Fish

Desserts

Soups

Cooking Colombia

Cedar Planked Salmon

3:52 PM
Ingredients :

3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Preparation : 

Soak the cedar planks for at least 1 hour in warm water.

Soak longer if you have time.

In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic.

Place the salmon fillets in the marinade and turn to coat.

Cover and marinate for at least 15 minutes, or up to one hour.

Preheat an outdoor grill for medium heat.

Place the planks on the grate.

The boards are ready when they start to smoke and crackle just a little.

Place the salmon fillets onto the planks and discard the marinade.

Cover, and grill for about 20 minutes.

Fish is done when you can flake it with a fork.

It will continue to cook after you remove it from the grill.

Coconut Crustacean Chowder Seafood Soup

Ingredients :

2 tablespoons olive oil
1 cup diced onion
1 cup grated red bell pepper (grated on the large holes)
2 pounds raw shrimp, cleaned and deveined
1 pound raw squid rings, cleaned
1 pound piangua or clams, cleaned
1 pound raw conch pieces or oysters
1 fish bouillon cubes
2 tablespoons garlic paste
1 teaspoon color or Saz n Goya with Saffron
1  teaspoons salt
1 teaspoon pepper
4 cups coconut milk
2 cups milk
4 tablespoons flour
1 cup white wine
1  tablespoons minced cilantro
1 tablespoon minced parsley

Preparation : 


In a large, heavy pot or caldero over medium-low heat, place the oil, onion, red pepper, seafood, bouillon cubes, garlic, color or saffron, salt, and pepper.

Cook for 12 minutes.

Mix the coconut milk, milk and flour together to a smooth consistency.

Add them to the pot; simmer over low heat for 15 minutes more.

Add the wine and simmer for 15 minutes.

Sprinkle with cilantro and parsley and serve.

Ají from Colombia

11:50 AM
Ingredients :

1 tablespoon of fresh lemon juice
1 tablespoon of white vinegar
1 tablespoon of water
1/4 cup of green onion , finely minced (white and light green part only)
1/8 cup of fresh cilantro , minced
1 jalapeno pepper , seeded and finely minced (more or less to taste)
1 teaspoon of tomato , finely minced

Preparation : 

Combine all the ingredients in a small glass bowl, cover, and let sit in refrigerator for at least one hour so all the flavors develop real well before serving.

Ideal to add in empanadas, soups, and meats.

This is a special colombian salsa and goes great with many kinds of food.

Big mushrooms with butter, lemon and cream

2:01 PM
Ingredients : 

4 pounds of big mushrooms
Lemon juice
Best and rich butter you have on hand
Milk cream
Onions

Preparation : 

Cut every big bushrooms you have in 4 pieces

After you finished with the cutting put the mushrooms on a big strianer.

Bath them all with the juice of a lemon.

Rinse with water, and put them to cook on a pan in soft heat, with a lot of good butter and half cup of water and a bit of milk cream.

Add some pealed and in small peaces of white onions.

Cook them all together for a while.

Just look them until the heat melt them, put some salt, taste and serve.

You can serve them with rice, diced meat, and patacones covered by sour cream, enjoy.

Mozzarella Tomato Sandwiches

Ingredients :

2 lb Pizza dough; thawed
2 tb extra-virgin olive oil
2 lg cloves garlic; minced
1/2 ts rosemary; crushed
1/4 ts Crushed red-pepper flakes
1/4 ts freshly ground pepper
1/4 c prepared pesto sauce
1/2 lb mozzarella cheese; sliced
2 tomatoes; thinly sliced

Preparation :

Grease a 13×9 pan; press dough over bottom.

Cover with plastic wrap and kitchen towel; let rise in warm place 40 minutes or until
almost double in bulk.

In pan, heat oil and garlic over low heat 2 mintues.

Add seasonings.

Preheat the oven to 400F.

With floured fingers, poke about 16 holes in dough; brush with oil.

Bake 25 minutes or until browned.

Remove to wire rack to cool.

Cut bread into sixths; halve horizontally.

Brush with pesto and place cheese and tomato on the bottoms and over with tops.

Sweet potatoes

5:45 PM
Ingredients :

4 sweet potatoes
1/2 cup dark brown sugar
1/4 cup frozen orange concentrate
1/2 cup sherry (optional)
1/4 cup butter

Preparation :

Scrub and boil potatoes until tender, about 25-30 minutes, depending on size. 

Peel, then cut into 1 1/2-2 inch chunks.

In an ovenproof casserole (or an aluminum foil loaf pan), melt butter with brown sugar and stir in sherry (optional). 

Add orange concentrate, stirring to combine well.

Put sweet potatoes in the casserole dish and coat well with the butter/sugar mixture.

Cover dish with aluminum foil to seal.

Bake in a 350°F oven for 30 minutes, turning to baste potatoes with liquid every 10 minutes or so.

Potatoes covered with sauce (papas chorreadas)

Ingredients:

6 large potatoes, cooked & peeled
2 tablespoons of olive oil
1 medium onion, chopped
2 large tomatoes, chopped
salt and pepper, to taste
1/2 cup cream
1 cup muenster cheese, grated


Preparation :

Saute the onion in oil until soft, about 10 minutes.

Add the tomatoes, salt and pepper. Saute 5 minutes.

Stir in cream & cheese until cheese begins to melt.

Arrange the potatoes on serving platter and top with sauce.

