May 13, 2024, 3:21 PM
May 13, 2024, 3:21 PM
Noodle soup with pumpkin, cabbage and carrot
1 200 g package of noodles, 1 clove of garlic, 1/4 of onion, 2 liters of chicken broth, 3 tablespoons of vegetable oil, 2 tomatoes, 1 carrot, 1/8 of purple cabbage, 1 zucchini, salt and pepper to taste.
Blend the onion, garlic and tomatoes. Fry the mixture in a pot with a little oil and cook for 5 minutes. Grate the cabbage, zucchini and carrot. Booking. Add the chicken broth to the stew and let it boil, add the grated vegetables and noodles. Cook for a few minutes and season with salt and pepper to taste. Serve immediately and decorate with some mint leaves.
1 teaspoon of olive oil, 1 small onion, finely chopped, 3 cloves of finely ground garlic, 250 g of chicken breast, skinless and boneless, cut into pieces, 3 tablespoons of oats, ¼ cup of milk, ½ cup of grated cheese, ½ cup of chopped fresh basil, 2 cups of chicken broth, 1 ½ cups of chopped tomatoes, 2 cups of water, 70 grams of pasta (noodle, bun, elbow, whatever you want), 4 cups of cabbage in thin strips, 1 zucchini cut into 4.
In a medium skillet, heat the oil over low heat. Add the onion and garlic and fry, stirring often, until the onion softens. Transfer everything to a bowl and let cool to room temperature. Meanwhile, chop the breast into very small pieces and mix it with what you have in the bowl. Add the oats, milk, 2 tablespoons of grated cheese, 2 tablespoons of basil, 1 pinch of salt and mix everything. Form meatballs with this mixture. In a pot, mix the chicken broth, tomatoes, 1 pinch of salt and water and bring to a boil over high heat. Add the pasta and cabbage and cook for 5 minutes. Lower the heat, add the rest of the basil and meatballs and cook for 1 minute. Then add the zucchini, cover the pot and leave it at the same temperature until everything is cooked, 5 minutes. When serving, sprinkle with the rest of the cheese.
Enjoy all the flavor of home with this recipe to prepare a delicious ‘watery’ soup like mom’s.
1 tablespoon of oil, 1 package of snail pasta, ½ white onion, 6 cups of chicken broth, 2 tomatoes, 1 clove of garlic, 1/4 cup of chopped leek, 1 teaspoon of salt, 1 pinch of black pepper.
Add a little oil to a saucepan and add the pasta. Stir until toasted and lightly golden. Grind the onion, garlic and tomatoes in a blender, add the broth, sauce, leek, pepper and salt. Bring to a boil and reduce heat to low. Cook like this until the pasta is tender. Serves instantly.
300 g of chickpeas soaked the day before in plenty of water, 500 g of spinach, 2 onions, 1 red pepper, 3 cloves of garlic, 3 chopped potatoes, 2 bay leaves, 1 egg, 4 tablespoons of olive oil, salt and white pepper to taste.
In a pot we put the well-drained chickpeas and cover with water. We add the garlic cloves, 1 whole onion and the bay leaves. We cook until the chickpeas are tender. We add the potatoes. Separately, sauté the other onion and the chopped paprika with a little oil. We mix and remove from heat. When the potatoes are almost soft, add the sauce and mix well. We add the spinach and cook for 10 minutes. Off the heat, add the egg and stir with a wooden spatula so that it sets and is distributed throughout the stew. There is the option of cooking the broth with chopped smoked chorizos and bacon to taste. Serve very warm immediately.
½ kilos of dried meat (charque camba), 5 ripe fried plantains, 2 cups plain rice, 5 hard boiled eggs, 1 large onion, 3 tomatoes, 1 cup of urucú extract.
Bring the jerky to a boil and then take it to the tacú and grind it very finely. In another pot, boil the bananas and rice with salt to taste.. Add a splash of oil sautéed with urucú. Let cool. Separately, fry the onion and a tomato. Add the meat and toast it for 10 minutes with the seasonings until it appears pre-cooked. Add the bananas and eggs and mix. In a baking dish, put a thin layer of rice and the charque drowned.. With the remaining onion and tomatoes, prepare a sauce to spread later on top of the rice layer. You can add milk or meat broth so that it does not come out too dry. This dish can be garnished with some cut slices of hard-boiled egg and served.
