tag:blogger.com,1999:blog-28815724446249582312024-02-18T23:51:06.975-05:00The Colombian Touch Get Inspired!.Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-2881572444624958231.post-40905244170480796642019-12-11T04:52:00.000-05:002019-12-11T04:52:38.352-05:00PAPAS RELLENAS COLOMBIANAS - COLOMBIAN STUFFED POTATOES <div dir="ltr" style="text-align: left;" trbidi="on">
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<span itemprop="name">PAPAS RELLENAS COLOMBIANAS ( COLOMBIAN STUFFED POTATOES)</span><br />
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Seasoned balls of mashed potatoes stuffed with rice, meat, hard-boiled eggs and other optional ingrendients.<br />
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The origin of this dish can be traced to Peru, but it has also become an integral part of the gastronomic heritage of most Latin American countries that claim it as their own. It is very possible that the dish originated in the fertile highlands of the Andes. It is also worth noting that this dish is not exclusive to Latin American cuisine; other countries serve it under different names, including so-called “potato bombas” in Spain.<br />
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Among the different varieties of Colombian stuffed potatoes, there is a version called the “papa rellena sorpresa,” or the stuffed potato with a surprise, which consists of putting a whole cooked egg inside as part of the filling. The fillings vary depending on the family or regional recipe.<br />
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INGREDIENTS<br />
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FOR THE POTATO DOUGH<br />
<span itemprop="ingredients">-1 1 pound of “pastusa” or “sabanera" potatoes</span><br />
<span itemprop="ingredients">-Salt to taste</span><br />
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FOR THE FILLING<br />
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<span itemprop="ingredients">-Cooked rice </span><br />
<span itemprop="ingredients">-200 grams of meat</span><br />
<span itemprop="ingredients">-</span>1 tomato<br />
-1 onion<br />
<span itemprop="ingredients">-Spices to taste</span><br />
<span itemprop="ingredients">-1 hard-boiled egg</span><br />
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FOR THE BATTER:<br />
<span itemprop="ingredients">- 2 tablespoons of flour</span><br />
<span itemprop="ingredients">-4 tablespoons of water</span><br />
<span itemprop="ingredients">-1 egg</span><br />
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FOR FRYING<br />
<span itemprop="ingredients">-Plenty of oil</span><br />
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INSTRUCTIONS:<br />
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<span itemprop="recipeInstructions">1. Rinse the potatoes and cook them in abundant water.</span><br />
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<span itemprop="recipeInstructions">2.Peel the potatoes, crush them to make the dough and add salt to taste. </span><br />
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<span itemprop="recipeInstructions">3. Sauté the meat, then add the tomato and onion. Once the ingredients are brown, add the cooked rice and seasonings to taste. My preference is garlic powder, cumin and black pepper. </span><br />
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<span itemprop="recipeInstructions">4.Let the filling cool. Cut the cooked egg into cubes and add it to the filling. </span><br />
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<span itemprop="recipeInstructions">5.For batter: Whisk the egg, and then add the water, flour and a pinch of salt. Whisk the ingredients. </span><br />
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<span itemprop="recipeInstructions">6.Shape the dough into a tortilla-like circle, add the filling, wrap and shape into a sphere.</span><br />
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<span itemprop="recipeInstructions">7.Dip the potato sphere into the batter. </span><br />
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<span itemprop="recipeInstructions">8.Deep fry until golden brown. </span>
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-18891697173705660852017-09-22T08:26:00.000-05:002017-09-22T08:27:41.187-05:00ARRANCAMUELAS DE GUAYABA (CHEWY GUAVA CANDIES)<div dir="ltr" style="text-align: left;" trbidi="on">
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ARRANCAMUELAS DE GUAYABA COLOMBIANO (CHEWY GUAVA CANDIES)<br />
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ARRANCAMUELAS slightly sour and chewy candies, Its name literally means teeth pull out.<br />
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Santander and Boyaca are 2 provinces manufacturers of guava products as jalea o espejuelo (guava jelly),bocadillo (guava paste),cernido (guava marmalade)arrancamuelas (chewy guava candies).Chewy guava candies are made of the reserved cooking liquid of guavas & sugar, on the other hand, <a href="https://thecolombiantouch-en.blogspot.ca/2017/07/traditional-colombian-guava-paste_12.html">TRADITIONAL COLOMBIAN GUAVA PASTE</a> OR <a href="https://thecolombiantouch-en.blogspot.ca/2017/08/traditional-colombian-yellow-guava-paste.html"> YELLOW GUAVA PASTE</a> are made of cooked guavas and sugar.So if you have guavas and sugar you can prepare both recipes.<br />
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INGREDIENTES<br />
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-1000ml reserved cooking liquid of guavas<br />
-1000gr sugar<br />
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INSTRUCCIONES:<br />
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1.In a heavy-bottomed saucepan, stir together the sugar, reserved cooking liquid of guavas until sugar has dissolved cook until a small amount of syrup dropped into cold water forms hard, brittle threads.<br />
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2.Immediately pour the sugar mixture onto a pre-wet surface.When the candy is cool enough for the outer edge to hold its shape, cut into bite-size pieces with a knife. Let cool completely before eating.<br />
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-65203285784448378962017-09-20T08:18:00.000-05:002017-09-20T08:18:17.752-05:00PIQUE 'E SUERO (SOURED MILK AND ONION HOT SAUCE)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span itemprop="name">PIQUE 'E SUERO (SOURED MILK AND ONION HOT SAUCE)</span><br />
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Soured milk hot sauce.<br />
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Pique! yes, I know what you think, but now I am not speaking about Shakira's boyfriend.<br />
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It is a traditional and common recipe of the riverside towns along the Magdalena River.<br />
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This sauce is a kind of sour, salty and spicy dressing use to be added to soups such as sancocho and the machucho for extra flavor.Shake well before use.<br />
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INGREDIENTES<br />
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<span itemprop="ingredients">-Red onions and/or Shalottes</span><br />
<span itemprop="ingredients">-chile (guagua, chivato o pajarito)</span><br />
<span itemprop="ingredients">-Garlic</span><br />
<span itemprop="ingredients">- skimmed off suero without liquids remove <a href="https://thecolombiantouch-en.blogspot.ca/2017/09/suero-costeno-traditional-colombian.html">THE RECIPE HERE</a></span><br />
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INSTRUCCIONES:<br />
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<span itemprop="recipeInstructions">1.Cut onions, garlic and chiles into pieces</span><br />
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<span itemprop="recipeInstructions">2.Join together all the ingredients and stuff into the bottle and let stay for 2 days and then put it in the fridge.</span><br />
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-29620888306807698252017-09-12T08:55:00.000-05:002017-09-29T16:51:49.309-05:00RECETA QUIMBOLITOS O BOLLOS ESPONJADOS(COLOMBIAN WRAPPED STEAMED CAKE)<div dir="ltr" style="text-align: left;" trbidi="on">
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RECETA QUIMBOLITOS O BOLLOS ESPONJADOS(COLOMBIAN WRAPPED STEAMED CAKE)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBg8fNlLoLdtk1V-Rw-9yWkUwnpRilb0k_N_wTaXTGxYLoVzSyPnrjz84-J1caezaOrDYmLaFNdLK_WpYyjaf7Ye_ruWLMBYS6Dda_qdTOiaFq_2dieH_YZY4I3UTNsyA8sRfAYqFJnM/s1600/IMG_2548.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="envolver quimbolito 4" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBg8fNlLoLdtk1V-Rw-9yWkUwnpRilb0k_N_wTaXTGxYLoVzSyPnrjz84-J1caezaOrDYmLaFNdLK_WpYyjaf7Ye_ruWLMBYS6Dda_qdTOiaFq_2dieH_YZY4I3UTNsyA8sRfAYqFJnM/s1600/IMG_2548.jpg" /></a></div>
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The next pictures have taken by my daughter, I know probably you said: "kids!".</div>
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No! my daughters, they are fully grown, but they still behaving like children</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmqIohm1qcNmK9z4ZYiSblKtCtdEr9XdZObw8KT8dm6dCg298H2qQ9aawk7J8LBx4_FwSHsb8p5gf9MKsrQg_6-sgowhVf-PmWpKlAn4BRomz50Ouible85ONIq15xo8NHC8IjdJ1Des/s1600/IMG_2558.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="envolver quimbolito 5" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmqIohm1qcNmK9z4ZYiSblKtCtdEr9XdZObw8KT8dm6dCg298H2qQ9aawk7J8LBx4_FwSHsb8p5gf9MKsrQg_6-sgowhVf-PmWpKlAn4BRomz50Ouible85ONIq15xo8NHC8IjdJ1Des/s1600/IMG_2558.jpg" /></a></div>
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Quimbolito Bons.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWn3jzYe1j07XXSK_pLjsDFBeSqRkIdDQCuotSiOgpCDS2RGgBZJumoli8Rvn-cAlsFXaYl5SnaSbv5QehhDRgyYDbZBc469b-8oAIScbLJLmlx5uMhQDciU5CDKt_6f_P2DOsUImW6I/s1600/IMG_2559.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="envolver quimbolito 6" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWn3jzYe1j07XXSK_pLjsDFBeSqRkIdDQCuotSiOgpCDS2RGgBZJumoli8Rvn-cAlsFXaYl5SnaSbv5QehhDRgyYDbZBc469b-8oAIScbLJLmlx5uMhQDciU5CDKt_6f_P2DOsUImW6I/s1600/IMG_2559.jpg" /></a></div>
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Quimbolito /bollo esponjado or mantecado is a kind of steamed pound cake, quatre-quarts wrapped in achira, bijao o plantains leaf depending on region origin is.<br />
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Sub-region Santander uses to name bollos esponjados or mantecados this recipe while southern of region Andina uses the quichuismo "quimbolito."<br />
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Bollo esponjado or mantecado recipe spread around elsewhere known as " bollo santandereana"<br />
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The old fashioned recipe was a kind butter or shortening cake made with artisanal processed corn flour, raisins flavored with liquor.Modern recipes are made with wheat flour or corn starch, vanilla and baking powder is added as new ingredients.<br />
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INGREDIENTS<br />
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-240 gr flour or corn starch<br />
-240 gr butter<br />
-240 gr sugar<br />
-4 eggs<br />
-10 gr baking powder<br />
-4 gr bicarbonate<br />
-60 ml milk or liquor of your preference<br />
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INSTRUCTIONS<br />
