Cooking Colombia

Alfajores

2014-02-21T11:15:00.004-05:00

Ingredients :

1 Pounds of butter
3 cups sifted flour
2 Cups of cornstarch
3 Cups of powdered sugar
3 Yolks
1 Cup of arequipe
½ cup desiccated coconut

Preparation :

Mix the butter with the sugar and gradually add flour and cornstarch.

Stir until all the ingredients are very well mixed.

Then flatten the dough with a rolling pin until it is ready.

Cut the biscuits in round shape and place on a greased baking tin.

Carry to a preheated oven at 350 degrees for ten to fifteen minutes.

To prepare the filling : spread the arequipe on each cookie and unite them, then put some powdered sugar and grated with the coconut on the sides.

Sweet Potatoes

2014-01-14T22:40:00.002-05:00

I believe tihs is better than fries.

Cut potatoes almost all the way through.

Drizzle olive oil, butter,some sea salt,and pepper over the top.

Bake on 425 degress during 40 minutes, you don't even imagine how delicious this is.

This recipe works with both kinds of potatoes, Irish or Russet white potatoes, or fresh sweet potatoes.

Watch the time closely on the sweet potatoes, some of them may not take a whole 40 minutes to bake.

Mix cinnamon and a couple shakes of nutmeg with the melted butter and then drizzle over the sweet taters.

Stewed Flank colombian style

2013-03-30T10:52:00.003-05:00

Ingredients :

2 tablespoons corn oil
1 pound flank steak
1 large onion, thinly sliced
4 large cloves garlic, chopped
5 red tomatoes, chopped
1/2 teaspoon of salt
2 teaspoons of black pepper
1 1/2 teaspoons ground cumin
2 1/2 cups of water
2 cubes beef bouillon, crumbled

Preparation :

Heat the corn oil in a skillet over medium heat.

Lie the steak in the oil and cook each side until brown.

Remove the steak to a plate.

Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender.

Return the steak to the skillet.

Pour the water into the skillet.

Stir in the crumbled bouillon.

Bring the water to a boil and drop the heat to low; cover.

Allow to simmer until the meat easily pulls apart with a fork, about two hours.

Remove the steak to a cutting board.

Transfer to a serving plate.

Pour the onion and tomato mixture from the skillet over the shredded beef.

Spanish bean soup

2013-03-11T17:36:00.001-05:00

Ingredients :

½ pound garbanzo beans (chickpeas), dried
2 quarts water
1 tablespoon salt
1 ham bone
1 beef bone
¼ pound salt pork, cut in thin strips
1 onion, finely chopped
2 potatoes, peeled and cut in quarters
½ teaspoon paprika
Pinch of saffron
1 chorizo (spanish sausage), sliced in thin rounds

Preparation :

Wash the garbanzos very good.

Soak them overnight with 1 tablespoon salt in enough water to cover the beans.

Drain the salted water from the beans.

Place the beans in 4-quart soup kettle; add the 2 quarts of water and the ham and beef bones.

Cook during 45 minutes over low heat, skimming foam from the top.

Fry in salt the pork slowly in a skillet.

Add the chopped onion and saute lightly.

Add to beans along with potatoes, paprika, and saffron.

Add salt to taste. When potatoes are tender, remove from heat and add chorizo.

Serve hot in deep soup bowls. Serves 4 people.

Chicken with chili

2013-02-21T00:52:00.001-05:00

Ingredients :

2 tablespoons vegetable oil

2 medium onions, minced

1 red bell pepper, cut into 1/2 inch pieces

6 medium garlic cloves, minced

1/4 cup chili powder

1 tablespoon of ground cumin

2 teaspoons of ground coriander

1 teaspoon of dried oregano

1/2 teaspoon of red pepper flakes

1/4 teaspoon of cayenne pepper

2 pounds ground chicken

2 (15-ounce) cans of dark red kidney beans, drained and rinsed

1 (28-ounce) can of diced tomatoes

1 (28-ounce) can of tomato puree

Salt to taste and water, as needed

Preparation :

Heat oil in a large Dutch oven over medium heat until simmering.

