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Disfrutemos de unos de los postres boricuas mas solicitados y exóticos, el flan de panapen de Puerto Rico te va encantar su cremosidad y sabor único hacen de esta receta un verdadero antojo que tienes que saborear con toda la familia.

Ahora ya tienes una manera de terminar tus comidas con este flan boricua de pana tu familia lo va amar, esta fruta exótica que tiene muchos nombres como mapen, fruta de pan, pan de palo, pan de pobre y en inglés breadfruit como quieras llamarlo el resultado es único.

Encendamos el horno y disfrutemos este flan que esta de campeonato!! con estos sencillos pasos vas a disfrutar de este postre casero de Puerto Rico el flan de pana boricua no faltara nunca mas en tu mesa.

➤ Información Nutricional

✪ Ingredientes para receta de flan de pana de Puerto Rico al horno.

Rinde para 8 porciones

• 2 Tazas de pana cocida
• 1 Lata de leche Evaporada
• 1/2 Taza de queso crema philadelphia
• 1 Lata de leche Condensada
• 4 Huevos grandes
• 1 Cucharadita de extracto de vainilla
• 1 Pisca de sal
• Licuadora
• Molde de 8 o 9 pulgadas.

➤ Para el Caramelo

• 2 taza de azúcar
• 1/2 taza de agua.

✪ Cómo hacer flan de pana y queso crema Puertorriqueño cremoso y fácil.

Paso a paso te diremos como preparar la receta original de flan boricua de pana con queso crema saborea cada porción de este postre tradicional.

1. Primeramente vamos a lavar y desinfectar la pana así retiramos cualquier suciedad que puede tener, una vez limpia procedemos a retirar la cascara para después cortar en trozos procurando retirar la parte del centro o como le conocemos la tripa.
2. Seguidamente llevamos los trozos a una olla la cual vamos a cubrir con agua a fuego medio, tapamos y dejamos hervir durante 20-25 minutos o hasta que la pana este suave.
3. Mientras se cocina la pana preparamos el caramelo como sabes es super fácil en una sarten  derretimos el azucar con un poco de agua a fuego medio supervisando que no se nos queme así evitamos un sabor amargo en nuestra preparación, inmediatamente cubrimos el molde en toda la base y los costados procurando no quemarse y reservamos.
4. Ahora tenemos todo listo precalentamos el horno a 350 C, seguidamente en una licuadora incorporamos la pana cocida junto con la leche condensada licuamos unos segundos para luego añadir la leche condensada, extracto de vainilla, sal y los huevo batimos nuevamente para integrar todos los ingredientes.
5. Colocamos la mezcla al molde el cual esta cubierto con el caramelo y llevamos al horno durante 1 hora a baño maría procurando revisar cada cierto tiempo hasta que este en su punto para verificar puedes introducir un cuchillo o palillo en el centro si sale limpio retiramos del horno.
6. Listo retiramos del horno para dejar enfriar un par de minutos así evitamos que se nos quiebre al momento de desmoldar y girarlo en una base, a disfrutar este cremoso y delicioso flan puertorriqueño de panapen o mapen te va encantar.
7. BUEN PROVECHO!!

COMPARTE Y CALIFICA!!

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Flan de pana y coco

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Cómo preparar un rico y cremoso pan de pana con coco, un postre de Puerto Rico.

IR A LA RECETA

La temporada de panas en Puerto Rico tiene dos tiempos: de mediados de febrero a abril; y de junio a septiembre. Cuando es su momento de cosecha hay que aprovecharlas al máximo con la variedad de platos que se preparan con ella.

La pana, panapén, mapén o fruta del pan son algunos de los nombres como se le conoce, es una fruta tropical originaria de Indonesia y las islas del Pacífico, aunque no se cuál ha sido su periplo hasta el Caribe.

Esta fruta cuyo consumo es como el de un vegetal o tubérculo más bien y forma parte de las viandas; es difícil encontrarla en el supermercado, o al menos en el que compro cerca de casa, nunca la tienen, por eso la “pesco” en los mercaditos de verduras o en los “colmados” (pequeñas tiendas de comestibles).

