29 March 2015

Chocolate Mousse and marzipan little carrots for Easter (Mousse de chocolate con zanahorias de mazapan)

How cute are these little chocolate mousse in  small terra cotta planters?

I had this idea long time ago but could not find a recipe or something that I really liked.
Finally I decided to make a chocolate mousse and it was perfect and delicious!
If you dont have small marzipan carrots you can make or use others candies.
Is really easy and fast!

Source:  Taste.com.au

300 grams good quality dark chocolate rougly chopped
3 eggs
1/2 cup caster sugar
1 tablespoon cocoa powder
300 ml thickened cream

Little marzipan carrots or others candies like jelly beans
mint leaves
Here a link if you want make marzipan carrots


Place the chocolate in a heatproof bowl over a pan of gently simmering water (dont let the bowl touch yhe water) Stir until melted. Remove bowl from heat and set aside to cool slightly.
Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes or until mixture is pale, thcik and doubled in volume.
Foñd in cooled chocolate and cocoa powder until combined.
In a separate bowl, whip cream until thickened.
Use a large metal spoon to carefully fold the cream into the chocolate mixture,trying to keep the mixture as light as possible.Spoon into the planters or in little serving glasses and chill in fridge for at least 1 hour.
When remove from fridge sprinkle cocoa powder and put the little marzipan carrots.

Note: If you like you can add 1 tabblespoon of cognac or grand marnier to the melting chocolate.

Happy Easter!!

Print recipe

En español

Mousse de chocolate con zanahorias de mazapan

Finalmente puedo publicar alguna receta para Semana Santa o Pascua de Resurreción.
Hacer estos pequeños maceteros era una idea que me daba vuelta hace tiempo, y había visto algunos pero ninguna receta que me gustara.
Finalmente me decidí por este mousse de chocolate y quedó delicioso.
Las pequeñas zanahorias de mazapan son de Entrelagos Chile y se pueden encontrar en el Jumbo y Unimarc.
En todo caso se pueden usar otros como gomitas de zanahorias o pastillas.


300 gramos de chocolate de buena calidad
3 huevos
1/2 taza de azúcar
1 cucharada
300 ml de crema para batir bien fría

para servir
zanahorias de mazapán 
hojas de menta


Colocar el chocolate en trozos en un bol pequeños sobre una olla cuidanso que no se salpique. Revolver hasta que se derrita.
Retirar el bowl y dejar enfriar.

En un bowl colocar el azúcar y los huevos y batir con una batidora por unos 5 minutos hasta que la mezcla esté espesa y pálida. Agregar de a poco el chocolate que se ha enfriado y la cocoa en polvo hasta que se mezcle bien. Reservar.

25 March 2015

Black sesame chocolate-banana loaf cakes (cakes de plátano y semillas de sésamo)

Of course I love sesamo recipes and love this  made in  little loaf pans.
A delicious and fun recipe: Chocolate,bananas and sesame seeds!

Adapted from: Food & Wine


servings: make 4 small loafs cakes

1/3 cup canola oil
1/2 cup black sesame seeds
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
pinch of salt
1 1/2 cups mashed ripe bananas
1/3 cup greek yogurt
1 teaspoon lemon juice
2 large eggs
3/4 cup milk
3/4 cup sugar
1 teaspoon vanilla extract

for topping

1 tablespoon brown sugar
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds


Preheat the oven to 350°F (180°c) Oil the loaf pans and arrangue them on a large rimmed baking sheet.
In a spice grinder, pulse the black sesame seeds into a powder. In a medium bowl whisk the ground sesame seeds  with flour,cocoa powder, baking soda and salt.

In a food processor, combine the bananas with greek yogurt and lemon juice and pure until smooth. 

In a large bowl, beat the eggs with the sugar until pale. Beat in the banana mixture, milk, oil  and vanilla.    Beat in the dry ingredientes in three additions until uniform in color, do not overbeat.

