Rice with lentils

6:21 PM
Ingredients :

1 / 2 kg. large lentils
1 onion
2 carrots, diced
1 fresh tomato diced (or ½ can of tomatoes natural)
1 bouillon cube
Seasonings to taste (thyme, bay leaves, oregano)
1 cup long grain rice, washed

Preparation :

Wash the lentils.

Mix the onion with the carrots and sauté in 2 tablespoons of oil.

Once browned, pour the lentils, cover with water, add the bouillon cube, seasoning to taste and add the tomato.

Cook for 20 minutes.

Add rice, more water or broth and continue cooking until the rice is done.

Serve with a nice salad and combine with tuna or a great meat.

Paisa rice

4:11 PM
Ingredients :

1 pound of prepared white rice
1 pound of sausage
1 pound of pork rinds and fried legs cut
1 can of tender yellow corn
3 large ripe bananas
5 tomatoes
1 pepper
1 pound of bacon
1 chicken bouillon cube
1 round onion
1 bunch of cilantro
Wheat flour

Preparation :

To prepare the rice: placed 1 cup of rice, 3 cups of water, a little oil or butter, carrots, peas or other vegetables, sausage sliced in small pieces.
The rice is not washed, should be very careful in buying, it must be of excellent quality.
Fry the hogao or what is going to mix in the butter and mix it with the rice, pour the water and if desired add the other ingredients.
Fry the bacon in a pan with wheat flour to release the fat.
Make the hogao with tomatoes, cilantro, bouillon, onion and paprika.
All finely chopped and fried in butter.
When the bacon fat is released separately fry the corn and banana chips with the bacon.
Chop the cilantro.
And when all the ingredients are ready, add the rice and serve alone as it contains a littlle of everything.

Roasted haunch

6:24 PM
Ingredients :

1 roasted haunch for 1 and a half kilo
Wheat flour
Salt and pepper to taste

Preparation :

Dry the  roasted haunch with a cloth or with paper towel.

For the side with the big thick fat piece of meat add wheat flour in abundance and finally add salt and pepper.

Place in the oven with the flour up for 1 ½ hours or until the meat doesn't blood anymore.

Serve hot, cut into thin slices and served with a good salad, rice and cheesy potatoes.

Corned beef

7:17 PM

2 1 / 2 lbs of ground beef carde
1 cup of hogao
1 red pepper, peeled and chopped
2 tablespoons of chopped olives and without seeds
2 cloves garlic, minced
1 tablespoon of olive oil
2 stalks celery, finely chopped
1 hot creole, sweet, finely chopped.
2 bay leaves
2 boiled eggs, peeled and diced
1 tablespoon ground thyme and oregano
Salt, pepper and cumin to taste

Preparation :

In a sauté pan put the paprika, celery, garlic and sweet pepper in oil until tender.

Add the meat and the herbs and cook slowly, stirring.

Add the hogao gradually.

Cover and simmer for a while, stirring.

Add the olives, the egg, salt and pepper, stir and serve hot.

Vegetable stew

9:38 AM
Recipe for four persons

Ingredients :

1 Parsley
1 Celery
2 big carrots
1 kg of beans
Red Chile
3 red tomatoes
2 rounded onions
Salt and pepper to taste
1/2 kg of broccoli
Lemon juice

Preparation time : 1 hour
Cooking time : 1 hour

Preparation :

Sauté the onions until transparent and then add the other chopped ingredients to taste.

Pour into frying pan with a little water.

Simmer until liquid evaporates, add salt and pepper to taste.

Mix the mayonnaise and lemon and add to the stew before serving (optional).

Grilled Shrimp

9:17 PM
Ingredients :

2 pounds of shrimp
3 tablespoons of dutch cheese
1 small can of cream
½ teaspoon of garlic paste
1 teaspoon of mustard
Pepper to taste
Salt to taste

Preparation :

Peel and remove the vein that brings the prawns, wash and cook in boiling water for 3 minutes.

Then in a mixing bowl, combine the mustard, cream, garlic paste, salt and pepper to taste.

Grease pans.

Place the shrimps with the mixture and the grated dutch cheese.

Put in a preheated oven at 350 º C for 5 minutes.

Sweet Plantains Oven Baked

Ingredients :

4 very ripe plantains
Cooking spray
Preparation Time : 5 mins

Total Time : 20 mins

Preheat oven to 450°F.

Coat a nonstick cookie sheet with cooking spray.

Cut the ends off of the plantains and peel.

Cut each plantain on the diagonal into 1/2 inch slices.

Arrange in single layer and coat tops with cooking spray.

Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

Strawberry cake with cream

Ingredients :

1 kg of strawberries

Mass preparation :

2 cups of flour
3 tablespoons of powdered sugar
2 egg yolks
1 teaspoon of vanilla powder
100 gms of butter

Cream preparation :

1 cup and 1 / 2 whole milk
¼ cup of sugar
2 tablespoons of corn flour (cornstarch)
2 egg yolks
1 tablespoon of butter
1 teaspoon of vanilla powder

Preparation :

Prepare the dough by mixing flour with icing sugar.

Crumble the butter, add the flour and then add the 2 yolks and vanilla.

Work the dough into a smooth paste.

Roll out the dough and line a buttered mold with it.

Prick the dough with a fork and bake for 20 minutes.

Remove and let cool.

Prepare the custard : Place the milk in a saucepan over low heat with the vanilla powder, sugar, and the butter.

When hot, add the yolks and cornstarch dissolved in a little milk, stirring constantly have to wait until it thickens (do not boil because it can cut the cream).

Cool and pour over the dough.

Cover the cream with strawberries.

Fish with mustard sauce

Ingredients for 6 persons :
2 ½ lb fillet of sea bass with grated onion, salt, pepper and lemon juice
2 tablespoons of mustard
1 cup chopped white onion
1 tablespoon of oil
6 tablespoons of butter
4 tablespoons of mozzarella cheese
¾ cup of heavy cream
1 ½ cups milk
4 tablespoons of flour single
3 tablespoons of white cooking wine
1 ½ cups chicken broth

Preparation :


In a skillet, melt 3 tablespoons of butter and the oil and fry the fish for 5 minutes, remove from heat and set aside.

In a saucepan, melt remaining 3 tablespoons of butter and cook the onion until they are clear.

Add the mustard and a little pepper, stir well, turn off the heat and add the flour slowly passing through a sieve, stirring until it forms a smooth paste.

Gradually add hot milk, mixed with the broth and simmer until thickened.

Add cheese, wine and stir.

Finally incorporate the cream and turn off heat.

Check the taste and serve on a tray that can pass the table and bathe the fishes in the mostard sauce.
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