Te puede interesar: Quesillo de calabaza

Nunca vi esta fruta en Venezuela, aunque se que allá se cultiva por la costa, por eso cuando llegué aquí me pareció toda una novedad y a donde quiera que iba a comer, pedía mi ración de tostones de pana.

Casualmente en un mercadito al que voy los sábados (y que es el punto final de una caminata-trote desde mi casa a una distancia de 7 kilómetros), encontré esta pequeña pana todavía muy verde que planeaba para unos tostones; en un decir amén maduró y tuve que cocinarla. Entonces recordé esta receta y en nada tenía mi flan listo para disfrutar.

Te puede interesar: Flan de queso

Este flan de pana sin leche condensada tiene su cremosidad gracias a la leche de coco y la misma pulpa de la pana, la consistencia de la masa en crudo es como la de un bizcocho. No es muy dulce, ya saben que ando en modo “cortando gramos de azúcar aquí y allá”, e incluso hice el mínimo de caramelo y la verdad que fue suficiente; es muy fresco y liviano, el postre perfecto luego de alguna comida contundente.

Te puede interesar: Mantecaditos puertorriqueños

Se que es una fruta no fácil de encontrar y menos si no estás en estos países tropicales, pero si alguna vez te topas con una pana, deja un trozo para hacer este delicioso flan, no te arrepentirás.

¡Apunta la receta!

El flan o pudín de pana y coco es un postre típico de Puerto Rico que se hace con la pana madura y cocida, esta receta no lleva con leche condensada ni leche evaporada, en su lugar se usa leche de coco.

GUARDAR RECETA

Tiempo de preparación: 20 minutos.Tiempo de cocción: 45 minutos.Cantidad: 10-12 porciones aprox.

Ingredientes

• 250 gramos de pana cocida, cortada en trozos
• 1 lata (400 ml) de leche de coco
• 4 cucharadas de mantequilla o margarina a temperatura ambiente y cortada en cuadritos
• 3 huevos a temperatura ambiente
• 1/3 taza (40 gramos) de harina de trigo
• 1/3 taza (65 grsmos) de azúcar
• 1/4 cucharadita de sal

• 1/2 taza (100 gramos) de azúcar
• 1/4 taza de agua

Preparación:

1. Pelar y cortar en trozos la pana, cocinar en agua con sal hasta que esté suave. Dejar enfriar completamente.
2. Calentar el horno a 350°F / 180 C. Preparar una bandeja más grande para llevar al horno a baño María.
3. Hacer el caramelo: en una olla (o en el mismo molde dependiendo del tipo que estés usando) combinar el azúcar con el agua, calentar a fuego medio hasta conseguir un caramelo color ámbar, verter sobre el molde y dejar enfriar. (ver cómo hacer el caramelo)
4. Preparar el flan: Colocar todos los ingredientes en la licuadora: la pana hervida, leche de coco, mantequilla, huevos, harina, azúcar y sal. Batir bien hasta obtener una mezcla cremosa como la de un bizcocho.
5. Verter la mezcla en el molde (puedes usar un molde de 20 centímetros, yo usé este de bundt y por eso quedó bajo), luego colocarlo en una bandeja con agua (a baño María) cocinar por unos 45 minutos aproximadamente o hasta que al insertar un palillo salga seco.
6. Dejar enfriar el flan a temperatura ambiente, luego llevarlo a la nevera por al mínimo 4 horas antes de desmoldar.
7. Para delmoldar: correr un cuchillo alrededor del interior del molde para despegar el flan, desmoldar en un plato hondo. Servir espolvoreado con coco rallado si deseas, disfrutar.

• Receta adaptada Servicio de Extensión Agrícola Universidad de Puerto Rico, UPR Mayaguez.
• Si no tienes leche de coco puedes usar leche líquida regular.
• Si te gustan los postres más dulces puedes aumentar la cantidad a 1/2 taza de azúcar o un poco más.
• El caramelo también lo puedes hacer con más azúcar, en este caso dobla las cantidades que indico en la receta.

Keywords: Flan de pana, budín de panapén, flan de panapén Puerto Rico.
Categoría: Postres.
Cocina: Puertorriqueña.
Autor: Angelica

A ver qué te parece este flan de pana de coco, ¿te animas a probarlo?

Buen provecho y que tengas un lindo día

Angélica.

