Magnesium: The Star Mineral Your Kitchen and Body Need
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Mendocinian Sopaipillas are a traditional product from the province of Mendoza, Argentina. This simple delicacy, also known in other regions of the country as tortas fritas (fried dough cakes), has a long history and is an essential part of the Mendocinian culinary culture. Sopaipillas are basically a disc of fried, leavened dough covered with sugar, generally prepared with a simple dough of flour, some fat, water, salt, and yeast. They are fried until golden and crunchy on the outside, yet soft and tender on the inside.
The origin of sopaipillas in Argentina can be traced back to indigenous and Spanish influences.
Among the classic recipes of Argentine gastronomy, tortitas with pork cracklings (chicharrones) are a true delicacy. This delicious blend of leavened dough and crunchy cracklings is a burst of flavor, ideal for an afternoon snack or breakfast. In fact, if there is one thing that unites us as Latin Americans, beyond the language and the passion for soccer, it is our ability to create divine treats from the most humble ingredients. At the altar of popular gastronomy, tortitas with chicharrones are the supreme deity. In Mendoza, they are the heart of the afternoon; in the Argentine countryside, they are the companion of mate; and in the rest of the continent, they are the testimony of a culture that wastes nothing and knows that high-quality fat is, quite simply, pure flavor.
Read more … Mendoza Tortitas with Cracklings (Recipe and Video)
There was a time when soup was considered merely "poor man's food," a concoction made with leftovers to stretch a meal. But today, in the 21st century, soup has reclaimed its throne. It is the hug on a rainy day, grandmother's remedy, and, in many cases, the ultimate expression of technical haute cuisine. There is nothing more honest than a broth that has bubbled for hours, extracting the very essence of the ingredients.
Read more … Ode to Soup: 5 Iconic World Recipes Step by Step
Welcome to a new series at Cooking Club. We are not just looking at another gardening course; we are starting a journey of nutritional transformation based on the principles of the ProHuerta program. This is a public policy with over 26 years of experience led by the Ministry of Social Development and INTA. This initiative does not only seek to teach how to plant, but to guarantee the basic right to access fresh, healthy, and sovereign food in urban, peri-urban, and rural communities.
Read more … Agroecological Garden Guide Vol 1: Nutrition and Health
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Nos encanta la granola: su textura, su sabor y su versatilidad. Es ideal para desayunar con fruta o para tomar como refrigerio energético.
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