Potato and cheese with Ecuadorian flavour

Soup recipe from south of the equator this week

Something quite different this week. My sister just came back from Ecuador and she brought this recipe back.

Ecuadorian Locro ( Potato and Cheese Soup)

Cook 1 chopped onion and 2 cloves of garlic, minced in 2 tbsp. Oil with 2 tsp. Cumin and 1 tsp. Achiote powder.

Add 10 med. Potatoes peeled and chopped into small and larger pieces. Cook for 5 mins.

Add 7 cups water and boil until potatoes are tender. Mash the potatoes with the liquid. Result should not be smooth – leave sm lumps of potato intact.

Turn heat to low and stir in 1 cup of milk ( more if too thick). Cook 5 mins. Salt to taste.

Add 1 cup queso fresco crumbled or grated and 1 bunch of cilantro leaves. Remove from heat.

Serve with additional Queso Fresco, cilantro, chopped green onion, chopped avocado and hot sauce to taste.

Note: This recipe makes enough for 10 – 12 people, but you can half it if you like. If Queso Fresco 9 Spanish semi-soft fresh cheese) is not available, substitute a bland grated cheese. Ricotto would also be suitable, particularly the German variety which is packed in plastic like a block of butter. if you can’t find Achiote powder you can substitute 1/2 teaspoon turmeric and 1/2 teaspoon sweet paprika.

Donna’s Lemon Curd for Pie or Tarts

Whisk 2 large eggs plus two yolks. Rub grated rind of 2 lemons into ¾ cup sugar and whisk in. Add just of 2 lemons and whisk until smooth.

Cook at power 1 in microwave, whisking every 20 seconds, for 1-1/2 minutes or until mixture coats back of the spoon.

Remove and whisk in 6 tbsp cold butter cut into 6 pieces. Pour into cooled crust(s) and allow to set for a couple of hours.

Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.

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