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Guava by Keyma

Exciting flavours and daring cooking

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  • Home
  • About Guava by Keyma
    • Who’s Keyma
  • Categories
    • BY COURSE
      • Entree
      • Mains
      • Sides
      • Desserts
    • BY CUISINE
      • Asian
      • Indian
      • Italian
      • Latin American
      • Spanish
      • Meze
    • BY DIET
      • Dairy free
      • Gluten free
      • Vegan
      • Vegetarian
      • Pescatarian
    • BY OCASSION
      • Breakfast
      • Lunch
      • Dinner
      • Party
      • Snack
    • Cakes and Baking
    • Pasta
    • Street Food
  • View All recipes
  • Contact

https://keymavasquez.com/

By keyma August 6, 2022

keyma

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Explore my latest recipes here

  • Andean Style Potato and Leek Soup
  • Coconut Spiced Cake
  • Venezuelan Cheese Fingers

Hey there and welcome to my blog!

My name is Keyma and I am passionate about Latin and Caribbean food but I also love exploring foods of the world.

After my participation in MasterChef Australia 2022, I’ve been dedicated to showcase the flavours of my land and impulse de Latino Culture.

My aim with the blog is to show you easy to follow recipes and approachable techniques for you to learn and get interested in the beautiful and punchy flavours that the South American region has to offer.

Many of the recipes are based in my own experience and extensive research, however I try to do things a little bit different, and while I try to keep recipes as traditional as possible,  after I migrated to Australia 11 years ago, I encountered that many of my hometown recipes were difficult to make due to the ingredients, therefore I often add my own spin on them in order to achieve this homely recipes with ingredients found in Australia, and when possible will offer substitutions and hacks to be able to recreate what I think is a evolved version of this cuisine.

You may also find some sneaky recipes from other cultures, after all I love food and celebrating flavour in any way.

 

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Welcome to my food blog!

My name is Keyma I love craft, animals, nature, dancing and most of all cooking. I hope I can inspire you with some punchy flavours, creative pairings, and new recipes so you can cook a storm at home.

