Ingredients
§ 18 artichoke hearts
§ 2 tablespoons yeast
§ 3 tablespoons wheat germ
§ 2 eggs
§ 3 tablespoons cream
§ 1 teaspoon dried dill
§ ½ teaspoon nutmeg, ground ginger and ground black pepper
§ 2 smoked trout, fair skin and bones
§ 50 gr. Caviar
§ 30 gr. butter
§ 2 tablespoons grated Parmesan cheese
§ Salt
§ parsley sauce
Preparation
In a porcelain bowl put together shredded trout with caviar and add the dill, ginger, nutmeg, dill and salt.
Mix well to form a paste. Fill the artichokes with the mixture and place in a clay pot oven, previously spread with half the butter.
Beat eggs with cream, yeast and wheat germ. Pour this mixture over the artichokes so that cover.
Sprinkle with grated cheese and little balls of butter. Gratin in the oven at high heat for 20 minutes.
Serve with steamed potatoes and parsley sauce.

Ingredients
§ 6 figs
§ 6 slices of raw ham
§ 1 handful chopped walnuts
§ ½ cup whipping cream
§ 1 teaspoon sugar
§ ½ teaspoon cinnamon
Preparation
Peel the figs and step on them with a fork or process.
Add to the cream, sugar, walnuts, and cinnamon.
Spread each slice of ham with this mixture and roll it on itself.

Ingredients
§ 1 cup cooked shrimp, peeled and chopped
§ 1 tablespoon of sweet pepper (not spicy) cooked
§ ½ clove garlic, minced
§ 1 tablespoon butter
§ 2 tablespoons mayonnaise
§ A few drops of lemon juice
§ Oil, the amount necessary
§ Salt to taste
§ 10 toasted
Preparation
Process shrimp, pepper, garlic, butter, mayonnaise and lemon juice. Add oil as necessary to obtain a uniform paste and salt.
Pour the mixture into a container, cover and store in refrigerator at least an hour.
After this time, spread the toast (preferably warm) with the chilled dough obtained.

Ingredients
§ 2 eggplants
§ 1 clove garlic, minced
§ 1 tablespoon sesame paste
§ 1 tablespoon sesame oil
§ 1 tablespoon butter
§ Juice of one lemon
§ 10 toasted
§ Salt to taste

Preparation
Wash eggplants and prick with a fork across the surface, so as to cook evenly. Put them in a baking dish greased with butter and cook over medium heat until tender (40 minutes).
Removal from the oven, wait for it to cool and remove the stem and peel them.
Squeeze eggplant to remove excess liquid and mash with a fork or process them until a uniform paste.
Blend or process this preparation with garlic, sesame paste, sesame oil, lemon juice and salt.
Spread the toast with the pasta.

Ingredients
§ 1 Celery
§ 6 raw mushrooms (can be other varieties of fungi)
§ 6 Nuts
§ 1 Chili (pepper) red
§ 1 onion finely chopped, to taste
§ extra virgin olive oil, cold pressing of 1st
§ Juice of 1 lemon
§ soy sauce and ginger, to taste
§ Fresh parsley
Preparation
Cut into small pieces the celery and bell pepper and mushrooms into slices, crushed walnuts, mix everything with lemon drops. Top with nuts, sprinkling a shower over the salad.
Put everything in a dish with the onion. Add the oil mixed with lemon, and ginger sauce (like vinaigrette) and sprinkle over salad, mixing well.
You can decorate it with a touch of fresh parsley, almost healing powers for its vitamin C, carotenoids, and essential oils.

Ingredients
§ Fish Chilcano
§ 12 mussels
§ 12 snails
§ 12 scallops
§ 6 clams
§ 6 squid
§ 2 crabs
§ 500 grams of fish fillets
§ 250 grams of rice
§ 200 grams of green beans
§ 200 grams of octopus
§ 200 grams of cooked squid
§ 2 peppers, sunflower
§ 1 onion
§ 1 teaspoon paprika
§ Coriander
§ salt and pepper
Preparation
Previously we prepared the Fish chilcano, to which we add the mussels and crabs, boil half an hour left. Then slips, removing the mussels and crabs. She puts on chilcano in a separate container. In the same pan, fry the chopped onion checked, pepper and paprika, stir and add the green beans, chopped cilantro to taste, pepper and mirasol red pepper. Let it boil until the green beans are cooked and add the rice and fish fillets (preferably: sea bass, sole or palm ruff).
When the rice is cooked, add the snails, clams, octopus into thin medallions, squid cut into rings and boiled and chopped squid. Finally, are placed above the AGUADITA, the scallops, the mussels and crabs. The decoction should be brief (a couple of minutes) and then put seasoning salt.

