27 December 2017

Cherry and pistachios dessert (Postre helado de cerezas y pistachios)

I made this dessert recently not especially for Christmas. Just because I had frozen cherries (and some fresh cherries) and I wanted to use them.

The day before Christmas was difficult, because I had a very strong bee sting on my hand and arm. I had  fever and almost could not do anything I did as I could the food and the next day I started taking some remedies.

I'm a little better today although I still have my hand inflamed. It's difficult to do things with a hand in bad conditions.

In any case I did this dessert yesterday, you can use frozen cherries or frozen raspberries, the base of the dessert is ricotta and yogurt.
And I love the pistachios they put a note of color to everything.

adapted from : Recipes plus.com


425 grams ricotta cheese (15 ounces)
1 cup of sugar
225 grams plain greek yogurt
1 cup frozen cherries or drained bottled morello cherries
Some fresh cherries for serving  (optional)
150 grams chopped pistachios


Line a 9 x 5 inch loaf pan with foil, extending the foil over long sides for handles.

Beat ricotta and sugar in a large bowl  by hand or electric mixer in medium speed until smooth.

Fold in the  greek yogurt and then 100 grams of pistachios and cherries. Spoon mixture into the prepared pan, smoothing top. Cover and freeze overnight.

The following day unmold onto a serving platter. Let stand for at least 10 minutes or until softened slightly before slicing. Garnish with some cherries and pistachios if desired.

print recipe here

en español

postre de cerezas y pistachios

19 December 2017

Gingerbread Cupcakes (Cupcakes de Jengibre)

And here we are a few days from Christmas. 
 Always for Christmas  is the same for more than one starts with time the days fly.

I wanted to make a recipe (Christmas's recipe)) before Christmas Eve.
And then the recipes that I will make for Christmas day will come.

Here has been crazy not only for many things  some of you know that here( Southern hemisphere) is summer and has been very hot.
I would love to live in these days in the Northern Hemisphere.
Good but it's where one lives. In between I made marmalade of apricots and strawberries.

And you know Im caring my mom, I thank you when you ask me about her, it's fine but very fragile. I hope she gets up tomorrow andfor Christmas maybe she will be better to wake up. She gets tired so much.

Ok now the recipe!  this recipe has enchanted everyone and that the taste of spices is felt in the cupcake.
I made a lighter glasse with cream cheese and it was very good. The ornaments of the little gingerbread men are bought at Amazon. but you can garnish with some sprinkles and will be fine.

I wish you all a beautiful and blessed Christmas.

Merry Christmas!

Source:  Sally baking's addiction

Ingredients (12 cupcakes)

1/2 cup (115 g)unsalted butter
1/2 cup light or dark brown sugar
1  and 1/3 cups all purpose flour
1 large egg at room temperature
1/2 cup (120 ml) milk room temperature
1/2 cup molasses or dark corn syrup
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg 
1/4 teaspoon ground allspice
Cream cheese for topping 
(recipe  more below))


Preheat oven to 350°F (180°c) and line 12 count muffin pan with cupcake liners. Set aside.
In a large bowl using a handheld  or stand mixer beat the butter and brown sugar together  on medium speed until creamy. Beat in the egg until combined, scaping down the sides and bottom of the bowl as needed. Beat in the milk,molasses an vanilla on medium speed. Mixture will be piecey and not fully combined. That's ok.

In a medium bowl, toss the flour,baking powder,baking soda, salt, cinnamon,ginger,nutmeg and allspice together until combined.
With the mixer running on low speed, slowly pour the dry ingredients intothe wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.

Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean, Allow to cool completely before frosting.

Prepare cream cheese frosting
(by Dessert Now, dinner later. blog)

8 ounces cream cheese (220 grams)
1/2 cup unsalted butter room temperature
1 cup powdered sugar 
1 teaspoon vanilla extract
Place the cream cheese in a mixing bowl.
Using a hand mixer beat until smooth.
Gradually add the butter 2 tablespoons  at a time, and continue beating until smooth and well blended.
Ad powdered sugar and vanilla all at once. Blend until combined and smooth. (Dont beat too long or the frosting would be too soft to pipe. If this happens place the frosting in the fridge untils it firms.
Use for any recipe taht calls for cream frosting.

