Recipes contributed by our members
VENEZUELAN "QUESILLO"
A traditional dessert which is a "must" in any Venezuelan party.
Ingredients
- 2 tins of condensed milk
- Milk (measured with a tin of condensed milk)
- 8 eggs
- 1 teaspoon of rum essence
- 1 teaspoon of vanilla essence
- Sugar and water to make caramel
- Personally I add a ripe banana, although this is not in the original recipe but is my father's invention. Adding a banana is entirely up to you.
Cooking time: 45 minutes to 1 hour.
Before starting to mix the ingredients make a caramel. Caramel is very important in this recipe and if in doubt seek some help from an expert. It has to be liquid and enough to cover the whole "Quesillo" when turned upside down. In a baking tin bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until you get a golden caramel. Be extra careful as caramel can be treacherous and it can be easily burned. You should obtain a light brown liquid caramel. Move the caramel around the baking tin in order to cover the internal walls. Let it cool down.
In a blender mix the remaining ingredients. Pour the mixture into the baking tin and put it into the oven at 180°C for 45 minutes to 1 hour or until when introducing a knive in the middle it comes outclean.
Let it cool down, turn it up side down and "Buen Provecho".
Contributed by Tanya May
SHORTBREAD BISCUITS
Ingredients
- 175g plain flour
- Good pinch of salt
- 125g butter, softened
- 40g caster sugar
- Extra sugar for sprinkling
Cooking time: 20 minutes.
Oven: 170 C, Gas Mark 3
Place the flour in a bowl with the salt. Add the butter and the sugar and knead mixture into a ball. Turn onto a lightly floured board and shape into a round. Flour the rolling pin and roll the mixture out to about 1cm thick. Using a 6cm fluted cutter, cut into rounds and place on a baking sheet. Sprinkle lightly with sugar and cook in a warm oven for about 15-20 minutes.
Makes 12-16 biscuits.
Contributed by Jill Williams
BEIJINHO
Ingredients
- 250g de coco ralado
- 2 latas de leite condensado
- 4 gemas
- Açúcar
- Uvas passas ou cravo
Acrescente uma colher de sopa de água quente no coco. Misture todos os ingredientes e leve ao fogo brando até desgrudar do fundo da panela.
Enrole em bolinhas, passe-as no açúcar e coloque em forminhas.
* Se quiser, coloque uma passa no meio do doce e outra enfeitar. Ou enfeitar com o cravo.
Contributed by Marisa Morita
DEVILLED EGGS
In the South of Spain the selection of dishes served in tapas bars would be considered to be incomplete without the inclusion of these devilled eggs.
Makes 16
Ingredients
- 8 large eggs
- 2 whole pimientos (sweet red peppers) from a jar or can
- 8 green olives
- 5 tbsp mayonnaise
- 8 drops Tabasco sauce
- large pinch cayenne pepper
- salt and pepper
- paprika for dusting
- springs of fresh dill or parsley to garnish
Boil the eggs for 10 minutes and plunge into cold water. Remove shells. Halve the eggs and remove the yolk.
Mash the yolk in a bowl. Chop pimiento finely, reserving a few strips for garnish.
Chop olives finely, reserving 16 larger pieces to garnish. Add to bowl with mayonnaise, mixing well. Add Tabasco, cayenne and salt and pepper and mix well together.
Teaspoon into eggs halves and top each with a small strip of pimiento, a piece of olive and a sprinkle of paprika. Garnish plate with fresh herbs.
Contributed by Lorens Fancourt
|
GREEK MEATBALLS
Ingredients
- 500g minced beef
- 1 med onion
- 1 clove garlic
- 1 tsp dried oregano
- 1 tsp dried mint
- 1 egg
- flour to coat
- 70g stale white bread, crusts removed
- 1 tsp Worcester sauce
- 1 tsp dried thyme
- 1 tbsp chopped flat leaf parsley
- salt and pepper
- olive oil for frying
Place the mincemeat in a large bowl. Soak the bread in lukewarm water for 5 minutes,
squeeze out liquid and add to the mincemeat. Peel the onion and garlic, grate very finely and
add to mix. Add Worcester, oregano, thyme, mint, parsley and egg, salt and pepper.
Knead with wet hands until well mixed. shape into balls and roll in flour.
Heat olive oil, fry, drain.... Enjoy with Greek salad...................
Contributed by María Gómez
TORTITAS DE PAPA
IngredientEs
- 1 kg de papas
- 1 taza de queso rayado
- 1 cucharadita de chiles jalapeño picado fino (opcional)
- 10 a 12 ramitas de cilantro fresco cortado fino
- 1 huevo mediano batido
- Sal y pimienta al gusto
- Harina para formar las tortitas
- Aceite para freir
Se pelan y se hierven las papas hasta que estén suaves. Se dejan enfriar para hacer el puré. Se agrega el queso rayado, los chiles picados (si lo deseas) el cilantro, el huevo ya batido, la sal y la pimienta.
Una vez mezclado todo se toma una cucharada y con las manos enharinadas se da forma haciendo una bolita y aplanando suavemente y se fríe hasta que este dorada de encima, se voltea y se termina de freir por ambos lados. Ponerlas sobre unas toallitas de papel para absorber el aceite que resta después de fritas.
Es aconsejable formar todas las tortitas primero y después freirlas
También podrías acompañarlas con una ensalada de ejotes, si lo deseas - ver receta
Contributed by Daría Pickin
ENSALADA DE EJOTES
IngredientEs
- 1 bolsa de ejotes congelados y rebanados (si te gustan las habas frescas, podrías agregar algo, que por cierto combinan bién; éstas también tendrían que ser hervidas hasta que estén suaves)
- Sal
- 2 tomates medianos y rojos
- 7 u 8 ramitas de cilantro fresco cortado fino
- ½ cebolla (pequeña) picada fina
- 1 cucharadita de vinagre
- 4 cucharaditas de aceite de olivas
En un recipiente poner a hervir los ejotes con 300 mililitros de agua y sal, checando la cocción hasta que estén cocidos y suaves.Quitar el recipiente del fuego y dejar enfriar.
Mientras tanto picar los tomates finamente, la cebolla y el cilantro.Por último en una fuente para ensalada, poner el aceite y el vinagre y agregar los tomates, la cebolla y el cilatro previamente picados y para terminar los ejotes ya fríos y las habas si así lo elegiste mezclando todo muy bién para que tome el sabor.
¡Viva México!
Contributed by Daría Pickin
PAELLA VALENCIANA
Serves 6/8 people
Ingredients
- 2 red peppers - chopped
- 2 medium onion - chopped
- 2 green peppers - chopped
- 1 clove garlic - chopped or sliced
- 1 kg chopped tomatoes
- 1 tsp saffron or colorante
- Approx 10 calamari rings
- Approx 10 king prawns (shelled)
- Approx 100 grams diced chicken
- 200 grams of green beans sliced
- 1 tbsp chicken bouillon or similar
- 30 oz rice preferably “round grain rice
Heat paella pan with five fluid ounces of olive oil, then add the calamari, king prawns and chicken. Mixing continuously, add vegetables and mix thoroughly.
Add chopped tomatoes, then rice; mix for a few minutes thoroughly until you have a consistent sauce. Then gradually add water, ensuring the water is hot/boiling.
Once the ingredients are consistent throughout and the liquid has reduced place the paella into a hot oven for approximately 10 minutes at 200 C.
Contributed by La Tasca Restaurant
|
