Royal Prestige® MagazineSpring 2023 USA English

Springdelights

Tritan Jar

• 56 ounces (1.6 liters).

• Manufactured in one piece.

• BPA free.

The Power Is In Your Hands

Explore the flavors of the world with Royal Prestige®.

Hello! Welcome to a new issue of Royal Prestige ® Magazine, carefully planned and created for you. We know that the first magazine of the year is something significant, and that's why we have prepared a selection of international recipes you can prepare in the cookware that stands out because of its unparalleled quality.

We have big news: we are introducing several new products in this edition! First, the new Power Blender Max line, with the Fresh Max for vacuum blending. Then, we grew the Deluxe Easy Release family with the 2 Quarts & 3 Quarts Saucepans and the 10.5” Sauté Pan. And finally, the Perfect Pop cover that helps you make fresh and crunchy popcorn for movie night.

I do not have enough space in this article to tell you how m agnificent th ese

OmarSandoval Chef

Springdelights

SPRING 2023 | NUMBER 57 USA

Contributors

Chief Executive Officer: Paulo Moledo

Traditional Marketing Director and Editor-in-Chief: Juan Carlos de la Vega

Senior Marketing Director Brazil: Cinthia Helena Serra Oliveira

Culinary Editor: Omar Sandoval

Head Writer: Berenice Gutiérrez

Portuguese Proofreading: Amanda Couto

Art, Photography, and Design Director: Linda M. Castilleja H.

Graphic Design: Linda M. Castilleja H. Julie DesJarlais

Chefs and Culinary Consultants: Andrés Rozo

Iván Ochoa

new Royal Prestige® products are. Therefore, I invite you to explore these pages and discover all these wonders at your own pace. You will fall in love!

In keeping with the tradition of famous Italian cuisine, we have included winning recipes like Veal Saltimbocca (pg. 22) with a spectacular flavor that will surprise anyone who tries it.

We also went to the other end of the world to find inspiration from the irresistible flavors of Asian cuisine. Try our Yakitori Chicken Skewers (pg. 28) or Chow Fan (pg. 10), which you can easily prepare with your Royal Prestige® skillets.

You will find all this and more in this edition of our magazine. Relax with some coffee or your favorite tea infusion and get ready to enter the world of Royal Prestige®. Welcome!

Christian Castillo

Food Styling: Éricka Fonseca Cortés

Photography: Sergio Fuentes

Art: Daphne Vázquez

Producción de recetas en video: Claudia E. Da Silva

Rubén Olvera

Adrián Pacheco

Logistics Coordination Mexico: Georgina Cea

Rafael Elías Álvarez

Logistics Coordination Colombia: Jorge Mario Ospina

Discover recipes and much more on our social media!

Pasta Amatriciana with Shrimp

Ingredients

10 ounces fusilli

1 teaspoon salt

8 cups water

4 ounces thick-cut bacon, cut into small cubes

¼ onion, finely chopped

1 garlic clove, minced

2 chiles de árbol (or a red chile of your preference),

thinly sliced

6 seeded tomatoes, cut into small cubes

Instructions

1 Pour the water into the 6 Quarts Dutch Oven and add a teaspoon of salt. Heat over medium-high. Once the water starts to boil, add the pasta. Cook for 7 to 10 minutes, until the pasta is al dente. Stir frequently to keep the pasta from sticking. Drain and set aside.

2 Preheat the Royal Prestige® Deluxe Easy Release 12” Skillet over medium heat for 30 seconds. Fry the bacon until lightly browned. Add onion and garlic. Cook until the onion turns translucent.

3 Add chiles and tomato. Add salt and pepper to taste and cook for 5 minutes.

4 Add the shrimp and cook until it changes color. Add the pasta, mix to combine, and add more salt or pepper as needed. Cook for another couple of minutes.

5 Serve the pasta with grated Parmesan cheese and fresh basil.

12 medium shrimp, peeled and deveined

1 cup grated Parmesan cheese

Fresh basil leaves

Salt and pepper to taste

Yield

4 to 6 servings

Featured Royal Prestige® Cookware:

Royal Prestige ® Deluxe Easy Release 12”

Prep Time

30 minutes

Chow Fan

Ingredients

1 cup short-grain rice

1¼ cups water

2 tablespoons sesame oil (or vegetable oil)

¼ pound pork loin, cut into small cubes

½ chicken breast, cut into small cubes

¼ pound shrimp, peeled, deveined, and cut into small cubes

¼ onion, julienned

Instructions

1 Rinse rice several times to remove starch. Allow drying.

2 In the 8” Skillet, add rice and water without preheating.

3 Cover the skillet with the Redi-Temp™ Valve open. When it starts to whistle (in about 4 or 5 minutes, lower the heat and close the valve. Cook for 4 more minutes. Remove from heat and let rest with the skillet covered for 5 more minutes.