Scrape the batter into prepared pans and smooth the tops.
Sprinkle the brown sugar and sesame seeds on top.
Bake the cakes for 40 minutes until a toothpick inserted in the center of each loaf comes out wit a few moist crumbs attached.
Let the cakes cool completely, then turn them onto a platter-

Note: The cakes can be refrigerated for up to 3 days. return to room temperature before serving.

En español

Cakes de plátano (banana) y semillas de sésamo

Estos cakes se pueden hacer en moldes pequeños como estos o en uno grande normal (alargado).
Tambien quiero agregar que si no encuentran sésamo negro se puede ocupar sólo sesamo blanco.
Los plátanos le dan una humedad muy rica a este cake y mezclado con el chocolate queda super!


1 /3 taza de aceite vegetal
1/2 taza de semillas de sésamo negras o blancas
1 1/2 taza de harina sin polvos de hornear
1/2 taza de cocoa en polvo sin azúcar
1/2cucharadita de bicarbonato de soda
pizca de sal
1 1/2 taza de plátano molido y maduro
1/3 taza de yogurt griego
1 cucharada de jugo de limón
2 huevos
3/4 taza de leche
3/4 taza de azúcar
1 cucharadita extracto de vainilla

Para el topping
1 cucharada azúcar rubia
1 cucharada s+esamo negro
1 cucharada de sesamo blanco


23 March 2015

Zucchini and grated cheese quiche (quiche de zpallitos italianos y queso parmesano)

Quiche is a savoury,open faced pastry crust with a filling of savoury custard with cheese, seafood and /or vegetables.

Quiche can be served hot or cold.It is part of french cuisine but is really popular in other counties, especially as party food-

Recipes for custards baked in pastry containing meat, fish or fruits are referred  in the 14th century and in 15th century cookbooks as well.

My favorites are with veggies and cheese, but I love too with seafood or chicken.

Source; Cuisine actuelle


1 brisée tart crust  (recipe here)
100 grams grated cheese (gruyere, cheddar or pármesan cheese)
6 cherry tomatoes 
2 medium zucchini
40 ml fresh cream or  greek yogurt
3 eggs
1 teaspoon of Provence herbs( is a mix of thyme,oregano,basil and rosemary)
you can make your own mix here
2 tablespoon   olive oil
salt and pepper


Preheat oven to 200 ° C. Roll out the shortcrust pastry in a pie pan and prick it with a fork.

 Wash the zucchini and cut into very thin slices. Heat the olive oil in a pan and add the zucchini slices.

 Add the herbs, salt and pepper. Sauté over medium heat for 8 to 10 minutes, stirring often.
 Break the eggs into a bowl. Add the cream, salt and pepper and 50 grams of grated cheese and whisk with a fork. 

Pour the mixture into the pie shell. Arrange the zucchini slices on top. Sprinkle with  remained grated cheese and place half cherry tomatoes on top, cut face up.

 Bake at 200 ° C for 30 minutes or until are golden in the top.

print recipe

En español 
quiche de zapallitos y queso parmesano

18 March 2015

Crumble aux pommes - Apple crumble- Crumble de manzanas

Talking about pears we have some apple trees and I adore apples, usually I eat always.
So I love this crumble recipe from La petite patisserie d'iza, a lovely french blog.

I made these pictures a really early morning (about 6:30 AM) 
I was afraid by the hour but I love the light in these pictures.
Hope you enjoy!


1 kg. of apples (fuji or others delicious apple)
80 g all purpose flour
60 g of cold butter
50 g ground almonds
60 g of sugar
the juice of one lemon
1 teaspoon of 4 spices (cinnamon,ginger,nutmeg and a pinch of black pepper)
1 glass of water (to cook the apples)

Optative: some whipped cream to garnish.


Whas, peel,  and cute the apples into pieces.
Place them in a bowl and sprinkle with the lemon juice.

