29 September 2012

Oreos and lemon mousse

When I made this dessert for first time (about 1 month ago) the kids said was the best dessert:)
But I know why : They love Oreos (only buy sometimes lol)
But I think a dessert with Oreos would be good!
I adapted this recipe from the cookbook of Pamela Villar from Argentina.

(6 servings)

Lemon mousse

6 yolks
1/2 cup of lemon juice (125 ml)
200 grs. sugar
80 grs. cold butter
100 ml water
2 whites
1 lemon (the peel grated)
+ 200 grams Oreos cookies

In a saucepan put the yolks and cook  over low heat   mixed with lemon juice and half the sugar.

 Stir constantly with a wire whisk just until thickened.
 Take out del of heat  and add the diced cold butter, stirring rapidly with whisk to make  a lemon curd.

Place the remained sugar  in another saucepan and cover with water and boil for a while until it forms a syrup ready.

 Beat the whites until stiff and add  the syrup in the form of thread to get an Italian meringue.
Continue beating until cool so join the lemon curd with meringe mixing very gently and add lemon zest and set aside.

 Process half of oreo cookies and distribute about two tablespoons of lemon mousse in each glass  and then add a tablespoon or a little more crushed crackers and cover with two tablespoons of mousse.

Refrigerate for at least 2 hours. Before serving garnish with Oreo cookies.

Espuma  de limón y Oreos


Cuando hice este postre (hace más o menos 1 mes) mis hijos me dijeron que era EL mejor pero yo sé que es por las galletas Oreo que les encantan.
(y las compro muy de vez en cuando) pero para este postre quedaron muy buenas.
Creo que es por la combinación mousse de limón/chocolate.
En todo caso es simple y delicioso.
Está adaptado de una receta de Pamela Villar (chef argentina) y de la que he hecho varias recetas.

(6 copas o vasos)

6 yemas
1/2 taza de jugo de limón
200 grs. de azúcar
80 grs. de mantequilla bien fría
100 ml de agua
2 claras
ralladura de 1 limón
2 paquetes de galletas Oreo
(unos 200 grs.)


En una ollita cocinar a fuego suave las yemas ya mezcladas con el jugo de limón y la mitad del azúcar revolviendo constantemente con un batidor manual de alambre justo hasta que espese .
Retirar del fuego e incorporar la mantequilla bien fría en cubos revolviendo rápidamente con el mismo batidor para hacer una especie de lemon curd.

Hervir hasta obtener un almíbar de pelo .
Batir las claras a punto de nieve y luego agregar el almíbar en formas de hilosin dejar de batir hasta obtener un merengue italiano. brillante y firme.
Seguir batiendo hasta que esté frio.
Unir el curd de limón con el merengue italiano mezclando suavemente agregar la ralladura de limón y reservar.
Provesar o moler la mitade las galletas Oreo el resto reservar para adornar las copas.
Distribuir primero en cada copa unas dos cucharadas de la mousse de limón luego unas dos cucharadas de las galletas molidas y sobre estas otras dos cucharadas de mousse de limón terminar adornado con algunas galletas Oreo.
Llevar al refrigerador por los menos dos horas para que cuaje bien.


26 September 2012

Pears and almonds Tart

Like many of my recipes I begin: "I had some pears and I dont want losing" and is true I had some pears and love pears always. and I had bookmarked this recipe in one of my little cook books and I made .
Is a dough with a frangipane crumble and pears really delicious:)

Source  "Desserts to enjoy" by  Pamela Villar  an argentinian Chef



125 grs of butter (4 1/2 oz)
250 grs all purpose flour
50 grs. glass sugar
1 lemon / the peel grated
1 egg
(if is necessary 1 tablespoon of milk)

250 ml water
2oo grs. sugar

180 grs. ( 6 oz) toasted and grated almonds
35 grs. flour
150 grs. butter(room temperature)
180 grs. sugar
2 eggs


Process all ingredients into a ball (I did not add the milk, but depends on the mass)
If not used porcesadoir joins in a bowl by first attaching the butter with the flour until crumbly.
Then add the remaining ingredients and mix with the tip of dedos.sin knead too lonely to form a ball.
Wrap in plastic wrap and refrigerate for 1 hour.

