29 April 2015

Curried garbanzo beans (chickpeas) Curry de garbanzos



One of my favorites  food is chickpeas (garbanzo beans)
When I made this curry the other day and  my daughter (20 years) told me,  Mom  remember I do not like chickpeas (she prefers lentils) in any case, I will make and then you can try.

To finish the story, she ate two plates !!
You never know .....

Adatpted 
from:  Edición de cocina revista Mujer(diario la Tercera)












Ingredients



1/2 kilo dried garbanzos (soaked)
or 400 g  tin chickpeas
2 tablespoons vegetable oil
1 red onion, finely chopped
3 tomatoes cut into small cubes
1 tablespoon grated ginger
2 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon turmeric
1 teaspoon ground cardamom
sea salt to taste
1/2 teaspoon ground allspice



Method

You can soak the garbanzo beans overnight.
Place them in a large bowl and cover with cold water. The chickpeas will expand to over souble their size. Cover the bowl with a clean towel kitchen and let them  soak overnight.
Drain the water and rinse the beans before cooking.
Simmer  in a pot  about 1 1/2 hour.Or until are softened.



Heat the oil in a pan  and fry the chopped onion for about 8 minutes or until onion is softened.
Add the garlic, ginger, cumin, cardamom, turmeric,  black pepper  and salt.
Leave on the heat for 5 minutes and add the chopped tomatoes.Stir well.
Cook another five minutes.

Add the chickpeas with tomato mixture and seasonings.
Stir and cook over low heat for 6-7 minutes, stirring constantly with a wooden spoon.

It can be served with basil leaves or parsley.




Im linking this with  Cook your Books of Joyce  of Kitchen flavours




print recipe here


En español
Curry de garbanzos
















25 April 2015

Old-Fashioned Almond cream Pear Tarts (Receta antigua de tartas con peras)








This is an old French recipe of those that I have saved and when the meeting say aww I want to do this.
And just only have 4 ripe pears and even has a bit of work, really worth!
From me for you!

Adapted from  fraise-basilic.com







The summer-flower has run to seed,
And yellow is the wodland bough;
And every leaf of blush and weed
Is tipt with autumn's pencil now.

And I do love the varied hue,
And  I do love the browning plain;
And I do love each scene to view,
That's mark´d with beauties of her reign.

John Clare (from the Village Minstrel, 1821)









Ingredients
(4 servings)

Dough

75 g soft butter
15 g ground almonds
50 g icing sugar
1 teaspoon vanilla extract
1/2 egg (about 30 g)
1 pinch of salt
180 g plain flour

Work the softened butter and sugar with mixer until creamy. Add the egg and mix slightly.
Add the flour, ground almonds and vanilla.
Work the mixture gently until a slightly sticky ball of dough.
Shoot a ball and place in refrigerator for at least one hour for the dough is easy to spread.


For almond cream

135  g butter at rtoom temperature
165 g icing sugar
1 teaspoon cornstarch
120 g  ground almonds
2 eggs
4 medium or little pears

Cut the butter into pieces in a large bowl and work with a spatula and mix with the icing sugar, cornstarch and  ground almond and sift the mixture.
Add the eggs one by one by mixing each so that the cream is evenly mixed.

For mounting

After 1 hour spread the dough and expand circles about 14 cm circles and put in ramekins or  ceramic molds, up the dough on the sides.
Peel pears and cut a little to their base they take very straigh into the molds.

Place a pear in the center o each mold. With a teaspoon carefully fill the almond cream around the pears.
Prehat oven to 180°c.
Bake for 30 minutes.

After the 30 minutes let cool by a while and carefully  desmold  tart and bake  by  others 10 minutes so that the pastry will cooked on the sides.


Serve warm or cold.


Note: The original recipe is with hazelnut cream but I hadn't so I used almonds and was delicious.
Anyway you know always I put the link if you can see the original recipe (in french)


print recipe




En español

Receta  antigua de tartas con peras y crema de almendras









Aun hace calor pero ya parece Otoño y las noches son frias.
Un gran abrazo a todos mis amigos del Sur que sufren con el Volca:, Pucon, Ensenada,Puerto Varas, Puerto Montt y alrededores. 





Una tarta  de peras con crema de almendras MUY antigua y absolutamente deliciosa.
La receta original va con crema de avellanas (naturales) pero cuesta mucho encontrar de esas avellanas (las europeas) así que la hice con almendras y quedaron muy buenas.
En todo caso puse el link siquieren ver la receta original.

