tag:blogger.com,1999:blog-60951001008718165652024-03-08T04:26:43.784-05:00Cooking ColombiaSpecial recipes made in a very easy wayWeb Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.comBlogger180125tag:blogger.com,1999:blog-6095100100871816565.post-62141672414431760982014-02-21T11:15:00.004-05:002018-04-13T14:58:03.635-05:00Alfajores <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ctn6U7ewfk8/Uwd7qpRy6zI/AAAAAAAAWvE/FnmAsfMQpUU/s1600/alfajores+cooking+colombia.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-ctn6U7ewfk8/Uwd7qpRy6zI/AAAAAAAAWvE/FnmAsfMQpUU/s200/alfajores+cooking+colombia.JPG" width="150" /></a></div>
<b>Ingredients : </b><br />
<br />
1 Pounds of butter<br />
3 cups sifted flour<br />
2 Cups of cornstarch<br />
3 Cups of powdered sugar<br />
3 Yolks<br />
1 Cup of arequipe<br />
½ cup desiccated coconut<br />
<br />
<b>Preparation </b>:<br />
<br />
<div style="text-align: justify;">
Mix the butter with the sugar and gradually add flour and cornstarch. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Stir until all the ingredients are very well mixed. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Then flatten the dough with a rolling pin until it is ready. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cut the biscuits in round shape and place on a greased baking tin. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Carry to a preheated oven at 350 degrees for ten to fifteen minutes. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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.</div>
Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0Argentina-38.416097 -63.616671999999994-85.9485035 -146.2338595 9.1163095 19.000515500000006tag:blogger.com,1999:blog-6095100100871816565.post-55360286114369161622014-01-14T22:40:00.002-05:002018-04-13T14:36:49.107-05:00Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-r_5mSbEVEok/UtYDH94ZaDI/AAAAAAAAVU8/KZdPlDtB3pY/s1600/sweet+potatoes+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="217" src="https://2.bp.blogspot.com/-r_5mSbEVEok/UtYDH94ZaDI/AAAAAAAAVU8/KZdPlDtB3pY/s1600/sweet+potatoes+cooking+colombia.jpg" width="320" /></a></div>
<div style="text-align: justify;">
I believe tihs is better than fries.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cut potatoes almost all the way through.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Drizzle olive oil, butter,some sea salt,and pepper over the top.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bake on 425 degress during 40 minutes, you don't even imagine how delicious this is. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This recipe works with both kinds of potatoes, Irish or Russet white potatoes, or fresh sweet potatoes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Watch the time closely on the sweet potatoes, some of them may not take a whole 40 minutes to bake. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mix cinnamon and a couple shakes of nutmeg with the melted butter and then drizzle over the sweet taters. </div>
Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0Grecia39.074208 21.82431199999996432.685665 11.497163499999964 45.462751 32.151460499999963tag:blogger.com,1999:blog-6095100100871816565.post-32959600406055725092013-03-30T10:52:00.003-05:002013-03-30T10:52:53.062-05:00Stewed Flank colombian style<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wQSTyqkht0c/UVcKR_bozLI/AAAAAAAAQgg/Hf60RfTjTlY/s1600/Stewed+Flank+colombian+style+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-wQSTyqkht0c/UVcKR_bozLI/AAAAAAAAQgg/Hf60RfTjTlY/s320/Stewed+Flank+colombian+style+cooking+colombia.jpg" width="222" /></a></div>
<b>Ingredients : </b><br />
<br />
2 tablespoons corn oil<br />
1 pound flank steak<br />
1 large onion, thinly sliced<br />
4 large cloves garlic, chopped<br />
5 red tomatoes, chopped<br />
1/2 teaspoon of salt<br />
2 teaspoons of black pepper<br />
1 1/2 teaspoons ground cumin<br />
2 1/2 cups of water<br />
2 cubes beef bouillon, crumbled<br />
<b><br /></b>
<b>Preparation :</b><br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat the corn oil in a skillet over medium heat. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Lie the steak in the oil and cook each side until brown. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Remove the steak to a plate. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Return the steak to the skillet. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pour the water into the skillet. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Stir in the crumbled bouillon. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bring the water to a boil and drop the heat to low; cover. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Allow to simmer until the meat easily pulls apart with a fork, about two hours.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Remove the steak to a cutting board. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Transfer to a serving plate. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pour the onion and tomato mixture from the skillet over the shredded beef.</div>
Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-32126377921893916082013-03-11T17:36:00.001-05:002013-08-12T21:20:47.917-05:00Spanish bean soup <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PskvgKUIEHI/UT5cW_SralI/AAAAAAAAQOk/Rjy7UcE30gY/s1600/Spanish+bean+soup+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="280" src="http://3.bp.blogspot.com/-PskvgKUIEHI/UT5cW_SralI/AAAAAAAAQOk/Rjy7UcE30gY/s320/Spanish+bean+soup+cooking+colombia.jpg" width="320" /></a></div>
<b>Ingredients </b>:<br />
<br />
½ pound garbanzo beans (chickpeas), dried<br />
2 quarts water<br />
1 tablespoon salt<br />
1 ham bone<br />
1 beef bone<br />
¼ pound salt pork, cut in thin strips<br />
1 onion, finely chopped<br />
2 potatoes, peeled and cut in quarters<br />
½ teaspoon paprika<br />
Pinch of saffron<br />
1 chorizo (spanish sausage), sliced in thin rounds<br />
<br />
<b>Preparation :</b><br />
<br />
Wash the garbanzos very good.<br />
<br />
Soak them overnight with 1 tablespoon salt in enough water to cover the beans.<br />
<br />
Drain the salted water from the beans.<br />
<br />
Place the beans in 4-quart soup kettle; add the 2 quarts of water and the ham and beef bones.<br />
<br />
Cook during 45 minutes over low heat, skimming foam from the top.<br />
