13 June 2018

Pomegranate and raspberry birthday cake (Torta de cumpleaños con granada y frambuesas)

A few days ago  was my birthday and I thought it would be good to make a birthday cake especially for my family.

This book " The European Cake Cookbook" is a beautiful book and it is the second time I make a cake of this book.

In this case the filling is with pomegranates and raspberries but any type of berry can be used.
I made the cake the day before and filled it in and finished the day of my birthday.

Someones  were sad when  the cake was over. :)
A big hug for all of you dears !

Adapted from : The European Cake Cookbook
(Tatyana Nesteruk)

We love pomegranate  and find these beauties this season


For vanilla cake

3/4 cup (170 g) unsalted butter softened
1 cup (200 g) sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup plain greek yogurt
4 large eggs
1 3/4  cups  all purpose flour
3/4 cup almond flour
4 teaspoon baki8ng powder
1/4 teaspoon salt

Pomegrante syrup 
(you can make a berry syrup)
2 cups pomegranate juice
3/4 cup sugar

For frosting

1 cup unsalted butter (227 g) softened
227 g cream or mascarpone cheese softened
1 teaspoon vanilla extract
2 cups (473 ml) heavy cream chilled
1/2 cup sugar
150 grams raspberries

For garnish : pomegranate arils and raspberries
(or raspberries and strawberries)


Preheat the oven to 350 ° F (180° C)  Line a round cake pan ( about 20 or 23 cm) with parchment paper and grease the sides.

In a large mixing bowl, cream together the butter, sugar and vanilla for 2 to 3 minutes, until light and fluffy.
Add the milk, yogurt and eggs and mix again for about 1 minute until well combined.
In a separate bowl combine all the dry ingredients : flour, almond flour, baking powder and salt. Sift the dry ingredients into the cake batter and mix just until the flour is incorporated.

Put the cake batter in the pan (you can use too two pans  and divided the batter) 
Bake in the oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and cool completely on a wire rack.

Meanwhile, prepare the pomegranate syrup.
Combine the pomegranate juice and sugar in a small saucepan and cook over medium heat until the liquid is reduced by half, about 18 to 20 minutes.
Reseve 1/4 (60 ml) of the syrup for the frosting and set aside to cool to room temperature.

Prepare the frosting :
Whisk the butter and the cream cheese in a small bowl for 1 to 2 minutes until smooth and creamy. Add the vanilla extract and cooled pomegranate syrup and mix until well combined, about 1 minute until stiff peaks form. Add the cheese mixture and whisk again for a minute or until stiff peaks form.

To assemble the cake, first soak each layer withe prepared syrup, allowing it to sink into the layers . Spreas a generous amount of the frosting between each layer  and spread some raspberries over this cream layer.
then frost the top and sides. Garnish the cake with pomegranates arils and raspberries.

Print here

En español
Torta de granada y frambuesas

3 June 2018

Asparagus amd basil quiche (Quiche de esparragos y albahaca)

I am glad finally publishing a new recipe.
I'm going through a period in which it's hard for me to finish things, I cook, I bake, I do many things but sometimes I find it hard to do a post. I am very sincere, I have always been.

But I'm happy to do it now. This quiche of asparagus and basil I loved, Well I have always loved the quiches. It is fast and the dough delicious..

In the Northern hemisphere are with the fullness of the asparagus and basil, wonderful.
Here still I have basil and I found asparagus but you can also be made with canned asparagus.
With the water of the asparagus we made a soup (my mother's recipe) but I give it to them another day because I do'n  take any picture.

Thanks for reading and being here!

Source : Ensaladas y Tartas  (Salads and tarts)



250 grams all purpose flour 
100 grams butter
1 egg
1/2 teaspoon salt
cold water the necessary to make a dough ball

To the filling

15 or 18 asparagus
250  grams half and half cream 
4 eggs
 60 grams parmesan cheese grated
salt and pepper
1/2 cup of basil leaves


On a floured table, combine all purpose flour with the butter and then add the egg , join well and gradually add cold water until a dough ball forms.

Let rest in the refrigerator for 1 hour. Then remove it and cover in a  buttered and floured mold. An elongated or round mold can be used.

