400 g pasta (spaghetti or fettuccine)

2 cups fresh basil leaves

1/2 cup grated Parmesan cheese

1/3 cup pine nuts or walnuts

2 garlic cloves

1/2 cup olive oil

Salt to taste

Pepper to taste

Method:

First, cook the pasta in salted water for 8-10 minutes until al “dente”. Drain the pasta and reserve some pasta water.

Second, while the pasta is cooking, blend the basil leaves, parmesan cheese, pine nuts or walnuts, garlic, and olive oil in a blender until smooth (for 2 minutes)

Third, toss the cooked pasta in with the pesto sauce, adding a little past water if needed to loosen the sauce.

Finally, season with salt and pepper, and serve with extra parmesan on top if desired.

GRACIELA BELLIDO

• 500 g beef tenderloin (sliced into strips)

• 2 tablespoons oil (olive or vegetable)

• 1 red onion (sliced)

• 2 tomatoes (cut into wedges)

• 1 yellow or red bell pepper

• 2 garlic cloves

• 3 tablespoons soy sauce

• 1 tablespoon vinegar

• Salt and pepper to taste

• Fresh cilantro

• French fries

• White rice

Preparation:

• Marinate the meat: In a bowl, mix the beef with a bit of soy sauce, salt, and pepper. Let it marinate for about 15 minutes.

• Cook the meat: In a large skillet or wok, heat the oil over high heat. Add the beef and stir-fry until browned on all sides. Remove the meat and set aside.

• Sauté the vegetables: In the same skillet, add a little more oil if needed. Sauté the garlic, onion, bell pepper, and tomatoes until tender but still crisp.

• Combine everything: Return the meat to the skillet with the vegetables. Add the soy sauce and vinegar, if desired. Mix everything and cook for a couple of minutes to blend the flavors.

• Serve: Adjust salt and pepper if necessary. Serve hot, garnished with fresh cilantro, alongside French fries and white rice if you like.

• 1 kg yellow potatoes (or white potatoes)

• 2-3 limes (juiced)

• 2 tablespoons olive oil

• 1 teaspoon yellow chili paste (adjust to taste)

• Salt to taste

• 1 can of tuna (or shredded chicken)

• 1/2 red onion, finely chopped

• 1/2 cup mayonnaise

• 1/4 cup black olives, chopped

• 1 hard-boiled egg, chopped (optional)

  
  

  Preparation:

  To prepare Causa Rellena, first, start by boiling 1 kg of yellow or white potatoes in salted water until tender. Drain and let them cool, then peel and mash the potatoes in a large bowl. Mix in the juice of 2-3 limes, 2 tablespoons of olive oil, 1 teaspoon of yellow chili paste, and salt to taste until smooth. In a separate bowl, combine 1 can of tuna (or shredded chicken), 1/2 finely chopped red onion, 1/2 cup of mayonnaise, 1/4 cup of chopped black olives, and 1 chopped hard-boiled egg (if using), seasoning with salt and pepper. To assemble, spread a layer of the potato mixture on a plate, add a generous layer of the filling, and cover with another layer of potato mixture to create a "sandwich." Finally, garnish with slices of hard-boiled egg, olives, and optionally chopped parsley or avocado, then chill in the refrigerator for at least 30 minutes before serving.

  ALESSANDRA CAMILA ALCANTARA PACHECO

Ingredients:

- Yellow potato

- White potato

- Chicken

- Mayonnaise

- Yellow chili paste

- Egg

- Olive

- Lemon

- Parsley

- Salt

Preparation:

First we have to boil the two types of potatoes, then mash them well in a bowl, and add the yellow chili paste along with lemon and salt. Then we have to shred the chicken breast and mix it with mayonnaise. As a last step we put the chicken causa in a container, as a first layer we put the potato mixture, then as a second layer the chicken with mayonnaise and the last layer the potato mixture, finally we decorate with a little grated boiled egg, olive and some parsley leaves.

Ingredients:

- 3 cups of flour

- 1 cup of cacao

- 1 cup of milk

- 1 cup of oil

- 1 ½ cup of sugar

- 4 eegs

- 1 tablespoon of baking soda

Method:

You first need mix the flour, cacao and baking soda. While we mix the eggs, sugar, oil and milk. Then we add flour, cacao and baking soda to the mixture and then beat everything. Finally put the mixture in the mold for cake and we bake it for 40 minutes.

Ingredients:

• 4 cups of cooked rice

• 2 eggs

• 2 pieces of chicken

• 4 strips of green onion

• 1 tablespoon of grated ginger

• 4 tablespoons of soy sauce

• 2 tablespoons of vegetable oil

• Salt and pepper

  
  

  Preparation:

  First, cook the rice. Then beat the eggs, fry them in the pan, after that cut them into pieces. In a large pan, heat the oil and fry the small pieces of chicken with salt and pepper. Once golden, add the ginger and chopped green onions. Add the cooked rice and the egg strips, mixing everything well. Finally, pour the soy sauce, mix until the rice absorbs the flavor and turns golden.

For the crust:

• 250 grams all-purpose flour

• 50 grams powdered sugar

• 100 grams butter

• 2 egg yolks

• 10 grams vanilla

For the filling:

• 2 condensed milk (approximately 800 g)

• 240 ml lemon juice

• 3 egg yolks

For the meringue:

• 4 egg whites

• 150 cup sugar

• 10 grams powdered sugar (confectioners' sugar)

Method

To prepare the lemon pie, first, make the crust by mixing 250 g of flour, 50 g of powdered sugar, and 100 g of butter until crumbly. Add 2 egg yolks and 10 g of vanilla extract, mixing until smooth. Press the dough into a tart pan, prick with a fork, and refrigerate for 30 minutes. Preheat the oven to 180 °C (350 °F) and bake the crust for 15-20 minutes until golden. Let it cool. For the filling, whisk together 800 g of sweetened condensed milk, 240 ml of lemon juice, and 3 egg yolks, then pour into the cooled crust. To make the meringue, beat 4 egg whites until soft peaks form, gradually adding 150 grams of sugar until stiff peaks form, and fold in 10 grams of powdered sugar. Spread the meringue over the filling and bake for an additional 10-15 minutes until golden. Allow the pie to cool before slicing and serving. Enjoy!

• 500 grams of beef

• 1 large onion

• 2 tomatoes

• 1 yellow pepper

• 2 cloves of garlic

• 3 tablespoons of soy sauce

• 1 tablespoon of vinegar

• 1 tablespoon of olive oil

• 1 teaspoon of cumin

• Salt and pepper to taste

• Fresh cilantro

• 4 cups of cooked rice

• French fries

Method

First, heat the olive oil in a skillet over high heat. Add the sliced beef and cook until browned. Then, add the minced garlic and cook for an additional minute. Next, add the sliced onions and yellow pepper. After that, add the sliced tomatoes, soy sauce, vinegar, cumin, salt, and pepper. Stir everything together and cook for another 2-3 minutes. Finally, serve the lomo saltado with rice, accompanied by French fries, and garnish with fresh cilantro.

Thanery Pamela Hinostroza

• 1 kg yellow potatoes

• 3 tablespoons ground yellow chili

• 3 tablespoons vegetable oil

• 2 tablespoons lemon juice

• Salt and pepper

• 2 boiled and shredded chicken breasts

• 1/2 cup mayonnaise

• 1/4 cup chopped black olives

• 1/4 cup grated carrot

Equipment:

• Large pot

• Strainer

• Large bowl

• Fork

• Knife

Method:

You first need to cook the potatoes in salted water until soft and chop them into small pieces. Then, in a large bowl, mash the potatoes until you get a puree. Add and mix well the yellow chili, oil, lemon juice, salt and pepper (depends on taste). Next, in another bowl, mix the shredded chicken with the mayonnaise, grated carrot, salt and pepper. Next, place a layer of potato dough on a plate or round mold. With a spoon, make a hole in the center and fill it with the chicken mixture. Cover with another layer of potato dough and press lightly. Finally, you can decorate the causa with slices of hard-boiled egg, lettuce leaves or any other ingredient you wish.

Tips: If you want a creamier filling, you can add some avocado along with the chicken.

ROCIO SALAS PEREIRA

• 4 medium potatoes, boiled and chilled

• 2 eggs (Amount of preference)

• 1 can of evaporated milk

• 6 water crackers

• Oil

• 50g of goat cheese

• black olives

Method:

First, you need to peel the pepper, remove the seeds to reduce the spiciness, after that you have to cut it into pieces. Put it in the blender with the evaporated milk, the 6 crackers, 50 grames of goat cheese, and add salt to taste, you can keep tasting until you like tha flavor. Slowly pour in oil in a thin stream to get a thick, yellow sauce. At the same time its blending you can boil the potatoes and the eggs, then cut them. Once you get tha consisty you want for the cream, place the sliced potatoes  on plates, cover them with the cold sauce, and decorate with half boiled eggs, lettuce leaves, and black olives.

