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







Ingredients

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

Method

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



































20 October 2017

Everyday Pear Cake (Mimi Thorrison) (Cake de peras)




When I was looking for this recipe Mimi say "A lot of my cooking is based on abundance, on what's most in season"

Sometimes happens me, I choose my recipes when I have a lot of someones or really ripe  fruits .

I made this pear cake with some pears really ripe and waiting by new fruits in this new spring ...


Source : French country cooking by Mimi Thorrison



Azahar Orange tree







Ingredients


3 large eggs
1 cup granulated sugar 
1 1/4 cup all purpose flour
1/2 cup cornflour (cornstarch)
1 teaspoon baking powder
pinch of salt
1 teaspoon vanilla extract
6 tablespoons butter, melted
4 to 5 ripe medium pears 
peeled and cut into chunks
Icing sugar for serving

Method

Preheat oven to 350° F (180°C) Li8ne the bottom 23 cm springform tin with baking parchment.

In a large bowl whisk together the eggs and granulated sugar until light in colour aand fluffy.
In a medium bowl sift together the flour, cornflour, baking powder and salt. Whisk into the egg mixture, followed by the vanilla and melted butter Fold in the pears with their juices.

Pour the batter into the prepared tin and bake until golden and a knife inserted in the centre comes out clean, about 45 minutes.
Cool in the tin on a wire rack about 8 minutes before tuning out and peeling away the parchment.
Serve warm or at room temperature sprinkled with icing sugar.

I garnish with azahar flowers because I love them but you can use only the icing sugar.



print recipe here











En español
Cake de peras para todos los dias















13 October 2017

Tres leches Cake and passionfruit sauce (Torta tres leches y salsa de maracuya)










Tres leches cake is one of my favorite cakes. Absolutely. We made this cake for a friend who was here at home. I think it's my second version that I publish. 
It was really good and I love passion fruit sauce (maracuya) but it is optional.

Source : Nestle.cl







Ingredients

Cake
8 egg yolks
8 egg whites
pinch of salt
1 1/2 cup of sugar
1 3/4 cups plain flour

Tres leches sauce

1 tin condensed milk
1 tim evaporated milk
1 cup whole milk
1 cup liquid cream
1 teaspoon vanilla extract

Meringue

4 egg whites
1  1/3 cups sugar
pinch cream of tartar

Maracuya sauce (passionfruit sauce)  optative

1 cup caster sugar 
1/2 cup water
pulpof 4 passionfruit
or 1 cup of frozen passionfruit
Place caster sugar and 1/2 cup water in a saucepan over low heat and stir to dissolve sugar.
Increase the heat to medium high and simmer until syrupy
Stir in the passionfruit pulp and simmer gently for 3 minutes.
Allow to cool.



Method

In a bowl beat the egg yolks with 1/2 cup of  sugar until they are firm and increase in volume.


Using and electric hand whisk, beat the egg whites with a pinch of salt   until stiff, make a syrup with the reminder sugar and some water until be thick. 
Add this syrup to egg whites and  add the egg yolks batter.

Finally add the flour slowly in batches. Pour the preparation into a sponge cake (26 cm diameter) previously buttered and with a little flour.

Preheat the oven to 180°c and bake about 30 to 40 minutes .  Remove from oven and allow to cool completely.

Tres leches sauce

In a medium saucepan combine condensed milk, evaporated milk and whole milk. Bring to medium heat until it starts to boil. Remove from the heat and add the cup of cream and vanilla. 
After the cake has come out of the oven and cooled , cut the cake in two parts and put in the base of the mold and 
poke holes in the cake using a bamboo skewer and slowly pour the milk mixture over the surface.
Put the other part of the cake on top and make holes again with the skewer and put the remained milk mixture.