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ᗩᖇeᑭᗩᔕ ᗪe ᑕoᑕo / ᑕoᑕoᑎᑌt ᗩᖇeᑭᗩᔕ To know more about #arepasdecoco check my new reel, and I’ll put all this info together in a blog post soon. You can always access previous recipes from my link in my bio/profile 👆 iᑎgᖇeᗪieᑎtᔕ 2 cups plain flour 1 tsp baking powder 1/2 c brown sugar 1/2 tsp salt (or to taste) 1 cup coconut milk 1/2 c extra flour for kneading and rolling Neutral oil for frying Fillings: left over stews, ham and cheese, poached eggs and avo, salads , anything you like. They can be served sweet as well drizzled with caramel sauce or topped with ice cream iᑎᔕtᖇᑌᑕtioᑎᔕ -In a bowl mix, plain flour, baking powder, brown sugar and salt -Make a hole in the middle and add the coconut milk and start incorporating -Transfer to the bench and knead for 2 - 3 min until smooth using more flour if it gets sticky but it should still be a soft dough -Cover and let rest for 10-15 min -Roll out to 1/2 cm thick, let rest for 2 min before cutting out circles of 8-10 cm with a cookie cutter -Stretch the arepas a little to make them even thinner and rough on the sides -Preheat enough neutral oil to deep fry the arepas to 180C -Fry in batches turning often to encourage the arepas to puff up, basting hot oil on top with a spoon also helps, and cook until they turn golden this can take 3-4 min -Drain in paper towels -Serve topped or fill with anything you like (When opening the arepas go only half way open so the arepas can hold the shape and the fillings inside) #recipeshare #recipeoftheday #delicious #cookingwith❤️ #homecooks #breakfastideas #coconutmilk #gettoknowcaribbeancuisine #masterchefau
ᗩᖇeᑭᗩᔕ ᗪe ᑕoᑕo / ᑕoᑕoᑎᑌt ᗩᖇeᑭᗩᔕ To know more about #arepasdecoco check my new reel, and I’ll put all this info together in a blog post soon. You can always access previous recipes from my link in my bio/profile 👆 iᑎgᖇeᗪieᑎtᔕ 2 cups plain flour 1 tsp baking powder 1/2 c brown sugar 1/2 tsp salt (or to taste) 1 cup coconut milk 1/2 c extra flour for kneading and rolling Neutral oil for frying Fillings: left over stews, ham and cheese, poached eggs and avo, salads , anything you like. They can be served sweet as well drizzled with caramel sauce or topped with ice cream iᑎᔕtᖇᑌᑕtioᑎᔕ -In a bowl mix, plain flour, baking powder, brown sugar and salt -Make a hole in the middle and add the coconut milk and start incorporating -Transfer to the bench and knead for 2 - 3 min until smooth using more flour if it gets sticky but it should still be a soft dough -Cover and let rest for 10-15 min -Roll out to 1/2 cm thick, let rest for 2 min before cutting out circles of 8-10 cm with a cookie cutter -Stretch the arepas a little to make them even thinner and rough on the sides -Preheat enough neutral oil to deep fry the arepas to 180C -Fry in batches turning often to encourage the arepas to puff up, basting hot oil on top with a spoon also helps, and cook until they turn golden this can take 3-4 min -Drain in paper towels -Serve topped or fill with anything you like (When opening the arepas go only half way open so the arepas can hold the shape and the fillings inside) #recipeshare #recipeoftheday #delicious #cookingwith❤️ #homecooks #breakfastideas #coconutmilk #gettoknowcaribbeancuisine #masterchefau
ᗩᖇeᑭᗩᔕ ᗪe ᑕoᑕo / ᑕoᑕoᑎᑌt ᗩᖇeᑭᗩᔕ To know more about #arepasdecoco check my new reel, and I’ll put all this info together in a blog post soon. You can always access previous recipes from my link in my bio/profile 👆 iᑎgᖇeᗪieᑎtᔕ 2 cups plain flour 1 tsp baking powder 1/2 c brown sugar 1/2 tsp salt (or to taste) 1 cup coconut milk 1/2 c extra flour for kneading and rolling Neutral oil for frying Fillings: left over stews, ham and cheese, poached eggs and avo, salads , anything you like. They can be served sweet as well drizzled with caramel sauce or topped with ice cream iᑎᔕtᖇᑌᑕtioᑎᔕ -In a bowl mix, plain flour, baking powder, brown sugar and salt -Make a hole in the middle and add the coconut milk and start incorporating -Transfer to the bench and knead for 2 - 3 min until smooth using more flour if it gets sticky but it should still be a soft dough -Cover and let rest for 10-15 min -Roll out to 1/2 cm thick, let rest for 2 min before cutting out circles of 8-10 cm with a cookie cutter -Stretch the arepas a little to make them even thinner and rough on the sides -Preheat enough neutral oil to deep fry the arepas to 180C -Fry in batches turning often to encourage the arepas to puff up, basting hot oil on top with a spoon also helps, and cook until they turn golden this can take 3-4 min -Drain in paper towels -Serve topped or fill with anything you like (When opening the arepas go only half way open so the arepas can hold the shape and the fillings inside) #recipeshare #recipeoftheday #delicious #cookingwith❤️ #homecooks #breakfastideas #coconutmilk #gettoknowcaribbeancuisine #masterchefau
