25 August 2016

Old-fashioned Lattice-Top Apple Pie ( Tarta de manzanas)

Honestly, this is one of the best apple pie I've done.
The mass balance (not too thick) and filling was perfect.
I advise to do it anyway!

And the recipe comes from one of my favorite sites :

Bon appetit



2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted
butter cut into pieces.
6 tablespoons ice water


1/2 cup sugar 
1/4 cup golden brown sugar
2 tablespoons all purpose flour
1 tablespoon lemon juice 
2 teaspoons grated lemon  peel
1/8 teaspoon  ground nutmeg
1/2 teaspoon cinnamon powder
About 8 Granny Smith or Golden delicious apples peeled,cored thiny sliced


Blend flour sugar and salt in processor. Add butter and  cute using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoons if dough is dry. Gather into a ball. Divide into 2 pieces. Flatten each into disk. Wrap each in plastic and chill by 2 hours.
Let dough soften slightly before rolling out.

Position rack in lowest third oven and preheat to 160° c (350F)
For filling 
Mix sugar, golden brown sugar, all purpose flour, lemon juice, lemon peel nutmeg and cinnamon  and add apples and toss to blend.

Roll out 1 dough disk on floured surface  to 28 cm round and transfer to a pie dish.. Fold edge under forming high standing rim; crimp.
Add filling . Roll out second dough disk on floured surface.
Cut into wide strips. Arrange strips across pi. Form lattice arranging others strips diagonally across first strips.
Gently press ends into crust edges. Brush lattice with milk.
Sprinkle lightly with additional sugar.

Bake pie 10 minutes. Reduce oven temperature  180°c (370 F)
Continue baking until juices bubble thickly and crust is deep golden, about 1hour. Covering edges withg foil is browning too quickly.
Let cool in rack about 1 hour.

Print recipe

En español
Tarta de manzanas

19 August 2016

Green tea Ice cream with white chocolate ( Helado crema de te verde cubierto de chocolate blanco)

Ice cream again :)

A long time ago I wanted to do these green tea ice cream.
On the web you can find many recipes for all tastes. Finally  I made a fusion of recipes plus some of my ideas.

For example I wanted this green tea ice cream  cover with white chocolate .
Is not easy melt white chocolate but in microwave you can make ok. The recipe below.
And  here is the final product !
We love this !

Source : Melanie cooks


4 servings

1 1/2 tablespoon matcha green tea powder (In chinese stores)
3 tablespoons of water
I 1/2 cup heavy cream cold from refrigerator
1/2 cup sweet condensed milk  cold from refrigerator


Put in a microwave safe cup water for 20 seconds or until is hot.
Add the matcha green powder to the hpt water over it and stir.
Let it cool.
Put the heavy cream in a large bowl and whip with a mixer on high until stiff.
Add the green tea mixture and the sweetened condensed milk to the whipped cream. Mix carefully with a spoon until combined.
Transfer the mixture into a freezer safe container and cover with foil or plastic wrap.
Put the Ice cream in a freeze overnight or about 5 hours.

White chocolate 

100 grams white chocolate  (chips or chopped)
1 tablespoons vegetable oil 

Combine white chocolate and oil in a microwave safe bowl and microwave on high for 30 seconds. Remove and stir. 
Continue microwaving and stirring in 15 second intervals until melted and smooth. Let cool room temperature. Drizzle over Ice cream and freeze, then serve.

En español

helado de te verde con chocolate blanco

13 August 2016

blackberry cheescake Ice cream (helado de moras y queso crema)

Really I have to say something about Ice cream???
I think not. 
IsI love Ice cream !

Anyway I must say I love this recipe and I love blackberries.
I used frozen blackberies from our last summer.
But you can use fresh or frozen .
Really taste like a blackberry cheescake and better !
I have  to make this again !

 Source : Justputzing.com


2 cups  heavy whipping cream
1 can sweetened condensed milk
1 cream cheese room temperature (8 oz)
2 teaspoon vanilla extract

Blackberry swirl

2 cups frozen or fresh blackberries
3 tablespoons  sugar
2 tablespoons lemon juice


Combine blackberries, sugar and lemon juice in a pan over medium heat. Cook until berries burst and release juices.
(use a spatula to gently smoosh some of your berries to release more juices.

