28 November 2013

Poached pears with chocolate sauce








 A simple and delicious dessert, the pears are cooked by a while and then bath in a chocolate sauce!

Adapted from  Food Ninemsn.com.au

Ingredients

(4 servings)
6 cups water
1 1/2 cups sugar
2 teaspoon vanilla extract
4 pears peeled
1/2 cup single cream
200 grams dark chocolate melts
double cream to serve (optative)
Preparation method
 
Place the water, sugar and vanilla extract  in a saucepan and bring to the boil.
 Reduce the heat to a simmer and add the pears.
Cover with a piece of wax or baking paper and cook for 10 to 15 minutes, depending on the size of your pears.
Heat the single cream in a saucepan, remove and add the dark chocolate. Stir until the chocolate has melted.
Allow to cool slightly. To serve, spoon some double cream into a bowl, top with a poached pear and the warm chocolate sauce.
To stop the pears from discolouring after peeling, place them in a bowl of water with a juiced lemon.



Print recipe here


















EN ESPAÑOL
Peras  poché con salsa de chocolate








Para mí este es el típico postre simple y delicioso.
Con Peras y chocolate y de hecho se llevan muy bien, fresco y rico.

Ingredientes

6 tazas de agua
1 1/2 taza de azúcar
2 cucharaditas de extracto de vainilla
4 peras ya peladas pero enteras
1/2 taza de crema
200 gramos de chocolate en barra
para respostería
crema batida para servir (o helado de vainilla)
algunas frutillas para adornar

Preparación

En una olla colocar el agua, la vainilla y el azúcar hasta que hierva, bajar el fuego y colocar las peras por aproximadamente
10 a 15 minutos, la idea es que queden blandas pero no se deshagan, tapar la olla un rato mientras se cocinan.
Aparte en una olla pequeña calentar la crema espesa revolver y agregar el chocolate cuando la crema esté caliente.
Apagar el fuego y revolver el chocolate con la crema, quedará una salsa de chocolate espesa.
Dejar enfriar un poco.
En un bol o plato poner un poco de crema batida, encima la pera cocida y bañar con un poco de chocolate, se puede adornar con unas frutillas.
(para que no se decoloren las peras se pueden colocar en un poco de agua con jugo de limón antes.)
Dejar enfriar antes de servir.


25 November 2013

butter roasted turkey breast







For many of you  turkey is the symbol of Thanksgiving  and is beautiful (here we eat turkey especially for Christmas) in any case I always thought that sometimes a turkey is a lot for a family that is not very big.

I found this recipe in one of the last Bon Appetit and what caught my attention was that it was a recipe for turkey breast, and just had a frozen, I made this recipe and it was absolutely delicious and still, I took my mom and also I had leftovers (they are so good) to make sandwiches.
 




INGREDIENTS

8 servings

1 skin one bone in turkey breast about
 2.700 k ( 4,5 lb )
1/2 cup unsalted butter room temperature
salt
pepper
 4 spring thyme
4 spring rosemary
1 head of garlic
cloves peeled and crushed
3/4 cup rum (my mom always add rum when bake  turkey)


Method

Preheat to 180°c (425° F)
Gently loosen skin from turkey breast and rub butter under skin and all over outside of breasts season  and add the rum, salt and pepper.
Scatter thyme springs , rosemary springs and garlic over a large rimmed baking sheet and arrange turkey breast.
Skin side up on top.

Roast turkey breast turning halfway through, and bath with the juices in the pan  until skin is crip and golden brown , cook about 50 to 60 minutes (you will to know is ready when you cut a piece of meat and the juice run clear.
Transfer turkey breast to a platter and let rest 10 to 15 minutes before serving.
To serve slice turkey breast and pass with vegetables.


´print recipe here



EN ESPAÑOL

Pechuga de pavo al horno










22 November 2013

pumpkin creme brulee (crema brulee de zapallo)





A lot of recipes  with pumpkin at this time and it is natural especially with the Northern Hemisphere celebrates Thanksgiving. 
 I always do some special recipes more than the majority of my visitors are from USA  and had several but this cream brulee with pumpkin I found delicious!
And really was:)


I adapted from  Love and Olive oil a lovely blog!





Ingredients
(6 servings)

2  cups heavy cream
2 teaspoons vanilla extract
3 egg yolks
3/4 cup Brown sugar
1 cup pumpkin puree or canned pumpkin
1/2 cup granulated sugar to caramelize

 

Method

 Preheat oven to 170 °c ( 300 degrees F)
Bring a pot of water to a gente boil (this will be used for the water bath later)

In a small bowl, whisk together egg yolks, brown sugar, pumpkin and vanilla until light in color.

