15 August 2018

Lemon meringue and passionfruit Ice cream (semifredo) Semifredo de limon y maracuya









It's not a mystery that I love passionfruit. 
I'm always thinking in recipes to do something different but always delicious. I usually use passionfruit that comes frozen I tell for those who do not find it fresh. 
And the problem with passionfruit that when it is fresh ripens very quickly (it happened to us already) but in any case this recipe comes from England! (Mary Berry) and of course it can be done with another fruit!
(raspberries, cherries, strawberries, mangoes or just lemon)



Adapted from: Mary Berry 
Great British food  Revival







Lemon meringue and passionfruit Ice cream (semifredo)

Ingredients

300 ml double cream
1 lemon zest and juice
1 jar good quality lemon curd (maybe  you have your own lemon curd recipe but here is a lemon curd recipe I always make)
50 grams meringues broken into chunky pieces
1 teaspoon  chopped fresh lemon balm or mint
1 cup frozen   passionfruit (or 3 passion pulp and seeds scooped out
some lemon balm or mint to garnish

Method

Line a 450g /1 lb loaf tin with clingfilm, overlapping the sides.
Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold  in the meringue and chopped lemon balm or mint..

Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least five hours.(or overnight)

If the Ice cream has been freezing ovenight, remove it from the freezer for 10 minutes before turning onto a plate.
Lift the Ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the semifredo or Ice cream into slices.

Mix the other half of the lemon curd with the pulp and seeds from the passionfruit. Place a slice of   ice cream on a plate  and top with a spoonful of the passion fruit sauce. Decorate with some lemon balm or mint leaves.


print recipe here



















en español

Helado o semifredo de limon y maracuya














6 August 2018

Zucchini and tomato quiche (quiche the zapallito italiano y tomate)







 Always I think   zucchinis are absolutely impressive, you can use them salty or sweet, for quiches, for stews, for soups (are more creamy)  and fortunately I have access almost all year round,  being summer the best time of course.
And if you are in summer the tomatoes are wonderful in this time.
This simple tart  of zucchinis and tomatoes is delicious and really easy.
I love this recipe but I add always some chopped basil is delicious.

Hugs and love for all


Adapted from : Quiches, tarts and salads (Editorial Planeta)






House in my porch 






Daphne






Ingredients


dough
150 grams all purpose flour
150 grams whole flour
130 ml cold water
1/2 teaspoon salt
50 ml olive oil

Filling

250 grams shredded  mozarella
3 medium tomatoes
2 zucchinis
1 tablespoon fresh  basil chopped
oregano salt and pepper

1 cup of heavy cream (or plain greek yogurt)
3 eggs


Method


For dough
combine  all purpose flour, wholemeal flour, oil, salt and cold water. Form a dough kneading a little and let stand for about 20 minutes.

Stretch  the dough and cover over  a  tart  mold (24 cm) .Prick the crust with a fork several times and bake about 10 minutes.   180 ° c. (370°F)

For the filling, mix the cream with the beaten eggs , and add the cheese,  salt and pepper and empty this mix over the precooked tart dough.

Cut the zucchinis and tomatoes into thinly slices.
Once you have sliced the zucchini and tomatoes it's simply a matter of alternating the layers in circles. Sprinkle oregano and chopped basil over them.
Bake until the crust is golden and the juices are bubbling (180 ° c)  (370 °F) for 35 minutes . Remove the pan and let the tart cool for 10 minutes.
Serve with some basil leaves or oregano.













en español

quiche de zucchini y tomates














26 July 2018

Original Viennese Applestrudel (Strudel de manzanas)








Many days ago I have the recipe and the photos ready but it was enough that I sit on the computer and began to stiffen and cough.
I have a terrible cold. But I found that  spent a lot of time.
So here's the recipe: Apple strudel, I love everything with apples and I've made applestrudel  several recipes but I love this.
The dough is so good that it was almost so much I rolled  (a very thin dough), but the second time I was more careful.
I hope to make other strudel  with cherries soon .
I hope you like it as we all  loved here.



Note:
I have to say I made this strudel  one day and I could not take pictures  !! they ate it at night.
Anyway, the next day I went back to do what you see and I was able to take pictures when it was still warm!

A big hug to all of you!