<br />
Fry in salt the pork slowly in a skillet.<br />
<br />
Add the chopped onion and saute lightly.<br />
<br />
Add to beans along with potatoes, paprika, and saffron.<br />
<br />
Add salt to taste. When potatoes are tender, remove from heat and add chorizo.<br />
<br />
Serve hot in deep soup bowls. Serves 4 people.<br />
<br />Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-59177919311971607362013-02-21T00:52:00.001-05:002013-12-30T14:19:01.413-05:00Chicken with chili<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DeN0Apqz44I/USW2AJzqD7I/AAAAAAAAP7c/ukQRE8aG4uU/s1600/Chicken+with+chili+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DeN0Apqz44I/USW2AJzqD7I/AAAAAAAAP7c/ukQRE8aG4uU/s320/Chicken+with+chili+cooking+colombia.jpg" height="240" width="320" /></a></div>
<div style="text-align: justify;">
<b>Ingredients :</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2 tablespoons vegetable oil </div>
<div style="text-align: justify;">
2 medium onions, minced</div>
<div style="text-align: justify;">
1 red bell pepper, cut into 1/2 inch pieces</div>
<div style="text-align: justify;">
6 medium garlic cloves, minced</div>
<div style="text-align: justify;">
1/4 cup chili powder</div>
<div style="text-align: justify;">
1 tablespoon of ground cumin</div>
<div style="text-align: justify;">
2 teaspoons of ground coriander</div>
<div style="text-align: justify;">
1 teaspoon of dried oregano </div>
<div style="text-align: justify;">
1/2 teaspoon of red pepper flakes</div>
<div style="text-align: justify;">
1/4 teaspoon of cayenne pepper </div>
<div style="text-align: justify;">
2 pounds ground chicken</div>
<div style="text-align: justify;">
2 (15-ounce) cans of dark red kidney beans, drained and rinsed </div>
<div style="text-align: justify;">
1 (28-ounce) can of diced tomatoes </div>
<div style="text-align: justify;">
1 (28-ounce) can of tomato puree </div>
<div style="text-align: justify;">
Salt to taste and water, as needed</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Preparation : </b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat oil in a large Dutch oven over medium heat until simmering.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Increase the heat to medium high. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add beans, tomatoes and tomato puree and bring to a boil. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cover and simmer over low heat, stirring occasionally, for one hour.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Press the remaining ground chicken into a ball, then pinch off teaspoon sized pieces and stir them into the chili.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Uncover and continue to simmer; stirring occasionally, until the chicken is tender and the chili is dark and thickened slightly (for about 40 minutes). </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
If the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Season with salt to taste. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Serve with shredded cheese and sour cream.</div>
Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-51294344971755519482013-02-04T11:26:00.001-05:002018-04-09T12:08:38.931-05:00Gooseberry marmelade, low sugar<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Eq66RrkrKDU/WsueDOdY83I/AAAAAAAAclI/jG-TejOrhvkVSlGt_H95xgStW6AGPIEXQCLcBGAs/s1600/Gooseberry%2Bmarmelade%2Blow%2Bsugar%2Bcooking%2Bcolombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="183" data-original-width="275" src="https://1.bp.blogspot.com/-Eq66RrkrKDU/WsueDOdY83I/AAAAAAAAclI/jG-TejOrhvkVSlGt_H95xgStW6AGPIEXQCLcBGAs/s1600/Gooseberry%2Bmarmelade%2Blow%2Bsugar%2Bcooking%2Bcolombia.jpg" /></a></div>
<b>Ingredients :</b><br />
<b><br /></b>
(2 bottles of 8 ounces each)<br />
<br />
800 grams of fresh gooseberries<br />
200 grams of powdered organic panela<br />
Juice of two lemons<br />
2 glass jars with lids 8 oz, lids must be new<br />
<br />
<b>Preparation : </b><br />
<br />
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.<br />
<br />
Sterilize the lids by immersing them in boiling water for 10 minutes.<br />
<br />
Keep the jars hot.<br />
<br />
Put a small plate in the freezer.<br />
<br />
In a saucepan, combine all ingredients and cook over medium high heat.<br />
<br />
After about 10 minutes start uchuvas gently mash with a spoon.<br />
<br />
Continue cooking.<br />
<br />
When carrying a total of 25 minutes cooking, make the first test to see if you get the right spot.<br />
<br />
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.<br />
<br />
If not ready, continue cooking.<br />
<br />
The total cooking time should not exceed 35 minutes.<br />
<br />
With tweezers, stop the jars on a tea towel.<br />
<br />
Fill jars with hot jam, leaving a half inch from the top.<br />
<br />
Clean the outer edge of the jars and seal without applying much pressure.<br />
<br />
This jam of marmelade, is low in sugar, you need to keep it in the fridge.<br />
<br />
Open, takes 10 to 15 days, and closed two months or more.<br />
<br />
If opening a jar, sees signs of fungus, one must discard the contents.<br />
<br />
The consistency is not as strong as that of a conventional jam but it does the job of wonders.<br />
<br />
If you want a firmer consistency, should increase the proportion of panela.Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-11801568432019051442012-12-04T15:45:00.003-05:002013-12-09T10:24:12.035-05:00Changua<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-UvOT9xpeRu0/UL5gqKoUqEI/AAAAAAAAOwk/74OEZkCkaqk/s1600/changua+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="226" src="http://1.bp.blogspot.com/-UvOT9xpeRu0/UL5gqKoUqEI/AAAAAAAAOwk/74OEZkCkaqk/s320/changua+cooking+colombia.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<b>This dish is ideal for breakfast</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients : </b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A bol of milk</div>
<div style="text-align: justify;">
Garlic, onion, salt and parsley to taste</div>
<div style="text-align: justify;">
Eggs</div>
<div style="text-align: justify;">
