26 April 2016

Ricotta Tart with Honey and figs Tarta de ricotta con higos y miel)


When some ask  me why  I have a blog of recipes, I dont know what to say, how to explain the passion, the love that you put in all you make ??
(and is a really work :))

It is difficult explain  It's an art.
When I prepare a post is like when you go to paint. 
You see the recipe. . 
Looking, read many things. And finally you decide to do and how to use those figs (in this case) that especially  bought one day  when you went to the city.
(and was  exquisite)
Then I think as like I wanna make the post : simple, rustic, elegant all depends on the recipe.

And finally the photos. Search light, the place and all that.
That day remove the photos and then it started raining :)

It's a delicious recipe, seriously and made with love. That's what I do here.
I cook and bake with love and sometimes share on my blog.


Source : Bake to the roots 






Ingredients

Crust 
1 1/2 cups (190 grams) all purpose flour
1/2 cup ground almonds
1/3 cup sugar
1/2 cup  cold butter
1 egg
(If is necessary add 1-2 tablespoons cold water to join the dough)


For the filling

4 egg yolks
1/2 cup sugar
500 grams ricotta cheese
2 teaspoon vanilla extract

Decoration
2 - 3 honey
4-5 fresh figs in slices


Method

In a large bowl mix flour with ground almonds and sugar. Add the butter in small pieces, add the egg and mix all in low speed  until crumbles form.
Transfer to a floured surface and knead quickly with your hands until you get a nice smooth dough.
Wrap in plastic wrap and place in the fridge for at least 30 minutes.

Preheat the oven to 190°C (375 °F)
Grease a tart tin (round or like this)  and set aside.
Roll out the dough slighhly larger than the tin and press to the bottom and sides.
Cute off excess dough if needed. Blind bake (line with baking parchment and fill with baking beans ) for 15 minutes.

While the crust is in the oven prepare the filling. Add egg yolks and sugar to a large bowl and beat on high speed until light and fluffy. Add the drained ricotta cheese and vanilla and mix well.

Take the crust out of the oven, remove baking parchment  and baking beans and fill with the ricotta cream into the crust.
Return the tart to the oven  and bake for another 30 minutes (the tart should only get a little bit of color.)
Take out of the oven and let cool down completely on a wire rack. Heat  up the honey a bit so it gets liquid and brush the tart.Decorate with fresh figs and serve.

Print recipe





















En español

Tarta de ricottta con higos y miel












Primero me costó encontrar los higos y y despues que receta usar.
No fue facil. Pero finalmente pude lograr reunir todo y el resultado delicioso.
Aprovechen que todavia hay higos, en las ferias o en los señores que venden en las esquinas, Mi casero está en Chile España con Simon Bolivar (en las mañanas)por si alguien pasa por ahi. Es muy cerca de donde vive mi mamá.
(Voy dos veces a la semana donde mi mamá para ayudarla y le hago algunas compras.)
Siempre tiene preciosa fruta y mas barata que en los supermercados.


Ingredientes

Masa
1 y 1/2 taza de harina sin polvos de hornear
1/2 taza de almendras molidas
1/3 taza de azúcar
1/2 taza de mantequilla fria
1 huevo

(si se encuntra un poco seca la masa agregar 1 o 2 cucharadas de agua bien fria)

Relleno

4 yemas de huevo
 500 gramos de ricotta
2 cucharaditas extractos de vainilla

Decoración final 
4 a 5 higos cortados a lo largo
2 a 3 cucharadas de miel 

Preparación

En un bowl mezclar la harina con las almendras molidas y el azúcar. Agregar la mantequilla en pequeños trozos, el huevo y mezclar todo hasta formar migajas.
(si es necesario agregar un poco de agua) 
Amasar un poco la masa sobre una superficie enharinada hasta hacer una pelota, envolver en plástico transparente  y dejar en el refrigerador unos 30 minutos.

Calentar el horno a 190°C. Engrasar un molde de tarta redondo o rectangular y reservar.
Con un rodillo estirar la masa y aconodar en el molde de tarta Presionar con los dedos la masa y en los bordes . Cortar los pedazos de masa sobrante.
Colocar pael mantequilla y encima unos porotos o garbanzos secos para hornear la masa.
Llevar a horno por unos 15 minutos.
Mientras la masa esta en el horno preparar el relleno. 

En un bowl colocar las yemas, y el azucar y batir bien hasta que esten espumosas, agregar la ricotta y vainilla y mezclar bien.

Retirar la masa del horno y retirar el papel mantequilla y los porotos secos, rellenar con la crema  ya preparada.
Volver con la tarta al horno para cocer el relleno. Hornear unos 30 minutos. La tarta debe verse ligeramente dorada.
Retirar del horno y dejar enfriar completamente.
Calentar la miel y con una brocha o una cuchara repartir miel en le superficie.(es mejor que la miel este liquida)
Decorar con los higos cortados a lo largo como se ve y servir.

