Mandocas
Mandocas
1 very ripe plantain.
2 cups cornmeal.
1 1 / 2 cup fresh white cheese, grated
Panela or brown sugar
Oil for frying
PREPARATION
Cook plantain. As itmade , make a Mas ading half of grated cheese.
In a bowl put grated panela (or brown sugar) and sufficient water. With this liquid knead the cornmeal. Taste, and make sure it is sweet enough or add sugar.
Add the mashed plantain into the dough and the remaining cheese. Kneading until a smooth mixture and it doesn't stick in hands.
Take small portions of dough with your hands and, in a smooth and clean surface, form a sticks about 2 cm thick and 10 long. Or according to your preference. Join the ends into the shape of tears.
In a pan with generous oil, fry th tears about 3 mins. on each side.
Enjoy!
Coconut Bread
Pan de Coco - Coconut Bread
INGREDIENTS
25 gr. yeast
200 gr. sugar
750 gr. flour
1 egg
50 gr. lard
50 gr. butter
A pinch of salt
Vanilla
1Teaspoon Baking powder
Warm milk
Warm water
300 gr. dried coconut
200 gr. sugar
200 gr. sugar
750 gr. flour
1 egg
50 gr. lard
50 gr. butter
A pinch of salt
Vanilla
1Teaspoon Baking powder
Warm milk
Warm water
300 gr. dried coconut
200 gr. sugar
30 gr. Powdered Sugar
PREPARATION
Mix on table, the dry ingredients together: yeast, flour, salt, 150gr. of dried coconut. Once well mixed made a crown and add the butter, baking powder, vanilla and egg, mix well and slowly add the warm milk, gradually knead until the dough is smooth and uniform , let stand for 20 minutes.
In a pan mix 150gr. of coconut with 250 gr. of sugar. Cut dough into pieces of about 50 grams each and make balls with the open hand, let stand in a bowl, cover with warm water. After 10 minutes thread it through by the coconut-sugar. Place the balls on a tray in the oven and take them off until double in size. Turn On the oven and bake at 250 ºC until brown. When ready sprinkle with powdered sugar.
Enjoy!
Mix on table, the dry ingredients together: yeast, flour, salt, 150gr. of dried coconut. Once well mixed made a crown and add the butter, baking powder, vanilla and egg, mix well and slowly add the warm milk, gradually knead until the dough is smooth and uniform , let stand for 20 minutes.
In a pan mix 150gr. of coconut with 250 gr. of sugar. Cut dough into pieces of about 50 grams each and make balls with the open hand, let stand in a bowl, cover with warm water. After 10 minutes thread it through by the coconut-sugar. Place the balls on a tray in the oven and take them off until double in size. Turn On the oven and bake at 250 ºC until brown. When ready sprinkle with powdered sugar.
Enjoy!
St. John Salad
Ensalada de San Juan - St. John Salad
A salad of the Andes region of Venezuela. This recipe is almost forgotten, yet it deserves prepared, 'cause is a fresh and tastefully salad.
INGREDIENTS
1 small lettuce
1 or 2 Grapefruit (seeded and diced)
1 or 2 oranges(seeded and diced)
Goat Cheese
1 or 2 Green Mango (diced)
1 cup white corn boiled or a can of sweet corn
Corn oil
vinegar
salt
PREPARATION
Cut the lettuce into small pieces and serve with fruits, corn, and diced cheese. Dress with oil, vinegar and salt. Serve.
Rice Soup
Sopa de Arroz - Rice Soup
INGREDIENTS
1 cup of rice
2 eggs
1/4 cup vegetable oil
1/2 cup grated or small diced white fresh cheese
Garlic, onion,chives, and coreander
1/2 cup grated or small diced white fresh cheese
Garlic, onion,chives, and coreander
Salt and pepper
4 cups of Chicken broth (preferably with bones)
4 cups of Chicken broth (preferably with bones)
PREPARATION
Cut tiny coreander and chives, crush garlic and cut into small dices the onion. Fry the garlic and onion in oil, then add the rice and move constantly about 3 minutes. Add the chicken broth and chives. Add salt and pepper and cook over medium heat until the rice is tender. If you want the soup has more liquid add a little broth or water. Add eggs and leave to cook in the broth. finished adding coreander and cheese before serving.
