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recently added recipes
Pasta frola is a wonderful dessert made with a cookie-like shortbread crust and dulce de membrillo (quince paste) filling. Pasta frola is another example of the influence of Italian food on Argentinian and Uruguayan cuisine - its name comes from the Italian word for the shortbread crust, pasta frolla, that is used to make Italian crostate (jam pies). The filling has evolved to match South American tastes: usually quince paste or dulce de leche.
My grand parents had a big persimmon tree in their yard. When I was little we would pick its beautiful jewel-like fruits together. My grandpa always told me to leave some fruits for birds. At the porch, we ate the freshly picked persimmons with hoji tea watching little birds pecking the leftover fruits still hanging from the tree branches. This time of year, whenever I see persimmons at a market, it reminds me of the lovely tea time with my grands.