31 March 2014

Poached pears with cardamom and saffron and SWAP









I made this post especially for my friend Manu, she lives in Milano, Italy, she hosting and event  always enjoy,
Is the  second SWAP she hosted.She choose a partner and you have to send your partner a secret ingredient  and she/he will do the same.
Once you'll get the ingredient you have to make a recipe using the secret ingredient.

This year my partner is Lola from Spain, Lola has an amazing blog and she sent me cardamom and I made this recipe of Poached pears with cardamom and saffon.

Source: Bon appetit



Ingredients
(4 servings)


2 teaspoons ground cardamom
or 1 tablespoon cardamom pods
2 cups dry white wine
3/4 cup sugar
1 1/2 tablespoon fresh lemon juice
1/4 tsp saffron threads (or ground saffron)
pinch of salt
4 firms pears peeled stems intact
whipped cream to serve 

Method

First, If you use cardamom pods gently crush with a rolling pin to slightly crack open pods without releasing seeds.

Combine cardamom, wine, sugar,lemon juice, saffron and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer. Add pears add water if needed to completely submerge pears. Cover with lid slightly ajar and simmer, turning occasionally, until pears are tender but not mushy, about 20 minutes.

Using a slotted spoon, transfer pears to a plate. Increase heat and boil poaching liquid until reduced to 1 cup, 10-15 minutes.
Spoon some of syrup over cold or room temperature pears. Serve with a dollop of whipped cream, pass remaining syrup.







EN ESPAÑOL

Peras con azafrán y caradamomo











Esta es la segunda vez que participo en el Evento SWAP de Manu del blog cooking manu, que ella organiza. Es muy entretenido porque ella organiza personas de distintos países 
que den intercambiar un ingrediente y con ese hacer una receta.
A mi me ha tocado Lola de España del blog Salados y postres, ya le mandé el ingrediente y ella me ha mandado cardamomo (adoro el cardamomo) y así he hecho esta receta de peras al cardamomo que son muy buenas.

Ingredientes
(4 porciones o peras)

2 cucharaditas de cardamomo molidos
o 1 cucharada de semillas de cardamomo
2 tazas de vino blanco
3/4 taza de azúcar
1 1/2 cucharada de jugo de limón
1/4 cucharadita de azafran
pizca de sal
4 peras firmes peladas con el palito incluido
crema batida para acompañar

Preparación

 Si se usan semillas de cardamomo suavemente molerlas con el rodillo, sin perder las semillas. Reservar.
Combinar en una olla el cardamomo (molido o en semillas)
vino blanco, azúcar, jugo de limón, azafrán, y sal en una olla 
mediana a fuego medio, revolver siempre hasta que el azúcar se disuelva.
Hervir por un rato. Agregar las peras y agregar agua si es necesario. para que las peras queden cubiertas.
Tapar semi abierto y hervir.
Darlas vuelta hasta que las peras estén tiernas pero no pasadas, cerca de 20 minutos.
Usando un cucharon transferir las peras con cuidado a un plato grande.
Hervir un poco más el líquido para que se reduzca (unos 10 a 15 minutos)
Servir las peras a temperatura normal con un poco del jarabe y una porción de crema batida.

26 March 2014

Molten dulce de leche cakes








These Molten dulce de leche are really tempting, honestly, If you know my blog some years, maybe you noticed I love dulce de leche. (If you want make your dulce de leche see in Labels: Dulce de leche.
The time in this recipe is important so invert and serve the cakes hot, just out the oven.

Source: Bon Appetit and  the recipe is from the chef Florencia
Courrèges from Uruguay.





Ingredients
6 ramekins

 salted butter
2 1/2 tablespoons flour plus
more for ramekins
2 large eggs yolk
1 large egg
1 2/3 cups canned or jarred dulce de leche
(preferably Nestlé)
vanilla Ice cream (optative)

Method

Preheat oven to 180°c
Butter and flour ramekins
and  transfer to a rimmed baking sheet.

Using an electric mixer beat egg yolks
and egg in a médium bowl until doubled
in volume and eggs hold a slight ribbon
about 2 1/2 minutes.
Add  dulce de leche beat until well blended,
then gradually add 2  1/2 tablespoons flour.

Divide batter among the ramekins.
Transfer sheet to oven. Bake cakes until outsides
are Golden Brown in color but the center still
jiggle, about 12 -14 minutes.
Transfer sheet to a rack. Run a knife around edges
of ramekins to loosen cakes.
Invert onto plates or into shallow bowls.
If you like serve hot with some Ice cream.

