|A nice golden brown fresh out of the deep fat frying cast iron kettle Jim set up outside|
He loves outdoor cooking and so do I (him cooking, I mean!)
Here is the link to this great website I found on traditional chilean cooking
Friday, September 5, 2014
Sopaipillas- Savory or Sweet?
Which do you prefer? I made these delicious little treats today to go with our vegetable soup dinner. They are fried pieces of dough made with zapallo or chilean pumpkin. You can serve them with pebre sauce which is like a tomato salsa or with a chancaca syrup. Chancaca is a chilean molasses.
The recipes are in english and spanish and many if not most can be made in a North American kitchen!