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If you are using liquor in place of milk soak the raisins in for a little.<br />
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1. Put butter and sugar and beat until smooth and creamy, add an egg at time beat until emulsified.<br />
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2.Add the milk or liquor<br />
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3. Tamizar el harina junto polvo de hornear y agregarlo a la emulsión de mantequilla huevos y azúcar , agregar uvas pasas o chips de chocolate a manera de relleno o como decoración.<br />
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4.Wrap the batter in banana leafs shape into 12 cm diameter circles as illustrated in the below pictures.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmoRCyEO3zZrWPXa9iMF_RfJ8IKYie4rlFtIicg_uM85ckn-p4LZ_M7gESTJoR33plfIYEPFZbvecYhtpGvvLFbI5kcRRS_mS6UheFReXrVFV20u75u2hLWjUu5Qpf_9ShH0VdlnD-NQ/s1600/IMG_2540.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="envolver quimbolito" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmoRCyEO3zZrWPXa9iMF_RfJ8IKYie4rlFtIicg_uM85ckn-p4LZ_M7gESTJoR33plfIYEPFZbvecYhtpGvvLFbI5kcRRS_mS6UheFReXrVFV20u75u2hLWjUu5Qpf_9ShH0VdlnD-NQ/s1600/IMG_2540.jpg" /></a></div>
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Press the corners.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDG7fZGq37cM37j9juVWI8_THC-ykvFIMZtJ8FaB7QgoeWFxXXby6RVMqRV9yOmj1Dowmi8dDV3h-ES_5R1DHLgL4F2VvkOIzCmX6EfKHTf-GzYVz5RlbVcCWpIyTOP_ERDWa15SmAvs/s1600/IMG_2546.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="envolver quimbolito 3" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDG7fZGq37cM37j9juVWI8_THC-ykvFIMZtJ8FaB7QgoeWFxXXby6RVMqRV9yOmj1Dowmi8dDV3h-ES_5R1DHLgL4F2VvkOIzCmX6EfKHTf-GzYVz5RlbVcCWpIyTOP_ERDWa15SmAvs/s1600/IMG_2546.jpg" /></a></div>
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5.Steam until knife comes out clean from the center, about 45 minutes. </div>
Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com1tag:blogger.com,1999:blog-2881572444624958231.post-31647240289052362572017-09-11T08:22:00.001-05:002017-09-11T08:22:35.141-05:00SUERO COSTEÑO (TRADITIONAL COLOMBIAN SOUR CREAM)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span itemprop="name">SUERO COSTEÑO (TRADITIONAL COLOMBIAN SOUR CREAM)</span><br />
<span itemprop="name">ADAPTED RECIPE</span><br />
<span itemprop="name"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhial5OQ4p8FUaiyQcosWxO_8I8GzHd2rG0QGaY9WDA7F5LCw5XsdUDBHJu8BVu6o1q91Vt-De8zdgwZdjVjXsb1YN6dVoCdiVqiwLH7_7eRUl-VR1MsPndL0Ycir7N4MwUJ3qMY4pyS7E/s1600/IMG_3914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="suero costeño 1" border="0" itemprop="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhial5OQ4p8FUaiyQcosWxO_8I8GzHd2rG0QGaY9WDA7F5LCw5XsdUDBHJu8BVu6o1q91Vt-De8zdgwZdjVjXsb1YN6dVoCdiVqiwLH7_7eRUl-VR1MsPndL0Ycir7N4MwUJ3qMY4pyS7E/s1600/IMG_3914.jpg" /></a></div>
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Fermented whole milk.<br />
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The following recipe is an adapted version of the traditional recipe.<br />
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Are suero costeño, sour cream, and Crème fraîche same thing?<br />
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No .<br />
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Between sour cream and crème fraîche, there is a slight difference despite being made from the same principle: skimmed cream fermented by bacterial culture (lactobacillus) by addition or by aging. The suero costeño whole milk thickens by bacterial fermentation and seasoned with lots of salt.<br />
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Suero costeño possibly inspired by the recipe of Middle east Arabian Laban, but it differs in the number of fermentation days and in which percentage of cream is preserved while Laban recipe, cream is skimmed off completely.Because of high-fat percentage contain Suero consteño tends to become rancid at room temperature.<br />
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Atollabuey is a most popular version of suero costeño it is the thicker one because of preserves the whole cream percentage and it is drained too much more liquid than the others suero costeño varieties.<br />
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INGREDIENTS<br />
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<span itemprop="ingredients">-500ml whole milk</span><br />
<span itemprop="ingredients">-1/2 tbs white vinegar</span><br />
<span itemprop="ingredients">-80 ml cream 30%</span><br />
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INSTRUCTIONS:<br />
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<span itemprop="recipeInstructions">1.Mix milk, cream , vinegar, and pack into a bottle.</span><br />
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<span itemprop="recipeInstructions">2.Let it stay the bottle turned upside-down fermenting for 2 or 4 days until solids separate from the liquid.</span><br />
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<span itemprop="recipeInstructions">3.Drain the liquid carefully not shaking the bottle. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZord2UOH-v0p_A_Rcq14SeHlguxWoTtusOtaKm_12bGwIYJDmWJ57WciolfNhQudoX2Nh75JOwgL4_2gf3vCP8jbRLr5bXl3Jpg-kJ6X-vGN1fU4UVgKrder9jiY9duAthM4rxMum_0/s1600/IMG_3897.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="suero costeño 2" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZord2UOH-v0p_A_Rcq14SeHlguxWoTtusOtaKm_12bGwIYJDmWJ57WciolfNhQudoX2Nh75JOwgL4_2gf3vCP8jbRLr5bXl3Jpg-kJ6X-vGN1fU4UVgKrder9jiY9duAthM4rxMum_0/s1600/IMG_3897.jpg" /></a></div>
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<span itemprop="recipeInstructions">4.Put enough salt to taste and enjoy it is done.</span></div>
Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-42290613661249279492017-09-07T07:42:00.001-05:002017-09-07T07:42:42.376-05:00VIRANGA O MAZAMORRA DE PLÁTANO MADURO (COLOMBIAN RIPE PLANTAIN PORRIDGE)<div dir="ltr" style="text-align: left;" trbidi="on">
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VIRANGA O MAZAMORRA DE PLÁTANO MADURO (COLOMBIAN RIPE PLATAIN PORRIDGE) <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg308JGiU-gbZ-bkK28zbNklPRJOUf-ectmFFwiQNdRfDFXvBI_CdGOXNR87lpP8K4FWuGEugMngn2_wYFnvj3SnRhoL-1PHPGLlSUON3jWoisNcj3I_3ZWWMW1dKv5kdtUTY3xFjjn8BQ/s1600/IMG_3864.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="mazamorra de platano maduro 1" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg308JGiU-gbZ-bkK28zbNklPRJOUf-ectmFFwiQNdRfDFXvBI_CdGOXNR87lpP8K4FWuGEugMngn2_wYFnvj3SnRhoL-1PHPGLlSUON3jWoisNcj3I_3ZWWMW1dKv5kdtUTY3xFjjn8BQ/s1600/IMG_3864.jpg" /></a></div>
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Porridge made from rice, ripe plantain, milk, sugar and optionally flavored with coconut or cinnamon.<br />
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This recipe is not a pre-Hispanic preparation because rice and plantain are Asian origin crop and were introduced to the American continent by the Spanish colonists. The plantain is an Asian crop introduced to Spain by African slaves from there brought to America for supply them. The rice as plantain is from Asian origin introduced to the European continent by the Arabs and soon the Spanish settlers brought it to America, on the other hand, Indians have already prepared similar dishes as "mazamorra" with corn and/or legumes before settlers' arrival but named differently.<br />
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The ideal for this recipe it gets a very ripe plantain to recognize the perfect one the appearance of the shell will be dark black and fruit emanates a sweet fragrance, avoid plantains with dark shell and musty smell.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmSTg5j5liwoahEa8wzAXU6jVAIWpFdiYSItpprrZnNqUicaSIbGSWHyEh9jIteusU42cdo2DlzyE3Ne9l_rjfDHe3YhL33siuwxGNYZX_flPWuhP8lxsqOhF4QnLbBiaAAx7a5Pn1sM/s1600/IMG_3859.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="mazamorra de platano maduro 2" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmSTg5j5liwoahEa8wzAXU6jVAIWpFdiYSItpprrZnNqUicaSIbGSWHyEh9jIteusU42cdo2DlzyE3Ne9l_rjfDHe3YhL33siuwxGNYZX_flPWuhP8lxsqOhF4QnLbBiaAAx7a5Pn1sM/s1600/IMG_3859.jpg" /></a></div>
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INGREDIENTS<br />
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-Ripe plantain<br />
-1/4 cup of rice<br />
-500ml of milk<br />
-Water<br />
-Sugar to taste<br />
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INSTRUCTIONS:<br />
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1.Bring to boil plantain and rice adding sufficient water to cover them completely.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgg0s6y4P25ITSqwITcVHjxOe55-2fcg0cmaiYGm5_OiltGoz4HlTyxB9J_rQ2DRSXu4Q6CjnoNSnwidvFLybnzNSKXgmq12PcLpf4Ps8cyHgcDuKWdP-QqRnJLOLq9ZeT5CF8annN3g/s1600/IMG_3861.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="mazamorra de platano maduro 3" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgg0s6y4P25ITSqwITcVHjxOe55-2fcg0cmaiYGm5_OiltGoz4HlTyxB9J_rQ2DRSXu4Q6CjnoNSnwidvFLybnzNSKXgmq12PcLpf4Ps8cyHgcDuKWdP-QqRnJLOLq9ZeT5CF8annN3g/s1600/IMG_3861.jpg" /></a></div>
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2.Cook until plantains and rice absorb water and are tender.<br />
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3.Remove the saucepan from the heat, beat the plantain with a manual whisk until smooth and creamy.<br />
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4.Add the milk sugar and the pinch of salt.<br />
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5.Return the preparation to heat and cook until thick.<br />
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6.Serve in a cup and decorate to taste.</div>
Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-74341396035199574912017-08-30T07:35:00.000-05:002017-08-30T07:35:48.825-05:00TRADITIONAL COLOMBIAN YELLOW GUAVA PASTE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span itemprop="name">TRADITIONAL COLOMBIAN YELLOW GUAVA PASTE</span></div>
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Tender yellow guava paste.<br />
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VIDEO PUNTO DE COCCION<br />
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<iframe allowfullscreen="" frameborder="0" height="480" src="https://www.youtube.com/embed/nkleLzhp9Go" width="640"></iframe> INGREDIENTS<br />
<br />
<span itemprop="ingredients">-600 </span>ripped yellow guavas<br />
<span itemprop="ingredients">-394 gr sugar</span><br />
<span itemprop="ingredients">-46 ml natural orange juice</span><br />
<span itemprop="ingredients"><br /></span> INSTRUCTIONS:<br />
<br />
1.Rinse well guavas and then in a pot boil until guavas are tender.<br />
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<span itemprop="recipeInstructions">2.</span>Pass them through a fine-mesh to remove the seeds from the remaining guava pulp.<br />
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<span itemprop="recipeInstructions">3.</span>.Into a mixer add guava shell, guava pulp, and orange juice and mix.<br />
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<span itemprop="recipeInstructions">4.</span>Pour the mixture into a pot, add the sugar.<br />
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<span itemprop="recipeInstructions">5.</span>In a <span itemprop="recipeInstructions">medium-high temperature cook until thick</span><br />
