Monday, May 31, 2010

How To Cook Vegetarian Pizza: Recipe for Diabetic


Ingredients : 2 servings

  • 2 pita bread opened in half (4 rounds)
  • ½ cup red pepper, cut julienne
  • 1 oz ( 30 g) leek, chopped
  • 1 oz ( 30 oz) onion, finely chopped
  • ½ cup tomato sauce ( see: “Light Tomato Sauce”)
  • 2 tablespoons chicken broth, fat free
  • ½ cup zucchini, chopped
  • ½ cup mushrooms, sliced
  • 3 oz (80 g) goat cheese, chopped
  • 1 garlic clove
  • Salt
  • Pepper


Cook red peppers, onion and leek in chicken broth until tender. Remove and let cool.

Spread 2 tablespoons tomato sauce in each half of pita bread. Place zucchini with cheese (save some cheese for the top) on top leaving the center empty. Place mushrooms and rest of vegetables in the center of each half. Cover with cheese and sprinkle garlic. Season with salt and pepper.

Place pizza on a baking pan and take to oven 350°F (180°C) for 10 minutes or until golden and cheese melts.

Thursday, May 27, 2010

How To Cook Pastel de Papa/ Potato Souffle?: Peruvian Recipes!!!


Ingredients : 2-3 serving

  • 1 lb 2 oz (1/2 k) hot, peeled and cooked potatoes
  • ½ cup dry breadcrumbs
  • ¼ cup butter
  • 1 teaspoon vegetable oil
  • ½ medium size onion, finely chopped
  • 2 tablespoons flour
  • ¾ cup warm milk
  • 4 egg yolks, slightly beathen
  • 4 egg whites, beaten until thick firm peaks form
  • ¾ cup shredded gruyere, edam or any similar cheese
  • 1 tablespoon fresh thyme leaves
  • Salt
  • Pepper


Preheat oven to 350ºF (180ºC). Butter a mold or serving dish and sprinkle bottom and sides with breadcrumbs.

Force cooked, hot potatoes through a strainer to form a puree. Season with salt and pepper. Stir in shredded cheese and thyme.

Melt butter with vegetable oil in a skillet and add chopped onion.

Cook until onion is tender. Sprinkle flour over onions and stir quickly with a wooden spoon. Add milk, gradually, while stirring to prevent lumps. Cook, stirring, over medium heat until mixture thickens. Add potato puree, mix and remove from the heat. Cool until warm and add egg yolks, slightly beaten. Cool completely. Fold in beaten egg whites and correct seasoning.

Transfer to prepared dish and bake in preheated oven for 25 minutes or until soufflé is golden and set. Remove from the oven and serve immediately.

Saturday, May 22, 2010

How To Cook Conchitas a la Parmesana/ Parmesan Scallops?... Peruvian Seafood... Peruvian recipes!!!


Ingredients :

  • Scallops
  • Salt
  • Pepper
  • Garlic, minced
  • Lemon
  • Butter
  • Parmesan Cheese, grated
  • Water


Separate scallops from shell and rinse well. Remove red muscle from scallops, if desired.

Dry shells and place them on a cookie sheet. Place 1 or 2 scallops, depending on the size, on each shell. Season each one with salt and pepper, pinch of garlic, drops of lime juice and dot with butter.

Cover with grated parmesan cheese and sprinkle drops of water.

Bake in hot oven 200°F (400°c) for 10 minutes approximately, to broil.
Preparation Time: 15 minutes

Wednesday, May 19, 2010

How to cook Anticuchos/ Sauteed Beef Tenderloin ?... Peruvian recipes... Peruvian food!!!

ANTICUCHOS / Sauteed Beef Tenderloin

Ingredients :


  • 2 garlic cloves, crushed )
  • ¼ cup ají panca molido / sundried red ají paste(chili
  • Salt
  • Pepper
  • Cumin
  • ¾ cup vinegar
  • ½ teaspoon salt


  • 1 beef heart, cleaned
  • Salt
  • Oil
  • Ají amarillo fresco / Fresh yellow aji (chili), blended
  • Bamboo skewers



Combine all ingredients to prepare marinade. Set aside.


Remove fat and clean beef heart and cut in ¾ to 1-inch pieces (2 ½ - 3 cm.). Place them in a medium size bowl and pour marinade over beef heart pieces. Leave marinating at least 12 hours.

Thread 3 pieces onto bamboo skewers.

Heat barbecue grill and place anticuchos, brushing them with a mixture of blended fresh yellow ají and oil. Cook on one side, turn and repeat procedure. Serve hot.

Usually, 2 anticucho skewers are served per person together with a boiled potato, a piece of corn and blended fresh yellow ají, for a spicier flavor.

If beef heart is not available, anticuchos can be prepared with tenderloin pieces. Proceed in the same way.

Sunday, May 16, 2010

Peruvian Desserts, Turron de Doña Pepa?:... Peruvian Recipes!!!