Roll with rolling pin into the shape of the mold (can be rectangular or round) on floured work dusting the dough with flour to prevent sticking.
Line the cake mold of about 16 by 25 cm and if circular aporximadamente about 22 cm.
Click entire surface and refrigerate 30 minutes.
Preheat oven to 180 ° c.
Bake for about 10 to 12 minutes should be dry but not browned.

 Prepare pears

Wash and cut in half.
In a saucepan boil for about two minutes then add sugar water until pears are tender but firm.
Drain and cut into slices without losing shape.
 Set side..


 Mix all ingredients and place over crust precooked.
 Put the pears over frangipane. Sprinkle with
 glass sugar and cook in the oven at 180 °for about 30 minutes.
Remove and let cool to room temperature before serving.


Tarta de peras y almendras

Como muchas de mis recetas todo empezó con unas peras que tenía ya muy maduras me encantan
pero como ha hecho calor estos dias se maduraron muy rápido la cosa es que me acordé de esta receta que tenía y quería poder hacer.
Es de una colección de libros pequeños de cocina y de diferentes temas.
Esta receta es de Pamela Villar una chef argentina de la que ya he hecho recetas.




24 September 2012

Butter cookies


I remember well the day I made these cookies, I was alone on the beach and really wanna make something nice and I think is these cookies (always I travel with some cookbooks ) normally I dont make a lot of cookies like my lovely friend Betsy (she really make wonderful cookies) and you can see her recipes in her blog My five men. A lovely blog:)

Anyway I find these cookies delicious, and is important be quiet when make something like these, by the oven (are so fast) and to enjoy, anyway all we have a blog recipes is to enjoy the lovely pleasures of life, and sharing with our lovely friends don't you think?

Source: Saveur
1 1/4 cups all purpose flour 
1/2 teaspoon baking powder
1/8 tsp salt
6  tbsp unsalted butter softened
1 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
1. Combine flour, baking powder and salt in a medium bowl.
Mix well and set aside.
2.Beat butter with and electric mixer on medium speed.
Gradually add sugar and beat until mixture is light and fluffy.
Beat in egg and vanilla, then reduce speed and add flour mixture, mixing until just combined.
Divide dough in two portions and wrap in plastic.
Refrigerate until firm, about 1 hour.
3. Preheat oven at 180°
Roll out one portion of dough on a floured surface, (if is needed add some flour to roll better)cut into desired shapes, arrange about 1" apart on buttered nonstick baking sheet and decorate as desired.
I put 1/2 almond, peel in each one.
Bake for about 5 minutes.
Rotate baking sheets, then continue baking cookies until golden, about 5 minutes more.
Transfer cookies to a wire rack and allow to cool.
Repeat process, rolling out, cuting and baking remaining cookies.
Im sharing with
Galletas de mantequilla


Hace unos dias para el 18 fuimos a la playa.
Normalmente  no hago muchas galletas no sé porque no como mi amiga Betsy que hace unas
estupendas galletas y pueden ver sus recetas en su blog My five men.
Ella es encantadora.
Bueno cuando estaba en la playa sola y tranquila (todos habian salido) pensé en hacer algo como galletas, hay recetas que hay que hacer tranquilas con todo el tiempo del mundo. además el horno de la playa es estupendo, Las cosas quedan muy bien.
Había hecho solamente pizzas y cosas por el estilo.
Abreviando (no quiero aburrirlos) las galletas les fascinaron a todos. Asi que las recomiendo.
Esta receta está basada en una de Saveur.



21 September 2012

mussels with garlic and parsley

 For these days of Independence day more than eat meat I prefer seafood or fish also my daugther doenst eat meat like you knoe so I find these lovely mussels and I made the day before we go to the beach.
I love this recipe is simple (like I love) and delicious.
I served with white rice.
1 k and half of mussels
3 garlic cloves
1 cup of chopped parsley
200 ml white wine
100 ml fish soup
salt and pepper
1 teaspoon of cornstarch
Clean and wash the mussels and place in a pot  and cover with water. Cover the pot and bring to high heat for a few minutes.
Remove from the heat must be open if any closed discarded.