Add the onions, the bell pepper, the garlic, the chili powder, the cumin, and the coriander, oregano, pepper flakes, cayenne and 1 tea spoon salt and cook (stirring often) until the vegetables are softened (for about 10 minutes).

Increase the heat to medium high.

Stir in half of the chicken, about 1/2 pound at a time, and cook while breaking up any chunks with a wooden spoon until no longer pink (about 6 minutes).

Add beans, tomatoes and tomato puree and bring to a boil.

Cover and simmer over low heat, stirring occasionally, for one hour.

Press the remaining ground chicken into a ball, then pinch off teaspoon sized pieces and stir them into the chili.

Uncover and continue to simmer; stirring occasionally, until the chicken is tender and the chili is dark and thickened slightly (for about 40 minutes).

If the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer.

Season with salt to taste.

Serve with shredded cheese and sour cream.

Gooseberry marmelade, low sugar

2013-02-04T11:26:00.001-05:00

Ingredients :

(2 bottles of 8 ounces each)

800 grams of fresh gooseberries
200 grams of powdered organic panela
Juice of two lemons
2 glass jars with lids 8 oz, lids must be new

Preparation :

Sterilize jars two 8-ounce immersing in boiling water for 10 minutes or leave them in a hot oven at 200 ˚ F for 10 minutes.

Sterilize the lids by immersing them in boiling water for 10 minutes.

Keep the jars hot.

Put a small plate in the freezer.

In a saucepan, combine all ingredients and cook over medium high heat.

After about 10 minutes start uchuvas gently mash with a spoon.

Continue cooking.

When carrying a total of 25 minutes cooking, make the first test to see if you get the right spot.

This is getting a bit of jam on the frozen plate, after a few seconds you should be able to leave a mark in passing a finger.

If not ready, continue cooking.

The total cooking time should not exceed 35 minutes.

With tweezers, stop the jars on a tea towel.

Fill jars with hot jam, leaving a half inch from the top.

Clean the outer edge of the jars and seal without applying much pressure.

This jam of marmelade, is low in sugar, you need to keep it in the fridge.

Open, takes 10 to 15 days, and closed two months or more.

If opening a jar, sees signs of fungus, one must discard the contents.

The consistency is not as strong as that of a conventional jam but it does the job of wonders.

If you want a firmer consistency, should increase the proportion of panela.

Changua

2012-12-04T15:45:00.003-05:00

This dish is ideal for breakfast

Ingredients :

A bol of milk

Garlic, onion, salt and parsley to taste

Eggs

Bread

Preparation :

Cut some garlic, some onions in small peaces, add litle peaces of parsley and add salt to a big bol of milk.

Wait until it is real hot, then add a complete egg or many, depending on ho many peole are going to eat, leave it on the heat for a few minutes.

Serve and cover with bread, enjoy.

Chocolate cake

2012-11-20T10:27:00.003-05:00

Ingredients :

200 grs of good quality dark chocolate

200grs butter

1 tbsp coffee granules

85g self-raising flour

85g plain flour

1⁄4 tbsp bicarbonate of soda

200g light muscovado sugar

200g golden caster sugar

25g cocoa powder

3 medium eggs

75 ml buttermilk (5 tbsp)

grated chocolate or curls, for decoration

For the ganache :

200 grs good quality dark chocolate

284 ml carton double cream

2 tbsp golden caster sugar

Preparation :

Butter a 20cm round cake tin and line the base.

Preheat the oven to fan 140C/conventional 160C/ gas 3.

Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan.

Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125 ml cold water and pour into the pan.

Warm through over a low heat just until everything is melted,don't overheat.

Or melt in the microwave on medium for about 5 minutes, stirring half way through.

While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps.

Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.

Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency.

Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes,if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).

Leave to cool in the tin, then turn out onto a wire rack to cool completely.

After the cake is cold, cut it horizontally into three.

Ganache preparation : chop 200 grs of good quality dark chocolate into small pieces and tip into a bowl.

Pour a 284 ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil.

Take off the heat and pour it over the chocolate.

Stir until the chocolate has melted and the mixture is smooth.

Sandwich the layers together with just a little of the ganache.

Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife.

Decorate with grated chocolate or a pile of chocolate curls.

