30 August 2014

Cherry little tarts (tartas con relleno de cerezas)

This recipe is adapted from a vintage cook's magazine.
Always I make recipes from these magazines.
Is amazing but I have to make more to the next time.
The recipe you can do with fresh cherries or jar cherries and is awasome!

(5-6 tarts)

1 1/2 cups all purpose flour 
1/2 teaspoon salt 
1/2 cup  butter more 1 tablespoon
1 teaspoon vinegar 
4 tbs of cold water

Cherry filling 
1 jar of cherries (450g) 
or 2 cups of cherries without pits 
1/2 cup sugar (100g) 
2 tablespoons cornstarch 
1 1/2 teaspoon lemon juice


Preheat oven to 180 ° c 
In a bowl mix flour and salt. Add the butter little by little fingers into fine crumbs. 
Slowly add the vinegar and four tablespoons of cold water. 
Stir with a fork until flour is moist. Make a ball with the dough and let rest about 20 minutes and then  divide in small portions for tarts pan. Extend with a roll pin.(If you need add a little more flour to roll)
Cover the base and sides of pan.
Make the filling.

For the filling 

In a medium saucepan mix the sugar and cornstarch lemon juice and mix well. 
Heat and stir a few minutes. 
Remove from heat. 
With this mixture fill the molds and cover with another circle of dough making a small cut in the surface. 
Bake about 30-35 minutes or until filling is bubbly and golden crust. 
Remove from oven and let cool about 30 minutes before serving.

Source: Revista Paula Chile (Cocina paula)

Print here

En español
Tartas con relleno de cerezas

Tartitas de cerezas ahora aqui cuando aun no llegan las nuevas?
Pues si! tenia muchas ganas de hacer estas tartitas adapté la receta de recetas Paula (antigua) y la hice con cerezas en tarro o en bote lo que encuentren, tambien el Jumbo vende un frasco de Alemania que se llama postre de cerezas o guindas. Es muy bueno y no trae azucar. Pero hay muy buenas cerezas en frasco
Guallarauco tiene.


1 1/2 taza de harina sin polvos
1/2 cucharadita de sal
1/2 taza de mantequilla más una cucharada
1 cucharadita vinagre
4 tablespoon cold water

2 tazas de cerezas en frasco o tarro
o 2 tazas de cerezas frescas sin semilla
1/2 taza de azúcar
2 cucharadas de maicena
1 1/2 cucharadita jugo de limón

Precalentar el horno a 180°c.
Para hacer la masa colocar en un bol la harina con la sal, mezclar y agregar la mantequilla haciendo migas con los dedos .
Añadir de a poco el vinagre y 4 cucharadas de agua fría.
Mezclar hasta que la masa esté humeda.
Hacer una bola dejar reposar unos 20 minutos y a continuacion
separar segun los moldes que se van a ocupar, de cada porcion sacar 2 circulos (usando la circunferencia del mismo molde)
Yo usé 5 moldes de tartas pero depende del tamaño que se use.
Para el relleno en una ollita poner las cerezas, el azucar , maicena y jugo de limónmezclar y cocinar u poco y apagar el fuego.
Armar las tartias, abajo poner una capa de masa luego el relleno y arriba otro círculo de masa, hacer un pequeño orificio arriba y llevar al horno por 40 minutos o hasta que este burbujeando y dorado.
Retirar y dejar enfriar unos 30 minutos antes de servir.
Buen provecho.

27 August 2014

Brioche pudding (Cap II) Budin de pan brioche

After Brioche recipe I let you this recipe for brioche pudding. Is done with some leftovers of brioche or  you can save a little to do so.
 It's like a bread pudding but more delicious.


Cuisine Actuelle Fr.


Serves 4

 200g stale brioche

 50g butter

 30 ml milk

 3 eggs

 200 g caster sugar

 1 tsp. tablespoons orange flower water
  or 1 teaspoon vanilla extract

70 g dried apricots or raisins     30 cl heavy cream


 Grease a square pan  with 20 g soft butter. 

Remove the crust of the cake, heat the milk and pour it warm over sliced ​​buns, let rise..

 Preheat the oven.  (180 ° C). 
In a bowl, beat the eggs with the sugar and orange flower water, add the cream.

