28 August 2015

Meringue apple pudding (Budin de manzanas con merengue)

This is a dessert we always made at my Mom's home and still we love to make :)
Is amazing like apples taste so good in this recipe.
Maybe I have to say "from my home to yours"

From my own Cooking recipes book ( and my Mom  Cooking recipes book)


4 eggs
1 can of condensed milk
1/4 teaspoon ground cinnamon
4  or 5 large apples grated
(Fuji, Granny smith or others)
3/4 cup granulated sugar


Peel the apples and remove the seeds.
Grate and reserve.
In a bowl beat the egg yolks with sweetened condensed milk and cinnamon.
Then add  the grated apples mix thoroughly and pour mixture into baking dish.

Bake for 30 minutes at 180 ° C (350F)
Until it looks gratin.

Then beat the egg whites until stiff with a pinch of salt. gradually adding sugar until it looks shiny and smooth.
Top with the meringue the baking dish  where is pudding apples.
Bring back to the oven but about 4 minutes until browned.
Serve cold with some fruit if you like.

Note: A quick note only tell you still I don't post a new recipe because all these days I was really sick.
A virus said the doctor. I hope be better tomorrow because I have ready some recipes. See you soon

print recipe here

En español

Budin de manzanas con merengue

Creo que este es un  postre que muchos se acordaran.
En mi casa lo haciamos siempre con las peras con chocolate y la leche nevada.
Me encanta por lo simple y delicioso y mal que mal tenemos la suerte de tener manzanas todo el año.


4 huevos
1 tarro de leche condensada
1/4 cucharadita de canela molida
4 o 5 manzanas grandes (verdes o Fuji o las que sean)
3/4 taza azucar granulada
pizca de sal (para las claras)


Pelar las manzanas, sacar las semillas y rallarlas.
En un bol mezclar las yemas, la leche condensada, y la canela en polvo, agregar luego las manzanas ralladas.
Revolver bien y vaciar la mezcla en una fuente o pyrex de horno.
Llevar a horno por unos 30 minutos a 180 °c.
Cuando esté gratinado retirar y reservar.
Batir las claras con la pizca de sal a punto de nieve hasta que esten firmes y agregar de a poco el azúcar.
Esparcir el merengue sobre el budin de manzanas y llevar a horno unos 4 minutos hasta que se dore.
retirar y dejar enfriar.
Servir bien frio.

24 August 2015

almond and lemon biscotti dipped in white chocolate (from Giada de Laurentis) Biscottis con chocolate blanco

Biscotti  are a really Italian cookie.
Since it is a hard cookie biscotti is usually dipped in coffe, milk or wine before eating.
Italian eat biscotti for breakfast and as snack with coffe.

They are twice baked cookies, light on the sugar and heavy on the crunch.
If you never experienced these little slices at home then you really have to try this recipe :)

Biscotti is formed into two loaves and bakes in the oven until the outside is firm and crisp, while the inside remains soft and jusr slightly underdone.
The loaves are taken out of the oven, cooled slightly the sliced on the diagonal and sent back in for a final bake.

With a cuppa of coffe or tea are perfect!
These have almonds and lemon and dipped in white chocolate.

Adapted from Giada de Laurenttis


2 cups all purpose flour
3/4 cup cornmeal
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from abut 3 lemons)
3/4 cup coarsely chopped whole almonds or almond slices
300 grams  white chocolate in pieces or chips


Preheat oven to 180°c (325 F)

Line a large baking sheet with parchment  paper. 
In a large bowl whisk together the flour. cornmeal, baking powder and salt.
In another large bowl beat the sugar and eggs by hand or with an electric mixer until will be pale yellow, about 3 minutes.
Mix in the lemon zest and then the flour until just blended, The dough will be a little stcky. Stir in the almonds . Let the dough rest by for 10 minutes.
Divide the dough into 2 equal mounds and place  on the prepared baking sheet.
(If is necessary add some flour)
With moist hands space the dough evenly apart and form into 2 logs.
Bake for 30 minutes  until lightly browned.
Cool for 5 minutes. Using a serrated knife  cut the logs crosswise into 3/4  inch thick diagonal slices.
Arrangue the biscotti cut side  down on the same baking sheet. Bake until are pale golden. about 20 minutes.
Let cool completely.

Place the white chocolate  in a medium bowl.Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until yhe chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet until the chocolate has hardened 
Store in an airtight container.

Print recipe here

En español

Biscottis de limon y almendras
con chocolate blanco

Los biscottis son absolutamente de origen italiano.
Se usan especialmente para tomar un café o un té o chocolate.
Su textura es diferente porque se hornean dos veces, primero como un pan y despues se cortan y se doran un poco más.

Muy rico estos son con almendras laminadas o trozadas y limón y pasadas por chocolate blanco.