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<span itemprop="recipeInstructions">6.</span>Keep cooking and stir time after time until the guava paste looks high-intensity red color and peels off from the bottom pot this takes around an hour or more.<br />
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7.Pour the paste into a high-temperature resistance container and let stay almost for 8 hours before to cut into pieces.<br />
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-81019149086418862902017-08-28T08:13:00.001-05:002017-08-28T08:13:41.792-05:00ABORRAJADOS (COLOMBIAN BATTERED PLANTAIN STUFFED WITH CHEESE)<div dir="ltr" style="text-align: left;" trbidi="on">
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ABORRAJADOS (COLOMBIAN BATTERED PLANTAIN STUFFED WITH CHEESE)<br />
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Fritter made from ripped plantain battered, stuffed with cheese and guava paste.<br />
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Aborrajados are known in Zulia, Venezuela as yo-yos or sleepings kids, this recipe is another from a long list we have in common with Venezuela causing between Colombians and Venezuelan dispute arguing recipe origin.<br />
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Among my conjectures, I clarify that my assumptions are based on the analysis of what I know: the African background fufu inspires empanada de maduro (caribean ripped plantain patty) and aborrajados.<br />
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The empanada de maduro (caribean ripped plantain patty) is typical recipe from Costa Rica cuisine, Well in Colombian we have empanada de maduro in the natural subregion "El eje cafetero".<br />
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This recipe has subtle variations in its preparation such addition or omission of certain ingredients.The most basic and traditional recipe is the well-ripe plantain stuffed with cheese battered with a flour-egg mixture seasoned with a little salt and sugar.<br />
The variations used for softening plantains before stuffing are: boiling in water, grilling in its own shell, or frying; the filling can be only cheese or the combination of cheese and guava paste.<br />
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INGREDIENTS<br />
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-Ripped plantains<br />
-1 tsp sugar<br />
-3 tbsp flour<br />
-2 tbsp water<br />
- 1 egg<br />
-pic of salt<br />
-1/4 tbs baking powder(optional)<br />
-Vanilla<br />
-Abundant oil for frying<br />
- Tuma cheese/mozzarella cheese <br />
-Guava paste (optional)<br />
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INSTRUCCIONES:<br />
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1.Cut and fry the plantains.<br />
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2.Crush the fried plantains stuff with cheese and guava paste.<br />
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3.Wrap the filling with the crushed plantains.<br />
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4.Beat the egg add sugar, salt and vanilla, mix the baking powder with flour and join in the egg mixture.<br />
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5.Batter the plantains roll and then fry in hot oil until golden.<br />
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Take a look at the step by step video recipe.</div>
Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-82248633467072504022017-08-24T16:46:00.004-05:002017-08-24T16:46:52.229-05:00COCO FRITO ( COLOMBIAN CANDIED COCONUT STICKS)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span itemprop="name">COCO FRITO (CANDIED COCONUT STICKS) </span><br />
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Coconut sticks in a hard sugar coating.<br />
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The presentation in slices or sticks is Colombian pacific region version of this recipe meanwhile Colombian Caribbean coast version is crumbled both are sold on the street carts in front of schools, parks and busiest corners from town and cities.<br />
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INGREDIENTS<br />
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<span itemprop="ingredients">-100 gr coconut</span><br />
<span itemprop="ingredients">-100 gr sugar</span><br />
<span itemprop="ingredients">-100 gr water</span><br />
<span itemprop="ingredients">-pinch of salt (optional)</span><br />
<span itemprop="ingredients"><br /></span> INSTRUCTIONS:<br />
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<span itemprop="recipeInstructions">1.Place all the ingredients in a heavy bottom pot and cook at a medium to high heat.</span><br />
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<span itemprop="recipeInstructions">2.Cook until getting a clear thick syrup.</span><br />
<span itemprop="recipeInstructions">3.Remove from the heat, stir until the sugar crystallizes and looks like sand.</span><br />
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<span itemprop="recipeInstructions">4. Return to the heat then let the sugar melt and caramelize and cover the sticks.</span><br />
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<span itemprop="recipeInstructions"><br /></span> <span itemprop="recipeInstructions">5.Remove again from the heat, stir again until the caramelized sugar crumbles into crystals and coconut sticks look pale.Let cold down and enjoy.</span><br />
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-24526449304513704582017-08-22T08:12:00.000-05:002017-08-22T08:17:55.621-05:00PAN DE BONOS (COLOMBIAN CASSAVA AND CHEESE BUNS)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span itemprop="name">PAN DE BONOS (COLOMBIAN CASSAVA AND CHEESE BUNS)</span></div>
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<span itemprop="name"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrLsOyES8iJ1XkTLm2hOhCbSPEJ_34pPenR6S5tNyvmCtuQZPrLXL0odBseRZstv0G5FZoL8g6EbzlL8JAuDxlaBa6aY-mnqOpk5JRIgpAO9-TnehIorOPeA4Jkpxgi5WTwjkadqZaN0/s1600/IMG_3567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="pan de bono bien redondo" border="0" itemprop="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrLsOyES8iJ1XkTLm2hOhCbSPEJ_34pPenR6S5tNyvmCtuQZPrLXL0odBseRZstv0G5FZoL8g6EbzlL8JAuDxlaBa6aY-mnqOpk5JRIgpAO9-TnehIorOPeA4Jkpxgi5WTwjkadqZaN0/s1600/IMG_3567.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSN_kV5UHpQzRFfDhpcMH-hoh0-wQLzjK6vStpSliyJ_fgIGhyz9GjSoi9LORE0gW-xG_RALcb_9FuAxo5UYDZ4FFf_V3ibRrLgwGOeS8WXq-rka7Z5QPmLVbiE50vPpGIaaM3s6mjKA8/s1600/IMG_3570.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="pan de bono con bocadillo" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSN_kV5UHpQzRFfDhpcMH-hoh0-wQLzjK6vStpSliyJ_fgIGhyz9GjSoi9LORE0gW-xG_RALcb_9FuAxo5UYDZ4FFf_V3ibRrLgwGOeS8WXq-rka7Z5QPmLVbiE50vPpGIaaM3s6mjKA8/s1600/IMG_3570.jpg" /></a></div>
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Hybrid bun of pan de yuca (cassava bread) and almojabana colombiana (cheese bun)<br />
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If you have tried already some recipes of pan de bono and you got pale and flat pan de bono, don't worry I going to explain to you why and how to fix it.Pan de bonos don't rise because of an improper baking, well a long list of Colombian buns are baked at high temperature in a flat gas oven that resembles a pizza oven if you want to take a look there you have a pic:<a href="http://images.evisos.com.co/2010/02/15/vendo-horno-pandebonero-jsa_d4b13146f_3.jpg">http://images.evisos.com.co/2010/02/15/vendo-horno-pandebonero-jsa_d4b13146f_3.jpg</a> ,<br />
But do not be discouraged try my recipe and tips below to get perfect and yummy pan de bonos.<br />
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INGREDIENTS<br />
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<span itemprop="ingredients">-167 gr cow feta cheese</span><br />
<span itemprop="ingredients">-111 gr mozzarella cheese</span><br />
<span itemprop="ingredients">-140 gr </span>sweet or sour cassava starch (preferably)<br />
<span itemprop="ingredients">-5 gr fine polenta </span><br />
<span itemprop="ingredients">-20 gr corn starch</span><br />
<span itemprop="ingredients">-20 gr precooked corn flour</span><br />
<span itemprop="ingredients">-111 ml milk or water</span><br />
<span itemprop="ingredients">-28 gr sugar</span><br />
<span itemprop="ingredients">-6 gr baking powder</span><br />
<span itemprop="ingredients">-10 gr butter</span><br />
<span itemprop="ingredients">-<a href="https://thecolombiantouch-en.blogspot.ca/2017/07/traditional-colombian-guava-paste_12.html">Guava paste</a> the recipe is here if you want to try it.</span><br />
<span itemprop="ingredients"><br /></span>
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INSTRUCTIONS:<br />
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If you have an electric oven grill is enough for success if you have not a choice adapt the recipe by replacing between 30% and 50% of the starch of the recipe for baking flour.<br />
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<span itemprop="recipeInstructions">1.Preheat oven at 200 C, grate mozzarella cheese and set it aside.</span><br />
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<span itemprop="recipeInstructions">2.</span>Stir together the dry ingredients in large mixing bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSh5e7tN7_Cr_g1bNiErVqZLy9ysZ4Xc24Uxc6oK7gkdF-euPpC0QoyCm27rnVApnMxqaN7Exp8GCwAKacMWF93LSIPjIaoeOIaHEAdab94Ry1Aj0In1mta5oyHK7wek1hSwaN_8FAZ0/s1600/IMG_3494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="mozzarella y harina" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSh5e7tN7_Cr_g1bNiErVqZLy9ysZ4Xc24Uxc6oK7gkdF-euPpC0QoyCm27rnVApnMxqaN7Exp8GCwAKacMWF93LSIPjIaoeOIaHEAdab94Ry1Aj0In1mta5oyHK7wek1hSwaN_8FAZ0/s1600/IMG_3494.jpg" /></a></div>
<span itemprop="recipeInstructions">3..In blender or food processor add the dry ingredients mix and grated cheese blend until completely cheese is pulverized.</span><br />
<span itemprop="recipeInstructions"><br /></span> <span itemprop="recipeInstructions">4.In a separate bowl blend to perfection feta cheese, sugar and butter, then pulverized mozzarella cheese and flour mix.</span><br />
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<span itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6Sz7wFYUgJVTPcOw5FbsiXwoOzFDVAkL64Kl-Yam-KDxOGoUONTM4a4_Bj7PBNyUCBninAkwZnV7eGjtCKZmCp0Wl4WPXC7vNhV8mfXdbJzKRA4VupnYycbhJsl_FcERpFjSDwkCWUk/s1600/IMG_3496.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="masa pan de bonos" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6Sz7wFYUgJVTPcOw5FbsiXwoOzFDVAkL64Kl-Yam-KDxOGoUONTM4a4_Bj7PBNyUCBninAkwZnV7eGjtCKZmCp0Wl4WPXC7vNhV8mfXdbJzKRA4VupnYycbhJsl_FcERpFjSDwkCWUk/s1600/IMG_3496.jpg" /></a></span></div>
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<span itemprop="recipeInstructions">6.Knead and add milk by bit by bit until smooth, make spheres of the desired size put into pieces of guava paste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbHDp0vT2v2HpQpF28rjPOeOb6Jepm-cWKYA4Mnmk3DLGoBVDP1_8uHKUjhfsLPCV4hkvEdlXMCGaZw1PGNZ56ey8nOUlLPUrHpWAkC6MWxhd-SWAk70OtLjZIhZgjvcUvENLAPTVwFk/s1600/IMG_3497.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="poniendo bocadillo al pan de bono" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbHDp0vT2v2HpQpF28rjPOeOb6Jepm-cWKYA4Mnmk3DLGoBVDP1_8uHKUjhfsLPCV4hkvEdlXMCGaZw1PGNZ56ey8nOUlLPUrHpWAkC6MWxhd-SWAk70OtLjZIhZgjvcUvENLAPTVwFk/s1600/IMG_3497.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi7kgqCnd3ZSLrxPfaf7hNkmjUjn5LV9UlLuGsDF4kKZ3nF3_YbWXQavbk1Lpy5n6BrdkCEdQ2NUCe0g8MkXXRe6MxFbvIgmvldCxwuhzqjDI1FBLl7g9C8BbdXuKJtAHkDGyuRnGET1g/s1600/IMG_3498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="pan de bonos crudos" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi7kgqCnd3ZSLrxPfaf7hNkmjUjn5LV9UlLuGsDF4kKZ3nF3_YbWXQavbk1Lpy5n6BrdkCEdQ2NUCe0g8MkXXRe6MxFbvIgmvldCxwuhzqjDI1FBLl7g9C8BbdXuKJtAHkDGyuRnGET1g/s1600/IMG_3498.jpg" /></a></div>