To prepare the asparagus :

 Clean and scrape them with a knife at the base, cut them the same size and cook  in water with a little salt during a 1/2 hour. Drain and dry them with a paper napkin.

Preheat oven to 180°C (350° F)

For the cream of the quiche, mix the  half and half cream with the eggs one by one beating after each incorporation. Add the grated cheese and mix well.
Season with salt and pepper to taste.

Distribute the asparagus already cooked in the bottom of the dough on the tart and pour the cream prepared previously.
Bring to oven for 30 minutes or until  set and golden brown.
Leave to cool in the mold, and then remove from the tin.
Scatter over  leaves basil and serve in slices.

Print recipe

En español

Quiche de esparragos y albahaca

26 May 2018

Poppy seed cake with lemon icing (Cake de semillas de amapolas con glace de limon)

I do not know you but  really I love a cup of tea or coffe with a piece of cake but ...  homemade. .
 I am impressed in the supermarkets  as people buy  cakes or others  for  Tea but really never is the same.

Well, I made this cake last night (baking from scracht) and today I finish it.
Although sometimes I am very tired I like it (if I can cook at night and the next day finish it.
A cake with poppy seeds from a small book that impressed me with its recipes. (Golden : Sweet & Savory baked delights from the Ovens of London's)
A couple of young and amazing bakers!
I love thinking that somehow with my blog in all these years I have helped with my recipes to eat more healthy and delicious.
thanks to all of you

Adapted from :

 Golden: Sweet & Savory baked delights from the Ovens of London's (Itamar Srulovich & Sarit Packer)


For the cake batter

190 mg /ml vegetable oil
300 grams granulated sugar
4 eggs
200  grams all purpose flour
1 teaspoon baking powder 
150 grams poppy seeds ground
juice and zest of 1 lemon
juice and zest of 1 orange

100 ml base sugar syrup  (find below)

For the lemon icing

250 grams confectioners sugar plus more if needed
1 teaspoon light corn syrup 
juice of 1 lemon
poppy seeds for sprinkling

Base sugar syrup

This help the cakes helps moist, gives them a lovely shiny gloss and make them more tastier.

100 ml water 
100 grams granulated sugar 
1 teaspoon light corn syrup

Place all the ingredients in a small pan and stir to dissolve the sugar. Bring to the boil, skim of any foam that come  to the top and remove from the heat. then allow to cool.


Prehet the oven  180° /350° F.
Lightly spray a silicone mold  with butter or lightlybutter and flour a metal tin.

Whisk the oil with the sugar in a large bowl until combined. Add the eggs one at a time, whisking well after eachg one to create and emulsion (similar to making mayonnaise). Once you have a smooth silky looking mixture, add all the remaining batter ingredients at once and whisk until well combined.
The batter will seem runny but dont worry it will set solid once bakes.
Pour into the prepared mold or tin.

Bake in the center of the oven for 25 minutes, then turn the cake and bake for about 15 minutes more until firm and springy to the touch: push down on the middle with your finger and make sure is ready.
Brush the sugar syrup all over the cake while is still hot then allow to cool in the tin about 30 minutes before turning out onto a wire rack and cooling entirely.

Lemon icing

Combine the confectioners sugar and light corn syrup in a small bowl . Mix in the lemon juice a couple drops at a time until you have a thick icing. Check the consistency if you need add a little more sugar to thicken  more.
Spoon over the top of the cake and allow it to drip naturally down the sides. Sprinkle with a few poppy seeds, then leave the icing to set before cutting.
This really moist cake keeps well for 3 to 4 days at room temperature.

Print here

This really moist cake keep well for 3 to 4 days at room temperature and more than a week in the fridge.,

en español
Cake de semillas de amapola con glace de limon

19 May 2018

Apple and raspberry crumble (Crumble pommes / framboises)

After all happened  last time (you know) I have had  a terrible fatigue. 
Fortunately not for cooking, but to follow an order, make the posts, many of you know  what all we have do  when we have a blog.

But I do not want to get carried away, my mom was a fighter and many days she got tired but later was ok.

And I love my blog, so many friends and recipes, and always tell the twins if you need a recipe look my blog kids :)
They asked for recipes my mom made and I have a lot.

