Posted in Desserts & Bakery, Fruits, Milk on Apr 15th, 2008
The lucuma sigh is a variation of suspiro a la limeña, or Lima-style sigh. The preparation is also similar, but the main change is -obviously- the use of lucuma. Remember the lucuma? we talked about it when we saw the lucuma bavarois recipe: as we said, maybe it’s hard for you to find fresh lucuma, [...]
Posted in Desserts & Bakery, Milk on Apr 11th, 2008
Ah, l’amour… the suspiro a la limeña is a traditional creole dessert made of milk, named in this way by Jose Gálvez, a popular poet, for her wife Amparo Ayarez.
- Mr. Gálvez, what inspired you that name?
- Well… it is soft and sweet, like the sigh of a woman.
(A woman from Lima, a Limeña, of [...]
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 Desserts & Bakery, Fruits on Mar 31st, 2008
The lucuma is a fruit of Andean origin, almost exclusively of Peru. It’s hard to describe its taste; it’s very sweet, with an orange color and feels very soft (delicious, in short). If you don’t live in Peru, maybe it’s easier for you to find the dehydrated lucuma: don’t worry, we can use it too [...]
Posted in Desserts & Bakery, Milk on Mar 19th, 2008
The alfajor (pl. alfajores) consist on two or more layers of baked pastry, in this case filled with manjarblanco, a caramel-colored, sweet cream made with milk and sugar (well, see the link). There is a lot of varieties, the recipe is not complicated and if you like the sweet desserts, you’ll be in heaven with [...]
Posted in Desserts & Bakery, Vegetables & Legumes on Mar 6th, 2008
The picarones are a sweet, ring-shaped fritter with a squash base served and sweetened with miel de chancaca (chancaca honey), a sweet sauce made of raw cane sugar and flavored with orange. They are eaten during El Señor de los Milagros celebrations (october) and has its origin in the colonial period. In Arequipa, they’re called [...]
Posted in Desserts & Bakery, Vegetables & Legumes on Mar 5th, 2008
The corn cake is a traditional dessert with two versions: the sweet (this recipe) and the salted. Both are delicious, but we start with this version because it’s very simple. It contains corn (duh!), butter, eggs, semolina, milk, cinnamon, sesame seeds and manjarblanco. Great especially for a cold afternoon. This recipe is for 6-8 people.
Posted in Desserts & Bakery, Milk, Special ingredients on Mar 4th, 2008
The manjarblanco (or manjar blanco -separated-, literally “white delicacy”) is a sweet, white spread or pastry filling made with milk. It’s used to prepare a lot of desserts (the churros, for example), but if you like, you can eat it on its own. There are two ways to prepare the manjarblanco, choice the one that [...]
Posted in Desserts & Bakery, Fruits on Feb 19th, 2008
The mazamorra morada is a jelly-like dessert, purple as one of its main ingredients: the purple maize. It’s typical from Lima, the capital city of Peru. When it’s in a same dish or glass with the arroz con leche (rice pudding), it’s called Clásico (”classic”). If you liked the chicha morada, you’ll love this dessert.
Posted in Desserts & Bakery, Rice on Feb 14th, 2008
The arroz con leche is a delicious dessert typical of Peru, just like the mazamorra morada (we’ll see it soon). When you eat both desserts together, in the same dish (or glass, but without mix) it’s called “Clásico” (”classic”). That’s a reference to the main football teams in Lima, Universitario de Deportes and Alianza Lima, [...]
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