Milk

white quinoa (about 170 grams) • small onion, chopped • garlic • Salt and pepper to taste • Optional: ground turmeric for color or ground yellow chili pepper • Huacatay (Peruvian black mint) for garnish • Brown rice with red quinoa as a side, or yellow potatoes if you prefer

fish fillets • olive oil • small onions • Salt and black pepper, to taste • basil leaves • soy milk (about 160 ml) • heavy cream • water (about 60 ml) • garlic cloves • Dried thyme • Dried mixed herbs

Water, maca powder, old-fashioned oats, milk of your choice, and sugar • eggs (3 eggs for the fritters and 3 for boiling) • Lettuce 🥬 or other vegetables or fruits of your choice (💌 If you want savory fritters, choose vegetables; if you prefer sweet, choose fruits👌) • crackers, either salty or sweet (we used salty crackers because that’s what we had left over 🤭 from the broaster) • About 1/2 cup cornstarch or potato starch • baking soda and about 2 teaspoons baking powder (if you don’t have these, just add a bit more cornstarch or potato starch) • Oil of your choice and salt🧂 to taste • Optional for serving: Seedless avocado (sometimes called 'dedo'), and 1/2 lemon 🍋. Or onion salad with chili or tomato... If making sweet fritters, serve with nuts, carob syrup, or honey

linguine noodles (500 grams) • cooked ham or deli ham, diced • evaporated milk (such as Nestlé Carnation, about 12 oz/340 ml) • dried oregano • black pepper • cornstarch dissolved in water • grated queso fresco (about 30 grams) • salt • unsalted butter (200 grams) • minced garlic

pumpkin (about 500 grams) • potatoes (about 250 grams) • corn • medium onion, finely chopped • garlic clove, minced or crushed • green peas (about 100 grams) • Oregano or huacatay (Peruvian black mint), to taste • Salt and pepper, to taste • Vegetable oil, • chicken bouillon cube • water (about 240 ml) • evaporated milk •

egg • medium banana • rolled or quick oats (about 45 grams), any type you have • milk (about 120 ml) • Honey (optional) • Serve with fruit

squash, cut into pieces (about 200 grams) • water for the stew (about 355 ml) • quinoa (about 85 grams) • water for the quinoa (about 475 ml) • almond milk (about 355 ml) • Salt, to taste • small bay leaf

fish fillet (200 g) • limes • Salt • Onion • Chili pepper • White fish stock • small piece of ginger, only • small piece of celery stalk • peeled garlic clove • Evaporated milk

white or red quinoa (about 200 grams) • garlic • onion • Paprika, to taste • ají panca (about 10 grams) • ají amarillo (about 10 grams) • White pepper, to taste • vegetable oil (about 90 ml) • ricotta cheese (about 250 grams) • unsalted butter (about 100 grams) • all-purpose flour (about 100 grams) • milk (about 100 ml) •

onions, one small and one large • little more than 1/2 cup whole milk (about 140 ml) • cheese (such as American, mozzarella, or any melting cheese) • sugar • saltine or water crackers • salt • large potatoes • spaghetti (about 400 grams) • medium tomatoes • tomato paste • large or 5 small yellow Peruvian peppers (ají amarillo) • ají panca paste •

morón wheat (about 350 grams) • chicken breast, cut into small cubes • garlic, minced or crushed • large onion, diced • fresh mint, chopped • chicken broth or water (about 240 ml), as needed • ají panca paste • queso fresco, cut into cubes (about 150 grams) • oil • Chopped oregano and parsley • Salt and pepper • milk (optional)

and backbones of fresh mackerel or salmon • Ginger • onion, cut into large pieces • garlic cloves • celery stalks with leaves • onion, diced • tomato, peeled and diced • garlic cloves, minced • ají panca paste • ají mirasol paste • peeled fava beans (about 150 grams) • green peas (about 150 grams) •

