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LLAPINGACHOS 🥔🥔

✨POTATOES

✨BUTTER

✨CHEESE

✨ OIL

✨BLACK PEPER

✨ACHIOTE

1. Wash and peel the potatoes, then cut each potatoes in half.

2. Put the potatoes in a pot with enough water and cook for 20 and 30 min

3. Remove from the heat and drain the potatoes

4. Put the potatoes in a bolw and mash then until smooth.

5. Add butter, balck peper, achiote and salt, after you do have to mix well, the potatoes mixture should be firm enough to shape pieces of it into balls.

6. Grate the cheese.

7. Shape the potatoes mixture into round, and put in the center cheese, close well the balls so that cheese doesn’t come out of the center.

8. Put the potatoes balls in a pan and cook until they are golden brown.

( It’s usually acconpanied by hornado or fritada with a criollo, avocado and mote.)

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Ceviche

Ingredients:

2 sweet potatoes

1 red onion

1 cup fresh lime Juice

1/2 stalk celeridad

1/4 cup cilanrro llaves

1 pinch ground cumin

1 garlic

1 habanero Peppers

Salt

1 pound fresh tilapia

1 pound medium shrimp

1 Boston lettuce

Preparation

1 step: cooking sweet potatoes, then peel, slice the onion and put in the bowl.

2 step: Add the lime Juice, celeridad, cilantro, camina into the bowl; then put gaélico, habanero Peppers, salta, tilapia, shrimp.

3 step: mix the ingredients, marinate for an hour, finally to serve and enjoy 🙂

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Fish corviche

Ingredients

3 Plantains

1/2 pound of ground peanut

1 onion

Anatto (or turmeric and paprika)

1 pound fish

1 green cucumber

Curianter

Salt and black pepper, cumin

Preparation:

1) Grate the plantain and knead it until smooth. Add the peanuts and sauce with onions, black pepper and seasoning. Mix everything very well.

2) For the filling we make a sauce with onions, pepper and otrer seasonings, we cut the fish into squares and add it to the sauce. Cook until the fish is soft, it can be tuna or albacore.

3) Fill with the fish preparation, the dough that we prepared previously in the shape of elongated balls.

4) Put it in a baking tray and placed in the oven at temperature of 350 degrees C for approximately 30 minutes

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Ingredients:

- 500g black-eyed peas

- 1 onion, chopped

- Salt to taste

- Palm oil for frying

Preparation:

1. Preparing the black-eyed peas:

- Soak the black-eyed peas in water for at least 4 hours or overnight.

- Drain well and transfer the peas to a food processor or blender. Blend until you get a smooth and aerated batter. If needed, add a little water to aid the blending process.

2. Seasoning the batter:

- In a bowl, mix together the processed black-eyed pea batter, chopped onion, and salt to taste. Ensure all ingredients are well incorporated.

3. Frying:

- In a deep frying pan, heat the palm oil over medium-high heat. Add a large onion to help maintain the temperature of the oil.

- Once the oil is hot, spoon small portions of the batter (approximately 2 tablespoons each) into the oil. Fry until they are golden brown and crispy on the outside.

- Remove the acarajés using a slotted spoon and place them on paper towels to drain excess oil.

4. Serving:

- Serve the acarajés hot, optionally accompanied by pepper and lime.

Enjoy your acarajé!

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Images
Receita de Acarajé - Uma Herança Cultural - A Cozinha Brasileira

acozinhabrasileira.com.br

Images may be subject to copyright.

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Please click here if you are not redirected within a few seconds. Images Receita de Acarajé - Uma Herança Cultural - A Cozinha Brasileira acozinhabrasileira.com.br Images may be subject to copyright.

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Cúcuta, Cucuta, North Santander, Colombia

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Cúcuta, Cucuta, North Santander, Colombia 🇨🇴 

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Cúcuta, Cucuta, North Santander, Colombia 🇨🇴 

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Arepa:

1. Kilo the Flour

2. Butter

3. Salt

4. Cheese

5. Water

How do arepas

1. One bowl add flour and pour the water and add butter.

2. Mix all ingredients.

3. After mixing all ingredients,we mead The flour until is soft.

4. We take out the portions to make the Arepas.

5. We need pan for fry the arepa😇. 6. We can cook the arepa in different Ways,fried,cooked,baked and grilled.

7. We put the arepa in the pan.

Enjoy de Arepas🫓

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BAKERY / Vigilantes 🇦🇷👌

✨️ INGREDIENTS

- 750 grams of all-purpose flour (0000 flour)

- 1/2 liter of milk

- 70 grams of butter

- 1 1/2 teaspoons of salt

- 70 grams of sugar

- 16 grams of baking powder

- 1 eggs

🔥 INSTRUCTIONS

1. In a small pot, heat the butter with the milk until the milk is lukewarm and the butter melts.

2. Remove from heat and pour into a bowl. Add the baking powder and sugar, mix well.

3. Add the salt and half of the flour. Mix until combined and then gradually add the remaining flour, forming a dough.

4. Knead the dough for about 15 minutes until it is elastic and moist, making sure not to add too much flour.

5. Cover the dough with plastic wrap and let it rest in the turned-off oven for about an hour, or until it doubles in size.

