29 November 2021

Individual Berry no bake cheescakes (Mini cheescakes de frutos rojos)


This is summed up like this, I was going to take a shower now and decided to come to the computer to finish my post first!

because later the house swallows me!

This is a dessert (red fruit cheescake) that could perfectly serve for Christmas.

I like these little glass serving containers and each one with its own portion.

A base of cookies, cream cheese and on top of this a compote of red fruits (use frozen) even though here we already have natural fruits (blueberries, strawberries and others are not always found)

Source: Kitchen Sanctuary.com

Next week some Christmas recipe!


Individual Berry no bake cheescakes (mini cheescake de frutos rojos) (4 to 5 servings )


Biscuit base

220 grams graham crackers  or digestives
4 tablespoon butter melted
2 tablespoon light brown sugar
pinch of salt

Berry layer

1 cup fresh or frozen blueberries
1 1/2 cups fresh or frozen blackberries or raspberries
juice of half a lemon
2 tablespoon cold water
100 frams fine granulated sugar
1 1/2  tablespoon cornstarch mixed with 2 tablespoon of water

Cheesecake layer

180 ml (3/4 cup) double heavy cream
1 225 grams pack Philidelphia cream cheese
1 tsp vanilla extract
3/4 cup confectioner  sugar
zest of one lemon


Place the graham crackers and the sugar in the work bowl of a food processor. 
Pulse until the crakers resemble fine crumbs then transfer to a medium bowl.
Add the salt and melted butter and mix to combine it should have the consistency of wet sand.
Pour the base into the prepared little jars and pat down until smooth with the back of a spoon.
Place in the fridge while you prepare the filling.


Place the bluberries, raspberries or blackberries , lemon juice, water and sugar in a pan and heat gently until the berries start to break down (about 5 minutes)
Stir in the cornflour mixture and heat through, continously stirring for another 30 seconds until the berry mixtures has thickened. Turn off  the heat and allow to cool.

Cheescake layer

Pour the cream into a large bowl and whisk with an electric  whisk until thick.

Add the cream cheese, vanilla and sugar and whisk again until combined. The mixture should be thick enough to hold it shape.
Spoon or pipe the cream cheese mixture on top and then spoon over the cooled berry mixture.

Sprinkle with  some mint leaves and refrigerate until ready to serve.

8 November 2021

Blackberry and lemonade Cheescake (Cheesecake de limon y moras o berries)


Hi to all,  First to all I want to say I'm so sorry about  all this time   took me to make a new post. 

It has simply been impossible for me, many things here.

And is absolutely true! .

In any case I'm already here with much love I dedicate this post to those who love me and come here, I missed you

 A hug to everyone and thank you !!

This Blackberry and lemonade Cheescake is delicious and not complicate (I used frozen blackberries and blackberry jam)

Source: Letdishrecipes.com

Blackberry and lemonade Cheescake


1 1/2 cups cookie crumbs (graham cracker crumbs or digestive cookies or lady finger crumbs)

1/4 cup butter melted 

2 (8 oz) packages cream cheese softened

1 can sweetened condensed milk

1 teaspoon lemon zest

3/4 cup lemon juice 

1 cup whipping cream 

2 tablespoon sugar 

1/2 cup seedless blackberry jam

1/2 tablespoon cornstarch

1 tablespoon water

1 tablespoon of sugar

(for garnish some frozen blackberries)


In a food processor, pulse cookies to form crumbs.
Add melted butter and pulse to combine.
Press this into the bottom and up the sides of a 7- 8 inch pie pan ( about 18 to 20 cm) Place in refrigerator while making the filling.

In a large bowl beat the cream cheese with an electric mixer until smooth, 
Add the sweetened condensed milk and beat for 1 minute, mix in the lemon juice and zest and beat until smooth.
In a separate bowl beat the cream and sugar with an electric mixer until stiff peaks form.

 Fold whipped cream  into cream cheese mixture. Spread into  the prepared crust.

Spoon the blackberry  mix over the lemon filling. Swirl gently with a sharp knife.
Cover and frozen  or refrigerate  until firm. (about 2 hours)

Blackberry sauce

In a medium pot mix togethers the blackberry jam, sugar cornstarch and water, bring to a boil heat and simmer until desired thickness.
 Pour into a bowl and let cool for about 1 hour.

Garnish with some blackberries and mint leaves-

Cheescake de limon y mermelada de moras

12 October 2021

Chocolate and orange Bundt cake (Bundt cake de chocolate y naranja)

And finally spring officially arrives here.
But it has been a mix as it is this time, some days is rains others it is hot, and very windy,but  it is good for now because the next month (November) begins to be very hot,


In any case, I take advantage of the last oranges of our tree and to decorate the orange/chocolate bundt cake use the orange blossoms that are so pretty.


I know that autumn is beginning in the northern hemisphere, I love autumn is my favorite season.Many of you know that .
Thanks for coming and being here. A hug for everyone

This recipe is for and Chocolate/orange  bundt cake with a chocolate sauce. Delicious!

