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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Argentinian Food

Pasta Frola or Jam Tart

July 24, 2020 by Pilar Hernandez 1 Comment

Versión en español

Pasta Frola or Jam TartThis Pasta Frola or Jam Tart is the Argentinian version of the Italian crostata; there is a substantial Italian descendant population in Argentina. My mother in law family are from Argentina, and we still have family there, is a great country with friendly people, I have been to Mendoza and Buenos Aires, both very touristic cities.

This tart is delicious and great for when we have no desire to cook fillings, traditionally filled with peach jam or quince paste, you can use your favorite.
The dough should be left for 1 hour in the refrigerator before rolling, to make it easier to handle, it can also be made the day before and take out of the fridge about 20 minutes earlier.

Recipe originally published in May 2011.

Pasta Frola

You may also want to look at the recipe: Peaches and figs strudel.

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Pasta Frola or Jam Tart

Pasta Frola or Jam Tart

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Dessert
  • Method: Oven baked
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Description

A delicious peach tart.


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Ingredients

  • 2 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • generous pinch of salt
  • 125 grams/ 4 oz of unsalted butter (if using salt, removed the pinch of salt)
  • 1/2 cup granulated sugar
  • grated lemon, orange or 1 teaspoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 jar of jam (500 grams) any flavor

Instructions

  1. In a bowl or plate, combine flour, baking powder, and salt if you will use. In another big bowl with a fork or a stand mixer with the paddle attachment cream the butter and sugar until fluffy and pale, about 3 minutes at medium-high speed. Add lemon or orange zest or vanilla extract and incorporate it. Add the egg and yolk and mix until thoroughly combined. With the machine at low speed, add flour mixture and work until the dough is smooth and together. 
  2. Make two disks: one with 1/3 of the dough and another with about the 2/3 left. Refrigerate for 1 hour for both discs. 
  3. Preheat oven to 350F or 180C. Flour the counter. Remove the largest disk of dough from the fridge. Roll the dough until you have the proper diameter to cover the pie pan to be used (I use a 23 cm/9″ in diameter with a removable bottom), cover the bottom and edges of the pan with the dough, don’t worry, it doesn’t need to be perfect. Pour the jam and spread. 
  4. Roll the remaining disk of dough and cut small strips to make the interlacing. Bake for 30-40 minutes or until the edges are golden brown like the photo. 
  5. Serve room temperature; the pie can be stored cover for 2-3 days at room temperature.  

Keywords: peach tart, peach kuchen

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<img class="aligncenter size-large wp-image-36912" src="https://www.chileanfoodandgarden.com/wp-content/uploads/2011/05/pasta-frola-kuchen-mermelada-18-683x1024.jpg" alt="" width="683" height="1024" /> <img class="aligncenter size-large wp-image-36913" src="https://www.chileanfoodandgarden.com/wp-content/uploads/2011/05/pasta-frola-kuchen-mermelada-934x1024.jpg" alt="" width="934" height="1024" /> Pasta Frola or Jam Tart Pasta Frola Jam Tart

Pasta Frola

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Filed Under: Argentinian Food, Home Page - Highlight, Pies, Sweet treats

Homemade Mantecol

July 26, 2019 by Pilar Hernandez 3 Comments

Versión en español

Homemade Mantecol

Growing up in Chile there is a bunch of candies embedded in my memories. The most popular ones like Super8 have chocolate, and I have never been a chocolate person. Maybe that is why I was always happy to buy a Mantecol (Wikipedia short story).

Mantecol is an Argentinian candy, but present in Chile for forever, it’s like a peanut butter fudge, but mild and with hints of cinnamon. Very easy to make at home and keeps well.

Normally, eaten on the way to school or work, or going back home. Mantecol is sold in the streets. With time different varieties have emerged: some with other nuts, chocolate and I think even one with Nutella. It’s no commonly make at home, but since I live in the USA, and not readily available, I ask around for a recipe.

Powdered milk is ubiquitous in Chile, almost always in the pantry in case of a power outage. Peanut butter is not usually available, but peanuts are, so you will need to process them first.

This homemade Mantecol can be the perfect addition to the Holiday baking, to take to parties or exchanges. It’s a people pleaser.

You may also like the recipe: Wine Jelly.

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Homemade Mantecol

Homemade Mantecol

★ 1 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 20 1x
  • Category: Snack
  • Method: Food processor
  • Cuisine: Argentinian
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Description

A tasty and easy peanut butter fudge.