Quesillo
Quesillo
Ingredients
1 can of sweetened condensed milk
4 eggs
Milk (same measure of the can of condensed milk)
Rum
Sugar
Vanilla
Preparation
Use a metal pan with lid, directly in that mold to prepare a caramel with a handful of sugar, when it golden take it away from heat and move the pan to distribute the caramel evenly over the sides and bottom. Separately in a blender, beat eggs, milk, condensed milk and flavorings (rum & vanilla). Pour over caramelized pan, cover and bring water bath for 30 minutes starting from a boil. Then move to the refrigerator until completely cool. Unmold and serve.
Tajadas & Tostones (Patacones)
Tajadas & Tostones (Patacones)
Two specials side dish with only one special ingredient: Plantain.
Two specials side dish with only one special ingredient: Plantain.
Tajadas:
Are thin slices of ripen plantain fried.
Tostones or Patacones:
Are the same tajadas, but with green plantain. Also this preparation it’s a little hard than the tajadas.
Ingredients:
1 green plantain
1 cup of corn oil o vegetable oil
Salt
Preparation
Peel the plantain, cut into round pieces a little thick and fry until it begins to brown. Remove plantain from the frying pan and place on absorbent paper in order to remove the excess fat.
Then crush one by one. For what can be placed in a damp towel and then crush with a rolling pin, mallet or hand. Once the plantain becomes crushed, fry again in hot oil until they are golden brown and crisp. Finally, seasoned with salt.
enjoy!
Liver steak with onions
Higado Encebollado - Liver steak with onions
INGREDIENTS
beef liver steak
salt
black pepper
oil
medium onion
Worcestershire sauce
cumin
PREPARATION
Season the liver steak with salt and pepper. Slice onion. In a frying pan with oil, fry the steaks over high heat for 1 minutes per side.
Lower the heat, add to the more oil and sauté onions over medium heat until they are translucent. Stir in the Worcestershire sauce and cumin. re-fry the steaks with the onions and cook for 1 or 2 minutes more. Served with onion on top.
Serve with white rice and salad.
My Friend @Vekcer prefer this dish with Spaghetti and "Tajadas" in this way it's little gross but don't taste bad! ;-)
Perico
Perico
Recipe of typical Venezuelan breakfast, usually accompanied by Arepa, cheese, butter and other products. Its name means literalmete "parakeet". This recipe is for one person.
INGREDIENTS:
oil
1 very ripe tomato
1/2 onion
1 sweet chili
2 cloves garlic
Coriander
2 eggs
salt and pepper
PREPARATION:
Cut the tomato into dices, cut into small cubes (Brunoise) the garlic and onion. In a hot frying pan put to fry with little oil the onion and garlic until golden, add the tomato and fry until is practically undone.
Add eggs well trodden and lower the heat to low, starts to break down the mixture with a spoon to dry it. At the end add the sweet chili in brunoise and cilantro, a pinch of salt and pepper, stir, put out from heat and serve.
Enjoy
Arepas Andinas
Arepa Andina - Andinian Arepa
Arepa typical of Los Andes, differs from the other arepas, because this not used cornmeal.
INGREDIENTS
4 cups flour
3 tablespoons butter
3 tablespoon sugar
1 teaspoon salt
1 ½ cup warm water (or milk)
1/2 teaspoon baking powder
PREPARATION:
Mix in a bowl the flour, sugar, salt and baking powder.Add to the butter mixture at room temperature.
Go slowly adding warm water and knead to form a ball.
Pass the mixture into a smooth surface and knead until the flour is compact and smooth. Form a ball, cover with a cloth or paper envoplast and leave on for 15 minutes.
Form a strip with flour and cut into small pieces to make arepas.
Take a portion and begins to stretch into a circle, you can help with the roller.
Place on a hot griddle or skillet until cooked on both sides. You can do some pricks with a fork to help cooking.
Pisca Andina
Pisca Andina
Typical soup from Los Andes region in Venezuela. It is usually taken for breakfast or dinner. It is a light and nutritious soup that’s helps warm the body. Los Andes is a region of high altitude and low temperatures, its habitants tend to includes broths and soups in their foods.
