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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Breakfast

Cafe Latte Pound Cake with Evaporated Milk

December 18, 2019 by Pilar Hernandez 1 Comment

Versión en español

I partnered with Nestlé® Carnation on this blog post Cafe Latte Pound Cake. However, the content and opinions expressed here are mine.

Cafe Latte Pound Cake with Evaporated Milk

Every baker knows that one of the worst things that can happen in the kitchen is ending up with a dry, rock-hard cake. Even worse is getting to the middle of your recipe and realizing that you’re out of milk. To keep your cake fluffy without the need for fresh milk, reach for evaporated milk!

I always have evaporated milk in my pantry, and it has got me out of trouble when I don’t have fresh milk. Or when I’m craving Ají de gallina, a Peruvian dish that doesn’t taste right without the rich flavor of evaporated milk.

In this Cafe Latte Pound Cake, the evaporated milk – in addition to contributing to the final texture – creates a delicious flavor. On this occasion, I used the Carnation® Lactose-Free Evaporated Milk, which is one of the delightful three varieties. You could also substitute traditional evaporated milk without any change to the texture or taste.

Carnation® Lactose-Free Evaporated Milk is available in a re-closable tetra pack – super practical – that allows you to use the amount needed in your recipe, then store the rest in the refrigerator. This packaging is especially useful if you like coffee with evaporated milk. With the cans, I always ended up making a mess.

This cake has a fine crumb and a delicate coffee-with-milk flavor. Well-wrapped, it lasts for a week and can be served as a dessert with whipped cream and berries, or as a snack. Another option I always recommend with cakes is to toast it (as if it were a slice of bread) and eat it warm. Amazing!

You can also add other flavors to the cake according to your favorite coffee order: vanilla, cinnamon, ginger, or other flavorings go very well.

Cafe Latte Pound Cake with Evaporated Milk
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Cafe Latte Pound Cake with Evaporated Milk

★★★★ 3.6 from 20 reviews
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: dessert
  • Method: baked
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Description

A soft cake with a delighful caffe latte flavor.


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Ingredients

  • 3 eggs
  • 1 cup of granulated sugar
  • ¾ cup of Carnation® Lactose-Free Evaporated Milk
  • 1 tablespoon instant coffee dissolved on ¼ cup of hot water
  • ⅓ cup of vegetable or olive oil
  • 2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • Pinch of salt

Instructions

  1. Preheat the oven to 350F.
  2. Grease 8” round baking pan. Cover the bottom with parchment paper.
  3. Separate the egg yolk from the whites.
  4. Beat the whites to hard peaks.
  5. Mix the sugar, evaporated milk, salt, and coffee.
  6. Add the egg yolks, oil, and mix until combined.
  7. Add the flour and baking powder.
  8. Fold the whites on the mixture.
  9. Pour into the baking pan, smooth the top and bake for 45 minutes or until golden.
  10. Let cool 20 minutes on a rack, unmold.
  11. Serve cold with whipped cream and fruit if desired.

Did you make this recipe?

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Filed Under: Breakfast, Cakes & Bakes, Home Page - Highlight, Sweet treats

Ground Beef Breakfast Scramble

September 25, 2019 by Pilar Hernandez Leave a Comment

Versión en español

I was asked by Carusele to participate in the #LaurasLean campaign, sponsored by Laura’s Lean. Although I have been compensated, all opinions on the recipe Ground Beef Breakfast Scramble are my own.
Ground Beef Breakfast Scramble

A convenient and straightforward recipe for breakfast or, in Chile, for what we call “once.” Ground beef breakfast scramble leaves everyone happy.

Once is a Chilean tradition that combines tea time with dinner. It usually happens between 7 and 9 pm, when families reunite after school and work. It always includes fresh bread, often bought on the way home and still warm.

Once is served with classic accompaniments for bread in Chile: butter, jams, deli meats, fresh cheese, avocado, etc. It frequently also includes lunch leftovers or a hot option like the recipe I’m sharing today.

For this recipe, I used the 96% ground beef meat from Laura’s Lean. Laura is an innovator in the meat industry, and all the products are guaranteed to come from animals “never ever” treated it with antibiotics or hormones and fed a 100% vegetarian diet (no fishmeal or other animal products). Here in Houston, their products are available at Kroger and other supermarkets. On Laura’s Lean site, in addition to finding recipes, you can see the stores where their products are sold. Laura's Lean

Laura’s Lean 96% Ground Beef has the seal of approval of the American Heart Association as a product that meets their low-fat criteria. All of Laura’s Lean products meet USDA requirements for low-fat meats. Four ounces of Laura’s Lean ground beef contains less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 mg. of cholesterol per 100 grams.

The secret to a flavorful ground beef breakfast scramble is to allow the meat to brown without moving it at the beginning of cooking, and do not over-cook the eggs. So have everything ready before you start cooking. And enjoy it at breakfast or breakfast for dinner, the Chilean way.

