How to make lemon slush?

Hydration is essential at all times of the year, but especially in summer. To combat the sweltering heat of the summer months, there are many appetizing cold drinks, such as slushies. Although you can opt for sorbets, smoothies or ice creams, which help to cool you down, the option of homemade granita of different flavors is very healthy and easy to make, being the lemon granita the most popular.

The lemon granita can be taken as a dessert or as a refreshing aperitif at any time of the day. Preparing it at home makes it healthier since you can add the ingredients to your liking while controlling the acidity, the flavor of the lemon and the amount of sugar. To discover how to make lemon slush, the main ingredients of the recipe and more details of the preparation.

How to make lemon slush?

You will need:

  • 6 lemons
  • Lemon peel
  • 6 tbsp brown sugar
  • 800 ml ice
  • 500 ml cold water

Steps to follow:

Step 1:

How to prepare a lemon slush? Too easy! The first step is to squeeze the lemons, reserving the juice obtained. You should also grate one of the lemons and add the zest to the juice, but try to grate only the yellow part because the white part will add bitterness to the lemon slush.

Step 2:

Mix the juice of the lemons and the zest in a bowl with water and brown sugar. Stir well until the sugar is completely dissolved in the juice. If you want a healthier slush, you can make unsweetened lemon slush using other types of sweeteners.

Step 3:

Once the lemon juice and sugar mixture is ready, add ice and blend all the ingredients with a blender. This will help you get a smoother liquid without lumps with the well-crushed ice cubes. You can still run the resulting liquid through a strainer to make sure all the lumps are removed. In this way, the drink will have a better texture.

Step 4:

With the slush mix made, store the container in the freezer. You must cover it well so that it does not spill or acquire flavors or aromas of other frozen foods. Try depositing it on an empty shelf in the freezer so it will freeze more quickly.

Step 5:

Every half hour, remove the container, stir the slush and prevent it from turning into a block of ice. Once it is completely frozen, you can remove it from the freezer.

Step 6:

Before serving the lemon granita, make sure to stir one last time so that the ice chips do not stick, achieving a better texture, and the lemon granita recipe is ready! It only remains to serve.

Step 7:

To finish, serve in different glasses or glasses. If you want to improve the presentation of the granita, you can decorate it with pieces of lemon peel or mint, which always gives a special touch to any drink. So you will be ready to take it with the best company. Enjoy a very refreshing, rich and healthy drink!

Tasty Nachos with Beans Recipe

For those who are starting a vegan diet or those who want to reduce the consumption of ingredients of animal origin, this recipe for nachos with beans is an excellent option because of the exclusive use of vegetables and legumes because it includes a cheese recipe. Vegan made with potatoes and carrots, perfect to accompany the nachos and fill them with flavor.

And if you don’t follow a vegan diet and don’t mind using cheese, you can also follow the steps of this preparation and enjoy some perfect snacks to share. Read on and discover how to make nachos with beans and vegan cheese. Let’s cook!

Nachos with beans recipe ingredients

  • Baked corn chips
  • 1 cup cooked whole black beans or berries
  • 1 tomato
  • 1 jalapeno pepper
  • 1 avocado
  • 1 branch of coriander

For the vegan cheese

  • 3 medium potatoes
  • 2 medium carrots
  • 1 clove garlic
  • ½ lemon
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 2 cups of water (480 milliliters)
  • Salt to taste

How to make Nachos with beans:

Step 1:

To start, prepare the cheese. Peel the potatoes and carrots. Chop and cook in two cups of water until soft, about 10 to 12 minutes.

Step 2:

When they are ready, blend the garlic, the juice of half a lemon, pepper, cumin powder and salt to taste with the other ingredients. Also, add a little of the water from the potatoes’ cooking; do it gradually until you get a liquid cheese texture.

Step 3:

You will notice that the color and consistency are very similar to the American-type cheese used for nachos. Check for flavor and, if necessary, season with a little more salt to taste.

Step 4:

Then, dice the tomato, jalapeño pepper and avocado; you can also chop a little red onion.

Step 5:

Now we only have to assemble our plate of nachos with beans. First, prepare a bed of chips. You can use baked or fried corn chips. Here we leave you a recipe for homemade baked tortilla chips if you want to make them at home.

Step 6:

Add the chopped tomato, cilantro, chopped jalapeño pepper, and cilantro. Spread the ingredients all over the plate.