6. Sprinkle flour on a surface and divide the dough into two parts. Roll out one of them until it is 1mm thick. Cut into rectangles of 10cm by 15cm and then cut each rectangle into triangles (you will get two triangles per rectangle).

7. To make the "vigilantes", take a triangle of dough and roll it from one side to the vertex.

8. Place the vigilantes on a baking sheet and let them rest for 30 minutes to rise again.

9. Meanwhile, preheat the oven to 180ºC (350ºF). Place a piece of quince paste and a line of pastry cream on each vigilante. Brush with egg yolk.

10. Bake for about 8 minutes, until golden brown. Remove from the oven and brush with sugar syrup.

Enjoy your homemade vigilantes!

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BUÑUELOS

Ingredients

• Canola Oil

• 1 Cup Cornstarch

• 1/4 Cup Flour Yuca

• 1 Cup Feta Cheese

• 1 Cup Fresco Cheese

• 1 Egg

• 1/2 Teaspoon Baking Powder

• 2 Tablespoons Sugar

• Pinch Salt

• 5 Tablespoons Milk or more if necessary

Instructions

1. Place all the ingredients in a medium bowl and mix using your hands until soft and smooth dough is obtained.

2. Form small balls using your hands.

3. In a pot, heat the Canola Oil to 300°F (worm not hot), carefully drop the balls in the warm oil and fry for about 3 or 4 minutes or until there are brown.

4. Remove from the Oil and drain on a plate.

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AREPA BOYACENSE

INGREDIENTS

2 cups of pre-cooked yellow corn flour

5 tablespoons of flour

1 ½ cup of hot water

½ cup of milk

¼ teaspoon of salt

2 tablespoons of sugar

3 tablespoons of butter

2 cups of fresh cheese

INSTRUCTIONS

In a bowl, mix the masarepa, flour, water, milk, salt, sugar and butter. Knead with your hands for about 3 minutes.

Form 12 small balls with the dough. Place each ball between 2 plastic bags, and with a flat pot lid, flatten.

Place the cheese in the center of the dough. With your fingers, seal the edges around the arepas, which will prevent the cheese from spilling.

Add the butter to a frying pan and place the arepas in the frying pan and cook for about 3 minutes on each side, until they are golden brown. Serve immediately.

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Thai basil stir-fried rice with egg fried

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Feijoada Grill - Rincão do Cascalho, Portão - RS, Brasil

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Ajiaco

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Ingredients

125gr cassava starch

125gr cornstarch

250gr cheese

1 spoon of baking powder

2 spoon of sugar

1 egg

60ml of milk

How to prepare

1. Preheat the oven at 250*.

2. Grate the cheese.

3. In a bowl, add the cassava starch, cornstarch and the cheese, integrate everything, do not knead.

4. Add the mix and the butter, the sugar and the egg.

5. Add the milk little by little, until get a smooth dough.

6. Knead everything for approximately 5 minutes.

7. Form balls of the same size and a place on a floured tray.

8. Bake the pandebonos for 20 minutes and enjoy them.

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Ajiaco

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Pulpo a la gallega

Ingredients:

1 Octopus ( 2kg )

1kg Potatoes

Salt

Paprika

Oil olive

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1. The first step it will be freeze or beat up the octopus.

2. Second step, cook the octopus.

( Shock the octopus by dipping it quickly into boiling water three times)

3. After that, leave the octopus in the boiling water and put the peeled potatoes. When the potatoes are cooked the octopus will be cooked too.

4. Cut the potatoes and octopus in slices.

5. Make a bed with the potatoes slices

6. Put the octopus on top of the potatoes.

7. Add a generous amount of olive oil, pinch of salt and Spanish paprika.

8. Eat and enjoy with a cool white wine “ albariño “ 🫶

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Pulpo a la Gallega, Galician Style Octopus, is one of my favorite seafood dishes. Simple, yet flavorful, it's an easy dish to prepare, yet sure to impress.

One of my favorite local restaurants is a Galician restaurant, perfect for those nights when you are craving a nice big steak. They have an open wood oven in full view where they cook meats from the region and they toast up some tasty thick slices of bread that have been rubbed with cut garlic and olive oil.

