Crumble

topping:
1 cup flour
1/3 cup butter, room temp
1/2 cup rolled oats 
1/2 cup sugar (better brown)
salt

filling: 
4 apples
3/4 tsp cinnamon
3/4 tsp nutmeg
lemon juice
3 tbsp sugar
vanilla essence
salt
1 tbsp butter

Step 1 (optional)> Mix filling ingredients. In a saucepan melt butter and add filling mix. Keep steering until apples become mushy. 

Step 2> Preheat oven to 350F. Mix all topping ingredients until it looks like large breadcrumbs. Put apple mix at the bottom of the pan, put the mix on the top and bake for 30-40 min until the top becomes brown. 

Variations: Crumble is very good with rhubarb or mixed berries. Then Step 1 is not needed at all.

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Causa Peruana

4 potatoes (yukon gold or blue)
2 tbsp Aji Amarillo paste (optional)
1 tbsp mayonnaise (optional)
2 boiled eggs (optional)
3 limes, juiced (lemon or orange can be used)
1 tbsp olive oil
1/2 onion, chopped
1 avocado
1 cucumber, shredded (as veg option)
2 tomatoes, chopped (as veg option)
parsley, chopped
pepper
salt

Cook potatoes and mash them until smooth. Mix with half of lime juice, salt & pepper. Stir aji paste, add it to the potatoes. Slice avocados. Mix tomatoes  & onions with lime juice. Spread potatoes into the bottom of the dish. Layer the filling evenly over the potatoes. Spread the remaining potatoes of the filling. Press down, cover and chill. Garnish with mayonnaise, half of the hard-boiled egg and olives. 

Fillings: chicken or seafood salads (tuna, crab, shrimp, poached or fried fish or seafood, smoked trout).

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Couscous Salad

1 1/2 cup couscous
1/2 cup of stock (chicken, beef, or veg)
chickpeas 
1 carrot, grated
1/2 onion, diced
1/2 red pepper, diced
mint leaves
parsley
raisins, toasted almonds (optional)

dressing:
2 tbsp lime juice
2 tbsp orange juice
1 tsp lemon zest
1 tbsp honey
4 tbsp olive oil
1 tsp cumin
1 tsp coriander
1/2 tsp ground ginger
1/4 tsp all spice
salt

Mike vinaigrette by mixing all its ingredients, cover and refrigerate for at least 30 min. Boil the stock. Pour into couscous and cover it for 10 min. Mix with all salad ingredients, add dressing. Serve cold.

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