole (don’t mash quinoa down into the dish), and drizzle with remaining melted butter.

Bake casserole until heated through and browned on top, 25 to 30 minutes.

Remove from oven and serve warm.

Rabbit

Heart

Intestines / belly

Ranga

Cochabamba Bolivia

Tongue

Pasta

Vegetarian

Papas a la Huancaina

Bolivia Bella

Ingredients

Directions

Put your potatoes in a pot of water to begin boiling while you do the rest:

Blanche the raw Spanish peanuts (Whole Foods etc.) in boiling water for about 1 minute. Set them on a towel and rub them very hard until the outer thin (usually red) skin peels off. Blend them with the milk until you get a think paste.

Fry the dried (dehydrated) jalapeños whole until they begin to turn black (they will smoke a bit) and are toasted. Don’t char them! Just toast them a little. When they are nice and toasted put them in a bag and pound on them a little to break them into small pieces (do NOT break them apart with your bare hands and then touch your skin or face or eyes - the residue on your hands could cause your skin or eyes to burn and swell).

In a pot cook the peanut paste, water, ground jalapeños and salt to taste for about 15 minutes until you have a thick creamy sauce.

Line a dinner plate with a clean bed of lettuce. On top place 2-3 whole boiled potatoes. Pour the peanut sauce on top of the potatoes. On one side of the plate place several tomato slices. Next to these place a hard boiled egg, sliced or halved. And next to this place 2-3 strips of hard white cheese (usually a Mexican cheese like queso Cacique (found in US grocery stores) will suffice).

Typically people will eat the entire plate sort of like a salad - you serve the plate with everything whole on it, but each person cuts it all up into a salad - the potatoes and hot peanut sauce are delicious mixed with the eggs, cheese and tomatoes - even if they are hot and the rest of the stuff is not. I like to add a couple of calamata olives or black olives (calamata are the vinagery purple ones you get at Italian delis).

This sauce is also great on grilled steaks, grilled or baked fish, and many other foods!

Pastel de Quinoa

Bolivia Bella

Ingredients

Filling

Directions

In a pot place the oil, finely chopped onion, garlic, chopped parsley, and hot peppers for 10 minutes. Grease an appropriately sized baking pan. Mix the cooked quinoa with half the shredded cheese and spread half of this mixture on the bottom of the baking pan. On top, place the filling and distribute it along the entire surface. Sprinkle this with the remaining shredded cheese.

Cover this with the remaining quinoa covering the entire surface uniformly with a spatula.

Place it in the over for 5 to 10 minutes until the surface has browned.

Revuelto de Chuño

Bolivia Bella

Ingredients

Directions

Place your chuños in a large mixing bowl and completely cover them in water. Soak overnight to soften. Then boil the chuños along with a little salt and pepper until they are completely soft. Drain and cool.

Chop the green onion, including the tails, garlic and tomatoes very small. Sautée in a little oil. Dice the cooked chuños.

Cut the chili pepper lengthwise and remove the seeds. Place the dried pepper into a blender and blend with 1/2 cup of water. Remove from blender.

In a pan with some oil, sautée the onion, garlic, tomatoes and blended chili pepper. Add salt and pepper. Scramble the 2 eggs and add to your sautée along with the grated cheese, stirring as you would scrambled eggs.

Add the chopped chuños to your scrambled egg mixture stirring well to ensure the chuños are fully incorporated. Serve hot. Your revuelto de chuno will have a sort of “scalloped potatoes” consistency although the potatoes are cubed rather than sliced thin.

