23 February 2015

Blueberry & plums Galette



I love galettes, and are one of my favorites treats!

Any type of fruit would be amazing in this galette, At first I think in pears and blueberries, but when I found plums I made with them and frozen blueberries.
You can make with apples, pears,strawberries, peaches, figs, cranberries.
Use whatever's in season.
And savoury combination are delicious too!



















Wood cook stove (many houses in the South of Chile (like Villarrica)have these stoves for cook next to the usually  gas stove








Plums and pears from Villarrica in my kitchen today



Blueberry and plums galette

Ingredients

crust

1 1/2 cups flour
pinch of salt
1 tablespoon of sugar
6 tablespoon ice butter in pieces
5 tablespoon ice water

Filling

2 cups frozen or fresh blueberries
1 cup plums in slices
2 tablespoon lemon juice
1/2 cup sugar
2 tablespoons flour
1 egg beaten
coarse sugar

Vanilla Ice cream

Method

In a food processor(or by hand) combine flour,salt and sugar. Add in butter and pulse until crumbly.
Pour water over flour mixture until a dough starts to form.
Remove dough from processor and make a ball.Wrap with plastic wrap  and refrigerate by 30 minutes.
Preheat oven to 180°c  (425°F)
Line a baking sheet with parchment paper: set aside.

Mix together blueberries,plums,lemon juice, sugar,flour and cinnamon set aside.
Roull out dough into a 12 inch circle on top of the baking sheet and sprinkle a thin layer of flour on top.
(This will keep the berry juices from seeping through the bottom)
Spoon fruit mix onto dough leaving a 2 inch border around the edges.Fold edges over covering part of the mixture.Brush edges with egg mixture,sprinkle with sugar and bake for 30-40 minutes or until fruit is bubbling and dough is golden.
Let cool slightly before serving with a big scoop of ice cream.





Source : Port and Fin


Print recipe


En Español
Galette de arándanos y ciruelas










18 February 2015

Blueberries creme brulée (Creme brulée con arándanos)




I love cream brulée:)
I think is one of the most delicious desserts, this  was  really good!




Volcán Osorno


On these days I'm in southern Chile (one of the most beautiful areas of Chile I think) we came for a few days after several hectic weeks.
We are in Villarrica if you want Google:)
To all who have asked me about my mom is better thank you very much, but the doctor asked some medical tests so I hope ishe will be  fine.
I talk to her every day.
This dessert did before come here. So I'll be posting daily because Im cooked again  today  and you know that I love so much.
And the kitchen is here larger than mine at home.:)






Ingredients


6 - 8 servings

130 grams blueberries 
(frozen or fresh)
4 yolks egg
1 teaspoon vanilla essence
150 g sugar
300 ml heavy cream


Method

Preheat oven to 170 ° c.
Put 6 or 8 ramekins or ceramic molds and put the blueberries at the bottom of each.

In a separate bowl put the egg yolks, vanilla and 50g of sugar .

 Stir  with a fork until smooth cream. Pour the cream into a medium saucepan bring to a boil and slowly add the cream. Stir well and spread the cream molds having blueberries.

Pour hot water in a baking dish to half the ramekins.Bake  creme brulee in the preheated oven  for about 15 minutes. 
Or until it begins to thicken but is still  soft to the center.

Allow to cool for 10-15 minutes.
Remove ramekins from the baking   mold where they were baked and refrigerated for 3 to 4 hours.
When are ready to serve distribute the remaining sugar over the cream in an even layer and brown with kitchen torch or brown in the oven broiler.





Print recipe here


















En Español

Creme brulée con arándanos











Ingredientes
130 gramos de arándanos frescos o congelados
4 yemas de huevo
150 g de azúcar
300 ml de crema espesa

Preparación



13 February 2015

Passionfruit and ricotta cheesecake (Cheesecake de Maracuyá)









Finally after another week a little hectic,  I'm happy to be here and to share my recipe for Valentine's Day!

I did something different this year: A passion fruit cheesecake with ricotta and must say it is a delicious recipe.

