Venezuela

Guasacaca Sauce (Venezuela)

Prep Time: 15 mins Total Time: 15 mins Servings: 6

About This Recipe

"I use this sauce with Doritos ;) or tostones (another recipe mine) Try it you will like it ;)"

Ingredients

o 2 ripe avocados o 3 tomatoes o 1 onion o 1/2 red chili pepper o 1/2 green chili pepper ( jalapeno) o 1 tablespoon chopped parsley o 1 tablespoon chopped coriander ( cilantro) o 1/4 cup wine vinegar o 1/2 cup oil o 2 1/2 teaspoons salt o 1/4 teaspoon pepper

Directions

1. Peel tomatoes and dice them, along with the chili peppers and the onions. 2. Mix the tomatoes, onions, chiles, the parsley and the cilantro with the vinegar, the oil the salt and the

pepper, mixing with a wooden spoon. 3. Peel the avocados, puree the most ripe one, cut the other one into dice. 4. Add to the other ingredients and place the avocado pip in the sauce, so it does not go black. 5. Before you serve remove the pips.

Venezuelan Empanadas

http://venezuelancooking.wordpress.com/2011/10/19/recipe-venezuelan-empanadas/

Recipe: Venezuelan Tequeños | Venezuelan Cheese Wrapped in Dough (Appetizers)One thing is certain though; a true Venezuelan party is not complete without the star “pasapalo”. And that, of course, is the Tequeño. (Pronounced te-ke-nyos)According to an article printed in a Venezuelan newspaper (sorry, the clipping I received didn’t have the paper’s name on it), the creation of Tequeños is attributed to Josefina Báez. Josefina was a young entrepreneurial Venezuelan woman who, at the age of 15, created the now famous Tequeños. Josefina owned a catering business of sorts, where she would make and sell other delicious Venezuelan pastries to local ‘bodegas’ (small grocery stores). Josefina would also prepare pastries to entertain guests, such as her older sisters’ boyfriends. Josefina one day decided to use some leftover dough from her pastry-making of the day and rolled up some cheese inside of it, and then she fried it and served it to their guest as simple “cheese wraps”. Sooner than later, her cheese wraps became famous around the small city where she lived. The city’s name is “Los Teques”, which doesn’t have any real translation, since it is a proper noun. Usually people native from Los Teques are called “Tequeños”. Therefore, once the cheese wraps were famous in this small city, another pastry maker from Los Teques, Luisa Casado, decided to sell Josefina’s cheese wraps to clients in other cities, eventually making it to Caracas, the capital city. Once the cheese wraps were known in Caracas, they became even more popular. They started ordering them and serving them as hors d’oeuvres in all kinds events such as baptisms and weddings, and people would begin to call these cheese wraps by the name of the people who would bring them to the city; the “Tequeños”.You may notice that I did not call this post “cheese sticks”, because these are NOT your regular cheese sticks, they are way better. However, the key to making real Venezuelan Tequeños, and not some other plain boring “cheese stick”, is the cheese. You must have authentic Venezuelan Queso Blanco. And trust me, if you do not live near an authentic Venezuelan market, you may not find the right cheese, but you could try to sample different cheeses at a Latin market near you and try to find a similar cheese. Basically, the cheese has to be white, not too salty, and it has to melt easily, but does not become completely liquified, and it is also not watery inside its package. Whatever you do, do not make Tequeños with Mozzarella. You will have a very bland and boring ‘cheese stick’.

Tequeños2 lbs Flour1 cup vegetable oil or softened butter2 eggs1 1/2 tsp salt

1 Tbsp sugar3/4 Cup water or more if needed1 lb white quesadilla cheese

1. Combine the flour, oil, egg, salt and sugar in a bowl.2. Mix with your hands and add some water. At first it just makes a mess, but as you knead it it starts to take

shape. Keep kneading until it does not stick to your hands. Add more flour or water as needed.3. Let the dough rest for 1-2 hours . While the dough is resting, cut the cheese into strips into a finger-like

shape. They should be maybe 1/2″ by 1/2″ by 3″. Don’t make the”fingers” too long, or they will be more difficult to use later.

