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Cielito Rosado
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- 2 butter bars
- 1 cup confection sugar
- 2 eggs
- 1 tsp. vanilla extract
- ½ tsp. Salt
- ½ tbsp. lemon juice
- 2 cups wheat flour
- Guava paste
Heat the oven to 325 degrees. In the food processor or electric mixer, mix the butter with the sugar and then add the eggs one by one. Add the salt, vanilla, lemon juice and flour little by little.
Grease a 9x9x2 mold. Pour half of the mixture into the bottom of the mold and arrange until the bottom is covered. Then cut the pasta into strips and place over the flour mixture. Then cover the guava paste with the rest of the flour mixture and arrange until smooth.
Bake for 40 to 45 minutes. Let cool, dice and decorate with confection sugar.
- 1 pie dough
- 1 tbsp. olive oil
- 1 cup onion (minced)
- 1 tsp. crushed garlic
- ½ tsp. fresh oregano
- 1 cup mozzarella cheese shredded
- 2 tbsp. grated Parmesan cheese
- 4 large tomatoes (sliced)
- ½ cup wheat flour
- ½ tsp. Salt
- 3 eggs
- 1 cup light cream
- ½ tsp. Salt
- pinch nutmeg
- white pepper (optional)
Heat the oven to 375 degrees. Place the "pie" dough in a mold for 9 ”cake.
In a skillet add the olive oil, heat, add the onion, garlic, oregano and cook for 2 to 3 minutes. Pour over the "pie" dough and then place the cheeses.
Mix the flour with the salt. Slice the tomatoes and pass through the flour. Place the tomatoes on the cheeses.
Mix the eggs with the light cream and the rest of the ingredients. Pour over the tomatoes and bake for 30 to 35 minutes. Serve hot or lukewarm.
- 1 "pie" dough
- ½ cup grated Swiss cheese
- ¼ cup grated Parmesan cheese
- ¼ cup mayonnaise
- 1 cups onion (minced)
- ½ lb. smoked salmon fillet
- 1 tbsp. Capers (optional)
- 3 eggs
- 1 cup light cream
- ½ cup mayonnaise
- salt and pepper to taste
In a pan add the mayonnaise, heat and add the onions and cook until they are tender.
Place “pie” dough in 9 ”pie pan and pinch edges. Place the cheeses on top of the dough, then top with the sauteed onions, smoked salmon, and capers. Mix the eggs with the light cream, mayonnaise, salt, pepper to taste and pour over the onion.
Bake at 375 degrees for 30 to 35 minutes.
Serve hot or lukewarm.
- 1 pie dough
- 2 medium ripe plantains fried and chopped
- ¼ cup olive oil
- ½ cup onion (minced)
- 1 tsp. crushed garlic
- 6 slices of bacon (chopped and sautéed)
- ½ cup fresh coriander (minced)
- 1 cup grated Swiss cheese
- 3 eggs
- ¾ cup light cream
- ¼ tsp. nutmeg
- ½ tsp. Salt
In a skillet add the olive oil, heat, add the onion, garlic and cook for 1 to 2 minutes.
In a container, mix the minced ripe with the sautéed bacon, onion, garlic, grated Swiss cheese and coriander. Leave aside. In another container, mix the eggbeater, light cream, salt and nutmeg.
Heat the oven to 350 degrees. Spoon dough into 9 ”pie pan. Add the banana mixture. Pour the milk and egg mixture over the plantains.
Bake for 30-40 minutes.
NOTE: You can prepare in 3 ”molds. Cut dough into 3 ”size and arrange in each greased pan. Pour the ripe mixture into each mold and then top with the eggbeater mixture and light cream. Bake for 20-25 minutes. Makes 12 tart cakes.
- 2 cups grated white yautía
- ½ cup grated Parmesan cheese
- 1 tsp. crushed garlic
- 2 tbsp. olive oil with achiote
- 1 lb. yam boiled and mashed
- 1 cup grated Parmesan cheese
- ¾ cup cake flour
- 1 egg
- 1 tsp. Salt
- 4 cups corn oil for frying
In a medium saucepan add 4 cups of water and salt to taste. Add the yams and cook over medium heat for 20 minutes. Drain and mash the yam.
Prepare the frituritas. In a medium container, add the boiled and mashed yams. Add the rest of the ingredients, mix until it forms a doughy mixture and season to taste.
Pour the corn oil into a skillet and heat. Pour the frying mixture by tablespoons and fry until golden brown.
Serve with your favorite sauce.