 Get together in a bowl soaked brioche and egg mixture. Add dried apricots or raisins and the remaining melted butter.

Pour into pan and bake 45 minutes or until is golden brown.
Serve the pudding warm or cold with custard or a berry coulis. Garnish with some mint and  berries.

print recipe here

En español

Postre de brioche

25 August 2014

Orange and sesame seeds Brioche

I love this brioche recipe from Traveller gourmet (Australia). Love brioches. And I made in a big brioche pan and more a little but now I see the little pan I think you can make in littles pan too!

If you don't have a brioche tin you can use a loaf tin of 11 x 20 cm and 10 cm deep or only use little pans. Look cute!

Source: Gourmet food recipes (Australia)


1 sachet (10 g) dried yeast
125 ml (1/2 cup) lukewarm milk
100 caster sugar
Finely grated rind of two oranges
450 all purpose flour
3 eggs plus 1 extra for eggswash
180 g softened butter
60 candied orange rind finely diced or orange jam
 40 g granulated sugar
 1 tablespoon of sesame seeds or fennel seeds


Combine yeast and milk by hand or in an  electric mixer and beat until foaming (3 to 4 minutes).
 Add caster sugar and half the rind, mix to combine then add flour in three batches along with one egg with each, kneading until smooth between each addition, then knead until be elastic (4 to 5 minutes.)

Gradually add butter and knead until incorporated.
Add candied rind (or  orange jam), mix to combine, transfer to a buttered bowl and cover with a plastic wrap and stand in a warm place until about 1 1/2 hours.
Knock back dough and return to bowl, cover a plastic wrap and weight with a plate.
You can refrigerate overnight or about 4 hours.

Turn out dough onto a floured surface and knock back add 40 g of sugar and knead to incorporate.let stand about 10 minutes.

Divide into 8 pieces and roll into balls-. Place a ball in the centre of a 20 cm brioche tin or use small pans.
Then arrangue 6 balls around it.Place the remaining ball in the center on top cover with plastic wrap and tea towel and let in a warm place about 1 hour.

Preheat the oven to 180°c. Combine seeds (sesame or fennel seeds) in a bowl and add remaining rind and some sugar.
Brush eggwash lightly over brioche scatter with seeds mixture and bake until dark golden and well risen (20 to 25 minutes)
Serve warm or at room temperature when you baking or lightly toasted the following day.

the tiny brioche

Tiny Brioche

Briochede naranja y semillas de sesamo

 Este brioche es muy bueno y delicioso y la proxima receta haré un postre con los restos del brioche:)


20 August 2014

Apple Mug pie (Pie de manzanas en mug)

I love apple pie and days a go I saw this recipe of apple's pie mugs and find cute!
And sometimes maybe we don't want make a big apple pie.
I made two mugs about 10 oz (315 ml )each one more a little about 6 oz.
This pie crust is light flaky tender and very crisp. 
You can use for any pie or tart recipe.

Source: Offbeat+inspired


1 1/2 cup of all purpose flour
2 tablespoons of sugar
1/4 teaspoon of salt
8 tablespoons cold butter
4 tablespoon ice water

For the filling
2 granny smith apples (or others)
juice and zest of 1 lemon
2 tablespoon sugar
1 teaspoon ground cinnamon
3 teaspoon of butter

For the brush
1 egg beaten an 1 teaspoon water


Make the crust 
Combine the flour sugar and salt in a bowl. Cut the cold butter in pieces add them to the flour mixture and stir until the mixture resembles coarse crumbs.
Add the ice water until the crumbs are moist enough to form a dough. Pull the dough ball together and wrap in a plastic and refrigerate for 1 hour.

Preheat oven to 180°c (350 degrees) grease your mugs with butter and make the filling.
Wash and peel the apples core and slice the apples and put in a medium bowl.
In a small bowl mix the juice and zest of lemon with 2 tbsp of sugar and the cinnamon.
Pour this mixture over the apples and stir until the apples are fully coated.
Cut the cold pie dough and roll out 2 circles on a lightly floured surface with a roll pin (if you need ar more flour).
Line your buttered mugs with the dough and trim excess of each crus.
Roll out the trimmings into 2 more circles for the top crust.
Distribute the apple mixture between the mugs and dot with 1 teaspoon butter each.