4. After the dough has rested, shape it into balls slightly larger than your fist. Roll them out until they are 1/4-0.125 inch thick.

5. Cut the rolled-out dough into long strips that are 3/4″ wide.6. Wrap the cheese”fingers” with the dough strips.7. Make sure you cover all the cheese and seal the dough, because otherwise the cheese will leak out of the

dough when you are frying it.8. After you have wrapped the cheese in dough, dust the uncooked tequeños with flour and fry them in oil.

Jimmy's Cachapas

Prep Time: 5 mins, Total Time: 10 mins, Servings: 4

"I was looking for a recipe for cachapas one day so my husband could have some. He lived in Venezuela for a couple years and this was one of his favorite foods. He said they served these with a thick slice of either jack or mozzarella cheese. Anyway, I found this online and it's from Jimmy's Bronx Cafe."

Ingredients

o 5 ears corn, shucked ( I used 2 15.25oz cans of corn) o 1/4 cup milk o 2 tablespoons sugar ( I increased this to 4 tbsp) o 1/2 teaspoon coarse salt o 1/4 teaspoon fresh ground pepper o 1 large egg o 3/4 cup finely ground cornmeal o 4 tablespoons butter

Directions

1. In the bowl of a food processor fitted with the metal blade, puree the corn with milk, sugar, salt, pepper, egg and cornmeal. The batter should be the consistency of a thick pancake batter.

2. Heat a large nonstick saute pan over low heat. Add 1 tbsp butter. 3. When the butter has melted and is hot, add batter, forming 3 inch rounds. Cook for 2 minutes on each

side. 4. Repeat process with remaining butter and batter. 5. The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be

reheated in a 350°F oven until heated through.

Ensalada de Gallina Recipe - Chicken Vegetable Salad Recipe

Ingredients:

• 4 chicken/turkey breasts - cooked & shredded • 1 medium size onion - diced• 2 lb (1 kg) of cooked potato - diced, • 1 cup (240 ml)of cooked or canned carrots - diced • 2 cups (500 ml) of canned green peas - drained.• 1 apple peeled and diced.• 1/2 cup (120 ml) of olive oil.

• 1/2 tsp (2.5 ml) of black pepper.• Salt to taste.• 1/4 cup (60 ml) of apple vinegar.• 2 tsp (10 ml) of mustard.• 2 1/2 tsp (12.5 ml) of sugar or honey.• 1 1/2 cup (360 ml) of mayonnaise.• 1 cup (240 ml) of raisins (optional)

Method:1. Shred the chicken/turkey into very small pieces - best accomplished with your hands or 2 forks. 2. In a big bowl and mix the chicken/turkey, the potatoes, the carrots, half of green peas, the apples and the raisins. 3. Prepare the dressing in a separate bowl by mixing together the onion, vinegar, oil, mustard, sugar, salt and black pepper.4. Add the dressing to the bowl with the chicken/turkey and the vegetables. Gently and slowly stir to combine. 5. Add the mayonnaise. Stir slowly until everything is well blended. 6. Taste test – adjusting the salt and pepper to your preference.7. Level the top of the salad, and decorate with some parsley and the remaining green peas, or strips of sweet peppers.8. This Ensalada de Gallina can be put in the refrigerator for a couple of hours and served cold, or you can serve it right away at room temperature. 9. Store any leftover Ensalada de Gallina in the refrigerator.

Yield: serves 6 - 8

Note:

1. This recipe for Ensalada de Gallina is a tradition in Venezuela for the holidays.2. Many families also add diced boiled eggs or sliced olives.Read more: http://www.simply-salads.com/ensalada-de-gallina-recipe.html#ixzz2PteFzBKA

Venezuela Quesillo (Flan) Recipe

My Venezuelan friend Karin Flynn shared her recipe for this dessert called quesillo, which is very similar to flan. I've made this quesillo and it's delicious, though I thought it was even better when Karin made it - she has the magic touch. Flan shouldn't be overcooked or it loses it's creamy texture. Many people serve flan at room temperature or cold, but I like it best when it is still a bit warm.This recipe works well for an 8 cup ring mold, but you can easily double it for larger molds. You can also make flan in individual molds.

