30 April 2014

Pomegranate meringues (Merengues con jugo y semillas de granada)



Here the pomegranates are in season so if you don't find  now you can make next Fall or with pomegranate syrup (in stores).
These meringues are absolutely delicious.
Other lovely recipe from Manger







Pomegranate meringues



For the meringues
6 extra-large egg whites, at room temperature
1 + 1/2 tsp cornflour
1/2 tsp red food colouring
A pinch of fine salt
320 g/ 1 1/2 cups sugar
2 pomegranates, seeds only
350 ml/ 1 1/2 cups whipping cream
Pomegranate and orange blossom water syrup:
Juice of 2 or 3 fresh pomegranates
1 1/2 tbsp orange blossom water or only wate
5 tbsp sugar
Preheat the oven to 140° C. Line a baking tray with parchment paper.
Meringues:(makes about 5-6 meringues)
In a large glass bowl, whisk the egg whites (I use a pair of electric whisks) and salt on a high-speed until frothy – try to keep the whisk position as horizontal as possible.
 Add the cornflour and sugar (1-2 tbsp at a time) gradually and continue whisking. 
You should add the sugar in small quantities until the end of the process. When the egg whites form stiff peaks (this usually takes about 10-15 minutes), gently fold in the red food colouring, creating swirls.
 With the help of two large slotted spoons, spoon the egg whites onto the parchment-lined baking tray. The meringues should be about 10-12 cm large and 6 cm high. ‘Twirl’ your spoon around and finish off with a spiky peak.
Bake for about 1 hour. Switch off the oven, and leave them to cool inside the oven with the door slightly open for 15 minutes.
For the syrup:

Squeeze the juice of the 3 pomegranates. Heat in a saucepan, add orange blossom water and sugar. Bring to a boil, turn down the heat and simmer until thick and glossy. Leave to cool and set aside.
To serve:

Serve meringues with whipped cream, a handful of pomegranate seeds on top and drizzle with the pomegranate and orange blossom water syrup
.




Note:
Mimi said she prefer use for meringues food colorings because pomegranate juice affected the texture of meringues.



print recipe here








En español
Merengues con jugo y semillas de granada















Hace un tiempo realmente comiamos las granadas tal cual (y cuesta con las semillas) pero son tan ricas
y siempre he encontrado precioso el color.
Bueno desde el año pasado descubrí que se pueden hacer cosas preciosas con las granadas (hasta se pueden congelar las semillas)
Asi que dejé guardadas algunas recetas para esta temporada
y esta es una receta absolutamente deliciosa en que se ocupan las semillas y se hace un jarabe con ellas también.
Y es tan lindo el color.

Ingredientes

6 claras grandes a temperatura ambiente
1 1/" cucharada de maicena
6 o 7 gotas de colorante para comidas
color rojo
una pizca de sal
1 1/2 taza de azúcar
2 granadas  (las semillas)
1 1/2 taza de crema batida

Jarabe de granada

Jugo de 2 granadas
4 cucharadas de azucar
1 1/2 cucharadas de agua o  agua de azahar

Preparacion


En un bol grande batir las claras con la pizca de sal hasta tener un merengue suave y firme.(batidora)
Agregar de a poco la maicena (por cucharadas) y el azúcar.
Despues de batir bien la mezcla de merengue con la maicena y azúcar (unos 10 minutos)
Agregar con cuidado las gotas de colorante rojo la idea no es teñir el merengue es hacer como dibujos solo mezclar un poco.
Preparar una bandeja de horno con papel mantequilla y con la ayuda de dos cucharas ir colocando en la bandeja como unos nidos de merengues (con un poco de separación)
son como 6 merengues.
Cocinar con horno muy suave (unos 140°) por una hora deben quedar firmes por fuera y suaves por dentro.
apagar el horno y dejar unos 15 minutos que se enfrien en el horno (la puerta entreabierta) antes de retirar.
Se bajan un poco pero no mucho.

Para el jarabe de granada
Hacer un jarabe con el jugo de 2 o 3 granadas (yo usé el exprimidor de limón y despues colé el jugo) que da super bien.
En una olla mediana poner a fuego suave el agua de azahar (o agua pura) el jarabe de granada y 4 cucharadas de azúcar hasta que este liquido se espese.
Despues dejar enfriar.

