27 April 2017

Fig and balsamic Ice Cream (helado de higos y vinagre balsamico)

I know I said this many times : I LOVE FIGS !
I know it's not new!
But this ice cream with figs was sooo delicious!
Really I think fresh or dried figs lend a sublime sweetness to all sort of dishes !

Source : A thought for food 


Fig balsamic sauce 

1 cups figs,stems removed and fruit quartered
1/2 cup granulate sugar
1/2 cup balsamic vinegar

For Ice cream

2 cups whole milk
4 teaspoons cornstarch
3 tablespoons cream cheese softened
1/4 teaspoon salt
1 1/2 cups heavy cream 
2/3 cup sugar 
2 tablespoons light corn syrup


To make the fig and balsamic sauce, add all the ingredients to a medium saucepan and set over medium heat.
When it comes to a boil, reduce heat to a simmer. Once the figs begin to soften use a wooden spoon to beak the pieces.
When the sauce begins to thicken, remove from heat and let cool while you make the ice cream base.

To make the ice cream start by stirring together the milk abd cornstarch in a small bowl. Set this  aside. In a separate bowl whisk together the cream cheese and salt.

Combine the rest of the milk, as well as the cream, sugar and corn syrup in a saucepan.

Bring to a boil over medium high heat and cook for 4 minutes.
remove from heat and gradually whisk in the cornstarch mix. Bring back to a boil over and cook stirring with a rubber spatula, until slightly thickened about 1 minute.
Remove from heat.

At this point slowly whisk the hot milk mixture into the cream cheese mixture until smooth.  Let chill by a while and then pour the mixture in freezer about 60 minutes. (have to be thick)

Once the base is almost ready add the ice cream to a storage container, alternating between the base and the fig and balsamic sauce. Freeze in the coldest part of your freezer until firm (at least 4 hours).

Print recipe

helado de higos

21 April 2017

Apple pie from scratch (pastel de manzanas)

Nothing tastes better than a pie bakes from scratch using fresh ingredients and when you make it you know what are you're eating.
I love the aroma, the combination of apples, cinnamon,sugar are the best.
You'll love the smell that comes waiting from the kitchen when the apple pie is in the oven,

Many people love the combo of lard and butter in the crust but really I think the butter is the best I think tastes better.

Source : Recipe girl

pastry crust

2 1/2 cups all purpose flour
1 teaspoon salt
8 tablespoon cold unsalted butter cut into pieces
6 to 7 tablespoon ice cold water

For the pie filling

8 cups peeled apples, sliced thin (7 to 8 medium apples)
1 cup granulated white sugar
2 tablespoon packed brown sugar
3 tablespoon all purpose flour
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoon unsalted butter (in small pieces)
1 egg mixed with 1 tablespoon milk (for brushing on the pie before baking)


for the crust

Combine flout and salt in the bowl of a food processor  . Add the butter and pulse until the mixture resembles a coarse meal. Add the cold water and pulse just until the dough starts to hold together. You should have some pea size pieces of butter visible. Don't over the process. If you don't have a food processor use a pastry blender to mix by hand.
(I prefer to make the crust by hand)
Gather the dough together and divide in half. . Form each half into a flat disc wrap with plastic wrap and refrigerate at least 30 minutes.

For apple filling

Add the  peeled, cored and slices apples to a large mixing bowl. Sprinkle with 1 tablespoon fresh lemon juice. In a small bowl, whisk together the sugar,flour, cinnamon and nutmeg. Add the sugar mixture to the sliced apples, toss to coat the fruit. Set aside.

Preheat oven to 180 °c (375 F)

Remove the pastry from the refrigerator and allow to sit at room temperature about 15 minutes. Roll out one disc of dough on a ligthly floured work surface and made a circle . Gently fit the pastry dough into a deep dish pie plate takeing care not strech the dough.

Fill the pastry  with the apple mixture dot with the remaining
2 tablespoon of butter.
 Roll out the remaining disc of dough and fit over the apples.. To seal the edges use a wet finger to moisten the edge  of pie crust (around the rim) .
Fold the trimmed top crust edge over and under the edge of the bottom crust.

Cut two or three small slits in the top crust to vent.
 Lightly brush the top of the pie with the egg/milk mixture. Sprinkle the top with sugar if desired.

print recipe here

Note: Many asked by the bird on my pie !
 Is from Amazon look here

A little pie

En español
Tarta de manzanas

Listo para el horno !

15 April 2017

Delicious asparagus Tart (tarta o quiche de esparragos)

I think we are lucky even in this time (late summer early fall) to find fresh asparagus, in any case can also be done with a can of asparagus.
We really love this asparagus cake I made a while ago, the dough is absolutely delicious so I plan to try it on other quiches or tarts.

But I know that in the northern hemisphere they are in spring so they have asparagus so how Beth say : let's celebrate the season with a simple vegetarian tart.

