CNG
A Taste of the World
Editors
Sofía Akl
Camila Martínez
Manuel Trujillo
Design
E-Publishing Class
Layout
Guzmán Julio
Photography
Sofía Akl
Lucía Jiménez
Camila Martínez
Manuel Trujillo
E-Publishing Class
Sofía Akl
Lucas Baptiste
Nicolás Escallón
Lucía Jiménez
Eugenia Lapania
Camila Martínez
Manuel Trujillo
Production
Guzman Julio
Online Edition
CNG - A Taste of World
May of 2021
Bogotá, Colombia
Editorial
This book was created as a proposal developed in the E-Publishing class to learn and implement the student’s abilities and skills in the use of the tools: Adobe Indesign CC, Adobe Illustrator CC and Adobe Photoshop CC. Based on my experiences in other publications and taking into account the new distance learning environment in this time of pandemic; We decided to create a digital book and cook from home to enjoy delicious preparations from around the world and share them with people who like the feeling of cooking.
In this way, students can create and design new ideas with the help of these virtual tools and methods, developing varied recipes with the best aromas and flavors of the kitchen with basic ingredients and making variations in their dishes depending on where they live.
We hope you like it and would like to continue with this class proposal by expanding our knowledge and contributions to the CNG community.
Guzman Julio HS Technology Teacher E-Publishing Class
“Bring the world, home”
African CUISINE
MEATBALLS
Ingredients
1- pound ground beef meat )
2 slice bread about 28 grams
½ cup milk
¾ tsp. salt or more adjust to suit taste buds
2 tablespoons chopped parsley
¼ small onion grated about 1/4 cup grated onion
1 teaspoon minced garlic
1/2 teaspoon white pepper
1/ 4 teaspoon minced hot pepper or cayenne pepper optional, adjust to taste
Sauce
½ - ¾ cup cooking oil canola , olive oil
2 14- ounce tomato sauce
1 medium onion chopped
3- teaspoon garlic
1- teaspoon fresh thyme or dried
1- teaspoon white pepper
1 teaspoon smoked paprika
2 tablespoon chopped parsley
1 teaspoon Maggie bouillon powder
optional
Hot pepper cayenne, scotch bonnet to taste optional
1/4 teaspoon curry optional
1-2 cups broth beef or chicken
Salt to taste
Directions
Soak bread and milk. Set it aside.
In a large bowl, combine ground beef with soaked bread mixture.
Then add parsley, white pepper, grated onions, hot pepper, minced garlic. Lightly mix the meatballs with your hands and shape into balls about 14-16 balls - do not over mix. Store, covered, in the refrigerator until needed.
In a large saucepan, add about 1/4 cup oil, bring to medium heat. Add meatballs and let it sit for at least 3 minutes or more before moving it around. Lower flame if necessary to prevent it from browning too fast you may do do in 2 batches (depending on the size of your pan) brown on both sides. Remove and set aside.
Add chopped onion, thyme and garlic to perfume the oil, stir for about a minute.
Next add tomato sauce, curry, white pepper, hot pepper and paprika. Stir the pot frequently to prevent the sauce from sticking to the pot.
Add salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors- about 30 minutes or more –stirring occasionally.
Add meatballs about 10- 15 minutes before sauce is ready. Adjust seasonings, sauce consistency with water/ stock and salt.
Serve warm over spaghetti
AFRICAN STYLE PEANUT CHICKEN
Directions
Dice the chicken breasts into bite size pieces.
Saute in 1 tablespoon peanut oil until just before cooked and remove from the heat and set aside.
In a separate pan sauté the diced tomato and onion in butter and peanut oil until soft.
Add peanut butter to the vegetables and stir well.
Then add the water and mix well.
Now add the chicken to mixture and bring to a boil.
At the boiling point, reduce the heat to medium and cook for about 6 minutes.
Serve warm over rice and enjoy!