Para servir

Servir los merengues como se ve en la foto primero la crema batida luego el syrup o jarabe haciendo dibujos y decorar con semillas de granada encima.
Queda muy lindo!
(yo los dejé hasta la noche en el refrigerador y estaban bien! aunque lo ideal es preparar y servir.

27 April 2014

Turkey burgers in Lettuce wraps



I always loved turkey burgers and love too in bread but when I saw this turkey burgers in lettuce I think to make of course:)
I found in LadyHome Journal and I made and freeze, you can grill or make in a frying pan.








Ingredients

500 grams package ground white meat turkey
1/2  cup finely chopped onion
1 clove garlic minced
1 cup grated zucchini
1 carrot grated
1 teaspoon finely grated fresh ginger
1/3 cup chopped cilantro, plus more for serving
1 small jalapeño seeded and finely chopped
1 large egg white
1/3 cup plain bread crumbs or panko
canola oil
lettuce leaves
salt

Optative
Mayonaise
mashed avocado
basil

Method
                       Add turkey, onion, garlic, zucchini, carrot, ginger, jalapeno, cilantro,  egg white and bread crumbs or panko to a bowl; mix with hands until completely combined.
 With oiled hands use 1/2 cup of the mixture to form each patty (each about 1/2 inch thick).
                        Heat grill to medium-high. Brush patties with oil and grill, covered, turning once to cook through, 2 to 3 min on each side. (or fry in a frying pan by some minutes until are cook)
                        Serve in lettuce leaves with extra cilantro and grated carrots,  and a squeeze of lime.
I think the grated zucchini is a plus in these burgers because are more juicy.
Enjoy:))


print recipe here








  

EN ESPAÑOL

Hamburguesas de pavo en wraps de lechuga












 Estas hamburguesas de pavo son absolutamente deliciosas y me encantó en estos wraps de lechuga.
Las he hecho 2 veces y las dejo congeladas.
Asi tengo cuando quiero algo rápido pero sano y delicioso.
Las hace muy jugosas porque llevan zapallo italiano rallado le da una textura muy buena.

Ingredientes

500 gramos carne molida de pavo
1/2 taza de cebolla picada fina
1 ajo picado o aplastado
1 taza de zapallito italiano rallado
1 zanahoria rallada
1 cucharadita de jengibre rallado o molido
1/3 taza de cilantro picado fino
1 aji pequeño picado y sin semillas (optativo)
1 clara de huevo
1/3 taza de pan rallado o panko
sal a gusto
aceite
hojas de lechuga

para acompañar
palta molida o en trozos
mayonesa
albahaca


Preparación

En un bol colocar la carne de pavo molida, la cebolla picada, el zapallito, el ajo y la zanahoria rallada, agregar el jengibre, la sal, el cilantro la clara de huevo y el panko o pan rallado.
Mezclar con las manos hasta que esten totalmente mezclados.
Poner a calentar el sarten con un poco de aceite o si se hará en un gril pintarlas con un poco de aceite.
Cocinar dandolas vueltas por cada lado unos 2 a tres minutos.
Servir en hojas d elechuga. O en pan pita o de hambuerguesa.
Se pueden hacer y congelar tambien.

24 April 2014

Poppy seeds glazed buns



Before my raisins buns I wanna try other recipe and I found this in my little recipe book : Oven delicious by Parragon










Ingredients

2 tablespoons butter, cut into cubes
300 g all purpose flour
1/2 teaspoon salt

1 tablespoon of sugar
1 envelope of dry yeast (10 g)
125 ml warm milk
1 egg, lightly beaten

filling
4 tablespoons butter, softened
50 grams brown sugar
2 tablespoons poppy seeds
1 teaspoon minced ginger
50 grams candied orange
1 tablespoon rum or brandy


glazed
130 grams icing sugar
2 tablespoons lemon juice


Method


Grease a baking tray with butter. Sift flour and salt into a bowl and add the yeast, sugar and butter and work the mixture, add milk and egg and make  with your hands  a dough.

Place in a greased bowl in warm place about 40 minutes  until  the dough double their volumen.

Tap the dough a few minutes stretching with the roller forming a rectangle of 30 x 23 cm over a floured board.
To make the filling, beat butter, add the poppy seeds, ginger, candied orange and rum.