Source :  Bethdunham.ca

Ingredients crust

1 cup all purpose flour
3 tablespoon corn meal
1/4 teaspoon salt
6 tablespoons ice cold butter cut
into small pieces
1 egg lightly beaten


10 - 12 fresh asparagus or one tin 
1 tablespoon oil
2 large eggs
1/4 cup sour cream
1/4 cup milk
150 grams ricotta cheese or goat cheese 
100 grams finely grated parmigiano cheese 
2 green onions chopped 
1 tablespoon finely chopped terragon
1 tablespoon chopped basil
1 pinch of salt


Snapoff the though end of the asparagus, and drizzle the spears  with olive oil. Cook over medium high heat in a grill pan or cast iron skillet for 3 to 4 minutes, turning frequently until bright green and al dente. 
The cooking time will vary according to the thickness of your asparagus.

In a large bowl whisk together the eggs, sour cream and milk. Add the parmigiano and ricotta cheese, green onios, tarragon and salt, and stir to combine.

Arrangue the asparagus in the bottom of the tart shell, and carefully pour the custard mixture over the asparagus.
Bake at 180 ° (375 F) for 25 to 30 minutes.Or until filling is set.

Print recipe

En español

quiche de esparragos

9 April 2017

A bird inside a cake and Happy Easter! (Un cake con un pajarito para Semana Santa)

First of all I wanted a bunny to do this .... But I didn't so I  use a chick but it can be done with the figure that you want  (maybe a heart or leaves , all you want)
 The cake is really good and is from a beautiful blog called "The recipe of happiness" (La receta de la felicidad) she has beautiful things. Is in spanish but you can translate.

Happy Easter !


Chocolate cake

200 grams soft butter
200 grams of sugar
4 eggs
250 grams all purpose  flour
60 grams of bitter chocolate or pure cacao
1 pinch of salt
1 teaspoon baking powder

Vanilla Cake

200 grams soft butter
200 grams of sugar
4 eggs
250 grams of flour
1 teaspoon vanilla essence
1 pinch of salt
1 teaspoon baking powder
1 loaf pan


Prepare the chocolate cake first. 
Preheat the oven to 180 ° C
Beat the softened butter with the sugar and add the eggs one by one, mixed well.
Finally add the chocolate flour or cocoa, baking powder and salt . Mix until everything is well incorporated. Using your scraper pour the mixture into your buttered loaf pan.
 Bake for about 40 minutes. Remove from oven and allow to cool completely.
Cut the cake into thick slices (according to the cutter used) and cut the figures , rabbit, chicken or whatever.
Put all the slices together in a buttered mold and bring to the freezer until the vanilla cake  is prepared (at least 1 hour)
It is important that the cut figures fit together in the mold.

Vanilla cake 

Preheat oven to 180 °. 
Beat the butter with the sugar, add the eggs one by  one, add the vanilla, flour, baking powder and pinch of salt.

Remove the other mold from the fridge  with the frozen figures and carefully pour the vanilla mixture over the chocolate cake.
 Transfer to the oven and bake for about 40 minutes or until well risen and golden brown.
Remove from the oven and cool completely before serving.

Print recipe

Fall is here

En español
Cake con figuras para  Semana Santa

29 March 2017

Greek yogurt Tiramisu (Tiramisu con yogurt griego)

Of course all of us love Tiramisu (and I have some recipes here)
but sometimes is good if you found a recipe that cut some calories and fat without sacrificing taste like greek yogurt.

Source : Food.com

Calories per serving : 218

Ingredients (6 servings)

6 tablespoons strong coffe 
1/2 cup grand marnier or rum
16 or more ladyfingers
1/2 cup of confectioners' sugar 
200 grams mascarpone cheese or cream cheese
1 1/2 cup plain greek yogurt 
1 teaspoon vanilla extract
dark chocolate finely grated


Mix the coffe and brandy in a  bowl.

Quickly dip half the ladyfingers in the coffe mixture, turning to coat them but not so much that they get soggy.

Arrange in one layer over bottom of your pan.

Beat cream cheese(or mascarpone) with confectioners sugar until fluffy.

Beat in yogurt and vanilla extract until well mixed with cream cheese.

Spoon cream cheese yogurt mixture over the ladyfingers in pan and smooth the top.

Sprinkle half the grated chocolate over the top.

Dip the remaining ladyfingers in coffe mixture and arrange over the top.

Sprinkle remaining chocolate evenly over the top of the ladyfingers.

Chill 4 hours before serving or overnight.

lady fingers or italian biscuits

Print recipe

En español

Tiramisu con yogurt griego

22 March 2017

Fig tart ( tarta de higos)

I've always been absolutely in love with figs, and I grew up eating figs when I was little and spent many summers in a small place in the south where my uncle Miguel had a great fig tree in his yard.
We are in the time of figs here (late summer) and when I buy figs it is a struggle to do something while the others are eating them.
I get to make this tart and I had someones  saved.

