This time you'll learn to prepare the beverage flag of Peru known internationally and here we give the steps on how to enjoy this delicious drink.
First let's see what you need:
2 glasses of pisco
2 cups simple syrup
Peruvian 4 lemons
2 egg whites
Angostura bitters
ice
After all ingreientes have proceeded to the preparation:
Blend the ingredients except the Angostura bitters with ice to taste.
When forming regular foam and ice is crushed.
Serve in small glasses and decorate with a few drops of Angostura bitters.
And ready you can enjoy this drink internationally recognized ....
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En esta ocasion le enseñaremos a preparar la bebida bandera del Peru conocida internacionalmente y aqui le daremos los pasos de como degustar de esta deliciosa bebida .
Primero veamos lo que se necesita:
2 vasos de pisco
2 vasos de jarabe de goma
4 limones peruanos
2 claras de huevo
amargo de angostura
hielo
Despues de Tener todos los ingreientes procedemos a la preparacion:
Licuar los ingredientes, menos el amargo de angostura, con hielo al gusto.
Cuando se forme regular espuma y el hielo se haya triturado.
Servimos en vasos pequeños y decoramos con unas gotas de amargo de angostura.
Y lista ya puede disfrutar de esta bebida reconocida internacionalmente ....
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jueves, 27 de enero de 2011
lunes, 24 de enero de 2011
Playa Punta Hermosa
Located about 40 kilometers south of Lima, Punta Hermosa is known for its numerous bays, reefs and great beaches for surfing. In fact, the beaches of Punta Hermosa are the most popular for this sport, attracting thousands of surfers and beach lovers from around the world. Punta Hermosa beaches have waves of varying sizes, making it ideal for surfing much more prepared as the ones starting. The highest waves known in South America, can be found in Punta Hermosa, and come to take a height of 11 meters. Apart from the surf, the beaches of Punta Hermosa offers a perfect environment for relaxation, or the performance of various water sports.
lunes, 17 de enero de 2011
Arroz Con Pollo
Well besides being a tourist site our aim is that you also know a little more of our traditional dishes and today you'll learn to cook rice with chicken, well stop talking and let's start and the first thing we need is the following ingredients :
INGREDIENTS:
200 grams of rice round (length is not worth) (1 cup)
2 chicken breasts cut into cubes
1 liter of chicken or poultry broth (4 cups)
1 / 4 of a liter of cooking white wine (1 cup)
1 / 2 green pepper and 1 / 2 red pepper (roasted peppers)
1 / 2 onion
2 garlic cloves
4 tablespoons of peas
2 tomatoes peeled and seeded
1 lemon
1 packet of food coloring
olive oil
salt and pepper
THEN YOU HAVE ALL INGREDIENTS in the drawing:
1.-Cut the peppers into strips but not too long (see photo), finely chop the onion and peel the garlic.
2.-View in a paella pan or a casserole, five tablespoons of olive oil and bring to heat. When oil is added the peppers and the two whole garlic cloves. If you do not have the chicken is cut into pieces while they are doing cutting vegetables. Saute for 3 minutes and add the onion.
3.-Leave the vegetables for 3 minutes and add the chicken clean cut to pieces, a pinch of salt and 3 turns of pepper mill.
4.-Let it do the chicken for about 7-8 minutes until golden brown color and take a little, but only slightly. At the bottom of the pan will be left a little residue and release the browned chicken and vegetables that give a wonderful flavor to our chicken rice.
5.-While the chicken is making harnesses and peel the tomatoes, scrape out the seeds and chop finely. When the chicken is cooked add the tomatoes and let the fire another 5 minutes.
6.-Now we take the white wine and leave on medium heat until reduced by half the wine (ie we have to let the wine be consumed until about half of what we take). We will not fire very hard to not drink the wine too quickly and get to soak the chicken well with the taste.
7.-When the wine has reduced, add 3 cups hot broth (reserve a cup), the packet of dye (about 1 dessert spoon), stir well and let the broth boil.
8.-When the broth is boiling (bubbling) is the time to add the rice. We put a wooden spoon and stir until the rice is distributed throughout the pan. During the first 3 minutes, stirring the rice and then leave on medium heat for 15 minutes without ever touching the rice. If peas are fresh when add is past the first 3 minutes and if tin is expected to last minute (of 15) to drive them (just before the rice aside.)
9.-After that time aside the pan from heat and cover with a clean cloth. Let stand rice with chicken for five minutes and serve with lemon slices
ALL THAT IS GOOD AND REMEMBER THAT THIS IS THIS RECIPE FOR TWO OR THREE PEOPLE HOPE YOU ENJOY IT ....
