recipes from denmark

Aebleskivers
2 1/2 cups flour
1 1/4 teaspoon soda
1/2 teaspoon salt
3/4 teaspoon baking powder
2 cups buttermilk
3 eggs, separated
3 tablespoons melted butter
Sift dry ingredients together. In a separate bowl, beat egg yolks and add milk. Combine with dry ingredients. Add melted butter. Beat egg whites in separate bowl until stiff and fold into mixture.
Grease and heat aebleskiver pan on top of stove.
Drop spoonful of batter in each compartment. If desired
add 1 teaspoon applesauce in each spoonful of batter.
When brown, turn with fork or knitting needle, and brown other side.
Roll in powdered or granulated sugar.


Ris a L’amande
1 cup water
1 1/2 cups rice
1 quart milk
2 tablespoons sugar
2 teaspoons vanilla
1/2 cup chopped almonds
1 tablespoon almond extract
1/2 pint whipped cream
Boil water and rice for two minutes. Stir in milk and cook at low heat for approximately 30 minutes. Add sugar, vanilla, chopped almonds, and almond extract. When rice mixture is cold, fold in whipped cream. Serve with a cherry sauce.

recipes from peru

Tortilla de Arroz (Rice Omelet)
3 egg yolks
3 egg whites
1/2 teaspoon salt
2 tablespoons butter
1/2 cup cooked rice
Beat egg yolks and salt; then add rice. In another bowl, beat egg whites until stiff and fold into rice mixture. Melt butter in an oven dish, add omelet mixture, and then bake at 375º for 15 minutes.


Paltas Rellenas (Small Stuffed Avocados)
2 avocados
1/2 cup cooked chicken, turkey, or fish
1 cup shredded lettuce
1/4 cup mayonnaisesalt and pepper to taste
1 hard-cooked egg sliced
Cut the avocados in half and remove seeds. Cut chicken, turkey, or fish into small pieces and mix with lettuce and mayonnaise. Add salt and pepper. Heap the filling into avocados and top with a slice of hard-cooked egg.


Sopa de Arroz con Crema (Cream of Rice Soup)
1 onion
1 clove garlic
2 stalks celery
8 cups chicken broth
3/4 cup uncooked rice
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
1 teaspoon paprika
3 egg yolks
1 cup light cream
Chop onion, garlic, and celery. Combine with broth and cook for 20 minutes. Add rice, pepper, nutmeg, and paprika and cook for 30 minutes. Beat together egg yolks and cream. Add to soup slowly, stirring constantly. Heat again, but do not boil.