30 May 2016

Blueberry cheescake Ice cream (helado de queso crema y salsa de arandanos)









Always I have so many recipes-to-do but my problem is I forget someones or I see others, but love when I find this recipe.

The Ice cream is really creamy, smooth and rich with swirls of blueberry sauce and you dont need and Ice cream machine.
And you can use fresh blueberries or frozen blueberries.


Source:  joanfoodwanderings







Ingredients

225 grams cream cheese room temperature
1 can  sweetened condensed milk 
2 cups heavy cream chilled overnight
1 teaspoon vanilla extract
1 cup blueberry syrup  (recipe below)



Method

Beat the cream cheese in a bowl until smooth and creamy with a mixer.
Gradually add the condensed milk,beating well after each addition. Stir in the heavy cream and vanilla extract. Increase the speed to high and beat until it soft peaks form and it is doubled in volume.
Spread a little of cream cheese mixture evenly  into 8x8 inch square pan. Dollop half of the blueberry sauce by teaspoons on top of the mixture.
Swirl with a knife . Make another layer of cream cheese mixture on top, dollop with the remaining blueberry syrup and swirl..
Cover with foil. Chill for 6 hours or overnight before serving.


Blueberry syrup 

2 cups fresh or frozen blueberries
1/4 cup sugar 
1 1/2 tsp cornstarch 
1 tablespoon of water 
1 teaspoon lemon juice

Cook the blueberries and sugar in a pan over medium heat until the blueberries start to release their juices. Stir together the cornstarch, water and lemon juice until smooth. Add the cornstarch mixture to the blueberries and stir. Bring the mixture a boil, then lower the heat and simmer for 1 minute until slightly thick. Remove from the heat, Chuill until ready to use.

And if you have some leftover blueberry sauce, you can spoon it over over cheescake or others desserts.




print recipe here













en español

Helado de queso crema y salsa de arándanos




















24 May 2016

tomate cherry galette ( Galette de tomatitos cherry)





This was one of my favorite recipes to the end of  our summer (we are in autumn now)
My daugther bring these little tomatos and I love to make something.
Finally I made this tomato cherry galette.
So good !



 Adapted from : Nombellina.com







Ingredients
Dough

115  grams butter cold
180 grams all purpose flour
1/2 teaspoon salt
1/2 teaspoon vinegar
2 1/2 tablespoons cold water


Filling

150 grams ricotta
1 garlic clove grated
1/4 teaspoon oregano
200 grams cherry tomatoes
salt and pepper
1 egg whisked
2 tablespoon of chopped basil


Method

For crust, mix the flour and salt. Add the butter in small cubes and rub the butter and flour between your fingers, until all the butter has been incorporated and the mixture looks like breadcrumbs.
Sprinkle the vinegar and water over the mixture. Stir this through with yours fingers and shape into a ball. Flatter and cover with plastic wrap.

Let the dough chill for 30 minutes in the fridge.


The filling

Mix the ricotta withy grated garlic  and some oregano .
If you prefer cut the tomatos in half.


The galette

Preheat the oven in 375 °F (180°c)
Cover a baking sheet with parchment paper.
When the dough is ready flour your work surface and roll the dough about  4 mm thick. Make a round shape  ( about 30 cm diameter) 
Place the dough on the baking sheet covered with parchment .

Place the filling in the center of the galette
First spread the ricotta and then the cherry tomatoes.
Season with salt and pepper and carefully fold over the edge.
Brush the pastry with a  thin layer of egg..

Bake in the center the  oven for  30 to 40 minutes , until the dough is cooked  and nicely golden .

Serve  with chopped basil at room temperature.





print recipe here















En español

Tarta de tomates cherry


























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