Step 7:

Finally, add the beans already cooked and the cheese that you prepared to taste. You can make the nachos with black beans or use bay beans, whichever you prefer!

Nachos with Beans – Suggestions and Other Recipes

With this recipe for nachos with beans, you will surprise everyone with the seasoning that vegan cheese will provide. If you want to add a little more flavor, replace the water from the potato and carrot cooking with a little bean broth, we assure you that it will be delicious. Other suggestions that you can keep in mind are:

You can add even more ingredients like corn kernels, cooked pumpkin and even mushrooms, don’t limit yourself and experiment with many more flavors! You can also use canned beans or prepare them yourself with enough water, a piece of onion, a clove of garlic and salt to taste. They are very rich and full of flavor. In addition to being delicious, this recipe is suitable for those who do not consume lactose, so go ahead and prepare these nachos with beans and vegan cheese for all tastes.

Corn cheese recipe

Corn cheese is a very popular dish that can be consumed in many ways, as a side or as a complement to a background plant. Well, there are multiple ways to combine it, depending on the ingredients. Corn is an ancient crop for approximately 7000 years.

Many years ago, it was cultivated in South America and Mexico. It is consumed parboiled or roasted. However, in the highlands of Peru it is consumed roasted. This recipe is a variation that can therefore be used as a starter. The ingredients of this dish are: corn, butter, cheese and salt. We want to teach you to prepare Corn cheese recipe in your home. Follow the steps and enjoy this corn with cheese.

Corn cheese recipe ingredients

Ingredients to make Corn with cheese:

  • 3 medium corn or corn
  • 1½ liters of water
  • 2 grams of anise
  • 250 grams of salted fresh cheese
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 pinch of cumin
  • 1 dessert spoon of salt
  • 1 dessert spoon of dried oregano

How to make Corn with cheese:

Step 1:

To start with the recipe for corn with Peruvian cheese, you must first have a medium pot to boil water with anise.

Tip: you can use filter bags of anise.

Step 2:

Remove the pan from the cob. Place the corn in boiling water and cover for approximately 50 minutes.

Step 3:

Shelling the cooked corn carefully and set it aside.

Step 4:

In a skillet over medium heat, place the butter. When it is melted, add the crushed garlic and when it is golden, immediately add the corn.

Step 5:

Add the cheese, oregano, cumin, and salt and pepper. Serve this hot dish and enjoy!

Corn, present in many of the Peruvian dishes

Corn with cheese can be eaten with different types of chili sauces, such as rocoto, with ají huacatay or with ocopa. These dishes are accompanied by salty cheese such as pariah. Corn is a great ingredient that is present in many Peruvian dishes. In addition, as we have mentioned, it can also be cooked in different ways, you must choose the recipe that you like the most.

Can pumpkin be frozen?

Pumpkin, also known as squash or squash, is one of the most consumed autumn foods, and it is no wonder. Due to its size and price, it is a perfect vegetable full of nutrients to be able to make all kinds of recipes. Due to its characteristic sweetness, it can be used both for accompaniments as for creams or desserts. This great vegetable belongs to the same group as zucchini or melon and is 90% water, so its contribution of fat and calories is very low and thus, it is very easy to add to a healthy diet. So, can pumpkin be frozen?

However, it is normal that, if you have ever faced a pumpkin on your own, you have realized that it is going to cost you to output so much. This is why many people wonder can pumpkin be frozen. The answer is yes and, in this article, we will give you the best tips so you can learn how to do it to enjoy pumpkin whenever you want.

Can pumpkin be frozen?

One of the doubts that we may have when we consider freezing the pumpkin is whether it will withstand the cold well or if it will spoil. To answer this question, we must first ask ourselves what its state will be when we decide to freeze it: raw, cooked or in cream.

Can raw pumpkin be frozen?

Many people choose this option because it is the fastest and easiest. And yes, it can be frozen and left in the freezer for several weeks without problems. However, we must bear in mind that, as it has a composition that is mostly water when it is defrosted, it will have a more flaccid appearance and texture and will have lost firmness.

Can roasted pumpkin be frozen?

Another way in which we can also freeze the pumpkin is after we have cooked it, for example, cooked or roasted. The good thing about using this method is that, since it is already cooked and seasoned, when you want to use it you will only have to defrost and heat it but, as we said in the case of the raw, its texture will change a little due to the change in the state of the water, although it will still be in good condition to eat.