 Adapted from : letsdishrecipes.com

Chocolate/orange bundt cake


3 cups all purpose flour

1 1/2 cup of sugar

2  teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon of salt

1 teaspoon ground cinnamon

3/4 cup  unsweetened cocoa powder

2 cups orange juice

3 eggs

3/4 cup unsalted butter

1/2 cup greek yogurt

2 tablespoon  grated orange zest


1 cup powdered sugar

2 tablespoon cocoa powder

2 tablespoon orange juice


For cake

In the bowl of a stand mixer fitted with a paddle attachment, beat butter, and sugar until light and fluffy, add eggs one a 

at a time, make sure to beat well after each addition and finally the greek yogurt

Set aside.

In a bowl combine the flour, baking soda and baking powder, cinnamon and cocoa. Stir and add the the cream butter alternating the orange juice, , and finally mix until just combined.

Preheat oven to 325 ° F (180°c)and gerously spray a bundt pan cake  with non stick baking spray and add flour.

Pour the batter into the prepared pan, tapping the bundt pan on the counter to release any air bubbles. Bake until a toothpick inserted near center of cake  comes out clean, (just a few crumbs) about 45/50 minutes

Cool in pan for 15 minutes.

For glaze

Meanwhile  make the glaze by stirring the powdered sugar and cocoa powder together in a medium bowl. Whisk in the orange juice  1 tablespoon at a time, until glaze reaches a good consistency for drizzling over the cooled cake.

If you like garnish with some orange blossoms or orange zest over the cake

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Orange blossom tree

Bundt cake the chocolate y  naranja

A really windy day

13 September 2021

Apple and almonds galette (Galette de manzanas y almendras laminadas)

Hi to all , I m here  with a new recipe .

 How are you doing  last time?, here a little better although I go out only some times and I do not care, and waiting for spring, Next time I will take some photos, today the light went out  fast  still we are between winter and spring but there are already trees that are blooming.

Needless to say, I loved this Galette of apples and almonds, in general I love all the recipes with apples, it is very fast and the dough is not difficult, I added the rolled almonds because I like it.

Thank you for being, for coming and for being my friends, I love you very much


Source : Lemons + Anchovies

Recipe Apple and almonds Galette


For dough

1 1/2 cups all purpose flour 

1 tablespoon granulated sugar

130 grams butter salted or unsalted 

1 teaspoon almond extract

pinch of salt

5 to 8 tablespoons ice water

For the filling

4 medium apples (granny smith or fuji) peleed,cored  and sliced

1/4 cup granulated sugar

2 tablespoon al purpose flour

1 dash or two ground cinnamon

1 egg beaten for brushing dough

Sliced almonds (about 20 grams)


In a medium bowl, combine the flour, sugar salt and cubed butter and toss lightly with yours fingers until the butter  cubes have been coated in flour.  Using both hands pinch the butter with your thumb until you have crumbs.

Some of the butter pieces will be smaller and is okay.

Add three to four tablespoons of Ice water to the butter/flour mixture  and incrporate the water into the flour. You want to add enough ice water to bind the dough  but not too much. Add more water one tablespoon at a time, incorporating the water and pressing the douh into a ball  to see how well it binds.

The important is to incorporate enough water to eliminate most

of the dry spots into dough, be careful not add too much so the dough becomes too wet and sticky.

Press the dough into a ball while  it's in the bowl and as soon as itcomes together without crumbling  it's done.

Take a piece of  plastic wrap and press it into nthe bowl  and lift it. Wrap the dough completely in the plastic and refrigerate for at least two hours or overnight.

Prepare the  filling

When you are ready to bake , preheat the oven to 180°c (375°F) .

Toss the apples slices in a large bowl with the sugar, flour and cinnamon. Let by 15 minutes.

Assemble the galette

 Take the chilled dough from the refrigerator and roll out on a floured surface to roughly  a 13  inch round ( about 30 cm)

Transfer to a baking sheet lined  with parchment paper. Leave a border since you'll be foldingthis over the apples. Arrange the apples slices over the dough and fold  the outer edge of the dough onto the apples. Brush the dough  with the  egg wash  and sprinkle with sliced almonds over the galette.

Baker for 30 to 35  minutes or until the  the crust is golden and flaky.

Serve alone or with whipped cream or vanilla Ice cream

Print recipe here

Galette de manzanas y almendras laminadas



1 y 1/2 taza de harina sin polvos de hornear

1 cucharada de azucar granulada

130 gramos de mantequilla

1 cucharadita extracto de almendras

pizca de sal 

5 a 8 cucharadas de agua helada 

Relleno de manzanas

4 manzanas medianas verdes o fuji

(peladas, y cortadas en trozos)

1/4 taza de azucar granulada

2 cucharadas de harina sin polvos de hornear

1 cucharadita de canela molida

20 gramos almendras en laminas

1 huevo batido para dorar la masa

28 August 2021

Mixed Berry Muffins (muffins de berries )



All this time I was thinking to make a recipe for my blog, but  you know when you want to do it, something   happens like maybe the dogs escape from home around here , or someone is a little sick, there is  a lot  of things from the daily living.
(There are a bunny living inside the house)
all these ....
And because the recipe is more than the food,  is the photos, the necessary light, the china you think to use and others  things. ..you know..

