I’ve had a craving for mashed potatoes, beans and stewed beef for a long while, so this Beef&Ale Pie was perfect!! The stew is prepared with beer and I left it at low-heat for about 3 hours until the meat was reeeally soft. The pastry was also really soft and lovely, and adding to that the company of Cristi, Ton, Esteban and “El Chino”, the evening turned out perfect.

The juice is amazing with the smashed potatoes and it’s really a delicious home dish. We loved it all!! And of course, there was nothing left!!

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We made these hamburguers with mushrooms and sauteed onions, melted cheese and the classic tomato-lettuce and sauces. Enjoy them with a cold coke, french fries and a movie!!

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I am one of those who thinks both things saciate us. One has a short-term effect and the other one regulates us on a longer term. That’s why soups are perfect for the whole year! When it’s cold they heat us up, when it’s hot they also have a positive effect on our body. And, well, yes I must confess my family is addicted to soup, the whole year we have soups.

This delicious and exquisite soup with soba noodles, shiitake mushrooms and latin “tofu” (which is latin fresh cheese that does not melt) is for all seasons. For Peruvians right now that want to feel warmer now that it’s winter, for Spanish that are having a very hot Summer and for Germans that between rainy days and sunny days, well, it’s always welcomed. And for everyone else of course!!!

Now the easy part comes. I think this recipe has a bit more difficulty in finding all the ingredients (even though now we can find japanese stores everywhere!) than in preparing it, it’s really amazingly easy to make and very tasty.

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So… we are close to our Independence Day, 28 de Julio, where us peruvians all over the world celebrate by eating and drinking peruvian food. And of course all peruvians in Perú… which I envy because they get to travel as well since it is holidays! Anyway, I thought about this post before time so you can do it for our special day 28 de Julio or any day you like. It was also the chosen one in my facebook fan page as the next recipe I should post, so timing is perfect. Let me warn you, people are always impressed and want more than more. I prepared it to some friends in Berlin and they enjoyed it very much!

Peruvian Lomo Saltado is a very typical ‘comida criolla’ dish. Some people say it has the Chinese influence (called Chifa) since it is prepared in a wok and the cut of the ingredients is like a typical chinese sautée. It is an easy plate, just make sure you have the rice and fries ready, then it’s all about cutting the ingredients and 10 to 15 minutes in the wok. The meat should be tender. The best quality always makes the best taste, since it is the main ingredient. However if you are cooking for many and don’t want to spend so much money there are many good meats and not so expensive. Be sure it has no nerves and it remains tender when cooked.

Viva el Perú! Have a Pisco Sour and enjoy the evening

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Anyway… back to the Menu and that special lunch with friends that started with the traditional peruvian Causa Limeña. So, now that I’ve told you how to make home-made ricotta cheese it’s time for a recipe with it right? This is what I prepared: spinach and ricotta ravioli with pine nuts and raisins with a curry-carrot sauce. Absolutely delicious. Let’s get to it, goes dedicated to all the Dad’s today on Father’s Day. Specially to mine, that is the best Dad in the whole world.

This sauce can also be served as a curry carrot soup, the only thing you have to change is to add some cream and maybe more water, some croutons for serving and set. Very light and delicious starter.

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That’s the beggining of this post, yes, I start talking about our peruvian delicious “pollo a la brasa”. Now let’s talk about the grand opening of my brother’s new apartment with a 12 kg turkey whose flavour reminded me to  our pollo a la Brasa.

Since the location was Pardo street, where the first Pardo’s chicken was created (famous restaurant of pollo a la brasa) we decided to baptize this post as Pardo’s Turkey, AND concluded that opening a Pavos (turkey) a la brasa is extremely necessary! For now though, try this recipe at home. Gourmet. Delicious. Juicy. What else can I say?

I highly recommend you to look at El Pavo es el Rey part 2 and 3, with delicious recipes to use the turkey’s leftovers in a sooup or delicious sandwich, from Teresita.

That’s how my family and me inagurated my brother’s new apartment! Memorable night!

These are some recommended side-dishes:

– Mixed lettuces, pears, gorgonzola and nuts salad.

РApple pur̩e.
– White rice cooked with some garlic, turkey sauce and the half orange left from the turkey.

All right! Let’s go to the recipe!

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