20 August 2015

Asparagus & ricotta whole wheat galette (galette de espárragos y ricotta)

I love make pies or quiches but adore the Galette. It's like a pie but I think is better and easier than pie. The crust is buttery and flaky but is own pretty and simple, rustic way.

And the best of all you can fill with other vegetables, meats or cheeses and you will love!

I adapted this recipe from Simple Bites


1 1/4 cup whole wheat flour or all purpose flour
1/2 teaspoon salt
8 tablespoon unsalted butter cut into small pieces
1/4 cup plain  greek yogurt
1/4 cup ice cold water
2 teaspoons lemon juice


3/4  cup ricotta cheese (or goat cheese)
1/2 cup grated parmesan
1/4 cup grated mozarella
1 tablespoon more 1 tablespoon vegetal oil
1 garlic clove minced
400 grams asparagus washed and trimmed
o 1 tin asparagus 


1 egg yolk
1 teaspoon water


to prepare  crust
Combine whole wheat flour and salt in a bowl of food processor (or by hand) Pulse to combine  and add butter and pulse until mixture resembles coarse meal.
Transfer mixture to a large bowl .
In a small bowl whisk yogurt, water and lemon juice.
Mix with flour mix and use your hand to form dough into a ball.
Wrap in plastic and store in fridge for 20 minutes.

Whisk oil with garlic clove in a bowl. In other bowl combine the cheese and ricotta and stir with one teaspoon of oil mixture.
Refrigerate until is ready for use.

To assemble galette preheat oven to 180°c (380 °F)
Line a baking sheet with parchment paper and set aside.

On a well floured surface roll the chilled dough and make a circle trimming edges until smooth. 
Transfer dough to  lined baking sheet.
Leave a border about 5 cm (2 inch) and spread the cheese mixture evenly over dough.
Arrangue asparagus over the cheese cream the drizzle remaining  oil over the top.
Fold over the edges of dough pleating to make it fit.
Whisk together egg yolk and water.
Brush over the crust and bake for 30 minutes or until cream cheese is puffed and asparagus is tender and crust is golde brown.

Print recipe

En español

Galette de espárragos, queso y ricotta

13 August 2015

Very berry Ice Cream (Helado de frutos del bosque)

This Very Berry Ice cream is the perfect dessert to any day summer , spring or like here still in winter lol
Is ok the kids are happy to have Ice cream in freezer :)
And I love Ice cream:)
This is a mix of berries: blueberries,raspberries, strawberries and some blackberries.

You can make the mix you prefer, I used my frozen berries of last summer (I have to use anyway) but you can use fresh berries.

Adapted from: My recipes.com


1 can sweetened condensed milk
1 can evaporated milk
1 1/2 cups whole milk
2 tablespoon sugar or splenda 
200 grams strawberries 
200 grams blueberries
200 grams raspberries (fresh or frozen)
and can use any  berry mix you have at home.
2 tablespoons lemon juice
1/4 teaspoon salt


Whisk first condensed milk, evaporated milk,whole milk and sugar in a pitcher or large bowl until blended.
Cover and chill 30 minutes.
Process the berries you will use  with lemon juice  and salt in a blender or food processor until smooth.
Stir into milk mixture.

Place your ice cream mixture in a large shallow plastic or metal container (this will give a greater surface area and help the mixture tofreeze faster)
 Cover tightly  with plastic wrap then freeze by 1 hour  until frozen at the edges.
Remove the ice cream from freezer and transfer to a bowl  if necessary, then beat using electric hand beaters until smooth. Return to the freezer then repeat 2 more times. This beating process will prevent ice crystals from forming and ensure you will have a smooth rich ice cream.

print recipe here

En español

Helado cremoso de frutos rojos 

7 August 2015

Orange zucchini bread (Cake de zapallitos con jugo de naranja)

I love used grated zucchini on cakes because are healthy and moist!
Try this zucchini bread infunsed with orange: really awesome.
And I love having a slice in the morning for breakfast.
I used 4 mini loafs for bake but you can change by 1 loaf pan.

Adapted from: Urban Bakes


2 1/2 cups zucchinis shredded and pat dry
1 2/3 cups granulated sugar
4 eggs
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 grated orange peel
3 cups whole wheat flour
or all purpose flour
2 teaspoon baking soda
1/2 teaspoon baking soda
1/2  teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

1/4 cup freshly squeezed orange juice
1 1/2 cup confectioners sugar


Heat oven top 180° C  (350 F)
Grease bottom and side of your mini loaf or one large  loaf pan.
Set aside.
In a large bowl, stir zucchini, sugar, eggs,oil, vanilla, grated orange peel.
In a medium bowl, whisk together  flour, baking soda, salt, cinnamon baking powder and cloves.
Slow mix the dry ingredients into the zucchini mixture until well blended.
Pour batter evenly among the four prepared loaf pans or the large one.
Bake for 40 to 45 minutes or until a toothpick inserted 9n center comes out clean.
Allow loaves to cool in pans for 15 minutes. Run a butter knife around the sides of each pan to loosenthe loaf from the edge.
Remove and allow to cool on a wire rack for about 1 hour.

