29 July 2012

Black sesame-pears Tea cake









This is an  absolutely nice cake, when I saw the recipe in Bon Appetit  I love that had pears and black sesame, sometimes I talked you how I choose my recipes, is when Im love of one and I have the feeling would be  a nice recipe and was:)


Source:  Bon Appetit - March 2012



Ingredients

1/2 cup unsalted butter
room temperature
2 cups all purpose flour
1/2 cup of cornstarch
2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 tablespoon of black sesame seeds
1 1/3 cups of sugar
1 large egg
1 large yolk
3/4 cup buttermilk or natural yogurt
2 ripe but firm pears, peeled,core and
cut in cubes

Note: Black sesame seeds is sold at some supermarkets
and asian market.

Method

Preheat hoven a 180°c
Butter a loaf pan about 20 x 10 cm.(or other you like)
In a bowl put he flour, cornstarch, baking powder, baking soda and salt.
Stir and add the black sesame  seeds.

Using and electric mixer beat medium cup of buter and sugar until is combined, add egg and yolk egg. Beat until  pale and fluffy.
On low speed beat in flour mixture in 3 additions, alterning with butermilk or plain yogurt in two additions, beginning and ending with dry ingredients.
Toss pears cubes in small ball fold into batter.
Spoon batter into prepared pan smooth top.Sprinkle with some sugar and black sesame seeds.
Bake about 45 minutes or until a tester come out clean when inserted into center.
Let cool in pan before serving.


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EN ESPAÑOL
Cake de peras con sésamo negro








Me encantó la idea de hacer este cake desde la primera vez que lo vin en Bon Appetit y la dejé reservada para cuando pudiera hacerla (son tantas las recetas:)
con las recetas me pasa que veo una receta y me enamoro así nada más, digo, esta me gustaría hacerla
y otras para nada, es cosa de amor creo yo. En todo caso no me falla cuando mr tinca generalmente era buena. Recomiendo este cake sobre todopor las peras quedan tan ricas en los cakes,y el sésamo negro le da un toque.

El sésamo negro lo pueden encontrar en negocios de productos asiáticos.

Ingredientes


26 July 2012

Seafood empanadas (from Chile)










First at all I have other empanadas recipes here, you can find different types of empanadas, also and Spanish empanada made for my Mom (a recipe of my  spanish grand mom) and meat empanadas, or other seafood empanadas.
Coco Pacheco is a chilean Chef famous for his Restaurant and seafood  dishes.

Ingredients

Dough

500 grs. all purpose flour
1 cup of warm water
2 tablespoon of butter
or margarine
1 teaspoon of salt
1 tablespoon of oil

Filling
2 tablespoon of oil
1 onion chopped
1 tablespoon of parsley chopped
1 teaspoon of flour
1 teaspoon of salt
200 grs. prawns or shrimp
1 mussels tin or 200 grs. mussels
(you can use others like clams or surimi chopped)

Method

In a bowl mix the all purpose flour with warm water the oil (warm by seconds in microwave) butter  and salt
Stir and knead until all ingredients mix well.
Make the dough into a ball and wrap in plastic wrap.
Let stand in refrigerator for 1 hour.

Transfer dough to floured flat surface and stretch it with the roller. to have a mass of 5 mm thick.
(If necessary stretch the dough before adding more flour) Cutting the dough into circles of 10 cm. diameter (usually use a plate of tea)

In a skillet heat oil over medium heat and fry the onion for a few minutes.
 Add shrimp, mussels or clams or other fillers. Add salt, parsley and stir well and finally the flour.
Stir and set aside  a few minutes.
To make empanadas  when the filling has cooled fill in the circles of dough with one or two tablespoons of filling. Brush edge of dough with beaten egg and close giving way pressing with your fingers.
 Must be properly closed. Fry empanadas  in hot oil until golden . Put them over   paper towel to dry the oil. Serve hot.



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EN ESPAÑOL

Empanadas de mariscos







23 July 2012

Better than strawberries Ice cream





Here are in other time of SRC  and my assignement was a really amazing blog Mommys-menu of Toni, I love a lot of recipes of this blog that was a pleasure knew, and finally I choose this Better than strawberries Ice cream, that is absolutely yummy
many times I dont make and ice cream or something like this, and not matter is winter here, all really enjoy this dessert.
Thanks Toni:)

Secret Recipe Club





Ingredients

4 cups fresh strawberries divided
(or freeze I have to use freeze)
2 medium bananas sliced
1 can sweetened Condensed milk
2 cups of whipped cream divided
12 whole Oreo cookies finely chopped or crushed

Method

Line a loaf pan with foil and set aside.
Thinly slice half of the fresh strawberries . Combine
the strawberries, bananas, sweetned condensed milk, lemon juice and two cups of whipped cream in a large bowl.
Stir the mixture well and pour into the prepared loaf pan.
Top the strawberry mixture with the crushed cookies and
press into the strawberry mixture.
Cover the loaf pan with foil and freeze by all night ot 6 hours.
I made the night before and desmold following day.
To serve remove from the loaf pan, discard the foil and place the dessert cookie crust side down, on a platter.
Top the dessert with the remaining whipped cream and sliced strawberries.
Slice the loaf and serve.

