Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche....


And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course!

The original recipe is with spinachs but we use only little tomatoes and basil.





  Adapted from :  Plated cravings.com

Cherry tomatoes and basil quiche 

Ingredients

2 cups all purpose flour
1 teaspoon salt
1 large  egg
1/2 cup unsalted butter (cold)
2 tablespoon cold water
2 tablespoons breadcrumbs or panko


Filling

5 large eggs
1/2 cup heavy cream
1 cup crumble cheese (/feta, mozzarela or gauda)
1 1/2 cup cherry tomatoes
1/2 tsp salt
some pepper
1/2 cup fresh basil leaves

Method

Crust
Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes.
Preheat the oven to 180° c (370° F)
ligtly grease a 9" / 23 cm quiche pan or pie dish.

In a large bowl mix eggs, heavy cream and crumbled cheese together. Season with salt and pepper to taste.

On a floured work surface roll out the chilled shortcrust dough until you have a circle that is slightly larger than your quiche pan.

Line your pan with the dough and  picked the bottom with a fork a few times and sprinkle the breadcrumbs or panko on top.

Pour the mixture over your crust and distribute well. Then gently press the  cherry tomatoes  and basil leaves into the filling.

Carefully transfer to the oven and bake for 45 minutes or until the top is golden brown and the filling is set. If your quiche get darks quickly cover with aluminium foil.

Remove the quiche from the oven and let it rest for 10 minutes before serving.
For serving add some basil leaves.

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My little basil and roses

Orange Ginger honey Cakes ( mini cakes de miel, jengibre y naranja)

Here is a new recipe for this Christmas time.

 I love Christmas  and usually the smell of spices reminds me of everything my mother did, this is my second Christmas without her and it's really difficult, when I'm sad I miss talk to her.
 And I know  it makes me especially sensitive and I try to continue and dont think so much..

I love these honey, ginger and orange cakes and love  the color, that's why I like to cook and especially bake, apart from being a relax there are always new things to experience.

I hope to make another Christmas recipe but in any case I wish you a very merry Christmas with peace and love
I appreciate all yours comments : thanks


Source:  Two cups flour

Orange ginger honey cakes

Ingredients

2 cups  (250) all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon ground ginger
1 tablespoon orange zest
6 tablespoons unsalted butter browned
3/4 cup (270 g) honey
2 tablespoon orange juice
1/2 (125 ml) cup whole milk 
2 eggs
1/4 cup (50 g) granulated sugar


Method

Preheat oven (170° c)  325 °F and prepare four mini loaf pans 
(you can use if you prefer one large loaf pan : I use 3 mini loafs and two muffins molds)
(spray with non stick spray or a thin coating of butter and flour.)

In a medium bowl,  whisk together sifted flour, baking powder, baking soda, ginger and orange zest.

Brown your butter by placing in a small skillet on medium heat. Stir until butter is melted. Continue to stir and heat until butter is foamy and brownish in color.

Pour brown butter into bowl of stand mixer.
Add honey, orange juice, milk, sugar and slightly beaten eggs.

Mix on medium with paddle attachment until smooth,
Slowly spoon in flour mixture on medium speed until a cake batter is formed (scrap sides and bottom of bowl to incorporate all ingredients.

Divide batter amongs the pans.

Place pans on cookie sheet and bake for 28 to 30 minutes or until a toothpick inserted into the middle comes out clean.
Cover loaves with a sheet of aluminium foil through baking.)
Place pans on cooling rack to completely cool before removing,




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Mini cakes de miel, jengibre y naranja

Black cherry almond ripple semifreddo (Semifreddo de cerezas con almendras)

I think  maybe is  the first time that  Christmas is so close and  Im in  this state of mind (not even when my mother died) .

(sad and exausted)

All days is a fight, it's all so uncertain, you don't know what will happen, when we will be calmer anyway you  don't know

nothing.

And  of course I support the demands, and  this government has committed many injustices and caused a lot of pain.