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<span itemprop="recipeInstructions">7.Put the pan de bonos on a baking sheet separated each from other.</span><br />
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<span itemprop="recipeInstructions">8. Grill for first 5 minutes and then bake normal no grilling for 7 remaining minutes of cooking.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrKrT_5gINP0U5rIzgHBvK60jNfmQ_XXoszyJ4qeBcmp0kp92nIDHesyEt9o6q_t_3wR9MNhZythssV_Gw2d69OgiHgOVwA9RmKaza1FOhn9ub285pgKe-t0r4wywg1SUWjjxtcPA8CQ/s1600/IMG_3557.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="pan de bono 3" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrKrT_5gINP0U5rIzgHBvK60jNfmQ_XXoszyJ4qeBcmp0kp92nIDHesyEt9o6q_t_3wR9MNhZythssV_Gw2d69OgiHgOVwA9RmKaza1FOhn9ub285pgKe-t0r4wywg1SUWjjxtcPA8CQ/s1600/IMG_3557.jpg" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSuaK7Eu4jrjpQbzWqeJ0Bd9hAp1mEp3namaBDXEr3W2fcGP1y_ZNA9fMlUrTFGewMxA8AzOgu5bPBYtmYdYGNMnvsHMUN3i7R5x9sdRDF87GbhObOV4LJhIBNkbOeAx1n5LE7frZrGQ/s1600/IMG_3562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="pan de bono 2" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSuaK7Eu4jrjpQbzWqeJ0Bd9hAp1mEp3namaBDXEr3W2fcGP1y_ZNA9fMlUrTFGewMxA8AzOgu5bPBYtmYdYGNMnvsHMUN3i7R5x9sdRDF87GbhObOV4LJhIBNkbOeAx1n5LE7frZrGQ/s1600/IMG_3562.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjm-U607yAr0y2Y0PNca2EcEWNEL5P8_vkZfCoQrxyA7zXZ2VmWn6IsDG5X9vydWUISSUb3IlJdwdg7DtSgcsNl4nN-O5sybpqjX60XkuWmHpCEfnQtfXsmZQjXhcgYiK3nWSGBofuSc/s1600/IMG_3563.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="pan de bono 1" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjm-U607yAr0y2Y0PNca2EcEWNEL5P8_vkZfCoQrxyA7zXZ2VmWn6IsDG5X9vydWUISSUb3IlJdwdg7DtSgcsNl4nN-O5sybpqjX60XkuWmHpCEfnQtfXsmZQjXhcgYiK3nWSGBofuSc/s1600/IMG_3563.jpg" /></a></div>
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-44032936615520233022017-08-21T08:12:00.000-05:002017-08-21T12:41:44.133-05:00ALMOJABANA COLOMBIANA ( COLOMBIAN CHEESE BUNS)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span itemprop="name">ALMOJABANA COLOMBIANA ( COLOMBIAN CHEESE BUNS)</span></div>
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<span itemprop="name"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9fPSC_yfKX2ff2VP2rFRhtSjmMG9BUkyg6vhc260ecFi8lUgE2ecOlIUcSRwxsWf8CsFTLbcWEX01bMpcANbNtUep_xcFMNmiEKfpsFaASv1iSqswg9mjFbDe1nmzNVXRMCeR-a1ca0/s1600/IMG_3638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img almojaba="" alt="" border="0" colombiana="" itemprop="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9fPSC_yfKX2ff2VP2rFRhtSjmMG9BUkyg6vhc260ecFi8lUgE2ecOlIUcSRwxsWf8CsFTLbcWEX01bMpcANbNtUep_xcFMNmiEKfpsFaASv1iSqswg9mjFbDe1nmzNVXRMCeR-a1ca0/s1600/IMG_3638.jpg" /></a></div>
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Flour or starch roll made from a rich cheesy dough. There is no unified recipe across the length and breadth of the country, but some versions are well known such "almojaba valluna", "almojabana costeña" "almojabana Boyasence".<br />
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Almojabanas have a common point, "cheese" and clear distinctions , almojabana costeña has a sweet and salty taste from costeño cheese and sugar mix ,It is made from corn only , almojabana valluna is made from a mix of corn starch and/or cassava starch and/or wheat flour and cuajada while almojabana boyasence is made corn starch or wheat flour and paipa / campesino cheese.<br />
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If I have to choose one among the Colombian almojabanas, I blend to almojábana Costeña it is my favorite but I love all almojabanas.<br />
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The word almojabana is the castellanización of the Arabic word <span style="font-size: x-large;">المُجَابَنَة</span><span style="font-size: large;"> </span>(al muyaabana) the word seems not exist in standard Arabic but by according classical Arabic morphology can be categorized within<span style="font-size: x-large;"> صِيغَةُ المُبالَغَةُ </span>(sifatul mubaalaga) exaggerative name used to give meaning that something or someone makes or owns a characteristic In great abundance then almuyaabana would mean THE MOST CHEESY.<br />
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The name and recipe are a Spanish preparation that dates back to the age Media curiously the European recipe is eggy, does not include cheese and looks nothing like the Colombian almojabana instead strongly resembles choux pastry bathe with honey, sprinkled with cinnamon and pepper.<br />
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Puerto rico has almojabanas as a traditional dish , it is made from rice flour and cheese , Venezuela has almojabana andina made with smoked andinan cheese , Venezulan almojabana looks like colombian pan de yuca .<br />
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For preparing Colombian almojabanas the common flour/starch and cheese proportions are 100% cheese and 50% flour/starch or 100%cheese and 100% flour.<br />
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<b>INGREDIENTS</b><br />
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<b>RECIPE 1 </b><br />
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<span itemprop="ingredients">-250 gr cow feta cheese</span><br />
<span itemprop="ingredients">-20 gr precooked yellow corn flour</span><br />
<span itemprop="ingredients">-20 gr butter</span><br />
<span itemprop="ingredients">-105 gr corn starch</span><br />
<span itemprop="ingredients">-5 gr baking powder</span><br />
<span itemprop="ingredients">-25 gr egg</span><br />
<span itemprop="ingredients">-35 gr sugar</span><br />
<span itemprop="ingredients">-50 ml milk or water</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNs4_ifBiUgplK0DoFyhMhFr9kH6PIEFpI17n4SbnkFXXLN5FQ1PjuBL4dRhwMUV5kDQsV9ywsrDI_SKZ1sHvTy0M_DbbrrMN5fxfpnVBk942_H_sJL9IPS33qtnMhsQfMVURAKsQ5-v4/s1600/IMG_3629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="almojaba colombiana 2" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNs4_ifBiUgplK0DoFyhMhFr9kH6PIEFpI17n4SbnkFXXLN5FQ1PjuBL4dRhwMUV5kDQsV9ywsrDI_SKZ1sHvTy0M_DbbrrMN5fxfpnVBk942_H_sJL9IPS33qtnMhsQfMVURAKsQ5-v4/s1600/IMG_3629.jpg" /></a></div>
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<b>RECIPE 2</b><br />
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<span itemprop="ingredients">-250 gr mozzarella cheese</span><br />
<span itemprop="ingredients">-40 gr precooked yellow corn flour</span><br />
<span itemprop="ingredients">-85 gr corn starch</span><br />
<span itemprop="ingredients">-5 gr baking powder</span><br />
<span itemprop="ingredients">-25 gr egg</span><br />
<span itemprop="ingredients">-35 gr sugar</span><br />
<span itemprop="ingredients">-60 ml milk or water</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPeFnAcqD9xjt8ILlqw1Jq5VRdcauITpxS9xPGztrVXQk924UUMgYpKrxbxJcvxXRF5m5H8TE0omX91_1lVhTClkEVR2heIvmionq5thzY7J5Yh51gVmdaW2B3_MxsI4l2vzEYUogguTU/s1600/IMG_3635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="almojaba colombiana 3" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPeFnAcqD9xjt8ILlqw1Jq5VRdcauITpxS9xPGztrVXQk924UUMgYpKrxbxJcvxXRF5m5H8TE0omX91_1lVhTClkEVR2heIvmionq5thzY7J5Yh51gVmdaW2B3_MxsI4l2vzEYUogguTU/s1600/IMG_3635.jpg" /></a></div>
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<b>INSTRUCCIONS:</b><br />
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<b>RECIPE 1</b><br />
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1.Crumble the feta cheese add sugar, butter, and egg.<br />
2.Stir together the dry ingredients in large mixing bowl.<br />
3.Add the flour mixture to the cheese, egg and sugar mix.<br />
4. Knead, add milk by bit by bit until smooth, make spheres of the desired size.<br />
5.Preheat the oven to 200 degrees and bake alternating grill for first 5 minutes and normal baking for 7 remaining minutes of cooking.<br />
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<b>RECIPE 2</b><br />
1.Stir together the dry ingredients in large mixing bowl.<br />
2.In blender or food processor add the dry ingredients mix and grated cheese blend until completely cheese is pulverized.<br />
4. Add the egg knead and add milk by bit by bit until smooth, make spheres of the desired size.<br />
5.Preheat the oven to 200 degrees and bake alternating grill for first 5 minutes and normal baking for 7 remaining minutes of cooking.<br />
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-26104732832515349962017-08-18T12:49:00.000-05:002017-08-18T12:49:41.682-05:00 AREQUIPE CARAMELS<div dir="ltr" style="text-align: left;" trbidi="on">
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AREQUIPE CARAMELS</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiXyfLOsPYSS-hBypM0DIsN2H2BmRQHx3uXy5skfSO1ev8GB68zXlGz5VJ3gdJLflEP7Ndyx7iG6vLvtakALDLczsx2zTvxzr_t77UjW3CBf6FIX4CU0KRv0mZPXTaP5SK9ZNz7-bRec/s1600/IMG_3545.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="panelitas de arequipe colombianas" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiXyfLOsPYSS-hBypM0DIsN2H2BmRQHx3uXy5skfSO1ev8GB68zXlGz5VJ3gdJLflEP7Ndyx7iG6vLvtakALDLczsx2zTvxzr_t77UjW3CBf6FIX4CU0KRv0mZPXTaP5SK9ZNz7-bRec/s1600/IMG_3545.jpg" /></a></div>
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Fudgy arequipe caramels.<br />
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INGREDIENTS<br />
-250 ml milk<br />
-150 gr sugar<br />
-20 gr salted butter<br />
-1/4 de tbs bicarbonate<br />
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Look at the links below if you love arequipe:<br />
<a href="https://www.blogger.com/goog_128122850"><br /></a> <a href="https://thecolombiantouch-en.blogspot.ca/2017/08/creamy-arequipe.html">CREAMY AREQUIPE</a><br />
<a href="https://thecolombiantouch-en.blogspot.ca/2017/08/colombian-arequipe-sauce.html">AREQUIPE SAUCE</a><br />
<a href="https://thecolombiantouch-en.blogspot.ca/2017/08/pastry-colombian-arequipe_16.html">PASTRY AREQUIPE</a><br />
<br />
<br />
<br />
INSTRUCTIONS:<br />
1.Preheat a heavy bottom pot for about 3 minutes.<br />
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2.Put into the pot: milk, sugar, and butter.<br />
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3.Let the mix boil for 10 minutes.<br />
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4.10 minutes boiling after, add bicarbonate, Stir continued and cook until complete 25 minutes or more of whole cooking time, you can see the bottom pot while you stir and arequipe's temperature reaches 118 C.<br />
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5.Pour into a bowl, stir until arequipe cool a bit and then knead until it looks like the dark brown color is gone and texture looks like sandy.<br />
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6.Before cold down completely, roll out the dough to a thickness 1 cm cut into pieces and enjoy.<br />