20 April 2016

Torta Cioccolato e Barbabietola Re-Cake (Chocolate Beetroot Cake) Torta de chocolate y beterraga




Re-Cake 2.0  April

Torta Cioccolato e Barbabietola











Recipe in Italian















Chocolate Beetroot Cake 

Ingredients

For the cake

200 g of dark chocolate (70%)
4 tablespoons of hot espresso
200 g of cubed butter
135 g all purpose flour
1 teaspoon baking powder
3 tablespoonscocoa
5 eggs
(separating yolks from egg whites)
200 g of sugar
250 g of cooked and reduced beet puree

For the butter cream chocolate
300 g powdered sugar
150 g butter softened
100 ml cream
50 g cocoa powder

For the chocolate glaze
200 g dark chocolate (70%)
200 ml heavy cream
4 tablespoons maple syrup
(or corn syrup)

Method

Heat the oven to 180°C. Take two pan or one of 20 cm in diameter with parchment paper.
Melt chocolate in a double boiler, taking care that the water does not end up in the chocolate.
Pour the espresso into the melted chocolate, stir and add the butter cubes and mix until melted butter. remove from heat and let cool slightly.
Sift flour with baking baking powder and cocoa.
In another bowl beat the egg whites until stiff, add the sugar and beat again .
Join yolks and puree beets and chocolate and mix well.

Add the egg whites until stiff, stirring gently from bottom to top and mixing slowly.
Add the flour mixture and  incorporate to the batter.
Pour into prepared cake tins (I use one) and bake for 30 minutes or until, by inserting one toothpick into thecenter of the cake  comes out clean and dry.
Remove from oven and let cool.

Chocolate butter  cream
Beat the icing sugar with butter, add the cream and beat until everything is blended, then stir in cocoa.
Divide the cake in two and spread the chocolate cream and cover with the other part.

Icing

Heat the dark chocolate with the cream and syrup in a saucepan, over low heat, stirring constantly until thick and be shiny.
Cover the cake with this icing and garnish with chopped pistacchios,some berries  or  dry rosebuds.





















En español

Torta de chocolate y beterraga
















14 April 2016

Ratatouille Tart recipe (tarta Ratatouille)








First I have to say  I saw a lot of  Ratatouille tart recipes, because I had this idea many times. Finally I choose  this recipe 
and adapted.
Was amazing and used eggplats and zucchinis I had ,

Source : Bite me More 







Ingredients

Butter crust

1 1/2 cups flour
1/2 teaspoon salt
6 tablespoon cold butter cut into cubes
3 tablespoons ice water

Vegetable filling

2  medium eggplants thinly sliced
2 medium zucchini thinly sliced
3 medium tomatoes
2 tablespoon oil
1/4 tsp salt
1/4 tsp ground black pepper

1 tablespoon olive oil
1 medium white onion thinly sliced
1/4 cup grated parmesan cheese 
3/4 ricotta cheese 
1/4 cup tomato sauce
1/4  cup  sheredded fresh basil leave

Method

Crust
Combine flour, salt and butter in the bowl of a food processor. Pulse until coarse meal, about the size of peas.
Slowly add the water  until the dough starts to come together.
Turn the dough out onto the counter, shape into a round disc and thhtly wrap in plastic wrap.
Refrigerate  by 1 hour.

Preheat oven to 180°c  (350°F)
On a lightly floured surface roll the dough out to fit a tart pan.
Place the dough in the tart pan and trim excess dough.
Press aluminium foil over the dough and weigh down with uncooked beans  . Place tart pan on baking sheet and bake 15 minutes,
Remove from oven and remove foil.
Return to oven and bake for 10 minutes or until no longer shny and wet.
Remove from oven and let cool.

For the filling

Place the eggplant slices in a colander and sprinkle lightly with a few pinches of salt. Allow to drain for 25 minutes. Rinse eggplant under cold water and pat dry with paper towel. Line 2 baking sheets with aluminum foil and brush with some oil. Lay eggplant and zuchhini slices in a single layer on the prepared baking sheets.
Brush with oil and sprinkle with salt and pepper.

Roast oven for 12 minutes, until are slightly softened.
Remove from oven and set aside.

In a large skillet heat 1 tbsp of oil and saute the onions until soft.

To assemble the tart :

Spread ricotta cheese over baked tart crust. Follow with tomato sauce.Scatter cooked onion slices on top.
Starting from the outside of the crust, begin to spiral, the eggplant, tomatoes and zucchini slices, slightly overlapping until the surface is covered.
Sprinkle with salt, pepper and top with parmesan cheese and  basil leaves .
Bake at 180 °C  (350F) for 25 - 30 minutes.
Remove from oven and let cool 5 minutes before serve.



Print recipe here



Little Basil/oregano  and purple Basil






Basil oregano :
For first time I used it, smell delicious and tasty like  a mix  of oregano and basil and is more smooth than  others basil.







En español

Tarta Ratatouille






















10 April 2016

Marbled chocolate -Banana Cake (cake marmoleado de plátano y chocolate)










The usual story  :) you have ripe bananas and you have to do something  with them !
In this case my mom had these riped babanas and I  made this marbled chocolate banana cake and was awesome !

