colombia Is My Kitchen
COLOMBIA Breakfast Appetizers & Soups
Desserts influenced by Spain
Buñuelos
Candied grapefruit peel
Coconut-almond bars
Lemon tart with walnut crust
Orange soaked cake
Plum raspberry sorbet
Strawberry and peach compote
Strawberry cheesecake in macaroon crust
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
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Breakfast Appetizers Soups & salads influenced by Spain
Artichokes vinaigrette
Asparagus with orange and endive salad
Codfish acras
Lemony garlic butter bean dip
Marinated mussels
Marinated vegetables
Mini Sardine croquettes
Spinach and chickpeas
COLOMBIA Main Dishes
Empanadas
Turkey fajitas
Main Dishes influenced by Spain Artichokes vinaigrette Asparagus with orange and endive salad Codfish acras Lemony garlic butter bean dip Marinated mussels Marinated vegetables Mini Sardine croquettes Spinach and chickpeas
Turkey fajitas
Main Dishes influenced by Spain Artichokes vinaigrette Asparagus with orange and endive salad Codfish acras Lemony garlic butter bean dip Marinated mussels Marinated vegetables Mini Sardine croquettes Spinach and chickpeas
Side Dishes influenced by Spain
Asparagus with orange and endive salad
Broccoli with garlic
Crispy fried tomato slices
Fried green tomatoes
Pasta with broccoli and garbanzo beans
Potato eggplant tart
Puree of celery root
Roasted acorn squash
COLOMBIA Desserts
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Colombian cuisine is a compound of the culinary traditions of the six main regions within the country (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
Arepa
there is nothing more Colombian than the arepa. A circular bread made from fresh cornmeal, arepas are the foundations of many meals, and often times they’re eaten alone.
Bandeja Paisa
Colombia’s national dish, without a doubt, is the bandeja paisa. Reigning from the Antioquia region (where Medellín is located, and where natives are referred to as paisas), the bandeja paisa is a feast that is not for the faint-hearted. On one plate you’ll normally find steak, ground beef, chicharrones, rice, beans, an egg, avocado, an arepa, and plantains.
Buñuelos
Another popular street food and an unmissable staple during the holiday months of November and December, buñuelos can best be described as fried dough balls that are somehow simultaneously sweet and savory. You can find some filled with cheese, but the Colombian version is fairly plain and sprinkled with powdered sugar.
Cazuela de Mariscos
With coastlines along the Caribbean and the Pacific Ocean, you’d imagine that Colombia knows a thing or two about seafood cuisine The cazuela de mariscos is a thick, hearty soup that can include lobster, shrimp, white fish, and vegetables, all bathed in a broth of creamy coconut milk. It’s considered to be an aphrodisiac, but we’ll leave it up to you to see if the facts hold true
Leonor Espinosa, chef-owner of Leo and Misia in Bogotá and recently crowned Latin America's Best Female Chef, said: “Colombia is the country of wrapped dishes. There are over 60 different leaves used to preserve, wrap and cook different ingredients. Working and cooking with leaves is wonderful and it’s something not everyone knows about.”
Arepa
there is nothing more Colombian than the arepa. A circular bread made from fresh cornmeal, arepas are the foundations of many meals, and often times they’re eaten alone.
Bandeja Paisa
Colombia’s national dish, without a doubt, is the bandeja paisa. Reigning from the Antioquia region (where Medellín is located, and where natives are referred to as paisas), the bandeja paisa is a feast that is not for the faint-hearted. On one plate you’ll normally find steak, ground beef, chicharrones, rice, beans, an egg, avocado, an arepa, and plantains.
Buñuelos
Another popular street food and an unmissable staple during the holiday months of November and December, buñuelos can best be described as fried dough balls that are somehow simultaneously sweet and savory. You can find some filled with cheese, but the Colombian version is fairly plain and sprinkled with powdered sugar.
Cazuela de Mariscos
With coastlines along the Caribbean and the Pacific Ocean, you’d imagine that Colombia knows a thing or two about seafood cuisine The cazuela de mariscos is a thick, hearty soup that can include lobster, shrimp, white fish, and vegetables, all bathed in a broth of creamy coconut milk. It’s considered to be an aphrodisiac, but we’ll leave it up to you to see if the facts hold true
Leonor Espinosa, chef-owner of Leo and Misia in Bogotá and recently crowned Latin America's Best Female Chef, said: “Colombia is the country of wrapped dishes. There are over 60 different leaves used to preserve, wrap and cook different ingredients. Working and cooking with leaves is wonderful and it’s something not everyone knows about.”
Appetizer Artichokes vinaigrette 
Serves: 6
1 cup red wine vinegar
1/4 cup salad oil
1/4 cup lemon juice
1 teaspoon Tabasco
1/4 teaspoon ground pepper
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
6 whole artichokes
Vinaigrette: makes 1 cup
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives
Preparation time: 20 minutes
Cooking time:35 minutes
1 gallon water 1 cup red wine vinegar
1/4 cup salad oil
1/4 cup lemon juice
1 teaspoon Tabasco
1/4 teaspoon ground pepper
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
6 whole artichokes
Vinaigrette: makes 1 cup
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives
Bring water to a boil and add all ingredients except artichokes. Wash and trim the artichoke stems to 1 inch. Remove stems.
Add to water with spices, and boil for 25 to 35 minutes or until bottoms are tender. Remove from pan and invert artichokes to drain thoroughly and cool. Using spoon, remove chokes and discard.
Vinaigrette:
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens. Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.
Add to water with spices, and boil for 25 to 35 minutes or until bottoms are tender. Remove from pan and invert artichokes to drain thoroughly and cool. Using spoon, remove chokes and discard.
Vinaigrette:
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens. Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.
Appetizer Asparagus with orange and endive salad
The success of this recipe is attributed to the raspberry vinegar that makes this fruity tasting salad.
Serves: 6
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
Serves: 6
Preparation time: 15 minutes
Cooking time:4 minutes
2 1/2 cups diagonally sliced asparagus 2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
To a large pot of boiling water, add the asparagus. Blanch for 3 to 4 minutes; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
Appetizer Codfish acras
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1/2 lb (250 g) Salted codfish - flaked1/2 cup water
1 cup (120 g) flour
1 teaspoon chopped fresh thyme
2 scallions, chopped
1/2 teaspoon Scotch Bonnet chile, minced
1 teaspoon garlic, minced
1 tablespoon chopped parsley
1/4 teaspoon Ground allspice
1 tablespoon white vinegar
2 eggs
1/2 teaspoon baking soda
Corn oil - for frying
Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.
In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.
In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
Appetizer Lemony garlic butter bean dip
This recipe will work best with creamy white varieties such as butter beans, cannellini beans (white kidney beans), haricot beans (navy beans), or Great Northern beans. You'll want to make sure these are canned or pre-cooked.
