You are currently browsing the tag archive for the ‘himalayan pink salt’ tag.

Sopa Paraguaya

  • 18 oz. corn flour
  • 3 onions
  • 1/2 lb fat (butter, lard, shortening)
  • 1/2 lb “Paraguayan cheese” (semi- hard yellow cheese at room temp)
  • 1/2 lb cottage cheese curds
  • 6 egg whites
  • 6 eggs yolks
  • banana leaves

Cut the onions in very thin strips and mix them with the lukewarm melted lard. Add the corn flour and mix well. Allow to rest for an hour.

Beat egg whites until stiff peaks form and set aside.

Add the  yellow cheese in small pieces, the curds, salt, yolks (beaten), and finally the whites. Mix well and set aside.

Grease an oven pan with oil, cover the base with banana leaves, and pour in the mixture.

Bake in preheated 425 degree oven for 45 minutes, until golden and a  knife inserted in its center comes clean.

Sopa Paraguaya


Zesty Corn Salad with Jalapeno, Lime and Radish

Zesty Corn Salad


4 ears of fresh corn, cooked for no more than a couple of minutes, cooled and removed from cob
2 T. fresh lime juice
1 1/2 tsp. honey
1 jalapeno – seeded and diced (I like to leave some seeds for added heat)
4 large radishes – shredded
1/4 small red onion- shredded
1/8 cup parsley – diced
1/2 tsp. cumin
Himalayan salt and pepper to taste

Mix all of the ingredients except the corn.  Pour the dressing over corn, mixing well.  Add more lime juice, salt and pepper, to taste. Refrigerate before serving.  Serves 4.

Posts by Themes

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 10 other followers