Dates and pistacchios mini loaves (mini cakes de pistachos y datiles)

This is a really easy and good  recipe, the bad thing is that they are  eaten  very fast.
But I loved them. Small cakes with dates and pistachios and with espresso  syrup. For a cup of tea or coffee.
For any time.
We are already in November. As it happened this year.
Soon we have to start with the Christmas recipes, but I love it.
I love Christmas.
I hope you enjoy this recipe.
A hug for everyone


Adapted from : Food to love 

Ingredients (5 mini loafs)


200 grams pitted dates
1 teaspoon baking soda
1 cup boiling water
120 grams butter softened
3/4 cup caster sugar
2 eggs
1 1/2 cups flour
1 tsp baking powder
1 tsp ground ginger
1/2 cup pistacchios finely chopped,
plus extra to garnish
1/2 cup liquid honey
1 shot coffe or 1 teaspoon  coffe mixed with 2 tablespoons boiling water

Method

Place the dates in a glass or stainless steel bowl and sprinkle over the baking soda, the water and mix them.

Set aside for 1 hour or until ate soft and tender.

Preheat ovento 170°c 
Place the warm dates (incluiding liquid )  in a food processor.
Add butter and sugar and blend well.
Add eggs and mix again.
Add flour, baking powder, and ginger and pulse until mixture just comes together.
Transfer mixture to a bowl and fold in the chopped pístacchios .
Spoon into lightly greased mini loaf tins or moulds and bake for 25 minutes or until a skewer is removed cleanly.
Set aside to cool
For expresso syrup, combine honey  and coffe and stir well.
When loaves have cooled but are still warm drizzle with espresso syrup, sprinkle with extra chopped pistachios and serve.

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Mini cakes con  datiles y pistachios

Baked-Egg Tartlets ( Tartas con huevo al horno y ensaladas)

Spring is just starting  here in the Southern hemisphere.
But even the mornings are very cold. 
But the most beautiful are the roses that have begun to bloom little by little. When we arrived at this house there was nothing, absolutely nothing around, no plants, trees, or flowers.

The house was abandoned several years.(all these was about 10 years ago)
 And these roses were brought to me( 10 years ago) by a lady who lived close our house  and said :
you have to plant these roses, are amazing.
We made.
They are like a miracle. They have also multiplied over these years.

Baked egg tartlets

About the recipe are   simple and delicious individual tarts  with a mustard sauce and  egg inside that is baking in the oven. Are really  delicious.
I love to serve  with  asparagus and some salads.


A big hug to all and have a nice weekend!

Source :Victoria magazine

 :

Baked-egg Tartlets

Thyme Tartlet shells

2 1/2 cupsall purpose flour
1 teaspoon ground thyme1 teaspoon coarse salt
1 teaspoon sugar
1 cup unsalted butter chilled and diced
1/3 cup ice water

In the work bowl of a food processor, combine flour, thyme, salt and sugar, pulse to mix. Add butter and mix until mixture is crumbly. With food processor running slowly add water in a slow steady tream. Continue to process until mixture forms a ball.
Remove dough form into a disk and wrap with plastic wrap. Refrigerate about 1 1/2 hour.
Preheat oven to 180° C (350°F) On alightly floured surface roll dough .
Using a 6 inch round cutter cut 6 rounds from dough.
Press dough into bottoms and up sides of 6 tartlets pans. Line with parchment paper and fill with weights.
Bake for 20 minutes or until golden brown. Cool and set aside.

Baked egg tartlets (6 tartlets)

1 tablespoon olive oil 1 shallot diced
1/2 cup grated cheese like parmesan
1 tablespoon dijon mustard
1/2 teaspoon salt
1/2 cup heavy cream
6 large eggs

Preheat oven to 200°c ( 420 °F)
In a medium sauce pan  heat olive oil over medium heat.
Add shallot and cook stirring  occasionally until is tender. Add mustard, salt cheese and cream .
Continue  to cook until mixture is thick about 8 minutes.
Spoon mixture into each tartlet shell. Carefully pour 1 egg atop each tartlet  and bake about 10 minutes or to desired degree of doneness. Serve inmeditaely with asparagus and salads.


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The little tarts ready for oven

En español

Tartas con huevo al horno y ensaladas

Chai spiced Apple Pie (Pie de manzanas y Te de especias Chai)

Long  time ago I made this Tea Chai Apple Pie but I had misplaced it or put other recipes so today I searched for the recipe and uploaded the photos.
I love everything with apples. Tarts, cakes, fresh apples . I like all!
This is a different recipe with  Chai Tea but absolutely delicious.
I like to use Tea in some recipes!



