Ingredients: 18 oz (550 ml) Milk 3 eggs 2 Tablespoons oil 1/2 lb (220 gr) flour 1 teaspoon sugar 1/2 teaspoon salt Directions: Mix all ingredients in a blender. Make Crêpes in a Crêpe pan at med – high heat. Use a soup serving spoon […]
I was lucky to see chanterelles at the market. Although I do relate them to a milder climate, and although it has been so hot in the last couple of weeks that my family has been on a food strike, I must say that it was very well received at dinner time!
- 1.5 lb (750 gr) chanterelles
- 1 onion – finely chopped
- 2 garlic cloves – pressed
- 7 oz (200 gr) bacon – chopped
- 1 cup cream
- 1 cup milk
- 1 teaspoon cornstarch
- salt and pepper to taste
- 1/2 teaspoon nutmeg
- Wash the chanterelles very well. I do soak them in water, and rinse them well.
- Fry the onions at medium heat. Add the bacon and the garlic, and continue cooking for about 10 minutes.
- Add milk, cream and spices.
- Right before serving, add the cornstarch previously diluted in a little bit of water, and let boil shortly.
- Serve with boiled potatoes.
Ingredients: 3 ripe tomatoes 1/2 lb (250 gr) mozzarella Basil leaves Balsamico Cream Olive Oil Salt to taste Directions: Slice the tomatoes and the mozzarella. Arrange in circular form, alternating tomato slices with mozzarella and basil leaves. Sprinkle some balsamico cream and olive oil. Add […]
I added some Grenadine to the Frozen Yogurt for a twist and some color. Grenadine is a syrup made of pomegranate juice, so it is sweet and adds a really nice flavor – just make sure it’s the real thing and not some corn syrup imitation.
- 2 cups plain yogurt
- 3 Tablespoons Grenadine
- 1/2 cup strawberries – sliced
- whole strawberries to decorate
- Place yogurt, grenadine and sliced strawberries in an Ice Cream maker.
- When the frozen yogurt is ready, serve and decorate with some strawberries.
This is Venezuela’s National Dish. You can also serve it with Arepas and Queso Blanco (white cheese – similar to mozarella). Ingredients: Rice (cooked) Plátanos Fritos Black Beans Carne Mechada Directions: Serve all ingredients on a plate and sprinkle some shredded queso blanco over the […]
A friend of mine from Romania thought me how to make this delicious spread. You can serve it with crackers, toast or any type of bread.
- 3 Eggplants
- 5 Pimentos
- 3 Carrots
- 1 teaspoon tomato paste
- 1 – 2 teaspoons salt
- pepper to taste
If you’re tired of buying ice cream at the store, try making your own. Right before serving dinner, I add all the ingredients to the Ice Cream machine, and by the time we’re done eating, it’s ready!
- 2 1/2 cups vanilla yogurt
- 1 banana – mashed
- 1 banana – in slices
- 4 Tablespoons chocolate flakes
- Turn on your Ice Cream machine.
- Start adding the yogurt, then the bananas and then the chocolate flakes.
- Let it run for about 25 minutes.
- Decorate with the sliced bananas.
It’s time to add my family’s favorite snack on the blog. When the kids were little, I started to make “cambur machacado”. “Cambur” is banana in Venezuela (not in other spanish speaking countries), and “machacado” means mashed. I think the name started as a joke, […]
- 4 smoked pork chops
- 1/2 Cabbage – thinly sliced
- 1 can sauerkraut
- 1 onion – chopped
- 4 peppercorns
- 1 teaspoon salt
- 4 bay leaves
- 4 dried juniper berries
- 1 cup apple juice
- In a large pot, fry the chopped onions slightly in a little bit of oil.
- Add the sauerkraut, cabbage, salt, bay leaves, juniper berries and apple juice (or water), and cook at medium heat for at least 45 minutes.
- Add the pork chops and let cook for about 15 minutes.
- Serve with mustard and dark or rye bread.
Diablitos was everyone’s favorite in Venezuela when I was a kid. It is actually an American product – Deviled Ham, but its largest consumer is Venezuela. It’s usually consumed with arepas, toast or crackers. A friend of ours started mixing it with mayo and parmesan […]
1 lb (500 gr) fresh mushrooms – sliced
- 1/2 onion – finely diced
- 2 garlic cloves – pressed
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon cornstarch – dissolved in water
- Parmesan or Pecorino – grated
- Cooked tortellini
- Fry the onion and the garlic in a tiny bit of oil by low heat for 2 – 3 minutes.
- Add the mushrooms and continue frying for another 15 minutes.
- Add the cream and milk, and continue cooking.
- Add salt, pepper and nutmeg to taste.
- Add the cornstarch and bring it very shortly to a boil, making sure you are mixing it very well – Use a whisker so it doesn’t clump.
- Serve with tortellini, parmesan or pecorino.
Shrimp Cocktail with avocado was one of my favorite meals in Venezuela. Ingredients: Cooked shrimp – 6 per serving Avocados – 1/2 per serving Salsa Rosada: 2 Tablespoons Mayo 4 Tablespoons Ketchup Lemon Juice Salt and pepper to taste 1/2 teaspoon horseradish Directions: Mix all […]
- Puff pastry
- Parmesan cheese – grated
- Olive oil
- Garlic powder
- Cut the puff pastry in 1.5″ x 10″ (4cm x 25 cm) pieces.
