28 December 2015

Classic Tiramisu (a Christmas dessert)

For Christmas  Eve I cook and bake and  bring all   to my Mom's house. (My dad is a little sick)

Mom wanted a nice dessert and I know she really love Tiramisu
so I made this recipe from Cuisine - et -mets  a wonderful french site.

This Tiramisu was amazing !


5 eggs
200g caster sugar
250 cream cheese or mascarpone cheese
40 cl creme fraiche
30 cl caffe  espresso
17 cl Kahlua (coffe liqueur)
or dark rum
40 biscuits 
Cocoa powder


Separe the whites from the yolks.
Whisk the egg yolks and sugar, mixing bleach and should become foamy. Add the cream, cheese or mascarpone.
Whip cream and fold into cream cheese mixture.
Beat the egg white and gently add to the mixture.
Mix coffe espresso and Kahlua.
Prepare a plate with a border, disp the biscuits in coffe, cover the bottom, add a layer of cream and put a layer of soaked biscuits, start and finish with a layer of cream, sprinkle with cocoa powder and garnish with some red fruits or coffe beans.
Refrigerate for at least 2 hours to set the cream,
Serve chilled..

Print recipe

En español


18 December 2015

Gingerbread cake with pomegranate seeds (Cake de jengibre)

I don't know If I said before but I love ginger and Christmas spices,
This gingerbread cake is absolutely amazing !
And garnished with pomegranates ! just delicious..
Merry Christmas to all my friends!

Source : La cuisine d'Helene


2  1/4  cups sifted all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon  table salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 tabespoon dutch processed cocoa powder
8 tablespoon unsalted butter melted then cooled to room temperature
3/4 cup  mild molasses
3/4 cup granulated sugar
1 large egg
1/2 cup buttermilk or greek yogurt
1/2 cup of milk
1/2 cup pomegranate seeds  for garnish or some cranberries.


Preheat oven to 180°c (350 F)
Greased a baking pan .
In a bowl mix together flour,baking soda, salt,ginger,cinnamon,cloves,nutmeg,allspice and cocoa.

In other bowl beat butter,molasses and sugar with electric mixer on medium speed until combined. Beat in egg until incrporated.Greadually add buttermilk or greek yogurt and milk until combined.

Add dry ingredients to wet ingredients; beat on medium spped until batter is smooth about 1 minute. Do not overmix. Spread batter into pan.

Bake about 40 minutes until a toothpick inserted in the middle comes out clean. Let cool at room temperature,
Serve with Ice cream or icing. 
You can keep this gingerbread in fridge for up 5 days when you wrap in foil.}It can also be frozen for up to 2 months.
For Icing: Mix milk and powdered sugar together until you like the consistency. Spread on top of gingerbread-
And then sprinkle some pomegranate seeds or cranberries.

Note. Here is summer but I had frozen pomegranate seeds.Are amazing.

Print recipe here

En español

Cake de Jengibre

11 December 2015

Classic Cherry Strudel for Christmas (Strudel de cerezas )

Before my friends in the Northern Hemisphere say,  we don't have cherries at this time! I have to tell you this wonderful recipe can be made with frozen or jar cherries. And it works very well.
But here I use fresh cherries because we are in  summer.
 It is serious Christmas in summer. Is a little exhausting.

Source : Foodnetwork.co.uk

Merry Christmas :)


For dough

2 1/2 cups plain flour
1/2 teaspoon apple cider vinegar
3 tablespoon vegetable oil
1/4 teaspoon salt
1 cup warm water

3 cups pitted tart cherries (these can be frozen or jarred)
3 tablespoon cornstarch
1 1/2 cup sugar
2 cinnamon sticks


 Icing sugar for dusting
1 egg whisked with 2 tablespoon water
for brushing
1/3 cup unsalted butter
2/3 cup breadcrumbs


For the cherry filling, bring the cherries up to a simmer with the sugar and cinnamon sticks, and simmer for 10 minutes. Whisk the cornstarch in a small bowl with a little cold water and add thos to the cherries, stirring until the juices have thickened and the cherries are glossy. Set aside to cool before using.

For the strudel dough, blend the plain flour  with the salt in a mkixer fitted with the paddle attachment. Add the water, oil and vinegar and mix on low speed until the dough comes together and then increase by one speed and knead for 2 -3 minutes (the dough will seem sticky).
Turn the dough out onto a lightly floured work surface and continue to knea the dough until it seemd a smooth but elastic texture. (If is neede add some flour)
Place the dough in a covered bowl and set aside to rest at room temperature for at least an hour.

