COCADAS (BOLIVIAN COCONUT CANDIES)
Cocadas are a typical coconut candy or cookie that is served in Mexico, Brazil and over much of Latin America. They are oven baked but are served at room temperature to obtain their chewy and soft texture. Made with egg and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, but the traditional ones are golden brown. They are often garnished with almonds, either whole or chopped. There are hundreds of recipes for cocadas which range in texture from the typical hard, very sweet balls to those which are almost the texture of flan. Other fruit, often dried, can be added to the cocadas to create variety. Cocadas are mentioned as early as 1878 in Peru. This is a Bolivian version, from the website BoliviaWeb. In Colombia, cocadas are sold on the streets, and particularly on the beaches, by women who carry them on large aluminum trays
Provided by kitty.rock
Categories Candy
Time 35m
Yield 24 candies, 24 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.
- Let rest for two or three minutes.
- Spread butter on a baking sheet to coat.
- Using two teaspoons, put small amounts of the mixture in the baking sheet.
- Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for 25 minutes or until they are golden, dry and smooth at the same time.
- Yields 24 regular-size coconut candies.
Nutrition Facts : Calories 85.6, Fat 4.7, SaturatedFat 3.8, Cholesterol 11, Sodium 42.2, Carbohydrate 10.2, Fiber 0.5, Sugar 9.7, Protein 1.3
CARBONNADE FLAMANDE
Cook a classic ale casserole with chunks of meaty beef
Provided by Good Food team
Categories Dinner
Time 3h30m
Number Of Ingredients 14
Steps:
- Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.
- Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don't worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.
- Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.
- Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown - this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.
- Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.
Nutrition Facts : Calories 830 calories, Fat 42 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 86 grams protein, Sodium 3.17 milligram of sodium
CARBONADO BOLIVIA
Make and share this Carbonado Bolivia recipe from Food.com.
Provided by morgainegeiser
Categories Low Protein
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place meat in saucepan with water, vinegar, salt, bay leaf, cumin, peppercorns and garlic.
- Cover and simmer slowly for about one hour.
- Add celery, tomato, carrots, onion and oregano. Stir to combine.
- Add fruit. Cover and cook until fruits are tender.
Nutrition Facts : Calories 1240.1, Fat 121.3, SaturatedFat 50.2, Cholesterol 168.6, Sodium 388.6, Carbohydrate 21.2, Fiber 3.6, Sugar 12.5, Protein 16.7
SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.
Provided by ivan zeta
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
- Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g
SILPANCHO FROM COCHABAMBA, BOLIVIA
A delicious typical food from Bolivia. Enjoy it!
Provided by María Renée Rada
Categories 100+ Everyday Cooking Recipes
Time 1h53m
Yield 6
Number Of Ingredients 12
Steps:
- Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Cool until easily handled, about 5 minutes. Cut into 1/2-inch slices.
- Heat 1/4 cup vegetable oil in a deep skillet. Cook sliced potatoes in batches until golden brown, about 2 minutes per side. Drain on paper towels.
- Pour bread crumbs into a shallow bowl. Season beef with salt and press into the bread crumbs until evenly coated.
- Heat remaining 1/4 cup vegetable oil in the deep skillet. Cook beef in batches until browned, about 1 1/2 minutes per side. Drain on paper towels.
- Heat a large nonstick skillet over medium heat. Crack in eggs and cook until set, about 5 minutes.
- Combine onions, tomatoes, chile peppers, and olive oil in a bowl. Season with salt.
- Layer rice, potatoes, beef, and fried eggs on serving plates. Top with onion and tomato mixture.
Nutrition Facts : Calories 927.5 calories, Carbohydrate 133.8 g, Cholesterol 235 mg, Fat 23.7 g, Fiber 9.6 g, Protein 43.1 g, SaturatedFat 6.1 g, Sodium 558.4 mg, Sugar 9.7 g
ZONZO
Zonzo is prepared two different ways in Bolivia, either oven baked or open-grilled, and is typical to Eastern Bolivia. Taken from BoliviaBella.com and Posted for ZWT7 (Times and quantities are approximate)
Provided by WicklewoodWench
Categories South American
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel the yucca, cut into medium-sized pieces, and boil in water with salt until they are soft. Remove from water and strain. Mash completely.
- Add in the eggs and melted butter or lard and mix well.
- Add in 1/4 cup of milk and mix completely, if the mix is too dry, add more milk, one tablespoon at a time.
- Add in the crumbled cheese. Mexican 'queso cacique' works well
- Mix vigorously with a wooden spoon or simply with your hands to incorporate the cheese completely into the mashed yucca.
- TO BAKE IT.
- If you plan to make baked zonzo, your mashed yucca can be a bit more wet if you like (however, don't make it runny). Grease a glass baking dish and spread the mashed yucca into the dish. Try to use a dish that isn't too shallow. You want your zonzo to be rather deep and have the consistency of mashed potatoes. If it's too shallow, you may end up baking your zonzo into a thin crisp. Bake at 350 Fahrenheit or about 180 Celcius uncovered until the cheese forms a nice toasty golden brown top. Serve hot.
- TO GRILL IT.
- To grill your zonzo on a stick, your mashed yucca should not be too wet. You need it to be pliable and smooth. Scoop some zonzo with your hand and shape it around your stick. You can either grill it directly on the grill, or wrap it in tin foil initially, then after a few minutes you can take off the tin foil and grill it until the cheese toasts to a golden brown. Be sure to turn it around every onc.
Nutrition Facts : Calories 822.8, Fat 10, SaturatedFat 5.1, Cholesterol 110.4, Sodium 157.2, Carbohydrate 173.7, Fiber 8.2, Sugar 7.8, Protein 9.9
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