Bread</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Preparation :</b> </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cut some garlic, some onions in small peaces, add litle peaces of parsley and add salt to a big bol of milk.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Serve and cover with bread, enjoy.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kY2jFuasE34/UL5g0rUhpUI/AAAAAAAAOws/o06AZp2b3BQ/s1600/cooking+colombia+changua.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="http://1.bp.blogspot.com/-kY2jFuasE34/UL5g0rUhpUI/AAAAAAAAOws/o06AZp2b3BQ/s320/cooking+colombia+changua.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<br /></div>
Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-18259225794092192392012-11-20T10:27:00.003-05:002012-11-20T10:27:20.217-05:00Chocolate cake <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-il9MNZbW4dg/UKuhEjO7LjI/AAAAAAAAOgw/PulXUYjk8c4/s1600/choicolate+cake+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-il9MNZbW4dg/UKuhEjO7LjI/AAAAAAAAOgw/PulXUYjk8c4/s320/choicolate+cake+cooking+colombia.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<b>Ingredients :</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
200 grs of good quality dark chocolate </div>
<div style="text-align: justify;">
200grs butter</div>
<div style="text-align: justify;">
1 tbsp coffee granules</div>
<div style="text-align: justify;">
85g self-raising flour</div>
<div style="text-align: justify;">
85g plain flour</div>
<div style="text-align: justify;">
1⁄4 tbsp bicarbonate of soda</div>
<div style="text-align: justify;">
200g light muscovado sugar</div>
<div style="text-align: justify;">
200g golden caster sugar</div>
<div style="text-align: justify;">
25g cocoa powder</div>
<div style="text-align: justify;">
3 medium eggs</div>
<div style="text-align: justify;">
75 ml buttermilk (5 tbsp)</div>
<div style="text-align: justify;">
grated chocolate or curls, for decoration</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>For the ganache :</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
200 grs good quality dark chocolate</div>
<div style="text-align: justify;">
284 ml carton double cream</div>
<div style="text-align: justify;">
2 tbsp golden caster sugar</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Preparation : </b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Butter a 20cm round cake tin and line the base. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Preheat the oven to fan 140C/conventional 160C/ gas 3. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Warm through over a low heat just until everything is melted,don't overheat. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Or melt in the microwave on medium for about 5 minutes, stirring half way through.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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). </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Leave to cool in the tin, then turn out onto a wire rack to cool completely.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
After the cake is cold, cut it horizontally into three. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ganache preparation</b> : chop 200 grs of good quality dark chocolate into small pieces and tip into a bowl. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Take off the heat and pour it over the chocolate. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Stir until the chocolate has melted and the mixture is smooth.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Sandwich the layers together with just a little of the ganache. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Decorate with grated chocolate or a pile of chocolate curls. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The cake keeps moist and gooey for 3 or 4 days.</div>
Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-67472285835921207932012-10-17T14:36:00.002-05:002012-10-17T14:36:06.562-05:00Colombian rice fritter soup<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-IS2S0PKmSmc/UH8Ik0BmI2I/AAAAAAAAOEM/gMhgWTjh4KI/s1600/Colombian+Rice+Fritter+Soup+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-IS2S0PKmSmc/UH8Ik0BmI2I/AAAAAAAAOEM/gMhgWTjh4KI/s320/Colombian+Rice+Fritter+Soup+cooking+colombia.jpg" width="320" /></a></div>
<b>Ingredients : </b><br />
<br />
10 cups beef broth<br />
1 tablespoon olive oil<br />
1 white onion, diced<br />
3 scallions, chopped<br />
6 garlic cloves, crushed<br />
2 teaspoons ground cumin<br />
1 teaspoon achiote<br />
1/4 cup finely chopped fresh cilantro or 1/4 cup parsley<br />
2 carrots, peeled and sliced<br />
3 large potatoes, peeled and diced<br />
<br />
<b>Fritters :</b><br />
<br />
2 cups cooked white rice<br />
1/2 cup milk<br />
2 beaten eggs<br />
1 teaspoon ground cumin<br />
1 teaspoon sazon goya with azafran<br />
Salt and pepper<br />
Vegetable oil<span class="Apple-tab-span" style="white-space: pre;"> </span>(for frying)<br />
<b><br /></b>
<b>Directions :</b><br />
<br />
Heat the oil over medium heat in a large pot, add the onions, scallions, garlic cumin, achiote, cilantro, salt and pepper.<br />
<br />
Add the broth, carrots and potatoes.<br />
<br />
Bring to a boil, reduce temperature and simmer for about 30 minutes.<br />
<br />
While the broth is simmering, start making the fritters.<br />
<br />
Place the rice in the food processor and process for about 2 minutes.<br />
<br />
Mix well, the rice, milk, eggs, sazon goya, cumin, salt and pepper in a medium bowl.<br />
<br />
Pour oil to a depth of 2 inches in a skillet.<br />
<br />
Drop the rice mixture by tablespoons into hot oil.<br />
<br />
Cook 2 to 4 minutes, or until golden, turning once.<br />
<br />
Drain on paper towels.<br />
<br />
Set aside.<br />
<br />
Add the fritters to the soup and cook for 12 minutes more.<br />
<br />
Add fresh cilantro and serve warm with rice and avocado on the side.<br />
Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-31526826263013896622012-09-24T12:57:00.002-05:002018-04-09T12:10:02.735-05:00Yam Balls <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-JjH3ohuIqHg/WsueYw8eroI/AAAAAAAAclM/NpvGVUKW0dYya4YyNhSKeTtN6iw88rTUwCLcBGAs/s1600/yam%2Bballs%2Bcooking%2Bcolombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="194" data-original-width="259" src="https://1.bp.blogspot.com/-JjH3ohuIqHg/WsueYw8eroI/AAAAAAAAclM/NpvGVUKW0dYya4YyNhSKeTtN6iw88rTUwCLcBGAs/s1600/yam%2Bballs%2Bcooking%2Bcolombia.jpg" /></a></div>
