29 January 2015

Rustic apple tart (tarta rustica de manzanas)















I really wanted to make a recipe with apples, it's true that it's summer here (and I know in many sites is snowing sigh!) but I always have apples, and found this recipe I had saved some time ago.
It's the kind of cake that I love a rustic tart is really delicious.

Source: La cuisine de Nathalie





Ingredients

1 recipe pate brisée (recipe below)
5 or 6  apples 
60 grams ground almonds
50 grams brown sugar
2 tablespoon apricot jam for glaze
1 or 2 tablespoon flaked almonds

Crust- pate brisée

Ingredients
350 grams all purpose flour
pinch of salt
175  grams ice butter
50 grams sugar
cold water

For the dough sift the flour and salt in a bowl, add the butter and work the mixture with your fingers. Add the sugar and slowly add enough cold water to make the dough.
Wrap in plastic wrap and store in refrigerator 30 minutes.


Over  on a parchment paper, spread the paste in a   26 cm. circle.
Then deposited all on a baking sheet.
Peel and wash   the apples.
First cut of 3 apples into thick slices (sprinkle with lemon juice) and following the  other apples into quarters for the sauce.

In a pan pour the apple quarters and  add brown sugar and  amandes .Mix  and let stew until the apples are tender.
Crush the compote with the help of a fork.

Preheat the oven to 180°c.   (350)


Spread the  apple sauce over the pastry from the center up to 3 cm from the edge.
Cover with the sauce over apple slices arranging them in a circle.
Lift the edges of the dough and let for garnish.
Mix the apricot jam  with a little water and paint  the edges of the pie with a brush.
Lightly sprinkle the almonds of apple slices, brown sugar and flaked almonds.
Bake for about 30 minutes and supervise until are golden brown..
Let cool and serve with whipped cream or alone. 




Print recipe here



En español

Tarta Rústica de manzanas






















23 January 2015

blueberry crumble (crumble de arándanos)












This blueberries crumble with a crumbly topping and vanilla ice cream or whipped cream, is really delicious and testes incredible, of course you can use frozen blueberries or fresh blueberries.
I used frozen blueberries!
(In summer when I buy blueberries or raspberries usually I freeze so  always I have to any recipe)

Adapted from : Nathashaskitchen.com






Ingredients

500 grams fresh or frozen blueberries
2 tablespoon lemon juice
1 tsp lemon zest
3 tablespoon al purpose flour
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For crumble topping

1 cup all purpose flour
1/2 cup granulate sugar
1/3 cup brown sugar 
pinch of salt
6 tablespoon cold butter , diced
1/2 cup quick cooking oats
3/4 cup sliced almonds

To serve
Vanilla ice cream or whipped cream

Method

Toss blueberries with lemon juice and lemon zest  and set aside.
In a small bowl, whisk together 1/2 cup of sugar, 3 tablespoon flour and ground cinnamon and toss with the bleberries just until evenly coated. Pour into a 18 x 20 cm baking dish (9x 13 inch).
In a food processor combine 1 cup of flour, 1 cup granulated sugar,brown sugar and pinch of salt.
Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
Transfer to a bowl, add the oatmeal and use your hands to make crumbles.Add 1/2 cup of sliced almonds and mix to combine.
Spread the toppingover the fruit and cover evenly, then sprinkle 1/2 cup of almonds over the top. Bake 40 minutes at 180°c (350 °F)
The blueberries should be bubbling at the edges and the topping and almond should be golden brown.
Let the crumble sit for 15 minutes before serving. Serve with Vanilla ice cream or whipped cream.


Print recipe here













En español

Crumble de arándanos con helado de vainilla 














Este postre es uno de los más deliciosos que he hecho el último tiempo (según mi familia).
A mi me encantan los arándanos o las moras.
Se puede hacer con arándanos frescos o congelados o con moras.
De hecho cuando compro arándanos o frambuesas o moras las congelo . Asi se que las puedo hacer cuando quiera y se conservan perfectas.
Con el calor que está haciendo no durarían nada.
Tmabien en esta época congelo  parav tener en el invierno. 

