Hi there, do you remember me? I am very happy to share this post with you. Today’s recipe is very special for me because I made it for the first time for my Cookpad Peru friends during their visit to Lima this year for our national holiday. It was a very nice experience that I took a while to share with you. Thank you very much for your warm reception and that enthusiasm to motivate us to share recipes from our hearts. Español aquí.
I love this recipe even more because it tastes like family. At least in my case. I made it again more recently for visit my visiting grandmother and my uncle Kike. Family should always be celebrated and it was very special for me to share this treat with them. I hope that you enjoy this recipe too and that you can also share warm and sweet moments with your loved ones. Read more
I am very happy to share today’s post for how to make 3 Andean superfoods: quinoa, kiwicha and kaniwa. The idea is to show you how easy it is to prepare these pseudo cereals so that you can think of them when you plan out your meals, especially for their great nutritional value. Español aquí.
Personally, I love them for breakfast, either replacing cereal or adding them to my oatmeal. This week I made them in advance, storing them in the refrigerator to eat during the week. Of course I also enjoy them in dishes like stews. But first things first. Let’s read a little about them and see how they are made. Read more
We are patriotic today! For today’s post I want to share a recipe that is very special for me because it is one of those things that makes you you. I am referring to the cocktail known as pisco sour and one of the most traditional drinks for Peruvians. Here is how we make in this part of the world. Keep reading if you are thirsty. Español aquí.
I would love to tell you this recipe has been in my family for ages, but no one knew how to make it. I found this recipe online, it’s a very simple version with a 3-1-1 ratio. That is, 3 servings of pisco, 1 serving of syrup, and 1 serving of lemon juice. I like the recommendation to freeze the glasses before using.
Because of the nature of the drink (Peruvian style…), I recommend using Peruvian pisco. If are abroad, in say the US, pisco can be hard to find, but not impossible. I found pisco in Austin, Texas by looking online and calling the liquor store before going going to confirm that they had it. If the sellers do not have it, I have been offered other brandies or pisco of another nationality. But do not worry, “he who seeks beauty will find it”.
Ingredients 1 measure of lemon juice – I used ⅓ cup 1 measure of simple syrup – I used ⅓ cup 3 measures of pisco – I used 1 cup 1 egg white 5 – 6 ice cubes 3 – 4 drops of angostura bitter
Preparation Add the ingredients, except the angostura bitter. Crush them in the blender.
Serve. I recommend doing this in two parts to better distribute the foam between the glasses.
I am very happy to share this post with you. So many editing problems, but thanks to Michael I can greet you personally. What I love about this recipe is how simple it is as it is only made with just with vegetables, chicken stock and milk. Now, I was very excited to use almond milk, but I could not find the one I was looking for in stores so I used cow milk from Vacas Felices. I will keep you posted when I find the milk I’m looking for… Español aquí.
This soup is perfect as an entrée or you can also enjoy it as a main dish. What I love the most about it is how nice it looks with the croutons and Parmesan cheese. In the post I am including how to make quick chicken stew and croutons, in case you want to make it at home. For the croutons stale bread is best don’t worry if you have fresh bread. It all works. Hope you enjoy!
Ingredients 1 ½ kilo of squash, butternut squash works well 1 cup chicken broth 1 cup milk – you can use almond milk Salt to taste
Homemade Chicken broth 1 piece of chicken 1 carrot, peeled 1 celery stick 4 cups of water Salt, to taste
Homemade croutons 1 bread loaf, preferably stale ¼ cup oil Pepper, to taste Salt to taste Oregano, to taste
Preparation Slice the squash. Cook it by steam.
Crush it with a some of the broth.
Bring the pumpkin and the remaining stock together in a pot.
Add the milk.
Cook on low heat for a few minutes.
Chicken broth Bring the ingredients together in a pot. Bring to a boil.Cook in low to medium heat for 15 to 20 minutes.
Homemade croutons Cut the bread into pieces.
Mix the oil, salt, pepper and oregano in a bowl. Soak the bread in the mix.
Heat an oiled pan. Brown on the pan.
Serve the soup with the croutons and garnish with parmesan cheese.
As the story goes, the Papa a la huancaína dates back to the construction of the Peruvian Central Railway. Tales are told about how the workers ate cooked potatoes with a spicy cheese sauce that was made with rocoto peppers by some lovely ladies of Huancayo. I love stories with historical references although I don’t know why we now use a yellow pepper. Español aquí.
I’m very excited to share this recipe with you, which follows the instructions of my Nicolini recipe book. Potatoes with huancaina sauce are a common hors d’oeuvre in Peru, but feel free to enjoy it as you please. My sister loves to treat her guests to cocktail potatoes and huancaina sauce. It’s fairly easy to make, with the exception that you have to boil the peppers in water three times to make them less spicy. You can reduce this time by cooking them in water with a microwave, which should take between 1 and 4 minutes. Don’t forget to wear mittens to remove your containers from the microwave if you use it, because it will be caliente. I hope you enjoy.
You won’t see me in this video because I’ve changed equipment (as in my phone) and the video format is not compatible with my editing software. I’m kind of sad because I really wanted to tell you the story about the origins of the huancaina sauce. Some other time. Meanwhile, here is a little smile 😃. Kiss.
Ingredients 4 yellow peppers 200 grs of fresh white cow cheese (if you do not get it, try feta cheese) ½ cup milk ¼ cup oil 2 cooked egg yolks 2 cooked egg whites, grated Juice of 1 lemon 4-6 cooked potatoes, sliced Salt and pepper
Preparation Remove the seeds and veins from the chili peppers.
Boil the peppers in water. Do this with new water 3 times.
Let it cool.
Blend the peppers with the cheese and milk.
Add the oil, yolks, lemon juice, and salt and pepper.
If it is too watery, add soda crackers.
Don’t forget to cook the potatoes. I like to eat them with skin.
Serve the sauce over slices of the cooked potatoes. It is normal to decorate the dish by placing the potatoes over lettuce and garnish with grated egg whites and olives.