Place the mussels in a pot along with the garlic cloves and 1/3 of the chopped parsley.

 Add the white wine and cook over gentle heat.
Allow the alcohol to evaporate and add the broth fish (this may be fish bouillon cube)
Add salt and pepper and cornstarch dissolved in cold water.
Cook, stirring constantly using a wooden spoon until thick.
Stir well with the mussels and let stand with the lid on for about 20 minutes to settle the flavors.
Serve accompanied with slices of toasted bread or white rice or boiled potatos.



Choritos con salsa y arroz blanco

Para estos dias de fiestas patrias no hago tanta carne como veo que es lo normal. Me gusta comer empanadas por supuesto pero me encanta hacer cosas con pescados y porductos del mar.
Estos choritos los hice el día antes de que nos fueramos a la playa y encontré una receta fácil y deliciosa.
Lo servi con arroz blanco pero tambien pueden ser papas hervidas.


1 kilo y medio de choritos
3 dientes de ajo
1 taza de perejil picado
200 ml de vino blanco
100 ml de caldo de pescado preparado
sal y pimienta
 a gusto
1 cucharadita de maicena


17 September 2012

Avocado dressing (SRC)

Is again  time of  Secret Recipe Club  and now to September my asignemment was The kitchen of SteakpotatoesKindaGurl who has nice recipes, and this time I choose this Avocado dressing really delicious.

Secret Recipe Club


2 ripe avocados
1 tbsp fresh lemon juice
1/4 tsp salt
1/4 tsp fresh ground black pepper
2 small cloves of garlic minced
1/2 cup of water
a dash of hot sauce


In a blender first mix the avocado with the lemon juice and then add the
salt, black pepper, garlics, water and hot sauce.
Whirl until smooth.

Is nice to use in meats, chicken, fishes or in italian toasted bread how we ate absolutely delicious.

You can see other nice recipes of Secret recipe Club here.

Salsa de palta

 Ya es tiempo de nuevo de la receta mensual de Secret Recipe Club ahora justo en Septiembre (por eso hice mi receta de 18 antes) y mi blog asignado es de From the kitchen of Steak potatoes Kinda gurl, que tiene muy buenas recetas, pero tenía ganas de algo más salado despues de mi otra receta y opté por esta salsa de palta que realmente la encontré deliciosa.

Nosotros la comimos con pan tostado italiano pero se puede comer con pollo o carnes o pescados.
Si se quiere se puede omitor la salsa picante que no la puse porque a mi hija no le gusta tan picante.


2 paltas medianas maduras
1 y 1/2 cucharadita de limón fresco
1/4 cucharadita de sal
1/4 cucharadita de pimienta molida
2 dientes de ajo pequeños en trozos
1/2 taza de agua
1 pizca de salsa picante (optativo)

En la licuadora mezclar bien primero las paltas con el limón luego de a poco agregar la sal, pimienta ajos,agua y si se quiere
la pizca de salsa picante.
Mezclar bien hasta que tenga una consistencia cremosa.
queda muy buena en pan tostado pero tambien es rica para anticuchos pollo o carne.

13 September 2012

Príncipes/ princes (chilean treats)

Chilean cuisine has his roots in the fusion  of native peoples and Spanish food that has been transmitted orally from old notebooks and by relatives who pass from generation to generation.

To this must be added as I have told you that some recipes from countries like Germany and others become our own food like kuchen and strudel .

 The first recipes from colonial times and remain to this day as part of our food culture emerging in the convents.
Especially because we have abundance of fruits like peaches, apricots quinces chirimoyas strawberries  lúcumas were making the Chilean pastry history  like   millefeuille cake  alfajoresdulce de leche  and in that category would these princes. the dough is similar to other recipes like alfajores filled with dulce de leche and  with meringue on top.

This is about treats because you know also we have empanadas seafood stews fishes and corn puddings.
Ifr you want see other chilean recipes (like empanadas) see here.
 With this recipe I join the celebration of Independence Day of our country will be next week and the group of Blogs de recetas chilenos where you can see other Chilean delicious recipes.


