6 October 2018

pomegranate Jam or jelly (mermelada de granada)




I love pomegranates and we are already at the end of winter but I still found pomegranates .
Usually I freeze someones  (the seeds) and I also make some jam. 
I found a nice  recipe in a book of  Cenk Sonmezsoy (The artful baker) I always like his recipes because I follow his blog called Cafe Fernando many years and his recipes are awesome.. He is from Turkey.
You can look his blog Cafe Fernando here  many of his recipes are in his blo.
I know all you live  in the northern hemisphere will have pomegranates now and if you can make this jam I think you will love it.

Source : The artful Baker









Ingredients

( for about two jars of 300 ml )

2 1/2 cups freshly  squeezed pomegranate juice 
(about 4 large pomegranates)
1 1/3 cups (350 grams) granulated sugar
1.75 ounces  powdered fruit pectin (50  grams)
2 tablespoons freshly squeezed lemon juice
2/3 cup (93 grams)  pomegranate arils (reserve before juicing the pomegranates)


Note:  pomegranate juice.

Cut pomegranates in half horizontally (reserve some seeds)
Squeeze out juice from each half like orange juice.
Place a colander over a bowl or pot. Press gently.
Measure 2 1/2 cups .


Method

In a saucepot combine the pomegranate juice, sugar, dry pectin and lemon juice.
Stir and set the pot over high heat and bring to a boil stirring frequetly until the sugar dissolves. Reduce the heat to medium high and cook about 30 minutes ocassionally stirring and skimming off  the foam. 
Raise the heat to high and bring the mixture to a rolling boil and cook about 5 minutes longer.
Remove the pot from the heat and let the jam cool to room temperature.
(you can put some jam in a plate and look if is thick and ready)
Stir in the pomegranate arils.
Divide the the jam between two sterilized jars.
This jam will keep in the refrigerator for up 6 months.

print recipe












 Cenk Sonmezsoy  cook  book 



en español

mermelada de granada












27 September 2018

Orange and poppy seed friands (mini cakes con naranja y semillas de amapola)






I was absolutely in love the first time I saw these little cakes and the molds!

These delightful little cakes are based in French financiers but are a little lighter and are also quick and easy to make.
The basic Friand is an almond base and what then make these then stand apart is the wealth of variations.

Make a traditional Friand in a miniature tins but you can use a mini muffin tin.
You can serve Friand as part of an afternoon tea or with a cup of tea or coffe.
And of course are perfect for parties, picnics or in a lunch box.


Note: 
I bought my molds in Amazon. com and my favorites are these you  see here, but I have  a silicone mold that is good too!



Adapted from : Food to Love 










Ingredients


1  cup icing sugar 
1 cup almond meal
1/2 cup self raising flour
1/4 cup poppy seeds
2 oranges finely grated zest
125 g melted butter
6 egg whites

Orange syrup

1 cup water
1/2 cup orange juice
1 cup sugar
1 orange peeled strips of zest


Method

Preheat oven to moderate 180°c (356 °F)
Lightly grease  a hole friand pan or a mini muffin pan.

In a bowl combine icing sugar, almond meal, self raising flour, poppy seeds and zest.
Mix in butter, stirring gently, until just combined.

In a clean bowl lightly egg whites until frothy. Fold through almond mixture evenly between friand mold or muffins mold. Bake 20 to 25 minutes until cooked when tested.

To make syrup

Meanwhile, in a small saucepan combine all syrup ingredients.
Stir over a low heat until sugar dissolves.
Bring to boil. Reduce heat. Simmer without stirring 4-5 minutes until reduced slightly.




print recipe here
















español

mini cakes con naranja y semillas de amapola
















15 September 2018

No churn Black forest Ripple Ice cream (Postre helado Selva negra con cerezas) Feliz dia de la Independencia!









This is another dessert  I made with frozen cherries (they can also be with tined cherries) here is not yet time for cherries (the trees are just blooming)

It is a variety of the Black Forest cake, it is absolutely delicious and it is not difficult to do.
.
When I was very small my favorite cake was Black Forest and my mom always made it or bought it for my birthday.
(Oh my mom .I miss her so much, every day.)

