Versión en Español Creamy mushroom sauce, or salsa de champiñones, is a rich sauce of mushrooms browned in butter, then simmered with white wine, broth and cream. It takes about 35 minutes and goes with red meat, chicken and pork. What sets it apart is browning the mushrooms before any liquid goes in, which concentrates their flavor. In Chile it is a regular at restaurants, workplace cafeterias and Sunday lunches, often served hot over a…
Versión en Español Homemade pear compote is peeled, quartered pears tossed with lemon juice and simmered covered in water with sugar and a cinnamon stick for about 10 minutes until tender, then cooled, optionally blended, and chilled. It takes 30 minutes of preparation and 15 minutes of cooking, and serves 4. A childhood favorite made with natural fruit, served as dessert or as a gentle snack for someone who is unwell. How to Make Pear…
Versión en Español Easy chocolate muffins are flour, cocoa, baking powder, and salt mixed gently with eggs beaten with sugar, milk soured with lemon juice, and melted butter, folded with chunks of 70% chocolate, and baked at 190°C (374°F) for 20 minutes. They take 30 minutes of preparation and 20 minutes of baking, and make 12 muffins. A simple, widely loved recipe for breakfast and snacks. How to Make Chocolate Muffins? Muffins are similar to…
Versión en Español Green salad with apples is lettuce leaves dressed with lemon juice, olive oil, salt, and pepper, stacked in five layers with slices of red and green apple, and topped with grated Parmesan and chopped walnuts. It takes 20 minutes and serves 2. A refreshing, nutritious salad with a sweet and crunchy touch, for the whole family. How to Make a Green Salad with Fruit? Combine fresh, natural ingredients in an attractive presentation.…
Versión en Español Cold beet and yogurt soup is diced beets simmered covered in vegetable broth and water with salt for 45 minutes, cooled, blended with garlic, fresh lemon juice, and yogurt, and chilled for at least 4 hours, served with a spoonful of yogurt and basil. It takes 30 minutes of preparation and 45 minutes of cooking, and serves 4. A refreshing seasonal soup, a kind of dish more and more appreciated. How to…
Versión en Español A homemade egg omelette is 3 eggs beaten with salt, pepper, and chives, cooked in butter or oil over medium high heat until the edges set, filled in the center with three fillings such as cheese, ham, corn, spinach, tomato, mushrooms, or bell pepper, folded, and rested a minute. It takes 10 minutes of preparation and 5 minutes of cooking, and serves 1. A quick, nutritious dish for any time of day,…
Versión en Español Chilean cola de mono ice cream is whole milk infused with sugar, cloves, orange peel, nutmeg, and cinnamon, brought to a first boil, mixed with instant coffee and vanilla, cooled, spiked with aguardiente, strained, and frozen in an ice cream maker or in a container stirred after 2 hours. It takes 4 hours, mostly freezing, and 15 minutes of cooking, and serves 6. A frozen take on cola de mono, the spiced…
Versión en Español Chilean berry gratin is a pastry cream of egg yolks, sugar, cornstarch, and hot milk finished with butter, chilled, lightened with whipped cream, mixed with half the sweetened berries, topped with the rest and sugar, and broiled for 10 to 15 minutes until golden. It takes 60 minutes of preparation, mostly chilling, and 15 minutes of cooking, and serves 6. A European dessert adapted to Chile’s excellent raspberries, blackberries, and blueberries, perfect…
Versión en Español Chilean pumpkin and changles cream soup is pumpkin boiled with salt and an optional mint leaf for 20 minutes, blended with onion and changles sautéed in sunflower oil and with cream, seasoned, and reheated without boiling, garnished with whole cooked changles. It takes 30 minutes of preparation and 20 minutes of cooking, and serves 4. A winter soup featuring changles, a wild coral mushroom native to the humid forests of southern Chile.…
Versión en Español A natural sourdough starter is made by fermenting golden raisins, unpeeled organic apple, and brown sugar in filtered water for 7 days, then feeding 30 ml of that liquid with 30 g of strong flour and refreshing it with equal parts flour and water every 12 hours for 3 days until it doubles. It takes 30 minutes of hands on time and 10 days of fermentation. A simple process that calls for…