Ingredientes (masa)

75 g de mantequilla (temperatura ambiente)
15 gramos de almendras molidas
50 gramos de azúcar en polvo o glass
1 cucharadita extracto de vainilla
1/2 huevo (batí el huevo entero y usé la mitad)
1 pizca de sal
180 gramos de harina sin polvos de hornear

Trabajar en un bol la mantequilla y el azúcar hasta tener una crema suave.
Agregar la mezcla de huevo y mezclar suavemente.
Agregar la harina, almendras molidas y vainilla.
Trabajar la masa hasta tener una bola de masa un poco pegajosa.
Llevar al refrigerador por 1 hora antes de usar.


Crema de almendras

135 gramos de mantequilla
165 gramos de azúcar en polvo
1 cucharadita de maicena
120 gramos de almendras molidas
2 huevos
 4 peras pequeñas o medianas




20 April 2015

Kuchen de ricotta (Ricotta Küchen)




This recipe is a really vintage , and I found it in a magazine  of my mom gave me.
 it's a really delicious küchen ricotta.

Küchen  are something special here in Chile and we    these recipes from German colonies.
For many years there was here an adorable Tearoom  called "Cafe Paula"were they doing the best cakes and pastries, and one of their specialties was the cottage cheese or ricotta kuchen.
It was my favorite when I was to "Cafe Paula".








Really I was happy find  this recipe and discover that is as delicious as remembered.
enjoy! -
.


Source: Revista" Saber comer" año 1966










Ingredients


400 grams of ricotta 
1 cup heavy cream
4 tablespoons  plain flour
2 teaspoon baking powder
4 tablespoons icing  sugar
2 tablespoons Corinth raisins
3 eggs 
 1 orange  (the grated zest )
3 teaspoons Icing sugar
1 teaspoon cinnamon powder

Method

In a large bowl put  the ricotta, heavy cream,  sugar,  plain flour and baking powder.
Stir gently, then add raisins, orange zest and egg yolks adding
add yolks one at a time.
Apart beat the egg whites with a pinch of salt until you have  a smooth and firm meringue.
Add the meringue to the ricotta mixture gently so fluffy and not too down.
Then butter and flour a 24 cm round cake pan and fill with the batter.
Preheat oven to 170 ° and cook for about 35 minutes.
Or until the surface look lightly browned.
Remove and let cool to room temperature.
Place in fridge 1 hour before serving.

When is cold  sprinkle with icing sugar and ground cinnamon  and transfer to a plate.
.

PRINT RECIPE







Im sharing this with Joyce for "Cooking your books"



Y para el  Buscador de Recetas chilenas
para el dia de la cocina chilena que celebra este mes.






En español

Küchen de ricotta















Del Café Paula muchos se deben acordar, durante años fue de los mejores Salones de Té de Santiago, junto con el Santos.
(Por lo menos en el centro) 
Yo trabajé muchos años en el centro asi que muchas veces almorzé allí o me junté con amigas a tomar el té.
Era estupendo.
Los pasteles y las tortas y los sandwichs de pollo pimiento o pollo con palta.
Bueno uno de mis preferidos era el kuchen de riccotta o quesillo con unas pasas pequeñas. 
Esta es la receta y estoy feliz de haberla encontrado.









Ingredientes

400 gramos de ricotta o quesillo 
(si se usa quesillo debe ser de los blandos porque hay que molerlo)
1 taza de crema espesa
4 cucharadas de azucar
 4 cucharadas de harina sin polvos de hornear
 2 cucharaditas de polvos de hornear
2 cucharadas de pasas corinto
ralladura fina de una naranja
3 huevos
3 cucharaditas azúcar en polvo
1 cucharadita canela en polvo

Preparación



17 April 2015

Crema de azafrán con crumble de cardamomo (Saffron baked Custard with Cardamom crumble)












Liquidambars and always some dog in the picture



Autumn seems to finally be  here, which pleased me so much.
This has been a busy summer and too long.
BTW I love the fall.
Well now let's what interests  to you. : The recipe!

If you love  spices like me and   especially  from India will love this recipe.
A cream or custard with a hint of saffron and cardamom  almond crumble.
Absolutely delicious.
I made this recipe for the birthday of my  husband.
Happy Birthday Gerardo!