FRITTERS
- 2 cups squash boiled and mashed
- 1 cup wheat flour
- 1 tsp. baking powder
- 4 oz condensed milk
- ½ tsp. cinnamon powder
- 1 medium whole raw egg
- ¼ tsp. Salt
CANDY AND CINNAMON SAUCE
- 8 oz. condensed milk
- 3 tbsp. fresh milk
- 1/2 tsp. cinnamon powder
- pinch salt
- Corn oil for frying
Prepare the frituritas mixture. In a container, add the boiled and mashed pumpkin. Add the wheat flour, baking powder and mix until it forms a doughy mixture. Add the condensed milk, cinnamon, raw egg, a pinch of salt and mix until combined. Leave in the refrigerator until frying time.
Prepare the Caramel and Cinnamon Sauce: In a saucepan, add the condensed milk and cook at low temperature, stirring constantly, until it begins to reduce and become thicker. Remove from the stove and add the cinnamon and milk little by little, stirring constantly and set aside.
In a deep frying pan heat oil. Pour the mixture by spoonfuls and fry until golden brown and serve immediately and accompany with the sauce and the Caramel and Cinnamon sauce
NOTE: You can use canned pumpkin. You can also bake the squash to make the squash more consistent and flavorful. To bake the pumpkin you can place the pumpkin in large pieces and with the peel. On a baking sheet, place the pumpkin skin side down, cover with aluminum foil and bake at 350 for 35 minutes or until tender. You remove the crust, the pestles and use in the recipe.
CROQUETTES
- ½ lb. arborio rice
- 2 tbsp. olive oil
- 2 tbsp. Butter
- 1/2 cup onion
- 1/2 cup bell pepper (minced)
- 1 garlic clove minced
- 8 oz. desalted and boiled cod
- ½ cup white wine
- ¼ cup heavy cream
- 1 cup chicken broth
- 1 tbsp. parsley
- 2 tbsp. Parmesan
BREADING
- 1/2 cup wheat flour
- 4 eggs
- 1 cup panko
MORRON PEPPER AND PARMESAN SAUCE
- ¼ cup olive oil
- 2 garlic cloves minced
- ½ cup onion (minced)
- ½ cup bell pepper (minced)
- 1 tbsp. wheat flour
- ½ cup milk
- 2 tbsp. grated parmesan cheese
- Salt to taste
Make the sauce. In a frying pan, add the olive oil, heat, add the garlic, onion, bell pepper and cook for 2-3 minutes. Add the wheat flour and then add the milk little by little, Parmesan cheese and salt to taste. Cook for several minutes until thick. Let cool, go through the food processor and set aside.
Prepare the risotto. In a saucepan, add the butter, olive oil, heat, add the onion and garlic. Cook over medium heat until golden brown. Add the boiled and shredded cod and sauté for several minutes. Add the arborio, half the broth, cream, white wine and cook over medium heat for 15 minutes. Add the rest of the broth and parsley, Parmesan cheese and cook for 15 minutes. Let it cool. Leave in the refrigerator for several hours.
Take the mixture by tablespoons and form the croquettes (in the form of balls). Go through wheat flour, then egg and then cover with panko.
Leave in the refrigerator or freezer until it's time to cook.
Fry in corn oil until golden brown. Serve with the Bell Pepper and Parmesan Sauce.
- 2 cups ball cheese
- 4 tbsp. cake flour
- 2 egg whites
- oil for frying
Put the ball cheese and the cake flour into the food processor and mix for 6-8 seconds. Pour into a medium container. With the help of a wire whisk or electric mixer, beat the whites until stiff. Pour the beaten whites over the grated ball cheese and mix in an enveloping way until it forms a doughy mixture. Take the mixture by tablespoons and form the balls.
Fry in oil until golden brown and serve immediately.
Accompany with your favorite sauce.
- 7 oz. guava pulp
- 8 oz. softened cream cheese
- ⅓ cup sugar
- ¼ cup water
- 1 sachet unflavored gelatin
- ½ cup heavy cream whipped until stiff
In a medium container add the cream cheese. With the help of a wire whisk, beat the cream cheese until smooth, add the sugar, mix until smooth and creamy. Add the guava pulp and mix.
In a microwave-safe mug, add the water, the unflavored gelatin and cook for 30 seconds. Add to the guava mixture and mix quickly.
Beat the heavy cream with a wire whisk until it rises and is creamy to the point of snow. Add to the guava mixture in an enveloping form. Leave in the refrigerator for at least 1 hour. Pour the mixture into a pastry bag using your favorite tip and fill the glasses with the guava mousse. Garnish with peppermint leaves or use pieces of guava.
