Vanilla Panna cotta with red currants and raspberry coulis ( Pana cotta de vainilla con grosellas y coulis de frambuesa)

Not long ago I discovered red currants can be found here 
at certain times of the year. 
And it's fun because when I saw them I knew exactly what dessert I wanted to make. 
A panacotta with some red currants and a fruit sauce and I just found this recipe.

In any case, this panacotta would be just as good with another berries (strawberries, raspberries or blueberries).

Here follows the relentless heat only in the afternoons I notice that it cools and is a blessing and I try to save the roses that still survive.
It has been extreme heat. How is the world now.
A hug to all who pass through here.
I still believe in love, in friendship and in the wonder of seeing beautiful things in a world that is complicated.
Hugs!


Source : Food 52 (Nicole Franzen)

Vanilla panacotta with red currants and raspberry coulis
(6 servings)



Ingredients

3 cups of heavy cream 
1/2 cup of sugar
2 teaspoons of vanilla
2  1/2  teaspoons unflavored powdered gelatine 
6 tablespoons water



Red currant and raspberry coulis

1 cup of red currants (or other berry)
2 cups of raspberries (fresh or frozen)
1/2 cup of sugar
1/2 cup of water



Directions

For the panna cotta
In amedium saucepan add 3 cups of heavy cream and 1/2 cup of sugar. Bring to a simmer and stir until the sugar is dissolved . 

Then remove from heat and add 2 teaspoons of vanilla extract.
Meanwhile empty two packets of gelatin into a bowl and add 6 tablespooons of cold water. Mix throughly and let sit for 10 minutes.

Then add very warm cream over the gelatin and mix well. Pour into your dishes. If you are using a cup that you want to take the panna cotta out of, then you should lightly grease your ramekin.
You can use the tip of a knife to run it around the edges or place the dish in a cup of hot water and this will make it pop right out.
Place dishes on a tray and put in the refrigerator for at least 5 hours. If you make them a night before you need them that's even better.

For the coulis

In a small saucepan add a container of red currants  and raspberries. Add the sugar and 1/2 cup of water.
Bring to a simmer and reduce for about 30 minutes. Then push it through a chinois or sieve.
Serve the panna cotta with raspberry sauce.









Print recipe here

Panacotta de vainilla con grosellas y coulis de frambuesas 

Olive oil and orange juice Bundt cake (bundt cake con aceite de oliva y naranja)

Why do I feel that time goes by so quickly in recent months? (and that I do not like summer) but I really do something for the blog and I need time to publish it. Im so sorry . 
But I am already here .

 Only some days agoI made  this cake with olive oil and orange juice and  was very good, great. 

(Olive oil makes the cake more moist) and orange juice is always delicious.

The recipe is from a book in English that is very good: "Genius desserts" by Food52 (different authors)
It is very good served with some strawberry jam.
It is a recipe that you will like for any time.

" Maialino  (a great Pastry chef)also offers this cake at breakfast in muffin form, and they've been known to turn it into a birthday cake, layered with mascarpone buttercream )  
From the book Genius desserts



Adapted from : Genius desserts (Food 52)

Ingredients

2 cups (300  g) all purpose flour
1 1/2 cups (260 g) sugar
1 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder 
1 cup extra virgin olive oil
 1  1/4  cup  whole milk 
3 large eggs
1  1/2 tablespoons finely grated orange zest 
1/4 cup freshly squeezed orange juice
1/4 cup grand marnier or Cointreau  (optative)


Method

Heat the oven to 170 ° c (350°F) with a rack in the center.
Oil or butter a 9 inch (23 cm) round cake pan (or a bundt mold)

Whisk together the flour, sugar, salt, baking soda and baking powder in a medium bowl.
Whisk together the olive oil, milk, eggs, orange zest and juice and grand manier in a larger bowl.
Add the dry ingredients to the wet ingredients and whisk until just combined. Scrape the batter into the pan.

Bake until the top is golden and firm to the touch and a toothpick stuck in the middle comes out clean  about  45 -50 minutes.
Let the cake cake cool in the pan on a rack for 30 minutes.

Run a knife around the edge of the pan, invert the cake onto the rack,.
Let cool completely about 2 hours.
Store at room temperature. If you want  to keep the crust crisp cover only the cut side of the cake with parchment, not the top.

Note: I served with some strawberry jam.




print here

En español

Bundt cake con aceite de Oliva y jugo de naranja

Apples and cherry strudel in puff pastry ( Strudel de manzanas y cerezas en masa de hoja )

Those who have known my blog for years know that I love fruits and everything that has to do with fruits (ice cream, cakes, tarts, desserts  all you want)

One of the good things about this time of the year  (aka summer)  you can take advantage of the fruit that is more abundant although some fruits can be seen almost all year (they come from other countries and different seasons)

So I  done  a streusel   with  cherries  ( I didn't want the cherries to be lost !)

  Finally I made this strudel with apples and cherries, and  anyway if you dont have cherries you can make with frozen cherries or with cherry jars (pitted tart cherries)

I used ready-made dough although I usually do it. But it is an easy and delicious recipe.




Adapted from : Foodiecrush
                           and Vegan nook

Ingredients

1 1/2 cup cherries pit removed
(or frozen cherries or 1 can pitted tart cherries)
1 package frozen puff pastry (defrot about 30 minutes before)
1 to 2 tablespoons brandy or rum
1/2 cup raisins
3 granny smith apples cored
peeled and thily sliced
juice of 1 lemon
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup dry fine breads crumbs or panko
1/2 cup butter melted 
1/3 cup sliced almonds
coarse sugar


Method

In a small bowl add the cherries and  raisins in brandy or rum and soak about 30 minutes. Drain and set aside.
(if you are using pitted tart cherries drain first.)

Add the sliced spples to a large bowl and coat with lemon juice to avoid turning brown.

 In a smaller bowl mix the sugar cinnamon and nutmeg until blended rserve 1 tablespoon of the cinnamon, sugar mixture and add to the apples along with the cherries. Add the bread crumbs  and gently stir to combine.

Preheat oven to 190 ° C  ( 375 °F)
Unfold the puff pastry and roll out onto a lightly floured surface  to approximately 11 x 15 inches (  27 x 38 cm aprox).
Spoon the mix of cherries, raisins and apples out onto the dough in a line down the middle .
add some cinnamon and nutmeg mix you set aside.
 Fold one edge over the mix  then take the opposite side and fold it over . Tuck in the ends.

Brush the top of the strudel with melted butter then add the sugar and aliced almonds.

Carefully transfer the strudel to a baking sheet lined with parchment paper.
Bake 20 to 30 minutes or until the top is golden and puffy.
Allow the strudel to cool 20 to 30 minutes before slicing.

Print recipe here

Strudel de cerezas y manzanas en masa de hoja

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