22 March 2019

Pears and almonds tart (Tarta de peras y almendras)

The  tree has given many pears this year (each summer is different) the same with the apples (delicious Fuji) so now is season pears here!

I think that in the northern hemisphere they must still have pears, we have almost all year round.

We love this recipe with a soft sponge cake, almond cream and pears. Delicious.

Many of you are in Spring here still not much of Autumn but it is less hot.
This recipe is really good.
Love for all !

Source :  Miss Petel.com  


For pears

4 or 5 firm pears
2 cups of white wine
2 cups of water
1 cup of sugar
cinnamon sticks, anise stars
orange peel.

For crust

180 grams all purpose flour
60 grams almond flour
60 grams sugar
100 grams cold butter
1 egg
lemon zest
pinch of salt

Almond cream

140 grams soft butter
200 grams sugar
2 eggs
150 grams grinded almonds
50 grams corn starch or cornmeal
1 tablespoon rum


Peel the pears (leave the pears stick ) and place them in a medium pot. Add the ingredients: water, wine, sugar and spices and boil for a while.
Cook for about 10 minutes until the pears are tender but firm.

In a processor bowl (or by hand in a bowl) mix the flour
the ground almond flour, salt, butter and sugar making a crumble  mixture. Add the lemon zest and the egg and process until the dough forms.
Wrap in plastic film  and let  cool for 1/2 hour in the fridge.

Then remove the dough from the refrigerator and on a lightly floured surface, roll out the dough until large enough to line the base of your tin.
Refrigerate again by a while.

Almond cream

In  a bowl, mix well the butter, sugar, salt and lemon zest. Add the ground almonds and the corn starch, finally the eggs one by one and the rum.
Mix well until you have a creamy mixture.

Heat the oven to 180 ° c (370 ° F) Remove the crust  from the fridge and spread the almond cream over it.

Then, cut the base of the pears (it is better) and place them in a little bit into the cream,
Bake and bake for 3 minutes or until the cream begins to brown.
Let cool before serving.

Print recipe

Tarta de peras

14 March 2019

Carrots, white beans and ginger soup ( Crema de zanahorias. jengibre y porotos)

Okay. We are closer to Autumn,  and Im really happy of it! 
Here in the day it is still hot but the nights are a delight. You're almost  feel cold..

But I know that those who wait for spring are happy and it's fine. Spring is lovely too.
I made this creamy soup a while ago (I love soups all year round ) but typical of mine I did not find where I had it.
Ordering yesterday I finally found it!
It is  delicious  and healthy (like many soups) and is very good with sliced almonds when served.
And I love ginger too !
With Esperanza my daughter we love soups.
I hope you enjoy it.
Much love!

Source : BBC Good food


1 tablespoon  oil
1 medium onion chopped
2 tablespoon grated ginger
2 garlic cloves sliced
1/2 tsp groun nutmeg
800 ml vegetable stock
400 grams carrots sliced
400 grams can cannellini beans
4 tablespoons almonds cut in slivers or flaked almonds


Heat the oil in a large pan, add the onion, ginger and garlic and fry  for 3 minutes until starting to soften. Stir in the nutmeg and cook for a minute more.

Pour in the stock , add the carrots and beans including the liquid from the tin, then cover and simmer for 20 minutes until the carrots are tender.

Scoop a third of the mixture into a bowl them blitz the remainder with a hand blender or in a food processor until smooth.
Return everything to the pan until bubbling.
Serve topped with the almonds.

Also you can process all the mixture with a blender and then  heat   and serve with almonds. If you like more creamy.

Print recipe

en español

Sopa de zanahorias, porotos y jengibre 

6 March 2019

Passionfruit and Greek yogurt cake (Cake de maracuya y yogurt griego)

Hello to all again with much  love.
The weather lowering a bit the heat which is very nice, and  last Saturday we went to the beach .
I think about three years I didn't go to the beach and It was beautiful. (We went only by the day)
Valparaiso and Viña del Mar)

In the evenings I already feel that autumn is coming (for many of you the Spring)
It refreshes a lot at night!
A few days ago I made this cake and many know that one of my favorite fruits is  passionfruit   (aka maracuya).