4 Preheat the Royal Prestige® NOVEL™ 12” Gourmet Skillet for a couple minutes over medium-high heat with the sesame oil. Sauté the pork, chicken, and shrimp until well cooked and browned. Remove from the skillet and set aside.

5 In the same skillet, sauté the onion and celery until they turn transparent. Add the rice and mix to remove lumps.

6 Return the chicken, pork, and shrimp to the skillet. Season with Ajinomoto, pepper, soy sauce, and salt.

7 Add the chicory and soy germ. Mix until combined.

8 Serve immediately in a bowl, garnish with chopped green onion.

1 stalk celery, cut into small cubes

1 pinch Ajinomoto

Black pepper to taste

2 tablespoons soy sauce

¼ pound chicory (Asian lettuce), sliced

¼ pound soy germ

1 tablespoon green onion, finely chopped

Salt to taste

Yield

4 to 6 servings

Featured Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ 12”

Gourmet Skillet

Prep Time

30 minutes

Meet the Extended Family

2 Quarts Saucepan

10.5” Sauté Pan

Rice & Meat Stuffed Zucchini

Ingredients

8 zucchinis

¾ pound ground beef

1½ cups steam-cooked rice

1 cup pink pine nuts (you can substitute these with toasted walnuts or almonds)

3 tablespoons clarified butter

Salt and za'atar to taste

6 tomatoes

½ onion

1 cup vegetable broth

Instructions

1 Cut the zucchini in half lengthwise. Scoop out the flesh and set it aside.

2 In a 3 Quarts Mixing Bowl, combine the ground beef, rice, pine nuts, butter, and zucchini flesh. Season with salt and za'atar. Use the mixture to fill the zucchini boats.

3 In the Royal Prestige® Power Blender Max, blend the tomatoes, onion, vegetable broth, and salt to taste. Strain.

4 Pour the above liquid into the Royal Prestige® NOVEL™ 14" Paella Pan. Arrange the stuffed zucchini in the pan and cover it with the Redi-Temp™ Valve open.

5 Cook over medium-high heat until the valve begins to whistle. Reduce heat to low and close the valve. Cook for 7 more minutes.

6 Serve and enjoy.

Yield

8 servings

Featured Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ 14”

Paella Pan

Prep Time

25 minutes

Shrimp Chow Mein

Ingredients

8 cups water

1 teaspoon salt

½ pound Chinese noodles

1 onion, julienned

2 garlic cloves, minced

2 carrots, julienned

½ head broccoli florets, blanched

2 stalks of celery, cut into half moons

Instructions

1 Heat the water in the 6 Quarts Dutch Oven over medium-high heat until boiling. Add a teaspoon of salt and Chinese noodles. Reduce heat to medium-low and cook for one or two minutes until the noodles are fully cooked. Place the noodles in a bowl with cold water to halt cooking. Drain and set aside.

2 Preheat the Royal Prestige® NOVEL™ 10.5” Skillet over medium-high heat for three minutes until a few drops of water roll on the surface without evaporating.

3 Sauté the garlic and onion. Then add the carrots, broccoli, celery, red bell pepper, and shrimp. Lower heat to medium-low and cook for 5 minutes with the skillet partially covered.

4 Dissolve the cornstarch in the broth and pour it into the skillet. Add the soy and Worcestershire sauce. Cover the skillet with the Redi-Temp™ Valve closed. Cook for 3 minutes.

