News from Olavarría, Province of Buenos Aires, Argentina

Not everyone feels the cold in the same way, some suffer more than others; But either way, one thing is clear: the low temperatures came almost unnoticed and will remain for several weeks of a winter that experts warn will be one of the coldest in years.

Clothing on dresses, scarves, gloves, hats and coats are already part of everyday clothing. And just like this season’s clothing, those ‘strong’ foods that raise body temperature are making an appearance.

Cravings for soups, stews, locro and cakes are the order of the day. All this – and more – “asks” the body during this time, which registers only a few degrees Celsius. Here we offer some recipes that are not difficult to prepare and will give us some warmth back on such gray days.

Lent stew

Lentils with rice are one of the most complete and healthiest foods out there; and they’re a great source of energy because of the carbohydrates and high-quality protein they provide us with. Meat, fish, eggs or dairy products provide proteins that contain the nine essential amino acids in sufficient quantities; However, legumes or rice do not provide us with the same amount, although they provide us with the same essential amino acids. So if we put these foods together in the same dish, we see, for example, how the low levels of methionine and cysteine ​​in lentils are compensated by rice and the low levels of lysine and isoleucine in rice are supplemented by lentils; resulting in their amounts of amino acids summing between the two, thus providing a more complete source of protein similar to that of animal protein. This combination gives the body lasting energy, physical, mental and spiritual balance. If we also add vegetables, we will enrich the dish with vitamins and minerals.

Ingredients: 600 g lentils, 150 g smoked bacon, 200 g roast beef, 2 chopped onions, 2 chopped spring onions, 2 diced tomatoes, 3 tablespoons oil, stock for covering, 2 large potatoes, 1 red chorizo, 1 bay leaf, salt , pepper and ground chili to taste, garnish with chopped parsley.

Preparation: Soak the lentils for 3 hours. Cut the bacon into sticks and the meat into cubes. Sear in a saucepan over low heat, turning the meat cubes to seal. Put 3 tablespoons of oil in the pan. Add the onion and greens. sear. Add the tomato and cook for a few minutes until you get a sauce. Strain the lentils and add to the stew. Cover with broth and cook for a few minutes. Peel the potatoes and cut into cubes. Slice the red chorizo. Add potatoes, chorizo ​​​​and bay leaf. Cook over medium-high heat until lentils are tender, about 30 minutes. Stir every now and then. Season and add the ground chili. stir. Divide the stew into small bowls and decorate with the parsley.

Argentine Carbonada

Cool days are an irresistible invitation to prepare a very hot and hearty meal for dinner. For this reason, this tasty recipe could not be missing so that you can prepare a very Argentinian carbonada. It is perfect to vary the locro or lentil stew of May 25th or July 9th and surprise everyone.

A data? Although the recipe originated in Belgium, the carbonada became popular and has deep roots in the north-west of our country, in Chile and Bolivia.

This recipe is for six people.

Ingredients: 250 grams of diced minced pork or beef. ? Red sausage. ? kg pumpkin cut into small cubes. 2 onions finely chopped. 1 large chopped tomato. ? green paprika. ? red bell 1 whole corn. 2 sweet potatoes 2 potatoes. 1 cup cooked lentils. 1 cube of Knorr vegetable broth. 6 gram Knorr Tomato, Onion and Pepper Flavor Packs. 2 liters of water. 2 tablespoons oil. pepper to taste

Preparation: First, heat a saucepan over medium-high heat and sauté the meat along with the red chorizo. A few minutes later add the onion, peppers and squash and cook for another 10 minutes over medium heat. Then add the water, the vegetable broth and the packet of tomato, onion and pepper flavoring. Cook well for another 35 minutes. Add the corn, sweet potato, potato, tomato, spices, and lentils to cook everything together and blend those tremendous flavors. Continue cooking over low heat until very tender. Season to taste with all the spices and enjoy!


The simple potato cake recipe is one of the most requested on social networks. In addition to the Creole variant with meat, it can also be solved with vegetables.