Prep Time: 15 minutes / Cook Time: 30 minutes / Total Time: 45 minutes / Yield: Serves 4.

Ingredients: 6 large eggs 1 can of sweetened condensed milk 1 cup of whole milk 1 teaspoon vanilla Pinch of salt 3/4 cup sugar

Preparation:1. In a heavy skillet or saucepan, melt the sugar with a couple of tablespoons of water over medium

heat, stirring occasionally, until sugar has melted completely and starts to turn golden brown. Carefully pour hot caramel into a mold, swirling it around to coat the bottom and sides of the mold (you will need potholders for this as the mold will quickly become very hot). Set mold aside.

2. Preheat oven to 325. Set some water to boil. Whisk together the eggs, condensed milk, vanilla and salt until well mixed, or blend them together in the blender.

3. Pour egg mixture into the mold. Place the mold inside of a pan with tall sides (like a 9 x 13 sheet cake pan or a roasting pan). Place the pan in the oven, and pull rack with pan slightly out from the oven. Fill pan around mold with boiling water, to make a bain marie).

4. Bake until flan no longer jiggles a lot in the center, or just until a knife inserted into the flan comes out clean - about 20-30 minutes.

5. Serve warm or cold.

Johnd's Papelon Lemonade

Prep Time: 5 mins /Total Time: 13 mins / Serves: 6-8, Yield: 2.0 quarts About This Recipe"This is a typical Venezuelan popular adult and kids drink. It's very easy to prepare and definitely quenches thirst. I have tried to simplify the preparation by doing lt my way. In Venezuela the word ·"papelon" (written in Spanish as "papelón") means dark brown sugar pressed down. If you combine it with gin or vodka you convert this refreshing drink into an excellent adult mixed drink whch I have come to call "Papelon Tom Collins" and "Papelon John Collins". These variants are strictly my invention so I'll take the blame if you don't agree. Use plastic bowl or serving jug. The violent change of temperature of the liquids may damage glassware." Ingredients

o 8 ounces brown sugar, pressed down o 6 cups ice water o 4 cups ice cubes o 1/2 cup lemon juice

Directions1. Fill 1/2 of a small cooking deep pan with ice water, boil and add the brown sugar pressed down and melt

it completely. 2. Put the ice cubes into a 2 1/2 quart plastic bowl or plastic serving jug, and add the lemon juice. 3. Pour, through a strainer, the melted papelon onto the ice in the bowl or jug. 4. Pour the ice water into the bowl or jug. 5. Mix well and serve into individual glasses with ice.

Colombian Hot Dogs (Perro Caliente Colombiano)http://www.mycolombianrecipes.com/colombian-hot-dogs-perro-caliente-colombianoIngredientsPineapple Sauce (About 1 Cup)2 cups fresh pineapple, peeled and cut into chunks1/3 cup water2 ½ tablespoons sugar or taste1 ¼ teaspoon cornstarchJuice of ½ a lime

Directions1. Put the pineapple and water in a blender and blend until smooth.2. Press the pineapple mixture through a sieve into a small saucepan. Discard the pineapple on the sieve.3. Place the saucepan with the pineapple mixture over medium-low heat and add the lime juice and sugar. Cook, stirring for about 15 minutes.4. In a small bowl blend the cornstarch with 1 tablespoon of water and then stir the mixture into the pineapple sauce.5. Bring slowly to a boil, stirring until the sauce thickens. Simmer gently for 4 minutes while stirring.6. Let it cool and transfer to a serving bowl.Ingredients Hot Dogs6 hot dogs buns6 pork and beef hot dogs or veggie dogs1 cup pineapple sauce1 cup cole slaw1 small bag potato chips, crushed into fine piecesMayonnaiseKetchupMustardDirections1. In a medium pot bring water to a boil. Add the hot dogs to the boiling water and cover. Cook about 5 – 7 minutes.2. Remove and drain on paper towels.3. Place the hot dogs in the buns and top with pineapple sauce, coleslaw, mayonnaise, mustard and ketchup, topped with crushed potato chips. Serve and enjoy!