Pastries / pies

Saltena

Tucumana

Sweets / desserts

Pastel

Drinks

Api

Linasa

Quinoa con manzana

References

Bolivia Bella

Recetas Bolivianas

Recetas.com.bo

Wikipedia

Tarija

Turismo Tarija

Brazil

mains

References

Wikipedia

Bulgaria

mains

pork

sides

salads

shopska

References

Wikipedia

Cambodia

References

Wikipedia

Canada

References

Wikipedia

Chile

mains

barbecue

pork

marinade

bakes

pastel de choclo

seafood

fish on barbecue

shells on barbecue

References

Wikipedia

China

mains

stir-fries

References

Wikipedia

Colombia

mains

References

Wikipedia

Ecuador

References

Laylita

Wikipedia

Wikipedia - dishes

Estonia

References

Wikipedia

Ethiopia

mains

saada’s chicken

References

Wikipedia

France

desserts

far breton

mains

bakes

quiche

tartiflette

casseroles

boeuf bourgignon

coq au vin

ratatouille

crepes

savoury

mix

Pierre

fillings

Pierre

Mexicana

Poirot chevre

sweet

mix

Pierre

fillings

fish

trout in oven

game

duck a l’orange

seafood

products

cheeses

pate / terrine

sauces

aioli

hollandaise

mayonnaise

sides

breads

baguette

olive

References

wikipedia

Germany

mains

sides

sauerkraut

References

Wikipedia

Greece

mains

mousaka

sauces

tzatziki

References

Wikipedia

Hungary

mains

goulash

References

Wikipedia

India

mains

curries

madras

rogan josh

tikka masala

products

ghee

sauces

sides

breads

chapati

naans

base

garlic

keema

peshwari

rices

pilau

keema

References

Wikipedia

Israel

References

Wikipedia

Italy

mains

gnocchi

http://allrecipes.com/recipe/18465/gnocchi-i/

pasta

base

sauces

alfredo

bolognaise

carbonara

pizza

base

products

oils

infusion

snacks

aubergine soaked with infused oil

References

Wikipedia

Japan

mains

oyako donburi

teriyaki chicken

sushi

rice

versions

sides

rices

white

sushi

References

Wikipedia

Wikipedia - dishes

Korea

mains

kkanpunggi (spicy garlic fried chicken)

Maangchi

chicken

ginger, soy sauce, black pepper

oil

infused with red chili pepper flakes, garlic (half), leek (matchsticks)
fry first - garlic, 30s leek, until a little brown, remove, then chili flakes in same oil, strain oil for later
keep leeks / garlic for later

main ingredients

onion, chili peppers, green onion, dried chili pepper

sauce (sweet and sour)

1 soy sauce, 2 water, 1 vinegar, 1 potato starch, 2 rice syrop,

batter

egg, potatoe starch, kneed into chicken
fry twice (second, just before serving)
350F

mix

fry ingredients in infused oil, mix in sauce, add chicken, add leek and garlic, sesame oil

sushi

sides

kimchi

References

Wikipedia

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Vareniki

Food.com

From Argentina With Love

Ingredients

Note

The lemon juice added to the filling here was to give it the sharp freshness of the flavor of the wonderful homemade ricotta we had in Bowen. If you make your own ricotta, you can omit the lemon juice. The Vareniki can be eaten boiled (as in the top photo) or boiled and then lightly browned in some oil in a frying pan (as in the photo following the recipe).

Directions

If you don’t already have mashed potatoes, peel 6 medium Russet potatoes and cut into one inch dice. Put in a large pot, cover with cold water up to one inch above the potatoes, and bring to a boil in the stove top. Add a tablespoon of salt. Cook until soft when pierced with a fork, about 20 minutes. Drain. Put the potatoes through a ricer or mash with a masher in a bowl. Add a bit of milk and taste for salt, adding more if necessary. Stir until you have a smooth puree.

To make the dough, in a food processor, combine the flour and 1/2 teaspoon of salt. Separate one of the eggs, and reserve the white for sealing the Vareniki later on. Add the remaining egg and yolk into the food processor along with the oil and water and blend until the dough forms a ball.

Put the dough on a floured surface and knead by hand until smooth, about two minutes. Cover with a linen (not terrycloth) towel and let sit for 30 minutes to an hour.

Meanwhile, in a large bowl, combine the mashed potatoes and ricotta and mix very well with a fork. Add in the lemon juice, if using, and salt to taste.

Divide the dough into two balls, leaving one ball covered with the towel. Roll out the dough with a rolling pin on a floured surface. Also flour your rolling pin. The dough should be rolled fairly thin, about 1/8 inch or thinner. Cut dough into rounds using a 3-inch round cookie cutter. Shape the scraps back into a ball and re-roll. Repeat with the other ball.

To fill, place a heaping spoonful of the filling in the center of one cut out of the dough. Using your finger, spread the egg white around the edge of the dough (you might need to stretch the dough a little) and pull the edges together to form a crescent shape. Seal by pinching edges together firmly. Repeat until you have filled all of the Varneiki. Keep Vareniki on a plate covered with a towel to prevent drying while you are making the others.

When assembled, the Vareniki can be frozen (uncooked) or refrigerated for a day or two. Bring a large pot of water to boil and lower each Vareniki in one at a time. Lower the heat to medium, and let the Vareniki boil until they float to the top, about 6 minutes. Remove using a slotted spoon, and then drain in a colander. If desired, heat a small amount (a couple of tablespoons) of oil in a frying pan over medium-high heat and add a few Vareniki. Cook about 2 minutes each side or until golden colored. This is a great option for leftover Vareniki the next day, if you have any leftover!!

Serve with butter on top.

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