ᗩᖇeᑭᗩᔕ ᗪe ᑕoᑕo / ᑕoᑕoᑎᑌt ᗩᖇeᑭᗩᔕ To know more about #arepasdecoco check my new reel, and I’ll put all this info together in a blog post soon. You can always access previous recipes from my link in my bio/profile 👆 iᑎgᖇeᗪieᑎtᔕ 2 cups plain flour 1 tsp baking powder 1/2 c brown sugar 1/2 tsp salt (or to taste) 1 cup coconut milk 1/2 c extra flour for kneading and rolling Neutral oil for frying Fillings: left over stews, ham and cheese, poached eggs and avo, salads , anything you like. They can be served sweet as well drizzled with caramel sauce or topped with ice cream iᑎᔕtᖇᑌᑕtioᑎᔕ -In a bowl mix, plain flour, baking powder, brown sugar and salt -Make a hole in the middle and add the coconut milk and start incorporating -Transfer to the bench and knead for 2 - 3 min until smooth using more flour if it gets sticky but it should still be a soft dough -Cover and let rest for 10-15 min -Roll out to 1/2 cm thick, let rest for 2 min before cutting out circles of 8-10 cm with a cookie cutter -Stretch the arepas a little to make them even thinner and rough on the sides -Preheat enough neutral oil to deep fry the arepas to 180C -Fry in batches turning often to encourage the arepas to puff up, basting hot oil on top with a spoon also helps, and cook until they turn golden this can take 3-4 min -Drain in paper towels -Serve topped or fill with anything you like (When opening the arepas go only half way open so the arepas can hold the shape and the fillings inside) #recipeshare #recipeoftheday #delicious #cookingwith❤️ #homecooks #breakfastideas #coconutmilk #gettoknowcaribbeancuisine #masterchefau
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ᗩᖇeᑭᗩᔕ ᗪe ᑕoᑕo / ᑕoᑕoᑎᑌt ᗩᖇeᑭᗩᔕ To know more about #arepasdecoco check my new reel, and I’ll put all this info together in a blog post soon. You can always access previous recipes from my link in my bio/profile 👆 iᑎgᖇeᗪieᑎtᔕ 2 cups plain flour 1 tsp baking powder 1/2 c brown sugar 1/2 tsp salt (or to taste) 1 cup coconut milk 1/2 c extra flour for kneading and rolling Neutral oil for frying Fillings: left over stews, ham and cheese, poached eggs and avo, salads , anything you like. They can be served sweet as well drizzled with caramel sauce or topped with ice cream iᑎᔕtᖇᑌᑕtioᑎᔕ -In a bowl mix, plain flour, baking powder, brown sugar and salt -Make a hole in the middle and add the coconut milk and start incorporating -Transfer to the bench and knead for 2 - 3 min until smooth using more flour if it gets sticky but it should still be a soft dough -Cover and let rest for 10-15 min -Roll out to 1/2 cm thick, let rest for 2 min before cutting out circles of 8-10 cm with a cookie cutter -Stretch the arepas a little to make them even thinner and rough on the sides -Preheat enough neutral oil to deep fry the arepas to 180C -Fry in batches turning often to encourage the arepas to puff up, basting hot oil on top with a spoon also helps, and cook until they turn golden this can take 3-4 min -Drain in paper towels -Serve topped or fill with anything you like (When opening the arepas go only half way open so the arepas can hold the shape and the fillings inside) #recipeshare #recipeoftheday #delicious #cookingwith❤️ #homecooks #breakfastideas #coconutmilk #gettoknowcaribbeancuisine #masterchefau
2 months ago
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1/8