 Oh well... I have started to put myself in Christmas spirit and decided that I want to start cooking  about Christmas.

This Black cherry Semifreddo is delicious for every season you can make with other fruits or with frozen cherries.

Sometimes  semifreddo is better than Ice cream and is really easy , usually I make at night, freeze and  you can serve to the following day.

Adapted from : Girl in the little red kitchen


lots of love to all !!

The recipe

Ingredients

3/4 cup granulated white sugar
4 large egg yolks
1 1/2 cups heavy cream
1 teaspoon almond extract
1 cup silvered almonds toasted
1 1/2 cups dark cherries pitted and halved
(can use frozen cherries)

Method

Line a loaf pan (9x5 inch 9x 13 cm) ) with plastic wrap letting the excess hang over from the sides .

In a double boiler whisk together the sugar and egg yolks until the sugar dissolves and the the egg yolks triple in size (about 6 minutes). The yolks will be plate and frothy. 

Using a stand mixer or by hand whip the heavy cream until it forms medium peaks. Carefully fold in half the egg yolks, making sure not to deflate too much of the whipped cream and then the remaining yolks.
Scraping down the bottom and sides of the bowl. Gently stir in the almond extract. 
Scoop about 1/3 of the mix  into your prepared pan and place 1/4 cup of almonds and about 1/2 cup of cherries .
Add more whipped cream and build layers so you end up with 3 total layers of filling and 1/4 cup almonds and 1/2 cup of cherries remaining to top.

Carefully fold over the excess plastic  wrap and place in the freezer to firm up for at least 4-6 hours.

Remove the semifreddo from the freezer, flip out onto the surface remove the plastic wrap and top with the remaining almonds and cherries.


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Christmas towel kitchen

Still we have some apricots I think apricots is one of my favorites fruits .
Estoy feliz de tener aun algunos damascos, no son muchos pero se han dado maravillosos...
Espero hacer mas mermelada Dios mediante ...

Semifreddo de crezas con almendras

Chocolate brownie muffins ( brownies /muffins de chocolate)

I had several recipes ready but it took me some time  start the posts, honestly it's hard  think what to talk about, maybe from here? of the current situation, of sorrows and distress, or  about Christmas that is so close and I love Christmas?

Although I am not normally depressed, it is hard to keep the spirit when you watch the news, when there are fires, looting and other things, how did this come about? I dont know.

Apart from praying, reading and baking (catharsis) I try to think about Christmas. Even in the most difficult times people celebrate Christmas, and I believe in God and the birth of Jesus, so I will try to take care of the Christmas spirit.

Well, apart from continuing to make jams (apricots are maturing) and I don't like to bury the fruit so that's what I'm in.
This recipe for "Brownie muffins" has the best of everything, it is a muffin with the taste of a brownie.

Thank you all for your mails, love and concern, hugs and  kisses to all !

Source :  Pretty, simple sweet 

Chocolate brownie muffins

Ingredients

4 oz /115 grams bittersweet chocolate (coarsely chopped)
1/2 cup (113 grams) unsalted butter cut into small pieces
1/2 cup plus 1 tablespoon all purpose flour
1/3 cup unsweetened cocoa powder
pinch of salt
3 large eggs
1/2 cup granulated sugar

Method



Preheat oven to 350 °/180°c . Line 12 muffins cups with liners, Set aside.
To make the brownies 
In a medium heatproof bowl, place chocolate and butter. Heat mixture in the microwave in 20 seconds intervals, stirring between each interval until melted. Alternatively, you can set the bowl over a saucepan of simmering water, stirring occasionally.
In a small bowl sift flour, cocoa powder and salt. Set aside.

Using a mixer fitted with the whisk attachment, whisk eggs and sugar on high speed until thick and pale, about 4 minutes.Reduce speed to low and slowly add in chocolate mixture. Stop the mixer. Add flour mixture and fold using a rubber spatula just until combined.Do not overmix.