Adapted from  Little Viena











Ingredients
strudel dough
1  1/2  tablespoon  neutral tasting vegetable oil
1 teaspoon vinegar 
1/8 teaspoon table salt
1 cup more 2 tablespoons bread flour or all purpose flour

flour for dusting 
1 egg with some milk for brushing the dough

For the filling

3 tablespoons unsalted butter
3/4 cup fine breadcrumbs or panko
5 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
4 tablespoons raisins or dried cranberries
3 tablespoons rum for soaked  the raisins 
or cranberries
4 o 5 medium/big  apples  (Fuji, Braeburn or Macintosh)
1 tablespoon lemon juice 
2 tablespoons melted butter (for brushing the dough)

confectioner's sugar for dusting 
whipped cream for serving (optional)


For the dough

Mix lukewarm water, oil, vinegar, flour and salt in abig bowl. Knead the dough until smooth for about 10 minutes, either in the bowl or an a clean working surface.
If you need add some flour, the dough should  be moist but not sticky. Slam the dough onto the worksurface a few times yielding a very elastic dough

Let the dough rest for 30 to 45 minutes while you make the filling,.

For the filling

Melt the butter in a pan over medium heat and add the breadcrumbs or panko. Toasted them stirring constantly, until they are golden. Remove from the heat and let cool.
Mix sugar and cinnamon together, then add it to the buttered breadcrumbs and stir well. Set aside.

Soak the raisins or cranberries in rum  for about a5 minutes to soften.
Peel the apples, quarter and core them. Chop in slices and cover them with lemon juice to prevent the apples from getting brown. Add the soaked raisins (discard remaining rum) and mix well.
Stretching and filling the dough: 
Roll out the dough with a rolling pin on a clean and lightly floured surface.
Flour the surface and the dough every now and then  while rolling. 
When the dough gets about  13 to 15 inch in diameter( 38 cm )  

pick it up and use the back of yours hands to stretch it so you can stretch the dough like a pizza.
When the dough gets bigger and thinner and thus difficult to handle, put it down on a lightly floured tablecloth and straighten out the wrinkles in both the tablecloth and the dough.
Gently stretch the dough paper thin from the inside to the outside, working your way around the sheet of dough.
In the end the sheet of dough should be stretched into a rectangular shape, with the shorter edge fitting a baking sheet  lenghtwise.

Brush half of the dough with half the melted butter. Spread the breadcrumb mixture over the other half of the dough and pat down evenly. One side is brushed with butter noiw, the other side is covered with breadcrumbs, Leave a 1 to 1 1/2 edge around  the dough. Spread the apples over the breadcrumbs.

Fold in the side-ends of the dough. Using the tablecloth roll the dough starting at the apple topped end all the way. Then gently roll the strudel onto a sheet of parchment paper with the sea side down.
Put the dough onto a baking sheet and brush with the remaining melted butter.
(In my second strudel I brush with a beaten egg with a little milk and was more golden )

 Heat the oven to 180° c (375 °F)
Put the baking sheet in the preheated oven and bake for 30 minutes .

When the crust turn golden the apple strudel is ready.
Take it out of the oven  and let it cool slightly cut it into pieces and serve dusted with confectioner's sugar and or a dollop of  whipped cream.

Print recipe











These little pictures are from the site where I  adapted the recipe
I found so good to show the filling dough



















Strudel de manzanas












14 July 2018

Raspberry Sachetorte ( Sachetorte con frambuesas)







About a month ago  was the twins' birthday  and I made this Sache torte with raspberries.
I love the traditional Sachetorte with apricots jam but this was awesome)
The twins (Gerardo y Esperanza)  love chocolate. It was their birthday so it had to be what they wanted.

I made this Sache Torte from that little book that I have in my kindle library: The European Cake cookbook.
I have to say: all the cakes I have made of this book are wonderful.  (You can find in Amazon)

This cake  can be made with fresh or frozen raspberries, everything depends on the season of the year.


Adapted from : The European Cake cookbook

Hugs to all and thanks by stopping by !












Ingredients 

For cake
200 grams semi sweet chocolate chips
1/2 cup butter (113 g) softened
1/2 cup (63 g) confectioners' sugar
6 eggs separated
1 cup (125 g) all purpose flour
1/4 tesp salt
1/2 cup sugar

Filling

3/4 cup raspberry preserves
2 tablespoons raspberry liqueur

For ganache
1/2 cup (120 ml)  heavy cream
1 cup (175 g) semi sweet chocolate chips

For garnish

1/2 cup (90 g) white chocolate melted
fresh or frozen raspberries



Method

Preheat the oven to 170°C (335 °F) a nd line a 23 cm (9 inch) springform pan with parchment paper and grease the sides.

Melt the chocolate chips in the microwave or over a double boiler.
Meanwhile cream together the butter and confectioner's sugar
Add the yolks one at a time and mix well after each addition. Pour in the melted chocolate and sift flour and salt, then mix all the ingredients together throughly.

