Hello colleagues, my name is Carlos de los Rios and in this blog I am going to present a typical dish that was made in my family when I was little.
Manjar blanco
1 liter of whole milk
250g sugar
1 teaspoon of baking soda
Vanilla essence
Pot or saucepan
Wooden spoon
Pot or jar
[7:41]To start preparing this recipe for homemade, once you have the ingredients ready, put the milk in a saucepan or pot and heat it over medium heat until it boils. When it boils, lower the heat a little and add the sugar. Take a wooden spoon and do not stop stirring to avoid burning or sticking to the base. You must mix until the sugar is well dissolved to make the dulce de leche. When the sugar has dissolved, add the baking soda and vanilla extract. The vanilla is to taste but we recommend that you do not pour more than a teaspoon, to prevent the dulce de leche flavor from diminishing.Keep stirring the dulce de leche without letting it boil. Little by little you will see that the color changes until it reaches the brown tone so characteristic of this dessert. This is a very easy recipe but it may take a while, since the process of integrating the ingredients and forming the dulce de leche is a bit slow. Achieving the ideal texture and color of the dulce de leche can take around 2 hours. Once done, store it in a jar or jar and you can take it as you like, on toasts, crepes, cakes, etc. Make your homemade dulce de leche and enjoy this delicious dessert! And if you want it to adopt a creamier and more solid texture, leave it in the refrigerator to cool and harden a bit.
Why do I recommend it?
Starting with the simple fact that it is one of the most emblematic sweets in all of Colombia, it is incredible to witness the creation of this delicious sweet and feel the mixture of flavors and smells together in a simple pot.
Well the next dish that I am going to present you is one that I tried the first time I went to Spain, I tried it in Madrid, to be exact in the Palacio del Jamon, considered one of the best places to eat tapas in Spain.
1 Onion in cubes
1 Cup of potatoes in squares
2 eggs
4 potatoes
Peel the potatoes (6 medium for about 4 people) and cut them into thin slices.
Put a frying pan with plenty of oil or use the fryer and add the previously salted potatoes.
Cut an onion into small pieces and put it to fry. If you use a frying pan, they can be added to the potatoes and cook practically at the same time. If it is a fryer, we recommend doing it separately, since it would get lost in the container and removing it would be more difficult.
Beat 5 eggs, separate the whites from the yolks, and begin to beat the first and then add the second.
Let cook over low heat until you can turn the tortilla and the edges are very firm.
Now if you put olive oil on top and enjoy the best potato omelette.
What do I think of this dish?
The truth is I don't like this dish, because I have never liked potatoes, but since I was traveling obviously I had to eat one of the most emblematic dishes in all of Spain, and if you also go you have to try this even if you don't like it potatoes,
By Carlos de los rios
