Have you ever visited the Del Rey Quality Hotel in Foz do Iguacu, and spent some time staying with us, he has certainly already tasted the delicious hotel breakfast which is served. Some of specialties are typical of the region and very striking for those who have the opportunity to eat here and, after the stay is over, there is certainly that desire to “I want more”.
With that in mind, we have made available some of the most requested recipes for the traditional delicacies of our region and our breakfast! Shall we check?
Confira no artigo:
Argentine Empanadas recipe
The first recipe is from the famous Empanada Argentina, a typical dish from our Argentine neighbors and can be made with several fillings, the most traditional being: chicken, meat, spinach and even corn filling.
When you come to Foz do Iguaçu, you can find them at breakfast at Del Rey Quality Hotel or eat them directly in the neighboring country, in the puerto iguazu fair!
Ingredients for the dough
- 500 g of wheat flour;
- 1 spoon (dessert) of fine salt;
- 100 g of margarine for puff pastry;
- 180 ml of warm water;
- Wheat flour for sprinkling.
Ingredients for the stuffing
- ½ kg of chopped onion;
- 50 g unsalted butter;
- 500 g of chopped rump (clean and without fat);
- 1 tablet of crumbled meat broth;
- Seasonings to taste (green onions, red pepper, cumin, spicy paprika, salt and black pepper);
- 1 cup (tea) of minced green olive;
- ½ cup (tea) of seedless black raisins;
- Green onion chopped to taste;
- 4 boiled and chopped eggs.
How to make Argentine Empanadas
1. In a bowl, place 500g of wheat flour, mixed with 1 tablespoon (dessert) of fine salt. Add 100g of margarine for puff pastry to this mixture, making a farofa.
2. Add the warm water little by little, until you get a smooth dough.
3. Work the dough well with your hands and divide it into 16 balls of 50g each.
4. Roll out the dough to a thickness of +/- 2 mm in height and cut discs of 13 cm in diameter each with a cutter. Reserve each disk separately from the other with cling film.
Filling
1. Brown ½ kg of chopped onion in 50g of unsalted butter.
2. Place 500g of chopped rump over high heat for 5 minutes, stirring constantly so as not to burn the onion.
3. Add 1 tablet of crumbled meat and seasonings to taste (green onions, red pepper, cumin, spicy paprika, salt and black pepper).
4. Mix very well and cook over high heat for +/- 5 minutes or until dry.
5. Add 1 cup (tea) of chopped green olives, ½ cup (tea) of black raisins and green onions, chopped to taste.
6. Let it cool, transfer to another container and refrigerate.
7. Remove from the fridge and add the 4 boiled and chopped eggs.
8. Mix well and set aside.
Assembly
1. Place a spoon (soup) of the filling in the center of each disc.
2. Moisten the edge of the disk with water and close like a pastel.
3. Fold the edge forming pleats.
4. Put in floured form.
5. Brush the empanadas with egg yolk and bake in a preheated oven at 180ºC for 15 minutes.
>> See also: Live the Experience of Staying at the Del Rey Quality Hotel: Discover Our Differentials!
Paraguayan soup recipe
The next recipe is for Sopa Paraguaia, a typical dish from Paraguay, but which is very famous in Foz do Iguaçu due to the border. The people here like it a lot and it's a unmissable dish of our breakfast, especially for vegetarians, because the main ingredient is corn and no meat!
A curiosity is that Sopa Paraguaia has the word “sopa” only in the name, as the consistency is similar to a savory pie.
Ingredients
- 80g of sliced onion;
- 30g of butter;
- 250 ml of boiling milk;
- 100g of cornmeal;
- 60g of Minas cheese;
- 2 unit(s) of egg yolk;
- 2 unit(s) of beaten egg whites;
- 10g of chemical baking powder.
How to make Sopa Paraguaya
- Sauté the onion in butter until softened.
- Add hot milk and mix well.
- Hydrate the cornmeal with a little cold milk or water and add it to the milk, stirring well until you get a soft mush.
- Remove from the heat, add the cheese, stirring well, and season.
- Gently add to the egg yolks and egg white.
- Heat the oven to 200ºC.
- Place the dough on a greased baking sheet and bake until golden brown (about 40 minutes).
- Let cool for 5 minutes before unmolding.
Chipa Paraguaya recipe
And last but not least, a chipa recipe which is mouth watering! Paraguayan chips are great for a snack or afternoon coffee, and are even more delicious accompanied by a little tea, coffee or cocido (a hot drink, traditional from Paraguay).
Ingredients
- 1 cup of sour sprinkle tea;
- 1 ½ teaspoon baking powder;
- 02 eggs;
- 150g half-cured grated cheese;
- 1 teaspoon of salt (if the cheese is more salty, reduce the portion);
- 6 tablespoons of milk.
How to make Chipa Paraguaya
- Place the starch, yeast, eggs, cheese and salt in a bowl.
- Add a little milk and mix with a wooden spoon, then knead with your hands.
- Check if it is ready to curl, otherwise add more milk.
- Grease your hands with oil and shape the chips as you wish – it is customary to use the donut shape.
- Dispose of the cookies in a greased shape or lined with butter paper, leaving a space between them.
- Bake in a preheated oven at 190ºC for 20 minutes, or until golden brown.
Did you see how difficult it is to have a hotel breakfast in the comfort of your home? O Del Rey Quality Hotel is in Foz do Iguacu, but our coffee treats can accompany you wherever you are!
Got mouth watering? Make the recipes and share with us in the comments if it worked!
Images: Flickr (Dianne Rosete), Flickr (Beatrice Murch); Flickr (MTur/Flávio André); Wikimedia Commons (Cmasi)
