Peruvian Recipes: Papa a la Huancaina or Potatoes Huancayo style

Papa a la Huancaína, is one of the most famous dishes of Peruvian cuisine. Boiled potatoes are topped with a slightly spicy, rich and creamy cheese sauce and are served cold or at room temperature as an appetizer or side dish.

Ingredients: (4 to 6 servings)

• 8 Potatoes

• 1 cup style cheese, grated

• 1 cup Evaporated milk -- 1 cup

• 2 to 3 tablespoons minced jalapeño

• 1/2 teaspoon Turmeric

• 4 to 8 Saltines or soda crackers, crumbled

• Salt and pepper - to taste

• about 12 Lettuce leaves

• 4 Eggs, hard-boiled and quartered

• 8 to 10 Black olives, pitted

Preparation:

1. Cover the whole potatoes with cold, salted water and boil until cooked through. Remove from heat, drain and cool. Peel the potatoes and cut in half length-wise or into rounds.

2. Place the cheese, evaporated milk, peppers and turmeric in a blender or food processor and puree until smooth. With the motor running, add the crackers one at a time to thicken the sauce. With the motor still running, drizzle in the oil. Add more crackers if the sauce is too thin, or some milk or water if it is too thick. Season to taste with salt and pepper.

3. Line a serving platter with the lettuce leaves. Place the potatoes on top of the lettuce leaves. Spoon the chile-cheese sauce over the potatoes. Garnish serving plate with egg quarters and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.

Lima style Sigh: Peruvian Dessert...Delicious!!!

Suspiro style Sigh (Suspiro a la Limeña) is a traditional Peruvian dessert from the coastal cities. This dessert is easy to cook and is delicious!!!

Ingredients

• 1 (14 ounce) can sweetened condensed milk

• 1 (12 fluid ounce) can evaporated milk

• 1 tablespoon vanilla extract

• 2 beaten egg yolks

• 2 beaten egg white

• 1 cup confectioners' sugar

• 1/4 teaspoon ground cinnamon (optional)

Preparation

1. In the first place, whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Then place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.

2. Remember to whip the egg whites with confectioners' sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, for 3 hours. Finally. sprinkle with cinnamon before serving.