Heat cream in a medium saucepan until it starts to steam. Gradually pour warm cream into bowl with egg yolks.1 cup at a time whisking until incorporated. Skim off foam. Pour into 6 shallow ramekins.
Arrange ramekins in a baking pan and place pan on over rack. Carefully pour in judt enough boiling water to reach alfaway up the side of ramekins.
Bake for 30 minutes or until just set. remove from bath and allow to cool to room temperatura. Cover and refrigerate for at least 2 hours.
Before serving sprinkle  tablespoon of sugar evenly over the top each ramekin.
Use a kitchen torch to caramelize the sugar, moving torch evenly across the tops of the custards to keep the sugar burning.
Also you can place the custards on the top rack of a broiler set to high and broil until sugar is golden brown and caramelized 2 to 3 minutes.
Keep refrigerate before serving.
.
enjoy!


recipe here

EN ESPAÑOL
Crema brulée de zapallo 








Todos sabemos que la Cream brulée es deliciosa pero realmente nunca había hecho una cream brulée con zapallo. (he hecho otras cosas) y queda absolutamente deliciosa.
Nosotros en Chile tenemos zapallo camote todo el año, porque de hecho se hacen porotos  granados, sopaipillas, charquicán  y otras comidas.
Para nosotros que estamos casi en verano la cream brulée es un postre fresco y agradable.
Lo que me encantó de esta receta que no llevaba tantos huevos y tanta cream como otros que había visto.




Ingredientes

2 tazas de crema
2 cucharaditas de vainilla
3 yemas
3/4 taza de azúcar rubia
1 taza de puré de zapallo
1/2 taza de azúcar granulada

Método

Precalentar el horno a 170°c  (horno medio)
En un bol pequeño mezclar las yemas, el azúcar, el zapallo y la vainilla, batir hasta que esté bien mezclado.
 Calentar la crema en una olla mediana, hasta que empiece a  hervir. Apagar el fuego.
De a poco incorporar el batido de yemas, vainilla y azúcar a la crema, batiendo siempre para incorporar bien.
Distribuir en 6 pocillos de cerámica.
En una fuente de horno poner agua hasta la mitad. Colocar los pocillos en la fuente para hornear a baño maría.
Llevar a horno por unos 30 minutos hasta que la mezcla se vea firme.
Dejar enfriar y llevar al refrigerador por 2 horas.
Distribuir el azúcar granulada sobre los pocillos con crema
Con un soplete pequeño (en los Easy o Homecenter) dorar la superficie (cuando recién se use abrir de a poco el gas para tener una llama no tan grande.
Es cosa de práctica.
Si tienen broiler también se puede poner al horno unos 3 minutos para caramelizar.
Enfriar antes de servir.

19 November 2013

Trifle and passionfruit greek yogurt


. I love when  a simple recipe that didn’t require any fancy tools or special equipment.
This Maracuyá (passionfruit ) don't need special tools and is a really delicious dessert.
If you don't notice still I love passionfruit so I have other recipes like this in my blog.
Hope you enjoy!

This recipe is from my personal recipes notebook.





Trifle and passionfruit Greek yogurt

Ingredients

(6 servings)

2 cups Greek yogurt
200 grams of cream cheese
3/4 cup brown sugar
1 teaspoon vanilla essence
1 teaspoon lemon zest
1 pack lady fingers biscuits (about 280 grams)
30 cc of rum
 1 cup passionfruit pulp(frozen or fresh)

Method


In a bowl mix the cream cheese, yogurt, brown sugar, lemon zest and vanilla.
When everything are 
  incorporated  add whipped cream and the half of passionfruit pulp.
 Refrigerate this mixture.
At the bottom of each glass distribute biscuit  pieces.

Moist the biscuits  with a little rum, and add  whipped cream with passion fruit mixture.
Add again biscuits pieces, cream and finish with a little dop of whipped cream and passion fruit pulp remaining.
Chill in  refrigerator for about 20 minutes before serving.


Im sharing with Joyce of Kitchen flavours for Cooking your books 








EN ESPAÑOL

Trifle de maracuyá







Es un hecho que hoy en dia se puede encontrar pulpa de maracuyá ya sea fresca o congelada casi en todos los supermercados. Personalmente es una fruta que me encanta así como la lúcuma o el mango.
Y para los que les gusta como a mí, en Desserts pueden encontrar muchos postres o cakes que he hecho con maracuyá.