Print recipe here

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See other nice recipes of Secret Recipe Club












EN ESPAÑOL


Casi mejor que el helado de frutillas




20 July 2012

Mini baguette & avocado and tomato sandwich...






I made this baguette recipe times ago and posted (and normally is the baguette I make at home)
but today I need make some sandwichs I saw in Eating well and made mini baguettes, the baguetes recipe is from Mireille Guiliano (French women Dont get fat)

Hope you enjoy!



Mini baguettes

Ingredients

1 1/2 teaspoon of dry yeast powder
2 cups warm water
4 to 5 cups of all purpose flour
2 teaspoon of salt
1 eaten egg with a tablespoon of water to wash

Method


Dissolve the yeast in a small bowl with half a cup of warm water. Mix well and leave  for 10 minutes.
Mix flour and salt add the yeast mixture and water and incorporate the 1 1/2 cup warm water.
Mix the dough until it is sticky to knead. Place on a floured board knead  about 6 to 10 minutes. The dough should be slightly sticky and smooth.
Place the dough in a bowl covered with a damp cloth and leave about 1 hour to grow.

 After this time divide the dough into 4 pieces form a ball and shape each baguette.
Place the baguettes in a greased tray and let them grow a little.
 Preheat oven to 200 ° c.
Paint the baguettes with the egg wash.
Make small cuts with a knife in the baguettes.
Apart guide put two cup in a bowl and put it in the oven. This is to provide moisture to the baguettes.
While introducing the baguettes in the oven for about 15 minutes down to 190 ° and bake 10 more minutes or until golden brown.
 Remove and let cool before cutting.

Baguette sandwich

Of course you can make the sandwich with the filling you want
but I find this yummy!

1/4 cup thinly sliced red onion separated into rings
2 tomatos in slices or cherry tomates
1 tablespoon olive oil
salt
1 avocado in slices
1 or 2 mini baguetes
butter (optional)

Method

Place onion rings sin small bowl and add cold watervto cover.
Set aside  while you prepare the remaining ingredients.

Combine tomates,avocados, oil, and salt in a medium bowl.
Cut baguette in the middle.
Spread butter each side.
Drain the onions and pat dry.
Assemble the sandwichs anf filling with onions rings and the
tomato and avocados  and cover with the baguette tops, Serve inmediately.

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EN ESPAÑOL

Mini baguettes y sandwich de
palta y tomate









18 July 2012

White chocolate and lavender Cream brulée












 Love Creme Brulee but this has a special touch of lavender and before you ask  I will tell you it's just a little and is a delicious mixture of white chocolate cream and a little lavender.
This recipe is adapted from a cookbook the chef Pia Fendrix of Argentina


Ingredients (5 ramekins)

 2 cups milk
2 cups heavy cream
1/2 teaspoon of lavender flowers
50 grams. sugar
 150 grams. white chocolate
 5 eggs


Method

Put the milk sugar and cream in a medium saucepan along with the lavender flowers.
 Cook over medium heat until boiling. Remove from heat.
Cover and let stand for 20 minutes. Strain.
Apart chop and melt white chocolate in double boiler.
Beat the eggs and integrate with the chocolate melted.
Incorporate the cream and prepared.
Beat well  mixing.
Distribute the mixture into ramekins or ceramic pots.
Preheat oven to 160 °.
Place  the ramekins over a bowl of water to cook in double boiler.

Cook in the oven for about 40 minutes.
Allow to cool.
Sprinkle with sugar. You can grill in the oven or brown with a kitchen torch.
Store in refrigerator.





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En español
Crema brulée con lavanda









La Cream Brulée es sencillamente deliciosa y esta receta es especial porque junto con la crema lleva un poco de flores de lavanda es sólo un poco pero basta para darle un toque especial y delicioso.
Esta receta es de la Chef argentina Pía Fendrix.