Ingredients
2 boneless, skinless chicken breasts
1 small diced tomato
1/2 white onion diced
2 tablespoons creamy peanut butter
1 cup water
1 dash garlic powder
1 tablespoon butter
2 tablespoons peanut oil, divided Salt and pepper to taste
STEWED SPINAC
Ingredients
40 ounces spinach - frozen or chopped, blanched and squeezed (1132 grams) I used 4 10 oz packs of frozen spinach
5 large tomatoes - chopped
1 large onion - chopped
½ cup oil - I used canola
½ pound meat/fish - I used smoked turkey and dried fish
3 small cubes Maggi (seasoning)
½ teaspoon of salt
½ cup crayfish - roughly blended
Directions
Pour oil into a pot and heat on medium heat then saute the onions until translucent. Add in tomatoes and fry until acidity is all gone. Be sure to stir from time to time so the tomatoes don’t burn.
Add crayfish into the pot and stir. This will bring out a lovely aroma from the crayfish.
Scatter in the Maggi, sprinkle in salt, add smoked turkey and dried fish or whatever meat/fish you are using. If it is too dry at this point, add a tablespoon of water and stir.
Add in the spinach and mix well with the other ingredients until well incorporated. Let is sit on the fire for 5 minutes, as you stir lightly from time to time.
Serve warm with boiled plantains, cassava (yuca roots), yams or even rice.
VEGETARIAN PEANUT SOAP
Directions
Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
Simmer for about 15 more minutes on mediumlow heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.
The end result is a creamy, nourishing soup made of basic pantry ingredients, herbs and greens. It doesn’t require much prep and the hot sauce cuts down on the total number of ingredients, so it’s perfect for cold days and lazy weeknights.
Ingredients
4 cups low-sodium vegetable broth
2 cups water
1 medium red onion, chopped
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
¾ cup unsalted peanut butter (chunky or smooth)
½ cup tomato paste*
Hot sauce, like sriracha (AKA rooster sauce)
¼ cup roughly chopped peanuts, for garnish
Cooked brown rice, for serving (optional)
CUCUMBER-MANGO SALAD
Ingredients
2 cups thinly sliced English cucumber
½ cup finely diced red onion
½ tsp. salt
2 garlic cloves, minced
2 cups chopped, seeded tomatoes
¼ cup chopped dry-roasted peanuts
1 jalapeno pepper, seeded and finely chopped
½ tsp. coriander seeds, lightly crushed
¼ tsp. ground cumin
dash of ground cinnamon
dash of ground cloves
2 tbsp. lime juice
1 tbsp. oil
1 ½-2 cups diced mango (about 1 large mango)
2 tbsp. roughly chopped cilantro
Directions
Combine the cucumbers, onion and salt in a colander and let stand at least 20 minutes. Place the drained cucumbers in a bowl and add the rest of the ingredients, through the oil and mix well.
Add the mango chunks and toss gently. Garnish the top with the chopped cilantro and some more peanuts.
RED WHOLE-WHEAT PENNE
Directions
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 1/2 cups liquid. Cool potatoes slightly, and cut into 1/2-inch pieces.
Heat 1 tablespoon of oil in a small skillet over low heat. Add almonds, shallots, and garlic to pan; cook 8 minutes or until the almonds are golden, stirring often. Remove from heat; cool.
Place almond mixture in a food processor; add remaining 3 tablespoons oil, juice, cheese, harissa, and salt; process 1 minute or until well blended and almost smooth. With the processor on, slowly pour 1 1/2 cups reserved cooking liquid through the food chute; process 1 minute or until smooth.
Combine pasta, potatoes, and almond mixture in a large bowl, tossing gently. Fold in arugula; sprinkle with basil.
Ingredients
1 pound peeled Yukon gold potatoes (about 2)
¼ cup extra-virgin olive oil, divided ½ cup blanched whole almonds
¼ cup thinly sliced shallots (about 1 large)
2 garlic cloves, minced
¼ cup fresh lemon juice
2 tablespoons grated fresh Parmesan cheese
2 tablespoons harissa
1 teaspoon salt
6 cups hot cooked whole wheat penne (about 12 ounces uncooked tube-shaped pasta)
¼ cup chopped arugula
¼ cup chopped basil
Asian CUISINE
JAPANESE FRIED RICE
Ingredients
1 tablespoon vegetable oil
2 cloves of garlic (minced)
1 small leek or onion (finely chopped)
1 small carrot (finely chopped)
300 grams cooked Japanese rice
1 cup lettuce (shredded)
2 large eggs (whisked)
1 tablespoon soy sauce
salt and ground pepper to (taste)
Directions
In a wok or large pan over medium high heat, add oil and garlic and cook for 1 minute.