Ingredients:

• 100ml of oil

• Two cups of flour

• ⅔ cup of sugar

• 60ml of milk

• a little bit of vanilla essence

  
  

Method

First, to make the cookie dough you have to add ⅔ cup of sugar in a bowl. Then, add 100ml of oil and  then add some vanilla essence. After that, combine all the ingredients with a spatula and add one cup of flour. Then, add the 60ml of milk and continue combining. Before you add another cup of flour don´t forget to make sure the dough is softer and while you are combining you can add chocolate chips if you want. Finally, make small balls with the dough and put in the oven for a minutes.

BRENDA FLORIANO CARRILLO

·       500 grams of tofu

·       150 grams pork

·       2 onions

·       3 chili

·       15 ml peppercorns

·       Some oil

·       5 ml White pepper (or black pepper if you don´t have white pepper)

·       5 ml bean paste

·       Some soy sauce

·       Some wine of cooking

·       Sugar

·       Salt

Method

1.       Put cold water into a pot, add tofu and a teaspoon of salt, cook until it boils. Then transfer the tofu and hot water to a large bowl

2.       Put the oil into de wok, add the peppercorns util it turns slightly black, then remove the peppercorns and discard

3.       Add bean paste, chop onion and chilli (if you like spicy food you can add more chilli). Stir fry until you smell the aroma

4.       Add pork and stir fry until it changes color

5.       Add 300 ml of water, then add some soy sauce (if you like salty food, you can add more), a little cooking wine, sugar and white pepper (if you have)

6.       Take out the tofu from the hot water and add it into the wok. Cook it the high heat until it boils, then reduce the heat and wait for 3 minutes.

7.       Add the water mix (water with starch) into the wok, then cook util the becomes viscous.

8.       Finally, transfer from the wok to a plate then you can enjoy it with a bowl of rice.

LEMON PIE  

INGREDIENTS 

• 2 CUPS OF GROUND VANILLA COOKIE

• 5 TABLESPOONS OF MELTED BUTTER

• 2 CUPS OF CONDENSED MILK

• ¼ CUP LEMON JUICE

• 4 EGG YOLKS

• 3 EGG WHITES 

• ¼ CUP SUGAR 

METHOD : 

First preheat the oven to 180º C or 350º F.Then mix the cookies with the melted butter until you have a compact dough,pour it into the bottom of a mold and press down with the help of a spoon.

Next for the filling,mix the egg yolks with the condensed milk and lemon juice.Pour it over the cooke base and bake in the oven for 10minutes.Remove and let cool.

After that fot the meringue,beat the egg whites until stiff peaks form,gradually adding the sugar.

Finally spread the meringue over the pie,create peaks with the meringue,and return to the oven until golden,about 5 minutes.

- 20 wonton wrapper

- 1 small bottle of vegetable oil

- 200 grams of fresh cheese

- 3 sausages

- 1 paper towel

- 1 small bowl

Method

1. First, cut the fresh cheese and the sausages into small sticks.

2. After that, place the wonton wrapper on the table and put a cut stick of cheese or sausage in the center.

3. At the same time, crack an egg, separate the egg white and place it in a small bowl, this egg white will be used as glue when shaping the wonton wrapper.

4. With your fingers moistened with egg white, fold the wonton and shape it into a square as you like.

5. Then, heat the pan and pour all the oil from the bottle to cover and cook the entire wrapper well.

6. Finally, cook the wontons in the pan for no more than 3 minutes until golden on both sides. Once ready, place them on the kitchen paper to absorb the oil and serve.

7. Optional, you can make guacamole as a side dish.

• 1 shredded chicken breast

• ½ cup of mayonnaise

• 1½ kilograms of yellow potatoes, mashed

• 1½ teaspoons of yellow chili paste

• A splash of evaporated milk

• A splash of oil

• Juice of 4 lemons

• Hard-boiled egg and olives (optional)

• 1 packet of Doña Gusta chicken

• Salt, pepper, and ajinomoto to taste
  

Method:

1. First you must season the shredded chicken breast with the mayonnaise, a splash of evaporated milk, ½ packet of Doña Gusta Chicken, and pepper to taste.

2. Keep it reserved in the cold

3. Season the mashed yellow potatoes with ½ packet of Doña Gusta Chicken, a splash of oil, the juice of 4 lemons, 1½ teaspoons of yellow chili, salt, and ajinomoto to taste.

4. Then, in a dish, place a layer of the seasoned potatoes, then another layer of chicken, and a final layer of seasoned potatoes.

5. Finally, if you wish, you can garnish and serve with hard-boiled eggs and olives.

Geraldine Contreras Quispe

Ingredients

·         4 potatoes

·         1/2 cup of mil

·         ¼ cup butter

·         Salt and peper to taste

·         Picnh of oregano (optional)

Chiken Nuggets

·         1 package of chiken Nuggets

Recipe with 4 simple steps

·         First, we buy the ingredients at the store. Then we cook the peeled and chopped potatoes for 15 minutes. After that, we add a quarter of butter and half a cup of milk. We stir, and finally, we add salt, pepper to taste, and optionally, oregano. After that, we fry the nuggets, and if we have rice, we add it to serve.