Add the top crust and pinch the edges to seal. Score the crust with a knife 2 times and brush with the beaten egg.

(If you use more small mugs you can make other mug with the remaining dough I made 3 mugs)

Bake at 180° for 45 minutes or until the crust are golden brown. Cool for 10 minutes before serving.
Serve with vanilla Ice cream or whipped cream.

Print here

En español
Pie de manzanas en mugs o tazones

Hace tiempo cuando vi esta receta me encantó. Siempre me han gustado las porciones individuales . Y muchas veces es mucho hacer un pie entero.
Con esta receta se pueden hacer 2 mugs o tazones medianos (315 ml aprox) y uno más pequeño.
Es una muy buena receta y la masa del pie super buena


1 1/2 taza de harina sin polvos de hornear
2 cucharadas de azucar
1/4 cucharadita de sal
8 cucharadas de mantequilla bien fría
4 cucharadas de agua fría

Para el relleno
2 manzanas verdes (u otras)
el jugo y la ralladura de 1 limón
2 cucharadas de azucar
3 cucharaditas de mantequilla

Para la masa
1 huevo batido con un poco de agua


18 August 2014

Blueberry almond and amaretto quinoa Crisp (Secret Recipe Club)

Is the time again of Secret Recipe Club and my assignment was Debbi of  Debbi Does Dinner healthy a really nice place place with amazing recipes.
Like always I  ha seen a lot of recipes but when I saw this Blueberry almond and amaretto quinoa crip I knew I have to do this!
Was delicious and loved it!

(6 servings)

1/2 cup quinoa rinsed
3/4 cup water
5 cups blueberries
1/4 cup sugar 
1 tablespoon cornstarch
2 tablespoons amaretto
2 tablespoons lemon juice
1 teaspoon vanilla extract

2 tablespoons brown sugar
2 tablespoons butter melted
1/4 cup almond flour (or ground almonds)
1/4 cup almond slices


Bring the water and quinoa to a boil, reduce the heat and simmer,covered, 
until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for about 5 minutes covered.

Mix the blueberries,sugar, cornstarch, amaretto, lemon juice and vanilla and place in six ramekins or a baking dish.
Mix the quinoa,brown sugar, butter, flour and almond slices and crumble on top of the blueberries.

Bake in preheated oven to 180°C (350°) until is bubbling and the top is golden brown about 30 -45 minutes.

Print friendly


Postre de arándanos, almendras amarettto y quinoa

15 August 2014

Berry sorbet recipe (sorbete de berries)

This  berry sorbet recipe is easy and delicious for the friends are in summer  and here we are waiting for spring!
Use any berry (fresh or frozen) blackberry-strawberry-or raspberry.

Source: About.com (british and Irish food)


230 fine or caster sugar
200 ml boiling water
700 g berries (fresh or frozen)
(I use blackberries and raspberries)
2 tablespoon liquid glucose or corn syrup
or maple syrup (liquid glucose helps prevent the sorbet
from freezing into a hard mass)
juice 1 lemon


Place the sugar into a large saucepan and pour the boiling water over and stir until the sugar is dissolved.
Add the fruit and glucose (or syrup) and poach over a gentle
heat for 5 minutes.
Pour the contents of the pan  into a food processor and blitz then pass the liquid through a fine sieve rubbing with the back of a spoon to push the fruit pulp through but remove skin or pips.
Add the lemon juice.

Pour the fruit mix into a shallowfreezer container and freeze. You will need to beat the mixture in the container three times as it freezes solid.
Once frozen cover and keep in the freezer until required. remove the sorbet from the freezer 10 minutes before serving.

Print friendly

En español
Sorbete de berries

13 August 2014

Zucchini lemon cake (cake de zapallitos y semillas de amapola)

I have had this recipe and pictures about 3 weeks ago and by differentes reasons I can´t make the post. Finally today Im posting this delicious cake with zucchini and poppy seeds, really yumm!

This recipe is from Daniela (Italy) from her blog
Smile, Beauty and More, an amazing blog!!