Then put the apples in a pan: add the water and the teaspoon of 4 spices. Cook over medium heat stirring with a spoon from time to time.
Cook until the apples are a little tender.
Place the half baked apples in a baking dish.

For the crumble.

In a bowl mix the flour,sugar and ground almonds.
Add the cold butter into pieces and mix until you have a sandy mixture.
Pour the crumble over the apples and bake to 30 40 minutes in a preheat oven to 180 °C (360 °F).
Serve warm or cold with a spoonful of whippe cream and some almonds.

Print recipe

Fuji and green apples in my yard

En español
Crumble de manzanas

Ya lo he dicho creo. Me encantan las manzanas todo el año, naturales o como postre.
Aqui en Chile casi todo el año tenemos manzanas y de diferente tipo.
Aqui en la casa hay un arbol de manzanas verdes granny smith) y la mazana que amo: laFuji.
Este año si que tuvimos que pelear con los pájaros para rescatar manzanas Fuji: las aman! Porque las verdes las picotean solamente.
Bueno, en fin hay que compartir con todos:)
Este crumble de manzanas es absolutamente delicioso.


1 kilo de manzanas Fuji u otra manzana deliciosa
80 gramos de harina sin polvos de hornear
60 gramos de mantequilla fría
50 gramos de almendras molidas
50 gramos de azúcar
el jugo de 1 limón
1 cucharadita de mezcla de 4 especies (canela,nuez moscada,jengibre y una pizca de pimienta negra)
1 vaso de agua (para cocer las manzanas)


14 March 2015

Aubergine, tomato & parmesan bake (Berenjenas al horno con tomate y queso parmesano)

I love eggplant (almost like zucchini) so I found this recipe the other day and made last week .
The mix of aubergine, parmesan cheese, tomatoes and basil is glorious!
Course is for those who love the eggplant.
I know there are many :)
My mom  asked If I could  make this recipe tomorrow!
I told her of course! One of the things I like to go her house al these last days  my mom  asking  me certain dishes that she really love.
We have had  a great time together watching recipes in books and old magazines:)

Source: BBC Good food


2 garlic cloves crushed
5 tablespoon oil
2 cans chopped tomatos
1 small onion finally chopped
or 6 tomatoes ripe but firm 
2 tablespoon tomato puree
4 aubergine cut into round thick slices
100 grams parmesan freshly grated
20 g basil leaves
2 eggs beaten


Heat oven to  200°c (400° F)
In a shallow pan, mix together the garlic 3 tablespoon of oil and chopped onion.
Cook over a high heat for 3 minutes. tip in the tomatoes, then simmer for 8 minutes, stirring every now and then.
Stir in the tomato puree.

Meanwhile heat a griddle pan until very hot. Brush a few of the aubergines with a little oil then add to the pan.
Cook over a high heat through about 5-7 minutes.
Lift onto kitchen paper and do the next batch.

Tip: when frying aubergine slices youll find they will absorb any amount of oil instantly.
dont be tempted to add more. As they cook aubergines release their juices along with some of the absorbed oil.

When all the aubergines are cooked, lay a few of them in the bottom of the ovenproof dish. Then sppon over some tomatoes sauce.
Sprinkle with parmensan cheese and some basil leaves.
Add seasoning, then repeat this process wityh all the remaining ingredients.
Finally pour the beatenb eggs over the top and sprinkle over a little more parmesan.
Bake for 20 minutes or until the topping is golden.

print recipe here

En español

Berenjenas con tomate y queso parmesano

9 March 2015

Chocolate and pears pudding (Budin de peras y chocolate)

We have a  big tree here that this year gave tons of pears, i love pears but when they all begin to mature is time  to do a dessert!

And I love the pear / chocolate combination, I saw many recipes (in fact I have some recipes and pears with chocolate) but this sounded great: A pear and chocolate pudding !!
  Everyone loved it and me too!
  Nigella recipe!

I think Nigella has some of the best dessert recipes.
She used tin pears for this but I boiled some of my pears and was amazing!


