15 January 2021

Blackberry Cheesecake Bars ( Cheesecake de moras )

 





If December was really crazy, for all the things we have to do, no by the gifts I bought them online, but let me tell you January has been worse which has finally make me feel really tired and fatigued.

Just so you know why it took me a while to post a new recipe.

It is summer here in the Southern Hemisphere, with a really hot time, with a pandemic, and begin the season fruits like apricots (I have some trees) and I had to begin to make  apricots jam ...

And if you dont know the apricots is a very short season I looked them and were green and some days after they were ready!

In the middle of Christmas and New year..

Anyway today finally I made this Blackberry Cheesecake bars and was amazing and delicious and you can make with fresh or frozen blackberries.

Those who know me  by a time know how I love  berries an love so much blackberries.

A recipe really made with love, hope all of you are fine and send you tons of love !!


Gloria

Source;  The Loopy whisk





Blackberry Cheesecake bars


Ingredients

For blackberry reduction

220 grams ( 1 1/2 cups) fresh or frozen blackberries


For cheesecake crust

1 3/4 cups  crushed  digestive biscuits (you can also use graham crackers.)

70 grams unsalted butter melted


For base cheesecake filling

400 grams full fat cream cheese room temperature (Philadelphia or other cream cheese)

100 grams full fat plain or greek yogurt style yogurt, room temperature (you can use also sour cream)

120 grams caster sugar

1 1/2  tablespoon cornstarch

2 medium eggs  room temperature

1 tablespoon lemon juice

zest of 1 lemon 

1 teaspoon vanilla extract

You will also need

100 grams fresh or frozen blackberries


Method


In a small saucepan, cook thye blackberries on medium heat until they have released their juices and part of the liquid has evaporated.

Pass the blackberry mixture through a sieve to remove  the seeds and skin.

Return the blackberry juices to the saucepan and cook them further until thickened . You want them to be viscous but not quite jam like.

Remove from heat and allow to cool completely.


For crushed graham cracker  crust

Pre heat the oven to 180°c (355 °F) and line  an 8 inch square baking tin with baking/greaseproof paper.

Mix together the crushed digestive biscuits and melted butter, then press them into the lined baking tin to form a firm even layer, This is easiest doneusing the flatt bottom of a glass or measuring cup.

Bake at 180° c fo9r 10 minutes and then remove from oven and

allow to cool slightly.

 



For base cheesecake filling

Reduce the oven temperature to 140°c (285°F)

In a large bowl using a whisk, mix the cream cheese and yogurt together until smooth.

Make sure to mix rather than whisk or aerate.

You can use a stand mixer fitted with the paddle attachment on the lowest speed setting.

Add the sugar and cornstarch and mix until combined.

Add the eggs one at a time mixing well after each addition until smooth.

Add the lemon juice, vanilla and lemon zest.


Assembling the blackberry cheesecake bars

Add 1 1/2 tablespoom of the base cheescake filling into the cooled blackberry reduction and mix until evenly combined.

Set aside.

Transfer the remaining base cheescake filling on top of the slightly cooled cheesecake  crust and smooth it out into an even layer.

Gently spoon the blackberry mixture on top of the base cheescake filling and use a skewer or toothpick to swirl it around




that's is the idea (this is from raspberries)



Evenly dustribute the fresh blackberries on top.

Bake at   180°c (355 °) for about 30 minutes or until the filling is very light golden brwon around the edge and the middle is still slightly wobbly when you shake  a little the baking tin.

Turn of the oven and allow the cheescaketo cool to room temperature.

Once cooled to room temperature transfer the cheescake bars into the fridge for at least 2 hours or overnight before removing them from the baking tin and serving.




Our apricots trees calling: We are ready 






Cheesecake de moras


















24 December 2020

Christmas honey cookies (Galletas de miel y especias para Navidad)

 








All I wanted was to make this recipe before Christmas and finally here we are.

Honey and spice cookies, I made these  honey cookies and my daughter painted them.

She is seriously an artist so I asked her if she can do it because I love how she works.

She usually makes cookies for Christmas (my mom's recipe) which I have already posted but this is a new recipe.

I loved it.