Ingredientes

21 January 2015

Verrine a l'abricot (apricots dessert) Postre de yogurt y damascos









This is a special and delicious dessert!
Perfect for breakfast or lunch, greek yogurt, apricots sauce and biscuits!
I made this apricots sauce they day before, is more thick if you let in fridge all night.
You can use fresh apricots or apricots tin, not problem.

Source: La petite patisserie d'Isa
a wonderful blog with french recipes!







Ingredients
(4 servings)

10 apricots or 1 (411g) tin apricot halves in juice 
120 grams of sugar 
2 pots greek yogurt (340 grams)
2 tablespoon heavy cream
4 teaspoon  vanilla sugar
3 or 4 biscuits by glass (lady fingers type)

Method


If your apricots are fresh, wash,halve and stone the apricots.Put in a saucepan add the sugar and some water to cover and cook by a time until the apricots are almost melted.
Stirring frequently.

If you use tin apricots put in a saucepan , add some water and some sugar (if is needed only.These apricots tin  usually have sweet syrup ) and cook by some minutes only. Stir all the time.
Let cool and then grind the apricots with a blender. You should  be  a thick sauce.

Mix the yogurt with vanilla sugar  and heavy cream.

Place in the glases, first the crumbled biscuits, then yogurt with heavy cream and finally the apricots sauce.
 You can add some crumbled biscuits when you will serve.
Put in the fridge about 1 hour until serve.



Print recipe















En español

Postre de yogurt griego y damascos









Este postre de yogurt griego y salsa de damascos es muy liviano y delicioso.
Se prepara con damascos naturales pero si no se tienen (la época del damasco es muy breve) se puede usar damascos en tarro o frasco.
En ese caso se le coloca muy poca azúcar a la salsa de damascos.
Tambien se puede preparar con duraznos, lo mismo si son frescos, agregar el azúcar indicada.
Si son de tarro solo un poco de azúcar o nada segun les guste-

La receta está adaptada  de Le petite patisserie d'Isa


Ingredientes

10 damascos o albaricoques
(o un tarro de damascos)
120 gramos de azúcar (si son naturales)
2 potes de yogurt griego natural (340 gramos)
2 cucharadas de crema espesa
4 cucharaditas de azucar de vainilla 
3 o 4 galletas de champaña o bizcochos (las mismas que se usan para el tiramisú

Preparación

Si los damascos son frescos, sacarle las semillas o carozo y ponelos en una olla mediana, agregar el azúcar y agua que los cubra para cocinar un poco hasta que se empiezan a deshacer.
(Si son de tarro, usar solo los damascos poner en una olla con poca agua y hervir solo unos minutos.)
Revolver todo el tiempo y que no se seque el agua.
Cuando esten listos apagar el fuego y dejar enfriar.
Moler los damascos  con un procesador o en la jueguera  y debe quedar una salsa de damascos espesa.

Preparar cuatro copas o vasos medianos. primero en el fondo poner galletas molidas (tipo champaña) reservar.
Mezclar el yogurt griego con la azucar de vainilla (o solo azucar) y la crema .
Primero sobre las galletas molidas colocar una capa de yogurt con crema y despues una capa de salsa de damasco, y encima se pueden espolvorear algunas gelletas.
Guardar en el refrigerador antes de servir.

17 January 2015

Mushrooms and basil whole wheat flour galette (Galette de harina integral con champiñones y albahaca)








I love so much galettes, are simple and delicious:  my favorites!
And love this whole wheat galette with mushrooms, you can add others herbs(chives,organo, parsil), I added basil (albahaca) because I love like smell and in foods is delicious. And chives (ciboulette)
Im happy with my two basil pots, are the best !
This recipe is from Bon Appetit (April 2014)













Ingredients

1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon salt
3/4 cup chilled unsalted butter
cut into pieces
1 tablespoon apple cider vinegar