Add onions and carrot and cook for 3-4 minutes, or until vegetables are soft but still yielding a crunch.
Add cooked rice and lettuce and stir until the ingredients are mixed in with the rice.
Push rice to one side and add eggs. Continuously stir and break the eggs with your spatula until they’re almost fully cooked.
Mix the eggs with the fried rice and add soy sauce.
Season with salt and pepper and stir until the sauce and seasonings are evenly spread through the fried rice.
Turn the heat off and serve!
ASIAN GARLIC NOODLES
Directions
Mince 2 cloves of garlic, and mince 15g of ginger.
Cook 100g of pasta in salted boiling water for the amount of time the packaging informs, which depends on the shape of the pasta.
Making the sauce, add olive oil to a skillet (enough to cover the bottom), then add the garlic, the ginger, and the red chilli flakes, then add 2 tablespoon of soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of sesame oil, and half a lime. After the mixture is incorporated let it sit until the noodles are ready.
Assembling, after the noodles are ready place the noodles directly in the sauce and mix both together until incorporated, serve with chopped scallions on top.
Ingredients
Asian noodles
Olive oil
Soy sauce
Garlic
Red chilli flakes
Ginger
Oyster sauce
Sesame oil
Lemon Scallions
PAD THAI
Ingredients
125 grams of rice noodles
2 tbsp vegetable or canola oil
½ onion , sliced (brown, yellow)
1 garlic clove , finely chopped
2 eggs , lightly whisked
1 ½ cups of beansprouts
¼ cup finely chopped peanuts
1 cup prawns
The juice of half a lemon
For the sauce:
1 ½ tbsp tamarind puree
3 tbsp (packed) brown sugar
2 tbsp fish sauce
The juice of half a lemon
Directions
Boil water in a large pot and place the noodles for 5 minutes. Drain in a colander and quickly rinse under cold water.
Meanwhile, in a bowl, mix the tamarind puree, packed brown sugar, fish sauce, and the juice of half a lemon.
Heat the oil in a large pan over high heat and add the garlic and onion, cook for 30 seconds. Add the prawns and cook for 1 1/2 minutes or until mostly cooked through.
Push to one side of the pan, pour the eggs in on the other side and scramble using a wooden spoon and then combine everything together.
Add the bean sprouts, the noodles, the sauce and then toss gently for about 1 1/2 minutes until the sauce is absorbed by the noodles. Add half the peanuts and the other half of the juice of the lemon. Toss through quickly and then remove from the heat.
Serve immediately, sprinkled with remaining peanuts and lime wedges on the side.
BEEF AND BROCCOLI
Directions
In a medium bowl, whisk 1/3 cup soy sauce, lime juice, 1 tablespoon brown sugar, and tablespoon cornstarch until combined. Add steak, season with salt and pepper, and toss until steak is coated. Marinate 20 minutes.
In a large skillet over medium-high heat, heat oil. Add steak in a single layer, working in batches if needed, nd cook until seared, about 2 minutes per side. Remove steak and set aside.
Stir in garlic and cook until fragant, about 1 minute. Stir in remaining 1 tablespoon cornstarch until garlic is coated, then stir in broth, remaining 2 tablespoons brown sugar, remaining 1/3 cup soy sauce, and Sriracha. Bring mixture to a simmer. dd broccoli and simmer until tender, about 5 minutes. Season sauce with salt and pepper (if necessary), then return steak to skillet.
Garnish with sesame seeds and green onions before serving.
