27 June 2014

Strawberry cheescake Ice Cream (Helado de frutillas y cheescake)



Here I go with my second recipe to Louise to Picnic Game.
Now I have the letter S so I bring to the Picnic Game 


Strawberry Cheescake Ice Cream

Source : Baked by Rachel



I Im going on  a Picnic and Im  bringing  a Strawberry cheescake Ice cream

a  Angel food cake
b Basil leaves in caramelized prawns
c Chicken Piccata
d Darned easy potato salad
e Eccles cakes vegan savoury
f Four July s'mores tartlets
g Gluten free eggless chocolate steamed
h ham cheese patties
i Italian frittata with vegetables
j Jelly roll
k Kahlua zucchini chocolate bread
l  lemon lavender cupcakes
m Meringue roulade with raspberries
n Nutella rice pudding
oOld times favorite iced red beans
p Pickles
q Quinoa blueberry mango salad
rRaspberrry fig clobber
s Strawberry cheescake Ice cream
t Two ingredients Ice cream bread
u Uninvited smashed potatoes
v Vegan mango salsa
w watermelon salad
x X-mas whreat Coconut cake
y yellow squash crutless quiche
z Zucchini cake double chocolate





Strawberry cheescake Ice cream

Ingredientes
1 cup whole milk
1 cup heavy cream
1 1/4 cup of sugar
1/4 teaspoon salt
1/2 tsp vanilla
1 cream cheese  227 g (8 oz)
2 cups strawberries (roasted)
3/4 cup crumb cookies like Lady fingers biscuits or 
graham cracker


Method


Blend milk-heavy cream-cream cheese-salt-vanilla and 3/4 cup of sugar until smooth.

Transfer this cream to clean container cover and chill about 2 hours.
Meanwhile preheat oven to 190°c 

Hull and slice strawberries and tossing with remaining 1/2 cup of sugar.
Roast on a parchment lined baking sheet for 15 minutes.
Transfer to a clean bowl cover and chill.

Mix the Ice cream according manufacturer's directions  or beat and freeze by 1 hour more (I dont used  a machine Ice cream)

Add the roasted strawberries and  to ice cream at a small spoonful at a time.
In a pan or pyrex alternate layers of ice cream and spoonfuls of 
crumbs cookies.
Put in freezer until firm  (about 1 hour)
Serve with some strawberries.




Print recipe







En Español
helado de frutillas y Cheescake














24 June 2014

Meringue roulade with raspberries (rollo de merengue con frambuesas)




Well here we are again for the most delicious and lovely Picnic  invited from Louise of Months of Edible Celebrations .

All years Louise hostess The picnic game with the final round up on 1st July.

So Im going on a picnic and Im bringing Meringue roll with raspberries


AAngel food Cake
B Basil leaves in caramelized prawns
C Chicken piccata

E Eccles cake vegan savory
F
G Gluten free and eggless chocolate steamed
H Ham cheese patties
I Italian frittata with vegetables
J
K Kahlua zucchini chocolate chunk bread
L
M Meringue roulade with raspberries
N Nutella rice pudding
O
P Pickles
QQuinoa blueberry mango salad
R Raspeberry and fig cobbler
S
T Two ingredients Ice cream bread
U
V
W Watermelon salad
X
Y Yellow squash crustless quiche
Z



Ingredients

6  egg whites
pinch of salt
2 cups of caster sugar
2 talespoons of cornflour
1 tablespoon of vinegar

Filling
2 cups of whipped cream
1/2 cup of icing sugar
3 cups of raspberries


Method
Set the oven to 170°c
Line a 23 x 30 cm a tray with greased or silicone paper
paint lightly with sunflower oil.

Whisk the egg whites with pinch of salt until they stand in floppy peaks. Beat in half of the sugar and carefully fold  in 
the remaining sugar cornflour and vinegar.

Spread  the meringue over the prepared tin with a palette knife.
Bake in the centre of the oven for 15 minutes or until just
beginning to colour on top and then cool in the tin for 10 minutes.

Put a teacloth on to the work surface and cover with a sheet of non stick paper and sprinkle with caster sugar.

To finish carefully peel off the lining paper from the meringue.
To make the filling whisk the cream until very thickened and then add the sugar and continue whisk until stiff.

Spread the cream over the two thirds of the roulade and sprinkle with the raspberries (save someones for garnish)
Careful roll de roulade turning the long side .