Mango, watermelon and tomato fresh salad

Ingredients :

1 cup of diced watermelon
1 mango, diced
1/2 cup of seedless cucumber, diced
1/2 cup of ripe tomato, seeded, diced
1 jalapeno pepper, seeds and ribs removed, minced
Juice of 1/2 lime, or more to taste
Lettuce
Kosher salt, to taste

Preparation :

Combine all ingredients in a mixing bowl.

Chill until they are ready to use.

Servings : Makes 3 cups, serve over fresh lettuce and season to taste.

Corned Beef Noodle Casserole With Spinach and Cheese

6:21 PM
Ingredients :

8 ounces medium egg noodles
4 tablespoons butter, divided
1 cup chopped onion
2 1/2 to 3 cups diced corned beef, about 12 ounces
16 ounces chopped frozen spinach, thawed, excess water squeezed out
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk (low fat is fine)
1/8 teaspoon black pepper
1/4 teaspoon dried leaf thyme
2 cups shredded sharp Cheddar cheese
1/2 teaspoon salt, or to taste
1/2 to 1 cup French fried onion rings or buttered bread crumbs, optional

Preparation :

Using a large saucepan or stock pot, cook noodles following package directions; drain well.

Put noodles back in the pot and set aside.

In a medium saucepan, melt 2 tablespoons of butter over medium-low heat; cook onion for 2 minutes.

Add corned beef and cook until lightly browned.

With a slotted spoon, transfer beef mixture to the pot with noodles.

Add the squeezed spinach to the pot and set aside.

In the same medium saucepan, melt remaining 2 tablespoons butter over medium-low heat; stir in flour until well blended and bubbly.

Stir in chicken broth and milk.

Cook, stirring constantly, until thickened and bubbly.

Add pepper and thyme.

Stir in the cheese, cooking until melted.

Add salt to taste.

Pour sauce over the noodle and corned beef mixture; stir until well blended.

Spoon the noodle mixture into prepared baking pan.

If desired, top with crumbled french fried onion rings or buttered bread crumbs.

Bake for 30 minutes, or until hot and lightly browned.

Serves 4 to 6.

Sole Meunière

3:56 PM
Ingredients :

4 small soles, skinned
Flour to coat
Salt and black pepper
100g/4oz butter
1 tbsp of fresh parsley, chopped
The juice of 1 lemon
Lemon slices to garnish

Preparation : 

Remove the heads and fins from the sole.

Rinse under cold running water and pat dry with kitchen paper.

Season the flour with salt and pepper and use to coat the fish.

Heat half the butter in a large frying pan, add the fish and fry gently on one side for 5 minutes.

Carefully turn the fish and cook on the other side for a further 5 minutes or until tender and golden.

Drain on kitchen paper and place on a serving platter. Keep warm.

Wipe the pan clean then add the remaining butter and cook until lightly browned.

Stir in the parsley and lemon juice.

To serve : pour the butter and parsley over the fish and serve immediately.

You can substitute plaice or dabs for the sole.

Red Pepper Chimichurri

11:17 AM
Ingredients :

3 tablespoons of kosher salt
1 cup warm water
2 bunches of Italian flat leaf parsley
6 cloves of garlic
1 cup extra-virgin olive oil
1 cup roasted red peppers, coarsely chopped
2 tablespoons sweet paprika
2 tablespoons chopped fresh oregano
1 tablespoon of crushed red pepper
1 teaspoon of ground black pepper
1/2 teaspoon of ground cumin
1/2 cup distilled white vinegar
2 tablespoons of red wine vinegar

This tasty vegetarian sauce is an extremely versatile condiment. 

Great on sandwiches, in place of enchilada sauce, or used as a marinade. 

We put this stuff on practically everything! 

The recipe may seem rather involved but is really quite simple.

Preparation : 

Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. 

This is called the salmuera.

Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. 

Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. 

Continue to pulse the food processor until the ingredients are well combined, but still chunky.

Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. 

Cover and refrigerate for 2 hours to allow the salt to mellow. 

Sauce can be kept refrigerated in an airtight container for 2 weeks.

Chilli with meat

2:54 PM
Ingredients : 

3 tbsp of olive oil
100 g lardons of bacon
400 g beef, diced
600 g venison steaks, diced
black pepper to taste
1 tbsp of chilli powder
1 tbsp of smoked paprika
1 tbsp of oregano
1 tbsp of cumin
100 g garlic, roasted
2 onions, chopped
1 green pepper, diced
1 red pepper, diced
2 large red chillies, chopped
50 g celery, diced
440 ml lager
100 g sun dried tomato purée
800 g canned chopped tomatoes
300 ml chicken stock
400 g tinned kidney beans, drained
400 g canned pinto beans, drained
bunch of coriander, chopped
50 g dark chocolate
sour cream and parmesan biscuits, to serve

Preparation : 

Pour the olive oil into a large saucepan and add the bacon.

Stir in the beef and the venison and fry until browned.

Season with salt and freshly ground black pepper.

Stir in the chilli powder, paprika, oregano, cumin and roasted garlic and stir well.

When the meat is cooked, add in onions, peppers, chillies and celery.

Stir in the lager.

Add sun dried tomato purée, chopped tomatoes, chicken stock, beans and coriander.

Let simmer for 50 minutes and the sauce is well reduced.

Stir in the chocolate and serve in a large bowl, with sour cream and Parmesan biscuits.

