South Pacific Costa Rica Travel Guide and Magazine #63
For Costa Ricans and foreigners alike: Ballena Tales is a travel guide and magazine that covers the South Pacific of Costa Rica with a special focus on Costa Ballena destination. The publication is completely bilingual, bi-monthly and in full color. The magazine introduces the reader to the life of the local community with articles on any topic that may interest you, be it wildlife, initiatives, and investments, people or places. You will find useful information such as tide tables, what to do, events, real estate, restaurants and hotels in the South Pacific of Costa Rica. Ballena Tales is very proud of her team of frequent writers and web and print collaborators, and her satisfied advertisers.
For Costa Ricans and foreigners alike: Ballena Tales is a travel guide and magazine that covers the South Pacific of Costa Rica with a special focus on Costa Ballena destination. The publication is completely bilingual, bi-monthly and in full color.
The magazine introduces the reader to the life of the local community with articles on any topic that may interest you, be it wildlife, initiatives, and investments, people or places. You will find useful information such as tide tables, what to do, events, real estate, restaurants and hotels in the South Pacific of Costa Rica. Ballena Tales is very proud of her team of frequent writers and web and print collaborators, and her satisfied advertisers.
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UVITA Y ALREDEDORES<br />
CULINARIO ~ CULINARY<br />
En toda celebración podemos disfrutar de una<br />
carne excepcional y saludable. Se ha descubierto<br />
que el cordero joven de menos de un<br />
año y alimentado con pasto tiene una carne muy<br />
suave y exquisita (es compatible con la paleodieta).<br />
Es muy rica en diversos nutrientes, como proteínas,<br />
hierro, vitamina B3 y B12, zinc, selenio, niacina, y es<br />
baja en grasas saturadas.<br />
¿Ahora, cómo conservarla antes de cocinarla? Si<br />
usted no la va a consumir en el mismo día de la<br />
compra, colóquela en una fuente y cúbrala con un<br />
paño que permita que la carne respire. También<br />
podemos cubrir la pieza con aceite o frotarla con<br />
aceite una vez al día, siempre dentro de la nevera.<br />
Así se puede conservar la carne dos o tres días en la<br />
parte más fría de la nevera, a 4 grados.<br />
Y con respecto al queso de cabra que es parte de<br />
nuestra receta: es un queso delicioso y apto para<br />
las personas con intolerancia a la lactosa y apenas<br />
tiene caseína, que son los principales componentes<br />
que pueden provocar la intolerancia al queso.<br />
Acompañe su cena con un buen vino tinto, ¡provecho!<br />
■<br />
54<br />
Por ~ by Yol<strong>and</strong>a Wright<br />
Es una comilona compatible con buena salud?<br />
Is a Feast Compatible with Good Health?<br />
LAMB FOR CHRISTMAS<br />
Recipe: Leg of lamb – butterflied with goat cheese<br />
Ingredients: 1 leg of lamb - Olive oil - Fresh mint leaves - Goat cheese -<br />
Fresh rosemary whole - Salt (sea salt) - Pepper<br />
After deboning the leg of lamb, rub the inside generously with olive oil,<br />
sprinkle heavily with salt <strong>and</strong> pepper.<br />
Cover one layer with thinly spread mint leaves.<br />
Spread the goat cheese.<br />
Roll the leg tight without squeezing the stuffing out.<br />
Tie the whole leg with twine.<br />
Rub more olive oil all around.<br />
Salt <strong>and</strong> pepper all around.<br />
Place the rosemary through the twine.<br />
Bake at 200° for 35 minutes.<br />
Serve with mint vinaigrette dressing: (3 parts olive oil, 1 part white balsamic<br />
vinegar, chopped mint, salt, pepper.)<br />
B ALLENA TALES <strong>#63</strong> ~ 15 de diciembre 2018 / 14 de enero 2019<br />
CORDERO PARA NAVIDAD<br />
Receta: Pierna de cordero - salteada con queso de cabra<br />
Ingredientes:<br />
1 pierna de cordero - Aceite de oliva - Hojas de menta fresca<br />
Queso de cabra - Romero fresco entero - Sal - Pimienta<br />
Una vez deshuesada la pierna de cordero, frote el interior con<br />
aceite de oliva, espolvoree generosamente sal y pimienta.<br />
Extiende las hojas de menta para cubrir una capa.<br />
Esparza el queso de cabra.<br />
Enrosca la pierna firmemente sin exprimir el relleno.<br />
Amarre toda la pierna con cordél.<br />
Frote más aceite de oliva alrededor.<br />
Eche sal y pimienta por todas partes.<br />
Coloque el romero debajo debajo del cordél.<br />
Hornear a 200 ° durante 35 minutos.<br />
Servir con vinagreta de menta: (aceite de oliva (3 partes),<br />
vinagre balsámico blanco (1 parte), menta picada, sal, pimienta).<br />
In every celebration, we can enjoy an exceptionally<br />
healthy meat. A lamb, less than a<br />
year old <strong>and</strong> fed with grass is very soft <strong>and</strong><br />
exquisite <strong>and</strong> is compatible with the paleodiet.<br />
It is very rich in various nutrients, such<br />
as protein, iron, vitamin B3 <strong>and</strong> B12, zinc,<br />
selenium, niacin <strong>and</strong> is low in saturated fats.<br />
Now, how to preserve it before cooking it? If<br />
you are not going to consume it on the day of<br />
purchase, place it in a dish <strong>and</strong> covered with<br />
a cloth that allows the meat to breathe. You<br />
can also cover the piece with oil, rubbing it in<br />
once a day, always inside the fridge. So you<br />
can keep the meat two or three days in the<br />
coldest part of the refrigerator, at 4 degrees<br />
Celsius.<br />
And with respect to the goat cheese that is<br />
part of our recipe: it is a delicious cheese<br />
that is suitable for lactose intolerant people<br />
because it barely has casein which is the main<br />
component that can cause dairy product intolerance.<br />
Accompany your dinner with a good red wine,<br />
bon appetit! ■
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