Daily Archives April 7, 2015

valencia orange flan

Valencia Orange Flan

Source: Country Living

Called the national dessert of Spain, flan provides a creamy, delicate conclusion to a meal. For a large crowd, you’ll need to double the recipe and use two pans.

Serves 8

1/2 cup granulated sugar
2 tablespoons orange juice

2 cups half-and-half
2 cups heavy cream
1 cup granulated sugar
4 strips orange zest, colored part only, about 2 inches lo...

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baked eggs with ham, sausage and peas

Baked Eggs with Ham, Sausage and Peas (Huevos ? la Flamenca)

1 medium onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon olive oil
1 (16 ounce) can tomatoes (with liquid)
1/2 teaspoon granulated sugar
1/4 teaspoon paprika
4 ounces fully cooked smoked ham, diced
1 smoked chorizo sausage, cut into 1/4-inch slices
4 eggs
1/4 cup cooked green peas
2 tablespoons chopped pimento
1 tablespoon minced ...

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guatemala style rice

Arroz Guatemalteco (Guatemala Style Rice)

2 cups long grain rice
2 tablespoons oil
1 cup mixed vegetables (carrots, celery, sweet red
    peppers, finely chopped, and green peas)
Salt and pepper, to taste
4 cups chicken stock

Heat oil in heavy saucepan and add rice. Saut? lightly until rice has absorbed the oil, being careful not to let it color. Add mixed vegetables, salt, pepper, and chicken stock...

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pan de banana

Pan de Banano (Guatemalan Banana Bread)

1/2 cup butter
1/2 cup granulated sugar
2 to 3 large, ripe bananas, mashed
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 egg, well beaten
1 1/2 cups all-purpose flour
2 teaspoons baking powder

Cream the butter and sugar together until light and fluffy. Add the mashed bananas, lemon juice, salt, cinnamon, and egg and mix well.

Sift togethe...

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rum pudding

Rum Pudding (Norwegian)

1 envelope plain gelatine
1/4 cup cold water
5 egg yolks, beaten
3/4 cup granulated sugar
1 pint hot milk
1/2 cup rum
1 cup whipping cream, whipped

Soak gelatine in cold water until soft. Beat egg yolks with sugar until frothy and lemon-colored, then slowly add hot milk, stirring constantly...

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