Can pumpkin cream be frozen?

However, when we freeze pumpkin that has been previously cream or pureed, the results are always assured. It is one of the best ways to freeze pumpkin and, when you want to defrost it, it will be ready to eat and with the same appearance as freshly made.

How to freeze pumpkin?

As you have seen, the pumpkin, in addition to being versatile, is grateful for its conservation since, although it is not exactly the same as it was just bought, it can last a long time without losing its properties. Next, we explain how to freeze it depending on how you are going to prepare it:

  • Freeze Raw Pumpkin: Wash, peel, and clean the pumpkin until only the orange flesh remains. With a good knife, cut it into squares that fit in the palm of your hand and proceed to put them all in a bag suitable for freezing.
  • Freezing roasted pumpkin: after washing and cleaning the pumpkin, cut it into slices and put them on a baking sheet lined with foil. Season with salt and spices to taste, add a dash of olive oil and put it in the oven until soft and golden. The result, as in raw, should be put in a special bag for refrigerator and freeze.
  • Frozen pumpkin cream: The cream of pumpkin soup is simple to make and very versatile. You just have to put the washed, peeled and cleaned pumpkin, cut it into pieces in a pot with water and leave it until it is cooked. Once it is soft and crumbles, place in a blender accompanied by the spices that you like the most and beat until a creamy texture is left. The result can be put in a container, lunch box or plastic topper and put in the freezer to freeze.

How to defrost pumpkin?

Whichever way you prefer, you have already seen that pumpkin offers many alternatives to freeze it and be able to enjoy it whenever you want. However, when defrosting it for consumption, the state in which it was frozen must be taken into account so that the pumpkin is not damaged:

  • Thawing raw pumpkin: The best way is to let it thaw on its own in the fridge, which usually takes overnight. If you don’t have that much time, you can submerge it in cold water.
  • Defrosting roasted or cooked pumpkin: in this case, it is also advisable to let it thaw on its own and warm it up once at room temperature. However, if you do not have time, you can put it directly in the oven as it will evaporate the excess water from the frozen.
  • Defrost pumpkin cream: you can, once again, let it thaw on its own. However, since you are going to finally consume the water content in the form of a cream, you can put it directly in a wave and thaw it with heat to consume it immediately.

Valencian rice recipe: How to prepare it?

Today we prepare Valencian baked rice, a bowl of traditional rice that is distinguished by its mixture of rice and cooked. This recipe arose to take advantage of the ingredients that were left from the preparation of the stew.

Thus, we highlight that Valencian baked rice is a very simple dish and although it has a few steps, it is not difficult at all. Go ahead and cook with us and prepare this delicious dish that is finished in the oven. You will have totally loose rice and at its point. The result is impressive!

You should know that any dish can be made with rice and it can also be mixed with any ingredient. So, you can never miss a packet of rice at home. Read on and prepare Valencian baked rice with us!

Ingredients for valencian rice recipe

  • 350 grams of rice
  • 900 milliliters of broth
  • 500 grams of rib and pork
  • 2 pieces of bacon strips
  • 2 units of black pudding
  • 150 grams of cooked chickpeas
  • 2 units of potatoes
  • 1 tomato unit
  • 1 head of garlic
  • 1 pinch of saffron
  • 1 dessert spoon of sweet paprika
  • 1 dash of olive oil
  • 1 pinch of salt

How to make Valencian baked rice:

First, we heat the oven up and down to 200ºC. Next, we salt the rib and the bacon. Next, we put a casserole on the fire with a little oil and when it is hot, we add the rib and let it brown. When it is half browned, add the bacon and let everything brown together. Finally, when it is cooked, we will remove the ingredients and reserve them.

Well, in this step, we must peel the potatoes and cut them into half-cm slices. We brown the potatoes on both sides in the same pan where we have browned the meat and with the same oil. In about 5 minutes, they will be ready. If oil is needed, we will add a little more. We take out and reserve.

Next, we put the meat again, add the cooked chickpeas and the head of garlic. We also include it in the casserole, but we put it aside so that it takes color. Next, we add the rice and mix everything well. Finally, we add the teaspoon of sweet paprika and let it cook for a few minutes. Add a little salt.

