28 August 2015

Meringue apple pudding (Budin de manzanas con merengue)




This is a dessert we always made at my Mom's home and still we love to make :)
Is amazing like apples taste so good in this recipe.
Maybe I have to say "from my home to yours"


From my own Cooking recipes book ( and my Mom  Cooking recipes book)






Ingredients

4 eggs
1 can of condensed milk
1/4 teaspoon ground cinnamon
4  or 5 large apples grated
(Fuji, Granny smith or others)
3/4 cup granulated sugar


Method


Peel the apples and remove the seeds.
Grate and reserve.
In a bowl beat the egg yolks with sweetened condensed milk and cinnamon.
Then add  the grated apples mix thoroughly and pour mixture into baking dish.

Bake for 30 minutes at 180 ° C (350F)
Until it looks gratin.

Then beat the egg whites until stiff with a pinch of salt. gradually adding sugar until it looks shiny and smooth.
Top with the meringue the baking dish  where is pudding apples.
Bring back to the oven but about 4 minutes until browned.
Serve cold with some fruit if you like.











print recipe here



En español

Budin de manzanas con merengue














Creo que este es un  postre que muchos se acordaran.
En mi casa lo haciamos siempre con las peras con chocolate y la leche nevada.
Me encanta por lo simple y delicioso y mal que mal tenemos la suerte de tener manzanas todo el año.


Ingredientes

4 huevos
1 tarro de leche condensada
1/4 cucharadita de canela molida
4 o 5 manzanas grandes (verdes o Fuji o las que sean)
3/4 taza azucar granulada
pizca de sal (para las claras)

Preparación


Pelar las manzanas, sacar las semillas y rallarlas.
En un bol mezclar las yemas, la leche condensada, y la canela en polvo, agregar luego las manzanas ralladas.
Revolver bien y vaciar la mezcla en una fuente o pyrex de horno.
Llevar a horno por unos 30 minutos a 180 °c.
Cuando esté gratinado retirar y reservar.
Batir las claras con la pizca de sal a punto de nieve hasta que esten firmes y agregar de a poco el azúcar.
Esparcir el merengue sobre el budin de manzanas y llevar a horno unos 4 minutos hasta que se dore.
retirar y dejar enfriar.
Servir bien frio.

24 August 2015

almond and lemon biscotti dipped in white chocolate (from Giada de Laurentis) Biscottis con chocolate blanco





Biscotti  are a really Italian cookie.
Since it is a hard cookie biscotti is usually dipped in coffe, milk or wine before eating.
Italian eat biscotti for breakfast and as snack with coffe.

They are twice baked cookies, light on the sugar and heavy on the crunch.
If you never experienced these little slices at home then you really have to try this recipe :)

Biscotti is formed into two loaves and bakes in the oven until the outside is firm and crisp, while the inside remains soft and jusr slightly underdone.
The loaves are taken out of the oven, cooled slightly the sliced on the diagonal and sent back in for a final bake.

With a cuppa of coffe or tea are perfect!
These have almonds and lemon and dipped in white chocolate.



Adapted from Giada de Laurenttis









Ingredients

2 cups all purpose flour
3/4 cup cornmeal
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from abut 3 lemons)
3/4 cup coarsely chopped whole almonds or almond slices
300 grams  white chocolate in pieces or chips


Method

Preheat oven to 180°c (325 F)

Line a large baking sheet with parchment  paper. 
In a large bowl whisk together the flour. cornmeal, baking powder and salt.
In another large bowl beat the sugar and eggs by hand or with an electric mixer until will be pale yellow, about 3 minutes.
Mix in the lemon zest and then the flour until just blended, The dough will be a little stcky. Stir in the almonds . Let the dough rest by for 10 minutes.
Divide the dough into 2 equal mounds and place  on the prepared baking sheet.
(If is necessary add some flour)
With moist hands space the dough evenly apart and form into 2 logs.
Bake for 30 minutes  until lightly browned.
Cool for 5 minutes. Using a serrated knife  cut the logs crosswise into 3/4  inch thick diagonal slices.
Arrangue the biscotti cut side  down on the same baking sheet. Bake until are pale golden. about 20 minutes.
Let cool completely.

Place the white chocolate  in a medium bowl.Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until yhe chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet until the chocolate has hardened 
Store in an airtight container.



Print recipe here









En español

Biscottis de limon y almendras
con chocolate blanco

















Los biscottis son absolutamente de origen italiano.
Se usan especialmente para tomar un café o un té o chocolate.
Su textura es diferente porque se hornean dos veces, primero como un pan y despues se cortan y se doran un poco más.

Muy rico estos son con almendras laminadas o trozadas y limón y pasadas por chocolate blanco.











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