Despite the excellent meats that can be found there, though, the region is also famous for some excellent seafood dishes. My husband always wants to order their mussels cooked in a tomato sauce as a starter tapa. My favorite seafood dish of the region, though, is pulpo a la Gallega, or Galician style octopus.

Having a husband who is a fisherman, I have access to the freshest seafood. He normally doesn't go fishing nearby land, where the octopus are found, but rather goes out a bit further in the hunt of the famous red Denia shrimp. (I'll write more about them some other day soon). Occasionally, though, I ask him to get me an octopus, or two, so that I can make what is one of my favorite dishes.

Pulpo a la Gallega is actually very simple to make, and doesn't use a lot of ingredients.

Octopus is a very tough meat. You don't want to end up with a tough and rubbery final dish, though. So, there are a few methods of avoiding that.

Traditionally, you "beat" the octopus. This is done by repeatedly bashing it against a big rock. Seriously!

I personally haven't tried that method myself.

If you don't need to use the octopus immediately, the most common method is to freeze the octopus for a couple of days. That automatically tenderizes it.

I got my octopus fresh, though, and I wanted to use it soon. So, I decided to experiment with using a slow cooker.

Cut the head off the octopus at its base. Discard it or use it for something else, if you can find a use for it.

To keep the skin on the octopus while you cook it, it's a good idea to "shock" it first by dipping it a few times in boiling water. Boil your water and dip the octopus into the water for 10-20 seconds, and then remove it. Repeat the process twice more until the legs of the octopus curl up.

Now you can either cook it over the stovetop or in your slow cooker. If you plan to cook it on the stovetop, add the octopus to your boiling water. For the slow cooker method, add your octopus to your slow cooker and fill with enough water to cover it.

For the stovetop method, continue to boil the octopus for around 45 minutes, until tender.

Slow cooker: Cook for around the suggested cooking times of your particular slow cooker. Mine takes about 5 hours at the high position or 8 hours at low. I used the high position, but I'm guessing that you could use either, depending upon which is most convenient for you. You can check the octopus for tenderness by sticking a fork in the thickest part of the legs.

To make the boiled potatoes, it's a good idea to cook them separately in fresh water. If you use the same water, your potatoes will take on a purple color. Serving the pulpo a la Gallega with boiled potatoes is traditional, but optional. My favorite Galician restaurant serves them without.

When you have achieved the desired tenderness, take your octopus out of the water, and place on a cutting board.

Thinly slice the potato, if you are using one, and lay the slices out on your serving plate.

Separate the octopus legs, and thinly slice them. Position them over the potato slices or directly on your serving plate.

Drizzle the octopus with a high quality extra virgin olive oil.

Sprinkle on a little salt and a little bit of paprika. Here in Spain, they usually use a combination of a sweet and a hot paprika for pulpo a la Gallega.

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Pulpo a la Gallega (Galician Style Octopus)

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Pulpo a la Gallega, Galician Style Octopus, is one of my favorite healthy seafood dishes. Simple, yet flavorful, it's an easy dish to prepare, yet sure to impress.

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Sancocho

Ingredients

1 kg rib meat

3 green banana

1 kg yucca

1 kg potatoes

2 onion

Coriander

Salt and dressings to taste

Preparation

Chop onion

Cut potatoes

Cut green banana

Cut yucca

Chop coriander

Put the rib meat to boil in a pot with salt and dressings to taste. Add onion, potatoes, green bananas and yucca.

Simmer

Serve on a bowl and add coriander.

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Paula Marina Tipical food Chilean.

Ingredients: Sea food, fish, shellfish, molluscs, clams, oysters, mussels, herbs, spices, paprika, parsley, white wine, pepper and salt.

Preparation:

Pour the seafood into a pot of boiling water for 3 minutes; then the fish with the spices, finally the white wine, pepper and salt.

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Ingredients

4 cups of mashed potatoes

2 eggs

0.5 tsp of chopped parsley

4 tbsp of grated cheese

1 onion, diced

2 tomatoes, diced

1 tbsp of tomato sauce

1 minced clove of fresh garlic

some olive oil

2 cups of ground beef or vegetarian protein

spices to taste

How to prepare

1. Heat the oil in a pan.

2. Fry the onions and garlic in the pan.

3. Stir in the tomatoes and tomato sauce when the onions turn light brown.

4. When the tomatoes are cooked, stir in the ground beef.

5. Continue stirring to blend all the ingredients well.

6. Add the cheese and parsley to the mixture.

7. Cook until the beef (or vegetarian protein) is browned.

8. Remove from heat and season with salt and pepper.

9. Grease a baking dish with oil and spread the potatoes on the bottom.

10. Spread the ground beef mixture on top of the potatoes.

11. Cover the ground beef with the remaining mashed potatoes.

12. Bake in the oven until the top is lightly browned.