Using a palette knife to help put in a large dish.
Cover with the cream and garnish with raspberries.
You can sprinkle some icing sugar over the roulade.
Keep refrigerate before to serve (about 1 hour)













print recipe here






en español

Rollo de merengue con frambuesas








Todos los años (hace unos 6 años) Louise de Months of Edible celebrations (un entretenido blog) nos invita a un picnic virtual, lo bueno es  que aunque estemos en invierno aquí yo igual puedo ir:)
Es lo más entretenido con deliciosas recetas y es un picnic internacional, es una de los eventos que encuentro más entretenidos.
Esta basado en un juego que dice, me invitaron a un picnic y llevo en mi caso Meringue roulade... porque es con las letras del abecedario.
Para este picnic hice un rollo de merengue con frambuesas que puede ser para postre o para la hora del té.

Ingredientes

6 claras de huevo
temperatura ambiente
pizca de sal
2 cucharadas de maicena
2 tazas de azucar impalpable
1 cucharada de vinagre

Relleno
2 tazas de crema batida
1/2 taza de azúcar flor
3 tazas de frambuesas frescas o congeladas

Preparación

En un bol muy limpio batir las claras hasta que esten espumosas De a poco
añadir el azúcar por cucharadas siempre batiendo.
Batir bien hasta que el merengue esté firme y brillante luego agregar la maicena y el vinagre hasta incorporar bien.
Reservar.
Precalentar el horno a 160° (más bien bajo)
Forrar una bandeja rectangular con papel mantequilla ya enmantequillado y espolvorear con azucar en polvo.

Verter al molde la preparación de merengue y emparejar con una espátula la superficie (como un btazo de reina)
Llevar a horno a temperatura media-baja por unos 15 minutos o hasta que el merengue se dore ligeramente.

Una vez listo retirar del horno y dar vuelta sobre un papel de mantequilla espolvoreado con azucar en polvo.
Dejar enfriar un poco antes de despegar del papel.
Para despegar se puede humedecer el papel cuesta menos retirarlo.

Aparte en un bol batir la la crema hasta que este firme y agregar el azúcar. Rellenar el merengue con crema esparcir con cuidado y sobre esta frambuesas las que se quieran.
Reservar algunas para decorar.

Enrollar de a poco el merengue como un brazo de reina.
Cubrir con un poco de crema y algunas frambuesas.
Si se desea se puede espolvorear azucar en polvo al final
Refrigerar por lo menos una hora antes de partir.



18 June 2014

Chocolate cake with raspberry/nutella filling ( Cake de chocolate y nutella)



Sometimes my family really crack me up!. 
Yesterday when my husband  and twins came to dinner.  he said:

 And where is  the dessert you did   for Secret Recipe Club ?(Yes he knows) 
I said I didn't  any dessert
  For SRC  I made these glace chicken did you remember.? and you  ate it yesterday! 
Aw is truth! . is Ok!
That shows how spoiled they are . 

Well I made this cake the day before because it was for twin's birthday  and was delicious. 

They wanted chocolate cake but  with Nutella too!
They ate  two days and shared some  with my mom too!

Source: Eats well with others from Joanne





Ingredients

3 eggs
2 cups al purpose flour
1 tablespoon baking powder
1/2 cup dark cocoa powder
3/4 teaspoon of salt
3/4 cup unsalted butter softened
1 1/4 cups granulated sugar
2 teaspoon vanilla extract
125 grams bittersweet chocolate (4 oz)
1 1/2 cups regular milk
2 cups nutella warmed slightly
1 cup raspberry preserve warmed slightly
2/3 cups heavy  whipping cream
250 grams bittersweet chocolate chips or in pieces

To garnish
chopped hazelnuts or berries

Method
Preheat oven to 180°c (350 F)
Grase and flour a cake pan about 24 cm.
In a médium mixing bowl, using a mixer on high speed, beat whites eggs (reserving the yolks) until stiff peaks form.Set aside.

In a medium bowl, sift flour, cocoa powder, baking powder and salt.
Set aside.
In a large mixing bowl, with the mixer on medium speed, cream together butter and sugar until fluffy, about two minutes. beat in egg yolks, vanilla, and melted chocolate until combined.
Reduce mixer speed to low and gradually mix in flour, alternating with milk, until just combined, scraping down the bowl after each addition .Fold in egg whites in three additions until combined.
Bake for 30-35 minutes or until cake pulls away from the side of   the pan and a toothpick inserted comes out with some cake crumbs.
Cool about 12  minutes in the pan.
Run a knife around the edge of the pan and invert onto a rack to cool completely.
Cut the cake in two or three layers and spread with nutella and raspberry preserve.
Assembling the cake as you go.

