A view of Ecuador

INTRODUCTION GENERAL INFO GOVERNMENT BUSINESS ENTERTAINMENT TOURISM ANDEAN CORNER

Food & Gastronomy

TRADITIONAL COOKWARE ECUADORIAN FOOD COOK BOOKS SEPTIMO PARAISO’S FOOD RECEPIES RESTAURANTS

Shopping

SEPTIMO’S CAPS & T-SHIRTS BIRDING WAISTCOATS BIRD POSTERS ECO BOOKS & CD’s PHOTOS & POSTCARDS GIFTS AND MUCH MORE

RECIPES

Main recipes

Veal and rosemary

Ingredients:

1 veal leg
½ cup of finely chopped rosemary
½ liter of white wine
½ table spoon of pepper corns
½ cup of carrots
¼ cup of celery
1 cup of white onions
salt and pepper

Preparation:

Put into a deep baking pan the veal leg, add the wine, rosemary pepper corns, carrots, celery and white onions and season with salt and pepper. Seal the pan completely with aluminum foil and bake in a 200C over for 2 hours. Do not open or turn over the veal, it will cook to perfection. Veal does not need to brown so do not take the foil off until ready.

Serve hot with spring potatoes in garlic.

Spinach soup
---------------------------------

Pork chops in orange sauce
---------------------------------

Carrot Cake

---------------------------------