Divide batter between liners, filling them about 3/4 full.
Bake for 13 to 16 minutes or until a toothpick inserted into the center of the muffins comes out with moist crumbs and not dry. Be careful not to overbake as this will make the brownies dry. Let cool for 10 minutes before removing from pan. Allow muffins to cool completely on a wire rack.


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love my buganvillia

A dove made a nest in my plants :)

Brownie-muffins de chocolate

Pears and strawberry Crumble (Crumble de peras , almendras, coco y frutillas)

If you ask me right now  which season I like best, I would say it is autumn so far. 
Sincerely at this time I would be happy to be in Autumn and winter will come.

But we are at the end of spring and starting with a very hot summer ,  and   with all the problems we are living here  in our  country now   is very hard.
(Many fights here in many sites that is worry me)
You can go out one day and you do not know if there will be subway or buses.

 Or maybe you have an appointment with the kinesiologist and nobody tells you that he left earlier or that date was suspended, anyway.
And when you ask why happens this, all say but you know the times we are living. Im not agree with it.

In the middle of this I try to keep doing things like baking, reading and pray (like always reading is my my joy) And  I pray a lot by different reasons.
Please pray   for for our country  we need it.

 I made my first strawberry jam and I hope to make apricots jam soon.
And I  made this crumble a few weeks ago (time goes  very fast) and was delicious, pears and strawberries. 
If you like you  can do  with other fruit blends.(apples, raspberries, blueberries )

About these little roses, one day I went to downton and in the middle of chaos someone sell these little roses. I bring them to home, many times I didn't see these little roses.
My chilean grandmom always had these little roses.


Note: And thanks for be there always , many of you mail me.
And thanks by that, Hugs and love for all !!

Source  : Food to love (magazine)

Pears and strawberry crumble



Ingredients

5 pears peeled, cored, sliced
1/3 cup water
2  tablespoon brown sugar
1 teaspoon vanilla extract

Crumble

2/3 cup plain flour
1/2 cup packed brown sugar
90 grams chopped butter
1/2 cup chopped waltnuts
1/2 cup dessicated coconut

Method

Preheat oven to 180°c  (350 °F)

In a saucepan, combine pears, water sugar and vanilla .
Stir over a low heat until sugar dissolves. Simmer uncovered for 4 to 5 minutrd until pears soften slightly. Remove from heat and mix berries through.

Crumble :
Sift flour into a medium bowl . Stir in sugar. Using yours fingertips, rub in butter until mixture resembles breadscrumbs. Stir nuts and coconut through.
Spoon fruit mixture into a 6 cups ceramic  baking dish kike this or other.

Sprinkle crumble mixture over.
Bake for 20 - 25 minutes until crumble is crip and golden. Serve with cream or ice cream

more roses

Crumble de peras, almendras, coco y frutillas

Asparagus and brie quiche (Quiche de esparragos y queso Brie)

 Some times  people tell me     I make  many sweet recipes  but  I love many savory  things, I love quiches, pizzas, chicken, stews and soups! 
I love salads too!
Only sometimes happens I can't  take pictures  to all I make (especially the last time) because  you need time to take good pictures.
You know this year has been especially difficult for me.
Still sometimes is difficult use my right arm but I feel better.

Well, I made this quiche with Brie cheese a long time ago and I found the photos. 
And the crust is so good  with toasted sesame seeds.
Quiches can be eaten year-round and can be made vegetarian or with some protein (such as chicken or fish)

And some pictures of here!

Source: Half baked harvest recipes

Ingredients

1 1/2 cup all purpose flour
1/2 teaspoon salt
8 tablespoon cold grated butter
3 tablespoons sesame  seeds

Filling

6 large eggs 
1 cup whole milk
1/2 cup plain  green yogurt
2 tablespoons fresh thyme leaves
2 tablespoons  chopped fresh basil
1 pinch crushed red pepper flakes
salt and black pepper
1 bunch asparagus ends trimmed
4 ounces brie cut into 6-8 wedges
1 tablespoon honey

Method



Grease a 9 inch tart (22 cm) tart pan or pie plate with butter, place the pan onto a baking sheet.