This delicious tarta is adapted from : The pretty blog


1  1/2 cup  all purpose flour
50 grams caster sugar
pinch of salt
125 grams cold butter diced
30 ml ice water


100 ground almonds
1 cup icing sugar
2 eggs
1/2 teaspoon almond essence
300 grams figs halved


For the pastry:
Place the flour, sugar, salt and butter in a food processor (or by hand).
Pulse until it resembles breadcrumbs, then add the iced water all at once while the motor is running. As soon as the dough starts come together, remove it from the bowl onto a floured surface. Make a ball and then cover with plastic wrap and refrigerate for 30  minutes, then  roll out on a lightly floured surface and press into a greased medium size tart tin.
preheat oven to 190°c.

For the filling:

Place the almonds, icing sugar, eggs and essence in a food processor  and process for 30 seconds. Pour into the pastry lined tart tin, then carefully arrange halved figs (cut side up) inside the tin. Bake for 25 minutes until set and golden brown. Cool, then slice and serve.

print recipe here

En español

Tarta de higos frescos

15 March 2017

Raisins brioche (Brioche con pasas)

Love brioche bread and one of my favorite on Tea time.
You can eat alone or with jam or cheese or others.
This is a basic brioche recipe, soft, light and delicious.
This is actually a very easy dough to make.
And if you would like see others recipes look in my label BREADS  I have other brioche recipes.
We ate yesterday with my mom and the kids only with some strawberry jam.

Source:  (Pain brioche aux raisins) Cuisine actuelle


375 grams all purpose flour
180 grams butter
 15 grams fresh yeast  
1 egg
15 cl whole milk
100 grams sugar
 1/2 teaspoon salt
120 grams  dry raisins

For glaze 
1 medium orange (the juice )
and 1 yolk
or yolk and milk


Heat the milk and butter in a saucepan until the butter is completely melted. Drain the fresh yeast in 6 cl of warm water.

Pour the flour into a bowl and add the sugar and salt. Dig a hole in the center and pour the dissolved yeast, the mixture of milk and butter warmed, as well as the egg previously beaten.
Mix until a smooth paste is obtained and kned it by folding it several times on itself.
Cover with a clean cloth and let rinse about 1 hours in a warm place.
Put the raisins in a bowl of warm water.
Work the dough again with the drained raisins.
You can shape the dough in many ways, a classic brioche (big ball with smaller ball in hole on top)or you can make 6 equal sized balls and arrange themn in a bread pan  (mine is 26 cm x 13 cm) 
Just before baking brush the brioche with the egg wash (be careful).
Cover with floured clingfilm and let to rise again for 1 hour.Preheat your oven at 190°c (375° F) for the first 10 minutes, then lower to 160° (320 °F) for another 20 minutes.
Bake until the bread is well risen and golden and glossy.
Let cool to room temperature  before slicing. 

print recipe

En español
Brioche con pasas

Me encanta el brioche unos de los panes que mas me gusta hacer con el baguette.
Mi hija me decia que rico este queque mamá y le dije si pero es brioche!

Una deliciosa receta para el te o el desayuno.


350 gramos harina sin polvos de hornear
180 gramos de mantequilla
15 gramos levadura fresca
1 huevo
15 cl leche entera
100 gramos de azucar
1/2 cucharadita de sal
120 gramos de pasas

Para  baño de glacé

1 yema de huevo
con el jugo de 1/2 naranja
o una yema con un poco de leche


Calentar la leche con la mentequilla en una olla pequeña hasta que este completamente derretida.
Remojar la levadura fresca en un poco de agua tibia.(6 cl)
En un bol poner la harina y agregar el azucar y la sal.
Hacer un hoyo en el centro de la harina y agregar la levadura diluida en agua tibia.Agregar la mezcla de leche y mantequilla y tambien el huevo batido.
Formar una masa suave y doblar varias veces amasando un poco (si se necesita agregar harina)
Cubrir con un paño de cocina y dejar por una hora en un lugar temperatura ambiente.
Por un rato colocar las pasa en agua tibia.
Retirarlas y agregarlas a la masa, uniendo bien.
El briuoche se puede hacer en varias formas. Haciendo pancitos pequeños o colocar enh un molde alargado se hacen seis peolotas pequeñas (como tenis) y se colocan en el molde se tapa y se deja reposar.
Reposar por 1 hora.
Por mientras prender el horno a 190° c.
Antes de llevar al horno pintar con una mezcla de yema batida con leche o jugo de naranja.
Llevar a horno primero unos diez minutos, despues bajar el calor y hornear por unos 20 minutos mas.
Debe estar dorado y seco.
No cortar hasta que este frio.

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