The first thing I must say is that before (finally) making this recipe we ate 2 boxes of figs (small) and now just did it, I don't blame anyone.
I have loved figs since I was a little girl and used to go to my uncle Miguel's house (my grandmother's brother) in the summer.
He has a really big fig tree and were delicious.
If I find figs again I will make another recipe.
This is a wonderful tart with almonds and a filling of ricotta and Greek yogurt with honey and figs.
I hope everyone is ok(of course everything worries me) I just hope that it improves. I pray and wait.
A hug to all and thanks by coming!
Source : A treataffair.com
(Cause the pandemia and quarantine only I go to the Supermarket only one time a week by a while)
Ingredients
1/2 cup of ground almonds
1 cup all purpose flour (150 grams)
5 tablespoon cold diced butter
1/4 tsp salt
1 tsp cold water
4 egg yolks
1/4 cup sugar (50 grams)
400 grams ricotta cheese
160 grams greek yogurt
1 tsp vanilla
3-4 tablespoon raw honey
5 to 6 figs (or other fruits)
1/3 cup pistachio nuts finely chopped
Method
Place the ricotta cheese in a strainer by a while and let it drain until ready to use.
In a food processor place the almondsand pulse until they are ground .
Add the flour salt and butter and pulse few more times until it resembles breadcrumbs.
Slowly add the water until the dough comes together. If needed add few more drops of water.
Take the dough out and roll in a removable bottom tart pan. Chill in the fridge for 30 minutes.
Heat the oven to 180° C (375 F)
Remove the tart crust from the fridge cover with parchment paper and fill with beans and bake for 10 minutes.
Without turning the oven off, take the crust out, remove the parchment paper and beans and bake for 5 minutes .
In a mixing bowl cream the egg yolks with the sugar until pale in color. Add the ricotta, greek yogurt, and vanilla and mix until combined.
Take the tart crust out of the oven, fill with the ricotta mixture and bake for 30 minutes more.
When done spread the honey on top, decorate with figs and add some pistachio.
Print recipe here
Tarta de ricotta con miel e higos
Ingredientes
1/2 taza de almendras molidas
1 taza (150 gramos) harina sin polvos de hornear
5 cucharadas de mantequilla fria
1/4 cucharadita de sal
1 cucharadita de agua
4 yemas de huevo
1/4 taza azucar (50 gramos)
400 gramos ricotta
1 yogurt griego natural
1 cucharadita de vainilla
3 a 4 cucharadas de miel
5 a 6 higos (u otra fruta)
1/3 taza de pistachos en pedazos
Method
Picking up the last green apples (granny smith) I have already said that the time has flown from quinces to apples (which I love) I remembered this recipe from my mom, one of those that I always did, American apple pie, It is super good and the dough delicious.
I made it for Mother's Day. As a tribute to my mother and because here we love her recipes always.
Hope all moms had a nice day. We made this apple pie and lemon pie that was great. It was super entertaining. My daughter made the Lemon Pie.
A hug and I appreciate your love and visits
Note
Those who know me well know usually I say what I think.
I am sorry that I have not visited so much my friends I hope to catch up now, I have been a little sad and tired with everything that happens today right here (we are in the pick of the disease) and it depresses me to see that so little progress and so many people is so sick .
I hope to visit you this week.Hugs
Source : my mom's recipes book
Ingredients
Filling
5 large apples cored, peeled cut in small cubes (fuji , granny Smith or golden delicious)
1 apple peeled, cored in slices
1 cup of granulated sugar
1/2 cup of water
4 lady fingers biscuits
ground cinnamon
Crust
3 cups all purpose flour
Butter 130 grams
3 yolks
3/4 cup granulated sugar
1/2 teaspoon baking powder
4 to 5 tablespoons of warm milk
One yolk and milk for brush the tart (optative)
Apples from my yard
Method
Filling
For the apple filling, peel and cut apples in slices or chunks and cook in a saucepan, with 1 cup of sugar and 1/2 cup of water (like a compote), cook over medium heat always stirring with a wooden spoon until they are cooked and dry.
Let cool while preparing the tart crust.
Crust
On the kitchen table put the flour forming a crown, add the butter with a pastry blender or fork until the mixture resembles coarse crumbs.
Add the yolks , the sugar and baking powder.
Add the milk a bit at a time,and mix until the dough starts to come together, you have to develop a feel how much to use.
Divide dough in two pieces one lightly larger than the other.
Shape into 2 round flat discs and refrigerate by 30 minutes.
