Flavors of the NOA: six gourmet recipes to enjoy

1- Sweet Chilto

A superfood to add to bruschettas

Ingredients: six tree tomatoes, a cup of sugar, 1/2 cup of water and 1/2 tablespoon of cloves or cinnamon.

Step by Step:

1. Wash the chiltos and cook them in a saucepan with water over high heat for about 10 minutes.

2. In a small pot, place the cup of liquid and the sugar to form a syrup. Stir until smooth and add the cloves.

3. Strain the tree tomatoes and, once warm, remove the skin.

4. Add the syrup and cook again for 10 minutes over low heat.

5. Remove from the stove and let it rest for 12 hours.

6. Mix with a blender or food processor until you get the texture of a light puree.

Pairing: this sweet is well accompanied with blue or hard cheeses.

2- Chirimoya mousse

It has an acid and tropical touch

Ingredients: 60 g of custard apple pulp, 50 g of milk cream, 35 g of sugar, 15 g of pastry chocolate, 5 g of unflavored or neutral gelatin, five drops of vanilla essence and three nuts.

Step by Step:

1. Beat the cream with the sugar. Also incorporate the vanilla essence. Separate the preparation and refrigerate.

2. Cut the pieces of fruit into small portions and remove the pulp from inside with a spoon. Also remove the seeds.

3. In a container, hydrate the gelatin for a few minutes with warm water.

4. Merge the custard apple pulp with the cream and beat gently. Also add the gelatin and continue with the shake until completely integrated.

5. Serve in several glasses and put in the fridge for two hours to set.

6. In a saucepan, melt the chocolate in a double boiler. Once tempered, pour the chocolate on top of the mousse and refrigerate again for half an hour.

7. Decorate the dessert glasses with the crushed walnuts and serve.

3- Purslane

Vegetable handkerchiefs

Ingredients: 125 g of 0000 flour, 15 g of grated cheese, two eggs, a cup of milk, a carrot, an onion, a bell pepper and purslane.

Step by Step:

1. Beat the eggs with the flour and a splash of milk. Add the rest of the milk and stir again. Take to the refrigerator for half an hour.

3. Grease a pan and pour the dough little by little.

4. Dice the vegetables and fry the mix with a little salt and pepper.

5. Place the filling in the center of the pancakes and add the fresh purslane. Wrap into small envelopes and spread the cheese on top.

4- Elixir of yacón

An antioxidant and sweet drink

Ingredients: two units of yacón, three cups of cold water, two apples (preferably red) and the juice of one lemon.

Step by Step:

1. Peel and cut the apples and yacon into small pieces. Place both in a saucepan with the water (enough to cover the pieces) and the lemon juice.

2. Cook over high heat for about 20 minutes and remove when you notice that the fruit is soft.

3. Process the ingredients with a blender or blender until obtaining a thick liquid and filter the pulp.

4. Pack the remaining liquid in a glass jar or sterilized bottle. In the refrigerator it is kept for three days.

5- Liquor

Myrtle

Ingredients: 500 g of myrtle fruits, two liters of 96% ethyl alcohol (for food use), 200 g of sugar and a vanilla bean.

Step by Step:

1. Crush the myrtle fruits to extract their oil.

2. Pour the alcohol into a sterilized bottle and add the myrtle and vanilla.

3. Cover the container and marinate for 40 days.

4. After that time, place sugar in a saucepan. Add the water and boil for 5 minutes to form a syrup.

5. Once cold, add to the jar and let it rest for eight more days.

6. Filter and bottle.

6- Homemade bread

With carob flour

Ingredients: one cup carob flour, one cup of 000 flour, one cup of cornstarch (Cornstarch), 30 g of fresh yeast, 15 g of dehydrated orange or lemon peels, 2 g of baking powder, two tablespoons of sugar, two tablespoons of oil, a pinch of salt and enough water.

Step by Step:

1. Sift the different flours together with the baking powder and separate.

2. In a bowl dissolve the yeast with a teaspoon of sugar and a little warm water.

3. Place the flour in the shape of a crown on the table. In the center of the preparation add the oil and the yeast mixture.

4. Blend and add more warm water until you get a soft bun. Knead to activate the yeast and add the pieces of dried oranges.

5. Make a bun and take to another bowl. Then, cover the dough with plastic wrap or a cloth and let it rest for an hour until it doubles in volume.

6. Knead again and leave to rise for another half hour.

7. After that time, mold the bread.

8. Heat on a baking sheet over moderate heat for about 30 to 40 minutes. The surface should be slightly golden.

Tip: to give the bakery a sweeter flavor we can sprinkle a little brown sugar on top halfway through cooking.

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