El Salvador is a small central American country. Before this adventure I knew nothing about the food that was eaten there. Now after trying some of their dishes, I have to say, it was quite nice. The food was simple, but really tasty. Many of the dishes below my family would happily eat again, actually I only ever post the ones we loved.
This little adventure of ours has been really exciting, discovering foods we would never have eaten before. My family is loving this.
Ejotes con Huevos-Green Beans and Eggs
Salvadoran Chicken Stew with Red Capsicums
Salvadorian Chicken in White Wine
Semita de Pina
Leche Poleada-Vanilla Custard
Latin Style Trifle
Refresco de Ensalada
Rompope-Eggnog with Cinnamon
3 large ripe avocados
½ cup chopped onion, diced
¼ cup fresh lemon juice
½ teaspoon salt, to taste
Ground black pepper, to taste
1 hard-boiled egg, thin sliced or crumbled
1 tablespoon grated Romano cheese
¼ teaspoon dried oregano (optional)
Peel, pit, and chop the avocados into small cubes. Add the onion, lemon juice, salt, and pepper, and mix gently so as to keep the guacamole chunky rather than mashing it.
Garnish the guacamole with the sliced or crumbled hard-boiled egg and sprinkle over the cheese. If using oregano, sprinkle the oregano on top also.
4 cups green beans (about 450g), tips off, cut in 1.5cm pieces
4 cups of water
4 tablespoons vegetable oil
½ cup chopped onion
1 cup chopped ripe Roma tomatoes
½ cup chopped coriander
1 teaspoon salt
1 teaspoon chicken stock powder
¼ teaspoon freshly ground black pepper
In a medium saucepan over high heat, bring the water to a boil. Add the green beans and cook uncovered for 8 minutes or until tender. Drain and rinse in cold water and set aside.
In a large saucepan, heat the oil over a medium flame. Add the onion, sauté for 30 seconds, then add the tomato and coriander; cook and stir together for 1 minute. Add the cooked green beans, salt and chicken stock powder and sauté for about 1 minute.
Crack all four eggs on top and gently stir everything for 2 to 3 minutes until the eggs are cooked. Sprinkle the pepper, stir, and remove from the stove.
1½ teaspoons baking powder
⅛ teaspoon salt
1 cup caster sugar
5 egg yolks
5 egg whites
1 tablespoon grated lemon zest
2 tablespoons lemon juice
Preheat the oven to 175C/155C fan forced. Combine the sifted flour with the baking powder and salt, re-sift everything, and set aside.
Grease a 22cm round, or 22cm x 18cm rectangular pan, or an 20cm square pan.
Beat the yolks in a small bowl, with an electric mixer, for about 2 minutes until very light and pale in color.
After beating, add in the lemon zest and lemon juice and mix or whisk for 10 seconds. Set aside.
Whip the egg whites in a large bowl, with an electric mixer, clean beaters, until stiff but not dry.
Into the whipped egg whites, gradually fold in ⅓ of the sifted flour mixture, ⅓ of the yolk mixture, and ⅓ of the sugar. Repeat this process until all ingredients are incorporated.
Pour evenly into the greased pan. Bake at 175C/155C fan forced for 25 to 30 minutes or until firm and the top is golden. Remove immediately and carefully from pan, place on a rack to cool.
Keep scrolling down for the Lain Style Trifle recipe.
One quote I love from Alicia Maher who many of these recipes came from, is
"I firmly believe that the time I have spent cooking for the family was well worth it; they love and respect food, as sustenance and art, but more importantly they each carry lasting memories of love, comfort and sharing. Long live traditions and family!!!"