martes, 27 de noviembre de 2012

Salmon ceviche

I come from a city that is quite near the sea, about a 20 minutes car ride, I therefore grew up eating lots of seafood, and even though today its quite cold where I am living at the time, I was just walking by the fish store and got a massive craving for ceviche.

For the ones who do not know what ceviche is, its a typical dish from the coastal regions of central and south america (yeah.. wikipedia help me with that..) and its made of raw fish marinated in lemon juice, you can use different kind of fish, but my all time favorite one is Salmon ceviche. Of course there are many recipes, I even saw one with mango, which i will try very soon, I actually wanted to try it today, but mangos were 3.65 euros at the store near my house.. no way I was going to pay for that, and I was too lazy to go to the other supermarket so next time, but I like this one because its nice and simple, and it cannot go wrong.

The ingredients

"cooking time" : 30 minutes
 2 persons

Salmon (no skin, about 150grs. per person)
1 onion
1/2 green pepper
3 limes/lemons 
a little bit of Coriander (cilantro)
olive oil 
2 glasses of white wine

Step 1: 

Add chopped salmon in a medium plastic or glass bowl, add the juice from the limes, salt, olive oil and pepper and let it rest for a bit (15 min) 

Step 2: 

Cut the onion into wedges, once they are cut I like to put them in hot water for about 2 minutes, then the flavour is a tiny little bit less strong 
Chop the green pepper and the Coriander

Step 3: 

Add the coriander, onions and pepper to the marinated fish, let it rest for another 15 minutes. The more you leave it the more cooked it gets from the lime juice.

and that's it, super simple, the glass of white wine its just to drink with your ceviche ;) 

Have a nice week!


sábado, 17 de noviembre de 2012

A follow up to dulce de leche: Alfajores!

So two days ago I posted how to make dulce de leche, and since then, my flatmate Petra and I have been eating way too much of it! I actually had to make it again.. because I think I have created a dulce de leche monster (the petra monster). 

Friday was also the birthday of my dear friend Jelle, Jelle was an exchange student back in my home university la católica! I met him like 4 years ago? 

Jelle does not only love Dulce de leche, but he also loves Alfajores, which are kind of shortbread cookies with dulce de leche, and because it was his birthday, and he is coming to Leiden tomorrow, I just thought of cooking my birthday present for him, and then also leave you a very very easy recipe which requires almost no time, nor ingredients. 

All you need is:

1 cup of flour
1 cup of corn starch (maizena) 
6 spoons of powder sugar (it can always be a little bit more)
a tiny little bit of vanilla essence
1 cup of butter ( i know its a lot of butter, but if you are going to do it, do it right. and you are going to put tons of dulce de leche there as well.. so who cares..)

about 1/3 of a dulce de leche can (see previous post on how to make it) 
some shredded coconut (in holland its always near the thai stuff, in chile is always near the b-day stuff.. weird how supermarkets in different parts of the world organize things so different.. ) 

and that's it, no eggs, or milk, or whatever, that's it! 

Step 1: Mix all first 6 ingredients until you get a dough you feel you can work with, wrap it in plastic foil, and take it to the fridge for about 20-25 minutes

I know it does not look very yummy, but it's just to show you
  more less how the dough should look like

Step 2: Bring the dough out of the fridge, Turn the dough out onto a well floured surface (writting cooking stuff in english is way harder i have to say...) roll it between  2 sheets of baking paper until they are about 0.4mm thick.

Step 3: cut them in little circles 

Step 4: pre heat the oven (my oven does not have any temperature measure.. but it was only 11 euros, so I guess I do not get to complain, but a medium temperature will be fine), leave them there for 15 minutes, take a look at them once in a while, just to check they are not burning ;) (I did burn the last 6 circles.... you are not going to see pictures of that.. ) 

So far, so good?

Step 5: wait for them to cool down, and then spread about 1 1/2 teaspoons of the dulce de leche on the flat side of a cookie and sandwich with the flat side of another cookie. place the cookies on a platter, I like to put some shredded coconut on the sides, just roll them sideways on a platter with shredded cococut, because of the dulce de leche that comes out from the sides a little bit, it will stick ;)

And they are ready! I hope my friend is happy tomorrow with his bday gift and that you guys get to taste a little something from Latin America (although I am pretty sure Spain must have sth similar)



jueves, 15 de noviembre de 2012

How to make Dulce de Leche !

I usually write in Spanish, but I'll make an exception today, because what I made today is way to easy to get in the supermarket in pretty much any country in Latin America, so I guess that it is not the Spanish speakers the ones interested in learning how to make it.

Good news.. is very very very easy! 
Bad news.. no bad news.. well it takes a couple of hours, but you do not really need to do anything 

So what's the story about dulce de leche ...

apparently almost every country in Latin America fights for who invented this amaaazinggg sweet thingy, but I have even seen it in France, and the story that it was first discovered in Buenos Aires, Argentina.. mmm not so convincing, but here are the two stories of its origin

I found this on another blog, but i am not gonna steal it so here is the link too ;) -

"One story involves the 19th century Argentinian caudillo Juan Manuel de Rosas. The story goes that in a winter afternoon at the Rosas house, the maid was making some lechada—a drink made with milk and sugar boiled until it starts to caramelize—and she heard someone knocking at the door. She left the lechada on the stove and went to answer the door; and when she came back, the lechada was burnt and had turned into a brown jam: dulce de leche.

But another story bring its origins to Europe, possibly as the French confiture de lait: a popular similar legend dating back from the 14th century exists in the region of Normandy, involving a cook from the military troops who had the same culinary accident when making sweetened milk for breakfast. Variations of this legend refer to a cook in Napoleon's army."

What is it?

Dulce de Leche, or manjar as we call it in Chile (we love to have a different name for everything (see previous post about how we call avocado palta and the rest of the world calls it aguacate), is caramelized milk, with tons of sugar, but because making it from scratch cost to much work, here goes an easy way to make it.

You just need one can of condensed milk, you can get it in the supermarket, here in The Netherlands I always find it next to the chinese products or chinese supermarket, a pan (moreless big, enough to cover the whole can, it is important), and water, Thats it!

Get your can, put it in the pan, fill it with water, and make sure the WHOLE can in under water (put the can sideways is better), boil it to boiling point and then put the flame as low as possible, and let it boil for about an hour and a half / two hours. (see picture)

Then take it out of the water, let it cool down, open it and that's it, ready!

Manjar is perfect to put on pancakes, your bread, for desserts, well u name it. 

And of course I did it today, because the weather is cold and its so nice to eat this things when is winter, and I made  a picture for you so you know moreless how it's suppose to look like

Enjoy guys!



PS. Warning.. when I said before this stuff is SWEET I meant it.. it is reallyyy sweet! 

jueves, 1 de noviembre de 2012

Dia D: sopita de pollo!

En holanda siempre llueve, pero hoy parece que el cielo está enojado con los cabecita de queso porque llueve de abajo pa' arriba, cuando llueve siempre me acuerdo de Concepción (pa' los amigos internacionales, esa es la ciudad donde nací y donde se me ocurrió vivir hasta que tenía 18), si algo tienen en común estas dos adorables partes del mundo.. es que llueve infinito! 

Acá todavia no estaba lloviendo, pero nubes amenazadoras estaban en el horizonte! claramente no salí a tomar fotos afuera porque hace frio y soy un oso hibernando por estos dias! 

Pero hoy, decidí NO salir a mojarme y en vez de eso me quedé en casita cocinando sopita de pollo (en Chile nos encanta decir todo chiquitito... entonces sopita.. el dato freak.. los holandeses tambien dicen todo en chiquitito..) que me enseñó a cocinar mi compañera de casa (que a todo esto es la persona mas seca pa cocinar del mundo!!! DIOS! todo lo que esa mujer cocina es rico! ustedes también serian todos unos gorditos si vivieran con ella porque es la más mejor!) 

Me quedó casi casi tan rica como la de mi abuelita, la práctica hace al maestro y para un primer intento creo que salí exitosa =) 

El resultado de mi sopita de pollo 

por si alguien también esta atrapado en el invierno adelantado como yo, les dejo rapidamente la receta:


1 choclo (maiz) 
1 zahanorias
1 cebolla
1/2 pechuga de pollo
verduras a gusto (apio, cebollin, acelga, coliflor, brocoli.. bueno ustedes ven lo que les gusta)
1 cubito de caldo maggi 
sal (por si acaso.. en vdd el cubito de caldo maggi ya tiene tanta sal..) 
1/4 taza de arroz (puede ser media tambien)

ya listo eso no ma, obvio que corten las verduritas, cebollas, pollo. 


1. hervir un litro de agua aprox, y mezclarlo con el cubito de caldo maggi y dejar ahi para despues
2. en una olla de tamaño mediano, poner a sofreir las cebollas con aceite, a fuego mas o menos lento, y cuando esten un poco semitransparentes agregar el pollo, dejamos que se dore un poquito el pollo
3. agregar las zanahorias y algún otro vegetal grande que eligieron, por ejemplo, coliflor o el choclo, y agregar el agua con el caldo maggi que tenian listo a la olla, ir agregando los otros vegetales después para que no queden tan recocidos.
4. se deja hasta que hierve, luego agregan el arroz, y lo dejan hasta que el arroz este cocido y blandito (unos 15 min más aprox).
5. dejen reposar todo un ratito, porque primero, va a estar demasiado caliente y se van a quemar la lengua (yo me quemé la lengua hoy.. asi que habla la voz de la experiencia).. y segundo porque es mas rico si esperan a que todo absorva el jugo (el segundo plato que me comí estaba mas rico que el primero.. y me lo comi como 30 min dps..)

si creen que el agua fue muy poca porque tenian muchos vegetales o arroz.. bueno agregan mas agua y listo! pero ojo que con eso se va el sabor.. asi que quiza es inteligente agregar agua con otro poquito de caldo maggi.