4 September 2019

Apple ginger mini pies (mini pies de jengibre y canela)













Although I love autumn and winter very much, I am always surprised by the first signs of Spring.
Here spring begins on September 21, more than ever the flowers of the trees are like a miracle. 

We have had a bad winter, very icy and without rain and this is the worst, the planet really has a problem of climate change in that the seasons are no longer the same. 
What will happen to the apricots, peaches and others? Only we have to wait . 

In the old times the people of the countryside lived in seasonal changes, the summers, and then the autumn in which the nature rests and then the winter in which we need the rain, and all begin again.
But just now nothing is sure.
Oh well, I made these  apple mini pies.
I love apples and especially apple pie!

Source : dough from my recipes notebook

            Apple filling : Weith watchers.com









Apple ginger mini pies

Ingredients
dough

2 1/2 cups all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 tablespoon grated lemon peel
8 tablespoons unsalted ice butter 
or 3/4 cup ice butter
4 or 5 tablespoons of ice water

Filling

8 medium peeled fuji apples  cored and cut in chunks
(you can use others apples you like,  Granny Smith or others)
2 teaspoon ginger grated
1 tablespoon lemon juice
2 tablespoons light brown sugar
5 tablespoon all purpose flour
1 teaspoon ground cinnamon 
2 yolks with some milk to brush

Method



Combine2 1/2 cups flour, sugar, salt and grated lemon  in bowl. Cut butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened,
(If you think it is necessary  add a little more cold water,but the dough would  be still  crumbly )

 Divide dough in half shape each half into ball of dough in plastic food wrap. Refrigerate 30 minutes.
Roll the pie crusts on a lightly floured surface. Using a 3,5 inch  cookie or a cup. cut out 12 circles deom the pie crusts, Roll any scrap pieces as needed to cut out the circles.

Place each circle of pie in each cavity of some tart or muffins pan . Gently press the dough down and around the sides, making sure the dough fits in each cavity of muffin pan. Transfer the pan and leftover crust to the refrigerator while you make the filling.


Filling

In a large mixing bowl combine apples, ginger, cinnamon,  lemon juice,sugar and flour .

Remove the pan from the refrigerator and evenly distribute the apple filling between all of the cavities (about 2-3 tablespoons per mini pie)
Preheat oven to |180°c (350° F)
Remove the extra pie dough from the refrigerator cut the strips or others tops of pies and place them on top.
Gently press ends of the dough strips onto the ring of the ramekin.

Mix yolks and some milk and lightly brush dough .
Bake until dough is golden brown and fruit is bubbling end just tender, Bake about 30 miutes,


print recipe here






Spring is almost here












Peach tree










Apricots tree




Mini pies de manzana y  jengibre































12 August 2019

Tomato cherry and herb puff tarts (Tartas de tomate cherry y albahaca en masa de hoja)







Finally I am here to finish  the post of these Tomato cherry and basil little tarts.
This month has been crazy and sometimes a mess  with my appointments to the kinesiologist and everything else, Im going three times a week.
But the truth is never very quiet around here.

This recipe is vegetarian and we all loved it, the good thing is with puff pastry and they are made fast, you can vary the fillings but I had the tomatoes because suddenly I crave a recipe and so it was with this one.

I made this recipe in these smaller rectangular molds but it can be done in round or one long one, that is the one you have on hand or you like more.

Take advantage that in many places it is still summer and you can get beautiful tomatoes and basil. In any case, here in Chile, cherry tomatoes are usually found year-round.
Love and hugs for everyone.
Thanks for coming.



Source:  Delicious magazine UK







Ingredients

250 grams cherry tomatoes 
Olive oil to drizzle
375 grams ready rolled puff pastry
6 tablespoon cream cheese
1 tablespoon greek yogurt
3 free range egg yolks
40 grams parmesan cheese
finely grated
1 tablespoon fresh chives 
handful fresh basil leaves 



Method

Heat the oven 180°c (350 °F)  Put the cherry tomatoes on a baking tray drizzle with a little oil and season. Roast for 20 minutes until softened and turning sticky.

Meanwhile unroll the pastry,  Cut into 5 rectangles  and transfer to a baking sheet.
Lightly score a border 1 cm from the edge of each rectangle and prick the middles with a fork.

Bake for 8 minutes until puffed up and just starting to turn golden.
Press the centres of the rectangles  down with yours fingers, leaving the border raised higher.