Arepas de Coco / Coconut Arepas As a Venezuelan I grew up eating “Arepas” 🫓 which are a type of cornmeal bread that’s eaten almost at every meal as a bread, filled with different proteins or as a side dish. They are also consumed in Colombia and seen in some other Latin and Caribbean countries. However recently I came across these Puerto Rican 🇵🇷 version of Arepas and I thought they were incredible, these are more like my Caribbean Fried Bread but they are made with coconut milk and plain flour, they are slightly sweet and they don’t really taste like coconut but instead the coconut milk makes this dough go really light and fluffy. If you roll them thin enough when you fry them they puff up creating a pocket inside for all your yummy fillings. 🤤🤤🤤 Although I will share my Venezuelan Arepas very soon, I wanted to share this Arepas de Coco recipe cause I’m sure you already have all the ingredients to go and make it. They are so simple to make you can quickly whip up breakfast today or use them for afternoon tea / schnack. As per fillings Arepas de coco are just the vessel so be creative and add whatever you fancy. 🙃 📝Recipe will be in my feed and soon in the blog which you can access through my link in bio 👆 #recipereels #reelsinstagram #recipeshare #homecooks #foodblogger #foodies #coconutmilk #friedfood #gettoknowcaribbeancuisine #lovecook #masterchefau #breakfastideas
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Arepas de Coco / Coconut Arepas As a Venezuelan I grew up eating “Arepas” 🫓 which are a type of cornmeal bread that’s eaten almost at every meal as a bread, filled with different proteins or as a side dish. They are also consumed in Colombia and seen in some other Latin and Caribbean countries. However recently I came across these Puerto Rican 🇵🇷 version of Arepas and I thought they were incredible, these are more like my Caribbean Fried Bread but they are made with coconut milk and plain flour, they are slightly sweet and they don’t really taste like coconut but instead the coconut milk makes this dough go really light and fluffy. If you roll them thin enough when you fry them they puff up creating a pocket inside for all your yummy fillings. 🤤🤤🤤 Although I will share my Venezuelan Arepas very soon, I wanted to share this Arepas de Coco recipe cause I’m sure you already have all the ingredients to go and make it. They are so simple to make you can quickly whip up breakfast today or use them for afternoon tea / schnack. As per fillings Arepas de coco are just the vessel so be creative and add whatever you fancy. 🙃 📝Recipe will be in my feed and soon in the blog which you can access through my link in bio 👆 #recipereels #reelsinstagram #recipeshare #homecooks #foodblogger #foodies #coconutmilk #friedfood #gettoknowcaribbeancuisine #lovecook #masterchefau #breakfastideas
2 months ago
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2/8
AFTERNOON BAKING JUST COZ These are the biggest Yorkshire puddings I’ve ever seen 😅 I just have to get a new muffin tray 🙃🤦🏻‍♀️ Afternoon snack fillings for these puddings anyone? Do I go sweet or savoury? . . . #foodiemelbourne #yorkshirepudding #afternoonsnack #baking #yum #delicious #masterchefau #cookingequipment
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AFTERNOON BAKING JUST COZ These are the biggest Yorkshire puddings I’ve ever seen 😅 I just have to get a new muffin tray 🙃🤦🏻‍♀️ Afternoon snack fillings for these puddings anyone? Do I go sweet or savoury? . . . #foodiemelbourne #yorkshirepudding #afternoonsnack #baking #yum #delicious #masterchefau #cookingequipment
2 months ago
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3/8
Recipe in progress… ⚙️ <My take on a Colombian style Oblea > ℹ️ Oblea is a type of wafer biscuit that’s normally served sandwiched with some sweet fillings like dulce de leche, condensed milk, jams, typically sold by street food vendors, they can be found in many South American countries, however when I got to try this Colombian version, I got hooked by the flavour combination. Swipe right to see the original version ➡️ Two wafer biscuits filled with blackberry jam, fresh grated cheese, cream & arequipe / dulce de leche. 👩🏻‍🍳 This is what I did 👇 Feta ice cream Blackberry compote Salted caramel Fresh berries Tapioca and cornstarch crispy tuiles Say yes if you want one 😜 . . . #gettoknowlatincuisine #dessertinspo #melbournefoodie #desserts #recipedevelopment #cook #foodblog #dishoftheday #masterchefau #tuile #berries #icecream
Recipe in progress… ⚙️ <My take on a Colombian style Oblea > ℹ️ Oblea is a type of wafer biscuit that’s normally served sandwiched with some sweet fillings like dulce de leche, condensed milk, jams, typically sold by street food vendors, they can be found in many South American countries, however when I got to try this Colombian version, I got hooked by the flavour combination. Swipe right to see the original version ➡️ Two wafer biscuits filled with blackberry jam, fresh grated cheese, cream & arequipe / dulce de leche. 👩🏻‍🍳 This is what I did 👇 Feta ice cream Blackberry compote Salted caramel Fresh berries Tapioca and cornstarch crispy tuiles Say yes if you want one 😜 . . . #gettoknowlatincuisine #dessertinspo #melbournefoodie #desserts #recipedevelopment #cook #foodblog #dishoftheday #masterchefau #tuile #berries #icecream
