Happy Easter!!

  

I didn't want to let this Easter time  without wishing everyone a Happy Easter!

I did not get to make a recipe like other years but I have several in Easter if  someone one to see others recipes about Easter.

Im posting one of my favorites to share! 

Happy easter to all !

Gloria

Easter cookies with strawberry jam (galletas de pascua con mermelada de frutillas)

Ingredients

125 grams butter (soft)

125 grams sugar 

1 teaspoon vanilla extract

350 grams  all purpose flour

1 egg

3 tablespoon strawberry jam

icing sugar to sprinkle on

Method

Mix the butter until soft, add sugar and vanilla extract.
beat the egg and keep stirring until the mixture is noticiably lighter.

Add the flour and mix in with the spatula.

Now knead by hand into a soft dough (if is needed add some flour)

Wrap with foil and put in the fridge for 3/4 hour.

Cutting the cookies

Spread some flour on the table and roll out the dough about 5 mm thin.

Cut out the cookies with the egg mold and place on the baking sheet.

Cut out a rabbit for every second egg and place next to it.

Preheat the oven to 180°c (350°F)

Bake in the middle of the oven for about 10 minutes or until they are golden yellow.

Take out with oven gloves and let cool down a little.

Let cool by a while.

Spread the strawberry jam on the lukewarm cookies   and carefully press the second piece on top.

When they have completely cooler down, sprinkle with powdered sugar.

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Berry fig Tart (Tarta de higos y frambuesas)

 

So long time.

 I'm really sorry when I can't post.

At this time it has been complicated. Esperanza returned to classes at the University and my son continues to work at home, but that makes me have a schedule for meals and everything else.

But here I am.

I have about three recipes ready, I'll try to post them little by little.

Today's is a cake with figs and raspberries, as we are already at the end of summer we already found figs..

But you could make them with the first fruits of summer, blueberries, raspberries or strawberries whatever you want.

The dough is very good.

I hope you like it I send you lots of love and affection and enjoy your spring

Autumn is starting here!

Gloria

Adapted from :     Delscooking twist.com

www.between2kitchens.com

Recipe

Ingredients

Crust

3/4 cup unsalted butter room temperature

2 1/2 cups all purposes flour

a pinch of salt

1 egg

2 to 3 tablespoon of water

For the filling

300 gramos cream cheese

200 grams  greek yogurt

150 grams white sugar

3 tablespoon lemon juice

1 grated lemon rind from a small lemon

3 medium eggs

 8 fresh figs (or dry figs)

1 cup of raspberries

Method

Crust

Preheat oven at 180° c (350°F)

In a large mix bowl mix thye dry ingredients with the butter and the egg until roughly crumbled. Add the water, little at a time, until the ingredients stick together and form a thick dough.

Roll a large disk about 30 cm (12 inches) in diameter. Line apie dish with the crust and bake for 10 minutes.

Set aside.

Cream cheese

Mix the cream cheese , yogurt, sugar, lemon rind, lemon juice and eggs with a hand blender  to combine.

Pour the mixture  into prepared pan and spread  evenly with a spatula. Bake  the cheescake for 20 minutes at 180° for a golden  brown colour .

Topped with fig slices and raspberries.  and bake about 10 minutes until set with a slight wobble in the center.

Cool to room temperature about 1 hour and refrigerate to chill.

Add some raspberries on the center.

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Tarta de higos y frambuesas

Austrian Apricot Cake (Cake de damascos)

 

I had two recipes ready but I didn't know which post first, I finally chose the apricot one because it is new for those from the northern hemisphere who are waiting for their spring.

 I know you have had a lot of snow and cold  time but the good weather will come.

There were quite a few apricots this year but as you know it's a short season so the first thing I made was jam and then this apricot cake which was delicious.

I hope you can make this recipe, you can also make it with peaches or other fruit you like.

Source : halfcupmeasure.com

homemade apricots jam

 Austrian apricot Cake

Ingredients

8 fresh apricots (or canned apricots)

1/2 cup butter room temperature

1 cup granulated sugar

3 large eggs separated

1 teaspoon vanilla extract

2 teaspoons lemon zest

pinch of salt

1 1/2 cup all purpose flour

1/4 icing sugar for dusting

Apricot glaze

1/4 cup apricot jam

1 tablespoon of water

Method

Preheat oven to 180°c (350° F) and line a square  baking pan with parchmente paper ( leave some hanging over the side for easy removal.)

Wash and remove the pits from eight  ripe apricots . Set aside.

Or use canned apricots

In a large bowl beat the butter and sugar until light and fluffy.