5 Add the noodles and mix well. Serve.

1 red bell pepper, julienned

1½ pounds medium shrimp, peeled and deveined

¾ cup chicken or vegetable broth

1 tablespoon cornstarch

¼ cup soy sauce

2 teaspoons

Worcestershire sauce

Yield

4 to 6 servings

Featured Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ 10.5” Skillet

Prep Time 20 minutes

Chicken & Rice with Cilantro & Lemon

Ingredients

4 boneless, skinless chicken thighs

1 clove garlic, minced

¼ cup white onion, chopped

½ jalapeño, chopped

2 cups white rice

3 cups chicken broth

Salt to taste

½ cup cilantro, chopped

Juice of ½ lime

Instructions

GARNISH:

Lime wedges

Cilantro leaves

1 Preheat the Royal Prestige® NOVEL™ 10.5” Skillet over medium-high heat for three minutes or until a few drops of water roll over the surface without evaporating.

2 Add the chicken thighs and sear on all sides with the skillet partially covered. Lower the heat, cover the skillet with the Redi-Temp™ Valve closed, and cook for 5 more minutes. Remove the chicken from the skillet and set aside.

3 Add the rest of the ingredients to the skillet except the cilantro, lime juice, and garnish. Mix well. Return the chicken to the skillet.

4 Increase heat to medium-high. Cover the skillet with the valve open. Once it whistles, reduce the heat to low, close the valve, and cook for 15 more minutes or until fully cooked.

5 Uncover the skillet. Remove the chicken and fluff the rice. Add cilantro and lime juice and mix. Return the chicken to the skillet.

6 Serve with garnishes.

Yields

4 servings

Featured

Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ 10.5” Skillet

Prep Time

25 minutes

Shellfish Stew with Chorizo

Ingredients

6 ounces of pork chorizo

4 cloves garlic, minced

½ yellow onion, chopped

½ piece fennel, chopped

2 tablespoons tomato paste

1 cup white wine

1 can crushed tomatoes (28 ounces)

3 cups shellfish broth

Salt to taste

½ pound large shrimp, shelled, deveined, tail-on

1 pound mussels

Instructions

1 Preheat the Royal Prestige® NOVEL™ 10.5” Skillet over medium-high heat for three minutes or until drops of water roll over the surface without evaporating.

2 Add the chorizo and cook for 3 minutes with the skillet partially covered.

3 Break apart the chorizo and add the garlic, onion, and fennel. Sauté for 2 minutes or until the onion becomes translucent.

4 Add the tomato paste and cook for 2 more minutes or until caramelized.

5 Deglaze the skillet with wine and cook until reduced by half. Add tomatoes, broth, and salt to taste. Mix well.

6 Cover the skillet with the Redi-Temp™ Valve open. When it whistles, reduce the heat to low, close the valve, and cook for 10 more minutes.

7 Uncover and add more salt if needed. Add the shrimp and mussels. Cover the skillet with the valve closed and cook for 8 more minutes until the mussels open. Discard any mussels that don’t open.

8 Serve with toasted artisanal bread.

GARNISH:

Italian parsley

Fennel leaves

SIDE:

Yield

4 to 6 servings

Featured

Toasted artisanal bread Prep

Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ 10.5” Skillet

30 minutes

Veal Saltimbocca

Ingredients

½ pound veal scallops

15 sage leaves, preferably fresh

5 ounces serrano ham or prosciutto

½ cup flour

1 cup red wine

1 Fill the veal scallops with the serrano ham or prosciutto and a sage leaf. Close the scallops well and seal them with toothpicks. Lightly flour.

2 Preheat the Royal Prestige® NOVEL™ 10.5” Skillet over medium-high heat for three minutes or until drops of water roll on the surface without evaporating.

3 Sear the scallops on both sides with the skillet partially covered. Remove the scallops and set them aside.

4 In the same skillet, pour in the wine and cook for a couple minutes for the alcohol to evaporate. Then add the broth.

5 Add the butter and whisk to combine and add shine and texture to the sauce. Season with salt and pepper to taste.

6 Return the scallops to the skillet, cover with the Redi-Temp™ Valve open, and cook until it whistles. Lower the temperature to low heat, close the valve and cook for 8 more minutes.

