Florentine cookies are delicate, delicious and very beautiful, they are perfect for when you want to eat something sweet or to give away, and they are also very simple to make. I prepared them with almonds and walnuts, but you can use the nut you prefer or even add candied fruit. Also as it has … Read more
The quarkstollen or ricotta stollen is one of the typical Christmas delicacies in Germany. This recipe, unlike the dresdner stollen, which is the MOST traditional of the stollens during the holidays in Germany, is made with baking powder instead of live yeast (the same one with which kneaded bread is made) so in my opinion … Read more
This raspberry custard kuchen is a delightful German-inspired dessert. Many recipes from the southern regions have a clear German influence, making this recipe essentially a German kujen or kuchen. Can I change the raspberries in this recipe to make a mixed berry kuchen? Absolutely! Although this recipe uses raspberries, you can make it with blueberries, … Read more
Pebre and green sauce are the most populars dips or sauces in Chile, and no typical Chilean restaurant serves a dish without its. Each place has its own version of the recipe, giving it unique touches. Here, I’ll share what I consider to be the base recipe. This dip or sauce is very similar to … Read more
This shrimp ceviche with avocado is fresh, light and delicious, perfect as an main dish or appetizer on summer days. What´s the origen of ceviche? Ceviche is a recipe that can be found throughout the Pacific Ocean coast in Latin America, so there are multiple versions of the recipe, its “supposed” origin and the reason … Read more
Caldillo de congrio or conger broth is, in my opinion, one of the tastiest dishes in Chilean cuisine. So much so, that the poet Pablo Neruda, our Nobel Prize winner for Literature, dedicated a text to him called “Oda al caldillo de Congrio” that appeared in the work “Elementary Odes” of 1954. “In the sea/stormy/of … Read more
The vaina is a Chilean cocktail so traditional that it is almost consumed more than the pisco sour (or when I was a waitress in a bar it was)It is made from some old sweet wine, cognac, white or malt vermouth, egg white (to make the foam) and sprinkled with cinnamon powder.This cocktail is very … Read more
The colemono or cola de mono (monkey tail) is a cocktail of Chilean gastronomy, made with brandy, milk, coffee, sugar and spices (optionally: cinnamon, cloves, vanilla and orange peel). Its alcohol content reaches 14 degrees and it is widely consumed at Christmas and New Year, often accompanied by Easter bread. Due to its sweetness and … Read more
Salmon is a delicious and nutritious fish farmed in southern Chile, so its consumption is quite common. The recipe that I will give you below is a basic one, you can vary it according to your tastes, but with it we will cover the typical questions that arise when cooking easy baked salmon. How long … Read more
Before I give you the pisco sour recipe, there somos questions to answer. What is Pisco Sour? The pisco sour is a typical cocktail from Chile and Peru. Its name is a fusion of the word pisco, which is an alcoholic beverage similar to agua ardiente, from grapes, and the concept of “sour”, which are … Read more