5 May 2019

Figs and frangipane little tarts (tartas de higos y crema de almendras)

Here we are at that time when summer ends and autumn begin (really my favorite) and the favorite fruit at this time are: figs.
I love them.  Honestly I bought figs  several times until I could leave some to make the recipe. 
In any case it can be prepared with other fruits ( Blueberries, strawberries, raspberries ), only I love figs and the season is so short
Is a small tartlet with a frangipane cream and figs.
Really delicious.
Love for all of you and thanks by coming!

Adapted from : Delicious bites

Message   May 11 2019

to all my friends and lovely people that stopping by here in my blog.

Some days ago I had a terrible fall in my garden.
And I have a fissure bone in my right shoulder, so by the moment only I make some little things.
I write and eat with my left arm but is not easy and still I have a lot of pain.

Send me prayers and good vibes because I hope not to have  a shoulder surgery.
send you hugs and love and dont forget me.


(6 Tartlets)


 130 grams almond meal
3 1/2 tablespoon all purpose flour
2 1/2 tablespoons caster sugar
75 grams very cold butter
1 tablespoon of water 


80 grams unsalted butter
80 grams sugar
1 egg
1 yolk
80 grams almond meal
1 tablespoon all purpose flour
1tablespoon orange juice
1 teaspoon finely grated orange rid

1/4 apricot jam


6 figs sliced 
thick cream to serve  (optative)


For pastry

Put the almond meal, sugar and flour into  food processor and whiz together until combined. 
Add butter and whiz some more until it forms coarse breadcrumbs and add only a tablespoon of water  to join all. 
Press the dough into a ball and wrap in plastic. Put in fridge about 1 hour .

Preheat oven to 180° c (375° F) , Place the dough on a surface lightly dusted with some all purpose flour and roll out with a rolling pin. If you need add more flour to roll.
Grease 6 tartlet tin or ceramic pie dish . Line with the pastry. 
If you have some problem with the dough just press the pastry with yours fingers. Put the tins or ceramic dishes in the fridge again while you preparing the filling.

Frangipane filling

Place the butter and caster sugar in a food processor and whiz to combine . Add the egg and yolk, the almond meal, the grated orange rind, all purpose flour and orange juice, then combine all.
Spoon 1 teaspoon of apricot jam over the base of the tart  shells. Evenly divide  the frangipane filling between the tarts and gently spoon over the jam. 
Place 2 or 3 fig slices onto the frangipane filling.
Place the tartlets onto a baking sheet  and place on the middle shelf of the oven.

Bake at 180°c /375 °F for about 30 minuts  or until the frangipane fillinghas slightly puffed and is golden brown.
The baking time will depend on your oven so start cheking after 20 minutes.
Remove the tray from the oven and let cool on a wire rack. You can glaze the tartlets with some warmed  strained apricot jam.

Print recipe

Tartas de  higos y almendras

24 April 2019

Pizza Margherita with roasted tomato pizza sauce (Pizza Margarita)

After Easter and all  celebrations of  last time I wanted to do something  savory type.

I made this pizza and was really delicious. Some times at night I make pizza for dinner but I dont post. So here is my last pizza I made.
The dough is a recipe from Weight watchers(so good) and a classic: Pizza Margarita.

Source : A family feast

Ingredients Pizza Margherita

Dough (weight watchers)

2  3/4 cups all purpose flour
1 cup white whole wheat flour
1 1/2   teaspoon instant yeast
1 teaspoon salt
2 tablespoon  olive oil
1 1/2 cup luke warm water (use as needed)
pinch of sugar

For topping

1/2 cup Roasted tomato pizza sauce or your favorite sauce
6 slices mozarella , cheddar or provolone
6 slices fresh tomatoes sliced
2 tablespoon fresh basil leaves chopped
 1 teaspoon  dried oregano
drizzle of olive oil


In a medium bowl put yeast, sugar and luke warm water and set aside about 15 minutes and allow to proof.
When the water turns frothy add to the flour, oil and salt. in a mixing bowl.
Mix and make a dough. Knead the dough until is soft
then allow the dough in a bowl and cover with a dish towel or plastic wrap at room temperature (about 1 to 2  hours) or until double in size
Sprinkle  top lightly with flour. (Is still is sticky you can add some flour)

On a floured surface  make dough to a 12-14 inch round.( 25-30 cm) Cover with a dish towel and let sit for another 30 minutes.