250g flour 
100g almond flour 
300g grated zucchini
2 tablespoons poppy seeds 
3 whole eggs 
200g butter, softened 
zest of two lemons  
1 teaspoon of baking powder 
250g of sugar 
a pinch of salt 

For the frosting 
125g sugar 
1 tablespoons of  lemon juice 
sliced ​​almonds for garnish


Preheat the oven to 170/180 ° 
First wash and finely grated zucchini and place in a colander to drain the water from vegetation, mash them slightly if necessary, and keep aside.

In the bowl (you can also use a whisk), place the softened butter at room temperature, the lemon zest and sugar; worked until the mixture is smooth and fluffy, at this point, add the eggs, one at a time and always beating with a whisk. 

Then add flour, baking powder, and poppy seeds, a pinch of salt and continue to knead. Finally, the grated zucchini, mix everything with a spoon. 

Grease and flour a loaf pan for good, or what shape you like, and pour the mixture leveling slightly. 
Bake for 50/60 minutes: do the toothpick test. 

Once cooked let it cool on a wire rack. If you want to sprinkle with icing sugar and lemon, and sliced ​​almonds.

print friendly

En español
Cake de zapallitos con limón y semillas de amapola

Hace semanas que tenía esta receta de queque de zapallitos italianos con semillas de amapola. 
Me encantan los zapallitos en cakes porque le da una textura húmeda y deliciosa.
Tenemos mucha suerte ahora que casi siempre se pueden encontrar zapallitos (calabacines) aunque estemos en Invierno.
No solo los uso para cakes tambien para cuando hago hamburguesas por ejemplo.
Quedan muy buenas.
Esta receta es de Daniela que es de Italia y su blog es precioso
se llama Smile beauty and More.


250 gramos de harina sin polvos de hornear
100gramos de almendras molidas
2 cucharadas de semillas de amapola
3 huevos
300 gramos de zapallitos italianos rallados
200 gramos de mantequilla temperatura ambiente
la ralladura de dos limones
1 cucharadita de polvos de hornear
250 gramos de azúcar
una pizca de sal

125 gramos de azúcar
1 cucharada de jugo de limon
almendras laminadas para adornar


Primero lavar y rallar los zapallitos y reservar.
En un bol colocar la mantequilla- la ralladura de limón- el azúcar.Trabajar hasta que la mezcla esté cremosa y suave.

Entonces agregar los huevos de a uno por vez batiendo cada vez.

11 August 2014

the ultimate french baguette

I know I have said this before, I love to make bread at home! 
So I dont eat so much  of other breads from groceries ... 

About  baguette  recipes(bread that I like) I have 3 or 4 recipes but this is "The ultimate french baguette" and  comes from a very simple book called "Bread") and have done several  bread of it .  I had to do this recipe twice that day OMY 
So I have call  the ultimate baguette ... 
Because it is the one that I liked .. 
In any case what I always say, if you're making bread, patience, love and all those things, you can't make bread hurry. 
I usually do in the morning while the first part and do other things and then come back. 
And indeed it has been so good!

Enjoy dears:))

The ultimate baguette
(2 bars)

450 grams self raising flour
1 1/2 teaspoon salt 
1 envelope dry yeast (10 g)
325 ml of warm water 
1/3  teaspoon sugar 
vegetable oil to grease bowl


Sift the flour and salt in a bowl and add the yeast and the sugar. 
Make a hole in the center and add the warm water. Mix until dough begins to link. 
Working with your hands until it comes off the bowl. 
Tip it on the counter dusted with flour and work about 10 minutes until the dough is elastic. 

Grease a bowl with oil. 
Place the dough in the bowl. Cover and let rise in a warm place for 1 hour. 
Knead again a little. Divide dough into two parts and  each portion into a ball and extending in a rectangle. Fold one end of the dough and gently press .
Do the same with the other. 
Cover the dough and let rest 15 minutes. 
Roll out the dough and make two baguettes cover and let rise again for 30 to 40 minutes.

