Although I love autumn and winter very much, I am always surprised by the first signs of Spring.
Here spring begins on September 21, more than ever the flowers of the trees are like a miracle.
We have had a bad winter, very icy and without rain and this is the worst, the planet really has a problem of climate change in that the seasons are no longer the same.
What will happen to the apricots, peaches and others? Only we have to wait .
In the old times the people of the countryside lived in seasonal changes, the summers, and then the autumn in which the nature rests and then the winter in which we need the rain, and all begin again.
But just now nothing is sure.
Oh well, I made these apple mini pies.
I love apples and especially apple pie!
Source : dough from my recipes notebook
Apple filling : Weith watchers.com
Apple ginger mini pies
Ingredients
dough
2 1/2 cups all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 tablespoon grated lemon peel
8 tablespoons unsalted ice butter
or 3/4 cup ice butter
4 or 5 tablespoons of ice water
Filling
8 medium peeled fuji apples cored and cut in chunks
(you can use others apples you like, Granny Smith or others)
2 teaspoon ginger grated
1 tablespoon lemon juice
2 tablespoons light brown sugar
5 tablespoon all purpose flour
1 teaspoon ground cinnamon
2 yolks with some milk to brush
Method
Combine2 1/2 cups flour, sugar, salt and grated lemon in bowl. Cut butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened,
(If you think it is necessary add a little more cold water,but the dough would be still crumbly )
Divide dough in half shape each half into ball of dough in plastic food wrap. Refrigerate 30 minutes.
Roll the pie crusts on a lightly floured surface. Using a 3,5 inch cookie or a cup. cut out 12 circles deom the pie crusts, Roll any scrap pieces as needed to cut out the circles.
Place each circle of pie in each cavity of some tart or muffins pan . Gently press the dough down and around the sides, making sure the dough fits in each cavity of muffin pan. Transfer the pan and leftover crust to the refrigerator while you make the filling.
Filling
In a large mixing bowl combine apples, ginger, cinnamon, lemon juice,sugar and flour .
Remove the pan from the refrigerator and evenly distribute the apple filling between all of the cavities (about 2-3 tablespoons per mini pie)
Preheat oven to |180°c (350° F)
Remove the extra pie dough from the refrigerator cut the strips or others tops of pies and place them on top.
Gently press ends of the dough strips onto the ring of the ramekin.
Mix yolks and some milk and lightly brush dough .
Bake until dough is golden brown and fruit is bubbling end just tender, Bake about 30 miutes,
print recipe here
Spring is almost here
Peach tree
Apricots tree
Mini pies de manzana y jengibre
Finally I am here to finish the post of these Tomato cherry and basil little tarts.
This month has been crazy and sometimes a mess with my appointments to the kinesiologist and everything else, Im going three times a week.
But the truth is never very quiet around here.
This recipe is vegetarian and we all loved it, the good thing is with puff pastry and they are made fast, you can vary the fillings but I had the tomatoes because suddenly I crave a recipe and so it was with this one.
I made this recipe in these smaller rectangular molds but it can be done in round or one long one, that is the one you have on hand or you like more.
Take advantage that in many places it is still summer and you can get beautiful tomatoes and basil. In any case, here in Chile, cherry tomatoes are usually found year-round.
Love and hugs for everyone.
Thanks for coming.
Source: Delicious magazine UK
Ingredients
250 grams cherry tomatoes
Olive oil to drizzle
375 grams ready rolled puff pastry
6 tablespoon cream cheese
1 tablespoon greek yogurt
3 free range egg yolks
40 grams parmesan cheese
finely grated
1 tablespoon fresh chives
handful fresh basil leaves
Method
Heat the oven 180°c (350 °F) Put the cherry tomatoes on a baking tray drizzle with a little oil and season. Roast for 20 minutes until softened and turning sticky.
Meanwhile unroll the pastry, Cut into 5 rectangles and transfer to a baking sheet.
Lightly score a border 1 cm from the edge of each rectangle and prick the middles with a fork.
Bake for 8 minutes until puffed up and just starting to turn golden.
Press the centres of the rectangles down with yours fingers, leaving the border raised higher.
