30 October 2016

Babka al Cioccolato (Chocolate Babka) from Re -cake 2.0









A wonderful  recipe to take a cup of tea  or a coffe  with a slice of  Chocolate Babka and chopped nuts . Other delicious recipe from my italian friends in  Re-cake 2.0   especially for this month.

This Easter European yeast risen  cakes you need time and patience for make, but the results are worth with a moist., deeply flavores brioche like cake wrapped with a dark fudge filling and topped with chopped nuts.













Ingredients
(two breads or loafs)

530 grams all purpose flour
150 g butter
100 grams sugar
3 eggs
12 g. fresh yeast
1 lemon zest
120 ml water

For filling

130 grams dark chocolate
120 grams butter
100 grams almonds or other  nuts
50 grams icing sugar
30 grams cocoa powder
2 tablespoon sugar

For brushing
40 grams honey
2 tablespoonsrum or orange flower water
2 tablespoons water

Method

For dough :

In a bowl put the all purpose flour, sugar, fresh yeast (previously dissolved in half lukewarm water) and lemon zest.
add the eggs, the butter at room temperature and the water at the center, and begin to knead the dough about 10 minutes.
Finally the dough would be elastic and rather sticky.
Cover with foil and let rinse at room temperature  for 1 hour and 30 minutes. And then 2 hours in fridge or overnight in refrigerator.


To make the filling

Melt the butter and the chocolate in a double boiler, and add the icing sugar and cocoa powder, mix well and keep in a cool place for 10 minutes. Separately coarsely chop the almonds or nuts.

Braid preparation

Take the dough  and divide the half and roll out one half into a rectangle about 30 x 40 cm. Spread with half of chocolate cream  and sprinkle with 1 tablespoon of sugar and half of the chopped nuts or almonds.
Roll on the longest side and then cut the roll in half lñenght and finally cast off the two halves and place the braid obtained in a 22 x 8 cm loaf pan (lined with greasedproof paper)
Repeat this with the other half of dough.
And then let rinse the dough at room temperature for 1 hour and then bake at 180°c  for 30-40 minutes. Or  until a toothpick
comes out dry.

Make the syrup to finish the cake 

Slightly warm the honey with water and rum or orange flower and brush the braids fresly baked.

Enjoy!







Braid pictures from Pinterest






En español
Chocolate Babka  (re cake 2.0)













21 October 2016

Winter clementineTriffle (Triffle de mandarinas o clementinas)











Here we are in the late winter, almost spring but elsewhere just going to start the winter. 
Tangerines or clementines are more winter like oranges. This dessert was made with a batch of clementines that I had in fridge.
This triffle  is about biscuits,jelly, vanilla curd, clementines and meringue :)
It is absolutely delicious, We love clementines or tangerines.








Ingredients


18 small clementines peel on
275 g caster sugar
3tablespoon triple sec or rum
 1  1/2 tablespoon powdered gelatin 
15 ladyfinger biscuits
Vanilla custard about 400 ml (shop bought or  you cane make yours)
3 egg whites
pinch of cream of tartar 
5 or 6 glasses





Method

Place 8 of the whole clementines in a large saucepan, cover with cold water and bring to the boil.
Cook for 5 minutes then drain, cover again with cold water and add 150 g of the sugar. Slowly bring to the boil again the simmer for 8 minutes until soft.
Drain, reserving  the liquid.

Meanwhile, finely zest and juice the remaining 10 uncooked clementines into a measuring jug and add the triple sec or rum with enough of the reserved liquid to bring up to 700 ml. Pour into a pan bring to the boil, simmer for 5 minutes. Stir in the softened  gelatine until dissolved,  pass through a fine sieve and cool for 30 minutes.

Carefully cut the cooked clementines into 3 or two rounds. Dip them into the jelly mixture and layer into the glasses with the sponge fingers also dipped in the jelly mixture (dip them briefly so you dont make them  soggy) 

Arrangue the clementine rounds with the cut side facing the sides of the glasses, and place the fingers between and in the centre to support them. Pour in the rest of the jelly and chill in the fridge until set. about1 hour .
Once set top with the vanilla custard and return to the fridge until reday to serve.
Whisk the egg whites and cream of tartar in a large bowl until soft peaks, Add the remaining sugar, a spoonful at a time, whisking continuously until you have a thick , glossymeringue. Spoon the meringue over the custard, pulling it up into peaks as you go.
Blow torch to the colour meringue until golden in places.

If you dont have a torch for golden you can let the meringue white.


































En español

Trifle de mandarinas o clementinas


























13 October 2016

Cointreau Bavarois dessert with orange sauce (jalea de cointreau con salsa de naranja)


Love this dessert.
Really bavarois is the french term for Bavarian cream whisch is gelatin dessert, like to a mousse in texture.
Simply delicious !!


Source :

 Revista Paula Chile.
December 1993
Cooking editor  : Rosario Valdes












Ingredients


1 1/2 tablespoon unflavored powdered gelatin
1/2 cup of sugar (100 grams)
3 eggs, separated
 1  1/4 cups milk
3 tablespoons Cointreau or orange juice


Orange sauce

1/2 cup of sugar (100 grams)
300 ml orange juice
2 teaspoons cornstarch


Method


In a small bowl, sprinkle the gelatin and dissolve in 1/3 cup of cold water bath .

In another bowl beat the egg yolks with the sugar until the mixture is pale and frothy.

Add milk and cook over low heat until it thickens .. Remove from heat and add the gelatin, and liqueur or orange juice.
Chill until slightly thickened.
In a bowl beat the egg whites until stiff but not dry.
Add in surrounding form to the prepared mixture and pour into 6 individual molds or in a large pan.
Refrigerate until set.



Orange sauce

In a pan put the sugar and orange juice with cornstarch, cook over low heat until thickened and sugar dissolves.
Bring to a boil and remove from heat.
Allow to cool before serving with orange Bavarois.













Spring roses





Roses everywhere





Here the spring is just begin






En español

Flan de cointreau
con salsa de naranja



















7 October 2016

Prawns and curry quiche (quiche de camarones y curry)



Some days ago I made this  Prawns and curry quiche and i was really good, especiall the crust.

A quiche is a great stand by for lunch or supper and is always
best eaten hot or warm.
And baking the pastry "blind" first, without the filling ensures that the pastry case is cooked through so it doesn't get a soggy bottom.



Source : 
From my cooking  recipes book








Recipe


Ingredients

1 1/2 cup flour
90 grams of butter
3 tablespoons ice water
salt to taste

Filling

300 grams of shrimp
1/2 red bell pepper
into thin strips
4 eggs
2 cups cream
1 teaspoon curry powder
1 pinch of pepper
Salt

Preparation

Prepare the dough

In a bowl mix together the flour and salt. Cut the butter into small cubes and add to the flour.
Mix with your fingers, add some ice water to shape the dough and mix well.
Form into a ball,wrap in plastic film  and refrigerate 20 minutes.
Preheat oven to 180°c (370 F)
Remove the dough from refrigerator and roll out the dough with a roll pin  and cover pastry base with baking paper and fill with weights or beans.
 Bake in oven for 15 minutes. Remove the paper and weights. 



Filling



In a bowl mix the eggs with the cream, grated cheese, salt and pepper and red bell pepper into thin strips.
Pour the beaten egg over the  quiche dough and add up distributing shrimp .
Before taking the oven sprinkle the remained  grated cheese
 Cook for 30 minutes or until the filling is set and golden on the surface.
Take out of the oven and allow to cool slightly before removing from the tin and transferring to a plate.
Serve warm.










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