recipe

RECIPE: Italian Cassata Cake – The Nomadic Boys

by

Italian Cassata Cake - The Nomadic Boys

Cassata Siciliana is a delicious sponge cake, which originated from the island of Sicily in Italy. It is one of our favourite Italian desserts and so easy to make.

A cassata is a round sponge cake, which is moistened with fruit juices or liqueur, then layered with ricotta cheese and candied fruit. Like the Uruguayan chaja, a cassata is not too complicated to make, though if you’re rushed for time, you can of course order it via an online cake delivery. For us, the best is always baked at home, especially recipes like Jamie’s rolled cassata or by the BBC.

Our recipe for Sicilian cassata serves around 15 people. Preparation time should take no more than 30 minutes and total baking time is 1 hour and 15 minutes.

By Stefan Arestis – Full Story at the Nomadic Boys

Sicily Gay Travel Resources

 

RECIPE: Colombian Limonada di Coco – Nomadic Boys

by

Limonada di Coco

Colombian limonada de coco is a popular drink throughout Colombia which we loved and ordered with every meal when eating out.

It’s a lime/coconut smoothie, which is particularly popular by the coastal Caribbean region in places like Cartagena and Barranquilla. Our recipe for Colombian limonada de coco is extremely simple to make, using only 4 ingredients and a blender. This serves around 3-4 people.

Ingredients for Colombian limonada de coco

400ml (1 can) of coconut milk
3 limes, squeezed for the juice
4 tablespoons of sugar
14 ice cubes

By Stefan Arestis – Full Story at the Nomadic Boys

Colombia Gay Travel Resources

Recipe for Colombian Ajiaco – Nomadic Boys

by

Ajiaco - Nomadic Boys

Ajiaco is delicious Colombian comfort food. It is a chicken and potato soup, particularly popular in the capital city, Bogota.

A typical Colombian ajiaco soup contains 3 different varieties of potatoes and the galinsoga herb. Locally this herb is called guasca and interestingly in the USA this herb is considered a weed and referred to as gallant soldier or potato weed. In the UK it’s got an even cooler nickname – soldiers of the Queen.

The potatoes include white and red potatoes, as well as the Andean papa criolla potato, which is smaller and slightly yellow in colour.

Our recipe for Colombian ajiaco is good for 6-8 servings and is ideally served with rice and sliced avocado.

By Stefan Arestis – Full Story at the Nomadic Boys

Colombia Gay Travel Resources

Recipe for Chilean Porotos Granados: Countryside Bean Stew

by

Porotos Granados

Porotos granados is a traditional Chilean countryside stew made from cranberry beans, maize kernals and squash. It’s associated with the summer months because this is when the maize and summer squash are harvested in central and southern Chile.

Cranberry beans (also known as Roman beans) are similar to normal beans but slightly larger, popular in Latin America.

Porotos granados originates from the Mapuche indigenous people of Chile, who first cultivated bean. The word granados means pomegranates and word poroto comes from the Quechua word for bean: purutu.

This vegetarian recipe is courtesy of the Chilean Cooking School in Valparaiso and is for 6 people.

By Stefan Arestis – Recipe at the Nomadic Boys

Chile Gay Travel Resources

Recipe for Chilean Pastel del Choclo – Nomadic Boys

by

Pastel de Chiclo - Sebastien

Pastel de choclo is one of the most famous Chilean dishes and considered comfort food. It’s a beef and corn pie, with a corn crust, similar to a Shepherd’s Pie.

Choclo is an Andean type of corn with large starchy kernels, but you can use any corn as an alternative.

Pastel de choclo is typically served in a clay bowl either as a main dish, or as a starter in a small individual portions. This recipe is courtesy of the Chilean Cooking School in Valparaiso and serves 6 people.

By Stefan Arestis – Full Story at SOURCE

Chile Gay Travel Resources

Recipe: Chilean Porotos Granados – Nomadic Boys

by

Porotos Granados

Porotos granados is a traditional Chilean countryside stew made from cranberry beans, maize kernals and squash. It’s associated with the summer months because this is when the maize and summer squash are harvested in central and southern Chile.

Cranberry beans (also known as Roman beans) are similar to normal beans but slightly larger, popular in Latin America.

Porotos granados originates from the Mapuche indigenous people of Chile, who first cultivated bean. The word granados comes from its main ingredient, the cranberry beans, called cargamanto in the indigenous language. The word poroto comes from the Quechua word for bean: purutu.

This vegetarian recipe is courtesy of the Chilean Cooking School in Valparaiso and is for 6 people.

By Stefan Arestis – Full Story at the Nomadic Boys

Chile Gay Travel Resources

Recipe for Pastel del Choclo from Chile – Nomadic Boys

by

pastel de choclo

Pastel de choclo is one of the most famous Chilean dishes and considered comfort food. It’s a beef and corn pie, with a corn crust, similar to a Shepherd’s Pie.

Choclo is an Andean type of corn with large starchy kernels, but you can use any corn as an alternative.

Pastel de choclo is typically served in a clay bowl either as a main dish, or as a starter in a small individual portions. This recipe is courtesy of the Chilean Cooking School in Valparaiso and serves 6 people.

By Stefan Arestis – Full Story at the Nomadic Boys

Chile Gay Travel Resources

Chilean Machas a la Parmesana – Nomadic Boys

by

Chilean Machas a la Parmesana

Machas a la parmesana is a classic starter dish in Chile. It is razor clams baked in their shell, mixed with cheese, wine and more, depending on the recipe.

It was created in the 1950s in Viña del Mar by Italian immigrant, Edoardo Melotti Ferrari.

Parmesan cheese is traditionally used, but it can be replaced with the famous Chilean mantecoso. This recipe is courtesy of the Chilean Cooking School who we did a class with in Valparaiso and highly recommend them.

This recipe is enough for 2 people.

By Stefan Arestis – Full Story at the Nomadic Boys

Chile Gay Travel Resources

Ecuadorian Quesadillas – Nomadic Boys

by

Ecuadorian Quesadillas Quesadillas are normally associated with Mexico as tortillas with melted cheese. In Ecuador, quesadillas are a pentagonal shaped pastry filled with both sweet and savoury flavours, similar to Portuguese queijada, which also has a sweet/savoury crumbly cheese filling. We learnt to make these treats during our foodie tour with Urban Adventures in Quito. They are a popular breakfast treat made fresh at the Panaderia y Pasteleria de San Juan bakery (located at N13-140 Deifilio Torres) and sold throughout the city.

By Stefan Arestis – Recipe at the Nomadic Boys

Ecuador Gay Travel Resources

]]>

Locro de Papa Recipe – Nomadic Boys

by

Locro de Papa - Nomadic Boys Locro de papa is one of the staple dishes of Ecuador. It is a potato based soup with cheese, served with avocado and cooked with garlic, onions, achiote (annatto) powder and cilantro. Locro de papa is particularly popular in the Andes highlands in Ecuador, where it’s the perfect accompaniment to the cold rainy weather. The word locro comes from the Quechua word, ruqru, which means stew, and papa means potato in Spanish. The cheese used in our recipe for locro de papa is the ubiquitous soft Ecuadorian queso fresco. A good alternative if you can’t find it is mozzarella. Achiote/annatto is a red food colouring derived from the seeds of the achiote tree and has a peppery/nutty fragrance.

By Stefan Arestis – Full Story at The Nomadic Boys

Ecuador Gay Travel Resources

Other Gay Travel Events

]]>