Argentinean company dedicated to the Yerba Mate and Rice
Flavored Mate Tea
Flavors: lemon and peach.
Packages of 25 units
of 3gr. each.
Instant Soluble Yerba Mate
Jar of 120gr.
Traditional Mate Tea
Yerba Mate, to drink
it as an infusion
25, 50 and 200 mate tea
bags of 3gr each.
Mate Tea mixed with herbs
Manzanilla, menta, cedrón y boldo.
25 tea bags of 3gr each.
Put the yerba mate and the sugar in a pan and heat for some minutes, then pour boiling water. Let the mix infuse for some minutes and strain.Dough
Beat the butter with the sugar, add the eggs, one by one and pour the cold infusion, the vanilla extract and the orange pulp. Mix with the flour sieved with the powdered milk. Put the preparation in paper liners and bake at 180°C for about 20 minutes.Icing
Put the sugar in a bowl and add the infusion little by little until obtaining the desired consistency. Remove the muffins from oven and cover them with the sugar icing.
Put the yerba together with the alcohol into a jar. Close well and keep it for 8 days. In each of those days move the jar so that alcohol gets the color and flavor of the yerba mate.
Once eight days have elapsed, sieve the liquid well and prepare a light syrup with water and sugar. Leave it to cool and pour it into the other mixture.
Cover it well and the liqueur will be ready to drink!
For the corn cream: For corn foam: take the kernels off the cob and brown them in a buttered pan until they begin to form a caramel.
Add some milk and cook for some minutes. Season with some pepper and salt. Put the mixture into a mixer until getting a sweet corn cream. Put this cream again into the pan and add some gelatin.
Leave it over heat until gelatin reacts. Let it cool for some seconds.
On the other hand, beat the egg whites to ribbon stage and once the sweet corn cream temperature is reduced, add them in a surrounding fashion to obtain foam. Take the individual mold and apply some foil, grease the mold walls with some oil and place the mixture in 1/3 of the mold. Then take it to the refrigerator until it gets firm.
For the caramel onions: In a pan put the finely chopped onions to a very low heat and brown them in oil, until they form a caramel. Season with a pinch of salt and pepper.
For the cheese cream: Put the cream in a pot to boiling point, add the pieces of cheese, and cook until they are melted. Once melted, let it cool and take it to the fridge until the cream cools completely.
For yerba mate air: Prepare an infusion with the soluble yerba mate water and sweeten with three tablespoons of sugar.
AAdd some lecithin and make an emulsion with a mixer in a quickly and even way, while accumulating the generated air on the surface. Separate it from the liquid. (This should be done at the time of serving the dish)
For caramel corn kernels: Brown the kernels in a pan with some butter until they are brown and almost begin to burst out. Then add some sugar and leave it until a caramel begins to form. Set aside.
For fried sweet corn silk: Fry the sweet corn silk in a small pot with some oil and use it to decorate the dish.
Mise en place: Place the mold with the sweet corn foam onto a plate. Over it, add a layer of caramel onions. Then take the cold cream and beat it until it is firm. Put it on top of the onions and remove it from the mold. Decorate with some fried corn silk. Spread some caramel corn kernels and aromatize the dish with Yerba Mate air.
Boil 3 cups of milk, with 3 tablespoons of yerba. If soluble yerba is used, it is advisable to add it after removing milk from heat. Place it in a thin cloth or strainer if grinded yerba is used. Beat the yolks with the sugar (in blender or beater), mix with the prepared mate tea little by little. Put it to a low heat and remove it before boiling. Leave it cooling. Add some milk cream and stir or whisk. Place it into a mold and then take it to the fridge. Beat it once in a while to prevent cream from crystallizing.Important:
The mold suitable for the fridge should have a lid to be able to shake the mixture. Serve with liquid caramel or meringue, as desired.
