31 May 2014

Crepes with lemon curd and strawberries




 My daugther was craving for some crepes and then I remember this recipe .
And for something special I think in filling with lemon curd and some strawberries!
I made a lot of lemon curd recipes  but this was delicious and easy: Microwave lemon curd!
Could you believe? yes and was so good!
This is a good and basic recipe to make thin crepes and you can use for any of your crepe ideas.
I love savoy  crepes with veggies or mayo and chicken!
Only you have to skip from sugar.


Source:Grabandgorecipes.com


Ingredients crepes
(8-10 crepes)
4 eggs
2 cups of all purpose flour
3 cups of milk
1/3 cup of sugar or to taste
3 tablespoon melted butter
pinch of salt

Method

Whisk together milk - eggs- sugar and salt.
Slowly whisk in flour until smooth.
Add melted butter and mix well.
The butter should be smooth and thin.
Lightly brush a medium sauté pan with butter and
head over médium heat. working quickly pour in about 1/4 cup of butter (or 1/2 cup if your pan is more large) tilting the pan so the batter makes a circle and coats the bottom.
The crepes should be very thin. Cook the crepe
 until the bottom is light brown. Loosen with a spatula, flip and cook the other side , remove to
the flap flatter.
Continue with remaining batter

Note: It's best to make the batter at least 20 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes.

Microwave lemon curd

(source :All recipes co.uk)

Ingredients
200 grams caster sugar
3 ggs
250 ml fresh lemon juice
3 lemons, the zest
100 g unsalted butter melted

Method

In a microwave -safe bowl, whisk togetherthe caster sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter.Cook in the microwave for one minute intervals, stirring
after each minute until the mixture is thick enough to coat the bak of spoon.
Remove from the microwave and pour into small sterilised jam
jars. Store for up to two weeks in the fridge.


Print recipe here









EN ESPAÑOL
Crepes con lemon curd y frutillas




Me encantan los crepes o panquekes como decimos en Chile.

Pero realmente lo que comemos son crepes,  porque son más livianos y delgados, los panquekes en otras partes (igualmente deliciosos son más gruesos).
A mi me gustan más livianos.
Hace mucho que mi hija me pedía que le hiciera, y entre tanta cosa se pasaba el tiempo.
Los rellenanos con crema de limón (lemon curd) y frutillas y queda muy bueno.
Me gustó esta receta nueva.
Se pueden rellenar también con pollo con salsa blanca, espinacas, atun  con lo que uno quiera.
También se pueden congelar y tener a mano.






Ingredientes
4 huevos
2 tazas de harina sin polvos de hornear
3 tazas de leche
1/3 taza de azúcar (si se quieren  para platos salados no agregar azúcar)
3 cucharadas de mantequilla derretida
1 pizca de sal

Preparación


27 May 2014

Ricotta Tiramisú (Tiramisú de ricotta)





I've always liked the Italian dessert Tiramisu.
Just delicious. 
It is one of my favorites. 
BTW  I have other recipes for Tiramisu. 
But what I loved about this recipe is that  use part cream cheese and ricotta . 
I love the ricotta is also lighter less sweet much better 
Delicious!




Ingredients
(5-6 servings)


180 g ricotta cheese
226 g mascarpone or cream cheese 
2 eggs
3 cups of dark coffe
3 tablespoons sugar 
300 g ladyfingers biscuits
cocoa to decorate


Method

In a bowl mix the ricotta cheese with cream cheese and mix to obtain a homogeneous mixture.

Separate egg yolks from whites and whip the yolks with the sugar until thick  and then add these to the mixture of double cheese stirring to be homogeneous.
Whip the whites until stiff and add to the cream cheese.
Wet the sponge fingers in the warm coffe quickly and place in a
square pyrex (about 20 x 20 cm) dusted with a little cocoa and half of the cream.

Take then a second layer of ladyfingers moist in coffe and creamy again. Sprinkle with cocoa and refrigerate with plastic wrap about two hours or all night.
I made at night and serve to the next day.











EN ESPAÑOL
Tiramisú de ricota



Fuente: La cocina de Asi





Mucho tiempo que no hacía el Tiramisú es que es tal la cantidad de recetas que tengo o que voy guardando
que es raro que la repita.
Pero tenía ganas de hacer un tiramisú y esta la encontré en un blog italiano.
Por lo demás el Tiramisú es un postre italiano por excelencia.
Me encantó que fuera con ricotta y queso crema queda más suave y es más facil para cubrir.
Delicioso.