Allow berry mixture to simmer for a few minutes, until mixture thickens. Remove pan from heat, pour mixture into a bowl, and put your bowl in the fridge to chill.
In a large bowl, beat the cream cheese with an electric mixer until smooth.

Slowly add condensed milk and vanilla and whisk mixture until smooth.
Add heavy cream and keep whisking until stiff peaks form.
Spoon about half of your whipped cream mixture into a standard sized loaf pan.

Remove your berry sauce from the fridge and spoon about half of it over your whipped cream mixture  in the loaf pan.
Cover with your remaining whipped cream mixture and top withyour remaining berry mixture
Use a butter knife  to swrirl your blackberry mixture into your cream mixture.
Cover pan with aluminium foil and stick it in the freezer for about 4 or 5 hours or until is firm enough to scoop.

print recipe here

En español
helado de mora con queso crema

Un helado de mora y crema tipo cheescake absolutamente delicioso !
Y no necesitan máquina para hacer helados.


2 tazas de crema para batir bien fria
1 tarro de leche condensada
1 queso crema a temperatura ambiente
2 cucharaditas extracto de vainilla

Salsa de moras

2 tazas de moras congeladas o frescas
3 cucharadas de azucar
2 cucharadas de jugo de limon


7 August 2016

Pear & almond french tart (tartas de pera y almendras)

You know always  when I see a lot of ripe pears I think :  I have to do something.
I do not like to waste food and especially fruit :)
And much time  Im not made a pear tart  and I found this recipe,
And it was great.

Adapted from : All-thats-jas


5 or 6 pears peeled and cored, leaving the stems intact
4 cups water
1/2 cup honey
21 tablespoons vanilla extract
1 cinnamon stick
1/2 lemon

For tart

6 tablespoons unsalted butter, cut into pieces
1 tablespoon vegetable oil
3 tablespoon water
1 tablespoon sugar
pinch of salt
1 1/3 cup all purpose flour

almond filling

100 grams almond paste or marzipan but omit sugar
1 teaspoon sugar (only if you use almond paste)
2 teaspoons flour
6 tablespoons butter, cube room temperature
1 large egg plus one egg white
1 teaspoon lemon zest
1 teaspoon amaretto or rum
1/2 cup slices almonds optional
2 or 3 drops almonds extract Method

Poached pears

Heat the water and honey until  honey is dissolved and water is bubbly. Add lemon, vanilla and cinnamon.
Slide in the pears and cover with a round parchment paper.
Simmer on low, until almost cooked (about 15/20 minutes) depending of the pears.
They should be tender but not too much. Cool pears in syrup.
Cover and refrigerate.

French tart

In a medium bowl combine the butter,oil, water sugar and salt.  Place the bowl in the oven for 15 minutes until the butter is bubbling and starts to brown just around the edges.

Remove the bowl from the oven(carefully) dum in the flour and stir it in quickly. until it comes togetehr and forms a ballwhich pulls away from the sides of the bowl.

Transfer the dough to a tart mold and spread a bit with removable bottom and spread  with spatula.
Once the dough is cool enough to handle pat it into the shell with the heel of your hand and use yours fingers or fork to press it up the sides of the tart mold.
Prick the dough all over with the tines of a fork.

Bake the tart in the oven for 15 minutes on 180° c (350 ° F) or until the dough is golden brown.
Remove from the oven and let the crust cool before filling.

Almond filling

Beat the almond paste with sugar  and flour until smooth. The paste might be dry and hard to work with. Microwave  it in 10 secods intervals until soft and pliable.
Gradually beat in the butter, until smooth.
Add eggs, liquor and almond extract.
 Preheat oven to 180 ° c (360 °F)

Place the pre baked tart on a baking sheet.
Carefully spread the almond filling over the tart shell. Place the pears over the filling, If the pears are so big you can cut the bottom of all the pears.
Press the pears sightly into the filling. Sprikle with sliced almonds.Bake the tart for about 40 minutes  or until the almond fillng between the pears has browned. Cool tart in pan on rack before serving. Push pan bottom up relasing tart from pan.
Dust with  glaze sugar as desired.

Print recipe here

En español
Tarta de peras con almendras