Desserts Typical of Colombia

Merengón

Ingredients:

• 4 Egg whites.
• ¼ Teaspoon salt.
• ½ Teaspoon lemon juice.
•  ¾ Cup sugar.
• 1 Tablespoon butter.
• 1 Cup heavy cream.
•  3 Tablespoons powdered sugar.
• 2 Cups sour soup pulp

Preparation:

• Allow the eggs at room temperature for at least 1 hour before.
• Separate, beat egg whites with salt until soft peaks form.
• Add the lemon juice, whisk a little more and then per tablespoon, 2 at a time, whisking vigorously add sugar until firm peaks form and the meringue well look wet and shiny.
• Grease 2 cans of 22 cm in diameter and preheat the oven to 275 º. Pour the meringue on cans and bake for 1 hour. Remove from oven and let cool.
• Beat the cream with sugar and vanilla to form stiff peaks.
• Arrange on a tray meringue layer, top with half the cream and half the fruit.
• Top with another layer of meringue on cream and fruit.
• Refrigerate until ready to serve.

Cream Dessert

Ingredients:

• 4 liters of whole milk
• 500 g of sugar
• 4 egg yolks
• 60 grams of raisins

Preparation:

• Boil the milk and let stand, remove the cream, repeat this process until no more milk cream.
• Put the sugar in a saucepan and cover with water, boil this syrup to obtain a smooth and consistent.
• Beat the egg yolks with an electric mixer until very foamy and take a light color.
• Add the cream to the syrup and mix, then add the egg yolks and surround moving so slowly.
• Cook over low heat, stirring constantly and remove before boiling.
• Remove from heat and add raisins.
• Arrange in crystal glasses and carry the refrigerator until serving time.

Buñuelos Bogotanos

Ingredients:

• 1 Cup cornmeal.
• 2 Egg yolks.
• 1 Teaspoon baking powder.
• 1 Cup of oil.
• ¼  Pound of sugar.
• 4  Tablespoons of water.

Preparation:

• They stir all ingredients (except the sugar syrup is for).
• Then uniformly kneaded to form circles after leaving a hole in the middle.
• It puts heat oil in a deep pan and large. When they get hot donuts previously armed and allowed frying carefully turning them.
• When browned put in a colander with a paper towel. Thus drained the oil and remove excess fat.
• It is allowed to cool to serve on a large platter with syrup on top.
For the syrup:
• In a saucepan melt puts sugar and water to a simmer.
• When purchasing texture thickens, remove from heat and let cool.
• then poured over all the donuts.

Milk Pudding

Dessert easy to make and very traditional local cuisine Bogota.

Ingredients:

1 Cup rice.
3 lt. Milk.
¼ lb. of sugar.
1 Egg.
2onz butter.
3 Cinnamon sticks.
1 Jars of cinnamon.

Preparation:

It makes cooking rice with a little milk until it is slightly open, and will gradually adding the remaining milk, then the cinnamon sticks.
When the rice is wide open, put in the sugar, egg and butter. It should move the rice until thickened.
When ready you put a large refractory and cool finally spreads it over the cinnamon and is ready to serve.

Plátanos Caladitos

Ingredients:
* 8 ripe bananas, peeled and chopped into chunks
* 1/4 of grated Panela
* 1/2 cup water
* 1/2 cup milk
* 4 cinnamon sticks

Preparation:

Place the bananas with the remaining ingredients in a pot and simmer. When the mixture is syrupy off.

Mango Flan of Santa Marta

Ingredients:
* 3 cups ripe mango pulp, liquefied and Casting
* 1 cup heavy cream (cream)
* 4 eggs, beaten
* 3 tablespoons unflavored gelatin dissolved in ¼ cup warm water
* 1 cup sugar

Preparation:

Beat egg whites until stiff and sees adding the yolks and sugar gradually while still beating. Mix the mango juice, heavy cream and gelatin (must be fully incorporated). Then go slowly with mixing the batter and pour outflanking all in a mold, left in the refrigerator for several hours. Remove and unmold.