Not: If you can't serve  just out the oven,
only warm are absolutely delicious.



Print recipe here

Im sharing this recipe with




En español

cakes con dulce de leche












Encontre esta deliciosa receta  cakes con dulce de leche (o manjar) en una revista Bonn appetit, receta de una Chef uruguaya Florencia Courrèges, que trabaja en un restaurant en
Uruguay.

(tengo que terminar algunas traducciones que me faltan demás esta decir  que he estado con mucho trabajo (mis papas, los niños y estamos haciendo unos arreglos en la casa) pero les recuerdo que la receta la pueden traducir con el traductor, en todo caso cualquier duda pregunten no más.


Ingredientes
para 6 bols de cerámica.

mantequilla para los bols
2 1/2 cucharadas de harina sin polvos
(lo rico de esta receta es la poca harina que lleva)
2 yemas de huevo
1 huevo
1 2/3 tazas de dulce de leche o manjar (preferible si es Nestlé)
helado de vainilla para acompañar (optativo)

Preparación

Precalentar el horno a 180°c-
Enmantequillar y enharinar  los bols de cerámica u otros.
Colocar sobre una bandeja para horno.
En un bol con batidor eléctrico batir las yemas y el huevo,
hasta que doblen su volumen y estén espumosas.
batir durante unos 2 y 1/2 minutos.
Agregar el dulce de leche o manjar, hasta que esté bien mezcado y fialmente agregar las 2 1/2 cucharadas de harina
batir hasta tener una crema homogénea.
Repartir en los bols la mezcla.
Llevar al horno en una bandeja de horno por unos 12 a 14 minutos o hasta que estén dorados pero en el centro todavía blandos como flan.Solo el centro.
Se puede servir con helado de vainilla o solos.
Si no se pueden servir inmediatamente no importa ya que  son igual de  deliciosos.

24 March 2014

Blueberry cream cheese cake











And now is this time again of Secret Recipe Club, and always enjoy so much!

My assignment was Erin from  Making memories with your kids 

and I love her recipes, and  finally I choose this Blueberry Cream cheese  and we love it!
Thanks Erin:)


Secret Recipe Club









Ingredients

Bread
1/2 cup butter
1/2 cup sugar
1/4 tsp. salt
1 teaspoon vanilla
2 egg yolks
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
2 egg whites
1/4 cup sugar
 2 cup frozen or fresh blueberries

Cream cheese filling
8 ounces cream cheese softened
1/2 cup sugar
1 tablespoon flour
1 egg

For the glaze
2 tablespoon sugar
1/2 teaspoon vanilla
1 tablespoon water

Method
Make the cream cheese filling first. Beat all of the ingredients until smooth. Set aside
Make the glaze mix the sugar,vanilla and water until you have a cream. Set aside.

In a large bowl,cream the butter and sugar together until light and fluffy.Add the vanilla and mix. Add the egg yolks (the whites will be used later so save them)
and mix well. Alternate adding the flour and baking powder and the milk. Mix after each addition.
In another bowl put the blueberries and about 1 tablespoon of flour. Gently stir to coat.
In another bowl beat the egg whites until soft peaks form. Add the 1/4 cup sugar, 1 tablespoon at a time, until egg whites are stiff. Fold the egg whites into the batter mixture. 
Gently fold in the blueberries.Stir.
Pour half of the batter into 1 or  two  prepared pans (I used two)
Spread the cream cheese mixture over the batter and then top with the remaining batter.
Bake in 180°c (350 degree) oven for 50 minutes.
Spread the glaze over the cakes.
Let cool completely  before removing from the pan.












print recipe here

EN ESPAÑOL

Cake con arándanos










20 March 2014

Chai-spiced Hot chocolate










This is amazing to all of you still have snow or a cold spring and too us we are waiting by Fall:)
Is from Bon Appetit and is delicious!


and Im sharing with





Ingredients
(4 servings)


3    cups low fat milk
3/4 cups bittersweet chocolate chips or in pieces.
2 teaspoons cardamom powder
1/2 teaspoon whole allspice 
2 cinnamon sticks broken in half
1/4 teaspoon ground black pepper
3 tablespoons golden brown sugar divided
2 teaspoons ginger spice or fresh ginger
more 1/2 tablespoon for whipped cream
1 1/2  teaspoon vanilla extract
3/4 cup chilled whipping cream


Method

Combine in a medium saucepan, milk, chocolate in pieces, cardamom, all hole allspice, cinnamon sticks, black pepper
and two tablespoons of sugar  and ginger fresh or powder.
Bring almost to simmer, whisking frequently.Remove from heat, cover and steep 10 minutes. Mix in 1/2 teaspoon vanilla.