Colombian Chicken Soup

Ingredients : 

2/3 cup of  short-grain brown rice
1 1/3 cup of water
1 whole skinless chicken breast, on the bone about 1 1/2 pounds
1/2 cup of  thinly sliced scallions, about 3
2 clove of garlic, smashed
2 shucked ears of corn, each cut into 6 rounds
1/2 teaspoons of ground cumin
2 tablespoons of chopped cilantro
8 cup of low-sodium chicken broth
Freshly ground pepper
1/2 pound of white potatoes, peeled and cut into 3/4-inch cubes
1/2 pound of thick asparagus, cut into 1-inch lengths
1 Hass avocado, diced
2 tablespoons of  fat-free yogurt
1 tablespoon of drained small capers
Salt to taste

Preparation :

In a small saucepan, cover the rice with the water and bring to a boil.

Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes.

Remove from the heat and let stand for 10 minutes, then season with salt and fluff with a fork.

Meanwhile, in a large saucepan, combine the chicken, scallions, garlic, corn, cumin and 1/2 cup of the cilantro with the chicken broth.

Season with salt and pepper and bring to a boil.

Simmer the broth over moderately high heat until the chicken is cooked through, about 12 minutes.

Transfer the chicken to a plate and let cool slightly.

Pull the meat off the bones and shred.

Strain the broth and return it to the saucepan.

Return the corn to the broth and discard the remaining solids.

Bring the broth to a boil.

Add the potatoes and simmer over moderately high heat until nearly tender, about 8 minutes.

Add the asparagus and simmer until the potatoes and asparagus are tender, about 5 minutes longer.

Return the shredded chicken to the pot and season the soup with salt and pepper.

Ladle the soup into bowls and garnish with the avocado, yogurt, capers, brown rice and remaining 2 tablespoons of cilantro.

Chocolate Cheesecake Frosted Marble

7:13 PM
Ingredients :

1 cup of chocolate cracker crumbs
3 tablespoons of white sugar
1/4 cup of melted butter
3 (8 ounce) packages of cream cheese, softened
3/4 cup white sugar
2 tablespoons oflour
3 eggs
2 tablespoons of milk
2 teaspoons of vanilla extract
3 ounces of chocolate chips
8 ounces of semi-sweet chocolate chips
2/3 cups of sour cream

Preparation :

Preheat the oven to 325 degrees F (165 degrees C).
Wrap the outside of a 10 inch springform pan with aluminum foil.
Mix the chocolate cracker crumbs, the 3 tablespoons of sugar, and the butter in a bowl until thoroughly combined; press into the bottom of the springform pan.
Bake the crust in the preheated oven for 10 minutes.
Remove the pan from the oven.
Turn the oven's heat up to 350 degrees F (175 degrees C).
In a mixing bowl, beat the cream cheese for a few seconds with an electric mixer set on medium speed until fluffy and smooth.
Beat in 3/4 cup sugar and the flour until the mixture is smooth; beat in the eggs, one at a time, followed by the milk and vanilla extract.
Beat the cream cheese filling until very smooth and well combined, about 3 minutes.
Spoon 2/3 of the cream cheese filling into the springform pan in an even layer over the crust.
Melt the 3 ounces of chocolate chips over low heat in a saucepan, stirring constantly until smooth, and mix in the remaining third of the filling.
Pour the chocolate filling in a swirl pattern over the white filling; use a table knife to cut through the filling and swirl it into a decorative marble design.
Place the springform pan into a roasting pan and add enough water to the roasting pan to reach 1 inch deep.
Place the springform pan with the roasting pan water bath into the oven and bake until the filling is set, 40 to 45 minutes.
When finished baking, remove the springform pan from the water bath and set the pan onto a cooling rack for 10 minutes; remove foil from around the pan.
Loosen the edge of the cheesecake from the pan with a thin, sharp knife.
Release the spring from the pan, remove the ring, and allow the cheesecake to cool for 15 more minutes.
Wrap the cheesecake in plastic wrap and refrigerate until cold, at least 2 hours.
To make frosting, melt 8 ounces of chocolate chips in a saucepan over low heat, stirring until smooth, and mix in the sour cream until smooth and well combined.
Frost the cheesecake with the frosting and refrigerate 10 minutes to set the frosting before serving.
Refrigerate the leftovers.

Lobster Carbonara

12:35 PM
Ingredients :

2 8-12oz. lobster tails
1/4 cup of prosciutto chopped
1/4 cup of button mushrooms sliced
2 cloves of garlic finely chopped
1 bunch of long green onions chopped
1 can of sweet peas
4 eggs
3 tbls of butter
1/2 cup of heavy whipping cream
1 cup of freshly grated parmesan cheese
1/4 cup of chopped parsley
1/4 tsp of salt
1/4 tsp of freshly ground black pepper
1 pound of linguini

Preparation :

Remove lobster from the shell and chop into bite size piece.

Refrigerate until your ready to use.

If you choose you could reserve the shells and stuff them with the carbonara mixture and serve with a vegetable side or like I prefer serve over the linguini.

In a large frying pan sauté the onions, garlic, mushrooms and prosciutto in butter for five minutes until vegetables are soft and bacon in crisp.

Stir in lobster meat and peas for another 2 minutes until lobster is white and tender. Do not over cook lobster.

Season with salt and pepper.

Bring 6 quarts of water to a boil and cook the linguini for about 10 minutes until al dente.

Drain the pasta and toss with the lobster and vegetable mixture.

In a large bowl beat eggs and cream and stir into the hot linguini.

This will prevent the eggs from over cooking.

The heat from the linguini should cook the eggs enough.

Stir in Parmesan cheese and top with parsley.

Red beans with rice

4:06 PM
Ingredients :

4 cups of red beans
3 tbsp of scallions
3 1/2 servings canned tomatos
1 tsp of ground cumin
1 tbsp of sugar
2 tsp of chicken flavor bouillon
3 tbsp of cilantro
1/2 cup of water
3 tbsp of olive oil

Preparation :

Add the chopped tomatoes, the chopped scallions, and the cumin to the pan.

