14 March 2018

Passionfruit Tea cake (cake de maracuya)

Sometimes I think  I am different than others at my blog and  kitchen in how I choose my recipes..

 I usually cook or bake what the spirit asks me so  sometimes I remember something or read a magazine or a book and voila!

This time it was passionfruit, I wanted to eat passionfruit and I found this cake that I liked so much with that layer of passion fruit and sugar and I did it last night.

In the morning the photos and now the post.
I even bought figs to make a cake that I have pending but it was passionfruit. that as I said can be frozen or fruit (Peru exports a lot of passion fruit) I always have frozen maracuya and berries. All year. You can make ice creams, mousses, cakes, muffins, whatever you want, what more precious fruit.

Source : Australian Women's weekly


100 grams butter softened
1 teaspoon vanilla extract 
3/4 cup caster sugar
1 tablespoon finely grated lemon or lima  rind
2 eggs
2 cups (250  grams) self raising flour
1/2 cup greek style yogurt
1/2 teaspoon baking powder
1/2 cup passionfruit pulp (fresh or frozen)

Passionfruit icing

1/2 cup icing sugar
2 tablespoon passion fruit pulp


Preheat oven to 180° C (350 °F)
Grease a 10 cm x 24 cm loaf pan line base and long sides with baking paper, extending paper 5 cm over sides.
Beat butter,vanilla,sugar and eggs in a small bowl with and electric mixer (or by hand) until light and fluffy. Stir in sifted flour and add baking powder and  add  greek yogurt and lemon rind.
Finally add the passionfruit pulp and stir.
Spread the mixture into prepared pan.
Bake about 45 minutes or until skewer inserted into centre of comes out clean. Stand cake in pan for 10 minutes before turning top side up onto a wire rack to cool.

Passionfruit icing

Sift icing sugar into a small bowl and stir in passionfruit until smooth.
Drizzle the cooled loaf with passionfruit icing.

Print recipe

En español

Cake con maracuya

9 March 2018

Mushroom bisque soup (sopa de champiñones)

Other delicious soup recipe.
 Apparently I move between soups and desserts, but no, we really do everything but when a soup is as rich as this one, it's worth taking pictures and publishing it.

In fact, I have other recipes waiting for post, but as spring will  arrive in the northern hemisphere, I would prefer to share it now.
Here the summer is  almost over and my favorite season is here soon : autumn.
But I have already told you that I eat soups almost all year round.
And I love it....

Adapted from : Victoria Classic (Cherished recipes)


1 tablespoon olive oil
1/2 cup chopped green onions
1 tablespoon minced garlic
1 1/2 cups baby  mushrooms 
2 cups veggie (or chicken) stock
HERE a recipe for veggie stock
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cups heavy cream
1/2 cup dry white wine
1 teaspoon fresh thyme or  rosemary

Garnish : thyme, sauteed mushrooms or lemon ribbons


Heat olive oil  in a large stockpot over medium heat.
Add green onions, garlic and mushrooms, cook until mushrooms begin to brown  about 5 minutes.

Add veggie stock,  and thyme or rosemary and  bring to a simmer.
Whisk in lemon zest, lemon juice, cream and wine .
Discard thyme and transfer soup to a blender in small batches and puree in high speed until smooth and thick.
Season with salt, taste and simmer over medium heat about 6 to 8 minutes.
Garnish with sauteed mushrooms or some chopped herbs.

print recipe here

en español

Sopa de champiñones

3 March 2018

Stone fruit Galette (peaches ) (Galette de duraznos)

As we are here at the end of the summer it is easy to find fruits of the season at a very good price, so Gerardo now arrived with a box of peaches.

Thank God it's a good kind of peaches that does not mature so quickly. In any case I put them all in the refrigerator and made this galette of peaches.

This recipe gives the dough for two galette (I put a dough in the refrigerator for a while) and you can use a mixture of peaches and plums  but I really loved it with peaches and the crust is wonderful
It is not complicated to do.
It can be done with different fruits.
In summary a good recipe.

Adapted from:  Cherised Recipes (Victoria.com)


3 cups peeled and sliced peaches
3 cups peeled and sliced  nectarines 
1 1/2 cup of sugar
1/4 fresh lemon juice
1 recipe old fashioned pie  dough (recipe follows)
1 large egg yolk
1 1/2 tablespoons heavy whipping cream
Coarse sugar

In a large bowl  combine peaches and nectarines,
Toss with sugar  and lemon juice until  coated, and allow mixture to macerate for at last 20 minutes.
Drain excess liquid.
Preheat oven to 180 °c (350 °F)
Line a rimmed baking sheet with parchment . Set aside.
On a lightly floured surface , roll out half of old fashioned  pie dough into 24 cm round ( 10 inch) .
Place dough on prepared baking sheet.