Butter beans are not only high in iron and a great source of fiber and protein, but they also have a wonderful creamy buttery texture when puréed. This dip takes no time to prepare and its light fresh taste makes for a perfect addition to your entertaining.
Serves: 6
¼ cup (60 mL) extra virgin olive oil
1 large garlic clove, roughly chopped
5 tbsp (75 mL) fresh lemon juice
½ tsp (2 mL) sea salt
½ tsp (2 mL) fresh ground pepper
GARNISH
1 tbsp (15 mL) extra virgin olive oil
½ tsp (2 mL) dried chilies
Zest of 1 lemon
Serves: 6
Preparation time:10 minutes
2 cans (each 398 mL) butter beans ¼ cup (60 mL) extra virgin olive oil
1 large garlic clove, roughly chopped
5 tbsp (75 mL) fresh lemon juice
½ tsp (2 mL) sea salt
½ tsp (2 mL) fresh ground pepper
GARNISH
1 tbsp (15 mL) extra virgin olive oil
½ tsp (2 mL) dried chilies
Zest of 1 lemon
1 Drain and rinse butter beans and place in food processor. Add remaining ingredients and process until smooth.
2 Place in serving bowl and garnish with olive oil, chilies and lemon zest. Serve alongside toast rounds or vegetable sticks
2 Place in serving bowl and garnish with olive oil, chilies and lemon zest. Serve alongside toast rounds or vegetable sticks
Appetizer Marinated mussels
Serves: 8
Preparation time: 20 minutes
Cooking time:7 minutes
6 pounds fresh cultured blue mussels 1 bay leaf
1 cup white wine
1 small onion, chopped
2 cloves garlic, chopped
1 small hot pepper, seeded and chopped
1/4 cup shallots, chopped
1/4 cup green onions, chopped
1 small red pepper, chopped
2 tablespoons fresh parsley, minced
Marinade
1/2 cup white wine vinegar
2 cloves garlic, chopped
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 cup olive oil
1 dash black pepper
1. Rinse fresh blue mussels in tap water.
2. Place all ingredients (not the marinate ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed.
3. Remove mussels, discarding any that do not open.
4. When cool, shuck mussels and place meats in a large serving dish.
Marinade
1. Combine ingredients in an air-tight container and shake vigorously to blend.
2. Pour over fresh blue mussels. 3. Refrigerate until ready to use.
2. Place all ingredients (not the marinate ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed.
3. Remove mussels, discarding any that do not open.
4. When cool, shuck mussels and place meats in a large serving dish.
Marinade
1. Combine ingredients in an air-tight container and shake vigorously to blend.
2. Pour over fresh blue mussels. 3. Refrigerate until ready to use.
Appetizer Marinated vegetables
Serves: 10
1 teaspoon salt
1/2 teaspoon ground white pepper
24 tiny carrot sticks
24 tiny celery sticks
24 cauliflower rosettes
12 tiny mushrooms
24 broccoli rosettes
1 cup vinaigrette
Preparation time: 30 minutes
Cooking time:10 minutes
12 medium tomatoes 1 teaspoon salt
1/2 teaspoon ground white pepper
24 tiny carrot sticks
24 tiny celery sticks
24 cauliflower rosettes
12 tiny mushrooms
24 broccoli rosettes
1 cup vinaigrette
Cut the tomatoes across in half, hollow them out slightly, and season with salt and pepper.
Blanch carrot, cucumber, cauliflower, and broccoli. Marinate carrots, cucumbers, cauliflower, and mushrooms separately in vinaigrette for 1 to 2 hours and drain.
Marinate broccoli for 5 minutes and drain. Arrange vegetables in tomato halves.
Refrigerate and serve.
Blanch carrot, cucumber, cauliflower, and broccoli. Marinate carrots, cucumbers, cauliflower, and mushrooms separately in vinaigrette for 1 to 2 hours and drain.
Marinate broccoli for 5 minutes and drain. Arrange vegetables in tomato halves.
Refrigerate and serve.
Appetizer Mini Sardine croquettes
Serves: 8
Preparation time:10 minutes
Cooking time:10 minutes
2 tins sardines (4 oz) packed in chili oil, oil reserved½ cup plain whole milk yogurt
½ cup Panko breadcrumbs
2 twigs fresh thyme
2 teaspoons Old Bay seasoning
1 egg
For the Spicy Yogurt Sauce:
1/2 cup plain whole milk yogurt
1 tablespoon Dijon mustard
1 tablespoon capers
1 tablespoon wine vinegar
1 teaspoon Worcestershire sauce
⅛ teaspoon cayenne powder, to taste (optional)
pinch salt, to taste
Remove sardines from tin, reserving oil, and place fish in a mixing bowl. Add remaining fish cake ingredients, along with the oil from one tin about 2 tablespoons to the bowl.
Gently mix all the ingredients together with a fork.
Use a tablespoon measuring spoon and scoop the fish cake mix into small balls.
Roll the balls in your hands, and then flatten into small patties 2 inch across, and about 1/2 inch thick. Makes about 16 patties.
Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish.
Refrigerate patties for about 30 minutes.
While fish cakes chill, mix together all the ingredients for the yogurt sauce. Make sure to taste as you add the cayenne and salt-- use more or less as desired. Put sauce in the refrigerator until it's time to serve.
Broil fish cakes 5 minutes near the heat source, flip, and broil 3-5 minutes more, until fish cakes are golden.
Remove cakes from pan and serve while still hot with the yogurt sauce.
Note: To freeze, store the mini cakes in an air-tight container in the freezer, and use within three months. To reheat, simply unwrap and cook until golden.
Gently mix all the ingredients together with a fork.
Use a tablespoon measuring spoon and scoop the fish cake mix into small balls.
Roll the balls in your hands, and then flatten into small patties 2 inch across, and about 1/2 inch thick. Makes about 16 patties.
Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish.
Refrigerate patties for about 30 minutes.
While fish cakes chill, mix together all the ingredients for the yogurt sauce. Make sure to taste as you add the cayenne and salt-- use more or less as desired. Put sauce in the refrigerator until it's time to serve.
Broil fish cakes 5 minutes near the heat source, flip, and broil 3-5 minutes more, until fish cakes are golden.
Remove cakes from pan and serve while still hot with the yogurt sauce.
Note: To freeze, store the mini cakes in an air-tight container in the freezer, and use within three months. To reheat, simply unwrap and cook until golden.
Appetizer Spinach and chickpeas
If cooking the dried beans, just cover them 2 to 3 inches of water and cook them 3 hours. Cooking time can vary widely in slow-cookers so allot more time than you might need.Cook them the day or days before and let them cool in their cooking water, which is then by then very flavorful.
Serves: 4
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A 1-inch slice from a country loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste
Serves: 4
Preparation time: 30 minutes
Cooking time:10 minutes
1/2 pound (230 grams) dried chickpeas, cooked until soft and tender or two 15-ounce cans of chickpeas, drained and rinsed6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A 1-inch slice from a country loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste
Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top.
