31 July 2014

Roasted pear Crumble

Was a cloudy day today (still we are in winter) and yes I can heard some of you say what? well when you are in summer (North) here we are in winter (south).

But the times goes  fast and my friend  Betsy said me the days  are like autumn(she lives in Ohio) so would  begin the spring here soon.
(You can visit Betsy she is an awesome lady with beauty pics and a lovely family)

And yesterday I saw a Dove looking by a nest:)
I don't have problem I love winter and especially autumn.
But the pics are difficult some times.
Anyway these roasted pears were delicious and easy!

Source:Bon apppetit

"Consider this sweet and crunchy dessert a free-form fruit crisp.
Be warned. The nutty oat topping is addictive"
Bon appetit

Im sharing with Cook your books of Joyce

(4 servings)

2 ripe but firm Anjou or others pears you have
halved and cored
2 tsp  plus 2 tbsp oil
1/2 cup almonds laminated
1/4 cup shelled pumpkin seeds (optative)
2 tablespoon light brown sugar
2 tablespoons old fashioned oats
pinch of salt
1 tablespoon sesame seeds preferably black
1 cup cream cheese or mascarpone
3 tablespoons greek yogurt
2 tablespoon sugar


Preheat oven to 180°c (375°).
Place pears cut side up on a small baking sheet.
Drizzle with 2 tsp oil and roast on until are soft (about 20 minutes). Let cool slightly.
Meanwhile toss almonds-pumpkin seeds-brown sugar- oats-salt and remaining 2 tablespoon oil in a small baking sheet.
Toast on lower rack and stirring occasionally until golden. about 10 to 12 minutes.
Remove from oven and mix in sesame seeds. Let cool.

Whisk cream cheese  and greek yogurt in a small bowl and add sugar.
Spoon this cream onto plates and top with pears and nut oat crumble.

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En español

Peras al horno con crumble

Me encantan las peras y este año hemos comido muchisimas!
(Las naranjas y mandarinas han estado carísimas) comemos muchas en forma natural sobre todo al desayuno pero cuando puedo reservo unas pocas para algún postre.

Este postre es sencillo y delicioso lo comimos hoy al almuerzo.
Pero pienso que sería estupendo despues de una comida tambien.
Adaptado de Bon Appetit.

28 July 2014

pomegranate and yogurt Ice Cream (Helado de yogurt y granadas)

Sometimes a post is something special, do not know why, maybe the love with  we do, the mood, I do not, but when I take the photos that will be something special and I always hope I can show  this
Of course I speak from what is a blog of recipes, but each recipe is just like choosing a dress, a perfume that is the best and you want look beautiful  and this about a recipe  and  is not always given. It's something about the beauty and love ...
Only I say.....

This delicious pomegranate  Ice Cream is a recipe from Cafe Fernando a charming and beauty blog indeed!


2 cups or pomegranate juice (fresh or like syrup)
1 1/2 cups plain whole greek yogurt
3/4 cup sugar
2 teaspoon lemon juice


Stir pomegranate juice and sugar over moderate heat until the sugar dissolves.
Add lemon juice and let cool to room temperature.
In a bowl combine yogurt, pomegranate juice or syrup and whisk until completely combined.
If you have an Ice cream machine make according to the instructions.
If you don't have one put the ice cream mix in a stainless steel 
in the freezer.
After about forty minutes open the door and if yo noticed as it start to freeze near the edges, stir with a spatula.Return to freezer.
After 30 minutes stir again and freeze.
Let the Ice cream at least by 1 1/2  hour before serve or when the ice cream look frozen.

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En Español

Helado de yogurt y granadas

Me quedaban unas granadas en el refrigerador y decidí usarlas para esta receta que había visto en Cafe Fernando que me encantaba.
Yo hice un jarabe con el jugo de las granadas pero tambien he visto que hay unos jarabes o jugos de granadas que tambien se podrian usar.
Eso si el jugo de la granada es más concentrado.