Tip: Prepare cupcakes and frosting 1 day in advance.

En español

Cupcakes de jengibre

14 December 2017

Balsamic Strawberries and ginger Semifreddo (Semifreddo de frutillas con vinagre balsamico y jengibre)

I love Semifreddo like a Christmas dessert, is delicious, simple and you can make the day before.
You can use frozen or fresh strawberries or if you prefer raspberries.
Serve garnished with some strawberries and mint leaves.
Balsamic strawberries is something special.

Note: the original recipe was with cream cheese but I change by greek yogurt and was amazing!

Source : Dish.co.nz

Ingredients (8 servings)

500 grams strawberries (fresh or frozen)
hulled and roughly chopped
1/2 cup caster sugar
1 tablespoon balsamic vinegar
1 pinch of black pepper
350 grams of  plain greek yogurt
250 grams  cream fraiche
4 large eggs
1 cup caster  sugar divided
1 teaspoon ginger powder
mint leaves and strawberries or others fruits 
for serving


Line bottom and sides of a 9x5 inch ( 23 x 12 cm) loaf pan with 2 overlapping pieces of plastic wrap, letting wrap hang over sides of pan.

Put the strawberries, sugar, balsamic vinegar and the pepper in a medium saucepan.
Slowly bring to the boil  stirring to dissolve the sugar. Reduce the heat and simmer for 20 minutes stirring occcasionally until reduced and jammy.
Cool  completely and set aside.
Gently combine the cream and greek yogurt in a large bowl and set aside.
Separate the eggs and place the yolks and whites in separate bowls.
Whisk the yolks with 1/2 cup of sugar and  ginger powder until very thick and pale.
beat the egg whites and add  the remaining 1/2 cup of sugar until firm.
Using a large metal spoon fold the yolk mixture into the cream mixture then fold in the egg whites.
Pour the mixture into thetin and dollop over the strawberry mixture.Use the tipe of  skewer to marble  through.

Also you can put a layer of cream and then strawberry sauce and spread cream again.
Cover and freeze at least 10 hours, I made at night and desmold the followinf day.

print recipe

en español

Semifreddo de frutillas y vinagre balsamico 

2 December 2017

Dark Chocolate Lebkuchen (german biscuits)

Lebkuchen is a traditional german cookie that is usually baked for Christmas !
Almost all years for Christmas I make a new recipe.
It is most like a soft gingerbread cookie full of warm spices. In this case the glazed is chocolate.
I think not matter how you make them, you will be glad with tehm !
I glazed too with sugar and lemon, yo can see others recipes here in Christmas recipes.

adapted from :  A dash of ginger


85 grams butter (3 ounces)
200 grams runny honey
220 grams plain flour
100 grams ground almonds
1 1/2 tsp ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking powder
100 grams dark brown sugar 
1 egg 
Juice of medium orange

To coat the cookies
200 grams  (7 ounces) dark chocolate


Preheat the oven to 180 °c. Heat the butter and honey in a pan over medium heat until the butter has melted. Allow to cool slightly (about 5 minutes)

In a large bowl, add all the remaining dough ingredients. Add the butter/honey mixture and mix until combined.
If the dough feels a bit too wet to work with refrigerate for 15 minutes (I made )

Roll the dough into balls  (like the picture)  if is needed add some flour, and place on a lined baking tray, leaving enough space for them to spread. 

You'll probably need to use 2 baking trays or do this in batches.

Gently press each ball down to flatten a little. Bake for 10 or 12 minutes ( see the oven) until browned but still soft.
Remove and transfer to a cooling rack to cool.

Coat the cookies into the rack . I spread the chocolate over the cookies  with a spoon and sprinkle some little gold stars.
(but you can let only with the chocolate)
Leave the cholate set.

print recipe

Picture from A dash of ginger

When I coated my cookies and let set

en español

galletas alemanas de chocolate y miel

29 November 2017

Red lentil and carrot cream soup (My magic soup) (Sopa cremosa de lentejas rojas con zanahorias)

In these Christmas times beautiful and crazy, 
(although I do not go out much I'm the one that I get to those who come to the house) a simple and delicious  soup recipe, and then we continue with the Christmas recipes.