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Recipe in progress… ⚙️ <My take on a Colombian style Oblea > ℹ️ Oblea is a type of wafer biscuit that’s normally served sandwiched with some sweet fillings like dulce de leche, condensed milk, jams, typically sold by street food vendors, they can be found in many South American countries, however when I got to try this Colombian version, I got hooked by the flavour combination. Swipe right to see the original version ➡️ Two wafer biscuits filled with blackberry jam, fresh grated cheese, cream & arequipe / dulce de leche. 👩🏻‍🍳 This is what I did 👇 Feta ice cream Blackberry compote Salted caramel Fresh berries Tapioca and cornstarch crispy tuiles Say yes if you want one 😜 . . . #gettoknowlatincuisine #dessertinspo #melbournefoodie #desserts #recipedevelopment #cook #foodblog #dishoftheday #masterchefau #tuile #berries #icecream
2 months ago
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4/8
Hi 👋 everyone this is a small video to update you about one of the projects I’m working in the background! I had many people suggesting me to open a restaurant or launch some sort of food venue and although I’m still a bit far to make that dream a reality, I’ve been working hard to come up with an idea to share my food and what I love with all of you 🙃 I can’t say much at the moment but if you are in Melbourne and you are interested to hear more about it, go to my link in bio and subscribe to my mailing list, so you can be the first one to know 😊 #melbournefoodie #eatmelbourne #melbournerestaurant #masterchefau #masterchefaustralia
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Hi 👋 everyone this is a small video to update you about one of the projects I’m working in the background! I had many people suggesting me to open a restaurant or launch some sort of food venue and although I’m still a bit far to make that dream a reality, I’ve been working hard to come up with an idea to share my food and what I love with all of you 🙃 I can’t say much at the moment but if you are in Melbourne and you are interested to hear more about it, go to my link in bio and subscribe to my mailing list, so you can be the first one to know 😊 #melbournefoodie #eatmelbourne #melbournerestaurant #masterchefau #masterchefaustralia
2 months ago
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5/8
Family weekends are the best 🥰 Walking this morning through @footscraymarketofficial we found a hidden Latin Gem @casitafootscray (meaning Little house 😻 gorgeous) Look at the happy faces at the sight of Empanadas 😱 This boutique cafe in the food court offers, both baked and fried Chilean style empanadas, beautiful coffee, and pastries and they are really delicious! If you are around this area by any chance come check them out recommended 💯% We had the cheese, cheese and mushrooms and cheese and chorizo 🤤 💪🏻 a great start of the day before we go out shopping. #gettoknowlatincuisine #latinplaces #melbournefoodie #foodblogger #discovermelbourne #empanadaschilenas #empanadas
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Family weekends are the best 🥰 Walking this morning through @footscraymarketofficial we found a hidden Latin Gem @casitafootscray (meaning Little house 😻 gorgeous) Look at the happy faces at the sight of Empanadas 😱 This boutique cafe in the food court offers, both baked and fried Chilean style empanadas, beautiful coffee, and pastries and they are really delicious! If you are around this area by any chance come check them out recommended 💯% We had the cheese, cheese and mushrooms and cheese and chorizo 🤤 💪🏻 a great start of the day before we go out shopping. #gettoknowlatincuisine #latinplaces #melbournefoodie #foodblogger #discovermelbourne #empanadaschilenas #empanadas
2 months ago
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6/8