Mix all  until either as a cream. Spread this filling over the dough leaving a border.
Roll the dough starting at one end like a roll.
cut into slices of 5 cm. and place them in a circle on the baking sheet. Placing as a joint next to the other.
Cover with a tea towel and leave about 30 minutes.
Bake in preheated oven at 190 ° c for 20 to 30 minutes until golden.
For the icing sugar, mix the sugar with the lemon icing ligero.Dejar until cool slightly before sprinkling with the mixture.
Wait they sets before serving.


 
 
 
 
EN ESPAÑOL
 
Pancitos  con semillas de amapola y glacé
 
 
 
 
 
 
 
 
 
 
 
 
 Después que el otro día hice los pancitos con pasas quise probar este receta y también nos gustaron mucho. Las semillas de amapola le dan un sabor especial a los pancitos, tuve la duda de hacer un post pero de verdad que quedaron tan buenos que finalmente los publico.
Con una taza de té o café. A mi me gusta en la tarde comer algo como estos pancitos con una taza de té.

Ingredientes

2 cucharadas de mantequilla
en dados
300 gramos de harina sin polvos de hornear
1/2 cucharadita de sal
1 sobre de levadura  individual (10 gramos)
1 cucharada de azúcar
125 ml de leche tibia
1 huevo batido

Relleno
4 cucharadas de mantequilla suavizada
50 gramos azúcar rubia
2 cucharadas de semillas de amapola
1 cucharadita de jengibre rallado
o en polvo
50 gramos de naranja confitada o
mermelada de naranja
1 cucharada de ron o brandy

Glace
130 gramos de azúcar glass
2 cucharadas de jugo de limón

Método

Enmantequillar  una fuente de horno para los pancitos.
Mezclar la harina y la sal y el azúcar  en un bol, agregando la levadura y la mantequilla trabajando con los dedos, finalmente agregar el huevo y la leche, formar una masa para dejar reposar.




 

21 April 2014

Vanilla cream brulee (SRC)
















Is this time again of Secret recipe Club.
This time my asignmet was  Karen  from Cinnamon Freud I was seen interesting recipes I love but finally I choose this Vanilla cream Brulée  and is something special,  and was delicious.



Secret Recipe Club


Ingredients

6 servings

4 large egg yolks
1 teaspoon granulated sugar
1/8 teaspoon salt
2 cups  whole milk
3-inch vanilla bean 

or 2 teaspoon vanilla extract
 6 tablespoons granulated sugar
3/4 cup nonfat dry milk 


 Granulated sugar
Kitchen torch


Method
Preheat oven to 180°c

Combine egg yolks, 1 teaspoon sugar, and salt in a medium bowl. Whisk well, until slightly lighter in color. Set aside.
Cut vanilla bean in half length wise. Scrape out seeds. In a medium saucepan, combine milk, vanilla bean, vanilla bean seeds, 6 tablespoons sugar, and dry milk. Heat mixture over medium heat until it reaches 180°F, stirring occasionally with a whisk. Do not boil. Remove vanilla bean from mixture.

Gradually add hot milk to egg mixture, stirring constantly with a whisk. Divide the mixture evenly among 6 ramekins. Place ramekins in a 13 x 9-inch baking pan.
 Add hot water to pan to a depth of about 1 inch. Bake for 1 hour to 1 hour 20 minutes. The center should be set and barely move when ramekins are touched.

Remove ramekins from water bath, cool completely on a wire rack. Cover and chill for at least 2 hours to overnight.
Remove ramekins from fridge and allow to sit at room temperature for about 20 minutes. 
 Sprinkle ramekins with a layer of granulated sugar each, about 1-2 teaspoons. Carefully, use a kitchen torch on one area until it crystallizes and forms a golden crust. Rotate ramekin with a pot holder and torch new area. Repeat until all sugar has formed a crust. 

18 April 2014

Raisins buns (Pain aux raisins) Pancitos con pasas







This type of bread or buns are really my favorite to every time, tea or lunch or any time.
I have to say these are really amazing!!

