30 May 2016

Blueberry cheescake Ice cream (helado de queso crema y salsa de arandanos)

Always I have so many recipes-to-do but my problem is I forget someones or I see others, but love when I find this recipe.

The Ice cream is really creamy, smooth and rich with swirls of blueberry sauce and you dont need and Ice cream machine.
And you can use fresh blueberries or frozen blueberries.

Source:  joanfoodwanderings


225 grams cream cheese room temperature
1 can  sweetened condensed milk 
2 cups heavy cream chilled overnight
1 teaspoon vanilla extract
1 cup blueberry syrup  (recipe below)


Beat the cream cheese in a bowl until smooth and creamy with a mixer.
Gradually add the condensed milk,beating well after each addition. Stir in the heavy cream and vanilla extract. Increase the speed to high and beat until it soft peaks form and it is doubled in volume.
Spread a little of cream cheese mixture evenly  into 8x8 inch square pan. Dollop half of the blueberry sauce by teaspoons on top of the mixture.
Swirl with a knife . Make another layer of cream cheese mixture on top, dollop with the remaining blueberry syrup and swirl..
Cover with foil. Chill for 6 hours or overnight before serving.

Blueberry syrup 

2 cups fresh or frozen blueberries
1/4 cup sugar 
1 1/2 tsp cornstarch 
1 tablespoon of water 
1 teaspoon lemon juice

Cook the blueberries and sugar in a pan over medium heat until the blueberries start to release their juices. Stir together the cornstarch, water and lemon juice until smooth. Add the cornstarch mixture to the blueberries and stir. Bring the mixture a boil, then lower the heat and simmer for 1 minute until slightly thick. Remove from the heat, Chuill until ready to use.

And if you have some leftover blueberry sauce, you can spoon it over over cheescake or others desserts.

print recipe here

en español

Helado de queso crema y salsa de arándanos

24 May 2016

tomate cherry galette ( Galette de tomatitos cherry)

This was one of my favorite recipes to the end of  our summer (we are in autumn now)
My daugther bring these little tomatos and I love to make something.
Finally I made this tomato cherry galette.
So good !

 Adapted from : Nombellina.com


115  grams butter cold
180 grams all purpose flour
1/2 teaspoon salt
1/2 teaspoon vinegar
2 1/2 tablespoons cold water


150 grams ricotta
1 garlic clove grated
1/4 teaspoon oregano
200 grams cherry tomatoes
salt and pepper
1 egg whisked
2 tablespoon of chopped basil


For crust, mix the flour and salt. Add the butter in small cubes and rub the butter and flour between your fingers, until all the butter has been incorporated and the mixture looks like breadcrumbs.
Sprinkle the vinegar and water over the mixture. Stir this through with yours fingers and shape into a ball. Flatter and cover with plastic wrap.

Let the dough chill for 30 minutes in the fridge.

The filling

Mix the ricotta withy grated garlic  and some oregano .
If you prefer cut the tomatos in half.

The galette

Preheat the oven in 375 °F (180°c)
Cover a baking sheet with parchment paper.
When the dough is ready flour your work surface and roll the dough about  4 mm thick. Make a round shape  ( about 30 cm diameter) 
Place the dough on the baking sheet covered with parchment .

Place the filling in the center of the galette
First spread the ricotta and then the cherry tomatoes.
Season with salt and pepper and carefully fold over the edge.
Brush the pastry with a  thin layer of egg..

Bake in the center the  oven for  30 to 40 minutes , until the dough is cooked  and nicely golden .

Serve  with chopped basil at room temperature.

print recipe here

En español

Tarta de tomates cherry

17 May 2016

A persian Love Cake (Torta persiana dell' amore) Torta persa

Per le Re-cake di Maggio : A persian love Cake (Torta persiana dell'amore)

For May we are sharing this Persian Love cake, a really special Tarta with Rose water, pistaccios, and almonds.
A delicious and beauty Tart!

Con questa torta participo a Re-Cake di Maggio

Italian recipe

English recipe


250  grams low fat yogurt plain
1 teaspoon baking powder
6 egs
220 grams brown sugar
150 grams almond flour
150 grams semolina
 1 teaspoon cardamom powder
60 grams chopped pistacchios
1 pinch of saffron
100 g of almond milk (or milk)
2 tablespoons rose water  (I use only one tablespoon mine coming from Lebanon was strong)
grated rind of 1 lemon or orange (I used orange)

For the syrup

juice and zest of one orange
125 g water 
125 grams brown sugar
2 tablespoons rose water (I used one tablespoons and was fine)

Note: Anyway you can make your own rose water with fresh petals )


Preheat the oven to 180°c (370 ° F)

Line a mold about 24 cm in diameter and coated with wax paper  or butter and flour.

In a little glass bowl put the almond milk (or  milk) and a pinch of saffron, warm up for a few seconds in the microwave.
Set aside.

In other  bowl beat the eggs with the sugar until the mixture is smooth and quite thick, combine yogurt, almond flour, semolina and baking powder, then add cardamom, orange peel ands chopped pistachios. 
 Add rose water to the mixture of milk and saffron and add this to the mixture  of eggs, stirring well.

Pour the mixture on the mold you lined with wax paper  and bake for about 35-40 minutes (depending on oven) until doing the toothpick inserted in cake will come out clean and dry)

While the cake is cooking prepare the syrup :
Combine all ingredients in a pot and bring a boil: simmer until is thickened (about 5 minutes)

When the cake is cooked with a brush distribute the syrup over the surface, decorated with some roses or petals and chopped pistachios.