In a separate bowl whisk together the egg whites and sugar until stiff and glossy peaks form. Transfer 1/3 of the meringue into the chocolate batter, folding gently but throughly. Then add the remaining meringue, folding and mixing to a uniform batter.
Transfer the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes or until the top is set. Remove the cake from the oven and cool it in the pan first, then transfer onto a wire rack to cool completely. Once the cake has cooled use a long serrated knife to level off the top and split the cake in half.

Prepare the raspberry filling : combine the raspberry preseve and liqueur. Spread the preserves over the first cake layer then top with the second layer.

Prepare the chocolate ganache: heat the heavy cream until steaming hot, the pour over the chocolate chips arranged in a mixing bowl. Allow the mixture to stand for a few minutes then stir until the ganache is smooth. Arrange the cake over a wire rack and pour the ganache over the top and sides.

Garnish with melted white chocolate and fresh or frozen  raspberries.



Adapted from: The European Cake cookbook


Print recipe












5 July 2018

Artichokes Pie (other recipe from my mom) (Pie de alcachofas de mi mama)




With Esperanza (my daughter) we have been remembering my mom with some of her recipes that are legendary, really delicious.
Esperanza made  the other day my mom scones recipe for her friends and recently I made Artichoke Pie one of our favorite recipes .
Almost everything I learned about cooking was  with my mom. 
She  not only cook fantastic, she also did cooking classes for many years when there were no food  blogs.

Anyway ,  is wonderful  remember people  you love for the food they  made and the love they  put into it.

I made this recipe at the beginning of my blog but I  review the recipe and post again with pleasure.

thanks to all !!






Artichokes pie

Ingredients

Crust
3 cups all purpose flour
3 tablespoons butter
1 teaspoon salt
1/3 cup of milk(a large pyrex oval or round)


Artichoke filling

4 fresh artichokes (the food of the leaves )
or two cans artichokes hearts
(coarsely chopped  and drained)
1 1/2 tablespoons all purpose flour
3 tablespoons vegetal oil
3/4 cup of milk
1/2 teaspoon grated nutmeg
3 tablespoons parmesan grated cheese
4 eggs 
salt

Method

Crust

Over a lightly floured surface   put the flour and salt and add the butter making crumbs with your fingers. Slowly add the milk  and knead by a while to form a ball.
Wrap the pastry and let for 30 minutes to room temperature.
Preheat oven to 180°C.
Then roll out two thirds of the pastry and place over a greased round or oval pyrex or pan.Reserve.

Filling with  artichoke mix ( you can make first and reserve) and roll the remained pastry and cover like a pie.
Brush the pie with a mix of 1 yolk and milk.
Bake at oven by 30 minutes or until is golden brown .
Let chill by a while before serving.

Filling

In a large skillet put the oil and heat to medium heat  and the flour and mix adding the milk  (like a bechamel sauce).
When begin to thick  add the artichoke paste ( mashed  with a fork), mix well and finally add the eggs one for one. 
Add the parmesan cheese, salt and nutmeg ,   cook by two or three minutes and filling the pie with this paste.




print recipe














If you use fresh artichokes is better for you first cooking  them  and later  take out the food with a teaspoon  the day before.
I make it   and save all in a tupper or bowl in the fridge.













en español
Pie de alcachofas de mi mama








25 June 2018

Passion fruit and chocolate bundt cake (Cake de maracuya con chocolate)








I have always had adoration for passionfruit, (aka maracuya) that is, if I see, I have to buy  and make desserts, juices, cakes, and that delicious smell is really  a wonderful fruit.

My daughter brought these maracuya with her boyfriend, he is Peruvian and he knows a lot about this so he would love this cake.
Anyway I really love this recipe!
And everyone who does not. A hug to all  and thanks by be here. 



Source:  Bake from Scratch (Edd Kimber)










Ingredients

8 extra large eggs
2  1/2 cups cater sugar
2 tablespoons lemon zest
1 1/4 light oliva oil
3/4 cups plain yogurt
1/2 cup passion fruit puree (fresh or frozen)
1 3/4 cups self raising flour
1 cup ground almonds (or almonds flour)
1/3 cup fine semolina
1 1/2 teaspoons baking powder
passion fruit syrup (recipe follows)
Chocolate glaze (recipe follows)



Method

Preheat oven to 350°F  (180°C)

In the bowl of a stand mixer fitted with the whisk attachment beat eggs, sugar and lemon zest at medium speed until pale and light, about 5 minutes. Add olive oil, yogurt and passion fruit pree and beat to combine.