This recipe is from an old magazine of recipes that we had in Chile "Paula" unfortunately no longer exists but I have several collections so I dedicate this recipe to those who worked in "Paula" Magazine from December 2002 (Pin Campaña, Paula Minte, Pia Jarpa and  Rosario Valdes who was editor in chief  many years in Paula sharing recipes to all)

Just delicious !

Merry Christmas everyone ...





Ingredients

450 grams plain flour

1 tablespoon cinnamon powder

1/2 teaspoon of cardamomo

pinch of nutmeg and ground cloves

1 tablespoon grated lemon peel

80 grams sugar

250 grams  clear honey

1 egg 

1  yolk

1 tablespoon vanilla extract

1 teaspoon of baking soda

1/2 teaspoon salt

2  tablespoons of milk


Method


In a bowl, combine the flour with the spices and add the lemon zest. Set aside.

In a small bowl put the sugar and honey plus a tablespoon of cold water, mix a little and then cook over low heat stirring until the honey and sugar are dissolved.

Then when the mixture is warm add the egg, the yolk and the vanilla.

Then combine this honey mixture with the spiced flour.

Then add the salt and bicarbonate dissolved in the tablespoons of milk.

Mix slowly until you have a soft dough. Let stand at room temperature for about six hours or overnight.

On a surface dusted with cornstarch, roll out  the dough (see if you need a little more flour) leave it 5mm thick.

Then butter two baking trays and cut the cookies into the desired shape (hearts, stars, Christmas trees)

Preheat the oven to 180 ° C and bake for 10 to 12 minutes. Remove from oven and let cool.

Cookies has be risen and firm to the touch. Set aside to cool sightly on the baking trays, and the to a wire rack to cool completely.


Frosting

2 eggs white

2 cups of icing sugar

2 teaspoon lemon juice

beads to decorate


In a bowl mix the whites with the icing sugar and the lemon juice, always stirring, add all the icing sugar until the desired consistency, if you want thicker, add a little more sugar.

Decorate or paint the cookies .

Let them dry  at room temperature, then they can be stored in a metal box.



print recipe here











Galletas de miel para Navidad







Ingredientes


450 gramos de harina sin polvos de hornear

1 cucharada de canela en polvo

1/2 cucharadita de cardamomo en polvo

Una pizca de nuez moscada y 

una pizca de clavo de olor en polvo

1 cucharada de ralladura de cascara de limon

80 gramos de azucar granulada

250 gramos de miel liquida

1 huevo

1 yema

1 cucharada de extracto de vainilla

1 cucharadita de bicarbonato de soda

1/2 cucharadita de sal

2 cucharadas de leche


Preparacion





10 December 2020

Triple chocolate donuts (Donuts de chocolate al horno)

 




 Finally  we are so close to Christmas, I love it is my favorite time to cook or bake. It was my mom's favorite time so that's why I'm always nostalgic!

Today I was finally able to make this  recipe, baked chocolate donuts (not fried) and they were very good I hope you like them.

These easy homemade chocolate donuts are filled with a fudgy chocolate filling and chocolate  glaze. 

 

And here two weeks from Christmas again in Quarantine, isn't it a crazy world? 

But I remember the lovely  Anna Frank in a more difficult time than us, locked up and still celebrate their Pesaj (Passover seder)

We cannot be less. Merry Christmas to all!


Source : Yoga of cooking







Triple chocolate donuts recipe

(9  baked donuts)

Ingredients


2  1/2 cups all purpose flour 

1/2 cup brown sugar

1/2 cup granulated sugar

2 teaspoon baking powder

1/2 tsp baking soda

pinch of salt

1/2 cup cocoa powder

2 tablespoon special dark 100% cacao powder (optional)

1/2 cup whole milk

3 ggs

1/4 cup plain yogurt

2 tablespons butter melted and cooled

1 teaspoon vanilla extract

1/2 cup chocolate chips (optional)


Chocolate glaze

1/2 cup semi sweet chocolate or chocolate chips

2 tablespoons heavy cream

2 tablespoons butter


Method

Preheat the oven to 180°c (350°F) Grease donut pan  with oil or butter.

Ina large bowl combined sifted flour, sugars, cocoa and cacao powder, baking powder, baking soda and salt.

