Author: Mucha Ale (page 19 of 19)

Today’s post is kind of embarrassing because it’s not even a recipe. It is more a craving. This is something I used to eat when I was a little girl at a children’s party, a cup gelatin with salty popcorn.

This was never a natural mixture, the jello cups were served separately from the popcorn but you know strange kids can be and I am no exception. I think I ate this with my cousins and I think it was delicious. So here I am, reliving my childhood.

Ingredients
Your choice of Gelatin – I used Peruvian Universal brand gelatin, lemon-flavored and for 2 liters, with sugar
Pop corn – I made the loose corn with a pot, but you can skip the mess and make it by microwave
Oil
Salt

Preparation
Prepare the gelatin by following the instructions on the package. In my case, I mixed the contents in a bowl with a liter of hot water. Then added four more cups of cool clean water. You can place in the refrigerator in separate bowls or in one big one.

When the gelatin is ready, you can make the popcorn. I ran out of oil before I began, so I used olive oil. I don’t recommend it and I think this should be plan #Z.

Cover the pot with oil and corn. Use a small amount of corn, only until it covers the surface. Cover the pot with it’s lid. Cook over a medium-high heat.

As soon as the corn begins to pop, lower the fire to a minimum. Wait until the corn reduces its popping. Turn off the stove shortly after this.

The first batch came out well and I burned the second burned 🙁

Serve gelatin and cover with popcorn. You can make this for friends. I shared it with my parents while they filled out their crossword puzzle.

Like I mentioned, I’m almost embarresed of this recipe but if I don’t write it I will feel like I did nothing today.

I am very happy to share this post. It is a recipe I was hoping to try for months and that now I can finally share and recommend. If you like pasta and fish, keep reading.

As I mentioned in my previous post, there has been a small revolution in my kitchen since a week ago which began with a plumbing reparation that left us all without hot water (I am grateful for the showers at my gym). This revolution grew to a change of our floor tiles. This went on for various weeks, but (at last) we have our kitchen back.

I was veeery pleased with myself for making this recipe, as I had never prepared pasta and fish. As you may know, Peruvians are very careful about eating fresh fish. The result of this could either go very well or send my family to the ER due to intoxication.

Salad
1 arugula, washed and cut
1 red pepper, washed and sliced
Salt and pepper
Olive oil

Preparation
Fettucine
Bring the fettucine to a boil in a large pot with plenty of hot water, and a little oil and salt. Cook for 8 to 10 minutes, adding the pasta to the water after it boils.

Skin and cut the salmon into medium sized pieces. You can read how to skin and cut in this post. Set it apart.

Stir fry the onion and garlic in a large oiled  pan. When golden, add the salmon. When the salmon is cooked or near to cooked, you can add the shrimp. Then, when the shrimp is cooked, add the mushrooms and cream, and stir.

When the fettucine are cooked, strain and return them to the pot. You can add a squirt of oil to prevent sticking.

Bring the pasta and fish sauce together in a pot or wok. Serve the pasta and place the fish, shrimp and mushrooms over each plate so they will not break in the pot. Place capers over the dishes.

Salad
Bring the arugula and pepper together in a bowl. Season with olive oil, salt and pepper.

Serves 5 people. 

When purchasing your ingredients, be sure they are well sealed. The Gloria milk creme I purchased had its seal broken. My sister ran to another grocery store to aid me and afterwards we were refunded by Wong for the milk, but it’s best to check the quality of your products before you leave the shop.

From this post forward, I will try be adding an English version of the recipes I share. I hope you enjoy!

I am over the moon about this recipe. I have been wanting to make my first ceviche for some time and I really wanted to do it using salmon. I know that is more common to make this dish with white fish, but it should be possible, right? We eat it almost raw in sushi and I have heard that ceviche can be prepared with any fresh fish.

Salmon ceviche

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