Meanwhile whisk cream and add remaining tablespoon brown sugar (this was enough for me if you want add a little more) the 
ginger and remaining vanilla and beat until to peaks.

Strain hot chocolate, Ladle into 4 or 5 mugs.
Top each with dollop of ginger cream .
Sprinkle with cinnamon powder.
















EN ESPAÑOL

chocolate caliente con especias












Recomiendo absolutamente este chocolate caliente con especias.
Y si no se toma todo se guarda en una jarrita y se toma al otro día.
Lo calenté en el microondas y voilá!

Ingredientes
4 vasos o jarritos
3 tazas de leche descremada


17 March 2014

Chicken in tarragon sauce


I loved this recipe, I love tarragon and I made other post times ago with fish and tarragon  but this sauce was lovely and yum!

Adapted from my personal cook book collection  and the name  is
"French recipes" by Parragon.









chicken in tarragon sauce
4 servings


ingredients

4 pieces of boneless breast of a
175 g each
salt and pepper
30 g butter
1 tablespoon oil

Tarragon sauce

4 tablespoons dry white wine
150 ml of broth
sprigs of tarragon
2 teaspoons of dried tarragon
300 ml heavy cream


Method

Season the chicken breasts on both sides with salt and pepper.

Melt  butter with oil in a skillet over medium heat. A large pan so they can brown the chicken breasts.
when browned move to a ceramic baking dish or pyrex.
Bring to a preheated oven (180 ° c)
for about 20 minutes or until tender.
Cover the dish with foil and set aside.

For the sauce:
In the same pan that the chicken is gilded (remove excess fat) and place over low medium heat, add wine, always stirring, boil a bit to reduce a little.
Add a bit of broth and tarragon in branches, stir a little and add the cream.

Then dispose the breasts and check the seasoning and sprinkle the chopped tarragon over the sauce.

 Serve the chicken with tarragon sauce.











Print recipe

 
EN ESPAÑOL

Pollo con salsa de estragón
















13 March 2014

Mini blueberry cheescake


Im home again , and the other day I find I have  a lot of  frozen blueberries  (from this summer).
Here the summer is really hot (in Santiago) so If you find blueberries the best is freeze them.
Anyway I always freeze berries in the summer.
This récipe is like Ice cream and yumm!











Ingredients

8 to 10  mini cheescake
(all depends on the size of the mold to be used )

     1 cream cheese at room temperatura (8 ounces)   teaspoon
     3/4 cup sugar (or spleda)
     2  teaspoons finely grated  lemon zest
     1 teaspoon vanilla extract
     3  cups blueberries fresh or frozen
    vanilla wafer cookies (or others cookies)
    some blueberry for garnish
    whipped cream
     
Method
 
In a food processor pulse, cream cheese, sugar, lemon zest and vanilla to combine.
Add blueberries and pulse until mixed.
use some mini muffins tin or others .
Divide blueberry mixture among cups, spooning in mixture.
Gently smooth with an ofset spatula or back of a teaspoon. Place 1 vanilla wafer, flat side up on top
of each cup, pressing gently to adhere. Cover with plastic a and refrigerate for at least 2 hours or overnight.
 
To remove cheescakes out run a warm, thin knife around each, then slide tip of knife under and lift out.
 You can decorate the cheesecakes with some whipped cream and blueberries
 





En español
 Mini Cheescakes de arándanos











 
 
 
Ingredientes
(8 a 10 mini cheescake dependiendo de los moldes que se usen)
 
1 queso crema 226 gramos (tipo Philadelphia)
3/4 taza de azúcar o sucralosa
2 cucharaditas de cáscara de limón (la ralladura)
1 cucharadita extracto de vainilla
3 tazas de arándanos congelados o frescos
 
galletas redondas tipo waffle u otra que se quiera usar como base
crema batida y arándanos para adornar
 
 
 
Preparación

Mezclar en un procesador o en la licuadora el queso crema, azúcar, ralladura de limón, y vanilla.
Finalmente agregar los arándanos y mezclar bien hasta lograr tener una crema tipo espesa.
Repartir la mezcla de blueberries entre los moldes que se van a ocupar, pueden ser de muffins u otros.
 
