7 January 2015

Chocolate Panna cotta (panacotta de chocolate sin azúcar)



A panna cotta chocolate for every time o for every season:)
Really easy and delicious!
Not sugar added!

Source: Tasty Treats




Ingredients
( 4-5 servings)

1 cup whole milk
1 teaspoon vanilla extract
a pinch of salt
2 teaspoon powdered unflavored gelatin
2 tablespoon water for gelatin
2,5 tablespoon  double cream
140 gramos(4,5 oz) dark chocolate (bitter or semisweet)



Method

Put the water in a small bowl and sprinkle gelatin evenly over it.
Let stand about 5 minutes until softened.
Heat the milk, vanilla extract, softened gelatin and salt over medium heat and bring to a simmer. Remove from heat.
Melt the chocolate over a double boiler making sure no water or steam mixes with the chocolate. 
Pour the hot milk over the chocolate and carefully emulsify by hand or a blender.

Add the cream and stir just to incorporate.
Let cool to room temperature and pour into 4or 5 small servings glasses and refrigerate for at least 3 hours.

To serve turn each panna cotta out onto a serving plate, Spoon a bite of cream and garnish with  a cherry or berries.


print recipe here














En español

Panacota de chocolate




Una pannacotta  que es fácil y deliciosa.
No lleva azúcar. Es suficiente con el sabor del chocolate.
Deliciosa para cualquier época y se puede adornar con cerezas u otras frutas.






Ingredientes

1 taza de leche entera
1 cucharadita extracto de vainilla
1 pizca de sal
2 cucharaditas de gelatina sin sabor
2 cucharadas de agua (para la gelatina)
140 gramos chocolate bitter o semidulce (en barra)
2,5 cucharadas de crema espesa

Preparación

Poner el agua en un pequeño bowl y agregar la gelatina sin sabor.
Dejar  unos 5 minutos para suavizar la gelatina.
En una olla mediana calentar la leche, vainilla, gelatina suavizada y sal a fuego medio suave, dejar sólo por unos minutos hasta tener un hervor. Apagar el fuego y revolver la mezcla-.


5 January 2015

Vanilla cake( summer memories) Cake de vainilla


I called this summer memories, because is nice in winter remember some beauty things of summer:)
These buttom and petals roses are from my rose garden:)
I saw times ago  this and I think I have to do when I have roses!
And I made days ago, the vanilla cake recipe is from one of my little books and was delicious.

There are many flowers you can eat and roses are one of them, BTW you dont have to eat but are beauty to garnish.(cakes, cupcakes, desserts)
Here you can see a link who talk about edible flowers




Ingredients

180 g soft butter
2 teaspoon vanilla extract
250 g sugar
3 eggs 
185 g self raising flour
70 g. rice flour
80 ml milk


Method


Preheat oven to 180 ° c.
Butter a square  pan of 23 cm long and line the base with greaseproof paper.

Beat butter, vanilla, sugar, eggs, flours and milk in a blender.
Until get a a stiff dough.
Then beat on medium 3 minutes or until dough is thick and creamy .
Pour the mixture into the tin and level the surface.
Bake about 40 minutes or until golden and dry.
Let stand about 10 minutes in pan. Unmold on a rack until it is cold.
Finally make the glaze icing sugar  and cover the cake, let stand by a while and garnish with roses or petal roses.



Glaze icing sugar

1 cup powdered sugar
1/2 teaspoon vanilla
1 - 2 tablespoons water
1-2 drop yellow food coloring (optative)

Mix powdered sugar,vanilla and water 1 tablespoon at a time until spreadable (mixture will thicken slightly as it sets)


print recipe here




Source:my personal notebook recipes

This recipe is for Cook your books














En Español

Cake de vainilla
(para recordar el verano)














Este cake de vainilla es demasiado rico, pienso que el bizcocho es delicioso por la mezcla de harina de trigo y harina de arroz!
Queda esponjoso y suave.
Le puse summer memories o para recordar el verano porque estas rosas de mi jardín solo las veo en esta época.
Es bonito en Invierno recordar cosas del verano (aunque a mí me encanta el invierno!

