30 September 2017

Lemon curd cream brulee Cream brulee de limón)

 Always I say that : I love all with lemon, and if is cream brulee with lemon curd is amazing!

The citrus flavour adds freshness on this classic and delicious dessert.

Source : Woman & Home

Lemon curd Creme brulee

(6 servings)


600 ml double cream
zest and juice of 1 lemon
6 egg yolks
150 grams lemon curd (I used this recipe)
(Is the same  for Ice cream lemon curd)
60 grams caster sugar plus extra to sprinkle


Preheat oven to 150°c .
Put the creamand zest in a pan and bring just to the boil. Beat the egg yolks in a bowl with lemon juice, lemon curd and caster sugar. Pour in the cream and whisk well.
Strain the custard trough a sieve in a large jug..
Pour into the ramekins. Put the dishes in a roasting tin and pour hot water into the tin about 2 cm.
Bake for around 25 minutes, until still wobbly in the centre. Remove from the roasting tin and leave to cool then refrigerate until cold.
Sprinkle a thin, even layer of caster sugar over the surface of each creme brulee. Caramelise under the grill or with a blow torch until golden brown. Allow the caramel to cool and harden before dusting with a little icing sugar.

Print recipe here

En español

Creme brulee de limon

Me encanta el creme brulee y más si es con lemon curd. 
Es absolutamente delicioso.


600 ml the crema espesa o para batir
jugo y ralladura de 1 limon
6 yemas de huevo
150 gramos de lemon curd (use la misma receta del helado con lemon curd y además es en microondas)  ver aqui
60 gramos de azucar  más un poco más para espolvorear
azucar glass para espolvorear


Precalentar el horno a 150 grados C.
Colocar la crema y ralladura de limon en una ollita y calentar y dar un hervor.
Batir las yemas de huevo en un bowl con el jugo de limon, el lemon curd y el azucar.
Agregar a la crema y batir bien.
Pasar por un colador y dejar en una jarro.

Distribuir en los pocillos o ramekins. Colocar los pocillos sobre una fuente con 2 cm de agua caliente (baño maria)

Hornear por unos 25 minutos, hasta que el centro este un poco burbujeante. Retirar del horno y dejar  enfriar. Luego refrigerar. 
Esparcir una capa de azucar antes de servir y con un soplador o antorcha de cocina o el grill  dorar hasta que este color caramelo. Dejar enfriar y endurecer antes de servir.

23 September 2017

Chai tea cake with pears (Cake aux poires et chai Imperial) Cake con Te chai y peras

I really love cakes recipes with pears or apples and even more if has one of my favorite: Chai Tea,  just delicious with spices.  Usually I drink tea or coffee because  I like  both but I really love chai Tea.
 Of course when I found this recipe I said: I have to do !
I hope you like it, it's a  delicious cake with pears and spices.

Source : Chic,choc,chocolate


Poached pears
4 pears
500 ml of water
80 grams brown sugar
1 Chai tea bag

In a medium saucepan  add water and brown sugar.
Bring to a boil.
Stop the fire and add the tea bag.
Let infunse for 5 minutes.
Meanwhile peel the pears while keeping the tail and slightly hollow out the bottom to remove the seeds.
Remove the tea bag and lightly boil. 
Add the pears and let it by 10 minutes over low heat.
Let cool in the fragant syrup.
They can be prepared the day before if you like.
They should be allowed to return to room temperature before putting them in the dough.


150 grams of brown sugar
5 cc of Chai tea 
150 grams butter
3 eggs (room temperature)
200 grams all purpose flour
1 teaspoon baking powder
4 poached pears


First in a little bowl mix the Chai tea and half the sugar and mix weel. Set aside.

In a bowl whisk soft butter and fragant sugar (Chai and sugar you mixed) add the eggs and continue to beat
Preheat oven to 180° C (350 F)
Add flour an baking powder and mix briefly.
Pour some of the dough in a loaf pan cake . Arrange  the  whole pears on top after draining.
Spread the rest of the dough around the pears.
Baker about 45 minutes until golden and risen (a skewer inserted into the centre of the cake should come out clean)

Cool in the tin , then carefully lift onto a serving plate .


My friend from France Une aguile dans l'potage made this cake and was beautiful you can see here

Homemade Chai recipe  (make your own Chai)

Print recipe

en español

te chai

18 September 2017

Strawberry and greek yogurt Ice cream (Helado de frutilla con yogurt griego)


           If you know me by a time, sure you noticed I love Ice cream always!!
18 September is our Independence day so I made this Greek yogurt strawberry Ice cream, was soo good.

Happy Independence  dayto all chilean friends  here and all these are living in others countries!
Source : Zoe Bakes .                                       



                                                The strawberry season only just begin !    Hubby arrived with this strawberries box today!! 
Our spring begin next September 21!                            

450 grams (1 pound) strawberries, fresh or frozen 
1 cup of sugar ( 200 g)
 1 1/2 cups plain greek yogurt 
2 tablespoons vodka or kirsh
1 cup heavy cream
1/2 teaspoon fresh lemon juice
1 teaspoon vanilla extract

If you are using frozen berries, place them ina bowl and cover with sugar and vodka.
Let them sit until the sugar mostly dissolves, .
By the time they thaw and the sugar dissolves the fruit will have released much of its juices.
For fresh berries slice them before you toss them with sugar and vodka,
If you use fresh strawberries is a good idea break them down a bit by cooking them for a few minutes. If you do this you will need to let it cool before proceeding.
Place the strawberries in a blender or food processor with the greek yogurt,
Pulse until they are combined and the strawberries are broken up.
Remove from the food processor and whisk in the cream, lemon juice and vanilla. Refrigerate the ice cream  mixtures  and hour before freezing.

