Recipes
Below you will find our tried and test recipes
you only need the kitchen equipment which is indicated below the point trekking equipment
All dishes can be prepared on an one flame gas- or benzine cooker, we have turned our special attention to the easy and quick preparation. All ingredients are staple foods and available at any convenience store. To make your culinary trip a bit more indigenous we have been inspired by ideas from the local kitchen. You don’t necessarily have to stick to the recipes, be creative and design your own variations.
Potato goulash
Ingredients per Person: 2 cups of diced potatoes, 2 cups of small diced onions, 1 tablespoon sweet paprika, ½ cup chunky cut salami, pepper & salt, cumin, oil or margarine
Equipment: pot and lid, cup, spoon, knife, cooker
Preparation: This potato goulash is very popular, the recipe has been asked for many times by our guests, and thereby everything is so easy. In a bit of oil roast in onions, add the paprika, don’t heat it too long as otherwise the paprika will turn bitter. Now add the potatoes and the salami, pour in some water until all ingredients are covered. Let it cook, stir it several times and season to taste with salt, pepper and cumin. The consistency of the goulash is mash like and should be eaten with bread as side dish. If it is too fluid for you, just add some mashed potato pieces and let is cook for some minutes. You can also buy freeze dried potatoes (Pfanni) in most Chilean supermarkets.
Risibisi
Ingredients per Person: 1 cup of rice, 1 cup of small diced vegetables, ½ cup of small diced onions, 1 clove of garlic, oil or margarine, salt & pepper, ½ tablespoon of sweet paprika
Equipment: pot and lid, cup, spoon, knife, cooker
Preparation: In a bit of oil roast the rice with some garlic, add 2 cups of boiling water, put the lid back on. Keep it warm for 20 minutes on a smallest flame possible without lifting the lid! In case the cooker is difficult to adjust, reboil the rice several times and take it of the flame for some minutes. Gently roast the vegetables and the onions in a bit of oil and add the paprika. Finally we mix the rice and the vegetables and season it with salt and pepper. You can also buy “Arroz pregraneado” in most Chilean supermarkets, this rice needs a lot less cooking time and might be a good idea in order to safe energy.
Mashed potatoes with Wiener
Ingredients per Person: 2 diced wiener sausages (packaged in shrink-wrap), 1 cup of powdered mash, 1 tablespoon of powdered milk, salt & pepper, 1 teaspoon of sweet paprika, ½ of diced onions, 1 clove of garlic, oil or margarine, 1 bouillon cube
Equipment: pot and lid, cup, spoon, knife, cooker
Preparation: The wiener sausages (Vienesa) can be stored for several days when shrink wrapped. On expeditions this recipe is particularly easy and quick to prepare, however, when taking along the sausages do eat them within several days. In a bit of oil roast the diced wieners and onions and season it with garlic and salt. Don’t add the paprika too early is it turns bitter when cooked too long, pour in ¼ cup of water, stir it and seaon to taste with salt and pepper. At the same time dissolve the bouillon cube in 1 ½ cup of water and bring it to a boil. Stir in 1 cup of powdered mash as well as the powdered milk and season with salt. The mash is served on the plates and dressed with the gravy and the sausages.
Bolivian Highland soup
Ingredients per Person: ¼ cup of Quinoa (grains of the Andes) or rice, ½ cup of diced potatoes, ½ cup of diced carrots, ½ cup of small diced onions, ¼ cup of Charqui (dried meat), 1 tablespoon of powdered milk, 1 bouillon cube, salt & pepper
Equipment: pot and lid, knife, spoon, cup
Preparation: Dissolve the bouillon cube in the water which starts to boil. If the water is simmering add the Quinoa or alternatively the rice and then the dried meat. After a couple of minutes add the carrots, the potatoes and the onions. Towards the end add the powdered milk and bring it to a boil, season to taste with salt and pepper, enjoy this local dish. You can also buy freeze dried potatoes (Pfanni) in most Chilean supermarkets.