 Well anyway, among the things I have done was this Crumble of apples and raspberries, so good. I hope you like the recipe.
A hug for all, Gloria

Source: La cuisine facile de Nathalie


3 medium  appples (Fuji /pink lady or Braeburn) peel and  and cut in cubes
250 grams fresh or frozen raspberries
100 grams brown sugar
25 grams butter
1 teaspoon vanilla extract

For crumble

200 grams all purpose flour
100 grams cold butter
50 grams almond podwer
50 grams oat flakes
1 teaspoon cinnamon powder
almonds in slices 


Preheat oven to 180° c (350°F)
In a bowl mix all purpose , flour, chopped butter, sugar, almond flour, and cinnamon.
Work the dough with yours fingertips until you get a roughly  sandy dough.

In a skillet heat over medium heat for 5 minutes, cubes apples and butter and vanilla extract. stirring constantly . Put a lid and set aside.

In a saucepan, pour raspberries and brown sugar . Mix and cook over medium heat for 3 minutes. Drain the raspberries in a colander and reserve the juice .

To assamble

Put a layer of apples and raspberries in  a gratin dish  and then cover with the crumble dough. 
I added some almonds in slices .

Bake for about 25 minutes or until look golden .
Finally let the crumble cool.
Serve warm with fresh cream and some raspberries  and the juice you remaining.

Print recipe here

en español
Crumble de manzanas y frambuesas

10 May 2018

Blueberry almond galettes (galettes con arandanos y almendras)

I did not know how to start this post. 
But first of all, I appreciate all the love and greetings you have given me here.
 Of course it has been (and is difficult) my mom was not only my mommy, she was a very good friend. 
I was blessed to have her around and help her as much as I could, we talked every day, and often I would lie next to her to talk or listen to music. Anyway . it's hard.
They are many years, sharing, things, life, everything.

Well little by little I go back to cooking, I had to do it, because or if I was not going to let myself be carried away by the pain and I do not want to.
I also have a family that still expects me to cook, my dogs and rabbits :)
This recipe is not complicated but I wanted something simple and rather rustic. And of course I love galettes.
Thanks for everything

Source : Delicious UK magazine


1 1/2 cups almond flour 
1 1/2 cups all purpose flour
1/2 cup  plus 2 tablespoons granulated sugar divided
1/2 teaspoon salt
1 cup unsalted butter softened
3 or 4 tablespoons cold water

4 cups frozen or fresh blueberries 
2 tablespoon  cornstarch
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 large egg lightly beaten
2 tablespoon turbinado sugar


In the work bowl  baking of a food processor, place flours, 2 tablespoons granulated sugar (24 grams) and salt, process until combined. Add butter and pulse until mixture is crumbly.

Add the cold water  in a slow steady stream just until dough comes together but is not sticky (if is some sticky add some all purpose flour) .Shape dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.

In a large bowl combine 1 cup blueberries, cornstarch, lemon zest and juice and remaining sugar (100 grams) . With a fork crush a little the  blueberries. Add all the blueberries.Set aside.

Preheat oven to 180°C (350°F) and line two rimmed baking sheets with parchment paper.
Divide dough into 3  equal pieces. And in a floured surface roll each piece in to a circle (about 9 inch ) 20 cm .
Trim edges of dough (I used a plate ) and transfer to the baking sheets.
Spoon about 1/3 of the blueberry mixture into  center of each circle leaving a border.
Fold up dough around filling, pinching to seal edges of folds.
Brush edges  with white  egg and sprinkle coarse sugar.. Freeze for 10 minutes.
Bake to 180°c (350 °F)  until crust is golden brown and fruit is bubbly about 20 to 25 minutes.
If is necessary cover with foil to prevent excess browning.
Let cool in pans or sheets for 25 minutes before serving.

This dough is less pliable than a typical galette due to the different structure of almond flour.
Folding be more difficult, which is why is important pinch the seams before baking.

Print recipe here

En español

Galletes de arandanos

29 April 2018

A sad new from here ...

Only a little post to share with my friends . Many of you know I was caring my mom all these times (about two years) she was really sick the last months.

Today she passed, of course Im really, really sad and still  I can't believe .

Thanks for all your support these last months.
See you in a time, hugs and thanks

Today (4/30/2018) was the funeral

what lonely I feel the house without you Mommy !
You were amazing and really brave. always with a smile when I got up you in the morning !
Im really sad...

