Archive for ‘Food recipes’
The tamales make a dish of northern Argentina, especially in the provinces of Jujuy and Salta, where they are consumed regularly. Tamales ingredients • 12 dried leaves of corn. • 2 cups cornmeal. • 1 / 2 pint of broth or water. • 3 tablespoons fat. • 1 / 2 kg minced beef with a knife. • 1 teaspoon cumin. • 2 hard boiled eggs. • 3 tablespoons seedless raisins. • 50 grams of chopped green olives. • 1 small onion, chopped, sauteed in oil. • Salt and pepper. • 1 teaspoon paprika. • Oregano. Preparing tamales Soak the leaves in hot water and then drain. Heat through the corn flour with water or broth and wait until thickened. Having two overlapping leaves crosswise and place the dough on it. In addition, cooking meat in fat and saute briefly with a few drops of water. Season with salt and spices. Off the heat, add the chopped egg, raisins, olives and onion and composites the ingredients. Place the mixture over the cornmeal previously placed o...
Argentina Food - Desserts Ingredients mazamorra • 150 grams of corn trodden. • 1 liter of milk. • 1 vanilla pod. • 150 grams of powdered sugar. Preparation of the porridge Soak corn in cold water for a day. Then cook in same water. Boil milk with sugar and vanilla and add the cooked corn after wring. Cook for a few minutes and serve cold. During colonial times, the vendors handing the pudding, a dessert made of corn, through the streets of the Argentinean territory. Currently being prepared especially for national celebrations as the Revolution of May and Independence Day....
Arabic Food - Soups and pasta The couscous or couscous is a typical Moroccan dish that consists of a paste of wheat, chickpeas and spices. Traditionally, this dish is eaten without using utensils to appreciate its texture and in their country of origin is taken with the right hand for Muslim customs of the region. Ingredients chicken couscous - 250 grams of semolina wheat couscous - 1 tsp. salt - 1 tbsp. olive oil - 20 grams of butter - 1 kg. onion - 200 grams of chickpeas - 200 g currants - 1 kg. bucking chicken - Saffron Preparation of chicken couscous Boil 250 ml. salt water and oil. Remove the source of the fire and add the semolina with encircling movements. Let stand for two minutes. Add butter and cook for an additional three minutes. Book the couscous. On the other hand, fry the onion with oil and the chicken for 10 minutes. Stir continuously. Add salt, saffron and a small cup of water. Boil for half an hour over low heat. Then add the chickpeas and raisins....