Galette

1 cup ricotta
salt and pepper
3 tablespoon oil divided
400 grams mushrooms thinly sliced
1 garlic clove finelly chopped 
1 large egg  beaten to blend
1 cup mixed  fresh tender herbs 
such as parsley,basil, cilantro
and/or chives)
1 teaspoon fresh lemon juice
flacky sea salt

Method
whole wheat dough
Pulse all purpose flour, whole wheat flour and salt in a food processor to combine.
Add butter and pulse until mixture resembles coarse meal with a few pea-sizes of butter remaining.
Transfer mixture to a large bowl.
Add vinegar and 1/4 cup ice water. Mix with a fork and adding more ice water by the tablespoon if  needed,just until a shaggy dough comes together.
 Let chill in fridge by 1 hour before work.

Preheat oven to 180°c (400F).
Season ricotta with salt and pepper.Set aside.
Heat 1 tablespoon  oil in a large skillet over medium heat, add mushrooms, season with salt and cook, stirring occasionally until completely wilted , about 4 minutes.
Add garlic stirring . Remove from heat.Set aside.

Roll out dough on a lighltly floured sheet of parchment to a 14" round .
Transfer on parchment to a baking sheet. Spread  3 fourths of  ricotta over dough.Leaving a border.
Top with mushrooms. Dollop remaining ricotta over vegetables.
Bring edges of dough  and over filling, overlapping as needed to create a border.
Brush with beaten egg. Bake galette rotating once until crust is golden brown and cooked through, 35 40 minutes.
Let cool on baking sheet.
Toss herbs with lemon juice and season with salt and pepper.
Top galette with herbs.

Note:I think this dough is amazing for a quiche too!








print recipe here





En español

Galette de harina integral con champiñones y albahaca




La masa de esta galette es deliciosa y me encanta la mezcla de harina integral con harina normal. No es complicada y se puede rellenar con diferentes verduras, champiñones, zapallitos, berenjenas, lo que uno quiera y las hierbas, puede ser ciboulette, albahaca, perejil,en firn lo que uno quiera.
Esta maravilla es una receta de Bon appetit!




Ingredientes

1 taza de harina sin polvos de hornear.
1 taza de harina integral.
1 cucharadita de sal
3/4 taza de mantequilla fría cortada en trozos
1 cucharada de vinagre de manzanas

Galette (relleno)
1 taza de ricotta
sal y pimienta molida
3 cucharadas de aceite
400 gramos de champiñones en láminas
1 diente de ajo picado fino
1 huevo batido para pintar la masa
1 taza de hierbas frescas (albahaca, ciboulette, perejil o cilantro)
1 cucharadita de limon fresco
sal para aliñar

Preparacion

Para la masa:
Mezclar en un bowl (o en procesadora)la harina integral,la harina sin polvos, la sal ,y de a poco unir la mantequilla fria, agregar el vinagre (1 cucharada)  y 1/4 taza de agua helada (si necesita poner un poco más. a las harinas) haciendo una masa y dejar reposar por 1 hora en el refrigerador.
Precalentar el horno a 180°C.
Aliñar la ricotta con sal y pimienta, reservar.
En un sartén calentar un poco de aceite (1 cucharada ) y cocinar a fuego medio los champiñones hasta que se doren un poco.Agregar el ajo picado, revolver un poco y dejar aparte.

Para la masa preparar una bandeja de horno con un papel mantequilla redondo con un poco de harina.
Estirar la masa y colocar sobre el papel mantequilla.Esparcir unos 3/4 de ricotta sobre la masa dejando un borde.
Agregar los champiñones sobre la ricotta. 
Doblar las orillas haciendo un borde como se ve en la foto.
Pintar las orillas con huevo batido.
Poner unos montocitos de ricotta sobre los champiñones.
Hornear la galette por unos 35 a 40 minutos o hasta que esté completamente dorada.
Al retirar dejar enfriar antes de agregar las hierbas elegidas. (albahaca, cebollin o ciboulette, perejil) y aliñar con un poco de jugo de limon antes de servir.



