I made these beauties for the twins' birthdays some weeks ago, And I say beauties because we love lemon and I love merengue.
The lemon is delicious and fresh at any time so I recommend this recipe.
A little different than a lemon pie but absoultely delicious.
The cream is with cream cheese and ricotta .
Source : Donna Hay recipes
Ingredients (serves 4)
Shortcrust pastry
1 1/2 cups (250 grams) all purpose flour
1/2 cup (80 grams) confectioner sugar
125 grams unsalted butter ( chilled and chopped)
2 egg yolks
1 tablespoon iced water
Lemon filling
250 grams cream cheese chopped and softened
1 cup (200 grams) fresh ricotta
2 eggs
1/2cup caster sugar (superfine)
1/2 cup fresh lemon juice
1 tablespoon finely grated lemon rind
1 teaspoon cornflour (cornstarch)
Meringue
60 ml water plus 1 tablespoon extra
1/4 teaspoon cream of tartar
1 cup (200 grams) caster superfine sugar
2 whites
Method
To make the pastry, place the flour, icing sugar and butter in a food rocessor and process until the mixture resembles fine breadcrumbs. With the motor running add the egg yolks and iced water and process the mixture just comes together to form a dough.
Turn out onto a clean work surface and bring together to form a ball. Roll out the dough between 2 sheets of baking paper . Refrigerate the pastry for 30 minutes.
Preheat oven to 160° c (325 °F) Using a round pastry cutter cut out 4 rounds, re rolling the pastry if needed add some flour and line 4 greased 10 cm springform cake tins leaving 1 cm excess pastry overhanging.
Refrigerate for 20 minutes.
Prick the base of each pastry case with a fork and line with baking paper. Fill with uncooked beans and bake for 15minutes.
Carefully remove the baking paper and beans and bake for 10 minutes or until the pastry is golden and dry.
Set aside to cool slightly. Set aside.
To make the filling:
Place the cream cheese, ricotta, eggs, sugar lemon juice and lemon rind and process or beat until smooth. Add the cornflour and mix to combine.
Reduce oven to140° (275 F) Pour the filling to the pastry cases and cook for 20 minutes or until just set. Remove and set aside to cool to room temperature before refrigerating for 30 minutes.
To make the meringue:
Place the water, cream of tartar and half the sugar in a small saucepan over high heat.
Bring to the boil , reduce heat to medium and cook by 4 minutes.
While the sugar syrup is cooking place the egg whites in the bowl of an electric mixer and beat until stiff peaks form. Add the remaining sugar, one tablespoon at a time until smooth and glossy.
Scrape down the sides of the bowl. Gradually pour the hot sugar syrup in a thin steady tream and beat for 3 minutes or until cool. Spoon the meringue over tyhe cheesecakes and using a kitchen blowtorch lightly torch to serve.
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Cheesecakes de limon y merengue
I wanted to make this recipe a long time ago.
But you already know about my fall and my arm recently I can cook and bake more. One of the things that still costs me is the manual mixer I feel very heavy but I do it in small times .
The ingredients is what I like most about this cake (and it's delicious) Sesame, cardamom, tahini, all this makes it delicious and original.
I like sesame.
Let me tell you I'm happy to be here, a time ago I couldn't even write on the computer!
This recipe is dedicate to a friend of mine that passed some weeks ago : Jo Lamiri.
She was a freelance food writer, editor and work in many magazines , traveled a lot, and she love it.
Love ya Jo and thanks for be always sweet and nice.
I will miss you a lot ...
The photos are a bit dark but that day it was raining!
Much love to all.
Source :Bon appetit
Ingredients
Nonstick vegetable oil spray
white sesame seeds (for sprinkling)
2 tablespoon black sesame seeds plus more
for sprinkling
1 cup sugar plus more for sprinkling2 cups all purpose flour
1 3/4 tsp. baking powder
1 tsp salt
1 teaspoon ground cardamom
1/4 tsp baking soda
3/4 cup plain whole yogurt
1/2 cup tahini
3 eggs
1 teaspoon vanilla extract
1/2 cup vegetable oil
Method
Preheat oven to 180°c (350 "F) lightly coat a loaf pan (8 1/2 x 4 1/2 inch) about 22 x 11 cm . with nonstick spray or some oil. Line with parchment paper. Lightly coat parchment with nontick spray and sprinkle sides and bottom of pan with white and black sesame seeds and sugar and shake around in pan to coat. Tap out excess.
Finely grind 2 tablespoon black sesame seeds in a spice mill or food processor, set aside.
Whisk flour, baking powder, salt, cardamom and baking soda in a bowl to combine. Whisk yougurt and tahini sauce in another small bowl until smooth.
Using an electric mixer on medium high speed, beat eggs, vanilla and 1 cup sugar in a large bowl until eggs are pale and
thick about 2 minutes.
