Tag Archives: peruvian

Ver post de Criolla

Starter: a traditional peruvian ‘Causa Limeña’.

Posted on Monday June 6th, 2011 by Monica

8 people

Number of Diners

Beginner

Difficulty Level

20m

Preparation Time

45m

Cooking Time

Last Sunday came friends at home for lunch. My aunt was also visiting Madrid and it had been a while since I didn’t invite many friends over. I was eager to cooking all day long. So I prepared a three-course menu with a starter, a second plate and dessert. The starter was this ‘Causa Limeña’, a very traditional peruvian dish. I bought a very good quality tuna I was wanting to try a while ago from El Teso (and I have to tell you I highly recommend it, delicious tuna).

For the ones who haven’t tried it yet and don’t know what it is: imagine a cold lasagna made of potato puree (with lemon and chilli) filled with whatever you like. In Perú we make it of chicken, octopus, tuna, crab, asparagus, whatever you like!! Be creative!!! Perfect for summer time, do it on a Monday and to the fridge. You’ve made yourself an excellent afternoon ‘snack’ for children after school, surprise for friends, light lunch. I love it. I am in love with my peruvian Causa. Let’s start with the menu then.

Ingredients. Makes 8 personal ‘causas’ or one medium 20 x 20 cm pyrex.

For the causa:

1/2 kilo of potatoes
1/4 cup of vegetable oil
4 tablespoons of pasta de ají amarillo
2 limes
3 lemons
1 avocado
1 can of a good quality tuna
salt and freshly ground pepper
1 cup of home-made mayonnaise (below)

For the home-made mayonnaise:

1 cup of vegetable oil
1/2 garlic clove or a teaspoon of roasted garlic paste (provides a softer flavour)
the juice of half a lemon
1 tablespoon mustard
1 egg
salt and freshly ground pepper

Go to Recipe of Starter: a traditional peruvian ‘Causa Limeña’.

Posted in Criolla, Starters, Peruvian, Appetizers | Tagged avocado, tuna, causa, causa limeña, cooking, easy, mayonnaise, morrillo de atún, palta, papa, step by step, patata, peruvian, recipe, summer | 5 Comments

Ver post de Starters

Peruvian Humitas

Posted on Sunday May 8th, 2011 by Monica

Advanced

Difficulty Level

45m

Preparation Time

40m

Cooking Time

This post goes is dedicated to my Mom for Mother’s Day and to every other Mom as well.

When I was in Lima a couple of months ago, my Mom and I got together to cook. She’s always been a great cook and I’ve learned many tricks and recipes from her. My Mom says that the passion for cooking that I have, I’ve inherited from my great-grandmother (her grandmother). That’s why that day we cooked Mamitas’ Ester great Humitas.

I promised my Mom that I wouldn’t tell the secret ingredient of this recipe, so you’ll see listed in ingredients a “secret touch“. Let me tell you though that you can play with the Humitas all the time. You can add raisins and more sugar and they’ll be more for dessert, some cilantro and chili and they’ll be more ‘criollas’, other flours, another corn, both, purple corn, plenty of ideas. Imagine the “secret ingredient” as an “imagination ingredient” where you can add whatever you like to make a different recipe.

So today this goes to my mother with love and hoping she’ll have a great Mother’s Day with my two brothers and family. I hope that next time we meet we cook again. Happy Mother’s Day!!

Ingredients. 25 humitas.

3 thick grain corn (in Madrid you can get frozen and use those)
1 1/2 tablespoon butter
1/2 cup fresh milk
1 1/2 teaspoon salt
1 tablespoon cornstarch
2 1/2 tablespoons brown sugar
‘secret touch’

Preparation.

First of all we need to prepare the “molds” with the corn husks as you can see in the pictures:

Go to Recipe of Peruvian Humitas

Posted in Starters, Peruvian, Appetizers | Tagged corn, dia de la madre, humitas, maiz, peruvian | Leave a comment

Ver post de Arequipeña

Solterito Arequipeño

Posted on Thursday April 28th, 2011 by Monica

4 people

Number of Diners

Newbie

Difficulty Level

30m

Preparation Time

This is a typical salad from Arequipa city in Perú, where my grandmother grew up. And every time I went for lunch to my grandma’s house, always, she received me with her Solterito salad. I ate not 1, nor 2 but at least 3 plates. Delicious. So, as you can see, there is no doubt that every time that I eat it I remember my grandma Carmen. One of the best things about eating when good memories arise is that food and tasting become part of that memory and our perception of tasting and flavouring change and become, a different pleasure. This recipe and post goes to her, with all my love, and to Arequipa where she grew up to be the great mother and grandmother she was.

Solterito Arequipeño

Ingredients. We were 3 and ate more than one plate. Important that there is enough to repeat dish!