En español

Torta persa del amor

9 May 2016

Raspberry and chocolate ripple semifreddo (Semifreddo de frambuesas y chocolate)

I made this  dessert for my mom in  Mother's day. 
Always is  difficult think in what make, so many and delicious  recipes :)
Finally I love this Raspberry semifreddo.
Basically semifreddo is a no churn ice cream recipe, but still creamy- it just never really gets hard
This is a deliciously creamy dessert.
Love my mom and she is the best!

Whishing you all  had a Happy and beautiful Mom's day 
Feliz dia de las madres a todas   xoxoxox

Source :Bakers Royale


250 grams chocolate en pieces
2 tablespoons butter
400 grams raspberries (frozen or fresh)
2 large eggs
1 large egg yolk
3/4 cup sugar + 2 tablespoon sugar
1 1/2 cup heavy cream
1 1/2 teaspoon vanilla extract


line a loaf panwith plastic wrap leaving a two inch over hang on each side.
Place chocolate and butter in a bowl set over a pot of simmering water and stir until melted and everything is combined.
Remove from heat and set aside.
Place raspberries and 2 tablespoons of sugar in a blender or food process and pulse until pureed.

Place eggs, egg yolk and sugar  in a bowl set over a pot of simmering water and using a hand mixer beat until  mixture is pale and thick (mixture should resemble cake batter) about 6-7 minutes.
Remove from heat and beat some minutes to cool mixture.
Place heavy cream in a chilled bowl and using a hand mixer beat until soft peaks form. Add vanilla and beat until combined. Fold the two mixture together until combined.

To assemble

Pour 1/2 cup or more of semifreddo mixture into pan and spoon stripes of raspberry puree and chocolate on top.
Continue to layer like this until all ingredients are used.
Place in the freezer for 4 to 6 hours or all night.

To serve the semifreddo  back the mold in an oval or rectangular plate and peel off the plastic wrap.  
Then  garnish with raspberries and chocolate pieces.

Store in freeze and remove a little before serving.

Print recipe

En español
Semifreddo de frambuesas

3 May 2016

Greek yogurt Scones ( Scones con yogurt griego)

Almost all my post start with a little story (except when I don't have much any time )
Long time  I was thinking  in prepare anotherscones recipe,  like my mom, scones are typically English  and are round because you eat with tea and you can put butter or jam or whatever you want.
It was a beautiful day when I took the pictures. A sunny day in autumn.  (Today Is really cloudy)
My mom always made scones for Birthdays but now she is tired
so when she wants something special, I cook or bake for her.
I hope you enjoy this recipe.

Adapted from  Two peas & their pod 
and Eating for England

Print recipe


3 cups all purpose flour
1/2 tablespoons sugar
2  1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup cold unsalted butter cut into pieces
3/4 cup cold plain greek yougurt
1 large egg beaten
3 tablespoon cold water
1 egg beaten for brushing  scones


Preheat oven 180°c (375 °F)
Line two large baking sheets with parchment paper  and set aside.

In a mixing bowl sift together flour,sugar,baking powder,baking soda and salt. Cut in butter, using your fingers. Work  the dough until mixture resembles a coarse meal.
In a small bowl whisk together greek yogurt, egg and water. Add liquid ingredients to flour mixture, stirring until dough barely comes together. Dump the mixture on lightly floured counter and knead until the dough comes together.
If is needed add some flour to dough.

Using roll pin , roll out the dough. Cut into rounds using a biscuit cutter. Combine dough scraps and roll out again to make remaining scones.

Place the scones on prepared baking sheets and brush them with egg wash.
Bake for about 15 minutes. Or until well risen and lightly golden.
Serve with butter, jam or honey.

print recipe here

En español
Scones para el té

Tenia muchas ganas de hacer scones. Es que habitualmente mi mamá hacia en la casa . Ahora no mucho porque se cansa al estar de pie.
La cosa es que hice esta receta diferente a la mia y me gustó harto, quedan suaves y deliciosos. Creo que el yogurt griego es un aporte.
Que los disfruten con una taza de té o café . Besos


3 tazas de harina sin polvos de hornear
1/2 cucharada de azúcar
2 y 1/2 cucharaditas polvos de hornear
1 cucharadita de bicarbonato
1 cucharadita  de sal
3/4 taza de mantequilla  fria en lo posible sin sal
cortada en trozos
3/4 taza de yogurt griego frio
1 huevo batido
3 cucharadas de agua fria
1 huevo batido para pintar los scones


Precalentar el horno a 180°.
Preparar 1 o 2 bandejas con papel mantequilla y reservar.
En un bol mezclar la harina, azucar, polvos de hornear, bicarbonato y sal.
Agregar la mantequilla en trozos usando los dedos haciendo migajas,

Trabajar la masa hasta que parezca una masa migosa.

En un bol pequeño batir el yogurt griego, huevo y agua.
Agregar los ingrediente liquidos a la mezcla de harina, revolviendo bien . Colocar la masa en la mesa enharinada y amasar solo un poco hasta que la masa tenga un aspecto suave para hacer los scones. No amasar demasiado.

Usando un rodillo estirar la masa no muy delgada. (se puede agregar un poco de harina.) La idea es que los scones sean mas bien altos no planos.
Con un cortador de galletas redondo cortar y colocar en las bandeja.
Unir todo de nuevo y cortar el resto.
Con el huevo batido pintar los scones. Llevar a horno y cocinar por lo menos 15 minutos o hasta que esten de un ligero color dorado.
Servir con mantequilla, miel, mermelada o palta.