<b>Ingredients :</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="es">1 lb white yam<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es">2 tbsp onion, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es">3 tbsp chopped tomatoes<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es">½ tsp chopped fresh thyme<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es">1 tbsp chopped fresh cilantro<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es">1 tbsp chopped fresh scallions<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es">½ tsp minced garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es">1 egg, beaten<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es">Salt and pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es">Seasoned flour, for dusting<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es">Vegetable oil, for frying<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="es"><b>Preparation : </b><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="es">Peel the yam, cut into pieces and boil in salted water for about 30
minutes until tender. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="es">Drain and mash.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="es">Place in a large mixing bowl. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="es">Add the onion, tomatoes, thyme, scallions, garlic, and cilantro. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="es">Stir in the egg and seasoning. Mix well.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es"><br /></span></div>
<div class="MsoNormal">
<span lang="es">Using a spoon, scoop a little of the mixture at a time, and with your
hands mould them into balls. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es"><br /></span></div>
<div class="MsoNormal">
<span lang="es">Roll the yam balls in the seasoned flour and set aside until you have
formed all the mixture into balls.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es"><br /></span></div>
<div class="MsoNormal">
<span lang="es">Heat the oil in a large frying pan, and then fry the balls in batches
for a few minutes, until golden brown. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es"><br /></span></div>
<div class="MsoNormal">
<span lang="es">Drain the yam balls on paper towels. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es"><br /></span></div>
<div class="MsoNormal">
<span lang="es">Keep them warm while cooking the rest of the mixture. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es"><br /></span></div>
<div class="MsoNormal">
<span lang="es">Serve hot with saffron mayonnaise.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="es"><b>Saffron Mayonnaise recipe :</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es"><br /></span></div>
<div class="MsoNormal">
<span lang="es"><b>Ingredients : </b></span></div>
<div class="MsoNormal">
<span lang="es"><b><br /></b></span></div>
<div class="MsoNormal">
<span lang="es">½ tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es">1 tsp lemon juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="es">½ cup prepared mayonnaise<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="es">Mix the ingredients together and serve with the yam balls.</span></div>
Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-48793836098552158692012-09-02T09:13:00.002-05:002018-04-13T15:12:19.472-05:00Salmon with avocado sauce and tangerine<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wplVMId0s5k/T4TCx39urUI/AAAAAAAAISY/emyoAoaorNY/s1600/Salmon+with+avocado+sauce+and+tangerine+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-wplVMId0s5k/T4TCx39urUI/AAAAAAAAISY/emyoAoaorNY/s320/Salmon+with+avocado+sauce+and+tangerine+cooking+colombia.jpg" width="320" /></a></div>
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!<br />
<br />
Light, simple, elegant and full of flavor.<br />
<br />
<b>Ingredients :</b><br />
<br />
<b>For the salmon :</b><br />
<b><br />
</b><br />
2 salmon fillets<br />
Juice and zest of 1 tangerine<br />
Salt and pepper<br />
2 tablespoons honey<br />
2 tablespoons olive oil<br />
<br />
<b>For de Sauce :</b><br />
<br />
2 tangerines<br />
1 avocado, peeled and diced<br />
1 tablespoon finely chopped red onion<br />
1 tablespoon olive oil<br />
1/4 cup fresh cilantro, chopped<br />
Juice of 1 lime<br />
1/4 teaspoon ground cumin<br />
Salt and pepper<br />
<br />
<b>Preparation :</b><br />
<br />
<b>To make the marinade : </b>mix together the tangerine juice, zest, salt pepper, honey and olive oil.<br />
<br />
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.<br />
<br />
Preheat oven to 400 degrees F.<br />
<br />
Line a small baking sheet with parchment paper.<br />
<br />
Arrange the salmon on the baking sheet.<br />
<br />
Bake until the salmon is cooked through, about 8 to 10 minutes.<br />
<br />
Set aside to cool for 10 minutes.<br />
<b><br />
</b><br />
<b>For the salsa :</b> Peel and trim the ends from each tangerine.<br />
<br />
Using a paring knife, cut along the membrane on both sides of each segment.<br />
<br />
Free the segments and add them to a small bowl.<br />
<br />
Add the avocado, red onion, olive oil, cilantro, lime juice, ground cumin, salt and red pepper.<br />
<br />
Mix and set aside.<br />
<br />
Spoon the salsa on top of the salmon or serve on the side as an accompaniment.Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0Alemania51.165691 10.45152600000005840.944362 -10.202770999999942 61.387020000000007 31.105823000000058tag:blogger.com,1999:blog-6095100100871816565.post-51912585443521284212012-08-30T15:24:00.000-05:002018-04-13T17:04:14.709-05:00Baked Apricots in Almond <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-9cyTMkJtXYw/UD_Lv1vKF2I/AAAAAAAAMvQ/0ET1HQXc24Q/s1600/Baked+Apricots+in+Almond+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-9cyTMkJtXYw/UD_Lv1vKF2I/AAAAAAAAMvQ/0ET1HQXc24Q/s400/Baked+Apricots+in+Almond+cooking+colombia.jpg" width="400" /></a></div>
<b>Ingredients :</b><br />
<br />
5 tablespoons of butter<br />
3 tablespoons of white sugar<br />
2 large egg yolks<br />
1 teaspoon almond extract<br />
1/4 teaspoon vanilla extract<br />
1/4 cup blanched sliced almonds, finely ground<br />
8 fresh apricots<br />
1/4 cup apricot preserves<br />
2 tablespoons lemon juice<br />
Whipping cream<br />
<br />
<b>Preparation :</b><br />
<br />
Cream the butter and sugar in a small bowl with a wooden spoon until light and fluffy.<br />
