Category: Miscellaneous

Achiote Oil (Aceite Achiotado) Recipe is a miscellaneous favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

Ingredients

• 2 cups Vegetable Oil
• 4 tablespoons Achiote Seeds

Method

Heat the vegetable or olive oil and Achiote seeds in a small skillet over medium heat for about 2 to 3 minutes.

Don’t let the seeds turn black. Remove the skillet from the heat and let stand for 5 minutes more. Strain the oil and store for up to 15 days at room temperature in a jar with a tight lid.

Ají de Aguacate Recipe (Colombian Spicy Avocado Sauce) is a miscellaneous favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

Ingredients

• 2 Avocado
• 1 Habanero Pepper
• 1 Egg
• Juice of 2 Lime
• To taste Salt
• 2 tablespoons Vinegar
• 1 chopped Onion
• 2 chopped Scallions
• 4 tablespoons Cilantro

Method

Place all the ingredients in a food processor. Process until the mixture is well combined.

If the mixture is too thick, add more lime juice until you reach the desired consistency.

Bolita di Keshi is a miscellaneous favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

Ingredients

• 1 lb Cheddar Cheese
• 1 lb Feta
• 1 beaten Eggs
• 5 tablespoons Cornstarch

Method

Grate finely and toss together.

1 lb. sharp yellow cheese (cheddar or oude boerenkaas)

1 lb. keshi di buriko (or any white cheese such as fromage blanc, queso blanco, ricotto, feta etc.)

Stir in:

6 eggs, beaten

5 Tbs. Cornstarch

Shape the mixture into small balls. These may be kept indefinitely in the freezer. Drop the balls into deep, hot fat and fry until golden. Serve piping hot on toothpicks.

Want to watch it come together? See the full walkthrough.