COLOMBIAN CHICKEN1 frying chicken (3 lbs.) cut in pieces1 tsp. salt1 lemon1/2 tsp. pepper3/4 tsp. paprika

1 1/2 c. pitted ripe olives1 lg. onion, chopped1 med. green pepper, sliced1 med. red pepper, sliced1/4 c. oil (preferably olive oil)

1 1/2 c. orange juiceMarinate chicken pieces in lemon juice for at least 30 minutes. Combine salt, pepper, paprika and sprinkle over chicken.

Brown chicken on all sides in oil. Place chicken in baking dish. Add olives, onion, green and red pepper and orange juice.

Cover with aluminum foil and bake in preheated 350 degree oven for about 45-50 minutes or until chicken is tender.

Colombian-Style Roasted Chicken Legs (Piernas de Pollo Asadas a mi Estilo Colombiano)

Asado or roasted, is one of my favorite ways to eat chicken. This is one of those dishes of which you’ll find many variations all over the world. In Colombia, we season the chicken with our traditional seasonings and let it sit in the fridge overnight which makes the meat moist and the skin very flavorful.

Colombian restaurants cook this style of chicken on horizontal rotisseries that you can see through the windows while walking on the streets. The smell of pollo asado is like heaven to me. Just writing this post makes me want to rush to the airport, travel to Medellín, and go to a restaurant called Kokoriko to eat a whole pollo asado with corn cakes(arepas) and salted potatoes(papa salada). I hope you enjoy this dish as much as I do.

Ingredients(Serves 4 to 6)

12 chicken drumsticks, skin onCooking spray5 scallions, chopped3 cloves garlic½ cup chopped white onion¼ cup fresh cilantro

1 tablespoon fresh thyme1 tablespoon ground cumin1 tablespoon paprikaSalt and pepper2 tablespoons white vinegar

Directions

1. In a food processor, place the scallions, garlic, onion, cilantro, thyme, vinegar, cumin, paprika, salt and pepper. Process to a paste.

2. Place the chicken in a zip –bag and add the marinade. Move around to cover evenly. Refrigerate the chicken overnight.

3. Cover a baking sheet with foil and coat with cooking spray. Position an oven rack in the center of the oven and heat the broiler to high.

4. Place the chicken legs on the baking sheet. Broil for about 10 minutes and turn the legs one time and cook for 12 to 15 minutes more or until the chicken is cooked and the skin is browned. Let it rest for 5 minutes and transfer to a serving plate.

Chicken and Rice (Arroz con Pollo) Colombia/Venezuela

Colombian-Style arroz con pollo was one of my favorite recipes growing up. My mom would make it at least once a week for lunch. Rice with chicken is one of the most popular dishes in Colombia and South America, but every country has their own

variation. This is my mom’s arroz con pollo recipe. Enjoy!

Ingredients(4 Servings)

Chicken and Stock

2 whole chicken breast, bone in and skin removed1 scallion

½ white onion2 garlic cloves½ tablespoon ground cumin½ tablespoon sazon Goya with azafran1 bay leaf

Salt and Pepper

Rice

2 tablespoons olive oil¼ cup chopped onion1 garlic clove, minced¼ cup chopped red bell pepper¼ cup chopped green pepper1 cup long- grain white rice1 tablespoon tomato paste

1 chicken bouillon tablet2 ½ cups chicken stock½ tablespoon sazon goya with azafran¼ cup chopped fresh cilantro½ cup frozen peas½ cup frozen diced carrots

½ cup frozen diced green beans

Directions

1. Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.

2. In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.

3. Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.

4. Serve and Enjoy!

Colombian-Style Chicken Wings with Cilantro and Mint Sauce

These baked Colombian-Style Chicken Wings are fantastic and the perfect snack when watching a football game or a good movie. They are simple to make and will make your house smell amazing!

Buen provecho!