Add the eggs yolks, one at a time scrapíng down the bowl between additions .

Beat in the vanilla and lemon zest.

In another bowl add the egg whites and pinch of salt. Whip until stiff peaks form .

Add the flour to the egg yolk mixture, folding until just incorporated.

Add the one third of the egg whites folding vigorously.

Add the remaining   egg whites and fold gently until just incorporated.

Spread batter evenly in the prepared  baking pan.

Top with apricot halves. Do not press the fruit into the batter, the cake will rise  around it.

Bake about 40 minutes or until the cake is golden and springs back.

For extra aprricot flavour brush the apricots with warm apricot glaze when  the cake comes out of the oven.

To make the glaze warm the apricots jam with the water  and  brush on the fruit with a pastry brush,

Allow the cake to cool, then dust with icing sugar before cutting and serving.

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Cake de damascos

Ingredientes

home made apricot jam

Our apricots tree

Chocolate,honey and cherry parfait (Parfait de chocolate miel y cerezas)

 

With all my heart I hope that your Christmas has been happy and beautiful, because  is so nice to remember and live again Christmas memories.

I am very touched to remember my mother who loved this Christmas time so much.

I  made a  a parfait  for New Year or whenever you want,  and can be made with natural cherries or from jar or frozen cherries.

PD: Of course I thought to post this before the New year but finally is here!!

source :  Australian womens Weekly

Happy New year to all of you!!

Chocolate, honey and cherry parfait

Ingredients

1/2 cup almonds peeled in slices

1 teaspoon almond extract

400 grams ricotta cream

2/3  cup (230 g) honey

100 grams dark chocolate chopped

100 grams frozen raspberry

200 grams cherries  frozen or from jars

2 tablespoon honey extra

Method

Preheat oven to 180°c (350° F)

To toast the sliced almonds, put them in a loaf mold with baking paper for 10 minutes.

Remove from the oven and let cool for a while.

In a bowl add ricotta and honey and process until smooth. Transfer mixture to a large bowl.

Fold in toasted almonds, almond extract, yogurt, chocolate raspberries and cherries.

Spoon mixture into a loaf pan. Smooth top-

Cover with foil and freeze for 8 hours or overnight until firm.

Afre a time turn  parfait onto a chopping board and cut in slices.

Divide slices among shallow serving .

Stand for 10 minutes before serving drizzled with extra honey.

Serve with extra raspberries and cherries.

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Frozen cherries

Parfait de chocolate, miel y cerezas

Orange ginger Honey Cakes (Mini cakes de jengibre y miel)

 

How are you? I hope all of you are Ok

 This is the most complicated but beautiful time of the year.

I adore Christmas. We have also been decorating the house, El Dito (my son) assembled the tree and Esperanza put lights around the house.

How wonderful when your kids start doing these things and because they want to.

I bring a cute and simple recipe for Christmas to give or enjoy:

Orange ginger honey cakes

I hope to make another recipe but if not everyone have a very Merry Christmas, love you so much

Source : twocupsflour.com

"Honey cakes flavored with orange, ginger and brown butter are moist witout  becoming dense"

(Two cups flour)

 

Orange ginger honey cakes

Ingredients

2 cups all purpose flour (250 g)

2 tsp baking powder

1/2 tsp baking soda

2 tsp ground ginger

1 tablespoon orange zest

8 tablespoon butter browned

3/4 cup honey (270 g)

2 tablespoon fresh orange juice

1/2 cup whole milk

2 eggs

3/4 cup granulated sugar

Method

Preheat oven to 180°c (370°F) and prepare 3 or 4 mini loaf pans

or only a big loaf pan.

I used for baking these 3 mini loaf but you can use any loaf pan you have .

(spray them with non stick spray or a thin coating of butter.

In a medium bowl hand whisk together sifted flour, baking powder, baking soda, ginger and orange zest.

Brown your butter by placing in a small skillet on medium heat.

until better is melted. Continue to stir  and heat until butter is foamy  and brownish in color..

Pour brown butter into bowl of stand mixewr.

Add honey, orange juice, milk, sugar and slightly beaten eggs.

Mix on medium with attachment until smooth.

Slowly spoon in flour misxture on medium speed  until a cake batter is formed. (scrape sides and bottom of bowl to incorporate all ingredients

Divide butter among the pans.

Place pans on cookie sheet and bake about 28 minutes or until a toothpick inserted into the middle comes out clean .

Place pans on cooling rack to completely cool before removing

Eat and enjoy!

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Loaf pans

Mini cakes de jengibre y miel

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!

Hugs

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

 

Ingredients

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

Method

Crust

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.

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.

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