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Bueno ademas de ser un site de turismo nustro objetivo es que usted tambien conosca un poco mas de nuestro platos tipicos y hoy le enseñaremos a cocinar un arroz con pollo, bueno dejemos de alar y vamos a comenzar y lo primero que necesitamos es los siguientes ingredientes:
INGREDIENTES:
INGREDIENTS:
200 grams of rice round (length is not worth) (1 cup)
2 chicken breasts cut into cubes
1 liter of chicken or poultry broth (4 cups)
1 / 4 of a liter of cooking white wine (1 cup)
1 / 2 green pepper and 1 / 2 red pepper (roasted peppers)
1 / 2 onion
2 garlic cloves
4 tablespoons of peas
2 tomatoes peeled and seeded
1 lemon
1 packet of food coloring
olive oil
salt and pepper
THEN YOU HAVE ALL INGREDIENTS in the drawing:
1.-Cut the peppers into strips but not too long (see photo), finely chop the onion and peel the garlic.
2.-View in a paella pan or a casserole, five tablespoons of olive oil and bring to heat. When oil is added the peppers and the two whole garlic cloves. If you do not have the chicken is cut into pieces while they are doing cutting vegetables. Saute for 3 minutes and add the onion.
3.-Leave the vegetables for 3 minutes and add the chicken clean cut to pieces, a pinch of salt and 3 turns of pepper mill.
4.-Let it do the chicken for about 7-8 minutes until golden brown color and take a little, but only slightly. At the bottom of the pan will be left a little residue and release the browned chicken and vegetables that give a wonderful flavor to our chicken rice.
5.-While the chicken is making harnesses and peel the tomatoes, scrape out the seeds and chop finely. When the chicken is cooked add the tomatoes and let the fire another 5 minutes.
6.-Now we take the white wine and leave on medium heat until reduced by half the wine (ie we have to let the wine be consumed until about half of what we take). We will not fire very hard to not drink the wine too quickly and get to soak the chicken well with the taste.
7.-When the wine has reduced, add 3 cups hot broth (reserve a cup), the packet of dye (about 1 dessert spoon), stir well and let the broth boil.
8.-When the broth is boiling (bubbling) is the time to add the rice. We put a wooden spoon and stir until the rice is distributed throughout the pan. During the first 3 minutes, stirring the rice and then leave on medium heat for 15 minutes without ever touching the rice. If peas are fresh when add is past the first 3 minutes and if tin is expected to last minute (of 15) to drive them (just before the rice aside.)
9.-After that time aside the pan from heat and cover with a clean cloth. Let stand rice with chicken for five minutes and serve with lemon slices
ALL THAT IS GOOD AND REMEMBER THAT THIS IS THIS RECIPE FOR TWO OR THREE PEOPLE HOPE YOU ENJOY IT ....
========================================================================
Bueno ademas de ser un site de turismo nustro objetivo es que usted tambien conosca un poco mas de nuestro platos tipicos y hoy le enseñaremos a cocinar un arroz con pollo, bueno dejemos de alar y vamos a comenzar y lo primero que necesitamos es los siguientes ingredientes:
INGREDIENTES:
- 200 gramos de arroz redondo (del largo no vale) (1 vaso)
- 2 pechugas de pollo cortadas a trocitos
- 1 litro de caldo de pollo o ave (4 vasos)
- 1/4 de litro de vino blanco de cocinar (1 vaso)
- 1/2 pimiento verde y 1/2 pimiento rojo (pimientos de asar)
- 1/2 cebolla
- 2 ajos pelados
- 4 cucharadas de guisantes
- 2 tomates pelados y sin semillas
- 1 limón
- 1 sobre de colorante alimenticio
- aceite de oliva
- sal y pimienta
- Corta los pimientos en tiras pero no demasiado largas (ver foto), pica la cebolla muy fina y pela los ajos.
- Echa en una paellera, o una cazuela, cinco cucharadas de aceite de oliva y pon a calentar. Cuando esté el aceite añade los pimientos y los dos ajos enteros. Si no tienes el pollo cortado a trocitos ve cortándolo mientras se van haciendo las verduras. Saltea durante 3 minutos y añade la cebolla.
- Deja la verdura durante 3 minutos más y añade el pollo limpio cortado a trocitos, una pizca de sal y 3 vueltas de molinillo de pimienta.
- Deja que se haga el pollo durante unos 7-8 minutos hasta que coja color y se dore un poquito, pero solo un poquito. En el fondo de la paellera se irá quedando un poco de residuo que suelta el pollo dorado y las verduras y que le darán un sabor estupendo a nuestro arroz con pollo.
- Mientra se va haciendo el pollo aprovecha y pela los tomates, quítales la semillas y pícalos muy fino. Cuando el pollo esté añadimos el tomate y dejamos al fuego otros 5 minutos.