To ganache
Heat cream in a small saucepan over médium heat.
When it comes to simmer turn the heat off and add the chocolate chips or in pieces until melted and smooth.
Cool until it is a good consistency and then pour and spread over the cake.
Top with hazelnuts or berries.













Print recipe


Torta de chocolate y  rellena con frambuesa y nutella







Esta torta  de chocolate y nutella es absolutamente deliciosa.
la hice la semana pasada para mis mellizos, que cumplieron 20 años ...y no lo puedo creer.

Siempre los últimos años piden una torta a su gusto puede ser de chocolate u otra pero esta vez la hicimos de chocolate rellena con Nutella, queda realmente buena.
El bizcocho es suave y delicioso y la mermelada de frambuesas en el relleno le da un toque especial.
Alcanzó para su dia y para el dia del padre, fue estupendo!

Fuente:
Eat well with others

Ingredientes

 

16 June 2014

Baked Chicken with honey-whole grain mustard glaze (Secret Recipe Club)

This time for Secret Recipe Club, my assignment was Jamie
Cookin' with Moxie .
Thanks Jamie for an amazing and delicious recipe. 
I made this recipe yesterday for lunch and all loved .

; Secret Recipe Club















Baked Chicken with Honey-Whole Grain Mustard Glaze

Ingredients
  • 4 boneless, skinless chicken thighs
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • Salt and freshly ground black pepper, to taste
  • Some fresh or dry herbs – I used dry oregano
  • 3 tablespoon whole-grain mustard
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
Method:
Marinate chicken in olive oil, lemon juice, salt, pepper, and herbs, for at least 1 hour and up to a day in advance. Preheat oven to (190°c) 375 ° F.

 Add some olive oil to a baking pan and place thighs skin side up.Bake for 30 minutes, depending on the size of your chicken thighs, until cooked through. 

To make the glaze, add mustard, honey, and oil in a bowl. Whisk, adding salt and pepper as necessary. Apply glaze with brush or spoon and broil for 5 minutes.

Take out and let rest for a second, and make sure you save all those delicious, lemony, chicken-y juices that collected in the pan.










En español
pollo al horno con glaseado de mostaza y miel












 

13 June 2014

Blueberries and Lemon Curd Cake






This Blueberry cake is for a really  and lovely friend of mine Randi most known like Grumpy Blue he loves all blue and he asked me a cake for his Birthday.
and here is: A delicious Blueberry Cake with lemon curd!
For you dear Randi Happy Birthday tomorrow!

Source : Good housekeeping  (May 2013)











Ingredients

Cake
2 1/2 all purpose flour
1/3 cup finely ground almonds
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter 
(2 sticks) at room temperature
1 1/2 granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon finely grated lemon peel
1 cup low fat buttermilk
or greek yogurt
1/cup prepared lemon curd
2 cups fresh or frozen blueberries

Lemon cream 
(for topping)
1/2 cup heavy cream
1/4 cup lemon curd
2 tablespoon confectioners'sugar
blueberries for garnish

For lemon curd I used my microwave lemon curd recipe

Method

Preheat oven to 180°.
Grease and flour a bundt pan.

In a medium bowl whisk flour-almonds-baking powder and salt.
In other bowl with mixer on high speed beat butter and sugar 4 mintes or until light and fluffy.
Beat in eggs 1 at time scraping bowl as needed. Reduce speed to low.
Beat in vanillaand lemon peel.
Beat in flour mixture alternately with buttermilk or greek yogurt.
with flour mixture until combined.
Fold in blueberries.
Spoon batter into prepared pan lightly tap pan on counter to remove any air pockets.
Bake in center of oven about 50 minutes or until toothpick inserted in center comes out clean.
Cool completely in pan.
Can be stored at room temperature well wrapped up to 3 days.
To serve prepare lemon cream:
In medium bowl beat cream on high speed until soft peaks form. Reduce speed to low beat in lemon curd and confectioners' sugar until combined. Serve cake with lemon cream and blueberries.

Print recipe












EN ESPAÑOL

Cake de lemon curd y arándanos












9 June 2014

Crepe Cake with Pastry cream and raspberries (torta de crepes con crema pastelera)








A delicious and light cake of crepes with custard .... and Happy Birthday to me and  thanks for all the mails and greetings 
xo

Thanks for your love and compliments my bloggers friends!