Source :   My recipes.com



Note: The chocolate sauce over the cake is from my chocolate Easter cupcakes .






Ingredients

2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter softened
1 1/2 cup mashed ripe bananas
1 egg or 1/2 cup substitute egg
1/3 cup plain greek yogurt
1/2 cup semisweet chocolate chips


Chocolate sauce


120 grams ( 4ounces) unsweetened
chocolate coarsely chopped
2/3 cup (150 grams) unsalted butter
room temperature
1 1/3 cup  icing sugar
1 teaspoon vanilla extract



Method cake

Preheat oven to 180° c (350 F)
Lightly spoon flour into dry measuring cups, combine the flour, baking soda and salt stirring with a whisk.
Place sugar and butter in a large bowl and beat with a mixer at medium speed until blended, Add banana, egg and yogurt, beat until blended. Add flour mixture beat low speed just until moist.
Place chocolate chips in a medium microwave safe bowl and microwave at High 1 minute or until almost melted, stirring until smooth.
Cool slightly and add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into a  silicone or metal bundt pan cake  coated with cooking spray. Swirl batters together using a knife.

Bake at 180°  (350 F) by about 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack and remove . Cool completely before spread the chocolate sauce.



Sauce



Melt the chocolate in a heatproof bowl placed over a saucepan  of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer or with a hand mixer, beat the butter until smooth and creamy,. Add the sugar and beat until is light and fluffy . Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated and beat until is smooth and glossy.
Spread over the  cake when is cool.


Print recipe









En Español

Cake marmol  de chocolate y banana



















1 April 2016

Tomato basil soup (Sopa cremosa de albahaca y tomate)









I had many recipes   but I can't   post them before Easter.
I hope to do now slowly.
For example this creamy tomato basil soup.
It is one of the richest I've ever had.
I love soups  !<3 font="">

  Source :   Jenny Steffens blog








Ingredients

3 cloves garlic minced
2 tablespoons olive oil
2 can crushed tomatoes  (14 oz or 360 grams each one)
or fresh tomatoes
2 cups vegetable stock
1 teaspoon of salt
1/2 tsp sugar
1/2 teaspoon ground black pepper
1/2 cup heavy cream
3 tablespoon fresh basil (chopped)
parmesan cheese (optative)


Method



In a saucepan saute garlic in olive oil on medium heat for 1 minute. (be careful not to burn the garlic). 
Add the crushed or fresh tomatoes. 
Squeezing the tomatoes  into the pan to break them up.

Add vegetable stock, salt, pepper, chopped basil  and sugar.
Cook the soup on medium at a simmer for 10 minutes.
Let chill by a while and with a hand blender or a blender blend the soup to smooth consistency.
Return to the heat and warm through. Add the heavy cream and stir well.
Top with parmesan cheese and basil and serve immediately.


Print recipe here
.













En español

Sopa cremosa  de tomate y albahaca 














Me encantan las sopas.
La tenía hecha de antes de Semana Santa pero como tuve que poner otras recetas recien la puedo postear.
Esta de tomate la hice con tomates frescos (que aun se encuentran) pero tambien se puede hacer con tomates en tarro y queda buenísima.
Ademas aprovechar que aún tenemos albahaca que es tan rica.
He hecho varias sopas de tomate pero esta me encantó.
Son tan ricas las sopas hecha en casa. Y mas sanas por supuesto.

Ingredientes

3 dientes de ajo
2 cucharadas aceite de oliva o de maiz
2 tarros de tomates naturales o tomates frescos (cada 
tarro más o menos de 360 gramos)
2 tazas de caldo vegetal (se puede usar un cubito de verduras)
1 cucharadita de sal
1/2 cucharadita de azucar
1/2 cucharadita de pimienta molida negra o aliño completo
1/2 taza de crema espesa
3 cucharadas de albahaca fresca picada fina
queso parmesano rallado (optativo)

Preparación

En una olla mediana saltar el ajopicado con el aceite, por 1 minuto a fuego bajo.
(cuidado que no se queme el ajo)
Agregar los tomates en tarro o los tomates frescos maduros.
Aplastarlos un poco para que queden mas molidos.
Agregar el caldo vegetal, la pimienta (o aliño completo) la albahaca y la 1/2 cucharadita de azucar.
Cocinar por unos 10 minutos.
Apagar el fuego y dejar enfriar un poco. 
Con un blender manual o en la juguera moler la sopa hasta que tenga una consistencia cremosa y suave.
Volver con la sopa al fuego y calentar a fuego suave.
Agregar la crema espesa y revolver bien.
Servir con queseo rallado (optativo) y albahaca.


Nota.
 Ya les he mencionado que mi papá está enfermo y muchas veces voy a ayudar a mi mamá y no alcanzo a hacer la traducción. 
Vuelvo muy tarde en la noche.
Pero siempre se puede usar el traductor.
Y siempre que pueda haré la traducción.




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