17 April 2014

Roasted Carrot soup (Crema de zanahorias)

I love vegetable soups, especially pumpkin or carrots, so when I saw this I knew  I will make soon!

  Is really good for appetizers or lunch and for all seasons!

I loved!

Source: Goodhousekeeping magazine


(6 servings)

500 grams carrots cut into
1 tablespoon olive oil
1 pinch cayenne pepper(ground red)
2 tablespoon of butter
2 medium shallots chopped
2 cloves garlic chopped
2 teaspoons fresh thyme leaves
4 cups vegetable broth
2 cups wáter or carrot juice
1 piece peeled fresh ginger thiny sliced
or 1 teaspoon ground ginger
1/2 cup non fat greek yogurt
for garnish
chives or basil leave for garnish


Preheat oven to 200°c (430 F°)
In a pan toss the carrots with oil, cayenne and 1/4 teaspoon of salt.
Spread in single layer, roast 35 minutes or until carrots are caramelized. stirring once halway through.

Meanwhile  in a saucepot, melt butter on med.
Add shallots, cook about 3 minutes or until  shallots are golden
Add carrots, vegetable broth, carrot juice or wáter, ginger and 1/2 teaspoon salt.
Cover , heat to simmering on medium high . Reduce heat to maintain simmer.Cook partially covered 10 minutes until tender.
With blender puree mixer until smooth . Soup can be made and
refrigerated up to 1 day ahead. Reheat on médium .
To serve top with yogurt and chives or basil leaves.

Note: Only 150 calories per serving.

print recipe here


Crema de zanahorias

14 April 2014

Easter cupcakes with lemon curd (cupcakes de Pascua con lemon curd)

 Light, filled with silky lemon curd, these cupcakes can be a great addition to your Easter table.
1/2 cup (113 g)   unsalted butter
2/3 cup (130 g) sugar
3 eggs
1 teaspoon vanilla
1 large lemon (zest)
2 tbap lemon juice
1 1/2 cups all purpose flour sifted
1 1/2 baking poder
pinch of salt
 1/4 cup (60 ml) milk
2 tablespoon sour cream
(or greek yogurt)
Lemon curd filling
3 large eggs
1/3 cup (80 ml) fresh lemon juice
1 tbso  finely grated lemon zest
3/4 cup sugar
4 tablespoon butter room temperatura
You will also need
1 1/2 cup whipping cream
2 tablespoon sugar
1/tsp vanilla extract
chocolate eggs or marzipan
to garnish
(I used M&M Little eggs)
Preheat oven to 180°c (350F) and line 12 uffins cups with paper liners.
Beat the butter and sugar until light and fluffy.
Add the eggs one at a time,beating well after
each addition. Beat in the vanilla extract, lemon juice and lemon zest. bowl
In a separate bowl whisk together the flour,baking poder and salt.
Whith the mixer on low speed alternately add the flour mixture sour cream (or yogurt) begining and ending with the flour.
Fill the muffin cups with batter. Bake for about 18-20 minutes
or until nicely browned and a toothpick inserted into a cupcake
comes out clean remove from oven and place on a wire rack to cool.
Once the cupcakes have cooled completely cut a deep hole in the center of each cupcake, using a melón baller or the end of a large pastry tip. Fill each hole with a heaping teaspoon of lemon curd.
Lemon curd :
In a stainless Steel bowl placed over a saucepan of simmering

wáter, whisk together the eggs, sugar and lemon juice until blended. Cook stirring constantly (to prevent it from curdling) until the mixture becomes thick. This will take approximately 20 minutes.
Remove from heat and inmediately pour through a fine strainer
to remove any lumps.Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool The lemon curd will continue to thicken as it cools.Cover inmediately with plastic wrap and refrigerate until cold.
Lemon curd can be made several says in advance.
 Whipped cream frosting
In a large mixing bowl place the whipping cream vanilla extract and sugar and stir to combine. Beat the mixture until stiff peaks form. Spread frosting on each cupcake with a knife or spatula or pipe it.
Decorate cupcakes with some chocolate eggs or flowers

Source : Honest cooking.com

print recipe here

Cupcakes de Pascua con lemon curd



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