I call it my magic soup, because of how rich it is, how fast it is made and how comforting it is. My daugther say  that also has many vitamins and is good. But I do it because  only I love it.
Is vegetarian too, have red lentils, carrots, spices, curry, some basil and zucchini,  :)

Adapted from : All recipes UK


250 grams red lentils (US 1 1/4 cup) (UK 9 oz)
3 medium carrots
2 green onions (roughly chopped)
2 garlic cloves (crushed)
2 tablespoons basil chopped.
2 teaspoon curry powder
2 medium zucchini peeled and in slices
1 teaspoon coriander powder
1.2 vegetable stock
vegetable oil
1/3 cup heavy cream or greek yogurt
salt and pepper


Heat some oil in a large saucepan over a medium heat. Gently fry  green chopped onions and crushed garlic with curry and coriander powders for 5 minutes.

Add carrots and zucchini  peeled and chopped into thin slices. 
Mix well and cook for  about 5 minutes.
If looks dry add some vegetable stock.
Add red lentils and vegetable stock. Seasoned with salt and pepper.
Bring to the boil, then reduce heat and cook covered under medium heat for 20 minutes until carrots and zucchini are cooked.
Add cream  and chopped basil and cook for 5 minutes.
Puree the soup with a blender.
Season to taste.
Serve warm with a dollop of heavy cream or yogurt and some coriander. 

print recipe

en español
Sopa de lentejas rojas  y zanahorias

Hemos tenido unos dias rarísimos acá en Santiago . Algunos dias con calor otros con frio, En fin.
Que tal una sopita? despues viene todo lo que comemos en Navidad que es tan rico.
Esta sopa me encanta. Facil. deliciosa y maravillosa.
Las lentejas rojas tienen la gracia que no se remojan como las otras y se deshacen rapidamente. o sea uno la hace super rapido.
Me gusta en cualquier momento. No me gusta muy caliente ninguna sopa.
Para la noche es ideal.
Vegetariana y saludable.

250 gramos lentejas rojas
3 zanahoras medianas pelas y en rodajas
2 cebollines picados
2 dientes de ajo picados o aplastados
aceite  vegetal neutro
2 cucharadas de albahaca picadas 
2 cucharaditas polvos curry
2 zapallitos italianos medianos pelados y picados
1 cucharadita de cilantro en polvo o fresco
1, 5 litro de caldo vegetal 
1/3 taza de crema espesa o yogurt griego
sal y pimienta


Calentar algo de aceite en una olla mediana a fuego medio/suave.
Suave,mente freir los cebollines ay el ajo picado con el curry y el cilantro. Por unos 5 minutos.Agregar a la olla los zapallitos y las zanahorias pelados y picados en rodajas. Revolver bien y cocinar por unos 5 minutos(si esta seco agregar algo de caldo)
Agregar las lentejas rojas y el caldo vegetal.
Sazonar a gusto con sal y pimienta.
Cocinar a fuego medio hasta que las zanahorias y zapallitos esten cocidos. (unos 20 minutos)
Agregar la crema o yogurt natural y la albahaca.
Cocinar unos 5 minutos. 
Dejar enfriar un poco y moler con un procesador (blender) .
Servir con un poco de crema o yogurt y algo de albahaca o cilantro.
Se puede guadar en el refrigerador hasta dos dias.

Nota: la proxima volvemos a recetas navideñas!
ah las lentejas rojas las he encontrado en el Jumbo y en el Lider. (Oriental products)

24 November 2017

Homemade Italian Panettone (Panettone italiano)

Christmas is approaching very soon, and someone may think I'm getting ahead of myself, but time goes by so quickly, and given the daily life, sometimes I do not know when I will make a new recipe. 
So I said I want to start with Christmas.
 Yesterday I made these panettones (delicious) and today I take the pictures so with this I started the Christmas recipes.

Some time ago I wanted to make panettone again, I always do Stollen (which we all love) but the panettone is better for my mom who eats it well and likes it with tea (you know she is not well and eats only some food) .
And here is the traditional Christmas bread my mom made, (now Esperanza make it))

The recipe is awesome, you just have to have the patience to wait a bit because it has to go up but it was not a problem, in between I turned on the soft oven and finished uploading so I did everything yesterday .