Ingredients
2/3 c. low-soduium soy sauce, divided Juice of 1/2 lime
3 tbsp. packed brown sugar, divided
2 tbsp. cornstarch, divided Kosher salt
Freshly ground black pepper
1 lb. sirloin steak, sliced thinly against grain
2 tbsp. vegetable oil
3 cloves garlic, minced
1/3 c. low-sodium beef (or chicken) broth
2 tsp. Sriracha (optional
1 head broccoli, cut into florets
Sesame seeds, for garnish
Thinly sliced green onions, for garnish
SUSHI
Ingredients
Chives
Shrimp
sushi rice
Sugar
Salt
Vinegar
Mayonnaise
Avocado
Flour
Beer
salt black pepper
Nori
Directions
Cook the sushi rice, 3 cups rice= 6 cups water, while it cooks I made the rice mixture with sugar (½ cup), salt (¼ cup), vinegar (1cup), and water (2 cups). After the rice was fully cooked I mixed that mixture into the rice until it was homogeneous, and the rice had absorbed the mixture.
Make the tempura shrimp, make the batter with one can of beer, 1 cup of flour, and salt and pepper to taste. After the batter is ready, heat 700ml of vegetable oil, when the oil hits 350 degrees fahrenheit you dip the shrimp fully into the batter and fry it until golden brown. After all the shrimp have been fried around 400g, put them aside on a wire rack.
Assemble, place the sheet of nori on the suchi making tool, then add a thin layer of rice on top of the nori. Then place a layer of shrimp across the rice, then, roll the sushi roll. When the sushi roll is formed cut the roll into 8 pieces and drizzle mayonnaise on top of the roll and place chopped chives.
KNEFE (CHEESE DESSERT)
Directions
For the syrup:
Dilute the sugar in the water, add the lemon juice and boil for 15 minutes. Remove from the heat and when it has cooled, add the orange blossom water.
For the knefe:
Preheat your oven to 350 ºF
In a pot, mix together the milk, sugar, butter, and cream of wheat and cook on low heat, stirring constantly, until a thick cream is left.
Butter an oven safe, deep pan and sprinkle with the bread crumbs.
Spread, with a wet spatula, half of the cream and cover with the slices of cheese. Pour the rest of the cream on top. Top with the breadcrumbs and place slices of butter on top.
Bake for 15-20 minutes or until golden brown.
Serve it hot and accompany it with the syrup.
Ingredients
For the knefe:
4 cups of milk
¼ pound of butter
1 tbsp of granulated sugar
1 pound of mozzarella cheese cut into rectangles
¾ cup of cream of wheat
Toasted bread crumbs
For the syrup:
4 ½ cups of sugar
2 cups of water
2 tbsp of lemon juice
1 tbsp of orange blossom water
European CUISINE
NEOPOLITAN PIZZA
Ingredients
For the dough:
4 cups flour (more as needed)
2 teaspoons kosher salt
1 teaspoon active dry yeast
1 1/2 cups of water
1/4 cup of Olive oil
For the sauce:
2 tablespoons tomato paste
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1 teaspoon dried basil
A dash of garlic and onion powder
For the Toppings:
12 ounces fresh mozzarella cheese torn into small chunks
Packaged mozzarella cheese (to taste)
2 ounces fresh basil leaves
Directions
Preheat the oven to 450 °F with the pan or pizza stone you are baking on inside.
Place the flour, salt, and yeast into a bowl and mix until incorporated. Add the water and oil and mix.
Knead the dough for at least 10 minutes. The dough will be ready when it is a unified mass that does not stick to the bowl. If the dough is sticking add more flour. Leave the dough to rise for at least 4 hours
Now for the sauce add the tomato paste to the water and mix. Try to get a consistency that is not too runny if it is too runny add more tomato paste. Next mix in all the seasonings into the sauce.
With your risen dough make a circular shape and fold in the borders for the crust. Add the sauce to the dough and then add the cheese. Bake the pizza for around 7 minutes until the cheese is melted
Top with basil leaves, slice into pieces and serve!
CHEESE FONDUE
Directions
Grate all of the cheeses, in a medium bowl, combine the cheeses with the cornstarch, tosing throughly to coat all pieces.
In a stove-safe fondue pot or large heve saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquids a little at a time, stirring well in between each addition to ensure smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
Ingredients
1/3 pound firm alpine-style cheese (such as gruyere)
1/3 pound fontina
1/3 pound gouda
2 tablespoons cornstarch
1 cup dry white wine (such as Sauvgnon Blanc)
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon brandy
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg
Assorted fondue dippers
- Cubed french, sourdough, and/or pumpernickel bread
- Sliced firm apples
- Cooked sliced hot sausages
- Boiled baby new potatoes in their skin
- Lightly steemed broccoli and cauliflower florets
CARBONARA PASTA
Ingredients
100 g Bacon
100 g Pasta
20 g Pepper & salt
100 g Parmesan cheese
1 Eggs Parsley
Directions
Crack 1 egg into a bowl, add 100g of parmesan cheese, and 20g of ground black pepper.