You may also be interested in the recipe: Meatballs in tomato sauce.

Ground Beef Breakfast Scramble

Serves: 4 portions
Cook time: 12 minutes
Ingredients:

  • 450 grams of Laura’s Lean Ground Beef
  • 5 eggs
  • garlic, oil, salt, and pepper

Directions:

  1. In a medium skillet, heat a tablespoon of vegetable oil over medium heat. Add the garlic and brown a minute.
  2. Add the meat and let cook over medium-high heat 3 minutes without breaking it. Add salt and pepper on top.
  3. Flip the meat and salt and pepper the other side, cook three more minutes. With a spatula or fork, separate the meat into small pieces and finish cooking, about three more minutes.
  4. Lower the heat to medium and add the eggs.
  5. Stir and remove from heat before the eggs are fully cooked. They will finish cooking with the heat of the pan.
  6. Serve with bread.

Ground Beef Breakfast Scramble Ground Beef Breakfast Scramble Ground Beef Breakfast Scramble Ground Beef Breakfast Scramble

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Filed Under: Breakfast, Chilean Breakfast, Chilean Meat, Chilean recipes, Eggs, Home Page - Highlight

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

Homemade Chilean Queso Fresco

March 8, 2019 by Pilar Hernandez 28 Comments

Versión en español

Chilean Queso FrescoIf you are Venezuelan and wondering what is this? I wanted a dessert recipe … I’m sorry, but this recipe is about homemade Chilean Queso Fresco, which in Chile is sold everywhere and we grew up eating daily.

I can tell you without hesitation that the Chilean Queso Fresco or Quesillo is what I miss most from Chile, and although I have tried many kinds of cheese here in the U.S., none are the same. And so, from time to time, I make it at home and enjoy it to the fullest. The recipe is a little long if you have questions leave a comment. The ingredients are as I find them in the U.S.A.

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

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Chilean Fresh Cheese

Homemade Chilean Queso Fresco

  • Author: Pilar Hernandez
  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours and 20 minutes
  • Yield: 8" cheese 1x
  • Cuisine: Chilean
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Description

A mild fresh and delicious young cheese.


Scale

Ingredients

  • 1 gallon of 2 % milk
  • 1 tablespoon of salt
  • 1 tablet of Junket Rennet (affiliate link)

It is important to sterilize all instruments and the cloth first,  boil everything for 10 minutes in the same pot that will be used later to make the cheese. Do not forget:

  • Pot
  • Strainer
  • Soup spoon
  • Table knife
  • Cheesecloth (affiliate link)
  • Thermometer
  • Whisk or fork
  • Cheese Mold (affiliate link)
  • Tongs

Instructions

  1. Warm the milk in a large pot over medium-high heat until it reaches a temperature of 31-34 degrees C (91F), it is essential to have a thermometer to control the temperature of the process. It took 7 minutes in my kitchen, but it will depend on the flame and the pot you use. Turn off the heat.
  2. Dissolve a tablet of rennet in 1 tablespoon of water. Add the rennet to the warm milk, stir for 3 minutes. Let stand without stirring for 1 hour and a half, until you can cleanly remove a piece of the surface with a knife and it is set. The time is variable depending on the temperature of the kitchen; in winter it can take up to 2 hours and something.
  3. Cut with a table knife from the top to the bottom of the pot in 2 x 2 cm. Let stand 15 minutes more in the pot, shaking gently every couple of minutes to “release” the serum.
  4. Cover the colander with the cheesecloth. Strain the curd and let drain without stirring for 5 min, then lift with the cloth forming a ball to drain more liquid. Add the salt and stir gently.
  5. Again make a ball with the cloth and squeeze gently, notice that the cheese has already decreased a lot in volume. The process starts with 3.8 Lt of milk, and I collected more than 2.5 Lt. of serum.
  6. Put the curdled milk in the plastic mold with holes that allow drainage, give it a proper shape. Put some weight (can be a pair of cans). Let it rest in the refrigerator for at least 6 hours or overnight.
  7. The next day, remove from the mold, cut, and serve. Keep refrigerated. It is normal for the fresh cheese to release more serum, drain. It lasts only a couple of days.

Keywords: Chilean Fresh Cheese

Did you make this recipe?

