Finally I am here to finish the post of these Tomato cherry and basil little tarts.
This month has been crazy and sometimes a mess with my appointments to the kinesiologist and everything else, Im going three times a week.
But the truth is never very quiet around here.
This recipe is vegetarian and we all loved it, the good thing is with puff pastry and they are made fast, you can vary the fillings but I had the tomatoes because suddenly I crave a recipe and so it was with this one.
I made this recipe in these smaller rectangular molds but it can be done in round or one long one, that is the one you have on hand or you like more.
Take advantage that in many places it is still summer and you can get beautiful tomatoes and basil. In any case, here in Chile, cherry tomatoes are usually found year-round.
Love and hugs for everyone.
Thanks for coming.
Source: Delicious magazine UK
Ingredients
250 grams cherry tomatoes
Olive oil to drizzle
375 grams ready rolled puff pastry
6 tablespoon cream cheese
1 tablespoon greek yogurt
3 free range egg yolks
40 grams parmesan cheese
finely grated
1 tablespoon fresh chives
handful fresh basil leaves
Method
Heat the oven 180°c (350 °F) Put the cherry tomatoes on a baking tray drizzle with a little oil and season. Roast for 20 minutes until softened and turning sticky.
Meanwhile unroll the pastry, Cut into 5 rectangles and transfer to a baking sheet.
Lightly score a border 1 cm from the edge of each rectangle and prick the middles with a fork.
Bake for 8 minutes until puffed up and just starting to turn golden.
Press the centres of the rectangles down with yours fingers, leaving the border raised higher.
Meanwhile in a small mixing bowl mix the cream cheese, 2 egg yolk, the cream, parmesan and chives, season and divide among the tarts.
Top with the tomatoes then lightly beat the other yolk and brush over the pastry borders.
Bake for 10-12 minutes until the pastry is puffed and golden. Serve drizzled with oil and scattered with fresh basil leaves.
Print recipe here
Tartas de tomates cherry y albahaca
I love ice cream and I say it with pleasure!
I have not done much this last time but I craved raspberry ice cream and I loved this recipe with Greek yogurt.
The color of raspberry is amazing! and natural of course .
I know I have become more demanding for ice cream but I love when they are delicious and natural.
I recommend this recipe for easy and delicious. The only thing
take your time to remove the ice cream of the freezer before serving. Will be more softer.
About my health, better, today I started with the kinesiologist, it is very fun because in the same room there are several more persons but he was very nice with me and did not make me suffer much. It gives me hope. I will go three times a week-
Lots of hugs and kisses to all!
Adapted from: All thats jas.com
Ingredients
2 cups frozen of fresh raspberries
2 cups plain full fat greek yogurt
3/4 cup condensed milk
1 teaspoon lemon juice
Method
In a food processor blend together all ingredients until creamy.
Transfer in to a an airght freezable container and freeze by 2 hours first.
Remove the pan from the freezer. Use a spatula to stir the already frozen edges into the still soft center then use a hand whisk to mix until smooth.
Place in the freezer again for 2 more hours repeating the process of stirring.
Freeze again and let until is frozen.
Remove from the freezer 15 minutes before serving to allow it to soften.
TIPS
Use different fruit for different flavors.
Add a little sugar Sugar inhibits the formation of ice crystals and also keeps the frozen yogurt creamy.
Substitute condensed milk with honey if you prefer,
Only use the full fat yogurt make its creamier.
Print recipe
helado de frambuesas y yogurt griego
This is another recipe I wanted to make some time ago and finally I could because my arm is better although it still hurts. (The doctor says it takes several months to get well again but really I feel better)
About these delicious mini bundt cakes I used small molds that can be found in E-bay here or Amazon.
They are made of silicone and that's why they are good for unmolding, but you could also make a big bundt cake in one mold with this recipe.
In many parts you still have blueberries and in this recipe you can use fresh or frozen.
I always freeze berries in the summer to have in our winter.
Send you greetings and hugs to all who stopping by here. Thank you!