Meanwhile in a small mixing bowl mix the cream cheese, 2 egg yolk, the cream, parmesan and chives, season and divide among the tarts.
Top with the tomatoes then lightly beat the other yolk and brush over the pastry borders.

Bake for 10-12 minutes until the pastry is puffed and golden. Serve drizzled with oil and scattered with fresh basil leaves.




Print recipe here















Tartas de tomates cherry y albahaca












3 August 2019

raspberry and greek yogurt ice cream (no churn) Helado de yogurt griego y frambuesas










I love ice cream and I say it with pleasure!
 I have not done much this last time but I craved raspberry ice cream and I loved this recipe with Greek yogurt. 
The  color of raspberry is amazing! and natural of course . 

I  know I have become more  demanding for ice cream but I love when  they are delicious and natural.
I recommend this recipe for easy and delicious. The only thing  
take your  time to remove the ice cream  of  the freezer before serving. Will be more softer.

About my health, better, today I started with the kinesiologist, it is very fun because in the same room there are several more persons but he was very nice with me and did not make me suffer much. It gives me hope. I will go  three times a week-
Lots of hugs and kisses to all! 




Adapted from:  All thats jas.com










Ingredients

2 cups frozen of fresh raspberries
2 cups plain full fat greek yogurt
3/4 cup condensed milk
1 teaspoon lemon juice

Method

In a food processor blend together all ingredients until creamy.

Transfer in to a an airght freezable container and freeze by 2 hours first. 
Remove the pan from the freezer. Use a spatula to stir the already frozen edges into the still soft center then use a hand whisk to mix until smooth.

Place in the freezer again for 2 more hours repeating the process of stirring.
Freeze  again and let until is frozen.
Remove from the freezer 15 minutes before serving to allow it to soften.


TIPS

Use different fruit for different flavors.

Add a little sugar Sugar inhibits the formation of ice crystals and also keeps the frozen yogurt creamy.

Substitute condensed milk with honey if you prefer,

Only use the full fat yogurt make its creamier.

Print recipe
















helado de frambuesas y yogurt griego


















22 July 2019

Blueberry lemon mini bundt cakes (mini bundt cakes de limon y arandanos)












  This is another recipe I wanted to make some time ago and finally I could because my arm is better although it still hurts. (The doctor says it takes several months to get well again but really I feel better)

About these delicious mini bundt cakes I used small molds that can be found in E-bay here or Amazon.

They are made of silicone and that's why they are good for unmolding, but you could also make a big bundt cake in one mold  with this recipe.

In many parts you still have blueberries and in this recipe you can use fresh or frozen.
 I always freeze berries  in the summer to have in our winter.

Send you greetings and hugs to all who stopping  by here. Thank you!




Source  : Pennies into Pearls









Recipe Blueberry mini bundt cakes

Ingredients

7 tablespoons butter (room temperature)
2 cups sugar
4 eggs (room temperature)
1 teaspoon vanilla
2 1/2 cups all purpose flour 
2 1/4 tsp baking powder
1 cup whole milk
1/2 cup plain or greek yogurt
2 tablespoons lemon juice
2 tablespoons lemon zest
1 cup blueberries fresh or frozen

Glaze

 1 1/2  cups powdered sugar
 3 tablespoons lemon juice


Method

Preheat oven to 180°c (350° F)
In a standing mixer combine butter and sugar. Let mix until light and fluffy.
Add in eggs and vanilla. Mix until completely combined.

In a separate bowl whisk together flour, baking powder and salt.
In another small bowl combine milk, yogurt, lemon juice and lemon zest.
Add 1/3 of milk mixture to the standing mixer (with sugar and butter)
Let completely combine.
Add 1/2 of dry ingredients to the standing mixer.
Add half of the remaining milk mixture. Mix completely. Add remaining ingredients. Mix all.

Toss frozen  or fresh blueberries with flour. Add dusted berries in the batter .
Fold blueberries into the batter slowly  by hand.
Prepare your bundt cakes molds or the only large bundt cake  with nonstick spray and dusting with flour-
Distribute batter into prepared pans.

For mini bundt cakes bake about 18 minutes- For full size bundt cake bake about 40 minutes.

To make the glaze, combing powdered sugar and lemon juice. Start with adding just 2 tablespoon of lemon juice and slowly add more to get a runny consistency.
Drizzle over the completely cooked cake.




print recipe here

















Mini  bundt cakes de limon y arandanos


















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