Whisk until fully combined.

 In a separate bowl combine the milk , eggs, melted and cooled   melted butter, vanilla extract and yogurt. Stir to combine.

Add the wet ingredients to the flour mixture and stir until fully combined. If you want add the chocolate chips and stir once more.

Add batter in a piping bag (or plastic sandwich bag)  and pipe it into the donut pan. 

Baker for 10 to 12 minutes. Allow to cool be fore adding the glaze.

For chocolate glaze

in a microwave safe bowl melt the chocolate, heavy cream and butter gently in the microwave (in 30 seconds intervals and stirring in between)

Dip the tops of the donuts into the chocolate glaze and place on a cooling rack to set.

You can garnish with some Christmas sprinkles.


NOTE : If you dont have a donut pan  you can use a muffins pan like this.



The first time I made baked donuts I didn't have a donuts pan and I use this idea.
From Taste of Home  from Jenna Urben


To transform a muffin pan into a doughnut pan you will need :

Muffin pan

Aluminium foil

Cooking spray or oil

Take a square piece of foil and place ir over of your fingers.

It needs to be large enough to cover the bottom of each cup in the muffin tin.

5" x 5" square works ok.

Fold the foil around your finger gently folding the sides up, to create a mold.

Place into the cup of your muffin tin and press into place. Repeat for remaining cups



print recipe here











Donuts de chocolate al horno












27 November 2020

Tomato & roasted garlic and basil mini galettes (Mini galettes de tomate, ajo, y albahaca)

 

 



French galletes are one of my favorite foods   but  many times I did not do them in a while (there are so many pending recipes) but I had bought heirloom tomatoes of different types (although it can be made with any tomato) and I already had them.  Until today I did them, and they are so easy (tres facile).

But... if you dont know what is a galette??

A galette, more specifically the galette des rois, is one of the most beloved dishes in the french cuisine. This food is one of the most popular types of galettes and is composed of a delicate pastry dough with a small charm, hidden inside.

 More often than not, this pastry takes the form as a sweet, open faced tart piled with with fruit, but many still love the endless savory combinations that can turn a galette into a main course.

They are popularized in american cuisine by vegetarians. While the classic greens of a salad are great or who choose a meat-free life, galettes are a surprisingly great way to bridge the two worlds of food.



Source :  Floursinyourhair





Ingredients Crust

3 cups of all purpose flour

1/2 teaspoon sugar

1 teaspoon salt

6 tablespoons butter (cold and cubed)

2 tablespoons olive oil

1/2 cup ice water


Gallete filling


Garlic 1 head

Cherry tomatoes (halved) 3 cups

or regular tomatoes in cubes or slices

1 tablespoons olive oil  more 2 tablespoon  oil divided

 1  onion (medium) peel in slices

Feta cheese or other cheese  (crumbled ) 2/3 cup

 1/2 cup fresh basil leaves

salt and pepper (to taste)


  Note: about garlic you can roasting several extra heads of garlic at a time - it's delicious on everything from salads to sandwiches and keeps well in the fridge.



Method

Crust

In a medium bowl whisk together the flour, sugar, and salt

Cut in the butter using your fingertips or a pastry blender until the largest pieces are the size of tiny pebbles. Add the oil  and ice water.

Then use a rubber spatula to pull the dough together .(If is needed add some flour)

Knead a couple of times with your hands, then divide the dough in  five equal pieces .

Flatten each piece into a disk and wrap them in plastic individually.

Refrigerate for 45 minutes.


Roasted garlic

Preheat the oven to 370 ° F (180°c) and line a large baking sheet with parchment paper. Cut the top of the head of garlic to expose the tops of the bulbs, leave the papery skin itact.

Drizzle  wthe bulbs with 1 tablespoon of olive oil.

Wrap tightly in aluminium foil. Bake in baking sheet for 30 to 35 minutes until the cloves are softened smelling.

Set baking sheet aside to use later..

Once the garlic is cool enough to handle pop the bulbs out of their casings. In a small bowl use a fork to smash into a smooth paste.


Filling and assembly

Peel, halve and thinly slice your onion. Heat two tablespoons of olive oil in a large non stick pan to  medium to low heat.