Ingredientes

180 gramos de mantequilla suavizada (temperatura ambiente)
2 cucharaditas extracto de vainilla
250 gramos de azúcar
3 huevos
185 gramos de harina con polvos de hornear
 70 gramos de harina de arroz
80 ml de leche

Preparación

Precalentar el horno a 180°c.
Enmantequillar un molde rectangular de 23 cm de largo aproximadamente y cubrir el fondo con papel mantequilla.
Batir los huevos, la mantequilla, el azúcar,las harinas con una batidora hasta tener una masa cremosa y consistente.
Batir unos 3 minutos.
Vaciar la mezcla en el molde y emparejar la superficie.
Cocinar por unos 40 minutos o hasta que se vea dorado y firme.
Retirar y dejar enfriar.
Desmoldar cuando esté frio. Dando vuelta y retirar el papel con cuidado.
Finalmente preparar el glace y esparcir sobre la superficie. Dejar secar antes de adornar con rosas u otras flores.


2 January 2015

Buche Lemon Meringue (lemon meringue roulade) Brazo de limon y merengue


This was the dessert I made for  New Year Eve.
A buche de Noel cream filling topped with meringue lemon.
Fresh and delicious.
The photos were evening before dinner so sorry.
But if I could not take photos there would be nothing the next day!
And so it was!
I run a lot that day. But anyway !.
As my mom says it's a relief when finally  spent Christmas and New Year (although we love so much)
This dessert can be made in any season and can be garnish with frozen berries.
I used  some cherries I had!.
Happy New Year to all!


Source: Les recettes de la cuisine de Asma


Ingredients

cake roll
4 eggs
150 g +50 g sugar
150 g flour
1/2 teaspoon baking powder


Method

Preheat oven to 190°c

Separate the whites from the yolks

Whisk the egg yolks with 150 sugar until the mixture whitens.
Beat the egg whites incorporating the remaining 50 g sugar when thet start to foam (they should not to be too firm)

Whisk the middle of the first mixture to the egg whites   and stir in the remaining first mixture, stirring gently with a spatula.
Finally add the flour and baking powder  mixture gradually to the mixture.
Pour the dough on a silicone mat or on an oven tray covered with baking paper.
Bake 10 to 12minutes or until is little golden.
Turn out in a tray after cooking and cool


Lemon curd

150 ml lemon juice
grated zest of 2 lemons 
150 g caster sugar
3 eggs
1   tablespoon of cornflour

Put all the ingredients and mix homogeneously  in a pyrex jar in the microwave 3 times for 1 minute on high w
and stirring every minute.
Let cool at least 2 hourse before use.

The italian meringue

3 egg whites
pinch of salt
sugar 130 g
3 tablespoon water


In a pot  heat sugar and water to medium heat.
Until the sugar syrup bubble and is more 
Start beating the whites and pinch of salt.
Add slowly the syrup to whites in low speed.
Once the syrup is incorporated return to high speed and beat to reduce the temperature of the meringue.

Spread lemon curd on cake evenly , then roll gently by tightening.

Using a spatula, spread the meringue and cover all the roulade and with a light blow torch and decorate as your taste.

Garnish with some fruits or frozen fruits and mints.
Let cool in fridge at least 2 hourse before serving!












Print recipe








Buche de Noel

En español









Este fue el postre que hice para Año Nuevo, un postre fresco y rico, es que a mi me encanta el limón y la combinación merengue, limón es muy buena.
Lo adorné  con cerezas pero es un postre que se puede hacer en cualquier época y adornar con frambuesas u otros frutos que se tengan.

Feliz Año Nuevo a todos!!







Ingredientes

(para el bizcocho)