I made this, Pastel de Tres Leches, cake for Nicaraguan cuisine night. I used Trader Joe’s Vanilla Cake mix and since it is already pretty sweet, I decided to go with a different than in the original recipe proportion of milks. I used 1/4 of a cup of sweetened, condensed milk, 1 cup of evaporated milk, and 1 cup of heavy cream.
Mongolian pancakes (Gambir) are simple and very tasty. They are made from a very basic dough that consists of flour and water which is very easy to make. However, I usually do not have time even for that simple recipe so I found a shortcut.
Ingredients:
Brush top and bottom of each sheet of dough with butter. Sprinkle a little sugar on the surface of pancakes. With a knife make two small cuts at the center of each pancake (this needs to be done in order to avoid blisters). Add a little oil to the frying pan and cook pancake (both sides) on moderate heat until they become a little brown and crispy.
 Wrapper dough |
 Defrost dough |
 Gambir |
I was doing roasted fig salad when I was cooking the British Virgin Islands food. I slightly modified the original recipe so it is time to write it down or I’ll forget it.
Fig Salad with Roasted Pecans
Ingredients:
Roast nuts in 350 degree oven for about 3-4 min (make sure they are not over roasted).
Wash and pat dry figs. Cut each fig into four parts. Assemble salad leafs on a shallow plate and arrange figs on the top.
Mix Gorgonzola, olive oil and vinegar in a small saucepan and bring it to a gentle boil. Mix until all ingredients blend. Let it cool a bit and pour over figs and salad. Add walnuts on the top.
Next week I’ll be cooking Monaco food. Or, should I say, Monégasque cuisine.
Random Country: Rwanda