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Picture before and after of arequipe be kneaded.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZS21jpel16ARuTGlQQk7-HLqrNRbSNbDOmpNFNelKZxa41ztt2Tj-aUg_yBmA1mLSnVU008s-rbpm77ldO901x2mX29uGutQx7dpM9qWVg4VGyhzLYrhuz6rxHLIfvlK2P90tSMKDQ0/s1600/IMG_3527.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="masa de arequipe1" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZS21jpel16ARuTGlQQk7-HLqrNRbSNbDOmpNFNelKZxa41ztt2Tj-aUg_yBmA1mLSnVU008s-rbpm77ldO901x2mX29uGutQx7dpM9qWVg4VGyhzLYrhuz6rxHLIfvlK2P90tSMKDQ0/s1600/IMG_3527.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMe5gBBBKobl9D84qZueb8piexWOlMmgMfVEKlz9gsWHLkrZw_yEE5nTSw1e14DMoWvZ_ETJgqtWCCKWXL2sr_Ji5tbwyJfP9sVLMpjQtP_wLwctNo3_S1MKVI4ocFwV6-ENaYcNX8Qjg/s1600/IMG_3528.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="masa de arequipe2" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMe5gBBBKobl9D84qZueb8piexWOlMmgMfVEKlz9gsWHLkrZw_yEE5nTSw1e14DMoWvZ_ETJgqtWCCKWXL2sr_Ji5tbwyJfP9sVLMpjQtP_wLwctNo3_S1MKVI4ocFwV6-ENaYcNX8Qjg/s1600/IMG_3528.jpg" /></a></div>
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-74451596171640452992017-08-17T09:30:00.001-05:002017-08-18T12:23:46.509-05:00AREPA BOYACENSE (COLOMBIAN STUFFED CHEESE CORN PASTRY)<div dir="ltr" style="text-align: left;" trbidi="on">
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AREPA BOYACENSE (STUFFED CHEESE CORN PASTRY)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWo2z5lEz46os3BkfgOZWJvbs-mEK-_Y21RcTJfn5008yh2e3e79fj0uza-n-kFnSlWu1GXD6UFfJGlcJg0c-YnWaLOQSaGju460EAxBDINakpJlrV9M62OX9kBu_k5DVTyiiQVT_Lhl8/s1600/IMG_3671.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="receta arepa boyasence" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWo2z5lEz46os3BkfgOZWJvbs-mEK-_Y21RcTJfn5008yh2e3e79fj0uza-n-kFnSlWu1GXD6UFfJGlcJg0c-YnWaLOQSaGju460EAxBDINakpJlrV9M62OX9kBu_k5DVTyiiQVT_Lhl8/s1600/IMG_3671.jpg" /></a></div>
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Mixed corn and wheat flour pastry full filled with cheese, with a crunchy crust and soft and slightly moist crumb.<br />
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Traditionally arepa boyacense is cooked in the rural areas directly over the charcoal, wrapped in bijao leaf or over a thin grill stone. The modern and popular option for the city is a turning oven that looks like a shawarma's oven, there piled arepas turn while is cooking.<br />
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The current recipe is adapted version of the traditional arepa boyacense recipe.The original recipe call for nixtamalized capio corn (a Colombian corn variety) and we have used simple pre-cooked yellow corn flour.<br />
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¿Colombian arepa or Venezuelan arepa?</div>
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Colombians and Venezuelans defend the arepa as their own with enough evidence. The arepa is a shared heritage inherited by the indigenous ancestors who lived in both countries, then generations later the territory was divided into what is now Colombia and Venezuela.<br />
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The arepa comes from the castellinización of the word "erepa" of the indigenous language cumanagoto that inhabits a part of the present Venezuela call Cumaná today, which would suggest that the origin of the preparation could be there, but Galeotto Cei in its "Trip and description of The Indians (1539-1553) said that other Indians called arepa fectegua this word is possibly related to the Chibcha language of the Indians who inhabited what today is Colombian territory.<br />
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Whatever the origin of ,arepa is so Venezuelan, Panamanian, Ecuadorian and Colombian because they are typical in their cuisines, well known, consumed and loved by everyone their people. Another point to recognize has been a Venezuelan who created the formula of precooked corn flour what is enough proves that the modern arepa is thanks to this magnificent invention, I greet all Venezuelan brothers. In Colombia, it is still popular to prepare the arepas in a traditional way as have made the Indians cooking and processing the corn.<br />
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The actual Salvadorean pupusas were first created centuries ago by the Pipil tribes and or Mexican gorditas are prehispanic food both are very similar to arepas prepared in Colombia and Venezuela popularly name "maiz pelao" ( nixtamalized corn).<br />
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A part Sothamerican Indians descended from center American indigenous civilization origin what gives me to think that these preparations can Be the ancestors or originators of the arepa.<br />
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INGREDIENTES</div>
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-150 gr precooked yellow corn flour</div>
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-20 gr wheat flour 0000</div>
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-1 egg</div>
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-100 panela</div>
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-150 gr tuma cheese</div>
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-70 gr ricotta cheese</div>
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-20 gr butter</div>
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-50 gr water</div>
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-<span style="background-color: #f6d5d9;">salt to taste</span></div>
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FILLING</div>
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-100 gr tuma cheese</div>
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-salt to taste</div>
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INSTRUCCIONES:</div>
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1.Make together flours</div>
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2.Add grated panela, grated cheese, egg, butter, and salt to taste and knead all the ingredients together into a homogenous mixture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1ceETP5E4-4eo1Ue-6JqcZUySkHE1Ump8jZiu-2RvNWpMzvf49h-2cXPbogf9rFjZ-EZB0aJlN77fAOsXKIF0itAtPvO1bNPp_O8q_pumecYBxjNTiwXzvBAqMsPkVNVEAlnRZP7cek/s1600/IMG_3642.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="arepa boyasence arepa boyaca 5" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1ceETP5E4-4eo1Ue-6JqcZUySkHE1Ump8jZiu-2RvNWpMzvf49h-2cXPbogf9rFjZ-EZB0aJlN77fAOsXKIF0itAtPvO1bNPp_O8q_pumecYBxjNTiwXzvBAqMsPkVNVEAlnRZP7cek/s1600/IMG_3642.jpg" /></a></div>
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3.Leave stand for 10 minutos.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAHhYaqMbAGnJGOtdvxPyx_CixCYWyp9lbwE-jQOaO11dVyaw3ZedDvmftJZt9qUJZ4IZy2QGiDYuTJ42b98K5njB0u7hmlCO_VlVu-s5WHsSM1PMtpYxKS459Em35mNdRTuPwYj23aM/s1600/IMG_3648.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="arepa boyasence arepa boyaca 1" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAHhYaqMbAGnJGOtdvxPyx_CixCYWyp9lbwE-jQOaO11dVyaw3ZedDvmftJZt9qUJZ4IZy2QGiDYuTJ42b98K5njB0u7hmlCO_VlVu-s5WHsSM1PMtpYxKS459Em35mNdRTuPwYj23aM/s1600/IMG_3648.jpg" /></a></div>
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4.After have leave stay the dough add water bit by bit until getting a smooth dough.To check if the dough needs more liquid roll a bite into a ball and press if the ball cracks add water until it doesn't it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnPAwapcMA6zq1uZqQ1n_O5-XLQJJ1VrDhDRVKy4qJMpBDRX6YCEgxil2WqHmFfXq-IIhWTrBGhq6363Ee-wRXJ-1VoVh1NPvw_Kzen3gGUKjqy2eFe4qtA9VV291S2wNSwOORkotrDA/s1600/IMG_3650.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="arepa boyasence arepa boyaca 2" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnPAwapcMA6zq1uZqQ1n_O5-XLQJJ1VrDhDRVKy4qJMpBDRX6YCEgxil2WqHmFfXq-IIhWTrBGhq6363Ee-wRXJ-1VoVh1NPvw_Kzen3gGUKjqy2eFe4qtA9VV291S2wNSwOORkotrDA/s1600/IMG_3650.jpg" /></a></div>
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5.Shape arepas and stuff with cheese.</div>
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6. Sear a stir fry pan arepa for both side until golden, if you can get bijao or plantain leaf put it on the pan while you cook arepas. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjsOhw2KgS4e-zYrZqT8TwAfql_QRl8DiRX2BY1wWX74GYinKnptMyBHFwpNAKytmc_6gJaoX93Yr9vqqoUaSE4gH547sHMXzieUL_iAmysvg61PENF3An4kpiNSkJZJboZhHvAI_5Tg/s1600/IMG_3661.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="arepa boyasence arepa boyaca 3" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjsOhw2KgS4e-zYrZqT8TwAfql_QRl8DiRX2BY1wWX74GYinKnptMyBHFwpNAKytmc_6gJaoX93Yr9vqqoUaSE4gH547sHMXzieUL_iAmysvg61PENF3An4kpiNSkJZJboZhHvAI_5Tg/s1600/IMG_3661.jpg" /></a></div>
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7.Bake seared arepas a preheated oven at 180 C for 10 or 15 minutes until arepas crush is crispy.</div>
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If would like give the traditional smoked flavor to arepas use a burning coal pleased into a pot, put a metal grid over and put on arepas when it is cold down, cover the pot for 15 mins.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xK6ImoNRMfjVHnpdsZqhYTPROucYY8chtVbKqhRzKOajT7-_exbXwX3JArNxwvYwVitx0ao-c_cYgBs2Aa2Zn4SDcX_hxOt8RiRUCjTDuTvWWPmes8zq2F6Wl8zkztJcLzF4PADiLLU/s1600/IMG_3675.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="arepa boyasence arepa boyaca 4" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xK6ImoNRMfjVHnpdsZqhYTPROucYY8chtVbKqhRzKOajT7-_exbXwX3JArNxwvYwVitx0ao-c_cYgBs2Aa2Zn4SDcX_hxOt8RiRUCjTDuTvWWPmes8zq2F6Wl8zkztJcLzF4PADiLLU/s1600/IMG_3675.jpg" /></a></div>
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-39811035856447473102017-08-16T07:55:00.001-05:002017-08-18T12:51:59.865-05:00 SOFT AREQUIPE CANDY<div dir="ltr" style="text-align: left;" trbidi="on">
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SOFT AREQUIPE CANDY</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwR3dI1lei2z2WfkTCzBIr1U4gbA425O2J-9uP361Zd7D2iljz4P28F0GZT0tx_QVAxhwBBhWQ8ftN63a7YowupWwD881m3WsEbJksVMLRmCNPCN4JpYt5ahkzOeDP5B7Ozp7LYfJEbY/s1600/IMG_3448.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" h="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwR3dI1lei2z2WfkTCzBIr1U4gbA425O2J-9uP361Zd7D2iljz4P28F0GZT0tx_QVAxhwBBhWQ8ftN63a7YowupWwD881m3WsEbJksVMLRmCNPCN4JpYt5ahkzOeDP5B7Ozp7LYfJEbY/s1600/IMG_3448.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzsnmdPR_IX6Bv3pfNTz6W8VrWaZxmoc479Xp7zJK6wIcKvg1ZsPp3RL5MI16dgg_jnrWulNuJKeTahCw94CVA92S0C-N9_2OebTXXkKwwtOZoRS-qvkM2gmDyAlEEzhDVSsLP_Qm4BY/s1600/IMG_3456.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzsnmdPR_IX6Bv3pfNTz6W8VrWaZxmoc479Xp7zJK6wIcKvg1ZsPp3RL5MI16dgg_jnrWulNuJKeTahCw94CVA92S0C-N9_2OebTXXkKwwtOZoRS-qvkM2gmDyAlEEzhDVSsLP_Qm4BY/s1600/IMG_3456.jpg" /></a></div>
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Soft and chewy dulce de leche or arequipe candy.<br />
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Look at the links below if you love arequipe:<br />
<a href="https://www.blogger.com/goog_128122850"><br /></a> <a href="https://thecolombiantouch-en.blogspot.ca/2017/08/creamy-arequipe.html">CREAMY AREQUIPE</a><br />
<a href="https://thecolombiantouch-en.blogspot.ca/2017/08/colombian-arequipe-sauce.html">AREQUIPE SAUCE</a><br />
<a href="https://thecolombiantouch-en.blogspot.ca/2017/08/pastry-colombian-arequipe_16.html">PASTRY AREQUIPE</a><br />
<br />
-250 ml milk<br />
-125 gr sugar<br />
-30 gr butter<br />
-1/4 de tbs bicarbonate<br />
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INSTRUCTIONS:<br />