Ingredientes
(6 copas)

2 tazas de yogurt griego
200 gramos de queso crema
3/4 taza de azúcar rubia
1 cucharadita de extracto de vainilla
1 cucharadita de ralladura de limón
1 paquete de galletas de champaña (o dedos de dama)
en trozos
30 cc de ron
1 taza de pulpa de maracuyá congelada o fresca

Preparación

 En un bol mezclar el queso crema, yogurt, azúcar rubia, cáscara de limón rallada y vainilla.
 Cuando todo esté bien mezclado agregar la crema batida y la mitad de la taza de pulpa de maracuyá.
Refrigerar esta mezcla.
Reservar el resto de pulpa.
En el fondo de cada copa o vaso poner trozos de galletas de chanmpaña. Humedecer estas galletas con unas gotas de ron.
Después agregar en las copas una porción de crema con pulpa de maracuyá.
Repetir colocando galletas de nuevo, crema de maracuyá y finalmente adornar con un poco de salsa de maracuyá y un poco de crema batida.
Llevar al refrigerador por lo menos por 20 minutos. antes de servir.

18 November 2013

Buns of brioche


It's time again to Secret  Recipe Club and this month my  assignment was Gastronomical Sovereignty from Kristy  and she has amazing recipes and finally I choose this Buns of brioche because I love  brioche, they were amazing!
Thanks Kristy!



Secret Recipe Club








Ingredients
1 cup warm water
4 tablespoon warm milk
3 tablespoon white sugar
3 teaspoon dry yeast
3 1/3 White all purpose flour
1 1/2 tsp salt
2 1/2 tablespoon unsalted butter
room temperature
and 2 eggs lightly beaten in 2 separate bowls
black and white sesame seeds

Method
In glass measuring cup, combine water, milk, yeast and sugar.
Give it a quick stir and let stand for about 5-7 minutes or so until foamy.
Meanwhile in a large bowl whisk flour and salt together. Add the butter and rub between your fingers in bits to make crumbs. Work through well.
Now using a dough scraper, fold in 1 egg and yeast mixture until a dough like consistency forms. Dump it all out ontp a well floured counter space and knead it for 8 -10 minutes or until smooth and elastic. If it sticks to the counter add a little extra flour. Just think the more flour you add the heavier and tougher yours buns will be.

Put the dough out with your palms, silightly turning your hand up as you push. slap it onto the counter, fold it over in half toward you and repeat.

Now, roll into a ball, and return it to the bowl.Cover with
plastic wrap and a tea towel and let the dough rise in a
warm site until doubled in size about 1 1/2 to 2 hours.
Line a baking sheet with parchment paper. Divide the dough into 8 equal parts. Tear each od those parts in half. Gently roll each piece into a ball and put on baking sheet or in a muffins pan.Cover loosely and let rise about 1 hour.

At the 1 hour mark, preheat oven at 190°c (400 F) with the rach in the center of the oven and prepare your egg wash. That is, take the other beaten egg and add 1 to 2 tablespoon of water, and mix well.
Then bath each bun with the mixture, Sprinkle with sesame seeds.
.
Bake about 13- 15 minutes until golden brown on top. Remove from heat, transfer to a wire rack to cool, and serve.















EN ESPAÑOL

Pan de brioche











Estos pancitos de brioche quedan muy buenos para  la hora del té o en cualquier momento.
Lo único que se debe tener en cuenta es respetar los tiempos de la masa.

15 November 2013

cranberries and polenta cake










Polenta and cranberries are a delicious mix, love this  cake's texture . This recipe is adapted from  my recipe notebook. 

And Im sharing with Joyce of Kitchen Flavours  to Cook Your books!







Ingredients


2 eggs
1 cup milk
5 tablespoons of butter
1 1/2 cup all-purpose flour
3/4 cup polenta
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup brown sugar
2 tablespoons lemon zest
1 cup dried cranberries


Method



 Preheat oven to medium heat (180 ° c)
Buttered a  bundt cake pan .
Besides in a bowl beat the eggs, butter and milk until the mixture is creamy, to this mixture add slowly the flour, polenta, baking soda and baking powder mix well to incorporate.
Finally add the brown sugar, lemon zest and salt.
Add slowly the cranberries, mix well and bring oven for about 40  minutes or until  toothpick inserted near the center comes out clean.   Cool for 10 minutes before removing from pan to a wire rack to cool completely.

t


Print recipe


EN ESPAÑOL











Esta receta de cake con polenta y cranberries, es absolutamente delicioso y muy rápido de hacer, además los cranberries son muy buenos para la salud como todos los berries.
Los cranberries secos los compro en bolsas pequeñas en el JUMBO, puede haber en otras partes pero ahí he comprado los últimos.
Tambien se podría hacer con pasas o frutos secos.

