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Originally, this recipe was supposed to be made with green papaya, but the papaya ripened in just two days, so I had to use it as it was. This recipe is inspired by the famous Thai green papaya salad but with a special touch from Latin America: panela (also known as piloncillo, papelón, atado de dulce, chancaca, etc.). Ideally, the papaya should be green, as it will have a delicious flavor and be easier to cut. Ingredients for the Salad: (2 servings) 1 medium green papaya, julienned 1 cup cherry tomatoes (or to taste) 1/2 cucumber, julienned 1/4 cup roasted peanuts Mint leaves for garnish Ingredients for the Dressing: Juice of 1 lime 2 tablespoons grated panela A splash of hot water Chili flakes to taste (or chopped chili) 2 tablespoons fish sauce (if you don't have it or are vegan, you can mix 1 tablespoon soy sauce or tamari and 1 tablespoon rice vinegar, or use the vegan "no-fish sauce") 1 tablespoon crushed peanuts (or to taste) Preparation: Prepare the ingredients : In a large bowl, mix all the salad ingredients: the julienned papaya, cherry tomatoes, julienned cucumber, and roasted peanuts. Garnish with mint leaves. Prepare the dressing : In a small bowl, combine the lime juice, grated panela, hot water, chili flakes, and fish sauce (or the vegan alternative). Add the crushed peanuts and mix well until all ingredients are well integrated. Combine and serve : Pour the dressing over the salad and mix well to ensure all the ingredients are well coated. Enjoy! You can customize this recipe by adding tofu, shrimp, carrots, cilantro, or other vegetables as desired. I hope you like it as much as I do! Thank you for visiting my page! Let me know if you liked this post, and if you want to know more about what I cook daily and other details of my life in Germany, follow me on social media: Instagram Facebook Youtube

Colombian hojaldras (or hojuelas) are pure Christmas spirit: thin, crispy, sweet fried dough that takes you straight to Colombian novenas, shared with family and friends, even if you’re far from home. Here’s how to make them step by step, with a special twist for those of us living in Germany with all those flour numbers. Flour in Germany: type 405 vs 550 Looking for “all-purpose flour” in Germany can feel like a mission: everything is numbered and most of us are not professional bakers. In theory, type 550 is closer to a classic “all-purpose” flour, but for hojaldras you want a medium‑low protein flour that gives you a thin, crispy texture when fried, which behaves more like type 405. If you only have type 550, the dough can become a bit more elastic and develop more gluten, especially if you knead it a lot. One simple trick: add 1–2 tablespoons of cornstarch to the flour to help keep the hojaldras crisp and delicate. Ingredients 1/2 cup orange juice (you can replace it with panela water / brown sugar water) 1 egg 1 cup wheat flour (plus extra for kneading; in Germany, start with type 405, or type 550 plus a bit of cornstarch) 1 tbsp sugar 1 tbsp melted butter 1 pinch of salt Sugar for dusting at the end Vegetable oil for frying Making the dough In a bowl, mix the flour, sugar and salt until evenly combined. Add the melted butter, egg and orange juice (or panela water). Mix first with a spoon and then continue with your hand or a mixer until you get a smooth, soft, workable dough. If it feels very sticky, add a little more flour. Transfer the dough to a lightly floured surface and knead just until it looks smooth; there’s no need to work it too much. Shape it into a ball, cover with a cloth or plastic wrap and let it rest for about 15–20 minutes so it relaxes and is easier to roll out. Shaping the hojaldras Roll the dough into a log and cut it into pieces of about 4–5 cm. Shape each piece into a small ball and use a rolling pin to roll it out very thin; the thinner the dough, the crispier the hojaldras will be once fried. Cut them into the shapes you like: strips, diamonds or semicircles. In this version, the hojaldras are made as semicircles, but feel free to play with the shapes. Frying and finishing In a deep pot, heat enough oil (without filling it too much) to about 170–180 °C. If you don’t have a thermometer, test with a small piece of dough: it should bubble quickly all around it. Add one hojaldra at a time at the beginning to test the temperature. You’ll see it puff up, usually more on one side. Use a slotted spoon to turn it over so it browns on both sides, until golden and crispy. Remove and place on kitchen paper to absorb excess oil. While they are still warm, sprinkle generously with sugar so it sticks well. In Colombia, they’re usually served on a Christmas plate next to buñuelos, natilla, figs in syrup, dulce de leche and all those sweets that taste like December. If you make them abroad, they’re an instant teleport back home Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany. Instagram Facebook Youtube Substack

