30 June 2016

Warm lemon pudding cake ... feed for soul .... (Budin de limón tibio)










It has been  difficult  write this  post, but as cooking or baking does me good I  did  today.

I have to share sad news from my Dad.
A few days ago my Dad died, was something quite surprising, because although some of you know he was sick and  often I went to my mother house was unexpected.
The past Sunday he died .

  Well after the funeral we brought my mother to our house, now she's here for a while.
  I said  her that we have to live day by  day, she  needs rest and sleep, the last weeks were difficult.


For this  the name of this dessert "Warn lemon cake Pudding" (feed for  soul) we needed something like this dessert.


Source: Seasons & Suppers







Ingredients  (Serves 6)

2 tablespoons butter at room temperature
1 cup (225 grams) white sugar divided
3 large eggs separated
1 tablespoon  lemon zest
1/4 (25 grams all purpose flour
1/4 tsp salt
1 cup milk
2/3 cup freshly squeezed lemon juice (3-4 lemons)
2 tablespoons icing sugar for garnish


Method

Preheat oven to 180 °C (350°F) with rack in centre of the oven
and lightly butter  6 individual small ramekins.

Separate your eggs and have ready.
Set aside 2 tablespoon of the white sugar.
Add the rest of the sugar to a large bowl of a stand mixer.
Add the butter and beat until mixture is grainy but light.
Add the egg yolks one at a time, beating well after each addition. Add the lemon zest and mix in. Add the flour and salt and mix. 
Add the milk and lemon juice and mix until combined. Set aside, or if using your stand mixer, remove to a large bowl and wash your mixer bowl really well (You'll be whipping the egg whites in it next)

In another bowlk or the bowl of stan mixer, beat your egg whites until they are frothy and begining to form soft peaks.
Sprinkle in the reserved 2 tablespoon of white sugar and beat again until stiff peaks form.
Spoon the whipped egg whites on top of the egg yolk mixture. Using a spatula gently fold the egg whites in to the egg yolks mixture by pulling a bit of the batter up and over the egg whites.
Continue working gently until the mixture is uniform in color and texture.

Pour or ladle your batter in to the prepared dishes, and set in a roasting pan.
Carefully pour simmering water in to the roasting pan so it comes about halfaway up the sides of the baking dish.
Carefully trasnfer the roasting pan with the water and ramekins in to the preheated oven.

Puddings will bake anywhere from 30 minutes.
You want the top to be firm and golden, not browned.
Remove the pudding from the oven and transfer the baking dishes to a cooling rack.

Allow to cool for 10 minutes before dusting with icing sugar. Serve warm  or cold.



Print recipe here



























En español

Budin de limon tibio























21 June 2016

Eton Mess with Raspberries and Pomegranate ( Postre de Frambesas y semillas de granada)











This is the typical dessert Eton mess (a delicious English dessert) with the variant that leads not only berries (raspberries) but pomegranate seeds.

Many are already in summer but here we started the winter in the southern hemisphere so we  have pomegranate .
Anyway you can make this dessert with  only raspberries or strawberries.
I love pomegranate seeds in desserts.

Adapted from :  Gratinée 









Ingredients


300 grams raspberries (frozen or fresh)
100 grams (1/2 cup pomegranate seeds
300 grams  little meringues
100 grams + 2 tablespoons sugar
1 tablespoon lemon juice
350 grams  ( 1 1/2 cups ) whipping cream
1 tablespoon raspberry liquer (optative)

Method

Bring raspberries, sugar, lemon raspberry liquer and water to a boil over medium high  cook until syrupy (about 20 minutes).
Transfer to a heatproof bowl and let cool slightly before transferring to the freezer.
Keep in freezer  for about half an hour.

In a chilled bowl, whip cream until soft  peaks form, add 2 tablespoons sugar and mix to incorporate.
Spoon a bit of cream into the bottom of 4 glasses.
Break meringues into pieces and place some of the pieces on top of the whipping cream, followed by a layer of the raspberries. Sprinkle with some of the pomegranate seeds. Repeat layer
and serve. 
You can refrigerate before serve.


















print recipe here











En español

Eton Mess de frambuesas y semillas de granada





















15 June 2016

Blackberry muffins from BBC Good food (Bakes & Cakes)













Long  time I wanted to make a post about a recipe of these cook books.
A friend of times ago , James organized a fun event to exchange books, and I am grateful that he  included me.
Then Sam Gould  of England  sent me these two books of English cuisine and I send a book of Chilean food here.
Here is really difficult find english  cook books .

Sam          I want you know I really enjoyed these books just had not taken  photos to recipes. 
Finally I took pictures in this recipe for  these blackberry muffins .
Delicious and  I love blackberries.
Thank you Sam, thank you very much James. 




Source : BBC Good food  "Bakes & Cakes"







Ingredients


85 grams butter melted plus extra for greasing
400 grams (14 oz) plain flour
75 grams (6 oz) caster sugar
1 tablespoon baking powder
1 orange finely grated zest
1/2 tsp salt
284 ml  buttermilk or greek yogurt
2 eggs beaten
250 grams blackberries



Method

Heat oven to 180 °C (370 °F)

Butter a 12 hole muffin tin. In a large bowl,combine the flour,sugar, baking powder, zest and salt.

In a separate bowl mix together the greek yogurt or buttermilk, eggs and melted butter.
Make a well in the centre of the dry ingredients and pour in the greek yogurt mixture.
Stir until the ingredients are just combined and the mixture is quite stiff, but be careful not to overmix.
 Lightly fold in the blackberries, then spoon the mixture into the tins to to fill the holes generously.