2 tazas de jugo de granada (las exprimí como
naranjas y las pasé por un colador)
o 2 tazas de jarabe de granadas como granadina)
3/4 taza de azucar 
2 cucharaditas de jugo de limón

En una ollita colocar el jugo de granadas o jarabe y agregar el azucar( si se ocupa un jugo dulce disminuir el azúcar)
Calentar a fuego medio y dejar hervir un rato hasta que disminuya un poco.
Retirar agregar el jugo de limón y dejar enfriar.
En un bol mezclar el yogurt, agregar el jugo o jarabe de granada y mezclar bien.
Si se tiene máquina de hacer helados seguir las instrucciones del fabricante.
Y si no hacer lo siguiente.
Colocar la mezcla en un recipiente metálico y llevar al congelador por unos 40 minutos.
Retirar y ver si se estan congelando las orillas revolver bien la mezcla y volver a congelar.
Despues de 30 minutos volver a revolver y congelar de nuevo.
Dejar en el congelador alrededor de 1 hora y 1/2. 
Si está listo ya estará congelado, retirar un poco antes y servir.

25 July 2014

Lemon Cornmeal cake with crushed berries sauce(Cake de limon y polenta con salsa de berries)

Some of you know me well ! I can't resist a berries cake so when I saw this recipe in Bon Appetit   I think: I have to make this:)

Source: Bon Appetit/2009

Im sharing this with Joyce to Cooking your books!


1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk or greek yogurt
2 large eggs
1 tablespoon finely grated lemon peel
1 teaspoon vanilla extract
1/2 cup unsalted butter melted cooled
Crushed berry sauced
(see recipe)

Preheat oven to 180°c.(350 F).
Butter a bundt cake pan or other pan .
In a bowl combine flour, cornmeal, sugar, baking powder
and salt in large bowl. Whisk to blend .
Whisk buttermilk, eggs, lemon peel and vanilla in other bowl.
Pour buttermilk mixture and melted butter into flour mixture.
Using rubben spatula, gently fold liquids into flour mixture until just blended. Scrape batter into pan, spread evenly.
Bake the cake until tester inserted into center comes out clean.
About 30 minutes.
Run knife around sides of cake.Place a rack atop cake in pan.
Using oven mitts hold pan and invert cake onto rack.
Remove cake from pan.
Cool completely and serve with crushed berries sauce.

Crushed berries sauce

2 cups fresh berries or frozen.
(strawberries,raspberries or blackberries)
2/3 cup golden brown sugar
2 teaspoons fresh lemon juice
1/2 teaspoon finely grated lemon peel
1 tablespoon of cornstach
2 tablespoons of cold water

Combine 1 1/2 cups berries and all remaining ingredients in
medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes.
reduce heat to medium low and simmer until berries are very soft and liquid is syrupy, stirring often about 4 minutes.
Remove from heat and add remaining berries. Using  back of spoon gently press some berries against side of pan until lightly crushed.

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En español

Cake de limon y polenta con salsa de berries

Este cake es una maravilla y es muy sencillo. Se puede hacer la noche anterior y al otro día preparar la salsa de berries.
Se puede servir al té o como postre.

Está adaptado de una receta de Bon Appetit


1 1/2 taza de harina sin polvos de hornear
1/3 taza de polenta o sémola
3/4 taza de azúcar
3 1/2 cucharaditas de polvos de hornear
1/2 cucharadita de sal
1 taza de yogurt griego
2 huevos grandes
1 cucharada de cáscara de limon rallado
1 cucharadita extracto de vainilla
1/2 taza de mantequilla derretida y enfriada
 salsa de berries para acompañar (receta más abajo)


Precalentar el horno a 180°.

21 July 2014

Greek yogurt soufflé (with berry sauce)

My assignment this month for Secret recipe Club was Sthepy
from the Blog Dessert before dinner.
And I love her blog and recipes and was difficult think what recipe make. 
Finally I made this Greek yogurt souflee and was amazing.
I made a berry's sauce because I love the color but I m showing you the soufflé : delicious.

Thanks Sthepy by a lovely dessert all we loved here.
And bookmarked some recipes that I want make in future.

Secret Recipe Club

(6 ramekins)

1 cup plain greek yogurt
3 large egg yolks
3 egg whites
3 tablespoon all purpose flour
pinch of salt
1 teaspoon of vanilla extract
1/2 cup of sugar
pinch cream of tarter


Preheat oven to 180°c (375°)

Butter 6 ramekins and coat the insides with caster sugar.
Shake out and set on a baking sheet.
Mix together yogurt - egg yolks-flour-salt and vanilla.

