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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