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Colombian cuisine, dishes, recipes, history

History

Colombian cuisine is a mixture of indigenous cuisine with Spanish, African, Arabic and some Asian cuisines. Colombian food is a unique blend of local and European traditions with strong Afro-Caribbean influences. Historians identify two largest groups of indigenous people who lived in the country before the European conquest. These are the Tairona, they lived along the Caribbean coast, and the Chibcha or Muisca, they lived in the highlands in the south. nine0005

Colombian cuisine varies by region. In addition, being one of the most biodiverse countries in the world, Colombia varies greatly in the range of ingredients available from region to region. In general, Colombian cuisine is a mixture of the culinary traditions of the six main regions of the country: Pacific, Amazonian, Andean, Orinoco, Caribbean and Insular.

Characteristic products

Vegetable food

The main vegetable products here are corn, potatoes, cassava, rice, legumes and various vegetables. nine0005

Colombian cuisine also features a variety of tropical fruits such as sapota, medlar, physalis, feijoa, araza, pitaya (dragon fruit), mangosteen, granadilla, papaya, melon tree, peach palm, guava, cherimoya, naranjilla, borojo, curuba , Spanish lime, noni, jambosa, soursop and passion fruit. Also in Colombia, more familiar to us tangerines, oranges, bananas, apples, pears, mangoes, strawberries and blackberries are grown.

Meat and fish

The most commonly consumed meat is beef, chicken, pork and goat, as well as fish and seafood. nine0005

Dairy products

Suero is a traditional Colombian fermented milk product similar to yogurt or sour cream. Served as an accompaniment to various meals and snacks.

Costeño cheese is a fresh soft salty cheese typical of the Caribbean in Colombia.

Queso blanco is a white cheese that resembles cottage cheese. In Colombia, queso blanco is commonly added during cooking and used as a filling.

Spices

Hogao (Hogao) – a variation of the Spanish sofrito sauce, which is popular in Colombian cuisine. Traditionally, hogao is made only with long green onions and tomatoes, which are simmered over low heat. Hogao sauce is served with meat, arepas, rice and other dishes.

Ají is a hot sauce that often contains tomatoes, cilantro, capsicum baccatum, onions and water. Recipes for ahi sauce vary greatly by region. This sauce was prepared back in the time of the Incas, then it was called uchu sauce. In Colombia and Ecuador, ahi sauce is traditionally quite mild, not very spicy, so it is added to almost any dish. nine0007

Traditional dishes

Bread

Arepa – thick flatbread made from ground corn. Arepas are one of the oldest dishes in Colombian cuisine. It is believed that the name comes from the word “corn” in the translation from the Chibcha language. Arepa is very popular in Colombia to this day.

Pandebono (pan de bono) – Colombian buns made from cornmeal with the addition of cassava starch, cheese, eggs, and in some regions, guava jam. These buns are made round or in the form of a ring. Traditionally pandebono is eaten warm immediately after cooking with hot chocolate. Pandebono are especially popular in the Colombian department of Valle del Cauca. nine0005

Pan de Queso is a traditional Colombian bread or bun made with tapioca flour and grated cheese. Pan de queso is served on its own or with cream cheese or jelly for breakfast. Pan de queso is especially common in the Paisa region in northwestern Colombia.

Pan de yuca is a type of cassava and cheese bread typical of southern Colombia and coastal Ecuador.

Torta de choclo is a traditional Colombian sweet corn cake with cheese. nine0005

Almojábana – small buns made from cornmeal with cottage cheese.

Bollo is a popular bun in Latin America. In Colombia, bojo is made from corn or cassava and boiled in banana leaves. They are sold by street vendors along the coast and can also be found in shops and supermarkets. In Colombian cuisine, boyo is usually served with cheese for breakfast.

Roscón is a ring-shaped sweet bread filled with guava paste, typical of Colombian cuisine. Colombia also has a festive version – the royal roscon or roscon de reyes (Roscón de Reyes), decorated with candied fruit. It is usually prepared for Epiphany on January 6th. nine0005

Soups

Soups and stews occupy a large place in Colombian cuisine.

