When your BFF, who lives 9,000 km away, tells you that she will be in London for a few days, knowing that your flight will only take you 1h40, you can only jump on the next plane. The idea of catching up and spending time together in the unique, bustling city was too tempting not to follow through. […]
This absolutely delicious dish is called in Peru Tallarín Saltado a la Criolla. Its typical–and perhaps more emblematic–variation is known as Lomo Saltado, which is served with white rice and french fries instead of pasta. Yes, Peruvians love the combination of rice and potatoes. Give it a try in both versions, i.e. with pasta (as shown here) or with rice and french fries. […]
A recipe that my Peruvian fellows could find similar to the typical Seco but which in this form I do not dare to call like that any more. I have reinvented the dish, adapting it to what is available in this hemisphere–cilantro/coriander sold in grams and not in bunches!–and to my husband’s taste–for him cooked carrots and, especially, peas are a no-go! […]
I would have never thought that I would be writing on how to prepare plain rice. But recently my son’s girlfriend encouraged me to do it, because she found it so good! It is a simple, easy method that I have been using to cook rice since the appearance of the microwave in our kitchen, i.e. many years ago! So many years that today I am not sure if I can prepare a moist and fluffy rice like this on a stove or in a rice cooker … […]
1 cake springform (30 cm) — Wrap bottom and sides in plastic foil or lightly oil it.
1 kg floury potatoes — Fill the form with the raw potatoes to estimate the required quantity. […]