Versión en Español Chilean style French onion soup is onion, green pepper, and garlic sautéed in butter and olive oil, cooked slowly with paprika until golden, thickened with a little flour, simmered in vegetable broth for 15 minutes, and served topped with a marraqueta toast gratinated with Parmesan and chives. It takes 20 minutes of preparation and 40 minutes of cooking, and serves 2. A comforting winter soup of French origin (soupe à l’oignon), with…
Versión en Español Homemade banana jam is sliced bananas tossed with lemon juice and cooked in a light syrup of sugar and water with a little vanilla, mashed as it simmers, for about 20 minutes until thick, then jarred. It takes 15 minutes of preparation and 30 minutes of cooking, and serves 4. A new way to enjoy one of our favorite fruits and to use bananas that are too ripe to eat fresh. How…
Versión en Español Squid in its own ink is cleaned squid cut into rings, simmered with a sofrito of onion, green pepper, garlic, tomato, and bay leaf in white wine and water thickened with flour for 20 minutes, then cooked another 20 minutes with its ink until tender. It takes 30 minutes of preparation and 45 minutes of cooking, and serves 4. A classic in Europe and Latin America, with an unmistakable flavor and a…
Versión en Español Homemade gluten free sandwich bread is rice flour, cornstarch, almond flour, xanthan gum, and salt mixed with eggs, olive oil, warm water, and activated gluten free yeast, poured into a loaf pan, risen for 60 minutes, and baked at 180°C (356°F) for 40 minutes. It takes 80 minutes of preparation, mostly rising, and 40 minutes of baking, and serves 4. A soft, easy alternative to regular sandwich bread for gluten free or…
Versión en Español Hard boiled quail eggs are quail eggs placed in cold water, brought to a boil over medium high heat with a teaspoon of salt, and cooked 4 to 5 minutes from the boil for a firm yolk, or 2 to 3 minutes for a soft yolk, then cooled in cold water and peeled. They take 10 minutes of preparation and 5 minutes of cooking, and serve 4. A bite sized snack or…
Versión en Español Greek yogurt sauce with mayonnaise and chives is Greek or plain yogurt mixed with mayonnaise and chopped chives, seasoned with salt, pepper, and optional merkén, and chilled for at least 30 minutes. It takes 10 minutes of preparation plus 30 minutes of chilling, and serves 4. A fresh, creamy sauce that adds a Mediterranean touch to salads, grilled meats, fish, and wraps. How to Make Yogurt Sauce? It takes few ingredients: Greek…
Versión en Español Homemade vegetable broth is onion, leek, and garlic sautéed in olive oil, then carrot, celery, and tomato, simmered in water with a bay leaf, salt, and optional rosemary and thyme for 20 minutes, and strained. It takes 10 minutes of preparation and 30 minutes of cooking, and serves 4. A light broth for stews and other dishes that enhances the recipe without overshadowing the main ingredient. How to Make Natural Vegetable Broth?…
Versión en Español Oat and banana cookies are mashed ripe bananas mixed with instant oats and, if you like, raisins, chocolate chips, vanilla, and cinnamon, spooned onto a lined tray, shaped, and baked at 180°C (356°F) for 15 minutes until golden. They take 10 minutes of preparation and 15 minutes of baking, and serve 4. A healthy snack for breakfast or Chilean once, combining the nutrition of oats with the natural sweetness of banana. How…
Versión en Español Chilean homemade lemonade is lemon juice and sugar stirred until dissolved, topped up with cold water, and served over ice with thin slices of pica lemon and fresh mint leaves. It takes 10 minutes and serves 2. A refreshing drink especially popular in Chile during the hot summer months. How to Make Homemade Lemonade? Chilean lemonade uses yellow lemons and pica limes, sugar, and water, a simple, versatile drink you can adjust…
Versión en Español Homemade invert sugar is a syrup of sugar, water, and a little lemon juice heated to 100°C (212°F) so the acid splits the sucrose into glucose and fructose, cooled to 50°C (122°F), neutralized with baking soda, and jarred. It takes 10 minutes of preparation and 20 minutes of cooking, and keeps up to 12 months in the fridge. An uncommon ingredient in home kitchens that keeps doughs moist, helps fermentation, and makes…