Author
Cielito Rosado
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- 1 sachet of unflavored gelatin
- ¼ cup water
- ½ cup heavy cream
- ½ cup strawberries (chopped)
- 8 oz. cream cheese
- ½ cup granulated sugar
- 1 cup sour cream
- 1 tbsp. vanilla extract
Chocolate cover:
- 1 cup dark chocolate chips
- 2 tbsp. shortening or coconut oil
Prepare the cheesecake: In a microwave-safe mug, add the unflavored gelatin and dissolve with the water. Heat in the microwave for 30 seconds. Mix and let cool.
In the food processor, mix the cream cheese with the granulated sugar, strawberries and sour cream until creamy. Then add the gelatin and mix for a few seconds.
Pour the cheesecake mixture into 1½-ounce cups, cover with a sheet of aluminum foil, make an incision in the center of the paper in each cup, and insert a scoop or spoon. Put in the freezer for at least 4-5 hours.
Prepare the deck. In a microwave safe mug, add the dark chocolate chips with the coconut oil or butter. Heat for 40 seconds. Remove from the microwave and mix quickly until the chocolate is melted. Let cool and then cover each cheesecake popsicle with the melted chocolate.
Little ear. You can decorate with chopped walnuts.
- 2 cans of 13.5 oz. coconut milk
- ½ cup fresh milk
- ½ cup sugar
- 2 cinnamon sticks
- ½ cup cornstarch (cornstarch)
- cinnamon powder to decorate
In a medium saucepan add the coconut milk, sugar, sliced cinnamon and cook for several minutes until boiling.
In a cup mix the cornstarch (cornstarch) with the fresh milk and pour into the saucepan, beating constantly with a wire whisk and cook until thick. Remove the cinnamon sticks.
Serve the tembleque in glasses or glasses, letting it rest. Decorate with cinnamon powder. Leave in the refrigerator until serving time.
NOTE: If you like a thicker consistency, you can use up to 2/3 cup of cornstarch.
- 1 box instant vanilla pudding
- 1 ½ cup milk
- 1 pkg 8 oz. cream cheese
- ½ cup milk
- ¼ cup confection sugar
- 1 sachet unflavored gelatin
- ¼ cup water
- 1 cup heavy cream (whipped)
- 16 oz. crushed chocolate chip cookies
- sweets in the shape of little flowers and worms
In a medium microwave-safe container, mix the instant pudding with the milk. Cook at maximum temperature (high) for 2-3 minutes. Let cool.
In the food processor, mix the cream cheese with the confectioners' sugar until creamy. In a microwave container mix the gelatin with the water and cook at medium heat for 30 seconds and add to the pudding mixture. Leave in the refrigerator for at least 1 hour. Then add the heavy cream in an enveloping way.
Put ½ tablespoon of the crushed cookies into each mold. Pour the mixture into each mold and cover with the rest of the crushed cookies. Decorate with sweets in the shape of flowers, worms or your favorite candy.
Leave in the refrigerator until serving time.
- 8 oz. mascarpone cheese
- 8 oz. plain yogurt
- ½ cup sugar
- 1 tsp. vanilla extract
- ¼ cup brewed coffee (strong)
- 2 tbsp. coffee liquor
- 1 tsp. brandy
- 1 sachet unflavored gelatin
- ¼ cup water
- 1 cup heavy whipping cream, whipped
- grated cocoa or chocolate
- Lady Finger cookies
In the food processor, mix the mascarpone cheese, yogurt with the sugar, vanilla, coffee and liqueurs until creamy.
In a microwave-safe mug, mix the unflavored gelatin with the water and heat in the microwave for 30 seconds. Pour the gelatin into the cheese and yogurt mixture and then add the whipped cream in an envelope.
Prepare the Tiramisu in 2 oz glass cups. In the bottom of a glass, place pieces of the Lady Finger cookies, then add a splash of coffee liqueur and then add half of the cheese and yogurt mixture and then sprinkle with cocoa powder.
Place other pieces of Lady Finger cookies and add a splash of coffee liqueur, add a mixture of cheese and yogurt and finish decorating with cocoa powder.
Repeat the procedure for each glass. Leave in the refrigerator until serving time. Decorate with chocolate chips and / or chocolate cookies.
Orejita: You can add coffee liqueur on the Lady Finger in a glass.
- 1 pt. 10oz. Piquillo peppers (drained)
CRAB STEW
- ¼ cup olive oil
- ½ cup green bell peppers
- ½ cup bell pepper (minced)
- ½ cup onion (minced)
- ¼ cup stuffed olives (minced)
- 1 cup tomato sauce
- 1 lb. crab meat
- ¼ cup white wine
- Salt to taste
PEPPER SAUCE
- 1 cup bell pepper (minced)
- 1 cup fish broth
- 1 tbsp. wheat flour
- ½ cup onion (minced)
WHITE SAUCE
- 1 tbsp. butter
- 1 tbsp. wheat flour
- 1 cup milk
- 1 egg yolk
- Salt to taste
- Pinch nutmeg
Prepare the crabs. In a medium saucepan add the oil, heat, add all the vegetables and cook for 2 to 3 minutes. Add the rest of the ingredients and cook for 5 to 8 minutes. Set aside.
