Peruvian Cuisine May 30

So remember how I told you I went to a park full of cats, well today I went to a park full of olive trees. Which in my opinion are a whole lot tastier than cats (which I promise I haven't tried).

We also stopped by this cute little bakery...

I got Tres Leches de maracuya and a croissant filled with manjar blanco. My grandpa bought a large bag of conchi because it was a favorite in his younger years.

All these treats were sweet and delicious (and replaced my dinner). So all in all my day visiting San Isidro was quite worth it.

Lets talk Lunch. Today we made Soltero. This first question I asked my aunt when making this is, "If I eat this will I really be soltero?" Soltero in spanish means single, so you can understand why I was worried. Frankly if being single tastes this fresh and zesty I may just have to become a nun... Peruvian nun.

Soltero
Fill a big pot 1/3 full with water. Add 2 large diced carrots and 3 cups corn cook until the carrots are soft. Then add 2 cups lima beans. When they are cooked strain and cool them. Cut off a little less than 1/2 block mozzerella cheese and cut into small cubes and place aside. Dice 2 large tomatoes and put aside. In small bowl add 1 small finely diced onion, 1 tiny finely diced hot pepper, 1-2 finely diced twigs of parsley, the juice of 3 limes, 2-3 tsp salt, 2-3 tb olive oil and put aside. Place the chilled cooked vegetables in the bottom, the tomatoes next, cheese, lime mixture and mix all together. Serve with potatoes if desired.

Our lunch didn't stop there.Next on the menu crema de zapillo. I guess the love of creamy soups doesn't stop in the US. This creamy vegetable also soup doesn't stop at just squash (zapillo). There is crema de cauliflower, spinach, tomatoes, lentils, ect. Just think of something edible (that you can blend) and you PROBABLY can make a sopa de crema out of it.

Crema de Zapillo
Boil 3 cups of Zapillo and 1 quartered potato in a medium pot half full of water. When Zapillo starts to dissolve take off flame to cool down. In a blender, blend until completely liquified. Put in a large pot and let boil for 5 min. At this point add 1/4-1/3 C flour that has been dissolved in a little water, dissolve in water slowly while mixing. Add 1tsp salt and boil 2-3 min while mixing. Stir in 1 can of evaporated milk. Add 1 chicken bollion all while still stirring. Wait until is starts to boil as you stir and then add 2 tb butter. Serve when melted.

Finally to finish off everything... mazamora de leche!!!! This dessert does wonders for a vanilla girl like myself and for chocolate lovers that need a break too. It's texture is like jello but tastes like sweet milk!

Mazamora de Leche
Put 2 sticks of cinnamon, half a medium pot of water, 1 chancaka (dark sugar cone that they sell at mexican stores) and wait to boil and dissolve in a medium pot. Dissolve 1-2 C flour in about a cup of water in a separate small bowl. In the pot add 1 can evaporated milk while stirring. When it boils add the flour mixture while mixing. Continue mixing until the mixture boils (10 min). Put in bowls and wait 30-1 hour for it to set, then serve.

Crazy event of the day: We found a bee in the chancaka. Poor guy trying to defend his honey to the last.