Once hot add the onions. Once onions have started to turn golden color lower the heat.

Sprinkle a few pinchs of salt over the onions and stir to combine. Cook on low heat by 15 minutes. Remove from heat.

While onions are caramelizing halve the cherry tomatoes..

Place on a cutting board and sprinkle with salt.

Chop the basil into thin strips.


On a lightly floured surface, roll each piece of dough out into a 6 inch circle (16 cm).

This dough is so flaky if is tearing just patch it and put in the fridge by a while.

Transfer the circles to the baking sheet you used earlier to roast the garlic.

Brush each circle with the roasted garlic paste, leaving a 1 inch border around the edges.

Divide the caramelized onions evenly between the galette and add the crumbled  cheese layer. Finish with the tomatoes. Fold the edges of the crust up around the filling in.

Bake at 180°c (370°F) until tomatoes are starting to burst and crust is golden.

Transfer to a wire rack and cool for a while. When cool sprinkle with basil leaves.

Galette keep in the fridge for up to 5 days, but really I dont think they'll make  it that long.


Print recipe here










Mini galettes de tomate, ajo y albahaca





Ingredientes masa

3 tazas de harina sin polvos de hornear

1/2 cucharadita de azucar

1 cucharadita de sal

6 cucharadas de mantequilla (bien fría y en cubos)

1 cucharadas de aceite de oliva

1/2 taza de agua fría



Relleno de la galette o tartas

Una cabeza de ajo

3 tazas de tomates pequeños cherry  u otros

3 cucharadas de aceite de oliva o aceite de maiz u otro

1 cebolla mediana pelada y cortada a lo largo

 2/3 taza queso feta u otro granulado o en trozos chicos

1/2 taza de hojas de albahaca

sal y pimienta a gusto


Preparacion masa

En un bowl mezclar la harina, sal y cucharadita de azucar.

Cortar la mantequilla en trozos e ir agregando de a poco mezclando con el aceite de oliva y el agua fría.

Unir todo bien hasta formar una bola de masa.

Si es necesario agregar un poco de harina.

Amasar un poco la masa  entonces dividir la masa en 5 o 6 partes.

envolver cada trozo de masa en papel film plastico y refrigerar por unos 45 minutos.

Asi la masa quedara con mejor consistencia.


Precalentar el hrno

 180 °c y en una bandeja de horno o de esas para galletas colocarle papel mantequilla.

Cortar y pelar el ajo (pueden ser dos ajos) y colocar en la bandeja.

Agregarle el aceite de oliva u otro aceite de canola o maiz.

Cubrir con papel aluminio y dejar hornear unos 30 minutos.

Dejarlos enfriar.

Molerlos un poco mezclandolos con el aceite como haciendo una pasta.


Relleno y armado de las galettes o tartas

Pelar y cortar la cebolla a lo largo tipo pluma.

Colocar en un sarten y agregar unas dos cucharadas de aceite a fuego medio. Dorar un poco.

Agregar un poco de sal y revolver .Dejar que se doren o caramelizen un poco. Apagaqr y dejar enfrair un poco.

Mientras picar los tomates o cherry o sino en cuadrados si son tomates grandes, dejar en una tabla de madera mientras y cortar finita la albahaca tambien.

Para hacer las tartas

En una superficie o tabla enharinada estirar cada trozo de masa para cortarla igual uso un plato de unos 16 cm. 

Ir acomodando las masa en una bandeja con papel mantequilla(puede usarse la misma del ajo)

Con la pasta  y aceite de ajo pintar la base de las tartas .

Despues repartir la cebolla  entre todas las galettes poner bien al centro porqeu despues hay que doblar los bordes.

Colocar sobre la cebolla trozitos del queso repartiendo en todas.Siempre en el centro de la masa. Finalmente agregar los tomatos trozados o cortados,repartir trocitos de albahaca picada. Reservar un poco para servir.

doblar los bordes por la orilla hacia dentro como se ve en la foto.agregar un poco de sal y pimienta.

Cocinara 180°  hasta que los tomates empiezan como a reventarse un poco y los bordes de la tartaletas se ponen dorados, si ya estan los bordes dorados estasn listas.

Deberia ser unos 15 a 18 minutos. Depende de cada horno.