<br />
Add the egg yolks, one at time, beating well after each addition.<br />
<br />
Add the almond extract, vanilla extract, and ground almonds.<br />
<br />
Mix until well combined.<br />
<br />
Half and pit each apricot.<br />
<br />
Arrange halves, cut side down, in a 10-inch round Pyrex pan or pie plate.<br />
<br />
Spread the almond cream over the fruit, being sure to cover it completely.<br />
<br />
This can be covered and refrigerated overnight, if desired.<br />
<br />
Bring to room temperature before baking.<br />
<br />
Preheat oven to 500 degrees F.<br />
<br />
Bake until the almond cream starts to set and edges are golden, about 8 minutes.<br />
<br />
Meanwhile, mix apricot preserves and the lemon juice.<br />
<br />
Spoon the preserves over the baked apricots and bake until the topping is golden brown and bubbly, about 3 minutes longer.<br />
<br />
The almond cream should not be completely set.<br />
<br />
Transfer to a rack to cool.<br />
<br />
Serve warm in compote dishes, with a bit of cream, if desired.Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0Uruguay-32.522779 -55.765835000000038-39.360602 -66.092983500000031 -25.684956 -45.438686500000038tag:blogger.com,1999:blog-6095100100871816565.post-20849012344723605892012-08-28T13:35:00.000-05:002012-09-17T09:40:51.648-05:00Watermelon Tomato Salad<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ehFdQsmygAs/UD0O7onY6JI/AAAAAAAAMiI/G6LUhukvhPk/s1600/Watermelon+Tomato+Salad+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ehFdQsmygAs/UD0O7onY6JI/AAAAAAAAMiI/G6LUhukvhPk/s320/Watermelon+Tomato+Salad+cooking+colombia.jpg" width="320" /></a></div>
<b>Ingredients :</b><br />
<br />
2 cups cubed, seeded watermelon<br />
1 large yellow tomato, cut into cubes<br />
1 large red tomato, cut into cubes<br />
1/4 cup rice wine vinegar<br />
1/4 cup olive oil<br />
2 tablespoons chile and garlic sauce<br />
2 teaspoons of honey<br />
1 tablespoon of chopped fresh lemon basil, or to taste<br />
Salt and black pepper to taste<br />
<br />
<b>Preparation :</b><br />
<br />
<div style="text-align: justify;">
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.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Whisk vinegar, olive oil, the chile and the garlic sauce.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Then add the honey, all together in a small bowl until the olive oil and vinegar have combined; pour over the watermelon mixture. </div>
<div style="text-align: justify;">
<br /></div>
Season with lemon basil, salt, and black pepper; toss gently to coat.Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-81515740472814489112012-08-22T10:55:00.002-05:002018-04-13T14:38:16.000-05:00Mango,butternut squash and hash with bacon<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Oe5P5cHVFHQ/UDUA6nw8GyI/AAAAAAAAMVE/i5rz5p_pWnE/s1600/Mango+butternut+squash+and+hash+with+bacon+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="222" src="https://1.bp.blogspot.com/-Oe5P5cHVFHQ/UDUA6nw8GyI/AAAAAAAAMVE/i5rz5p_pWnE/s400/Mango+butternut+squash+and+hash+with+bacon+cooking+colombia.jpg" width="400" /></a></div>
<b>Ingredients : </b><br />
<br />
3 slices of bacon, cut into 1/4-inch squares<br />
1 butternut squash, peeled and cubed<br />
1 teaspoon of thyme<br />
1 mango, peeled and cubed<br />
Salt and ground black pepper, to taste<br />
<br />
<b>Preparation : </b><br />
<br />
<div style="text-align: justify;">
Place the bacon in a large skillet and cook over medium high heat, turning occasionally, until evenly browned, about 5 minutes. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the squash and the thyme; cook and stir until squash begins to brown, 10 to 15 minutes. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add mango; cook and stir until heated through, about 5 minutes.</div>
Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0Estados Unidos37.09024 -95.712891000000013-36.4162205 99.052733999999987 90 69.521483999999987tag:blogger.com,1999:blog-6095100100871816565.post-21063042761485083342012-07-30T20:39:00.001-05:002012-08-22T11:14:41.743-05:00Mushroom Risotto<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--ih-bAlDz4Q/UDUFYCwOcRI/AAAAAAAAMVc/n5T3GSoZ8hI/s1600/Mushroom+Risotto+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="248" src="http://4.bp.blogspot.com/--ih-bAlDz4Q/UDUFYCwOcRI/AAAAAAAAMVc/n5T3GSoZ8hI/s400/Mushroom+Risotto+cooking+colombia.jpg" width="400" /></a></div><b>Ingredients :</b><br />
<b><br />
</b><br />
(4-6 servings)<br />
<br />
5 1/2 cups vegetable stock<br />
4 tablespoons butter<br />
1 tablespoon olive oil<br />
1 cup onion, finely chopped<br />
1 oz dried porcini mushrooms<br />
1/2 pound portobello mushrooms, clean<br />
and sliced<br />
1/2 teaspoon fresh thyme<br />
2 cups medium-grain rice<br />
1/2 cup white wine (optional)<br />
Salt and freshly ground pepper, to taste<br />
1/2 cup grated asiago cheese or parmesan cheese<br />
<br />
<b>Preparation : </b><br />
<br />
In a small bowl, combine the porcini mushrooms and 1/2 cup hot water.<br />
<br />
Soak for 30 minutes to soften.<br />
<br />
Drain the mushrooms, reserving the liquid, then chop the mushrooms.<br />
<br />
Place the stock in a saucepan and bring just to a simmer.<br />
<br />
In a large saucepan over medium heat, melt 2 tablespoons of the butter with the olive oil.<br />
<br />
Add the onion and sauté until tender and translucent, about 5 minutes.<br />
<br />
Add the mushrooms, thyme and cook, stirring, about 4 minutes.<br />
<br />
Stir in the rice and cook, stirring, until the kernels are hot and coated with oil, about 2 minutes.<br />
<br />
Add the wine and continue to cook, stirring often, until the liquid is absorbed.<br />
<br />
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.<br />
<br />
When the rice is about half cooked, season with salt and pepper.<br />
<br />
The risotto is done when the rice grains are creamy on the outside, and firm, yet tender to the bite, 20 to 25 minutes.<br />
<br />
Rice varies, so you may not need all the stock, or you may need more.<br />
<br />
If more liquid is required, use hot water.<br />
<br />
Remove the risotto from the heat.<br />
<br />
Stir in the remaining butter and the cheese.<br />
<br />
