Roasted milk with apples

In Chile the dessert based on milk are really popular, I grow up having roasted milk (very similar to flan), rice pudding and semolina pudding.

Roasted milk with apples
for 6 persons
Ingredients:

•      1 can condensed milk
•      3 eggs
•      2 cups milk, I use skim milk which is usually what I have at home
•      1 teaspoon vanilla extract 

For the caramel:

•      1 cup sugar
•      1/2 cup water
•      1 apple, peeled and sliced  

Preparation: 

1. Cook the caramel in a small saucepan, put together the sugar and water over medium heat and bring to boil. Let it boil until it looks medium amber, about 10 minutes, do not left alone it can burn in seconds.
2.  Meanwhile choose a pan that can go in the oven on a bain marie. Peel and chop the apple and put it in a layer at the pan. 
3. Preheat oven to 350F or 180C. Boil water for the bath. 
4. In a bowl with a whisk or in the blender mix the condensed milk, milk, vanilla and eggs. 
5. Once the caramel is ready, pour over the apples, if juices release do not worry. Add the milk mixture and put together the bath. Bake until set and firm and golden on top, about 50-60 minutes. 

1. Let cool, refrigerate and serve.

Stout with condensed milk

It used to be in my country at least, that you were allow to taste and drink some beverage when you were growing up, I remember drinking this when I was 15, I always love it and made it last week to celebrate our country independence day.


Stout with condensed milk
4 people

Ingredients:

•      1 bottle (550 ml) of Stout
•      1/2 cup condensed milk 

Directions:     

1. Put everything on the blender and blend until it well mixed, add more condensed milk to taste if you wish. 
2. Serve immediately with ice if you want.

Seafood casserole with corn

 This recipe is another classic from my country Chile, I lived on the Central Valley where usually is made without corn, but on the South of the country Patagonia is the usual way of doing it. Now I'm a converted because I loved the way the seafood complement the corn and viceversa.

Seafood casserole with corn
8 people

Ingredients:

•      1 onion, peeled, cut into small cubes
•      4 (50 grams) tablespoons butter
•      4 tablespoons vegetable oil
•      1/2 cup all-purpose flour 
•      3 cups seafood broth (I used 1 cup of clam juice and 2 of water)
•      1 cup milk, I used skim
•      1/4 cup white wine
•      salt and pepper, paprika to season
•      200 grams of crab meat
•      1 can of clams
•      1 can of other seafood you like
•      1 cup shrimp without tails, cooked and cleaned
•      500 grams or a bag of frozen corn

Topping,

•      1/3 cup bread crumbs, panko
•      3 slices of cheese 

Directions:

1. In a medium saucepan over medium-high heat melt the butter with the oil, add the finely chopped onion and cook until translucent, stirring occasionally, about 5-8 minutes. Add the flour and stir over medium heat for 2 minutes, add seafood broth and stir all very well and let it cook over medium heat 5 minutes, stirring, you will notice that it thickens, add milk and wine and frozen corn, continue cooking over medium heat until boils and thickens. Taste and season to taste with salt, pepper and paprika.
2. In oven dish make a bed with the crab meat​​, clams and shrimp. Pour over corn sauce when cooked. I like to do so for the shellfish are well distributed and everyone gets all kind of seafood everything.
3. Sprinkle with half the bread crumbs, place the slices of cheese and sprinkle with remaining bread crumbs. Broil in oven until golden. Serve hot.

Recipe inspired by the YA magazine, especial edition on Chilean food 2011.

Corn, tomato, and beef sauteed dish (tomatican)

A classic in my home in Chile during the summer, and sometimes in winter also with frozen corn and tomatoes from jar. Served with boiled potatoes or white rice.
Potatoes (pictured) are new potatoes, washed them well and cook in the microwave with a little water, it takes some 5-8 minutes at HIGH, then let stand 5 minutes and crush with a fork.

Corn, tomato and beef sauteed dish
2 persons

Ingredients:

•      1 (200 grams) lean steak, 1/2 inch thick or so, such top sirlion
•      1 onion cut in thin half moons
•      2 raw shelled ear of corn or 1 cup frozen
•      2 medium tomatoes, diced
•      salt, pepper, oil

Directions:

1.      In a medium skillet heat 1 tablespoon oil over medium-high, pat dry with a paper towel and season the steak with salt and pepper, browned the steak on both sides for 2 minutes each side, move to a plate and let cool.
2.      In the same skillet without adding more oil cook the onion, stirring occasionally for 5-8 minutes, until cooked and beginning to brown, add the corn and chopped tomatoes with their juice, cook over medium heat 5 minutes stirring occasionally.
3.      Cut the steak on long pieces and add the meat and the meat juices to the skillet, stir and heat all, taste and adjust the seasoning, serve immediately with boiled potatoes or white rice.