Source:  Sugar et al












Ingredients
4 or 5 servings

3/4 cup of milk
saffron  (a pinch)
1 1/2 cup heavy cream
4 egg yolks
2 tablespoons sugar
cardamom crumble (recipe below)
Strawberries or others fruit of your choise to serve

Whipped cream (optional)

Method
Soak the saffron in milk for 30 minutes (if you have saffron powder use only a pinch) to infuse.
Preheat oven to 160°c .
Combine cream and milk in a saucepan over medium heat.
Cook stirring constantly for 5 minutes (do not allow to boil).
Remove saucepan from heat.

Whisk egg yolk with 2 tablespoons of milk, sugar and spices in a heatproof bowl until combined.
Pour the warm cream with egg yolk mixture, little at a time whisking constantly until smooth.
Take care not add the entire cream eggs together as it can overcook the eggs.
Strain the liquid into a pouring jug pressing the residue in the strainer to ensure maximum extraction of flavor and color from the saffron.

Divide the custard into 4 or five ramekins , Place in a deep baking tray. Pour boiling water into baking tray until halfway up sides of ramekins.
Bake custard for 45 minutes or until just set.
Remove from the oven and take the ramekins out of the water bath. Leave to cool to room temperature. Refrigerate by two hours. Serve with fruits and crumble.

Cardamom crumble

1/2 cup plain flour
50 g butter chilled and chopped into cubes
1/4 cup brown sugar
1/2 teaspoon powdered green cardamom 
1/4 cup sliced almonds


Preheat oven to 180° C
 Line a baking tray with baking paper.
Place all the ingredientes in a medium bowl. Use your fingertips to rub the butter into the mixture until you have small and large crumbs. Spread the mixture in a thin layer onto the prepared baking tray. Bake  15 minutes or until crumble is golden brown. Remove from oven and cool completely before use.



Note: 
We celebrated last nigh Gerardo's birthday and our family loved this dessert!


Print recipe here




En español
Crema de azafran con crumble de cardamomo




















Me encantan las especias en general, ya hemos hablado de la albahaca, o romero pero me gustan mucho las especies de India, y por eso me gustó esta receta, novedosa y deliciosa.
Una especia de flan con una pizca de azafrán (solo una pizca) y con un crumble con cardamomo y almendras, delicioso!

Ingredientes

3/4 taza de leche semi descremada
Una pizca de azafrán ( o  una hebrita)
1 taza y 1/2 de crema espesa
4 yemas de huevo
2 cucharadas de azúcar
crumble de cardamomo y almendras (receta más abajo)
Frutillas u otra fruta para servir .

Preparación
Si se usa hebras de azafrán remojar unos 30 minutos en la leche. Despues retirar.
Si es  azafran en polvo (como viene a veces) agregar directamente a la leche.
Precalentar el horno a 160°c. 
En una olla mezclar la leche, la crema,y calentar a fuego medio un rato.
que no hierva.
Retirar del fuego.

Aparte en un bowl batir las yemas con el azúcar hasta que este bien mezclado.
Agregar esta mezcla de yemas a la crema y leche, calentar suavemente siempre revolviendo.
Calentar hasta que espese.
Apagr y pasar el liquido por un colador para retirar cualquier grumo.
Dividir la crema de azafran en 4 o 5 pocillos de cerámica aptos para horno, colocar en una fuente que tenga agua hasta la mitad y llevar a horno.
Cocinar unos 45 minutos hasta que la textura se vea firme.
 Apagar, retirar del horno y dejar enfriar temperatura
ambiente.

Sevir con el crumble y algunas frutas.

Crumble de cardamomo

1/2 taza de harina
50 gramos de mantequilla bien helada en trozos.
1/4 taza de azúcar rubia.
1/2 cucharadita de cardamomo molido
(si son semillas molerlas en el mortero)
1/4 taza de almendras


Precalentar el horno a 180°c 
Cubrir con papel mantequilla una bandeja para horno.
Colocar todos los ingredientes en un bowl mediano. Mezclar con los dedos haciendo migajas, Esparcir la mezcla sobre la bandeja de horno y hornear por unos 15 minutos o hasta que la mezcla se vea dorada y crujiente.
retirar y dejar enfriar antes de usar.

13 April 2015

Fig and raspberry crostata (Crostata de higos y frambuesas)




I love figs season but is  a really  short time,  like cherries, if you want to do something with them  must be in the moment.
 Figs appear near the end of summer.
Small or large are perfect.
Absolutely sweet.
I found the other day when I went to San Bernardo (the city's next from here where I live)
Buy two bags because here my family  eat in a moment like candies  and  for I know that Isaved the others to this crostata fig.



