6 July 2015

Strawberry semifreddo with black sesame (Semifreddo de frutillas y leche condensada)







This is one of the most delicious desserts I try the last time!

Adapted from: Bon Appetit





Ingredients

450 grams fresh or frozen strawberries

1/2 cup of sugar
1 tablespoon white wine vinegar
2 tablespoons black sesame seeds
2 cups heavy cream
pinch of salt
2/3 cup sweetened condensed milk
1/2 cup whole milk greek yogurt


Method


Cook strawberries and sugar in a medium pot over medium heat stirring occasionally until strawberries have broken down into a thick, chunky jam (they should not be syrupy)
10 minutes. Stir in vinegar and let cool.

Meanwhile toast black sesame seeds in a dry small skillet over medium heat until fragant, about two minutes.
Let cool.
Whip cream and salt until cream holds a medium stiff peak.
Gently whisk in sweetened condensed milk and yogurt until completely blended.Gently fold in half of strawberry jam, just enough to create streaks, then gently fold in remaining jam (mixture should look marbled with pockets of jam),
Transfer to a medium bowl or loaf pan and freeze until firm at least 4 hours and up to 3 days.
Serve semifreddo topped with toasted sesame seeds.

Print recipe here.





" You don't need and ice cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen"
(from Bon Appetit)















En español

Postre semifreddo con frutillas y semillas de sésamo 













Este postre es siempre un agrado. El semifreddo es una especie de casatta helada. Delicioso y no complicado para hacer.
Nos encantó esta receta de Bon appetit!

Ingredientes
450 gramos de frutillas frescas o congeladas (usé congeladas)
1/2taza de azúcar
2 tazas de crema para batir
1 cucharada de vinagre blanco
2 cucharadas sésamo negro (puede ser natural y se tuesta)
1 pizca de sal
2/3 taza de leche condensada 
1/2 taza de yogurt griego

Preparación

En una olla mediana cocinar las frutillas y el azúcar a fuego medio, revolviendo de vez en cuando.hasta que las frutillas se vean como una mermelada espesa, (no debe estar muy líquida)
Esto debería ser de 10 a 12 minutos.
Agregar el vinagre, revolver y dejar enfriar.
Mientras tanto tostar las semilla de sésamo negro o natural en un pequeño sartén por unos 2 minutos hasta que despida ese olor a tostado.Dejar enfriar.

Batir la crema hasta que esté espesa y y bien batida.
Suavemente con una cuchara de madera agregar la leche condensada y el yogurt hasta tener todo unido en una textura cremosa.
Agregar de a poco la mitad de la mezcla de frutillas dejando un marmoleado como se ve en la foto.
Finalmente agregar el resto de la mezcla.
Traspasar a un molde alargado y congelar al menos 4 horas antes de servir.
Para servir el postre agregar unas semillas de sésamo.
Congelar de nuevo lo que quede.

1 July 2015

Greek yogurt and Honey blueberry muffins (Muffins de arándanos con miel)






Some days ago I made these muffins with blueberries and honey, but they were forgetting me among many things we always do.

They are healthy and delicious because have  whole wheat, honey and berries, which can be fresh or frozen, everything depends on whether you live in the North or in  South Hemisphere :)
Source: Baker by Nature





Ingredients


1 1/2cups whole wheat flour
1 cup all purpose flour
 1/2 cup + 3 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup low fat  greek yogurt
1/2 cup milk
1/2 cup honey
1 teaspoon vanilla extract
2 large eggs room temperature
1/2 cup  vegetable oil ( corn oil)
1 cup blueberries (fresh or frozen)



Method

Preheat oven to 180°C (375° F)
Line a 12 cups muffins tin with paper liners.
Set aside.
In a largte bowl whisk together  flours, sugar, baking powder,baking soda, salt and cinnamon.

In a medium bowl whisk greek yogurt, eggs,vanilla, honey and corn oil.
Gently fold the yogurt mixture into the flour mixture and using a spatula, fold until combined being sure to mix just until the flour dissapears. Add the blueberries.

Divide the batter evenly among the prepared muffins, place pan in the oven and bake for 20 minutes, reduce the heat and bake for 8 minutes more until they look golden and dry.

Allow the muffins to cool for 6 minutes in the pan before transfer to a rack to cool completely.



print recipe here

















En español

Muffins  con arándanos y miel























Muffins con arándanos, miel y yogurt griego


Ingredientes
1 1/2 taza harina integral
1 taza de harina normal (sin polvos de hornear)
1/2 taza más 3 cucharadas de azúcar rubia
1 cucharada de polvos de hornear
1/2 cucharadita de bicarbonato
1/2 cucharadita de sal
1/2 cucharadita de canela
1 taza de yogurt griego o natural
1/2 taza de leche
1/2 taza de miel
1 cucharadita extracto de vainilla
2 huevos grandes temperatura ambiente
1/2 taza de aceite natural
1 taza de arándanos (frescos o congelados)

Preparación