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
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