Main Empanadas
The origins of the empanada are not entirely clear, but it seems most likely that they first appeared in Argentina in the kitchens of immigrants from northern Spain, where the dish’s forebear was a larger, double-crusted pie cut into slices.
Once in South America, the empanada — meaning bread-wrapped — continued to evolve from a pie made with dough to individual pockets of pastry crust, often made with animal fat in beef-loving Argentina. The hand-held pies were baked or fried after being filled with whatever was available in the region at the time.
Unbaked empanadas can be made 3 months ahead and kept frozen
Serves: 8
1 lb. ground beef (25% fat)
1 medium onion, chopped
1 small red bell peppers, seeded, chopped
Salt, freshly ground pepper
1 Tbsp. ground cumin
1 Tbsp. sweet paprika
1/2 Tbsp. dried oregano
1/4 tsp. cayenne pepper
3/4 cups low-sodium vegetable stock
1 tsp. sugar
½ cup raisins
1 recipe PIE CRUST (Recipe included)
½ cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise, divided
Once in South America, the empanada — meaning bread-wrapped — continued to evolve from a pie made with dough to individual pockets of pastry crust, often made with animal fat in beef-loving Argentina. The hand-held pies were baked or fried after being filled with whatever was available in the region at the time.
Unbaked empanadas can be made 3 months ahead and kept frozen
Serves: 8
Preparation time:40 minutes
Cooking time:35 minutes
2 Tbsp. extra-virgin olive oil, divide1 lb. ground beef (25% fat)
1 medium onion, chopped
1 small red bell peppers, seeded, chopped
Salt, freshly ground pepper
1 Tbsp. ground cumin
1 Tbsp. sweet paprika
1/2 Tbsp. dried oregano
1/4 tsp. cayenne pepper
3/4 cups low-sodium vegetable stock
1 tsp. sugar
½ cup raisins
1 recipe PIE CRUST (Recipe included)
½ cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise, divided
Heat 1 Tbsp. oil in a large pot over high. Cook ground beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
Reduce heat to medium and cook onions, chopped, red bell peppers, seeded, chopped, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add ground cumin, sweet paprika, dried oregano, and cayenne pepper and cook, stirring, until fragrant, about 1 minute. Add low-sodium chicken stock or broth and reserved beef along with any accumulated juices to pot. Stir in sugar, salt, and black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.
Preheat oven to 375°.
Roll the pie crust to 1/4-inch thickness. Cut dough into 5-inch circles. Place 2 Tbsp. filling in the center of each round.
Top with 2 olive halves. Brush water around half of outer edge of each round. Pinch edges to seal.
Using a fork, crimp edges. Transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds.
Bake empanadas until golden brown and slightly darker around the edges, 25–35 minutes.
Pie crust:
1 pound (3 1/4 cups) all purpose flour
1/2 pound (11/2 cups) shortening
1 teaspoon light brown sugar
1 teaspoon salt
1 teaspoon white vinegar
1 beaten egg
4 tablespoons cold water
In a large bowl, mix together flour, and shortening.
In a small bowl, combine the sugar, salt, vinegar, egg, and water.
Blend all ingredients to form a ball. Add more water if necessary.
Chill dough and use as needed.
Reduce heat to medium and cook onions, chopped, red bell peppers, seeded, chopped, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add ground cumin, sweet paprika, dried oregano, and cayenne pepper and cook, stirring, until fragrant, about 1 minute. Add low-sodium chicken stock or broth and reserved beef along with any accumulated juices to pot. Stir in sugar, salt, and black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.
Preheat oven to 375°.
Roll the pie crust to 1/4-inch thickness. Cut dough into 5-inch circles. Place 2 Tbsp. filling in the center of each round.
Top with 2 olive halves. Brush water around half of outer edge of each round. Pinch edges to seal.
Using a fork, crimp edges. Transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds.
Bake empanadas until golden brown and slightly darker around the edges, 25–35 minutes.
Pie crust:
1 pound (3 1/4 cups) all purpose flour
1/2 pound (11/2 cups) shortening
1 teaspoon light brown sugar
1 teaspoon salt
1 teaspoon white vinegar
1 beaten egg
4 tablespoons cold water
In a large bowl, mix together flour, and shortening.
In a small bowl, combine the sugar, salt, vinegar, egg, and water.
Blend all ingredients to form a ball. Add more water if necessary.
Chill dough and use as needed.
Main Turkey fajitas
This meal is quick and easy.Serve with salsa and light sour cream on the side.
Serves: 4
1 tablespoon canola oil
1 each medium green, sweet red and yellow peppers, cut into 1/4-inch strips
1 medium onion, thinly sliced and separated into rings
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup minced fresh cilantro
1/4 cup lime juice
8 flour tortillas (6 inches), warmed
Serves: 4
Preparation time:30 minutes
Cooking time:15 minutes
1 pound boneless turkey breast tenderloins, cut into thin strips1 tablespoon canola oil
1 each medium green, sweet red and yellow peppers, cut into 1/4-inch strips
1 medium onion, thinly sliced and separated into rings
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup minced fresh cilantro
1/4 cup lime juice
8 flour tortillas (6 inches), warmed
In a large nonstick skillet, saute turkey in oil for 2 minutes.
Add the peppers, onion, garlic, salt, cumin, pepper and cayenne. Cook and stir for 5 minutes or until turkey is no longer pink and peppers are crisp-tender.
Stir in cilantro and lime juice; cook 1 minute longer. Serve in tortillas.
Add the peppers, onion, garlic, salt, cumin, pepper and cayenne. Cook and stir for 5 minutes or until turkey is no longer pink and peppers are crisp-tender.
Stir in cilantro and lime juice; cook 1 minute longer. Serve in tortillas.
Main Artichokes vinaigrette
Serves: 6
1 cup red wine vinegar
1/4 cup salad oil
1/4 cup lemon juice
1 teaspoon Tabasco
1/4 teaspoon ground pepper
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
6 whole artichokes
Vinaigrette: makes 1 cup
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives
Preparation time: 20 minutes
Cooking time:35 minutes
1 gallon water 1 cup red wine vinegar
1/4 cup salad oil
1/4 cup lemon juice
1 teaspoon Tabasco
1/4 teaspoon ground pepper
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
6 whole artichokes
Vinaigrette: makes 1 cup
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives
Bring water to a boil and add all ingredients except artichokes. Wash and trim the artichoke stems to 1 inch. Remove stems.
Add to water with spices, and boil for 25 to 35 minutes or until bottoms are tender. Remove from pan and invert artichokes to drain thoroughly and cool. Using spoon, remove chokes and discard.
Vinaigrette:
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens. Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.
Add to water with spices, and boil for 25 to 35 minutes or until bottoms are tender. Remove from pan and invert artichokes to drain thoroughly and cool. Using spoon, remove chokes and discard.