 








Ingredientes

5 o 6 porciones

180 gramos de ricotta
226 gramos queso crema (un paquete)
2 huevos
300 gramos de galletas de champaña
3 tazas de café fuerte o cargado
3 cucharadas de azúcar granulada
cocoa en polvo para decorar

Preparación



24 May 2014

Rye bread (pan de centeno)



 





I really enjoy making bread. 
It is true that sometimes lack the time. 
The best is work the dough  when you are quiet .
I love  put my favorite music , and enjoy baking  when I  have some time.

Sometimes it does, sometimes not. But when the bread is finally  on the oven gives me great pleasure.  
The smell of the oven. 
Bread lukewarm. 
Put butter or jam or honey. 
In any case this is a good recipe and enjoyed it. 

Source:

My little Penguin book called simply Breads










Rye bread (Pan de centeno)

ingredients 

225 grams self-raising flour 
450 grams of rye flour 
1 teaspoon salt 
2 teaspoons brown sugar 
1 envelope of dry yeast (10 g)
425 ml of warm water 
2 teaspoons vegetable oil 
1 egg white

Method


Sift the self raising flour into a bowl and add the rye flour, and then  the salt, sugar and yeast.
make a hole in the center and pour the water and oil.

Mix until the dough starts to link and work with hands until it comes off the bowl.

Dump the dough onto a floured counter and knead 10 minutes or until it is homogeneous and elastic.

 

Make a ball with the dough and place in a greased bowl.
with oil, cover and let rise in a warm place for at least an hour.

 By while grease a baking sheet with oil.

Knead dough ten minutes and make an oval shape put it on the tray and cover with a cloth.

Let it rise for about 40 minutes again.

Preheat oven to 180 ° c.


Beat the egg white with a tablespoon of water in a bowl.
Bring the pan to the oven for 20 minutes, remove and paint with white egg  and  bake for other 20 minutes.
Glaze with egg again and continue bake again  about 20  minutes or until golden brown.
Cool on a wire rack.


Print recipe





En español
Pan centeno











Me encanta hacer pan.
Y realmente lo disfruto.
No lo hago siempre, sólo cuando puedo y estoy tranquila.
A veces se puede a veces no.
Tener tiempo es un lujo ahora:)
(mucha gente encuentra terrible que una se de el tiempo para cocinar)
A mi me mantiene cuerda. Es mi Karma:)
En todo caso cuando está listo me encanta el olor.
La tibieza del pan y pensar si comeremos con mantequilla, palta o mermelada, cuando está recién hecho me lo como  así no mas.
Recomiendo este pan, absolutamente delicioso.

Ingredientes

225 gramos de harina con polvos de hornear
450 gramos de harina de centeno
1 cucharadita de sal
2 cucharadita de azúcar rubia
1 sobre de levadura seca
425 ml de agua tibia
2 cucharadita de aceite vegetal
1 clara de huevo para glasear el pan

Preparación
Tamizar la harina con polvos de hornear en un bol, agregar la harina de centeno e incorporar la sal,el azúcar y la levadura.
Hacer un hoyo en el centro de las harinas y agregar de a poco el aceite y el agua tibia. Mezclar bien hasta que la masa empieze a ligarse y trabajar con las manos hasta que se desprenda del bol.
Volcar la masa en la mesa de cocina enharinada  y amásela unos 10 minutos o hasta que esté homogénea y elástica.
Dele forma de bola y colócala en un bol engrasado con un poco de aceite y déjela leudar en un lugar cálido por lo menos 1 hora.

Engrasar la bandeja del horno u otra, trabajar la masa unos diez minutos más. Dele forma oval o alargada póngala en la bandeja y tápela con un paño de cocina.
Déjela leudar por lo menos unos 40 minutos.
Precalentar el horno a 180°c. Bata la clara de huevo con una cucharada de agua.
Primero llevar al horno por 20 minutos. Retirar y glasear con la clara batida, hornear nuevamente 20 minutos más.
Glasear nuevamente y prosiga con la cocción de 20 minutos o hasta que esté bien dorado en la corteza.
Dejar enfriar en una rejilla.
 