14 January 2015

Brandy cake with raisins and nuts (Cake de pasas y nueces con Brandy)



I wasn't sure  to do for this post.
 Even I have apricots (and recipes) I wanted something with apples, but I finally decided by this cake of raisins, nuts and brandy and was wonderful!
The recipe is from Paula Magazine (A very antique Chilean magazine) 
Magazine cuisine Paula 1997 (De Rosario Guzman)


Im sharing with Cook your books






Ingredients


1 cup raisins
1 cup chopped walnuts
3 cups  all purpose flour
200 g butter (room temperature)
2.5 cups sugar
6 eggs
1/2 teaspoon baking soda
1/2 cup sour cream
3 tablespoons brandy
1 teaspoon vanilla extract

Glazed
2 cups powdered sugar
2 tablespoons brandy
2 tablespoons milk

Method


In a bowl place the raisins, walnuts and 1/4 cup flour stir and set aside.

In another bowl beat butter (at room temperature) with electric mixer until foamy, add sugar slowly.
Beat well after each addition.

Add the eggs one at a time beating well until incorporated.
In a bowl sift together 2  3/4 cups flour and baking, Add to the butter mixture.
Add   the sour cream.
Mix well after each addition.
Add the brandy, vanilla and raisins and nuts reserved.
Stir well.
Preheated the oven to 180°c
In a bundt cake mold and or other buttered and flour, pour the mixture and place in the oven.

Bake for 1 hour or until inserting a  wooden stick in the center comes out clean.
Remove and let cool, unmold onto a wire rack and cool completely.
Prepare the glaze
In a bowl mix all ingredients and gently spread the sides and surface of the cake.
Allow to dry completely before serving.











Print recipe here




En español 

Cake con nueces y pasas












No estaba muy segura de que hacer para este post, finalmente me decidí por este queque  de la Revista Paula cocina año 1997. Cuando todavía la Editora de cocina era Rosario Valdés.
Menciono esto porque las mejores recetas de Paula son cuando estaba la Rosario .
Nunca fallan sus recetas y además son estupendas.

Con una taza de té o café o jugo. Delicioso!!

Ingredientes

1 taza de pasas.
1 taza de nueces picadas
3 tazas de harina sin polvos de hornear
2,5 tazas de azúcar
200 g de mantequilla (temperatura ambiente)
1/2 taza de sour cream
3 cucharadas de brandy
1 cucharadita de vanilla

Glaseado
 2 tazas de azúcar flor
2 cucharadas de brandy
2 cucharadas de leche

Preparación
En un bol poner las pasas,nueces, y 1/4 de harina y revolver. Reservar.







12 January 2015

lemon crepes with fruits (crepes de limón con frutas)








For a brunch, for dessert or for every time!
These lemon crepes with fruits are delicious!!
You can add frozen berries or fresh berries, here the strawberries are fresh but the blueberries are frozen:)
All at house loved this!!

Bon appétit!



Source: Better Homes



Ingredients

2 1/2 cups frozen blueberries, or strawberries or raspberries
(I used 1 cup of frozen blueberries and 1 cup strawberries)
1 tablespoon of sugar (optative)
1 cup  milk
1/2 cup all purpose flour
2 eggs
1/2 tablespoon canola oil
1 teaspoon finely shredded lemon peel
3/4 cup cream cheese or mascarpone softened
2 tablespoon  plain greek yogurt
1 tablespoon sugar
l/2 teaspoon lemon juice 

Method

In a medium bowl combine berries and 1  or 2 tablespoon sugar. Toss gently to combine. Set aside.
In a medium bowl combine, milk,flour, eggs,oil and 1 teaspoon lemon peel. whisk until smooth.
Heat a lightly greased skillet over medium heat, remove from heat.
Spoon in 2 tablespoon of batter, lift and tilt skillet to spread batter evenly.Return to heat, cook for 1 to 2 minutes or until brown on one side only. Invert skillet over paper towels, remove crepe.
Repeat with the remaining better, greasing skillet occasionally.
If crepes are browning too quickly, reduce heat to medium.