Ingredientes (5 o 6 porciones)

2 tazas de leche
2 tazas de crema de leche
50 grs de azúcar
1/2 cucharadita de flores de lavanda
150 grs. de chocolate blanco
5 huevos

Preparación

Colocar la leche con la crema y el azúcar en una olla mediana junto con las flores de lavanda.
Llevar a hervir y retirar del fuego.
Con una cuchara de madera revolver un poco.
Dejar reposar unos 20 minutos. Colar.
Aparte cortar en trozos y derretir el chocolate blanco.
Se puede derretir en microondas (colocar unos segundos retirar y revolver y hacer de nuevo lo mismo hasta que se derrita) o derretir abaño maría.
Batir los huevos y agregar el chocolñate derretido batir hasta incorporar bien.
Finalmente incorporar la crema con la lavanda. Batir para incorporar y repartir esta mezcla en 5 o 6 pocillos de cerámica para llevar a horno.
Precalentar a baño maría a 160° (fuego suave)
Colopcar los ramekins sobre una fuente con agua y cocinar por unos 40 minutos hasta que la crema ya está sólida.
Retirar y dejar enfriar.
Agregarle azúcar encima y llevar al horno a dorar tambien se pueden dorar con una antorcha de cocina.
Guardar en el refrigerador.

13 July 2012

Whisky and honey Cake- Traditional Scottish Recipes






I made this Whisky and honey Cake from traditional Scotish recipes to participate in
the  Best of British Challenge was created by Fiona from London Unattached and Karen from Lavender and Lovage which will run for 6 months. Each month, a county or region around the UK .
.
To enter, blog about your interpretation of a recipe or dish from that region. The challenge is sponsored by New World Appliances and there is a prize of a £50 Amazon voucher. Last month the challenge was Cornwall hosted by Choclette from Chocolate Log Blog.
 This month, it's Scotland hosted by Janice from Farmersgirl Kitchen.  the deadline is 15th July 2012.



This recipe is from Traditional scottish recipes



Ingredients: 
 200 grs. self-raising flour (or all-purpose flour with baking powder)
170 grs.butter
180 grs soft brown sugar (light brown sugar)
3 beaten eggs 

3tablespoons whisky
Rind of a small orange, grated


Ingredients for butter Icing:
180 grs. icing sugar
70 butter
2 tablespoons clear honey
Juice from a small orange
Toasted flaked almonds as decoration


Method:
Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time. Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour (or all-purpose flour and baking powder) and pour in the whisky. Fold in to the mixture and sift in the remaining flour and again fold in. Grease a pan loaf about 18 cm.

Bake for 20/25 minutes in an oven at 190C/until the cake is a light golden colour. Turn onto a wire rack to allow it to cool.
Put the butter, honey and one tablespoon of orange juice in a mixing bowl. Slowly sift in the icing (frosting) sugar and work the mixture till they are all combined.

Spread over the cake the  icing smoothly on the top. Add the toasted almonds as decoration.
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EN ESPAÑOL
Cake de whisky y miel
(receta tradicional escocesa)








Esta receta de cake the whisky y miel de Escocia la hice especialmente para el Best of British Challenge en que cada mes se escoge un sector de Gran Bretaña esta vez tocaba Escocia y mi receta está adaptada de un sitio que se llama
Recetas tradicionales escocesas.


Ingredientes


10 July 2012

Nigella scones








I love Nigella recipes, I love how she cook too, and her recipes normally and delicious and easy.
I have other scones recipes but I wanna try this and was really nice and how she say "nothing's better than made in home scones" and really are.

Ingredients

3 1/3 cups all purpose flour
2 teaspoon baking soda
1/2 teaspoon cream or tartar
2 teaspoon superfine sugar
 5 tablespoon unsalted butter
1 1/4 cups buttermilk or natural yogurt
1 egg beaten for an egg wash
1 large baking sheet
1 biscuit cutter

Method

Preheat the oven to 190°c
Line a large baking sheet  with parchment paper.

Put the floor with the baking soda, cream of tartar and sugar.
Chop the butter into pieces and drop into the flour and just mix all and then pour the buttermilk, working everything together to form a dough.
Lightly flour your work surface.

Roll out the dough gently with your hands just giving an oval or round and cut the scones with a biscuit cutter, no need to worry if they are irregular or not.
Arrangue the scones fairly close together on your baking sheet, brush with beaten egg (to give a golden top)
Bake by 15 to 18 minutes to which  time the scones will be dry and a little golden.
Remove them to a wire rack to cool and serve with jam or clotted cream (if you are from England) , I served mine was Philadelphia cheese and honey and were delicious.
make ahead note:
Scones are better on the day they are made but day old scones can be revived if you heat the oven at 170°c  for 5 to 6 minutes.



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EN ESPAÑOL

Scones de Nigella Lawson









Me encantan las recetas de Nigella Lawson, son fáciles, reales y prácticas, ademas me encanta como ella cocina.
Estos scones son diferentes a otros que hago siempre pero me encantó la textura que tienen y debe ser por el buttermilk, si no pongale yougut natural y quedan muy buenos.


