COMO HACER FANESCA Fácil y Rápido / Delicias de Fátima
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Recipes in this Video
6 recipes
Fanesca is a traditional Ecuadorian soup typically prepared during Holy Week. It symbolizes the blending of indigenous and Spanish culinary traditions, featuring a variety of grains and vegetables that reflect the country's agricultural diversity. Today, Fanesca is enjoyed not only during Easter but also as a comforting dish throughout the year, with families often passing down their unique recipes.
Ingredients
- ●pumpkin
- ●zucchini
- ●green beans
- ●peas
- ●lentils
- ●chickpeas
- ●rice
- ●onion
- ●garlic
- ●cumin
- ●milk
- ●cheese
- ●hard-boiled eggs
- ●avocado
- ●cilantro
- ●salt
- ●black pepper
Instructions
- 1Prepare the lentils and chickpeas by soaking them overnight.
- 2Boil the lentils and chickpeas in a pot of water until tender, about 30-40 minutes.
- 3In a separate pot, cook the rice according to package instructions.
- 4In a large pot, heat oil over medium heat and sauté chopped onion and garlic until translucent.
- 5Add diced pumpkin, zucchini, and green beans to the pot and cook for 5-7 minutes.
- 6Stir in the cooked lentils and chickpeas, followed by the peas and cumin.
- 7Pour in the milk and bring the mixture to a simmer, cooking for an additional 10 minutes.
- 8Season with salt and black pepper to taste.
- 9Serve the soup hot, garnished with crumbled cheese, sliced hard-boiled eggs, diced avocado, and fresh cilantro.
- 10Enjoy with a side of bread or tortillas.
milkeggs
vegetariandairy-freegluten-freenut-free
Avena Quaker is a traditional Ecuadorian dish made with oats, often enjoyed for breakfast. It combines the flavors of coconut and pineapple, reflecting the tropical ingredients commonly found in Ecuador.
Ingredients
- ●1 cup rolled oats
- ●4 cups water
- ●1/2 cup milk (or plant-based milk)
- ●1/4 cup sugar
- ●1/2 tsp cinnamon
- ●1/4 tsp salt
- ●1/2 cup crushed pineapple
- ●1/2 cup coconut milk
- ●1/4 cup raisins
- ●1/4 cup chopped nuts (optional)
Instructions
- 1In a large pot, bring 4 cups of water to a boil.
- 2Add the rolled oats to the boiling water and reduce the heat to medium.
- 3Cook the oats for about 10-15 minutes, stirring occasionally, until they are soft and have absorbed most of the water.
- 4Stir in the milk, sugar, cinnamon, and salt, and cook for an additional 5 minutes.
- 5Remove the pot from heat and let it cool slightly.
- 6In a separate bowl, mix the crushed pineapple and coconut milk together.
- 7Once the oatmeal is ready, serve it in bowls and top with the pineapple-coconut mixture.
- 8Sprinkle raisins and chopped nuts on top if desired.
- 9Serve warm and enjoy!
Equipment
large potmixing bowlspoonmeasuring cupsmeasuring spoons
Torta de Papa is a traditional dish in various Latin American countries, often enjoyed as a hearty meal or snack.
Ingredients
- ●4 medium potatoes, peeled and diced
- ●1/2 cup onion, finely chopped
- ●1/2 cup bell pepper, finely chopped
- ●1/2 cup grated cheese (optional)
- ●3 large eggs
- ●1/4 cup milk
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp paprika
- ●2 tbsp olive oil
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large pot, boil the diced potatoes in salted water until tender, about 15 minutes. Drain and set aside.
- 3In a skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.
- 4In a large bowl, mash the boiled potatoes. Add the sautéed onion and bell pepper, mixing well.
- 5In a separate bowl, whisk together the eggs, milk, salt, black pepper, and paprika. Pour this mixture into the potato mixture and stir until combined.
- 6If using, fold in the grated cheese.
- 7Grease a baking dish and pour the potato mixture into it, spreading it evenly.
- 8Bake in the preheated oven for 25-30 minutes, or until the top is golden and set.
- 9Remove from the oven and let it cool for a few minutes before slicing.
- 10Serve warm or at room temperature.
Equipment
large potskilletbaking dishmixing bowlwhisk
Ingredients
- ●2 cups canary beans (fréjol canario)
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 medium carrot, diced
- ●1 medium potato, diced
- ●1 bell pepper, chopped
- ●2 tomatoes, chopped
- ●4 cups vegetable broth
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped
Instructions
- 1Soak the canary beans in water overnight, then drain.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- 3Add the diced carrot, potato, and bell pepper to the pot. Cook for about 5 minutes, stirring occasionally.
- 4Stir in the chopped tomatoes, cumin, paprika, salt, and black pepper. Cook for another 3 minutes.
- 5Add the soaked canary beans and vegetable broth to the pot. Bring to a boil.
- 6Reduce the heat to low, cover, and simmer for about 1 hour, or until the beans are tender.
- 7Check the consistency; if it's too thick, add more broth or water as needed.
- 8Once cooked, stir in the chopped cilantro and adjust seasoning if necessary.
- 9Serve hot, garnished with additional cilantro if desired.
Equipment
large potcutting boardknifemeasuring cupsmeasuring spoons
Ingredients
- ●2 cups fresh spinach, chopped
- ●1 cup heavy cream
- ●1/2 cup onion, finely chopped
- ●2 cloves garlic, minced
- ●1/2 cup grated Parmesan cheese
- ●1/4 tsp nutmeg
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
Instructions
- 1Heat olive oil in a pan over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for an additional minute until fragrant.
- 4Add the chopped spinach and cook until wilted, about 3-4 minutes.
- 5Pour in the heavy cream and stir to combine.
- 6Add grated Parmesan cheese, nutmeg, salt, and black pepper.
- 7Simmer the mixture for 5-7 minutes, stirring occasionally, until slightly thickened.
- 8Remove from heat and let cool slightly before blending until smooth.
- 9Return to the pan and heat through before serving.
Equipment
panblender
Ingredients
- ●200g fideos (thin noodles)
- ●1 cup cherry tomatoes, halved
- ●1/2 cup cucumber, diced
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup olive oil
- ●2 tbsp lime juice
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp cumin
Instructions
- 1Cook the fideos according to package instructions until al dente. Drain and rinse under cold water to cool.
- 2In a large bowl, combine the cherry tomatoes, cucumber, red onion, and cilantro.
- 3In a small bowl, whisk together the olive oil, lime juice, salt, black pepper, and cumin to make the dressing.
- 4Add the cooled fideos to the vegetable mixture in the large bowl.
- 5Pour the dressing over the fideos and vegetables, and toss gently to combine.
- 6Taste and adjust seasoning if necessary, adding more salt or lime juice as desired.
- 7Let the salad sit for at least 15 minutes to allow the flavors to meld.
- 8Serve chilled or at room temperature.
Equipment
potcolanderlarge bowlsmall bowlwhisk
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