In a separate bowl beat egg whites and cream of tarter until foamy. Add sugar and whisk until firm

but soft peaks form.

Fold the egg whites misture into the yogurt mixture 1/3 at a time.
Be sure to keep as much volume as possible.

Divide into ramekins and bake at 180°c for 15 minutes.
Do not open the oven to peak.

Serve inmediately thought they will taste like great light cheescake when cool as well.
If you want serve with berries sauce.

Berry's sauce

1 cup of blackberries
1 cup of raspberries (or other berries)
2 tablespoon of sugar
3 tablespoon of ice water
tablespoon of cornstarch

In a medium sauce pan to light heat put the berries and add the sugar.
Add 3 tablespoons of ice water and 1 tablespoon of cornstarch and stir well.
Stir until be thick and let cool .

Souffle de yogurt griego
(con salsa de berries) 

18 July 2014

Petit flan très pommes (Apple custard o Flan de manzanas)


Only you know : I can't live without apples, I love around all the year and not only for bake apples, make cakes or others
I love eat apples always.
And I love french's recipes and the other day I found this from 
Doriann cuisine.com and  I love it!


3 apples fuji or green apples or others
140 g greek yogurt
3 eggs
60 g flour
90  cc milk
100 g caster sugar
60 g melted butter 
2 tablespoon dulce de leche or  Carnation caramel (in stores mine I made from tins you can see in my labels : dulce de leche)


Brush a pan or large dish with butter and dust with sugar.
Cut the apples in four, core them and cute into fine slices
Heat up 20g butter in a pan and sauté the apples on high heat,
until are nice and golden.
In a large bowl mix  the yogurt with the remaining melted butter.

Add the eggs, milk, sugar and flour. Beat well with a whisk until completely blended and smooth .
Mix in 3/4 of the apples.

Pour in the mould and place the remaining apples on top.
Preheated at 180° and bake about 35 minutes. 
Or the texture would be golden.
Turn the heat off and leave in the oven for another 10 minutes.
Take it out, still hot and add the dulce de leche over the apple flan.

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Flan de manzanas

Me encantan las manzanas y de hecho trato de tener siempre no solo para postres o cakes sino para comer manzanas simplemente.

Y encontré esta receta en un blog de recetas francesas y me encantó porque es como un flan de manzanas.
Simple y delicioso.


3 manzanas verdes o fuji
140 gramos de yogurt griego o natural
3 huevos
60 gramos de harina
90 cc de leche
100 gramos de azúcar glass o en polvo
60 gramos mantequilla derretida
2 cucharadas de manjar o dulce de leche (puede ser comprado o prepararlo)


Enmantequillar una fuente o molde y espolvorear con azucar glass.
Pelar las manzanas cortarlas en láminas y sacar las semillas.
Calenntar 20g de mantequillas y dorar en un sarten por un rato  a fuego medio/alto hasta que esten doradas y tiernas.
En un bol mezclar el yogurt con el resto de mantequilla.
Mezclar bien.
Entonces agregar la leche-harina-huevos y azucar. Batir bien hasta tener una consistencia cremosa.
Agregar 3/4 de las manzanas reservadas.
Vaciar esta mezcla en el molde o fuente y colocar encima el resto de las mnanzanas.
Precalentar el horno a 180° y hornear durante unos 35 minutos o hasta que la textura se vea dorada.
Apagar el horno y dejar unos 10 minutos.
Retirar del horno y esparcir encima el dulce de leche o manjar. (aun debe estar caliente)
Dejar enfriar antes de servir.

14 July 2014

Passion fruit custard (natilla de maracuyá)

I can say that this passionfruit custard is absolutely wonderful. 
But .. I hope you are lucky enough that no one is asking you, Mama is ready? Mama is already cold the  dessert? 
(I told them I could not cut it until it was cold) 
After ... ahh not even take out the photos? 
Nope I say. 
I feel guelty of course!
Finally I cut it and for this doesn't look perfect and  must reiterate that it is better to wait before cutting!