1.Preheat a heavy bottom pot for about 3 minutes.<br />
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2.Put into the pot: milk, sugar, and butter.<br />
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3.Let the mix boil for 10 minutes.<br />
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4.10 minutes boiling after, add bicarbonate, Stir continued and cook until complete 25 minutes or more of whole cooking time, you can see the bottom pot while you stir and arequipe's temperature reaches 118 C.<br />
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5.Pour into a previously greased and let cool down and then cut into pieces and enjoy.<br />
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-30347054054126785522017-08-16T07:30:00.001-05:002017-08-16T07:50:34.342-05:00 PASTRY COLOMBIAN AREQUIPE <div dir="ltr" style="text-align: left;" trbidi="on">
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PASTRY COLOMBIAN AREQUIPE </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoC0k2JPM6N9BeUTVvKuff0xI4YfEFsQhrZTiTQ7wNUMBA7Ss9mh2yP6TWHACfymmvOwPgXpJaRqNQSZTnokqhFUK4eZ6U_5hNRziHGfICatJMNOdQ5QRPro3ap2465n_VG-gyI6mkJmY/s1600/IMG_3268.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoC0k2JPM6N9BeUTVvKuff0xI4YfEFsQhrZTiTQ7wNUMBA7Ss9mh2yP6TWHACfymmvOwPgXpJaRqNQSZTnokqhFUK4eZ6U_5hNRziHGfICatJMNOdQ5QRPro3ap2465n_VG-gyI6mkJmY/s1600/IMG_3268.jpg" /></a></div>
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Firm arequipe , perfect for pipping.<br />
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INGREDIENTES<br />
-250 ml milk<br />
-125 gr sugar<br />
-1/4 tbs bicarbonate<br />
-30 gr butter<br />
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INSTRUCCIONS:<br />
1.Pre-heat a heavy bottom pot for about 3 minutes.<br />
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2.Put into the pot : milk, sugar, and butter .<br />
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3.Let the mix boil for 10 minutes.<br />
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4.10 minutes boiling after, add bicarbonate, Stir continued and cook until complete 25 minutes and arequipe's temperature reaches 115 C..<br />
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5.Pour into a bowl and let cool down. and enjoy.<br />
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Look at this video if you would like to know the required texture.<br />
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<iframe allowfullscreen="" frameborder="0" height="480" src="https://www.youtube.com/embed/5wgkTkVpgBg" width="640"></iframe> Look at the links below if you love arequipe.<br />
<a href="https://thecolombiantouch-en.blogspot.ca/2017/08/creamy-arequipe.html">https://thecolombiantouch-en.blogspot.ca/2017/08/creamy-arequipe.html</a><br />
<span style="color: #0000ee;"><u><a href="https://thecolombiantouch-en.blogspot.ca/2017/08/colombian-arequipe-sauce.html">https://thecolombiantouch-en.blogspot.ca/2017/08/colombian-arequipe-sauce.html</a></u></span></div>
Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-47568349644800752122017-08-14T11:06:00.000-05:002017-08-14T11:17:46.539-05:00CREAMY AREQUIPE<div dir="ltr" style="text-align: left;" trbidi="on">
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CREAMY AREQUIPE</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3Mz5lcTnPjvSAW3FuK7_eUiIcPDxS2dWxcwMhjKMik70iPlIjPccCn6GlvZVabH3Wzyi0a7VvwRH_w_WILM1v3XdneimW2bRpu1mOVAfUQTJkAQ2mlrgYvJauvlh0CmQY8ZBFCYLwfc/s1600/IMG_3220.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="arequipe colombiano cremoso" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3Mz5lcTnPjvSAW3FuK7_eUiIcPDxS2dWxcwMhjKMik70iPlIjPccCn6GlvZVabH3Wzyi0a7VvwRH_w_WILM1v3XdneimW2bRpu1mOVAfUQTJkAQ2mlrgYvJauvlh0CmQY8ZBFCYLwfc/s1600/IMG_3220.jpg" /></a></div>
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Arequipe (cajeta , dulce de leche ).<br />
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INGREDIENTS<br />
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-250 ml milk.<br />
-20 gr salted butter.<br />
-125 gr sugar.<br />
-1/4 tsp bicarbonate.<br />
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INSTRUCCIONES:<br />
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1.Mix the milk, sugar, and butter into a heavy pot and bring to cook over high heat.<br />
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2..Let the mix boil for 10 minutes and then add the bicarbonate, don't add it before because the sauce going to take a darker brown color.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjczucansUuIwnkSHgNQiQ0WvULEkhh18FJmMKNOQQgzX4vRRFrENS6b-Fguz5vrd4hPdYg1d-97hxKEbslYOt4yGgtW4A3uFqzD-N3K7me3j0PjO43UJqa57CTz9XDlrYioov1IygtU/s1600/arequipe3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="leche azucar mantequilla" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjczucansUuIwnkSHgNQiQ0WvULEkhh18FJmMKNOQQgzX4vRRFrENS6b-Fguz5vrd4hPdYg1d-97hxKEbslYOt4yGgtW4A3uFqzD-N3K7me3j0PjO43UJqa57CTz9XDlrYioov1IygtU/s1600/arequipe3.jpg" /></a></div>
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3. 10 minutes boiling after, add bicarbonate, stir every now and then from 10 until 20.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VB1a4AJ2pmHFcDr49dH4Z2V8wkynMPuZDzOyznI3l1kWm3WHEf0eGk9bMU9NGlx59bbqb6Jrn33gSRh2JTBn9ssldOPCRsoDgcJ5_QaLOXM53PjgIf87yA5Csbwe7fTPNNGD9-9qO3A/s1600/arequipe2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="leche hervida" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VB1a4AJ2pmHFcDr49dH4Z2V8wkynMPuZDzOyznI3l1kWm3WHEf0eGk9bMU9NGlx59bbqb6Jrn33gSRh2JTBn9ssldOPCRsoDgcJ5_QaLOXM53PjgIf87yA5Csbwe7fTPNNGD9-9qO3A/s1600/arequipe2.jpg" /></a></div>
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4. Stir continued and strong to avoid lumps from 20 minutes of cooking time.<br />
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5.From 25 minutes of cooking time, arequipe almost as ready let simmer until reduced and caramel is thick, brown and the temperature reaches 115 C degrees.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglS6HQEm8vgHyaM1V35mfDWB7O71aBXgSt_rAkxGt3lwlKIg9wZuiSaKxOz9MXOfG2QTxhSVB0q-D1bSbKuN7pKGdzrBVpDy9A4IoS_kOW5t9mIBP8fTMpAhSHKBGWX_W2gdJ1-ybK_6c/s1600/arequipe4.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="arequipe cremoso" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglS6HQEm8vgHyaM1V35mfDWB7O71aBXgSt_rAkxGt3lwlKIg9wZuiSaKxOz9MXOfG2QTxhSVB0q-D1bSbKuN7pKGdzrBVpDy9A4IoS_kOW5t9mIBP8fTMpAhSHKBGWX_W2gdJ1-ybK_6c/s1600/arequipe4.jpg" /></a></div>
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6.Pour into a bowl and let cool down.<br />
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Look at this video if you would like to know the required texture.<br />
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HAPPY AREQUIPE MEMORIES AND SOME NONSENSE THEORIES<br />
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From my fond childhood memories, I remember my abuela's and mama's arequipe.They prepared it differently, my abuela added rice flour to arequipe and mama didn't but both have believed the success of preparing arequipe requires a special gift you're born with and no everyone has it, notably my abuela had deeply held belief was at face value that She didn't permit an ordinary person assisted her meanwhile she was cooking because it could easily ruin arequipe with touching of the hands or gaze, of eyes.<br />
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Although my abuela did not think or did not knows cooking techniques she was a really skilled person and had a native sense very precise with the cooking.<br />
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I confess that a for a long time I have thought as my abuela and mama that the cooking was a special gift you are born with , until some cooking techniques I have studied took away ideas of "la mano pa la cocina" ( a special gift you're born for cooking) and humor, but I dare not to stir arequipe with a metal spoon because she taught me that can make sugar crystallize easily and I have seen when I do it with wooden spoon my arequipe success that I don"t want to try ruin it.<br />
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Why Colombians name AREQUIPE to DULCE DE LECHE?<br />
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Probably because of someone taste arequipe by the first time in AREQUIPA , Peru in the composed dessert with dulce the leche and meringue name "suspiro a la limeña" and that someone introduced dulce leche and meringue renamed as arequipe in honor to the city was spotted anyway, I digress, I don't know really the above is nonsense theory from my mind.<br />
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Colombian cuise , tradicional colombian cuise , traditional colobian dishes , colombian araequipe<br />
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-68096948234149043552017-08-11T07:23:00.000-05:002017-08-11T07:23:48.422-05:00COLOMBIAN AREQUIPE SAUCE<div dir="ltr" style="text-align: left;" trbidi="on">
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COLOMBIAN AREQUIPE SAUCE</div>
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Arequipe sauce(cajeta sauce , dulce de leche sauce).<br />
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INGREDIENTS<br />
-250 ml whole milk<br />
-125 gr sugar<br />
-20 gr salted butter<br />
-1/2 Tsp bicarbonate<br />
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INSTRUCTIONS:<br />
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1.Mix the milk, sugar, and butter into a heavy pot and bring to cook over high heat.<br />
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The salted butter gives to the sauce a special flavor and texture my advice is, therefore, that try doesn't omit it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaV4dKe0mECeKrBXVYfssR8DEc5REuCtL5PCJ2fXEJQLev6CgWU2O7r5x_x3Rhcqva7tuSrcmO2uj3QU_zRVZNIF1kj0aJCQqOW166qdAWaRNRuEyWCPSu_lBwslDf6X4N0YT4XMJilks/s1600/IMG_3176.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaV4dKe0mECeKrBXVYfssR8DEc5REuCtL5PCJ2fXEJQLev6CgWU2O7r5x_x3Rhcqva7tuSrcmO2uj3QU_zRVZNIF1kj0aJCQqOW166qdAWaRNRuEyWCPSu_lBwslDf6X4N0YT4XMJilks/s1600/IMG_3176.jpg" /></a></div>
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2.Let the mix boil for 10 minutes and then add the bicarbonate, don't add it before because the sauce going to take a darker brown color.<br />
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3.Stir every now and then from 10 until 20 of the cooking time and Stir continued after that until the sauce is the required texture.<br />
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4.Pour into a bowl and let cool down.You could put it in the fridge, but the sauce texture will look like sticky.<br />
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Look at this video if you would like to know the required texture.<br />
<iframe allowfullscreen="" frameborder="0" height="480" src="https://www.youtube.com/embed/SRgKt3muaSE" width="640"></iframe>
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-6152999485011883802017-07-12T11:12:00.000-05:002017-08-30T07:31:11.444-05:00TRADITIONAL COLOMBIAN GUAVA PASTE (BOCADILLO DE GUAYABA)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span itemprop="name">TRADITIONAL COLOMBIAN GUAVA PASTE</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKUIeyWIHhKOPyyk-8UwgeLqQ3XZjQ6HEMVtLpgf-gxX5IixpZyFN8fE-L4UtZ_zuOw-N__8Y8n3edXXxPnUcU7osPVeWBxlPC-xEWbEYFVaBI03gXkbCjDwODdSCER4ofzZdcolIXVI/s1600/IMG-20140928-WA0003h.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKUIeyWIHhKOPyyk-8UwgeLqQ3XZjQ6HEMVtLpgf-gxX5IixpZyFN8fE-L4UtZ_zuOw-N__8Y8n3edXXxPnUcU7osPVeWBxlPC-xEWbEYFVaBI03gXkbCjDwODdSCER4ofzZdcolIXVI/s1600/IMG-20140928-WA0003h.jpg" /></a></div>
