18 September 2017

Strawberry and greek yogurt Ice cream (Helado de frutilla con yogurt griego)


           If you know me by a time, sure you noticed I love Ice cream always!!
18 September is our Independence day so I made this Greek yogurt strawberry Ice cream, was soo good.

Happy Independence  dayto all chilean friends  here and all these are living in others countries!
Source : Zoe Bakes .                                       



                                                The strawberry season only just begin !    Hubby arrived with this strawberries box today!! 
Our spring begin next September 21!                            

450 grams (1 pound) strawberries, fresh or frozen 
1 cup of sugar ( 200 g)
 1 1/2 cups plain greek yogurt 
2 tablespoons vodka or kirsh
1 cup heavy cream
1/2 teaspoon fresh lemon juice
1 teaspoon vanilla extract

If you are using frozen berries, place them ina bowl and cover with sugar and vodka.
Let them sit until the sugar mostly dissolves, .
By the time they thaw and the sugar dissolves the fruit will have released much of its juices.
For fresh berries slice them before you toss them with sugar and vodka,
If you use fresh strawberries is a good idea break them down a bit by cooking them for a few minutes. If you do this you will need to let it cool before proceeding.
Place the strawberries in a blender or food processor with the greek yogurt,
Pulse until they are combined and the strawberries are broken up.
Remove from the food processor and whisk in the cream, lemon juice and vanilla. Refrigerate the ice cream  mixtures  and hour before freezing.

By machine:
Follow your machine's instructions for freezing the Ice cream. When you will serve remove from freezer about 15 minutes before.

By hand:

After freeze by 1 hour beat by a while and put again in the freezer, After 1 hour freeze and beat again. 
Cover with a plastic  wrap  and chill in the freezer for at least 3 hours  or over night.

En español
Helado de frutilla con yogurt griego

8 September 2017

Classic apple pie (Pie de manzanas clásico)

If among my favorite recipes have been pies, I love them, especially with fruits, but one of my favorites is apples's pie.

If you know me  by a while  you can see that I have made several apple's pies, but always one finds something new, the filling, the fruit or the texture.

This apple pie is a classic, from the scrumptions filling to the Double Crust Pastry.
It's homemade goodness at its very best.

Adapted from : Best of British Cookbook 

Thanks to Sam  a friend of mine that sent me this book times  ago. I love this book Sam !


3 or 4 apples (brambley or fuji or other)
1 teaspoon of cornflour (cornstarch)
3 tablespoons caster sugar


200 grams (1 cup butter)
cubed and chilled
400 grams  (2 1/2 cups all purpose flour
2 tablespoons milk
2 tablespoons sugar


To make the pastry rub the butter into the flour the add just enough cold water to form a pliable dough.
 Roll out half of the pastry on a floured surface and use it to line a pie dish.

Toss the apples with the cinnamon, cornflour and sugar, then pack the mixture in the pastry case.

Roll out the rest of the pastry and lay it over the top.
 Trim away any excess and crimp to seal. Make a hole in the centre for the steam to escape.

Brush the top of the pie with milk and sprikle with sugar, then bake for 40 minutes or until the pastry is cooked through underneath and golden brown on top.

print recipe here

en español

pie de manzanas

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