Chicken (any part you prefer) • For marinating: • Salt, black pepper, cumin, dried oregano, mustard, garlic paste, Peruvian red chili paste (ají especial), and red or white vinegar • chicken broth or HOT WATER (about 120 ml) • For the yellow potato mash: • As needed, Peruvian yellow potatoes (or Yukon Gold potatoes) • Salted water • Butter or margarine • Equal parts whole milk and evaporated milk • Salt and black pepper • To serve: • White rice and salad

large yellow potatoes • butter or margarine • milk (60 ml) • yellow chili pepper paste (ají amarillo) • panca chili paste (ají panca) • minced garlic • tuna • medium carrot • medium onion • corn kernels • raisins • Vegetable or olive oil •

onion • garlic clove • Fresh basil • Spinach • pecans • Evaporated milk • Salt • Black pepper • Spaghetti noodles

cooked chicken breast, shredded • chicken broth (about 240 ml) • Onion, celery, garlic, parsley leaves, carrot, and any other vegetables you’d like to add • About 1 cup (200 grams) white quinoa, or to taste • Water as needed (enough to cover the quinoa plus a little more) • salt • small onion or 1/2 large onion, grated or finely chopped • garlic paste • About 1/2 cup yellow chili pepper paste, or to taste • ground turmeric (optional) • evaporated milk (from a can), any brand you prefer • About 3/4 ounce (20 grams) pecans, finely chopped •

chicken breast (boiled and shredded) • Ají mirasol pepper • Ají panca pepper • Warm water • Bread (preferably French bread) • Milk (enough to soak the bread) • onion (finely diced) • ají amarillo pepper (finely diced, just the skin) • minced garlic • Salt (to taste) • Black pepper (to taste) • Cumin (to taste) •

all-purpose flour (about 400 grams) • butter (about 40 grams) • milk (about 125 ml) • butter (about 40 grams) • white potato • warm water (about 125 ml) • salt • sugar • eggs • dry yeast (about 6 grams) or 1 tablespoon fresh yeast (about 12 grams)

rice (about 400 grams) • garlic • large eggs • lettuce • russet potatoes • chicken breast or hen (about 2 kg) • - Ají de gallina sauce: • Several huacatay leaves (at least 5 sprigs) • yellow chili peppers (cleaned and boiled) • roll stale bread, finely ground • queso fresco (about 2 oz/60 grams) • evaporated milk •

(cooked and shredded) chicken breast or hen breast • celery • (chopped) red onion • small piece fresh turmeric • (seeded and deveined) green chili peppers (ají verde or substitute with yellow chili if available) • garlic • (about 1 2/3 cups or 400 ml) evaporated milk • chicken broth • (French rolls or sandwich bread, unsweetened) • walnuts • pecans • Salt, black pepper, and cumin to taste •

cooked corn kernels (about 200 grams) • peeled potatoes, grated • eggs • Chopped green onions, to taste • Nutmeg, to taste • all-purpose flour (about 16 grams) • grated Parmesan cheese (about 150 grams) • whole milk or water (about 150 ml) • Salt, to taste

mussels • shrimp • soup noodles • potatoes • eggs • green peas • milk • garlic • salt • tomato • onion • spinach leaves, chopped

medium potatoes with a good oval or round shape • butter (about 100 grams) • Milk, • ham • salami • green peas (as needed) • egg • Paria cheese from Arequipa, as needed (or substitute with a mild, semi-soft cheese) • bacon • red bell pepper • Oregano • Salt and pepper, to taste

For the Sweet Potato Mash: • large sweet potatoes, peeled and cut into quarters • Salt, butter or margarine, and evaporated milk • For the Rice: • White rice and green peas • For the Fish Fillets: • Fish fillets (any kind you like) • Fish breading flour, salt, black pepper, cumin, and dried oregano • High-quality oil

quinoa (500 grams) • evaporated milk (about 12 oz / 354 ml) • Sweetened condensed milk, to taste (1 can, about 14 oz / 397 g, or as needed) • Cinnamon sticks and whole cloves • Orange peel • Vanilla extract, to taste • raisins (100 grams) • Ground cinnamon

semolina and almost 1/2 cup cold water (about 80 grams semolina, 120 ml water) • Separately: • cold water (710 ml) • cinnamon sticks • whole cloves • sweetened condensed milk or sugar (or your preferred sweetener) • evaporated milk (about 6 ounces or 180 ml) • Raisins, to taste • vanilla extract

large evaporated milk • large sweetened condensed milk • flan mix for 1.5 liters • cornstarch • water (about 250 ml) • rum