28 June 2012

Pita bread

Pita bread is a great bread for beginning bakers or for making with kids. The entire process of making them only takes about 1 hours , so it is also a great one for people on a tight schedule.

And this recipe is thinking in little families or that person live alone and  enjoy make their bread.

Ingredients ( 4 or 5 breads)

2 cups of all purpose flour
1 teaspoon of salt
1 pinch of sugar
1 tablespoon of olive oil
3/4 cup of warm water
1 1/2 teaspoon of dry yeast


Preheat the oven at 180°c
In a little bowl put the dry yeast and warm water.
In a medium bowl place the all purpose flour, the oil, salt and sugar, add the yeast with water.

 All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water .

Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough,Place the ball in a a bowl. Cover with plastic wrap or a damp kitchen towel and set aside about 20 minutes.

Divide dough into 4 or 5 equal portions and hands into a ball of each. Then make to shape of pita bread.
Place in an  oiled baking sheet and bake the bread place about 6 to 8  minutes per side, until they are cooked.
Remember the pitas normally are white only little golden.
Remove and let cool.
Carefully open and fill with whatever you want. I filled it with slices of avocado and tomato.

print recipe here


Pan Pita

Este pan pita es sencillo y fácil de hacer y es especial cuando son pocos en la casa porque es una receta que salen 4 o 5 panes y se hace bastante rápido.

26 June 2012

Lemon cake

I love all with lemon, desserts and cakes and all you can offer LOL and for my past Birthday that was my first option but finally I made a chocolate cake  mabye for practical reasons, but now a nice friend of mine wanted I posted this Lemon Cake so I made the last weekend.
Is absolutely yummy and the filling is similar to lemon curd, so delicious!



6 large eggs
(Yolks and whites separated)
1 cup of sugar (200 grs.)
1 pinch of salt
lemon zest grated (2 teaspoon)
200 grs flour all purpose
3 tablespoon of cornstarch powder
2 teaspoon of baking powder


2 eggs
4 yolks
1 cup of sugar
juice and grated zest of 2 lemon
220 grs of butter
1 envelope of gelatin powder


To make the cake beat the yolks in a bowl with about two tablespoons of sugar, reserve the rest o sugar.
In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage
In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the pinch of salt, increase the speed to medium, and beat until soft peaks form.
With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy.Add the  beaten yolks and add the flour, baking powder and cornstarch, beat slowly until mix.

Preheat the oven about 180°c.

Line with parchment a round pan about 22 cm.

 Scrape the batter into the pan and spread evenly. Bake until the top springs back when lightly pressed and a cake tester inserted in the center comes out clean, about 20 minutes.
Let cool into the pan.When is chill pass a knife by the border to more easy desmold.


For the lemon cream, mix with a whisk all ingredients except the gelatin in a medium saucepan to cook in double boiler, stirring all the time. When thick, still warm add the gelatin previously hydrated in three tablespoons of cold water, mix well and refrigerate for a while to have  a thick creamy  to fill the cake.
Divide the cake into three layers with a sharp knife. Fill each layer and refrigerate while making the meringue to cover.

Beat the three whites with a pinch of salt with an electric mixer on medium speed, while in a small saucepan place the sugar bowl and cover with a little water, boil until thick and  add this syrup to meringue until is glossy and stiffy . 

 Cover with this meringue  the cake, put some decorative berries or grated lemon alone.
If you want make some draws with a cooking torch in the meringue.
Place in fridge until serve.

print recipe here

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Torta de limón

Cuando  fue mi cumpleaños hace unas semanas pensé en esta torta porque me encanta el limón, finalmente hice la de chocolate porque tenía todos los materiales.
Pero hace poco una amiga me preguntó sobre esta torta de limón asi que decidí hacerla.
Es absolutamente deliciosa. La recomiendo!


6 huevos
yemas y claras separadas
1 taza de azúcar (200 grs.)
1 pizca de sal
2 cucharaditas de cáscara de limón rallado
200 grs. de harina sin polvos de hornear
3 cucharadas de maizena
2 cucharaditas de polvos de hornear

22 June 2012

Apple galette

This tasty apple galette looks impressive but is easy to make and is guaranteed to taste just like Mom's. Serve with vanilla ice cream or whipped cream for the perfect after dinner treat.
I love galette of any fruits are simple, delicious and you make in all seasons, I had some apples some time ad dont make, whe I tasted this apple galette I think I always forget what amazing are apples:)


2 1/2 cups all purpose flour
6 tablespoons of sugar
1/4 teaspoon of salt
1 1/2 stick unsalted butter, cut into cubes
2 tablespoon shortening in pieces
4 or 6 granny  smith apples
or others peeled, cored and cut into slices
zest of an orange
2 tablespoon orange juice