Ingredients :


  • 5 cups all purpose flour
  • 1 cup butter
  • 3 egg yolks
  • 5 tablespoons concentrated aniseed water
  • 1 teaspoon salt


  • 1 piece chancaca (1 lb - 550 g)
  • ½ cup water
  • ¼ orange rind (only orange part)
  • 6 cloves



Sift dry ingredients and combine with butter with a pastry blender.

Add egg yolks and aniseed water. Knead dough until soft.

Take small portions of dough and roll, on a ligtly floured surface, 0.5 x 9 inches (1 x 18 cm) sticks.

Transfer sticks to a greased baking sheet, placing them 1 inch apart.

Bake at preheated moderate oven 350° F (175° C) for 25 minutes or until lightly golden. Cool.


Bring all ingredients to boil and simmer for 40 minutes until mixture forms a soft ball when dropped in cold water or reaches 238° F (113° C) on a candy thermometer. Cool.

Place sticks on a serving dish, one beside the other, in one layer. Pour cold syrup on top. Place a second layer of sticks crosswise and pour syrup. Repeat a third layer and cover with the rest of syrup.

Optional: Decorate with miniature colored candy.

Friday, May 14, 2010

How To Cook Picarones?: Peruvian Desserts... Peruvian Recipes!!!


Ingredients : 8- 10 servings

  • 1lb (½ k) sweet potatoes, peeled
  • 1lb (½ k) squash, peeled
  • 1lb (½ k) flour
  • 3 tablespoons fresh yeast
  • 2 cinnamon sticks
  • 4 cloves
  • 2 tablespoons aniseed
  • 3 tablespoons sugar
  • Pinch of salt
  • 2 eggs slightly beaten
  • Oil, necessary amount for frying


  • 2 cups dark sugar
  • 2 cups white sugar
  • 4 cloves
  • 2 cinnamon sticks
  • 2 allspice
  • Peel of 1 orange, cut into thick large strips
  • 4 cups water


Fill water in a large pan with cinnamon, clove and aniseed. Boil for 10 minutes, approximately and strain reserving water. Cook sweet potatoes and squash in the reserved water until tender. Remove from pan and force through a strainer. Reserve 2 cups of cooking liquid. Allow to cool.

In a small size bowl, combine yeast, sugar, and reserved cooking liquid. Set aside for 15 minutes.

Place strained sweet potatoes and squash in a large bowl. Add salt, yeast mixture and eggs. Stir vigorously until combined. Fold in flour and continue stirring until a soft and smooth and elastic dough is formed. Dough will not stick to fingers. Cover with a damp cloth and leave dough to rise for 1 hour or until mixture doubles its volume.

Heat oil in a large skillet until hot. Take a small quantity of dough and form a ring. Fry in hot oil until golden on both sides. Repeat the procedure until all dough is used. Wet hands in salted water frequently to make dough rings more manageable.

Remove picarones from hot oil and drain in kitchen paper.

Serve immediately with syrup, (3 per serving).

Combine sugar, clove, cinnamon, orange peel, allspice and water in a medium size saucepan. Bring to a boil over low heat until mixture thickens to a syrup (200 °F – 110 °C). This process will take approximately 20 to 25 minutes.

Serve picarones with this syrup.

Wednesday, May 12, 2010

How To Cook Bavarois de Lucuma/ Lucuma Bavarois?: Peruvian Recipes

BAVAROIS DE LUCUMA / Lucuma Bavarois

Ingredients : 6 – 8 servings

  • 2 tablespoons unflavored gelatine
  • 6 lúcumas, peeled and cut in pieces
  • 1 cup heavy cream
  • 4 eggs
  • ¼ cup water
  • 1 cup undiluted evaporated milk
  • 1 cup sugar
  • ¼ teaspoon vanilla


Blend or process lucumas until soft and smooth. Force through a fine sieve and set aside.

Whip egg whites until foamy, add ½ cup sugar and continue beating until thick.

Beat cream until thick as for chantilly.

Soften gelatine in water and heat until dissolved. Add sugar and combine.

Add warm gelatine to lucuma mixture. Fold in egg whites, carefully.

Fold in whipped heavy cream and vanilla extract.

Lightly oil a tube cake pan and pour in preparation. Refrigerate until firm.

To unmold run a knife around the edge and invert mold onto serving plate.

Optional: Serve bavarois with Pastry Cream.

Fresh lucuma substitution:
2 pounds of fresh lucuma = 4 tablespoons dehydrated lucuma powder.
Soak lucuma powder in the same quantity of liquid 2 or 3 hours before using it. Stir. It will have the consistency of a puree.

Monday, May 10, 2010

How to Cook Tamalitos Verdes/ Green Tamales?: Peruvian food... Peruvian Recipes!!!

