Changua

3:45 PM

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

10:27 AM

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


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

12:57 PM

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

9:13 AM
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

3:24 PM

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

1:35 PM

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

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

8:39 PM
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

11:34 AM
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

4:30 PM
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

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

2:55 PM
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

9:57 PM
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

6:57 PM
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

11:23 PM
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

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

10:44 AM
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

11:17 AM
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.

Seafood Stew

10:50 AM
Ingredients :

1 tablespoon butter
1 tablespoon of olive oil
½ cup chopped green pepper
½ cup chopped red bell pepper
1 cup chopped onion
2 minced fresh garlic cloves
1 cup grated carrot
1 tablet fish bouillon
¼ teaspoon paprika
4 cups heavy cream
1 glass of coconut milk
1/3 cup of white wine
2 pounds of big jumbo shrimp, peeled and deveined
12 littleneck clams, scrubbed
2 pounds swordfish, cut into small pieces
1 tablespoon of fresh chopped cilantro
1 tablespoon of fresh chopped parsley
1 tablespoon of tomato paste

Preparation : 

In a large, saucepan over medium heat, warm the olive oil and butter.

Add the onions, red pepper, garlic, green pepper and carrots and sauté, until tender and translucent, about 10 minutes, stirring occasionally.

Add salt and pepper to taste.

Add the cream, fish bouillon, coconut milk; bring to a boil.

Add seafood and cover reduce heat and cook about 2 minutes until clams open.

Remove from heat; discard any unopened shells.

Add the wine and the tomato paste, simmer for about twenty minutes.

Garnish with fresh cilantro and parsley and serve hot.

Colombian Pineapple Custard

Ingredients :

12 ounces peeled fresh pineapple , chopped
2⁄3; cup caster sugar
4 eggs , lightly beaten
Caramel
4 tablespoons sugar
1 lime, juice of

Preparation : 

Put the pineapple in a blender or food processor and process till smooth.

Scrape the puree into a pan and add the sugar.

Heat till just boiling and simmer for 5 minutes or till reduced by one third.

The mixture should be thick but not jam-like, so add a little water if it is too thick.

Transfer to a bowl to cool.

Making  the covering caramel : 

Place the sugar in a heavy pan over medium heat.

As the sugar starts to caramelize around the edges, shake the pan to mix the sugar, but do not stir.

Remove the pan from the heat as soon as all the sugar has dissolved and the caramel has become golden brown.

Inmediately stir in the lime juice, taking care not to burn yourself.

The hot caramel will spit when the lime juice is added, but this will stop.

Divide the caramel among six remekins and turn them so that they are coated evenly.

Preheat the oven to 350. Stir the eggs into the cool pineapple mixture.

Divide the mixture equally among the ramekins.

Place the molds in a roasting pan and pour in warm water to come halfway up their sides.

Cover with foil and bake for 45 minutes, till set.

Allow to cool for a while.

Just before serving, unmold the custards directly onto the dessert plates.

Loosen the edges with a knife, invert a dessert plate on top of each mold and turn both over.

Potato Salad

6:48 PM
Ingredients :

2 lbs red potatoes , cooked, peeled and cut into 1-inch cubes when cool, about 6 cups total
3 large carrots , peeled, cut into 1/2-inch pieces and steamed until crisp-tender, cooled
1/2 cup chopped red onion
1/4-1/2 cup chopped cilantro , depending on taste
3 large tomatoes , cut into 1-inch chunks

Dressing

1/3 cup wine vinegar
1 tablespoon of oil
1 teaspoon of seasoning salt (may add more to taste)
1 teaspoon of sugar
1/4 teaspoon of fresh ground black pepper

Preparation : 

Combine potato cubes, carrot pieces, chopped onions and cilantro in large bowl.

In a small bowl whisk together dressing ingredients and pour over salad ingredients.

Gently combine tomato chunks with the rest of the salad.

Chill and allow flavors to blend.

Milk rice dessert

10:38 AM
Ingredients : 

100g/4oz white rice
1 cinnamon stick
240ml/8fl.oz. of water
600ml/20fl.oz. of milk
225g/8oz of sugar
Salt to taste
Ground cinnamon to serve

Preparation : 

Place the rice, the water and the cinnamon stick in a medium saucepan, bring to the boil, stirring, then reduce the heat and simmer for about ten minutes.

Add the milk slowly, add the sugar and salt toi taste, then continue to cook gently for about 20 or 25 minutes or until the rice has absorbed most of the milk and dries slow.

Remove from heat and allow to cool before serving, sprinkled with ground cinnamon.

Chicken with creamy coconut sauce

Ingredients :

1 1/2 pounds boneless skinless chicken breast halves

1 teaspoon garlic salt

1/2 teaspoon cumin

4 tablespoons olive oil

1 tablespoon vinegar

3/4 cup finely chopped white onion

1 red bell pepper, finely diced

2 cloves garlic, minced

1 13.5 ounce can coconut milk

1 tablespoon flour

Preparation :

Slice the chicken breasts in half horizontally, to make thinner pieces.

Toss the chicken breasts with the oil and vinegar.

Place them in a bowl and sprinkle them with the onion salt, cumin, and ground black pepper.

Let them marinate for about an hour if possible, or overnight.

Heat a large heavy skillet over medium high heat.

Working in batches, sauté the chicken breasts for several minutes on each side, or until golden brown.

Remove chicken to a plate and set aside.

Add chopped onion, red pepper and garlic to the skillet.

Stir and sauté vegetables until soft and fragrant.

Whisk flour into coconut milk, then add coconut milk to the skillet.

Add the chicken breasts.

Cover and simmer for 10-15 minutes, or until chicken is cooked through and tender (do not overcook).

Serve warm over rice.

Spicy Salmon with Caramelized Onions

Ingredients :

1 1/2 teaspoons ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon salt
1 tablespoon olive oil
2 (6 ounce) salmon fillets
2 tablespoons olive oil
1 1/2 tablespoons minced onion

Preparation : 

Combine the black pepper, the paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. 

Stir in 1 tablespoon of olive oil to make a paste. 

Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.

Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. 

Stir in the onion, and cook until tender and golden brown, about 10 minutes. 

Heat a separate non-stick skillet over medium-high heat. 

Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. 

Pour the browned onions and olive oil over the salmon fillets to serve.
 
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