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Ingredients

  • 1 1/2 cup powdered sugar (Imperial brand)
  • 1 1/2 cup powdered milk (Bob’s Red Mill brand)
  • 1 1/2 cup smooth peanut butter (Jiff)
  • 2–3 tablespoons vegetable oil
  • 1 teaspoon cinnamon

Instructions

  1. Line a baking sheet or baking pan with parchmente paper.
  2. Place all ingredients on the food processor. Pulse until smooth, stopping to clean the sides of the bowl.
  3. Scoop a tablespoon and form a ball using your hands. If it doesn’t crumble, is ready.
  4. Dump onto a baking sheet and press forming a rectangle 1″ thick.
  5. Refrigerate for 2 hours or over night. Remove from the baking sheet and cut in squares.

Notes

Some instant powdered milk doesn’t work in this recipe; I have tested twice with the old-fashioned milk powdered without problems. It needs to be powder-like flour milk, not with small granules.

Keywords: mantecol, peanut fudge

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  • Homemade Mantecol
  • Homemade Mantecol
  • Argentinian Peanut fudge
  • Homemade Mantecol
Mantecol recipe
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Filed Under: Argentinian Food, Candy, Home Page - Highlight, Sweet treats

Argentinian Medialunas

April 9, 2019 by Pilar Hernandez 26 Comments

Versión en español

Argentinian Medialunas

I still remember the first time I traveled to Buenos Aires, Argentina’s capital and for four days our breakfast was an Argentinian Medialunas and a coffee. They are the perfect snack also for midafternoon. They are widely popular and always available in Argentina, and they have also been adopted in Chile, my home country.

They are in between a brioche and a croissant, is a rich dough, with many layers and with a very subtle hint of lemon and vanilla. The sweetness is also restraint. They are a little challenging to make but fabulous to eat. They can be frozen and then popped in the microwave or toaster oven for a real treat. Don’t forget to try them if you ever go to Argentina.

This recipe is sponsored by Plugrá® butter, and it could not be a better occasion. Argentinian Medialunas are a kind of enriched bread with egg and butter added to the dough, the use of butter with an excellent flavor and made with care is fundamental for the final result.

Plugrá® has 82% fat, compared to 80% in regular butter. This coupled with a low percentage of moisture translates into Medialunas that last longer and taste better. Details like these make the difference.

Plugrá® uses specially selected cream from American dairy farms, is a premium butter. It does not have artificial ingredients nor does it use milk with growth hormones. One of its steps to obtain an ultra-creamy butter with low moisture content is careful handling of the temperature of the cream during the churning process.

Available in two varieties: Salted, recommended for savory recipes or with toast and Unsalted for sweet recipes: doughs in general, cookies and sauces, you can buy it at Kroger supermarkets (get the coupon).Argentinian Medialunas

You may also want to check out the recipe: Chilean Alfajores.

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Argentinian Medialunas

Argentinian Medialunas

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 18-20 1x
  • Category: Sweets
  • Method: Baked
  • Cuisine: Argentinian
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Description

A traditional recipe for Argentinian Medialunas or sweet croissants.


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Ingredients

for the dough,

  • 300 ml. of whole milk
  • 14 grams (2 envelopes) of active yeast
  • 525 grams of all-purpose flour
  • 40 grams of sugar
  • 15 grams of honey
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of lemon zest, optional
  • 10 grams of salt
  • 2 eggs (1 for the dough and 1 for the brush)

for the filling,

  • 40 grams of all-purpose flour
  • 225 grams of Plugra® butter, at room temperature

for the syrup,

  • 1/2 cup of water
  • 1/2 cup of sugar

Instructions

  1. Warm the milk; it should not be more than 110F or 43C. Add the yeast and stir until dissolved. Let stand 10 minutes; it should form abundant bubbles. If you do not see bubbles, repeat the process and make sure that the yeast is alive.
  2. With a fork, mix the butter with the 40 grams of flour and spread over parchment paper, give it a square shape of about 6″ per side. Refrigerate for at least 15 minutes.
  3. In a bowl, place the flour, sugar, honey, vanilla extract, lemon, salt, and one egg. Using the paddle attachment mix everything while adding the milk with the yeast. Work to form a sticky dough, about 5 minutes. Change to the kneading hook and knead for 10 minutes in low speed.
  4. Place the dough on a floured board. Stretch the dough into a square of about 12″ per side, place the square of butter in the center and fold the dough so that it covers the square of butter. Pinch to seal the edges of the dough. Roll without exposing the butter into a rectangle. Fold in 3 as a letter, the left side first. Place in a floured tin and refrigerate for 1 hour.
  5. Remove the dough from the floured board and place with the longest side in front of you. Extend to form a rectangle and fold again in 3, always the left side first. Refrigerate for 30 minutes. Repeat this process two more times. After the four times doing the folding, don’t refrigerate, move to the next step.
  6. Stretch the dough on the floured counter into a rectangle of 45 x 30 cm (18 “x 12″) with a thickness of 5 mm. Cut so that the rectangle has straight edges. Cut three long strips of 4” wide each. Then cut each one in 3 and then diagonally, you will get 18 triangles. Extend each triangle and roll up starting from the base. Guide yourself with the photos.
  7. Butter generously a quarter baking sheet. Place each roll in the sheet and give it a horn shape, pressing the tips into the baking sheet, place the next crescent almost touching the previous one, fill the tray.
  8. In a small bowl, place the remaining egg and a little water or milk. Beat until fully incorporated.
  9. Preheat the oven to 350F or 180C.
  10. Leave the medialunas covered with a dishcloth in a warm place for 30-45 minutes; they should grow, but not double in size.
  11. Brush with the egg mixture and bake for 30 minutes, rotating if necessary.
  12. Meanwhile, prepare the syrup. Place the water and sugar in a small pot. Cook over medium heat stirring until the sugar dissolves. Let boil for 4 minutes to reduce.
  13. Remove the medialunas from the oven; they must be well browned, prick with a toothpick in several parts and brush with the syrup so that it is absorbed. Keep brushing until you use all the syrup.
  14. Serve warm. They keep three days. They can be frozen and reheated without problems.