As always you can use fresh or frozen passionfruit. I always have frozen. When you buy fresh passionfruit it ripens very quickly!
If you find frozen passionfruit , the Peruvian is so good.

Sunset on the beach
(March 2 -2019)



200 grams unsalted butter 
1 cup caster sugar
3 eggs
3/4 cup greek yogurt
2 cups self raising flour
1/2 teaspoon baking powder
1/2 cup frozen or fresh passionfruit pulp


1 rosehip or hibiscus tea bag
or other tea
1 cup boiling water
1 cup sugar
1/2 cup frozen passionfruit


Make the syrup.

Preheat oven to 180 ° C (350 ° F)
Grease a 12 cm x 23 cm loaf pan, line base with baking paper.

Beat the butter and sugar in a medium bowl with an electric mixer for 6 minutes or until light and fluffy.
Beat in eggs one at a time. Fold in flour, the add yogurt in alternate batches.
Fold in passionfruit until just combined. Spoon mixture into pan and smooth the surface.
Bake cake for 45 minutes or until a skewer inserted in the centre comes out clean.
Leave cakein pan for 10 inutes before turning, top side up, onto a wire rack to cool.
Serve cake cut into slices drizzled with syrup.

Syrup method

Place  tea bag in a small saucepan, then pour over boiling water, steep for 5 minutes. Squeeze liquid from tea bag, discard bag. Add sugar and passionfruit pulp to tea, stir over low heat until sugar dissolves. Increase heat to high then bring to the boil.
Boil for about 10 minutes or until thick and syrupy. Remove from heat and let cool.

Print recipe

Cake de maracuya

24 February 2019

Blueberry and cheese cream dessert (Gateau au fromage glace aux bleuets)

I love blueberries and all  berries.  Today a really french recipe.
For this dessert also use frozen blueberries because although it has been found fresh you must freeze them if you don't use right now.
(same as raspberries)

  The summer heat has dropped a little but we still continue with those terrible fires especially in forests. I hope they are finished.
And I know that for many of you Spring is already close. Spring is a beautiful season.
I wait for my autumn :)
A hug for all !

 adapted from coupdepouce.com


Blueberry puree

2 cups  frozen (or fresh) blueberries
1/2 cup of sugar
1 tablespoon cornstarch
1 1/2 tablespoon lemon juice
2 strips of lemon zest

Graham crust

2 cups graham cracker crumbs
1/4 cup of sugar
1/2 cup melted butter

Cheese filling

8 oz (228 grams) cream cheese
1 cansweetened condensed milk
1 cup sour cream
1 cup greek yogurt
1 teaspoon vanilla


Mlueberry puree 

In a small saucepan combine the blueberries,sugar,starch, juice and lemon zest. Bring to a boil. Reduce to medium heat and simmer, stirring occasionally, for 10 minutes or until the mixture has thickened. Remove from heat and let cool completely.
Remove the strips of lemon zest.

Graham crust

Meanwhile in a bowl combine graham crust, sugar and butter until well moistened. Squeeze the mixture into a 23 cm (9") square baking pan lined with parchment paper. Freeze for about 30 minutes or until crust is firm.

Cheese filling

In a bowl, using an electric mixer beat the cheese and condensed milk until the mixture is smooth. Add sour cream, greek yogurt   and vanilla and mix well. 
Pour the cheese filling over the reserved crust and spread evenly.

 Drop the blueberry puree in large spoonfuls over the cheese filling over the reserved crust and spread evenly.
 With the tip of a knife, but without touching the crust, draw volutes in the filling to create a marbled effect.

Cover and freeze for about 5 hours or until the cake is firm. Let it soften slightly in the refrigerator
Remove about 20 minutes from the refrigerator before serving.


postre de arandanos y queso crema 

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