26 April 2018

Strawberry and rasperry crepes Torte (Torta de panqueques con frutillas y frambuesas)

Last week was my husband's birthday, I thought wanted to make him something different and delicious.
 I looked at many recipes, many books until I came to a book that I have in my Kindle library "The European Cake Cookbook", it is a beautiful book with the cakes I like. And finally I decided make this crepes  cake with strawberries and raspberries.

 Everyone loved this cake.

I love crepes, their texture and delicate taste. I filled with strawberries and some raspberries but for garnish almost I had  some raspberries. Was delicious and perfect.
Only advise make this tarta early in the morning  or at night and put in the fridge is more easy to serve.

Source "The european Cake Cookbook"


For crepes

8 large eggs
4 cups milk (946 ml)
1/2 cup butter  (113 g),  melted
1/4 cup sugar (50 g)
2 teaspoon vanilla extract
2  1/2 cups all purpose flour (313 g)

For filling

1 cup unsalted butter softened
 cream cheese softened (225 grams)
1 cup sweetened condensed milk
1 teaspoon vanilla extract
pinch of salt
2 cups heavy cream ice cold

5 cups fresh strawberries thiny slices and
 1 cup fresh or frozen raspberries


Prepare the crepes first. Place the eggs, milk, butter, sugar and vanilla into a blender. Blend the ingredients together until smooth. Add the flour last, blending again until the batter is smooth and culump-free. Allow the batter to rest for 10 minutes before using it.

Preheat a 23 cm crepe pan or nonstick skillet and use 1/4 cup (60 ml) of batter for each crepe.

Pour the batter into the center of the pan and spread the batter evenly to the edges. Cook on the first side until the edges are golden then flip and cook on the second side for 30 seconds. Turn the crepes out onto a wire rack to cool. Recipe yields about 18 crepes.

Once the crepes have cooled prepare the filling.
In a large mixing bowl mix together the butter and cream cheese for 2 minutes  until is creamy and and smooth.
Pour in the sweetened condensed milk, vanilla and salt. Mix again until creamy scraping down the sides of the mixing bowl often.

In a separate bowl whisk the chilled heavy cream on high speed for 3 to 4 minutes until stiff peaks form. Add the butterand condensed milk mixture to the cream and whisk for 1 minute. Take care not overmix, as this will cause it to separate.
Assemble the cake. 
Layer the crepes one at a timesp4readinng 1/3 cup of the prepared filling between each crepe. Place a layer of thinly sliced strawberries or some raspberries on every third layer.

Cover the cake withplastic wrap and place into the refrigerator 45 horas or overnight.
Garnish the cake with some cream and add some strawberries and mint leaves or some raspberries.

Print recipe here

en español

Torta de crepes con frutillas y frambuesas

20 April 2018

Cantaloupe Ice cream (Helado de melon calameño)

And here I am again. I have several recipes ready, my problem is  only time.A post  needs more time.

 Many of you  know that I  care my mom who is sick. 
Sometimes I debate between grief and fatigue, forgive  me the personal stuff.
 But it is my reality.
In any case, compiling the recipes helps me keep my mind healthy.
Thanks for your greetings.

Anyway, This melon ice cream recipe that I did some time ago  (I hope it was a season in the northern hemisphere to publish it) really inspired me  by a friend who has a beautiful blog and almost everything has to do with fruit. 

I dedicate it to her and to all of you.
Irene Bombarda, thank you for making life  more nice with your precious children and your recipes,

Her blog is Uno spicchio di melone,

recipe adapted from :  My fearless kitchen


450 grams cataloupe peeled and cut into cubes
150  grams  greek yogurt
1 cup heavy cream  (240 ml)
3 tablespoons honey
juice from 1/2 lemon


In a blender blend cantaloupe until smooth add the greek yogurt, heavy cream, honey and lemon juice, blend until homogenized.
If you have Ice cream maker churn  the ice cream according to manufacture directions.
Left until thickened (about 15-20 minutes)
If you dont have an Ice maker transfer to a freezable container and let firm for about 2 hours . Stir and freeze again 1 hour more.

print recipe here

En español

Helado de melon calameño

11 April 2018

Strawberries and basil Tiramisu with ricotta and cream cheese (Tiramisu de frutillas con queso crema y ricotta)

A long, long time ago I wanted to make this Tiramisu, so different but absolutelywonderful. :  Strawberries and basil Tiramisu!
Taking advantage of that I still have a lot of basil (fortunately) I finally did it last weekend. 
The strawberries there are still  here, they are seen until the winter and in the northern hemisphere they are at their peak. The best time.
It's really good. I hope you enjoy it!