Sauté them in the olive until they are soft, about 5 to 8 minutes.

Add the beans (including liquid) to the pan, sugar, water, and the chicken bouillon.

Bring to a boil, and simmer for 10 minutes more, until most of the water has evaporated and the beans have thickened.

Remove from heat and stir in the chopped cilantro.

Serve with rice.

Colombian Mazamorra

8:04 PM
Ingredients :

1 can (29 oz) Hominy (maiz peto), drained and rinsed
6 cups of water
5 cups of milk
Panela or guava paste for serving

Preparation :

In a large pot place the hominy and add the water.

Cook for about 40 minutes over medium heat.

Add the milk and serve warm or cold with panela on the side.

Mazamorra is a traditional Colombian drink from the Andean zone of the country and very popular as a side dish to foods such as our wonderful bandeja paisa.

It is typically accompanied with panela or guava paste.

Pineapple cracker dessert

Ingredients :

1 packet of salty saltines and one packet of saltines with sugar if available (if not, two regular salty saltine packs are fine)
1 pineapple
1/2 lb. sugar
1 packet of cloves
raisins
2 egg whites
1 can of condensed milk (100 gr.)
1 jar of cream (50gr)

Preparation :
Chop the pineapple and toss into blender with little water until it’s liquid.

At a medium temperature, cook with the sugar and bag of cloves until it is a syrup.

Once ready, let stand for a bit.

Mix together condensed milk, cream and pineapple in syrup. In a flat pan or container, place a layer of crackers.

Add the pineapple mix and then another layer of crackers and so on until the pineapple mixture is finished.

The last layer should be crackers.

Then beat the egg whites until stiff peaks appear.

Spread over the last layer of crackers and sprinkle some raisins on top.

Leave in the fridge overnight or for at least two hours before serving cold.

Coconut Cake

4:38 PM
Ingredients :

1 1/2 cups of soft sherry wine
8 ounces of raisins
2 cups of white sugar
3 cups of water
2 cinnamon sticks
7 ounces of shredded unsweetened coconut
1 poundcake (the recipe I use provides a 10-inch cake)
10 eggs, separated
2 teaspoons of 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.

Even the best springform pans leak sometimes, so wrap the bottom with some foil and place a cookie sheet on the oven shelf beneath the shelf on which you bake the cake.

Avocado and potato soup

Ingredients :

3 leeks white part only, sliced thinly

2 Medium potatoes peeled and sliced

3 Cups of vegetables or chicken stock

1 Cup of heavy cream

salt and pepper to taste

2 avocados - mashed

Garnish :

chopped chives or chopped cilantro

Preparation :

Heat stock in a medium saucepan and add leeks and potatoes.

Bring to a boil, then reduce heat and simmer until tender, about 20 minutes.

Puree in blender, then return to the saucepan and stir in the heavy cream.

Puree avocado in blender.

If serving hot, stir in the avocado just as you're ready to serve, as heat embitters the avocado.

If serving cold, allow the stock to cool, then stir in avocado puree and refrigerate.

Serve both with minced chives or cilantro.

Incredibly rich and delicate as a first couse either hot or cold ideally before a fish course.

Serve to 6 people.

Parmesan crusted pork chops

Ingredients :

2 large eggs
1 cup of dried Italian style bread crumbs
3/4 cups freshly grated parmesan cheese
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons of olive oil
Lemon wedges, for serving

Preparation :

Whisk the eggs in a pie plate to blend.

Place the bread crumbs in another pie plate.

Place the cheese in a third pie plate.

Sprinkle the pork chops generously with salt and pepper.

Coat the chops completely with the cheese, patting to adhere.

Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat.

Add the pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.

Transfer the chops to plates and serve with lemon wedges.

Baked potatoes with cheese sauce

Ingredients :

6 large potatoes, cooked & peeled
2 tablespoons of olive oil
1 medium onion, chopped
2 large tomatoes, chopped
salt and pepper, to taste
1/2 cup of cream
1 cup of muenster cheese, grated

Preparation :

Saute onion in oil until soft, about 10 minutes.

Add tomatoes, salt and pepper. Saute 5 minutes.

Stir in cream & cheese until cheese begins to melt.

Arrange potatoes on serving platter and top with sauce.

Mantecada

2:47 PM
Ingredients :

1 lb butter
1 lb sugar
400 g of yellow corn flour
100 g wheat flour
10 eggs
3 tablespoons of baking powder
4 shots of aguardiante or rum

Preparation :

Preheat the oven to 350°F.

Beat butter and sugar to a creamy consistency.

Gradually incorporate the eggs, one at a time.

Add the flour and the baking powder slowly to blend.

Add the aguardiante or the rum and mix thoroughly.

Bake in oven for 30–60 minutes in a baking pan.

Three Milks Cake

9:00 PM
Three milks cake is a popular dessert in Colombia and Latin America.

This cake gets the name from the three milks we use, condensed milk, evaporated milk and heavy cream and it is what makes this cake so moist and delicious.

Every country has their own version for the frosting and in Colombia the cream of tartar frosting is very traditional.

