Posted in Desserts & Bakery, Milk, Vegetables & Legumes on Jul 4th, 2008
If you have come to Peru and have tried the manjarblanco alfajores (or if you prepared it), you’ll know how tasty it is. Well, for this weekend we have a variation: the sweet potato alfajores. It hasn’t manjarblanco, but a delicious stuffing made with sweet potato, egg yolks and sweet wine. Don’t lose it, it’s [...]
Posted in Soups, Vegetables & Legumes on Jun 23rd, 2008
As you can see in Wikipedia, the lima beans or butter beans are known in spanish as pallares (plural of pallar). It’s an andean legume used in a lot of dishes in the peruvian cuisine. One of its most delicious recipes is this, a soup with bacon and parmesan cheese. Yes, it sounds great - [...]
Posted in Entrees & Sandwichs, Vegetables & Legumes on Jun 2nd, 2008
The cassava is a popular tuber in the Andean zone. We’ve seen it in many recipes before (cassava balls, sancochado, fish chilcano, etc.) - this time, we’ll use the Huancayo-style sauce (yes, the same of the Huancayo-style potatoes) and we’ll mix with fried cassava, as an entrée or snack. You can’t miss it!
Posted in Beef, Pork, Soups, Vegetables & Legumes on May 30th, 2008
This is a soup whose name comes from menestra, vegetable seeds: beans, broad beans, chickpeas, lima beans, etc, and it contains -of course- legumes, beef, pork, potatoes, cheese… it’s originated in Italy but incorporated to the peruvian cooking a lot of years ago, and it’s used as an entrée or as a main course. Whatever [...]
Posted in Desserts & Bakery, Vegetables & Legumes on May 21st, 2008
The frijol colado is a very popular peruvian dessert originary from Chincha, one of the main cities in Ica, a region in the south of Lima - do you remember the carapulcra and the sopa seca? yes, all comes from the same place. You and your kids will enjoy this delicious recipe for 6 people.
Posted in Main Courses, Vegetables & Legumes on May 20th, 2008
You didn’t thought to find a pilaf made of quinoa, did you? why do we use the quinoa? well, as we saw in a previous post, this is an excellent, nutritional, food used by the Incas. This pilaf is one of the healthiest ways to prepare it; contains olive oil, chicken stock, carrots, parmesan… and [...]
Posted in Entrees & Sandwichs, Vegetables & Legumes on Apr 28th, 2008
The cassava is widely consumed in the three peruvian natural regions: coast, mountains (Andes) and jungle (Amazonic forest). It’s the third largest source of carbohydrates for human food in the world and it’s used in ethnomedicine to threat diarrhea, malaria, hypertension, headaches and even the irritable bowel syndrome. Being so good, it was eaten by [...]
Posted in Main Courses, Vegetables & Legumes on Apr 22nd, 2008
The word locro comes from the Quechua ruqru. It’s an ancient buttercup squash-based stew with white potatoes, corn, milk and cheese: healthy and tasty. Its origin goes back to the Inca Empire and has a lot of versions in the Andean region. This is the most used recipe in the peruvian coast; enjoy this delight [...]
Posted in Desserts & Bakery, Vegetables & Legumes on Apr 10th, 2008
This is a dessert with a legume as a main ingredient; the frijol colado is a traditional dish served specially in Holy Week that you can find in a lot of peruvian coast restaurants. It’s simple to cook and your kids (and you, if you’re fanatic of the sweet desserts) will find it tasty. This [...]
Posted in Entrees & Sandwichs, Vegetables & Legumes on Apr 9th, 2008
Although this salad has the same name of our traditional cebiche (fish cebiche), it’s not the same. We have to remember that the word cebiche comes from cebolla (onion) - and yes, you’re right: the only thing in common is the onion. Well, there’s another: both are delicious, tasty and healthy. This recipe will give [...]
Peru-Recipes.com © 2008 All Rights Reserved.