To assemble, preheat the oven to 190°c (375 °F)

Lay a clean tablecloth out over your work surface and dust it evenly with flour.
Place the strudel dough in the middle of the tablecloth and with  a dusted rolling pin  spread the dough out as far as you can.
Now switch to only using your hands (and keep them with flour) and pull and stretch the dough from underneath, until the dough will be really thin.
Once  stretched as far as it can, brush the entire surface of the dough gently with butter.
Sprinkle the dough with breadcrumbs, then spoon the cool cherry over one end of the strudel.
Trim away the pieces of dough and, using the tablecloth to lift it onto a parchment lined baking tray and pinch the edges to ensure the strudel is sealed.
Brush the top with egg wash and bake about 40 minutes until it is a rich golden brown. Alow the strudel to cool for at least 20 minutes before slicing and serve each slice generously dusted with icing sugar.
The strudel can be stored refrigerated for up 3 days.

Print recipe

En español

Strudel de cerezas

6 December 2015

Pfeffernüsse recipe (German cookies) Galletas alemanas

Finally, I can not believe I'm doing my first  Christmas post, will not go into detail but have been difficult lately, but I'm here.
Merry Christmas !

First recipe for Christmas
Pfeffenüsse cookies
Source : Gourmet Traveller

More than cookies texture is as small cakes and can be made smaller. I wanted to make shaped pines but you can use other molds or make small mounds on a baking sheet.
Mine is a silicone mold.


335 gm plain flour
1 1/2 tsp ground cinnamon
3/4 tsp ground black pepper
1/2 tsp crushed aniseed
1/4 teaspoon each ground allspice, ground nutmeg and ground ginger
pinch ground cloves
1/4 tsp bicarbonate of soda
125 grams butter softened 
130 grams bvrown sugar
60 gm blackstrap molasses
1 egg 

Spiced icing

150 grams pure icing sugar
pinch each of ground nutmeg and ground cloves
1 tablespoon of water
red,green and white nonpareils for decorating


Sift flour into a large bowl,add spices and bicarbonate of soda and set aside.

Beat butter and sugar with and electric mixer until pale and fluffy. Add molasses and beat to combine, then add egg and beat again. Stir in flour mixture with a large pinch of flaked sea salt. Combine to form a dough and refrigerate for flavours to develop (about 2 hours)

Preheat oven to 160°C  (350 °F).
Fill the molds if you will use or roll tablespoonfuls of dough into balls and place on baking trays lined with baking paper. Baking until just form to touch (18 to 20 minutes)
They'll harden as they cool.

For spiced icing combine sugar,spices and 1 1/2  tablespoon water in a large bowl (it should be a thick consistence) if you want more thick add more sugar

Cover the cookies with the icing and and sprinkle some  nonpareils  and set aside to dry.
They will keep in an airtight container for 5 days.

Print recipe


Galletas alemanas (Pfeffernüsse cookies)

Este es mi primer post de Navidad de este año.
Que año.
Bueno pero ya empezamos.
La primera receta es Pfeffernüsse cookies, unas galletas alemanas deliciosas .
Pronto la receta.

1 December 2015

pumpkin and basil soup (Sopa de zapallo con albahaca)

I love soups every time. I dont know why but I love all them (Made in home soups)
And is curious because the twins love them too :)
Always I ask : Who want a little soup that I made??
Usually they want:)
If you dont have fresh basil you can use dry basil,  just delicious!!

Source:  Good houskeeping


1/4 cup vegetal oil or olive
3 sweet onions sliced
1 tablespoon chopped basil or dry basil
3 cloves garlic chopped
2 teaspoon grated ginger
3 or 4 cups vegetable broth
2 cups fresh  cooked pumpkin (mashed)
or 2 cans pure pumpkin

In a medium or large saucepot
heat oil  and add onions and 1/4 tsp salt.
Cook until are brown stirring occasionally.
Add garlic,basil, and ginger.
Cook 5 minutes or until garlic is golden, 
stirring occasionally. Add vegetable broth and pumpkin.
Heat to simmering  on high , scrapingup browned bits from bottom of pot.
Reduce heat to mantain simmer, cook 20 minutes stirring occasionally.
With inmersion blender or batches in blender, puree soup until smooth. Season with salt and black pepper.
If soup is too thick add water or broth to desired consistency.

Print recipe

En español

Zopa de zapallo y albahaca

Me encantan las sopas.
En esta época no publico muchas porque aca en Chile estamos en verano. Pero hago sopa todo el año.
Ademas lo más bien que en verano comemos porotos granados o pastel de choclo.
Esta sopa cremosa de zapallo es deliciosa y va con albahaca.


1/4 taza aceite vegetal u oliva
3 cebollas cortadas pluma
1 cucharada de albahaca fresca o seca
3 dientes de ajo picados
2 cucharaditas de jengibre rallado fresco
o 1 jengibre seco
3 o 4 tazas de caldo de vegetales preparado
2 tazas de zapallo cortado en cuadritos y cocido


En una olla grande o mediana colocar el aceite y agregar la cebolla pluma a fuego medio más 1/4 cucharadita de sal,freir hasta que esten doradas.
Entonces agregar el ajo,la albahaca y el jengibre.
Cocinar unos 5 minutos revolviendo ocasionalmente.