Lauren made pisco sours to drink and Quinoa Chaufa. Sara brought BarSol, a Peruvian aperitif.
Pisco Sour Recipe makes 2 servings
1 Egg White
3 oz. Pisco (Peruvian brandy)
1 oz. lime or lemon juice
1.5 oz sugar syrup
Ice
Bitters
1. Add egg white, pisco, juice, sugar syrup and ice (not too much) to a blender.
2. Run blender until ice is broken and mixture is frothy. Divide mixture into 2 highball glasses
3. Add 3 or 4 drops bitters to each glass.
4. Enjoy.
I used red bell pepper, and only white quinoa. I substituted mushrooms for broccoli, otherwise used recipe as is
Recipe for Quinoa Chaufa, from Peru. The Cookbook by Gaston Acurio.
CHAUFA DE QUINUA
QUINOA CHAUFA
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
This is an easy dish to prepare, which can also be made with just one type of quinoa-whatever type you can find locally.
1 and 1/3 cups (9 oz/2509) cooked white quinoa
1 and 1/3 cups (9 oz/250g) coo ked red quinoa
1 and 1/3 cups (9 02/2509) cooked black quinoa
3 tablespoons vegetable oil
6 eggs, beaten
1/4 inch (5-mm) piece fresh ginger, peeled and chopped
1 clove garlic, chopped
3 oz. (80 g) asparagus, chopped
3 oz. (80 g) broccoli, chopped
1/2 red or green bell pepper, seeded, membrane removed, and diced
pinch of granulated sugar
2 scallions (spring onions), green part only, chopped
1/2 teaspoon sesame oil
salt
Put the white, red, and black quinoa together in a bowl and mix together well. Set aside.
Heat 2 tablespoons vegetable oil in a large skillet or wok, add the beaten eggs and cook for 2 minutes.
Flip over and cook for 2 minutes on the other side.
Once cooked, remove the omelet from the pan, chop into pieces and set aside.
Wipe
the pan clean with paper towels and add 1 tablespoon vegetable oil. Add
the chopped ginger and garlic and cook, stirring, for a few seconds,
then add the asparagus, broccoli, and bell pepper and stir-fry for
another 2-3 minutes.
Add the quinoa, omelet
pieces, and sugar, season with salt, and stir-fry for 1 minute. Add the
chopped scallion (spring onion) and sesame oil and mix together
thoroughly.
Spoon onto a platter and serve.
Christiane made Ceviche
Rebecca made a frittata-like dish with a salsa
Kim made a composed salad
Sara made a composed salad
1 kg potatoes
400g ricotta cheese
4 heard boiled eggs
2 aij yellow peppers
2 garlic cloves
100ml olive oil
Lettuce leaves washed
Few black olives
Warm a couple of tablespoons of oil in a pan, as the garlic and the washed/seedless yellow peppers. Let sizzle then put everything in a blender together with the cheese, the oil and some salt. If the cream is too dense, add some milk. Boil the potatoes until tender, cut them in half and place them on the lettuce leaves. Place half boiled egg on each potatoe then cover event with the sauce. Decorate with cut black olives and serve.
1 kg potatoes
400g ricotta cheese
4 heard boiled eggs
2 aij yellow peppers
2 garlic cloves
100ml olive oil
Lettuce leaves washed
Few black olives
Warm a couple of tablespoons of oil in a pan, as the garlic and the washed/seedless yellow peppers. Let sizzle then put everything in a blender together with the cheese, the oil and some salt. If the cream is too dense, add some milk. Boil the potatoes until tender, cut them in half and place them on the lettuce leaves. Place half boiled egg on each potatoe then cover event with the sauce. Decorate with cut black olives and serve.
Katharina made an Ecuadorian seamed tamale type of dish