Ingredients :

2 cups of all purpose flour
2 teaspoons of baking powder
1 cup of whole milk
5 eggs
1 teaspoon of vanilla extract
6 tablespoons of butter
2 cups of sugar
½ teaspoon of salt

Three Milks Sauce

1 can sweetened of condensed milk
1 can of evaporated milk
1 cup of heavy cream
½ teaspoon of vanilla extract

Frosting :

2 egg whites
½ teaspoon cream of tartar
½ cup of sugar
¼ cup of water
1/2 teaspoon of vanilla extract

Preparation :

Preheat the oven to 350° F
Grease and lightly flour a baking dish.
To make the cake: In a bowl whisk together the flour, salt and baking powder.
In a small pot heat the milk and butter, remove from the heat and set aside.
In a large bowl beat the eggs with an electric mixer on high speed for 2 minutes.
Add the sugar and continue mixing for 5 minutes.
Reduce the speed to low.
Add the flour mixture, butter mixture and vanilla extract and mix for 1 more minute.
Pour the batter into the baking dish and bake for 40 to 45 minutes or until a toothpick stuck in the middle comes out clean.
Remove cake from the oven and with a fork make holes all over the top of the cake.
Set aside to cool for 10 to 15 minutes.
When the cake is cooling, make the milk sauce, whisk together sweetened condensed milk, evaporated milk, heavy cream and vanilla extract in a mixing bowl.
Pour the 3 milks sauce over the cake until it is all absorbed. 

Refrigerate for a least 3 hours or overnight before frosting.
For the frosting, in a small pot mix the water and sugar, over medium high heat, stirring constantly for 5 minutes. Set aside.
Beat the egg whites with cream of tartar until stiff peaks are formed.
While beating the egg whites, add sugar syrup and continue beating for 5 more minutes.
Add vanilla extract and beat 1 more minute. 

Spread the frosting over the cake and refrigerate into ready to serve.

Fish with cold walnut sauce

Ingredients :

4 dried chiles or 2-3 fresh rocoto chiles, seeds and stems removed and roasted.
3/4 cups of chopped green onions, both white and green sections
2 large cloves garlic
1 cup of walnut meat or roasted peanuts
1 cup of grated Muenster cheese
1/2 - 3/4 cup half-and-half
salt and pepper to taste
4 sea bass fillets or 4 whole trouts
1/3 cup all-purpose flour
2 tablespoons of butter
2 tablespoons of oil
Green olives or capers to garnish

Preparation :

Blend the chiles, the onions, garlic, cheese, and half-and-half in a blender or food processor until the mix resembles a thick mayonnaise.

Continue blending and add more half-and-half until the mix is like thick cream.

Season with salt and pepper to taste and refrigerate until needed.

Makes 3 cups of sauce.

Rinse the fish under cold running water and pat dry.

Season generously with salt and pepper, then dredge in flour, shaking off the excess.

Melt butter and oil in a large skillet, then saute the fish over medium heat about 4 minutes per side, until the flesh is no longer opaque.

Serve immediately with the cold nut sauce.

Garnish with olives or capers.

Grilled Flank Steak

11:17 AM
Ingredients :

1 2 lb flank steak
1/4 cup vegetable oil
1 bottle of beer
 1/2 cup orange juice
Juice of 3 limes
4 cloves of garlic
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
 1 teaspoon cumin
1 packet SazonGoya with achiote
Salt and pepper to taste

Marinated, grilled beef known as carne asada is a beloved staple in Colombia.

The marinade typically has orange juice or lime juice, as well as garlic, spices and beer.

Serve carne asada with an aji chile pepper sauce and some arepas, or use it as a filling for an arepa sandwich.

Preparation :

Whisk together the vegetable oil, 1/2 of the bottle of beer, orange juice, lime juice, vinegar and worcestershire sauce.

Whisk in the garlic, cumin, sazon and salt and pepper to taste.

Place the flank steak inside of a plastic bag, and more the marinade mixture into the bag with the steak.

Seal bag tightly, then leave steak to marinate overnight in the fridge.

Heat the grill to medium high.

Remove steak from marinade and grill for 5-8 minutes on each side, or until desired doneness.

Let steak rest for 5 minutes, then slice very thinly against the grain and serve.

Tuna and Goat Cheese Empanadillas

1:36 PM
Ingredients :

1 tablespoon of olive oil
5 tablespoons of minced onion
6 oz of canned tuna, packed in olive oil
4 oz of goat cheese
3 oz pimento stuffed olives, chopped
5 tablespoons of toasted pine nuts
5 tablespoons of capers, chopped
1 teaspoon of paprika
Salt and pepper, to taste
2 cloves of garlic, peeled and minced
16 oz puff of pastry, defrosted if frozen

Preparation :

Empanadas are crisp turnovers that can be filled with anything from ham and cheese to spinach and pine nuts, or the previous day's leftovers.

Altough they are often associated with South America, empanadas originated in Spain's northwestern region of Galicia, where they remain immensely popular to this day.

Empanadillas, the smaller, pocket size versions of empanadas, are generally served as tapas, and, because no silverware is required to eat them, make perfect as party food.

Heat the olive oil in a skillet over medium heat.

Add the onion and garlic and sauté for about 5 minutes or until softened.

Remove from the heat and set aside.

Using a fork, mash the tuna with the onion, garlic, goat cheese, pimento-stuffed olives, pine nuts, capers, paprika, salt, and pepper.

Set aside.

On a floured surface, roll out the pastry to 1/8 inch thickness.

Using a 3 inch cookie cutter, cut out as many dough circles as the dough will allow, rerolling the dough sheets if necessary.

Cupping each dough round in your hand, spoon about 1 teaspoon of the filing into the center of each dough round, then brush the edges with a little water. fold the dough over the mixture to form a crescent.

Pinch the edges of crescent to seal the dough closed.

Use the back of a fork to further press the edges of the dough together.