Dejar enfriar un poco antes de servir y agregar mas albahaca picada

Se pueden calentar si quedaron en microondas pero aqui se las comen hasta frias. la masa es muy rica.





11 November 2020

Chocolate Glazed Banana bundt cake ( Bundt cake de platanos y crema de chocolate)

 



My stories about recipes are always similar  how I do  choose one or  how I search in books or magazines with something in my mind..

I read tons too and especially about recipes.

I had VERY ripe bananas because here it is already hot, I saw many recipes and I loved this and everyone else.

This cake is marbled on the inside and drizzled with chocolate  glaze!

And BTW I love cakes baked in bundt pans.

I did it yesterday and there is nothing today!

I do not like to throw fruit or food.


have a good week and hugs to all xo


 Adapted from : Give recipe.com







Ingredients

3 ripe bananas mashed (about  1 and  1/2 cups)
2  large eggs
1 cup sugar
1/2 cup vegetable oil
1/2 cup plain greek yogurt
1 teaspoon vanilla extract
2  1/2 cups all purpose  flour
1/2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cocoa powder


For the chocolate glaze

1/2 cup heavy cream 
4 ounces (120 grams) dark chocolate

Method

Butter the bundt cake pan and dust throughly with 1/2 tablespoon flour and put aside.

Preheat the oven to 350 °F (180° C)
In a large mixing bowl whisk together the mashed bananas and eggs.
Add in sugar and mix with an electric mixer until creamy. Add oil, greek yogurt and vanilla extract.
In another bowl whisk together  the dry ingredients except cocoa powder.

Add the dry ingredients to the wet mixture.
Take 1 cup of the batter and mix with with cocoa powder.
 Pour half of the light colored batter (without cocoa) into the pan, then put the batter cocoa with the cocoa powder and finally the light colored batter.
Make swirls with a fork.
Bake for 45 minutes or until a toothpick inserted in center comes out clean.
Meanwhile prepare the chocolate glaze.
Heat heavy cream until it boils. Remove from heat and add in chopped chocolate, whis well until smooth. Let cool.
Invert  the cake carefully onto a serving platter and drizzle over cooled  cake.



Print recipe here


 
























Bundt cake the platanos y crema de chocolate









Ingredientes

3 platanos bien maduros
(como 1 taza y media)
2 huevos grandes
1 taza de azucar
1/2 taza de aceite vegetal
1/2 taza de yogurt griego sin sabor
1 cucharadita de extracto de vainilla
2 taza y 1/2 de harina sin polvos
1/2 cucharadita canela en polvo
1 1/2 cucharadita polvos de hornear
1 cucharadita bicarbonato de soda
1/2 cucharadita de sal

Glace de chocolate

1/2 taza de crema espesa
120 gramos de chocolate oscuro en barra 

Preparacion

3 November 2020

Easy berry Pie (with frozen berries) Pie de frutos rojos (con berries congelados)

 







Despite this pandemic times , how fast the days have passed, every day flies by.

I wanted to make a new recipe but never had the quiet moment.

Finally here it is.

I know was Halloween but I really didn't feel like this year, I prefer like always bake something delicious !

Anyway I prefer to think about Christmas I like it much more.

The recipe for this pie is the dough from one place and the filling from another, from there I will put the links.


I made the dough at night and the next day  the pie, so good recipe.


For those who are already in the autumn / winter mood, this recipe was made with frozen berries.

I want to tell everyone that I have not visited that I hope to go soon, the truth is that I have been little on the computer.

A big hug to all  !


Butter Pie crust : Epicurious

Berry filling  :  Favorite family recipes







Easy berry pie

Crust

2 1/2 cups all purpose flour

1 tablespoon sugar

pinch of salt

1 cup (225 grams) chilled unsalted butter

 cut in cubes

6 tablespoons Ice water (about)


Method

Mix flour, sugar and salt in processor (or by hand).

Add butter, pulse until coarse meal forms.

Gradually blend in enough ice water to form moist clumps. Gather dough into ball , divide in half. Form dough into 2 balls, flatten into disks.

Wrap each in plastic, chill 2 hours or overnight.