Ingredients:

Wings:2 dozen chicken wings, rinsed and patted drySalt and pepper1 tablespoon vegetable oil1 cup beer5 scallions, chopped6 garlic cloves minced1 large white onion, chopped1 tablespoon ground cumin

Cilantro sauce:1/2 cup scallions2 cloves garlic, peeled2 cups cilantro leaves1/4 cup chopped mint2 tablespoons olive oil4 tablespoons lime juiceSalt and black pepper1 tablespoon sugar1/4 teaspoon ground cumin

Directions:

1. Place the vegetable oil, beer, scallions, garlic, cumin and onion in the blender and blend until smooth consistency.

2. Season the chicken wings with salt and pepper. Place the wings in a bowl and add the marinade on top. Refrigerate for 3 hours or overnight.

3. Preheat the oven to 400 degrees F.

4. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

5. Meanwhile, place all the cilantro sauce ingredients in a food processor and process until finely chopped. Transfer to a bowl and set aside.

6. Transfer the wings to a serving plate and serve with cilantro sauce on the side.

Arepitas Fritas con Guacamole (Fried Mini Arepas with Guacamole)

Arepitas Fritas are one of those classic Colombian treats that I just love. Traditional Colombian restaurants serve them as an appetizer with guacamole, hogao, chimichurri and ají or, as a side dish with pollo asado or Roasted chicken.

They are a hit at parties, or if you’re alone, a handful along with a glass of refajo makes for a delicious treat!

Buen provecho, guys!

Ingredients:About 12 arepitas

Vegetable oil11/2 cups precooked cornmeal11/2 cups warm water1 tablespoon butter1/3 cup queso fresco, crumbledPinch salt

Directions:

1. Combine the cornmeal, warm water, cheese, butter and salt, mixing thoroughly. Let mixture stand for five minutes.

2. Knead with your hands for about 3 minutes moistening your hands with water as you work.

3. Form 12 small balls with the dough. Place each ball between your palms, pressing to form a thick patty.

4. Heat oil in a large nonstick skillet over medium heat, then fry arepas in 2 batches, turning over once, until golden, about 3 minutes per side. Drain on paper towels.

5. Serve with guacamole, hogao, chimichurri or ají.

GUACAMOLE

I love avocados and my favorite way to eat them is in guacamole. You can vary the amount of jalapeño pepper according to taste. To ripen the avocados, leave them in a closed paper bag at room temperature.

INGREDIENTS(4 SERVINGS)

2 ripe small avocados1 lime1/4 cup onion, finely chopped3 tablespoons fresh jalapeño pepper, desseded and finely chopped1/4 cup chopped fresh cilantro leaves¼ teaspoon salt

DIRECTIONS

1. Cut each avocado in half, working around the pit. Twist apart, and remove the pit with a knife. Peel off the skin and toss in a bowl. Add the lime juice to prevent from browning, mash the avocados.

2. Add the onion, Jalapeño pepper, cilantro and salt.

3. To serve as a dip, transfer to a serving dish, garnish with cilantro and serve with tortilla chips.

Naco o Puré de Papas (Colombian-Style Mashed Potatoes)

Today I want to share with you a Colombian-Style Mashed potatoes recipe or “Naco de papas”. We are mashed potatoes fans around here. My husband and my son can’t get enough of the them. This dish is very popular in the department of Boyacá. I hope you enjoy our creamy version for this classic dish as much as I do.

Ingredients:(About 6 servings)

2 pounds yellow potatoesSalt and pepper2 egg yolks1/2 cup whole milk1/2 cup heavy cream or crema de leche1/4 cup butter

1/2 cup shredded queso blanco or mozarella cheeseGround cumin for garnishScallion for garnish

Directions:

1. Peel and dice potatoes. Place in a medium pan, add the salt, and cover with water.2. Bring to a boil over medium-high heat and then reduce heat to medium. Cook until potatoes are tender.3. Heat the milk in a pot over medium heat until simmering. Remove from heat and set aside.