Spoon the risotto into bowls and serve immediately.Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-39944984107056177502012-06-27T11:34:00.001-05:002012-08-22T11:07:35.829-05:00Colombian Black Cake<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YBF_zpYIz4A/UDUDridBDoI/AAAAAAAAMVU/1gRtANzH7Nk/s1600/Colombian+black+cake+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="271" src="http://1.bp.blogspot.com/-YBF_zpYIz4A/UDUDridBDoI/AAAAAAAAMVU/1gRtANzH7Nk/s320/Colombian+black+cake+cooking+colombia.jpg" width="320" /></a></div><b>Ingredients :</b><br />
<b><br />
</b><br />
<b>Servings : 4 -6</b><br />
<br />
450 grs of sugar or 450 g demerara sugar or 450 g light brown sugar<br />
200 ml cognac<br />
2 teaspoons of baking soda (dissolved in a bit of water)<br />
1 pinch ground cloves<br />
120 g powdered sugar<br />
1 cup hazelnuts, chopped<br />
1 pinch ground cinnamon<br />
1 cup walnuts, chopped<br />
1 cup currant<br />
200 grs of butter, softened<br />
400 grs of self-rising flour<br />
1 pinch ground nutmeg<br />
400 ml red wine (any red wine will do)<br />
1 teaspoon vanilla extract<br />
<br />
<b>Preparation :</b><br />
<br />
<div style="text-align: justify;">Preheat oven to 375F/190C and grease/flour an 9" cake pan.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Combine the red wine, butter, sugar, currants, walnuts, hazelnuts, nutmeg, cloves, cinnamon, and cognac in a saucepan; bring to the boil.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Boil for 3 minutes.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Let mixture cool to room temperature.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Next add the flour, the vanilla, and the baking soda that has been previously dissolved in a bit of warm water.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Mix thoroughly and pour into a cake pan that has been buttered and floured.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Bake for approximately 45 minutes.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Turn the oven off and let the cake stand inside until it tests done.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Remove from the oven and sprinkle with powdered sugar, serve.</div>Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-90393124357397489712012-05-14T16:30:00.000-05:002018-04-13T15:09:41.187-05:00Mondongo<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Jbs7bNFsENc/T7F47NcAsaI/AAAAAAAAJXk/hrUWt0IodWo/s1600/mondongo+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="262" src="https://4.bp.blogspot.com/-Jbs7bNFsENc/T7F47NcAsaI/AAAAAAAAJXk/hrUWt0IodWo/s320/mondongo+cooking+colombia.jpg" width="320" /></a></div>
<b>Ingredients : </b>(6- 8 Servings)<br />
<br />
1 pound beef tripe (mondongo), cut into small pieces<br />
Juice of 1 lime<br />
1/4 teaspoon of baking soda<br />
1 1/2 pounds of pork meat, cut into small pieces<br />
3 colombian chorizos, sliced<br />
1 tomato, chopped<br />
2 scallions, chopped<br />
1/4 cup white onion, chopped<br />
4 small potatoes, diced<br />
1 pound yuca, diced<br />
Salt and pepper to taste<br />
1/2 teaspoon ground cumin<br />
1/4 teaspoon achiote<br />
1/3 cup fresh cilantro<br />
1 garlic clove, chopped<br />
water<br />
<br />
<b>Preparation : </b><br />
<br />
<div style="text-align: justify;">
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.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Drain the tripe and discard the water.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In a large pot, place the cooked tripe, pork meat, chorizos, tomato, scallions, onion, garlic, cumin and achiote. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add enough water to cover.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bring to a boil, and then reduce the heat to low and simmer slowly. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
For about 45 minutes. Add the yuca, cilantro and potatoes. Cook for 30 minutes more.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ladle into bowls, and garnish with additional fresh cilantro and lime wedges. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Serve with white rice, avocado, banana and hot sauce(ají) on the side.</div>
Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0Brasil-14.235004 -51.925279999999987-67.731367 -134.5424675 39.261359 30.691907500000013tag:blogger.com,1999:blog-6095100100871816565.post-71240490867209211352012-04-21T22:40:00.002-05:002013-12-09T10:24:07.595-05:00Rice with raisins and dark cola<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ZcYbq-4UJSo/UDUC8AUkyaI/AAAAAAAAMVM/bPf25CUgYp4/s1600/Rice+with+raisins+and+dark+cola+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="259" src="http://2.bp.blogspot.com/-ZcYbq-4UJSo/UDUC8AUkyaI/AAAAAAAAMVM/bPf25CUgYp4/s320/Rice+with+raisins+and+dark+cola+cooking+colombia.jpg" width="320" /></a></div>
This Colombian specialty is an unusually tasty way to cook rice. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The rice is sweet, but the onion and salt balance the sweetness nicely, and the dark cola adds an interesting, unexpected flavor. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It's also delicious with brown rice.</div>
<br />
<b>Ingredients :</b><br />
<br />
1 onion, chopped<br />
1/4 cup vegetable oil<br />
3 cups of any dark cola<br />
1.5 teaspoons salt<br />
1.5 cups rice<br />
1/2 cup raisins<br />
<br />
<b>Preparation :</b><br />
<br />
Heat oil on medium high heat.<br />
<br />
Add chopped onion and cook until softened, 2 to 3 minutes.<br />
<br />
Add cola and salt and bring to a boil.<br />
<br />
Stir in rice and raisins, and lower heat.<br />
<br />
Cover and cook over low heat for 15 minutes.<br />
<br />
Check rice, and if water is not absorbed, cook 5 minutes more.<br />
<br />
Turn off heat and leave rice covered for 5 minutes.<br />
<br />
Fluff and serve.<br />
<br />
Preparation Time : 30 minutes<br />
<br />
Cooking Time : 25 minutes<br />
<br />
Total Time : 55 minutesWeb Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-1232933669435901372012-04-13T14:55:00.000-05:002012-09-12T18:12:15.708-05:00Colombian beans<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_vijrShPtXo/T4iEm8TgbII/AAAAAAAAIVQ/Pl8oVYhwtMM/s1600/colombian+beans+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-_vijrShPtXo/T4iEm8TgbII/AAAAAAAAIVQ/Pl8oVYhwtMM/s320/colombian+beans+cooking+colombia.jpg" width="211" /></a></div>
<b>Ingredients : </b><br />
<br />