By machine:
Follow your machine's instructions for freezing the Ice cream. When you will serve remove from freezer about 15 minutes before.

By hand:

After freeze by 1 hour beat by a while and put again in the freezer, After 1 hour freeze and beat again. 
Cover with a plastic  wrap  and chill in the freezer for at least 3 hours  or over night.

En español
Helado de frutilla con yogurt griego

8 September 2017

Classic apple pie (Pie de manzanas clásico)

If among my favorite recipes have been pies, I love them, especially with fruits, but one of my favorites is apples's pie.

If you know me  by a while  you can see that I have made several apple's pies, but always one finds something new, the filling, the fruit or the texture.

This apple pie is a classic, from the scrumptions filling to the Double Crust Pastry.
It's homemade goodness at its very best.

Adapted from : Best of British Cookbook 

Thanks to Sam  a friend of mine that sent me this book times  ago. I love this book Sam !


3 or 4 apples (brambley or fuji or other)
1 teaspoon of cornflour (cornstarch)
3 tablespoons caster sugar


200 grams (1 cup butter)
cubed and chilled
400 grams  (2 1/2 cups all purpose flour
2 tablespoons milk
2 tablespoons sugar


To make the pastry rub the butter into the flour the add just enough cold water to form a pliable dough.
 Roll out half of the pastry on a floured surface and use it to line a pie dish.

Toss the apples with the cinnamon, cornflour and sugar, then pack the mixture in the pastry case.

Roll out the rest of the pastry and lay it over the top.
 Trim away any excess and crimp to seal. Make a hole in the centre for the steam to escape.

Brush the top of the pie with milk and sprikle with sugar, then bake for 40 minutes or until the pastry is cooked through underneath and golden brown on top.

print recipe here

en español

pie de manzanas

1 September 2017

Double crusted chicken pot pie ( Pastel de pollo y verduras con masa hecha en casa)

I think every chicken pot pie is comfort food and  usually make when I'm  a little blue.
Im sure I have others chicken pot pie recipes but I really love this one.

Adapted from: : Serious eat ( Yvonne Ruperti )


For the crust

2 1/2 cups all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons cold unsalted butter cut in cubes
6 to 7 tablespoons milk

For the filling

2 cups chicken broth
2 cups skinless,boneless chicken thighs, legs, breasts
3 tablespoons oil
3 medium leeks or green onions,  cut in pieces
in pieces
3 tablespoons butter
1/2 cup celery in pieces
1 carrot peeled halved vertically into half moons
1/4 cup all purpose flour
1 cup whole milk 
1 tablespoon finely chopped fresh thyme leaves
1/2 cup frozen peas 
1 large egg yolk


For the crust
In food processor (or by hand) place the flour,sugar and salt and combine. Add butter cubes and pulse until mixture resembles wet cornmeal.
Transfer mixture to large bowl and using rubber spatula stir in 6 tablespoons milk, pressing mixture against sides of bowl. until mixture comes together into a dough.
If you feel dry add other tablespoons  milk.
wrap 1/3 dough in plastic wrap. Wrap remaining dough and place into the refrigerator about  30 minutes.

For filling

In large saucepan heat chicken broth on medium heat until simmering. Add chicken and simmer until just cooked through 8 to 10 minutes. Remove from heat and allow chicken to cool in broth. When chicken is cool enough to handle remove from broth and transfer to medium bowl and shred into bite size pieces.
Strain broth reserving 3/4 cup and pouring remamining broth over chicken. Set aside.

In same unwashed saucepan heat oil over medium heat until shimmering. Add leeks, celery and carrots. Season  with salt and pepper,and thyme,  cook stirring occasionally until vegetables are almost soft. Add vegetable mixture to chicken.

In same saucepan add butter on medium heat until melted. Stir in flour until smooth, cook stirrring constantly, about 1 minute.
Whisking constantly slowly add 1 cup milk and 3/4 reserved chcken broth, scarping up any bits and cook until mixture is smooth and comes to boil.
Remove from heat and stir in chicken mixture. Stir in frozen peas.
Season to taste and transfer mixture to a large bowl.
Cover and chill.

Preheat oven to 180°c
On lightly floured surface, roll out larger piece of dough and make a circle. Roll up dough with rolling pin and then unroll over the dish, allowing dough to fit into the bottom.

Fill crust with cooled chicken filling. Roll out remaining piece of dough and place over the top.
Press the edges together, trim and crimp with fork.
In a small bowl whisk yolk and  2 teaspoons milk.
Brush over top crust.
 Poke a few slits into the top of the crust. 
Bake at oven about 45 minutes or until deep golden and filling is hot.

Print recipe here

En español
Pastel de pollo y verduras con masa hecha en casa



2 y 1/2 tazas de harina normal sin polvos de hornear
1/2 cucharadita de sal
1 cucharada de azucar
12 cucharadas de mantequilla fria
en trozos
6 a 7 cucharadas de leche para la masa

Relleno pollo

2 tazas de caldo de pollo
2 tazas de pollo en trozos (sin huesos y sin el cuero)
3 cucharadas de aceite
3 puerros o cebollines cortados en trozos