Sancocho is a traditional Colombian soup. Here it is prepared from different types of meat (most often it is chicken, chicken, pork ribs, beef ribs, beef tail or fish) with large pieces of plantains, potatoes, cassava. Depending on the region, vegetables are also added: tomatoes, green onions and mazorca (corn on the cob). Some top it with cilantro, onion and freshly squeezed lime. Sancocho is usually served with avocado slices and a bowl of white rice. The Sancocho originates from the Valle del Cauca region in Colombia. nine0005

Ajiaco – a thick soup made from chicken, three varieties of potatoes and small-flowered galinsoga grass (Galinsoga parviflora). Sometimes capers or cream are also added. Ajaco is especially popular in the capital of Colombia, Bogota.

Changua is a traditional Colombian soup of milk, eggs, and potatoes eaten for breakfast in the central Andean region of Colombia, particularly in the Boyaca and Cundinamarca regions, including the country’s capital, Bogota. In Colombian cuisine, changua appeared thanks to the Chibcha people. nine0005

Cuchuco is a popular soup in Colombian cuisine made from corn, barley or wheat and mashed beans. Kuchuko is part of the traditional Indian cuisine of South America and is associated with the Muisca or Chibcha people. Especially popular in the departments of Boyaca and Cundinamarca in Colombia.

Mondongo (Sopa de mondongo) is a tripe soup typical of the Spanish colonies. In Colombia, mondongo is usually made with beef tripe in chicken or beef broth, with plenty of cilantro and vegetables (peas, corn, carrots, and onions). In some regions of Colombia, mondongo is also made from pork tripe or chicken or turkey offal. In Colombian cuisine, the mondongo is traditionally served for lunch. nine0005

Caldo de costilla is a Colombian soup typical of the Andean region, made from beef ribs boiled in water with potato pieces, a little garlic, onion and cilantro leaves. Caldo de costilla is mostly eaten for breakfast with arepa, chocolate and bread. Caldo de costilla is known as a hangover cure, which is why many restaurants in areas with a high concentration of bars and clubs are open all night to serve this soup to customers.

Locro is a typical Nariño stew made from corn, beans, giant pumpkin and potatoes. nine0005

Mazamorra chiquita is a corn stew cooked with onions, cilantro, garlic, beans and potatoes, often topped with beef ribs. Matzamorra chiquita is eaten in Cundinamarca and Boyac.

Main dishes

Bandeja paisa is a typical Colombian red bean dish cooked with pork, white rice, minced meat, chicharron, fried egg, plantains, chorizo, arepa, jogao sauce, avocado and lemon. Traditionally, bandeha paisa is served on a large platter or tray. Bandeja means “dish” in Spanish, and the word paisa refers to the inhabitants of the Paisa region in northwestern Colombia. Bandeja paisa is considered the national dish of Colombia. nine0005

Fritanga is another popular Colombian dish. This usually includes meat, fried bananas, chicharron and yellow potatoes with ahi sauce.

Lechona (Lechona tolimense / lechon asado) is a popular Colombian dish. Lehona is a roast pig stuffed with yellow rice, yellow peas, green onions and spices. Usually a pig is roasted for about 10 hours in a brick oven in the yard. Served with arepa corn tortillas.

Mamona (Ternera a la llanera) is a barbecue style typical of the Colombian cuisine of the Llanos steppe regions. nine0005

Tamale is a traditional Mesoamerican corn-based pastry steamed in corn husks or banana leaves. Tamales are usually stuffed with meats, cheeses, fruits, vegetables, chili, or any other ingredient you like.

Arroz de lisa is a traditional Colombian dish from the Caribbean coast. Arroz de lisa is made from dried mullet with rice, vegetables and spices. It is usually served on a palm leaf with chopped green onion and accompanied by bojo buns, avocado salad and guarapo. nine0005

Papas criollas al horno – potatoes baked in their skins.

Papas chorreadas is a typical Colombian side dish. Papas chorreadas are red potatoes baked with cream cheese sauce. Served with onions and tomatoes. The name comes from the verb chorrear, meaning “to flow” or “to pour”, referring to the sauce used to pour over potatoes.