Adapted from: Eating Well

Chai spiced apple pie
Ingredients

1 1/4 all purpose flour
1 cup whole wheat pastry flour
1 teaspoon granulated sugar 
1/4 teaspoon salt
10 tablespoons cold unsalted butter
4-6 tablespoon Ice water
1 large egg lightly beaten with water
1 teaspoon demerara sugar

Filling
1/2 cup honey
1 1/2 tablespoon vanilla extract
6 or 7 granny smith applespeeled and in slices
1 tablespoon minced cristal ginger
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon ground cloves 
pinch of salt
3 tablespoons all purpose flour

To make the crust

Whisk 1 1/2 cups all purpose flour, whole wheat flour, granulated sugar and 1/4 teaspoon salt in a medium bowl. Cut butter into small pieces and quickly them into the dry ingredients with yours fingers until the pieces are smaller but still visible. Add 4 tablespoon ice water and toss with a fork until evenly moist. 
Squeeze a clump of dough . If it stays together maybe is ok in water . If not  add a tablespoon of water at a time  tossing with a fork until the dough stay together.
Knead the dough in the bowl  a few times will be still a little crumbly.
Turn out onto a clean surface and knead a few more times until the dough just holds together. Divide in half and shape into  5 inch wide discs  (about 12 cm)  Wrap in plastic and refrigerate by 1 hour. 

To assemble pie

Preheat oven to 375 °F (190° C)
Let the dough stand at room temperature for 5 minutes to warm slightly- Roll out one disk onto a floured surface into 12 inch (30 cm) transfer to a pie pan.
Prick in several spots with a fork. refrigerate


to make the filling
Combine honey and vanilla in a small saucepan and warm over low heat just until the honey thins a bit. Gently toss apples in a large bowl with the honey mixture, ginger cinnamon cardamom, cloves and salt.
Sprinkle with flour and stir to combine . Transfer the filling to the pie pan. Moisten the outer edge with water.

To make the lattice top (see below too)

Roll out the remaining dough between sheets of parchment paper. Cut the dough in 12  strips. To weave the lattice place the strips next each others on top of the pie, leaving about a 1 inch gap between strips.

Fold back the first, third and fifth strips of dough all the way to the edge of the pie. Place a shorter strip of dough across the unfolded strips. Unfold the folded strips over the crosswise strip.

Now fold back the second and fourth strips  of dough all the way to the crosswise strip. Place a strip of dough across the unfolded strips over the crosswise strip. Repeat until the top is covered.
Crimp the edge with a fork.
Brush the lattice with the egg wash and sprinkle with demarara sugar.
Put the pie in the oven and place a rimmed baking sheet on the track below to catch any drips.
Bake to 190°c (375 F) about 40 to 45 minutes until the crust is golden brown and the juices are bubbling.
Cool completely on a wire rack.

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en español
Tarta de manzanas con Te Chai

pomegranate Jam or jelly (mermelada de granada)

I love pomegranates and we are already at the end of winter but I still found pomegranates .
Usually I freeze someones  (the seeds) and I also make some jam. 
I found a nice  recipe in a book of  Cenk Sonmezsoy (The artful baker) I always like his recipes because I follow his blog called Cafe Fernando many years and his recipes are awesome.. He is from Turkey.
You can look his blog Cafe Fernando here  many of his recipes are in his blo.
I know all you live  in the northern hemisphere will have pomegranates now and if you can make this jam I think you will love it.

Source : The artful Baker

Ingredients

( for about two jars of 300 ml )

2 1/2 cups freshly  squeezed pomegranate juice 
(about 4 large pomegranates)
1 1/3 cups (350 grams) granulated sugar
1.75 ounces  powdered fruit pectin (50  grams)
2 tablespoons freshly squeezed lemon juice
2/3 cup (93 grams)  pomegranate arils (reserve before juicing the pomegranates)


Note:  pomegranate juice.

Cut pomegranates in half horizontally (reserve some seeds)
Squeeze out juice from each half like orange juice.
Place a colander over a bowl or pot. Press gently.
Measure 2 1/2 cups .


Method

In a saucepot combine the pomegranate juice, sugar, dry pectin and lemon juice.
Stir and set the pot over high heat and bring to a boil stirring frequetly until the sugar dissolves. Reduce the heat to medium high and cook about 30 minutes ocassionally stirring and skimming off  the foam. 
Raise the heat to high and bring the mixture to a rolling boil and cook about 5 minutes longer.
Remove the pot from the heat and let the jam cool to room temperature.
(you can put some jam in a plate and look if is thick and ready)
Stir in the pomegranate arils.
Divide the the jam between two sterilized jars.
This jam will keep in the refrigerator for up 6 months.

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 Cenk Sonmezsoy  cook  book 

en español

mermelada de granada

Orange and poppy seed friands (mini cakes con naranja y semillas de amapola)

I was absolutely in love the first time I saw these little cakes and the molds!

