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Cooking Colombia

Changua

3:45 PM

This dish is ideal for breakfast

Ingredients : 

A bol of milk
Garlic, onion, salt and parsley to taste
Eggs
Bread

Preparation : 

Cut some garlic, some onions in small peaces, add litle peaces of parsley  and add salt to a big bol of milk.

Wait until it is real hot, then add a complete egg or many, depending on ho many peole are going to eat, leave it on the heat for a few minutes.

Serve and cover with bread, enjoy.


Chocolate cake

10:27 AM

Ingredients :

200 grs of good quality dark chocolate 
200grs butter
1 tbsp coffee granules
85g self-raising flour
85g plain flour
1⁄4 tbsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75 ml buttermilk (5 tbsp)
grated chocolate or curls, for decoration

For the ganache :

200 grs good quality dark chocolate
284 ml carton double cream
2 tbsp golden caster sugar

Preparation : 

Butter a 20cm round cake tin and line the base. 

Preheat the oven to fan 140C/conventional 160C/ gas 3. 

Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. 

Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125 ml cold water and pour into the pan. 

Warm through over a low heat just until everything is melted,don't overheat. 

Or melt in the microwave on medium for about 5 minutes, stirring half way through.

While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. 

Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.

Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. 

Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes,if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). 

Leave to cool in the tin, then turn out onto a wire rack to cool completely.

After the cake is cold, cut it horizontally into three. 

Ganache preparation : chop 200 grs of good quality dark chocolate into small pieces and tip into a bowl. 

Pour a 284 ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. 

Take off the heat and pour it over the chocolate. 

Stir until the chocolate has melted and the mixture is smooth.

Sandwich the layers together with just a little of the ganache. 

Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. 

Decorate with grated chocolate or a pile of chocolate curls. 

The cake keeps moist and gooey for 3 or 4 days.

Colombian rice fritter soup


Ingredients : 

10 cups beef broth
1 tablespoon olive oil
1 white onion, diced
3 scallions, chopped
6 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon achiote
1/4 cup finely chopped fresh cilantro or 1/4 cup parsley
2 carrots, peeled and sliced
3 large potatoes, peeled and diced

Fritters :

2 cups cooked white rice
1/2 cup milk
2 beaten eggs
1 teaspoon ground cumin
1 teaspoon sazon goya with azafran
   Salt and pepper
   Vegetable oil (for frying)

Directions :

Heat the oil over medium heat in a large pot, add the onions, scallions, garlic cumin, achiote, cilantro, salt and pepper.

Add the broth, carrots and potatoes.

Bring to a boil, reduce temperature and simmer for about 30 minutes.

While the broth is simmering, start making the fritters.

Place the rice in the food processor and process for about 2 minutes.

Mix well, the rice, milk, eggs, sazon goya, cumin, salt and pepper in a medium bowl.

Pour oil to a depth of 2 inches in a skillet.

Drop the rice mixture by tablespoons into hot oil.

Cook 2 to 4 minutes, or until golden, turning once.

Drain on paper towels.

Set aside.

Add the fritters to the soup and cook for 12 minutes more.

Add fresh cilantro and serve warm with rice and avocado on the side.

Yam Balls

12:57 PM

Ingredients :

1 lb white yam
2 tbsp onion, finely chopped
3 tbsp chopped tomatoes
½ tsp chopped fresh thyme
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh scallions
½ tsp minced garlic
1 egg, beaten
Salt and pepper to taste
Seasoned flour, for dusting
Vegetable oil, for frying

Preparation :

Peel the yam, cut into pieces and boil in salted water for about 30 minutes until tender.

Drain and mash.

Place in a large mixing bowl.

Add the onion, tomatoes, thyme, scallions, garlic, and cilantro.

Stir in the egg and seasoning. Mix well.

Using a spoon, scoop a little of the mixture at a time, and with your hands mould them into balls.

Roll the yam balls in the seasoned flour and set aside until you have formed all the mixture into balls.

Heat the oil in a large frying pan, and then fry the balls in batches for a few minutes, until golden brown.

Drain the yam balls on paper towels.

Keep them warm while cooking the rest of the mixture.

Serve hot with saffron mayonnaise.

Saffron Mayonnaise recipe :

Ingredients : 

½ tsp salt
1 tsp lemon juice
½ cup prepared mayonnaise

Mix the ingredients together and serve with the yam balls.

Salmon with avocado sauce and tangerine

9:13 AM
The salmon in this dish is marinated in a tangerine honey sauce, cooked in the oven and topped with a fresh tangerine, cilantro and avocado salsa!

Light, simple, elegant and full of flavor.

Ingredients :

For the salmon :


2 salmon fillets
Juice and zest of 1 tangerine
Salt and pepper
2 tablespoons honey
2 tablespoons olive oil

For de Sauce :

2 tangerines
1 avocado, peeled and diced
1 tablespoon finely chopped red onion
1 tablespoon olive oil
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/4 teaspoon ground cumin
Salt and pepper

Preparation :

To make the marinade : mix together the tangerine juice, zest, salt pepper, honey and olive oil.

Pour this into a large zip lock plastic bag, put the salmon fillets into the bag and place in the refrigerator to chill for 1 hour.

Preheat oven to 400 degrees F.

Line a small baking sheet with parchment paper.

Arrange the salmon on the baking sheet.

Bake until the salmon is cooked through, about 8 to 10 minutes.

Set aside to cool for 10 minutes.


For the salsa : Peel and trim the ends from each tangerine.

Using a paring knife, cut along the membrane on both sides of each segment.

Free the segments and add them to a small bowl.

Add the avocado, red onion, olive oil, cilantro, lime juice, ground cumin, salt and red pepper.

Mix and set aside.

Spoon the salsa on top of the salmon or serve on the side as an accompaniment.

Baked Apricots in Almond

3:24 PM

Ingredients :

5 tablespoons of butter
3 tablespoons of white sugar
2 large egg yolks
1 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 cup blanched sliced almonds, finely ground
8 fresh apricots
1/4 cup apricot preserves
2 tablespoons lemon juice
Whipping cream

Preparation :

Cream the butter and sugar in a small bowl with a wooden spoon until light and fluffy.

Add the egg yolks, one at time, beating well after each addition.

Add the almond extract, vanilla extract, and ground almonds.

Mix until well combined.

Half and pit each apricot.

Arrange halves, cut side down, in a 10-inch round Pyrex pan or pie plate.

Spread the almond cream over the fruit, being sure to cover it completely.

This can be covered and refrigerated overnight, if desired.

Bring to room temperature before baking.

Preheat oven to 500 degrees F.

Bake until the almond cream starts to set and edges are golden, about 8 minutes.

Meanwhile, mix apricot preserves and the lemon juice.

Spoon the preserves over the baked apricots and bake until the topping is golden brown and bubbly, about 3 minutes longer.

The almond cream should not be completely set.

Transfer to a rack to cool.

Serve warm in compote dishes, with a bit of cream, if desired.
 
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