29 February 2016

Pear croustade with lemon pastry and almonds (Crostata de peras con almendras)

I made this pears tart some days ago, and love the crust !
This pear tart is really easy because is a free form tart and the edges are simply folded up around it.

Source : Epicurious.com
Hope you like this recipe !


1 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut
in slices
1/4 cup ice water


4 or 5 firm but ripe pears ppeled, cored, thinly sliced
5 tablespoons sugar
1 tablespoons all purpose flour
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon peel
1/4 teaspoon ground cinnamon
2 tablespoon sliced almonds
1 yolk egg with milk (for brushing)

Vanilla Ice cream  (optional)


Whisk flour, sugar, lemon peel and salt in medium bowl.
Add butter; using fingertips rub in buter until coarse meal forms. Drizzle 1/4 cup ice water, toss with fork until moist clumps form, adding more water by teaspoonsuls as needed if dry.
Gather dough into ball and flatten into disk.
Wrap in plastic and chill 1 hour.
Let stand at room temperature 30 minutes before rolling out.

For filling

Preheat oven to 180°c (360° F)
Mix all pears, sugar, flour, lemon juice, lemon peel and cinnamon in large bowl to coat.
Roll out pastry on sheet of floured parchment paper to baking sheet.
Mound pears in center of pastry leaving 2 inch plain border.
Fold pastry border over pears, crimping slightly. 
Brush pastry edges with beaten yolk and  milk., Sprinkle with sliced almonds.

Bake croustade until filling bubbles and almonds are lightly toasted, about 1 hour.
Cook slightly. Serve warm or at room temperature with vanilla ice cream if desired.

En español

Crostata de peras y almendras

20 February 2016

Sticky date puddings with butterscotch sauce (Budines de dátiles con salsa butterscotch)

We love dates here at home !
They are  so versatile and you can add to cakes,puddings or like stuffings or salad.
Delicious and healthy. 
You can find them in Natural food stores and some Supermarket.

Source : Taste com.au

Ingredients (6 servings)

280 grams ( 1 3/4 cup) pitted dates halved
250 ml (1 cup) boiling water
1 teaspoon bicarbonate of soda
80 grams butter room temperature
100 grams (172 cup) caster sugar
2 eggs
115 g (3/4 cup) self raising flour
75 g (1/2 cup) plain flour
180 ml (3/4 cup) cream
160 g (1 cup) brown sugar 
60 g unsalted butter chopped
double cream to serve 


Preheat oven to 180°c and brush six  185 ml (3/4 cup) non stick muffin pans with melted butter to lightly grease.
Line the bases with non stick baking paper.

Combine the dates, water and bicarbonate of soda in a bowl. Set aside for 15 minutes to soften.
 Use a fork to coarsely mash.
Or a blender if you like more chopped. 
With a electric beater beat the butter and caster sugar in a bowl until pale and creamy . Add the eggs 1 at a time. Beating well after each addition.
 Fold in the date mixture and the combined flour. 

Spoon the mixture into the prepared pans and smooth the surface. Bake in oven for 25 to 30 minutes or unti the surface spring back when lightly tapped. Set aside in the pans for 5 minutes to stand before turning onto a wire rack to cool slightly.
Meanwhile place the cream,brown sugar and unsalted butter  in a saucepan over medium heat. Cook stirring for 5 minutes until smooth.
Serve the puddings ampng serving plates.
Top qith double cream and drizzle over the sauce to serve.

Tip :
You can make some little holes in the pussing add sauce and then the cream  and drizzle over to serve. Delicious.

print recipe

En español

Budines de dátiles con salsa butterscotch

12 February 2016

Pear-blackberry pie (Pie de moras y peras)

I wasn't in the mood for Valentines but when I made this tart I 
cut some hearts to cover the tart and think was nice to Valentines.

BTW you can make some leaves to or use other cutter shape.
Happy Valentine's day!

Adapted from Good Housekeeping



2 1/2 cups all purpose flour
1/2 teaspoon salt
10 tablespoon butter cut up and very cold
8 to 10   tablespoon  ice water


 3 cups frozen blackberries 
2/3 cup granulated sugar
2  or 3 ripe pears peeled, cored and chopped
1/4 cup cornstarch
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
pinch of salt

1 egg yolk 2 tablespoon cream or milk


In a bowl mix flour and salt until combined. Add butter and make coarse crumbs form with yours hand or a food processor.
Drizzle 6 tablespoon of ice water and work with yours hands or processor.
Add another tablespoon  water  until dough just hold together when squeezed. Transfer to work surface . Push dough together until it holds. Divide into 2 pieces.
Shape into flattened discs. Wrap each in plastic.
Refrigerate for 30 minutes.


In a bowl mix blackberries and sugar. Stir in pears,cornstarch, cinnamon, lemon zest and salt.

Preheat oven to 190 C (375 F) On floured surface  roll 1 disk dough into a circle.
Transfer to a pie plate Trim excess dough.
Add filling to pie shell.
Roll remaining disk into circle.
With floured shapped cutters (hearts in this case) cut out shapes from dough.
Arrangue dough cutouts over filling.
In a little bowl whisk cream and yolk .
Brush all over dough
Place pie on rimmed baking sheet.
Bake about 45 minutes or until top is deep golden brown.

print recipe here

En español

Tarta de moras y peras

Aunque no andaba  muy en la onda de San Valentin decidi hacer esta tarta , lo unico que la  receta original  era con  forma de hojas y yo la hice con corazones.
Queda deliciosa. Es una mezcla de moras y peras.
Yo usé moras congeladas. Es dificil encontrar moras frescas. 
Tenia una caja de moras congeladas y fue muy bueno.
Siempre he pensado que las moras le dan un aroma especial a las tartas.



2 1/2 taza de harina sin polvos de hornear
1/2 cucharadita de sal
10 cucharadas de mantequilla helada en trozos
8 a 10  cucharadas de agua fría para la masa

Relleno de moras y peras

3 taza de moras congeladas
2/3 taza de azucar granulada
2 a 3 peras peladas y cortadas en trozos pequeños
1/4 taza de maizena
1 cucharadita canela en polvo
1 cucharadita cáscara de limon rallado
1 pizca de sal

Para barniz de masa
1 yema de huevo
2 cucharadas de crema o leche


4 February 2016

Mousse de mangue (Mango Mousse) Mousse de mangos

Mangos are absolutely fresh and delicious. 
Sometimes I find mangoes  from Peru and others sites.
But  if you dont have , use sliced mangos in syrup. 

This recipe is adapted from : Cuisine et mets  (in french)

Ingredients (4 servings)

2 ripe mangoes or one mango tin
finely grated zest of 1/2 lemon
250 grams greek yogurt
2 egg whites
60  grams caster sugar
40 grams crushed pistachios
20 cl whipping cream (optative)


Peel the mangoes and mix with  lemon zest.
Grind in a food processor or blender.
Whisk greek yogurt and add mango cream.
In other bowl whisk the whites until stiff.
Add sugar and whisk until thick and shiny consistency.
Gently fold the egg whites with mango mix.
Divide among 4 or 5 glasses, add the cream in the top and sprinkle with crushed  pistachios.
Refrigerate until ready to serve.

Note :
 I garnish with   Dried rose buds, are so good for rose tea too.
HERE I find a link on Amazon.
 And  HERE is  other one.
I find   in  some chinese stores too.
Or use fresh petals roses.

Print recipe

Mousse de mangos

En español