In a large bowl combine  2 1/2 cups of flour, 3 tablespoon of sugar,add cubed butter and shortening cut into flour with a pastry blender or your fingers.
Mix with 3 or 4 tablespoon of water.
Shape dough into a disc wrap in plastic and refrigerate for least 1 hour.
In a large bowl toss apples with oranhge juice and zest.
Preheat oven at 190°c
Roll out dough on a well floured surface making a circle.
Transfer to a parchment lined baking sheet.
In a bowl mix 1 tablespoon of flour and 2 tablespoon of sugar
and sprinkle over dough .
Layer apples over dough leaving about 2 inches border.
Fold edges over apples, lightly brush apples with melted butter
and dough with a tablespoon of water.
Sprinkle sugar over dough and apples.
Baked until crust is golden and apples are tender, about 40 minutes. Lift parchment to transfer galette to a rack to cool.
Serve with vanilla Ice cream or whipped cream.


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Galette de manzanas

Me encantan las tartas galettes con cualquier fruta pero me encantan con manzanas. Es impresionante
como a veces con tanta fruta (aún en invierno) en nuestro país olvidamos lo deliciosas que son las manzanas, quizas porque vemos siempre . Les debo comentar que las manzanas chilenas son deliciosas y muy cotizadas en el extranjero y son muy caras, aca se consiguen más baratas.
Las manzanas se adaptan a todo y siempre son apetecibles, para cocinar uso las verdes Grammy Smith o las Fuji que son deliciosas, lasa dos son estupendas e incluso pueden mezclar


2 1/2 taza de harina sin polvos de hornear
6 cucharadas de azúcar
1/4 cucharadita de sal
6 cucharadas de mantequilla sin sal
2 cucharadas de manteca en trozos
4  o 6 manzanas verdes granny smith o fuji
en grozos alargados peladas y sin pepas
Ralladura de una naranja (cáscara)
2 cucharadas de jugo de naranja


20 June 2012

Pumpkin ricotta stuffed shells

Many time I wanna made these stuffed shells but sometimes is really difficult find time to cook slowly, I dont like cooking fast I love enjoy when I make.
Anyway finally yesterday was the day ! and was really yumm!

I adapted this recipe from Countryliving.com


24 pasta jumbo shells
1 tablespoon of oil
2  cups of ricotta
1 can pumpkin puree
(or cooked pumpkin)
3/4 grated parmesan cheese more two tablespoon
1 large egg white
1 garlic clove minced
1/2  cup fresh basil chopped
1 teaspoon of salt
1/2 teaspoon ground pepper
tomate sauce


Cook pasta shells according package instructions
 drain and transfer to a baking sheet and drizzle with oil.
Set aside and let cool.

Meanwhile in a medium  bowl stir together ricotta, pumpkin,
1/4 cup grated cheese and remaining ingredients except tomato sauce.

Preheat oven at 190°c Spread tomato sauce in the bottom of a baking dish.
Fill each pasta shell with the mix of ricotta and pumpkin mixture and arrange in the pan.
Cover pan with foil and cook about 20 minutes.
Remove foil, sprinkle shells with remaining cheese and bake about 10 to 15 minutes more.
Serve alone or with some salads.
To serve sprinkle grated cheese over the shells.
(You can stuffed shells the night before and refrigerate overnight  in a container and in between of plastic wrap place the shells on sauce  before baking)

Print recipe here


Caracolas rellenas con ricotta y zapallo

Muchos dias que queria hacer esta receta pero simplemente no había podido, la gracia de tener un blog de recetas es poder disfrutar y cocinar y hacerlo lentamente por eso a veces me falta el tiempo, todo debe ser rápido, ya ahora y eso me mata y me cansa,para mi cocinar es un placer.
En todo caso por fin la pude hacer y es una muy buena receta.
Esta receta está adaptada de Country living.com


24 caracolas grandes de pasta
(las compré en el Unimarc pero en el Jumbo tambien deben haber)
1 cucharada de aceite
2 tazas de ricotta
1 taza de puré de zapallo ya cocido
(o un tarro)
3/4 taza de queso parmesano rallado
1 clara de huevo
1 diente de ajo picado
1/2 taza de albhaca picada fina
1 cucharadita de sal
1/2 cucharadita de pimienta negra olida
salsa de tomates


18 June 2012

Blueberry banana smoothy (SRC)

This time of Secret Recipe Club my assignment blog was The mommy bowl she have nice recipes but she doesnt use  some things I used normally (eggs and flour ) but I find this lovely Blueberry banana smoothy that I really enjoyed and special for the people are in summer:)
Is a nice and easy recipe!