To continue with the preparation of the Valencian baked rice, heat the broth and add a little saffron to it. Do you want to learn how to cook a recipe for meatballs with rice?

Next, we add the broth to the casserole, stir everything and add the meat and rice. We place the potatoes around the casserole, in addition to the head of garlic that we put in the middle. Next, we put the blood sausage around cut into pieces and the tomato slices we also include. We let it cook on high heat for about 5 minutes.

Now we will put the casserole in the center of the oven. We let it cook for about 20 minutes with heat up and down. The rice in the oven should be completely dry.

We take out the rice, let it rest for 10 minutes and serve. Ready to eat! Tell us in the comments how your experience has been cooking this rich Valencian-baked rice.

Black pudding recipe with apple croquettes

Black pudding and apple croquettes, a perfect combination! One of the star dishes of Spanish gastronomy is croquette, with its juicy interior and crunchy exterior. This recipe allows us to take advantage of leftovers from other dishes and try combinations of ingredients that we may not be able to enjoy otherwise. Therefore, there are endless croquettes with black pudding recipes that exist.

On this occasion, we have prepared some delicious black pudding croquettes with apple, a recipe that offers us a truly incredible contrast of salty and sweet. Discover how to make black pudding and apple croquettes and surprise your guests with a different appetizer.

Black pudding recipe

  • Ingredients to make black pudding and apple croquettes:
  • 180 grams of blood sausage
  • 1 apple
  • 40 grams of flour
  • 40 grams of butter
  • 400 milliliters of milk
  • 2 eggs
  • 200 grams of breadcrumbs
  • 1 glass of oil for frying
  • 1 pinch of pepper
  • 1 pinch of nutmeg

  1. Peel the apple and cut half into small pieces. Also, remove the skin from the blood sausage and crumble or chop it.
  2. Take a large frying pan, add 2 tablespoons of oil and, when hot, sauté the black pudding and apple. If you want, you can add a pinch of sugar to make the black pudding and caramelized apple croquettes. Trick: if the blood sausage has onion, it is not necessary to put it, but if it does not have one, you can poach half an onion before sautéing the blood sausage.
  3. Add 40 g of butter and let it melt. Once discarded, add the flour and stir so that it cooks a little.
  4. Heat the milk in the microwave. When it is hot, add a part of the milk, stir until it is integrated, and continue adding milk until it is a smooth and thick dough detached from the pan. Taste salt and rectify if necessary. You can add pepper or a little nutmeg, but very little if you want to enhance the flavor of the black pudding and apple croquettes. Transfer the dough to a source and let it cool in the fridge.
  5. When the dough is cold, prepare a plate with the breadcrumbs and another with the beaten eggs. Form the croquettes with two spoons or your own hands, giving them the shape you like best. Then, pass them first through the egg and then through the breadcrumbs.
  6. Heat a frying pan with plenty of oil. When hot, fry the black pudding and apple croquettes in small batches to prevent sticking. You should cook them until they are golden brown.
  7. Place the croquettes on a plate lined with kitchen paper to absorb the excess oil.
  8. When all the croquettes are ready, transfer them to a platter and serve. You can enjoy this delicious recipe for black pudding and apple croquettes during the aperitif accompanied by your favorite sauce.

Can cheese be frozen?

Cheese is one of the main companion foods in our day to day. We can use it for cooking, season pasta dishes, make lasagna, or serve it as an appetizer without anything else. Can cheese be frozen? Have you ever wondered if you can freeze cheese? Although cheese tastes delicious, it is extremely difficult to preserve due to its dairy origin since it is normally very easily damaged.

However, while fresh cheeses expire quickly, aged and semi-aged cheeses last longer in the refrigerator (about 6 months). Some cheeses can be frozen, although a proper procedure must be followed to maintain their properties. We want to tell you which cheeses can be frozen and which cannot, as well as the best preservation and freezing methods so that they last as long as possible. Keep reading why fridge smells like dead animal!

Can cheese be frozen?

Not all cheeses are the same, as their manufacturing and preservation processes are very varied. For that reason, some types of cheese will resist freezing better than others, while some will lose their consistency, flavor or properties. Next, we evaluate the most common types of cheese to see if we can keep them in the freezer.