In a medium bowl whisk together flour, almonds flour, semolina and baking powder.  With mixer in low speed, gradually add dry goods to egg mixture beating to combine.
Butter and flour a 12 to 15 cup bundt pan tapping out excess. Pour in cake batter.
Baker until a skewer inserted in middle of cake come out clean, about 50 mintes. Loosely cover with foil duting last 10 minutes to prevent excess browning  if necessary.
Allow to cool in pan for 12 minutes before carefully inverting on a ware rack. 
Whilstcake is still warm, brush with passion fruit syrup. This add both moisture and a stronger passion fruit flavour.
Let cool completely Once cake has cooled pour over chocolate glaze, allowing it to run down sides of cake.

Passion fruit syrup

1/2 cup superfine sugar
1/4 cup passion fruit puree

Place sugar and passion fruit into a small pan and bring to a simmer to dissolve the sugar. Simmer over medium heat for 2 or 3 minutes so the mixture can reduce. Remove from heat.

Chocolate glaze

150 grams (5 ounces) bittersweet chocolate
1 1/4 cup (300 grams) double heavy whipping cream.

Finely chop chocolate and place in a large bowl,. Place cream in a saucepan,m and bring just to a simmer over mediun heat. Pour over chocolate , and allow to site  for a couple minutes before stirring together to form a silky chocolate glaze. The glaze will thicken as it cools.


print recipe here


















en español


cake de maracuya y chocolate















13 June 2018

Pomegranate and raspberry birthday cake (Torta de cumpleaños con granada y frambuesas)









A few days ago  was my birthday and I thought it would be good to make a birthday cake especially for my family.

This book " The European Cake Cookbook" is a beautiful book and it is the second time I make a cake of this book.

In this case the filling is with pomegranates and raspberries but any type of berry can be used.
I made the cake the day before and filled it in and finished the day of my birthday.

Someones  were sad when  the cake was over. :)
A big hug for all of you dears !



Adapted from : The European Cake Cookbook
(Tatyana Nesteruk)




We love pomegranate  and find these beauties this season







Ingredients

For vanilla cake

3/4 cup (170 g) unsalted butter softened
1 cup (200 g) sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup plain greek yogurt
4 large eggs
1 3/4  cups  all purpose flour
3/4 cup almond flour
4 teaspoon baki8ng powder
1/4 teaspoon salt

Pomegrante syrup 
(you can make a berry syrup)
2 cups pomegranate juice
3/4 cup sugar

For frosting

1 cup unsalted butter (227 g) softened
227 g cream or mascarpone cheese softened
1 teaspoon vanilla extract
2 cups (473 ml) heavy cream chilled
1/2 cup sugar
150 grams raspberries

For garnish : pomegranate arils and raspberries
(or raspberries and strawberries)

Method

Preheat the oven to 350 ° F (180° C)  Line a round cake pan ( about 20 or 23 cm) with parchment paper and grease the sides.

In a large mixing bowl, cream together the butter, sugar and vanilla for 2 to 3 minutes, until light and fluffy.
Add the milk, yogurt and eggs and mix again for about 1 minute until well combined.
In a separate bowl combine all the dry ingredients : flour, almond flour, baking powder and salt. Sift the dry ingredients into the cake batter and mix just until the flour is incorporated.

Put the cake batter in the pan (you can use too two pans  and divided the batter) 
Bake in the oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and cool completely on a wire rack.

Meanwhile, prepare the pomegranate syrup.
Combine the pomegranate juice and sugar in a small saucepan and cook over medium heat until the liquid is reduced by half, about 18 to 20 minutes.
Reseve 1/4 (60 ml) of the syrup for the frosting and set aside to cool to room temperature.

Prepare the frosting :
Whisk the butter and the cream cheese in a small bowl for 1 to 2 minutes until smooth and creamy. Add the vanilla extract and cooled pomegranate syrup and mix until well combined, about 1 minute until stiff peaks form. Add the cheese mixture and whisk again for a minute or until stiff peaks form.

To assemble the cake, first soak each layer withe prepared syrup, allowing it to sink into the layers . Spreas a generous amount of the frosting between each layer  and spread some raspberries over this cream layer.
then frost the top and sides. Garnish the cake with pomegranates arils and raspberries.


Print here

























En español
Torta de granada y frambuesas




















3 June 2018

Asparagus amd basil quiche (Quiche de esparragos y albahaca)




I am glad finally publishing a new recipe.
I'm going through a period in which it's hard for me to finish things, I cook, I bake, I do many things but sometimes I find it hard to do a post. I am very sincere, I have always been.

But I'm happy to do it now. This quiche of asparagus and basil I loved, Well I have always loved the quiches. It is fast and the dough delicious..