Make the pepper sauce. In the food processor mix all the ingredients until combined. Pour into a saucepan and cook for 3 to 5 minutes. Set aside.
Make the white sauce. In a small saucepan add the butter, heat, add the wheat flour and cook until it forms a paste. Mix the egg yolk with the milk and pour into the saucepan little by little until it forms the sauce, season to taste and add a pinch of nutmeg.
Fill the peppers with the stewed crabs. In a baking mold add the pepper sauce and the white sauce. Place the stuffed peppers and bake for 20 to 25 minutes.
- 2 lb. saw fish on wheels marinated with: 2 tsp. salt (2 tbsp. Garlic, ½ cup wheat flour)
PICKLED SAUCE
- 1 cup pure olive oil
- ½ cup vinegar
- 1 white onion cut into wheels
- 4 whole or sliced garlic cloves
- 2 sliced carrots (optional)
- 2 garlic leeks (chopped (optional))
- 1 bay leaf
- 6 black peppercorns
- salt to taste
Marinate the fish and go through wheat flour. Set aside.
Prepare the Pickled Sauce: In a medium saucepan add all the pickled ingredients and cook at medium heat for 10 to 12 minutes. Set aside.
In a medium skillet add 2 cups of corn oil, heat, add the fish and fry until golden brown on both sides. Repeat the procedure until finished and place on absorbent paper.
In a rectangular glass mold add half of the sauce, then place the fried fish and then add the rest of the sauce. Let marinate in the refrigerator for at least 1 hour.
- 1 lb. mussels
- ⅓ cup melted butter
- 4 cloves garlic crushed
- ¼ cup minced fresh parsley
- 1 lemon juice
- ⅓ cup parmesan cheese
- ⅓ Panko
- salt to taste
Defrost the mussels. Place the mussels on a greased baking sheet.
Heat the oven to 350 degrees. In a container add the butter, crushed garlic, parsley, lemon juice and salt to taste. Spoon ½ tablespoon of the mixture over each mussel. Then drizzle the Parmesan cheese over the mussels and then the panko. Bake for 20 minutes.
Serve hot.
- 1 lb. clean medium shrimp and marinated with: 2 tbsp. corn oil (1 tsp. salt, 2 tsp. garlic, 1 tsp. ginger, 2 tbsp. cornstarch)
- 1 cup carrots (minced)
- ½ cup peas
- ½ cup onion cut into strips
SAUCE:
- ½ cup corn syrup
- ¼ cup soy sauce
- 1 tsp. tomato paste
- 1 piece of fresh ginger chopped
Clean the shrimp, marinate and set aside.
Prepare the sauce: In a medium saucepan add all the sauce ingredients and cook at medium heat for 5 minutes and then remove the ginger. Set aside.
In a large skillet or "wok" add a drizzle of corn oil, heat and add the shrimp and sauté at medium heat for 3 minutes. Set aside. Add another splash of corn oil, heat, add the onion, peas, carrots and sauté for 2 to 3 minutes. Add the shrimp and sauce.
- 1 ½ lb. desalted cod (boiled and crumbled)
- 2 cups panko or breadcrumbs
- 2 eggs
- ½ cup fresh coriander (minced)
- ½ cup fresh milk
- 1 tsp. crushed garlic
- 1 cup panko
BREADING
- 2 beaten egg
- 1 cup wheat flour
- 2 cup panko
QUICK BASIL MAYONNAISE
- 1 cup mayonnaise
- 1/2 cup fresh basil
- 1 tsp. crushed garlic
In a container mix the cod, panko, egg, milk, coriander, garlic and form a dough. Divide into eight servings. Shape the cakes into a flat round shape like a sponge cake. Pass each cake through wheat flour, then through the beaten egg and then through the panko. Repeat the procedure until the 8 cakes are made.
In a frying pan add ½ cup olive oil, heat and place the cakes. Cook until golden brown on both sides. Be careful when turning them so that they do not break. Set aside.
In the food processor, mix the mayonnaise with the basil and garlic until creamy.
Serve the cakes accompanied with the Quick Basil Mayonnaise.
- ¼ cup olive oil
- 1 lb. medium shrimp (clean and marinated)
- 3 lb. chopped chicken and marinated with: 3 tsp. salt (3 tsp. garlic, 3 tbsp. olive oil)
- 1 cup onion (minced)
- 1 cup chopped ripe tomato
- 1 tsp. crushed garlic
- 8 oz. fresh mushrooms
- 2 tbsp. wheat flour
- 1 cup white wine
- 1 piece of fresh herbs
- 1 on saffron
- salt to taste
Marinate the shrimp and set aside. Marinate the chicken ahead of time and marinate in the refrigerator for at least ½ hour.
In a saucepan add the olive oil, heat, add the shrimp and sauté for 2 to 3 minutes. Set aside.
In the same saucepan, add the chicken and cook at medium heat for 10 minutes until golden brown on both sides. Set aside.
In the same saucepan add the onion, red pepper, garlic, tomato, mushrooms and cook at medium heat for 5 minutes. Add the flour, chicken, wine, herbs, saffron, season to taste, cover and cook for 20 minutes. Add the shrimp and cook for 10 minutes.