I am posting it as a tribute to our Independence Day, which is September 18th.
To chileans here and out Happy Independence day)
Have everyone a very good weekend, hugs


Adapted from : Woman's day kitchen










Ingredients

350 grams   (12 oz) pitted  frozen cherries or drained canned black cherries
1/2 cup sugar
2 cups cold heavy cream,
1 can sweetened condensed milk
1 teaspoon pure vanilla extract
114 grams (4 oz ) bittersweet chocolate chunks




Method

Place the cherries, sugar and 2 tablespoons of water in a large saucepan. Bring the mixture to a boil, then reduce heat and simmer, stirring often, until the cherries break down and the liquid turns to a thick syrup, about 8 to 10 minutes.
Transfer to a bowl  and refrigerate until cool, about 15 minutes.

Using a electric mixer beat the cream, condensed milk and vanilla in a large bowl on medium high until stiff peaks for, 3 to 4 minutes. Gently fold in the chocolate chunks. (reserve some cherries and chocolate for  garnish.)

Spoon half the cream mixture into 4 1/2 by 8 inch loaf pan or a freezer safe container.
Spoon  half the cherry mixture on top. Using a knife swirl the cherry mixture through the cream. Repeat with remaining cream and cherry mixture.
Freeze until set, at least  3 hours. Once set cover with plastic wrap and you can freeze for up to 2 weeks.

print recipe






















en español

postres helado de selva negra


















8 September 2018

Cherry and ricotta dessert (Postres de ricotta y cerezas)





I love cherries too much and even here in winter I make desserts with cherries (or cakes, or strudell) the thing is that although they do not believe in this dessert I work with frozen cherries (it can be made with frozen cherries or of jar) what I made? First, thaw them a little at natural temperature and wash a littel.
 Then when they were ready in the desserts  I glazed them  with a little jam. I love them!



Source :
 receta de Gloria Frugone Revista Ya







Ingredients



400 grams of cherries canned or frozen
1 cups heavy cream
1 cup greek yogurt
300 grams of ricotta (or cream cheese)
4 eggs
3/4 cup of icing sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 teaspoon orange zest
mint leaaves to garnish


Method

In a bowl, mix  the ricotta with icing sugar until is creamy. Gradually add the greek yogurt , heavy  cream , orange zest, cinnamon and vanilla  and finally the eggs adding them one by one.



Fill the bottom of each rameki with cherries. Then pour over the batter.

Bake the ramekins  in a bain-marie in a prehaeated oven to 360°F (180°c) about 25minutes or until the look set.
Remove from the oven let cool  and serve.

You can add some cherries and some mint leaves






Spring is almost here... (peach tree)






First apricot blossom








love cherries 






En español

postre de cerezas negras








29 August 2018

Pear-rosemary Bundt Cake (Bundt cake de peras y romero)






Im really impress as time goes by and especially for me this year. (After my mom passed, sometimes I think the time stop but not)

Here we are at the end of winter and spring begins. And for many of you Fall, I love Autumn is my favorite time.

I can not stand the heat and the summers are very hot here. The good thing is the fruit and being able to swim, everything has something good.

Getting to the point about a week ago I made this recipe, we have had many pears and  are delicious so this recipe is good when you have ripe pears or not.
I love  bundt cakes always look good and they are eaten  very fast here.
I love it with a cup of tea or coffee.
It is adapted from one of my favorite cooking magazines: 
Bake from Scratch.

A hug for all and thanks by coming !





Pear-rosemary bundt cake


Ingredients

about 6 to 7  medium  ripe pears 
1 teaspoon lemon zest
3 tablespoon  fresh lemon juice
170 grams plus 2 tablespoons honey, divided
1/2 tablespoon fresh rosemary sprigs
1/2 cup (113 grams) unsalted butter softened 
1 cup (220 grams) firmly packed brown sugar
1/2 cup canola oil
2 large eggs
80 grams greek yogurt 
1 teaspoon vanilla extract
3 cups (375 grams) all purpose flour
2 teaspoons baking soda 
1 teaspoon ground cinnamon
1/2 teaspoon salt
browned butter pear glaze (recipe follow)