The cake keeps moist and gooey for 3 or 4 days.

Colombian rice fritter soup

2012-10-17T14:36:00.002-05:00

Ingredients :

10 cups beef broth
1 tablespoon olive oil
1 white onion, diced
3 scallions, chopped
6 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon achiote
1/4 cup finely chopped fresh cilantro or 1/4 cup parsley
2 carrots, peeled and sliced
3 large potatoes, peeled and diced

Fritters :

2 cups cooked white rice
1/2 cup milk
2 beaten eggs
1 teaspoon ground cumin
1 teaspoon sazon goya with azafran
Salt and pepper
Vegetable oil (for frying)

Directions :

Heat the oil over medium heat in a large pot, add the onions, scallions, garlic cumin, achiote, cilantro, salt and pepper.

Add the broth, carrots and potatoes.

Bring to a boil, reduce temperature and simmer for about 30 minutes.

While the broth is simmering, start making the fritters.

Place the rice in the food processor and process for about 2 minutes.

Mix well, the rice, milk, eggs, sazon goya, cumin, salt and pepper in a medium bowl.

Pour oil to a depth of 2 inches in a skillet.

Drop the rice mixture by tablespoons into hot oil.

Cook 2 to 4 minutes, or until golden, turning once.

Drain on paper towels.

Set aside.

Add the fritters to the soup and cook for 12 minutes more.

Add fresh cilantro and serve warm with rice and avocado on the side.

Yam Balls

2012-09-24T12:57:00.002-05:00

Ingredients :

1 lb white yam

2 tbsp onion, finely chopped

3 tbsp chopped tomatoes

½ tsp chopped fresh thyme

1 tbsp chopped fresh cilantro

1 tbsp chopped fresh scallions

½ tsp minced garlic

1 egg, beaten

Salt and pepper to taste

Seasoned flour, for dusting

Vegetable oil, for frying

Preparation :

Peel the yam, cut into pieces and boil in salted water for about 30 minutes until tender.

Drain and mash.

Place in a large mixing bowl.

Add the onion, tomatoes, thyme, scallions, garlic, and cilantro.

Stir in the egg and seasoning. Mix well.

Using a spoon, scoop a little of the mixture at a time, and with your hands mould them into balls.

Roll the yam balls in the seasoned flour and set aside until you have formed all the mixture into balls.

Heat the oil in a large frying pan, and then fry the balls in batches for a few minutes, until golden brown.

Drain the yam balls on paper towels.

Keep them warm while cooking the rest of the mixture.

Serve hot with saffron mayonnaise.

Saffron Mayonnaise recipe :

Ingredients :

½ tsp salt

1 tsp lemon juice

½ cup prepared mayonnaise

Mix the ingredients together and serve with the yam balls.

Salmon with avocado sauce and tangerine

2012-09-02T09:13:00.002-05:00

The salmon in this dish is marinated in a tangerine honey sauce, cooked in the oven and topped with a fresh tangerine, cilantro and avocado salsa!

Light, simple, elegant and full of flavor.

Ingredients :

For the salmon :

2 salmon fillets
Juice and zest of 1 tangerine
Salt and pepper
2 tablespoons honey
2 tablespoons olive oil

For de Sauce :

2 tangerines
1 avocado, peeled and diced
1 tablespoon finely chopped red onion
1 tablespoon olive oil
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/4 teaspoon ground cumin
Salt and pepper

Preparation :

To make the marinade : mix together the tangerine juice, zest, salt pepper, honey and olive oil.

Pour this into a large zip lock plastic bag, put the salmon fillets into the bag and place in the refrigerator to chill for 1 hour.

Preheat oven to 400 degrees F.

Line a small baking sheet with parchment paper.

Arrange the salmon on the baking sheet.

Bake until the salmon is cooked through, about 8 to 10 minutes.

Set aside to cool for 10 minutes.

For the salsa : Peel and trim the ends from each tangerine.

Using a paring knife, cut along the membrane on both sides of each segment.

Free the segments and add them to a small bowl.

Add the avocado, red onion, olive oil, cilantro, lime juice, ground cumin, salt and red pepper.

