Queso Helado

Ingredients

• 5-6 cups (1 liter) of fresh milk
• 1 can of evaporated milk
• 2 tbs (50 g) coconut
• 1 cup of sugar
• Cinnamon and cloves
• 1 tsp vanilla
• 2 tsp corn starch
• 2 egg yolks

Instructions

1). Boil fresh milk, cinnamon and cloves for ½ hr.

2). Add concentrated milk, coconut, vanilla, sugar, and corn starch. Boil for 20 minutes.

3). Strain the Mixture, add two egg yolks, and beat vigorously. Add a little sugar to taste.

4). Freeze overnight.

Lomo Saltado

Ingredients

• 1-2 lbs (3/4kg) Beef Steak
• 2 cloves of garlic
• 2 medium onions
• 4 tomatoes
• 5 potatoes
• 1 tsp balsamic vinegar
• 1 tsp soy sauce
• Salt and pepper
• Oregano and cumin

Instructions

1). Grind up 1 clove of garlic, peel 2 tomatoes, and liquefy in blender

2). Cut beef into thin strips

3). Dice other two tomatoes along with oregano. Dice onions

4). Cut potatoes in preparation for French Fries

5). Fry the beef slices until brown on outside. Drain the juice and save.

6). Add liquefied tomatoes, garlic, pepper, and cumin. Add salt last so as not to suck water out of beef.

7). Add garlic and onions

8). Add other tomato and saved meat juice. Add balsamic vinegar and soy sauce.

Aside

1). Fry French Fries with salt.

Sango

Ingredients

• 5-6 cups of milk
• 1/4 cup of Pecans
• 2 tbs coconut
• ½ cup raisins
• Handful of crushed toasted peanuts
• ½ stick of butter
• ½ cup of cheese
• 1 can of toasted wheat
• 1 tsp of vanilla
• Sugar, Cinnamon, and Cloves to taste

Instructions

1). Toast wheat in frying pan without oil. Toast until color is slightly yellow. Be careful not to burn.

2). Add milk, raisins, peanuts, coconut, cinnamon, cloves, vanilla, and about 1 cup of sugar and ½ stick of butter. Boil for about 10 minutes.

3). Add wheat slowly until mixture has the consistency of oatmeal. Sprinkle with cheese and serve.

Papas de la Huancaina (my favorite)

Ingredients

• 5 boiled potatoes
• 2 hard-boiled eggs
• 2 Aji Peppers
• About 1 ½ cups cheese
• ½ can of evaporated milk
• 2 garlic cloves
• 1 small package of soda crackers
• Salt and Pepper to taste
• Lettuce and Black olives

Instructions

1). Boil the potatoes if you have not already done so.

2). If you have fresh aji. Peel and remove the seeds and boil for 10 minutes. If dry, remove the seeds. Fry the aji in pan with a little oil and salt. Add the onion and garlic and fry until onion is transparent. Add peanuts and cook for a second.

3). Add whole mixture to blender, add a little water and blend. Add cheese, milk, crackers, and cookies. Add salt and pepper to taste.

4). Serve on a bed of lettuce with olive and slice of hard boiled egg.

It’s delicious

Aji de la Calabaza

Otra Receta

Aji de la Calabaza

Ingredients

• 1 Calabaza (this is like a gigantic zucchini and if you can’t find it you can use 3 or 4 zucchinis in its place.)
• ½ diced onion
• 3 cloves crushed garlic
• 100 grams of habas peladas (these are gigantic peas native to Peru, peas or soy beans will probably work too)
• 1 choclo (this is like a giant piece of corn, white corn with suffice)
• ¼ pound of cheese
• ½ can of evaporated milk
• 2 dried yellow aji peppers
• 1 sprig of huakatay (this is an herb local to Peru)
• Oil, salt, pepper, and cumin

Instructions

1). Peel the calabaza, cut in circles and cut out the middle with the seeds. Grate the calabaza pieces with a cheese grater until you have about 8-10 full cups of grated calabaza.

2) Remove the kernels from the corn and peel the peas

3). Remove seeds from dried aji and soak in water for 10 minutes. Combine with three cloves of garlic and blend with ¼ cup of water, ½ tsp of cumin, salt and pepper to taste. Save a little garlic to fry with the mixture. After mixture is blended, add to sauce pot with a little oil and garlic and stir until sauce has thickened. Add ½ onion and fry until onion is cooked. Add the huakatay and the habas and choclo.

4). Squeeze the water out of the calabaza and add to the mixture. Cook mixture until corn is finished. Add the cheese and ½ can of evaporated milk. Allow mixture to heat up and serve.