Preheat the oven to 375 °F (180 ° C) Remove the dough from refrigerator and leave for a few minutes to soften slightly.
On a lightly floured work surface roll the larger pastry disk into a circle for a pie dish (24cm or 10 inches).
Make crumbs with the lady fingers biscuits and spread over the dough already placed.
Fill with the mixture of cooked apples and sprinkle with cinnamon.
Over this mixture add the other apple in slices .
Sprinkle other biscuits and cover withe remaining dough.
Press a fork all around the edge to seal or crimp with the rounded edge of a table knife pressed against your index finger. With the fork make some holes in the top of the pie.
Brush the top with a mix of yolk and some milk and bake about 40 - 45 minutes or until looks golden brown.
Transfer to a cooling rack and let settle for at least 20 minutes before serving.
You can serve with vanilla Ice cream or whipped cream.
Print recipe
Tarta de manzanas americana de mi mamá
Ingredientes
Relleno
5 manzanas grandes (verdes o fuji o las que tengan)
(peladas y cortadas en cubitos)
1 manzana pelada y cortada en tajadas (para cubrir las manzanas cocidas)
1 taza de azucar granulada
1/2 taza de agua
4 galletas de champaña ( son para el fondo de la tarta)
Canela molida para espolvorear la mezcla de manzanas
Masa de la tarta
3 tazas de harina sin polvos de hornear
130 gramos de mantequilla
3 yemas de huevo
3/4 taza de azucar granulada
1/2 cucharadita polvos de hornear
4 a 5 cucharadas de leche tibia
Optativo : 1 yema y un poco de leche para pintar la masa
Preparacion
And we are already in May !! It is incredible because the days fly , some days I am more worried about all, and others I try not to think much.
It is all so uncertain.
I imagine it will be like this for some time.
You already know that we are in Autumn so I found one of my favorite fruits : Pomegranates, I love them and they are beauty for desserts.
And I also freeze them to have later.
(For Christmas are amazing)
This is a parfait of pomegranates, simple and delicious, and like many of you are already in Spring you can use other fruits like strawberries, blueberries or raspberries.
A hug to all and take care !
Source : Unicornsinthekitchen.com
Ingredients
10 graham cracker (or others) crumbled
2 tablespoon melted butter
2 cups greek yogurt (plain)
3/4 cup sweetened condensed milk
2 tablespoons lemon juice
2 or 3 pomegranates deseeded
Method
Grind graham crackers and add melted butter, divide the crumbsin the bottom of 4 glasses or small jars.
Mix yogurt and sweetened milk in a bowl and add the lemon juice.
Divide half of the mixture among the jars on top of the crumbs.
Cover with some pomegranates.
Repeat the layers and top with pomegranate seeds.
Put in the fridge about 1 hour and serve cold.
Note:
You can do as many layers as you like for the parfait.
Always top with pomegranate.
Print recipe here
Parfait de yogurt griego y granadas
Este es un postre delicioso con semillas de granada, facil y rico.
He visto granadas en casi todos los supermercados. Pero tambien es delicioso con arandanos o frutillas.
Ingredientes
10 galletas del tipo graham cracker molidas
2 cucharadas de mantequilla derretida (para hacer una base tipo pie)
2 potes de yogurt griego sin sabor (danone o soprole)
3/4 taza de leche condensada
2 cucharadas de jugo de limon
las semillas de 2 o 3 granadas
Nota:
Se pueden hacer mas capas si se quiere.
Las semillas de granadas tienen muchas vitaminas.
Se puede ocupar toda la leche condensada y agregar mas jugo de limon.
Preparacion
Moler las galletas y hacer una mezcla con la mantequilla derretida. Esta mezcla repartirla en las copas o vasos (en el fondo).
En un bowl mediano mezclar la leche condensada con el jugo de limon y el yogurt griego.
Repartir la mitad de esta crema en las copas (sobre la galleta molida,) luego agregar semillas de granada.
Repetir capas con la crema de limon y yogurt y terminar con semillas de granada.
Llevar al refrigerador por 1 hora y servir frio.
Nota:
Si se quiere se pueden hacer mas capas del parfait.
Se puede hacer con arandanos o frutillas.
And here we are again for another recipe.
The days fly with everyone here, although now Gerardo is going to work in the office two days and the others here.
It's all so curious I wake up in the morning and say, no it's not true and then I remember yes.
Everything suspended in the air because you don't know what your life will be like in another month.
I read a lot, when I can, because I had made jams also and try recipes. We have to continue living, what else can we do?
