Today, we are doing announcing some good news, I know it is a bit late, but we are finally on youtube! (click here to see our channel).
This is what is comming for Chewing happiness in the near future, first of all I want to add videos to all our current and future recipes.
If you have any question, you can ask us in the comment section below.
Peru’s essential onion relish — red onion, ají, lime, and cilantro in five minutes. The trick that keeps it crisp and takes the bite out of raw onion.
How you doing today my lovely Steemit readers? , Here in Illinois is kinda rainy and cold , we might be on spring but it still feels like winter , since it was kinda cold , I wanted something sweet to eat, I decided to use ingredients I had on hand to make a dessert , so I decided to make a Oatmeal ´nd Raisin Cookies, it is so simple that you can not go wrong with it. Remember some links for ingredients & tools I use would be at the bottom of the page! Oatmeal & Raisin Cookies | Servings 25 cookies Ingredients : This recipe is easy to do , and you can always replace some ingredients with others, so don worry , if you want to make your cookies softer , you can mix Brown sugar with White sugar. Steps: In a big bowl add Flour , Salt , baking soda, oatmeal, cinnamon , mix the ingredients until they are integrated. In another bowl creme butter and sugar , once its well mixed add one egg at the time and integrate Add your dry ingredients into the butter and integrate , add raisins at the end, then let it rest for about an hour in the fridge. Once it is rested, we shape or dough and put the cookies in a tray and let them cook for about 9 min in a 180 C or 350 F pre heated oven , you can flat your cookie or shape it as you want. Once its cooked let , it rest on the tray for other 8 min , after that they are good to go! Well that its guys , I know it might look kinda complicated,but its actually fun , and this cookies worth your time , they are the perfect match for a coffee or tea. In case you want to know what tools I use here are some amazon links:
Arroz zambito is a creamy dessert made with rice, the raw sugar gives it’s unique color, the coconut, cinnamon and orange provide an exquisite aroma
Today I am sharing with you this delicious dessert that I know you will love, apple crumble or “Crocante de Manzana” is a really simple dessert full of flavor and its the perfect dessert for any season. Some tools/Ingredients I used , will be at the bottom of the post Crocante de Manzana | Servings: 6 Ingredients : Directions : In a bowl mix all your crust ingredients(except butter)then add the butter and crumble it. In a pot melt butter and add apples/peaches, salt, cinnamon, cloves, sugar let it cook until sugar its dissolved. Once its dissolved remove cloves, cinnamon add raisins, nuts, lime juice cornstarch give it a stir and set aside for 5 min. In a pie pan or container add your stuffing and the crumble dough on top then bake it at 350 F / 180 C for 15 min or until golden. Tips : Make your life easy and use a food processor to make the crust. Butter has to be cold not at room temp. Stuff used on this recipe:
Hello lovely readers today I am sharing with you an amazing dessert , this recipe is one that I learned from an old cook , I experiment with it a little bit to try to enhance the flavors but something really good about this recipe is that no matter what you do , you can not go wrong with it. Some tools/Ingredients I used , will be at the bottom of the post Mazamorra Cochina | Servings: 6 Ingredients : 125 gr of “Chancaca” / Panela 250 gr of Butternut squash, no seeds , peeled and diced 250 gr of Sweet potatoes, peeled and diced 1.5 cups of Evaporated milk 3 cloves Pinch of Salt 1 Ceylon cinnamon stick 1 tablespoon of potato starch Juice of one Orange 1 Cup of Water In Peru we have access to “Macre” Squash , I been testing some of the squashes I could find around and butternut squash is a great replacement for Macre squash but if you are in Peru , go for the Macre hands down, also if you can not get potato starch , cornstarch will do the work. Directions: In a pot add water , squash , sweet potatoes , cinnamon , cloves , let it cook until squash and potatoes are soft. Dissolve the “panela” with some water , skip this step if you are using granulated “panela” Once your squash & sweet potatoes are cooked add them on a blender , remove cinnamon and cloves and blend with the milk and any remaining cooking juices. Transfer mix to a pot add the salt , starch , panela and let it boil then finish the dish with the juice of the orange, let it rest for at least 15 min before eating , you can always add sugar (brown) if you want to make it more sweet. Stuffed used on the recipe
Hello dear readers, today I will sharing with you a really delicious snack we all love in Peru , I am talking about “Cancha” or “Canchita” a Peruvian Pop Corn that goes with a lot of dishes being Ceviche one of the most common that goes with Cancha, This Peruvian Pop Corn is special , its full of flavor and the texture is really crunchy. Links for the ingredients / tools I use on this recipe will be at the bottom of the post Canchita | Servings: 8 500 gr or 1 Package of Cancha 1/4 cup of vetable oil Salt to taste Here is a picture of the kernel: Steps: In a hot pot add oil, and the kernels , stir until it start popping , then put a lid on it and “Shake the pot” from time to time so your “Canchita” wont get burned. You should end up with something like this Strain it so it removes the excess of oil , once they are warm add some salt and they are good to go! In some parts of Peru we ate it along with some fresh cheese , I personally love it with cheese, but its up to you , I hope you can cook this snack at home and I know you wont regret it! Some tools/ingredients used on this recipe:
