CARBONADA CRIOLLA - Main Course
(Veal and Vegetable Stew) Recipe Ingredients
2 medium onions, chopped
3 cloves of garlic, mushed
1 kg veal
1 can whole peeled tomatoes
(chopped up)
salt and pepper
50 grams butter
oil
2 carrots in slices
1 sweet potato, cut up
1/4 kg squash, cut up
3 potatoes, cut up
2 corn ears, cut up
1 cup of rice
1 can peaches or apricots
beef broth
Recipe Directions
Brown the onion and garlic in the oil and
butter. Cut the meat into squares and add
to the pan. Brown well. Incorporate the
tomatoes, seasonings, carrots, and beef
broth to cover the ingredients.
Cook 15 minutes and add the rest of the
vegetables. Cook until the vegetables are
half done, then add the rice and the peaches.
Continue cooking until everything is done.
Serve sprinkled with parsley or basil.
The stew can be made ahead and frozen...
only don't add the potatoes until you
defrost and re-heat.
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ALFAJORES DANUBIO - Dessert
(Sweet Layered Pastries) Recipe Ingredients
250 grams ground almonds
300 grams butter
225 grams confectioner's sugar
rind of 1 lemon
vanilla essence
3 eggs
almond essence
1/4 kg plain flour
Recipe Directions
Beat the butter with the sugar and essences.
Add the eggs one at a time. Incorporate
the flour and the almonds and knead lightly.
Place dough in the fridge for about 1/2 hour.
Roll out the dough and cut out rounds.
Bake for about 20 minutes on greased and
floured baking sheets.
Take 2 rounds and put the together with
marmelade, melted chocolate or dulce de leche...
then you can also roll the wet edges in
shaved coconut.
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