Arroz con coco is a typical Colombian fish side dish made from white rice cooked in coconut milk with coconut meat, raisins (optional) and sugar. nine0005

Enyucado – Boiled cassava cassava casserole with anise, sugar and sometimes guava. Enyukado is typical of the Caribbean coast of Colombia. It is sometimes served with cream cheese, costegno or suero cheese, usually as a side dish with fish dishes such as arroz de lisa.

Empanada (Empanada) – traditional Spanish pies with various fillings.

Carimañola – South American torpedo-shaped patties stuffed with cheese, minced meat or shredded chicken. They are fried in oil and served with suero. nine0005

Hormigas culonas – fried ants. The tradition of eating ants dates back to pre-Columbian cultures such as the Guanes. Ormigas kulonas literally translates as “an ant with a big ass.” The ants are harvested for about nine weeks each year during the rainy season when they make their mating flight. Harvesting is carried out by local farmers. Only queens are collected because other ants are not considered edible. The legs and wings are removed, after which the ants are soaked in salt water and fried in ceramic pots. Ants are used as traditional gifts at weddings. There are local beliefs that ants are aphrodisiacs. nine0005

Butifarra Soledeña is a typical Colombian sausage from the city of Soledad. Butifarra is made from ground beef and pork with spices. The meat is cut into pieces and boiled. The mixture is then stuffed into the intestines and tied with ropes to make small round sausages. Butifarras Soledenas in Colombia are sold by vendors on the street, shouting “buti, buti, buti” (buti, buti, buti) and drumming on metal containers in which they hold sausages. Butifarra is a very popular dish, eaten with bojo and lime juice. nine0005

Chunchuyo or Chinchurria (Chunchullo / Chinchurria) – grilled beef small intestine.

Milanese (Milanesa) – breaded beef, popular in South American countries, including Colombian cuisine.

Salads and appetizers

Patacone is a traditional Colombian snack in the form of deep-fried green plantains. In Colombia, they are usually served with hogao sauce or slices of finely chopped spiced beef.

Aborrajado – an appetizer of deep fried or battered bananas stuffed with cheese. nine0005

Chicharrón is a traditional Colombian appetizer made from fried pork or chicken skin. On the Caribbean coast, they are eaten with boyo or boiled yuca for breakfast. Also, chopped chicharron is added as a filling to arepa cakes.

Desserts

Arequipe is the Colombian version of dulce de leche milk caramel.

Buñuelo – dough donuts with cottage cheese. Bunuelos are shaped into balls and fried until golden brown. This is a traditional Christmas dish served with natilla and manjar blanco. nine0005

Natillas is the most popular Christmas dish in Colombia. Natillas resembles flan or pudding, which is made from milk with pieces of unrefined cane sugar (panela), cinnamon and flour or cornstarch. Sometimes grated coconut or raisins are also added, but these are optional ingredients. One of the most famous Christmas traditions in Colombia is the cooking of natillas on a makeshift fire outside or in patios.

Manjar blanco is a traditional Christmas dish in Colombian cuisine. Manhar blanco is a thick, sweet paste made from milk and sugar. Sometimes used as a filling for confectionery.

Arroz con leche – sweet rice boiled in milk.

Brevas en dulce – candied figs in syrup or arequipa.

Cocadas is a traditional South American coconut candy. In Colombia, cocadas are sold not only in stores, but also by street vendors, including right on the beaches. nine0005

Bocadillo de guayaba is a Colombian sweet made from guava pulp and panela, more like a jelly or thick paste in texture, and usually formed into small rectangular blocks of deep red color. Bocadillos are usually spread on bread and eaten with cheese. Bocadillo is widely consumed throughout Colombia, and the city of Velez in the department of Santander is considered the center of production, which is why bocadillo is also called bocadillo de Veleno (bocadillo Veleño). nine0005

Casquitos de guayaba – candied peel of guava.

Ice cream is quite popular in Colombia, many varieties are made from local fruits.

Leche asada is a Colombian condensed milk dessert similar to flan, but less sweet than flan. The name leche asada is translated as “fried milk”.

Merenguitos – small multi-colored meringues.

Milhojas is a dessert made from many layers of puff pastry filled with dulce de leche or white chocolate. The name milojas is translated as “thousand sheets”. nine0005

Pastel de Gloria is a Colombian dessert made from puff pastry stuffed with jelly or guava paste and sometimes cheese.

