CECAM Bolivia Cooking classes

Recipe book: - Sopa de Mani - Ensalada rusa con pollo - Apple crumble with homemade ice-cream

Date: Saturday 18th January 2014b

Sopa de Mani (Serving 8)

Ingredients: 2 carrots 1/2 green pepper, medium dice 1/4 red bell pepper, medium dice 10 green beans, sliced diagonally across for long, thin ovals 1/2 pound skinless raw peanuts (theyre not tan or brown, theyre cream-colored) 4 potatoes 1/2 cup white rice 1 big clove garlic 1/4 tsp black pepper 1/4 cup peas crusty bread llajua (a fresh hot sauce condiment) 1 tomato 1 jalepeno small handful cilantro 2 zanahorias Medio pimiento verde Un cuarto de un pimiento rojo 250 g de mani 10 vainitas verdes 4 papas Media tasa de arroz Ajo Pimiento Una cuarto de una tasa de arvejas Pan Llajua 1 tomate 1 jalapeno cilantro

Fill soup pot 2/3 full of water, add 1 Tbsp salt and beef. Bring to boil and simmer for 1 hour or two (longer for the tougher cuts of meat). Keep a lid on to keep broth from evaporating too much. As the soup simmers, skim any fat and foam that rise to the top of the soup with a big flat spoon into a small bowl for easy discarding. While the meat broth is brewing, cut your veggies. Put the veggies in the soup pot. Make a raw peanut puree by blending the peanuts in a blender with about a cup of water. The meat has cooked for at least an hour,add the peanut puree so the soup turns white with a creamy top surface. Continue cooking for an hour. Mash garlic and 1/4 tsp pepper (and a little salt to aid the grinding) in a mortar and pestle. Add to soup. Make fried potato strips by slicing potatoes across into round slices to make thin strips. Covered with water (to keep from turning brown) until soup is almost done. Strain potato strips. Pat dry with paper towels. Heat a half-inch of oil in a frying pan on medium high. Get a plate with paper towel over it ready for drying the fries. Test one strip in the oil. You want it to bubble vigorously (oil needs to be hot!) Theyll come out soggy if you add them to not-hot-enough oil. If the oil is smoking its too hot. The fried potato strips are done when theyre golden brown; remove them from the oil with a slotted spoon or tongs and put them on paper towels to dry. Salt them. After the peanuts have simmered with the soup about an hour, add a cup of rice. After rice has cooked for about ten minutes, use cooking twine to tie a bouquet of celery leaves and parsley leaves and steep bouquet in the soup. Take meat out of the pot. Pull meat off bone, discard bone, and put meat in soup. When the rice in the soup is cooked, add peas and sprinkle dried oregano over top. Now taste the soup. Add salt so that it tastes the best it can be. Serve soup in shallow bowls, sprinkle fried potatoes in the center of each bowl and fresh herbs all over top. Serve with chunks of baguette and the llajua on the table.

Ensalada Rusa con Pollo

Ingredients

Carrots Beans Potatoes Cauliflower Chicken Garlic Mayonese

Sanahoria Vainita Papas Coliflor Pollo Ajo Mayonesa

Preparation Peel and cut potatoes and carrots in medium-sized dices Cut ends of beans off and cut them in half-centimetre pieces Cut the chicken in small pieces and season with salt, pepper, garlic. Put it on a tray and grill it in the oven.

Apple Crumble with Homemade Ice cream

Apple crumble: (serves 8) Ingredients:

4 large apples (green or red) 450 grams of flour 100 grams of oatmeal 300 grams of sugar 250 grams of butter A little bit of brown sugar

4 manzanas grandes 450 g de harina 100 g de avena 300 g de azucar 250g de mantequilla Un Poquito de azucar moreno

Preheat the oven to 180C. Cut the apples into slices, they must be peeled. Place them into a baking tray (size: 20 cm by 8 cm) making sure they are spread out evenly. Sprinkle over the brown sugar and cinnamon. Stir well being careful not to break up the fruit. For the crumble, place the flour, sugar and oatmeal in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. Bake in the oven for 40 to 45 minutes until the crumble is browned and the fruit mixture bubbling.

For the ice-cream: Ingredients:

Ice cubes 1 cup of cream de leche cup salt 2 tablespoons sugar teaspoon vanilla extract 1 pint-size ziplock bag 1 gallon-size ziplock bag

Hielo Una lata de crema de leche Media tasita de sal 2 cucharas de azucar Media cucharadita de extrato de vainilla Bolsita de plastic de medio litro Bolsa de plastic de 2 litros

Combine the sugar, crema de leche and vanilla extract in the pint-size bag and seal it tightly. Place the salt and ice in the the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when its done. Take the smaller bag out of the larger one and eat the ice-cream right out of the bag.