To make the crust, in a mixing bowl, combine the flour, sesame 
seeds and salt. Add the butter and toss with the flour.
Add the 1/3 cup ice cold water and mix until just combined, adding more water as needed until the dough forms a ball. 
Roll the dough into a large circle about 1/4 inch thick. Fit the pie crust into the prepared plate. Cover and transfer to the freezer to chill for 20 minutes or 1 hour in the fridge.

Preheat the oven to 180 °c (365 ° F ) 
Remove the crust from the freezer. Line the crust with parchment paper and fill with beans or rice. Transfer to the pven and bake until crust is set, 15 minutes. Remove from oven and reduce the temp to 162 °C (325 °F)

Meanwhile in a medium bowl, whisk together the eggs, milk yogurt, thyme,  basil, crushed red pepper and a pinch of salt and pepper.

Cut 2/3 the asparagus into 1 inch pieces. Arrangue in the bottom of the sesame crust, reserve the remaining asparagus for the top of the quiche.
 Add the brie and drizzle with honey. Pour the filling into the pie crust, wiggling the pan around to help evenly distribute the ingredients.
 Arrange the remaining asparagus stems on top.

Transfer to the oven and bake 50 minutes or until the eggs are set in the center. Let cool 10 minutes before serving. Serve topped with some herbs.



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Bunganvilla Royal Purple

Quiche de esparragos y queso brie

Orange poppy seed yogurt loaf (cake de semillas de amapola y jugo de naranja)

Those who visited me a while ago and really  know me  sure you have noticed  I love poppy seeds and  love  when I try a recipe with them. 
I think the first thing I tried was a  birthday cake with poppy seeds but really everything, the muffins, desserts, cakes and tarts are delicious.
I'm still trying to catch up with all the recipes I have pending.
Well little by little. At least my mood is better. (There are days that make me very sad I don't know why)

Well going to the recipe is an orange cake with poppy seeds and Greek yogurt: I love it


Source:
 Seasons and Suppers  (a wonderful  blog from Canada) I really love Jennifer's recipes.


Note:
 I added some pictures from home only because I love how is the gardens with all the flowers (orange blossoms) and ton of roses. I love roses!

Orange blossoms

Orange poppy seed yogurt Loaf

Ingredients

Orange loaf
2 cups all purpose flour
2 teaspoon baking powder
1/2 tsp fine salt
2 tablespoon orange zest
1  cup white sugar
2 large eggs at room temperature
1/3 cup vegetable oil
1 tsp vinilla extract
3/4 cup plain greek yogurt
4 tablespoon  orange juice fresly squeezed
1 tablespoon poppy seeds

For brushing after baking
3 tablespoon orange juice

Glaze
3/4 cup icing  /confectioners sugar
1 tablespoon greek yogurt
1 tablespoon orange juice 
pinch salt

Method 

Preheat oven to  180° C (350 F).
Grease  a loaf pan (20 x 10 cm)  or 8 x 4 inch  and line with parchment paper, leaving an overhang of paper over the long sides. Set aside.

In a medium bowl whisk together the flour, baking powder and salt. Set aside.

In a large bowl with an electric mixer or the bowl  of a stand mixer fitted with the paddle attachment, add the sugar an orange zest.
Mix together on low speed for about 1 minute, until sugar becomes slightly moistened with the orange zest.

Add the eggs, one at a time,  beating well after each addition.
Add the oil and vanilla and mix to combine.
Add the flour mixture first, then all the yogurt, and then the remaining flour. Add the orange juice and poppy seeds and mix to combine.
Spoon batter into the prepared loaf pan and smooth top.
Bake in preheated oven for 45 minutes or until a tester inserted in the centre comes out clean.
Remove loaf pan to a cooling rack.
Using a long skewer poke holes into the loaf then brush the top with the orange juice  (about 3 tablespoon).
Let loaf sit in pan for 15 minutes then run aknife around the outside and remove the loaf to a cooling rack to cool completely.