For brush the crust 

 one yolk and some milk


Berry filling

2 cups frozen blueberries or blackberries

1 1/2 cups frozen raspberries  

1 cup frozen strawberries

1 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt


Preheat oven to 180 ° c (350 ° F)

Measure out all  berries into a large bowl to thaw. 

And do not rinse the berries in water or drain the juice from the berries as they thaw.

In a separate bowl, mix sugar, cornstarch and salt. Pour on top of thawed berries and mix well. The berry/sugar mixture will be thick.

Place one pie dough crust in the bottom of a 9 inch  ( 24 cm ) pie dish.

Spread carefuly berry mixture evenly in the pie crust.

Now add the top crust you can cut slits in the top crust or use cookie cutters to decorate.

Press pie edge with a fork to seal the top and bottom crusts together.

Beat the yolk with some milk and brush all over the pie crust.

Bake for 40 to 45 minutes or until crusts turn a golden brown

and filling is bubbly.


Let cool on a wire rack.




print recipe here













Pie o tarta de frutos rojos (berries congelados)





Ingredientes masa


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

1 cucharada de azucar

una pizca de sal

1 taza de mantequilla fria cortada en  cubos

6 cucharadas de agua bien fria


Relleno de berries

2 tazas de arándanos o moras congeladas

1 taza y 1/2 de frambuesas  congeladas

1 taza de frutillas congeladas o naturales

1 taza de azucar

1/4 taza de maicena

1/4 cucharadita de sal



Preparacion









16 October 2020

Mini Apple galettes (mini galette de manzanas)

 






Love apples and galettes, however not all galettes are identical, the word galette come from France.

By definition a galette is simply a flat round cake made of pastry dough or bread, And looks like a rustic pie, so the opennes to creative interpretation  make galettes a culinary masterpiece for all to enjoy.

And that can be either sweet or savory and they can also be made from yeast risen dough like brioche or with a sweet pastry crust.

The fruits used in some types of galettes are typical seasonable and can include apples, or berries such strawberries or blueberries or stone fruits such as peches or plums.

For savory galettes, you can use tomatoes, basil, cheese or zuchinni, spinachs or broccoli.

"They are rustic and inviting: come as you are" (say Bonn Appetit magazine) and lovely to make .

Hope you enjoy!


Adapted from  Del cooking twist (crust)

and   Cooking diary (filling) 






Ingredients (5-6 mini galettes)


For  crust

1 1/2 cup all purpose flour
3 tablespoons granulated sugar
pinch of salt
1/2 cup (115 grams) cold butter diced
1/4 cup (60 ml) ice water plus more as needed
1 egg beaten for brushing

Filling

2 or 3 apples medium sized diced
1 teaspoon cinnamon
2 tablespoon sugar
1 teaspoon lemon juice


Method

For de crust whisk flour, sugar and salt together in a medium bowl. Cut in the cold butter until the mixture resembles coarse, pea sized crumbs. Pour in ice cold water little at time and gently it comes together.
Shape the dough into a ball and flatten into a disck. Wrap in plastic bag and refrigerate by 40 minutos.
On a lightly floured surface, cut the dough into 5 or 6 equal piece, and roll each portion into a round circle of about 1/8 inch (3 mm) thick. Trim the edges to make them round, and stack them on a plate dustin with flour ,
Preheat the oven to 180°c (375° F) and line a baking tray with parchment paper . Set aside.

In a bowl mix the apples, cinnamon, sugar and lemon juice,
Make the galettes. Place the apples mix in the centre leaving at least 1 inch edges to fold.
Fold the sides inwards  toward the filling.
Sprinkle some sugar and cinnamon on top too.

Brush the edges of the folded dough over the fruits
Bake the galettes in the baking tray about 20 or 25  minutes or until bubbly and golden brown. 
Let cool by  10 minutes  before eating. 


Print recipe











Roses are  blossom








Galletes de manzanas (fácil y deliciosas)




El galette es un tipo de masa que se usa para distintos propósitos, es muy facil y delicioso , se pueden acer galettes dulces o saladas y viene de  la cocina francesa.

Muchas de las galettes dulces se rellenan con manzanas o cualquier fruta (frutillas, frambuesas o arándanos) depende de la estacion del año. Yo siempre tengo manzanas.