Reduce speed to medium and, gradually stream in vegetable oil. Reduce speed to low and add dry ingredients in 3 additions, alternating with yogurt mixture in 2 additions, begining and ending with dry ingredients.
Beat after each addition until fully incorporated. Scrape half of batter into the bowl that held the dry ingredients.
Add reserved ground black sesame seeds to the remainin batter and mix on medium speed until evenly distributed- this is your black swirl.
Alternating between batters, spoon large dollops into prepared pan, then drag the tip of a paring knife through batter in a figure pattern to swirl. Sprinkle with more white and black sesame seeds and then with sugar.
Bake until a tester inserted into the center of cake comes out clean (about 50 minutes) transfer pan to a wire rack and let cake cool in pan abou 15 minutes.
Run a knife around short sides of pan and onto rack. Let cool completely.
print recipe here
Cake con sesamo negro y blanco
A few days ago it was my birthday and I wanted to do something small but delicious because it is always good to celebrate life.
And also for the twins and hubby who love chocolate.
So I made one of my favorites a bundt cake of chocolate and cherries and was really good.
The best thing was fine to me do it (although I'm better off on my arm)
You can use fresh or frozen cherries . I know in many sites you are lucky to have fresh cherries!
We are in winter, but always try to freeze some cherries !
Mine were frozen and it was delicious.
I share them as always with much love!
Adapted from : Melskitchencafe
Chocolate cherry bundt cake
Ingredients
150 grams butter (2/3 cups)
3/4 cup milk
1 1/2 cup sugar
1 tablespoon vanilla
3 1/4 cups all purpose flour
3/4 cups( 75 grams) dutch process cocoa powder
pinch of salt
2 teaspoons baking powder
1 teaspoon baking soda
3 eggs
200 grams canned or fresh pitted cherries. (or frozen)
For the glaze
1 cup semisweet or bittersweet chocolate chips
2/3 cup heavy cream
1/2 teaspoon vanilla extract
Method
To make the cake preheat oven to 180°c (375°F) and grease a bundt pan (24 or 25 cm aprox) and set aside.
In a medium saucepan combine the butter, cocoa powder, salt and milk. Heat until the butter is melted and whisk to combine well. Set aside to cool to room temperature.
In a large bowl whisk together the flour, sugar, baking soda and baking powder. Pour in the chocolate mixture and stir to combine.
Add the eggs and whisk to combine and add the vanilla extract until the batter is smooth .Scoop half of the batter into the pan and sprinkle half of the cherries on top.
Add the remaining batter and then press the remaining cherries into the batter.
Bake for 40-45 minutes until the top lightly springs back and the cake is baked through.
Let the cake cool for 10 minutes in the pan before turning it out carefully onto a cooling rack to cool completely.
Glaze
For the glaze place the chocolate in a medium bowl. Heat the cream to a simmer (microwave or in a saucepan) and pour over the chocolate. Let the mixture sit for a few minutes without stirring.
Add the vanilla and stir the mixture until it is glossy and smooth. The glaze will set up as it cools, for a thicker frosting let it cool slightly and pour it over the cake .
Once the cake is cooled place it on a serving plate or cake stand.
Garnish with some cherries and mint leaves. or chocolatepieces.
Print recipe here
Cake de chocolate y cerezas
Finally after almost 3 weeks when I could not do almost anything or write or make a post on my blog I am slowly starting to use more my right hand.
The problem when I fell was on my right shoulder but you already know that the arm is a whole. I still use sling but I move more and cook more (with my left hand) so I made this dessert to go back.
Thank you for all your greetings and messages, they helped me to be more animated in a time that I feel useless.
Lots of love xo
Note: this dessert is with pomegranates and strawberries but you can use only strawberries or other delicious berries.
Source : Le Creuset recipes.co.za
Pomegranate and strawberry semifreddo
Ingredients
4 free range eggs separated
3/4 cup sugar
2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1 1/2 cup cream whipped
150 grams strawberries blitzed to a pulp
100 grams pomegranate rubies
(or blueberries or raspberries)
Method
Place the egg yolks , 1/2 cup sugar and vanilla in a heat proof bowl and beat until pale and thick.
Place the bowl over a casserole of simmering water and beat until the mixture doubles in volume.
In a separate bowl beat the eggs whites with cream of tartar and remaining sugar until stiff peaks form.
Fold the whipped cream with both egg mixtures and place in a
20 x 10 cm loaf tin.(or other size)
Line tin with clingfilm, allowing a 5 cm overhang all sides.
Gently mix through strawberry pulp and pomegranate rubies.
Cover with overganging film and freeze about 6 to 8 hours or overnight.
Let stand 8 to 10 minutes at room temperature to soften, then turn onto a platter and remove the clingfilm.
Garnish with some strawberries, pomegranate seeds and mint.
print recipe here
Semifreddo de frutillas y granadas