Method

Preheat oven 190°c (375°F) 
Grease and flour a 10 inch (25 cm diameter) Bundt pan.
Set aside.
Peel, core and chop pears into pieces.
Place on a pan. Add lemon juice, lemon zest, 2 tablespoon of honey and rosemary, tossing  ingredientes to coat.
Roast until lightly caramelized and fragant, about 20 minutes, let cool completely
Reserve 1 cup of chopped pears, Transfer remaining pears to the container of a blender and puree until smooth.
Reduce oven temperature to 180° (350°F).
In the bowl of a stand mixer beat butter, brown sugar and oilat medium high speed until  fluffy.
Add eggs one at time,beating well after each addition.
Beatin 1 cup pear puree, yogurt, vanilla and remaining 1/2 cup honey.
In a large bowl whisk together flour,baking soda,cinnamon and salt.Reduce mixer speed to low. Gradually add flour mixture to butter mixture beating just until combined. Fold in reserved chopp pears .
Pour batter into prepared pan .
Bake until a wooden pick inserted near center comes clean, bake about 40 to 45 minutes. Let cool in pan for 10 minutes.
Remove from pan and let cool on a wire rack.
Spoon browned butter pear glaze over the cake letting glaze run down the sides of cake.
Let glaze set before slicing.

Brown butter pear glaze

1/4 unsalted butter 
1 cup confectioners sugar
2 tablespoons pear puree
reserved from Bundt cake
1 tablespoon honey
1/4 teaspoon salt

In a small saucepan melt butter over medium heat.Cook until butter turns a medium brown color and has a nutty aroma, about 10 minutes . Remove from heat.
In a medium bowl combine confectioners sugar, pear puree, honey and salt. Add brown butter to sugar mixture, whisking until combined. 




print recipe here






















En español


Bundt cake

















15 August 2018

Lemon meringue and passionfruit Ice cream (semifredo) Semifredo de limon y maracuya









It's not a mystery that I love passionfruit. 
I'm always thinking in recipes to do something different but always delicious. I usually use passionfruit that comes frozen I tell for those who do not find it fresh. 
And the problem with passionfruit that when it is fresh ripens very quickly (it happened to us already) but in any case this recipe comes from England! (Mary Berry) and of course it can be done with another fruit!
(raspberries, cherries, strawberries, mangoes or just lemon)



Adapted from: Mary Berry 
Great British food  Revival







Lemon meringue and passionfruit Ice cream (semifredo)

Ingredients

300 ml double cream
1 lemon zest and juice
1 jar good quality lemon curd (maybe  you have your own lemon curd recipe but here is a lemon curd recipe I always make)
50 grams meringues broken into chunky pieces
1 teaspoon  chopped fresh lemon balm or mint
1 cup frozen   passionfruit (or 3 passion pulp and seeds scooped out
some lemon balm or mint to garnish

Method

Line a 450g /1 lb loaf tin with clingfilm, overlapping the sides.
Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold  in the meringue and chopped lemon balm or mint..

Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least five hours.(or overnight)

If the Ice cream has been freezing ovenight, remove it from the freezer for 10 minutes before turning onto a plate.
Lift the Ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the semifredo or Ice cream into slices.

Mix the other half of the lemon curd with the pulp and seeds from the passionfruit. Place a slice of   ice cream on a plate  and top with a spoonful of the passion fruit sauce. Decorate with some lemon balm or mint leaves.


print recipe here



















en español

Helado o semifredo de limon y maracuya














6 August 2018

Zucchini and tomato quiche (quiche the zapallito italiano y tomate)







 Always I think   zucchinis are absolutely impressive, you can use them salty or sweet, for quiches, for stews, for soups (are more creamy)  and fortunately I have access almost all year round,  being summer the best time of course.
And if you are in summer the tomatoes are wonderful in this time.
This simple tart  of zucchinis and tomatoes is delicious and really easy.
I love this recipe but I add always some chopped basil is delicious.

Hugs and love for all


Adapted from : Quiches, tarts and salads (Editorial Planeta)






House in my porch 






Daphne






Ingredients


dough
150 grams all purpose flour
150 grams whole flour
130 ml cold water
1/2 teaspoon salt
50 ml olive oil

Filling

250 grams shredded  mozarella
3 medium tomatoes
2 zucchinis
1 tablespoon fresh  basil chopped
oregano salt and pepper

1 cup of heavy cream (or plain greek yogurt)
3 eggs


Method


For dough
combine  all purpose flour, wholemeal flour, oil, salt and cold water. Form a dough kneading a little and let stand for about 20 minutes.

Stretch  the dough and cover over  a  tart  mold (24 cm) .Prick the crust with a fork several times and bake about 10 minutes.   180 ° c. (370°F)

For the filling, mix the cream with the beaten eggs , and add the cheese,  salt and pepper and empty this mix over the precooked tart dough.