Vinaigrette:
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens. Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.
Main Asparagus with orange and endive salad
The success of this recipe is attributed to the raspberry vinegar that makes this fruity tasting salad.
Serves: 6
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
Serves: 6
Preparation time: 15 minutes
Cooking time:4 minutes
2 1/2 cups diagonally sliced asparagus 2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
To a large pot of boiling water, add the asparagus. Blanch for 3 to 4 minutes; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
Main Codfish acras
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1/2 lb (250 g) Salted codfish - flaked1/2 cup water
1 cup (120 g) flour
1 teaspoon chopped fresh thyme
2 scallions, chopped
1/2 teaspoon Scotch Bonnet chile, minced
1 teaspoon garlic, minced
1 tablespoon chopped parsley
1/4 teaspoon Ground allspice
1 tablespoon white vinegar
2 eggs
1/2 teaspoon baking soda
Corn oil - for frying
Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.
In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.
In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
Main Lemony garlic butter bean dip
This recipe will work best with creamy white varieties such as butter beans, cannellini beans (white kidney beans), haricot beans (navy beans), or Great Northern beans. You'll want to make sure these are canned or pre-cooked.
Butter beans are not only high in iron and a great source of fiber and protein, but they also have a wonderful creamy buttery texture when puréed. This dip takes no time to prepare and its light fresh taste makes for a perfect addition to your entertaining.
Serves: 6
¼ cup (60 mL) extra virgin olive oil
1 large garlic clove, roughly chopped
5 tbsp (75 mL) fresh lemon juice
½ tsp (2 mL) sea salt
½ tsp (2 mL) fresh ground pepper
GARNISH
1 tbsp (15 mL) extra virgin olive oil
½ tsp (2 mL) dried chilies
Zest of 1 lemon
Serves: 6
Preparation time:10 minutes
2 cans (each 398 mL) butter beans ¼ cup (60 mL) extra virgin olive oil
1 large garlic clove, roughly chopped
5 tbsp (75 mL) fresh lemon juice
½ tsp (2 mL) sea salt
½ tsp (2 mL) fresh ground pepper
GARNISH
1 tbsp (15 mL) extra virgin olive oil
½ tsp (2 mL) dried chilies
Zest of 1 lemon
1 Drain and rinse butter beans and place in food processor. Add remaining ingredients and process until smooth.
2 Place in serving bowl and garnish with olive oil, chilies and lemon zest. Serve alongside toast rounds or vegetable sticks
2 Place in serving bowl and garnish with olive oil, chilies and lemon zest. Serve alongside toast rounds or vegetable sticks
Main Marinated mussels
Serves: 8
Preparation time: 20 minutes
Cooking time:7 minutes
6 pounds fresh cultured blue mussels 1 bay leaf
1 cup white wine
1 small onion, chopped
2 cloves garlic, chopped
1 small hot pepper, seeded and chopped
1/4 cup shallots, chopped
1/4 cup green onions, chopped
1 small red pepper, chopped
2 tablespoons fresh parsley, minced
Marinade
1/2 cup white wine vinegar
2 cloves garlic, chopped
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 cup olive oil
1 dash black pepper
1. Rinse fresh blue mussels in tap water.
2. Place all ingredients (not the marinate ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed.
3. Remove mussels, discarding any that do not open.
4. When cool, shuck mussels and place meats in a large serving dish.
Marinade
1. Combine ingredients in an air-tight container and shake vigorously to blend.
2. Pour over fresh blue mussels. 3. Refrigerate until ready to use.
2. Place all ingredients (not the marinate ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed.
3. Remove mussels, discarding any that do not open.
4. When cool, shuck mussels and place meats in a large serving dish.
Marinade
1. Combine ingredients in an air-tight container and shake vigorously to blend.
2. Pour over fresh blue mussels. 3. Refrigerate until ready to use.
Main Marinated vegetables
Serves: 10
1 teaspoon salt
1/2 teaspoon ground white pepper
24 tiny carrot sticks
24 tiny celery sticks
24 cauliflower rosettes
12 tiny mushrooms
24 broccoli rosettes
1 cup vinaigrette
Preparation time: 30 minutes
Cooking time:10 minutes
12 medium tomatoes 1 teaspoon salt
1/2 teaspoon ground white pepper
24 tiny carrot sticks
24 tiny celery sticks
24 cauliflower rosettes
12 tiny mushrooms
24 broccoli rosettes
1 cup vinaigrette
Cut the tomatoes across in half, hollow them out slightly, and season with salt and pepper.
Blanch carrot, cucumber, cauliflower, and broccoli. Marinate carrots, cucumbers, cauliflower, and mushrooms separately in vinaigrette for 1 to 2 hours and drain.
Marinate broccoli for 5 minutes and drain. Arrange vegetables in tomato halves.
Refrigerate and serve.
Blanch carrot, cucumber, cauliflower, and broccoli. Marinate carrots, cucumbers, cauliflower, and mushrooms separately in vinaigrette for 1 to 2 hours and drain.
Marinate broccoli for 5 minutes and drain. Arrange vegetables in tomato halves.
Refrigerate and serve.
Main Mini Sardine croquettes
Serves: 8
Preparation time:10 minutes
Cooking time:10 minutes
2 tins sardines (4 oz) packed in chili oil, oil reserved½ cup plain whole milk yogurt
½ cup Panko breadcrumbs
2 twigs fresh thyme
2 teaspoons Old Bay seasoning
1 egg
For the Spicy Yogurt Sauce:
1/2 cup plain whole milk yogurt
1 tablespoon Dijon mustard
1 tablespoon capers
1 tablespoon wine vinegar
1 teaspoon Worcestershire sauce
⅛ teaspoon cayenne powder, to taste (optional)
pinch salt, to taste
Remove sardines from tin, reserving oil, and place fish in a mixing bowl. Add remaining fish cake ingredients, along with the oil from one tin about 2 tablespoons to the bowl.
Gently mix all the ingredients together with a fork.
Use a tablespoon measuring spoon and scoop the fish cake mix into small balls.
Roll the balls in your hands, and then flatten into small patties 2 inch across, and about 1/2 inch thick. Makes about 16 patties.
Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish.
Refrigerate patties for about 30 minutes.
While fish cakes chill, mix together all the ingredients for the yogurt sauce. Make sure to taste as you add the cayenne and salt-- use more or less as desired. Put sauce in the refrigerator until it's time to serve.
Broil fish cakes 5 minutes near the heat source, flip, and broil 3-5 minutes more, until fish cakes are golden.
Remove cakes from pan and serve while still hot with the yogurt sauce.
Note: To freeze, store the mini cakes in an air-tight container in the freezer, and use within three months. To reheat, simply unwrap and cook until golden.
Gently mix all the ingredients together with a fork.
Use a tablespoon measuring spoon and scoop the fish cake mix into small balls.