Chop 100g of bacon and place it into a warm skillet, after the bacon is crunchy remove the pan from the heat
Cook 100g of pasta in salted boiling water.
After the pasta is cooked place the pasta directly from the skillet of the bacon, add the egg mixture and immediately mix until the sauce is formed. Then add chopped parsley, and serve it with some grated parmesan cheese.
GAZPACHO
Directions
Clean the tomatoes, remove the core and cut them into squares. Arrange them in a deep bowl and add water to cover them. Add the pin, garlic, bell pepper, baguette, olive oil, vinegar, salt and pepper. Stir well.
Blend in 3 parts, strain and transfer the mixture into a deep (non-metallic) container. Taste the flavor and season with more salt or pepper to your liking. Take to the fridge to cool for at least 1 hour.
At the moment of serving, integrate the gazpacho very well, serve in soba plates and distribute the cubes of patilla, cucumber avocado and bell pepper. Drizzle a little olive oil on each plate and enjoy!
Ingredients
Ingredients:
For the soup:
3 cups of peeled, red and ripe tomatoes
2 cups of peeled watermelon cut into cubes (without seeds)
1 clove of garlic
½ of a bell pepper, cut with no seeds
80 grams of baguette cut into cubes
¼ cup of olive oil
1 tablespoon of vinegar
1 tablespoon of salt
½ a tablespoon of pepper
To serve:
1 cup of watermelon cut into little cubes
1 cucumber cut into little cubes
1 avocado cut into cubes
The remainder of the bell pepper cut into little pieces
TIRAMISU
Ingredients
5 egg yolks
5 egg whites
¾ cup of powdered sugar
300 grams of mascarpone cheese
1 cup of cold coffee
36 lady fingers
Cocoa powder
Directions
Beat the yolks with the sugar until the sugar dissolves and the mixture is clear, fluffy and thick. Add the mascarpone and beat until the mixture is smooth.
With an electric mixer, beat the egg whites in a clean bowl until stiff peaks form. Incorporate with enveloping movements to the mascarpone mixture.
Pour the coffee into a deep plate and dip enough ladyfingers to cover the bottom of a 25cm square tray. The ladyfingers should be soaked enough but not so much that they break. Add the fingers in a tight layer at the base of the pan. Spread half of the mascarpone mixture over the ladyfinger layer. Add another layer of tight lady fingers and then another layer of mascarpone, smoothing the last layer well. Let it rest in the fridge for a minimum of 3 hours. Sprinkle with the cocoa powder before serving and enjoy!
FISH & CHIPS
Directions
Set aside 2 tablespoons of flour. In a large bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper. Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and 1 hour.
Meanwhile, cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide chips. Place the chips into a colander and rinse under cold running water. Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes. Then dry carefully and set aside.
Season the fish with salt and pepper before coating it into the remaining flour and then coating it in the batter to fry for about 8 minutes in oil at 350°F.
Meanwhile in another pan heat oil to 350°F and fry the potatoes for about 2 minutes and then set aside and dry in a paper towel.
Now heat up the oil to 400°F anf fry the potatoes again this time for about 5 minutes until the fries turn golden brown.
Remove both the fish and the chips from the oil drain with paper towels and serve!
Ingredients
For the Fish:
7 tablespoons/55 grams all-purpose flour, divided
7 tablespoons/55 grams cornstarch
1 teaspoon baking powder
Sea salt, to taste
1 pinch black pepper, to taste
1/3 cup dark beer, cold
1/3 cup sparkling water, cold
4 (7-ounce) fish fillets (thick, white fish)
For the Chips:
2 pounds potatoes, peeled
1 quart/1 liter vegetable oil (or lard), for frying
North American CUISINE
TATER TOTS
Ingredients
2 tablespoons neutral flavored oil, like grape seed or canola
1 1/2 pound russet potatoes, peeled and cut into rough 1 inch chunks (about 2 potatoes)
1 1/2 teaspoons kosher salt
1/2 teaspoon onion powder
1 tablespoon cornstarch
2 tablespoons finely minced parsely (Optional) Fresh ground pepper
Directions
Heat oven to 400 °F. Line a baking sheet with aluminum foil and grease with half of the oil.