Pork Cordon Bleu

9:07 PM
Ingredients :

4 boneless pork chops, each about 4 ounces
2 ounces of proscuitto or wafer-thin ham
2 ounces of swiss cheese, cut into 2 x 1/4 inch rectangles
1 teaspoon of dried thyme leaves
1/2 cup of flour
1 large egg, beaten with 1 teaspoon of water
1/2 cup of fine dry bread crumbs
2 teaspoons of butter

Preparation :

Slice each chop lengthwise almost in half to butterfly.

Between two pieces of plastic wrap, pound each butterflied chop to 1/8-inch thickness.

On half of each chop, place 1/2-ounce proscuitto and 1 piece of cheese.

Sprinkle with 1/4 teaspoon thyme.

Roll the chops to enclose filling.

Coat with flour, dip in egg wash and roll in bread crumbs.

In a large frying pan, melt the butter.

Add the pork and cook 10 to 12 minutes, turning frequently to brown all sides.

Garnish with lemon wedges and parsley sprigs.

Chicken and Corn Soup

9:32 PM
Chicken and Sweet Corn soup is always a favourite and so easy to do at home.

Ingredients

2 teaspoons of oil
4 spring of onions, chopped
2 slices short lean bacon, chopped
1 chicken breast, cut into 2cm dice
420g can of Creamed Corn
3 cups of chicken stock
1 egg, lightly beaten
1 tablespoon of chopped fresh parsley for garnish

Preparation :

Heat oil in a saucepan.

Add spring onions, bacon and chicken and cook for 3 minutes.

Stir in chicken stock and the creamed corn and simmer gently for 10 minutes.

Gradually whisk in beaten egg and season with salt and pepper.

Sprinkle with parsley and serve.

For a more authentic taste, remove bacon and garnish with chopped spring onions.

Fried plantains with powdered sugar and rum

Ingredients:

3 ripe plantains, peeled, sliced 5 long slices each plantain
3 -4 tablespoons of olive oil
powdered sugar
3 -4 tablespoons of rum (optional)
Nutmeg
Salt
Toothpick
Whipped cream (optional) or Cool Whip (optional)

Preparation :

In large fry pan, add 1 tblsp of oil.

Heat the oil to medium stage and lay each strip in the pan.(Fry 1 plantain in each batch).

When the strips start to turn a golden brown, flip then over and add a little more oil.

Fry the other side until golden and brown.

There will not be much oil left in the pan.

Sprinkle a little rum over the strips if desired.

Sprinkle a little nutmeg on one side.

A dash of salt on the strips.

Take out the strips and place on a warm plate.

Keep warm in a 250° oven.

Fry the second batch. Follow the steps.

Fry the third batch. Follow the steps.

When the frying is completed, take out the plates.

Cut the strips in half of the length.

Roll up and secure with toothpick.

Place back on plate.

Let the strips cool, then take out the toothpicks.

The plantains will hold the rolled shape.

Sprinkle with powdered sugar right before serving.

You can serve warm or cold, but if you serve warm the powdered sugar will soak in and you have have to pass separate powdered sugar, I pass a separate sifter after serving and each person can sift their own sugar on their serving.

Black beans with bacon

Ingredients :

1 (8 ounce) package dry black beans
2 1/2 quarts water
3 tablespoons olive oil
3 cloves garlic, peeled and minced
1 large onion, chopped
1 tomato, cubed
1 carrot, cubed
1/2 pound bacon strips, diced
1 tablespoon chopped fresh parsley
Salt and pepper to taste

Preparation :

Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.

Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full.

Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.
 
Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender.

Stir in the tomato and carrot. 
 
Cook about 5 minutes, and mix in the bacon.

Cook and stir until bacon is crisp and evenly browned.

Mix the vegetable and bacon mixture into the pressure cooker with the black beans.

Cover, and continue cooking approximately 10 minutes at 10 pounds pressure.

Garnish with parsley, and season with salt and pepper to serve.

Vegetable Rice

5:06 PM
Ingredients :

1 tablespoon of butter
1/2 cup of finely chopped onion
3 tablespoons of finely chopped green pepper
2 tablespoons of finely chopped celery
2 cloves of garlic, minced
1 cup of uncooked rice
1 2/3 cups of broth (vegetable, chicken, or beef)
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of paprika
A dash of tabasco sauce

Preparation :

Saute the onion, green pepper, and the celery in the butter until the onions are slightly transparent.
Add the minced garlic and the uncooked rice and stir a few times.
Remove from heat.
Bring the broth to a boil in a medium saucepan and add the rice mixture, the salt, black pepper, paprika, and the tabasco sauce.
Reduce the heat, cover with a tight fitting lid and let cook until the rice has absorbed the broth.

Salmon with watercress, polenta croutons and capers

Ingredients
250 g cooked polenta , either bought ready made or made from the grain (follow pack instructions and allow it to cool and set on a tray)
50 g plain flour
3 tbsp of olive oil
6 boneless, skinless salmon fillets approx 140g/5oz each
200 g watercress , washed and thick stalks removed
2 tbsp of capers in brine, drained
1 squeeze lemon juice 
Preparation :
Cut the polenta into approximately 1.5cm cubes, toss in flour and fry in a little oil until slightly coloured.
Keep warm.
Heat oven to 190C/170C fan/gas 5.
Heat the remaining oil in a non-stick pan and fry the salmon portions for 1 min on each side until lightly golden, then transfer to a non-stick baking tray and cook in the oven for 8-10 mins.
Test the fish to see if it is cooked by pushing a cocktail stick into the top of it.
If the fish offers resistance, then it is not fully cooked and will need further cooking.
When cooked, remove from the oven and set to one side.
Dress the watercress with a little olive oil and a few drops of lemon juice.
Scatter the polenta croutons and capers over each salmon fillet and serve with the watercress.