7 Serve the scallops bathed in the sauce.

2/3 cup beef broth

2 tablespoons cold butter in cubes

Salt and pepper to taste

Yield

2 servings

Featured Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ 10.5” Skillet

Prep Time

Instructions 30 minutes

Shredded Beef with Guasacaca (Avocado Salsa)

Ingredients

1 head of lettuce, leaves separated

SHREDDED BEEF:

1 white onion, cut into quarters

2 red bell peppers, finely chopped

3 cloves garlic, minced

2 pounds skirt steak

4 cups beef broth

1 cup tomato puree

2 tablespoons Worcestershire sauce

2 tablespoons paprika

Instructions

1 teaspoon cumin

1 teaspoon black pepper

Salt to taste

½ cup cilantro, chopped

GUASACACA:

¼ cup white vinegar

¼ cup olive oil

Juice of ½ lime

2 avocados

½ white onion

1 In the Royal Prestige® 6 Liters Pressure Cooker, place the shredded beef ingredients except for the cilantro. Mix well. Do not fill over 2/3 of the pot’s capacity.

2 Cover the pot, turn the valve to the pressure icon, and cook over medium-high heat. When the pressure lifts the indicator pin, lower the heat to medium-low. Cook for 30 more minutes.

3 In the Royal Prestige® Power Blender Max, blend the guasacaca ingredients on low for a couple seconds. Increase the speed up to high and process for 30 seconds or until the salsa has an even consistency. Place the salsa in a bowl and refrigerate.

4 Release the pressure and wait until the indicator pin has lowered before removing the lid.

5 Shred the meat into the pot. Add the cilantro and mix.

6 Serve the shredded beef over lettuce leaves. Spoon guasacaca salsa over the meat and garnish with cilantro and parsley.

4 cloves garlic

1 green bell pepper, seeded and chopped

½ bunch cilantro

½ bunch parsley

Salt to taste

GRANISH:

Cilantro leaves

Parsley leaves

8 servings

Royal Prestige ®

6 Liters Pressure Cooker

1 hour and 10 minutes

Stand out with this

delicious Venezuelan arepa

Did you know that Nestlé® and Royal Prestige® have a great partnership? Every month, we create three recipes using your favorite Royal Prestige® products with MAGGI®, Abuelita® Chocolate, La Lechera®, and more.

Put into action your Royal Prestige® NOVEL™ 8 Quart Dutch Oven and Royal Prestige® Deluxe Easy Release 10" Skillet to prepare these delicious arepas filled with Reina Pepiada.

Reina Pepiada Stuffed Arepas

8

Ingredients

AREPAS:

2½ cups of precooked white corn flour

3 cups warm water

½ tablespoon salt

Vegetable oil

REINA PEPIADA STUFFING:

4 chicken breasts

12 cups water

2½ tablespoons MAGGI®

Chicken Flavor Bouillon

2 cloves garlic, minced

6 ounces of mayonnaise

4 Hass avocados (one chopped, three mashed)

4 tablespoons ginger, chopped

¼ cup celery, chopped

1 ounce celery, chopped

Pinch of salt

Pinch of black pepper

1 tablespoon parsley, chopped

3 tablespoons olive oil de oliva

Instructions

1 Place the chicken breasts in the Royal Prestige® NOVEL™ 8 Quarts Dutch Oven and pour the 12 cups of water. Cook over medium-high heat until the Redi-Temp™ Valve whistles. Add MAGGI® Chicken Flavor Bouillon, lower the heat, close the valve, and cook 15 to 18 minutes more.

2 Once the chicken is cooked, wait for it to cool before shredding.

3 In a 5 Quarts Mixing Bowl, incorporate the shredded chicken with the rest of the stuffing ingredients. Season with salt and pepper to taste.

4 In a 3 Quarts Mixing Bowl, combine water and salt. Add flour. Mix and knead until the dough is smooth and uniform.

5 Lightly spray the Royal Prestige® Deluxe Easy Release 10" Skillet with vegetable oil. Remove excess with a paper towel. Preheat for 30 seconds over medium heat.

6 Form the arepas and place them in the skillet. Cook for 2 minutes on each side or until the arepas sound hollow.

7 Slice the arepas on one side to open them and remove some of the dough. Fill with Reina Pepiada and serve.

Yakitori Chicken Skewers

Ingredients

12 bamboo skewer sticks

1 boneless, skinless chicken breast cut into medium size pieces

1 red bell pepper, cut into medium size pieces

3 onions, cut into eighths

1 green bell pepper, cut into medium size pieces

Instructions

1 Soak the bamboo skewer sticks in water for one hour to avoid burning while cooking.

2 In a 2 Quarts Mixing Bowl, combine the yakitori ingredients with a whisk.

3 Insert the ingredients onto each skewer stick in this order: onion, red bell pepper, green bell pepper, and chicken. Repeat the sequence until the skewers are full.