For meringue


For the meringue beat the whites firmly. and  prepare in a sauce pan  a syrup with the sugar and 1/2 cup of water until thick.
 Add this syrup to the egg whites until the mixture cools.Add the pinch of cream of tartar.
 Cover with meringue the cake  and can be browned with a kitchen torch or leave white and sprinkle cinnamon on the surface. Take to fridge for at least three hours so that the cake will be soaked with milk.

Serve with maracuya (passion fruit) sauce 

















En español
Torta tres leches y salsa de maracuya



















5 October 2017

Cherry Poppy Seed Crumble cake (David Lebovitz) (cake de cerezas y semillas de amapola)






I love make loaf cakes like this one because they are simple to put together and always taste better the next day :)

In this cake I love the simple crunchy texture of the poppy seeds .
This recipe is really nice like a teatime  treat  or even served for breakfast.
We are in spring but still I don't see  fresh cherries but all the time I use frozen cherries and they are amazing .


Source : David Lebovitz (from a recipe of Sweeter off the Vine book) fruits desserts for every season,










Ingredients

Streusel
1/4 cup floour (35 g)
2 tablespoons old fashioned oats
3 tablespoons dark brown sugar
2 teaspoons poppy seeds
1/2 teaspoon ground cinnamon
pinch of salt
2 tablespoons butter salted or unsalted room temperature

Cake

1 1/2 cups all purpose flour (210 g)
1 1/2 teaspoons baking powder
2 tablespoons poppy seeds
1/2 teaspoon salt
3/4 cup  granulated sugar
grated zest of 2 large lemons
1/2 cup neutral vegetable oil (125 ml)
3 large eggs room temperature
1 cup plain whole milk yogurt (225 ml)
2 tablespoons freshly lemon juice
1 1/2 cups pitted cherries  fresh or frozen

Method

Preheat oven to 180°C  (350°F).Butter a loaf pan (9 inch- 23 cm), dust with flour and tap out any excess.

Streusel Make the strausel mixing 1/4 cup flour, oats, brown sugar, poppy seeds, cinnamon and salt in a small bowl.Add the butter and use your fingers to break the butter into small pieces, until the streusel is in small bits. Set aside.



To make the cake

Whisk the flour,baking powder,poppy seeds, and salt together  in a bowl.
In a large bowl rub the sugar and lemon zest together very well with yours fingers, encouraging the lemon oil to saturate the sugar. 
Whisk in the oil, eggs, yogurt and lemon juice. Add the flour mixture all at once, stirring with a rubber spatula until it's almost completely incorporated.
 Fold in half of the cherries and scrape the batter into the prepared pan.

Dot the remaining cherries over the top and sprinkle with streusel. Bake the cake until golden brown on top and it feels set in the cneter, about 45  to 50 minutes.
(you can insert a toothpick in the center to check for doneness as well. When it come out clean of crumbs the cake is done.)
Let the cake cool in a wire rack. 
When cool run a knife along the outside of the cake to help it release from the pan and tip the cake out the pan.



Note
The cake will keep for up to three days at rom temperature well drapped. and ytou can freeze up two months.
Frozen cherries are available at Whole Foods in the U.S.









En español 
Cake de cerezas con semillas de amapola










Ingredientes

Streudel
1/4 taza de harina normal
2 cucharadas de avena normal
3 cucharadas azucar rubia
2 cucharaditas semillas de amapola
1/2 cucharadita canela en polvo
2 cucharadas de mantequilla a temperatura normal
pizca de sal

Cake

1 1/2 tazas de harina sin polvos de hornear
1 1/2 cucharadita de polvos de hornear
2 cucharadas de semillas de amapola
1/2 cucharadita de sal
3/4 taza de azucar granulada
la ralladura de 2 limones
1/2 taza (125 ml) de acite vegetal sin sabor
3 huevos grande temperatura anbiente
1 taza de yogurt natural griego
2 cucharadas de jugo de limon
 1 1/2 taza de cerezas naturales o congeladas 
(ver en frutas  congeladas Lider)


Preparación


https://canelakitchen.blogspot.cl/