Delicious Alfajores

An alfajor is a very traditional treat in some regions of Spain and in parts of Latin America. It consists of two rounded biscuits joined together with dulce de leche or jam, and covered in black or white chocolate. An alfajor can also be covered with powdered sugar. Also, there is another type of alfajor called “Alfajor de Nieve” (Alfajor of Snow), which is coated with a mixture of egg whites and sugar. The word “alfajor” comes from an Arabic word that means “exquisite”. You can have it for dessert and it also serves as a great delight to accompany your coffee.

You can very easily make them yourself. Whisk 3 cups of all-purpose flour, 2 teaspoons of baking powder and 1 teaspoon of salt. Then, in a different bowl, cream together ¾ of unsalted butter (at room temperature) and 11/4 cups of granulated sugar. When the cream is light and fluffy (about 2 minutes), add 2 large eggs and continue mixing. Now add the flour mixture and mix until it’s combined. Add ¾ cup of milk. You may also add orange juice or vanilla (or both) for flavor. With a tablespoon, drop circle-shaped pieces of the dough on baking sheets. The circles should be about two inches apart. Preheat the oven at 350 degrees. Bake them, and rotate the baking sheets hallway through baking, until they are golden (10 to 14 minutes). Let them cool completely. Finally, join two circles together with dulce de leche or jam. Here’s where you can be creative. A woman identified as CookieChick said while commenting an entry in Martha Stuart’s blog, “I didn't have dulce de leche (or the ingredients to make it) on hand, so

I filled these with dark chocolate frosting with a tinge of orange zest. The chocolate was a really nice compliment to the flavor of the cookies”. If you wish, you can sprinkle them with confectioners’ sugar. 
        
A very popular type of alfajor is Cornstarch Alfajores, which are commonly served in birthday parties and cafés. To make them at home, you have to sift 1/2 cup of flour and ¼ cup of cornstarch with two teaspoons of baking powder. Then, whip 3 tablespoons of butter (at room temperature) with ¼ cup of confectioners’ sugar. After that, you must add 2 egg yolks one by one. You may add lemon or orange peel. If you feel that the mixture is too dry, you can add 1 or 2 tablespoons of milk.

You have to put the mixture on a horizontal surface and form a ball. Then, cover it with a cloth and put it aside for 20 minutes. Then, roll the dough to 3mm in tick, do so on a generously floured surface. Cut circles as big as you wish, since Alfajores came in many different sizes. Place these circles on a greased and floured cookie sheet. Bake them in a preheated oven for 30 minutes or until the edges began to color. Once it gets cool, join the circles together with dulce de leche or jam.

Dulce de Leche - An Argentine Treat

“Dulce de leche” (“Candy of Milk”) is simply milk and sugar, cooked until a brownish sweet pasted is formed. 

There’s a lot of controversy surrounding its origin. But history says that dulce the leche was born on July 17 of 1829 in Argentina, where it’s considered a national treasure. According to the legend, General Lavalle and Juan Manuel de Rosas (who were enemies in the context of Argentina’s sedition war) were to meet in the city of Cañuelas to negotiate the end of the war. Lavalle arrived to Rosas’s camp but Rosas was late for the meeting, Lavalle, feeling very tired, took a nap in the nearest bed. He was seen by one of Rosas’s female servants, who was making “Lechada” (Hot milk with sugar). The servant was outraged when she saw Lavalle in Rosas’s bed, and went to get Rosas, forgetting the milk with sugar over the fire. When she came back, she found the milk had turned into a brownish paste. Someone unknown tasted that paste and found it delicious.          

To make it in the oven, you have to empty a can of condensed milk into an oven-proof dish and tightly cover it with foil. Then, put the covered dish in a bigger casserole pan and fill it with water until it reaches three quarters of the covered dish. Cook it at 425 degrees F for an hour to 90 minutes. Remember to check the water level every half an hour and add more if it’s needed. When the paste looks brown and like a caramel, you must take it from the oven and whisk to smooth it. As per chef Naomi Robinson, it is his favorite way to prepare it since it gives a smooth creamy texture in short work. 