Mix and set aside.

Spoon the salsa on top of the salmon or serve on the side as an accompaniment.

Baked Apricots in Almond

2012-08-30T15:24:00.000-05:00

Ingredients :

5 tablespoons of butter
3 tablespoons of white sugar
2 large egg yolks
1 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 cup blanched sliced almonds, finely ground
8 fresh apricots
1/4 cup apricot preserves
2 tablespoons lemon juice
Whipping cream

Preparation :

Cream the butter and sugar in a small bowl with a wooden spoon until light and fluffy.

Add the egg yolks, one at time, beating well after each addition.

Add the almond extract, vanilla extract, and ground almonds.

Mix until well combined.

Half and pit each apricot.

Arrange halves, cut side down, in a 10-inch round Pyrex pan or pie plate.

Spread the almond cream over the fruit, being sure to cover it completely.

This can be covered and refrigerated overnight, if desired.

Bring to room temperature before baking.

Preheat oven to 500 degrees F.

Bake until the almond cream starts to set and edges are golden, about 8 minutes.

Meanwhile, mix apricot preserves and the lemon juice.

Spoon the preserves over the baked apricots and bake until the topping is golden brown and bubbly, about 3 minutes longer.

The almond cream should not be completely set.

Transfer to a rack to cool.

Serve warm in compote dishes, with a bit of cream, if desired.

Watermelon Tomato Salad

2012-08-28T13:35:00.000-05:00

Ingredients :

2 cups cubed, seeded watermelon
1 large yellow tomato, cut into cubes
1 large red tomato, cut into cubes
1/4 cup rice wine vinegar
1/4 cup olive oil
2 tablespoons chile and garlic sauce
2 teaspoons of honey
1 tablespoon of chopped fresh lemon basil, or to taste
Salt and black pepper to taste

Preparation :

Spread the watermelon, the yellow tomato, and the red tomato in to paper towels to drain some of the moisture; transfer then to a large bowl.

Whisk vinegar, olive oil, the chile and the garlic sauce.

Then add the honey, all together in a small bowl until the olive oil and vinegar have combined; pour over the watermelon mixture.

Season with lemon basil, salt, and black pepper; toss gently to coat.

Mango,butternut squash and hash with bacon

2012-08-22T10:55:00.002-05:00

Ingredients :

3 slices of bacon, cut into 1/4-inch squares
1 butternut squash, peeled and cubed
1 teaspoon of thyme
1 mango, peeled and cubed
Salt and ground black pepper, to taste

Preparation :

Place the bacon in a large skillet and cook over medium high heat, turning occasionally, until evenly browned, about 5 minutes.

Add the squash and the thyme; cook and stir until squash begins to brown, 10 to 15 minutes.

Add mango; cook and stir until heated through, about 5 minutes.

Mushroom Risotto

2012-07-30T20:39:00.001-05:00

Ingredients :

(4-6 servings)

5 1/2 cups vegetable stock
4 tablespoons butter
1 tablespoon olive oil
1 cup onion, finely chopped
1 oz dried porcini mushrooms
1/2 pound portobello mushrooms, clean
and sliced
1/2 teaspoon fresh thyme
2 cups medium-grain rice
1/2 cup white wine (optional)
Salt and freshly ground pepper, to taste
1/2 cup grated asiago cheese or parmesan cheese

Preparation :

In a small bowl, combine the porcini mushrooms and 1/2 cup hot water.

Soak for 30 minutes to soften.

Drain the mushrooms, reserving the liquid, then chop the mushrooms.

Place the stock in a saucepan and bring just to a simmer.

In a large saucepan over medium heat, melt 2 tablespoons of the butter with the olive oil.

Add the onion and sauté until tender and translucent, about 5 minutes.

Add the mushrooms, thyme and cook, stirring, about 4 minutes.

Stir in the rice and cook, stirring, until the kernels are hot and coated with oil, about 2 minutes.

Add the wine and continue to cook, stirring often, until the liquid is absorbed.

Add the stock mushroom liquid and vegetable stock, 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more.

When the rice is about half cooked, season with salt and pepper.

The risotto is done when the rice grains are creamy on the outside, and firm, yet tender to the bite, 20 to 25 minutes.