Source:  Gourmet Traveller





Ingredients
10 figs halved or quartered depending on size
1 tablespoon vanilla sugar
120 grams raspberries
To serve : Creme fraiche

Sweet pastry
250 grams of all purpose flour
150 grams cold butter coarsely chopped
100 grams caster sugar
1 little egg lightly whisked
For frangipane
50 grams butter
50 grams icing sugar
50 grams almond meal or grind almonds
1 egg lightly whisked
20 ml dark rum

Method

For sweet pastry
Place flour
and butter in a bowl and freeze until well chilled (about 30 minutes).
Meanwhile combine sugar,egg and a pinch of salt in a bowl, whisking until sugar dissolves.
Process flour and butter until coarse crumbs form. Gradually add egg mixture, pulsing to combine. Turn onto a floured work surface, bring pastry together with the heel of your hand , wrap in plastic and refrigerate until firm (about 1 hour).
Roll pastry out between 2 sheets of baking paper to a 30 cm circle and place on a baking over tray.
Refrigerate about 1 hour.

Preheat oven to 170°c (350°F)
For frangipane
Beat butter in a electric mixer until pale and fluffy. Combine icing sugar,grind almonds  and flour in a separate bowl and, gradually add to butter until completely combined. Add egg beating well to combine then slowly beat in dark rum.

Spread frangipane over prepared pastry leaving a 3cm border. Lay figs on top, cute side up, folf in pastry border,pleating as you go,then scatter with vanilla sugar.
Bake until light golden( 20/25 minutes) reduce oven to 160° C and scatter with raspberries and bake for 10 or 15 minutes more.
Serve with extra raspberries and creme fraiche.




PRINT RECIPE


















En español
Crostata de higos y frambuesas













8 April 2015

Italian Canelloni ( Nigella site)














My son and my daughter love Italian food in all its versions.
The only thing that when I do this kind of food (meat) have to be careful because my daughter is almost vegetarian (eating only fish).
So use soy meat for this recipe instead of beef meat.
This version of Nigella canellonis was so good, the richest recipes I've done the last time.

Hope you enjoy!


Source Nigella Lawson




Ingredients


8 cannelloni pasta
250 grams minced beef
(meat mixture)
250 grams tomato sauce
50 grams butter
1 onion chopped
1 teaspoon oregano
80 grams grinded cheese (like parmesan)
or mozarella slices
2 pinches of salt
1 pinch of pepper
olive oil


Method

In a pan fry in olive oil the chopped onion on small cubes,
And then add the minced meat.
Fry beef meat until it caches the color.
Add, salt, pepper,oregano and about three tablespoons of tomato sauce.
Set aside to cool slightly.
Fill the canelloni with minced meat /do not squeeze meat too much, otherwise it would be too hard)
Brush the baking dish with olive oil , cover the bottom with half the tomato sauce and arrangue the canellonis next to each other.
The rest of tomato sauce pour over the top od canelloni making sure they are good cover, otherwise it will remain a little hard. Over tomato sauce arrange slices of mozarella or grated cheese and some  butter leaves.
Bake in preheated oven for about 30 minutes at 180° C ( 350°F).



print recipe here


en español

Canellonis a la Italiana  por Nigella Lawson





Estos canellonis quedan deliciosos.
Mis hijos adoran la comida italiana . No lo hago siempre pero de vez en cuando me encanta.
Ocupé los canellonis que vienen listos.
Solo hay que preocuparse de que queden bien cubiertos con la salsa.




Ingredientes
4 personas

8 canelloni 
250 gramos de carne molida
50 gramos de mantequilla
1 cebolla mediana picada
1 cucharadita de oregano
80 gramos queso parmesano rallado
o queso mozarella en láminas
2 pizcas de sal
1 pizca de pimienta
aceite de oliva

Preparación

En un sarten con un poco de aceite de oliva freir la cebolla picada en cubitos.
Luego agregar la carne molida y freir hasta que cambie de color.
Agregar sal,pimienta y orégano y tres cucharadas de salsa de tomate.
Dejar enfriar un rato antes de rellenar los canellonis.
Rellenar los canellonis no apretando demasiado la mezcla.
Pintar con aceite de oliva la fuente que se va a ocupar.Cubrir el fondo de la fuente con salsa de tomate y colocar los canellonis unos al lado de otros.
Colocar el resto de salsa d etomate sobre los canellonis asegurandose que esten bien cubiertos para que se cocinen bien.
Sobre la salsa de tomate colocar queso mozarella en láminas o queso parmesano rallado  y agregar unos montoncitos pequeños de mantequilla.
Precalentar el horno a 180°c y hornear por unos 30 minutos o hasta que se ven bien dorados.