Potato pie has a simple recipe. And it’s a classic of Argentine cuisine. But did you know that it’s inspired by the English cottage pie that became popular among the lower classes in 18th-century Britain?

Ingredients: minced meat 500 gr. egg 4. onion 3. spring onion 2. red pepper 1. raisins 1 handful of white wine 1 glass cc. 1 handful of pitted olives. Garlic 3 cloves. Cheese grate 100 grams. Olive oil. Salt pepper.

For the puree: Potato 7 units. 200 ml milk butter 50 grams. Egg yolk 2. Salt, pepper.

Preparation: Soak the raisins in white wine for a few hours and set aside. Boil the eggs to harden them, peel them and set aside. In a pan, sauté the finely chopped vegetables in olive oil (garlic along with spring onions and peppers). When they are tender, reserve them and sear the meat in the same pan (add oil if needed). Reservations. In a bowl, combine the meat with the sautéed meat, hydrated raisins, chopped hard-boiled egg, and chopped olives. For the puree, boil the peeled potatoes in water and salt, puree with butter, milk and egg yolk. Season. Place the filling in a greased or oiled casserole dish, cover with the puree, sprinkle with Parmesan and gratinate in the hot oven.

classic risotto

Risotto is a traditional Italian dish prepared by gradually adding a broth to the rice, along with other ingredients that vary depending on the risotto recipe. It is one of the most common ways to cook rice in Italy. It is a food native to the northwest of the country, particularly eastern Piedmont, Lombardy and the Verona area, as rice is plentiful in these countries.

Ingredients: 300 grams of rice. 600 ml broth (beef or chicken). 4 tablespoons butter. 50 g grated parmesan cheese. 1 onion. ground saffron. Salt.

Preparation: Peel and finely chop the onion, then add two tablespoons of butter to a saucepan to which the onion will be added. Mix until shiny. Add the rice and stir until clear with the onion, all over low heat. When we see that there is a risk of frying, add a little hot broth, stirring constantly. Without covering the pot, keep stirring, watching the rice and gradually adding hot broth as the rice absorbs the liquid. During the 20-30 minutes that it takes to cook, we will see that the contents take on a creamy appearance. At this point add the rest of the broth along with the saffron so that the rice takes on a yellowish appearance, like egg yolk. Then add the remaining butter and the grated Parmesan and mix everything together.

Lemon Asparagus Soup

Asparagus, whether in the form of cream, steamed, baked or as a side dish, is part of a healthy and balanced diet due to its high nutritional value and proven benefits for the body.

Asparagus is an unbeatable source of pantothenic acid and fiber. They have a large amount of vitamins, especially vitamins A, C, E, K, B1, B2, B3, B6 and folic acid. In addition, they are characterized by their contribution of minerals such as iron, phosphorus, potassium, copper, manganese, calcium, magnesium, zinc and selenium.

Asparagus is 90% water, a 180 gram serving has 32 calories and 1% fat. They have 3g of fiber and 5g of protein. Asparagus has an amino acid called asparagine that helps the body get rid of excess salt.

Ingredients: 300 g fresh green asparagus cut into pieces. 1 chopped onion. ? cup chopped celery A tablespoon of butter. 2 tablespoons cornstarch. 2 cubes of chicken broth. A glass of water. 2 cups milk (soy or almond milk can be substituted for vegans). 2 tablespoons lemon and zest. A pinch of nutmeg. A pinch of salt. White pepper.

Prep: Cut the onion into chunks and prepare a saucepan with the tablespoon of butter, sauté the onion and celery for two minutes or until tender. In another container, mix the cornstarch with the cup of water and add 2 cubes of chicken broth. Mix and add to the pot. Bring this mixture to a boil and stir for about two minutes. Then add the sliced ​​green asparagus and cook over low heat for about 3 minutes. Add milk, nutmeg, lemon zest and pepper. Simmer over low heat for 25 minutes, stirring occasionally. After the time has elapsed, separate two tablespoons of cooked asparagus pieces to reserve. Using the blender, puree the soup to a fine cream and add the two tablespoons of lemon. When serving, top with some cooked asparagus pieces that we reserved.