The Culinary Masters

  Rewiew: Cornstarch alfajores have the grace that the dough falls apart much more than those made from wheat flour. It really leaves you with this feeling that they are melting in your mouth. A recipe for : Alfajores de maicena Servirngs :24  Prep time : 45 minutos  Cook time : 15 minutos  Ingredients: -225gr of un prepared flour  -225gr of curnstarch -200gr of butter  -6 tablespoon of baking podwder -Powdered sugar Directions  1. Firts mir together they flour , cornstarch , baking powder, and dices butter until a uniform dough , a ball, forms. 2. Then, this dough test for half an hour in the refrigerator. 3. Next throw a little flour on the support where we will put the dough and stretch it with a rolling pin. Whit the mold of cutter of your choise that you have at home. 4. After that, on an oven suppert , place the cornstarch molds. Bake the alfajores for approximately 15 minutes at 250 degrees celsius. 5. Finally, take them cut of the oven and fill them with manjar blanco in each o

  Review: Chicha de jora or Aqha in Quechua, is a fermented drink native to South America, to be more detailed, spread in Peru, Bolivia and Ecuador. It presents several varieties depending on the region where it is prepared, but the base of its preparation is mainly the Jora, that is; malted corn The elaboration of this drink continues to be traditional today. Ingredients:  1 kl Germinated and ground corn 300 grams of quinoa 200 grams of roasted barley 5 liters of water clove to taste ground cinnamon to taste 200 grams of chancaca (Piloncillo) or brown sugar (Blonde or white) Preparation:  To start, have a pot and proceed to toast the corn of jora and then the barley. For this step it is important that you do not use oil or fat. Then, in another pot, place the jora corn and add water, let it soak for a period of 35 minutes. After this time, change the water and soak it for another 35 minutes. From there, pass it through a strainer and place it in a large pot along with the barley and c