 Emparejar la mezcla en los moldes con una espátula o el reverso de una cuchara.
Colocar en el tope una galleta redonda (waffle, limón u otra es para la base)
Presionar un poco para que se adhiera.
Tapar con film plástico y llevar a refrigerador por unas dos horas.
 Para desmoldar pasar la punta de un cuchillo tibio (pasado por agua caliente) por el borde interior del molde y dar vuelta suavemente y colocar en un plato de a uno.
 
 Una vez hecho esto adornar con crema batida y arándanos.
Dejar en el refrigerador hasta el momento de servir.

10 March 2014

Peach-raspberry galette...... and the sea


Hope you aren't bored with my beach shots:)

Some of you love them but don't worry I baked too!!



I love the sea, I born in a place we had the beach so close, and I learned to swim in the sea  and then in a lake!
These days were lovely because we had sunshine days (not always at the beach) and not crowed, well but Im here now but I wanna show you the last pictures of there!






Puerto de San Antonio







And now the recipe!

Peach-raspberry galette













Note :
This recipe has  some peaches and raspberries.
I use frozen raspberries, and some fresh peach but is
so good too with tin peaches.

The galette dough is delicious!!


Pastry Dough
 1 1/2 cups all purpose flour
1/4 teaspoon salt
120 grams butter cold cut up
4 tablespoons (or more as needed ) ice water
 Peach raspberry filling
 3 tablespoons cornstarch
 3/4 cup sugar
 1 tablespoon sugar (to sprinkle)
 3 cups frozen raspberries
  4 peaches (fresh or in  tin)                                                                                                                               
    2 tablespoons butter cut into small pieces
   1 large egg white  lightly beaten

Method

Preheat oven to 180°c
In a médium bowl , mix flour and salt, cut in butter until mixture resembles coarse crumbs. Sprinkle ice wáter,1 tablespoon at a time, into flour mixture, mixing with hands until dough holds together (it will feel dry at first)
Shape dough into a disk .Wrap in plastic wrap and refrigerate 30 minutes.
Line large cookie sheet with parchment paper. On floured surface, roll dough into round shape (edge may be uneven) Transfer dough round to lined cookie sheet.

 Filling
In a large bowl, combine cornstarch and 3/4 cup sugar.
add peaches (in slices) and raspberries.Gently toss to coat fruit.
Spoon filling onto center of dough round, leaving  2 1/2 inch border all around. Dot filling with butter.
Fold border of dough up over filling, pleating edges and leaving an opening in center.
Pinch dough to seal any cracks. Brush dough with egg whithe and sprinkle with remaining sugar.
Bake galette about 45 minutes or until is golden brown and filling  is gently bubbling.
As soon as galette is done , use long metal spatula to loosen it from parchment to prevent sticking.
Cool 15 minutes on cookie sheet, then slide galette onto rack
to cool completely.
PRINT RECIPE


EN ESPAÑOL

Galette de frambuesas y duraznos








6 March 2014

Whole Wheat Oatmeal bread






Sunset









Im for some days in the Beach (until Sunday)
Here is the end of Summer, so the days are more fresh, but is nice Santiago still is hot!
I know many of you wait for Spring (Im sure will arrive soon)
But Im wait for Atumn, is my favorite season!
Here lazy days,  but still Im cooking and yesterday I made this Oatmeal bread, and was so good, I think the oven here is better than mine  lol 

Adapted from : Whole wheat dough recipes

Ingredients

 500 g whole wheat oatmeal
 250 g all purpose flour 
 25 g salt
 50 g dry yeast 50 g
 500 cc warm water
 1 tablespoon sunflower oil
1 tablespoon sesame seeds

Method


In a large bowl place  the whole oat flour with all purpose flour
Add the salt, add the yeast dissolved in warm water with a pinch of sugar.
Add oil and mix  with the remaining warm water.
 
Knead the bread (about 10 minutes by hand, 5 to 7 minutes using a mixer) until the dough is smooth and satiny.

Cover the dough with a kitchen  towel and let stand about 30 minutes.
Knead again and let stand about 20 minutes.
Stretch and form a rectangle
Then make a roll cylinder shape and place on a  loaf pan oiled.
Brush with beaten  white egg and sprinkle with sesame seeds.
Preheat oven to 180 ° c
And place in the oven for about 30 minutes until golden and dry.

Bake the loaves for 35 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning.

Turn the loaves out onto a rack; they should slip right out of the pan. 




print recipe



En español
Pan de harina integral con avena










(en español pronto)
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