1 lb of Kidney beans<br />
1 lb of pork chops, bones or pork meat<br />
3 chicken or beef broth<br />
1 carrot (grated)<br />
2 tomatoes (cut in small squares)<br />
1 white onion(chopped in tiny pieces)<br />
2 cloves of garlic (chopped in tiny pieces)<br />
Cilantro(chopped in tiny pieces)<br />
1/2 Red pepper(optional) (chopped in tiny pieces)<br />
<b><br />
</b><br />
<b>Preparation : </b><br />
<br />
Soak beans in water all night. Upload Image<br />
<br />
Use a pressure pot if you have one.<br />
<br />
Boil water, add the pork, the beans and add the carrot.<br />
<br />
Close pot and cook for 45 minutes or until beans are soft.<br />
<br />
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.<br />
<br />
Then add the red pepper.<br />
<br />
Fry for 3 more minutes.<br />
<br />
Then add the tomatoes and fry for a few more minutes.<br />
<br />
Finally add the culantro as much as you want.<br />
<br />
Check the beans and if they are ready(soft) add the sauce we did on the pan.<br />
<br />
Boil for 5 more minutes.<br />
<br />
Now your dish is ready.<br />
<br />
You can serve these beans with white rice, avocado and a great piece of meat.Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-64695815872378648762012-03-19T21:57:00.000-05:002018-04-13T14:38:56.611-05:00Marinated Ginger Chicken for the Grill<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-AMdwsxkpIJw/T2fyClcXtZI/AAAAAAAAH00/0uc16BRnha4/s1600/Marinated+Ginger+Chicken+for+the+Grill+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-AMdwsxkpIJw/T2fyClcXtZI/AAAAAAAAH00/0uc16BRnha4/s320/Marinated+Ginger+Chicken+for+the+Grill+cooking+colombia.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<b>Ingredients :</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1 1/2 pounds boneless chicken thighs, skin on or off</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Marinade:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
8 TB red wine vinegar</div>
<div style="text-align: justify;">
2 TB dark soy sauce</div>
<div style="text-align: justify;">
2 TB light soy sauce</div>
<div style="text-align: justify;">
2 TB Asian sesame oil</div>
<div style="text-align: justify;">
2 TB grated fresh gingerroot</div>
<div style="text-align: justify;">
2 tsp minced garlic</div>
<div style="text-align: justify;">
2 scallions (green onions, spring onions), finely chopped</div>
<div style="text-align: justify;">
2 tsp brown sugar</div>
<div style="text-align: justify;">
1 tsp crushed red pepper, or to taste</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Preparation :</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Rinse the chicken thighs under cold running water and pat dry with paper towels.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In a medium bowl, whisk together the red wine vinegar, soy sauces and Asian sesame oil. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Place the chicken thighs in 1 large resealable plastic bag and place in a bowl. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the marinade, reseal the bag and marinate the chicken in the refrigerator for 4 hours, turning occasionally. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
If needed, use 2 small resealable bags and divide the chicken and marinade between them.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
To grill : preheat the grill. Remove the chicken thighs from the bag, discarding the excess marinade. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Serve hot.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
To broil the chicken : place the thighs on a rack sprayed with non-stick cooking spray. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add 1/4 cup of water on the tray underneath to prevent the fat from catching on fire. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Serve hot.</div>
Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com1Noruega60.47202399999999 8.4689459999999646.052253499999992 -32.839648000000039 74.891794499999989 49.777539999999959tag:blogger.com,1999:blog-6095100100871816565.post-3087681826297362662012-03-16T18:57:00.000-05:002012-09-17T09:41:11.549-05:00Coconut Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7X-5oql02gY/T2PTYRa7agI/AAAAAAAAHyo/0QiUaaxVsK0/s1600/coconut+cake+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7X-5oql02gY/T2PTYRa7agI/AAAAAAAAHyo/0QiUaaxVsK0/s1600/coconut+cake+cooking+colombia.jpg" /></a></div>
<b>Ingredients :</b><br />
<br />
1 ½ cups sherry wine<br />
8 ounces raisins<br />
2 cups sugar<br />
3 cups water<br />
2 cinnamon sticks<br />
7 ounces shredded unsweetened coconut<br />
1 poundcake<br />
10 eggs , separated<br />
2 teaspoons ground cinnamon<br />
butter , for the pan<br />
<br />
<b>Preparation : </b><br />
<br />
Soak the raisins in the sherry.<br />
<br />
Pre-heat the oven to 375 degrees.<br />
<br />
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.<br />
<br />
Add the coconut, stir well, and cook another three minutes, stirring occasionally.<br />
<br />
Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.<br />
<br />
Grate the poundcake into a large bowl.<br />
<br />
Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon.<br />
<br />
Butter a ten inch springform pan.<br />
<br />
Beat the egg whites until they form stiff peaks.<br />
<br />
Fold them, using a rubber spatula, into the cake mixture, blending well but gently.<br />
<br />
Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean.<br />
<br />
Cool on a rack before opening the springform pan.Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-60407415533122404132012-03-06T23:23:00.000-05:002012-03-06T23:23:16.891-05:00Delight made of mango<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VlZLReLelLc/T1bilMmU3fI/AAAAAAAAHlU/NCm_BbGJ2Ko/s1600/mango+delight+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-VlZLReLelLc/T1bilMmU3fI/AAAAAAAAHlU/NCm_BbGJ2Ko/s320/mango+delight+cooking+colombia.jpg" width="256" /></a></div><b>Ingredients :</b><br />
<br />
1 cup orange juice<br />
3 packets unflavored gelatin<br />
5 medium very ripe mangoes<br />
1 cup sugar<br />
1 cup evaporated skim milk<br />
2 cups light whipped topping<br />
<br />
<b>Preparation : </b><br />
<br />
Put the orange juice into a and sprinkle the gelatin over it.<br />
Set aside for 5 minutes.<br />
Peel mangoes, cut fruit from pits and puree in blender.<br />
