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Blog with the purpose of spreading the peruvian food to the world. Peruvian Food | Peruvian Recipes Photography Food Photographer

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ROSQUITAS #bake #food #afternoon #photography #photographyfood #canon #rosquitas

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#green #cut #cook #canonperu #canon #food #photography #photographyfood

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#green #cook #cut #canon #peru #photography #food #photographyfood

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QUEQUE DE NARANJA | ORANGE CAKE

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MAZAMORRA MORADA / PERUVIAN PURPLE CORN PUDDING

Ingredients: 1 pound dried purple corn 1/2 pineapple ( including rind) 1 quince (if available) 2-3 cinnamon sticks 1 teaspoon whole cloves 1 apple 1 cup dried fruit (prunes, apricots, and/or cherries) 1 cup sugar 3 tablespoons corn starch Juice of 1 lime Preparation: Soak the purple corn in the 10 cups of cold water overnight. Transfer the corn to a large pot and measure the soaking liquid. Add enough water to make 15 cups. Pour the liquid back over the corn, and add the pineapple, quince, cinnamon sticks, cloves, lemon juice and sugar. Bring to a boil, reduce the heat, and simmer for 2 to 2 1/2 hours. Remove from the heat, remove the corn cobs and strain the mixture, pressing against the strainer with a spoon to extract all the juice from the fruits and spices. There should be about 8 cups of liquid. If not, place the corn and fruit in a saucepan with water just to cover and simmer for about 20 minutes. Strain and add amount needed to total 8 cups. Discard the corn and fruit. Place the liquid in a heavy saucepan, reserving 1 cup of the liquid. Add the dried prunes, cherries and apricots to the 7 cups of liquid. In a small bowl, combine the reserved 1 cup of liquid and the sweet potato flour or cornstarch. Mix thoroughly with a fork until dissolved. Pour this mixture back into the saucepan with the liquid and dried fruits. Bring to a boil over medium heat, whisking until the mixture is thick, about 25 minutes. Remove from the heat and pour the pudding into a deep 2 quart serving dish or individual ramekins. Let cool. To serve, dust the top with ground cinnamon. Serve the pudding with crema.

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ARROZ CON LECHE / RICE PUDDING

Ingredients:

200 g rice (1 cup) 650 ml water juice of 1 orange 1 cinnamon stick 2 cloves 1 tin evaporated milk (400 ml) 1 tin sweetened condensed milk (400ml) 1 teaspoon vanilla essence cinnamon powder.

Preparation:

Pour the water into a heavy saucepan. Add the juice of one orange, the cinnamon stick and the cloves. Bring to a boil. Wash the rice thoroughly and add to the boiling water. Bring to a boil again. Then reduce heat and let simmer without lid until the water is gone and the rice is soft (about 15 – 20 minutes) Remove the cloves and the cinnamon stick.

Add the evaporated milk. Constantly stirring, bring to a boil, reduce heat and simmer continuing stirring until the mixture thickens (about 10 minutes). Then add the sweetened condensed milk. Without stopping to stir, continue cooking over low heat until your rice pudding gets creamy (about 10 minutes). Stir in the vanilla essence.