Finally, in a small bowl combine cream cheese ,1 tablespoon of sugar and lemon juice.
Spread unbrown side of each crepe with 1 tablespoon of these cheese mixture, fold crepes in quarters.
Serve crepes with berry mixture.







print recipe here





En español

Crepes de limón con frutas














7 January 2015

Chocolate Panna cotta (panacotta de chocolate sin azúcar)



A panna cotta chocolate for every time o for every season:)
Really easy and delicious!
Not sugar added!

Source: Tasty Treats




Ingredients
( 4-5 servings)

1 cup whole milk
1 teaspoon vanilla extract
a pinch of salt
2 teaspoon powdered unflavored gelatin
2 tablespoon water for gelatin
2,5 tablespoon  double cream
140 gramos(4,5 oz) dark chocolate (bitter or semisweet)



Method

Put the water in a small bowl and sprinkle gelatin evenly over it.
Let stand about 5 minutes until softened.
Heat the milk, vanilla extract, softened gelatin and salt over medium heat and bring to a simmer. Remove from heat.
Melt the chocolate over a double boiler making sure no water or steam mixes with the chocolate. 
Pour the hot milk over the chocolate and carefully emulsify by hand or a blender.

Add the cream and stir just to incorporate.
Let cool to room temperature and pour into 4or 5 small servings glasses and refrigerate for at least 3 hours.

To serve turn each panna cotta out onto a serving plate, Spoon a bite of cream and garnish with  a cherry or berries.


print recipe here














En español

Panacota de chocolate




Una pannacotta  que es fácil y deliciosa.
No lleva azúcar. Es suficiente con el sabor del chocolate.
Deliciosa para cualquier época y se puede adornar con cerezas u otras frutas.






Ingredientes

1 taza de leche entera
1 cucharadita extracto de vainilla
1 pizca de sal
2 cucharaditas de gelatina sin sabor
2 cucharadas de agua (para la gelatina)
140 gramos chocolate bitter o semidulce (en barra)
2,5 cucharadas de crema espesa

Preparación

Poner el agua en un pequeño bowl y agregar la gelatina sin sabor.
Dejar  unos 5 minutos para suavizar la gelatina.
En una olla mediana calentar la leche, vainilla, gelatina suavizada y sal a fuego medio suave, dejar sólo por unos minutos hasta tener un hervor. Apagar el fuego y revolver la mezcla-.


5 January 2015

Vanilla cake( summer memories) Cake de vainilla


I called this summer memories, because is nice in winter remember some beauty things of summer:)
These buttom and petals roses are from my rose garden:)
I saw times ago  this and I think I have to do when I have roses!
And I made days ago, the vanilla cake recipe is from one of my little books and was delicious.

There are many flowers you can eat and roses are one of them, BTW you dont have to eat but are beauty to garnish.(cakes, cupcakes, desserts)
Here you can see a link who talk about edible flowers




Ingredients

180 g soft butter
2 teaspoon vanilla extract
250 g sugar
3 eggs 
185 g self raising flour
70 g. rice flour
80 ml milk


Method


Preheat oven to 180 ° c.
Butter a square  pan of 23 cm long and line the base with greaseproof paper.

Beat butter, vanilla, sugar, eggs, flours and milk in a blender.
Until get a a stiff dough.
Then beat on medium 3 minutes or until dough is thick and creamy .
Pour the mixture into the tin and level the surface.
Bake about 40 minutes or until golden and dry.
Let stand about 10 minutes in pan. Unmold on a rack until it is cold.
Finally make the glaze icing sugar  and cover the cake, let stand by a while and garnish with roses or petal roses.



Glaze icing sugar

1 cup powdered sugar
1/2 teaspoon vanilla
1 - 2 tablespoons water
1-2 drop yellow food coloring (optative)

Mix powdered sugar,vanilla and water 1 tablespoon at a time until spreadable (mixture will thicken slightly as it sets)


print recipe here




Source:my personal notebook recipes

This recipe is for Cook your books














En Español

Cake de vainilla
(para recordar el verano)














Este cake de vainilla es demasiado rico, pienso que el bizcocho es delicioso por la mezcla de harina de trigo y harina de arroz!
Queda esponjoso y suave.
Le puse summer memories o para recordar el verano porque estas rosas de mi jardín solo las veo en esta época.
Es bonito en Invierno recordar cosas del verano (aunque a mí me encanta el invierno!

