COLOMBIAN CANELAZO:

  • Ingredients:
  • 80 g of panela
  • 5 glasses of brandy.
  • 2 teaspoons white sugar
  • cinammon sticks.
  • 4 units of wine glasses.
  • 2 units of lemons
  • 2 cups of water (480 ml)

Preparation: Bring a pot of water over medium heat until it is half warm, add the panela, cinnamon and sugar, let it melt in the water. When it boils add the cinnamon splinters, let the brown sugar with the cinnamon, let it boil for 10 to 15 min and then add the lemon juice. The infusion of panela water with hot cinnamon is served in wine glasses and a glass of brandy is added to each drink and mixed well.

Sirope de panela:

  • Ingredients:
  • 1 L of water.
  • Lemon juice.
  • Cinnamon and cloves to taste.

Preparation:In a glass jar pour a well of water, reserve the rest. Add the panela cloves and cinnamon, when the cinnamon melts completely it is left for 2 min over low heat and removed. When it cools completely, strain it, add the lemon, the water that was reserved, stir well and serve it in a tall glass very cold or with ice.

PORK LOIN WITH PANELA HONEY:

Ingredients:

  • 700 g of whole pork loin.
  • 3 tablespoons vinegar
  • 3 cloves garlic finely chopped
  • 5 tablespoons grated brown sugar
  • 2 tablespoons lemon juice
  • 2 cups of broth
  • 1 teaspoon finely chopped cilantro.
  • 1 teaspoon cornstarch
  • 1 panela in pieces.
  • 1/2 onion, finely chopped
  • Laurel, salt and pepper.

Preparation:Peel and grate the onion and mix with the crushed garlic, cilantro, lemon juice, pepper and salt. Marinate the tenderloin with this preparation and let it marinate in the refrigerator for 8 hours. Remove the marinade from the meat and set aside. In a pan heat the oil and seal the loin on all sides, place it in a container that can be taken to the oven, pour the marinade that had been reserved, the broth, the pieces of panela, the bay leaves and the vinegar. Season with salt and pepper, cover with aluminum foil, take it to the oven, preheated at 200 ° C for 40 min, uncover and bake for 25 more minutes, sprinkle the grated panela on top and continue baking for 5 min to finish cooking. Remove the mold from the oven, let the loin rest and cut it into slices, place the cooking sauce, pour into a pan and bring to a medium heat, dilute the cornstarch in cold water, add to the sauce and cook for 4 min or until you take the desired consistency, serve the pork with this sauce.

WINGS WITH PANELA HANDCRAFTED SAUCE:

Ingredients:

  • 10 wings
  • 50 g big onion
  • 3 tomatoes
  • 1/2 paprika
  • 1 clove garlic.
  • 1/2 panela
  • Salt and pepper to taste.

Preparation: Clean the wings and salt and pepper. In a blender process the onion, tomato, paprika and garlic. Separately put a pan over medium heat and add the smoothies, grated panela, and chicken wings. Let cook for 25 min, rectify the flavor with salt and pepper and let the sauce reduce.

COLD COFFEE CREAM:

Ingredients:

  • 1/2 ounce of cream of milk.
  • 1/2 ounce of condensed milk.
  • 1 Teaspoon vanilla extract.

Preparation:All the ingredients are mixed in the blender. We serve a cup of hot black or red coffee, add ice and cream, mix well and serve in a glass.

HOME CAPUCCINO:

  • Ingredients:
  • 1/2 cup whole milk
  • 5 tablespoons powdered milk
  • 1/2 cup espresso (hot).
  • Sugar to taste.
  • Cinnamon powder to taste.

Preparation:Put 1/4 cup of milk in a jar with lid and take to the refrigerator for about 20 min, mix the powdered milk very well with the remaining whole milk, thus evaporated milk is obtained. Put the evaporated milk in a large well (the milk should not occupy more than one third of the well). Add the espresso coffee and mix well. To make the frothed milk, remove the bottle with the milk from the refrigerator, shake it vigorously for 20 s, remove the lid and bring it to the microwave oven, put it at maximum power for 20 s, serve the foam over the contents of the well. Finally the cinnamon is sprinkled on top and the sugar is added.

BEEF TENDERLOIN IN COFFE SAUCE:

  • Ingredients:
  • 2 lb beef tenderloin
  • Sunflower oil for frying.
  • 1 spoon of instant coffee
  • 1 onion finely chopped
  • 1 tablespoon of flour
  • Oil, salt and pepper.

Preparation: Bring a pot of water over medium heat until it is half warm, add the panela, cinnamon and sugar, let it melt in the water. When it boils add the cinnamon splinters, let the brown sugar with the cinnamon, let it boil for 10 to 15 min and then add the lemon juice. The infusion of panela water with hot cinnamon is served in wine glasses and a glass of brandy is added to each drink and mixed well.

COFFEE SAUCE:

Coffee sauce can be used for baked meats or chickens, also for desserts that you want to bathe with a delicious sauce.

  • Ingredients:
  • 1/2 cup espresso coffee
  • 400 g of butter
  • 2 tablespoons ground cinnamon
  • 1/4 cup sugar
  • A glass of aged rum.

Preparation: Let the butter heat in a pan over low heat. Sugar is mixed with cinnamon and put on the butter, then coffee is added, it is left for approximately 3 to 5 min, the rum is poured into the pan and it is tilted so that the mixture can be flamed. As soon as the flames go out they will be ready to serve.

Formulario de Contacto