To make it on the stove, you must remove the label from the can first and pierce three holes forming a triangle on top of the can. After that, place the can in a sauce pan and fill the pan with water three-quarters of the way up the side of the can. When the water reaches its boiling point, keep it there for three to four hours (Closer to four for a thicker texture). Once it’s ready, allow it to cool slightly, pour the paste in a bowl and whisk it. According to Naomi Robinson, “This method takes the longest, but it allows for the most control over the consistency”.

The fastest way is making it in the microwave You have to empty one can of sweetened condensed milk into a large glass bowl and cover it with plastic wrap. Cook it for two minutes with the microwave on medium power. Then remove it and stir it with a whisk. Then cook it for another two minutes on medium power, remove it and stir it again. After that, cook it for another ten minutes in intervals of two minutes, stirring between each interval. For a thicker paste, you can cook it for another three minutes in one minute intervals.

Eating in Argentina

People from Argentina are known as avid eaters. Food is present in most social gatherings. An invitation to have dinner at home is a classic indication of friendship, and having lunch with your family on Sundays is a sacred tradition.

In Argentina fresh full-flavored food reigns and meals seldom come from a frozen food case in a supermarket. A crucial component of typical Argentine cuisine is beef. Argentina is the country with the second highest consumption rate of beef. The average argentine eats 55kg in a year.

While ordering steak at a restaurant in Argentina, the waiter will ask your preference of cut. “Bife de lomo” means sirloin steak, cut very lean. “Bife de chorizo” is juicier and fattier than “Bife de lomo”. “Vacio” means London Broil. “Matambre” is a fatty flank steak. The waiter will also ask you about the way you want it cooked. If you say “jugoso” your steak will be cooked rare. If you request your steak “al punto” it’ll be done medium rare. If you say “Bien cocido” your steak will be cooked well done.

One national dish that’s present in many social occasions is one called “asado” (barbecue). Typically, the asado starts by burning the charcoal. The charcoal tends to come from national trees, but not from trees with a strong smell such as eucalyptus and pines.

There are two ways to cook an asado. It can be cook “Al asador”, in which case a fire is made on the ground or in “asadores” (metal crosses surrounding a fire pit) that hold the meat so it can get heat from the fire. The other option is to cook it “A la parrilla”, this means making the fire and placing a grill over it after the charcoal had formed. Cooking the meat usually takes around an hour and a half. So, while waiting for the beef to be done, Argentines eat chorizos, black sausages (morcillas), cow chitterlings (Chinchulines) or sweetbread (mollejas). At the end of the gathering, there is always a round of applause to congratulate the person who made the asado for a job well done.

Another common dish in Argentina are empanadas, which are very often served as an entrance but can very well be the main course. Empanadas are made by folding dough around stuffing such as ham, cheese, tuna, vegetables, beef or chicken. In places that serve several types of empanadas, diferent “repulgues” or patterns are added to the pastry fold to indicate the stuffing of the empanada. Arabian empanadas are also popular in Argentina. These ones are filled with beef, tomatoes, onion, and lemon juice.

“Empanadas are the perfect traveler food. They are cheap, quick, high comfort and often oozing with cheesiness”, said expert traveler, Daniel Noll.  And he added “Also, keep your eye out for Arabic empanadas. When done well, they offer a new set of flavors to wake up tired taste buds”.

After a delicious meal, Argentines, like Mediterranean people, love to have a good cup of coffee.

Feel The Fire - A Hyderabadi Chicken Biryani Recipe

Hyderabadi Chicken Biryani is an Indian dish created mainly with rice and chicken, though other meats can be used.  Though the recipe is usually time consuming, the dish is fairly easy to make. It involves a lot of spices, so be warned. Usually the dish is hot, but you can add as many or as few chilies as you want to adjust the heat. Typically, Indian food is spicy, but of course those with weaker stomachs may not be able to handle the heat.