Cut the zucchinis and tomatoes into thinly slices.
Once you have sliced the zucchini and tomatoes it's simply a matter of alternating the layers in circles. Sprinkle oregano and chopped basil over them.
Bake until the crust is golden and the juices are bubbling (180 ° c)  (370 °F) for 35 minutes . Remove the pan and let the tart cool for 10 minutes.
Serve with some basil leaves or oregano.













en español

quiche de zucchini y tomates














26 July 2018

Original Viennese Applestrudel (Strudel de manzanas)








Many days ago I have the recipe and the photos ready but it was enough that I sit on the computer and began to stiffen and cough.
I have a terrible cold. But I found that  spent a lot of time.
So here's the recipe: Apple strudel, I love everything with apples and I've made applestrudel  several recipes but I love this.
The dough is so good that it was almost so much I rolled  (a very thin dough), but the second time I was more careful.
I hope to make other strudel  with cherries soon .
I hope you like it as we all  loved here.



Note:
I have to say I made this strudel  one day and I could not take pictures  !! they ate it at night.
Anyway, the next day I went back to do what you see and I was able to take pictures when it was still warm!

A big hug to all of you!


Adapted from  Little Viena











Ingredients
strudel dough
1  1/2  tablespoon  neutral tasting vegetable oil
1 teaspoon vinegar 
1/8 teaspoon table salt
1 cup more 2 tablespoons bread flour or all purpose flour

flour for dusting 
1 egg with some milk for brushing the dough

For the filling

3 tablespoons unsalted butter
3/4 cup fine breadcrumbs or panko
5 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
4 tablespoons raisins or dried cranberries
3 tablespoons rum for soaked  the raisins 
or cranberries
4 o 5 medium/big  apples  (Fuji, Braeburn or Macintosh)
1 tablespoon lemon juice 
2 tablespoons melted butter (for brushing the dough)

confectioner's sugar for dusting 
whipped cream for serving (optional)


For the dough

Mix lukewarm water, oil, vinegar, flour and salt in abig bowl. Knead the dough until smooth for about 10 minutes, either in the bowl or an a clean working surface.
If you need add some flour, the dough should  be moist but not sticky. Slam the dough onto the worksurface a few times yielding a very elastic dough

Let the dough rest for 30 to 45 minutes while you make the filling,.

For the filling

Melt the butter in a pan over medium heat and add the breadcrumbs or panko. Toasted them stirring constantly, until they are golden. Remove from the heat and let cool.
Mix sugar and cinnamon together, then add it to the buttered breadcrumbs and stir well. Set aside.

Soak the raisins or cranberries in rum  for about a5 minutes to soften.
Peel the apples, quarter and core them. Chop in slices and cover them with lemon juice to prevent the apples from getting brown. Add the soaked raisins (discard remaining rum) and mix well.
Stretching and filling the dough: 
Roll out the dough with a rolling pin on a clean and lightly floured surface.
Flour the surface and the dough every now and then  while rolling. 
When the dough gets about  13 to 15 inch in diameter( 38 cm )  

pick it up and use the back of yours hands to stretch it so you can stretch the dough like a pizza.
When the dough gets bigger and thinner and thus difficult to handle, put it down on a lightly floured tablecloth and straighten out the wrinkles in both the tablecloth and the dough.
Gently stretch the dough paper thin from the inside to the outside, working your way around the sheet of dough.
In the end the sheet of dough should be stretched into a rectangular shape, with the shorter edge fitting a baking sheet  lenghtwise.

Brush half of the dough with half the melted butter. Spread the breadcrumb mixture over the other half of the dough and pat down evenly. One side is brushed with butter noiw, the other side is covered with breadcrumbs, Leave a 1 to 1 1/2 edge around  the dough. Spread the apples over the breadcrumbs.

Fold in the side-ends of the dough. Using the tablecloth roll the dough starting at the apple topped end all the way. Then gently roll the strudel onto a sheet of parchment paper with the sea side down.
Put the dough onto a baking sheet and brush with the remaining melted butter.
(In my second strudel I brush with a beaten egg with a little milk and was more golden )

 Heat the oven to 180° c (375 °F)
Put the baking sheet in the preheated oven and bake for 30 minutes .

When the crust turn golden the apple strudel is ready.
Take it out of the oven  and let it cool slightly cut it into pieces and serve dusted with confectioner's sugar and or a dollop of  whipped cream.

Print recipe











These little pictures are from the site where I  adapted the recipe
I found so good to show the filling dough



















Strudel de manzanas












Related Posts Plugin for WordPress, Blogger...