If you want  look more  recipes  about these season search in my labels: Christmas recipes.

Adapted from : Chatelaine magazine


1 cup sultana raisins (or black corinto)
3 tablespoons dark rum
3  3/4 cups  all purpose flour
1/2 teaspoon salt
2 teaspoon (7 grams) active dry yeast 
orange zest from 1 orange
3 eggs at room temperature
2 tablespoons honey warmed
2 teaspoon vanilla
1 1/4 cup unsalted butter cubed room temperature
1/3 cup chopped candied orange peel
2 tablespoon butter melted


Stir raisins with  rum  and 1 tablespoon of water in a small microwave bowl.
Microwave uncovered 1 minute. Stir, then cover and set aside.

Combine flour with sugar, salt yeast and orange zest in the bowl of a stand mixer . Mix using the paddle attachment, at low speed. (This can also be done by hand or using a hand held electric whisk)

Whisk eggs with 2/3 cup lukewarm  water, honey and vanilla.
Gradually pour into flour mixture, Increase spped  to medium high and beat dough until smooth and elastic about 10 minutes.

Remove paddle, keeping dough in bowl, Drain raisins, discard any liquid. 
Add to dough along with orange peels and 1 tablespoons melted butter. Gently knead fruit and butter into dough until combined.
Cover bowl with plastic  wrap or a kitchen towel in a warm place  and let rise  so that the dough rises and increases with the yeast  about 3 hours.

Remove plastic wrap or kitchen towel and lightly sprinkle top of dough with flour. Turn  out onto a floured counter. Dust dough with a little more flour. Fold edges into the centre and place in the same  mixing bowl. Cover with a damp kitchen towel. at let rise at room temperature about 3 hours.

Preheat the oven to 180°c (350°f).

Transfer dough onto a floured cutting board. Divide dough into portions .
 I divide in 6 portions (I used ramekins for bake but if you have panettone baking molds you can bake more portions or use a muffins tin. 
Dough will be about even with the top edge of molds. Brush tops with remaining melted butter

Bake about 30 to 35 minutes or until until the tops are browned   and a  skewer inserted into centre of a panettone comes out clean .
Transfer panettones to wire racks to cool completely. Serve warm or room temperature.

panettone (pan de pascua italiano)

17 November 2017

Chocolate orange Marmalade Brownies (recipe by Jamie Schler) Brownies de chocolate y mermelada de naranja

For a long time I wanted to make a recipe for Jamie Schler from Orange Appeal's book (Savory and sweet) and I was finally able to make these brownies because Christmas is coming and it does not stop by.
I knew first Jamie by her blog if you can look, amazing recipes and lovely writing in her blog : Life's a feast

Jamie's book is wonderful, I also adore the orange, it is also said that the combination chocolate / oranges is one of my favorites so they were warmly welcomed here at home.

They were so fresh in the morning that it cost me to cut them for the photo but it is a recipe that I recommend anyway.
The book can be found on  Amazon.com

Source : Orange Appeal's book  (Savory and sweet)


60 grams  (2 ounces) unsweetened or bitter baking chocolate
30 grams (1 ounce) orange infused 70 percent dark chocolate  such as Lindt Excellence orange intense
3//4 cup ( 3 1/2 ounces)  all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (4 ounce/115 grams) unsalted butter at room temperature
1 cup (170 grams) light or golden brown sugar
1/4 cup (50 grams ) granulated white sugar
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoons grand Marnier or Cointreau or 1/2 teaspoon orange extract
3 heaping tablespoons bitter orange marmalade


Preheat the oven to 180° C (350 °F).

Lightly butter  a square pan (23 cm /9 inch)
or line with parchment  paper leaving several inches overhaging  for lifting the brownie out of the pan, lightly butter the foil or parchment.

Slowly melt both chocolates together in a doble boiler over simmering hot water . Remove from the heat when all but 1/4 of the chocolate  has melted then stir vigorously until all the chocolate is melted and smooth. 
Set aside to cool slightly.