Roll the balls in your hands, and then flatten into small patties 2 inch across, and about 1/2 inch thick. Makes about 16 patties.
Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish.
Refrigerate patties for about 30 minutes.
While fish cakes chill, mix together all the ingredients for the yogurt sauce. Make sure to taste as you add the cayenne and salt-- use more or less as desired. Put sauce in the refrigerator until it's time to serve.
Broil fish cakes 5 minutes near the heat source, flip, and broil 3-5 minutes more, until fish cakes are golden.
Remove cakes from pan and serve while still hot with the yogurt sauce.
Note: To freeze, store the mini cakes in an air-tight container in the freezer, and use within three months. To reheat, simply unwrap and cook until golden.
Main Spinach and chickpeas
If cooking the dried beans, just cover them 2 to 3 inches of water and cook them 3 hours. Cooking time can vary widely in slow-cookers so allot more time than you might need.Cook them the day or days before and let them cool in their cooking water, which is then by then very flavorful.
Serves: 4
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A 1-inch slice from a country loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste
Serves: 4
Preparation time: 30 minutes
Cooking time:10 minutes
1/2 pound (230 grams) dried chickpeas, cooked until soft and tender or two 15-ounce cans of chickpeas, drained and rinsed6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A 1-inch slice from a country loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste
Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top.
other Side Dish Asparagus with orange and endive salad
The success of this recipe is attributed to the raspberry vinegar that makes this fruity tasting salad.
Serves: 6
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
Serves: 6
Preparation time: 15 minutes
Cooking time:4 minutes
2 1/2 cups diagonally sliced asparagus 2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
To a large pot of boiling water, add the asparagus. Blanch for 3 to 4 minutes; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
other Side Dish Broccoli with garlic
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
2 pounds broccoli florets 6 garlic cloves, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons water
1/4 teaspoon cayenne pepper (optional)
Wash broccoli and cut into small florets. Steam in a microwave steamer or over boiling water until barely tender and still bright green.
Place olive oil in a skillet over medium heat. Add garlic. Sauté, stirring frequently, just until the garlic starts to soften. Add water, and the cayenne if desired. Simmer for 2 minutes.
Place the broccoli in a large serving bowl.
Pour the garlic mixture over it, mixing gently to coat. Serve hot or cold.
Place olive oil in a skillet over medium heat. Add garlic. Sauté, stirring frequently, just until the garlic starts to soften. Add water, and the cayenne if desired. Simmer for 2 minutes.
Place the broccoli in a large serving bowl.
Pour the garlic mixture over it, mixing gently to coat. Serve hot or cold.
other Side Dish Crispy fried tomato slices
Use Green tomatoes if available as they give excellent results.
Serves: 6
• 1/4 teaspoon garlic powder
• 1/2 cup buttermilk
• 2 large eggs
• 1 cups cornmeal
• 1/2 cup all purpose flour
• 1 cup Parmesan cheese grated
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup vegetable oil
• ¼ cup minced fresh basil optional garnish
• Lemon wedges optional garnish
Drain Tomatoes
1. Slice the tomatoes about ½ inch thick
2. Line wire rack and cover it with a triple layer of paper towels.
3. Space tomato slices out on your rack. Sprinkle all of the tomato slices with garlic powder.
4. Allow tomatoes to drain for around 30 minutes in total, flipping each tomato after 15 minutes.
Bread Tomatoes
1. Cover a rimmed baking sheet with parchment paper. Set aside.
2. In a medium sized bowl whisk buttermilk and egg.
3. Using a plate, combine cornmeal, flour, Parmesan cheese, salt, and pepper.
4. Dip each tomato slice in buttermilk mixture.
5. Dredge in cornmeal mixture, pressing down so the cornmeal sticks to all sides of the tomato slices. Repeat the same process.
6. Place the double dipped tomato on the baking sheet with parchment paper. Repeat until all tomatoes are dipped.
Fry Tomatoes
1. Heat oil in your large skillet over medium high heat.
2. Add coated tomato slices to skillet in batches and fry until golden brown, 2 to 4 minutes per side.
3. Flip tomatoes and fry another 2 minutes. Remove and drain on a paper towel.
4. Transfer fried tomatoes to a platter. Garnish with lemon wedges and fresh basil.
Serves: 6
Preparation time:30 minutes
Cooking time:10 minutes
• 5 plum or green tomatoes ends trimmed, sliced crosswise, ½ inch thick• 1/4 teaspoon garlic powder
• 1/2 cup buttermilk
• 2 large eggs
• 1 cups cornmeal
• 1/2 cup all purpose flour
• 1 cup Parmesan cheese grated
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup vegetable oil
• ¼ cup minced fresh basil optional garnish
• Lemon wedges optional garnish
Drain Tomatoes
1. Slice the tomatoes about ½ inch thick
2. Line wire rack and cover it with a triple layer of paper towels.
3. Space tomato slices out on your rack. Sprinkle all of the tomato slices with garlic powder.
4. Allow tomatoes to drain for around 30 minutes in total, flipping each tomato after 15 minutes.
Bread Tomatoes
1. Cover a rimmed baking sheet with parchment paper. Set aside.
2. In a medium sized bowl whisk buttermilk and egg.
3. Using a plate, combine cornmeal, flour, Parmesan cheese, salt, and pepper.
4. Dip each tomato slice in buttermilk mixture.
5. Dredge in cornmeal mixture, pressing down so the cornmeal sticks to all sides of the tomato slices. Repeat the same process.
6. Place the double dipped tomato on the baking sheet with parchment paper. Repeat until all tomatoes are dipped.
Fry Tomatoes
1. Heat oil in your large skillet over medium high heat.
2. Add coated tomato slices to skillet in batches and fry until golden brown, 2 to 4 minutes per side.
3. Flip tomatoes and fry another 2 minutes. Remove and drain on a paper towel.
4. Transfer fried tomatoes to a platter. Garnish with lemon wedges and fresh basil.
other Side Dish Fried green tomatoes
Fried green tomatoes are a southern tradition made famous by the movie of the same name.
They are so popular in the south that gardeners plant extra slicing tomatoes to be harvested green for this recipe.
Serves: 5
1 cup flour
1 egg beaten with cup skim milk
1 cup yellow cornmeal
1 teaspoon each salt and black pepper
Canola oil for frying
Serves: 5
Preparation time: 20 minutes
Cooking time:20 minutes
4 green tomatoes, cut in 1/4-inch slices 1 cup flour
1 egg beaten with cup skim milk
1 cup yellow cornmeal
1 teaspoon each salt and black pepper
Canola oil for frying
Assemble ingredients. Spread flour on a sheet of waxed paper or on a plate. Put the egg wash in a shallow dish. Spread the cornmeal on a sheet of waxed paper or plate, add salt and pepper, and mix well.
Dredge the tomato slices in flour and shake off the excess. Dip each slice in the egg wash and drain off excess, and then coat with the cornmeal, shaking off excess gently.
Place on a tray and set aside. Heat the oil in a large heavy (preferably cast iron) skillet over a medium flame.
When hot, add the tomato slices. Do not overcrowd the skillet. Cook several minutes, until golden, then turn.
Drain on paper towels and serve while still hot.
Dredge the tomato slices in flour and shake off the excess. Dip each slice in the egg wash and drain off excess, and then coat with the cornmeal, shaking off excess gently.
Place on a tray and set aside. Heat the oil in a large heavy (preferably cast iron) skillet over a medium flame.
When hot, add the tomato slices. Do not overcrowd the skillet. Cook several minutes, until golden, then turn.
Drain on paper towels and serve while still hot.
other Side Dish Pasta with broccoli and garbanzo beans
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
4 tablespoons olive oil 2 tablespoons minced garlic
1 1/2 cups dry white wine
2 15-ounce cans garbanzo beans, rinsed and drained
pinch of dried crushed red pepper
12 ounces small shell pasta
6 cups broccoli florets
1 cup grated Parmesan cheese
Heat oil over medium high heat in heavy large skillet. Add garlic; sauté 1 minute. Add wine, beans and crushed red pepper, cook until sauce thickens slightly, about 5 minutes.
Cook pasta in boiling salted water until almost tender. Add broccoli and cook until broccoli is crisp-tender and pasta is tender, about 3 minutes. Drain.
Add pasta, broccoli and cheese to sauce in skillet and toss until coated. Season to taste with salt and pepper.
Cook pasta in boiling salted water until almost tender. Add broccoli and cook until broccoli is crisp-tender and pasta is tender, about 3 minutes. Drain.
Add pasta, broccoli and cheese to sauce in skillet and toss until coated. Season to taste with salt and pepper.
other Side Dish Potato eggplant tart
Serves: 8
Preparation time: 30 minutes
Cooking time:50 minutes
2 1/4 cups finely diced, peeled eggplant 1 tablespoon coarse salt plus more to taste
1/4 cup plus 2 tablespoons canola oil
3 tablespoons minced shallots
4 large Idaho potatoes
to taste pepper
1/4 cup butter
Place eggplant in non-reactive bowl. Toss with 1 teaspoon salt and set aside for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Heat 2 tablespoons of oil in sauté pan. Add eggplant and shallots and sauté until very tender. Remove from heat.
Peel potatoes. Using a mandoline, shred potatoes into a clean kitchen towel. Tightly squeeze out moisture.
Heat vegetables in 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again season to taste. Cook, until bottom is golden.
Carefully turn and dab the crust with bits of butter. Cook until bottom begins to crisp. Place in oven and bake until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest 5 minutes. Using sharp serrated knife, cut into 6 wedges.
Peel potatoes. Using a mandoline, shred potatoes into a clean kitchen towel. Tightly squeeze out moisture.
Heat vegetables in 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again season to taste. Cook, until bottom is golden.
Carefully turn and dab the crust with bits of butter. Cook until bottom begins to crisp. Place in oven and bake until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest 5 minutes. Using sharp serrated knife, cut into 6 wedges.
other Side Dish Puree of celery root
Serves: 6
Preparation time: 20 minutes
Cooking time:25 minutes
1 1/2 pounds potatoes 3/4 pound celery root
salt to taste
4 tablespoons butter
1/8 teaspoon grated nutmeg
1 cup hot milk
Peel and quarter potatoes. Put in cold water. Peel celery root. Cut into chunks.
Cook potatoes and celery in a kettle with salted boiling water for 20 to 25 minutes.
Puree through food mill. Whip in butter, nutmeg and hot milk.
Serve hot.
Cook potatoes and celery in a kettle with salted boiling water for 20 to 25 minutes.
Puree through food mill. Whip in butter, nutmeg and hot milk.
Serve hot.
other Side Dish Roasted acorn squash
Serves: 4
Preparation time: 10 minutes
Cooking time:30 minutes
1 (2 pound) acorn squash 2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
pinch of pepper
Preheat oven to 425 degrees. Wash and cut squash crosswise into 1/2 inch thick slices; remove seeds. Place on rimmed baking sheet.
Combine the olive oil, salt, thyme and pepper; brush over squash.
Roast for 25 minutes or until tender.
Combine the olive oil, salt, thyme and pepper; brush over squash.
Roast for 25 minutes or until tender.
Dessert Buñuelos
A buñuelo is fried dough. It is a popular snack in Argentina, Bolivia, Colombia, Cuba, Guatemala, Mexico, Peru, Puerto Rico, Spain, Turkey, Greece, and Morocco, and is a tradition at Christmas, Ramadan, and among Sephardic Jews at Hanukkah. Ref: Wikipedia
This recipe can be made the day before and placed in the refrigerator to rise covered overnight.
Serves: 8
1 tablespoon granulated sugar
1 package active dry yeast
7 tablespoons milk
2 tablespoons shortening
1/4 teaspoon salt
1 1/2 cup unbleached all-purpose flour
Vegetable oil for frying.
Serves: 8
Preparation time: 30 minutes
Cooking time:15 minutes
1/4 cup warm water (105 to 110 degrees F.)1 tablespoon granulated sugar
1 package active dry yeast
7 tablespoons milk
2 tablespoons shortening
1/4 teaspoon salt
1 1/2 cup unbleached all-purpose flour
Vegetable oil for frying.
In a small bowl, stir together the warm water and the sugar. Sprinkle the yeast over this and let it set for about 10 minutes
In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. Remove from heat and let the mixture cool down to lukewarm
Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. The dough should be smooth and elastic when pulled and not sticky. It should spring back slightly when you poke a finger into it.
Roll the dough ball in a lightly oiled large bowl. Cover the bowl loosely with a tea towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.
When dough has risen, punch down the dough, cut it into four (4) equal sections, and allow it to rest for another 10 minutes.
While the dough is resting heat your oil to 375 degrees F. (a skillet or electric fryer works best).
Divide each dough quarter into three (3) pieces. Pat them into a 4-inch circle, stretching and pressing until a round shape is formed.
Carefully place the dough pieces into the hot oil and fry until they puff up and are browned, approimately 1 minute. With a slotted spoon, flip the Buñuelo over and cook for another 1 minute to brown the second side. Remove from the hot oil and drain well.
Buñuelos can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. Remove from heat and let the mixture cool down to lukewarm
Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. The dough should be smooth and elastic when pulled and not sticky. It should spring back slightly when you poke a finger into it.
Roll the dough ball in a lightly oiled large bowl. Cover the bowl loosely with a tea towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.
When dough has risen, punch down the dough, cut it into four (4) equal sections, and allow it to rest for another 10 minutes.
While the dough is resting heat your oil to 375 degrees F. (a skillet or electric fryer works best).
Divide each dough quarter into three (3) pieces. Pat them into a 4-inch circle, stretching and pressing until a round shape is formed.