Preheat oven to 200 °. 
Grease a baking sheet with oil . Place the baguettes and mark them with small  cuts. 
Placing in the oven a well with water (ceramic) to maintain humidity. 
Bake about 20 minutes or until is golden brown.
Cool on wire rack.

the little book

print friendly


Pan baguette

Adoro hacer pan cuando puedo.
Escierto que hay que estar tranquila porque el pan requiere paciencia y espera.
Pero generalmente lo hago en la mañana temprano y voy haciendo otras cosas mientras tanto.
He hecho varias baguettes y eran realmente buenas. Pero esta me ha gustado tanto que la agrego a las otras.
Es de un pequeño librito que he hecho varios panes y todas las recetas buenas.
Salen dos baguettes medianas y se conservan muy bien hasta tres  dias.


450 gramos de harina con polvos de hornear
1 1/2 cucharadita de sal 
1/3 cucharadita de azucar
1 sobre de levadura seca (10 g)
325 ml de agua tibia
aceite para engrasar bol


Tamizar la harina y la sal en un bol e incoporar la levadura y el azucar. (es solo un poquito de azucar que ayuda a la levadura en el proceso)
Hacer un hoyo en el centro y agregar de a poco uniendo el gua tibia.
Al principio uso una cuchara de madera y despues las manos.
Mezclar hasta que la masa comienze a ligarse y trabajar con las manos hasta que se desprenda del bol.
Volca encima de la mesa de cocina espolvoreada con harina y trabajar unos 10 minutos más hasta que quede elástica.
(se puede agregar un poco de harina si se necesita)
Engrasar un bol con aceite. Poner la masa en el bol tapar y dejar leudar en un lugar tibio o cálido hasta que doble su volumen por una hora.
Amasar un par de minutos mas.
Dividir la masa en dos formando una bola con cada porción.
Extender cada masa en forma de rectangulo. Doblar un tercio de un extremo largo sobre sí mismo y despues hacer lo mismo con la otra porción. Presionar con suavidad.
Tapar y dejar reposar 15 minutos.
Hacer las baguettes y dejar leudar unos 30 a 40 minutos.
Mientras tanto precalentar el horno a unos 200°c Engrasar las bandejas de horno con aceite y colocar un pocillo apto para horno con agua. (para la humedad)
Colocar las baguettes en las bandejas y marcar con unos pequeños cortes. Hornear unos 20 minutos o hasta que esté dorado y seco.
Dejar enfriar en una rejilla.

7 August 2014

veggie ricotta tarts

These delicious and yummy ricotta tarts are adapted from one of my favorites magazines: Ladies'Home Journal and are delicious to a brunch or entree or lunch!

Im sharing with Joyce to Cook your books

Ingredients (8 servings)

Crust tarts
2 1/2 cups all purpose flour
1 teaspoon salt
1 cup very cold butter cut into pieces
1 egg yolk

In a food processor (or by hand)combine flour and salt, add butter and pulse until butter is the size of peas. Whisk together
the yolk and 1/2 cup cold water . Drizzle the liquid into the food processor while pulsing to combine.
Pulse until dough holds together ehrn you pinch it, add more liquid if is necessary.
Frorm a ball with dough and wrap in plastic film.
Chill about 30 minutes.
On a floured surface roll dough until are thick and large enought to fit in the tart pans.
Place dough in tarts pans gently lift and press into pan.
Use the heel of your hand or a rolling pan to trim the edgesflush with the pan.
Freeze about 20 minutes.
Preheat oven to 180°c (375°) Line the crust with aluminium foil
and fill with pie weights or dried beans and place on a baking sheet.
Bake about 30 minutes until the crust just starting to brown.
let cool.
vegetables (carrots in slices, asparagus, sliced onions, zucchini, little cherry tomatos, or others you have.
1 cup ricotta
3/4 cup grated parmesan cheese
1/2 cup heavy cream
1 clove garlic finely minced
3 large eggs
1/2 teaspoon salt
herbs for garnish like basil or parsley

Preheat oven to 180°c
In a mixing bowl whisk together the ricotta, parmesan, cream, garlic, eggs , salt and pepper until smooth.
Divide between baked tart shells  filling each with  the mixture.
Top tarts with different vegetables and cheese and  bake until the filling is set 20 to 25   minutes.
Serve with herbs and extra parmesan.

print friendly

Tartas de ricotta con verduras