Ingredients
§ 250 gr. mushrooms
§ ½ cup olive oil
§ Savory
§ Parsley
§ Cilantro
§ ½ lemon
§ Salt
§ Pepper
Preparation
Prepare your soup at the Greek by boiling gently for ¼ hour, 1 cup water, ½ cup olive oil, juice of half a lemon, a bouquet consisting of 6 bits of savory, 4 sprigs of parsley, 1 teaspoon coriander seeds, salt and pepper.
When the broth is ready mushrooms which will put him among the youngest elected, washed well with cropped tails.
Let simmer for 20 minutes until the mushrooms eventually your juice in the broth.
If after this time the liquid is very heavy, increase the heat to evaporate so that one part.
Let cool, place in refrigerator, but care must be eaten fresh but not frozen.
The euphoric put coriander seeds, as they are aphrodisiacs. Shred a good bit in the mortar, mix with honey to sweeten your tea of savory.

Ingredients
§ 12 shrimp
§ 2 lemons
§ 1 pot of fish chilcano
§ 1 China onion chopped
§ ¼ diced onion
§ 1 sprig of mint, chopped
§ parsley
§ Salt
Preparation
Preferably we must prepare the fish chilcano (see recipe) before the shrimp, because these do not make a hearty broth, by taking only a brief boil. Then we add to chilcano salt, parsley, lemon juice, the Chinese onion, chopped onion, chopped coriander and mint. To serve, place each dish a couple of shrimp.

Ingredients
§ 250 grams of peeled shrimp
§ 2 tomatoes
§ 2 onions, finely chopped (preferably red)
§ olive oil
§ crushed garlic
§ Vegetables: carrot and alverjitas beans
§ 8 yellow potatoes
§ 4 white potatoes
§ 6 eggs
§ 1 can evaporated milk
§ 1 sprig of mint and chopped huacatay
§ Salt
Preparation
Fry in skillet with onion oil and garlic. Once golden, add chopped tomatoes, mint and chopped huacatay. Once dissolved, add two cups of water and boiled potatoes (yellow and white). Then add the vegetables until cooked. Then the shrimp and milk. At the end the eggs.

Ingredients
§ 4 alive crabs
§ 4 tomatoes
§ 1 head of fish with spine
§ 1 onion
§ 1 green pepper
§ 1 tablespoon aji panca
§ 1 teaspoon paprika
§ 1 onion china
§ Stick
§ Comino
§ Coriander
§ Parsley
§ Mint
§ Rocoto
§ salt and pepper to taste
Preparation
Make a dressing with crushed garlic, chopped onion, pepper panca, paprika, pepper and cumin. Make a broth by placing the fish head and spine to boil in cold water for about 20 ', with salt. Strain the broth, add the dressing. When a boil, add the 4 live crabs washed well, and let boiling for ½ hour. Break them open the shell, and give them a boil, add the herbs and serve with sliced onion and chilli china.

Ingredients
§ 1 medium toyo
§ salt and pepper
§ 1 teaspoon cumin (flush)
§ 1 teaspoon crushed garlic
§ ¼ teaspoon oregano
§ ½ cup vinegar
§ ¼ cup oil
§ 1 tablespoon ground chili
§ 2 onions, sliced boiled potatoes
Preparation
Cut the fish once threaded into pieces, put in an infusion for 1 hour with salt, pepper, cumin, garlic, oregano and vinegar. Heat oil, fry the Aji, remove and arrange over the fish pieces, onions and fluid infusion. Cover the pot and simmer for a few minutes, serve with boiled potatoes and peeled. Note: The cooking time of fish depends on the thickness of each piece.

Ingredients
§ 2 artichokes large, freshly cooked
§ 1 boiled egg
§ 1 egg yolk
§ ¼  cup oil
§ 1 tbsp chopped parsley
§ salt, pepper, mustard
§ lemon juice
Preparation
With a pointy knife, remove the leaves from the center of the artichokes. Clean withdrawing funds violets and leaves no lint outer leaves fall off.
In a bowl whisk the yolks with a fork in a circular to the same side always. Form a mayonnaise by adding a little oil. Season with lemon juice, some mustard, salt and pepper to taste. Add the parsley and the food out of the inner leaves. Add the egg powder.
With the paste fill the center of the artichokes and serve them before they cool completely.

Ingredients
§ 350 grams of rice
§ 200 grams of squid
§ One small onion
§Chopped parsley
§ A quart fish stock
§ Salt
§ A green pepper
§ 2 cloves garlic
§ 100 grams of peas
§ Saffron
§ Oil
§ 12 littleneck clams
§ 12 peeled prawns
§ Pepper
Preparation
Wash and clean the various types of seafood.
The onion, garlic and bell pepper, finely chopped, the braised in a casserole with a splash of oil. When these ingredients begin to brown add the sliced fish and let it cook a little.
We add the rice and sauteed. We took the saffron, hot broth and peas.
After ten minutes of cooking, incorporating the clams and cook for another ten minutes. We boil a couple of minutes and add the mussels. We dropped another clove of crushed garlic with some parsley and 1 minutes left to fire. We put out the fire let stand about 5 minutes. It is quite soupy, almost like thick soup.