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<span itemprop="description">How to prepare hard consistency guava paste?<br />Colombian recipe for bocadillo veleño?<br />What are the differences between guava jelly and guava paste?</span><br />
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Hello, everyone! proudly I bring you this famous recipe from my province roots.<br />
What are the differences between guava jelly and guava paste?.<br />
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They are not the same thing but for preparing both you going to need same ingredients.<br />
Guava jelly is made from the reserved cooking liquid of guavas, sugar, but guava paste cooked guavas and sugar.<br />
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Santander and Boyaca are 2 provinces manufacturers of guava products as: jalea o espejuelo (guava jelly),bocadillo (guava paste),cernido (guava marmalade)arrancamuelas (chewy guava candies).<br />
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A curious fact literal meaning for arrancamuelas is teeth puller out.<br />
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INGREDIENTES<br />
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<span itemprop="ingredients">-750 gr ripped guavas</span><br />
<span itemprop="ingredients">-500 gr sugar</span><br />
<span itemprop="ingredients">-60 ml )orange juice (optional)</span><br />
<span itemprop="ingredients"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir84bxRrepH11OwneOTHrHabYUJkI6S4D49OPoh6UutcNoS3fAMnMmGpg3SGQKeZGpom1D-0VB378QZbgpoZpSCR6M_gt-ib91Ok0kpGLAZ4cFK_tgA_oUxCDiCT-79iJWBd3SqOIAWMY/s1600/IMG_20140927_114827+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir84bxRrepH11OwneOTHrHabYUJkI6S4D49OPoh6UutcNoS3fAMnMmGpg3SGQKeZGpom1D-0VB378QZbgpoZpSCR6M_gt-ib91Ok0kpGLAZ4cFK_tgA_oUxCDiCT-79iJWBd3SqOIAWMY/s1600/IMG_20140927_114827+copy.jpg" /></a></div>
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like this ripped guavas must look like</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ios1eCmStvQ_l6KKjpy-eDNO0Jk3HJcq6TjWWWDQXIalJ9L4PQR_jHzoMxRoZfOK-NtbTZ2_lvRYxK-LrOlnbZ73fti3c8DOa4m3X_jaCoJt1QdvohyNFyJ5fhfDgtXmdD7YO_bFXUs/s1600/DSC00002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ios1eCmStvQ_l6KKjpy-eDNO0Jk3HJcq6TjWWWDQXIalJ9L4PQR_jHzoMxRoZfOK-NtbTZ2_lvRYxK-LrOlnbZ73fti3c8DOa4m3X_jaCoJt1QdvohyNFyJ5fhfDgtXmdD7YO_bFXUs/s1600/DSC00002.JPG" /></a></div>
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INSTRUCCIONES:<br />
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<span itemprop="recipeInstructions">1.In a pot put water and guavas and cook until guavas are tender.</span><br />
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<span itemprop="recipeInstructions">2.Pass them through a fine-mesh to remove the seeds from the remaining guava pulp.</span><br />
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3.Into a mixer add guava shell, guava pulp, and orange juice and mix.<br />
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<span itemprop="recipeInstructions">4.Pour the mixture into a pot, add the sugar.</span><br />
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5.In a <span itemprop="recipeInstructions">medium-high temperature cook until thick. .the picture below shows the first thick stage to the final result remain too much.</span><br />
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<span itemprop="recipeInstructions">6. Keep cooking and stir time after time until the guava paste looks high-intensity red color and peels off from the bottom pot this takes around an hour or more.</span><br />
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<span itemprop="recipeInstructions">7. </span><span itemprop="recipeInstructions">Pour the paste into a high-temperature resistance container and let stay almost for 8 hours before to cut into pieces.</span><br />
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-24491279816880518702017-04-13T10:15:00.000-05:002017-04-13T10:15:05.406-05:00PUFFY HOJUELAS (FLOUR FLAKES)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span itemprop="name">PUFFY HOJUELAS (FLOUR FLAKES)</span>
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Puffy flour flakes onion flavored, really crunchy and similar to potato chips texture.<br />
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INGREDIENTS<br />
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-140 gr of flour or at least 7 gr of protein.<br />
-70 ml of water.<br />
-20 ml of oil.<br />
- 5 gr of onion powder.<br />
-Salt to taste.<br />
-1/8 teaspoon baking powder.<br />
-Oil to fry.<br />
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INSTRUCTIONS:<br />
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<span itemprop="recipeInstructions">1.Mix the ingredients for the dough and knead strongly for 5 minutes or more until an elastic dough is obtained. Do not add more liquid, this dough is as pasta dough-like consistency.</span><br />
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<span itemprop="recipeInstructions">2.</span>Left the dough to stand for at least 10 minutes covered with a plastic food film, then knead it another 5 minutes or more until the dough get more elastic and sticky than before.<br />
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<span itemprop="recipeInstructions">3. Wrap the dough in plastic wrap and let to stand for half an hour.</span><br />
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<span itemprop="recipeInstructions">4.</span>Roll out the dough to a thickness of 3 mm, cut into pieces and let to dry for an hour or more until the surface becomes darker.<br />
<span itemprop="recipeInstructions">.</span><br />
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<span itemprop="recipeInstructions"><br /></span> <span itemprop="recipeInstructions">5.</span>Cut into smaller pieces and roll out thinner as much as possible.<br />
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<span itemprop="recipeInstructions">6. </span>Fry in abundant hot oil until golden<br />
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-56597233822657040862017-04-11T10:43:00.003-05:002017-04-11T10:43:54.432-05:00 BUÑUELOS DE MAÍZ BICHE (SWEET CORN FRITTERS)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span itemprop="name"> BUÑUELOS DE MAÍZ BICHE (SWEET CORN FRITTERS)</span></div>
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The basic dough recipe for this fritter are made from tender corn and sugar but depending on the region salted cheese or egg is add into the dough. It is name differently around regions and Latino countries the most known names are: sweet corn fritter, dog egg, scolding.<br />
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INGREDIENTES:<br />
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<span itemprop="ingredients">-300 gr shelled sweet corn or 6 sweet corns cobs</span><br />
<span itemprop="ingredients">-sugar to taste</span><br />
<span itemprop="ingredients">-pitch of salt (if salty cheese is added , omit this)</span><br />
<span itemprop="ingredients">-salty cheese (opcional) </span><br />
<span itemprop="ingredients">-30 gr pre-cooked corn flour well known as arepas flour(opcional)</span><br />
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INSTRUCTION:<br />
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<span itemprop="recipeInstructions">1. Thresh and grind the corn. </span><br />
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2. Strain and set aside apart the solids and the liquid. The extracted liquid let it rest for a while until you notice that the starch is settled in the bottom, drain the liquid part to conserve the most solid and join it to strained solids. It is important to remove excess the moisture to the dough and to return the starch settled in the bottom because if it is omitted the dough will be to fall to pieces while is frying and absorb to much oil.<br />
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<span itemprop="recipeInstructions">3.</span> Add sugar and salty cheese to taste.<br />
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Depending on how young the corn is, may be necessary to add flour , if you try to fry a small amount of the dough and this to fall to pieces despite having drained the excess liquid and added the recovered starch to the dough then add flour to fix it or add egg to the preparation.</span><br />
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<span itemprop="recipeInstructions">4. Fry in abundant hot oil until golden shaping into a quenelle the dough with the help of two spoons, passing an amount of dough from one spoon to another.</span><br />
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-50785694960434751862017-02-11T12:02:00.001-05:002017-02-11T12:02:55.009-05:00TRADITIONAL COLOMBIAN ENYUCADO (CASSAVA CAKE)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span itemprop="name">TRADITIONAL COLOMBIAN ENYUCADO (CASSAVA CAKE)</span></div>
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The basic dough of traditional enyucado is made from: grated cassava , coconut ,anise and panela ( also name in other Latino American countries as : raspadura, rapadura, atado dulce, chancaca, empanizao, papelón, piloncillo o panocha and bake on bijao (Calathea lutea) o platain leafs.It is consume as dessert or garnish.<br />
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I would just like to say what enyucado is prepared and named differently in another countries and Costarican people name "enyucado" what Colombians name "carimañolas o caribañolas" (filled cassava buns ).<br />
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INGREDIENTES:<br />
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<span itemprop="ingredients">5 pounds of cassava</span><br />
<span itemprop="ingredients">anise</span><br />
<span itemprop="ingredients">1 Coconout</span><br />
<span itemprop="ingredients">1 pound costeño cheese</span><br />
<span itemprop="ingredients">1 Panela</span><br />
<span itemprop="ingredients">2 bijao or platain leafs</span><br />
<span itemprop="ingredients">125 gr butter</span><br />
<span itemprop="ingredients">50 ml milk (optional)</span><br />
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If you dont have any ingredients already mentioned a hand try with this recipe <a href="https://thecolombiantouch-en.blogspot.com/2014/09/enyucado-cassava-feta-pie.html">ENYUCADO (ADAPTED)</a><br />
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INSTRUCCIONES:<br />
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<span itemprop="recipeInstructions">1.</span><span style="background-color: white;">Grate carefully cassava and coconut by </span><span style="background-color: white;">tightest</span><span style="background-color: white;"> side of your </span><span style="background-color: white;">grater</span><span style="background-color: white;">. You have to do it carefully. Because if you don't, some of your nails or little pieces of your skin would be </span><span style="background-color: white;">part of the secret ingredient which belongs to the dough.</span><br />
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<span itemprop="recipeInstructions">2.</span>With a knife scrape completely the panela until looks like as sand.<br />