Pero se pueden hacer con muchos rellenos.


Ingredientes masa


  • 1 1/2 taza harina sin polvos de hornear
  • 3 cucharadas de azucar granulada
  • 1 pizca de sal
  • 1/2 mantequilla fria en cubos (115 gramos)
  • 1/4 taza agua helada para la masa y puede ser un poco mas
  • 1 huevo batido para los bordes de la galette

 

Ingredientes relleno

  • 2 o 3 manzanas peladas y cortadas en cubos
  • 1 cucharadita canela molida
  • 2 cucharadas de azucar
  • 1 cucharadita jugo de limon






29 September 2020

Lemon meringue pie and mini pies (Pie de limon )

 





 I love  lemon pie and everyone here too !!

So I wanted to do something a little different baking pies  of different sizes,  I made only one recipe to make one large Lemon Pie and two smaller ones.

Was delicious !

I will give the links and everything as always. The soft and thin dough as I like it and the filling delicious ! (love lemon)

Here is my new version of Lemon Pie!!


 Recipe lemon pie : larepublica.pe   (de Perú)

Recipe homemade crust : Live well bake often







(Lemon Pie)

Homemade crust 

2 and 1/2 cups all purpose flour

2 teaspoons sugar

1/2 teaspoon salt

3/4 cup cold butter cubed (175 grams)

1/2 cup ice water

Method

In a mixing bowl whisk together the flour,sugar and salt until well combined. Add the cold butter and using  a pastry cutter or fork, cut them into the dry ingredients until you have small crumbs .

Add one tablespoon of Ice water at a time ( you may not need the full 1/2 cup) and gently mix it in until the dough starts to come together. Turn the dough out onto a lightly floured surface and pack it into a ball. Cut the dough in half  and cover each one with plastic wrap and refrigerate  for at least one hour.

To bake

Roll the dough to cover your pie plate or little pie plates,

transfer the dough to your plate, gently fit it in. trim any excess dough  and decorate the edges. 

Line the pie dough with parchment paper and then fill with pie weights or dried beans.

Bake for about 15 minutes or when the crust looks dry. (you have to put again when  add the lemon cream)


Lemon cream and meringue

Ingredients cream

2 cans  sweetened condensed milk

4 yolks (reserve the whites)

3/4 cup fresh lemon juice

Meringue

4 whites 

pinch of salt

3/4 cup white sugar


Method

Whisk the sweetened condensed milk, lemon juice

and egg yolks all together or use an electric mixer, beat until creamy and  spread into the crust.

Bake at 350 ° F  (180°c) by 18 minutes or until the pie is set, the pie will still be jiggly.

Meringue

Place the whites in the bowl of your mixer. Start beating the whites in low speed and gradually increase the speed to medium. Add the pinch of salt.

Once the egg whites are frothy, slowly add the sugar a spoonful at a time - Until the egg whites form soft peaks.

Mound the meringue onto the lemon filling. Using a soup spoon gently spread the meringue over the entire surface of the filling, 

Reduce the oven temperature to 325°F (160°c) and bake about 15 minutes or until the meringue is lightly browned. Let the pie cool completely on a rack before serving.



print recipe here







Our lemon tree (nuestro arbol de limones)






Pie de limon en diferentes tamaños (una sola receta)




Muchas veces he hecho diferentes recetas de pie de limon pero esta vez ademas quise hacer con una sola receta diferentes tamaños , igual se podria hacer dos grandes o varios pequeños, como uno quiera.

Es una muy buena receta. La masa es de un lugar que se llama 

Live well bake often y el resto (relleno y merengue de una pagina de Perú  La Republica Pe. arriba estan los links si quieren ver otras recetas peruanas.


Ingredientes masa

2 1/2 tazas de harina sin polvos de hornear

2 cucharaditas de azucar

1/2 cucharadita de sal

3/4 taza de mantequilla fría cortada en cubos

1/2 taza de agua helada


Crema de limon

2 tarros de leche condensada (queda mortal)

3/4 taza de jugo de limon

4 yemas de huevo

(reservar las claras)

Merengue

4 claras

1 pizca de sal

3/4 taza de azucar granulada


Preparacion