Combine the flour, baking powder and salt in a bowl whisking to blend.

In a large mixing bowl, beat the butter and sugars together until light, smooth and creamy. Beat in the eggs, 1 at a time, just until combined.
Add the vanilla,grand marnier and melted chocolate and beat until smooth and blended, scraping down the bowl as necessary.

Fold in the dry ingredients by hand until well blended and smooth, not over mix.
 Gently swirl the orange marmalade, completely combining for an overall orange flavor, scrape the batter imto the prepared pan and smooth.
 Alternately, pour the batter into the pan and spoon the marmalade onto the brownies and swirl  in with a knife.
Bake about 30 minutes, until the center is set but still moist.

Remove from the oven and allow to cool on a rack before slicing. If the pan was lined with foil or parchmente, allow the brownies to cool for 10  minutes before lifting them out to a cooling rack.

print recipe 

en español

Brownies de chocolate y mermelada de naranjas

11 November 2017

Double crust chicken pot pie (pastel de pollo con masa hecha en cassa)

One of my favorites comfort food is chicken pot pie, usually I make a big one and other little for Esperanza (only with vegetables) I posted others chicken pies but I love this one.

Try this classic recipe with chicken, mixed vegetables and a flaky pie crust.

Also is a great way to turn leftover chicken and veggies in a new delicious dish!

Adapted from : Sally baking addiction

Pie crust

2 and 1/2 cups all purpose flour  (about 340 grams)
1 teaspoon salt
7 tablespoons unsalted butter chilled and cubed
1/2 cup Ice water (maybe you need a little more water)

Note : this recipe had vegetable shortening but wasn't necessary . Usually I use only butter.

Mix the flour and salt together in a large bowl. Add the butter.
Using a pastry cutter or yours hands add the butter into the mixture until it resembles  coarse meal.
Add slowly ice water . 1 tablespoons at a time and stir well. Stop adding water when the dough begins  to form large clumps. 
Transfer the pie dough to a floured work surface the dough shouuld come together easily and should not feel over sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated with butter. Form into a ball. Divide  dough  in half . Flatten each half into discs using yours hands.
Wrap each in plastic wrap and refrigerate for at least 2 hours..
(Im sure this pie dough recipe is amazing to make others pies too)

For filling

1 pound (about 450 grams) skinless boneless chicken breast in cubes
1 cup sliced carrots (2 carrots)
1 cup frozen baby  peas
3/4 cup frozen green beas 
1/3 cup unsalted butter
1/3 cup chopped onion
1/2 cup celery
1 teaspoon minced garlic
3/4 frozen green beans
black pepper
1/3 cup all purpose flour
1/2 teaspoon dried thyme
1 cup and 3/4 chicken broth
2/3 cup half and half
1 large egg beaten


Make the pie crust in the morning and chilling by 2 hours (or the night before)
In a large saucepan combine chicken, carrots and celery.. Add water and boil for 12 minutes. Remove from heat drain and set aside.

In a large skillet cook the butter, onions and garlic over mediut heat stirring occasionally. Cook until the onions are translucent and the butter is lightly browning.
 Whisk in the flour, salt, black pepper, thyme, chicken broth and half and half.

Cook and whisk until no flour lumps remain, the simmer over medium low heat until thick. Taste and add more seasonings if you prefer. Remove from heat and set aside.

Preheat oven to 180° c (375 F)
After the pie dough is chilled.
On a floured work surface roll one of the pie dough. Turn the pie crust until you have a circle about 30 cm (12 inch) diameter.
Place the dough in a pie dish and place the chicken mixture on top. 
Roll out 2nd pie crust dough just as the first. Cover the pie with the 2nd crust Seal the edges  with a fork or yours fingers. With a small knife slice a few small slits in the top crust for steam.
Using a pastry brush  you can brush the crust with beaten egg.
Bake for 35 minutes or until crust is golden brown.
Cool for 10 minutes before serving.

print recipe

En español
Pastel de pollo

3 November 2017

Lemon and raspberry semifreddo (Semifreddo de frambuesas y limon)

Semifreddo is a classic italian dessert that marries the richness of Ice cream with the texture of frozen mousse.
I love Ice cream but Semifreddo is one of my favorite desserts too and you dont need and Ice cream maker to make this frosty and delicious treat!