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<span itemprop="recipeInstructions">3.Grate the cheese by the huge side of the grater.</span><br />
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<span itemprop="recipeInstructions">4.</span>Divide the cheese in two equal parts mix one part with the remaining ingredients together and add the milk if the dought looks like dry..<br />
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<span itemprop="recipeInstructions">5.Place bijao leaf on a baking pan of 30cm x 30cm , add the dough and spread it on completely till cover all the pan ,then add the missing cheese.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIgO2OLw9cCQkneERW5bXRzZFkpMjkqfPfx8zYOG3cMDYkLxTEeYKuCj7jV_17XZ_65jz3lq67dUBQeWHlgcei62k1itkZp4USvNqFYC2hiCqYtKssA9rYMBV5aeHz87dTsizufNLF_w/s1600/DSC00705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIgO2OLw9cCQkneERW5bXRzZFkpMjkqfPfx8zYOG3cMDYkLxTEeYKuCj7jV_17XZ_65jz3lq67dUBQeWHlgcei62k1itkZp4USvNqFYC2hiCqYtKssA9rYMBV5aeHz87dTsizufNLF_w/s1600/DSC00705.jpg" /></a></div>
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<span itemprop="recipeInstructions">6.Bake it a pre-heated oven at 180°C for about 45 minutes or until golden brown. </span><br />
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-10806285140337825662014-11-18T10:45:00.000-05:002014-11-18T10:48:35.767-05:00THIN PLANTAIN PATACON OR TOSTONES<div dir="ltr" style="text-align: left;" trbidi="on">
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<span itemprop="name">THIN PLANTAIN PATACON OR TOSTONES</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDy_bG_jyX8U5wflUjmkzPXVGiqc4AtgxeS0xwRthIqR6aydFLNKR5hMV3fpKFusJLuzb5xf8rbrgCWK1RZ-KbSv08kOdiW5TQd3f6UAHUdZPLckBZqnayrc4PRlTJS1hx1SdY6_cVSA/s1600/IMG_2993.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDy_bG_jyX8U5wflUjmkzPXVGiqc4AtgxeS0xwRthIqR6aydFLNKR5hMV3fpKFusJLuzb5xf8rbrgCWK1RZ-KbSv08kOdiW5TQd3f6UAHUdZPLckBZqnayrc4PRlTJS1hx1SdY6_cVSA/s1600/IMG_2993.jpg" itemprop="image"/></a></div>
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<span itemprop="description">How to do thin plantain with a normal patacones or tostones press.</span><br />
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INGREDIENTES<br />
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<span itemprop="ingredients">-Platain</span><br />
<span itemprop="ingredients">-Abundant oil for frying</span><br />
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TOOLS<br />
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<span itemprop="ingredients">-Patacones or tostones press or a pan with heavy bottom</span><br />
<span itemprop="ingredients">-Plastic wrap</span><br />
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INSTRUCCIONES:<br />
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<span itemprop="recipeInstructions">1.Peel and chop the plantain as you like</span><br />
<span itemprop="recipeInstructions">2.Fry the chops in lukewarm oil.The intention is tenderise the plantain.If you wish you can just boil the chops rather than fry.</span><br />
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If you prefer frying try not to let the plantain get a hard crust as you can see in this picture
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Because then when press the plantain surface will break.<br />
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<span itemprop="recipeInstructions">3.To know when the chops are ready to press insert toothpick in the center and if this comes in easy and deeper in it is ready.</span><br />
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<span itemprop="recipeInstructions">4.Remove the chops from the oil but don't drain the oil from this because it going help to lubricate the chops while you are pressing and facilities to make it thinner.</span><br />
<span itemprop="recipeInstructions"><br /><br /><span itemprop="recipeInstructions">5.Put a fried plantain chop between a plastic wrap or aluminum foil and press once with a patacon or tostones press or with a heavy bottom pan then spread sparingly some oil with a brush both sides of the fried patacon plantain chop and press twice harder than before to make it thinner than before.</span><br />
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Using a round cookie cutter, cut the pressed plantain chops into circles. </span><br />
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<span itemprop="recipeInstructions">6.Take the pressed chops with care to not break it into pieces and drop it in hot oil for frying.</span><br />
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</div>Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com1tag:blogger.com,1999:blog-2881572444624958231.post-26399589361477391732014-11-11T10:33:00.000-05:002014-11-11T10:33:38.250-05:00COLOMBIAN AREPA CHIPS<div dir="ltr" style="text-align: left;" trbidi="on">
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<span itemprop="name"> AREPA CHIPS</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilP181514L9ekOVVqDV5gxyzRdDV9j1XNdy-WfaUAQairK13M0MZApit_4BSFbw38ZZstsgqXs0aUsbX3n3ocjRcq8id8oYGjOwm5TV8Aqx3MKfy_J7C_A8lUIxLGE5wggr9utVBWbOIY/s1600/IMG_3014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilP181514L9ekOVVqDV5gxyzRdDV9j1XNdy-WfaUAQairK13M0MZApit_4BSFbw38ZZstsgqXs0aUsbX3n3ocjRcq8id8oYGjOwm5TV8Aqx3MKfy_J7C_A8lUIxLGE5wggr9utVBWbOIY/s1600/IMG_3014.jpg" itemprop="image" /></a></div>
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<span itemprop="description">Arepitas super delgadas fritas , crocantes y deliciosas.</span><br />
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<b>INGREDIENTS:</b><br />
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<span itemprop="ingredients">-1 cup of flour for arepas</span><br />
<span itemprop="ingredients">-2 cups water</span><br />
<span itemprop="ingredients">-salt to taste</span><br />
<span itemprop="ingredients">-oil for frying</span><b>
INSTRUCTIONS:</b><br />
<span itemprop="recipeInstructions">1.Add water to the dough, knead dough until smooth, add salt and or seasoning to taste</span><br />
<span itemprop="recipeInstructions">2.Press the dough using a cast iron tortilla press or pataconera and cut with a cookie cutter</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXP7aYXQwhG52NBkQujsQ91EIuMuFLxND2dkFHgXb9yDLD6gejASoQgl3t2fjSqYOa2U7GQvzvzit72sKIOidWsYWwHuQujDb3Ol5o73Z7zZ6C-OHgttpN9DhMjIpfiFBLSMNEDrkQ4rM/s1600/IMG_2940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXP7aYXQwhG52NBkQujsQ91EIuMuFLxND2dkFHgXb9yDLD6gejASoQgl3t2fjSqYOa2U7GQvzvzit72sKIOidWsYWwHuQujDb3Ol5o73Z7zZ6C-OHgttpN9DhMjIpfiFBLSMNEDrkQ4rM/s1600/IMG_2940.jpg" /></a></div>
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<span itemprop="recipeInstructions">3.Fry in hot oil until golden</span><br />
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Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-7613486911718474202014-11-10T21:35:00.002-05:002014-11-10T21:35:07.843-05:00SPICY PLATAIN CHIPS<div dir="ltr" style="text-align: left;" trbidi="on">
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<span itemprop="name"> SPICY PLATAIN CHIPS</span></div>
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<span itemprop="name"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivogeeLmYxaPdEJY5wzHkfGYHu4KB7ea36CvFf8mUqqWZF7yh-Ei3HCJs1pLbWpfXEtIPd1TYMIB7aDROlDpqwtWdN2FUb6Cfpkqi6l6pxmdtb6-v2IEC48BlBU8bSkpvq1lfQP5LvW1M/s1600/IMG_2974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" alt="homemade plantain chips" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivogeeLmYxaPdEJY5wzHkfGYHu4KB7ea36CvFf8mUqqWZF7yh-Ei3HCJs1pLbWpfXEtIPd1TYMIB7aDROlDpqwtWdN2FUb6Cfpkqi6l6pxmdtb6-v2IEC48BlBU8bSkpvq1lfQP5LvW1M/s1600/IMG_2974.jpg" itemprop="image"/></a></div>
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<span itemprop="description">Plantain slices very thin fried and sprinkled with red pepper and hot pepper powder.</span><br />
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<b>INGREDIENTS:</b><br />
<span itemprop="ingredients">-Plantain</span><br />
<span itemprop="ingredients">-Paprika powder</span><br />
<span itemprop="ingredients">-Hot red pepper powder</span><br />
<span itemprop="ingredients">-Salt</span><br />
<span itemprop="ingredients">-Abundant oil for frying</span><br />
<br />
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<b>
INSTRUCTIONS:</b><br />
<br />
<span itemprop="recipeInstructions">1.Slice the plantain with a mandolin.</span><br />
<span itemprop="recipeInstructions">2.Fry lightly in hot oil the chops just a little and remove them when they still pale.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwjsBzs0EcvjZ9A00T1v5nfj_vUE8B3EPjxEjXRvlq0uz6oQnXeNIS5x7sTNEUWvbnxeeQuixm53MfMIah_9FrnfwPa4hJejqJl7CTSZiDPbUknRsThi1m5aol6PWvPnqrfI_W5lN7pE/s1600/IMG_2972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" alt="homemade plantain chips 1" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwjsBzs0EcvjZ9A00T1v5nfj_vUE8B3EPjxEjXRvlq0uz6oQnXeNIS5x7sTNEUWvbnxeeQuixm53MfMIah_9FrnfwPa4hJejqJl7CTSZiDPbUknRsThi1m5aol6PWvPnqrfI_W5lN7pE/s1600/IMG_2972.jpg" /></a></div>
<span itemprop="recipeInstructions"><br /></span>
<span itemprop="recipeInstructions">3.Sprinkle over the fried slices with paprika , hot pepper powder and salt to taste.</span><br />
<span itemprop="recipeInstructions">4.Put the sprinkled slices on a baking sheet.</span><br />
<span itemprop="recipeInstructions">5.Bake at 160 ° C until golden it takes approximately 50 seconds.</span></div>Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0tag:blogger.com,1999:blog-2881572444624958231.post-67870328109312610812014-11-06T15:04:00.000-05:002014-11-06T19:01:19.190-05:00COCADA MINI PIES<div dir="ltr" style="text-align: left;" trbidi="on">
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<span itemprop="name">COLOMBIAN COCADA MINI PIES</span><br />
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<span itemprop="description">This recipe is a cross between a cookie and the Colombian cocada .The base is a pâte sucrée with panela instead of sugar and for the filling caramelized coconit stuffed with egg and butter.</span><br />
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INGREDIENTS:<br />
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-600 gr sweet dough with brown panela<a href="http://www.thecolombiantouch.com/2014/11/pate-panelee.html"> the recipe here spanish version</a><br />
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FOR THE FILLING
<span itemprop="ingredients">-</span><br />
<span itemprop="ingredients">-500 gr coconut crumbs <a href="http://thecolombiantouch-en.blogspot.ca/2014/11/caramelized-coconut-crumbs.html">the recipe here</a></span><br />
<span itemprop="ingredients">- Lemon zest (optional)</span><br />
<span itemprop="ingredients">--2 eggs</span><br />
<span itemprop="ingredients">-30 gr butter</span><br />
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INSTRUCCIONES:<br />
<span itemprop="recipeInstructions">1. Shape the sweet dough into a 20 cm pan for tarts or cut small circles to mini pie and shape into a muffin pan.</span><br />
<span itemprop="recipeInstructions">2.Mix the coconut crumbs with the eggs , butter and flavore it with vanilla or lemon.</span><br />
<span itemprop="recipeInstructions">3.Fill the pie or mini pies with the filling and bake in a preheated oven at 180º until golden and no egg scent is perceived.</span></div>
Chori Agamezhttp://www.blogger.com/profile/02130342023124091815noreply@blogger.com0