I pray a lot also for some especially and for many suffering people.
There is one thing that must always be cooked at some point. And especially now I prefer to cook everything here.
I made this honey cake yesterday, and is a german recipe, I love honey, and it is delicious and it is not a difficult recipe, I think you will love it with a cup of tea or coffee it is always delicious.
I wish you all the best, be well and be patient, a hug to all!
Source : Food and Wine
Ingredients
1 regular size orange-spice tea bag (or other you like)
1/2 cup hot water
2 cups all purpose flour
1/2 cup almond flour (or ground almonds)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup honey plus more for serving
1/3 cup vegetable oil
2 large eggs separated
1/4 cup sliced almonds
mascarpone cheese (or cream cheese for serving)
Method
Preheat oven to 350°F (180°c) coat a loaf pan with cooking spray or butter . Line bottom of pan with parchment paper, and add again cooking spray.
Place tea bag in a small bowl and add 1/2 cup hot water, and let steep 4 minutes. Remove and discard tea bag. Let tea cool slightly about 10 minutes.
Whisk together flours,baking powder, baking soda, salt and cinnamon in a medium bowl until combined.
Whisk together honey, oil, egg yolks and tea in a large bowl until combined.
Add flour mixture to honey mixture whisking constantly to prevent lumps from forming.
Using an electric hand mixer, beat egg whites in a medium bowl on high speed until soft peaks form, about 1 minute.
Gradually fold egg whites into flour mixture.
Spoon batter into prepared loaf pan. Sprinkle whith almonds over the cake.
Bake loaf in preheated oven until a wooden pick inserted in center comes out clean , bake about 40 minutes.
Let cool in pan 15 minutes.
Remove from pan and transfer toa wire rack, and let cool completely about 45 minutes.
Top servings with mascarpone cheese or cheese cream and honey.
Cake can be made up to 2 days in advance and stored in an airtight containerat room temperature, But really I love eat..warm.
print recipe here
Cake de miel
Ingredientes
1 bolsita de té sabor aroma naranja u otra
1/2 taza agua caliente
2 tazas de harina sin polvos de hornear
1/2 taza harina de almendras o 1/2 taza de almendras molidas
1 cucharadita polvos de hornear
1/2 cucharadita bicarbonato
1/2 cucharadita sal
1 cucharadita canela en polvo
2 huevos (yemas y claras separadas)
1 taza de miel para un poco mas para servir
1/4 taza almendras laminadas
queso mascarpone o queso crema para servir
Preparacion
And here we are in a strange and uncertain world but perhaps more human. I dont know.
Finally I was able to make my recipe for this Easter last night. I wish you all, really everyone a blessed Easter in all corners of the world.
A hug to all !!
about the recipe:
New for me too and absolutely delicious, it can be done with other designs, I made the cookies and the twins (Esperanza and Gerardo) painted them and it must say they were beautiful.
Today I took the photos and Voilá ..
Source : whiskandwonder.com
Ingredients
(about 2 dozen of cookies)
3 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups chilled unsalted butter cut into cubes
1 cup sugar
1 large egg
2 eggs yolk
1 tsp vanilla exctract
Method
Sift 3 cups flour, baking powder and salt into a medium sized bowl. Set aside.
Using and electric mixer beat butter and sugar on high speed until well combined (butter does not need to be fluffy)
Note : you can make by hand too.
Add egg, eggs yolks, and vanilla and beat just to combined.
Add gradually dry ingredients. Mix until dough comes together.
Separate dough in half and form two smooth discs for rolling.
Roll each disc to desired thickness between two pieces of lightly floured parchment paper . Continue to flour top of dough so parchment doesnt stick or crease.
Transfer rolled dough to refrigerator to chill for about 1 hour.
When the dough is ready to cut shapes flip chilled dough so floured side is down. This will help cookies release easily.
Cut dough to desired shapes and place on baking sheets pans lined with parchment paper.
Re roll scraps only once to avoid tough cookies. If is needed return to fridge to chill until shapes cut easily. Chill about 20-30 minutes.
Preheat oven to 180°c (325 °F)
Bake until edges are slightly golden, about 12 - 16 minutes.
Let cookies cool slightly on pans then transfer to wire racks to cool completely.
Royal icing for cookies
1 egg white
2 cups icing sugar
1/2 teaspoon water
lemon juice (1 lemon)
In a large bowl combine the sugar, egg white, water and lemon juice. Mix the ingredients together with a wooden spoon until the icing is thickenes and smooth.