1 peruvian corn
1/2 package fresh salty cheese. I buy one from Ecuador here in Madrid.
1 ají amarillo (peruvian chili)

[ => these three products you can get in latin internet points or latin stores that sell the brand Nativo/Goya, I leave you a link here of a store that sells them online :) ]

1 cup lime beans
2 tomatoes
1/2 red onion
1/2 kilo potatos
juice of 1/2 lime
1 teaspoon chopped parsley
sunflower oil, white vinegar
salt and freshly ground pepper

Preparation.

Cook the potatoes in water with salt.
Cook the peruvian corn in water with a teaspoon of sugar. When it is cold take out the grains with hands.
Cook the lime beans, when water srtarts boiling 3 minutes.

Go to Recipe of Solterito Arequipeño

Posted in Arequipeña, Salads, Peruvian | Tagged Arequipa, arequipeña, cooking, cocina peruana, salad, easy, habas, step by step, Perú, peruvian, recipe, recuerdos, solterito | 5 Comments

Ver post de Starters

Peruvian style sunny side fried eggs

Posted on Wednesday February 16th, 2011 by Monica

6 people

Number of Diners

Newbie

Difficulty Level

10m

Preparation Time

20m

Cooking Time

Following my culinary adventure I now present you Peruvian-Spanish fusion. Sunny fried eggs ‘acholados’, with our peruvian yellow potato (excellent for french fries), huacatay, peruvian spiced-ham and rustic bread from El Pan de la Chola. This we eat with our hands with getting help from the bread.

The trick here is the quality of the product. Get the best quality and the result will be an amazing taste. Good olive oil, the best eggs you can get, sourdough bread, good ham… the rest is a piece of cake!

Huevos rotos acholados Ingredients. For 6.

1 kg yellow potatoes (if not regular)
6 high-quality eggs
1 rustic artisan sourdough bread
100 gr of peruvian-spiced ham
huacatay (peruvian aromatic herb)
1 tablespoon ají panca paste
olive oil to fry
salt, pepper and cumin

Preparation.

Peel and cut the potatoes to make french fries.
Put olive oil in the frying pan with the tablespoon of the ají panca paste and some huacatay leaves.
Fry there the french fries and after draining the oil place in the serving plate.
Break the ham into large pieces and fry in olive oil with ají panca for a few minutes. Keep warm and drain well.
For the eggs, add some oil to the pan without it covering the eggs and wait for it to be very hot.
Fry over one side and add some salt. Turn around so that the yolk gets some heat (less than 10 seconds) and then smash the eggs into the potatoes.
Add the ham and more huacatay leaves.
Place bread around the plate.
Open carefully the egg yolks just before starting to eat, with our hands and with help from the bread.

Go to Recipe of Peruvian style sunny side fried eggs

Posted in Starters, Spanish, Fusion, Eggs, Peruvian | Tagged "acholados", cooking, spanish, easy, huacatay, eggs, quick fried eggs, pan de la chola, step by step, peruvian, recipe | Leave a comment

Ver post de Criolla

Fish “chorrillana” styled

Posted on Wednesday January 26th, 2011 by Monica

6 people

Number of Diners

Normal

Difficulty Level

20m

Preparation Time

30m

Cooking Time

Back to Perú. Delicious and typical peruvian fish plate.

Primer fin de semana en Lima, verano y a la playa! Sábado tempranito nos dirigimos al mercado de Mala en busca de pescado fresco y nos encontramos con la deliciosa corvina. Adjudicada. ¿Y cómo la preparamos? Como le gusta a mi papá: a la Chorrillana.

Fish "Chorrillana" Style

Ingredientes. Para 6.

6 filetes de corvina o cualquier pescado blanco fresco
harina para enharinar el pescado y espesar la salsa final
3 cucharadas de aceite vegetal
3 cebollas rojas cortadas en tajadas gruesas
1 ají despepitado cortado en tiras
1/2 taza de arverjitas/guisantes
1 pimiento rojo sin pepas cortado en tiras
3 tomates pelados, partidos y sin pepas (reservar el jugo de las pepas)
1 taza de caldo de pescado
1/2 taza de pisco o vino blanco
3 cucharadas de vinagre de vino blanco
1 1/2 cucharadas de paprika/pimentón
2 hojas de laurel
1 cuchara de ají panca molido
1 cuchara de culantro/cilantro picado
1/2 cucharada de orégano seco
2 dientes de ajo picados finamente
sal, pimienta y comino
arroz con choclo para acompañar

Preparación.

Condimentar los filetes de corvina con sal, pimienta y comino.
Emharinar y freir en una sartén con aceite hasta que estén dorados por ambos lados. Reservar.
Por otro lado, en una sartén calentar el aceite y freir el ajo y la cebolla a fuego medio hasta que se doren.
Agregar 2 cucharadas de harina, paprika, ají panca y mezclar bien hasta que se disuelva.
Agregar el laurel, pimiento rojo, pisco, vinagre, caldo de pescado, jugo de las pepas de los tomates colado y ají amarillo fresco.

Go to Recipe of Fish “chorrillana” styled