Postre de Natas – cream pudding made from flour, eggs, vanilla, lime and raisins.

Torta de nata is a traditional Colombian dessert. Torta de nata is an open custard pie.

Torta Maria Luisa is a dessert typical of the cuisine of Colombia and El Salvador. This is a cake made of several layers of biscuit, similar to the English Victoria biscuit. nine0005

Tres leches – sponge cake soaked in milk, topped with whipped cream and condensed milk. The name Tres Leches translates as “Three milks” and refers to the three dairy products from which it is made.

Oblea is a typical Colombian and other Latin American dessert made from thin wafers with a sweet filling.

Beverages

Colombia is one of the world’s largest per capita consumers of fruit juice, consuming on average more than three-quarters of a serving per day. Fruit juices in Colombia are often diluted with water and sugar or milk is also added. nine0005

Hot chocolate is one of the favorite Colombian drinks. Colombian hot chocolate is made from milk, water and semi-sweet chocolate. For cooking, they use a special metal jug of chocolate (chocolatera) and a special wooden whisk for stirring – molinillo (molinillo). Cinnamon, cloves, and vanilla are often added to Colombian hot chocolate.

Coca tea, an herbal infusion made from coca leaves, is considered a mild stimulant and remedy for altitude sickness. nine0005

Colombian coffee is known for its quality and unique taste. Despite the fact that most of the quality coffee beans in the world are exported from Colombia, many Colombians drink instant coffee more often.

Tinto is the Colombian name for black coffee with sugar or panela.

Café con leche – half coffee with warmed milk.

Guarapo is a drink made from sugarcane juice.

Mazamorra is a drink made from white or yellow corn. Matzamorra usually also contains corn kernels ground with a mortar and pestle. Mazamorra in Colombia is very popular at any time of the year, served as an accompaniment to other meals or as a street food. nine0005

Aguapanela is a drink made by dissolving panela (sugar cane) in water. Sometimes lime juice is added. Aguapanela is served both cold and hot. Colombians usually put cheese in hot aguapanela to melt it.

Champús is a thick cocktail of corn, pineapple, naranjilla, quince and other ingredients.

Lulada is a drink originally from the Colombian city of Cali. It is made from naranjilla with lime juice, water and sugar. The texture and consistency of the loulada resembles a smoothie and is sometimes served with vodka. Lulada differs from standard naranjilla juice in that the fruits are not mixed during the preparation of the drink. nine0005

Cholado is a crushed ice drink with fresh fruit, condensed milk and fruit syrup. Served with waffle cookies, sometimes with whipped cream and grated cheese. The cholado is typical of the city of Jamundi in the Valle del Cauca region of Colombia.

Alcohol

Aguardiente is an alcoholic drink made from sugar cane with the addition of anise. Alcohol content from 20% to 40%. It is often served at Colombian parties.

Biche is an Afro-Colombian alcoholic drink made from unripe sugar cane. nine0005

Canelazo is a hot aguardiente alcoholic drink with added sugar and cinnamon.

Chapil is a traditional Colombian alcoholic drink that originated in the Nariño area. The Ava people believe that the chapil protects people from evil spirits.

Chicha is a strong alcoholic beverage previously banned in Colombia that originated with the indigenous peoples of the Andes. Chicha can be made from just about anything, but is usually made from corn.

Guarapo is an alcoholic beverage obtained by fermenting various fruits with the addition of a panel to obtain a higher strength. Usually made from grapes and pineapple. nine0005

Masato is an alcoholic drink made from rice with sugar, water, cinnamon and whole cloves.

Refajo – a beer or rum cocktail with soda. Usually add hipinto cola (Kola Hipinto), Colombiana (Colombiana) or cola Roman (Kola Roman). Refajo is very popular and is often found at barbecues or with dishes high in animal fat. The combination of the sweetness of cola, the sourness of beer, and the effect of carbonated soda makes it easier to digest animal fats without overpowering the taste of food. nine0005

Sabajón (Sabajón) is a sweet alcoholic drink made from eggs and milk with the addition of fruit juice and liquor.