700 grams fresh  pears (boiled)
  or pears halves in juice (2 cans)
125 grams plain flour
40  grams cocoa powder
130 grams caster sugar
150 grams soft butter
1 teaspoon baking powder
1/4 teaspoon bicarbonate soda
2 large eggs or 3 medium
2 teaspoon vanilla extract


Preheat to oven 180°c (370°F)
And grease with butter a 22 cm square ovenproof dish.
Drain the pears and arrangue them on the base of the dish.
Pull all the remaining ingredients in a food processor and 
blitz until you have a batter with  a soft dropping consistency .

Spread the brown batter over the pears and bake in the oven by 30 minutes.
Let stand out of the oven by  10 minutes and then cut into slabs
and serve with Vanilla ice cream, or fresh cream or chocolate sauce. 

Before put in the oven spread the batter over the pears

Print recipe

En Español

Budin de peras y chocolate


700 gramos de peras frescas o 
2 tarros de peras 
125 gramos de harina
40 gramos de chocolate o cocoa en polvo
130 gramos azúcar en polvo
150 gramos de mantequilla temperatura ambiente
1 cucharadita polvos de hornear
1/4 cucharadita bicarbonato
2 huevos grandes o 3 medianos
2 cucharaditas extracto de vainilla


En una olla mediana hervir un poco las peras (si son frescas con canela y un poco de azúcar.(Si son de tarro saltar este paso solo colar el jugo de las peras.)

Precalentar el horno a 180°c.
Enmantequilla una fuente de cerámica o pyrex para horno.
Una vez retirado el jugo de las peras, acomodar en el fondo de la fuente.
Aparte mezclar todos los demás ingredientes a mano o con un procesador hasta tener una crema espesa de chocolate.
Esparcir esta crema de chocolate sobre las peras (como se ve en la foto) y llevar a hornear a horno durante unos 30 minutos hasta que esté seco y horneado.
Dejar enfriar con el horno apagado durante unos 10 minutos.

Despues servir en trozos  ya sea con helado de vainilla o crema batida o salsa de chocolate.

6 March 2015

Black sesame muffins (muffins con sésamo)

I love sesame seeds...all types, and especially black sesame, so when I saw this recipe in Yeh blog I knew I have  to do some day:)

Black sesame muffins
(12 servings)

1 stick butter ( 1/2 cup)
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2  cups all purpose flour
1 teaspoon baking powder
pinch of salt
1 tablespoon cocoa powder
2 tablespoon black sesame seeds, ( in oriental stores and supermarkets) ground in a spice grinder
2/3 cup milk


Preheat oven to 180°c (350°F)
Cream butter and sugar, add eggs, stir in vanilla.
In a separate bowl combine  flour, baking powder,pinch of salt, cocoa powder and  ground  black sesame seeds,   add to the butter mixture, stir in milk.
Divide the batter evenly in 12 muffin cups.
Bake for about 18 to 22 minutes.
Allow the muffins to cool for about 5 minutes, and then remove them from the molds and let cool to room temperature.

For frosting I use THIS recipe I found in Good to know co.uk  and I love it.
Frost  the muffins and then sprinkle with a few more black sesame.

print recipe here

En español
Muffins con  semillas de sésamo negro

Me encantan las semillas de sésamo, especialmente el negro pero generalmente uso de las dos.
El sésamo negro se puede encontrar en tiendas chinas u orientales o en algunos supermercados.