4 Preheat the Royal Prestige® NOVEL™ 10.5” Skillet over medium-high heat for three minutes or until drops of water roll on the surface without evaporating.

5 Sear the skewers on each side with the skillet partially covered to brown the chicken.

6 Lower the heat, pour in the yakitori sauce, and cook for six more minutes with the skillet covered and the Redi-Temp™ Valve closed.

7 Serve the skewers with the sauce from the skillet and sprinkle with toasted sesame seeds.

YAKITORI:

½ cup soy sauce

1/3 cup mirin

¼ cup sake

¼ cup sugar

2 tablespoons lime juice

2 tablespoons rice vinegar

6 servings

Featured Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ 10.5” Skillet

30 minutes

Veal Ossobuco

Click here to watch the video

Ingredients

3 pieces veal

¾ cup flour

2 carrots, chopped into half moons

1 onion, julienned

4 tomatoes in concassé

2 stalks celery, chopped into half moons

4 cloves garlic, minced

Instructions

1 Season the veal and coat it with flour. Shake off excess.

2 Preheat the Royal Prestige® 6 Liters Pressure Cooker over medium-high heat for three minutes or until drops of water roll on the surface without evaporating. Sear the veal on both sides.

3 Add carrots, onion, tomatoes, celery, white wine, beef broth, bay leaves, and thyme.

4 Close the pressure cooker and cook over medium-high heat until the pressure lifts the indicator pin. Reduce heat to low and cook for 40 minutes.

5 Release the pressure and wait until the indicator pin lowers before opening the pressure cooker.

6 Serve with a potato side dish of your choice.

1 cup white wine

1 cup beef broth

3 bay leaves

2 sprigs of fresh thyme

Salt and black pepper to taste

Yield

3 servings

Featured Royal Prestige® Cookware:

Royal Prestige ® 6 Liters Pressure Cooker

Prep Time

1 hour

Speed & Security at their maximum expression

Cook faster with confidence, knowing there are 4 security systems to rely on.

Passionfruit & Coconut Slushy

Ingredients

3 cups ice

1 cup passionfruit pulp

2/3 cup coconut milk

½ cup coconut cream

¼ teaspoon nutmeg

¼ cup rum or vodka (optional)

Instructions

1 Blend the ice, passionfruit pulp, coconut milk, coconut cream, nutmeg, and the rum or vodka in the Royal Prestige® Power Blender Max until well blended.

2 Salt three glasses with lime and salt.

3 Garnish with mint and serve.

GARNISH:

Fresh mint leaves

1 lime

Salt to taste

Yield

Featured Royal Prestige® Cookware:

Royal Prestige ® Power Blender Max

Prep Time

3 servings 10 minutes

Peach & Almond Cream Tart

Ingredients

DOUGH:

2 cups flour

¼ cup sugar

1 teaspoon salt

3½ ounces butter

1 egg

3 tablespoons water

Instructions

1 In a 4 Quarts Mixing Bowl, combine the dry ingredients: flour, sugar, and salt. Add butter and cut into the flour until a sandy texture is achieved.

2 Add the egg and mix it in, adding a little water at a time until the dough becomes compact. Avoid handling it too much. Cover the bowl and refrigerate for at least 60 minutes.

3 In a 2 Quarts Mixing Bowl, combine all filling ingredients except the peaches.

4 Roll out the dough over a lightly floured surface to an approximately 1/8” thickness.

5 Transfer the dough to the Royal Prestige® Deluxe Easy Release 10” Skillet and add the filling. Decorate with sliced peaches.

6 Cover the skillet and cook over the lowest heat for 40 minutes until the dough is golden. Carefully remove from the skillet and serve with vanilla ice cream.

FILLING:

1 1/3 cups almond powder

2/3 cup sugar

5 ounces butter

4 eggs

1 cup flour

¼ cup rum

1 can sliced peaches in light syrup

Yield

8 servings

Featured

Royal Prestige® Cookware:

Royal Prestige ®

Deluxe Easy Release 10" Skillet

Prep Time

1 hour

Color

Discover the benefits of vacuum blending

– flavor, freshness, and nutrition.

Vacuum blending is a novel method that allows you to make smoothies, soups, sauces, and other recipes with a smoother and less foamy texture. This technique involves suctioning most of the oxygen from the blender jar before blending.