Preheat oven to 375° F (180°c)
Place pizza crust on prepared baking sheet.
Carefully spread pizza sauce. Sprinkle some oregano or other italian herbs.
Add the mozzarella and tomato slices on top of sauce. Sprinkle basil over top.
Drizzle a little oil over the whole pizza.
Bake for  15 - 20 minutes or until cheese is melted and just begining to turn golden brown.
Remove the pizza from oven, and transfer to a rack. Garnish with fresh basil leaves if desired. Slice and serve.


autumn in our yard

Wolfie looking me !

Pizza Margarita 

10 April 2019

Matcha moss chocolate Easter cakes (Cupcakes de chocolate con té matcha )

I  prepared this recipe especially to celebrate Easter,  and adapt this recipe from Thirsty for Tea (a beautiful blog)because her recipe to make the moss is wonderful (matcha).

 I wanted to use chocolate bunnies but there were only big ones. Finally I made cookies with a bunny shape but you can use whatever you want.
 I saw many moss recipes but this one was the best, with green tea, ground flax seeds and coconut. Delicious and healthy
And finally for garnish I used Rose buds petals (dried)
Usually are for tea but are beauty and edible.

The recipe for chocolate cakes is for 6 (for me Ok) but you can double the amount if you want more.
I wish everyone a Happy and blessed Easter to all!

 Matcha moss  : Thirty for Tea 

 Chocolate cupcakes : Celebrating sweets 

Little cookie bunnies : Zimtkeksundapfeltarte.com

Chocolate  Easter cakes  (6 servings)

3/4 cup granulate sugar
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt 
2 medium eggs
2 tablespoons milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/4 cup hot coffe
 (the coffe flavor will help intensify the chocolate flavor) 


Preheat oven to 180°c (350° F)
Place 6 liners  in a muffin pan. Set aside
With a stand mixer or hand mixer combine sugar, flour, cocoa powder,baking powder,baking soda and salt.
Add eggs, milk, oil and vanilla extract and beat for 2 minutes. Add hot coffe and beat until just combined.

Divide evenly between 6 prepared muffins cups. Bake for approximately 15 minutes, until the tops spring back when you touch them and a toothpick inserted into the center comes out clean.
Transfer the pan to a wire rack to cool completely

Matcha moss cupcakes


3/4 cup of panko or cake crumbs
1/3 cup unsweetened dried coconut
2 tablespoon culinary matcha powder
1 tablespoon ground flax seeds
frosting for cupcakes


In a bowl  mix all the moss ingredients together (I mixed  with a for to mix better)
Frost the cupcakes with a thin layer of frosting. (any frosting)
Dip the top of the cupcakes in the matcha moss.
Let the cupcake  sit for a few minutes, then dip it in the moss mix a second time.
Repeat for all the cupcakes. If you d like add some flowers or candies.
I used Rose buds petals (dried)

Print recipe

Photo from Thirsty for Tea

Cupcakes de chocolate adornados con te matcha

4 April 2019

Broccoli, carrots and zucchini clafoutis (mini clafoutis aux legumes)

Really I dont know why sometimes the days really fly, the seasons  and all pass very fast,here we are already in Autumn although still is hot.

 Of course nights and mornings are really more cold and I love it but sometimes you do not know how dressed.

In case someone missed me I was more than a week without internet or wifi, not only could not do any post, (with my phone reviewed some sites) could not do anything in the bank or see my virtual library. Well, fortunately internet came back yesterday afternoon.

This recipe of vegetable clafouti is really good but also light and nice to any season  and you can make with others veggies, simple and delicious. 

Thinking of those who are in the spring. I also noticed that Easter is very close and I am preparing a post.
Is nice to be here again.
A hug to everyone and a lot of love

Source : Cuisine AZ

Print recipe

Broccoli,carrots and zucchini clafoutis

 (4 servings)

For  clafouti cream

200 grams all purpose flour
3 eggs
2 cups milk


1 zucchini 2 tomatoes
200 grams broccoli  sliced 
top cut in small florets
2 carrots
salt and pepper
100 grams cream cheese 
or goat cheese


Preheat the oven to 180°c (350 ° F)
Peel tomatoes, carrots, zucchini and cut broccoli in small florets
Cut all in small pieces.

In a skillet fry carrots and tomatoes for 5 minutes with oil. Add a little water and add broccoli, and then cook for 10 minutes.
(add water when it is evaporated)

Add salt and pepper.
In a bowl pour the flour and add the milk and eggs one by one.
Mix well.
Season to taste.
In  ramekins divide vegetables and add cream cheese or goat cheese and cover with the sauce.
Bake for 15  to 20 minutes or until are golden brown.

You can sprinkle parmigiano grated cheese on the top until they will slightly golden.

BTW if someones dont like broccoli (we love here) you can use only carrots zucchini and tomatoes, work so good too.

Clafoutis de zanahorias,zapallito italiano y broccoli

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