Spoon half of fruit mixture over dough . Fold border over fruit, overlapping where necessaryand gently press folds of dough together.
In a small bowl whisk together egg yolk and cream until well combined.
Using a pastry brush lightly coat dough with egg mixture sprinkle with coarse sugar.
Repeat process with remaining dough, fruit and egg wash and coarse sugar.
Bake until golden brown about 45 minutes.
Remove from oven and let cool on baking sheet for 10 minutes before serving.

Old fashioned Pie dough

4 cups all purpose flour
1/3 cup sugar
1 teaspoon salt
1 1/4 cups cold unsalted butter diced.
2/3 cup cold water

In the work bowl of a food processor  (or by hand ) pulse flour, sugar and salt until combined. Add butter, and continue until mixture resembles coarse meal. Add 2/3 cup cold water in a steady stream until dough comes together. Turn out dough and shape into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours. (dough for two galettes)

print recipe here

En español
Galette  de duraznos

22 February 2018

Cake poire chocolat (Pears and chocolate cake)

Many recipes start with the same story, someone get you pears or plums or whatever (and you already have yours in my case pears and you have to do something because otherwise they get lost.) 
And I do not like the waste of food either fruit or something else.
Remember that it's still hot here (read summer) so it's easy to spoil it.
I can't wait Autumn arrive is my favorite season.

Well I had pears (see photo) and Gerardo (hubby) brought more pears, I remembered having seen this recipe, I did not know where or in what language I finally found it in  a French site .

The pears and the chocolate go well absolutely and this is a cake / dessert because  is moist and with the pears  is really good. Depending on the mold you can put 4 or 5 pears.
And since pears and chocolate go so well together I love this recipe has chocolate sauce as well.

Adapted from :Cuisine Actuelle   (in french)


4 or 5 little pears
8 cl water
1 cinnamon stick
 170 grams sugar
1 teaspoon vanilla
80 grams  bitter dark chocolate
120 grams butter
200 grams  all purpose flour
dry yeast (1 sachet ) 
3 eggs
30 grams powder cacao


To make the pears in syrup:

Peel the pears while keeping them whole. Pour the water into a saucepan, add 80  g sugar and vanilla and cinnamon stick, bring to a boil.
Add the pears and cook  for 15 minutes. Let cool in the syrup.

Preheat the oven to 180° c (356 ° F).
Cut the chocolate in pieces and melt them with the butterin bain marie.Mix well to obtain a homogeneous texture.
In a large bowlmix the flour with the yeast,, the remaining sugar and the sifted cocoa. Make a well in the center and then incorporate whole eggs and chocolate/butter mixture.Pour half of dough in a buttered cake tin and arrangw the whole pears and cover with the rest of the dough. Bake for about 40 minutes. or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Chocolate sauce (optative)

120 grams semisweet chocolate 
coarsely chopped
1/2 cup heavy cream

Place chocolate in a  medium bowl.
In a saucepan bring cream to a boil. Pour over chocolate whisk until smooth.
Let cool until thick  by 2 to 3 minutes.
Pour over chocolate /pears cake for a double chocolate treat.

print recipe

pears from here

En español
Cake de peras y chocolate

14 February 2018

Passionfruit Mousse (Mousse de maracuya)

I wish I had done this post yesterday but it was impossible for the usual reasons, in a way my time is not mine for now and it's fine, but finally I'm here with this  passionfruit  dessert.

I love maracuya and in many parts it gets frozen and I also, although we are close to Peru it is easier to have frozen  passion fruit  pulp and can be used when you need.

 I am really impressed  how  many passionfruit recipes come from Australia or the United Kingdom and are very good.

This is a delicious maracuya mousse you just have  the patience to wait. It is better to do it at night and it will be ready for the other day.

I noticed  Yotam Ottolenghi  ( an amazing chef) in his book "Sweet " has many passionfruit recipes  he is a really genius in pastry and desserts.
 You can find his last book in Amazon UK . or Amazon.com.

Source : Recipe plus


4 eggs separated
300 grams (12 oz) passionfruit  frozen pulp(reserve 2 tablespoon)
1 1/4 cups heavy cream whipped
1 cup granulated sugar
1 tablespoon powdered gelatin dissolved in water


Cut 3-13 inch pieces of foil.
Cut  in half  lenghtwise then fold each piece
lenghtwise again.
Wrap around 6 teacups extending foil 1/3 inch above rim.
Secure with tape.

In a bowl whisk together egg yolks and 1/2 cup of sugar until light and creamy.
Add passionfruit pulp.
In a little bowl pour 1/4  cup of water and sprinkle gelatin over top, let stand until the gelatin softens and swell about   5 to 8 minutes.

Gently add the gelatin and let cool slightly then fold in.
Fold in whipped cream and whipp egg whites to soft peaks, gradually add remaining sugar and whipp until thick and gently fold in.

Distribute between prepared teacups. Chill for 5 hours in fridge or all night.
To serve carefully remove foil. 
Top each mousse with a little reserved passionfruit pulp.