I can’t stop eating these 🤤 Brasilian style Cheese Bread or Pao de queixo These have a unique texture, crunchy on the outside and gooey and stretchy inside, they are delicious for breakfast, afternoon snack or believe me all day long 🫣 and they are Gluten Free! Fill them with more cheese, ham, or even jam 😝 Similar variations are known as Pan de Bono, Pan de Yuca, Chipa, Cassava Bread, if you know any other name for these let me know in the comments 👇 Super easy to make 🤗Wanna try them ? 🔎 the recipe in my blog “Brasilian Cheese Bread” #recipeoftheday #cheesebread #gettoknowlatincuisine #glutenfreerecipes #recipeshare
I can’t stop eating these 🤤 Brasilian style Cheese Bread or Pao de queixo These have a unique texture, crunchy on the outside and gooey and stretchy inside, they are delicious for breakfast, afternoon snack or believe me all day long 🫣 and they are Gluten Free! Fill them with more cheese, ham, or even jam 😝 Similar variations are known as Pan de Bono, Pan de Yuca, Chipa, Cassava Bread, if you know any other name for these let me know in the comments 👇 Super easy to make 🤗Wanna try them ? 🔎 the recipe in my blog “Brasilian Cheese Bread” #recipeoftheday #cheesebread #gettoknowlatincuisine #glutenfreerecipes #recipeshare
I can’t stop eating these 🤤 Brasilian style Cheese Bread or Pao de queixo These have a unique texture, crunchy on the outside and gooey and stretchy inside, they are delicious for breakfast, afternoon snack or believe me all day long 🫣 and they are Gluten Free! Fill them with more cheese, ham, or even jam 😝 Similar variations are known as Pan de Bono, Pan de Yuca, Chipa, Cassava Bread, if you know any other name for these let me know in the comments 👇 Super easy to make 🤗Wanna try them ? 🔎 the recipe in my blog “Brasilian Cheese Bread” #recipeoftheday #cheesebread #gettoknowlatincuisine #glutenfreerecipes #recipeshare
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I can’t stop eating these 🤤 Brasilian style Cheese Bread or Pao de queixo These have a unique texture, crunchy on the outside and gooey and stretchy inside, they are delicious for breakfast, afternoon snack or believe me all day long 🫣 and they are Gluten Free! Fill them with more cheese, ham, or even jam 😝 Similar variations are known as Pan de Bono, Pan de Yuca, Chipa, Cassava Bread, if you know any other name for these let me know in the comments 👇 Super easy to make 🤗Wanna try them ? 🔎 the recipe in my blog “Brasilian Cheese Bread” #recipeoftheday #cheesebread #gettoknowlatincuisine #glutenfreerecipes #recipeshare
2 months ago
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7/8
•Andean style• ᑭotᗩto ᗩᑎᗪ ᒪeek ᔕoᑌᑭ *Vegetarian* Feeds 4 ᔕoᑌᑭ 1 leek white part chopped (green part reserved) 1/2 brown onion diced 4 brush potatoes cleaned and peeled cubed to 2 cm (skins reserved) 1 green chili deseeded and finely diced 2 tbsp olive oil 1 tsp coriander seeds 2 c vege stock 1 c water Bunch of fresh herbs (coriander by preference but you can use parsley, basil or a combo) 1/2 milk Flaky salt to taste 1 lemon 4 eggs ᒪeek oiᒪ Reserved Green top of leek roughly chopped 1 c neutral oil Pinch of salt Drops of lemon Cᖇiᔕᑭy ᑭotᗩto ᔕkiᑎᔕ Reserved potato skins washed and pat dry Oil for frying GᗩᖇᑎIᔕᕼ 200g melty cheese cubed to 1 cm (tasty, mozzarella, provola, or any other of your preference) iᑎᔕtᖇᑌᑕtioᑎᔕ -For the soup in a large pot heat olive oil, sauté leek, onion and green chili until softened. -Add coriander seeds and salt -Add potatoes cook for another couple of min -Add vege stock and water, herbs and bring to the a slow boil, meanwhile prepare leek oil and crispy potato skins. -For the leek oil, add the leek and oil to a small pot and cook at low temp until leek softens about 15 min, let cool down a bit and then blend and strain with a fine sieve, season with salt and few drops of lemon and reserve. (Oil can be stored in the fridge for other recipes) -For the crispy potatoes, heat the oil to 180C, fry in batches until crunchy, drain in paper towels, season with flaky salt and keep warm in a tray in the oven at 120C -Cook soup until potatoes are soft but still have some bite to it -Add milk, lower temp to a simmer and season with salt and few drops of lemon don’t add too much or the mixture will curdle -Crack the eggs and poach them in the soup for 4-5 min until set but still runny in the middle, remove from heat -To plate, in a soup bowl, arrange melty cheese cubes, ass few ladles of soup, top with a poached egg, add a tbsp of leek oil, add more cheese cubes around and top with some crispy potatoes #recipes #recipeoftheday #winterwarmer #soup #potato #leek #homecook #melbournefoodie #delicious #masterchefau #vegetarianrecipes