Curried Cauliflower

9:36 PM
Ingredients :

1 whole medium onion, chopped

3 garlic cloves, minced

1/2.1 serrano chile, seeds removed and finely chopped

2 teaspoons curry powder

1 pound ripe roma tomatoes, seeded and chopped or 1 can (14 1/2.ounces) chopped tomatoes in juice

1 medium cauliflower, rinsed and cut into even size florets salt and freshly ground black pepper for
seasoning

1/2 cup chopped cilantro

Preparation :

Grease the bottom of large saucepan with non.stick spray.

Heat the pan over moderately.high heat for a few minutes.

Add the onions and cook for 3.4 minutes stirring frequently.

Add the garlic, serrano chile, and curry powder.

Cook for a minute longer.

Add the tomatoes and cauliflower.

Stir to combine and blend the seasonings.

Cover, reduce heat, and simmer for 15.20 minutes until the cauliflower is very tender.

Season with salt and pepper to taste.

Garnish with chopped cilantro.

Salmon and broad bean bake

Ingredients :

375g of dried tortiglioni pasta
2 cups of frozen broad beans
25g butter
1 medium brown onion, finely chopped
2 tablespoons plain flour
1 3/4 cups milk
1/2 cup reduced-fat thickened cream
1 large red capsicum, finely chopped
1 cup grated reduced-fat tasty cheese
415g can red salmon, drained, bones and skin removed, flaked

Preparation :

Grease a 5cm-deep, 22cm x 27cm (base) baking dish.

Cook the pasta in a saucepan of boiling, salted water, following packet directions, until is just tender.

Drain.

Transfer to a bowl.

Meanwhile, place beans in a bowl.

Cover with boiling water.

Stand for 2 minutes.


Drain.

Refresh under cold water.

Drain.

Peel and discard skins.

Preheat grill on high.

Melt butter in a saucepan over medium heat.

Add onion.

Cook, stirring, for 2 to 3 minutes or until softened.

Add flour.

Cook, stirring, for 1 to 2 minutes or until mixture bubbles.

Gradually stir in milk and cream.

Bring to the boil.

Reduce heat to low.

Cook, stirring, for 5 minutes or until mixture has thickened.

Stir in capsicum and one-third of the cheese.

Cook, stirring, for 2 minutes or until melted and smooth.

Season with salt and pepper.

Add milk mixture, beans and salmon to pasta.

Stir to combine.

Transfer to prepared dish.

Sprinkle with remaining cheese.

Grill for 7 minutes or until golden.

Stand for 5 minutes. Serve.

Baked Bbq Ribs

5:50 PM
Ingredients :      

2-4 lbs. of boneless beef or pork ribs
1/4 c. salt
1/4 c. sugar
3 (18 oz.) barbeque sauce
Paprika

Preparation :

Preheat oven to 250°F.

Mix equal amount of salt and sugar.

Add in paprika to taste.

Roll each portion of meat in sugar-salt-paprika mixture.

Place the meat in a large baking dish in about one inch of water (or halfway each rib).

Bake at 250°F for one hour - remove from the oven - turn the meat.

Bake at 250°F for one hour - remove from oven.

Drain and add barbeque sauce as needed - increase heat to 400°F.

Bake 30 minutes.

Remove from oven and serve.

You can serve with rice, french fries and beans.

Chicken with mushrooms easy style

1:56 PM
Ingredients :

1/2 lb. mixed fresh mushrooms, cut into 1/4-inch-thick slices
2 tbsp of olive oil, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup  of chicken broth
1/4 cup of dry white wine
4 oz.  (1/2 of 8-oz. pkg.) of cream cheese, cubed
1 tbsp. of chopped fresh tarragon

Preparation :

Cook and stir the mushrooms in 1 tbsp. hot oil in large skillet on medium heat 2 to 3 min. or until lightly browned.

Spoon to one side of skillet.

Add the remaining oil and chicken to other side of skillet; cook chicken 5 to 6 min. on each side or until done (165°F).

Transfer the chicken to a platter; cover to keep warm.

Pour the broth and the wine into skillet with mushrooms; stir and cook 3 min.

Add the cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk.

Stir in tarragon.

Pour over the chicken.

Potato Soup with ham

5:23 PM
Ingredients :

3 1/2 cups of peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced of cooked ham
3 1/4 cups of water
2 tablespoons of chicken bouillon granules
1/2 teaspoon of salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons of butter
5 tablespoons all-purpose flour
2 cups of milk

Preparation :

Combine the potatoes, the celery, the onion, the ham and the water in a stockpot.

Bring all to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.

Stir in the chicken bouillon, add salt and pepper.

In a separate saucepan, melt butter over medium-low heat.

Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.

Slowly stir in milk as not to allow lumps to form until all of the milk has been added.

Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through.

Serve with rice and orange juice, It can make a cool breakfast.

Chocolate cake with sour cream

Ingredients :

3/4 cup of vegetable oil
1 large egg
3 teaspoons of vanilla extract, divided usage
1 cup of firmly packed brown sugar
1/2 cup of granulated sugar
2 (1 ounce) squares semi-sweet baking chocolate, melted
2 cups all-purpose flour
1 1/3 cups of unsweetened cocoa, divided usage
1 tablespoon of baking soda
1/2 teaspoon of salt
1 cup of warm water
1 1/4 cups of sour Cream
1/2 cup of softened butter
3 cups of powdered sugar
1/4 cup of milk

Preparation :

Heat the oven to 350 degrees F.

