Today I share my recipe for “Ajies Rellenos”(Stuffed Peruvian Peppers), Ajies Amarillos are one of the most important ingredients in Peruvian cuisine, we use them in most of our dishes, today we will be stuffing them with “Ajíi de Gallina”.
Ají de Gallina is a creamy, hen stew with a touch of spiciness, I modify a bit the recipe to make it a bit sweeter in that way it will balance the flavors with the spiciness of the Ají Amarillo.
I always love stuffed peppers, in Peru, we do not do that often but I decided to give it a try, It came up surprisingly good, it is a fancy entree you can serve at home that everyone will love, a great way to impress your guests.
Pepper stuffed with a Pepper base stew, and yet not that spicy, I love the combination of textures, the crunchy from the pepper with a creamy/sweet filling, makes it a great dish!
this dish is all about flavor, all start sweating onions, garlic, and the Ají Amarillo paste, once that is cooked properly then half of the work is done, if you rush it or burn it the dish will have a completely different flavor.
I added some Mozzarella cheese to add some sweetness and make this dish creamier.
Grate some parmesan on top, add some breadcrumbs and that will add some color and aroma to the dish.
“Ajies Rellenos”, this Peruvian style version of stuffed peppers is a great way to take a dish everyone loves and present it in a different and delicious way! try it out and let me know if you like it in the comments!
Hello readers! , today its going to be a quick and easy recipe, Spinach puree is one of my favorite dishes, it has the texture of a regular Puree but it also has the color and some of the flavor of spinach , This dish reminds me of my childhood my mom and grandmother use to prepare this dish often, specially when they were in a rush , all I have to say is that I really like this dish and I know you will too. Links for the ingredients / tools I use on this recipe will be at the bottom of the post Spinach Puree | Servings: 4 Ingredients : Steps : In boiling water add your spinach and let it cook for 45 seconds then , blend the spinach with a cup of milk. Boil your potatoes , peel and mush them Add butter, milk ,the blended spinach bring it to a boil add salt, pepper and its good to go! That is it guys as I said quick and easy recipe you can prepare at home this dish goes well with Meat or Chicken, I just love the creamy texture of the Puree, just to think on it makes me hungry. Tools/Ingredients that we used on this recipe:
Cornstarch Alfajores are soft cookies sandwichs with “dulce de leche” on the middle, perfect sweet for your loved ones
Bread pudding Peruvian style, it has some spices on int and it is topped with some chocolate glaze.
Dear Readers, here I have for you my Empanada recipe , one that is really tasty and easy to prepare , for the ones that do not know what an Empanada is , let me explain is a stuffed dough quite similar to a Calzonne , but different texture and flavor, is a common dish in the Latin american cuisine. On Peru we stuff our “Empanadas” with a lot of different stuffings, but the one that I will share with you today is not a common stuffing in Peru. Remember some of the tools/ingredients I use will be at the bottom of the post Mushroom Empanadas | Servings: 25 medium size “Empanadas” Ingredients : Steps: Sift dry ingredients and integrate them Add Butter and Shortening , integrate them, then add egg and water. Let the dough rest for 20 min While it rest lets make the stuffing: In a hot pan add butter , onions , let it cook until tender, then add flour , let it cook for 4 min. Once cooked add milk, mushrooms , half cup of cheese and olives, salt, pepper, turn off and let it rest Sprinkle some flour on a surface and roll your dough. With the help of a circular cutter (or bowl) shape your dough. Stuff your dough in one of the edges never in the center. Before closing the dough add one cheese cube, then with the help of a fork , seal the ends Last step is to egg wash your “Empanadas” and cook them at 350 F or 180 F for 30 to 35 min. That is guys , if you never made Empanadas before, it might look hard but its actually pretty fun , try it out and make your kids or friends help you! Some Tools/Ingredients I used on this recipe:
A classic Peruvian appetizer featuring a creamy, slightly spicy cheese sauce made with aji amarillo and evaporated milk, served over boiled potatoes.
Hello guys , I hope you are all having a great time, Today I will share with you a simple recipe, some of you might know how easy is to prepare meatballs at home, In Peru this dish is not that common, we prepare it once in a while but is better to know how to prepare this “Staple” dish , you never know when you will have to cook it. Links for the ingredients / tools I use on this recipe will be at the bottom of the post Steps : Lets make the meatballs first, add all your ingredients in a bowl mix them, then shape them into balls. In a hot pot add 3 tablespoon of oil , cook the balls, you have to be fast, 1 min per side, then reserve. If pot is hot ,it wont stick For the Pomodoro sauce , in the same Pot, add onions, garlic,carrots, tomatoes and let them cook for at least 5 min, after that blend them and turn return the mix into the same pot Put your meatballs back again into the pot, add salt, pepper, bay leaf, oregano, put a lid and let it cook for at least 7 min. Serve with some pasta , sprinkle some chopped parsley and Parmesan cheese on top and its good to go! That is guys a delicious meal you can prepare at home, as I said is a staple dish that you need to know how to prepare, try it soon and let me know how it went! Tools I used on this recipe:
Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top
