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Tag Archives: yummy
Ver post de Dairy productsNewbie13h25m
The other day I found soybeans in an ecological market, bought them and decided to prepare home-made soy milk. I had seen already that it was not complicated, and in fact it isn’t. The steps to follow are basically 6: soak the soy beans, squeeze them a bit and take away some of the skins, warm-up, blend, boil and strain.
The next step is making my own Tofu. I have to go and buy the nigiri (coagulant) and maybe see if I can get a mould and in the next days I’m going ot make! But for now, home-made soy milk recipe.
Ver post de Meats6 peopleNormal30m3h 35m
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My mom gave me a while ago an english cooking book filled with delicious pie recipes. And if English Cooking is known for something it is certainly the Pies. The book is amazing, you can check it out in My Store and the recipes work out real good.
I’ve had a craving for mashed potatoes, beans and stewed beef for a long while, so this Beef&Ale Pie was perfect!! The stew is prepared with beer and I left it at low-heat for about 3 hours until the meat was reeeally soft. The pastry was also really soft and lovely, and adding to that the company of Cristi, Ton, Esteban and “El Chino”, the evening turned out perfect.
Ver post de French8 peopleAdvanced2h1h
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A tart was my first thought. So, I went on and started to read Julia Child and research a bit on what I could do with the plums. And I adventured myself (I’m more of a salty cook than sweet), and went on into complicating myself more and more… because from a tart, I changed into plum compote, crème pâtissèrie and ended up with a crêpe gâteau with plum-crême pâtisserie and almonds. Flambeed on the top with sugar and orange juice. I must say, it was sooo much worth it. Amazingly french, amazingly tasty. Now it is my duty to tell you how to make it.
Ver post de AppetizersNormal1h20m
Season of artichokes in Berlin. So I wento to the Turkish market, opened every Tuesday and Friday, and saw this huuuge artichockes. They reminded me of the ones we have in Perú.
So, of course I bought 4 of them and decided to prepare this delicious pâté for the weekend. Friday night with Franzis and Clovis (my roomates) we had 2 with some nice wine and Sunday we had more friends over and we had the rest as an appetizer before the delicious cebiche I prepared, because I had Peruvian lemons with me!! So, getting back to the pâté, gourmet and delicious. You will surprise anyone with it, believe me!!
Ver post de Desserts8 peopleBeginner20m20m
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This dessert is a classic from my infance. You can find it almost everywhere. Started with the Arab world, the rice and the spices, got to Spain and finally the Spanish took it to Perú where we added our own touch so that it’s thicker and for me …yummier :) This recipe is a mix between one I took from Yanuq and the one Cristi made to my brothers and me when we were young, with three different milks: condensed, fresh and evaporated. The best thing for me is that it’s not so liquid but thick! Yummyyy
- 3/4 cup long-grained rice
- 3 cups of water
- 1 cup of fresh milk
- 1 cup of condensed milk
- 1 cup of evaporated milk
- lemon and orange skin
- 1 anise star
- 1 clove
- 1 cinnamon stick and powdered cinammon
- Wash well the rice.
- Add to a small skillet, add the water and lime and orange skin, clove, anise star and cinnamon.
- Bring to a boil and cook until the rice grain “explodes”. 20 minutes aproximately.
- Heat in another skillet the three milks.
- Add the rice with its spices to it and keep on stirring at low-medium heat until it is all well incorporated and becomes thick. 15-20 minutes.
- Let it chill.
- Serve in Martini cups and garnish with cinnamon on top and orange skin, lemon skin, cinnamon stick and anise star.