Place potatoes in a bowl of cold water and agitate for 10 to 15 seconds. Drain.Transfer 1/2 of the potatoes to the bowl of a food processor and pulse until broken down into rough 1/4 to 1/8th inch pieces, about twenty-five 1-second pulses. Transfer to a clean dish towel and repeat with the remaining potatoes.
Wrap dish towel around processed potatoes and squeeze well to remove as much liquid as possible. Transfer potatoes to a medium microwave-safe bowl. Microwave for 1 minute, stir, and then microwave for 1 more minute.
Stir potatoes, Sprinkle the salt, onion powder, cornstarch, parsley, and a few grinds of black pepper over the potatoes. Gently mix in to combine. (The mixture will be sticky, a rubber spatula or fork work well).
Shape potatoes into cylinders about 3/4-inch wide and 1-inch long. Place shaped tater tots onto oiled baking sheet.
Drizzle tops of tater tots with remaining oil then bake until golden brown on the bottom, about 10 minutes. flip each tater tot, then bake until the second side is golden brown, another 10 minutes.
CHEESE BURGER
Directions
Form a 180g patty, cut the amount of onion desired, cut the amount of tomato desired, select lettuce leaves, cut in half one bun.
Warm a cast iron pan and grease it with the oil of your choosing. Then place the patty on the skillet, season the patty, then when the patty reaches a crust flip the patty and place cheese on top, and close the skillet with a lid. When the cheese is melted and the patty has reached a crust remove it from the pan and place it on a cutting board to rest.
Assembling the burger, first grab the bottom part of the bun and put a layer of mayonnaise, lettuce and tomato, then put the patty on top, then the onions on top of the patty, then put more mayonnaise on the top bun and close the burger, then serve it right away.
Ingredients
Ground meat
Cheddar cheese
Brioche bread
Onions
Tomatoes
Lettuce
Mayonnaise
Salt & pepper
APPLE PIE
Ingredients
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Dough for double-crust pie
1 tablespoon butter
1 large egg white
Additional sugar
Directions
Preheat oven to 365°. In a small bowl, combine sugars, flour, and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture , toss to coat.
On a lightly floured surface, roll one half of dough to a 1/8-in. -thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil.
Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minute longer. Cool on a wire rack.
NYC BAGELS
Directions
Gather ingredients
Spread the toasted bagel bottom halves with cream cheese. Sprinkle half the capers over the cream cheese, if desired.
Top with sliced smoked salmon
Garnish the bagel tops with the rest of the capers, onion, and black pepper. Garnish with fresh lemon wedges.
Ingredients
3 medium bagels, spilt and toasted 6 ounces cream cheese, softned 3 tablespoons capers, drained and divided, optional
6 ounces thinly sliced smoked salmon or lox 1/3 cup thinly sliced red onion, optional Freshly ground black pepper, to taste
Lemon wedges, garnish
FAJITAS
Ingredients
2 tablespoons of olive oil
2 tablespoons of any vinegar (it can’t be balsamic)
1 teaspoon of tabasco, chipotle sauce or any (optional)
1 ½ tablespoons of paprika
2 medium red or white onions
peeled and sliced
2 boneless and skinless chicken
breast fillets cut into strips
4 portobello mushrooms, sliced (Vegetarian option, use instead of chicken)
2 large bell peppers (any color)
½ cup of water
Salt and pepper to taste
1 handful of fresh coriander (cilantro)
2 small avocados or 1 big avocado
1 lime
12 tortillas of your choice
Directions
Put the olive oil in a deep bowl, add the vinegar, the tabasco or hot sauce, the paprika, salt and pepper.Add the chopped onion and the chicken or portobellos. Cover and marinate in the fridge.
