Cooking Colombia

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.


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.
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