280 grams all purpose flour
8 yolks
1 egg
10 cc rum
2 cups of dulce de leche
4 whites egg
1 cup granulate sugar
 Pinch of salt
Sift flour and place on the table  and  make a hole in the center  then place the egg yolks and mix well.
Aside beat egg and rum  and add forming an elastic dough that does not stick to your fingers.
If you stick to add a little more flour.
Let the mixture stand for 20 minutes at room temperature.

Preheat oven to 180 ° c.
Stretching a portion of the dough with a roll pin leaving approximately 2 mm thick.
If you want to cut the princes can be elongated in one mold  of cookies or other.
If you want to cut in round alfajores
Placing cash them in a lightly greased cookie sheet with butter.
Before  baked mark with a moist  fingertip  each mass to the center ( So stay slightly raised at the edges such as alfajores)
Click each dough with a fork about 3 or 4 times.
 Bake about  4 to 5 minutes should be  viewing because they are fast.
They should be slightly golden-
Let them cool before filling with dulce de leche.

For the meringue in a bowl place the four whites and mix with the bowl over a saucepan with water (a double boiler)
Beat well until stiff until dissolved sugar crystals.

When the meringue is firm covered sweets (princes)
 Cook by a while in the oven at low temperature (190 ° C)
for 20 minutes until dry  but still white.

Príncipes (dulces chilenos)

No me decidía que receta hacer porque ya he hecho empolvados alfajores lanchitas etc.
Y empanadas por supuesto.
Finalmente me decidí por los príncipes que nunca había hecho super ricos.

11 September 2012

raspberries and almond cake


I adapted this recipe from Elle A la table  how your know one of my favorites site, I really enojed Elle Recipes,.
This Cake really was nice with a cup of tea the dough have grated almond and raspberries.

200 grs. all purpose flour
1 teaspoon of baking powder
150 grs. ground almonds
3 eggs
250 grs. sugar
 120 ml  olive oil
20 ml  of milk
zest of one lemon
200 grs. raspberries freeze or fresh
 In a bowl mix all purpose flour and baking powder  and grounds almonds or almonds flour.
In other bowl stir the eggs  and the sugar  until  are  homogeneous.
Add the olive oil and the milk  and lemon zest to the eggs mix.
Add the flours mix to this batter. And then raspberries and stir all.
Preheat oven at 180°c.
Line a cake loaf pan with butter and flour.
Filling with the cake batter.
Cook about 40 to 50 minutes until is golden and dry.
You can add a little liquid honey over the cake if you like.
Set aside by 30 minutes before serve.

Im sharing   with



Cake de almendras y frambuesas

Esta receta la encontré deliciosa es un queque de almendras molidas con frambuesas (congeladas)
y lleva un poquito de aceite d eoliva lo que le da un toque delicioso a mi parecer.
Esta receta está adaptada de una de la Revista Elle a la table que tiene muy buenas recetas.
Ideal con una taza de té o de café!
Mi proxima receta es acerca del 18  (fiestas patrias)me ha costado decidirme porque siempre para el 18 hago algo asi que tengo muchas que ya he hecho pero ya encontré una que me gustó.


6 September 2012

Zucchinis and cheese tartelettes

These little tartelettes are perfect for lunch or dinner are made with brisee crust and filling with zucchini cream and cheese.

The typical thing I had 2 or 3 zucchinis in the fridge many time and I was thinking what make with them.
Also I love zucchinis and I dont wanna lost.
I adapted  this recip from  CuisineAZ  a french site that always I made recipes.
The pate brisée recipe is from Cuisine AZ too.


(4 servings)

Brisee dough
150 grs. all purpose flour
50 grs. cornstarch
70 grs. butter
1 pinch of salt


2 or 3 zucchinis
3 eggs
3 tablespoon grated cheddar cheese
1/2 cup heavy cream
salt and pepper
1 garlic clove
1 tablespoon chopped parsley
2 tablespoon parmesan cheese (to sprinkle)

Method dough

Preheat the oven to 180°c

In a bowl mix the the flour and cornstarch Add the salt and butter
Mixing with your fingers. Add 1/2 glass of water mixing all the time.
Stir until you have a homogeneous dough.
Make a ball with the dough and wrap with a plastic film . Set aside by 1 hour to normal temperature.