These delightful little cakes are based in French financiers but are a little lighter and are also quick and easy to make.
The basic Friand is an almond base and what then make these then stand apart is the wealth of variations.

Make a traditional Friand in a miniature tins but you can use a mini muffin tin.
You can serve Friand as part of an afternoon tea or with a cup of tea or coffe.
And of course are perfect for parties, picnics or in a lunch box.


Note: 
I bought my molds in Amazon. com and my favorites are these you  see here, but I have  a silicone mold that is good too!



Adapted from : Food to Love 

Ingredients


1  cup icing sugar 
1 cup almond meal
1/2 cup self raising flour
1/4 cup poppy seeds
2 oranges finely grated zest
125 g melted butter
6 egg whites

Orange syrup

1 cup water
1/2 cup orange juice
1 cup sugar
1 orange peeled strips of zest


Method

Preheat oven to moderate 180°c (356 °F)
Lightly grease  a hole friand pan or a mini muffin pan.

In a bowl combine icing sugar, almond meal, self raising flour, poppy seeds and zest.
Mix in butter, stirring gently, until just combined.

In a clean bowl lightly egg whites until frothy. Fold through almond mixture evenly between friand mold or muffins mold. Bake 20 to 25 minutes until cooked when tested.

To make syrup

Meanwhile, in a small saucepan combine all syrup ingredients.
Stir over a low heat until sugar dissolves.
Bring to boil. Reduce heat. Simmer without stirring 4-5 minutes until reduced slightly.




print recipe here

español

mini cakes con naranja y semillas de amapola

No churn Black forest Ripple Ice cream (Postre helado Selva negra con cerezas) Feliz dia de la Independencia!

This is another dessert  I made with frozen cherries (they can also be with tined cherries) here is not yet time for cherries (the trees are just blooming)

It is a variety of the Black Forest cake, it is absolutely delicious and it is not difficult to do.
.
When I was very small my favorite cake was Black Forest and my mom always made it or bought it for my birthday.
(Oh my mom .I miss her so much, every day.)

I am posting it as a tribute to our Independence Day, which is September 18th.
To chileans here and out Happy Independence day)
Have everyone a very good weekend, hugs


Adapted from : Woman's day kitchen

Ingredients

350 grams   (12 oz) pitted  frozen cherries or drained canned black cherries
1/2 cup sugar
2 cups cold heavy cream,
1 can sweetened condensed milk
1 teaspoon pure vanilla extract
114 grams (4 oz ) bittersweet chocolate chunks

Method

Place the cherries, sugar and 2 tablespoons of water in a large saucepan. Bring the mixture to a boil, then reduce heat and simmer, stirring often, until the cherries break down and the liquid turns to a thick syrup, about 8 to 10 minutes.
Transfer to a bowl  and refrigerate until cool, about 15 minutes.

Using a electric mixer beat the cream, condensed milk and vanilla in a large bowl on medium high until stiff peaks for, 3 to 4 minutes. Gently fold in the chocolate chunks. (reserve some cherries and chocolate for  garnish.)

Spoon half the cream mixture into 4 1/2 by 8 inch loaf pan or a freezer safe container.
Spoon  half the cherry mixture on top. Using a knife swirl the cherry mixture through the cream. Repeat with remaining cream and cherry mixture.
Freeze until set, at least  3 hours. Once set cover with plastic wrap and you can freeze for up to 2 weeks.

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en español

postres helado de selva negra

Cherry and ricotta dessert (Postres de ricotta y cerezas)

I love cherries too much and even here in winter I make desserts with cherries (or cakes, or strudell) the thing is that although they do not believe in this dessert I work with frozen cherries (it can be made with frozen cherries or of jar) what I made? First, thaw them a little at natural temperature and wash a littel.
 Then when they were ready in the desserts  I glazed them  with a little jam. I love them!

Source :
 receta de Gloria Frugone Revista Ya

Ingredients



400 grams of cherries canned or frozen
1 cups heavy cream
1 cup greek yogurt
300 grams of ricotta (or cream cheese)
4 eggs
3/4 cup of icing sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 teaspoon orange zest

mint leaaves to garnish

Method

In a bowl, mix  the ricotta with icing sugar until is creamy. Gradually add the greek yogurt , heavy  cream , orange zest, cinnamon and vanilla  and finally the eggs adding them one by one.

Fill the bottom of each rameki with cherries. Then pour over the batter.

Bake the ramekins  in a bain-marie in a prehaeated oven to 360°F (180°c) about 25minutes or until the look set.

Remove from the oven let cool  and serve.