4 April 2015

Meringue & Passionfruit nest (Nidos de merengue con maracuyá)











The last Easter dessert! Meringue nest with  passionfruit curd, and you have a little treat !

Source: Eating well





Ingredients meringue nests

3 large eggs white(at room temperature)
1/4 teaspoon cream of tartar
3/4 cup superfine sugar (caster sugar)
1/2 teaspoon vanilla extract

Method

Separate one egg at a time into a small ball, letting the white fall into the ball and reserve in other bowl the yolk.
It's  whites are yolk free  transfer to a medium mixing bowl .

Add cream of tartar to the whites and beat with an electric mixer on medium high speed until soft peaks form.
Slowly add sugar about 1 tablespoon at a time, until all the sugar is added.
Continue beating until the whites are stiff and glossy. Add vanilla and beat 30 seconds more.

Position racks in the upper and lower thirds of the oven  Preheat to 110° C (200° F) Line a baking sheets with parchment paper. 
Transfer the meringue to a pastry bag qnd pipe 5 or 6 rounds.
 Bake the nests until dry and crisp throughout about 1 1/2 hour Turn the oven off and leave the merigue until are cool.
Remove from the oven and place in a work surface.


 Passionfruit curd                                                                                                           
3 yolks
1/2 cup of sugar
1 tablespoon of lemon juice
1/4 cup passionfruit puree or nectar
 1/2 cup of butter (1 stick) cubed

Method
In a saucepan combine the yolks with the passionfruit puree and 1/2 cup of sugar and 1 tablespoon of lemon juice.
Cook over to low heat  whisking until the sugar dissolves.
Add the butter and cook  until thickened about 8 minutes.
Put the passionfruit curd into a bowl and refrigerate and chilled.
                                                                                 
Note: The meringues are best served and eaten as soon are they are filled. They will  become soggy if allowed to sit to long













En español

Nidos de merengue con salsa de maracuyá











Hice estos pequeños nidos de merengue como algo especial para Semana Santa.
Hay que tener paciencia con los merengues y a horno muy suave, pero vale la pena!
La salsa de maracuya le da un toque tambien se puede hacer con crema de limón.


Ingredientes 
nidos de merengue
3 claras de huevo
1/4 cucharadita cremor tártaro
3/4 taza de azúcar en polvo
1/2 cucharadita extracto de vainilla

Preparación
Separar las claras de las yemas de a un huevo por vez.
Fijandose que no caiga nada de yema en las claras.
Dejar las yemas aparte para la crema de maracuyá.
Batir en un bol mediano las claras y agregar el cremor tártaro.
Batir a velocidad mediana hasta que se formen los merengues.Agregar el azúcar de a una cucharada por vez y continuar batiendo.
Hasta que el merengue tenga una consistencia sólida y brillante.
Finalmente agregar la 1/2 cucharadita de vainilla y batir un poco más.
Prender el horno a 110°c .
Preparar una bandeja de horno con papel mantequilla.
Usando una manga plástica con una boquilla hacer 5 o 6 nidos.
Cocinar hasta que esten secos y crujientes durante 1 hora y 1/2 en lo posible no abrir el hono.
Cuando esten listos apagar y  dejar enfriar un rato.

Si no se van a servir de inmediato no rellenarlos porque se humedecen y pierden forma. rellenarlos justo antes de servir.

Crema de maracuyá

3 yemas
1/2 taza de azúcar
1/4 taza de maracuyá en salsa o congelada
1/2 taza de mantequilla en cubos
1 cucharada dejugo de limón

Preparación

En un sarten mezclar las yemas con la salsa de maracuyá a fuego suave.Agregar mezclando 1/2 taza de azucar y el jugo de limon.

Cocinar hasta que el azúcar se disuelva y finalmente agregar la mantequilla.
Cocinar unos 8 minutos siempre revolviendo.
Poner en un bol y dejar enfriar antes de rellenar los nidos.
Solo rellenar ANTES de servir para que no se humedzca el merengue.
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