Directions:
Chop the scallions and cilantro into small pieces.

In a stockpot add the water, milk and salt.

When the soup boils, crack the eggs and add them carefully to the soup without breaking the yolk.

Cover the pot and let it boil for one minute.

Place at the bottom of each soup dish one teaspoon of scallions and coriander and, from the pot, carefully place one cooked egg.

Then add the boiling broth.

Serve the soup with bread.

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• colombian breakfast
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Directions:
Melt the butter in a skillet and saute the bananas about 5 minutes, turning them frequently. Remove from the pan and set aside.

Beat the egg yolks with the salt, cayenne pepper and milk. Beat the egg whites until stiff and fold the yolks and whites together.

Transfer to a buttered 7 x 10 inch shallow casserole and arrange the banana slices on top.

Bake in a 350 degrees F. oven 20 minutes until lightly browned. Sprinkle with parsley and serve from the casserole. Serves 4.

Directions:
Soak the raisins in the sherry.

Pre-heat the oven to 375 degrees.

In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, stirring occasionally, until it forms a thick syrup.

Add the coconut, stir well, and cook another three minutes, stirring occasionally.

Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.

Grate the poundcake into a large bowl.

Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon.

Butter a ten inch springform pan.

Beat the egg whites until they form stiff peaks.

Fold them, using a rubber spatula, into the cake mixture, blending well but gently.

Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean.

Cool on a rack before opening the springform pan.

Note: Even the best springform pans leak sometimes, so wrap the bottom with some foil and place a cookie sheet on the oven shelf beneath the shelf on which you bake the cake.

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• colombian torta de coco
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Directions:
Gently but thoroughly combine the corn and its liquid with the flour, sugar, salt and hot sauce. Blend in the egg and cheese. Stir the batter well. Heat the oil to 265F and drop in the batter by teaspoonfuls. Fry until golden brown on all sides. Drain on paper towels and serve very hot.

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• colombian corn fritters
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Directions:
Cream margarine and butter; add sugar and cream well. Add eggs, one at a time and beat thoroughly after each addition. Add flavoring. Mix in flour gradually. Bake in bundt or tube pan in a preheated 350 degree oven for 45 to 50 minutes. Sprinkle powdered sugar over top when cake is baked.

Directions:
Two cups of coffee A sugar and one cup of butter creamed together;

add slowly one cup of sweet milk, three full cups of flour, in which three teaspoons of baking powder have been stirred, and the whites of eight eggs.

Flavor to suit taste. Bake in layers, and put together with boiled frosting and chocolate creams, or stir into the frosting one pound of seeded raisins, or a glass of currant jelly. Any one of these will make a delicious cake.

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Directions:
Knead dough with egg yolks, butter and cheese until smooth. Shape to 4-inch discs and cook on a lightly greased griddle until crusty on both sides. Serve hot, spread with butter.
If desired, 1 tablespoon of grated cheese can be sandwiched between 2 very thin rounds of dough before cooking.

Directions
In a large mixing bowl, combine the cake mix, baking soda and eggs.

Measure the Coca-Cola, stir briskly until the foaming stops; add
to the batter.

Blend ingredients just until moistened, then beat at high speed
of an electric mixer for 3 minutes, scraping the bowl often.

In a bowl, combine the mashed bananas with the lemon
juice;add to the batter.

Add the chopped nuts to the batter and beat for 1 minute at
medium speed.

Turn the batter into a well greased, lightly floured 9x13x2 inch
baking dish

Bake in a preheated 350 degrees F oven for about 40 minutes or until the cake tests done.

Cool on a rack for 15 minutes, remove cake from pan and turn
right side up on a rack to finish cooling.

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• colombian banana cake

Directions:
Place all the ingredients except the mangoes and cilantro in a
food processor or blender and blend at medium speed until
very well combined and fairly smooth.

Chill for several hours. Pour the sauce into the hollowed out section of the mango halves, and garnish with cilantro.

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• aunthentic Columbian appetizers

Directions:
Preheat oven to 375F. Beat butter until creamy. Add sugar and continue to beat until light and very fluffy. Add eggs one at a time, again beating well each time.
Combine cocoa, flour, baking powder and salt. Mix dry ingredients then add to egg mixture. Add milk. Beat until smooth. Add vanilla and beat well.
Transfer resulting batter to greased, floured muffin tins. Each cup should be about 2/3 full. Bake 20 minutes until toothpick comes out clean.
Remove from tins and cool on wire racks.

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• tortas de cacao
• tortas de cacao history