Source :
Gloria Frugone recipe 
(Revista Ya Febrero 2011)


300 grams mascarpone cheese or cream cheese
room temperature
250 grams ricotta cheese
3/4 cup icing sugar600 grams strawberries  in slices 
or quartered
30 ladyfingers cookies
200 cc sweet wine or rum
1 teaspoon vanilla
1/2 cup fresh chopped basil
basil and some strawberries for serve


Mix in a bowl the cream cheese with ricotta and sugar until you have a smooth and creamy mixture.
Add the vanilla extract and set aside.
In a jar mix 1/2 cup of water, rum and vanilla
Place ladyfingers in a small bowl and drizzle with this rum juice, tossing to coat.

To assemble 

In a plate place the ladyfingers and spread some cream cheese with ricotta. 
Add the half the strawberries chopped or in slices and sprinkle some chopped basil (a little) follow with other layer of ladyfingers and spread  the creamy mixture and  other layer of strawberries in slices.
Finally spread over all the remaining  creamy mixture and add some strawberries and basil leaves.
Cover with cling film and put in the fridge to chill for two hours.

I use and oval pyrex but sometimes I make in a rectangular pyrex too.

en español

Tiramisu de frutillas y albahaca con ricotta y queso crema

6 April 2018

Cherry tomatoes, basil and mozarella pizza (pizza de tomates cherry, albahaca y mozarella)

Here the summer is ending and for me it's fine. I love autumn, and it was a hot and heavy summer. 
But the best thing about the summer were the tomatoes, the basil, the fruits,cantaloupes and water melon, peaches, in short, all that summer means.
And that now is the turn of the northern hemisphere.
I had a lot of basil and I love it! so I enjoy it in EVERYTHING, pizzas, salads, stews, soups.
This pizza was wonderful.

Dough adapted from  : Sweetphi.com

Whole wheat Pizza dough

2 cups  (260 grams) 
whole wheat flour plus 2 tablespoons 
1 tablespoon cormeal for lining the pan
2 teaspoon instant yeast 
1 teaspoon salt
3/4  cup warm water
2 tablespoon oil


3/4 cup tomato sauce
1 fresh garlic peeled  thickly sliced
1 teaspoon dried organo
240 grams mozarella cheese
one bunch of fresh basil
400 grams cherry tomatoes sliced in half

In a small bowl pout the yeast and 1/4 cup warm water and a pinch of sugar.
 Stir and then let it rest for 5 minutes until is gets foamy at the top ,
Meanwhile, in a large bowl add the two cups plus 2 tablespoons whole wheat flour and salt. After 5 minutes add the yeast mixture to the bowl and add the remaining warm  water and the oil, stir until loosely combined with a wooden spoon. Then 
knead by about 3 to 4 minutes, and add flour if you need.
After make two balls and place in an oiled bowl cover with plastic wrap, about 30minutes.
Preheat oven to 375° F  . or 180°C.
Now sprinkle a baking sheet with cornmeal on a floured surface roll out one of the dough balls or with floured hands strecht the doigh into a circle, then place on the prepared baking sheet and strecht a little more and pinch the edges of pizza to form a crust. Next bake pizza crust for 5 minutes remove from oven and the add toppings.

For filling
Spread the tomato sauce over the pizza dough.
Sprinkle some dried oregano. 

Add the cherry tomatoes in slices and chopped garlic   and  finally some chopped basil , add the mozarella cheese and go to the oven.
Bake about 15 or 20 minutes until the cheese around the edges starts getting brown. For serve add if you like more cherry  tomatoes and some basil

Tip: You can filling witth all you want or change the ingredientes of the filing. But this is simple and delicious!

Print here

Sweet basil - Albahaca

En español


Print friendly here