WARNING: In almost every Colombian home they make empanadas differently! This recipe that I want to share with you is inspired in the recipe of my grandmother Graciela, who made the BEST EMPANADAS IN THE WORLD! :P Every time she made them it was a super event in the family, and of course, we all happily went to eat them every time. The original recipe has two types of meat (pork and beef). The version I am sharing with you today uses ground beef because it is faster to make since I am in Germany and that means going to get the meat in advance... You can also stuff them with shredded meat and potatoes. I left the step by step recipe for the shredded beef on my YouTube channel. Empanadas are definitely my favorite Colombian food - followed by beans, seafood casserole, pandebono...shall I go on? In Colombia it's very easy to find empanadas on street stands, just like finding taco food trucks in Mexico. As it has happened to me with many Colombian recipes, I have learned to make empanadas while in Germany since they are not easily available here and there are few people who make them really yummy - in my opinion. I make empanadas at hom in Berlin at least twice a year, and we literally eat them for 2-3 days in a row, a real commitment. :) You can also make them and freeze them raw, and then fry them directly. Here the recipe: Ingredients: 500 gr of organic ground beef (you can use vegetable meat) 2 cloves of garlic, finely chopped 1 red bell pepper, finely chopped 1/2 large onion finely chopped 1 chopped tomato Cumin to taste 1/2 tablespoon of turmeric powder Salt and pepper to taste 3 large potatoes cut into very small cubes 2 tablespoons fresh or dried thyme (optional-but this is my grandmother's signature) For the dough: 1/2 package of precooked corn flour (500gr) (see notes) 1 and a half tablespoons of salt 1 tablespoons vegetable oil 1 tablespoon corn starch Lukewarm water Preparation: In a hot frying pan with olive oil sauté in order: the onion, wait about 3 minutes, then add the garlic, then the paprika and the tomato. Then add the ground beef and the potatoes cut into small pieces. Stir and season with cumin, turmeric, salt, pepper and thyme. When it boils, lower the heat and let it cook for about 10 minutes or until the potato is soft. Adjust the flavor to your liking. Let the meat cool a little before assembling the empanadas. You can also make the filling and then add the peeled and cooked potato. I made a video on YouTube some time ago making plantain montaditos , and you could also use that meat recipe to fill your empanadas. For the dough: First add the flour, then the salt, the corn starch and stir. Gradually add the water at room temperature and the oil. Knead with your hands until you get a homogeneous consistency. If you notice that it is too dry, simply add a little more water and continue kneading. When the dough is ready, let it rest for at least 10 minutes. Different techniques are used to assemble the empanadas: You can flatten the dough with a pataconera or taquera, or use a rolling pin, flatten the dough and then with a plate or mold you shape it, add the filling, close and seal with your hands. Here is a video of how I assemble them, in this case making plantain empanadas . Heat a frying pan with oil for frying. To know if the oil is ready, use a wooden spoon and introduce it to the bottom of the pan. if you notice bubbles coming out, you can fry the empanadas. I you have a thermometer it must show 180ºC. You can also use the oven, just keep in mind that you must brush the empanadas with oil beforehand so that they do not get too dry or break, or they turn also good if you use an airfryer. Notes: In Germany I buy the "mehlig" baking potato, it is the best for making empanadas. You can leave the empanadas on the freezer for 30 minutes before frying. If you live in Colombia, you will probably find it easier to get the authentic ground corn dough in the galleries (market places) where you live. The flavor will be even better and it comes ready to use. But if you live outside Colombia, and you can get yellow arepa dough brand Doñarepa that is the best for me, but if you can't find it, opt for PAN flour. Once ready you can store the empanadas in a sealed container and keep them in the refrigerator for about 5 days, freeze them and you can heat them later in an oven or in the airfryer. Thanks for visiting my site! Let me know if you liked this post and if you want to know what else I cook day to day and other details of my life in Germany follow me on my social media: Instagram Facebook Youtube

