allie's cooking book

[anothercookingbook]

peruvian stew (veggie option)

(click here for the chicken option)

Ingredients

½ cup of tomato paste or tomatoes cut in really small dices

2-3 tablespoons of chili pepper paste

One small onion

Peas (as much as you’d like)

One miedum sized carrot

Half a glass of wine (*optional)

Dried mushrooms and laurel

3-4 small potatoes or 2 big potatoes in small dices

Mushrooms

Garlic

Salt and pepper

Rice

Preparation

In a pot, heat some oil. Add the onions and the garlic and stir until the onion turns transparent. Add the tomato paste, chili pepper paste and stir.

Add the peas, carrot, dried mushrooms, laurel and wine.

On a pan, fry some sliced mushrooms. Then add them to the pot and add a cup of water.

On low heat, let it cook for about 20 minutes. Then add the potatoes and wait for them to cook (around 10-15 minutes more).

Serve with white rice and it’s done!

[anothercookingbook]

peruvian stew - chicken option

(click here for the veggie option)

Ingredients

½ cup of tomato paste or tomatoes cut in really small dices

2-3 tablespoons of chili paste

One small onion

Peas (as much as you’d like)

One miedum sized carrot

Half a glass of wine (*optional)

Dried mushrooms and laurel

3-4 small potatoes or 2 big potatoes in small dices

Half a chicken breast cut in dices

Garlic

Salt and pepper

Rice

Preparation

In a pot, heat some oil. Fry the chicken until it’s cooked and then set them apart.

In the same oil, add the onions and the garlic and stir until the onion turns transparent. Add the tomato paste, chili paste and stir.

Add the peas, carrot, dried mushrooms, laurel and wine.

Add the chicken from step one.

On low heat, let it cook for about 20 minutes. Then add the potatoes and wait for them to cook (around 10-15 minutes more).

Serve with white rice and it’s done!

[anothercookingbook]

peruvian green rice

Ingredient

Coriander (around 200 grams)

2 tablespoons of chili paste

One medium corn, shelled

One carrot in small dices

Around 100 gr of peas

Mushrooms, sliced (as much as you’d like) or chicken (half a chicken breast should be fine)

Salt, pepper, cumin (as much as you’d like) and turmeric (a lot of this)

Two cups of rice

Garlic

One small onion

Preparation

Take out all the leave of the coriander and put them in a blender with some water (enough to make a paste).

In a pot, add some oil and let it heat. Then add chopped onion and wait for it to cook. Then, add chopped/ground garlic. When it’s done, add the chili paste and the salt, pepper, cumin and turmeric.

Mix them for a moment and then add sliced mushrooms or chicken and the coriander paste. Let it cook for a couple of minutes.

Add the corn, carrot, peas and rice. Follow the rice indications, but for most brands, it’s one cup of water for each cup of rice, so in this case, add two cups of water.

Let it cook for around half an hour, always checking. Mix them every once in a while. When the rice and the vegetables are cooked, it’s time to take them out.

Note: I usually use a rice cooker pot for this recipe, but it should work on regular pots as well.

[anothercookingbook]

tofu and pineapple

Ingredients

½ kilo of tofu

flour

one small pineapple

2 tablespoons of potato flour

rice

sesame seeds (optional)

Preparation

Cut the pineapple in small dices and put them in a pot with water (around 0.5 lt).

On a glass, mix the two tablespoons of potato flour with some water. Mix thoroughly.

When the pineapple is cooked, add the potato flour mix to the pot. Cook for another five minutes until the consistency gets thick. If it’s still watery, repeat #2 and add more. Turn off the oven.

Cut the tofu in small dices. Daub them in a mix of flour and salt and fry them in hot oil.

It’s good to accompany this dish with rice. Add the fried tofu and put the pineapple sauce on top. It’s a nice touch to add sesame seeds over it.

[anothercookingbook]

lentil hamburguers

Ingredients

½ kg. of cooked lentil or chickpea

1 onion

1 egg

1 tomato

bread crumbs (around 1 cup, but depends on preference)

cilantro or parsley

salt, pepper and cumin (personally, i like to use a lot of cumin)

Preparation

Chop the onions and tomatoes in small dices.

Chop the cilantro or parsley as thin as you can

Mix all the ingredients in a large bowl.

Form tiny hamburguers and wrap them in foil or plastic.

Put them to the freezer. They last up to one month.

When you want to use them, take them out, wait until they return to room temperature and add more bread crumbs

Fry them in hot oil and they’re done <3

[anothercookingbook]

torta volteada de manzana / upside-down cake

Ingredientes

3 tazas de harina sin preparar

4 tablespoons de mantequilla suave

4 tablespoons de mantequilla suave (para el dulce de manzana)

1 taza de azúcar rubia

1 taza de azúcar rubia (para el dulce de manzana)

una pizca de sal

3 teaspoons de polvo de hornear

4 huevos

1 tazas de leche

4 teaspoons de esencia de vainila

4 manzanas (* ver notas) peladas en rodajas

canela en polvo al gusto

Preparación

0. Precalentar el horno. El horno normal a 200°C, el horno eléctrico en máxima temperatura, calor de arriba y de abajo.

1. En un recipiente, mezclar la harina, una taza de azúcar, el polvo e hornear y la sal.

2. En otro recipiente, mezclar los huevos, 4 tablespoons de mantequilla, la leche y la esencia de vainilla.

3. Mezclar el contenido de ambos recipientes hasta que no queden grumos.

4. En una sartén, poner 4 tablespoons de mantequilla y 1 taza de azúcar a fuego lento. Una vez se vea una mezcla homogénea, añadir las manzanas y canela en polvo. Ccinar por diez minutos.

5. Embadurnar un recipiente para horno con mantequilla y poner la mezcla de manzanas hasta cubrir toda la superficie (al menos un dedo de altura). Completar el resto con la mezcla, dejando un poco de espacio para que la torta crezca.

6. Ponerlo en el horno normal y horno eléctrico. El tiempo aproximado es de media hora, pero lo recomendable es utilizar la técnica del mondadientes.

7. Una vez esté listo, retirarlo del horno y esperar aproximadamente 10 minutos a que enfríe. Luego, poner un plato sobre el recipente y girar el molde. Se desprenderá con facilidad.

8. Cortar un pedazo. Es buena ide aacompañarlo con una bola de helado de vainilla ~

Notas

Yo usualmente utilizo manzanas israel, pero manzana delicia también debería funcionar. No recomiendo la manzana verde o de agua por su acidez.

~ ||| English ||| ~

Ingredients

3 cups of all-purpouse flour

8 tablespoons of soft butter (4 for the cake mix + 4 for the apple sauce)

2 cups of granulated sugar (1 for the cake mix + 1 for the apple sauce)

one pinch of salt

3 teaspoons of baking powder

4 eggs

1 cups of milk

4 teaspoons of vainilla esence

4 apples (¨see notes) peeles and sliced

powder cinnamon (as much as you like)

Instructions

0. Preheat the oven. In a regular oven, use 200°C. In an electric oven, use max heat and make sure it’s coming upwards and downwards.

1. In a bowl, mix the flour, one cup of sugar, baking powder and salt.

2. In a different bowl, mix the eggs, 4 tablespoons of butter, milk and vanilla esence.

3. Pour the second bowl in the first bowl and mix all together until there are no lumps.

4. In a pan, put 4 tablespoons of butter and one cup of sugar in low heat. Once the mix is lump-free, add the sliced apples and powder cinnamon. Cook for ten minutes.

5. Grease a baking mould with butter and put the apple mix. It should only be one finger high. Then add the cake mix, leaing a little space on top so the batter can grow.

6. Put it in the oven or electric oven. It should be done in half an hour, but since all ovens are different, use the tooth-pick rule to see if it’s done.

7. Once it’s ready, take it from the oven and wait for aproximately 10 minutes for it to cool down. Then, put a plate over the mould and turn it over. It should come off easily.

8. Cut a piece. It’s a good idea to eat it with some vanilla ice-cream. ~

Notes

I usually use the normal red apples (I think their name is ‘honey crisp’), but any red apple should work. Just try and avoid green apples because of their acidity.

[anothercookingbook]

panqueques matutinos / morning pancakes

Ingredientes

1.5 tazas de harina sin preparar

3 tablespoons de azúcar

3 teaspoons de polvo de hornear

una pizca de sal

1 taza de leche

1 huevo

3 tablespoons de mantquilla suave

Preparación

1. Mezclar todos los ingredientes secos en un recipiente.

2. Hacer un pequeño pozo y añadir ahí el huevo, la leche y la mantequilla.

3. Mezclar todo hasta que quede sin grumos.

4. Calentar una sartén un fuego bajo y derretir un poco de mantequilla.

5. Poner un poco de la masa. Dejarlo cocinar hasta que aparezcan burbujas en la masa. Voltear el panqueque y cocinarlo por el otro lado.

6. Servir y añadir manjarblanco, nutella o frutas ~

~ ||| English ||| ~

Ingredients

1.5 cups of all-purpouse flour

3 tablespoons of sugar

3 tablespoons of baking powder

a pinch of salt

1 cup of milk

1 egg

3 tablespoons of soft butter

Instructions

1. Mix all the dry ingredients in a bowl.

2. Make a small well and pour the milk, the egg and the butter.

3. Mix everything, making sure there are no lumps.

4. Put a pan with low heat and add butter.

5. Put a little bit of the mix on the pan and wait for it to cook. A good indicator is when you see bubbles on top of the mix.

6. Put on a plate and add nutella or fruits ~

[anothercookingbook]

olluco de pollo

Ingredientes

2 sobres (aprox 60 gr) de ají panca en pasta

comino al gusto

2 cucharadas de orégano

sal al gusto

1 cucharadita de ajo

media pechuga de pollo

1.5 kg de olluco

media taza de cebolla

perejil al gusto

Preparación

1. Lavar y cortar los ollucos en bastones. Remojarlos en un recipiente con agua y dos cucharadas de sal. Es recomendable dejarlos remojar mínimo una hora.

2. Cortar el pollo en cubos pequeños y freírlos en aceite caliente.

3. En el mismo aceite, freír la cebolla picada y el ajo. Cuando la cebolla hay ablanqueado, agregar el ají panca, el comino, el orégano y la sal.

4. Mezclar el aderezo y añadir el olluco previamente escurrido y el pollo frito.

6. Cocinar a fuego lento por aproximadamente 20-30 minutos. El olluco tiende a soltar agua, pero a veces es necesario añadir un poco de agua al inicio.

5. Servir con perejil al gusto y acompañar de arroz blanco.

[anothercookingbook]

mug cake de chocolate || chocolate mug cake

Ingredientes:

1/4 de taza de harina sin preparar

2 tablespoons de cocoa para repostería

1/2 teaspoon polvo de hornear

4 tablespoons de azúcar rubia

1/2 teaspoon de café

una pizca de sal

1/4 taza + 1 tablespoons de leche

2 tablespoon de aceite vegetal

(Opcional: pedacitos de chocolate de tu preferencia)

Preparación:

1. Mezclar todos los ingredientes en una taza y mezclar bien, hasta que quede sin grumos. Si añade pedacitos de chocolate, añádelos hasta la mitad de la taza, no es necesario hundirlos hasta el fondo. Sale bien si añades algunos encima.

2. Poner en el microondas por dos minutos. (Ver consideraciones de temperatura)

3. Sacar con cuidado la taza y a comer ~

~ ||| English ||| ~

Ingredients:

1/4 cup of all-purpouse flour

2 tablespoons of un-sweetened cocoa

1/2 teaspoons of baking powder

4 tablespoons of granulated sugar

1/2 teaspoon of coffee

one pinch of salt

1/4 cup + 1 tablespoons of milk

2 tablespoons of vegetable oil

(Optional: little pieces of your favourite chocolate)

Instructions:

1. Mix all the ingredients in the mug. Make sure it’s all well mixed and there are no lumps.If you decide to add chocolate pieces, put them on the middle. Don’t push them to the bottom of the mug. You can also put them on the top of the mix.

2. Put the mug in the microwave and set it for two minutes. (See information about microwaves and temperature here)

3. Take the mug out carefully and enjoy.

[anothercookingbook]

m e n u

→  Platos de fondo / Main dishes

→   Postres / Desserts

→   Sin horno / Without oven

→   Con horno / With oven

→   Horno eléctrico / Electric oven

→   Pollo / Chicken

→   Pescado / Fish

→   Sin huevos / No eggs

→   Vegetariano / Vegetarian

→   Vegano / Vegan