Bake for  20 minutes until risen and pale golden on top.
Leave to cool in the tin for a few minutes, as the muffins are quite delicate when hot. Run a palette knife around the edge of the muffins and carefully transfer to a wire rack to cool.



Print recipe here


























en español

Muffins de moras (receta de BBC Good food)























8 June 2016

Mini birthday cakes (Tres leches cake with Marshamallow frosting)









June 9 2016

I had not thought to do anything special for my birthday but it really  like a tradition
 I always do something small for this day.
Besides the birthday of the twins it is in a few days.
Finally I made these little cakes of Tres Leches in this shape but you can make the big cake.
I made these to celebrate with all my friends around the world that always visit me and are lovely .
Happy birthday to me :)
Thanks for the love
thanks for the friendship and thanks for everything.
Love ya xoxox





Many of you know how is 3 Leches Cake, a light and airy sponge cake soaked with a mixture of 3 milks,  And crowned  with a marshmallow frosting that take it to a whole level of deliciosness.

Recipe adapted from  Cleobuttera.com








Ingredients
the cake

6 eggs room temperature
1 cup (200 grams) granulated sugar
1 tablespoons vanilla extract
1/2 teaspoon salt
1/2 cup cornstarch or cornflour
1  1/2 cup of all purpose flour

Milk mixture

2  cups evaporated  milk 
1 cup plus 3 tablespoons sweetened condensed milk
1 cup heavy cream

Marshmallow frosting
4 egg whites
1 cup granulated sugar
1/2 teaspoon cream of tartar 
pinch of salt


Method
Preheat oven to 350F/  180°C
Coat a 13 x 9 inch baking pan with butter and flour, then line the bottom of the pan with a rectangular piece of parchment paper.

Sift the cornstarch and flour together in a medium bowl, and set aside.
In the bowl of a stand mixer combine the eggs, sugar, vanilla and salt.
Set the bowl over a saucepan of simmering water (make sure tge bottom of the bowl is not touching the water)  Heat stirring constantly until quite warm to the touch but not hot.
Remove from the saucepan and transfer to the stand mixer . Beat the mixture on high speed until very thick and double in volume., beat about 5 minutes.

When the beating is complete, sift half of the mixture onto the beaten eggs. With a spatula gently fold in the flour mixture until mostly incorporated. Be careful not to deflate all the air that has been whipped into the mixture. Add the remaining flour mixture until no flour pockets remain and has disappered completely.
Pour the cake batter into the prepared pan and bake until deep golden brown and a toothpick inserted in the center comes out clean. 25 to 30 minutes.
The cake it must be unmolded while still hot, as soon as its baked. Run a knife between the sides of the pan and the cake . Unmold right away onto a wire rack, leaving the parchment in place. Allow to cool completely

Milk mixture

In a large measuring cup with a spout, whisk together the evaporated milk, sweetened condensed milk and heavy cream until well combined and smooth.

IInvert the cake to the other side and remove the parchment. Make the holes in all cake with a toothpick in all the cake to the milk mixture be absorbed.
Slowly pour the milk mixture over the cake until completely absorbed. Cover with plastic wrap and refrigerate for at least 3 to 4 hours.

Frosting

In a bowl put the whites, salt, sugar and cream of tartar. With a handheld wire whisk, combine together.
Set the bowl over a saucepan with simmering water. Heat and stirring constantly, until quite warm but not hot.
Remove from the saucepan and put into the stand mixer, beat on high speed until very thick white and glossy.

Using a spatula spread the frosting all over the surface of the cake to cover. 
(If you make the little how I made, spread the frost one piece at a time.)
Using a kitchen torch toast the frosting until it reaches the desired color of brown. 
Alternatively if a kitchen torch is not available place the cakes under the oven's broiler until browned.
You can serve with some berries or dry rosebuds or fresh little roses.

Notes:
Store leftovers covered in the fridge.
To make the little cakes I use a  circle cutter  after the cake was moist, and before to frosted.




Print recipe here












En español
Mini cakes de cumpleaños (Cake tres leches )





















5 June 2016

Blackberry and blueberry cobbler (crumble de moras y arandanos)










Cobblers are one of my favorite desserts, are delicious and easy.
This is with blackberries and blueberries topped with a delicious biscuit like dough.
Serve fresh out of the oven  with scoop of ice cream or whipped cream and are delicious.
I love with vanilla Ice cream but only had heavy cream so I served with it.

Adapted from Tidy mom

and Epicurious








Ingredients

2 cups blueberries (frozen or fresh)
2 cups blackberries (frozen of fresh)
1/2 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon 
1 tablespoon lemon juice


Crisp topping

1 cup all purpose flour
1/2 cup rolled oats
3/4 cup brown sugar
pinch of salt
1/2 cup cold unsalted butter cut in small
pieces

whipped cream or vanilla Ice cream for serving



Method

Preheat oven to 350 F (180°C) and butter  ramekins..
Place ramekins on baking sheet evenly spaced.
In a medium bowl gently stir together blackberries,blueberries, sugar, flour,  lemon juice , salt  and cinnamon  and place in the ramekins.

Topping

Combine oats, flour, sugar and salt in a bowl. Use a pastry blender to work in the butter until topping resembles coarse meal.
Sprinkle evenly over the berries.
Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 45 to 50 minutes. Remove to a rack to cool slightly.
Serve with Ice cream or whipped cream.




print recipe here













En español
Crumble de moras y arandanos















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