·        4 yellow chili peppers

·        1 jar of milk approx.

·        500 gr fresh white cheese

·        1 onion

·        1 1/2 packet of cookie soda

·        1 kg  noodles

·        Oil

·        Salt

First you must boil the noodle for 9 minutes, while you chop and fry the onion, garlic and yellow pepper, then you put it in a blender, add oil and salt, you also add the fresh cheese and milk, blend everything, then add the biscuit when a sauce is formed. When you finish making the sauce, use a strainer to strain the sauce. Place a portion of the cooked noodles in the pan and then add the freshly prepared sauce, combining them. Optionally you can also add grated cheese.

· Rice (350 gr.)

· 3 eggs

· Green onion

· Salt

· Oil

· Chicken (200 gr.)

· 3 tabblespoons of sillao

Method

First, fry the eggs in oil and add a little of salt. Then fry the chicken in oil and set it aside. After that, cook rice in a little oil and add the eggs, the fried chicken and green onion, and mix everything. Finally add 3 tabblespoons of sillao, mix it and serve it on a plate.

Diego Gushiken Santander

Ingredients:                                                      

• 2apples                      

•  2 cups of flour

• 1 cup of sugar

• 2 eggs

• 1/2 cup of milk

• 1/2 cup of oil

• 1 teaspoon of cinnamon

• salt

• 1 teaspoon of vanilla

• 1teaspoon of baking powder

Method:

First, turn on the oven to 180°C and grease the cake pan with oil or butter. In a big bowl, mix the flour, baking powder,sugar, cinnamon and salt. In another bowl, beat the eggs, then add the milk, oil, and vanilla, and mix well. Slowly pour the egg mix into the flour mix and stir until smooth. Add the chopped apples and mix them in. Pour the cake mix into the greased pan and bake for 35-40 minutes. Check if the cake is ready. Let the cake cool down before eating.

Ingredients:

1 cup of white rice

4 cups of milk

1 cup of water

1/2 cup of sugar (adjust to taste)

1 cinnamon stick

1 teaspoon of vanilla extract

A pinch of salt

Ground cinnamon for serving (optional)

Raisins (optional)

METHOD:

To make a delicious rice pudding, start by rinsing 1 cup of rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 4 cups of water and bring to a boil. Once boiling, reduce the heat, cover, and simmer for about 15 minutes, until the rice is tender and the water is absorbed. Next, stir in 2 cups of milk, 1/4 cup of sugar, a cinnamon stick, and a pinch of salt. Cook over medium heat, stirring frequently, until the mixture thickens, which should take about 15-20 minutes. After that, remove the cinnamon stick and stir in 1 teaspoon of vanilla extract along with 1/2 cup of raisins if you like. Finally, let it cool slightly before serving it warm or chilled, garnished with a sprinkle of ground cinnamon.

Ingredients:

• 2 cup sushi rice

• 2 ½ cups of water

• Rice vinegar

• Sugar and salt

• 4 nori seaweed sheets

• 1 cucumber

• 1 avocado

• 200 grams of salmon 

• Soy sauce

Method:

You first need to wash the sushi rice until the water is clear. Next, cook the rice with water for 15 minutes, then let the rice stand for 10 minutes. After that, mix two tablespoons of rice vinegar, one tablespoon of sugar and another tablespoon of salt, and mix it with the rice, letting it cool. At the same time, slice the cucumber, avocado and salmon into thin strips. Before rolling, place a nori sheet on a bamboo mat, spread rice over it and add the fillings in the center. Roll the mat carefully, seal the nori and slice the roll into pieces. Can be served with soy sauce or other sauces.

2 Potatoes

3 yellow chillies

3 garlic’s cloves

¾ cup of oil

200g fresh chesse

6 soda cokies

¾ cups of evaporated milk

Lettuce, Egg and olive.

Preration:

Parboil the potatoes until they´re cooked. For the dip firs, heat the pan with a oil jet for saute onion cubes, the yellow chili without seeds or veins and garlic´s cloves for 2 or 3 minutes ( until they´re solft). Once the ingredients are browned put them in the blender glass and add the soda cokies, evaporate milk and fresh chesse. Thicken with oil and finally rectify the sason with salt and pepper, then serve the dip over the potatoes and lettuces, and decorate with egg and olive.

RICHARD CASTRO TINOCO