Rice varies, so you may not need all the stock, or you may need more.

If more liquid is required, use hot water.

Remove the risotto from the heat.

Stir in the remaining butter and the cheese.

Spoon the risotto into bowls and serve immediately.

Colombian Black Cake

2012-06-27T11:34:00.001-05:00

Ingredients :

Servings : 4 -6

450 grs of sugar or 450 g demerara sugar or 450 g light brown sugar
200 ml cognac
2 teaspoons of baking soda (dissolved in a bit of water)
1 pinch ground cloves
120 g powdered sugar
1 cup hazelnuts, chopped
1 pinch ground cinnamon
1 cup walnuts, chopped
1 cup currant
200 grs of butter, softened
400 grs of self-rising flour
1 pinch ground nutmeg
400 ml red wine (any red wine will do)
1 teaspoon vanilla extract

Preparation :

Preheat oven to 375F/190C and grease/flour an 9" cake pan.

Combine the red wine, butter, sugar, currants, walnuts, hazelnuts, nutmeg, cloves, cinnamon, and cognac in a saucepan; bring to the boil.

Boil for 3 minutes.

Let mixture cool to room temperature.

Next add the flour, the vanilla, and the baking soda that has been previously dissolved in a bit of warm water.

Mix thoroughly and pour into a cake pan that has been buttered and floured.

Bake for approximately 45 minutes.

Turn the oven off and let the cake stand inside until it tests done.

Remove from the oven and sprinkle with powdered sugar, serve.

Mondongo

2012-05-14T16:30:00.000-05:00

Ingredients : (6- 8 Servings)

1 pound beef tripe (mondongo), cut into small pieces
Juice of 1 lime
1/4 teaspoon of baking soda
1 1/2 pounds of pork meat, cut into small pieces
3 colombian chorizos, sliced
1 tomato, chopped
2 scallions, chopped
1/4 cup white onion, chopped
4 small potatoes, diced
1 pound yuca, diced
Salt and pepper to taste
1/2 teaspoon ground cumin
1/4 teaspoon achiote
1/3 cup fresh cilantro
1 garlic clove, chopped
water

Preparation :

Wash the tripe with warm water and rub with lime juice. In a large pot combine the tripe, baking soda, and enough water to cover the tripe by 2 inches.

Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 1/2 to 2 hours or 45 minutes if using a pressure cooker.

Drain the tripe and discard the water.

In a large pot, place the cooked tripe, pork meat, chorizos, tomato, scallions, onion, garlic, cumin and achiote.

Add enough water to cover.

Bring to a boil, and then reduce the heat to low and simmer slowly.

For about 45 minutes. Add the yuca, cilantro and potatoes. Cook for 30 minutes more.

Ladle into bowls, and garnish with additional fresh cilantro and lime wedges.

Serve with white rice, avocado, banana and hot sauce(ají) on the side.

Rice with raisins and dark cola

2012-04-21T22:40:00.002-05:00

This Colombian specialty is an unusually tasty way to cook rice.

The rice is sweet, but the onion and salt balance the sweetness nicely, and the dark cola adds an interesting, unexpected flavor.

It's also delicious with brown rice.

Ingredients :

1 onion, chopped
1/4 cup vegetable oil
3 cups of any dark cola
1.5 teaspoons salt
1.5 cups rice
1/2 cup raisins

Preparation :

Heat oil on medium high heat.

Add chopped onion and cook until softened, 2 to 3 minutes.

Add cola and salt and bring to a boil.

Stir in rice and raisins, and lower heat.

Cover and cook over low heat for 15 minutes.

Check rice, and if water is not absorbed, cook 5 minutes more.

Turn off heat and leave rice covered for 5 minutes.

Fluff and serve.

Preparation Time : 30 minutes

Cooking Time : 25 minutes

Total Time : 55 minutes

Colombian beans

2012-04-13T14:55:00.000-05:00

Ingredients :

1 lb of Kidney beans
1 lb of pork chops, bones or pork meat
3 chicken or beef broth
1 carrot (grated)
2 tomatoes (cut in small squares)
1 white onion(chopped in tiny pieces)
2 cloves of garlic (chopped in tiny pieces)
Cilantro(chopped in tiny pieces)
1/2 Red pepper(optional) (chopped in tiny pieces)

Preparation :

Soak beans in water all night. Upload Image

Use a pressure pot if you have one.