Stir in the sugar and evaporated milk.<br />
Warm the juice and gelatin.<br />
Whisk the gelatin into the mango mixture.<br />
Stir.<br />
Fill a 10 cup mold with cold water.<br />
Fill the mold with the mango mixture, cover with plastic wrap and refrigerate 2 to 3 hours.<br />
Lift the mold away carefully.<br />
Garnish with fresh fruit if desired.<br />
Serve cold.Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-8265559353166625092012-03-04T16:40:00.000-05:002012-09-17T09:41:24.344-05:00Rabbit Stew with Coconut Cream<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jSGoc2YOzms/T1PhT3lPw1I/AAAAAAAAHho/Ntrv4HpIT4E/s1600/Rabbit+Stew+with+Coconut+Cream+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jSGoc2YOzms/T1PhT3lPw1I/AAAAAAAAHho/Ntrv4HpIT4E/s1600/Rabbit+Stew+with+Coconut+Cream+cooking+colombia.jpg" /></a></div>
<b>Ingredients :</b><br />
<br />
1/4 cup oil for frying<br />
1 (2 pound) rabbit, cleaned and cut into pieces<br />
1 large onion, chopped<br />
2 cloves garlic, chopped<br />
1 green bell pepper, seeded and sliced into strips<br />
1 red bell pepper, seeded and sliced into strips<br />
1 bird's eye chile, seeded and minced<br />
1 large tomatoes - peeled, seeded and chopped<br />
1 3/4 cups chicken stock<br />
1 teaspoon salt<br />
1 teaspoon ground black pepper<br />
2/3 cup cream of coconut<br />
<br />
<b>Preparation : </b><br />
<br />
Heat the oil in a skillet over medium-high heat.<br />
<br />
Fry the rabbit pieces until browned on the outside.<br />
<br />
Transfer to a soup pot or large saucepan.<br />
<br />
Add the onion, garlic, green pepper, red pepper and chile pepper to the skillet; cook and stir until onion is transparent.<br />
<br />
Transfer to the saucepan.<br />
<br />
Add the tomatoes, chicken stock, salt and pepper to the saucepan, and bring to a boil.<br />
<br />
Simmer over medium-low heat for about 2 hours.<br />
<br />
Remove the rabbit pieces with a slotted spoon, and keep warm.<br />
<br />
Turn the heat up to high under the saucepan, and boil the liquid until it has reduced by half.<br />
<br />
Return the rabbit pieces to the pan, and stir in the coconut milk.<br />
<br />
Cook, stirring gently, until heated through.<br />
<br />
Serve.Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-73837703451343667812012-02-28T10:44:00.003-05:002023-03-03T09:03:37.429-05:00Colombian lentils<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bBUfSZabkRc/UDUGLnudm3I/AAAAAAAAMVk/munJ3F0ohfI/s1600/colombian+lentils+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-bBUfSZabkRc/UDUGLnudm3I/AAAAAAAAMVk/munJ3F0ohfI/s200/colombian+lentils+cooking+colombia.jpg" width="193" /></a></div><b>Ingredients :</b><br />
<br />
1/2 cup of lentils<br />
1 1/2 cups of water<br />
1 small tomato, chopped<br />
1 small onion, chopped<br />
2 teaspoons ground cumin<br />
1 teaspoon salt<br />
1 tablespoon vegetable oil<br />
2 small yellow potatoes, cubed<br />
<br />
<b>Preparation : </b><br />
<br />
Combine the lentils, water, tomato, onion, cumin, salt, and vegetable oil in a pot over medium heat; bring to a boil.<br />
<br />
Cook and stir at a boil until the lentils are soft, about 30 minutes.<br />
<br />
Add the potatoes and cook until the potatoes are tender, about 15 minutes more.<br />
<br />
Serve with rice, the potatoes, and a tender piece of meat, and mix with mayonnaise as you wish.<br />
<b><br />
</b><br />
<b>Nutritional Information :</b><br />
<br />
Amount Per Serving Calories : 201<br />
Total Fat : 5.3g<br />
Cholesterol : 0mgWeb Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0tag:blogger.com,1999:blog-6095100100871816565.post-30095452007982397702012-02-14T11:17:00.000-05:002013-08-12T21:21:08.455-05:00Seafood Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YswLo4AR35Y/TzqI92rrXvI/AAAAAAAAHP8/xzVZJYolXnM/s1600/seafood+lasagna+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YswLo4AR35Y/TzqI92rrXvI/AAAAAAAAHP8/xzVZJYolXnM/s1600/seafood+lasagna+cooking+colombia.jpg" /></a></div>
<b>Ingredients :</b><br />
<br />
3/4 pounds of dried lasagna noodles<br />
<br />
<b>White sauce:</b><br />
<br />
4 cups whole milk<br />
8 tablespoons butter<br />
1/2 cup all purpose flour<br />
Salt and pepper<br />
<br />
<b>Fiilling :</b><br />
<br />
2 tablespoons butter<br />
1 tablespoon olive oil<br />
1/2 cup grated onions<br />
1/2 cup grated carrots<br />
2 garlic cloves minced<br />
1/4 cup white wine<br />
1 cup heavy cream<br />
1 teaspoon tomato paste<br />
1/2 teaspoon ground cumin<br />
1 lb medium shrimp peeled, deveined and cut into pieces<br />
1 1/2 pounds cooked salmon, cut into small pieces<br />
1/4 cup fresh parsley, chopped<br />
1 cup grated mozzarella cheese<br />
1 cup freshly ground Parmesan<br />
<br />
<b>Preparation :</b><br />
<br />
Preheat the oven to 375 degrees F.<br />
<br />
Bring a large pot of salted water to a boil.<br />
<br />
Add the lasagna noodles and cook for 10 minutes, stirring occasionally.<br />
<br />
Drain and set aside.<br />
<br />
To make the white sauce, bring the milk to a simmer in a small pot and set aside.<br />
<br />
In a medium saucepan melt the butter.<br />
<br />
Add the flour and cook for about 2 minutes over low heat, stirring constantly with a wooden spoon.<br />
<br />
Pour the warm milk into the flour mixture.<br />
<br />
Season with and pepper.<br />
<br />
Stir using a whisk, for about 3 minutes, until thick.<br />
<br />
Turn off the heat and set aside.<br />
<br />
To make the filling: Heat oil and butter in a large pan.<br />
<br />
Add the onions, carrots, garlic and cook for about 5 minutes.<br />
<br />
Add the wine and cook for 2 minutes.<br />
<br />
Add the heavy cream, tomato paste, cumin, shrimp and salmon.<br />
<br />
Stir and set aside.<br />
<br />
To assemble the lasagna, spread some of the white sauce in the bottom of baking dish.<br />
<br />
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.<br />
<br />
Repeat 2 more times, layering noodles, sauce, seafood, mozzarella and Parmesan Cheese.<br />
<br />
Top with a final layer of noodles and white sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.<br />
<br />
Bake the lasagna for about 40 minutes, or until the top is browned<br />
<br />
Allow to sit for 15 minutes, sprinkle with fresh parsley and serve hot.Web Design Ct 2023http://www.blogger.com/profile/12868533535323491638noreply@blogger.com0