Simmer the milk and the yerba, beat the cream with the sugar until obtaining a creamy texture, add the eggs and keep on beating. Then add the mate tea and milk or else three teaspoons of soluble yerba mate dissolved in one cup of milk. Sieve it together with the flour or cake flour. If ordinary flour is used, add 3 teaspoons of baking powder. Beat the mixture well. Bake at a high heat in a buttered and floured mold.
Beat the butter and sugar until forming a cream, then add the egg yolks.
Then sieve the starch, sugar and baking powder. Add this slowly to the mixture of butter and egg yolks.
Beat the egg whites to ribbon stage and add the yerba mate liqueur.
Mix everything and leave it rest.
Roll out the dough in 5 mm and cut into discs.
Bake in mild heat until they are brown, leave them cool and fill them with milk jam.
Prepare a firm meringue with the egg whites and sugar. Then add the almond flour in a surrounding way.
Dispose on a tray and bake in the oven for 20 minutes at 150°C.
Make an infusion with Amanda mate tea and water. Remove the tea bags and add some sugar. Put over heat until syrup is formed. Leave till cooling and add the cheese. If necessary, add some green colorant.
Beat the cream at mid stage and mix with the previous preparation. Keep in the fridge.
Chop the fruit and grind the skin.
For the mise en place, use a glass or cup and dispose some pieces of meringue. On top of it, add the green cream. To finish, place the fruit and skin as decoration.
Cool the filtered mate tea.
Beat slightly with sugar.
Mix the other ingredients, save the ice.
Put the ice in a cocktail glass, pour in the liquid and decorate with some slices of the chosen fruit.
To make the tempura, in a bowl, combine the cold yerba mate tea and the egg, add the sifted flour, and stir as you add the salt, sugar and baking powder to avoid lumps forming in the dough.
Let it cool in the refrigerator.
Separately, cut the catfish in small even (3x2x1cm) rectangles, add salt and pepper and leave aside.
Peel and grate the raw sweet potato and place it in a mold on a buttered non-stick sauce pan.
Roast on both sides on a low heat and add more butter if necessary.
Finish cooking in a low heated oven, making sure it doesn’t get overcooked.
Cut the red onion in thin rings and dip them in orange juice to bring down their flavor.
Cut the citric fruit in thin neat slices and leave aside.
On the plate where the starter course will be set, place the onion rings and on top of them place the orange and grapefruit slices until the whole of it is covered. Pour olive oil, and sprinkle with fresh pink and green pepper. Add some grains for decoration.
Add some finely chopped mint leaves.
Dip the catfish rectangles in the tempura and fry them shortly, 3 minutes more or less and leave aside.
Center the sweet potato tortilla in the middle of the plate and the fish on it.
Decorate with slices of fried bananas, strings of orange peel and mint leaves.
Put the yerba mate, the anise, the orange peel, and the pepper grains on a frying pan. Place the fish on a grill and begin the smoking for 7 to 8 minutes with the frying pan covered. Finish the cooking of the fish with some oil on a clean frying pan.Cassava starch crunchies:
Mix the ingredients together to form a dough, roll it out and bake in a high heated oven from 8 to 10 minutes.Shinny beans :
Leave the beans in water overnight. Cook them in salty water for 45 to 50 minutes more or less. Let them dry and shine them on a pan with butter, olive oil, garlic, laurel, rosemary and pepper for a few minutes.Yerba mate sauce:
Grind the yerba mate. Put it on a buttered pan with the lemon zest. Cook for a few minutes, then add a little water, the wine, and the honey. Continue to cook for a while, and add the cream and the finely chopped parsley, filter the sauce.
Put the flour, salt, butter and the yerba mate tea in a processing bowl.
Process all the ingredients together until a granulated dough is formed. Add the egg.
Continue to process until you obtain a dough is formed that can be easily taken from the bowl.
Take it from the bowl and place it in another one, cover it with foil and refrigerate for 10 minutes.
Process the cream cheese, celery and ham slices. Add the cream. Continue to process until an even mixture is obtained. Put in another bowl, fill in the tartlets, and cool in the refrigerator before serving.