No, if you wonder what cheeses can be frozen and whatnot, unfortunately, this is the type of cheese that should be put in the freezer the least. Due to its smooth texture and its high serum content, it does not withstand such low temperatures, causing it to break, dilute and lose its flavor and texture during the thawing process. If it is your only option, you can dry its surface with absorbent paper and then place it inside an airtight bag or plastic wrap and take it to the freezer.

Read more: How to make apple salad creamy?

Within the group of fresh cheeses that are not recommended to freeze, the following stand out:

Mozzarella
Ricotta
Mascarpone

Can blue cheese be frozen?

Blue cheeses such as Roquefort or Cabrales, which are affected by fungi and are considered semi-cured, are not suitable cheeses to be frozen, as they tend to crumble. Whether or not to preserve the structure of the cheese is not important because we want to use it to prepare a sauce. For example, we can freeze it without a problem.

Can cream cheese be frozen?

It is not recommended to freeze any type of cream cheese such as Camembert cheese or Brie cheese because they lose their consistency when they thaw. The case of spreadable cheeses or cream cheese is not so serious since they are still suitable for spreading during defrosting, although they lose consistency. Thus, despite its creamy texture, cream cheese can be frozen.

Can you freeze goat cheese?

As with the previous ones, it is not recommended, since during defrosting, it would break and crumble very easily. However, since its degree of humidity is medium, this type of cheese does not suffer as much as fresh cheeses. Therefore, we can freeze goat cheese following the appropriate instructions, which we share at the end of the article.

Can semi-cured cheese be frozen?

These are the cheeses that best withstand low temperatures and that, after defrosting, keep their flavor and texture practically intact. Cheeses such as gouda, gruyere or Emmental are excellent to keep frozen for up to 6 months and you can pack them both in blocks, grated or in sheets.

Can cured cheese be frozen?

This type of cheese is characterized by its good resistance to the weather in general, being the ones that are best kept at room temperature. They can be frozen, but due to their hard and not very malleable consistency, they may tend to crumble after thawing as well as lose some of the strong aromas that characterize them. One of the best examples is Manchego cheese, which can only be kept refrigerated and removed one hour before consumption.

How to freeze cheese?

Although it may seem like it, freezing cheese properly is not an easy task if we want to take care of its flavor and fantastic aroma. In addition, for each presentation, it is necessary to follow rules that will prevent damage to the cheese.

Grated cheese

  • Choose the cheese you want to freeze grated. In our case, we highly recommend semi-cured and cured cheeses.
  • Grate the cheese with the help of a grater.
  • Use an airtight bag and fill it with the cheese, leaving a space to get the air out.
  • Close the bag perfectly, trying to make it completely flat; If your refrigerator is a rack, help yourself to a baking sheet.
  • When you go to use the cheese, take out the right amount that you are going to use and do not thaw the bag in its entirety.

Block of cheese

  • Cut pieces no larger than 500 g so that the freezing process can be carried out successfully.
  • Wrap the piece of cheese in plastic wrap and then line it with aluminum foil or, if you prefer, put it in a zip-lock bag.
  • Freeze the cheese with the date you are freezing it.
  • Thaw the piece you will use, transferring it from the freezer to the refrigerator or leaving it at room temperature for a couple of hours.
  • Sliced ​​or sliced ​​cheese
  • Cut pieces of wax paper the size of the cheese slices.
  • Sandwich the cheese with a sheet of paper and stack up to 10 layers.
  • Put the stack of cheese in an airtight bag or freezer container and write the date.
  • When you want to use it, remove the sheets with the help of the paper.
  • The cheese in its different presentations can remain in the freezer for a maximum of 6 months if it is stored properly. However, we recommend consuming it before 3 months and avoiding defrosting until the moment of total consumption, defrosting only the pieces that you want to use for the moment. Similarly, do not exceed the freezing time of creamy cheeses to more than 1 month to prevent their fat content from being diluted and damaging the cheese.

How long does cheese last: storage times

Lightly aged or low-fat cheeses will last the least in the refrigerator, averaging 15 to 20 days. On the other hand, pressed lid cheeses can be kept between 1 and 2 months if they are kept correctly in the fridge. Pressed-cover sheep cheeses have the longest shelf life. They can last for months before spoiling.

Sushi Sauce Recipe: How to make sushi sauces?