Once cooled prepare the glaze combining the ingredients and mixing until smooth. If necessary add a bit more icing sugar or
orange juice to thicken or thin the glaze as you need.
Spoon glaze over cooled loaf and let stand until it sets.



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First roses

Cake de semillas de amapola y naranja 

Flores de azahar

Cherry almond Bundt Cake (Bundt cake de cerezas y almendras)

Here we go again, Hi to all !!
I'm a little embarrassed to say that I was sick with a terrible cold and bronchitis,  finally after taking antibiotics (I didn't want to)Im better.
I don't want to bore anyone, but it was. A week I hardly knew about me.
But here I am and I made one of my favorites cakes : A cherry almond bundt cake . It doesn't cost me so much even though my arm still hurts to beat.
I also recommend this recipe cause I love Bundt cakes :) 
This cherry almond bundt cake  is a traditional pound cake filled with cherry pie filling  with a cream cheese glaze.

Thank you for the greetings and love and those who ask how I am, I appreciate it very much! Hugs for all!!



 Source : Beyond Frosting

Ingredients

1 1/3 cups unsalted batter at room temperature
2 cups granulated sugar
5 large eggs at room temperature
3 cups all purpose flour
1 teaspoon baking powder
pinch of salt
1 cup milk at room temperature
2 teaspoons almond extract
1 can cherry pie filling 
or 400 grams frozen cherries 


For the glaze

130 grams  (4 ounces) cream cheese softened
1 cup powdered sugar
 5 teaspoons heavy cream
1 medium orange (the juice) 
pinch of salt


Method
Preheat the oven to 180°c  (325 ° F)

Prepare a greased and floures bundt pan. Do not skip this step.

Cream the butter until smooth and then beat in sugar and continue beating it until it's light and fluffyor for about 5 minutes.
Slowly add the eggs one at a time and make sure each one is well mixed beforeadding the next. Add the almond extract and beat until mixed.

In a separate bowl, sift the flour first and then measure out 3 cups.Then add the baking powder and salt.
Next add half of the dry ingredients and tyen half of the milk, beating just until the flour is partially combined.
Then add the second half od the dry ingredients followed by the remaining milk. Continue to beat until all ingredients are well combined.

Strain the cherry Pie filling through  a fine sieve to extract  the cherries form the juice.

Note.
If you use frozen cherries put  them in a medium pan, add 2 tablespoons of sugar and 2 tablespoons of water, stir, and add one tablespoons of cornstarch and stir well until will be thick (like a  jam)

Pour about 1/3 of the batter into the bottom of the pan.
Spoon 1/3 of the cherries into the batter spreading evenly.
Repeat these steps 2 more times  so that the cherries are layered.
Bake at 325 ° (180° c) for about 60 minutes. Check to see if your cake is done by inserting a toothpick  into the middle. If it comes out clean your cake is done.
Baking times may vary by oven.

After 15 minutes of cooling gently run a knife around the edges of your bundt to help release it from  the edge before flipping.
Invert the cake onto a plate and allow it cool  for about 2 hours.

For the glaze

Soften cream cheese in the microwave for 20 to 30 seconds , removing the wrapper first.
It should be soft but not melted.
In a medium bowl combine the cream cheese with the powdered sugar and continue to stir.
Add the cream one steaspoon at a time until the glaze reaches  the desired thickness.

It should drip of the spoon. While you are adding the heavy cream, also add the orange juice and the pinch of salt.
Once the glaze is nice and smooth, drizzle it over the cake. 

After glaze the cake you can sprinkle some sliced almonds over the cake.


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Bundt cake de cerezas y almendras