Carmelo’s goodness II.

Carmelo never stopped sharing his goodness with us and this allowed us to have a great understanding about Peruvian food. Of course Carmelo’s creativity and desire to make people happy adds completely to it.

**Anticucho: I tried this dish and even though I was unable to enjoy it I have to say it was cooked very well. It is basically heart of beef cooked simply with oil in a pan, previously marinated (at the store).



**Pez espada/Sword fish: this is fantastic, it is almost like a beef steak but fishy. Grilled with butter, salt and garlic; full of flavour.



**Lentils: this dish was cooked by lovely Cathy and it was AWESOME!!!
Lentils were cooked as follows:
Onions were pan fried with oil and cubes of Knorr (chicken broth). She added pork meat and stirred until she got a creamy consistency. Lentils were added afterwards along with BBQ sauce and water. This mix was boiled and what you get out of it is an amazing dish of healthy lentils. She served with rice, eggs on top and an onion salad called “Ensalada criolla” (onions, hot peppers, cilantro, salt, oil and lemon)… You really need extra fingers to enjoy the licking.



**Same-same but different: this dish was cooked by Carmelo with the left over lentils, it is actually called Tacu-tacu. Carmelo fried onions with hot peppers and garlic, after that he added the left over lentils and rice. This mix was left in the pan until a brown colour was acquired… This is really tasty and crunchy.
As Professor Kai says… Same-same but different.

**Budin: left over bread with the addition of milk+eggs+sugar+vanilla+raisins and any kind of additional dry fruit or nuts desired. Baked for about 20-25 minutes in a Pyrex container. A great way to get rid of leftovers and create dessert for coffee.


Thanks Carmelo!!! We will miss you…