Source: Saveur


Canola oil for greasing pan
3/4 cup sugar
1 egg plus 3 yolks lightly beaten
1 cup whole milk
1 can sweetened condensed milk
1/3 cup passion fruit concentrate or frozen

For syrup
1/3 cup sugar
1/2 cup passion fruit frozen or concentrate 
(If you find passion fruit use seeds and pulp)


Make the custard
Heat oven to 180°c (350 )
Lightly oil the inner seeds of a 10" springform pan and tightly wrap bottom and sides with aluminium foil.
Melt 1/2 cup of sugar in a saucepan over medium/high heat.
Cook without stirring until sugar is deep golden brown about 12 to 13 minutes.
Carefully pour caramel into springform pan and tilt pan to evenly distribute caramel over the bottom and place pan inside a roasting pan.
Whisk remaining sugar with egg and yolk until thick.
Whisk in milk add condensed milk and passion fruit concantrate or frozen to make a smooth custard.
Pour custard over caramel and transfer roasting pan to oven. Pour boiling water into roasting pan to come halfaway up outside of springform pan.
Bake until custard is set but still a slightly loose in center.
Bake about 1 hour. Transfer springform pan to a wire rack and let cool
Chill at least  2 HOURS or up top overnight.

Make the syrup

Boil sugar and 1/4 cup water in a saucepan.Cook stirring occasionally until sugar is dissolved
and syrup is thick about 10 minutes.Whisk in passion fruit seeds and pulp (frozen or other) Cook until pulp is dissolved in syrup 3 or 3 minutes.
Cool completely.
To serve . When is really cool unmold and invert custard onto a serving platter. Slice into wedges and drizzle with passion fruit syrup.

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En español
Natilla de Maracuya

Cuando vi por primera vez esta receta pensé que era un Pie! pero luego al leer la receta me di cuenta que era como un pie sin masa.
Super liviano y delicioso se puede hacer perfectamente con la pulpa congelada de maracuyá que se puede encontrar en los supermercados.
Generalmente esta junto con los frutos rojos congelados.
Esta deliciosa receta es de Saveur
Solo aconsejo respetar los tiempos para que esté bien frio cuando se corte para servir.

Para la crema o custard

aceite para el molde
3/4 taza de azúcar
1 huevo más tres yemas ligeramente batidos
1 taza de leche entera
1 tarro de leche condensada
1/3 taza de pulpa de maracuyá fresca o congelada

Para el syrup o jarabe
1/3 taza de azúcar
1/2 taza de pulpa de maracuyá congelada


11 July 2014

Chocolate bundt cakes with ganache & raspberry coulis

Originally this recipe goes (adapted from a one of Anna Olson
 a Canadian chef   ) alone with the chocolate glaze. 

But I  always loved the combination of chocolate with some cave (oranges and chocolate - chocolate or passion fruit and berries with chocolate) always find that gives a touch of chocolate.

 But like everything in life there are different tastes ..... 

Source: Anna Olson

(6 servings)

120 unsalted butter
slightly cooler than room temperature
200 g sugar
2 large eggs (room temperature)
100 g. sour cream
(or greek yogurt)
2 teaspoon vanilla essence
180 plain flour
1 teaspoon baking powder
1/2 tsp salt
80 g dark chocolate melted and cooled
2 tsp cocoa powder sifted

for ganache glaze
115 g dark chocolate chopped
60 ml whipping cream

 Bundt cakes

Preheat oven to 180°c.
Grease and flour mini bundt pan (6 to 8)
tapping out any excess flour.
Beat the butter and sugar using electric beaters  until fluffy.
In a separate bowl lightly whisk eggs with a fork and add them a little at a time while mixing on medium speed.
Stir the sour cream and vanilla together and beat in.
In a separate bowl sift the flour baking powder and salt.