11 November 2013

zucchini and tomato pizza (pizza con vegetales y zapallitos italianos)




Another pizza and but with zucchini and vegetables but you can always do with ham or whatever you want.
I loved baked with zucchini because there are so good at oven.
This recipe was a long time in my recipe book and then finally did!









ingredients
(6 servings)
crust
2 teaspoons dry yeast
300 grams of flour
4 tablespoons of warm water
300 grams all-purpose flour
4 tablespoons olive oil
1 teaspoon salt

topping

1 cup tomato sauce
1 tablespoon oregano
3 tomatoes, peeled and sliced
1 to 2 zucchini in slices
mozarella cheese



Method
To prepare the dough.
In a small bowl place the yeast and warm water with a pinch of sugar.

Let stand. In another bowl put the flour and make an space  in the center and add the yeast dissolved.  Join and  cover with a kitchen towel and let stand in warm place 45 minutes or until the dough doubles in volume.
Preheat oven to 180 ° c.
Divide dough into six portions. On a surface of a portion of dough making a circle . Repeat the same procedure with the remaining dough ..
In a baking  tray place the pizzas and spread  the surface with tomato sauce and sprinkle with oregano.
Distribute the remaining ingredients, sliced ​​tomatoes and sliced ​​zucchini, olive oil and top with cheese, bake for 10 minutes and serve.



print recipe here


EN ESPAÑOL
Pizza con vegetales y zapallitos italianos






Creo que esta es mi tercera o cuarta masa de pizza, ya a estas alturas uno pierde la cuenta, pero en todas la masa es muy buena.
Lo rico e ingeniosa de esta pizza que es muy buena para veggies (la Esperanza no come ni jamón, ni carne ni pollo) sólo pescado.
Pero perfectamente se puede hacer con jamón si es para esos que no pueden estar sin carne o similares (aquí los dos hombres(me encantó con zapallitos, quedan muy ricos al horno)

Ingredientes
6 pizzas

300 gramos de harina sin polvos de hornear
2 cucharaditas de levadura granulada
pizca de azúcar
4 cucharadas de agua tibia
4 cucharadas de aceite de oliva
1 cucharadita de sal

Para el topping

1 taza de salsa de tomate
1 cucharada de orégano picado
3 tomates en rodajas sin piel
1 a 2 zapallitos italianos cortados en rodajas
queso mozarella en lonjas o queso gauda

Preparación

En un bol pequeño mezclar  la levadura con el agua tibia y una pizca de azúcar.
Dejar reposar un poco.



 

8 November 2013

Coffe and cardamon Flan topped with pistachios









I think all flan are  amazing and delicious!  and a lot of time I didn't make  a coffe flan and find this  in my personal cookbook  and I love it because  I love cardamom too.
Sometimes I drink coffe latte with cardamon:)




Ingredients
(8 ramekins)


100 cc of milk
1 cup sweetened condensed milk
160 ml evaporated milk
4 eggs
50 grams of instant coffee

2 cups water
2 teaspoons ground cardamom
1 cup sugar
chopped pistachios

(peel and unsalted)

Method


In a saucepan mix the coffee, water, cardamom and cook 3-5 minutes or until boiling.
Let it sit a while.
 In a pot over medium heat sugar until a light caramel and little browned.  Pour a little at the base of each ramekin.
Allow to cool.
In a bowl mix the eggs and milk with coffee flavored with cardamom. Stir and beat  with a wire whisk. Distribute in ramekins or ceramics molds (fill 3/4 the capacity of the mold)

Place the molds in a rectangular pan to cook in a double boiler (water should reach halfway up.
Preheat oven to 180°c. and place in the oven for 1 hour or until  will be set.
Allow to cool and leave in the refrigerator for about two hours until desmold.