Adaptation of corn cariaco arepas This recipe is very special to me because it’s inspired by an arepa I have never tried in its original version: the purple corn arepa, also known as Arepa de Chichiguare , typical of La Guajira in Colombia . For many years, cariaco corn has been a staple food for Guajira communities, and these arepas are part of the region’s culinary tradition. The traditional version is prepared with cariaco corn, milk, and costeño cheese. Since I live in Germany and don’t have access to all of those ingredients, I adapted the recipe using Peruvian purple corn, which I find in some Latin stores and online, and cheeses like feta, kashkaval, or köpfkäse, which work really well as substitutes. Here’s my version – try it, adapt it, and find your own way of enjoying these arepas. Arepas made with feta cheese Ingredients for the purple corn arepas: 400 g purple corn 2 cups cheese of your choice (feta, kashkaval, or köpfkäse are good options; add more if you like it cheesier) Water as needed, or milk Salt to taste Preparation: Wash and soak the corn.  Place the corn in a large bowl, cover with plenty of water, and soak for at least 10 hours or overnight. Cook the corn.  Transfer the soaked corn to a pressure cooker with enough water to cover it. In my cooker, it takes about 35 minutes for the kernels to open and soften, but this may vary depending on your pot. Drain and cool.  Drain the cooked corn. You can save the cooking water to prepare a refreshing chicha morada . Let the corn cool slightly so it’s easier to handle. Grind the purple corn.  Pass the corn through a mill or a food processor until you get a somewhat uniform texture. Prepare the dough.  In a large bowl, mix the ground corn with grated cheese (or in chunks, as done traditionally) and salt. Add a little water or milk and knead until you can form a ball that doesn’t crack when pressed – that’s the perfect hydration point. You can use banana leaves when you make the arepas, so they will have a very particular but delicious flavor. Shape and cook the arepas.  Divide the dough into portions and flatten them into arepa shapes. Cook on a hot skillet or grill. If you have banana leaves, place the arepas on them for a more authentic flavor. Enjoy hot.  Once the arepas are golden on both sides, remove and serve. Extra tip These arepas can be frozen once cooked. Just reheat them on a skillet or grill later, and they’ll taste delicious. Sources of inspiration:   :   Revista Entornos , @travelercolombia , und das Buch „Las cocinas del Paraíso“ von Carlos Enrique "Toto" Sánchez. Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube Substack

Cassava Arepas: A Corn-Free Delight from My Kitchen in Berlin As a true Colombian, arepas will always hold a special place in my heart… and on my table! While traditionally made with corn, there are also delicious versions made with cassava, known as arepas de yuca  or cassava arepas . Cassava is a popular root vegetable in Colombia and many Latin American countries. It’s not only tasty, but also a great alternative for those with corn allergies or those on an elimination diet (avoiding foods like soy, corn, gluten, or legumes) due to autoimmune conditions, gut imbalances, or other health concerns. Here in Berlin, I can find cassava easily in Asian or African supermarkets. Since I’m not the best at choosing fresh cassava (sometimes it looks good but turns out bad!), I usually buy it frozen – it saves me time, money, and surprises. Cheese Tips : I use whatever I have at home – Latin cheese, feta, or kashkaval (which melts beautifully and is easy to find in Berlin). Ingredients: 500 g cassava (fresh or frozen) 120 g cheese (I use Latin-style fresh cheese, but feta or any semi-soft melting cheese also works) 15 g butter or ghee (optional) Salt to taste Instructions: 1. Peel and cook the cassava If using fresh cassava, cut it into pieces about the length of four fingers and score the skin to peel it easily. Boil in salted water until soft. Let it cool slightly, remove the thick fibrous “vein” in the center, and place it in a food processor with the cheese, butter (if using), and a pinch of salt. 2. Make the dough Blend until the mixture is smooth and well combined. If you don’t have a food processor, you can grate the cassava and cheese by hand, then mix everything thoroughly. 3. Shape the arepas Take portions of dough and shape them by hand. Or, place the dough between two pieces of plastic, roll it flat with a rolling pin, and cut into circles using a mold or a plate. 💡 On my Instagram, you can watch a step-by-step video on how I make them. 4. Cook or freeze Cook the arepas on a hot non-stick pan (no oil needed) over medium heat until golden on both sides. You can also freeze them once shaped and cook directly from frozen in a toaster or pan. These cassava arepas are soft, flavorful, and comforting. Perfect to serve with eggs, avocado, cheese, hogao , or whatever your Latin heart desires 👉 Have you tried them? Share your version or tips in the comments! Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube

To calm Caribbean cravings, nothing better than rice with shrimp. This recipe is very typical of the Colombian coasts, where the ingredients can vary a little. I want to share with you the way I have adapted it. Remember that nothing is said in the kitchen, so try it, adjust it to your tastes and keep the formula that resonates with you the most. You can also make rice with seafood with this same recipe. Ingredients: (5 servings) 800 grams of raw shrimp 2 cups of rice (I used parboiled rice) 1/2 white onion (big head) 1 large green onion (long) 1 red bell pepper 1/4 leek 2 cloves of garlic, chopped 1/2 large carrot 1/2 cup of peas (optional) 5 tablespoons of natural tomato puree Salt and pepper to taste 1/2 tsp turmeric 1/2 tsp achiote (optional) 2 tablespoons grated coconut (optional) zest of 1 lemon Juice of half a lemon Chopped cilantro to taste Preparation: As in the preparation of the seafood casserole, it is important that you make a "background" so that the rice has a good flavor. You can omit this step...but therein lies the secret to make it delicious. You can also use fish stock to cook the rice. To make the base, peel the prawns and set the shells aside. In a saucepan, sauté half the amount of paprika, the onions and leek and a tablespoon of tomato puree in oil. Stir and then add the prawn shells. Add 4 cups of water, stir, and cook for about 10 minutes. If foam appears, remove it with a spoon. Strain everything through a sieve and set aside. I like to cook the peas and carrots a little separately, so I put them in hot water for about 5 minutes. I bought the peas frozen so they don't need much cooking. Then I set them aside. Add two tablespoons of olive oil to a hot pot, the achiote (if you have it) and the previously washed rice you are going to use and fry it a little. In this case I used parboiled rice. After doing this for about 3 minutes at a medium temperature, lower the heat and add 4 cups of water, 1 teaspoon of salt, the turmeric and let the rice cook. When the rice is almost ready, add olive oil and the rest of the onions, paprika, leek, garlic and tomato puree to a separate frying pan. Over a medium heat, stir until everything is “poached”, i.e. the stew becomes a little shiny and the onions become transparent. Then add the prawns. Note that if they are already cooked, you only need to leave them for a very short time. In my case, they were raw and took about 7 minutes to cook. You can tell they are ready when they change color and shrink a little The final step is to mix the rice, shrimp, peas and carrot. Stir and add the grated coconut, lemon zest and juice. The latter is optional but for me it's what gives it the explosion of flavor! Adjust the flavor with salt and pepper, add cilantro to taste and serve. The best thing is that @ weinme.de  helped me find the ideal pairing for this delicious dish. I paired it with this Baron Knyphausen 1818 German Riesling, which comes with the March box selection; 3 wines, video tasting and illustrated notes that make it much easier to enjoy good wines. I am a wine lover but I know very little about them and that's why I loved this Colombian-German project! Thank you very much for your visit! Did you like the post? Follow me on our social networks to see more recipes and find out more about my life in Germany Instagram Facebook Youtube

Encocado is one of the many typical dishes of the Colombian coasts. It is so called because it is a preparation consisting of a stew or stir-fry to which coconut milk is added. This dish also has its own versions in other Latin American countries such as Ecuador. It can be prepared with shrimp, fish and seafood. My favorite way to prepare this dish is with a stew or guiso typical from the coast, which consists of aji dulce (sweet chili - if you don't have it, add sweet paprika powder), red onion, spring onion, garlic and tomato. I also add red bell pepper for more flavor. Ingredients: (Approx. 3 servings) 2 medium ripe tomatoes, grated 1/2 grated red paprika 1/2 large red onion, finely chopped 1 spring stalk finely chopped 1 large garlic clove, finely chopped 1 sweet chili pepper (optional) finely chopped 1 teaspoon coriander powder 1 teaspoon cumin powder 1/2 teaspoon turmeric powder 1 can coconut milk Salt and black pepper to taste 1/2 bunch chopped cilantro or to taste 1 tbsp chopped fresh basil to taste (optional) Vegetable oil 400 grams of pre-cooked and thawed seafood. Preparation: In a skillet heat the oil and add the red onion, spring onion and sweet chili pepper (optional- if you don't have then add sweet paprika powder). Stir fry for about 3 minutes, then add the garlic. After the onion starts to become transparent add the tomato and grated paprika, stir and add the spices: cumin, turmeric