What are the advantages to this?

Get to know them below:

When foods like apples or avocados come in contact with oxygen, they turn brown.

With less oxygen, the natural colors of the ingredients are preserved for longer.

Texture Flavor

Nutritional Value Foam

CONVENTIONAL BLENDING

Ingredients are more likely to lose freshness and flavor.

A traditional blender’s blades rotate several times per second, which contributes to oxidation and the possible loss of antioxidants.

Foam increases a smoothie’s volume and can cause inflammation.

When left to sit for too long, smoothie ingredients start to separate.

VACUUM BLENDING

The foods’ freshness is preserved for longer, which maximizes their flavor.

Helps to slow oxidation and preserve nutrients for longer.

Reduces or even eliminates foam.

Vacuum technology helps to emulsify ingredients and reduces separation.

Maximize Your Wellbeing

Keep your food fresh for longer with the Royal Prestige® Fresh Max vacuum blending system.

• • •

Removes most oxygen from the Royal Prestige® Power Blender Max glass or Tritan jars.

Slows food oxidation to preserve more nutrients.

Reduces foam and separation.

Smoothies keep their fresh flavor and intense color for longer.

Avocado & White Chocolate Ice Cream

Ingredients

2 cups plain yogurt

½ cup honey

1/3 cup amaranth

3 avocados

Juice of 1 lime

¼ pound white chocolate

Instructions

1 Place all ingredients except the chocolate in the Royal Prestige® Power Blender Max glass jar. Remove oxygen with the Royal Prestige® Fresh Max. Blend and pour the mixture into a 3 Quarts Mixing Bowl.

2 Melt the chocolate in a double boiler and allow it to cool a little. Add to the above mixture. Freeze for at least 24 hours.

3 Take the mixture out of the freezer and let rest for 10 minutes. Cut into chunks.

4 Pass the chunks through the Royal Prestige® Juicer using the Ice Cream Strainer.

5 Serve in Royal Prestige® Ice Cream Cups and add toppings.

TOPPINGS: Cookies

Crystallized lime slices

Fresh mint leaves

4 to 6 servings

Royal Prestige ® Juicer

1 hour and 20 minutes

Chocolate cake with Berries

Ingredients

3¼ cups flour

¾ cup cacao powder

1½ cup sugar

3 teaspoons baking powder

1½ teaspoon baking soda

½ teaspoon salt

3 tablespoons chia seeds, soaked in lukewarm water until plumped

1½ cups almond milk

1½ cups hot black coffee

Instructions

¾ cup olive oil

1½ tablespoon apple cider vinegar

3 teaspoons vanilla extract

Cooking spray

WHIPPED CREAM:

2 cups whipping cream

½ cup powdered sugar

½ teaspoon salt

DECORATION:

Strawberries, cut in half

Blueberries

Raspberries

1 In a 3 Quarts Mixing Bowl, combine the flour, cacao powder, sugar, baking powder, baking soda, and salt.

2 In another 3 Quarts Mixing Bowl, combine the chia seeds, almond milk, coffee, olive oil, cider vinegar, and vanilla. Add the ingredients from step 1 and mix until there are no lumps.

3 Coat the bottom of the Royal Prestige® NOVEL™ 10.5” Skillet with cooking spray. Pour in the above mixture. Cover the skillet with the Redi-Temp™ Valve closed. Cook over low heat for 35 minutes or until a toothpick inserted in the middle comes out clean.

4 Remove the skillet from heat and let rest for 5 minutes. Remove the cake from the skillet and place it onto the Bamboo Cutting Board. Allow cooling completely.

5 Meanwhile, blend the whipped cream ingredients in the Royal Prestige® Power Blender Max until thickened. Place the whipped cream into a 2 Quarts Mixing Bowl and refrigerate.

6 Decorate the cake with whipped cream, strawberries, blueberries, raspberries, and edible flowers.

Yield

8 servings

Edible flowers (optional) Prep Time

Featured Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ 10.5” Skillet

1 hour

The Potato: a global food

Few ingredients are as universal as potatoes. With different sizes, textures, and flavors, it is found in a wide variety of cuisines. How much do you know about the history and the different varieties of this food?

BY BERENICE GUTIÉRREZ

According to historical records, the first people to cultivate potatoes were the Incas of Peru in approximately 8,000 B.C. This ancient civilization used to measure time based on how long it took to cook a potato.