Use immediately or store refrigerated in an airght container or plastic bag since the icing dries out and hardens very quickly.If you want it stiffer for frosting a cake or writing on cookies add more icing sugar until you get the consistency you desire.
print recipe here
Galletas con glace para Pascua de Resurreccion
Antes de ir con la receta:
Quisiera haber publicado antes pero me fue imposible.
Con todos aqui el dia se me pasa volando ( jamas me aburro) y finalmente anoche las pude hacer y mis hijos las pintaron lo que les agradezco asi que hoy estuvieron listas, les saque fotos y ahora la transcribo.
En todo caso es una receta de galletas que les servira siempre, la pueden hacer en cualquier momento y a los niños les encanta
usen los moldes que tengan igual quedan buenas.
Despues de hacer estas galletas pensaba : por que compramos galletas? si se que es por el tiempo pero son tan buenas hechas en casa.
Feliz Pascua de Resurreccion a todos
La receta
Ingredientes
3 tazas de harina sin polvos de hornear
1/2 cucharadita polvos de hornear
1/4 cucharadita de sal
1 1/4 taza de mantequilla bien fría en cubos
1 taza de azúcar
1 huevo entero
2 yemas de huevo
1 cucharadita de vainilla
Preparacion
Cernir las 3 tazas de harina, sal y polvos de hornear en un bowl mediano.Reservar
Con un batidor eléctrico o a mano batir la mantequilla y azucar hasta que este bien mezclado, unos tres minutos, que este un poco cremosa .
Agregar el huevo y las yemas de huevo, luego la vainilla, batir nuevamente. Reducir la velocidad y agregar de a poco la mezcla de harina y polvos de hornear.
Cuando la masa este lista colocar sobre la mesa enharinada y hacer dos discos que se pueden estirar con papel mantequilla encima , colocar igual un poco de harina en la superficie para que no se pegue el rodillo.
Llevar los discos al refrigerador sobre un plato con papel mantequilla entremedio y dejar por lo menos 1 hora, para que sea mas facil cortar la masa..
Despues de la hora cuando este lista la masa cortar con los moldes deseados, espolvoreando un poco de harina en la masa.
Los recortes de masa dejarlos aparte y refrigerarlos un poco y de ahi hacer otras figuras con los moldes
Colocar papel mantequilla sobre las bandejas de horno y colocar las figuras.
Precalentar horno a 180°c .
Hornear hasta que esten ligeramente doradas (alrededor de 12 a 16 minutos) Dejar enfriar las galletas en la lata.
No pasarse del tiempo.
Las galletas se endurecen cuando se enfrian. Estaran bien.
Glacé para galletas
1 clara de huevo
2 tazas de azucar flor
1 / 2 cucharadita de agua
jugo de 1 limon
Preparacion
Mezclar en un bowl la clara de huevo, agua y limon y de a poco ir batiendo con cuchara de madera agregando el azucar y revolviendo,
Hasta conseguir una consistencia cremosa y espesa, se le puede agregar mas azucar.
Lo importante es que si no se ocupa inmediatamente guardarla en el refrigerador tapada con un paño de cocina humedo, asi se mantiene hasta el otro dia.
Se pintan las gaelletas y se ponen en bamndejas para dejar secar hasta el otro día.
How about a delicious Margarita pizza for the weekend or one of these days.
I am trying not to be so serious with everything we are experiencing.
But we have to continue living and we have to cook and eat and everything else.
We made this pizza recently with my daughter, this is a vegetarian pizza but if someone prefer can add ham or other.
What I love about this pizza is the dough: delicious.
I hope you try it and enjoy it and I am sure you will love it
Hugs to all and be safe!
Source : Veryeatalian
Ingredients
300 grams all purpose flour
150 ml lukewarm water
5 grams active dry yeast
1 teaspoon sugar
1/2 teaspoon of salt
200 ml strained tomatoes or tomato sauce
dry oregano
250 grams mozzarella cheese (or parmesan cheese or provolone)
10 cherry tomatoes halved
10 or 12 basil leaves
1 tablespoon olive oil
Method
Dissolve yeast and sugar in a glass of lukewarm water. Let rest by a while.
Sift the flour in a medium sized bowl and add the yeast/water/sugar mixture in it.
Work the dough with your hands and knea until all ingredients are well incorporated.
Add salt.
Take the dough onto a clean work surface and start kneading until it reaches a soft, elastic and smooth texture.
Form the dough into a ball and place in a bowl covered with a
clean dishtowel. Let it rest about 1 hour in a dry and warm place.
