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OUR RECIPES
BANANA AND PANELA CARAMEL SPRING ROLL
INGREDIENTS
FOR THE ORGANIC PANELA CARAMEL
MESA BAJA
1 Cup unsweetened coconut milk
1/2 Cup of organic panela Mesa Baja
1/2 Teaspoon of salt
1 Tablespoon toasted sesame seeds
FOR THE SPRING ROLL
6 Sheets of spring roll
6 Small ripe and firm bananas
1/2 Cup finely chopped walnuts
Enough water to glaze and close the spring rolls
Enough vegetable oil for frying
PREPARATION
For the organic panela caramel low table
In a non-stick pan over medium-high heat, add the coconut milk and panela and cook, stirring occasionally, until the panela dissolves. Cook for 10 to 12 more minutes or until it has a caramel consistency. Add salt and mix. Set aside.
To assemble the spring rolls
On a flat surface, spread the spring roll sheets in a diamond shape. Place a piece of banana on the lower half of each sheet. Fold the bottom corner and sides inwards to close the ends of the roll. Brush the outer edges and roll upwards. Fry in a good amount of oil. Let it brown and drain on absorbent paper.
To serve
Cover with caramel and sesame seeds
NAPOLEON OF RIPE PLANTAIN WITH PANELA MESA BAJA
INGREDIENTS
For the plantain
5 Ripe plantain
Enough vegetable oil for frying
For Napoleon
1 Cup of heavy cream
3 Eggs
2 Tablespoons of organic panela Mesa Baja
400 grams of feta cheese or fresh cheese grated by the large eye
PREPARATION
Preheat oven to 375°F or 190°C
1 tin, 8", greased with softened butter and dusted with flour.
Enough aluminum foil to line the pan
For the plantains
Cut plantains lengthwise. Heat oil to 350°F and fry plantains in small batches until golden. Remove and place on absorbent paper. Repeat until finished. Set aside.
For Napoleon
In a bowl, add the cream, egg, panela and stir until smooth consistency. Set aside.
In the mold, form layers in the following order:
Plantain
Cheese
Mix
Top with cheese. Cover pan with a foil and bake for 35 minutes. Remove foil and bake for 15 minutes more or until golden. Remove from oven and let cool down for 20 minutes before serving.
BANANA, PINEAPPLE, COCONUT AND PANELA CAKE MESA BAJA
INGREDIENTS
For the cake
1 ½ Cup of wheat flour
½ Teaspoon baking powder
½ Teaspoon of baking soda
½ Teaspoon of ground cinnamon
½ Teaspoon of powdered ginger
1 Cup of Organic Panela Mesa Baja
½ Cup dehydrated coconut with or without sugar
1 Cup of mashed banana (approximately 2 bananas)
2 Eggs at room temperature
¾ Cup vegetable oil
1 Pound can of diced pineapple (reserve ¼ cup of the syrup)
PREPARATION
Preheat oven to 350°F or 180°C
10" square mold, greased with butter and dusted with flour.
For the cake
In a bowl, add the wheat flour, baking powder, baking soda, cinnamon, ginger, Mesa Baja organic panela, coconut, and mashed banana and mix until smooth consistency. Add the eggs, oil, pineapple, and syrup and with the help of a spatula. Mix very well until smooth consistency. Pour this mixture into the mold and bake for 35 or 40 minutes or until a toothpick inserted comes out clean. Let cool and cut into portions.
MASHED POTATO WITH CARAMELIZED
PEAR WITH PANELA MESA BAJA
INGREDIENTS
For the pears
2 Tablespoons of butter
1 Tablespoon of Organic panela Mesa Baja
2 Pears, peeled, cored and cut into ½ cm cubes.
For the mashed potato
600 grams of the potato of your choice, peeled and whole
2 Tablespoons old-fashioned mustard
½ Cup of heavy cream
¼ Cup melted butter
1/3 Cup crumbled blue cheese
Salt and pepper to taste
PREPARATION
For the pears
In a nonstick pan over medium heat, add the butter, panela and then the pears and cook for 3 to 5 minutes or until caramelized. Set aside.
For the mashed potatoes
In a pot with enough salted water, starting with cold water, add the potatoes and bring to a boil and cook for 15 minutes or until a knife inserted into them does not resist.
Mash the potatoes in a bowl, add the mustard, cream and butter. Mix until smooth. Add the pears, serve and sprinkle with cheese.