and coriander powder. Stir and bring to a boil. When it boils, lower the heat and let it cook covered for 10 to 15 minutes, so that it releases more liquid. Separately, heat the coconut milk and when it starts to bubble, add the ready stew. Stir and add salt and pepper. Here you can blend it or leave it like this... When the mixture is boiling, add the seafood and cook for about 6 to 7 minutes more. Correct the flavor by adding more salt, pepper or more spices to taste and add the basil and cilantro. Stir and turn off the heat. Serve with rice, plantain chips, mashed plantains or whatever you like! Thanks for stopping by! Did you like the recipe? Follow me on my social media channels to discover more recipes and get an insight into my life in Germany! Instagram Facebook Youtube

Healthy Banana Split: A Refreshing and Nostalgic Dessert If there is one dessert that transports me directly back to my childhood, it is the Banana Split . Every time I got good grades at school, my mom would reward me by taking me to a famous ice cream parlor in Cali called Dari . Without hesitation, I would always order a Banana Split: sweet, creamy and full of colors. This classic is also a favorite in the fruit shops of my city, where it is still enjoyed with fresh fruit and lots of flavor. In Berlin, the ice cream culture is strong, especially on sunny days. The queues at ice cream parlors can be endless, so lately I've opted to make my own versions at home. If you've ever craved delicious ice cream but without leaving the house, this recipe is for you. An easy, healthy dessert that's perfect for the whole family Banana Split is not only a classic, but also a fun option to share with children and get them involved in the kitchen. They can decorate their dessert however they like and experiment with different toppings. It's a perfect way to enjoy a special family moment. Ingredients: (1 serving) 2 bananas (one frozen for the ice cream, the other fresh to serve) 1 cup (approx.) of creamy coconut milk 1 cup of frozen berries Optional toppings (add whatever you like): Pecans Coconut flakes Cocoa nibs Hemp seeds Puffed amaranth Fresh strawberries Preparation: In a food processor, mix the frozen banana  and berries  with the coconut milk . Add half the milk first and adjust the amount according to the desired texture. Once you have a creamy consistency, place the mixture in the freezer for 15 minutes  to thicken. The time may vary depending on the power of your freezer. To assemble the Banana Split: Cut the banana  in half lengthwise and place it on a plate. Serve a generous scoop of your ice cream in the center. Decorate with the toppings  of your choice. A delicious, refreshing dessert full of nostalgia. 👉 What toppings would you add? Tell me in the comments. Thank you very much for your visit! Did you like the post? Follow me on our social networks to see more recipes and find out more about my life in Germany! Instagram Facebook Youtube

Enjoy this vegan version of the typical Colombian huevos pericos The tofu scramble  has become one of my favorites to replace huevos pericos , a traditional dish from Colombia and other South American countries. These are prepared with a simple sauté of tomato and spring onion, or “ajetes”, as they are called in Spain. At first, I doubted that this dish could taste good without eggs, but the truth is that now I prepare it frequently at home because we love it! Tofu is an excellent ally for vegans, people allergic to eggs, vegetarians or simply for those who want to reduce their meat consumption and try something different. When I substitute meat for this vegetable protein, especially in dishes where ground meat is traditionally used, I prefer firm tofu . In my opinion, it has the best texture, and this recipe was no exception. There are many ways to prepare tofu scramble , I tried several versions, but this is the one I liked the most. I usually serve it with wholemeal bread or arepas, but this time I opted for corn tortillas for tacos. You can also serve it with bread. Ingredients (serves 2-3) 1 block of tofu (300 g) 1 large tomato 2 long spring onion stalks Turmeric powder to taste Garlic powder to taste Chili flakes (optional) Salt and pepper to taste Corn tortillas (you can replace them with whole wheat bread, toasted bread or arepas) Cilantro to decorate Preparation: Crumble the tofu with your hands. In a frying pan with a splash of oil, sauté the chopped onion and tomato for about two minutes. Add the tofu, turmeric, garlic, chili, salt and pepper. Adjust the flavor to your liking and, if you notice that the mixture is too dry, add a splash of water. Serve hot and enjoy! Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and find out more about my life in Germany! Instagram Facebook Youtube