TAMALITOS VERDES 1 / Green Tamales 1

Ingredients : 8 tamales

  • 8 corns
  • 2/3 cup (11 tablespoons) shortening
  • 1 medium size onion, chopped
  • 3 garlic cloves, minced
  • Ají amarillo fresco / fresh yellow aji (chili), blended
  • Salt
  • Pepper
  • 4 oz (½ cup) blended cilantro
  • Corn husks, washed and dried
  • 5 oz (130 g) chicken meat
  • 5 oz (130 g) pork meat
  • 10 black olives, seeded and cut in 4
  • 2 eggs, hardboiled
  • Salsa Criolla - Onion Creole Sauce


Place chicken and pork meat in separate pans, cover with salted water and cook until tender. Cut meat into small pieces.

Melt shortening in a pan and fry chicken and pork pieces until golden. Remove and set aside.

Brown onions, garlic and aji / chili in same fat. Season and separate 1/3 of mixture for filling. Add meats, hardboiled eggs and olives to this mixture.

Cut kernels from cobs. Blend kernels with enough water or chicken stock to obtain a thick cream. Add cilantro.

Add corn to onion mixture in pan and cook, stirring, at medium heat until thick and shiny. Add more water or stock if necessary.

Place one or two overlapping husks in palm of one hand. Spoon 1 ½ tablespoons of corn mixture spreading slightly. Place 2 teaspoons filling on the center and cover with corn mixture. Wrap corn husks to enclose tamal. Tie with string.

Place tamales in pan with 2 inches of water and cook for 20 minutes.

Peel back the corn husks and serve with salsa criolla - onion creole sauce.

Thursday, May 6, 2010

How to cook Arroz con Camarones/ Shrimp Rice?: Peruvian Food!!!


Ingredients : 10 Servings

  • 2.2 lb (1 k) shrimp
  • 4 cups rice
  • ½ cup white wine
  • ½ cup beer
  • 13 garlic cloves, mashed
  • 1 cup chopped onion
  • 3 tablespoons ají panca / sundried red aji (chili) paste
  • 2 tablepoons paprika
  • 1.1 lb (½ k) green peas
  • 5 ají amarillo fresco / fresh yellow aji seeded, deveined, minced
  • 4 sweet bell peppers, finely chopped
  • Vegetable oil
  • Salt
  • Minced parsley
  • ¼ teaspoon black pepper

Sauté 3 crushed garlic cloves with 2 tablespoons oil until golden in a medium size pan. Add 4 cups water, cover pan, bring to a boil and add rice. Cover pan.

Cook for 15 to 20 minutes, over moderate heat, or until rice is done. Add 1 tablespoon oil on top and mix the upper part of rice with a fork. Keep covered for 10 minutes. Cool.

Clean and devein shrimp. Separate corals and tails.

Boil water with salt in a large pan, add shrimp tails and cook for 2 minutes until they turn pink. Drain and reserve shrimp.

Sauté rest of crushed garlic cloves, onion, bell peppers, sundried red aji paste, paprika, fresh yellow aji, salt and pepper in a large frying pan.

Add beer and shrimp corals, boil a few minutes. Add white wine and cooked rice. Carefully stir, until rice gets a uniform color.

Continue cooking for a few minutes until rice dries and grains separate.

Serve on a platter. Decorate with peas, shrimp tails and finely chopped parsley.

Wednesday, May 5, 2010

¿How To Cook Tamales?: Peruvian Recipes!!!


Ingredients : 10 Tamales

  • 10 corn ears
  • 1.1 lb (½ k) chicken, cut in 1 ½ inches (3 cm) pieces
  • 1 ¾ oz (50 g) toasted peanuts
  • 8 oz (200 g - 2 cups) shortening
  • 12 black olives seeded, cut in four
  • 1 big onion, finely chopped
  • 4 ají mirasol / Sundried yellow aji (chili)
  • 3 hard boiled eggs, cut in pieces
  • Salt
  • Pepper
  • Aji to taste
  • Banana leaves or corn husks
  • Salsa Criolla - Onion Creole Sauce


Remove kernels from cob and process them.

Seed and devein aji mirasol. Boil in water for 5 minutes. Discard water and blend with olive oil, until paste consistency.

Melt 2 tablespoons shortening in a medium skillet and when hot, fry onion, garlic, aji mirasol paste and chicken pieces. Season with salt and pepper.

Once chicken is golden, cover with water or chicken broth.

Bring to a boil, and cook until chicken is tender.

In a medium size skillet melt rest of shortening stirring constantly while adding the processed corn. Add chicken preparation and cook stirring until mixture is cooked and thickened.

To make the tamale, place banana leaf or two overlapping corn husks in palm of one hand. Spoon 1 ½ tablespoon of corn mixture spreading slightly, Top with a piece of chicken, egg, peanut and olive. Cover with corn mixture. Wrap banana leaves or corn husks to enclose filling. Tie with string.

Place tamales in a large pan and cook with little water for 1 hour.

To serve: Unwrap tamale, place on dish with salsa criolla - onion creole sauce.

Free Shipping Store

Free Shipping Store
More than 10'000 products to choose

Special Offer for Readers