•Andean style• ᑭotᗩto ᗩᑎᗪ ᒪeek ᔕoᑌᑭ *Vegetarian* Feeds 4 ᔕoᑌᑭ 1 leek white part chopped (green part reserved) 1/2 brown onion diced 4 brush potatoes cleaned and peeled cubed to 2 cm (skins reserved) 1 green chili deseeded and finely diced 2 tbsp olive oil 1 tsp coriander seeds 2 c vege stock 1 c water Bunch of fresh herbs (coriander by preference but you can use parsley, basil or a combo) 1/2 milk Flaky salt to taste 1 lemon 4 eggs ᒪeek oiᒪ Reserved Green top of leek roughly chopped 1 c neutral oil Pinch of salt Drops of lemon Cᖇiᔕᑭy ᑭotᗩto ᔕkiᑎᔕ Reserved potato skins washed and pat dry Oil for frying GᗩᖇᑎIᔕᕼ 200g melty cheese cubed to 1 cm (tasty, mozzarella, provola, or any other of your preference) iᑎᔕtᖇᑌᑕtioᑎᔕ -For the soup in a large pot heat olive oil, sauté leek, onion and green chili until softened. -Add coriander seeds and salt -Add potatoes cook for another couple of min -Add vege stock and water, herbs and bring to the a slow boil, meanwhile prepare leek oil and crispy potato skins. -For the leek oil, add the leek and oil to a small pot and cook at low temp until leek softens about 15 min, let cool down a bit and then blend and strain with a fine sieve, season with salt and few drops of lemon and reserve. (Oil can be stored in the fridge for other recipes) -For the crispy potatoes, heat the oil to 180C, fry in batches until crunchy, drain in paper towels, season with flaky salt and keep warm in a tray in the oven at 120C -Cook soup until potatoes are soft but still have some bite to it -Add milk, lower temp to a simmer and season with salt and few drops of lemon don’t add too much or the mixture will curdle -Crack the eggs and poach them in the soup for 4-5 min until set but still runny in the middle, remove from heat -To plate, in a soup bowl, arrange melty cheese cubes, ass few ladles of soup, top with a poached egg, add a tbsp of leek oil, add more cheese cubes around and top with some crispy potatoes #recipes #recipeoftheday #winterwarmer #soup #potato #leek #homecook #melbournefoodie #delicious #masterchefau #vegetarianrecipes
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•Andean style• ᑭotᗩto ᗩᑎᗪ ᒪeek ᔕoᑌᑭ *Vegetarian* Feeds 4 ᔕoᑌᑭ 1 leek white part chopped (green part reserved) 1/2 brown onion diced 4 brush potatoes cleaned and peeled cubed to 2 cm (skins reserved) 1 green chili deseeded and finely diced 2 tbsp olive oil 1 tsp coriander seeds 2 c vege stock 1 c water Bunch of fresh herbs (coriander by preference but you can use parsley, basil or a combo) 1/2 milk Flaky salt to taste 1 lemon 4 eggs ᒪeek oiᒪ Reserved Green top of leek roughly chopped 1 c neutral oil Pinch of salt Drops of lemon Cᖇiᔕᑭy ᑭotᗩto ᔕkiᑎᔕ Reserved potato skins washed and pat dry Oil for frying GᗩᖇᑎIᔕᕼ 200g melty cheese cubed to 1 cm (tasty, mozzarella, provola, or any other of your preference) iᑎᔕtᖇᑌᑕtioᑎᔕ -For the soup in a large pot heat olive oil, sauté leek, onion and green chili until softened. -Add coriander seeds and salt -Add potatoes cook for another couple of min -Add vege stock and water, herbs and bring to the a slow boil, meanwhile prepare leek oil and crispy potato skins. -For the leek oil, add the leek and oil to a small pot and cook at low temp until leek softens about 15 min, let cool down a bit and then blend and strain with a fine sieve, season with salt and few drops of lemon and reserve. (Oil can be stored in the fridge for other recipes) -For the crispy potatoes, heat the oil to 180C, fry in batches until crunchy, drain in paper towels, season with flaky salt and keep warm in a tray in the oven at 120C -Cook soup until potatoes are soft but still have some bite to it -Add milk, lower temp to a simmer and season with salt and few drops of lemon don’t add too much or the mixture will curdle -Crack the eggs and poach them in the soup for 4-5 min until set but still runny in the middle, remove from heat -To plate, in a soup bowl, arrange melty cheese cubes, ass few ladles of soup, top with a poached egg, add a tbsp of leek oil, add more cheese cubes around and top with some crispy potatoes #recipes #recipeoftheday #winterwarmer #soup #potato #leek #homecook #melbournefoodie #delicious #masterchefau #vegetarianrecipes
2 months ago
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