Meanwhile, burn the peppers directly over the stove flame or in a dry skillet until they are black all over. Remove and pour into a bag or a covered bowl and let it sweat until the skin comes off. Scrape off most of the skin and get rid of the stems and seeds. Cut into strips and reserve.
Blend half the coriander with ½ cup water.
Heat a skillet over high heat and add everything that you marinated, letting it cook for about 7 minutes or until the vegetables and chicken are well cooked. Add the blended coriander mixture, bring to a boil and remove from the heat.
In a separate bowl, mash the avocados and season with salt and pepper and lemon juice.
Heat the tortillas, serve and enjoy!
GROUND BEEF TACOS
Directions
Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add beef in large chunks to skillet spacing apart. Season with salt and pepper.
Let brown on bottom, about 3 minutes then flip, break up beef and continue to cook until almost cooked through, about 2 minutes.
Add garlic, chili powder, cumin, onion powder and continue to cook until beef is just cooked through, about 1 minute.
Pour in chicken broth and tomato sauce. Simmer over medium-low heat until sauce has reduced and thickened, about 3 - 5 minutes.
Serve warm over warmed tortillas with lettuce, cheese, tomatoes and other desired toppings!
Ingredients
Filling:
1 tablespoon olive oil
1 pound lean ground beef
Salt and fresh ground pepper
2 teaspoons minced garlic
2 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 cup tomato sauce
1/3 cup low sodium chicken broth
Tacos:
8 corn tortillas (5-6 inch)
3/4 cup cheddar cheese
1 cup grape tomatoes diced
2 cups shredded romain or iceberg lettuce
South
American CUISINE
BANDEJA PAISA
Ingredients
1 1/2 tablespoons of oil (21 g)
2 stalks of long onion finely chopped (30 g)
2 ripe tomatoes without skin and finely chopped (240 g)
1 sachet of Caldo con Costilla Maggi crumbled (9 g)
3 cups of water (750 ml)
1/2 pound of red ball beans soaked from the night before (250 g)
1/4 pound of lean ground meat (125 g)
1/2 pound of cooked white rice (250 g)
1/4 pound crispy bacon cut into 4 servings (125 g)
4 previously cooked and browned cocktail-type chorizos (120 g)
4 fried eggs (200 g)
1 avocado cut into 4 portions (110 g)
4 small arepas (80 g)
4 slices of fried ripe plantain (80 g)
Directions
Heat a tablespoon of oil in a pressure cooker for 3 minutes over medium heat; Add the onion, tomato and the envelope of crumbled Maggi and stir to integrate well, finally cook for 2 minutes or until the tomato relaeases its juices. Add the 3 cups of water and the beans. Cover the pot and cook for 30 minutes.
After the cooking time, remove the pot from the heat, remove the air carefully before uncovering. Return to the heat again and cook the beans until they thicken. You should continue stirring from time to time.
Heat the remaining oil in a skillet for 3 minutes over medium heat. Add the meat and stir with a spoon, you must cook for 5 minutes or until well cooked.
In a saucepan with high botton add 2 cups of water and the bacon, cut into piefces; Cover the pot and simmer for 20 minutes or until the bacon is cooked through and crisp. Remove from the heat and leave them on absorbent paper to remove the excess fat..
In a small frying pan add 2 tablespoons of water and the sausages. Bring to medium heat until the chorizos are golden brown.
In a grill or skillet over medium heat you should put the arepa and brown on both sides.
In 4 trays or 4 plates, serve rice, beans, ground meat, pork rinds, chorizo, egg, avocado, arepa, and 1 slice of ripe plantain all in equal portions.
BRAZILIAN CARROT CAKE
Directions
Set the oven to 350 degrees fahrenheit, and spread a layer of butter on the cake mold and then place a flour layer on top of the butter layer so the cake does not stick at the time of unmolding it.
Making the cake batter, peel 4 medium carrots, and dice them finely, then add 4 eggs into a mixer, a cup of neutral oil, 2 cups of white sugar, and the 4 diced carrots. Then blend the mixture until smooth. Then place the mixture into a separate bowl and incorporate two cups of flour into the mixture, after incorporating add a tablespoon of yeast and mix it into the batter. Then Place the cake into the oven, and wait 45 minutes.