Keywords: medialunas, argentinian cuisine

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Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Argentinian MedialunasArgentinian Medialunas Argentinian Medialunas
Medialunas argentinas Argentinian Medialunas
Argentinian Medialunas
Argentinian Medialunas

Argentinian Medialunas

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Filed Under: Argentinian Food, Breakfast, Popular Posts, Sweet bread, Sweet treats

Chimichurri & Seared Steak Stew

December 14, 2016 by Pilar Hernandez Leave a Comment

Versión en español

The recipe Chimichurri & Seared Steak Stew is sponsored by BUSH”S Beans. All opinions are my own.

Chimichurri & Seared Steak Stew

During the winter there are very cold, gloomy days where even if we want to eat a grilled steak it is too cold to go out and light the grill. So over the years I have perfected a series of winterized recipes, like my Chimichurri & Seared Steak Stew. In the stew,  the potatoes represented the classic Russian salad, the meat is cut into strips and covered in rich chimichurri sauce. Finally,  the beans keep everything flavorful.

Chimichurri is one of the most popular sauces in Argentina. It is always made using flat parsley, and it goes well with all grilled meats and beef empanadas. Is a bright sauce, easy to make and keeps well for 3-4 days in the fridge. In Houston, you can buy it in jars and also at the counter in some supermarkets. If you haven’t tried it, do it. It is not spicy at all!

If you’re looking for a cozy dish that brings all the flavors of a classic summer barbecue, I recommend trying my Chimichurri & Seared Steak Stew.

I used BUSH’S Southern Pit Barbecue Grillin’ Beans for the stew, they are a bit sweet and very tender and they go very well with the tomato stew. For more recipes with beans perfect for the winter visit the page: Chili recipes, plenty of great ideas.

You may also be interested in the recipe: Sriracha Bean Hot Dip with corn

Chimichurri & Seared Steak Stew

Preparation time: 20 minutes
Cooking time: 35 minutes
For 4 people
Ingredients:

  • 1,5 pound of flank steak
  • 1 onion, minced in small cubes
  • 3 medium red potatoes, peeled and chopped into small cubes.
  • 1 can (14.2 oz.) of chopped tomatoes
  • 1 cup vegetable broth or water
  • 1 can (22 oz.) of BUSH’S Southern Pit Barbecue Grillin’ Beans
  • 1 cup of chimichurri sauce to serve (recipe below)
  • Oil, salt, and pepper

Preparation:

  1. In a cast iron pot, heat 2 tablespoons of oil over medium-high heat. Dry and season the meat.
  2. Sear and cook the meat, 6-8 minutes per side so that the center is still red. Remove the meat to a tray and cover with a plate.
  3. In the same pot add the chopped onion and cook stirring occasionally for 6 minutes. Add diced tomatoes, vegetable stock, and chopped potatoes. Cook with the pot covered for 10 minutes. Add the can of beans and continue cooking for 5 minutes until everything is hot. Cut the meat into thin strips.
  4. Serve with the stew on the bottom and the cuts of meat on top and the chimichurri.

For the chimichurri (2 cups)

2 green onions, 2 bunches of flat Italian parsley, 2 teaspoons oregano, 1 clove of garlic finely chopped (optional), 1 teaspoon dried chili flakes, 1 teaspoon coarse salt, 1/2 cup vegetable oil, 1/8 cup red wine vinegar, 1/4 cup water, and juice of 1 lemon.