Today I want to share with you a recipe that has its origins in Venezuelan tradition: the famous Reina Pepiada. This stuffed arepa was created in 1955 in Caracas by the Alvarez brothers, as a tribute to Susana Duijm, the first Venezuelan to win the Miss World title. Thus was born this iconic arepa, which today is enjoyed in different presentations and variations. This version is adapted to my tastes, keeping the fresh and creamy touch that characterizes the Reina Pepiada. It is also versatile: you can enjoy this filling in arepas, wraps, tostadas or with plantain chips! Approved by my Venezuelan friends, I invite you to try it. Ingredients: 1 chicken breast 1 bunch of chopped cilantro or to taste (I like to add a lot of cilantro) 1 clove of garlic 1/2 red onion chopped in small cubes 1 avocado Juice of 1/2 lime or to taste Salt to taste Pepper to taste 5 tablespoons mayonnaise (you can replace it with Greek yogurt) Preparation: Cooking the chicken:  Use a fresh chicken breast for best results. Place the breast in a medium saucepan and cover with water. Add a generous pinch of salt, a few bay leaves, a sprig of oregano, two whole garlic cloves and a spring onion stalk. Bring the water to a boil and then lower the heat, allowing the chicken to cook gently for about 20 minutes. This will give it a deep, delicious flavor that will make all the difference. Once cooked, let the chicken cool and then shred it with two forks or your hands into thin, juicy strips. Preparation of the sauce:  While the chicken is cooking, prepare a creamy and light sauce that will be the base of the flavor of this recipe. In a bowl, mix the mayonnaise (or Greek yogurt if you prefer a lighter version), chopped garlic, a handful of fresh cilantro, the juice of half a lime, salt and pepper. If you prefer a smoother texture, use a hand blender to blend until you get a homogeneous sauce. Add a splash of water if necessary to adjust the consistency and give it a lighter texture. This sauce will not only impart flavor, but also an irresistible creaminess. Incorporation of ingredients:  In a large bowl, place the shredded chicken and add the creamy sauce. Next, cut the avocado in half, remove the seed and scoop out the flesh. With a fork, mash the avocado into large chunks and add it to the mixture to give it a smooth, creamy texture. Add also the chopped red onion, which will give it a crunchy and fresh touch. Stir everything carefully to integrate the ingredients well. Final adjustment:  Taste the filling and adjust the flavor according to your preferences. If you feel it needs more acidity, add a little more lemon juice. If you prefer a more intense flavor, you can incorporate an extra touch of salt, pepper or even some chili flakes to give it a spicy touch. At the end, you can add more chopped cilantro if you want an even fresher flavor. And that's it! This delicious Reina Pepiada filling is ready to enjoy on your favorite arepa, wraps, tostadas or even plantain chips. Ready to taste a little piece of Venezuela in every bite? If you want to see this recipe in action, I invite youto watch the step-by-stepvideo! Thanks for visiting my site! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social networks: Instagram Facebook Youtube

I was born in Cali, a vibrant city in the south-west of Colombia, close to the Pacific Ocean. The proximity to the coast allows us to grow up with some of the most typical dishes of the region: shrimp and seafood casseroles, sancocho de pescado, ceviche de piangua and, of course, coctel de camarones (shrimp cocktail). One of the most famous places to enjoy Cali's gastronomy is the Galería Alameda , our equivalent of traditional markets in other countries. Here you will find an impressive variety of fruit and vegetables that represent the natural wealth of Colombia. The Galería also has butcher's stalls, arepas vendors, natural remedies and restaurants offering typical delicacies such as tamales, sancochos, arroz atollados, empanadas, morcillas and much more. Every time I return to Cali, one of my favourite rituals is to visit the Galería Alameda and enjoy a shrimp cocktail. Inspired by this experience, I have created this recipe to share with you. Although it is traditionally served with soda crackers in Cali, you can also enjoy it with green plantain tostadas, crispy tortillas for tacos or on its own. It is also often served in the centre of an avocado, which gives it an attractive visual touch and a spectacular flavour. Here are the ingredients for this delicious shrimp cocktail, but you can adjust the flavour to your liking. I hope you enjoy this recipe as much as I do, full of memories and the flavour of home! Ingredients for the shrimp cocktail: 3 cups shrimp (can be cooked or raw, but deveined). 