Последната вечеря - Къдрав #70

Перфектният епизод, който да си пуснете докато чилвате и хапвате и вие. За трета поредна година си правим тайната вечеря с тайните съставки. Кой ще е победителят и кои - загубилите, вижте в следващия епизод с подаръците. Kuku Sabzi (Ачката - Чили) -
(Борис - Гамбия) - Afra/Dibi -
Tortiere (Филип - Унгария) - Somlói galuska -
Flan de Coco & Chicha de Saril (Бобо - Панама) - Chat GPT Chicha de Saril (Hibiscus Tea) This vibrant drink is a Panamanian Christmas favorite, refreshing and packed with bold, spiced flavors. Ingredients: • 2 cups dried hibiscus flowers (saril in Panama) • 1 large piece of fresh ginger, sliced (about 2 inches) • 1 cinnamon stick • 4–5 whole cloves • 8 cups water • 1–2 cups sugar (to taste) • Ice cubes (for serving) Optional Ingredients for Variations: • Orange peel or lime zest • A splash of rum (for adults) Instructions: 1. Prepare the Ingredients: • Rinse the dried hibiscus flowers under cold water to remove any debris. 2. Boil the Tea: • In a large pot, combine the hibiscus flowers, ginger, cinnamon stick, cloves, and water. Bring to a boil over medium-high heat. • Reduce the heat and let the mixture simmer for 20–30 minutes, until the water turns deep red and aromatic. 3. Sweeten: • Strain the liquid into a clean pitcher, discarding the solids. • While the tea is still warm, stir in the sugar to dissolve. Adjust the sweetness to your preference. 4. Chill and Serve: • Let the tea cool to room temperature, then refrigerate until cold. • Serve over ice. For an extra festive touch, garnish with a slice of orange or lime. 5. Optional: • For a holiday twist, add a splash of rum to each glass when serving. Both of these recipes bring the warmth and joy of Panamanian Christmas traditions to your table! Let me know if you’d like more tips or variations. Flan de Coco (Coconut Flan) This creamy, luscious dessert is a favorite in Panama, combining the rich flavors of coconut and caramel. Ingredients For the Caramel: • 1 cup sugar • 1/4 cup water For the Flan: • 1 can (14 oz) sweetened condensed milk • 1 can (13.5 oz) coconut milk • 1 can (12 oz) evaporated milk • 4 large eggs • 1 tsp vanilla extract • A pinch of salt Instructions 1. Make the Caramel: 1. In a saucepan, combine the sugar and water. Cook over medium heat, stirring until the sugar dissolves. 2. Once dissolved, stop stirring and let the mixture cook until it turns a golden amber color (about 8–10 minutes). Watch carefully to avoid burning. 3. Immediately pour the caramel into a flan mold or round baking dish, tilting the dish to coat the bottom evenly. Set aside to cool and harden. 2. Prepare the Flan Mixture: 1. In a blender, combine the sweetened condensed milk, coconut milk, evaporated milk, eggs, vanilla extract, and salt. Blend until smooth. 2. Strain the mixture through a fine sieve to remove any air bubbles or egg solids for a silky texture. 3. Assemble the Flan: 1. Pour the flan mixture over the hardened caramel in the mold. 2. Cover the mold with aluminum foil to prevent the top from drying out during baking. 4. Bake the Flan: 1. Preheat your oven to 350°F (175°C). 2. Place the flan mold in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the flan mold (bain-marie or water bath). 3. Bake for 50–60 minutes, or until the flan is set but still slightly jiggly in the center. A knife inserted should come out mostly clean. 5. Cool and Unmold: 1. Remove the flan from the water bath and let it cool to room temperature. 2. Refrigerate for at least 4 hours, preferably overnight, to fully set. 3. To unmold, run a knife around the edge of the flan. Place a serving plate over the mold and carefully invert it to release the flan and caramel sauce. 6. Serve: • Slice the flan and drizzle with the caramel sauce. It’s perfect as-is or with a dollop of whipped cream for extra indulgence. Tips: • For a stronger coconut flavor, toast shredded coconut and sprinkle on top as a garnish. • If you don’t have a flan mold, use an 8-inch round cake pan or individual ramekins (adjust baking time for smaller portions). • Always let the caramel harden fully before pouring in the flan mixture to avoid mixing the layers. Enjoy this silky, coconut-flavored flan as a delicious end to your holiday meal! 00:00 - Интро 12:05 - Ачката готви Чилийско 22:10 - Брат ми готви Гамбийско 36:00 - Аз готвя Унгарско 48:45 - Боян готви Панамско