I’m always seeking out recipe contributions from other travelers, bloggers, innkeepers, etc.  It never dawned on me that I actually have a few recipes worth sharing.  Sometimes it takes me a while to catch up with myself.  Does that ever happen to you?

We’re all about Peru right now!  In my last post I interviewed Lyle, owner/operator of the GringoWasi B&B in Cusco, Peru.  Lyle has generously contributed several recipes to our collection.  As he says, he loves to cook and he loves to share.

When this recipe was shared with me by an online friend, Chhavi of Sour Lemons and Tequila, my mouth started watering from the get go.  I am a great lover of cauliflower, not sure why, but I absolutely love it.  This recipe sounds just wonderful and the next time I get to the store and actually “remember” to buy a head of cauliflower, my kitchen is going to smell divine!  If you beat me to it, please let Chhavi know how much you enjoyed her recipe.  

…And as Julia would say, Bon Apetit!

So happy to share with you another mouth-watering recipe from our friend, Lyle, who owns and operates a Bed & Breakfast in Cusco, Peru.  Lyle has contributed several recipes to our collection and he takes a great deal of care in thoroughly explaining the “how to” process, including a series of photos for those of you who, like me, enjoy pretty pictures while reading!

Who doesn’t love pancakes, right?  This recipe for multi-grain pancakes is shared with us by Jen at First Farm B&B in Kentucky.  This is Jen’s second contribution to our recipe collection.

Papa Rellena – Stuffed Potatoes

Shared by:  Lyle at GringoWasi B&B

This recipe (and many others) is shared by Lyle Walker, owner and operator of GringoWasi, A unique bed and breakfast located in Huarocondo, a small town just outside of Cusco Peru.

Stuffed Red Peppers – Rocoto Relleno

Shared by:  Lyle at GringoWasi B&B

When newcomers grocery shop for the first time in Peru, they nearly always mistake the fiery hot rocoto pepper for a regular red bell pepper.

Lyle’s Words:  Picarones is a Peruvian dessert that originated in the colonial period, and its principal ingredients are squash and sweet potato. It is served in a doughnut form and covered with syrup, usually made from chancaca (solidified molasses).

I’ve got another home-style recipe of goodness for you, First Farm Inn’s Angel Biscuits and Gravy.

I have never been to Kentucky, but when I think of the area, I always imagine rolling green hills and horses!

Hey Everyone ~  Meet Ellen.  She is an expat living in Antalya, Turkey.  Ellen has a passion for music, travel, life abroad and food, oh… and she has a passion for writing.  You can follow her blog at:  http://www.elleninturkey.com/  Lucky for us, Ellen has shared a traditional lamb dish, Ali Nazik.