21 May 2014

mango berry & banana smoothie










I love smoothies and especially in the morning are bright and fresh.
Smoothies are as simple to make for one person as they are for four.
And you can use these riped bananas and some frozen fruits (in my case I had some mangos I have  to use)
But yo can make with tropical fruits like mangoes and pinnaple
or only berries.

Source: Bon Appetit








Ingredients
(2-3 servings)

1 very ripe banana peeled
1 cup frozen mango chunks
3/4 cup coconut water (or orange juice)
1 cup frozen  berries
 (raspberries or strawberries or a mixed of them)
1 cup plain yogurt

Note: 
You  noticed that this recipe does not need sugar only the   banana and if it is ripe you don't need more.


Method

Make purée a ripe banana.
Put in a blender and add the mongoes chopped
coconut water (or oranje juice) 
add the berries you want  and plain yogurt.
Blender all until is smooth.
If you want more lighter skip the yogurt and only
add more water
But with yogurt is really delicious.






EN ESPAÑOL

Batido de mango berry y plátano













Pienso que un batido es siempre delicioso ya sea al desayuno o en la tarde.
Más si es tan natural como éste.
Lleva frutas y yogurt natural.
El agua de coco se puede cambiar por jugo de naranja o agua.
Igual es delicioso.
No lleva azúcar porque si el plátano está maduro es suficiente azúcar.
En caso se podría agregar 1/2 plátano más.
Receta de Bon Appetit

Ingredientes
1 plátano molido ( o 1/2 más
si se quiere más dulce)
1 taza de mango maduro picado
(fresco o en conserva)
1 taza de berries congelados (pueden ser arándanos y frutillas 
o frambuesas y arándanos lo que tengan)
(compro cuando estan baratos y los guardo en el congelador.
Son muy buenos para el invierno por las vitaminas.
3/4 taza de agua de coco o jugo de naranja o agua
1 taza de yogurt normal sin azúcar 

Preparación

Moler el plátano como puré.
Ponerlo en la licuadora agregar los mangos picados 
el agua de coco o jugo de naranja.
Agregar los berries.
Moler todo en la licuadora hasta que tenga una consistencia 
cremosa de un batido.
Si se quiere más liquido se puede eliminar el yogurt
y solo poner un poco de agua.
Pero el yogurt le da una consistencia deliciosa.




Nota:
 Algunos me han pedido la traducción en español.
Estoy tratando de ponerme al día.
He estado con muchas cosas.
Y acompañando a mi mamá que se está haciendo examenes
y aún estamos en eso.
Pero les recuerdo que si necesitan una receta 
siempre está el traductor y además me pueden preguntar cualquier duda aqui mismo.
Gracias.

19 May 2014

Mexican Rice pudding from SRC (Budin de arroz con leche mexicano)


My assignment for this month from Secret Recipe Club was  Amy  from The Savvy Kitchen
Like always I was looking many recipes, but I found this in her blog  and loved  it, Mexican rice pudding, I have others recipes of rice pudding but this was delicious!!
Thanks Amy!




Mexican rice pudding

Ingredients
  • 7 cups water
  • 1 cup  white rice
  • 1 cinnamon stick
  • 1 1/2 cups reduced-fat milk
  • 1  can sweetened condensed milk
  • 1 cup heavy cream
  • 1/2 cup raisins
  • Ground cinnamon, for serving
Put the water, rice, and cinnamon stick in a medium saucepan over medium-high heat. Bring to a boil and cook uncovered for 18 minutes.

When rice is done, use a sieve to drain out the remaining water.
Discard cinnamon stick.
Return the cooked rice to the saucepan. Add the reduced-fat milk, sweetened condensed milk and heavy cream.
 Once the mixture comes to a boil, turn the heat to low and cook for an additional 15 minutes or until rice is thick, stirring constantly.
Finally add raisins and stir to combine.


Transfer the mixture to a bowl and refrigerate until chilled, about 2-3 hours (or you can serve at room temperature). Dust the pudding with cinnamon before serving.


Secret Recipe Club








EN ESPAÑOL
Budin de arroz con leche Mexicano











15 May 2014

Asparagus and poached eggs on toasts and curry cream


This recipe is from my own handwritten recipe book ; where I  saved a lot of  recipes from my grand moms my mom and all these recipes I love.

I hope to make this recipe again soon!
I will sharing with Joyce in Cook your books!