Source : Cuisine AZ

 
Note: Some of you comment or mail me (And I appreciate) to say they made the recipe and was perfect and delicious.
Well this is the idea! I never could post a recipe I don't like lol
Thanks for all your comments and mails:)





Ingredients

For dough
350 all purpose flour
1 sachet baker's yeast(10 g)
50 g sugar
1 egg
1 sachet vanilla sugar (or
1 teaspoon vanilla extract)
1/2 cup warm milk
50 softened butter
1 pinch of salt

Filling
1/2 liter custard cream
100 grams raisins
50 grams almonds slivered


If you need a custard or pastry cream recipe
see here


Method
In a bowl mix the flour sifted with baking yeast.
Add salt,sugar,vanilla sugar,butter, egg milk and with an electric mixer until the dough separated from the Wall of the
bowl (about 6 minutes)  Cover with a cloth.

Place the bowl in a warm place and rise for about 50 minutes.
When the volumen of the dough was doubled lower the shaped dough to a rectangle approximately 35  x 45 cm.
(if is needed add more flour to dough)

Cover with pastry cream, and arrange the raisins.
Wrap the dough in the widthwise and cut pieces of 1 cm thick
Arrange the raisin bread on a greased baking sheet. Sprinkle with almonds and leave to rise again for 30 to 40 minutes.

Preheated the oven to 180°c and bake for 25 to 30 minutes or
until well risen and golden brown.

 Happy Easter to all of you!
 Enjoy:)
 






print recipe here



EN ESPAÑOL

Pancitos con pasas











 

17 April 2014

Roasted Carrot soup (Crema de zanahorias)






I love vegetable soups, especially pumpkin or carrots, so when I saw this I knew  I will make soon!

  Is really good for appetizers or lunch and for all seasons!

I loved!

Source: Goodhousekeeping magazine







Ingredients
(6 servings)

500 grams carrots cut into
chuks
1 tablespoon olive oil
1 pinch cayenne pepper(ground red)
2 tablespoon of butter
2 medium shallots chopped
2 cloves garlic chopped
2 teaspoons fresh thyme leaves
4 cups vegetable broth
2 cups wáter or carrot juice
1 piece peeled fresh ginger thiny sliced
or 1 teaspoon ground ginger
1/2 cup non fat greek yogurt
for garnish
chives or basil leave for garnish

Method

Preheat oven to 200°c (430 F°)
In a pan toss the carrots with oil, cayenne and 1/4 teaspoon of salt.
Spread in single layer, roast 35 minutes or until carrots are caramelized. stirring once halway through.

Meanwhile  in a saucepot, melt butter on med.
Add shallots, cook about 3 minutes or until  shallots are golden
stirring.
Add carrots, vegetable broth, carrot juice or wáter, ginger and 1/2 teaspoon salt.
Cover , heat to simmering on medium high . Reduce heat to maintain simmer.Cook partially covered 10 minutes until tender.
With blender puree mixer until smooth . Soup can be made and
refrigerated up to 1 day ahead. Reheat on médium .
To serve top with yogurt and chives or basil leaves.

Note: Only 150 calories per serving.








print recipe here



EN ESPAÑOL

Crema de zanahorias










14 April 2014

Easter cupcakes with lemon curd (cupcakes de Pascua con lemon curd)




 Light, filled with silky lemon curd, these cupcakes can be a great addition to your Easter table.
Ingredients
1/2 cup (113 g)   unsalted butter
2/3 cup (130 g) sugar
3 eggs
1 teaspoon vanilla
1 large lemon (zest)
2 tbap lemon juice
1 1/2 cups all purpose flour sifted
1 1/2 baking poder
pinch of salt
 1/4 cup (60 ml) milk
2 tablespoon sour cream
(or greek yogurt)
Lemon curd filling
3 large eggs
1/3 cup (80 ml) fresh lemon juice
1 tbso  finely grated lemon zest
3/4 cup sugar
4 tablespoon butter room temperatura
You will also need
1 1/2 cup whipping cream
2 tablespoon sugar
1/tsp vanilla extract
chocolate eggs or marzipan
to garnish
(I used M&M Little eggs)
Method
Preheat oven to 180°c (350F) and line 12 uffins cups with paper liners.
Beat the butter and sugar until light and fluffy.
Add the eggs one at a time,beating well after
each addition. Beat in the vanilla extract, lemon juice and lemon zest. bowl
In a separate bowl whisk together the flour,baking poder and salt.
Whith the mixer on low speed alternately add the flour mixture sour cream (or yogurt) begining and ending with the flour.
Fill the muffin cups with batter. Bake for about 18-20 minutes
or until nicely browned and a toothpick inserted into a cupcake
comes out clean remove from oven and place on a wire rack to cool.
Once the cupcakes have cooled completely cut a deep hole in the center of each cupcake, using a melón baller or the end of a large pastry tip. Fill each hole with a heaping teaspoon of lemon curd.
Lemon curd :
In a stainless Steel bowl placed over a saucepan of simmering