4. Remove the potatoes from the heat and drain off the water. Mash the potatoes and add the milk, butter, egg yolks and cheese & stir to combine. Sprinkle with ground cumin and scallions. Serve warm.

Roasted Cassava (Yuca Asada)

Yuca Asada or Roasted Cassava

I love yuca and in Colombia yuca is one of the most popular vegetables. We incorporate this vegetable into a lot of our recipes and it is one of the most popular side dishes. Yuca is used in Colombia in many ways comparable to

how potatoes are used in the United States. Roasted yuca or Yuca Asada is a healthier variation of the Fried Yuca

Ingredients (4-6 Servings)

1 pound frozen yuca or cassava4 tablespoons olive oil1 teaspoon dried cilantro leaves1 teaspoon dried parsley leaves1 teaspoon onion powder

1 teaspoon garlic powder1 teaspoon ground cumin powderSaltPepper2 Tablespoons fresh lime juice

Directions

1. Preheat the oven to 400° F

2. In a large pot with salted water cook the yuca for 15 minutes. Drain a set aside.

3. In a medium bowl mix the olive oil, spices, salt and pepper. Add the yuca to the mixture, tossing to coat.

4. Arrange the yuca mixture in a single layer in a baking dish coated with cooking spray and bake 30 to 40 minutes or until the yuca is tender and browned.

5. Stir in lime juice, sprinkle salt and pepper and serve.

PLANTAIN CAKE (TORTA DE PLATANO MADURO)

Colombians love plátanos and bocadillo or plantains and guava paste in English. We mix these ingredients to make a customary Colombian dish called Torta de Plátano. This dish requires the use of very ripe plantains, heavily spotted. This plantain cake is tradionally served as a side dish, however the sweetness of the guava paste make this recipe a great dessert. When I was living in Colombia I used to make this cake with fresh cheese called Queso Fresco. This cheese is very common in most of South America. You can find it in Latin American food markets. INGREDIENTS (8- 10 servings)

4 large very ripe plantains1 ½ cups vegetable oil for frying3 beaten eggs¼ teaspoon ground cinnamon½ cup milk

1 teaspoon sugar2 cups guava paste2 cups mozzarella cheese, cubed½ cup mozzarella cheese, grated for topping

DIRECTIONS

1. Peel the plantains and cut them into thin strips about ¼” in thickness. Preheat the oven to 350° f.

2. In a deep skillet, add vegetable oil. Heat oil over medium-high heat. Add the plantain slices and fry for approximately 2 minutes, stirring and turning occasionally.

3. Remove the plantains using a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil and set aside.

4. In a medium bowl, combine milk, beaten eggs, sugar, cinnamon, guava paste, cheese cubes and fried plantain. Mix well.

5. Pour mixture into a greased baking pan, sprinkle grated cheese on top and bake for 30 minutes.

COLOMBIAN CAKE1 lb. flour1 lb. sugar (white)1 lb. butter10 eggs1 oz. wine (cooking) or rum (extract)

Vanilla extract1 tsp. baking powderRaisins1/2 c. milk

Beat the sugar and the butter until smooth. Then add the flour. you can add eggs and baking powder. Then add the raisins, vanilla extract, wine or rum, and if too dry add milk. Grease the pan and put a little flour into it and put the oven at 350 degrees. Leave it in for a hour and check it, or leave until done in the middle.

RICE PUDDING (ARROZ CON LECHE)

Arroz con Leche is one of my favorite Colombian desserts. This Rice Pudding version is sweet, and creamy.The rice pudding will thicken more as it cools, so be careful not to overcook.

INGREDIENTS(6 TO 8 SERVINGS )

1 cup long-grain white rice, washed4 cinnamon sticks2 cups water4 cups milkPinch salt2 tablespoon butter

1 ½ tablespoons vanilla extract1 ½ cups sugar1 (12 oz) can sweetened condensed milk

DIRECTIONS

1. In a small pot, add water and cinnamon sticks, bring to a boil and cook for 10 minutes. Set aside and discard cinnamon sticks.2. Place the rice and the cinnamon water in a large saucepan, over medium heat and cook for 5 minutes.3. Add salt, butter, vanilla extract, 2 cups of milk, and sugar. Stir well to mix and cook uncovered for approximately 15 minutes.4. Reduce heat to medium low. Add the remaining milk and condensed milk. Stir with a wooden spoon. Cook for 1 hour and 15 minutes, or until the rice pudding thickens to desire consistency.5. Stir well and remove from heat, and let it cool at room temperature. The consistency should be very creamy. Refrigerate for a least 1 hour or overnight.

