26 February 2017

Chicken lattice Pie with palm hearts ( Pastel de pollo y palmitos)

For my taste this has been one of the most delicious recipes of the last time.
Chicken Tart with hearts of palm.
For the rest, if someone does not want hearts of palm, it's okay not  add them.
I love  chicken tarts. And the crust is absolutely delicious.
Also this cake can be made with another filling.

Source  Recetario Lider - Chile  2014 (Paula Hurtado)



6 tablespoon of butter
2 cups all purpose flour
pinch of salt 
pinch of sugar
cold water


2 tablespoon butter
1/2 chopped onion
2 tablespoons all purpose flour
2 cups milk
pinch of nutmeg}salt and pepper
1 chicken breast boiled in water with some carrots , celery and green onions)
1 tin  palm  hearts in slices (480 grams)
1 cup grated  cheese (cheddar or parmesan)
1 egg for brush the pastry



In the processor or in a bowl put the flour, salt, sugar and butter. Process until the dough has the consistency of bread crumbs.
 Add 3 to 4 tablespoons of cold water. Process until you make a dough ball. Wrap in plastic and put in refrigerator 30 minutes.


In a frying pan heat the butter over medium heat with a few drops of oil and add the onion, cooking 4 to 5 minutes.
Add the flour and cook a few  minutes.- 

Remove from the heat and add  the milk, until incorporated., Season with salt and pepper and a pinch of sugar. 
Return to the fire and cook always stirring 3 minutes.
Remove and let cool slightly.

Add the chicken, palm hearts and cheese, stir and reserve.

On a lightly floured work surface, roll out each of the pastry.
Place one pie crust in the bottom and up the sides of a pie pan. 
Pour the filling over the top.
Top with second pie crust (a lattice style is easy and look pretty) 

To make the ribbons:

 Roll out the pastry cut each piece into long, thick ribbons, about 3 cm wide. Make enough to cover the top. Weave the ribbons together on a piece of baking paper and chill in fridge for 15 minutes to firm up.
Carefully slide the pastry lattice from the baking paper and lay on top of the pie. Trim the excess pastry and lightly press to seal

Brush the ribbons  with the egg and cook in oven at 180 ° C (370 F) about 25 minutes or until golden.
 Remove and let stand for a few minutes before desmolding  and cutting.
Serve with some salads.

print recipe here

En español 
tarta de pollo y palmitos

20 February 2017

Really fruity strawberry jam (mermelada de frutillas)

All the years in this time (summer here) I  love make different fruit jams.
My favorites are apricots and strawberries. This year I have only been able to make one of the strawberries once, but I hope to make one more batch.  Is so different a homemade jam from than other you bought in stores.

This is a soft-set jam with juicy strawberry chunks.
Perfect for cakes, scones and slices of hot toast.

In any case if you want to see more jam or marmelade recipe you can see on my label list .

Source : Good Food magazine

Ingredients (about 6 jars of 350 grams)

2 kg. firm and ripe strawberry, hulled and large ones halved.
 1   kg 600 grams pack jam sugar (this is a sugar with addd pectin)
 1 lemon (the juice )
knob unsalted butter (optional)


In a large pan with wide, sloping sides  the  layer the strawberries and sugar, finishing with a layer of sugar.
Cover the  large pan and leave all night.

Next day the juices will have been drawn out from the fruit, leaving you with berries in a sugary pink syrup.
 If this hasn't happened give the berries a quik stir, the leave by a while.

Warm the mixture to dissolve the remaining sugar. Once dissolved, bring to the boil, stirring frequently until bubbling.
Pour in the lemon juice and continue boil stirring occasionally. If the surface of the jam starts to look a little scummy , add the butter.

Continue cooking to slow heat about 20 minutes .When you see are more thick then  drop a little jam onto a chilled saucer . Let cool a little then you can see if the jam is ready.
Allow the jam  to cool by 40 minutes, then pot into sterilised jars and when the jam is cool label the jars. Store in the fridge once open.
Anyway I always save the jam in fridge.

print recipe here

En español

Mermelada de frutilla


2 kilos de frutillas ya lavadas, pesadas y sin las hojitas.
1 kilo 600 gramos de azucar para mermelada (tiene pectina)
(Lider,Jumbo )
el jugo de 1 limon
1/2 cucharadita de mantequilla (optativo)

En una olla grande colocar las frutillas, alternando una capa de azucar, y una capa de frutillas.
terminar con una capa de azucar.
Cubrir con un paño de cocina y dejar hasta el día siguiente.
Al dia siguiente las frutillas mezcladas con el azucar habran soltado su jugo. Si aún no revolver y calentar un poco para que suelte el jugo.
Poner a cocer la mermelada a fuego medio /suave revolviendo siempre, agregar el jugo de limon, es  preferible que se demore un poco pero no se quema ni se pega.(cuando tengo que hacer pongo el tostador debajo) (el que se usa para hacer arroz).
Si se pone muy espumosa la mezcla agregar la pelotita de mantequilla. (si se quiere)
Continuar con fuego bajo unos 20 minutos mas siempre revolviendo con cuchara de madera.
Cuando se note mas espeso sacar una pequeña porción y poner en un plato y se vera la consistencia.

Dependen de cada uno, me gusta la mermelada mas espesa, hay que pensar que con este tipo de azúcar se hace más rapido y tener en cuenta que al enfriarse se espesa mas.

Dejar enfriar por lo menos 40 minutos antes de poner en frascos esterilizados.
Despues si se quiere colocarle etiquetas (en pinterest hay super buenas etiquetas que se pueden imprimir) esto es bueno porque algunas mermeladas se parecen mucho.

Guardar en el refrigerador .


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