Rice meat
Ingredients per Person: ¾ cup of rice, ½ cup pf diced Charqui (dried meat) or salami, oil or margarine, 1 cup of diced onions, 1 clove of garlic, salt & pepper
Equipment: pot and lid, pan, knife, spoon, cup
Preparation: In a bit of oil roast the rice together wit the garlic, pour in 1 ½ cups of boiling water, add the Charqui. Now put the lid on, turn the flame to the lowest possible position and keep it warm for 20 minutes, without lifting the lid. In case the cooker is difficult to adjust, reboil the rice several times and take it of the flame for some minutes. Sauté the onions in the pan and add the paprika, don’t heat it for too long as otherwise the paprika will go bitter. Pour in ½ cup of water, bring it to a boil and then, once the rice is finished, mix it. Season to taste with salt and pepper. You can also buy “Arroz pregraneado” in most Chilean supermarkets, this rice needs a lot less cooking time and might be a good idea in order to safe energy.
Spaghetti with a creamy mushroom sauce
Ingredients per Person: 200 g pasta, 2 tablespoons of powdered milk, 1 tablespoon of flour, ¼ cup of diced dried mushrooms, salt & pepper, ¼ of grated cheese
Equipment: pot and lid, pan, knife, spoon, cup
Preparation: Prepare the pasta according to the instructions. In a pan dissolve the powdered milk in ½ cup of water and let it simmer with the mushrooms and the garlic. As soon as the mushrooms turned soft, slowly stir in the cheese and season with salt and pepper. Mix the flour with some cold water so that is does not lump. Stir the flour-water mix into the mushroom sauce and heat it up till the sauce thickens.
Curry rice
Ingredients per Person: ¾ cup of rice, 1 cup of small diced fruit (you can also use dried fruit or 2 slices of pineapple out of a tin) oil or margarine, salt & pepper, 1-2 tablespoons of curry powder or ready made sauce out of a bag, ¼ cup of raisins, ¼ of peanuts
Equipment: pot and lid, pan, knife, spoon, cup
Preparation: In a bit of oil roast the rice with some garlic, pour in 1½ cup of boiling water. Now put the lid on, turn the flame to the lowest possible position and keep it warm for 20 minutes, without lifting the lid. In case the cooker is difficult to adjust, reboil the rice several times and take it of the flame for some minutes. Heat up some oil, stir in the curry powder and carefully pour in ½ cup of water, briefly sauté the diced fruit and the peanuts, season to taste with salt. Mix up the rice and the sauce and serve it. You can also buy “Arroz pregraneado” in most Chilean supermarkets, this rice needs a lot less cooking time and might be a good idea in order to safe energy.
Pan bread
Ingredients per Person: 2 cup of flour, ¼ tablespoon of baking powder, pinch of salt, pepper, ¼ cup of small diced salami, ¼ cup of grated cheese
Equipment: pan, pot, spoon, knife, cup, cooker, eventually toaster
Preparation: Mix the four with the baking powder, salt, pepper and water, knead it till it doesn’t stick to your fingers any longer. Form the dough to flat cakes, 5 cm thin and the size of your palm. Garnish one half of the flat cake with salami and cheese, fold the other half over and seal the edges of the dough properly. “Bake”this bread in a hot pan for 5-7 minutes and turn it over several times. Even without oil, if baked carefully, this bread will hardly show any signs of burnt spots. On expeditions a toaster will ease the preparation and the baking will become a delight. The flat cake can also be filled with chocolate or jam, especially tempting for people with a sweet tooth, be creative! If you have a fire place you can also bake the bread as a loaf, grease the pot and set it on a bit of glow. The lid will be turned over, filled with glow and can then be used as top heat.