You can add some cherries and some mint leaves

print recipe here

Spring is almost here... (peach tree)

First apricot blossom

love cherries 

En español

postre de cerezas negras

Pear-rosemary Bundt Cake (Bundt cake de peras y romero)

Im really impress as time goes by and especially for me this year. (After my mom passed, sometimes I think the time stop but not)

Here we are at the end of winter and spring begins. And for many of you Fall, I love Autumn is my favorite time.

I can not stand the heat and the summers are very hot here. The good thing is the fruit and being able to swim, everything has something good.

Getting to the point about a week ago I made this recipe, we have had many pears and  are delicious so this recipe is good when you have ripe pears or not.
I love  bundt cakes always look good and they are eaten  very fast here.
I love it with a cup of tea or coffee.
It is adapted from one of my favorite cooking magazines: 
Bake from Scratch.

A hug for all and thanks by coming !

Pear-rosemary bundt cake


Ingredients

about 6 to 7  medium  ripe pears 
1 teaspoon lemon zest
3 tablespoon  fresh lemon juice
170 grams plus 2 tablespoons honey, divided
1/2 tablespoon fresh rosemary sprigs
1/2 cup (113 grams) unsalted butter softened 
1 cup (220 grams) firmly packed brown sugar
1/2 cup canola oil
2 large eggs
80 grams greek yogurt 
1 teaspoon vanilla extract
3 cups (375 grams) all purpose flour
2 teaspoons baking soda 
1 teaspoon ground cinnamon
1/2 teaspoon salt
browned butter pear glaze (recipe follow)

Method

Preheat oven 190°c (375°F) 
Grease and flour a 10 inch (25 cm diameter) Bundt pan.
Set aside.
Peel, core and chop pears into pieces.
Place on a pan. Add lemon juice, lemon zest, 2 tablespoon of honey and rosemary, tossing  ingredientes to coat.
Roast until lightly caramelized and fragant, about 20 minutes, let cool completely
Reserve 1 cup of chopped pears, Transfer remaining pears to the container of a blender and puree until smooth.
Reduce oven temperature to 180° (350°F).
In the bowl of a stand mixer beat butter, brown sugar and oilat medium high speed until  fluffy.
Add eggs one at time,beating well after each addition.
Beatin 1 cup pear puree, yogurt, vanilla and remaining 1/2 cup honey.
In a large bowl whisk together flour,baking soda,cinnamon and salt.Reduce mixer speed to low. Gradually add flour mixture to butter mixture beating just until combined. Fold in reserved chopp pears .
Pour batter into prepared pan .
Bake until a wooden pick inserted near center comes clean, bake about 40 to 45 minutes. Let cool in pan for 10 minutes.
Remove from pan and let cool on a wire rack.
Spoon browned butter pear glaze over the cake letting glaze run down the sides of cake.
Let glaze set before slicing.

Brown butter pear glaze

1/4 unsalted butter 
1 cup confectioners sugar
2 tablespoons pear puree
reserved from Bundt cake
1 tablespoon honey
1/4 teaspoon salt

In a small saucepan melt butter over medium heat.Cook until butter turns a medium brown color and has a nutty aroma, about 10 minutes . Remove from heat.
In a medium bowl combine confectioners sugar, pear puree, honey and salt. Add brown butter to sugar mixture, whisking until combined. 




print recipe here

En español


Bundt cake

Lemon meringue and passionfruit Ice cream (semifredo) Semifredo de limon y maracuya

It's not a mystery that I love passionfruit. 
I'm always thinking in recipes to do something different but always delicious. I usually use passionfruit that comes frozen I tell for those who do not find it fresh. 
And the problem with passionfruit that when it is fresh ripens very quickly (it happened to us already) but in any case this recipe comes from England! (Mary Berry) and of course it can be done with another fruit!
(raspberries, cherries, strawberries, mangoes or just lemon)



Adapted from: Mary Berry 
Great British food  Revival

Lemon meringue and passionfruit Ice cream (semifredo)

Ingredients

300 ml double cream
1 lemon zest and juice
1 jar good quality lemon curd (maybe  you have your own lemon curd recipe but here is a lemon curd recipe I always make)
50 grams meringues broken into chunky pieces
1 teaspoon  chopped fresh lemon balm or mint
1 cup frozen   passionfruit (or 3 passion pulp and seeds scooped out
some lemon balm or mint to garnish

Method

Line a 450g /1 lb loaf tin with clingfilm, overlapping the sides.
Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold  in the meringue and chopped lemon balm or mint..

Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least five hours.(or overnight)

If the Ice cream has been freezing ovenight, remove it from the freezer for 10 minutes before turning onto a plate.
Lift the Ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the semifredo or Ice cream into slices.

Mix the other half of the lemon curd with the pulp and seeds from the passionfruit. Place a slice of   ice cream on a plate  and top with a spoonful of the passion fruit sauce. Decorate with some lemon balm or mint leaves.


print recipe here

en español

Helado o semifredo de limon y maracuya