Pass the tip of a knife around the edge and desmold  on a plate covering with the caramel.
Garnish with the chopped pistachios



print recipe





Im sharing this recipe with Joyce of Kitchen Flavours to Cooking yours books







EN ESPAÑOL

Flan de café con cardamomo y pistachios

 





Los flanes siempre son exquisitos después de una comida o almuerzo porque son livianos y ricos.
Este flan de café me pareció delicioso porque el cardamomo le da un gusto especial  y con los pistachios queda muy rico.

Ingredientes
8 porciones

100 ml de leche
1 taza de leche condensada
160 ml de leche evaporada
4 huevos
50 gramos de café en polvo
2 tazas de agua
2 cucharaditas de cardamomo en polvo (Gourmet )
1 taza de azúcar granulada
pistachios picados (sin sal)

Preparación

En una olla mediana mezclar el café, el agua,y cardamomo, cocinar de 3 a 5 minutos hasta que hierva.
Dejar reposar.
En otra olla calentar el azúcar a fuego mediano para hacer un caramelo. Hasta que esté espeso y dorado revolver suavemente apagar.
Repartir en los pocillos en que se va a poner el flan.
En un bol batir los huevos con la leche, agregar el café con cardamomo. batir con un batidor de alambre.
Distribuir la mezcla en los moldes hasta llenar 3/4 de su capacidad.
Colocar los moldes en una fuente rectangular con agua para llevar a cocinar a horno a baño maría, cocinar a 180°c por 1 hora aproximadamente, o hasta que estén firmes.
Dejar enfriar y después colocar en el refrigerador por unas dos horas antes de desmoldar.

Cuando estén fríos desmoldar y colocar sobre platitos y servir con los pistachios picados.


 

5 November 2013

Apple cinnamon galettes





I noticed I love apples inall seasons, here we are begining spring like many of you are in autumn (I love autumn), but still we don't have summer fruits , and yes always I have some frozen fruits like berries, but I love apples, they are amazing and work well with spices like cinnamon, I find these little Apple galettes in Anna Olson site and last night I made the dough, let in the fridge and today I make the galettes, love the crust and really are delicious, with a scoop of vanilla Ice cream is perfect!
Is a recipe I would love make again:)
Hope you enjoy!









Ingredients
(8 servings)
 
Crust Pie dough 
 
2 1/4 cups all purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 cup cold butter cut into pieces
6 tablespoons cold water
1 tablespoon lemon juice

Apple cinnamon galettes

1/2 cup sour cream                       
1/2 cup dark brown sugar more 2 tbsp for sour cream.
1/2 teaspoon vanilla extract
4 cups peeled and thinly sliced Granny Smith of Fuji
1 teaspoon ground cinnamon
1 egg whisked with 2 tbsp water for brushing
granulated sugar for sprinkling
                           
Method
Stir the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow color.
Add the water and lemon juice together and add to the dough, mixing until the dough just comes together.(if is needed add some flour)
Wrap and chill for at least 2 hours before rolling.
Alternatively, the dough can be frozen up to 3 months and thawed in the fridge before rolling.
Preheat oven to 180°c line baking trays with parchment paper .
Pull the íe dough from the fridge 20 minutes before rolling.

With a little plate make the shape to the galettes and put in the baking trays.
Roll each piece out on a lightly floured work surface . Cut with a knife around a little plate for galette shape.
Place on baking tray while preparing the filling.
 
 Stir the sour cream, 2 tablespoon of brown sugar and vanilla together. In another bowl toss the apples and 1/2 cup Brown sugar and cinnamon together.
Spoon the sour cream cream into the centre of each galette and top with the slices apples.
Fold the dough over the apples, making 5 or 6 creases overlapping each other so that the apples are almost fully covered. Brush the pastry with the eggwash and sprinkle generously with granulated sugar.
Bake the galettes for about 25 minutes, until the pastry is a rich Golden Brown color. Let the galettes cool for at least 20 minutes before serving. You can add some  scoop of vanilla Ice cream.

 

 
Print recipe here
 
 

EN ESPAÑOL
Galettes de manzana y canela

 





Suelo tener manzanas todo el año, sencillamente porque me gustan, y gracias a Dios tengo algunos manzanos (verde y fuji) porque la manzana es cara en verano aquí, es gracioso puedes encontrar hasta mangos más baratos a veces.
Me gustan no solo para comerlas al natural sino que también para hornear tartas o acompañar otras cosas.
Estas pequeñas tartas (galettes)fueron inspiradas en una receta de Anne Olson. Y debo decir que son maravillosas, me encantó la masa,yo dejé la masa hecha en la noche y al otra día hice las galettes.

Ingredientes




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