- Brush olive oil over the puff pastry.
- Sprinkle salt, garlic powder and parmesan cheese over the puff pastry.
- Take each piece, fold lengthwise, and then twist. Place on a backing sheet lined with parchment paper.
- Bake in a 350ºF (180ºC) oven for about 15 minutes or until golden brown.
I think I like any dish with cheese… I guess it has to do with my swiss roots 😉 In Switzerland, at family restaurants, almost everything has cheese in it – if not, they put cheese on top!
- 1 chicken – in pieces
- 2 carrots, 1 celery stick, parsley
- 1 large broccoli – in small pieces
- 3 oz (100 gr) grated cheese (Gruyère)
- 3 oz (100 gr) grated parmesan
- salt and pepper to taste
- 5 Tablespoons flour
- 3 oz (75 gr) butter
- 2 cups milk
- 1 teaspoon salt
- Pepper and nutmeg to taste
- Place the chicken in a stock pot. Add the carrots, celery, parsley and 1 teaspoon salt. Add water and boil for about 1 hour, or until the chicken is tender.
- Take out the chicken and let cool. Save the chicken broth for a nice Consommé.
For the cream sauce (Béchamel):
- In a saucepan, melt the butter at medium heat.
- Add the flour and let fry while stirring constantly for about 2 minutes.
- Add the milk, salt, pepper, and nutmeg. Bring the heat to medium – high, and continue stirring until it starts to boil.
Now to put it all together:
I remember eating “crunchy” French Toast when I was a kid. There’s a tiny little trick in order to make them!
- 8 slices sandwich bread
- 2 eggs
- 1 cup milk
- Marmalade, powder sugar, maple syrup
- Mix 2 eggs, milk, 1 teaspoon sugar, and 1/2 teaspoon cinnamon in a bowl.
Dip the bread slices, one by one in the batter.
Fry the bread slices on a non-stick pan with a little bit of oil at medium heat. Put them aside.
Return the fried slices to the pan and sprinkle cinnamon and sugar on each side. Fry shortly, just to caramelize the sugar over the french toast. This will give you really crunchy French Toast!
- 1 Pork filet
- 15 – 18 prunes
- 2 Onions – chopped in large chunks
- 7 oz (200 gr) sliced bacon
- salt and pepper
- 1 cup water
Slice the Filet lengthwise. Place prunes along the middle. Sprinkle salt and pepper.
- Wrap the filet with the bacon stripes.
- Add the remaining prunes and the onions to the baking dish.
- Add 1 cup of water.
Bake in a warm oven at 350ºF (180 – 200ºC) for about 1 hr 15 min, or until Filet is well done.
- Place the meat on a cutting board.
- Take out most of the prunes, leaving about 1 – 3. With a stick blender, puree the onions and the prunes. Add water in case there is not enough to make a nice sauce. Taste, and adjust salt to taste. You can also start blending without the prunes, and add and blend according to taste. Strain the sauce, add to a serving dish. Cut the Filet in medallions, and serve on top of the sauce.
I love this dish. Yes, it does take more time to prepare all the ingredients, but then it is a lot of fun to eat!
Tip 1: leftovers taste great, so do not worry about making too much of anything!
Tip 2: Cover the leftover guacamole with plastic wrap. I place the wrap so that it is in direct contact with the guacamole – so that there’s no air between guacamole and wrap. This way, your guacamole will stay nice and green the next day!
- Sour cream or plain yogurt
- Flour tortillas
- 4 Chicken breasts – sliced thinly
- 2 peppers – sliced
- 2 onions – sliced
- 1 large lemon
- 4 Tablespoons olive oil
- 1.5 teaspoons salt
- 4 garlic cloves crushed (3 for marinade, 1 to add to the pepper and onion slices)
- 1 can of re-fried beans
- Grated cheese
- Prepare the guacamole and the salsa.
- Warm up the re-fried beans on the stove. Add a little bit of water to make it easier to stir.
- Fry the onion and the pepper slices. Add 1 crushed garlic clove.
- Combine lemon, salt, pepper, oil and garlic (3 cloves).
- Add chicken, mix, cover and place in the fridge for about 2 hours.
- I like to fry the chicken in smaller batches, to sear and then cook. This way the chicken stays tender.
- Combine the chicken with the pepper-onions and fry until the chicken is well done.
- Warm up the tortillas on a non-stick pan. You just need to turn them a couple of times quickly, just to warm them up.
- Serve all ingredients separately, so that each person can make his/her favorite fajita combination.
- 18 oz (550 ml) Milk
- 3 eggs
- 2 Tablespoons oil
- 1/2 lb (220 gr) flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Mix all ingredients in a blender.
- Make Crêpes in a Crêpe pan at med – high heat. Use a soup serving spoon to add the batter to the pan. Move the pan quickly so that the batter spreads evenly over the pan.
Turn the Crêpe when you see that the edges separate from the pan. Let the other side cook for just a little bit.
Serve with mermalade, syrup, fruits, sugar or nutella.