Ingredients
4 serves

500 grams of asparagus
4 poached eggs
250 cc of heavy cream
1 tablespoon cornstarch
salt and pepper
1 teaspoon curry powder
1 teaspoon black sesame seeds
chives
4 slices of toasted bread loaf

Method


Boil the asparagus or roast them in the oven with a little oil.
To boil about 15 minutes

If you roasted about 20 minutes (to make them more tender)

make four parcels with asparagus and tie them with strips of chives.

Place parcels  on toast already prepared with a little butter.

be placing on these poached eggs.

Boil the cream, add the cornstarch diluted in a little milk.

and cook until thickened.

Season the cream with salt, pepper, curry and finally black sesame seeds.

serve this sauce over the eggs.


Note: I used frech bread because I haven't loaf bread
but was so good too.
I added the black sesame seeds and love it!




print récipe here






en español

Huevos poché en tostadas con crema al curry










12 May 2014

Mini lemon and blueberry cheescake for my Mom (mini cheescakes con arándanos para mi mamá)





I made these litlle lemon and blueberry  cheescakes for Mother's day  and I made especially for her .
But   the day here was really cloudy  so sorry by shots. 

I know all say (and is lovely) we all love our Moms and  I love her because she is really one of my best friends.

And she always Is worry by me (and I by her) to help me or If I need something.
Amazing if you think she has 84 years .
My Mom is the person I admire more in baking and cooking (but now she is tired to stand up so she doesn't cook so much.
But I cook and bake for her.
And she loves these mini lemon and blueberry cheescake.

Source: The recipe critic



















Mini lemon and Bluberry cheescakes

Serves 9

Ingredients
Crust
4  sheets of graham crakers
(or 8 lady fingers cookies)
1 tablespoon white sugar
2 tablespoon butter melted

Cheescake filling
1 package cream cheese softened
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
1/2 teaspoon lemon zest
Topping
6 tablespoon blueberry jam
200 grams blueberries frozen or fresh
Powdered surgar for dusting
Method
For crust:
Preheat the oven to 180°c (350 F)
Line a muffintin with 9 liners .
 In a food processor pulse the graham crakers (or lady fingers cookies) to crumbs. Stir in the sugar and melted butter. Press and even amount of cookies crust into the bottom of each muffin liner.
Press down the crust with a glass or the backside of a tablespoon measuring spoon and set aside.

Filling

In a medium sized bowl combine the softened cream cheese and white sugar. Beat until smooth and creamy. Add in the vanilla extract the egg and lemon zest.
Beat until combined.
Spoon the cheescake filling evenly between the 9 cups and bake for 20 to 22 minutes.
The centers will still jiggle a little bit but the edges should be a very light brown.
Remove from the oven and let cool at room temperature for 30 minutes and then transfer to the fridge and let cool for at least 2 hours.
The cheescakes may have risen in the oven and will deflate quite a bit while cooling.

Topping

Once the cheescakes have been cooled for 2 hours in the fridge place 4 and 1/2 tablespoons of blueberry jam in a small bowl and microwave for  25 seconds.
Spoon 1/2 tablespoon of jam on top of each cheescake and spread to cover the top
Inmediately top with blueberries.
Place the  last 1 1/2 tablespoons in the same bowl and microwave by 15 seconds.
Using a pasty brush brush the tops of all the blueberries with jam.
Sprinkle powdered sugar on top before serve.
Let in the fridge before serving.

print recipe
 En español
    Mini cheescakes con arándanos

9 May 2014

brioche braid






I love to cook but more  bake  and make  bread or something similar is something I've always enjoyed perhaps because I grew up in homes that often making   bread. 
My mom scones and my chilean grand mom others breads.
I think making bread at home is extremely therapeutic.
There is just something about well risen dough and the bread shaping process that pleases me like the delicious smell out of the oven.

But brioche is something special. I remember somes  Tea room  which served sandwich pastries and brioches. 
They called "once completa" The translate would be  Special Tea Time.
I found  this recipe for brioche braid in one of my little Parragon Books Ltd. 
The book's  title is BREADS and you can find a lot of different breads .
I love how smell this brioche braid and is really delicious.
And you don't need a bread machine. 
I do all my breads by hand:)






ingredients

350g self-raising flour
1/2 teaspoon salt
25 grams sugar
1 envelope dry yeast (10 grams)
115 grams butter cold and diced
2 eggs, beaten
75 ml of warm milk
oil for greasing the oven tray
 1 beaten egg for paint brioche  braid

Method

Sift the flour and salt in a large bowl and add the sugar and yeast . Add the butter with your fingers until it is the texture of breadcrumbs
Make a hole in the center and pour the eggs and milk .


