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to MyLatinGrocer.com working with TuChileAqui.com |
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Longing for a special treat from home or
something you miss from your stay abroad?
Please vitit TuChileAqui.com
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 Featured Country |
This month's featured country is Chile!
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Featured Item:
JB Aji Chileno Con Pepas (Bolsas) 200 grs.
Chilean hot pepper sauce in a pouch.
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Recipes:
Brazo de Reina 
A jelly roll that has a filling of "manjar"
(a confection made by cooking condensed milk in
the top of a double boiler until it is thick and
caramel-colored). This roll is called "brazo
de reina" (arm of the queen).
- 4 eggs, at room temperature
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup sifted cake flour
- Confectioners' sugar
- 1 can of Dulce
de Leche or Manjar
Preheat oven to 400° F.
Beat the eggs, preferably in an electric mixer,
with the baking powder and salt until thick and
light-colored, gradually adding three-quarters
cup granulated sugar. Add the vanilla and fold
in the flour.
Turn into a 15 1/2 by 10 1/2-inch jelly roll pan
that has been greased and lined with greased
paper. Bake thirteen minutes. Depending on your
oven, this may take less time; when you see the
edges begin to brown, take it out.
Turn from the pan onto a towel that has been
dusted with confectioners' sugar. Quickly remove
the paper and cut off the crisp edges of the
cake. Roll, jelly-roll fashion, with the towel
inside and enwrapping the cake. Chill.
Unroll the cake and spread with the Dulce
de Leche or Manjar.
Roll jelly-roll fashion again, sprinkle with
confectioner's sugar and refrigerate until
ready.
Print Version
Empanada
Meat Pie
Dough
- 5 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1/4 lb lard
- 1 cup milk
Filling
- 4 onions chopped
- 1/2 cup oil
- 1 tbsp paprika
- 1 lb ground beef
- 1 boullion cube
- 3 eggs
- salt, oregano, and pepper
- raisins
- black olives
Filling Preparation
Fry onion in hot oil until cooked, lower the
heat and add paprika and ground beef, when
cooked add the rest of the spices, and the
bouillon dissolved in 1/2 cup of water. Let it
simmer for 5 to 10 minutes on low heat. When
cold use to stuff the empanadas. Note; add 1/2
tsp of sugar to soften onion. (optional)
Dough Preparation
Sift flour, baking powder and salt together, add
melted lard and hot milk, mix little, mixing
well, but not kneading. Let stand for 20 minutes
and then roll it. Cut in circles aprox 20 cm
diameter, and put in each of them one tbsp
stuffing, one olive, 2 o 3 raisins, one slice of
hard boiled egg, moisten the edges and fold
shapping them as triangles or rectangles, brush
with egg white or milk, puncture in 2 o 3 spots.
Place on a baking sheet and bake for 40 minutes
at 375 F.
Print Version
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