24 November 2015

Poire au sirop sauce chocolat (Chocolate pears) Peras al chocolate)

I love pears and especially with chocolate sauce.
A simple and delicious recipe.

The next week I hope to begin like all years with Christmas recipes but if you want see someones 
this is the link  for Christmas recipes

(really I have nice recipes for Christmas :meringues roulade, Stollen, Christmas bread, Roasted turkey, Christmas panacotta, is amaing all I made all these years lol)
Here one of my favorites german cookies

Source: Cuisine & mets  (in french)


5 pears 
225 g caster sugar
90 cl water
1 teaspoon spice mix (cinnamon,nutmeg, ginger or others)
100 g dark chocolate
20 cl cream
1/3 cup flaked almonds


Wash and peel the pears carefully leaving them whole (like pictures)
In a saucepan combine water,sugar and spices, lead to a boil.
Dip pears in syrup and cook 20 minutes.

Drain the pears and set aside.
In a medium bowl melt chocolate with cream in the microwave  until chocolate begin melted.(about  2 minutes medium heat)
Stir the mix. Could be creamy.
Serve the pears on plates, drizzle chocolate and sprinkle with almonds.
Other alternative is to use the pears in cups with syrup background and pears topped with chocolate and sprinkled with almonds.

Print recipe here

En español

Peras con salsa de chocolate

17 November 2015

Classic cherry pie with butter crust (Pastel de cerezas)

Im in love of this cherry pie: Especially about crust, delicious!

Source : Martha Stewart 

You can make with jarred or canned cherries, if you don't have fresh cherries


4 cups  fresh cherries or drained thawed frozen, pitted
or jarred cherries
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoon unsalted butter cut into small pieces

For the crust

Pate brisee recipe  see here 

All purpose flour for surface
1 large egg lightly beaten with 1
tablespoon of heavy cream, for egg wash


Preheat oven t 180°C (375 F).
Make the filling :
Toss together cherries , sugar, cornstarch, and vanilla extract in a bowl. Set aside.

Roll out 1 disk pate brisee on a lightly floured surface. Fit dough ito a 9 inch pie mold.
Pour in filling and dot top with butter.
refrigerate while making top crust.
Roll remaining disk pate brisee on a lightly floured surface. Cut out 4 or 5 holes using a cookie cutter. Place on top of pie.
Trim bottom and top crusts and press together to seal around edges.Fold edges under and crmp as desired. Put in fridge for 20 minutes.
Brush crust with egg wash. Bake pie on a parchment lined baking sheet set on the middle rack, with a foil line baking sheet on bottom to catch juices, until pie is bubbling in center and crust is golden about 50 minutes. Transfer pie to a wire rack and let cool before serving.

Print recipe

En español

Pastel de cerezas

La corteza de este pastel de cerezas es deliciosa. 
La receta es de Marta Stewart y se puede hacer ya sea con cerezas frescas o frasco o tarro de cerezas.


9 November 2015

Spicy falafels

Here we  love Falafel especially my daugther.
Then  I started doing a few years ago and according to my daughter," this is the best recipe you did mom " ... So Maybe This would be the ultimate falafel recipe?
 ... we never know but I love this one.

Source : BBC Good Food


300 grams dried chickpeas (or 400 g can chickpeas washed and drained)
1 small onion chopped
3 tablespoon  sunflower or vegetable oil
1 garlic clove crushed
1 tsp ground cumin
1 tsp ground coriander 
handful parsley chopped
salt and pepper
1 egg


Put the chickpeas in a bowl, add cold water to cover at least 6cm and let soak overnight.
The next day, drain, and mix (yes believe it is important not to cook).
Heat 1 tablespoon oil in a large pan, then fry the onion and garlic a low heat for 5 mins until softened. 
Tip into a large mixing bowl with the chickpeas and spices then chopped with a food processor machine  or blender until the chickpeas are totally broken down.

Stir in the parsley or dried herbs with seasoning to taste. Add the egg then squish the mixture together with your hands.

Mould the mix into balls, heat the remaining oil in the pan, then fry the falafels on a medium heat fro 3 minutes on each side until golden brown and firm.
Serve hot with couscous por pitta bread or salad.


En español

Los falafels son parte de la comida Libanesa o palestina, son como pequeñas pelotitas que se hacen con una mezcla de garbanzos, hierbas y aliños. : No se cocinan los garbanzos previamente. 
Solo se dejan remojando en la noche como se hace con todas las legumbres.
Es una opcion muy rica para los que no comen carne porque se pueden comer con pan pitta o con ensaladas.


300 gramos de garbanzos secos
1 cebolla pequeña
3  cucharadas de aceite vegetal
1 diente de ajo picado
1 cucharadita de comino molido 
1 cucharadita de cilantro picado
un puñado de perejil picado
sal y pimienta
1 huevo


La noche anterior dejar remojando los garbanzos tapados con agua.
Al dia siguiente enjuagar y reservar.
En un sarten poner una cucharada del aceite y dorar la cebolla picada y el ajo unos 5 minutos hasta que la cebolla esté tierna.
Mezclar en un bol los garbanzos y especias y moler bien con un procesador o licuadora.

3 November 2015

Muffins chocolate poire (Muffins chocolate pears)

Muffins chocolate poire is a recipe you can make in cups  or ramekins.
Are lovely for a dinner or any time. I baked in this cups and don't have problem. Some cups now  are safe  for microwave or oven.

Source recipe :  Cuisine e mets (french)


5 servings

80 grams butter
150 grams caster sugar
100 grams dark chocolate
3 eggs
80 grams all purpose flour 
1 teaspoon vanilla extract
 5 ripe pears 


Butter 5 ramekin or muffins cups  large enough to accomodate a pear, sprinkle with powdered sugar.

Preheat oven to 180°c
Wash the pears, peel and cut the bottom to stabilize.
Melt chocolate and butter in a double boiler or in the microwave.
Separate the yolks from the egg whites.
Whisk the egg yolks with the sugar in a bowl, the mixture should blanch, stir in chocolate and flour.
In another bowl, beat the egg whites and add the vanilla extract. 
Stir a spoonful of whites into chocolate mixture, then fold in the rest.
Pour batter into muffin cups or ramekins. Arrange the whole pears harmoniously, although the press.

Bake for until 40 minutes until the pears are tender and the blad of a knife comes out dry  if you pinch the cake.
Let cool before serving.
Add some mint leaves if you like.

Print recipe

En español

Muffins de peras con chocolate