While the dough is resting prepare the tomate sauce by combining the straining tomatoes or tomato sauce with pinch of salt and sprinkle of oregano.
After the dough has rested turn the oven to 180°c (370° F) Spread olive oil over the pizza pan or stone and dust with flour. Take the dough form a disk with your hands and start pulling out the sides, streching it until covers the whole pizza stone (dont overwork it)
Spread the tomato sauce on the pizza dough with a spoon leaving an edge for the crust. Bake for about 8 minutes.
Remove pizza from the oven and sprinkle mozzarella or other cheese (provolone or parmesan) add the cherry tomatoes halves, and some basil leaves and bake for 6 minutes or until the cheese is lightly brown colored and the crust is golden.
Remove pizza from the oven .
Add fresh basil leaves on top and sit for about 5 minutes before serving.
Enjoy!
print recipe here
Pizza margarita con tomates cherry
Se que vivimos en tiempos dificiles y agotadores pero igual hay que cocinar aqui va una receta de una pizza deliciosa.
Ingredientes
300 gramos de harina sin polvos de hornear
150 ml de agua tibia
5 gramos de levadura en polvo (hay una que viene en sobres pequeños)
1 cucharadita de azucar
1/2 cucharadita de sal
200 ml de tomates al natural picados o salsa de tomate
oregano
250 de queso para pizza (puede ser mantecoso, mozarella o
provolone) ( el mejor que encuentren)
10 tomates cherry o tomates grandes en trozos
10 a 12 hojas de albahaca
1 cucharada de aceite de oliva
Preparacion
Primero en un bol o jarro mediano disolver la levadura con azucar y agua tibia. Dejar descansar un rato.
A continuacion colocar la harina en un bol y agregar la mezcla de levadura/azucar y agua tibia. Trabajar la masa con las manos y amasar hasta que este todo bien mezclado, agregar al final la sal.
Colocar la masa en una superficie limpia y amasar un poco hasta tener una masa suave, elastica y de textura suave.
Formar una bola con la masa y colocar en un bowl cubrir con un paño de cocina limpio.
Dejar descansar por una hora en un lugar seco y a temperatura ambiente.
Mientras la masa esta reposando preparar la salsa de tomates.
Puede ser con tomate trozado o salsa de tomate, combinar con un poco de sal y oregano.
Prender el horno a 180°c y poner aceite de oliva al molde o bandeja para pizza y espolvorear con harina o un poco de semola..Formar un disco con las manos y estirar un poco por los lados hasta formar un disco que cubra el molde.
(solo un poco no estirar demasiado)
Esparcir la salsa de tomate ya preparada con una cuchara dejando un borde, si se quiere agregar un poco mas de oregano y hornear por unos 8 minutos.
Retirar del horno con cuidado y agregar el queso y los tomates y algunas hojas de albahaca (reservar algunas para servir)
Llevar a horno nuevamente por unos 6 o 7 minutos o hasta que el queso este ligeramente dorado y la masa dorada.
Retirar del horno cuando este lista y agregar algunas hojas de albahaca . Dejar descansar unos 5 minutos antes de servir.
Buen provecho
Imprimir receta
nota:
Estoy tratando de traducir inmediatamente la receta para que la tengan en español pero si no alcanzo acuerdense que igual lo pueden hacer con el traductor.
I am not very into low-calorie recipes, that is, of course I try to take care of calories in all recipes (you have to take care of yourself) but I'm not obsessed.
But when I made this banana bread recipe a while ago, I found it so delicious that I thought it was worth adding it to the blog.
Bananas are a fruit that you can almost always find the only thing the last time they arrive here very green but if you let at room temperature they will mature so fast.
With all the madness about the pandemic (I try to stay sane and calm) I had not realized that we are already in Autumn, oh what happiness the heat was horrible this year.
With many of you I usually speak on Facebook or by mail, I send you all my love and a hug and thank you for coming.
Take care of yourself, and try to be at home. Love,
Source : Tastes better from scratch
Skinny banana bread
Ingredients
4 ripe bananas mashed
2 medium eggs
1 tablespoon vanilla extract
3 tablespoons light brown sugar
2 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all purpose flour (white or white whole wheat)
2 tablespoons unsalted butter melted
Method
Grease a standard 9 x 5 " loaf pan ( about 20 x 15 cm)
also you can line the bottom of the pan with parchment paper to make sure the loaf doesnt stick.