It is not only one of the most popular Japanese dishes in the world. Sushi is a true delicacy, we find it prepared in many ways and it is always an excellent option to enjoy with company. We have learned to prepare it at home, eat it with chopsticks, and enjoy it with soy sauce and fresh wasabi. But do not forget that the sushi ritual goes much further since you can eat it in many other ways.

In this article, we propose the best sauces to accompany sushi and show you how to prepare them at home. Depending on your tastes and ingredients, you can choose one of the eight recipes that we propose below. Read on and discover how to make sushi sauces in a simple and fun way. Let’s cook a sushi sauce recipe!

Sushi Sauce recipe

It is a classic that is usually accompanied by pieces of chicken sushi. Its original base is made from soy sauce (shoyu), honey, ginger and sake. It is the best option for those who are looking for a sauce for sweet sushi.

  1. In a saucepan, mix 5 tablespoons of soy sauce, 1/4 of a glass of sake, a tablespoon of honey and another of brown sugar. Stir vigorously until the ingredients are well combined.
  2. Heat over medium heat until the alcohol in the sake is reduced. You will see how the mixture begins to take consistency.
  3. Turn off the heat and let it rest at room temperature. You can sprinkle sesame seeds on top, which works great.

Ponzu sauce

It will look great with any piece of fish sushi since its citrus components add a lot of flavors. Traditionally, ponzu sauce is made from mirin and honda shi, two ingredients that you can substitute for a fish stock cube if you wish.

  • In a bowl, mix a cup of soy sauce with 250 ml of water, 1 cup of lemon juice, 50 ml of rice vinegar, a small piece of kombu seaweed and 50 ml of mirin and handashi or a bouillon cube chicken failing.
  • Cover the container with plastic wrap and put it in the fridge for a minimum of 2 hours. Never leave it more than one day!
  • Before serving, strain it.

Nikkei sauce

Many people add the wasabi directly to the soy sauce before coating the sushi pieces. With this sauce, it will not be necessary since it incorporates this ingredient directly in its preparation. It is a very easy to prepare spicy sushi sauce designed for brave palates.

  • Mix 8 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of lemon juice. Then add the wasabi to taste, although we do not recommend it be more than one tablespoon.
  • Add a tablespoon of garlic powder and another of grated ginger. Stir well until all the ingredients are properly integrated.
  • Cover the container with plastic wrap and put it in the fridge for a minimum of two hours. This sauce should not remain more than a day resting.
  • Don’t forget to strain your sauce before serving it.

Sweet and sour sauce with miso

Although very popular in Chinese cuisine, the sweet and sour sauce is also the perfect dressing to accompany your sushi. For this occasion, we have chosen to prepare it with miso :

  • Prepare a saucepan with half a cup of sake, 3 tablespoons of miso paste, half a cup of water, 2 tablespoons of honey, and another 2 tablespoons of brown sugar.
  • Stir well and heat over medium heat until the alcohol in the sake evaporates.
  • Next, add 2 tablespoons of soy sauce and immediately turn off the heat.
  • Sprinkle with a tablespoon of fresh grated or powdered ginger and set aside.
  • When the sauce has settled, strain it and serve.

Peruvian huancaína sauce

With this Huancaine sauce, the Japanese and Andean cultures merge and reach your table. Due to the Japanese migration received in Peru, the gastronomy of this country has inherited a great oriental influence. It is ideal to accompany vegetable sushi, such as the thin avocado roll.

  • Cut 5 yellow peppers into small pieces.
  • Blend them together with 1 cup of milk and reserve.
  • Chop an onion and 1 clove of garlic into very small pieces and fry them in a frying pan with light oil. Also, add salt and pepper to taste.
  • Once ready, pour the sauce into the blender with the milk and the chili pepper. Now, blend everything together.
  • When the mixture is creamy, let it sit to cool before serving.
  • Japanese style hot sauce
  • Not everyone likes the taste of wasabi since it is a very intense spice that can be unpleasant for many people. However, there are other spicy alternatives made from different ingredients, such as chili mayonnaise. For this Japanese-style hot sauce, you just need to have these two elements: Chili oil, Japanese mayonnaise.
  • The latter differs from traditional mayonnaise in that it also incorporates rice vinegar in its preparation. If you can’t find this ingredient in your city, you can mix regular mayonnaise with a few drops of chili oil.

To make this sauce, you just have to mix the Japanese mayonnaise with the amount of chili oil you want. We recommend that you start with a few drops and gradually increase. Anyway, if you go overboard, you can always add more mayonnaise.