Meanwhile in a small mixing bowl mix the cream cheese, 2 egg yolk, the cream, parmesan and chives, season and divide among the tarts.
Top with the tomatoes then lightly beat the other yolk and brush over the pastry borders.
Bake for 10-12 minutes until the pastry is puffed and golden. Serve drizzled with oil and scattered with fresh basil leaves.
Print recipe here
Tartas de tomates cherry y albahaca
I love ice cream and I say it with pleasure!
I have not done much this last time but I craved raspberry ice cream and I loved this recipe with Greek yogurt.
The color of raspberry is amazing! and natural of course .
I know I have become more demanding for ice cream but I love when they are delicious and natural.
I recommend this recipe for easy and delicious. The only thing
take your time to remove the ice cream of the freezer before serving. Will be more softer.
About my health, better, today I started with the kinesiologist, it is very fun because in the same room there are several more persons but he was very nice with me and did not make me suffer much. It gives me hope. I will go three times a week-
Lots of hugs and kisses to all!
Adapted from: All thats jas.com
Ingredients
2 cups frozen of fresh raspberries
2 cups plain full fat greek yogurt
3/4 cup condensed milk
1 teaspoon lemon juice
Method
In a food processor blend together all ingredients until creamy.
Transfer in to a an airght freezable container and freeze by 2 hours first.
Remove the pan from the freezer. Use a spatula to stir the already frozen edges into the still soft center then use a hand whisk to mix until smooth.
Place in the freezer again for 2 more hours repeating the process of stirring.
Freeze again and let until is frozen.
Remove from the freezer 15 minutes before serving to allow it to soften.
TIPS
Use different fruit for different flavors.
Add a little sugar Sugar inhibits the formation of ice crystals and also keeps the frozen yogurt creamy.
Substitute condensed milk with honey if you prefer,
Only use the full fat yogurt make its creamier.
Print recipe
helado de frambuesas y yogurt griego
This is another recipe I wanted to make some time ago and finally I could because my arm is better although it still hurts. (The doctor says it takes several months to get well again but really I feel better)
About these delicious mini bundt cakes I used small molds that can be found in E-bay here or Amazon.
They are made of silicone and that's why they are good for unmolding, but you could also make a big bundt cake in one mold with this recipe.
In many parts you still have blueberries and in this recipe you can use fresh or frozen.
I always freeze berries in the summer to have in our winter.
Send you greetings and hugs to all who stopping by here. Thank you!
Source : Pennies into Pearls
Recipe Blueberry mini bundt cakes
Ingredients
7 tablespoons butter (room temperature)
2 cups sugar
4 eggs (room temperature)
1 teaspoon vanilla
2 1/2 cups all purpose flour
2 1/4 tsp baking powder
1 cup whole milk
1/2 cup plain or greek yogurt
2 tablespoons lemon juice
2 tablespoons lemon zest
1 cup blueberries fresh or frozen
Glaze
1 1/2 cups powdered sugar
3 tablespoons lemon juice
Method
Preheat oven to 180°c (350° F)
In a standing mixer combine butter and sugar. Let mix until light and fluffy.
Add in eggs and vanilla. Mix until completely combined.
In a separate bowl whisk together flour, baking powder and salt.
In another small bowl combine milk, yogurt, lemon juice and lemon zest.
Add 1/3 of milk mixture to the standing mixer (with sugar and butter)
Let completely combine.
Add 1/2 of dry ingredients to the standing mixer.
Add half of the remaining milk mixture. Mix completely. Add remaining ingredients. Mix all.
Toss frozen or fresh blueberries with flour. Add dusted berries in the batter .
Fold blueberries into the batter slowly by hand.
Prepare your bundt cakes molds or the only large bundt cake with nonstick spray and dusting with flour-
Distribute batter into prepared pans.
For mini bundt cakes bake about 18 minutes- For full size bundt cake bake about 40 minutes.
To make the glaze, combing powdered sugar and lemon juice. Start with adding just 2 tablespoon of lemon juice and slowly add more to get a runny consistency.
Drizzle over the completely cooked cake.
print recipe here
Mini bundt cakes de limon y arandanos
