16 February 2019

Plum and raspberry Pie with streusel (Pie de ciruelas y frambuesas)

Hello everyone, sometimes  is difficult  publish the recipe but finally Im here !

Sometimes I feel  a little  tired, there are so many things in the summer and  in the countryside there are many work that you will see from the usual in a house.
 But I'm sure I love cooking and baking even if I'm tired.

This recipe (from Martha Stwart)   was taking advantage of abundance of plums (I also made raspberry / plum jam) I have that thing of  try not losing fruit.

Well this cake was delicious  and  go fast! keep this recipe for when you want to make it, you can also make it with raspberries only ( Im using frozen raspberries)

Love and hugs for all and thanks by coming!!

Adapted from : Martha Stewart recipes


Pate sucree

1 1/4 cups all purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/2  cup cold unsalted butter cut into pieces
1 large egg yolk
2 tablespoons ice water plus more if needed


3/4 cup confectioners sugar
1 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup cold unsalted butter cut into pieces


600 grams plums pitted and quartered or peaches
300 grams frozen raspberries
2 tablespoons granulated sugar
pinch salt
4 tablespoons  creme fraiche


Paste sucree

Pulse floor, granulated sugar and salt in a food processor until combined (or by hand). Pulse in butter until mixture resembles coarse meal, about 10 seconds.
Add egg yolk. With machine running add ice water in a slow, steady stream just until dough holds together.
Turn dough out onto a work surface shape into a disk and wrap in plastic.
Refrigerate at least 1 hour and up to 2 days.


Whisk together confectioners sugar, flour, baking powder and salt in a medium bowl. Using a pastry blender or yours fingers cut in butter until mixture resembles coarse crumbs.

On a lightly floured surface roll out dough about 1/8 inch thick (2,5 cm). 
Fit into a 9 1/2 or 10 inch pie dish (26 cm)
Using a paring knife trim to a 1 inch overhand: fold under. Crimp edges as desired. Prick bottom of dough all over with a fork. Freeze 30 minutes.

Preheat oven to375 ° F (190° C).
Line dough with parchment pressing it into corners and edges.
Fill with dried beans or rice. Bake covered with foil 18 minutes.
remove beans or rice and parchment .
Bake until pale golden brown about 12 minutes more.
Transfer to a wire rack let cool slightly. Reduce oven temperature to 350 F (180°)


In a medium bowl, gently toss  together plums, granulated sugar, and salt, let stand 15 minutes. Spread two tablespoons creme fraiche onto bottom of the crust, sprinkle with on third of streusel. Arrange plums on top and spread the other tablespoons of creme fraiche. Sprinkle with remaining streusel.

Bake until creme fraiche is bubbling and streusel is golden brown, about 40 minutes. Transfer to a wire rack and let cool about 15 minutes. Serve warm or at room temperature with ice cream or whipped cream if desired.

print recipe

Pie de ciruelas y frambuesas
con strudel 

5 February 2019

Blueberry basil Lemon meringue mini pies (mini pies de arandanos y crema de limon)

I love lemon, always (I cant live without lemons) so today I offer you this delicious dessert of lemon and blueberries, and basil (the blueberries I used are frozen)
Basil is really nice in some sweet recipes and of course I love in pizzas, and others.
It is a dessert for all seasons, for those who have a terrible cold in Europe and North America and those who die of heat here in South America , Australia and New Zealand and other countries as well.
Love you all!

Source: California  Giant berry farms


1 1/2 cups crushed square shortbread cookies or others
4 tablespoons unsalted butter melted
1 cup frozen (or fresh) blueberries, additional for garnishing
1 tablespoon water
7 tablespoons sugar, divided
1 teaspoon crushed dried or fresh basil leaves
3 eggs room temperature
1 can sweetened condensed milk
1/2 cup fresh squeezed lemon juice
1/4 teaspoon crean of tartar
fresh basil leaves for garnishing


Heat oven to 180° C ( 350° F)
Place crushed cookies and melted butter in a bowl and stir well with a fork until crumbs are evenly coated. Divide crumbs evenly between 6 ramekins.
Press the crumbs into the bottom and up the sides of the ramekins. Place on a baking sheet and set aside.

Place the blueberries, water, 3 tablespoons of sugar and dried or fresh basil in a saucepan.

Cook and stir over medium high heat while it bubbles and the blueberies begin to burst. Continue cooking and stirring  until the mixture thickens about 6 minutes.
Remove from the heat . It will continue to thicken as it cools.

Separate the eggs and put the yolks into a medium size bowl and the whites into a small glass or metal bowl.

Use and electric mixer to beat the yolks until pale and creamy, and then add the sweetened condensed milk and continue beating until combined. Gradually add in the lemon juice and continue beating until throughly combined and slightly thickened about 3 minutes.

Spread 1 teaspoon of the bueberry mixture evenly onto the bottom of each individual cookie crust. Spread 1/4 cup of the lemon mixture evenly on top of the blueberry in each ramekin.
Place the pan with all the ramekins in 180° oven  and bake for 12 minutes.