Potatoes arrived in Europe in the middle of the 16th century with Spanish conquistadors. Today, they can be grown in practically any part of the world. It is the fourth most important crop after rice, wheat, and corn.

In the United States, potatoes gained popularity thanks to President Thomas Jefferson, who served them to his guests at the White House. This contributed to their acceptance into the country’s aristocracy. Currently, 38 of the 50 American states produce this tuber.

In nutritional terms, no other crop comes close to the humble potato – it has almost all the important vitamins and nutrients except vitamins A and D. There are around five thousand potato varieties in the world, and more than half are found in Peru, Bolivia, Chile, Ecuador, and Colombia.

This plant grows underground, and its flower buds indicate that the potato has begun to grow. The flowers are different colors depending on the strain of the potato crop. The largest potato in history was grown in England in 1974 and weighed almost 168 kilograms (370 pounds).

How to choose the perfect potato

1. 2.

Make sure there are no buds in the crevices.

Make sure it is completely smooth, without soft areas or cracks.

3. 4.

If the potato has a green hue, it was exposed to too much light and has probably developed toxins. It will also have a bitter flavor.

To clean a potato, scrub under cold running water to remove dirt and buds. You don’t have to peel them because the skin has vitamins, minerals, and fiber.

In 1995, the potato became the first vegetable grown in space, thanks to a collaboration between NASA and the University of Wisconsin.

Sources: “How the humble potato changed the world”, BBC., “Get to know the potato”, Potatoes USA., “Deja de tirar la piel de las patatas, tienen más beneficios para tu salud que el resto del tubérculo”, Business Insider

5 trends for

redecorating your kitchen

Because of its vital role in your daily routine, it’s fundamental that your kitchen shines and feels like a comfortable and practical space where culinary creativity flows. You will find some trends here to renovate your kitchen’s look this year. Some of them will surprise you!

Avoid granite.

In the last 30 years, granite has been the standard in top tier kitchens. However, besides being expensive and hard to maintain, granite can have the opposite effect from what you want – it can make your kitchen look dated. Experts predict that other materials, like marble, quartz, and porcelain, will soon take over granite’s reign.

Take out your appliances!

Until now, the custom has been to have as much storage space as possible for storing all your appliances and utensils to maintain a clean look. Today’s trend is to take them off their shelves and show them off in all their splendor to reinforce the image of a functional and modern kitchen.

The kitchen is one of the most essential spaces in the home because it is where lives are nourished. It is where we prepare the food that gives us energy to enjoy every day to the fullest. It is where you take the time to create something for yourself or share your favorite flavors with the people you love the most.

BY BERENICE GUTIÉRREZ

Don't be afraid of color.

One of the trends that experts agree on in interior design is that white is out. They recommend using bold color accents that inspire emotion and warmth. Consider neutral colors combined with deep green, rust, maroon, amethyst, or cobalt.

Light it up!

LED lights are still a practical option but think about installing lighting that allows you to adjust the light accordingly to the time of day – brilliant light in the morning transitioning to warm light for nighttime.

Stoves without backgrounds.

For a cleaner and more fluid look in your kitchen, the trend is to remove your stove’s backguard and let the wall flow continuously, especially if you have tile or other wall decorations.

Break the Ice with Amusing Facts

BY BERENICE GUTIÉRREZ

If you are a trivia lover, we have some interesting facts about food that you can use to impress everyone at your next get-together.

If you have noticed that food tastes different when you are on an airplane, it’s not your imagination. Altitude alters your body chemistry and lowers your sensitivity to flavors.

2.

Did you know that a gambling addict was responsible for inventing the sandwich? John Montagu IV, Earl of Sandwich, England, asked his cook to create a dish that he could eat without getting up from the gambling table.

3.

1. 4.

Apple sauce was the first food consumed in space in 1962. John Glenn was the astronaut fortunate enough to make history with this treat.

You may already know that the tomato is a fruit not a vegetable. But you probably didn’t know that there is another fruit disguised as a nut: the pistachio!

5. Cucumbers are 95% water. Other vegetables with high amounts of water are lettuce, celery, radishes, zucchini, green bell peppers, and asparagus.

6.

Do you know how to tell when an egg has expired? There is an easy way to find out - place it in a bowl of cold water. If it floats, it’s time to discard it.