In a small bowl squeeze fresh orange juice from the orange was grated  (about 1/4 cup). Remove any seeds.
Mix in confectioners sugar.
Pour glaze into a small plastic sandwich bag and usin scissors cut one corner of the bag.
Squeeze from the opposite side of the cut corner to push the glaze througth and drizzle over ccooled loaves.

Print recipe here

My cute Tea Infuser ....

En español

Cake de zapallito y jugo de naranjas

4 August 2015

Nutella and toasted hazelnuts swirl Ice cream (Helado con nutella y avellanas tostadas)

The creamiest Ice cream, swirled with nutella and withn crunch toasted hazelnuts you dont need a ice cream maker.
Just delicious!

Adapted from : Cupcake and kale chips


2 cups heavy cream well chilled
1 teaspoon vanilla extract
1 can of sweetened condensed milk
1/2 cup chocolate hazelnut spread such as Nutella
1/2 cup toasted hazelnuts chopped


Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.
In the chilled bowl, using and electric mixer or whisk beat the
heavy cream to soft peaks.
Gently fold the sweetened condensed milk into the whipped cream.
Top the cream mixture with small dollops of Nutella and sprinkle over the toasted hazelnuts
Gentle fold in to create swirls of Nutella.
Pour the mixture into a container that you can freeze and has and airtight lid,(or cover with plastic wrap) and place in the freezer until frozen (at least 5 hours.

Serve with some toasted hazelnuts.

Print recipe here

En español 
Helado de nutella y avellanas

Este helado con avellanas y nutella es casi como un postre o una casatta.
Super suave en su textura y no requiere máquina para hacer helados.
Es rico especialmente despues de un almuerzo de domingo o una cena especial.


2 tazas de crema bien fría
1 cucharadita extracto de vainilla
1 tarro de leche condensada
1/2 taza de Nutella u otro
1/2 taza de avellanas europeas tostadas (son más blandas que las de acá pero si no pueden usar almendras u otras avellanas)


Colocar en el refrigerador un bowl de metal para batir la crema.
Cuando el bol este frío batir en él la crema hasta que esté bien espesa y se formen picos suaves.
Agregar de a poco la leche condensada mezclando bien.
Agregar pequeñas cucharaditas de crema de Nutella o Ambrosella y esparcir un poco de avellanas tostadas (o almendras tostadas)
Poner en un container metalico y hacer unos dibujos para esparcir la Nutella.
Cubrir con film plástico y llevar al congelador durante unas 5 horas (normalmente lo dejo en la noche)
Servir al otro día con avellanas o almendras tostadas.

1 August 2015

Almond- crusted Salmon (salmón con almendras )

I love salmon and the other I mad ethis recipe I find here from Goodhousekeeping and I love  salmon with almonds!
Really simple and delicious, hope you enjoy!


(4 serves)

4 skinless salmont fillets
1/2 cup sliced almonds
 200 grams green beans (trimmed)
1 tablespoon oil
 salt and pepper
1/2 cup greek yogurt
1 teaspoon grated
lemon peel


Preheat oven to 232 °c (450F) 
Line a rimmed baking sheet with foil .
In a pan bake the green beans with the oil, salt and pepper. Bake for 10 minutes.

Mix the greek yogurt, salt and lemon peel.
Spread this over the salmonf fillets  and top with slice almonds, coarsely chopped.
Push beans to one side of pan, place salmon on other side. Spray salmon with cooking spray or some oil. 
Bake by 15 minutes or until salmon is cooked through and beans are tender.Serve with some salads like lettuce or tomatoes.

print recipe here

En español
salmon con almendras al horno

Esta receta de salmon es simple y deliciosa. Son de esos platos que se pueden hacer todo el tiempo y se hacen rapido. Muy bueno!


4 filetes de salmon (fresco o congelado
1/2 taza de almendras en láminas
200 gramos de porotos verdes congelados o frescos
1 cucharada de aceite vegetal
sal y pimienta
1/2 taza de yogurt griego
1 cucharadita de  cáscara limón rallado


Precalentar el horno a unos 230°C
Preparar una bandeja para horno con barandas. Colocar en el fondo papel aluminio.
En un molde o fuente colocar los porotos verdes con sal, aceite y pimienta . Cocinar unos 10 minutos,
Mezclar el yogurt griego con cascara de limon rallado y sal.
En la bandeja colocar los filetes de salmón y esparcir encima el yogurt griego.
Encima espolvorear las almendras laminadas y encima un poco de sal.
Colocar los porotos verdes en un lado del salmon .
Rociar un poco de aceite sobre el salmon ya preparado.
Hornear por unos 15 minutos o hasta que los porotos verdes y el salmón esten ya tiernos.
Dejar reposar un poco y servir acompañado de ensaladas.