Is better  doing at night and cut the next day,  is the best because it kept refrigerated.

Happy Valentine's Day to all of you!

Source: The Herald














Baked Passionfruit and ricotta cheesecake

200 g digestive biscuits or other cookies
1/2 cup all purpose flour
125 g butter melted and cooled

Filling
4 eggs
500 g. ricotta
250 g cream cheese
grated zest and juice of 1 lemon
1/3 cup  plain flour

for Passionfruit syrup

1/2 cup sugar
1/2 cup passionfruit pulp (Frozen)
juice of 1 lemon

Method

Preheat the oven to 180°c.
Lightly grease and line 23 cm. round springform tin with baking paper. Put the biscuits into a large bag and bash with a roll pin until you get fine crumbs.
Or grind in a food processor.
Tip into a bowl, add the flour and butter and mix well.
Press the mixture firmly into the base of the prepared tin and bake for 10 minutes.
Remove from oven and leave to cool.
Reduce the oven temperature to 160°.

For the passionfruit syrup
Combine the sugar,passionfruit pulp and 1/2 cup of water in a small saucepan.
Bring to the boil then simmer for 10 minutes until thick and syrupy.
Remove from the heat, add the lemon juice and set aside to cool.


To make the filling, lightly beat the eggs and sugar until the sugar dissolves. Add the ricotta, cheese cream,lemon zest and juice, flour and 3 tablespoon of passionfruit syrup.
Beat until well combined.
Pour the filling on top of the biscuit base.
Bake for 45 minutes or until just set, with a slight wobble in the middle.Switch off the oven open the door a little and leave the cheesecake cool completely.
Spoon the remaining passionfruit syrup over the the top before serving.
Keep refrigerate until serving.







Print recipe


En Español

Cheesecake de Maracuyá y ricotta












Por fin puedo subir mi receta de San Valentín para los que quieran hacer algo distinto!
No hice nada con corazones ni chocolate pero de  esas recetas hay muchas!
La cosa es que hacer algo para San Valentin se supone que es  especial y delicioso!
Y esta recdeta lo es!
Recomiendo prepararla en la noche (la hice ayer) y asi se refrigera toda la noche .Es mejor para cortarla.

Feliz dia de San Valentin a todos!


Ingredientes

200 gramos de galletas (pueden ser de vino o las que tengan)
1/2 taza de harina sin polvos de hornear
125g de mantequilla derretida

Relleno
4 huevos
500 gramos de ricotta
250 gramos de queso crema
ralladura y jugo de un limón
1/3 taza de harina sin polvos de hornear

Para el syrup o glace de maracuyá

1/2 taza de pulpa de maracuyá (Guallarauco congelada)
1/2 taza de azúcar
jugo de 1 limón

Preparación

Precalentar el horno a 180°c.
Enmantequillar un molde redondo de unos 23 cm.
Moler las galletas ya sea en una bolsa y aplastar con el rodillo (haciendo migas) o moler en un procesador.
Poner las migas en un bowl, agregar la harina y la mantequilla derretida. Con las manos hacer una masa para base de la tarta.
Colocar en el fondo del molde presionando para que se cubra el fondo.
Hornear durante unos 10 minutos en horno.
Retirar del horno y dejar enfriar.
Bajar la temperatura del horno a 160°c.

Para el syrup o jarabe de maracuya

En una olla pequeña mezclar el azúcar, la pulpa de maracuyá y 1/2 taza de agua.
Revolver hasta que hierva y dejar  cocinar por unos 10 minutos a fuego bajo hasta que esté espeso.
Finalmente agregar el jugo de limón revolver y dejar enfriar.