First, marinade the chicken in the following mixture for at least two hours"

-    Raw chicken tenders about 1 pound
-    ½ bunch coriander leaves, roughly chopped
-    ½ bunch mint, roughly chopped
-    1 cinnamon stick
-    2 cloves
-    3 green cardamoms (these may be difficult to find in your store, so about a tablespoon of cinnamon and a tablespoon of nutmeg or ginger will substitute nicely)
-    1 bay leaf
-    1 teaspon of cumin powder
-    ½ teaspoon coriander powder
-    1 tablespoon ginger paste
-    1 tablespoon garlic paste
-    1 green chilli (To make the dish spicier add more)
-    ¼ teaspoon red chilli powder (To make the dish spicier add more)
-    1 tablespoon garam masala
-    1 tablespoon javeri mace
-    1 tablespoon lemon juice
-    1 cup fried onions (These you can by or simply chop a raw onion and fry in a bit of oil)
-    1 tablespoon vegetable oil
-    3 pepper corns
-    ¼ teaspoon turmeric powder
-    1 cup yogurt
-    Salt to taste

Then, start on the rice.

For this part, you will need:

-    1-2 cups of rice (traditionally Basmati but white will work just fine)
-    3 cups of water
-    half a bunch of mint leaves
-    a tablespoon of coriander
-    ¾ cup of fried onions (like before, you can buy these in a jar or fry them yourself in oil)

Soak the rice for a bout 30 minutes. Then, in a large pot, bring the rice to a boil. Cook for about 5 minutes. Drain the rice, and add the marinated chicken to the pot. Add a few mint leaves, about a tablespoon of coriander, and another ¾ cup of fried onions. Cook on medium for about 20 minutes. Then bring down the heat and allow the mixture to sit for about five minutes. Finally, ration it out and enjoy the delicious Hyderabadi Chicken Biryani.

Mexican Soul Food: Chicken Tortilla Soup Recipe

Chicken tortilla soup is a delectable Mexican dish, but with so many versions out there, it is hard to find the best recipe. The dish is popular in Mexico City, but actually is not found very far beyond that. No one really knows the origin of the dish, but everyone acknowledges the amazing flavor of the dish. It is not necessarily considered exotic, but it is an unexpected and distinctive mix of vegetables, broth, and chicken. There are numerous great recipes out there and many are undeniably contenders for the best. Hopefully, this too is one of the greats.

Ingredients:

•    1 Tbsp Olive oil
•    1 diced white onion
•    1 diced red bell pepper
•    1 diced green bell pepper
•    3 cloves minced garlic
•    1 can diced tomatoes (or dice them yourself)
•    1 jalapeno (optional)
•    Low Sodium Chicken Broth
•    Shredded Rotisserie chicken
•    Corn tortillas

Method:

1.    Begin by sautéing the onions, garlic, and bell peppers in olive oil. Watch the vegetables carefully for the edges to turn slightly brown, that’s how you know they are done. A slightly crisp edge means they hold more flavor.
2.    In a saucepan, combine the sautéed vegetables and the package of chicken broth. Bring the mixture to a boil.
3.    Shred the rotisserie chicken (or left over chicken breast) and throw it into the pot. Toss in the rest of the ingredients, except for the tortillas. Reduce the heat and allow the mixture to boil for about 25 minutes. If you wish, add some black beans to the mix.
4.    Carefully slice the tortillas into equal strips and place into the pot. (Some individuals prefer to fry the tortillas first. If you wish to do this, just cover the bottom of a pan in oil and lay the tortillas in one-by-one till they become crispy. After they are done, remove them and slice them as normal.) Remove the simmering soup from the heat. Now you can ration it out and add some garnish. Typically sour cream, cheese, and avocados are used, but feel free to use whatever sounds good to you.

Chicken tortilla soup is the definition of Mexican soul food. To make it as authentic as possible, use all fresh vegetables and add a bit of fresh cilantro to the mix. For some spice, add chili powder or a jalapeno. This dish is a truly unique and delectable one. Hopefully, you will enjoy it like so many others have.

Simple But Best Chocolate Cake Recipe

Chocolate is the favorite item of almost everyone. Bakers use chocolates in different food items either as main ingredient or as a side element. One of the most popular dishes made with chocolate is the chocolate cake which can be easily baked at home within a limited time span. A chocolate cake is considered suitable for all the occasions and you can serve it in a party or in a casual gathering. Plain chocolate cake can be served as a main item of the evening refreshments of your family, because children like it very much.

