4 October 2013

Banana and strawberries pudding (postre de plátanos con frutillas)










Ingredients
(6 servings)
 
2 cups milk
3 large yolks
1/2 cup of sugar
3 tablespoons cornstarch
pinch of salt
4 medium ripe bananas thiny slices
300 grams raspberries in slices (fresh or frozen)
whipped cream for serving
 
          

Method

 
 In a large pot, bring 2 inches of water to a simmer. In a  large heatproof bowl, whisk together
milk,egg yolks, sugar, cornstarch and a pinch of salt until smooth.

Place bowl over simmering wáter,cook whisking until thick, 10 minutes . Remove from heat.

Divide bananas among 6 glasses or ramekins.
Pour crem pudding mixture over bananas. Smooth tops.
Add the strawberries in slices over the cream.
Refrigerate until set 1 hour. Garnish with whipped cream and strawberries.

Note: the original recipe don't have strawberries but added because I think look more beauty.
But if you desire you can make only with bananas.



Source : Martha Stewart





print recipe here


EN ESPAÑOL
Budin de plátanos con frutillas











1 October 2013

Rustic bread (in iron skillet)






One of my favorites things I love make breads, is really so different a bread made at home and others you can buy.
Here in the past we had here in Chile amazing Bakeries but later  Supermaket begin make bread and of course some of them pre-baked and others with frozen breads.

Here where we live  still   we find some old bakeries still make bread old style.
Anyway sometimes I make breads but I dont post because normally I make at night.

I love this recipe because I just liked the thought of cooking some rustic bread in the skillet with very little work.  This bread was  puffed up and crusted up just beautifully.

made in my NEW iron skillet but you can make too in other baking pan.

Source : Baker Bettie blog



Ingredients

2 1/4 teaspoon active dry yeast
2 cups lukewarm water
1/2 tablespoon salt
2 cups 1/4 all purpose flour
2 cups whole-wheat flour
olive oil

Method
 
Combine yeast and warm water in a large bowl or pitcher.
Using a wooden spoon add in 1 cup of the flour and then salt and mix until combined.
Stir in the rest of the flours, one cup at a time, until completely incorporated.
Cover with plastic wrap or a lid that is not shut completely.
Allow to rise for 1 hour.
Do not punch down the dough.
Lightly oil the bottom of a cast iron skillet (or a baking pan)
Sprinkle a amount on top of the dough and then cover hands with flour.
 Take all the dough and shape into a disk (it will be sticky)
Place in the skillet (or pan) cover loosely with a towel, and allow to rise for another 30 minutes.
Preheat the oven about 190°c  (400°F)
Drizzle a little more  oil over the top of the bread, and slash the dough with a knife creating an X.
Sprinkle with coarse salt.
Bake for 35 to 40 minutes until the top is a deep Brown color.
    Notes: The original recipe is with all purpose flour but I love to mix some whole wheat flour I think the bread is best.
    But you can see the original récipe in Bettie Blog.
    I think she has amazing récipes.
    This is a rustic bread I will happy to make and make again.
    The other always I make is  french baguette and you can see here.
    Hope you enjoy!
.


Print recipe


EN ESPAÑOL
Pan rústico













Este pan me encantó bueno a mi me encanta el pan tipo rustico y esta receta la encontré en el blog Baker Bettie Blog, y no es difícil de hacer.
La hice en mi sartén de fierro que ahora tengo (en Almacenes Paris) mucho tiempo que quería tener un sartén de fierro porque se pueden hornear muchas cosas y se puede poner al horno.
Es muy bueno. Lo genial es que mi marido lo encontró cuando andaba buscando una parrilla. Si, lo tenían en las cosas para parrillas, pero se puede usar para todo.
Por supuesto este pan se puede hacer también en un molde para pan.

Ingredientes

2 1/4 cucharaditas de levadura granulada
2 tazas de agua tibia
1/2 cucharada de sal
2 1/4 tazas de harina blanca sin polvos de hornear
2 tazas de harina integral
aceite de oliva

Método

Mezclar la levadura con el agua tibia en un jarro o bol de pyrex.
Usando una cuchara de madera mezclar 1 taza de harina a esta mezcla de levadura y agua. Agregar la sal y mezclar bien.
Agregar el resto de las dos harinas (integral y blanca) de a poco de a una taza por vez.
En un bol cubrir esta masa con film plástico (dejando una abertura) dejar reposar por 1 hora.
No empujar ni hundir la masa (no se amasa) solo dejarla por 1 hora.
Aceitar el sartén de fierro o molde que se va a usar.
Esparcir un poco de aceite sobre la msa.
Enharinarse bien las manos para tomar la masa (estará un poco pegajosa) formar una bola o disco y colocarla en el sartén  molde.
Tapar con un paño de cocina y dejar por unos 30 minutos.
Prender el horno a 190°c.
Antes de llevar al horno esparcir un poco de aceite sobre la masa y hacer con un cuchillo una X.Esparcir un poco de sal gruesa.
Llevar a horno por unos 35 a 40 minutos o hasta que esté la corteza dorada y crujiente.
Dejar reposar un poco antes de cortar los trozos.