10 February 2015

Vegetable Stuffed Cannelloni with Jerez (dry sherry) sauce (Canellonis con salsa al jerez )









We love pasta here at home, especially the twins!
But I adore canellonis and was a really good meal!
I found this looking for others recipes and I bookmarked.
I found in one of my favorites food magazines:
Paula Cocina .
Revista Paula Agosto 1998 (edición Italian food-Rosario Valdes Chadwick)
Usually I make Rosario recipes, are perfect, aren't difficult and you can find the ingredients :)






Ingredients
(6 servings)




1 tablespoon olive oil
2 chopped shallots
1 small onion, chopped
1 cup sliced mushrooms
1 zucchini into small cubes
1 eggplant into small cubes
1 red pepper peeled and diced 
1 teaspoon oregano
1 teaspoon chopped basil
1 cup ricotta
1 cup grated Parmesan cheese
14/15 canellonis cooked al dente

 Jerez sauce (Dry sherry)

1 teaspoon olive oil
2 chopped shallots 
1 cup dry sherry or white wine
2 cups heavy cream


Method


In a large pot of salted water parboil cannelloni (parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.



In a skillet heat the oil, add the shallots and onions and saute. Add the mushrooms, eggplant and zucchini, and cook until they are al dente.
Add the red pepper and saute  with chopped herbs about 2-3 minutes, then let cool.
In a bowl place the ricotta and half the grated cheese, add the reserved vegetables , seasoning and mix well.
With a  teaspoon fill the cannelloni and go placing a into a  buttered oven dish.

Prepare the sauce of Jerez

In a skillet heat the oil, add the dry sherry until reduced to 1/3 cup   add the  cream and cook until  you have a sauce cup.
Season and pour  the sauce over the  canellonis .Add the  remaining cheese and cook to half temperature (180 ° c) about 25 minutes or until golden brown.
Serve immediately with some basil.
Enjoy!


Print recipe












En español

Canellonis con salsa al jerez











7 February 2015

Cherry and amaretto Eton Mess





Before starting my post today (finally) I want to share with you that I had two weeks very difficult.

I just want to apologize if I have not visit  some blogs (you know I always try to visit them ) 
To summarize my mom was sick several days, needed help, so I would whole days to her house and cook, she has  a person who helps her but she doesnt like how she cooks:)

So I was doing the shopping, cooking and helping, always go sporadically, but this was more often.
BTW, she is better, and now I'm trying to sort my house!
I had cooked meals for post but  was impossible to publish.
Thanks !
Now let's the recipe.
This dessert is delicious, I made other Eton Mess with others fruits  but this with cherry and amaretto was so good! It can be done with cherries in jar or fresh when you have.
In fact I did part with jar and other with fresh cherries .
Here we are with last summer fruits. 
So I cook with the things I can find!









Ingredients


300 grams of meringues purchased or homemade.
I bought them because I I dont had any time these last weeks!But here a so good recipe if you like to make at home.

2 cups fresh cherries pitted or 1 cherry jar
1/4 tsp cinnamon
1/4 cup sugar
1/2 cup Amaretto
1 vanilla bean

2 cups of whipped cream
1 tablespoon sugar
piece sof dark chocolate to garnish (optative)
some cherries to finish

Method

In a medium sauce pan stir together cherries, cinnamon, sugar , amaretto and vanilla bean.
Bring to a boil. reduce to a simmer. Continue simmering until thick and sirupy about 12 minutes.
Set aside to cool completely. Once cool remove vanilla bean.

Assembly


Place cream and sugar into a bowl and whip to soft peaks. In one large bowl or 6 small glasses, layer whipped cream then sprinkle with some meringue  crumbles. Top with cherries and sprinkle with chopped chocolate.
repeat with remaining ingredients.
refrigerate by 1 hour before serving.



Meringue recipe from Good housekeeping



Print recipe here















En español

Postre de cerezas con amaretto y merengues (Eton mess)

















2 February 2015

Gratin au choufleur avec noisette chapelur (Gratin de coliflor con nueces y pan rallado)













I have made several recipes from Rachel Khoo and are always great and I love how she explains everything.
This recipe for cauliflower gratin with Mornay sauce (bechamel sauce) is a recipe that isn't difficult and really delicious.
Also you can do with zucchini or broccoli.
Hope you enjoy this!







