Sitting Room

Friday, May 1

Wanna eat something different? Try a Paraguayan soup




Thing to remember: Paraguayan soup is not a soup - it is more like a salty cake and thus more appropriately called 'Paraguayan Cheese Cornbread'. I personally like Paraguayan Cornbread flavored with cheese and onions. In Paraguay it is served along with real soups, grilled meats and so on. But it ca be eaten anytime as a snack, at breakfast with coffee or brunch. I found this recipe at Recipe Zaar by Olga Drozd.



Ingredients

8 tablespoons butter
1 large sweet onion, finely chopped
1 cup farmer cheese or cottage cheese
1 cup grated muenster cheese or other mild cheese
2 cups cornmeal
2 cups corn kernels, grated or 1 (16 ounce) can cream-style corn
1 teaspoon salt
1 cup milk
6 eggs, separated

Directions

1. Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown.

2. Set aside.

3. Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined.

4. Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly.

5. Beat the egg whites until soft peaks form and fold them into the batter.

6. Pour the batter into a greased and floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

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Land of Many Waters

Land of Many Waters
This is a secret little waterfalls where I often go and take a very few people for my ecopsychological nature-connecting experience