Grease and flour two 8 inch baking pans; set aside.

In a large mixer bowl add vegetable oil, egg, and 2 teaspoons vanilla extract.

Beat at medium speed until well mixed (1 minute).

Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed (1 minute).

Add the melted chocolate.

Continue beating, scraping bowl often, until well mixed (1 minute).

In small bowl stir together flour, 2/3 cup unsweetened cocoa powder, baking soda, and salt.

Add the flour mixture to chocolate mixture alternately with water, beating well after each addition.

Add 1 cup sour cream; mix well.

Pour into prepared pans and bake until a wooden toothpick inserted in center of cakes comes out clean (about 30 to 35 minutes).

Remove cakes from the oven; cool 10 minutes.

Remove the cakes from the pans; cool completely.

Meanwhile, in medium bowl add 1/2 cup softened butter; beat at high speed until creamy (1 to 2 minutes).

Add 2/3 cup of cocoa powder and 1 teaspoon of vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes).

Add the powdered sugar, 1 cup at a time, beating well after each addition.

Add the milk and 1/4 cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes).

Place one cake, flat side up, on the bottom of a serving plate.

Place about 1 cup frosting in the center of the cake.

Spread to about 1/2-inch from the edge of the cake.

Place the second cake, flat side up, on top of the frosted first layer.

Frost the sides and top of cake with remaining frosting.

Garnish if desired.

Steak in tuna sauce

6:13 PM
Ingredients :

For the steak :

500 grams of fat steak
2 quarts of vegetable broth
For the tuna sauce :
50 grams of canned tuna
3 anchovy fillets in brine
200 grams of mayonnaise
Salt and pepper to taste
1 tablespoon of vinegar

Preparation :
 

For the steak :

Cook the meat in the broth and let cool in pan.

Remove and cut in very thin slices.

For the tuna sauce :

Place in a food processor bowl with tuna, the anchovies and the mayonnaise.

Stir, season with salt and pepper and add vinegar.

Mix until it is well integrated.

To assemble :

Provides a source of meat slices, pour some of the sauce over and continue until you finish all the preparation.

Garnish with boiled eggs and chopped with green olives.

Pork with apple sauce

5:14 PM
Ingredients :

1 / 2 kg of pig post
2 apples, peeled and cut into strips
1 tablespoon of fresh rosemary
2 cups of white wine
1 tablespoon of butter
1 cup of heavy cream
1 tablespoon of oil
2 teaspoons of lemon juice
1 teaspoon of cornstarch

Preparation :

Place the apples in a pan, add wine and rosemary, bring to boil.

Cook until apples are tender.

Strain and save the broth.

In a skillet, heat butter and oil and brown the post very well cut pork steak.

Add broth and simmer, covered, over medium heat until meat is tender.

Remove the steaks and set aside.

In the same skillet in which meat browned, add salt and pepper to taste and sweet cream.

Mix well and cook, stirring constantly until boiling.

Dissolve the cornstarch in the lemon juice, add to sauce, stirring constantly, bring to a boil again and season to taste.

Place meat on a serving platter, drizzle with sauce and garnish with sliced ​​apples in slices and fresh rosemary.

Lulo fish (Dish from Chocó)

Ingredients :

8 medium sized freshwater fish
8 lulos from Chocó, peeled and sliced
4 tablespoons of oil (butter)
4 tablespoons of lemon juice
Salt and pepper to taste

Preparation :

Clean the fish well and rub with oil (or butter), lemon, salt and pepper.

Open the belly and fill with slices of lulos from Chocó (variety of lulo big as an orange, juicy and slightly milder flavor than the current lulo) are cooked on the grill on both sides and served with rice , banana and boiled cassava.

Pasta with coffee flavor

Ingredients :

500 grs of pasta
200 grs of cream
2 tablespoons of grated cheese (better if it is parmesan)
1 knob of butter
1 tablespoon of finely ground coffee
Salt and pepper to taste

Preparation :

In a saucepan put the butter and incorporated it with the very ground coffee, add the cream and the parmesan cheese.

Season with salt and pepper and add the cream sauce flavored paste that has been cooked, as always, in abundant salted water.

Take out about the 45 per cent of the excedent water of the recipe.

Rice with lentils

6:21 PM
Ingredients :

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

Preparation :

Wash the lentils.

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

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

Cook for 20 minutes.

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

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

Paisa rice

4:11 PM
Ingredients :

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

Preparation :

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

Roasted haunch

6:24 PM
Ingredients :

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

Preparation :

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

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

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

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

Corned beef

7:17 PM
Ingredients:

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

Preparation :

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

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

Add the hogao gradually.

Cover and simmer for a while, stirring.

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

Vegetable stew

9:38 AM
Recipe for four persons
 

Ingredients :

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

Preparation time : 1 hour
Cooking time : 1 hour


Preparation :

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

Pour into frying pan with a little water.

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

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

Grilled Shrimp

9:17 PM
Ingredients :

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

Preparation :

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

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

Grease pans.

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

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

Sweet Plantains Oven Baked

Ingredients :

4 very ripe plantains
Cooking spray
 
Preparation Time : 5 mins
 

Total Time : 20 mins
 

Preheat oven to 450°F.

Coat a nonstick cookie sheet with cooking spray.

Cut the ends off of the plantains and peel.

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

Arrange in single layer and coat tops with cooking spray.

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