Cauliflower gratin with waltnuts



Ingredients
(4 /5 servings)

1 large cauliflower
peeled and detailed in bunches
50 grams chopped hazelnuts or waltnuts
2 sliced of dry bread coarsely crushed

Mornay sauce
2 tablespoon butter
2,5 tablespoon all purpose flour
2 cups of warm milk
1/4 peeled onion
1  bay leaf
200 g grated hard cheese as parmesan or gruyere
1 pinch nutmeg
salt
1 pinch white pepper

Cook cauliflower steamed in a pan . The cooking time will vary according to taste.
Someones love cauliflower crunchy to the bite  but others prefer softer  so be cooked a little longer (about 20 minutes)


Mornay sauce

Meanwhile, prepare the sauce Mornay. 
Over medium heat, melt the butter in a large saucepan. Add the flour and mix to a smooth paste. Remove from heat and let cool for 2 minutes. 
Pour the milk gradually, stirring constantly. Put the pan over medium heat. Add the onion, , bay leaf and cook gently for 10 minutes, stirring regularly. 
If the sauce is too thick, add a little milk. Finalize the sauce by removing the onion and bay leaf.
 Add salt, pepper and nutmeg to your liking. Cool slightly.

Preheat the oven to 180 ° C (th. 6, 350 ° F). Stir in the cheese in hot sauce (keep a little to sprinkle the gratin) and mix the sauce and cauliflower. Then decant all in individual dishes from the oven *. Sprinkle remaining cheese nuts and breadcrumbs.
 Bake for 15 minutes, then continue cooking for a few minutes under a hot grill until  you have a golden crust 

* You can also cook for 20 minutes in the oven in a large dish and put the dish under the broiler for 5 minutes after cooking.



print recipe here









En español
Gratin de coliflor y nueces













Puede que a algunos no les guste la coliflor pero es cuestion de gustos..
A mi me encanta y la coliflor bien preparada puede ser un plato delicioso.
(como ensalada me encanta tambien)
Esta receta es de Rahel Khoo que tienes recetas simples y deliciosas, ella es francesa y tiene varios libros.El aporte de queso y nueces hace de este gratin algo delicioso!


Ingredientes
(4 a 5 porciones)

1 coliflor grande
cortada en ramitos al cocerla
50 gramos de avellanas o nueces picadas
2 rebanadas de pan duro o seco molido.

Salsa mornay (salsa blanca)
2 cucharadas de mantequilla
2, 5 cucharadas de harina
2 tazas de leche tibia
1/4  de cebolla (entera se agrega y se retira)
1 hoja de laurel
200 gramos de que rallado parmesano
1 pizca de nuez moscada
sal al gusto
 1 pizca de pimienta

Método
Cocer la coliflor en una olla grande cortada en trozos (con un poco de pan para el olor)
La cocción puede variar depende del gusto.A algunos les gusta crujiente y a otros más suave. Una cocción de 20 minutos la dejará mas suave.
Pasar por colador y reservar.

Salsa mournay 

Mientras tanto se puede preparar la salsa.
Derretir la mantequilla en un sartén grande,agregar la harina y revolver a fuego bajo, hasta tener una consistencia espesa.
Retirar del fuego y dejar enfriar por unos dos minutos.
Agregar la leche revolviendo constantemente.
Calentar a fuego ,edio, agregar la cebolla y el laurel, cocinar por unos 10 minutos.
Si la salsa estuviera muy espesa agregar un poco de leche.
Al finalizar retirar el trozo de cebolla y el laurel.
agregar sal, pimienta y nuez moscada a gusto.
Dejar enfriar un poco.

Precalentar el horno a 180°c.
Agregar el queso rallado a la salsa,(reservar un poco para gratinar) agregar la colifor en trozos y revolver suavemente.

  Preparar unos pocillos o ramekins  para rellenar con la mezcla(que sean aptos para hono tambien pueden ser pocillos de greda)
Repartir la mezcla y espolvorear queso rallado y las nueces picadas mezcladas con pan rallado.
Llevar a horno por unos 15 a 20 minutos hasta que esté dorado y gratinado.
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