Last week I posted a recipe for the “regular” version of garbanzos con acelga (see recipe here). Garbanzos con acelga y chorizo is a tasty variation which includes the popular Spanish sausage for the meat eaters out there. Before you start, a few notes on ingredients: Chorizo sausages can be fresh or dried, you can…Continue reading Recipe: Garbanzos con acelga y chorizo (chickpeas with silverbeet and chorizo)
Tag: Peruvian
Recipe: Garbanzos con acelga (chickpeas with silverbeet)
Garbanzos con acelga (chickpeas with silverbeet) is a traditional Spanish stew. This recipe is gluten-free, high in fibre and vegan if you use vegetable stock. Like many other dishes from Spain, this one has been adopted and adapted in Peruvian cuisine. We tend to make it with ají panca instead of tomato paste, and serve…Continue reading Recipe: Garbanzos con acelga (chickpeas with silverbeet)
Recipe: Peruvian hot chocolate
In Perú there’s no such thing as Christmas in July. Instead, we eat and drink all the wintery Christmas stuff in the middle of summer. The large Christmas eve dinner of roasted turkey (or suckling pig), applesauce and/or mash, Russian salad, rice, etc. is followed by hot chocolate and panettone. Peruvian hot chocolate is made…Continue reading Recipe: Peruvian hot chocolate
Recipe: Choritos a la chalaca (Peruvian mussels with salsa)
Choritos a la chalaca is a typical Peruvian appetizer/bar food. “Choros” = mussels (it also means thieves in slang) and “chalaca” is a type of salsa similar to pico de gallo. Chalaco or chalaca is a person (male or female) from the port of Callao, where I was born. The main difference between “salsa chalaca”…Continue reading Recipe: Choritos a la chalaca (Peruvian mussels with salsa)
Recipe: Low sugar pisco sour
Today is pisco sour day. The Peruvian national cocktail is celebrated on the first Saturday in February every year since 2005. I published my standard recipe a couple of years ago. I mentioned in passing that you could use water and stevia instead of syrup but did not give any quantities. This year I decided…Continue reading Recipe: Low sugar pisco sour
Recipe: Lúcuma smoothie
I wrote about lúcuma a while ago (check article here). Just like other foods hailing from the Andes, it is considered a superfood in the first world. For us, it’s just fruit. One of the most common forms of consuming lúcuma in Perú is as a smoothie (called “jugo de lúcuma con leche”), which is…Continue reading Recipe: Lúcuma smoothie
Recipe: Pisco sour
This year I decided to put the last bottle of pisco I had in my cupboard to good use and made a round of pisco sour to celebrate with friends. Generally speaking, there are three types of pisco: quebranta (the least aromatic), mosto verde or Italia (the most aromatic) and acholado (a mix of both).…Continue reading Recipe: Pisco sour
Recipe: Menestrón
The Peruvians took the minestrone recipe, brought with the Italian migrants, and turned into it menestrón. The Peruvian version is heavier on the basil and almost never features tomatoes. It’s also big on the carbs, not only featuring beans (sometimes a few different kinds) but also pasta (often penne). I grew up loving my mum’s…Continue reading Recipe: Menestrón
Recipe: Peruvian osso buco
Gastón Acurio is without a doubt the most important Peruvian chef of all times. In his Facebook page he promotes Peruvian restaurants back home and overseas and shares recipes with his followers. Like Peruvian mums, he doesn’t use quantities. He might indicate approximates (e.g. “a lot”, “a pinch”), but you have to figure out exact…Continue reading Recipe: Peruvian osso buco
Recipe: Kombucha chilcano
This is a healthier twist on the traditional cocktail chilcano de pisco. I use kombucha instead of ginger ale to lower the sugar content. I’m not sure if the alcohol negates the beneficial probiotic effects of the kombucha but it sure tastes great. I used ginger & lime kombucha this time, but any ginger-flavoured kombucha…Continue reading Recipe: Kombucha chilcano