Boil water, add the pork, the beans and add the carrot.

Close pot and cook for 45 minutes or until beans are soft.

On a frying pan add a little bit of oil, add the garlic and the onion and fry for around 3 to 5 minutes, do not let it burn.

Then add the red pepper.

Fry for 3 more minutes.

Then add the tomatoes and fry for a few more minutes.

Finally add the culantro as much as you want.

Check the beans and if they are ready(soft) add the sauce we did on the pan.

Boil for 5 more minutes.

Now your dish is ready.

You can serve these beans with white rice, avocado and a great piece of meat.

Marinated Ginger Chicken for the Grill

2012-03-19T21:57:00.000-05:00

Ingredients :

1 1/2 pounds boneless chicken thighs, skin on or off

Marinade:

8 TB red wine vinegar

2 TB dark soy sauce

2 TB light soy sauce

2 TB Asian sesame oil

2 TB grated fresh gingerroot

2 tsp minced garlic

2 scallions (green onions, spring onions), finely chopped

2 tsp brown sugar

1 tsp crushed red pepper, or to taste

Preparation :

Rinse the chicken thighs under cold running water and pat dry with paper towels.

In a medium bowl, whisk together the red wine vinegar, soy sauces and Asian sesame oil.

Whisk in the ginger, garlic, scallions, brown sugar and crushed red pepper. Remove 1/4 cup of the marinade and reserve to use as a basting sauce.

Place the chicken thighs in 1 large resealable plastic bag and place in a bowl.

Add the marinade, reseal the bag and marinate the chicken in the refrigerator for 4 hours, turning occasionally.

If needed, use 2 small resealable bags and divide the chicken and marinade between them.

To grill : preheat the grill. Remove the chicken thighs from the bag, discarding the excess marinade.

Lay flat on the cooking surface and grill, turning every few minutes and basting with the reserved marinade, for 10 - 15 minutes or until the thighs are cooked through and the juices run clear.

Serve hot.

To broil the chicken : place the thighs on a rack sprayed with non-stick cooking spray.

Add 1/4 cup of water on the tray underneath to prevent the fat from catching on fire.

Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes, turning every 5 minutes and basting with the marinade, until cooked through.

Serve hot.

Coconut Cake

2012-03-16T18:57:00.000-05:00

Ingredients :

1 ½ cups sherry wine
8 ounces raisins
2 cups sugar
3 cups water
2 cinnamon sticks
7 ounces shredded unsweetened coconut
1 poundcake
10 eggs , separated
2 teaspoons ground cinnamon
butter , for the pan

Preparation :

Soak the raisins in the sherry.

Pre-heat the oven to 375 degrees.

In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, stirring occasionally, until it forms a thick syrup.

Add the coconut, stir well, and cook another three minutes, stirring occasionally.

Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.

Grate the poundcake into a large bowl.

Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon.

Butter a ten inch springform pan.

Beat the egg whites until they form stiff peaks.

Fold them, using a rubber spatula, into the cake mixture, blending well but gently.

Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean.

Cool on a rack before opening the springform pan.

Delight made of mango

2012-03-06T23:23:00.000-05:00

Ingredients :

1 cup orange juice
3 packets unflavored gelatin
5 medium very ripe mangoes
1 cup sugar
1 cup evaporated skim milk
2 cups light whipped topping

Preparation :

Put the orange juice into a and sprinkle the gelatin over it.
Set aside for 5 minutes.
Peel mangoes, cut fruit from pits and puree in blender.
Stir in the sugar and evaporated milk.
Warm the juice and gelatin.
Whisk the gelatin into the mango mixture.
Stir.
Fill a 10 cup mold with cold water.
Fill the mold with the mango mixture, cover with plastic wrap and refrigerate 2 to 3 hours.
Lift the mold away carefully.
Garnish with fresh fruit if desired.
Serve cold.