Source: Olga Flavor factory

I invite you to visit Olga's blog she is really an amazing cook and have lovely
an amazing recipes. I love her blog.


Ingredients

Crepes

2 cups of milk
3/4 cup water
4 eggs
5 tablespoons butter melted
3 tablespoons sugar
2 teaspoon vanilla
1/4 tsp salt
2 cups of all purpose flour
1 teaspoon butter or oil to
grease the skillet for the crepes
(I use a non stick skillet)

Filling

2 batches of pastry cream
recipe below
300 grams of raspberries to garnish
white chocolate shavings to garnish
the cake or powdered sugar






Method

I think is better made the pastry cream ahead of time but it can be done either way.

Make the crepe batter by mixing all the ingredients in a blender.

 Chill the crepe batter at least for 1 hour. 
 Heat a nonsticl skillet over medium high heat.
Brush with a little bit of butter or oil using a paper towel to distribute
and even amount over the skillet.
When is hot pour in some crepe batter (a  little more than half of a 1/4 measuring cup for and 8 inch skillet) and distributing the batter evenly over the surface of the skillet.
Flip the crepe over when the edges are slightly dry about 1 min on the first side and 30 seconds in the second.
You have tosee because when the skillet is hot is more fast.
Repeat with all the batter putting the crepes on a round dinner plate and covering with aluminium foil while you are cooking the next crepe.
Cool the crepes. 

Assemble the cake by placing a crepe on a plate or cake stand .
Scoop out pastry cream and spread it out all over the surface of the crepe
Repeat with all the crepes and pastry cream.
Chill the cakes for at least an hour since the pastry cream needs to set.
Garnish with fresh raspberries or any other berries fruit chocolate shavings.
  

pastry cream

Ingredients
(1 batch) For this recipe make 2 batchs

3 cups of milk
2 tablespoon of cornstarch
2 eggs
1/2 cup of sugar
3 teaspoon vanilla extract

Method

Boil milk with sugar and vanilla.
 Dissolved cornstarch in a few tablespoons of water and pour over the milk being careful to stir all the time to avoid lumps. 
Boil for five minutes 
Beat the yolks in a little milk and add to the mixture. 
 Gets back to the fire and stir  but avoid boiling. 
Beat the egg whites until stiff and put to rest for a few minutes over low heat. always stirring. 
It should be very thick. 
Before using should let it cool.



Print recipe





En español

Torta de crepes con crema pastelera)













Una torta deliciosa liviana y rellena con crema pastelera y algunas frambuesas y Feliz cumpleaños a mi :)

Receta
Ingredientes
Crepes
2 tazas de leche
3/4 taza de agua
4 huevos
5 cucharadas de mantequilla derretida
3 cucharadas de azúcar
2 cucharaditas de vainilla
1/4 cucharadita sal
2 tazas de harina sin polvos de hornear
1 cucharada de aceite o mantequilla para los crepes

Relleno
2 porcionesde crema pastelera
(receta más abajo)
300 gramos de frambuesas congeladas u otros berries
chocolate blanco rallado  para adornar

Preparación



6 June 2014

Eggplants gratin (aubergines) (berenjenas gratinadas)





Love aubergines and this is a typical mediterranean recipe simple and delicious.

Source: My own notbook recipes







Ingredients
(4 servings)


3 tablespoons olive oil 
2 large aubergines
1/2 cup vegetable broth 
1 tablespoon all-purpose flour 
250 grams tomato sauce 
1 cup of heavy cream 
1 cup of grated gruyere cheese(or other)
 1 tablespoon butter 
1 tablespoon chopped basil
salt and pepper


Method

Preheat oven to 180°c
Heat olive oil in a very large frying pan over medium heat.
Add slices or cubes  of eggplants (aubergines) and cook by a while until they are cooked.
Add flour and stir careully.
Cook by 3 to 4 minutes.
Add broth and remove it from heat and stir to make a smooth sauce.
Back to heat and cook by 5 minutes.
And then add the tomato sauce- heavy cream-1/2 cup of cheese and chopped basil.
Season with salt and pepper and stir well.
In a large gratin dish (or individual gratin dishes) place the aubergines mix and sprinkle with the cheese and  pieces of butter.
Place the gratin on a baking sheet and bake about 20 minutes or until  the custard sets and the top is browned.Add some basil when serve.

















En español

Berenjenas gratinadas











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