Typical Food of Perú

ANTICUCHOS

Ingredients:
 ½ kg. beef heart.
1 tablespoon pepper
1 tablespoon cumin
2 tablespoons minced garlic
½ cup of vinegar
2 tablespoons red pepper sauce
½ teaspoon oregano rubbed the hands (if desired)
Salt to taste
Oil
½ teaspoon seasoning.


1 Sheet brush made ​​of corn stover.

Lining:

Choclos tender 
Boiled potatoes
Rocoto ground.

Preparation:

Cut the heart into pieces biased, sticking out the fat. In a bowl put the pepper, cumin, chili pepper, oregano, salt, garlic and vinegar (to taste) and seasoning.
In this macerated beef heart placing maceren to at least two hours, after that time the pieces strung on sticks cane heart. They get three pieces per stick. Heat the charcoal grill.

In a bowl place the marinated juice and add a good amount of oil to spread with the brush while fry the kebabs on the grill. The brush should have frayed panca and goes in the infusion soaking it anticuchos banging whenever flip.

The grate or grill must have enough coal for the kebabs are cooked over high heat. Served with boiled potato, corn and chilli powder.

AJI HEN 

INGREDIENTS

2 chicken breasts or chicken

1 onion, chopped

1 teaspoon pepper

1 teaspoon of cumin

1 tablespoon minced garlic

Mirasol pepper 5 tablespoons ground

1 pecan

11/2 bread soaked in water

salt

milk

½ kg boiled potatoes and cut in half.

Decoration: lettuce, egg, olives jar.

Comment:

1. Breasts were parboiled in salted water.

2. Once the chicken is cool frayed.

3. The chicken broth is saved to liquefy mirasol chili, bread soaked and squeezed.

Note: The bread is soaked in water and then squeezed to remove the acid from yeast, mirasol chili is taken out the seeds and veins, then soaked in water overnight, then liquefy. 

Preparation:

In a frying pan with oil or grated onion, the eaten, pepper, garlic and chili mirasol, well fried when you take a bit of broth, add the chicken frayed chancadas pecans, bread soaked and stir well check liquefied salt and finally pour the milk.

The boiled potatoes covered with this preparation, embellishing.

If you can be served with white rice. 

RICE WITH DUCK

Ingredients:

4 cups of rice

½ cup shortening

1 duck in dams

4 onions chopped

2 teaspoons minced garlic

1 cup chopped cilantro

1/3 cup chopped red pepper

1 shot of pisco

4 cups dark beer
 
Salt, cumin and pepper to taste

Preparation:

Marinate duck dams with pisco, crushed garlic. Salt, pepper and cumin (2 hours).
Heat the butter and fry the dams and remove this fat, brown the garlic, onions, cilantro and season with salt, pepper, cumin, red pepper, boil for 8 minutes and add seasoning dams and mash. Boil until the bird is tender. Add water and beer when a boil, add the rice. Cover the pot and simmer for 17 minutes.

CHICKEN SUCK

Ingredients:
 
½ kilo chicken chopped
oil
3 teaspoons red pepper sauce
½ cup cooked
1 corn kernels
2 handfuls of rice
1 onion, chopped
1 tablespoon minced garlic
3 eggs
1 ½ cup water or broth bones
Oregano ½ cup milk salt, pepper
1 tablespoon chopped cilantro

Preparation:

If you can make chicken bone broth usually uses water. Well now make the dressing. In a pot, pour the oil, then the onion diced take garlic, pepper, cumin, oregano, rubbing his hands to release its aroma and taste, red chili that cold fried well once the dressing add the bone broth or water are poured boiling potatoes and about 10min he misses the cut chicken rice husking the corn when the chicken, rice, potatoes are cooked pour the chopped cilantro, egg bursts moving the pot broth to egg unite with him last bursts of milk and peas. Beware: if possible serve the soup and pour milk on each plate or bowl to avoid if there turn to vinegar.

A bit of Peruvian Food by Sazon Peru