Ingredientes

180 gramos de mantequilla suavizada (temperatura ambiente)
2 cucharaditas extracto de vainilla
250 gramos de azúcar
3 huevos
185 gramos de harina con polvos de hornear
 70 gramos de harina de arroz
80 ml de leche

Preparación

Precalentar el horno a 180°c.
Enmantequillar un molde rectangular de 23 cm de largo aproximadamente y cubrir el fondo con papel mantequilla.
Batir los huevos, la mantequilla, el azúcar,las harinas con una batidora hasta tener una masa cremosa y consistente.
Batir unos 3 minutos.
Vaciar la mezcla en el molde y emparejar la superficie.
Cocinar por unos 40 minutos o hasta que se vea dorado y firme.
Retirar y dejar enfriar.
Desmoldar cuando esté frio. Dando vuelta y retirar el papel con cuidado.
Finalmente preparar el glace y esparcir sobre la superficie. Dejar secar antes de adornar con rosas u otras flores.


2 January 2015

Buche Lemon Meringue (lemon meringue roulade) Brazo de limon y merengue


This was the dessert I made for  New Year Eve.
A buche de Noel cream filling topped with meringue lemon.
Fresh and delicious.
The photos were evening before dinner so sorry.
But if I could not take photos there would be nothing the next day!
And so it was!
I run a lot that day. But anyway !.
As my mom says it's a relief when finally  spent Christmas and New Year (although we love so much)
This dessert can be made in any season and can be garnish with frozen berries.
I used  some cherries I had!.
Happy New Year to all!


Source: Les recettes de la cuisine de Asma


Ingredients

cake roll
4 eggs
150 g +50 g sugar
150 g flour
1/2 teaspoon baking powder


Method

Preheat oven to 190°c

Separate the whites from the yolks

Whisk the egg yolks with 150 sugar until the mixture whitens.
Beat the egg whites incorporating the remaining 50 g sugar when thet start to foam (they should not to be too firm)

Whisk the middle of the first mixture to the egg whites   and stir in the remaining first mixture, stirring gently with a spatula.
Finally add the flour and baking powder  mixture gradually to the mixture.
Pour the dough on a silicone mat or on an oven tray covered with baking paper.
Bake 10 to 12minutes or until is little golden.
Turn out in a tray after cooking and cool


Lemon curd

150 ml lemon juice
grated zest of 2 lemons 
150 g caster sugar
3 eggs
1   tablespoon of cornflour

Put all the ingredients and mix homogeneously  in a pyrex jar in the microwave 3 times for 1 minute on high w
and stirring every minute.
Let cool at least 2 hourse before use.

The italian meringue

3 egg whites
pinch of salt
sugar 130 g
3 tablespoon water


In a pot  heat sugar and water to medium heat.
Until the sugar syrup bubble and is more 
Start beating the whites and pinch of salt.
Add slowly the syrup to whites in low speed.
Once the syrup is incorporated return to high speed and beat to reduce the temperature of the meringue.

Spread lemon curd on cake evenly , then roll gently by tightening.

Using a spatula, spread the meringue and cover all the roulade and with a light blow torch and decorate as your taste.

Garnish with some fruits or frozen fruits and mints.
Let cool in fridge at least 2 hourse before serving!












Print recipe








Buche de Noel

En español









Este fue el postre que hice para Año Nuevo, un postre fresco y rico, es que a mi me encanta el limón y la combinación merengue, limón es muy buena.
Lo adorné  con cerezas pero es un postre que se puede hacer en cualquier época y adornar con frambuesas u otros frutos que se tengan.

Feliz Año Nuevo a todos!!







Ingredientes

(para el bizcocho)


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