Pizza
Ingredients per Person: 1 cup of flour, 1/8 tablespoon of baking powder, ¼ cup of water, salt & pepper, oregano, tomato soup out of a bag, cheese, salami, onions
Equipment: pan and lid, pot, spoon, knife, cup, cooker
Preparation: Mix the four with the baking powder, salt, pepper and water, knead it till it doesn’t stick to your fingers any longer. Mix the tomato soup with water, bring it to a boil and if needed thicken it with some flour. Roast the salami in the pan, when finished store them together with the cheese in a cup. Put the pizza dough in the preheated and greased pan and “bake”it for 5-7 minutes, turn it over frequently. Use a fork to pierce the pizza dough so that the steam can pass off, with the result that the pizza base will be crispier. Spread the tomato sauce on the pizza and arrange the onions, salami and the cheese on it. Put the lid on the pan and heat the pizza on a small flame till the cheese is melted.
Higgledy-Piggeldy
Ingredients per Person: 1 cup of diced potatoes, 1 cup of pasta, ½ onion, ¼ cup of grated cheese, ¼ cup of diced salami, 2 tablespoons of powdered milk, salt & pepper
Equipment:pan, pot, spoon, knife, cup, cooker
Preparation: Cook the potatoes and the pasta at the same time in lightly salted water. In the meanwhile sauté the salami and brown the onions in the fat of the salami. Mix the soft boiled potatoes and pasta in a pan with the onions, add the cheese and the powdered milk and season to taste with salt and pepper. You can also buy freeze dried potatoes (Pfanni) in most Chilean supermarkets.
Austrian cheesenockerl soup
Ingredients per Person: 1 cup of flour, ½ cup of water, ½ cup of cheese, ½ cup of small diced onions or vegetables, salt & pepper, 1-2 bouillon cube
Equipment: Pan, pot, spoon, knife, fork, cup, cooker
Preparation: Mix the flour, the spices and the water with a fork till its consistency is smooth. Now add the cheese and the vegetables. With a moistened fork form gnocchi like dough pieces and drop them into boiling water and add the bouillon cubes. The nockerls can be enhanced with more vegetables; you only need a few ingredients to prepare a satisfying dish.
Agua con harina, Harinado oder Sanco
Ingredients per Person: harina tostada
Preparation: “Harina tostada”(roasted flour) is a typical staple food of the Chilean population up in the Andes. The wheat grain is roasted above the fire and then grinded by hand or in a stone-ground. A refreshing snack can be prepared by adding two tablespoons of harina tostada and a bit of sugar to a glass of spring water, Agua con harina. For a bit of diversity, sauté some diced onions and mix these with harina tostada, this snack is called “Sanca”. Chileans like to add some harina tostada to their wine, which is quite tasty and called “Harinado”.
Kaiserschmarrn – Austrian pancake with raisins
Ingredients per Person: ½ cup pf dried fruit, 1½ cup of instant pancake batter, 1½ cups od water, sugar or jam, oil
Equipment: pan, spoon, cup
Preparation: The instant pancake batter is available in all supermarkets all over Chile. The best pancakes can be prepared in a Teflon coated pan. When using regular cookware be extra careful as the pancakes burns quite easily. Mix the water with the instant pancake batter, add the dried fruit (it’s recommendable to soak them for a bit in water). Pour the viscous batter in the greased pan, the pan should not be filled completely. Sauté till the consistency is firmer, now tear the batter apart with a spoon and continue to sauté them till they are lightly golden. Sprinkle with sugar or garnish with jam, perfect dish for everybody with a sweet tooth.
Rice pudding with fruit
Ingredients per Person: 1 cup of fruit, ½ cup of rice, ¼ of raisins, ¼ cup of powdered milk
Equipment: pot and lid, spoon, cup
Preparation: Dissolve the powdered milk in a cup of water and bring it to a boil. Add the rice to the boiling water and let it boil down on the smallest flame possible. Shortly before the rice softens add the fruit and the raisins. You can add some jam if you have a sweet tooth. You can also buy “Arroz pregraneado” in most Chilean supermarkets, this rice needs a lot less cooking time and might be a good idea in order to safe energy.