Making the brigadeiro, add 2 tablespoons of butter into a pan with 400g of condensed milk. After both are incorporated add half a cup of chocolate powder into the mixture and mix until homogeneous. After the mixture is even cooked it on low heat until it reaches a syrup consistency.
Assembling, after the cake is ready remove it from the oven and let it cool. After it has cooled, place the cake on a surface and place the brigadeiro on top.
Ingredients
Carrots
Sugar
Flour
Yeast
Condensed milk
Neutral oil
Butter Eggs
Powdered chocolate
AJIACO
Ingredients
3 chicken breasts skin removed
12 cups water
2 ears fresh corn cut into 2 pieces salt and pepper to taste
3 scallions
2 garlic cloves minced
2 cups papa criolla
3 medium white potatoes, peeled and sliced
3 medium red potatoes, peeled and sliced
1/3 cup guascas
1 cup heavy cream for serving
(Ingredients for 6-8 servings)
Directions
In a large pot, place the chicken, corn, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 35 to 40 minutes, until chicken is cooked and tender. Remove the chicken and set aside.
Continue cooking the corn for 30 more minutes. Discard green onion and add red potatoes, white potatoes, and the guascas. Cook for 30 more minutes.
Uncover and add the frozen papa criolla and simmer for 15 to 20 minutes, season with salt and pepper.
Cut the chicken meat into small pieces and return to the pot.
Serve the Ajiaco hot with heavy cream on the side!
COLOMBIAN RICE WITH CHICKEN
Directions
In a deep pot filled with water, cook your chicken breast with a little salt. When it has been cooked, shred the chicken.
In a deep frying pan put the olive oil to heat. Add the beans, peas, carrots, bell pepper and corn and cook. Then add the broccoli and tomatoes and stir until everything is incorporated. Add the chicken, soy sauce and mix over low heat. Then, add the rice, the water and the salt and pepper to taste. Cover and let cook until the rice is ready.
When the rice has dried, serve hot. It can be served with potato chips and ketchup.
Ingredients
1 shredded chicken breast
½ cup of corn
½ cup of peas
½ a large carrot cut into cubes
1 red or green bell pepper cut into cubes
8 string beans cut into 4
¾ cup of broccoli
2 ripe and peeled tomatoes cut into little cubes
1 tbsp of soy sauce
2 cups of white rice
4 cups of water
¼ cup of olive oil
Salt and pepper to taste
PERUVIAN LOMO SALTADO
Ingredients
2 tablespoons vegetable oil, divided
1 lb sirloin steak (455 g), cut into strips
salt and black pepper, to taste
1/2 red onion, sliced
1 medium tomato, sliced
2 cloves garlic, minced
2 tablespoon aji amarillo paste
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon fresh cilantro, chopped
1 lb french fries (455 g), cooked, hot white rice, cooked, for serving, optional
Directions
Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minute. Remove from the pan.
Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for aanother 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.
Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
Add the steak, fries, and cilantro. Toss gently to coat the fris in the sauce.
Serve with rice, if desired.
Enjoy!
ARGENTINIAN EMPANADAS
Directions
Mix the flour and salt until well combined. Add the butter, mix well. Add the egg yolk and the milk, mix until small dough clumps start to form. Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas.
Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together.
Melt the butter in a large frying pan, add the onions and salt, cook until the onions are soft. Add the meat mixture to the onions and cook on medium heat until the meat is done. Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.
To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive. Brush the edges of the empanada discs with the egg whites, Fold the empanada discs and seal the edges gently, as a final step use a fork to press down and finish sealing the empanadas.
Lightly brush the top of the empanadas with the egg yolk.
Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top and serve!
Ingredients
For the Dough:
3 cups flour
1 egg yolk
1/2 cup of butter
3/4 to 1 cup of warm milk
1/2 teaspoon salt
Beef Filling:
1 pound ground beef
2 white onions diced
1/2 cup butter
2 tablespoons smoked paprika
2 teaspoons chili powder
1 tablespoon finely chopped fresh oregano
1/2 tablespoon ground cumin
1 bunch of green onions finely chopped
3 hard boiled eggs sliced
1/4 cup sliced green olives
Salt and pepper to taste
1 egg white and yolk seperated and lightly whisked