Carefully place the dough pieces into the hot oil and fry until they puff up and are browned, approimately 1 minute. With a slotted spoon, flip the Buñuelo over and cook for another 1 minute to brown the second side. Remove from the hot oil and drain well.
Buñuelos can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
Dessert Buñuelos
A buñuelo is fried dough. It is a popular snack in Argentina, Bolivia, Colombia, Cuba, Guatemala, Mexico, Peru, Puerto Rico, Spain, Turkey, Greece, and Morocco, and is a tradition at Christmas, Ramadan, and among Sephardic Jews at Hanukkah. Ref: Wikipedia
This recipe can be made the day before and placed in the refrigerator to rise covered overnight.
Serves: 8
1 tablespoon granulated sugar
1 package active dry yeast
7 tablespoons milk
2 tablespoons shortening
1/4 teaspoon salt
1 1/2 cup unbleached all-purpose flour
Vegetable oil for frying.
Serves: 8
Preparation time: 30 minutes
Cooking time:15 minutes
1/4 cup warm water (105 to 110 degrees F.)1 tablespoon granulated sugar
1 package active dry yeast
7 tablespoons milk
2 tablespoons shortening
1/4 teaspoon salt
1 1/2 cup unbleached all-purpose flour
Vegetable oil for frying.
In a small bowl, stir together the warm water and the sugar. Sprinkle the yeast over this and let it set for about 10 minutes
In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. Remove from heat and let the mixture cool down to lukewarm
Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. The dough should be smooth and elastic when pulled and not sticky. It should spring back slightly when you poke a finger into it.
Roll the dough ball in a lightly oiled large bowl. Cover the bowl loosely with a tea towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.
When dough has risen, punch down the dough, cut it into four (4) equal sections, and allow it to rest for another 10 minutes.
While the dough is resting heat your oil to 375 degrees F. (a skillet or electric fryer works best).
Divide each dough quarter into three (3) pieces. Pat them into a 4-inch circle, stretching and pressing until a round shape is formed.
Carefully place the dough pieces into the hot oil and fry until they puff up and are browned, approimately 1 minute. With a slotted spoon, flip the Buñuelo over and cook for another 1 minute to brown the second side. Remove from the hot oil and drain well.
Buñuelos can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. Remove from heat and let the mixture cool down to lukewarm
Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. The dough should be smooth and elastic when pulled and not sticky. It should spring back slightly when you poke a finger into it.
Roll the dough ball in a lightly oiled large bowl. Cover the bowl loosely with a tea towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.
When dough has risen, punch down the dough, cut it into four (4) equal sections, and allow it to rest for another 10 minutes.
While the dough is resting heat your oil to 375 degrees F. (a skillet or electric fryer works best).
Divide each dough quarter into three (3) pieces. Pat them into a 4-inch circle, stretching and pressing until a round shape is formed.
Carefully place the dough pieces into the hot oil and fry until they puff up and are browned, approimately 1 minute. With a slotted spoon, flip the Buñuelo over and cook for another 1 minute to brown the second side. Remove from the hot oil and drain well.
Buñuelos can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
Dessert Candied grapefruit peel
Serves: 8
Preparation time: 25 minutes
Cooking time:15 minutes
1 large grapefruit 3/4 cup sugar
1/2 cup water and peel
Remove the yellow part of the peel of one grapefruit with a vegetable peeler. Cut into 1/16-inch -wide strips.
In a small saucepan, combine sugar and water and grapefruit strips. Bring mixture to a boil; reduce heat, cover and simmer for 15 minutes.
Drain the grapefruit peel and spread it on wax paper. Cool 10 minutes, sprinkle with 3 tablespoons granulated sugar, toss to coat completely. Let peel dry overnight.
In a small saucepan, combine sugar and water and grapefruit strips. Bring mixture to a boil; reduce heat, cover and simmer for 15 minutes.
Drain the grapefruit peel and spread it on wax paper. Cool 10 minutes, sprinkle with 3 tablespoons granulated sugar, toss to coat completely. Let peel dry overnight.
Dessert Coconut-almond bars
Serves: 24
Preparation time: 20 minutes
Cooking time:20 minutes
4 egg whites 1 1/2 cups sugar
1 teaspoon water
1 teaspoon almond extract
2 teaspoons vanilla
1 cup all-purpose flour
3 cups shredded coconut
48 whole almonds
1/2 cup semi-sweet chocolate chips
3 teaspoons unsalted butter
Preheat oven to 350 degrees.
Grease 15 x 10 x 1-inch jelly roll pan. In large bowl, beat egg whites until soft peaks form.
Gradually add sugar; beat until stiff peaks form, about 7 minutes. Add water, almond extract and vanilla; blend well. Lightly spoon flour into measuring cup; level off.
Stir in flour and coconut; mix well. Spread in greased pan. Arrange almonds over top of bars in 8 rows of 6 each.
Bake at 350 degrees for 15 to 20 minutes or until lightly browned and top springs back when lightly touched in center.
Cover pan with foil until cool.
In small saucepan, melt chocolate chips and butter over low heat, stirring occasionally; drizzle over cooled bars.
Grease 15 x 10 x 1-inch jelly roll pan. In large bowl, beat egg whites until soft peaks form.
Gradually add sugar; beat until stiff peaks form, about 7 minutes. Add water, almond extract and vanilla; blend well. Lightly spoon flour into measuring cup; level off.
Stir in flour and coconut; mix well. Spread in greased pan. Arrange almonds over top of bars in 8 rows of 6 each.
Bake at 350 degrees for 15 to 20 minutes or until lightly browned and top springs back when lightly touched in center.
Cover pan with foil until cool.
In small saucepan, melt chocolate chips and butter over low heat, stirring occasionally; drizzle over cooled bars.
Dessert Lemon tart with walnut crust
Serves: 8
Preparation time: 35 minutes
Cooking time:50 minutes
4 ounces butter, softened 1/4 cup confectioners' sugar
1 egg yolk
1/4 cup walnuts, finely ground
1 cup flour
Filling:
4 large eggs
1 cup sugar
1/2 cup + 2 tablespoons fresh lemon juice
1/2 cup heavy cream
Beat the butter, sugar and egg yolk in an electric mixer.
Mix in the flour. Stir in the walnuts, mixing until dough comes together. Cover dough and chill.
Lightly oil a 9 1/2 inch tart pan. Roll dough to 1/3-inch thickness. Arrange in pan. Trim to fit.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature. Filling: In a medium bowl, whisk the eggs and sugar. Add lemon juice and cream. Whisk until combined. Strain mixture into crust.
Bake tart at 350 degrees until filling is set, about 25 to 30 min. Cool at room temperature. Serve at room temp. or chilled.
Mix in the flour. Stir in the walnuts, mixing until dough comes together. Cover dough and chill.