Wash and chop the green onions white part and the beginning of the green. Wash and discard the parsley stems, chop the leaves very fine. Place everything in a bowl. Add the oregano, dried chili, salt, oil, vinegar, water, and lemon juice. Mix well, taste and let stand for at least 2 hours for the flavors to blend. It can be done the day before and refrigerated.

Chimichurri & Seared Steak Stew Chimichurri & Seared Steak Stew Chimichurri & Seared Steak Stew

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Filed Under: Appetizers, Argentinian Food, Beef, Savory things

Chimichurri Sauce

January 7, 2016 by Pilar Hernandez 1 Comment

Versión en español

ChimichurriOne of the things I miss most about Chile is our family Sunday lunches, where the whole family gets together: cousins, uncles, grandparents, grandaunts. These weekly family reunions are the ones I remember most fondly, the feeling of belonging, and also the amazing food my grandmother used to make. Including this Chimichurri Sauce.

When cooking for a big family, you can do a lot more salads and sides, and I have always loved putting on my plate a spoonful of each salad, a piece of meat, and covering everything with Pebre or Chimichurri. It tastes heavenly.

The basic difference between Pebre (Chilean) and Chimichurri (Argentinian), is that Pebre is traditionally made with cilantro. Instead, chimichurri is made with parsley.

Chateauloin Roast with chimichurriThinking about all these memories, I decided to ask my husband to grill the amazing Chateauloin Roast the Texas Beef Council sent me as a Holiday present. And I got to work doing some scalloped potatoes (recipe coming soon) and this chimichurri. It was an excellent lunch to celebrate the holidays with our little family.

For the meat, sear the loin on all sides, move to indirect (lower) heat and grill covered until the internal temperature reached 125F. Let it rest covered 10 minutes before slicing and serving.

I think I never told you, but my mother-in-law is from Argentina and occasionally I like to honor her here in the blog.

Visit our collection of Chilean recipes here.

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Chimichurri Sauce

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 2 cups 1x
  • Category: Sauce
  • Method: Raw
  • Cuisine: Argentinian
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Description

A traditional Argentinian sauce.


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Ingredients

  • 2 bunches scallions (green onions)
  • 2 bunches of parsley
  • 2 teaspoons oregano
  • 1 clove minced garlic
  • 1 teaspoon chili flakes or more
  • 1 teaspoon coarse salt
  • 1/2 cup vegetable or olive oil
  • 1/8 cup red wine vinegar or white
  • 1/4 cup water
  • juice of 1 lemon

Instructions

  1. Wash and chop the white and the beginning of the green part of the scallions.
  2. Wash and pinch off the leaves of the parsley, chop finely. Discard the stems.
  3. Chop the garlic.
  4. Put everything in a bowl. Add oregano, chili flakes, salt, oil, vinegar, water, and lemon juice.
  5. Mix well, taste, and let stand for at least 2 hours to allow flavors to blend.
  6. It can be done the day before and keep refrigerated.

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

chimichurrichimichurri-3 chimichurri-4Chateauloin Roast
chimidhurri-asado chimidhurri-asado-2Chimichurri chimichurri sauce

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Filed Under: Appetizers, Argentinian Food, Sauces

Schnitzels

July 7, 2014 by Pilar Hernandez 2 Comments

Versión en español

SchnitzelsOne of my husband’s favorite foods these Schnitzels or Milanesas as they are called in Argentina or Escalopas in Chile, my mother in law is from Argentina and her mother was famous for this recipe. My husband cooked them. Actually, they are better than the ones I have done.

When we came to live in the U.S. my mother in law taught me some of her most classic dishes and among them were these Milanesas.

Since I don’t like the greasy smell inside my kitchen, we use a grill with a side burner, we make them outside and is most practical.

Visit our collection of Chilean recipes here.Schnitzels

Schnitzels

serves 4
Ingredients:

  • 500 grams (1 pound) of round Sirloin on steak, cut into pieces that will fit in your pan
  • 2 cups plain breadcrumbs
  • 2-3 eggs
  • salt and pepper
  • frying oil (700 ml)

Preparation:

  1. Heat the oil over medium heat on a medium skillet.
  2. Lightly salt the meat.
  3. Build a workstation: in a dish crack the eggs, add salt and pepper and beat with a fork for 30 seconds.
  4. In another dish put the breadcrumbs.
  5. Pat the meat with bread crumbs on both sides.
  6. Then dip the meet on the egg wash quickly, don’t soak.
  7. Pat the meat with the breadcrumbs a second time on each side.
  8. Fry about 2 minutes per side. When browned on one side, turn and brown the other.
  9. Serve hot.

SchnitzelsSchnitzels Schnitzels Schnitzels

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Filed Under: Argentinian Food, Beef, Entrees, Savory things

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