Tag Archives: summer

Ver post de Starters

(Español) Gazpacho de sandía

Posted on Sunday July 29th, 2012 by Monica
8 people
Number of Diners
Newbie
Difficulty Level
10m
Preparation Time
1h
Cooking Time

Permanent link to this post
Posted in Starters, Spanish, Soups and Creams | Tagged , , , , , , | 2 Comments
Ver post de Soups and Creams

Soba noodle soup with shiitake mushrooms and latin “tofu”

Posted on Friday August 12th, 2011 by Monica
8 people
Number of Diners
Beginner
Difficulty Level
40m
Preparation Time
20m
Cooking Time

Do you know why in Egypt and countries where it is really really hot people are used to having hot tea instead of ice-cream? Because if we drink something hot our body temperature is closest to the outside temperature and, therefore, we feel less hot. If we have ice-creams what happens is that our body temperature lowers, we feel more the outside temperature, therefore, feeling hotter. Physiologically speaking that’s how it works. Now, it’s clear that the first thing we think about when we are feeling hot is ice-cream or cold coke, and when we feel cold we feel like having a really nice hot soup right?

I am one of those who thinks both things saciate us. One has a short-term effect and the other one regulates us on a longer term. That’s why soups are perfect for the whole year! When it’s cold they heat us up, when it’s hot they also have a positive effect on our body. And, well, yes I must confess my family is addicted to soup, the whole year we have soups.


This delicious and exquisite soup with soba noodles, shiitake mushrooms and latin “tofu” (which is latin fresh cheese that does not melt) is for all seasons. For Peruvians right now that want to feel warmer now that it’s winter, for Spanish that are having a very hot Summer and for Germans that between rainy days and sunny days, well, it’s always welcomed. And for everyone else of course!!!

Go to Recipe of Soba noodle soup with shiitake mushrooms and latin “tofu”
Posted in Soups and Creams | Tagged , , , , , , , , , , , , , , , | Leave a comment
Ver post de Desserts

Banana and coconut ice-cream bonbons.

Posted on Wednesday June 22nd, 2011 by Monica
12 people
Number of Diners
Advanced
Difficulty Level
1h
Preparation Time
5h
Cooking Time

Finally!! The time has arrive for dessert-lovers. This time I decided to do ice-cream Bon Bons because they remind me of my childhood in Lima at the beach during summer times. Since I hade very soft bananas, vanilla (from Magadascar by the way) and coconut… well, I did banana-coconut ic-cream.

So… the method I used with a traditional ice-mold was a little complicated when taking the Bon Bons out of the mold. Some of the couverture chocolate brok :$ . However, I later saw that either with a silicone ice-mol or dipping the ice-cream into the chocolat you will get a less “rustic” result. You can try either method. My friend Sandra, for example, told me she liked them best in a less “perfect state”. You know what they say: ‘for taste, colors’ (is it the same in english? I wonder…).

Ingredients. For 12 servings or more!

  • 4 very soft bananas (the softer, the more sugar and the less sugar you add to the recipe whiche means less complex carbohydrates).
  • 200 ml cream
  • 2 cups of whole milk
  • 1/4 cup of sugar
  • 1 can of coconut milk
  • 3 egg yolks
  • the juice from 1/2 a lemon
  • 1 vanilla bean
  • 1/4 cup of grated coconut
  • 1 package of couverture chocolate
  • 3 ice molds best if you have silicone, I had some trouble with the de-molding part using regular ice-molds.

Preparation.


For the Banana and coconut ice-cream:

  1. In a small skillet mix the yolks with the sugar until they are foamy and start adding the milk.
  2. Cook at medium heat until it thickens.
  3. Cool in the fridge.
  4. Place the grated coconut in a baking plate and toast a little in the oven.
Go to Recipe of Banana and coconut ice-cream bonbons.
Posted in Desserts | Tagged , , , , , , , , , , | Leave a comment
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 , , , , , , , , , , , , , , | 5 Comments
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 finalMercado de Mala, Perú
  • 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.

Fish Chorrillana ingredientsPeasSeason the fishEnharinar y freir el pescadoCorvinaFish "Chorillana" style

  1. Condimentar los filetes de corvina con sal, pimienta y comino.
  2. Emharinar y freir en una sartén con aceite hasta que estén dorados por ambos lados. Reservar.
  3. Por otro lado, en una sartén calentar el aceite y freir el ajo y la cebolla a fuego medio hasta que se doren.
  4. Agregar 2 cucharadas de harina, paprika, ají panca y mezclar bien hasta que se disuelva.
  5. 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
Posted in Criolla, Peruvian, Fish and seafood | Tagged , , , , , , | 1 Comment