Rabbit Stew with Coconut Cream

2012-03-04T16:40:00.000-05:00

Ingredients :

1/4 cup oil for frying
1 (2 pound) rabbit, cleaned and cut into pieces
1 large onion, chopped
2 cloves garlic, chopped
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 bird's eye chile, seeded and minced
1 large tomatoes - peeled, seeded and chopped
1 3/4 cups chicken stock
1 teaspoon salt
1 teaspoon ground black pepper
2/3 cup cream of coconut

Preparation :

Heat the oil in a skillet over medium-high heat.

Fry the rabbit pieces until browned on the outside.

Transfer to a soup pot or large saucepan.

Add the onion, garlic, green pepper, red pepper and chile pepper to the skillet; cook and stir until onion is transparent.

Transfer to the saucepan.

Add the tomatoes, chicken stock, salt and pepper to the saucepan, and bring to a boil.

Simmer over medium-low heat for about 2 hours.

Remove the rabbit pieces with a slotted spoon, and keep warm.

Turn the heat up to high under the saucepan, and boil the liquid until it has reduced by half.

Return the rabbit pieces to the pan, and stir in the coconut milk.

Cook, stirring gently, until heated through.

Serve.

Colombian lentils

2012-02-28T10:44:00.003-05:00

Ingredients :

1/2 cup of lentils
1 1/2 cups of water
1 small tomato, chopped
1 small onion, chopped
2 teaspoons ground cumin
1 teaspoon salt
1 tablespoon vegetable oil
2 small yellow potatoes, cubed

Preparation :

Combine the lentils, water, tomato, onion, cumin, salt, and vegetable oil in a pot over medium heat; bring to a boil.

Cook and stir at a boil until the lentils are soft, about 30 minutes.

Add the potatoes and cook until the potatoes are tender, about 15 minutes more.

Serve with rice, the potatoes, and a tender piece of meat, and mix with mayonnaise as you wish.

Nutritional Information :

Amount Per Serving Calories : 201
Total Fat : 5.3g
Cholesterol : 0mg

Seafood Lasagna

2012-02-14T11:17:00.000-05:00

Ingredients :

3/4 pounds of dried lasagna noodles

White sauce:

4 cups whole milk
8 tablespoons butter
1/2 cup all purpose flour
Salt and pepper

Fiilling :

2 tablespoons butter
1 tablespoon olive oil
1/2 cup grated onions
1/2 cup grated carrots
2 garlic cloves minced
1/4 cup white wine
1 cup heavy cream
1 teaspoon tomato paste
1/2 teaspoon ground cumin
1 lb medium shrimp peeled, deveined and cut into pieces
1 1/2 pounds cooked salmon, cut into small pieces
1/4 cup fresh parsley, chopped
1 cup grated mozzarella cheese
1 cup freshly ground Parmesan

Preparation :

Preheat the oven to 375 degrees F.

Bring a large pot of salted water to a boil.

Add the lasagna noodles and cook for 10 minutes, stirring occasionally.

Drain and set aside.

To make the white sauce, bring the milk to a simmer in a small pot and set aside.

In a medium saucepan melt the butter.

Add the flour and cook for about 2 minutes over low heat, stirring constantly with a wooden spoon.

Pour the warm milk into the flour mixture.

Season with and pepper.

Stir using a whisk, for about 3 minutes, until thick.

Turn off the heat and set aside.

To make the filling: Heat oil and butter in a large pan.

Add the onions, carrots, garlic and cook for about 5 minutes.

Add the wine and cook for 2 minutes.

Add the heavy cream, tomato paste, cumin, shrimp and salmon.

Stir and set aside.

To assemble the lasagna, spread some of the white sauce in the bottom of baking dish.

Arrange a layer of noodles on top, then more sauce, followed by 1/3 of the seafood mixture, 1/4 cup grated mozzarella and 1/4 cup of parmesan cheese.

Repeat 2 more times, layering noodles, sauce, seafood, mozzarella and Parmesan Cheese.

Top with a final layer of noodles and white sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.

Bake the lasagna for about 40 minutes, or until the top is browned

Allow to sit for 15 minutes, sprinkle with fresh parsley and serve hot.