DRIED BANANA IN TEMPURA WITH CHOCOLATE SYRUP

INGREDIENTS

150 gr. dried banana Andean Passion
200 gr. all purpose flour
1 egg
100 gr. rice flour
Chocolate syrup
Whipped cream

OATS, STRAWBERRY AND CINAMMON MUFFINS

INGREDIENTS

150 g dried strawberries Andean Passion
200 g flour
80 g oat flakes
7 g baking powder
2 g baking soda
Cinammon
Salt
1 egg
¼ c  milk
¼ c oil
100 g sugar

DRIED STRAWBERRY AND CARMEL CONFECTIONERIES

INGREDIENTS

200 g sugar
90 g butter
400 g flour
¾ c milk
40 g baking powder
Salt
Pepper
2 g cinammon
200 g dried pineapple Andean Passion
200 g macadamia Andean Passion
2 eggs

Syrup :
200 g brown sugar
200 g butter
200 g sugar
400 g cream

CHOCOLATE COOKIES WITH DRIED GOLDENBERRIES (Physalis)

INGREDIENTS:

90 g chocolate
125 g flour
50 g butter
100 g sugar
1 egg
1 ts granulated yeast
1 TS vanilla extract
60 g dried goldenberries Andean Passion

PAN DE FRUTAS DESHIDRATADAS

INGREDIENTES (8 personas):

120 grs. de frutas deshidratados Andean Passion (Uvillas, frutillas, piña)
25 grs. cáscara de naranja Andean Passion
60 grs. macadamia
250 grs. harina
30 grs. levadura granulada
40 grs. azúcar
1/4 tz leche
160 grs. mantequilla
1 cucharada mermelada naranja.

DRIED FRUIT CAKE

INGREDIENTS

250g flour
4 eggs
3/4 c sugar
1 c natural yogurt
1/2 c sunflower oil
150 g dried fruits Andean Passion(pineapple, strawberry, goldenberry and banana)
½ c macadamia nut Andean Passion

Cocoa liquor Cognac

TORTA DE FRUTAS DESHIDRATADAS

INGREDIENTES

350 g de harina
150 g de mantequilla
4 cucharadas de agua
2 cucharadas de azúcar
1 pizca de sal

-  Para la crema:
2 tz de leche
1 cda esencia de vainilla
150 g de azúcar
3 yemas de huevo,
50 g de harina de maíz

-  Para la cobertura:

75 g de macadamia Andean Passion
50 g de piña deshidratada Andean Passion
50 g de uvilla deshidratada Andean Passion
50 g de orito deshidratado  Andean Passion
100 g de mermelada de piña

CHICKEN WITH MACADAMIA

INGREDIENTS:

2 ½ c poultry Breadcrumbs
3 ½ ounces macadamia nut
Salt and pepper
Egg

PREPARATION:

Mix flour, egg and rice flour with two tablespoons of water. Get an homogeneous mix. Dip the pieces of banana on the batter and fry them on oil. Serve them on a plate covered with chocolate sauce and whipped cream.

PREPARATION:

Mix on a bowl all the dry ingredients: flour, oat flakes, baking powder, baking soda, cinnamon, sugar and salt until it is an homogeneous mixture.
Add the egg, milk and oil to the mixture.

Finally include the dried strawberries. Divide the batter on muffin cups and bake for 10-15 minutes at 350degrees.

PREPARATION:

On a bowl, mix flour, baking powder, cinammon, salt and pepper. On another bowl stir butter and sugar until it becomes a creamy miture. Add slowly eggs, flour and milk. Stir everything. Add some crashed macadamias and the pineapple.

Put the batter into a baking pan previously covered with butter and flour to prevent sticking. Bake for 25minutes at 180 degrees. To serve, make small round shaped balls and cover them with the caramel syrup

For the syrup, put all the ingredients on a saucepan at medium heat until it is boiling.

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PREPARATION:

On a bowl stir butter and sugar until it is creamy. Add the agg and keep Stirling.

Disolve the yeast in ½ cupo f lukewarm water. Add flour, vanilla extract and mix until it is homogeneous.
Then add the melted chocolate and the yeast. Keep beating. With the batter, shape cookies about 8cm diameter (like a cup). Spread over the goldenberries. Bake the cookies for 12minutes at 160º

Advice
You can add 50 g of crashed macadamia to give extra flavor.

PREPARATION:

Haga una masa con 100 grs. de harina, la leche, azúcar y levadura, ponga en un lugar tibio y deje subir la masa hasta doblar su volumen.

Pique las macadamias y la casara de naranja confitada.

Mezcle el resto de la harina con la cáscara de naranja, las frutas deshidratadas y la mantequilla

Una ambas masas, deje reposar.En una bandeja o molde, de la masa reposar por 1 hora.

Hornee por 20 minutos a fuego suave (170º)

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PREPARATION:

On a bowl, mix eggs and sugar.
Add yogurt, oil and flour.
Keep beating until it is an homogeneous batter.
Add the dried fruit and mix. At the end add the cognac.
Put the batter on a baking pan. Finally add a layer of dired fruits and macadamia nuts on the top, without mixing.
Put on the oven for 45minutes at 350 degrees.

PREPARATION:

Para la masa

Añadir la mantequilla en la harina y mezclar hasta que la masa quede desmigajada.

Añadir el agua poco a poco y mezclar hasta que quede homogéneo.

Apelmazar la pasta hasta formar una bola. Envolver en un paño y dejarla reposar, en la nevera, unos 30 minutos.

Estirar con el rodillo y poner la pasta en un molde engrasado con mantequilla. Pinchar el fondo con un tenedor. Ponerla en la nevera y dejarla reposar 15 minutos. Cubrir la pasta con papel de aluminio

Hornear a 350 grados por 10 minutos.

Para la cubierta:

Poner la esencia de vainilla en la leche y llevarla a ebullición.

Batir las yemas con el azúcar. Verter la leche caliente sobre las yemas, disolver la harina en un poco de leche y añadirla al tazón.

Cocer a fuego lento sin dejar de remover hasta que la crema espese. Verterla sobre la mezcla y hornearla a 180 grados por 10 minutos más.

Calentar la mermelada. Poner los frutos secos sobre la crema. Cubrir con la mermelada.

PREPARATION:

Crush macadamias until they look like flour and mix it with the breadcrumbs.

In other bowl, beat the egg. Take the poultry and dip it on the egg. Cover it with the macadamia flour.

Fry the poultry and serve with vegetables.