Serving and etiquette

Recipes Milanesa appeared as a variation of the famous Italian dish Milanese chop (cotoletta alla milanese), hence the name. Despite the name coming from the Italian city of Milan, milanesa has become a traditional dish of Argentine, Paraguayan, Uruguayan and Bolivian cuisines due to the large influx of immigrating Italians to Cuenca del Plata in…

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Published: 02.12.2019

Torta de choclo is a sweet corn cake typical of Colombian cuisine. The recipe for torta de choclo is very simple and does not require much time to prepare, so it can often be found on the tables of the inhabitants of Colombia. Ingredients – Torta de choclo: Fresh corn – 5 cups, milk – 1 cup, eggs – 4 pcs., butter…

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, popular in Peru, Ecuador, Chile, Bolivia, Argentina, Colombia. Umitas are savory, steamed corn tortillas made from freshly ground corn with other ingredients, usually onions, garlic, cheese, eggs, and cream. Umitas are wrapped in corn husks and cooked on…

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Published: 27.05.2020

Dulce de leche is a traditional dish of Argentinean, Chilean and Uruguayan cuisines. Dulce de leche is a milk jam made by boiling milk with sugar for a long time. Its other name is manhar (manjar). Dulce de leche is very easy to prepare and can be stored for several months in sterilized…

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A la carte menu | Mili Restaurant, Yaroslavl

Appetizers Salads Soups Bento set Main courses Pizza Bread Grilled Burgers Desserts

Sashimi bar

Fresh salmon and tuna slices with soy sauce.

Omul stroganina

Served with sublimated egg yolks and soy-citrus dressing.

Parma ham with giant olives

Served with chili, crispy baguette and olive oil.

Dried meat set

Dried reindeer in Worcester sauce / Honey-dried elk / Beef and black bean sausage. The set is served with jalapenos, chili peppers and balsamic-fermented radishes. nine0005

Bruschetta Bar

Tuna with Guacamole and Orange / Oyster Salmon with Cream Cheese / Smoked Halibut with Garlic Aioli / Prosciutto with Grana Padano / Pepperoni with Mozzarella.

Mediterranean vegetables

Lava grilled zucchini, eggplant, bell peppers and tomatoes served with olives, capers, olive oil and pink sea salt.

European cheeses

Grana padano, Bodega goat cheese, Gorgonzola. Served with crispy Borodino chips, sun-dried tomatoes, caramelized nuts and honey. nine0005

Mix of seasonal fruits

Salad with salmon, stracciatella and mango

Served on salad mix with coconut dressing and caramelized ginger.

Salad with grilled squid and baked potatoes

Served with squash, pink tomatoes, corn and bacon mayonnaise dressing.

Tuna, cream cheese and arugula salad

Served with cherry tomatoes and light olive dressing.

Salad with chicken karaage and eggplant tempura

Served with iceberg lettuce, tomatoes, peanuts and honey-sesame dressing.

Salad with crispy teriyaki beef and mozzarella

Served with poached egg stuffed with pesto, edamame beans and mushroom sauce.

Salad with stewed veal shank and bacon

Served with fried potatoes and spicy Tabasco dressing.

Avocado, stracciatella and strawberry salad

Served with lettuce mix, cherry tomatoes, basil, crispy ciabatta and balsamic unagi sauce. nine0005

Hummus with grilled vegetables and malt chips

Served with arugula and sesame seeds.

Coconut milk laksa with langoustines and squid

Served with harusame noodles, oyster mushrooms and fried quail eggs.

Baikal soup with catfish and omul

Catfish and omul in rich fish broth with white wine and roasted pepper. Complemented with tomatoes, pine nuts, pearl onions and smoked sour cream.

Buryat stew Buhuler with lamb shank

Spiced lamb shank served in rich lamb broth.

Caldo Verde cream soup with prosciutto

Cauliflower and smoked cream soup with bacon. Served with honey celery chips.

French Onion Soup

Served with crispy baguette baked under cheese and Provence herbs.

Pumpkin and beetroot cream with tofu

Served with oyster mushrooms and pumpkin chips.

Ebi with seafood

Hiroshima maki with eel / Kani salad with crab meat / Spicy with tuna / Sushi with chukka / Ebi panko with langoustines.

