Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
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....
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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