Mix well until the dough will be smooth put on the counter dump  with flour and knead for 8 to 10 minutes
It should be smooth and elastic and sprinkle with a little more flour if is  sticky .

Grease a baking tray with oil.  Divide  the dough into three parts and make a strip about 35 cm each. 


You can now start braiding the bread. 
Start by placing the ends of each rope on tope of one another and star braiding by lifting one rope over the other tuck both ends of the braid undermeath and lightly press.

Place braid on a tray cover it and let it rise for 1 hour or until doubled in volume.
Preheat oven to 190 ° c 

Paint braid with beaten egg. Bake 30 to 35 minutes or until browned and dry.
You can cover with foil after 25 minutes to prevent over browning .
Cool slightly and serve.




PRINT RECIPE




EN ESPAÑOL

Trenza de brioche













5 May 2014

Panacotta vanilla with passion fruit sauce









Panacotta

ingredients
(6-7 servings)

1 can of condensed milk
1 cup 1/4 heavy cream
1 cup whole milk
1 teaspoon vanilla extract
1 envelope unflavored gelatin (7.5 grams)
1 tablespoon triple sec (orange liqueur)


passion fruit sauce

1 cup passion fruit pulp (with seeds)I used freeze)
1/2 cup sugar

method

For  make Panacotta sprinkle gelatin in 3/4 cup cold water for at least 10 minutes
In a saucepan heat  condensed milk, milk, and heavy cream, stirring all the time .
Cut heat and let cool slightly.
Add gelatin  when is dissolved and whisk to mix well.
Add the vanilla extract and triple sec.
Cool slightly.
Divide the mixture into individual ramekins.
Refrigerate at least 2 to 3 hours

Sauce method
In a medium saucepan boil the passion fruit and sugar over low heat  for 15 minutes or until is thicken .
Stir occasionally
The sauce will thicken consistency with seeds.
Cool and serve with panacotta vanilla..


Source: From my personal recipes book

Im sharing this with Joyce in Cook your books




And sharing too with 

Little thumbs üp






Print recipe 


en español

Panacotta de vainilla con salsa de maracuyá







 

Esta receta es de mi cuaderno personal de cocina.
Donde he copiado durante años las recetas que me gustan las que puedo hacer o que me regalan.
Tengo tres cuadernos y esta es de uno de ellos.
No se compliquen con la salsa de maracuyá.
De hecho la hice con la pulpa congelada que se encuentra en muchos negocios o supermercados.

Panacotta de vainilla

Ingredientes
1 tarro de leche condensada
1 taza más 1/4 de crema espesa
1 taza de leche entera
1 cucharadita de extracto de vainilla
1 sobre de gelatina sin sabor (7.5 gramos)
(puede ser de 10 gramos no es mucha la diferencia)
1 cucharada de triple sec u otro licor

Salsa de maracuyá

1 taza de pulpa de maracuyá congelada
o tambien pueden ser berries
1/2 taza de azúcar

Preparación

Para hacer la panacotta primero en una taza colocar el sobre de jalea sin sabor más 3/4 taza de agua fría .
Revolver y dejar por un rato  unos 10 minutos.
En una olla calentar la crema la leche condensada y la leche entera.
Revolver todo el tiempo Apagar el fuego y dejar enfriar un poco.
Agregar la jalea ya disuelta revolver bien para que se integre a la mezcla.
Agregar la vainilla y el triple sec. Revolver. Y dejar enfriar un rato.
A continuación repartir la mezcla en 6 o 7 ramekins o bowls  de cerámica.
Refrigerar de 2 a tres horas.

Salsa de maracuyá

En una olla mediana colocar la pulpa de maracuyá y el azúcar calentar a fuego suave hasta que se vaya espesando (no se deben retirar las semillas porque ellas hacen que se espese)
Dejar enfriar y reservar.
Cuando esten listas las panacottas servir con la salsa de maracuyá.
Pueden estar dos o tres dias en el refrigerador.Se mantienen bien.




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