While the pies are baking beat eggs whites and cream of tartar with clean beaters until foamy.
Gradually add 4 tablespoons of sugar and continue beating until the egg whites are stiff. Place the meringue in a piping bag with a large decorative tip.

Pipe a dollop of the meringue over the warm mini pie filling. Return pies to the oven and continue baking until the meringue browns, about 5-7 minutes.
 Cool on the counter top and then chill in the refrigerator. Garnish with blueberries and fresh basil leaves.

Print recipe 

Mini pies de arandanos, albahaca y crema de limon

26 January 2019

Black sesame chocolate banana loaf cakes (Cakes de chocolate y sesamo negro)

I know  many  of you are in Winter season and that's fine. 
But let me tell you that here we have a terrible summer with very high temperatures (and coming from years of drought) the other day I read that we are just from the countries most affected by the climate change that has caused by all of  us who should take care of our planet.
We dont have other.
 It is a fact that the Antartic poles that have the largest water reserves have decreased.
That's why I'm worried about the extreme heat.
Today we have 38,3 °C   (100,94°  F) 
Im waiting by my autumn!

Moving to another point I always cook or bake at any time or season because is my core, my life motiv!

So I made these cakes of chocolate and black sesame that had the recipe saved a long time ago.
Absolutely delicious. They can be made in small loafs or in a long one.
BTW black sesame is really healthy you can read here about it.
Here the twins and hubby  liked them a lot.
Well I send hugs and take care.


Adapted from : Food and wine


1/2 cup canola oil
plus more for greasing
1/2 cup black sesame seeds
1 1/2 cups all purpose flour
1/2 cup unsweetened dutch process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas  (about 4 bananas)
1/3 cup greek yogurt
1 teaspoon fresh lemon juice
2 large eggs
1 tablespoon pure vanilla extract
1 cup brown sugar or organic brown sugar
1/4 cup almond milk (or regular milk)
1 tablespoon turbinado sugar
1 tablespoon black sesame seeds


Preheat oven to 180°c (350°F) and oil 4 loaf pans and arrange them on a large rimmed baking sheet.
 In a spice grinder or blender pulse the sesame seeds into a powder.
In a medium bol whisk the ground sesame seeds with the flour, cocoa power, baking soda and salt.

In a food processor combine the bananas  with the greek yogurt and lemon juice and puree until smooth. 
In a large bowl, beat the eggs with the sugar until pale. Beat in the banana mixture, almond milk (or milk) and vanilla. Beat in the dry ingredients in 3 additions until uniform in color.
Do not overbeat.

Scrape the batter into the 4 prepared pans and smooth the tops. Sprinkle the turbinado sugar and black sesame seeds on top.

Bakes the cakes for 40 to 45 minutes until a toothpick inserted in the center of each loaf  comes out with a few moist crumbs attached.
Let the cakes cool completely, then turn out onto a platter.


Cakes de chocolate y sesamo negro


19 January 2019

Lemon curd & yogurt fool ( Postre de lemon curd y yogurt griego )

Here we all love lemon curd and this recipe fascinates everyone. Seriously. 
I also like that it is mixed with Greek yogurt and it is delicious and lighter, on top you can bring strawberries or raspberries. I use some fresh  and other  frozen. No problem. 

You can eat for breakfast or dessert, delicious.

This is the typical dessert that can be made at any season of the year depending on the fruits you have (I keep freezing cherries)

Hugs for all !! and thanks by be there dears!

adapted from : BBC good food


4 servings

300 g jar lemon curd (I make my own ) recipe below
500 g greek yogurt 
300 g. fresh or frozen strawberry or raspberry
1 tablespoon icing sugar

Lemon curd and yogurt fool

Put the lemon curd and yogurt into a bowl. Fold together slowly for a rippled effect.

Divide the mixture between four glasses and chill in fridge.

Mix strawberries or raspberries and icing sugar together and gently crush, then spoon  with their juices over the chilled mix and serve.

 Lemon curd ( In microwave)
Recipe from : Life Tastes good

(I use this wonderful recipe when I need lemon curd right now)

1/4 cup unsalted butter melted
1/2 cup fresh lemon juice
3/4  cup sugar
3 eggs beaten
1 tablespoon lemon zest


In a large microwave safe bowl  and melt 1/4 unsalted butter (about 45 seconds) Add 1/2 cup fresh lemon juice, 3 eggs, 3/4 cup sugar and lemon zest.
Whisk until ingredients are mixed.

Place the bowl again in the microwave and cook on high power for 1 minute.
Remove from heat and whisk throughly.
The mixture willbe thin but the whisked is the key so be sure to whisk after each heating.
Microwave again for 30 seconds and remove and whisk again.
Repeat this 3 more times until the mixture thickens enough to coat  the back of a spoon.
Once the mixture is thickened and creamy like custard allow it to cool.
When is cooled you can use or cover and refrigerate until to serve.

print recipe here

In the fridge 

Postre de lemon curd y yogurt griego

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