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Latest dinners
A new family dinner every Friday, each one made from the shelf.
Stewed chicken in yellow ají sauce
Uses chicken, ají amarillo, onions, rice and potatoes. One big pot for six, served with rice.
Quinoa and vegetable soup for the table
Uses quinoa, potatoes, onions and huacatay. A big pot of soup on the wood stove, enough for six bowls.
Boiled potatoes with cheese and ají sauce
Uses native potatoes, fresh cheese, ají amarillo and eggs. The potatoes boil while the sauce is made.
Cheese empanadas folded at the board
Uses fresh cheese, onions, eggs and ají amarillo. Folded by hand on a floured board and baked until golden.
Chuño soup with an egg
Uses chuño, potatoes, eggs, onions and huacatay. A thick soup for a cold evening, with an egg stirred in at the end.
Rice, fried eggs and sliced potatoes
Uses rice, eggs, potatoes and onions. The plain dinner the children ask for most.
Broad bean stew with potatoes
Uses dried broad beans, potatoes, onions and ají amarillo. The beans soak overnight, then simmer for an hour.
Ají and huacatay sauce from the stone mortar
Uses ají amarillo, huacatay, onions and fresh cheese. Ground by hand in 10 minutes, and good on anything boiled.
Choclo with fresh cheese and broad beans
Uses choclo, fresh cheese, dried broad beans and onions. A simple plate for the table, ready in 30 minutes.
Chicken and quinoa soup
Uses chicken, quinoa, potatoes and onions. 50 minutes, and the broth is better the next day.
Potato and cheese omelette for six
Uses potatoes, eggs, fresh cheese and onions. 30 minutes in one pan, good hot or cold.
Potatoes and ají in one pot
Uses potatoes, ají amarillo, onions and rice. 35 minutes, and my first dinner from the shelf.
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Letters from the Stove
A short letter every Friday with one family dinner made from the shelf, and the time it takes.
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