Recipe with Bodega & Yerba Santa Cheeses

ROASTED RED PEPPER SAUCE

(LIMA – PERU)

INGREDIENTS:

                  4 red bell pepper

            2 bermuda onions

            4 serrano chiles

            ½ cup of olive oil

            1 lb queso fresco (bodega goat cheese)

            6 cloves of garlic

            salt and pepper to taste

PREPARATION:

                  Roast bell peppers, onions, garlic and Serrano chiles on a dry pan. Put everything in a blender add the cheese and oil, salt, and peppers and thin with goat milk. Use it as a dip, over potatoes or over pasta.

Enjoy

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Recipe with Bodega &Yerba Santa goat cheese

PAPAS A LA HUANCAINA

(HUANCAYO – PERU)

INGREDIENTS:

                  1 lb of yellow yukon potatoes

            1 lb of queso fresco (Bodega Goat Cheese)

            2 cloves of garlic

            2 serrano chiles

            ¼ cup of olive oil

            ½ tsp. of turmeric

            salt and pepper to taste

            10 soda crckers

            goat milk to thin

PREPARATION:

                  Boil potatoes until cooked. Slice them and put aside to cool them down. In a blender mix the rest of the ingredients to make the sauce. While blending use goat milk to thin. In a bed of lettuce arrange the potatoes, pour the sauce over them and garnish with kalamata olives and hard boiled eggs previously sliced.

                                                                                                          Enjoy

Complements of Bodega and Yerba Santa Goat Cheese

 

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