Prepare the molds you will be use  and batter them inside.
Roll the dough and cut as the shape of the molds.
Press the dough to make the tartalettes shape.
Cut zucchinis  into round  slices
 Mix the eggs with the cream and   cheddar cheese
Add zucchini garlic clove  and chopped parsley.Mix all.
Fill the pie crust and sprinkle with parmesano cheese

Bake for about 20 minutes
Turn out and serve with a few greens (lettuce or others)


Im sharing with

Tartaletas de zapallito y queso

Me encantó esta receta por lo simple deliciosa y la masa queda escelente.
Yo había hecho otras recetas de masa brisée pero quise probar esta que es del mismo sitio de
la receta Cuisine AZ que es un sitio francés en que las recetas me encantan.
Cuando probé la masa ya estaba pensando con que otra cosa se podian hacer estas tartaletas(tomates  berenjenas con queso .o con pollo) con lo que quieran..
Me quedabn dos o tres zapallitos bien tristes en el refrigerador y no quería que se perdieran asi que busqué que receta me gustaba más y me incliné por esta y fue deliciosa.



3 September 2012

Blueberries and lemon galette


I wont bore you talking about how much I love all berries LOL
But I know others are crazy how me in baking and love berries:)
So I only say you I LOVE THIS recipe  a blueberry galette and was really delicious.
I find this nice recipe in Fine Cooking and is from Joanne Chang.
And dont worry you can make with freeze or fresh blueberries not problem.


For dough 1 1/2 cups all purpose flour
2 tablespoon of granulated sugar
1/2 teaspoon of salt
8 tablespoon unsalted cold butter
1 large egg yolk
2 or 3 tablespoon whole milk


4 cups of blueberries (freeze or fresh)
1/4 cup granulated sugar
2 tbs. honey
1 tablespoon finely grated  lemon zest
1 tablespoon all purpose flour
a pinch of table salt

To brush
1 egg beaten well
2 tabs. granulated sugar

Method dough

Combine the flour  sugar and salt in a medium bowl.
Cut the butter into cubes (1/2 inch) and add them to the flour.
Mix he butter and flour until the flour is not longer white and holds together when you clump it with your fingers.
If you mixed with your hands use a pastry cutter or two forks until the butter is mixed into the flour.

In a small bowl mix the egg yolk and milk and ad them to the flour mixture. Mix gently with a forsk until the liquid is well distributed.
The dough will still look crumbly and dry.

Dump the dough onto a clean counter and work with the heel of your hand.Pushing and smearing it away from you and gathering  and repeating until the dough comes together and is pliable. Turn the dough in a plastic wrap  press it into a flat disk and let rest in the refrigerator for 15 to 20 minutes before rolling out.

Preheat the oven at 180°c Line a baking sheet with parchment
remove the dough from the refrigerator . On a floured surface  roll the dough  into a round  about 13 to 14 inches diameter
Its all right if the edges are a little ragged. Transfer the dough to the baking sheet and put in the refrigerator while you prepare the filling.

Fill and bake the galette

Put the blueberries ina a large bowl. Toss the fruit with 1/4 cup sugar.Add the lemon zest honey  flour and salt and toss until everything is evenly mixed.

Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart. Heap the fruit in the center of the dough round. Using your fingertips, fold the edges of the dough over some of the fruit to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go.

Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the granulated sugar directly on the dough and fruit.

Bake the tart until the pleats of dough are completely golden brown without a trace of pale, unbaked dough, about 45 minutes. (It’s all right if some of the juices escape from the tart and seep onto the pan.)

print recipe


Galette de Arándanos

aah ya sé que muchos piensan que soy loca porque me encantan las recetas con berries igual trato de ir variando con otras frutas como manzanas o peras.
Además pienso que la gracia de tener un blog de recetas es que uno tiene su sello característico y me guio por mi intuición si me tinca o no una receta cuando es necesario hago otras cosas pero las que hago más feliz son este tipo de recetas.
Bueno esta receta la encontré en Fine cooking y es de Joanne Chang es absolutamente deliciosa