I love having some homemade cookies that last a week or so that we can enjoy as a sweet treat in the afternoon with an espresso.
Here goes my recipe for these meringue cookies. You’ll need:
- 4 egg whites
- 1 cup organic sugar
Preheat the oven to 250 degrees F. Prepare non-stick cookie sheet.
Start mixing the egg whites (speed 4 for 2 minutes then 6) and add the sugar slowly.
Mix until the meringue is stiff.
Add the meringue to a pastry bag or a ziploc one if you don’t have a more professional pastry bag 😛
Place small drops of the meringue on the cookie sheets.
Bake at 250 degrees F for 1:15 h or until they start to get a golden color. Remove the tray from the oven. Let the cookies cool before putting them in a cookie container.
Hi folks, I decided to start this new week sharing a new South American recipe on the blog: Mbeju.
Let’s say that it’s great for breakfast, dinner or as a snack. You’ll feel satisfied and won’t get hungry for several hours after eating this cheesy, gluten-free tortilla-like.
Actually it’s a recipe from Paraguay, but you guys now that I was born in Misiones, just a river separates us from our brothers in Paraguay. In both sides, we grow tapioca (mandioca) and its flour it’s a fundamental ingredient in the diet of these regions… or was 😛
More about this food here.
For one mbejú, you’ll need (did I mention that it’s actually shareable?)
- 1 cup tapioca flour (available in Whole Foods, Latin Grocery Markets and guess what? Some Asian markets also carry tapioca starch or flour and it’s super cheap, something like $0.79 per pound).
- 1/2 cup gouda cheese (curds or grated)
- 1/8 cup organic milk
- 1/8 cup water (room temperature)
- 2 tbsp melted butter
- 1/4 tsp salt
Begin by combining the dry ingredients in a bowl. Add the melted butter.
When it has a crumble consistency, add the milk, cheese and then the water. Use your hands to integrate them after each addition.
It will have this crumble look. Don’t worry, it’s going to become something in a few minutes.
Add a little butter to a large pan and set it to medium heat.
Add the mixture to the pan and set it to a lower heat.
Use a spoon to give a more flatten look to this crumble mixture.
When the cheese starts melting it might be the moment to turn it over. You’ll see that’s it’s easy to unstick it from the pan using a spatula when it’s done.
Usually, I slide the mbeju to a dish using a spatula and then flip it with the help of another dish.
Use what’s easier for you to flip the mbeju and cook it on the other side for another 3-5 minutes. Serve warm.
All those golden-brown pieces of deliciousness…
Enjoy it with a cup of mate cocido!
Since I moved to the USA, I had to learn how to cook with local ingredients.
We’re subscribed to our CSA monthly box of local and organic fruits and veggies, so now that it’s -finally- fall in San Jose, CA we’ve received something I never saw before when I was living in Argentina. It’s spaghetti squash and it’s great.
I thought of preparing it stuffed with a meat-tomato sauce, as they do it in Argentina with other kind of pumpkins. For the stuffing, I’ve changed the beef for pork ground (which I also received monthly from a local ranch) and I also added some linguiça (portuguese pork sausage) for more flavor. This is a great recipe for autumn/wintery days. I hope you enjoy it!
- 1 medium spaghetti squash
- 2 tbsp olive oil
- salt and pepper to taste
- 1/2 link of linguiça
- 1 lb ground pork
- 1 small organic onion, diced
- 1/2 small organic red pepper, diced
- 1 organic garlic clove, without the sprout
- 1 tbsp green onions
- 1/2 cup tomato sauce (easy, non-fat, homemade recipe here)
- 1 slice of fresh mozzarella
- 2 tbsp organic ricotta (I used the same than I did with this other recipe)
- 1/2 tsp oregano
- 1/2 tsp basil
- 1 bay leaf
- salt and pepper to taste
Now, let’s do this.
First, cut the squash in half and brush the inner flesh of the spaghetti squash with olive oil, season with salt and pepper.
Bake it, skin side up, in a preheated 375F oven until tender, about 30-45 minutes.
Meanwhile, heat some olive oil in a large pan and add the diced onions and the garlic. Cook about 3-4 minutes and then add the peppers.
Cook about 2-3 minutes more and add the ground pork and the sausage (linguiça). Let it cook thoroughly stirring it from time to time with a wooden spoon.
Add the tomato sauce, dried oregano, basil, salt and pepper and a bay leaf. Let it cook for 10 minutes at low heat.
When the meat is totally cooked, turn off the stove and let it rest at room temperature until you’re going to use it.
When the squash is done, remove it from the oven.
Use a fork to fluff up some of the inside flesh of each half to form the spaghetti.
Add some of the ground pork linguiça tomato sauce, the ricotta and the mozzarella pieces over the spaghetti in each half.
Broil until the cheese has melted and turned a light golden brown, about 2-3 minutes.
Serve and enjoy!