- Ahora echamos el vino blanco y dejamos a fuego medio hasta que se reduzca a la mitad el vino (es decir tenemos que dejar que se consuma el vino hasta que quede más o menos la mitad de lo que echamos). No pondremos el fuego muy fuerte para que no se consuma demasiado rápido el vino, así conseguiremos que el pollo se empape bien con su sabor.
- Cuando el vino haya reducido, añadimos 3 vasos de caldo caliente (reservamos un vaso), el sobrecito de colorante (más o menos 1 cuchara de postre), removemos bien y dejamos que hierva el caldo.
- Cuando el caldo esté hirviendo (burbujeando) es el momento de añadir el arroz. Metemos una cuchara de madera y removemos bien para que el arroz se reparta por toda la paellera. Durante los 3 primeros minutos removeremos bien el arroz y después lo dejaremos a fuego medio durante 15 minutos sin volver a tocar el arroz. Si los guisantes son frescos el momento de añadirlos es pasados los 3 primeros minutos y si son de lata espera al último minuto (de los 15) para echarlos (justo antes de apartar el arroz).
- Pasado ese tiempo apartamos la paellera del fuego y la tapamos con una paño de cocina limpio. Dejamos reposar el arroz con pollo durante cinco minutos y servimos acompañado de unas rodajas de limón (ver fotografía)
jueves, 13 de enero de 2011
Playa Punta Sal - Peru
In this summer season, visit Peru to submit different beaches you can visit on this occasion we will inform Punta Sal beach is located at km 137 of road Sullana - Tumbes, is one of the most beautiful beaches of Peru White sand, shimmering waters of the sun's reflection and stately palms, are the building blocks for a good weekend.
Punta Sal is considered one of the best beaches in the north for its great tourist reception, since it has a sea ideal for practicing water sports.
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En esta temporada de verano, visit Peru le presentara distintas playas que usted puede visitar en esta ocasion le informaremos sobre playa Punta Sal que se encuentra ubicada en el Km 137 de la carretera Sullana - Tumbes, es una de las playas mas hermosas del Peru, Arena blanca, aguas tornasoladas por el reflejo del sol e imponentes palmeras, son los componentes básicos para un buen fin de semana.
Punta Sal es considerada como una de las mejores playas del norte por su gran acogida turistica, ya que cuenta con un mar ideal para la practica de deportes nauticos.
Punta Sal is considered one of the best beaches in the north for its great tourist reception, since it has a sea ideal for practicing water sports.
===================================================================
En esta temporada de verano, visit Peru le presentara distintas playas que usted puede visitar en esta ocasion le informaremos sobre playa Punta Sal que se encuentra ubicada en el Km 137 de la carretera Sullana - Tumbes, es una de las playas mas hermosas del Peru, Arena blanca, aguas tornasoladas por el reflejo del sol e imponentes palmeras, son los componentes básicos para un buen fin de semana.
Punta Sal es considerada como una de las mejores playas del norte por su gran acogida turistica, ya que cuenta con un mar ideal para la practica de deportes nauticos.
lunes, 10 de enero de 2011
Comida Peruana - Lomo Saltado
Lomo saltado is a typical dishes of Peru that was recorded in the late nineteenth century, the lomo saltado you find on all menus in the restaurants of Peru and is considered a flag plate is a typical dish of which are world renowned insurance test it may not decline to try another.
The usual ingredients of this dish is typical:
Beef
Sal
Pepper
Cumin
Pimienton
Onion
Garlic
Aji Verde
vinegar Red or white
Potatoes
Tomatoes
Oil
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Lomo Saltado es un palto tipico del Peru que fue registrado a fines del siglo XIX el lomo saltado usted lo encuentra en todos los menus de los restaurantes del peru ya que es considerado un plato bandera, es un plato tipico reconocido mundialmente del cual estamos seguros que de probarlo no podra abstenerse a probar otro.
Los ingredientes habituales de este plato tipico son :
Carnes de res
Sal
Pimienta
Comino
Pimienton
Cebolla
Ajo
Aji Verde
Vinagre tinto o blanco
Papas
Tomates
Aceite
The usual ingredients of this dish is typical:
Beef
Sal
Pepper
Cumin
Pimienton
Onion
Garlic
Aji Verde
vinegar Red or white
Potatoes
Tomatoes
Oil
=========================================================================
Lomo Saltado es un palto tipico del Peru que fue registrado a fines del siglo XIX el lomo saltado usted lo encuentra en todos los menus de los restaurantes del peru ya que es considerado un plato bandera, es un plato tipico reconocido mundialmente del cual estamos seguros que de probarlo no podra abstenerse a probar otro.
Los ingredientes habituales de este plato tipico son :
Carnes de res
Sal
Pimienta
Comino
Pimienton
Cebolla
Ajo
Aji Verde
Vinagre tinto o blanco
Papas
Tomates
Aceite
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