Bo with meat

Fujiyama maki with salmon / Kyoto salad with jerky pork / Spicy eel / Chukka sushi / Crispy machete steak with fried rice.

Bonito mackerel on fried eggplant

Served with tomatoes and yoghurt sauce.

Catfish stewed with prosciutto

Served with black risotto and crispy cheese. nine0005

Pike cutlets with crispy veal

Served with potato muslin, mushroom mustard sauce and dill oil.

Caramelized langoustines with eggplant tempura

Topped with tuna flakes and coconut-mango espuma.

Mussel Bar

Choice of sauces: tomato, cream, tom yum.

Mussel Bar

Choice of sauces: tomato, cream, tom yum.

Braised Lamb Gigot of Lyon

Sliced ​​roast lamb ham in spices served in tomato sauce. Complemented with guacamole, baked eggplant, feta cheese and blanched cherry tomatoes. nine0005

Venison medallions with blackcurrant sauce

Served on potato hash brown with oyster mushrooms.

Wild boar cutlet with creamy mushroom sauce

Served on mashed potatoes and sauerkraut.

Brie, Potato and Bacon Tartiflette

Creamed in white wine and served with caramelized walnuts and honey celery chips.

Risotto Milanese with stewed veal

Veal shank stewed with vegetables served with risotto cooked with saffron and white wine and grana padano cheese.

Fusilli with reindeer, wild boar and elk bolognese

Complemented with forest mushrooms, grana padano cheese and lingonberries.

Turkish lamb manti baked in tomato sauce

Complemented with red onion crumble and garlic-yoghurt sauce.

Wok chicken with muer mushrooms

Served with cashew nuts, cilantro, celery and crispy onion breading. nine0005

Duck patties with jasmine rice

Topped with caramelized walnuts, dates, bamboo and garlic aioli.

Parmigiano eggplant with tomato sauce

Parmesan cheese baked eggplant with mozzarella, basil and tomato sauce.

Margarita

Mozzarella, cheddar, tomato sauce.

4 cheeses with pear

Two types of mozzarella, maasdam, dorblu, fresh pear slices.

Carbonara

Smoked bacon, mozzarella, quail eggs, cream sauce. nine0005

Bavarian

Bacon, ham, hunting sausages, pepperoni, smoked chicken legs, tomato sauce.

Pepperoni

Pepperoni, mozzarella, tomato sauce.

California

Fried chicken legs, bacon, mozzarella, bell peppers, tomato sauce.

Regina

Ham, mozzarella, tomatoes and champignons marinated with thyme, tomato sauce.

Grissini

Rye sticks with sesame seeds, wheat sticks with Asian spices. Complemented with cream cheese of two types: with “black” beans and miso paste with edamame. nine0005

Bread basket

Japanese wheat bun, classic ciabatta, rye ciabatta, rye sticks with sesame and wheat with Asian spices.

Pan de Queso

Spanish bread with mozzarella and pesto.

Dorada

Marinated in olive oil with lemon juice and roasted on coals. Average weight of the finished dish 250-400 g

Omul

Average weight of the finished dish 600-1000 g

Asian grilled halibut

Served with kimchi cucumbers and topped with herb and grape seed oil sauce. The average weight of the finished dish is 200-400 g.

Salmon steak on the bone

Medium salmon steak, grilled on coals. The average weight of the finished dish is 200-300 g.

Machete Steak

Diaphragm steak marinated in malt with honey and grilled.

Flank steak

Grilled marbled beef marinated in herbs. Average weight 200-250 g.

Top blade steak

Cut of marbled beef fried and served with green butter. Average weight 200-300 g.

Brisket in BBQ sauce

Marbled beef brisket (Russia), stewed in BBQ sauce and grilled until crispy.

Pork Tongues in Chipotle Sauce

Pork Tongues are simmered in broth until soft, grilled over charcoal and then coated in a thick chipotle sauce glaze.

Baked potatoes

Grilled potatoes with butter and herbs.

Sauteed grilled vegetables and mushrooms with pesto

Sauce

Pepper, BBQ, honey mushroom cream

Burger with tuna and stracciatella

Served with chuka, spicy spicy spicy salad sauce.

Burger with grilled marbled beef and bacon

Served with tomatoes, iceberg lettuce, cheese and mustard sauce.