Source : BBC Good food


2 teaspoon finely grated lemon rind
1/2 cup (125 ml) lemon juice
1 cup sugar 
6 egg yolks
1/4 cup limoncello liqueur or ron
2 1/2  cups thicked cream
1 1/2 cups frozen raspberry
some fresh mint sprigs


Grease 9 cm x 25cm (3 1/2 inch x 10 inch) loaf pan. Line with baking paper.

Stir lemon  rind, juice and sugar in small saucepan until sugar is dissolved; bring to the boil.
Remove from heat, cool 10 minutes. Strain lemon syrup into small jug; discard solids.

Beat egg yolks in small bowl with electric mixer until light and fluffy. Beat in lemon syrup and liqueur and transfer to large bowl.

Beat cream in medium bowl with electric mixer until soft peaks form. Fold cream into lemon mixture, cover bowl with foil freeze about 2 hours or until  thick (no frozen).
Stir in frozen raspberries. Pour mixture into loaf pan. Cover with plastic wrap then foil; freeze overnight or until firm.

Stand semifreddo at room temperature 5 minutes before turning out. Top with raspberries and mint.

Print recipe here

en español
Semifreddo de frambuesas y limon

Viendo en el freezer aun tenia frambuesas congeladas del verano asi que tenia que hacer algo. Pronto se veran las frambuesas de este año.
Asi que hice este Semifreddo, maravilloso. 

Se puede hacer con frambuesas frescas o congeladas.


2 cucharaditas de cascara de limon rallado
1/2 taza de jugo de limon (125 ml)
1 taza de azucar (220g)
6 yemas de huevo
1/4 taza de limoncello o otro licor como ron
2  1/2 taza de crema espesa 
1 1/2 taza de frambuesas congeladas o frescas
hojas de menta para adornar
algunas frambuesas para adornar


Enmantequillar un molde alargado de 9 cm por 25 cm.
Forrar con papel mantequilla.

Mezclar la cascara rallada de limon, el jugo y el azucar en una pequeña olla hasta que el azucar se disuelva, darle solo un hervor.
Retirar del fuego y dejar enfriar unos 10 minutos.
Pasar por colador el jugo deimon para retirar los residuos.

Batir las yemas de huevo en un bol con una batidora electrica hasta que este suave y espumosa.
Agregar el jarabe de limony el licor, llevar a un bowl grande.
Batir la crema en un bowl mediano con batidora electrica hasta que se formen picos suaves
 Mezclar la crema con la mezcla de limon y cubrir el bowl con plastico y dejar en el freezer por lo menos 2 horas hasta que espese.
Agregar las frambuesas y vaciar la mezcla en molde alargado. Cubrir con plástico y congelar  toda la noche o hasta que este firme.
Para servir retirar un rato antes y adornar con frambuesas y hojas de menta.

25 October 2017

Zuchini and basil cream soup (sopa de zapallitos italianos y albahaca)

Basil and zucchini are two of my favorites veggie foods..

This cream zucchini soup is really wonderful and really easy  and you can serve with some baguette slices and tomatoes and you will have a delicious and simple meal.

Adapted from: My recipes


4-5 servings

2 tablespoons of  sunflower oil
1/2 cup yellow onion chopped
1 garlic clove chopped
2 medium zucchini sliced 
and with peel
2 cups reduce sodium  veggie broth
1 cup losely packed basil leaves
washed and stemmed
salt and pepper
3 tablespoons creme  fraiche or sour cream


Heat sunflower oil in a large saucepan over nedium heat.
Add onion and garlic and cook until translucent. About 5 minutes.
Add zucchinis in slices and cook by other 3 minutes.
Then add veggie broth and basil leaves. Reduce heat and cook by 20 minutes.

Puree the soup in batches in a blender.
You can use  an strainer  to push  some solid bites but I dont think is necessary.
 Add the creme fraiche and season with salt  and pepper to taste.

Divide soup among bowls and garnish each  with some creme fraiche and a few basil leaves.

En español

Sopa de zapallitos italianos y albahaca