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.
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