Peruvian recipes made in the Netherlands
Anyone who has ever been to Peru knows that the Peruvian dishes are diverse and are also the great pride of the country. They are in the top 5 on the world list of best dishes. The recipes below are simple to make and with ingredients available in the Netherlands.
There is a variety of dishes in Peru because the country has 3 climates, which means that different products can be grown in the areas in these climates and so a wide variety of products are available to prepare. Unfortunately, that is not the case in the Netherlands, but there are still a number of recipes that can be made up with the ingredients that are available here. If you cannot find the dishes in the supermarket, try it in a store that mainly sells foreign products (eg Turkish or Chinese stores).
stuffed potato (Papas Rellenas)
- 1 kilo of potatoes
- 1 onion
- 250 grams of raisins
- 250 grams of coriander
- 2 eggs
- 500 grams of minced meat
- 2 cloves of garlic (finely chopped)
- 2 Tomatoes cut into small pieces
- Pepper and salt
- Frying fat / oil for frying and deep-frying
- Mix the minced meat with the finely chopped garlic cloves, and add salt and pepper to taste.
- Fry the minced meat mixture until done and then add the raisins and the sliced tomatoes and let it cook for another 5 minutes.
- Boil the potatoes (jacket) and then let them cool down. Then peel the skin from the potatoes and then mash them into a puree. Then add the eggs and salt and pepper to taste.
- With your hands you then knead the potato mixture into a kind of dough and use flour to prevent the mixture from sticking to your hands.
- Take some of the mass and place it in your open hand while pushing and flattening the mass with the other hand, just enough to put a tablespoon of the ground beef mixture in the center, and fold the sides of the mass over and close it .
- Put the flour around the sides of the stuffed potato and fry until lightly browned (about 5 minutes).
Fish cooked in Lime with sweet potato (Ceviche)
Ceviche is a fish dish that is prepared in several Latin American countries, but in a different way. The Peruvian version is that you cook (fresh) fish and / or seafood in lime / lemon.
- 2 cloves of garlic – finely chopped or mashed
- 1 kg fresh fish (e.g. cod or salmon) and / or seafood (for an easy and quick option, you can also take a box of frozen cod / panga fillet / salmon from the freezer compartment and thaw and cut it into pieces).
- 4 limes (lemons are also possible).
- fresh cilantro
- 2 onions, roughly chopped
- 1 chilli, finely chopped (if you don’t like spicy, don’t add this)
- 2 sweet potatoes
Boil the sweet potatoes in a pan. Then leave to cool, peel and cut into coarse slices. Meanwhile, let the fish also defrost and then cut it into medium-sized cubes of about 2cm. Then put the fish in a bowl and add:
- Finely chopped / mashed garlic cloves
- Juice of the 4 limes (or 2 lemons)
- Finely chopped or mashed cilantro (to taste or about 4/5 leaves)
- Finely chopped chili / jalapeño pepper
- pepper (to taste)
- salt (to taste)
Gently mix all this together and let the mixture stand (cooled) for about 5 minutes. The intention is that the fish is cooked in the mixture. Now you can add the roughly chopped onion strips and mix again carefully.
Divide the fish mixture on a plate and add 1 or 2 pieces of (boiled) sweet potato. Your Peruvian Ceviche is ready!
Cornstarch Cookies (Alfajores de Maicena)
Here is a recipe for cornstarch cookies. These cookies are light cookies that are eaten in Peru with a filling of Manjar Blanco, a type of cream made from condensed milk. Below is also the recipe for the Manjar Blanco. First the recipe for the cookies.
- 1/2 cup of flour
- 1/2 cup of sugar
- 4 egg yolks
- 1 tablespoon of grated lime zest
- 1 3/4 cups cornstarch
- 100 grams of butter or margarine
- 1 teaspoon of baking powder
- Grated coconut
- A round shape of about 8 cm in diameter (eg tea / coffee cup
Beat / mix the butter and sugar to a soft cream. While mixing, add the egg yolks one by one and continue mixing until everything has become a uniform mixture. Now you also add the following ingredients to the mixture:
- The grated lime peels
- A teaspoon of baking powder
- The cornstarch
- The flower
You can now mix everything into a dough with a mixer with dough hooks or you can now start mixing the dough with your hands. When a nice, even dough has formed, place it on a floured surface. Flatten the dough with a rolling pin until it is about 1/2 cm thick. Now you need a round shape about 3 inches thick to get the shapes out of the dough. For example, use a coffee or tea cup for this. Place the cut circles on a greased baking tray. You can knead and roll out the leftover dough again to cut out more rounds. The baking tray goes into the oven at about 175 degrees until the cookies are just not brown. Depending on the oven used, it takes between 10 and 15 minutes. The cookies should look like the color in the picture.
For the filling of the cookies, read the recipe below for the Manjar Blanco. However, you can also use another filling of your choice.
Cream of condensed milk (Manjar Blanco)
This cream is made and eaten in many Latin American countries. You can also buy it ready-made in these countries, but not in the Netherlands. You can make it at home.
- 465 ml of coffee creamer
- 1 can (large, or 2 half-sized) condensed milk
- 2 egg yolks
- 1 teaspoon of vanilla extract
Boil the condensed milk and the coffee creamer in a pan (which can heat well because of the reduction) over low heat. Stir every minute and do this until the mixture thickens and has a brown color. Now remove the pan from the heat and let the pan with the mixture cool for about 5 minutes. Now add the egg yolks and the teaspoon of vanilla extract while stirring. Stir everything until you get a light brown cream.
Tip: Manjar Blanco is also delicious in rice pudding or as a filling for cake or cake!