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junket rennet tablets Chilean Queso Fresco Homemade Chilean Queso Fresco Chilean Queso Fresco Chilean Queso Fresco Homemade Chilean Queso Fresco Homemade Chilean Queso Fresco

Fresh Cheese or Chilean Queso Fresco

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Filed Under: Appetizers, Breakfast, Chilean Breakfast, Chilean recipes, Home Page - Highlight

Easy Whole Wheat Waffles

June 8, 2018 by Pilar Hernandez 1 Comment

Versión en español

Easy Whole Wheat WafflesFor many years I resisted to have a waffle maker, but a couple of years ago the “old man Pascuero” (Santa Claus in Chile) gave us one, the truth it’s a quick alternative to make a meal. To this recipe of easy whole wheat waffles, you can add cooked corn and chopped chives or other vegetables to make them salty. Or fruits (blueberries, apples in cubes, peanut butter (1/4 cup) chocolate chips (1/4 cup) for a sweet version.

They are very versatile and very well received by children. My kids dream of having the Texas waffle maker (affiliate link). Some day kids!

Visit our collection of Chilean recipes here.

Easy Whole Wheat Waffles

3 large waffles
Ingredients:

  • 1 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons of sugar
  • 1 egg
  • 1 1/2 cup of warm milk
  • 1/3 cup of melted butter or vegetable oil

Preparation:

  1. Preheat the waffle maker according to the instructions.
  2. In a bowl mix the flour, baking powder, salt, and sugar.
  3. In a jug or other bowl beat the egg, milk, and butter together.
  4. Mix the dry ingredients with the wet, stir until combined.
  5. Cook the waffles according to the instructions of the waffle maker. If you wish to keep warm, preheat the oven to 100C or 200F and keep it there, while cooking the rest.

Recipe from King Arthur Flour.

Easy Whole Wheat Waffleswaffles Easy Whole Wheat Waffles

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Filed Under: American food, Breakfast, Cookies, Sweet bread

Bagels

March 31, 2018 by Pilar Hernandez Leave a Comment

Versión en español

BagelsIn general, we buy bagels, we live in a neighborhood with many Jews, and I have a convenient Deli that sells bagels that have nothing to envy to the baked-in NY. Bagels are a bread invented in the U.S., something rare among bread. I always buy the “baker’s dozen” (this always make me happy, because this marketing concept doesn’t exist in Chile) that are 12 plus one. And if I go with my kids they always get a free mini-bagel, the place is very neighborly.
This recipe is somewhat tricky, and you must begin a day or two in advance to get the best flavor.
The photo above is not fully representative because my husband freezes the bagels before I take pictures, so they suffered a bit.

Visit our collection of Chilean recipes here.

Bagels

for 12-14 bagels
Ingredients:

  • 1 cup poolish (essential to the final flavor)
  • 1/2 teaspoon instant yeast
  • 1/2 cup warm water
  • 3 1/2 cup bread flour
  • 2 teaspoons salt
  • 1 1/2 tablespoon of honey
  • dry semolina for dusting

for the poolish,

  • 4 cups bread flour
  • 4 cups warm water (18-20C)
  • 1/4 teaspoon instant yeast or 3/4 teaspoon fresh yeast

Preparation:

  1. For the poolish: Mix all ingredients in a large bowl. Mix with a fork or wooden spoon for 1 minute. Cover with plastic wrap and leave on the counter for 3-5 hours or until you see this abundant bubbles. Refrigerate overnight.
  2. For the bagels: Measure 1 cup of the poolish and leave on the counter for 1 hour to warm up a bit.
  3. Stir the yeast into the water to dissolve and let stand 3 minutes.
  4. Combine the sourdough, flour, salt, and honey in a bowl, then add the water and yeast mixture.
  5. Mix all ingredients into a ball and knead on floured the counter for 15 minutes. The dough should feel firm, dense, and elastic.
  6. Cut the dough into 12 to 14 portions. Form balls, cover with a clean kitchen towel and let stand 5 min.
  7. Prepare a baking sheet, cover with silicone paper, and sprinkle with semolina.
  8. To form the bagels, make a hole in the center of each ball with your thumb. Keeping the thumb in the hole, spread the dough around to make it bigger. If the dough resists or breaks,  let it rest while working for another ball.
  9. Place the bagels on the baking sheet. Cover and let rise by 1 1/2 hours.
  10. Refrigerate for 6 hours or overnight.
  11. Pre-heat the oven to 475F or 240C.
  12. Prepare another baking sheet with silicone paper. Sprinkle with semolina.
  13. Remove the bagels from the fridge 30 minutes before you want to start baking.
  14. Fill a large pot with water, at least about 10 cm deep. Place over high heat and wait until it boils. Reduce heat to keep water boiling gently.
  15. Place 2-3 bagels in boiling water; they will sink and then surface within 15 seconds.
  16. After 1 minute, turn them over and boil for another minute.
  17. Remove with a slotted spoon, put them in the prepared baking sheet, leaving at least 5 cm. Between each one. If you want you can sprinkle sesame or poppy seeds on top.
  18. Bake for 10-12 minutes until golden.
  19. Let cool 30 minutes before eating.

Recipe translated and adapted from Crust and crumb book of Peter Reinhart.
Bagels



bagels

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