1 head of pig weighing 5 kilos (andIt’s important a Thorough cleaning of ears, teeth, nose, etc. with baking soda and leave in brine for a day), 3 kg of beef, 1 kilo of popped corn (patasca). For the drowned: 5 large onions, 2 peppers (optional), 4 heads of garlic, 2 tablespoons of cumin, 1 celery stick, ½ cup of the oil preparation with urucú, ½ cup of ground red chili, salt to taste, 1 handful of mint or oregano, cooked yucca and finely chopped green onion to accompany the pataca.
Boil the patesca corn with the pig’s head in a pot for 3 to 4 hours, until the meat has separated from the bone, or you can also use a pressure cooker for the pig’s head and let it boil for 45 minutes and on minimum low heat for 1 more hour. In a separate pot, once cooked, the pig’s head has to be chopped, the meat, the brain, and the tongue. This entire boiling procedure, not apart from the fire. Increase hot water if necessary, the meat must be loosening. In a frying pan with hot oil, fry the garlic, onion, paprika and urucú oil. When the stew is ready, add it to the boiling pot and leave it on the heat for another half hour. Serve the delicious pataca very hot, with a handful of chopped green onion and accompany with cooked yucca.
2 eggs, 3 tablespoons of sugar, 1 pinch of salt, 1 ¼ cups of water or warm milk, 3 cups of wheat flour, 2 tablespoons of anise, ½ teaspoon of cinnamon, 3 tablespoons of fresh yeast, 1 tablespoon of softened butter , 1 liter of oil for frying, cane honey or sugar in syrup.
Dilute the yeast in ¼ cup warm water and add a tablespoon of sugar and two tablespoons of flour, stir it, let it rest until it doubles in volume (ferment).. Warm the water and dilute the salt and sugar. In a bowl mix the flour, cinnamon and anise. Then add the eggs, melted butter, and ferment to the mixture and add the prepared water until it forms a soft dough. Let the mixture rest, covering it with a towel until it doubles in volume. In a frying pan, pour half a glass of oil and begin to heat. In a well, place a little oil and apply to your hand, and tear off small pieces of the dough and begin to stretch it into shape and place it in the pan. With the help of 2 toothpicks, begin to turn the donut so that both sides are cooked evenly. It should be golden brown. Leave them on a paper towel for a few minutes to drain the oil.
Preparation of the syrup: In a saucepan, make a dark caramel with 1 cup of sugar over low heat. Separately, in another pot, place 1 cup of sugar and 1 cup of water, when they boil and small bubbles appear, add the dark caramel and let it cook until it dissolves, this will give better flavor and color. You can add this syrup to the fritters or, if you like, use cane honey.
Api with lemon. In a large pot, mix 2 cups of api flour well with 3 liters of water, cook until it boils and add 2 cinnamon sticks, 3 cloves, fine orange peel, and sugar to taste. Let it cook for 25 minutes, stirring constantly. Add the juice of 1 lemon, mix well and serve immediately.
2 cups flour wheat, 1 tablespoon dry yeast, 2 tablespoons of sugar, 1 glass of pisco (optional), 3 egg yolks, 1 cup of anise mate, 2 cups of hot water.
Put the hot water, the anise mate and the dry yeast dissolved in a little warm water in a saucepan. Mix and add the beaten eggs with the sugar and flour, little by little, beating well by hand until a dough is formed that is not small. Put in a bowl until it rises well. With your hands, stretch the dough into discs/sopaipillas and fry them with plenty of hot oil until both sides are golden brown. Drain the sopaipillas on a paper towel and serve immediately with api, hot coffee or chocolate.
Doña Juana cheese fries
1 cup of wheat flour, 1 egg, ½ cup of milk, 1 teaspoon of baking powder, 1 tablespoon of sugar, 1 pinch of salt, 1 cup of grated cheese (Menonita or Chaqueño), oil for frying.
Sift the flour, add the sugar, salt, egg, milk and mix well you should have a thick consistency. We add the cheese (grated or chopped) better if the cheese is mature or dry and at the end we add the baking powder and mix everything. In a frying pan, we heat enough oil and with the help of a fork we place the dough and fry on both sides. Once fried and golden brown, place them on a paper towel to drain the oil. This dough is served with coffee or hot chocolate.
