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.
 
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