Tsume sauce

It is a sauce made from fish, an ingredient that will further enhance the flavor of your salmon, tuna or butterfish sushi pieces.

  • Heat a saucepan over medium heat with 1 glass of fish broth, a tablespoon of soy sauce, a tablespoon of sake and 2 tablespoons of sugar.
  • Stir while the alcohol in the sake evaporates. You will see that the mixture is reduced to about a third of its volume.
  • When this happens, let it sit for a few minutes before consuming it.

Dare gum sauce

Next, we will show you how to prepare the homemade gum dare sauce, although you can always buy the sesame or tahine paste already prepared.

  • In a frying pan, toast 50 g of sesame seeds over low heat and without oil. Move them so that they cook evenly. When they start to brown, remove them from the heat.
  • Grind them in a mortar until you start to get a viscous paste.
  • Add a teaspoon of sugar to a separate container and add 50 grams of sesame dough while stirring.
  • Also, add 10 g of miren, 15 ml of rice vinegar, 25 of soy sauce and 5 g of white miso.
  • When the dough is creamy, add a little water and mix until the desired texture is obtained.
  • Now that you know more sushi sauces other than the basic soy sauce, it’s time to try them all to discover new flavors of Japanese cuisine.

How to make apple salad creamy?

Salads made with fruits are a perfect and light dessert for any time of the year. In summer they bring freshness and help to combat the heat, while in colder times such as Christmas they serve as a good accompaniment to main meals. For this reason, an apple salad with sour cream is a healthy recipe with an exquisite flavor.

An apple salad with cream contains ingredients that are easy to find in any supermarket. It is very economical and, above all, it is prepared in a short time. To discover how to make apple salad with cream and the different ingredients that you can add to the recipe, we recommend that you continue reading this article.

How to make apple salad with cream?

Ingredients:

  • 2 kilos of apples
  • A can of peach in syrup
  • A can of pineapple in syrup
  • A can of mangoes in syrup
  • Half a liter of sour cream
  • Cracked walnut (100 grams)
  • A can of condensed milk

Steps to follow:

Step 1:

Start making the creamy apple salad recipe by cutting the fruits into squares . Try to cut them to a regular size to have similar pieces, so you will have a more beautiful presentation. In the case of apples, you should wash them before cutting them to remove possible contaminants.

Like apple cheese salad , this dish should be eaten instantly so that the fruits do not turn brown or brown. If you are going to prepare it in advance, we recommend that you add drops of lemon juice to the apples. In this way, you will be able to protect them from oxidation and prevent them from rotting.

Step 2:

After cutting the peach, pineapple and mangoes in syrup, proceed to prepare a sauce with the sour cream, the condensed milk and the cracked walnut:

First, add the condensed milk and sour cream in a bowl, stirring vigorously until you get a homogeneous mixture.

Later, add the cracked walnut and stir the mixture again until the sauce is homogeneous. Avoid clumps and bumps.

Check the flavor of the resulting sauce. If it’s too acidic, add a little more condensed milk. For an excessively sweet sauce, add a little more sour cream to balance the flavor.

It is important that the liquid ingredients and the nuts are perfectly integrated. Otherwise, the sauce obtained will not be homogeneous and it will be noticeable in the quality of the dish.

Step 3:

After preparing the sauce with condensed milk, sour cream and nuts, you must assemble the salad by joining the fruits cut in the first step of the recipe with this sauce. Take a new container, add the fruits and add the sauce on top of the pieces.

Stir the pineapple, mango, peach and apple pieces with the sauce so that all the fruits are impregnated and you enjoy all the flavor in each bite.

Sour or sour cream is a staple in apple salad. You can buy it in your nearest supermarket or prepare it quickly at home. ¿ How to make a homemade sour cream ? With a natural or Greek yogurt, lemon juice and salt you can make it. Follow these steps:

  1. Pour the yogurt into a container.
  2. In another container, add lemon juice . A squirt will be enough, since an excess of lemon can cut the yogurt.
  3. Add a little salt to the lemon, mixing thoroughly until it dissolves. It costs a bit, but you need to get the salt diluted so you don’t find grains of salt in the sour cream.
  4. Pour the lemon juice into the yogurt and stir slowly so that it is well mixed.
  5. Store the mixture in the fridge for 30 minutes. In this way, the sour cream will take shape.
  6. Finally, take the cream out of the fridge. Stir it again and optionally add a little ground pepper before serving.

