Rompope Rice with Raisins

Ingredients:

1/2 l milk
2 cups rice
1 1/2 cups rompope (eggnog)
1/2 cup raisins
1/4 cup sugar
1 cinnamon stick

Preparing:

Cook over medium heat rice with milk, sugar, cinnamon and 2 cups of water for 30 minutes.
Add rompope (eggnog) and raisins and cook on low heat for 10 more minutes.

Semolina Pudding for Easter

Ingredients:

2 cups milk
3/4 cup semolina
40 g unsalted butter
2 eggs
4 tbsp sugar
2 tbsp ground almonds
1/4 tsp vanilla essence

Preparing:

Preheat the oven to 180ºC (360ºF).

Combine the semolina, milk and 3 tbsp of the sugar in a saucepan and bring to the boil.
Reduce the heat and simmer for 10 minutes stirring continuously until thick.
Add the butter, almonds, vanilla and eggs and mix well.

Pour into ramekins and srpinkle with the remaining sugar and bake for 15 minutes.

Banana and Coconut Crepes

Ingredients:

1 cup coconut milk
1/3 cup plain flour
1/3 cup soft brown sugar
1/3 cup lime juice
1/4 cup caster sugar
1/4 cup desiccated coconut
4 large bananas
2 0z unsalted butter
1 egg, lightly beaten
2 tbsp rice flour

Preparing:

Sift the flours and add the caster sugar and coconut.
Mix and make a well in the center.

Combine the coconut milk with the egg and gradually whisk in the well.
Pour a few tablespoons of the misture into a pan with butter and cook until the underside is golden, turn the crepe over and cook the ohter side.
Repeat until finish the mixture.

Cut bananas into thick slices.
Heat butter in a pan, add bananas, toss until coated and cook them.
Sprinkle with the brown sugar and stir in the lime juice.
Divide the bananas amog the crepes and serve.

Kulfi Almonds and Pistachios Dessert

Ingredients:

1 1/2 liters milk
20 g blanched almonds, finely chopped
20 g pistachios, finely chopped
8 cardamom pods
4 tbsp caster sugar

Preparing:

Bring to the boil milk and cardamom pods.
Reduce the heat and simmer, stiring until it has reduce by about on-third to 1 liter.
Add sugar and cook for 3 more minutes.

Strain out te cardamom pods and add the almonds and pistachios.
Pour the kulfi into a shallow container, cover the surface with a sheet of baking paper and freeze for 1 hour.

Line 6 cream horn moulds with baking paper and pour the kulfi among them and freeze overnight.

Chocolate and Gelatine Christmas Log

Ingredients:

1 liter of soymilk, chocolate flavored
1/2 cup cold water
100 g sugar
30 g unflavored gelatin
250 g whipped cream
Cherries in syrup
Mint leaves

Preparing:

Moist unflavored gelatin in the cold water.
Let stand for 5 minutes and dissolved in a water bath.

Mix the soy milk with sugar and add gelatin.
Pour into molds lined with aluminum paper, and refrigerate until cut and pull it out.

Decorate the log with whipped cream, cherries and mint leaves.

Three Milks

Ingredients:

1 cup flour
8 eggs
2/3 cup sugar
1 tbsp vanilla
250 ml heavy cream
250 ml condensed milk
250 ml evaporated milk
2 cups whipped cream

Preparation:

Stir the eggs whites at verge of snow.
Add 1/3 cup of sugar in rain form.

Aside, stir the yolks with the vanilla and the rest of the sugar until changing of color.
Incorporate it at low speed.
Separate from the beater and incorporate the flour in surrounding form.
Spill the mixture in a greased pyrex.

Bake at 175ºC (350ªF) until when introducing a small stick leaves clean.
Let cool.

Mix the heavy cream, the condensed milk and the evaporated milk.
Bathe the cake with the mixture.

Decorate with whipped cream
Let cool for 2 hours.