Source : Pennies into Pearls
Recipe Blueberry mini bundt cakes
Ingredients
7 tablespoons butter (room temperature)
2 cups sugar
4 eggs (room temperature)
1 teaspoon vanilla
2 1/2 cups all purpose flour
2 1/4 tsp baking powder
1 cup whole milk
1/2 cup plain or greek yogurt
2 tablespoons lemon juice
2 tablespoons lemon zest
1 cup blueberries fresh or frozen
Glaze
1 1/2 cups powdered sugar
3 tablespoons lemon juice
Method
Preheat oven to 180°c (350° F)
In a standing mixer combine butter and sugar. Let mix until light and fluffy.
Add in eggs and vanilla. Mix until completely combined.
In a separate bowl whisk together flour, baking powder and salt.
In another small bowl combine milk, yogurt, lemon juice and lemon zest.
Add 1/3 of milk mixture to the standing mixer (with sugar and butter)
Let completely combine.
Add 1/2 of dry ingredients to the standing mixer.
Add half of the remaining milk mixture. Mix completely. Add remaining ingredients. Mix all.
Toss frozen or fresh blueberries with flour. Add dusted berries in the batter .
Fold blueberries into the batter slowly by hand.
Prepare your bundt cakes molds or the only large bundt cake with nonstick spray and dusting with flour-
Distribute batter into prepared pans.
For mini bundt cakes bake about 18 minutes- For full size bundt cake bake about 40 minutes.
To make the glaze, combing powdered sugar and lemon juice. Start with adding just 2 tablespoon of lemon juice and slowly add more to get a runny consistency.
Drizzle over the completely cooked cake.
print recipe here
Mini bundt cakes de limon y arandanos
I made these beauties for the twins' birthdays some weeks ago, And I say beauties because we love lemon and I love merengue.
The lemon is delicious and fresh at any time so I recommend this recipe.
A little different than a lemon pie but absoultely delicious.
The cream is with cream cheese and ricotta .
Source : Donna Hay recipes
Ingredients (serves 4)
Shortcrust pastry
1 1/2 cups (250 grams) all purpose flour
1/2 cup (80 grams) confectioner sugar
125 grams unsalted butter ( chilled and chopped)
2 egg yolks
1 tablespoon iced water
Lemon filling
250 grams cream cheese chopped and softened
1 cup (200 grams) fresh ricotta
2 eggs
1/2cup caster sugar (superfine)
1/2 cup fresh lemon juice
1 tablespoon finely grated lemon rind
1 teaspoon cornflour (cornstarch)
Meringue
60 ml water plus 1 tablespoon extra
1/4 teaspoon cream of tartar
1 cup (200 grams) caster superfine sugar
2 whites
Method
To make the pastry, place the flour, icing sugar and butter in a food rocessor and process until the mixture resembles fine breadcrumbs. With the motor running add the egg yolks and iced water and process the mixture just comes together to form a dough.
Turn out onto a clean work surface and bring together to form a ball. Roll out the dough between 2 sheets of baking paper . Refrigerate the pastry for 30 minutes.
Preheat oven to 160° c (325 °F) Using a round pastry cutter cut out 4 rounds, re rolling the pastry if needed add some flour and line 4 greased 10 cm springform cake tins leaving 1 cm excess pastry overhanging.
Refrigerate for 20 minutes.
Prick the base of each pastry case with a fork and line with baking paper. Fill with uncooked beans and bake for 15minutes.
Carefully remove the baking paper and beans and bake for 10 minutes or until the pastry is golden and dry.
Set aside to cool slightly. Set aside.
To make the filling:
Place the cream cheese, ricotta, eggs, sugar lemon juice and lemon rind and process or beat until smooth. Add the cornflour and mix to combine.
Reduce oven to140° (275 F) Pour the filling to the pastry cases and cook for 20 minutes or until just set. Remove and set aside to cool to room temperature before refrigerating for 30 minutes.
To make the meringue:
Place the water, cream of tartar and half the sugar in a small saucepan over high heat.
Bring to the boil , reduce heat to medium and cook by 4 minutes.
While the sugar syrup is cooking place the egg whites in the bowl of an electric mixer and beat until stiff peaks form. Add the remaining sugar, one tablespoon at a time until smooth and glossy.
Scrape down the sides of the bowl. Gradually pour the hot sugar syrup in a thin steady tream and beat for 3 minutes or until cool. Spoon the meringue over tyhe cheesecakes and using a kitchen blowtorch lightly torch to serve.
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Cheesecakes de limon y merengue