INGREDIENTS
4 Large potatoes
1lt water (You can also use chicken broth to make it tasty)
chive or scallion
4 cloves of garlic
Fresh Coriander
1/4 kg of Smoked cheese (optional)
1/2 lt Milk
4 Egg
Salt and pepper
Cut into dice potatoes and cheese. Place in a pot the water, garlic, chive, and potatoes until they are cooked. Add salt, pepper, and milk. Stir taking care not to boil, finally add coriander, cheese and egg and remove from heat.
Serve with Arepas Andinas , bread or crackers
Specials Thanks to @Guilka for sharing her family recipe with me!
Enjoy....
Asado Negro ( Black Roast)
Asado Negro - Black Roast
INGREDIENTS
1 Eye round roast (whole piece)
3 / 4 cup oil
1 stalk celery
1 carrot
2 onions
6 cloves garlic
1 Bell pepper
1 / 2 teaspoon oregano
1 / 2 cup red wine (optional)
salt
black pepper
1 / 2 cup brown sugar or grated Panela
3 cups water.
PREPARATIION:
Clean the meat, leaving a part of the fat.
Liquefy 1/ 4 cup oil, onion, garlic, bell pepper, oregano, celery, salt and black pepper.
in a wide and deep pan, marinate the meat and put in the refrigerator overnight.
In a large pot add the remaining oil in the center, without stirring, carefully add the sugar (or grated panela) and cook until it turns very dark.
Put meat into the pot, turning occasionally until get evenly a dark brown color , about 15 minutes.
add marinade, cover and cook for about 10 minutes.
Add the water and wine, stir, leaves boil and cover, let it cook over high heat 15 minutes.
Put on medium heat about 2 or 3 hour, or until the meat remains soft and cooked, adding water if necessary and correcting the salt during cooking.
Remove from heat. Removes excess fat and strain the sauce through a sieve, pressing the solids with a spoon. Return the sauce and meat to the pot and brought to a boil before serving.
The resultant sauce should be thick, if it is a bit watery, reduces it a little. Cut meat crosswise into thin slices, put in a pan and add the sauce.
this dish is good with white rice.
Enjoy...
Polvorosas Cookies
Polvorosas - Dusty Cookies
The cookie name means, literally, dusty.
Ingredients
1/2 cup flour
1/2 cup shortening
1 cup sugar
2 tsp. cinnamon (optional)
Sugar powder for garnish (optional)
PREPARATION
Preheat oven to 350 ºF.
Mix flour with sugar and cinnamon and add the shortening.
Knead until dough is smooth.
form small circles cookies about 1/2inch thick and place on a Oven tray.
Bake about 10 or 15 minutes (when cookies gilded).
let it cool and Sprinkle with powdered sugar.
enjoy!!!
Chicken Salad
Ensalada de Gallina - Chicken Salad
Typicall Venezuelan salad, prepared especially for Christmas, Although people eats throughout the year. Really the name of this salad is "Hen Salad", but in this time nobody use hen.
INGREDIENTS:
2 chicken breasts
1/2 kg carrots
1/2 kg of potatoes
1/4 kg peas
1 green apple
1 small can of sweetcorn
350gr. mayonnaise (a jar)
1 onion
1/2 cup vinegar
1/2 teaspoon mustard
1 tablespoon sugar
2 lemons
PREPARATION:
Wash and skin the chicken breasts, boil a pot with a liter of water, and place them breasts simmer to boil with a tbs. of salt, cover it, at least one hour. When cool pull apart and slice into small pieces.
Wash peas, potatoes, carrots, bring to medium heat in salted water for 30 minutes. Let resting, drain and cut into small squares.
Peel and chop the apple into small cubes, place in water with lemon. Chop the onion into small squares (brunoise).
Do a dressing with mayonnaise, mustard, vinegar, salt, sugar and onion.
mix ina bowl the drain apples,vegetables, peas, sweet corn and chicken, then add the dressing with enveloping movement, trying not to break the vegetables.
Place in refrigerator for at least four hours (preferably make the salad the night before).
Served it cold on a lettuce bed.
enjoy!!!
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