FRIED BANANAS (BANANOS CALADOS)This delicious, Bananos Calados dessert will make the perfect finale to any Colombian meal. It is best served warm over vanilla ice cream.

INGREDIENTS(4 SERVINGS)

4 small bananas, firm with no spots and peeled1 tablespoon butter4 tablespoons brown sugar1 tablespoon fresh orange zest½ cup fresh orange juice

2 tablespoons water1 cinnamon stickVanilla ice cream for serving

DIRECTIONS

1. Cut the bananas in half crosswise.

2. In a large nonstick pan over medium heat. Add the butter and cook for 1 minute. Add the bananas, brown sugar, water and cinnamon stick. Cook the bananas, turning constantly during 5 minutes.

3. Reduce the heat to medium low. Add the orange juice and orange peel and cook 5 more minutes, discard cinnamon stick and serve with vanilla ice cream.

AREQUIPE OR DULCE DE LECHE

http://www.mycolombianrecipes.com/arequipe-or-dulce-de-leche

I grew up eating Arequipe and it’s one of my favorite desserts. This delicious and traditional Colombian dessert is called Arequipe in the region of Antioquia, Colombia, manjar blanco in other parts of the country and in the rest of South America it has different names such as dulce de leche, manjar Blanco and cajeta. In Colombia we serve Arequipe with obleas or saltine crackers or just as a base for some typical desserts.

Ingredients:

96 oz whole milk1 1/2 of pounds sugar½ teaspoon baking soda¼ teaspoon salt1 cinnamon stick

DIRECTIONS

1. In a medium pot, combine all the ingredients and bring to a boil.

2. Reduce the heat to medium-low, stirring often with a wooden spoon for about 3 hours or until the color changes to caramel and the mixture is thick as a pudding. Let it cool.

3. Pour into a glass container and cover. Refrigerate up to a week.

MANGO JUICE (JUGO DE MANGO)http://www.mycolombianrecipes.com/mango-juice-jugo-de-mangoLike many Colombian drinks, this Jugo de Mango or Mango Juice can be made with milk or with just water. Both ways are wonderfully refreshing and very easy to make.

Enjoy it!

INGREDIENTS(SERVES 4)

5 Cups mangoes, peeled and cut into chunks4 cups water3 tablespoons sugar½ cup crushed ice

DIRECTIONS

Place all the ingredients except the ice in a blender and blend. Add the crushed ice and blend until smooth.

Limonada de Coco (Coconut Limeade)

Since summer began I have been receiving e-mails from some of my readers asking me about a Coconut Limeade that they had in Cartagena and loved. Okay guys, after some phone calls to Colombia, I have the recipe for you.

I don’t know how good the Limonada de Coco that my readers had in Colombia was, but let me tell you, this recipe is really delicious and refreshing. Thanks to my wonderful readers that told me about this drink and to my friends in Colombia who helped me to find the recipe for you.

Ingredients (2 servings)

1 cup cream of coconut2 1/2 cups crushed icedJuice of 3 limes2 tablespoons of sugar or to your taste

Directions

1. Place all the ingredients in a blender until smooth.

2. Serve immediately and enjoy.

Watermelon Juice (Jugo de Sandia)

Watermelon juice or Jugo de Sandia is delicious and extremely refreshing on a hot day. Try it, your kids will love you for it!

Ingredients(4 Servings)

5 cups watermelon, peeled and cut into chunks1 cup crushed ice¼ cup ice water2 tablespoons sugar

Directions

Place all the ingredients in a blender and blend until smooth. Serve immediately and enjoy!