1 small red onion (here you can adjust to your taste whether you want less or more onion) Juice of two limes or to taste 1/2 teaspoon salt A pinch of pepper 3 tablespoons chopped coriander or to taste 3 tablespoons mayonnaise 3 tablespoons tomato sauce (ketchup) 1/2 teaspoon soy sauce (*OPTIONAL - if adding, add less salt!) Preparation : Onion:  Cut the onion to taste, either into julienne slices or diced. If you find the flavour too strong, you can reduce the amount or soften them by soaking them in a bowl of cold water, salt or lemon for at least 15 minutes. Then rinse them well with water. Shrimps:  Depending on the type of prawns you are using (raw or pre-cooked), it is important that they are defrosted. Heat salted water in a pan and carefully add the prawns as soon as it boils. Cook for 3-4 minutes or until they are pink and slightly shrivelled. Once they are ready, turn off the heat, take them out and drain them under cold water to stop the cooking process. Then place them in the bowl in which you will prepare the cocktail. Mix:  Add the lime juice to the shrimps along with the onion, chopped coriander, tomato sauce and mayonnaise. Mix well. If you like, you can add a touch of soya sauce (optional), as is customary in some Alameda Gallery restaurants. Add a pinch of pepper, stir and taste the mixture. Adjust the flavour by adding more salt or lemon if needed. Remember that the key is to prepare the cocktail to your taste. Serve and enjoy:  Your prawn cocktail is ready to serve! Serve it with crackers, green plantain chips or crispy tortillas. Note: If you like it spicy, you can add a little chilli to give the dish a special touch. If you prefer a different variation, I invite you to try this recipe for prawn ceviche with avocado , or if you are vegan or vegetarian, these delicious mango ceviche tacos  are just the thing for you. Thank you for visiting my page! Let me know if you liked this post and if you want to know what else I cook every day and other details about my life in Germany, follow me on my social media: Instagram Facebook Youtube

The flavors of this dish make me feel close to home despite the distance. Would you believe me if I told you that the first time I made lentils was in 2014 when I moved to Germany?  It sounds hard to believe, but it's true! When I lived in Colombia, I never made lentils. I wasn’t a huge fan of cooking and thought they were complicated and time-consuming to make... How wrong I was! In fact, here in Germany, I’ve discovered different types of lentils like black, Beluga, red, and more. But I still prefer the classic brown lentils we always cook in my home in Cali. I call this recipe "Colombian lentils" because this is how I've known them my entire life. But I must admit that I have Colombian friends who make them differently: some add meat, onions, sausage, etc. You can even replace the potatoes with quinoa, which is SPECTACULAR, and it’s not always necessary to add garlic or bell peppers (I know, some people might say: WHAT?!). The fun part of cooking is creating the version you love most! Ingredients: (I usually make a generous amount so I have leftovers to freeze): 1 ½ cups of lentils, well rinsed 1 large potato (in Germany, I use the "mehligkochend" variety) 3 green onions, finely chopped 1 large carrot 2 medium tomatoes, diced (you can also use canned blended tomatoes) ½ red bell pepper, grated or finely chopped 1 tsp of cumin (or to taste) ½ tsp of turmeric (or to taste) ½ tsp of salt (or to taste) 1 garlic clove (optional) Cilantro for garnish (optional) 2 bay leaves for cooking the lentils 3-5 sprigs of thyme (optional) Instructions If possible, soak the lentils for at least an hour in hot water. If you're short on time, just make sure to rinse them well. Some people soak them overnight to reduce cooking time. Make the sauce:  Heat a little olive oil in a pan and sauté the green onions, tomatoes, garlic, and bell pepper. Add salt, cumin, and turmeric, and let the sauce simmer on medium heat for about 10 minutes. Cover the pan to allow the flavors to develop. In the pot:  In a separate pot, bring hot water, the lentils, diced potatoes, carrots, thyme sprigs, and bay leaves to a boil. Cook everything on medium heat. Once the sauce is ready, add it to the pot with the lentils. Let it boil, then reduce the heat and simmer until the lentils, potatoes, and carrots are soft. Adjust the seasoning to taste. You can add more cumin or salt if needed. The goal is to make the dish taste just right for you. To serve, ladle the lentils into deep bowls and garnish with fresh cilantro. Notes: If you want the lentils to be creamier, you can blend part of the lentils, potatoes, and sauce and then add it back to the pot. If you're pressed for time, you can prepare the lentils in a pressure cooker. Cooking time would be around 10 to 15 minutes, depending on your cooker. Thanks for visiting my page! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social networks: Instagram Facebook Youtube