Ingredientes

3  1/3  tazas de harina
2 cucharaditas de bicarbonato
1/2 cucharadita de cremor tártaro
2 cucharaditas de azúcar
5 cucharadas de mantequilla sin sal
1 1/4 tazas de buttermilk o yogurt natural
1 huevo batido para pintar los scones
1 bandeja de horno
1 cortador de galletas

Preparación

Precalentar el hjorno a 190°c

8 July 2012

Blueberry kuchen (chile) a Guest post






It is with great pleasure to have a a guest post from Gloria from one of my favorite blogs Canela Kitchen especially for wonderful cakes served with tea.


Gloria is a sweet Mum to twins and lives in Chile a country on my bucket list. I asked for a traditional recipe from there and so interesting to learn that German cakes are famous in Chile. I hope one day to visit Chile and have tea and cake with my friend Gloria ;-)



Rebecca from the lovely blog Chow & Chatter invited me to make a guest post, I accepted with
pleasure I love Rebecca blog, love her recipes, her travels and pics... and her kids LOL

She said I would make any recipe from Chile, I choose this Kuchen recipe with blueberries, especially all of you are in summer and can use blueberries or others berries.

In Chile we have a large tradition of german cakes or kuchen because in the south of Chile arrived many german people with their recipes and we love especially for Tea Time and if you want to look other kuchen see here, Normally is a cake with cream and fruits (berries or others)

Anyway Im from the South of Chile a place where rain a lot of time in the year and we love take tea or coffe with some goodies, so this was a natural choose for me.

This recipe is from a friend of mine, Moon a chilean that live in Atlanta, Ga. you can see others recipes of her here
Hope you enjoyed this recipe as I did !








Ingredients

80 grs. soft butter
1/2 cup of sugar
1 egg
1 1/2 cup all purpose flour
1 teaspoon of baking powder
3 tablespoon of milk
1 tin condensed milk
3 natural yogurt (whole) about 227 grs. c/u
250 grs, blueberries or blackberries

Method

Dough


In a bowl beat butter with sugar and egg.
Add flour and baking powder, alternating with milk. mix well.

Preheat oven to 180 ° c
Grease a round pan about 23 or 24 cm
Put the dough with your hands into the mold leaving a border along the edge of the mold.
Bake crust for 10 minutes. Remove and fill with the blueberries and then filling with the yogurt and condensed milk cream.
Bring back to oven for 20 to 25 minutes until the cream is firm and does not stick to fingers
Remove and let cool before cut.

Filling

In a bowl mix a can of condensed milk and 3 natural yogurts . mix well and refrigerate for 30 minutes.
Then pour the cream over the blueberries and kuchen crust, and place in the oven.





Print Recipe here



Chilean wood cook in the South

EN ESPAÑOL

Kuchen de arándanos








Rebecca del blog Chow & Chatter me ha pedido que le haga un post acerca de Chile con alguna receta, y el kuchen fue mi elección porque yo soy del sur y es caracteristico tomar té o café con un trozo de kuchen, y en verdad, me trae muchos recuerdos de mi infancia y mi mamá o mi abuelita cocinando
para la hora del té.

La receta es de Moon, una amiga blogera chilena que vive en Atlanta Ga. y es absolutamente deliciosa.
Pueden ver otras recetas de Moon aqui.

Ingredientes

80 grs, mantequilla suavizada
1/2 cup of sugar
1 huevo
1 1/2 taza de harina sin polvos de hornear
1 cucharadita de polvos de hornear
3 cucharadas de leche
1 tarro de leche condensada
3 yogurts naturales
250 grs. de arándanos o moras
(naturales o congeladas)

Preparación

Masa

En un bol batir la mantequilla, azúcar y huevo luego agregar la harina y los polvos de hornear alternando con la leche.
Colocar esta masa en un molde redondo enmantequillado de unos 24 cm.
Extender la masa con los dedos dejando una pestaña.
Precalen tar el horno a 180° y cocer durante unos 10 a 15 minutos.
Agregar los arándanos o moras directo a la masa,
Sobre estos vaciar la mezcla de yogurt con leche condensada.

Relleno
Para el relleno mezclar el tarro de leche condensada con los yogurts naturales.
Dejar reposar en el refrigerador por unos 30 minutos y luego vaciar sobre la fruta en el molde,
Llevar nuevamente a horno para que cuaje la crema por unos  25 minutos hasta que se ve firme y no se pegue en los dedos.
Dejar reposar hasta que se enfrie completamente antes de cortar, despues guardar en el refrigerador.




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