Add this to the batter
while beating on low speed until fully incorporated.
Stir the melted chocolate and the cocoa powder into this and stir until blended.
Spoon the batter ineach mini bundt cake . Bake the cakes about 20 minutes until a skewer inserted in the centre of the cake comes out clean .
Cool the cakes for 30 minutes than turn the cakes out to cool completely before glazing.
For the glaze place the chocolate and cream in a metal bowl resting over a pot of barely simmering water and stirring gently melted.
Dunk the top of the cakes into the glaze and place them back on a tray to set.
You can serves the cakes in a plate with raspberry coulis.
The cakes will keep refrigerated for up to 2 days.

raspberry coulis

2  cups fresh or frozen raspberry

1/2 cup sugar

Place raspberries ans sugar into a large non stick frying pan . Stir to combine.Heat and stirring
ofte over medium heat until bubbling.
Reduce heat and simmer for 5 minutes or until berries are very tender. Using a wooden spoon crush some raspberries until pureed.
Remove from heat and set aside to cool.

Cakes de chocolate con coulis de frambuesas

La receta original que es de Anna Olson (una chef canadiense) 
era sólo con el ganache de chocolate.
Pero me gustan los postres de chocolate que llevan alguna fruta (chocolate/naranja o Chocolate / berries o chocolate ymaracuyá) así que se pueden hacer las dos opciones.
Yo preparé un coulis de frambuesas que se puede hacer con frambuesas congeladas (todo el año en supermercados) o con frambuesas naturales.


120 gramos de mantequilla(suavizada a
temperatura ambiente)
200 gramos de azúcar
2 huevos grandes a temperatura ambiente
100 gramos de sour cream o yogurt griego
2 cucharaditas extracto de vainilla
180 gramos de harina sin polvos de hornear
1 cucharadita de polvos de hornear
1/2 cucharadita de sal
80 gramos de chocolate en barra derretido 
y enfriado
2 cucharaditas de chocolate en polvo

Para el ganache
155 gramos de chocolate bitter en trozos
60 ml de crema espesa o para batir

Coulis de frambuesas

2 tazas de frambuesas congeladas o frescas
1/2 taza de azúcar

Preparación cakes

5 July 2014

The smoothest Flan (Flan)

In some recipes perhaps only seek perfection or expect it to be like something we already know. 

That happens with the flan. The recipe itself simple but (as everything in the kitchen) is not only about the ingredients. 
It's about time you take each part and that thing so rare in today's world: patience.

That knows a José Andrés and Spanish chef  and American citizen  now after worked in US about 23 years.
The recipe is adapted from Bon Appetit

I hope you enjoyed this recipe how we made at home!

(5-6 servings)
1/2 cup plus 1/3 cup sugar
2 large eggs
1 cup heavy cream
1 cup half and half
 1 1/2 teaspoon vanilla extract

Preheat oven to 180°c (325)
Stir 1/2 cup of sugar  and 3 tablespoons of water in a medium heavy  saucepan over medium-low heat until sugar dissolves.
Increase heat and boil. Ocassionally swirling pan and brushing 
down side with a wet pastry brush  until caramel is a medium dark amber  by 5 to 6 minutes.
Working quickly divide caramel among ramekins coating bottoms evenly.
Let cool until hard.

Gently whisk remaining sugar and eggs in a medium bowl. Add cream half and half and vanilla.
Gently whisk to combine  (do not aerate) Let sit until sugar dissolves about 5 minutes.
Strain through a fine mesh sieve to eliminate air pockets.
Place the ramekins in a roasting pan on a large baked sheet.
Divide custard among ramekins. Pour hot water into roasting pan to reach a little more than halfway up sides of ramekins .
Cover with foil and crimpting to seal.
Creafully transfer to oven and cook for 25 minutes. Rotate pan.
Cook until custard is set but center still jiggles when dish is nudged. About 20 minutes longer.
Uncover roasting pan. Let flan cool in pan for 30 minutes.
Remove ramekins  and let cool completely.
Carefully with a paring knife and run all the way around.
Unmold flans onto plates.

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En Español 

El flan 

Esta receta de un flan absolutamente de casa con paciencia y amor es de José Andrés un chef español que  fue nacionalizado americano porque lleva trabajando hace muchos años en USA.


(5 a 6 flanes)

1/2 taza de más 1/3 taza de azúcar
2 huevos grandes 
(si son chicos serían 3)
1 taza de crema espesa
1/2 taza de leche más 1/2 taza de crema
1 1/2 cucharadita de vainilla