So yesterday whatever happened, I started to prepare everything.
It is just me or you also feel that this year has been so crazy with everything that happens even in the world.

The pandemic, wars, diseases has been a tremendous year.

 Anyway  really hope you like these berry muffins are delicious and so quick and everyone loves them.

For the recipe you can use fresh or frozen berries.
In my recipe I had a mixture of raspberries, blueberries and blackberries but it would go well with any berry.

Here spring is approaching but it is still very cold, and even snowed in the mountains although it has rained little.
And many of you are looking forward to the Fall that I love.

I want to tell you that especially in this time when I have hardly gone out except to buy some things I really like when come here  and see the recipes.

    And...    I want to  thank you for all yours visits and friendship by this time,

Hugs to all  ❤❤❤

Adapted from ::Women weekly food

Mixed berry Muffins


2 1/4 cup self raising flour  (335 grams)

1 cup sugar

1 teaspoon vanilla extract

2 eggs lightly beaten

100 grams butter melted

1 cup greek yogurt or milk

1 teaspon grated lemon rind

250 grams fresh or frozen  mixed berries 

(or only raspberries or blueberries)


Preheat oven to 180°c (350° F)

Line a 12 count muffin tin with cupcake liners  or spray some disposable muffin cases and place  on an oven tray.

Sift flour into a large bowl add sugar and vanilla extract, eggs, butter, greek yogurt and lemon rind.

Add berries stir through gently.

(Reserve someones for muffins top)

Divide muffins mixture among holes of prepared pans.

Bake in the center of the oven for 20 to 25 minutes or until tops are golden and a toothpick inserted into the center come out clean.

Transfer muffins to a wire rack to cool. Serve warm or at room temperature.


Roll frozen berries lightly in a small bowl of flour before and add them to the batter.

Fold frozen berries into the batter just enough to incorporate and stop mixing when you start seeing streaks of color


Muffins de berries 


2 1/4 tazas de harina con polvos de hornear
1 taza de azucar granulada
1 cucharadita extracto de vainilla
2 huevos ligeramente batidos
100 gramos de mantequilla un poco derretida
1 taza de yogurt natural o griego sin sabor
o 1 taza de leche
1 cucharadita de cascara de limon rallada
250 gramos de berries surtidos o de un  solo tipo (frambuesas o moras o arandanos)
frescas o congeladas


3 August 2021

Tomato, basil and ricotta tart (Tarta de tomates, albahaca y ricotta)


The force of life keeps everything going despite pandemics, sorrows and pain.

In between moments of small happiness  (that's what I call it) moments when everything seems fine. They are fleeting but I guess that's life.

I hope all of you are well in the northern hemisphere in summer and here in winter. It has rained very little this year and this really worry me.

We need it to rain. Hopefully August would be more benign in rains.

At least the mountains are snowy and it's been very cold.

Regarding how much I wanted to make this tomato, ricotta and basil tart recipe, it is delicious.

I love this tart recipe, especially the crust.

You can use little tomatos or tomatos slices.

Source : Food to love



130 grams cherry tomatoes halved

1 1/2 shortcrust pastry ( recipe below  )

80 grams basil leaves

200 grams ricotta cheese

2 eggs lightly beaten

1/3 cup grated cheese

salt and a pinch of black pepper

Shortcrust pastry for tarts

(love this pastry)


300 grams plain flour

100 grams butter diced 

1/2 teaspoon of salt

some cold water (abut 3 tablespoons)


Sift plain flour in a large bowl, add 100 grams diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Stir 1/2 teaspoon of salt then add 3  tablespoon water and mix to a firm dough. 

Knead the dough briefly and gently on a floured  surface.

Wrap in cling film and chill while preparing the filling.

Note : Dont add too much water or the pastry wil be hard.

Making the tart

Preheat oven to 180° c 

Roll and cut pastry to fit 11 cm  x 35 cm rectangular tin(or other tin)   ease it into the tin overlapping any pastry joins. Trim edges and place tin on an oven tray.

Because the filling is wet, the pastry need to be blind baked before adding the mixture.

Trim the bottom all over with a fork and bake about 20 minutes.

Remove from oven and allow pastry case to cool.

In a medium bowl mix the ricota cheese, parmesan cheese , salt, black pepper, and eggs until well incorporated.

Spoon the ricotta mixture evenly over the crust .

Top with tomatoes cherry or tomato slices  and add some basil leaves. ( Set aside someones leaves to serve the tart)

Bake about 20 minutes or until filling is set  and lightly browned.

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Tarta de tomates, albahaca y ricotta