Food of milk

Ingredients:

• 4 cups milk
• 3 cups sugar
• 1 cinnamon stick
• 1 cup chopped walnuts
• 1/2 cup shredded coconut

Preparation :
Boil the milk with the cinnamon sugar, revolviento comtinuamente simmer until thickened. Add the coconut nuts and mix for about 2 minutes.
Allow to cool and ready to serve with crackers. Serving 8 people

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Banana Ecuadorian smoothie

 Ingredients:

•      5 medium bananas
•      1/2 pint of boiled milk
•      Brown sugar or honey

   

Preparation:

 
Peel the bananas and cut them into small pieces, then placed in the blender along with milk and Brown sugar or honey to taste. Liquefies and is served in the respective vessels.

Benefits:

 
It is a great remedy for constipation because of its high content of potassium and calcium, or great food for persoas suffering from cerebral weakness.

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Lentil stew with rice Recipe (Arroz con Menestra)

This recipe is one of best tradiconal ecuadorian food

Ingredients :

• Cooked rice
• Meat
• patacones
• 1 lb beans or Lentils
• 1/4 lb Pork skin (if you don't find it you can use Bacon)
• 2 medium red onions chopped
• 2 medium green peppers chopped
• 1 medium green peppers whole
• 2 garlic beans
• culantro
• Achiote
• salt, pepper, comino, adobo
• Ajinomoto (monosodic glutamate) 

Directions :

1. 4 hours before (or overnight) soak the beans/Lentils in water. After that rinse them.
2. Cook the rice as usual. 

View complete recipe HERE

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Fanesca Ecuadorian Recipe

INGREDIENTS:

• 2 tablespoons canola oil
  
• 1 Spanish onion, cut into small dice
  
• 6 garlic cloves, finely chopped
  
• ½ green pepper, finely chopped
  
• ½ cup cilantro leaves, chopped and compacted
  
• 2 pounds salted codfish
  
• 2½ cups (20 ounces) fish stock
  
• 2 ears of corn, sliced
  
• 5 ounces corn kernels, cooked in unsalted water
  
• 1 cup (8 ounces) broad beans, cooked in unsalted water
  
• 1 cup (8 ounces) Andean beans (or any bean of your preference), cooked in unsalted water
  
• 1 cup (8 ounces) lentils, cooked in unsalted water
  
• 4 cups (32 ounces) milk
  
• 1 cup (8 ounces) white rice, cooked in unsalted water
  
• 1½ pounds pumpkin. Cook 1 pound in unsalted water and reserve the liquid. Cut the remaining uncooked ½ pound into small dice
  
• 1/3 cup cabbage, finely cut and cooked
  
• 1 10-ounce bag frozen peas and carrots
  
• 2 carrots, uncooked and cut into sticks
  
• ½ cup (4 ounces) cauliflower florets, uncooked
  
• Garnish: 8 hard-boiled eggs, sliced. Chopped cilantaro

View complete Ecuadorian recipe here

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Tres Leches Dessert

Ingredients

Cake

• 6 eggs, separated
• ¾ c. sugar
• 1 c. flour

Syrup

• 1 can (410 g) evaporated milk
• 1 can (400 g) condensed milk
• 295 g heavy cream or whole milk

Topping

• 3 egg whites
• 3 tbs. sugar

Procedure

 

1. Preheat oven to 375°F (190°C). Grease and flour a 9x13 in. pan.

2. Beat the egg whites in a clean metal bowl until stiff peaks form. For best results, use cold egg whites directly from the refrigerator.

3. Beat the egg yolks and sugar in a separate bowl until it forms a creamy yellow mixture.

4. Stir the flour and sugar together in another bowl.

5. Add the egg yolk mixture to the dry ingredients and blend thoroughly by hand.

6. Fold the whipped egg whites into the creamed mixture with large, gentle strokes.

7. Spread the mixture evenly into the prepared pan.

8. Bake at 375°F (190°C) for 30 minutes or until light brown and a toothpick inserted into the center comes out clean.

9. Once the cake is ready, take it out of the oven and put it into a deep dish. Let cool slightly before adding the syrup.

View Complete recipe here

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Guatita Ecuadorian Recipe

Ingredients:

• 2 lbs mondongo or librillo
• 4 spoons peanut butter (or roasted peanuts grounded)
• 1 lb potatoes
• 3 spoons achiote (annato seeds + oil)
• 1 small pealed tomato without seeds (Osterized [1])
• 1 medium red onion (finely chopped)
• 1 small green pepper (finely chopped)
• 3 garlic cloves (Osterized)
• ½ tsp oregano
• salt
• pepper
• comino
• culantro (a herb similar to parsley)
• ajinomoto (monosodium glutamate)

View Full Recipe

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Rice Mariner

Ingredients:

• 2 1 / 2 pounds of seafood
• 1 / 2 pound of fried fish
• 1 / 2 pound of black shells
• 1 / 2 libraalverjas codidas 
• 2 ripe fried
• 2 finely chopped peppers
• 3 ounces of white wine
• 1 onion
• 1 tomato
• 4 cloves garlic, minced
• 3 cups fish stock
• 2 bay leaves
• 3 sprigs of coriander
• Salt, pepper, oil - achiote
• Worcestershire sauce

Preparation:

Servings: 6 people

Rehash with onion, garlic, peppers, tomatoes and bay leaves.
In a pot to cook seafood place, then in another pan place the fish stock, add hot water over the rice, refried beans, wine and other ingredients, season and cook cover it.
Serve the rice, garnish with fried ripe, shells and fried fish.

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