Ingredients:

Take all the ingredients according to the given ratio to get accurate result:

•    3/4 teaspoon of baking powder
•    3 cups of flour
•    1/2 teaspoons of baking soda
•    5 eggs
•    2 and 2/3 cups of sugar
•    1/2 teaspoons of salt
•    1 cup of unsweetened cocoa powder
•    2 tablespoons canola oil
•    1 and 1/2 teaspoons of vanilla
•    3/4 cup of water

Procedure:

Preheat the oven to 350 degrees Fahrenheit. Grease your cake pan and dust the flour on it. Take a bowl and blend the eggs with vanilla and three-fourth cup of water. Make sure that you mix these well. In another bowl, sift the cocoa powder, baking soda, flour and salt. Now, add some water to the flour mixture and again mix well. Add both the mixtures and then pour them in the cake pan you have greased already. Put the pan in preheated oven for twenty to thirty five minutes. After baking for this time, take out the cake pan from the oven and leave it for about fifteen minutes. The cake is ready to serve, take out from the pan and wrap it in an aluminum foil. You can put the cake in refrigerator for two hours before serving. Additional option would be that you can add icing on the cake for giving it a different taste. Mixing in beginning is an important part of baking a cake, make sure that you do it well; otherwise, you might not get a best cake. Using a beater for this can be a good option.

There are many ways of serving of a chocolate cake, such as with the topping of jelly, cream, fruit pieces, etc. You can also try it with some changes, like by adding some more ingredients. You can also present it if you are going to your friend’s home, as it would be a great gift for her/him. Just try this recipe and entertain your family or friends.

Chicken Coconut Recipe

In modern age, all the youngsters are fond of chicken made dishes. That’s why, they are called chicken lovers. Whenever you visit a restaurant for dinner and lunch and ask for the menu, they offer you a card that consists of plenty of chicken headed cuisines. Usually, people do not like vegetables and lentils much. So, nothing much is left to eat except chicken. No doubt, chicken is healthy food and it is rich in proteins. It is considered one of those foods and dishes that can be cooked easily in no time. Sometimes, it happens, suddenly some guests visit you home without any prior notification and you do not have enough time to serve them some yummy and tasty dishes. In such a situation, chicken is the only thing that you can experiment with and can cook some delicious dishes in few minutes. You can surprise them with your great cooking skills. There are many ways and recipes to cook chicken. Obviously, if you will prepare chicken with same method every day, you will feel monotony and you will ask for different flavors and taste. You can cook soups, roasts and different kind of curries with the help of chicken.

Now, you can enjoy a new dish on each day. Chicken coconut is such a delightful dish that will make you addicted and you would like to have it time and again. Here’s the recipe of this creamy dish.
Ingredients:

1. 2 pound boneless chicken breast in two pieces
2. 1 teaspoon of garlic paste
3. Half teaspoon of cumin powder
4. 1 table spoon of vinegar
5. Olive oil 4 table spoons
6. Flour 1 table spoon
7. 2 cloves of chopped garlic
8. Properly minced ¾ cups of white onion
9. 1 cane of coconut milk
10. 1 red bell pepper
11. Salon Goya seasoning one packet

Preparation Method:

Firstly, you have to cut the chicken breasts in the form of thin pieces horizontally with the help of sharp knife. Then use olive oil and vinegar to soak the chicken slices properly. Put the chicken in a bowl, add garlic salt, half teaspoon of cumin powder and ground black pepper. It should be marinated for an hour or overnight.
Then put a frying pan on a medium flame. Place the marinated chicken in the pan and fry it and when one side gets golden brown, turn the other side. After this, take out the chicken in a plate and keep that plate on your kitchen’s shelf.

Now add red pepper, garlic and minced onion in the pan. Add some vegetables in Sazon Goya seasoning and mix it properly unless the vegetables are tender. Whip flour into coconut milk and stir it properly and add it in the frying pan. Now put the chicken in the pan and cover it with a lid. Its cooking time is only 15 minutes. Do not overcook the chicken. It will spoil the taste. You can serve this palatable chicken coconut with rice too.