Lightly oil a 9 1/2 inch tart pan. Roll dough to 1/3-inch thickness. Arrange in pan. Trim to fit.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature. Filling: In a medium bowl, whisk the eggs and sugar. Add lemon juice and cream. Whisk until combined. Strain mixture into crust.
Bake tart at 350 degrees until filling is set, about 25 to 30 min. Cool at room temperature. Serve at room temp. or chilled.
Dessert Orange soaked cake
Serves: 10
Preparation time:20 minutes
Cooking time:50 minutes
For the cake:1-1/2 tsp. baking powder
10 oz. (2-1/4 cups) all-purpose flour; more for the pan
1 Tbs. vanilla extract
2 cups sugar
3/4 cup canola or other mild-flavored oil (check for freshness before using)
1/2 tsp. baking soda
6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
1-1/2 Tbs. finely minced lemon zest (from about 2 lemons)
3/4 cup strained fresh orange juice
5 large eggs
For the syrup & glaze:
1 cup confectioners' sugar, divided
1/2 cup frozen orange juice concentrate, thawed
2 Tbs. dark rum
1 Tbs. unsalted butter, melted
Heat the oven to 350F. Butter and flour a 10-inch tube pan or 12-cup bundt pan.
To make the cake:
Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.
Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment.
With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice.
Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes,
scraping the sides of the bowl if necessary.
Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.
To make the syrup and glaze:
While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar.
When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer,
poke the cake all the way through to the bottom of the pan in several places.
Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan.
(At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.)
Cover the remaining syrup with plastic and store at room temperature.
When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup.
Set the cake on a rack over a baking sheet and pour the glaze over the cake.
Let stand for at least 10 minutes before slicing and serving.
To make the cake:
Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.
Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment.
With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice.
Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes,
scraping the sides of the bowl if necessary.
Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.
To make the syrup and glaze:
While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar.
When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer,
poke the cake all the way through to the bottom of the pan in several places.
Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan.
(At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.)
Cover the remaining syrup with plastic and store at room temperature.
When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup.
Set the cake on a rack over a baking sheet and pour the glaze over the cake.
Let stand for at least 10 minutes before slicing and serving.
Dessert Plum raspberry sorbet
Serves: 8
Preparation time:1 hour
Cooking time:5 minutes
3/4 cup sugar 2/3 cup water
1 1/4 pounds pitted plums
1 cup raspberries
1 tablespoon lemon juice
Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil syrup 1 minute. Chill until cold, about 1 hour.
Puree plums and raspberries in food processor. Strain puree through fine sieve into medium bowl. Add syrup, lemon juice to taste and salt and blend well.
Process in ice cream machine according to manufacturers instructions. Spoon sorbet into covered container and freeze. (can be prepared 2 days ahead.) Scoop sorbet into bowls.
Garnish with plums, raspberries and mint.
Puree plums and raspberries in food processor. Strain puree through fine sieve into medium bowl. Add syrup, lemon juice to taste and salt and blend well.
Process in ice cream machine according to manufacturers instructions. Spoon sorbet into covered container and freeze. (can be prepared 2 days ahead.) Scoop sorbet into bowls.
Garnish with plums, raspberries and mint.
Dessert Strawberry and peach compote
Serves: 6
Preparation time: 15 minutes
1 cup red wine, (beaujolais, pinot noir, or merlot) 1 tablespoon sugar
1/4 teaspoon almond extract
1 1/4 pounds white or yellow peaches
1 pint strawberries, cleaned and sliced
In a small bowl, combine wine, sugar, and almond extract. Peel, half and slice peaches. Layer strawberries and peaches in dessert glasses.
Pour the red wine syrup over and serve. Can be prepared up to 4 hours ahead.
Pour the red wine syrup over and serve. Can be prepared up to 4 hours ahead.
Dessert Strawberry cheesecake in macaroon crust
Serves: 10
Preparation time:40 minutes
Cooking time:2 hours
For the sauce:3 1-pint baskets strawberries, hulled, halved
1/2 cup sugar
2 teaspoons fresh lemon juice
For the crust:
1/4 cup dried apricots
1/4 cup water
1/3 cup sugar
2 large egg whites
2 1/4 cups shredded unsweetened coconut, toasted
For the filling:
1 1/2 pounds cream cheese, soft
1 1/4 cups sugar
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon dark rum
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
3 large eggs
1 1/2 pints fresh strawberries, hulled, halved lengthwise
Sauce:
In a heavy large saucepan, bring all ingredients to a boil. Simmer to a thick syrup consistency, about 30 min. Cool.
Crust:
Boil apricots and water. Remove from heat. Let stand until fruit is soft. Drain apricots and pat dry. Place in food processor. Add sugar and egg whites and process apricots are minced. Add 1/2 cup coconut and process until minced.
Transfer mixture to a medium bowl. Stir in remaining coconut. Freeze until firm.
Wrap heavy-duty foil around outside of 9-inch springform pan with 2 3/4-inch high sides. Spoon coconut mixture into pan. Spread over bottom and 2 inches up sides of pan to form crust. Bake crust until golden brown, about 15 minutes.
Filling:
Using electric mixer, beat cream cheese, sugar and salt in large bowl until smooth. Add sour cream, rum, lemon juice, and vanilla and beat until well blended.
Add eggs and beat until blended. Transfer to crust.
Bake cheese cake until brown, and firm in center, about 1 hour. Cool cake in pan on rack 10 minutes
Cut around pan sides to loosen cake. Release pan sides. Arrange berry halves over top of cake. Garnish with mint, if desired.
Serve with strawberry sauce.
In a heavy large saucepan, bring all ingredients to a boil. Simmer to a thick syrup consistency, about 30 min. Cool.
Crust:
Boil apricots and water. Remove from heat. Let stand until fruit is soft. Drain apricots and pat dry. Place in food processor. Add sugar and egg whites and process apricots are minced. Add 1/2 cup coconut and process until minced.
Transfer mixture to a medium bowl. Stir in remaining coconut. Freeze until firm.
Wrap heavy-duty foil around outside of 9-inch springform pan with 2 3/4-inch high sides. Spoon coconut mixture into pan. Spread over bottom and 2 inches up sides of pan to form crust. Bake crust until golden brown, about 15 minutes.
Filling:
Using electric mixer, beat cream cheese, sugar and salt in large bowl until smooth. Add sour cream, rum, lemon juice, and vanilla and beat until well blended.
Add eggs and beat until blended. Transfer to crust.
Bake cheese cake until brown, and firm in center, about 1 hour. Cool cake in pan on rack 10 minutes
Cut around pan sides to loosen cake. Release pan sides. Arrange berry halves over top of cake. Garnish with mint, if desired.
Serve with strawberry sauce.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
COLOMBIA
"May every sunrise hold more promise, and every sunset hold more peace."
The Pageturner Ecookbooks
Library on a world cooking journey
35 Recipes
8 Appetizers
10 Main dishes
8 Side dishes
9 Desserts
