some recipes for the delight of your palate
Freeze the blueberries for 1 day, blend all the ingredients, refrigerate again and serve. Decorate with blueberries and a mint leaf.
Open the chicken breast and pass through ground bread, salt and pepper; Fill with pepper, spinach leaves and chedar cheese, then roll with the help of a wick and brown in a pan with butter on all sides of the roll. Bake the roll for 30 min. At 220°C.
Remove from the oven and let it cool. Once cold, remove the thread and cut into slices.
It can be accompanied with mashed potatoes and salad.
For the base, process the cookies with melted butter. Place as a base in a removable cake mold of 24 cm and bake for 05 min so that it is crispy and let cool.
For the cream: beat the cheeses with the sugar in a bowl with the zest and the cream of semi-whipped milk, gelatin previously hydrated in water and mix with a little bit of the separate preparation and then integrate the small preparation to the larger one with envolvent movements. Add the cream to the mold and cool.
For the sauce, in a pan make a SIMMER with the juice, the sugar and the water plus the broken blueberries (to dye), cook until you get a sauce. Let cool and serve over the mold.
To defoliate and to cut with the fingers the spinach and the lettuce.
Mix the cut leaves, tangerines in segments, pecans, blueberries and Parmesan cheese in a bowl; add the vinaigrette a few and serve.
Dress the pork ribs with salt, pepper, cumin, ground garlic, mandarin juice, vinegar, cinnamon and thyme.
To seal in a frying pan the rib dressed on all sides and then finish cooking in the oven at 220°C for 20 minh.
For the sauce: in a pan add the mandarin juice together with the sugar and stir. Add the previously hydrated corn starch in half a cup of water, stir to form a homogeneous sauce and finally add the tangerine segments. Once the ribs are cooked, mix them with the mandarin sauce and serve.
For the semifredo:
In a saucepan, mix the yolks with the condensed milk and the diluted cornstarch, mix constantly with the help of a spoon, once it breaks the boil, remove from the heat and add the rest of the ingredients together with a sheet of diluted colapez, put in a mold and refrigerate.
Add segments of tangerines when you put the mixture into the mold.
Preparation of coulis:
Mix all the ingredients in a saucepan until you are ready. Let cool. After cooling 6hrs. Unmold and serve with the cold coulis.
Peel the avocados and crush them with a fork, mix if you want with a little mayonnaise, but season only with lemon, salt and pepper. Add the tomato, onion and rocoto.
Fill the wantan dough with cheese and ham. Fry them in a pan with the oil very hot and in a regular amount. When removing them from the pan, put them on paper towels so that they absorb the oil.
Serve them accompanied by salsa with avocado.
For the dough:
Parboil the potatoes in water for approximately 15 min. peel and press. Mix with salt, pepper, aji cream, lemon juice and oil until a homogeneous mass is formed.
For the filling:
Cut the tomato into slices, cut the avocado into thin slices and mix the mayonnaise, salt and the frayed chicken.
Put in a mold greased previously with little oil: a part of the mass of potato, sliced tomato, avocado in sheets and the chicken mixture and arrange in the mold, then add the other part of the potato dough and remove with be careful the mold. And decorate with pieces of avocado.
Blend all the ingredients for the humus to form a homogeneous mass.
Cut the avocado into slices.
Place the hummus on the toast, avocado on plates and finally a churro of olive oil, salt and pepper. To serve.
Parboil the asparagus for 05 min in a little water.
Allow to cool and put on a plate butter, asparagus, bacon and cheese on top of the asparagus; and, then, put in the preheated oven at 220°C for 10 min.
Remove them and finally add salt and pepper to taste.
Parboil the asparagus for 05 min in a little water. Reserve.
In a saucepan, mix the butter and flour until it forms a homogeneous mass, add water and stir with a wooden spoon, finally add the milk and salt. Let boil while stirring and add the chopped ham.
Put on a plate butter, asparagus, Then bathe in bechamel sauce, parmesan cheese and ground oregano.
Put in a preheated oven at 220°C for 05 min, let grill, then remove and serve.
For the vinaigrette:
Mix all the ingredients and reserve.
Cut the avocado into slices.
For the salad:
Mix all the ingredients and serve on a plate, add the vinaigrette.