Papas a la Huancaína (Potatoes, Huancayo Style)
2 cups cottage cheese
3 hard-boiled egg yolks
4 hot red chillies (for hotter sauce, use more, to tase)
salt & pepper, to taste
1 cup olive oil
1/2 cup evaporated milk
few drops of lemon juice
1/4 cup Spanish (red) onion, finely chopped
10 desiree potatoes, peeled
5 hard-boiled eggs, sliced
10 black olives
1 hot red chilli, extra, finely sliced
lettuce leaves, to serve
Chop chillies using a blender, adding a little of the oil for smoothness if necessary.
In a bowl, mash together cottage cheese & egg yolks with fork.
Add chillies, salt & pepper to taste & mix well.
Pour in oil a little at a time while stirring.
Add evaporated milk & lemon juice, beating well.
Lastly add onion & mix.
Set sauce aside.
Peel potatoes, halve & cook in boiling water.
Drain & arrange on a plate.
Cover potatoes with sauce & garnish with remaining ingredients.
Serve as an entrée or light meal.
This recipe works well for cupcakes as well (cook for 20-25 min) & you can use a lemon icing to decorate, if you want.
60g butter, softened
2 over-ripe bananas
3/4 cup sugar
1/2 small tub (~100g) natural yoghurt
1 tsp vanilla essence
2 1/2 cups self-raising flour
Preheat oven to 180ºC.
Blend butter, bananas & sugar until smooth.
Add eggs, one at a time, blending after each addition.
Add yoghurt & blend again.
Add vanilla & flour, blending once more.
Pour into a lined baking tin or muffin tray & bake for 50 minutes or until cooked.
Cool in tin, then turn onto a wire rack before serving.
Add 1/2 cup choc chips for a sweeter treat.
Add 1 small can of passionfruit pulp for a tropical flavour.