1/2 taza de mantequilla
1 taza de azúcar
2 huevos
1 cucharadita extracto de vainilla
1 1/2 taza de harina sin polvos de hornear
1 pizca de sal
1 cucharada de cacao en polvo
2 cucharadas de sésamo negro molido en un procesador o en molinillo de esos para café (la 1,2,3 es muy buena)
2/3 taza de leche


Precalentar el horno a 180°c.
En un bol batir la mantequilla, azúcar, huevos y vainilla.
Hasta tener una mezcla cremosa.
En otro bol mezclar la harina, polvos de hornear,pizca de sal,cocoa en polvo y las semillas negras de sésamo molidas.
Agregar a la mezcla de mantequilla y tambien la leche hasta tener una consistencia homogénea.
Divir la mezcla en 12 capsulas puestas en moldes de muffins, solo rellenar un poco mas de la mitad porque despues suben.
Hornear de 18 a 22 minutos o hasta que esten ligeramente dorados y secos.
Dejar enfriar en los moldes de muffins por unos 5 minutos.
Dejar enfriar por un rato a temperatura ambiente antes de preparar el frosting.


300 gramos azúcar flor
50 gramos mantequilla a temperatura ambiente
125 gramos de queso crema tipo Filadelfia


Primero batir el azúcar y la mantequilla con una batidora a velocidad media. Luego agregar el queso crema y batir hasta incorporar totalmente, (si se quiere más cremoso agregar 1/2 cucharada de crema espesa) luego batir a velocidad más rapida hasta tener una consistencia firme y cremosa para decorar los muffins.
Decorar los muffins y espolvorear sésamo negro sobre la crema.

2 March 2015

Mango and orange flan (Flan de mango y naranja )

I back home on the weekend!
An this other dessert I made in Villarrica I take pictures lol
Mango and orange dessert.
I love the light in these pictures, I loved this kitchen with it light!
Hope you enjoy!

Note: In my next post I hope to added pictures I have of Villarrica and Valdivia.
Still Im putting in order the house:)

This tray with roses bought me my daughter in Villarrica!
Love it!


1 1/2 cup sugar
3/4 cup  water
2 eggs
2 yolks
1 tin condensed milk
fine zest of one orange
fine zest of one lemon
1 cup mango puree (fresh or from jar)


Preheat oven to 180 ° c.
prepare 6 or 7 or ramakins oven molds and place in a baking dish .

Make caramel  combining sugar and water in a medium saucepan and coking over moderate heat
swirling ocassionally until color begins to turn golden about 12 minutes.
Turn heat to low and continue cooking until colour is dark brown and mixture smell caramel.

In a small saucepan boil for 5 minutes until the sugar dissolves
just gently move the pot until the caramel is made ..

Pour the caramel into the ramekins.

To make the custard combine condensed milk , orange and lemon zest, and  milk  in a saucepan  over medium heat and bring up to just below simmering point. Turn off heat and allow orange and lemon zest flavours infuse by 15 minutes.
Whisk the eggs and egg yolks and mango puree until combined. Slowly add milk mixture to eggs whisking gently to combine.
Strain the custard and carefully put the mixture into the ramekins.

Fill a baking dish  about 1/3 with hot water. Set the custards molds into the dish of hot water.
Bake at 180°c (350 F) about 25 minutes until the flans look firm.
Refrigerate custards until ready to serve.
At least 2 hours.

To serve turn custard upside down onto a dish and remove ramekin. The caramel should make a thin layer on top, serve with some orange zest and some fruits.

Print recipe here


Flan de mango y naranja

Finalmente puedo hacer este post que tenía practicamente listo pero llegué de Villarrica y me he pasado puro limpiando y ordenando, y ya saben como es  este mes!
Tengo muchas fotos de Valdivia que espero agregar en mi proximo post.
Me he fijado que en muchas partes es habitual encontrar mangos.
No se preocupen si estan verdes. Se maduran muy bien.
Yo tenía unos maduros y para no  perderlos los llevé a Villarrica y allá hice este postre/flan, queda delicioso.
El mango es muy dificil que se eche a perder, si estan maduros se pueden moler y congelar y se guardan.

Flan de mango y naranja


1 1/2 taza de azúcar
3/4 taza de agua
2 huevos
2 yemas
1 tarro de leche condensada
1 naranja (la ralladura)
1 limón la ralladura
 1 taza de mango maduro hecho puré


Precalentar el horno a 180°c.