Julia Chiles - Exotic Colombia Recipes: The Fully Illustrated Cookbook of Colombian Dish Ideas!
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Exotic Colombia Recipes
The Fully Illustrated Cookbook of Colombian Dish Ideas!
BY
Julia Chiles
Copyright 2020 - Julia Chiles
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
Wont your meals be quite interesting if you learn to cook with the ingredients and techniques used by those in Colombia?
Can you find suitable ingredients locally to bring their recipes to life?
The answer to both questions is yes! Although some of their ingredients are rare and only found in the Caribbean, many can be found elsewhere around the world, and substitutes are often available.
Some of Colombias most popular soups and appetizers are fried plantains, chicken and vegetable soup, and corn and potato soup.
Snacks abound in Colombia, like corn cakes (arepas), sweet plantains and cheese and empanadas. Main dishes include tamales, fish dishes and many other regional favorites. Side dishes often served include roasted potatoes, potatoes and cheese and coconut rice. Although organic foods are sometimes found in cities, in the countryside, they use mostly fresh vegetables and fruits.
Colombians have you covered for desserts, too, from coconut balls and candied guava peels to flan. Dont forget the tres leches cake, which is a rich sponge cake that is soaked in milk and covered with whipped cream and served with sweetened condensed milk. There is something for everyones taste buds in Colombian cuisine. Turn the page, lets cook Colombian-style.
This is such a popular Colombian breakfast dish, made with arepa pieces and scrambled eggs, along with an onion and tomato sauce that makes it a filling way to start your day.
Makes 4 Servings
Cooking + Prep Time: 20 minutes
Ingredients:
- 5 x 1-day-old arepas, cooked corn, medium
- 1 1/2 cups of milk, 2%
- 2 cups of onion-tomato sauce (hogao)
- 5 eggs, beaten, large
- Salt, sea
- Pepper, ground
For serving, optional: beans, chorizo or avocadoes
Instructions:
1. Cut arepas in small sized pieces. Place in bowl. Add milk. Set bowl aside for five minutes.
2. Place arepa pieces and hogao in large sized skillet. Add beaten eggs. Cook for five minutes, till cooked as you prefer. Serve while warm.
If you are tired of having biscuits or muffins as the base for your breakfast sandwiches, youll love this change of pace. Arepas are flat, thick patties made with corn flour. You can eat them plain or split them and fill them with cheese, veggies or meats.
Makes 4 Servings
Cooking + Prep Time: 30 minutes
Ingredients:
- 5 oz. of corn flour, pre-cooked (masarepa)
- 4 oz. of shredded Monterey Jack or Asadero cheese
- 1 cup of water, warm
- 3/4 tsp. of salt, kosher
- 3 tbsp. of oil, canola
- 1 cup of black beans, refried
- 1 oz. of crumbled queso fresco cheese
- 1 sliced avocado, ripe, large
- 4 slices of bacon, thick-cut, sliced in thirds, cooked
- 4 eggs, large, cooked over easy
- 1/4 cup of Pico de Gallo, prepared
Instructions:
1. Stir water, cheese, masarepa, 1 tbsp. oil and salt together in medium-sized bowl till you have a smooth texture. Dough may look runny at the start, but it firms up after it rests. Cover bowl. Allow the dough to set for 10-12 minutes.
2. Divide the dough in four x 4-oz. pieces. Roll them into balls. Flatten them gently into disks that are 3 1/2 inches or so wide and 1/2 inch in thickness.
3. Heat remainder of oil in large skillet on med. heat. Cook the disks of dough till golden brown in color, charred here and there, about four minutes on each side. Cool for 10 minutes.
4. Grease a serrated knife to cut the arepas in halves. Evenly fill them with eggs, bacon, avocado, queso fresco, refried beans Pico de Gallo sauce. Serve.
Also called cayeye, this is a traditional, popular Colombian dish from the countrys Caribbean Coast. Its made by adding water to small sized green bananas and cooking them. They are then mashed and mixed with refrito, for a wonderful and unique breakfast.
Makes 4-6 Servings
Cooking + Prep Time: 30 minutes
Ingredients:
- 4 peeled, chunk-cut plantains, green
- 2 tbsp. of butter, unsalted
- 1 tbsp. oil, canola
- 1 cup of fine-chopped onion
- 2 fine-chopped scallions
- 2 diced tomatoes, large
- 3 minced cloves of garlic
- 1/2 tsp. of achiote, ground
- Salt, kosher, as desired
- Pepper, ground, as desired
For serving: Grated cheese, avocado, scrambled or fried eggs
Instructions:
1. Cook plantains till they are tender. Strain them and mash well.
2. Place butter, tomatoes, onion, achiote and garlic in a skillet on med. heat. Cook for six to seven minutes. Add to mashed plantains. Set bowl aside.
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