I change the quantities to have 4 servings

Blueberry Banana Smoothy (4 servings)


2  little bananas
2  large handful frozen blueberries
1 large handful ice cubes
About 2  cups  coconut milk
1 teaspoon (or so) cinnamon


In a blender put the coconut milk, bananas chopped and blueberries, whizz it up.
Add the ice cubes and cinnamon
and if you like more sweet  add some sugar though
 the bananas are sweet.
Whizz again and serve in large glasses.
If you find too thick thought I love a thick smoothie add more ice or coconut milk.
The coconut milk is really nice with  the blueberries.

Print recipes here

Enjoy oher nice recipes here


Smoothie de plátano y arándanos

11 June 2012

strawberries polenta shortcakes

To all of you are in summer time a delicious and nice dessert,  I saw a lot of shortcakes recipes but I really love this recipe with  polenta .
A strawberry shortcake has the classic combination of biscuit,fresh strawberries and cream, that never fails to delight-Special for these days in summer months with informal food-

This recipe is adapted from Country living April 2009


300 grs, fresh strawberries
hulled and rinsed
3/4 cup granulated sugar
1 cup cornmeal or polenta
1 cup all purpose flour
2 teaspoon baking powder
6 tablespoon butter cold
pinch of salt
1 egg
1/2 cup of milk
2 cups  heavy cream
2 tablespoon confectioners sugar


Cut the   strawberries into quarters and toss with 1/4 cup of sugar. Let sit for a few hours to give the sugar time to extract some juices.
Preheat he oven at 190°c.
Combine the flour, remaining sugar, cornmeal or polenta, and baking powder in a mixing bowl .
Add the butter and salt and cut into the flour witht your fingertips.
Wisk the egg and milk together and stir into the dry ingredients.Drop the batter onto a lightly battered pan with a tablespoon and form into rounds  in diameter.
Bake for 15 to 20 minutes or until is lightly golden.
Remove and cool in a wire rack.
Whipp the cream until soft peaks form.
Add the confecioners sugar and beat for a few minutes more.
Cut biscuits in half and place a heaping spoonful of strawberries on top.
Cover with whipped cream and top with the other biscuit half.

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En español

Shortcakes con frutillas

Esta receta es especial para los que estan en verano en este momento porque las frutillas estan en su esplendor.
En todo caso aqui aun se encuentran frutillas. Y sino se podrian usar congeladas igual queda rico.
Tambien se puede hacer con frambuesas o moras.
Los shortcakes son parecidos a los scones pero más blandos, y estos llevan polenta.


300 grs. frutillas o fresas
(frescas o congeladas)
3/4 taza de azúcar granulada
1 taza de harina sin polvos de hornear
1 taza de polenta
2 cucharaditas de polvos de hornear
6 cucharadas de mantequilla
1 pizca de sal
1 huevo
1/2 taza de leche
2 tazas de crema batidas
2 cucharadas de azúcar impalpable


Cortar  las frutillas en cuartos y mezclar con 1/4 taza de azúcar, dejar reposar por unas horas
para que tengan mas jugo.
Precalentar el horno a 190°.
En un bol combinar la harina, el resto de azúcar, la polenta
y polvos  de hornear. Mezclar bien.
Agregar la mantequilla en trozos y la sal mezclando con las puntas de los dedos.
batir el huevo y la leche y agregarlos a los ingredientes secos.
 Enmantequillas una fuente de horno y con una cuchara o un porcionador de helados colocar en formas redonda sobre la bandeja.
Llevar a horno por unis 15 a 20 minutos o hasta que esten dorados.
Dejar enfriar.
Batir la crema hasta que tenga una textura firme de picos suaves,agregar el azucar glass y o impalpable y batir unos minutos más.
Cortar los biscuits a la mitad y rellenar con crema y una porción de frutillas.


9 June 2012

Delicious chocolate Cake and a Happy Birthday

This chocolate cake is really special and nice with ground almonds, ginger and orange zest and chocolate glaze is for any time.
In fact it is the cake I chose to say happy birthday to me LOL ....... So are all invited to eat a piece of cake here in my blog!
This lovely recipe is from Martita Serani a chef and teacher cook from here and the recipe is from her  last cooking book "Imperdibles"
I made these little roses with marzipan but you can garnish with berries too.