Mash bananas in a mixing bowl, Add eggs, vanilla, brown sugar, granulated sugar and cinnamon and stir well to combine.
In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir to combine,
Gently stir in melted butter. Bake at 350 °F (180°c) for 35 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 15 minutes before inverting onto wire cooling rack.
Serving:
1 slice 137 calories
print recipe here
apples from my yard
Cake o pan de platanos de bajas calorías
Ingredientes
4 platanos maduros
2 huevos medianos
1 cucharada extracto de vainilla
3 cucharadas azucar rubia
2 cucharadas azucar granulada
1 cucharadita de canela molida
1 cucharadita polvos de hornear
1 cucharadita bicarbonato
1/2 cucharadita de sal
1 taza y 3/4 de harina sin polvos de hornear
2 cucharadas de mantequilla derretida (un poco)
Preparacion
Engrasar un molde de 20 x 15 cm (aproximadamente)
si se quiere colocar papel de mantequilla en el fondo del molde para que no se pegue.
Moler los platanos en un bowl. Agregar los huevos, vainilla, azucar rubia y azucar granulada, y la canela molida, revolver bien para mezclar todo.
En un bowl aparte mezclar la harina, polvos de hornear, bicarbonato y sal, a continuacion agregar la mezcla de platano y revolver bien todo. Agregar de a poco la mantequilla derretida o suavizada.
Vaciar en el molde y llevar a horno 180° c por 35 minutoes o hasta que al insertar un palito salga limpio.
Dejar enfriar en el molde unos 15 minutos antes de desmoldar en un plato.
Cariños a todos
Una rebanada : 137 calorias
While I am writing this text I think what to say because I try to leave the bad things aside, the protests continue, the immutable government, Coronavirus here and everywhere and March agitated of course.
Of course I do not stop cooking or baking (in this house it is important) but I have had a lot to do in this time with summer and going to the kinesiologist. Now I'm not going to the kinesiologist I hope to return it but I don't know when.
I have dedicated myself to cleaning and ordering to be better for Autumn. And find all these little blessings that sometimes we forget.
My books (reading again)
my home
garden (roses are blooming again)
my dogs ( aw the dogs always love us)
cook and baking
Well, in the middle of everything I made peach jam again and decided to post it because it was beautiful and delicious and thanks to my friend Paulina Gomez who gave me some peaches.
There is something special about homemade jam.The smell of fruit cooking is sweet and delicious and the aroma wonderful.
Made me remember my grand mom!!
Thank you for coming, for your words and your support, thank you!
Source : Fountain Avenue kitchen
Nota:
He querido agregar algo en español porque igual hay mucha gente de mi pais que me lee las recetas.
Las recetas vienen de mis abuelas, mi mamá (que murio hace poco) y de mi busqueda e investigacion por 10 años.
Por que digo esto porque hay mucha receta en ingles que las he traducido para prepararlas o sea son algo especial.
Cualquier consulta preguntenme.(Estare aqui)
Hay recetas desde los basico hasta cosas mas esmeradas pero todas con productos que se encuentran aca en Chile.
Vivimos tiempos dificiles y es complicado cocinar algo distinto todos los dias. Ademas hay mucha receta vegetariana y algunas veganas .
Un abrazo a todos
Ingredients
2 kilogramos(4 pounds) peaches peeled pitted and finely chopped (about 4 cups finely chopped )
5 cups sugar
2 tablespoons fresh lemon juice
1/2 teaspoon butter
1 box or envelope of fruit pectin ( powdered pectin)
(Note ( I hear Sure jell powdered pectin is really good )
Nota : Aqui en Chile el Jumbo tiene unas cajas con tres sobres de pectina. ( en sector mermeladas)
Method
Place the peaches and lemon juice into a heavy based pan.
At this point you can mash the peaches a bit . (I dont need it, I love some beauty pieces in my toasts)
Measure the sugar into a separate bowl and set aside . Stir the package of pectin into the peaches and add butter.
Stirring frequently bring the peach to a full rolling boil. then add the sugar. Stir to fully incorporate.
Cook down for about 20 minutes and skim off any scum that settles on surface.
To test if the jam is the correct consistency put a little jam onto a cold plate. Set aside. If the jam forms a skin and sets it is ready to jar, If not return to heat and continue cooking about 10 minutes,
Leave to sit for 20 minutes to cool slightly this allows the fruit to settle evenly instead of floating to the top when you transfer to the jars.
Spoon the jam into the jars, seal later.
Let stand at room temperature for 24 hours. Store them in refrigerator.
print recipe here