Ingredients
§ 800 grams shrimp
§ 2 kilos of rice
§ 500 grams of peas
§ 200 grams of onion
§ 10 cloves garlic
§ 4 green bell peppers
§ 4 peppers
§ 1 cup white wine
§ 4 teaspoons of chili pepper
§ Oil
§ Parsley
§ salt and pepper
Preparation
Prepare the rice without salt and let rest for a while. In a skillet, fry the garlic, finely chopped onion, pepper ground stover, paprika and season with salt and pepper to taste. We add the coral shrimp and cook until smooth. Next, we take the white wine and rice initially prepared. Stir until the color turns a reddish prepared uniform and rice grain. Decorate with shrimp, parsley, peas or green chili.

Ingredients
§ 2 cups peeled shrimp
§ 1 clove garlic, minced
§ 1 tablespoon soy sauce
§ 2 tablespoons oil
§ 1 green pepper cut into julienne
§ 2 tablespoons blanched almonds
§ 1 teaspoon pepper
§ Juice of one lemon
§ 2 cups hot white rice
§ Salt to taste
Preparation
Place shrimp in a bowl and add garlic, pepper, soy sauce and lemon juice. Let stand for an hour.
Heat oil in a skillet and add the pepper. sauté 5 minutes turning occasionally.
Add shrimp with marinade and cook 5 minutes over high up.
At the last moment, add the almonds and salt.
Serve with rice.

Ingredients
§ 2 tablespoons butter
§ 3 tablespoons honey
§ 2 large bananas, sliced
§ 2 tablespoons cognac
§ Juice of 1 orange
§ Juice of ½ lemon
§ 2 balls of ice cream American
Preparation
Heat the butter over medium heat in a skillet.
Once melted, add honey, stir well and cook until golden. Add banana slices, mix well and cook 1 minute more.
Add the orange juice and lemon, cognac and to flambé.
Mix well and serve in two glasses high on the American ice cream.

Ingredients
§ 1 tablespoon chopped mint leaves
§ ½ cup orange juice
§ 1 tablespoon honey
§ 1 envelope unflavored gelatin
§ ½ cup plain yogurt
§ ½ cup whipping cream
§ 2 oranges, seeded and cut into wedges
§ 1 teaspoon oil
Preparation
Mix orange juice, honey and yogurt.
Soften gelatin in a few tablespoons of juice and melt over gentle heat.
Adding to the previous preparation and mix well.
Add the heavy whipping cream.
Arrange the orange slices on the bottom and sides of a rectangular budinera of a liter previously greased with oil.
Pour the gelatin, and cool in the refrigerator (not the freezer or freezer) until firm.
Unmold, and serve in slices sprinkled with chopped mint.

Ingredients
§ 4 grenades large
§ ¾ cup honey
§ 1 tablespoon agar-agar
§ 4 tablespoons cold water
Preparation
Filming with hand grenades, like they are kneaded to soften.
Cut in half, pound with a pestle to fall all the seeds and extract the juice with a whisk.
Pour over a small saucepan and add the honey.
Heat, stirring, until it is diluted, and adding the dissolved agar-agar well.
Pour into two heart-shaped molds and chill until hardened.

Ingredients
§ 1 cup dark chocolate
§ 3 eggs separated
§ 2 tablespoons sugar
§ 2 tablespoons water
§ ½ cup whipping cream
§ biscuits to serve
Preparation
Melt chocolate in double boiler, without letting it boil.
Remove from heat adding, beating, egg yolks, one by one, and sugar.
Allow to cool.
Incorporate the cream mixture to cool and wrap movements.
In a bowl, whisk the egg whites until stiff and incorporate gently with a metal spoon the chocolate mixture.
Pour into two glasses, refrigerate until firm, and serve with crackers.

Ingredients
§ 1 small melon
§ 4 peach halves in syrup
§ 2 tablespoons ginger
§ Fresh fruit or canned variety.
Preparation
Cut the top slice of about 5 or 6 inches, cut the bottom, too, a piece for the melon stamina up. Remove seeds and carefully remove the pulp. Cut it into small pieces and the same. Cut the other fruits like melon chunks. Also cut ginger. Mix all ingredients and fill the melon with them. Put in refrigerator for 2 hours. Serve the melon in a bowl filled with crushed ice.