1 1/2 cups of grind almonds

(peel and toasted)
1 cup of panko or  breadcrumbs
1 1/2 cup of sugar
1/2 cup all purpose flour
180 grs. butter softened
1 tablespoon of ginger powder or fresh
1 orange the peel grated
6 eggs
200 grs. bitter chocolate in pieces


2 tablespoon of sugar
3 tablespoon of water
2 tablespoon of rum


250 grs. bitter chocolate
1/2 cup of butter
1/2 cup of heavy cream


Preheat oven to 180 ° c. In a large bowl beat butter orange zest and ginger. Mix well with a wooden spoon until a homogeneous mixture. Add eggs one at a time and continue beating to mix well.
 Apart melt chocolate on medium power can also be melted in a double boiler. Add chocolate to egg mixture and almonds. Add the panko or bread crumbs and flour.
Incorporate well. Line the base of a mold 20 or 22 cm. with foil. Butter and flour.
Pour mixture into the mold and bake for 20 minutes no more should be slightly moist. Besides boiling water with sugar for the syrup. Cool and add the rum.
With a thin skewer to prick the surface of the cake and pour the syrup. Allow to cool.
To glaze Melt in a microwave safe bowl (average temperature) butter cream and chocolate and stir until removal is a smooth mixture if necessary to put a little more in the microwave. Cool slightly glaze should be warm.
Cover the cake and decorate with marzipan or berries.
 You can also sprinkle with  toasted almonds.
 Leave at room temperature does not need refrigeration


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Tarta de chocolate

Escogí esta tarta a pesar de que no soy tan fanática del chocolate pero me tincó y ha sido un acierto.
Quería hacer algo especial por mi cumpleaños que es hoy.
Asi que los invito a todos a compartir un pedazo de torta de chocolate aqui en mi blog un abrazo.
Esta torta está adaptada de una receta del libro de Martita Serani "Imperdibles"!


1 1/2 taza de almendras molidas (peladas y tostadas)
1 1/2 taza de azúcar granulada
ralladura de 1 naranja
1 cucharada de jengibre molido fresco
180 grs. de mantequilla
6 huevos
1 taza de panko o pan rallado
200 grs. de chocolate bitter en trozos


2 cucharadas de azúcar
3 cucharadas de agua
2 cucharadas de ron


250 grs. chocolate bitter
1/2 taza de mantequilla
1/2 taza de crema


Precalentar el hono a 180°c.

5 June 2012

Jubilee mini Victoria sponge cakes

Many of you know that 60 years since the coronation of Queen Elizabeth of England, for those who do not know I have much to do with England, my grandfather on my mother's side came from Southampton for many years met my grandmother (Spanish) and they were married, lived in Punta Arenas, until he died and came to Santiago. If you want to know more of this story you can see here where I made a tribute.
The Victoria sponge cake is usually a large cake  but

 I wanna make  littles to serve tea.

The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as sponge cake, though it contains additional fat. A typical Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated apart from a dusting of icing sugar.

This post is especially to England, my grandfater who came  from so far  here away and my Mom:) !
Adapted from BBC Food


225 g self raising flour
4  eggs
225 g caster sugar
200 g. margarine
vanilla extract

6 tbsp raspberry jam
whipped cream
icing sugar to dust


 Preheat the oven to 180°c.
Line an oven tray with greaseproof paper.
For the sponge, beat all he ingredients in a bowl until light and fluffy. Spread the mixture out into the oven tray flaen with a
palette knife and bake in the oven for 18 o 20 minutes or until golden brown and cooked through.
Carefully turn the sponge cake out onto a wire rack,peel off the paper and set  aside to cool.

Cut circles about 6 cm (I used a round cut cookie) from the sponge , spread someones with raspberry jam an others wih whipped cream, make little sandwich, dust icing sugar over the
top of each sandwich.

Print recipe here

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Mini cakes Victoria para el Jubileo

Seguro que muchos de ustedes saben o han escuchado acerca de que se cumplen 60 años de la Coronación de la Reina Isabel, por esto en Inglaterra se han hecho muchos homenajes y celebraciones e incluso en la cocina por supuesto, muchas recetas especiales para el Jubileo que se celebra esta semana.
Yo hago mi pequeño aporte con esta receta de mini cakes que es la versión pequeña del típico Sponge Victoria Cake, son ideales para el té o alguna celebración especial.
Para los que no lo saben mi historia de vida está entrelazada con Inglaterra y con España. Mi abuelo por el lado de mi mamá vino de Southampton, Inglaterra, hace muchos años y conoció a mi abuela española en Argentina, despues se vinieron a vivir en Punta Arenas.  Mi mamá nació en Punta Arenas pero cuando mi abuelo Maurice murió se vinieron a Santiago si quieren saber más conté la historia aquí en un post de scones.