Step 4:

After mixing the fruits with the sauce and making sure they are completely impregnated, you can serve the apple salad with cream. As you may have seen, it is a very simple recipe to prepare and in just 30 minutes you will have it ready. Optionally, you can accompany it with a little lettuce as a decoration.

Use the apple salad with cream for dessert or to accompany main dishes, such as a tofu burger or baked chicken. It is a light companion, so it is easy to eat and combines perfectly with larger dishes.

How to make gansito? Gansito recipe

Do you want to surprise with a delicious dessert that children and adults alike? Try to make a Gansito jelly; you can prepare it in advance and leave it in the fridge, ready to drink whenever you feel like it.

Making it is easy, and their secret is to cover the geese, these delicious cakes filled with cream and strawberry jam, with gelatin enriched with milk. The combination of flavors and also of colors will make this simple cake irresistible. We show you how to make Gansito recipe and we offer you some ideas to personalize it by giving it the finish you like best.

Ingredients for Gansito recipe:

  • 4 – 6 geese (depending on the type of mold you are going to use)
  • 4 tablespoons (about 10 grams) of unflavored powdered gelatin (gelatin) or 10 g of powdered gelatin sheets
  • 1 cup of water
  • 1 can (370 grams) of condensed milk
  • 1 can (370 grams) evaporated milk
  • 1 cup of whole cow’s milk
  • 100 grams of cream cheese to spread (optional)
  • A few drops of olive oil to grease the mold.

Steps to follow:

Before getting down to work, it is advisable to put the geese in the fridge for a few hours or a few minutes in the freezer so that they are easier to handle and do not break when making the recipe.

Pour the cup of cold water into a bowl and slowly sprinkle the gelatin powder into it to hydrate for 5 – 8 minutes.

While the gelatin is hydrating, take the opportunity to grease the mold. It is very practical to do this by applying a minimum amount of spray oil, although you can also grease it with liquid oil, distributing it with the help of a napkin. The important thing is that the bottom and the mold walls are perfectly covered but without excess.

In a saucepan, put the cup of milk, add the can of evaporated milk, and condense milk. Stir very well with a spoon or a whisk so that the three basic ingredients combine perfectly.

Once the mixture is ready, put it over medium heat for a few minutes, stirring from time to time so that it does not stick. You just have to heat the milk without bringing it to a boil. When you notice that it smokes, turn off the heat and reserve.

Once the gelatin is hydrated, it is time to dilute it and the best way to do it is by putting it in a water bath for a few minutes. Keep the bowl containing the gelatin in the bowl with the hot water until the water turns liquid and is completely dissolved.

Add the gelatin to the mixture that you had prepared with the three types of milk. Do it when the milk is still hot but with the fire off. Pour the liquid gelatin slowly and stir to integrate it perfectly.

Take the mold you have previously greased and pour about a cup of the milk and gelatin preparation. You should cover the entire bottom of the mold with a height of about 1 – 2 centimeters. Once this is done, wait a few minutes until the gelatin is at room temperature and take the mold to the fridge so that the mixture begins to set. Keep it cold for about 20 minutes.

The gelatin should not set completely, although it must have a consistency dense enough to place the Gelatins in it and adhere. Take them out of the fridge and put them on it with light pressure.

Once placed, pour a second cup of the mixture and take the mold back to the fridge, where it will have to be another 15 minutes so that the Gansitos, which will be the delicious filling of your cake, is fixed and integrated.

If you want, you can also make the Gansito jelly in glasses. Just pour the milk mixture, take it to the refrigerator, place a smaller piece of Gansito and continue with the steps until the entire glass is covered.

Take it out of the refrigerator again and finish adding the rest of the gelatin until the Gansitos are completely covered. The Gansito jelly is now ready. It only remains to let it sit and chill in the fridge for at least four hours (better if you prepare it overnight).

After the necessary time, disassemble your gelatin and, if you want, give it a personal touch by adding chocolate shavings, liquid caramel, or strawberry jam on top.

Check out our advice section because we also tell you how to make gains to jelly with Philadelphia cheese. And if you want to know other jelly recipes for parties or to sell, do not miss: