200 gr. cooked Octopus
200 gr. shells
1 red onion
2 branches of celery
30 gr. of garlic
1/2 tz. of olive oil
1/4 tz. of vegetal oil
1/2 tz. of cooked peas
1 glass of white wine
4 branches of mint
4 branches of parsley
3 lemons (optional)
1 tsp. tumeric
1 1/2 cup of fish broth
1/4 cooked carrots cut in cubes
2 cooked potatoes cut in cubes
1/2 cup cooked corns
1 tsp. aji amarillo
4 cooked rice
Salt
Pepper
In a big pan heat oil, add onion and
cook for a while 3'. Add garlic and cook for another 2'. Add the turmeric and
continue to cook for a few minutes 3'.
Add the shells and octopus and
cook all together for 3'.
Add the fish broth, peas, corn, carrots, salt
and pepper. Continuing cooking until it boils; then turn to low heat and cook
for 8 more minutes. Before serving add the mint and chili and mix well. Serve
inmediatley. Enjoy!!
1 big onion cut in slices
1/4 white cabbage
1 aji amarillo riped cut in slices
8 small radish cut in squares
1 tsp oregano
2 tsp olive oil
1 tsp vinager of red wine
3 lemons
Salt
Pepper
2 tomatoes cut in slices
Rinse the broad beans and put into a big pan with water. Boil and keep cooking to medium temperature, around 25". Take off the water and cool. Peel if you decide to.
In a small bowl mix the onions and aji amarillo, lemon juice, olive oil salt and pepper. Set aside. In another bowl mix the small radish with the vinegar, oregano, salt. Set aside.
Cut the cabbage in tiny slices, put into strainer and rinse with hot water, then wash in cold water. Add salt, pepper, a little bit lemon juice and olive oil.
To serve, mix all the ingredients in a big container and garnish with the tomatoes in slices. Marinade for 15' before serving.
2 can condensed milk
30 gr chopped nuts
30 gr peel of the orange
nuts cut in half
100 gr cinnamon powder
100 gr powder sugar
Mix the evaporated milk and the condensade milk into a pan. Cook in low temperature untill the mixture looks sticky. Around 1 1/2 hour.
Add nuts, peel of the orange and cook for 1/2 minute more.
Turn of the heat. Set aside untill cool. With the hands form balls and in the middle put some nuts to each. Use a small strainer to powder the cinnamon and sugar over the balls. Carefully with a knife make some garnish on top of the balls.