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You are viewing blog entries tagged recipe.

From the Tropics: The mysterious romance between Latin Americans and Saril = Jamaica edit

Page_2This year has been an amazing journey and I have already been given so many gifts and am so very, very thankful. The New Year looks busy, as well with trips planned…I will keep you posted on my schedule, promise!

Many, many thanks to everyone for their support. I wish everyone a safe, healthy, and Happy Holiday Season.
Now it is time to share with you a traditional, well loved drink from Latin America…The secret will be yours!

By now you know I am a flower nut, and the hibiscus family is in the top of my list. Can not hide it! So, my goal today is to help you understand that certain flowers are not only for decoration, they could also be in your salad and satiate you thirst with an invigorating, magically sensual brew.

Do I have your attention now

? Good! smile

The names: you know something, I think that you have probably enjoyed this flower already. The list that follows contains many vernacular names that refer to the very same subject of our post today.

Roselle or rozelle, sorrel, red sorrel, saril, Jamaica sorrel, Indian sorrel, sour-sour, Guinea sorrel, Queensland jelly plant, lemon bush, rosa de Jamaica, flor de Jamaica, Jamaica, quimbombó chino, Florida cranberry, oseille rouge, oseille de Guinée, sereni, agrio de Guinea, viña, viñuela, vinagreira, curudú azédo, quiabeiro azédo, zuring, carcadé, bisap, and hibiscus flowers—and there are more!

The nutritional and medicinal properties of the "saril" are widely known in many places of the world. It is most commonly consumed as an iced tea for the warm days, or as a hot tea during the cold months. In many countries of Latin America such as Mexico, Panama, Brazil and Guatemala, the infusion made with the calyxes of the exotic flower, dyes the water with an intense red color and is the most popular summer drink.

How to prepare it:

  • by Chef Melissa
  • December 24, 2008
  • 12:49 am

Happy New Year 2009 & a Recipe to prepare Chocolate Chip-Cashew Cookies! edit

Galleta2009

I want to wish all my readers a very happy and healthy New Year, and thank you for your loving support through 2008. With the arriving of the new year, I’m sure you all have New Year’s resolutions, including learn how to cook or improve your cooking, so that’s why I am working on a brand new project: “How-To Videos,” colorful, interesting and great material to help you achieve this goal. I will keep you posted!

Now I want to share with you a delicious recipe to prepare Chocolate Chip and Cashew cookies with Oatmeal. While doing the baking for the New Years dinner I came across this idea and I invite you to be a little adventurous and try this yummy variation. You will love it, promise wink

Here it goes, I am also including it in Spanish for my Spanish speaking readers or for you if you are learning this beautiful language. It is a tasty way to reach your goal.

  • by Chef Melissa
  • January 02, 2009
  • 9:00 am

Postres Deliciosos SIN GLUTEN: Dulzura de Frijol Negro (Gluten Free) edit

Esta es mi interpretación de una receta familiar, que tradicionalmente una tía muy querida preparaba en Semana Santa, cuando eramos niños. Ella ya no vive en Panamá, y si mis cálculos no fallan, esta es la primera vez que se prepara en su ausencia! Y en su honor, wow Tía China, que delicia! smile
Este postre es “Sin Gluten / Sin Huevos” y los invito a prepararlo! El resultado es una combinación inesperada de sabores, y realmente de eso es lo que se trata la cocina: experimentar y re-crear platos añejos, darles vidas y no permitir que se pierdan en el olvido! Solo de recordar lo rico que estaba este dulce…se me hace agua la boca! Es de los postres que roban suspiros ahhhhhh wink Me encantó!
Buen provecho,
Chef Melissa

dulcefrijol_1

Dulzura de Frijol Negro

Rinde: 8 porciones

    Ingredientes:
  • 1 lb de frijoles negros
  • 1 lata de leche condensada (397 gramos)
  • 1 lata de leche ideal (315 gramos)
  • 8 onzas de pasitas
  • canela, clavito molidos 1/4 - 1/2 cucharadita de cada uno
  • 8 onzas de crema para batir + 2 cucharadas de azúcar pulverizada


Procedimiento:

  • by Chef Melissa
  • May 16, 2011
  • 5:11 am

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