20 October 2019

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









11 October 2019

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.



print recipe 










First roses






Cake de semillas de amapola y naranja 














Flores de azahar









29 September 2019

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.


Print recipe

































Bundt cake de cerezas y almendras










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.

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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


















12 July 2019

Individual lemon meringue cheesecakes (Cheesecakes de limon y merengue)






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