|‘Aji de Gallina (chicken chili) ‘|
1/2 cup parmesan cheese
3 tbspoon corn oil
evaporated milk (1 can)
chooped onion 1/2
cooked potatoes and diced(2 medium sizes)
Ground peanuts 1/2 cup
garlic clove minced 3 Garnish
Garnish with boil eggs and flakes parsley
| 1.Boil the
chicken for about 10 minutes. Set aside chicken broth. Tear to shreds chicken,
2.Heat oil in frying pan. Add peanuts. Add chooped onion and minced garlic, salt, oregano, pepper, cumin.
3.Stir. Add chicken broth. Stir. Add chicken, chili. Mix crackers crumbs with milk. Add in to the mixture.
4.Add parmesan cheese, mix well. Add milk.
5.Stir vigorously until thickened. Remove from heat. Arrenge mixture over diced potatoes.
Spread dried parsley and diced eggs.
|‘Arroz Con Leche (Rice with milk) (Dessert)‘|
rice 1/2 cup
sugar 2 cups or condensed milk cinnamon
sticks (2) ground cinnamon raisins (opcional)
|Drench the rice the nigth before. Cook the rice with the milk and cinnamon sticks. Add sugar. Mix well until thickened. Add raisins. Remove from heat and transfer to a wire rack to cool. Spread with ground cinnamon.|
|To make the vinaigrette, Mix the mustard
and vinegar in a small bowl, then whisk in the oil, 15ml/1 Tablespoons at
Season and pour over salad.
|‘Papas a la huancanya‘|
| 1 pack of cottagge cheese
olive oil 1/2 cup
lemon (1 teaspoon)
2 eggs (for garnish)
1 yolk egg
1 pack of crackers
lettuce (for garnish)
piece of onion
black olives (garnish)
| Boil potatoes with eggs until tender,
then peel and slice; set aside.
Mix in the blender the rest of the ingredients (cheese, crackers, onion, olive oil, lemon, yolk egg, chili, salt and pepper)
Pour the mix over the potatoes and garnish with flakes of parsley and eggs, lettuce and olives.