In the Northern hemisphere are with the fullness of the asparagus and basil, wonderful.
Here still I have basil and I found asparagus but you can also be made with canned asparagus.
With the water of the asparagus we made a soup (my mother's recipe) but I give it to them another day because I do'n  take any picture.

Thanks for reading and being here!
Hugs!




Source : Ensaladas y Tartas  (Salads and tarts)






Ingredients

Dough

250 grams all purpose flour 
100 grams butter
1 egg
1/2 teaspoon salt
cold water the necessary to make a dough ball

To the filling

15 or 18 asparagus
250  grams half and half cream 
4 eggs
 60 grams parmesan cheese grated
salt and pepper
1/2 cup of basil leaves


Method

On a floured table, combine all purpose flour with the butter and then add the egg , join well and gradually add cold water until a dough ball forms.

Let rest in the refrigerator for 1 hour. Then remove it and cover in a  buttered and floured mold. An elongated or round mold can be used.

To prepare the asparagus :

 Clean and scrape them with a knife at the base, cut them the same size and cook  in water with a little salt during a 1/2 hour. Drain and dry them with a paper napkin.


Preheat oven to 180°C (350° F)

For the cream of the quiche, mix the  half and half cream with the eggs one by one beating after each incorporation. Add the grated cheese and mix well.
Season with salt and pepper to taste.

Distribute the asparagus already cooked in the bottom of the dough on the tart and pour the cream prepared previously.
Bring to oven for 30 minutes or until  set and golden brown.
Leave to cool in the mold, and then remove from the tin.
Scatter over  leaves basil and serve in slices.





Print recipe






















En español

Quiche de esparragos y albahaca


















26 May 2018

Poppy seed cake with lemon icing (Cake de semillas de amapolas con glace de limon)









I do not know you but  really I love a cup of tea or coffe with a piece of cake but ...  homemade. .
 I am impressed in the supermarkets  as people buy  cakes or others  for  Tea but really never is the same.

Well, I made this cake last night (baking from scracht) and today I finish it.
Although sometimes I am very tired I like it (if I can cook at night and the next day finish it.
A cake with poppy seeds from a small book that impressed me with its recipes. (Golden : Sweet & Savory baked delights from the Ovens of London's)
A couple of young and amazing bakers!
I love thinking that somehow with my blog in all these years I have helped with my recipes to eat more healthy and delicious.
thanks to all of you

Adapted from :

 Golden: Sweet & Savory baked delights from the Ovens of London's (Itamar Srulovich & Sarit Packer)




Ingredients

For the cake batter

190 mg /ml vegetable oil
300 grams granulated sugar
4 eggs
200  grams all purpose flour
1 teaspoon baking powder 
150 grams poppy seeds ground
juice and zest of 1 lemon
juice and zest of 1 orange

100 ml base sugar syrup  (find below)

For the lemon icing

250 grams confectioners sugar plus more if needed
1 teaspoon light corn syrup 
juice of 1 lemon
poppy seeds for sprinkling

Base sugar syrup

This help the cakes helps moist, gives them a lovely shiny gloss and make them more tastier.

100 ml water 
100 grams granulated sugar 
1 teaspoon light corn syrup

Place all the ingredients in a small pan and stir to dissolve the sugar. Bring to the boil, skim of any foam that come  to the top and remove from the heat. then allow to cool.


Method

Prehet the oven  180° /350° F.
Lightly spray a silicone mold  with butter or lightlybutter and flour a metal tin.

Whisk the oil with the sugar in a large bowl until combined. Add the eggs one at a time, whisking well after eachg one to create and emulsion (similar to making mayonnaise). Once you have a smooth silky looking mixture, add all the remaining batter ingredients at once and whisk until well combined.
The batter will seem runny but dont worry it will set solid once bakes.
Pour into the prepared mold or tin.

Bake in the center of the oven for 25 minutes, then turn the cake and bake for about 15 minutes more until firm and springy to the touch: push down on the middle with your finger and make sure is ready.
Brush the sugar syrup all over the cake while is still hot then allow to cool in the tin about 30 minutes before turning out onto a wire rack and cooling entirely.

Lemon icing

Combine the confectioners sugar and light corn syrup in a small bowl . Mix in the lemon juice a couple drops at a time until you have a thick icing. Check the consistency if you need add a little more sugar to thicken  more.
Spoon over the top of the cake and allow it to drip naturally down the sides. Sprinkle with a few poppy seeds, then leave the icing to set before cutting.
This really moist cake keeps well for 3 to 4 days at room temperature.

Print here









This really moist cake keep well for 3 to 4 days at room temperature and more than a week in the fridge.,












en español
Cake de semillas de amapola con glace de limon