wáter, whisk together the eggs, sugar and lemon juice until blended. Cook stirring constantly (to prevent it from curdling) until the mixture becomes thick. This will take approximately 20 minutes.
Remove from heat and inmediately pour through a fine strainer
to remove any lumps.Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool The lemon curd will continue to thicken as it cools.Cover inmediately with plastic wrap and refrigerate until cold.
Lemon curd can be made several says in advance.
 Whipped cream frosting
In a large mixing bowl place the whipping cream vanilla extract and sugar and stir to combine. Beat the mixture until stiff peaks form. Spread frosting on each cupcake with a knife or spatula or pipe it.
Decorate cupcakes with some chocolate eggs or flowers

Source : Honest cooking.com













print recipe here


EN ESPAÑOL
Cupcakes de Pascua con lemon curd











Ingredientes

10 April 2014

Apple galette (tarta galette de manzanas)









This year the only tree I had some fruits was my Apple tree, no peaches,no apricots, no quinces !

But this Granny Smith Apple tree all years give me apples!
So I saved some ones to makes some apples pies (my favorite)







and look like is arrived here but still the days are warm and so cold at night, so here 
some shots to Betsy who lovesAtumn like me lol
(visit Betsy has a lovely blog an beauty shots)














and still we have some roses....



The recette
(source: Williams Sonoma)


A galette is a rustic, free-form tart that is cooked on a baking sheet rather than in a tart pan. It can be prepared with a variety of seasonal fruits.

Ingredients:

Dough
2 1/2 cups all purpose flour
1 tsp salt
1 tablespoon of sugar
3/4  cup cold unsalted butter cut
into pieces
1/3 to 1/2 cup ice water

Filling
7 to 8 apples Granny Smith
or Jonagold or other
peeled, cored and cut in slices
1/2 cup of sugar
2 tablespoon lemon juice
1 teaspoon ground cinnamon
1/2 teasppon grated nutmeg
1/4 tsp salt
1 1/2 tablespoon cornstarch
1 egg lightly beaten
Sugar for sprinkling
1/4 cup apricot jam
vanilla ice cream or lightly whipped cream
for serving

method
To make the dough, put the flour, salt and sugar in a bowl. Put the butter in another bowl and place both bowls in the freezer for 10 minutes.

Transfer the flour mixture to a food processor and pulse about 5 times to blend. Add the butter and pulse 15 to 20 times, until the mixture resembles coarse meal. Add 1/3 cup of the water and pulse twice. Squeeze the dough with your fingers; it should hold together but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition.

Turn the dough out onto a lightly floured surface, gather into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.

Place a baking sheet on the bottom rack of an oven. Position another rack in the lower third of the oven and preheat to 180°or 400 F. Line a second baking sheet with a Silpat nonstick liner and spray with nonstick cooking spray.

To make the filling, in a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch. Set aside.

Remove the dough from the refrigerator and let stand for 5 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round. Brush off the excess flour. Transfer the dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 30 minutes.

Arrange the apple filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. Gently fold the edges of the dough over the apples, pleating loosely. Brush the dough with the beaten egg. Lightly sprinkle sugar over the apples.

Bake until the crust is golden and the apples are tender, about 1 hour. Transfer the pan to a wire rack and let the galette cool completely.

Just before serving, in a small saucepan over medium heat, warm the jam. Brush the apples with the jam and let cool. Cut the galette into 8 slices and accompany each slice with a dollop of Vanilla Ice cream or whipped cream.
print recipe here

 

En español
Galette de manzanas











Este año tuve poca fruta o casi nada por el problema de las heladas y además las plagas de loros que se comen todo. Terrible.
Nada de almendras, ni damascos ni peras ni membrillos.
Lo único que no falla es mi árbol de manzanas verdes.
Asi que he podido rescatar algunas para hacer algunas recetas.
Y una de ellas fue esta Tarta galette de manzanas.
También unas fotos de mis liquidámbar en que se ve ya que llega el otoño.
En el dia aún es caluroso pero en las noches está muy helado.


Ingredientes






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