I know is a dessert but I find fruit's mousse delicious for breakfast. 

print recipe 

Roses and basil  from my yard

en español

Mousse de maracuya

8 February 2018

Courgette,basil & tomato soup (Sopa cremosa de zapallitos y tomates)

I've said it before when I post soups: 
I love soups, especially vegetables soups. This courgette and tomato soup was delicious. and it usually reaches me for two days. 
I eat soups almost all year round.
For two days I keep  in a tupper on fridge  but it can also be frozen.
To this recipe I added basil cause I love it.

(Mini basil, sweet basil and purple basil in pots)


2 tablespoon butter
2 or 3  green onions chopped
3 medium courgettes or zuchini
2 medium tomatoes chopped
2 tablespoon plain flour
1/2 teaspoon turmeric
1,5 liter vegetable (or chicken) stock from cubes
1 tablespoon basil chopped
Crusty bread to serve (optative)


Melt the butter in a large pan  add the green onions and zucchini in slices and cook for 5 minutes on a medium heat, stirrimg occasionally .

Add the tomatoes and flour with some water. 
Cook by a couple minutes always stirring around to stop the flour from becoming lumpy .
Add the turmeric and veggie stock, cover and simmer for 30 minutes.

Puree  in batches  with a stick blender or food processor. . Then see if you need add some water to the soup (I love thick texture).
Taste for seasoning and adjust if you need some salt.
You can sieve too for more smooth texture but really I didn't.

 Serve if you like with crusty bread and some chopped basil.

print recipe here

Mini basil  in tea  cup

en español
Sopa de zapallitos con albahaca y tomates

2 February 2018

Chocolate, almonds and ginger bundt cake (Cake de chocolate,almemdras y jengibre)

As many times I started with a recipe but ended up changing
a few things or ingredients.

BTW this recipe would be called Gluten free because it does not have wheat flour only baking powder and almonds meal.
oh well what can I say ?
I love bundt cakes!

 Really is a  chocolate bundt cake  dipped in chocolate and almonds and it's delicious.

And yes baking make me really happy especially when you are living difficult times.
With all the love for you who read me and love my recipes.

Source : Nourishmag.com.au

 1 1/2 cup almond meal (200 grams)
1/2 cup cacao powder  (65 grams)
1/2 cup sugar or  sugar substitute (sucralose or splenda)
2 1/2 teaspoon baking powder
1/2 tablespoon ground ginger
1/2 teaspoon sea salt
6 eggs
1/2 cup vegetal oil
1/2 cup milk
1 tablespoon honey or maple syrup 
1 teaspoon vanilla essence


Preheat the oven to 180°c

In a large bowl, mix the almond meal, cacao, sugar,baking powder and salt.
Make a well in the centre and crack in the eggs, then add the oil,milk, honey and vanilla.
Mix to a  smooth batter and pour into a greased bundt tin.
Bake for 45 to 50 minutes or until an inserted skewer removes cleanly
Allow to cool on a wire rack before turning out the cake.
Drizzle over the bundt cake when it's slightly thicker so it can slowly run down the sides of the cake.

Chocolate ganache
(Southern sisters home)


8 oz (227 grams) semisweet chocolate (chips or chopped bars)
1/2 cup heavy cream
2 tablespoon butter
1 teaspoon vanilla
pinch of salt
almonds in slices (optative)

Place cream and butter in a small sauce pan and warm over medium low heat until the butter is melted and the cream is warmed.

Stir salt and vanilla.
 Place the chocolate chips in a large mixing bowl and pour the warm cream mixture over it.

Allow to stand for 3 to 5 minutes to soften the chocolate. Whisk briskly to combine until smooth
Drizzle over the bundt cake.

print recipe here

En español
Cake de chocolate, almendras y jengibre

26 January 2018

Candied cherries and pistachios biscotti (Biscottis con pistachios y cerezas )

I have done Biscotti many times but I do not remember how many recipes I have published about them. 
These twice baked italian biscuits are wonderful for dunking in tea, coffe or a dessert.
This recipe with glazed cherries (or dried cherries) and pistacchios is absolutely good and delicious. I also thought that the mixture of cranberries and pistachios would also be very good.
Finally I made a dip of white chocolate to make them better but they are equally rich if you eat alone.

source : Bake from scratch


1 cup granulated sugar (200 grams)
1/2 cup unsalted butter melted and cooled
3 tablespoons brandy or cognac
1 teaspoon vanilla extract
1 cup candied cherries (or dried cherries)
1/2 cup chopped pistachios
4 large eggs (divided)
2- 3/4 cups  (344 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon water
2 tablespoons  brown sugar
1/2 tablespoon sea salt


In a large bowl, stir together granulated sugar, melted butter, brandy or cognac  and vanilla. Add candied cherries, pistachios and 3 eggs,  stirring to combine.
In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to sugar mixture, stirring just until combined. Cover and refrigerate for 30 minutes.

Preheat oven to 180° c (350° F)
Transfer dough to a lightly floured surface: divide in half . Using floured hands shape each dough into  long logs.
In a small bowl whisk together 1 teaspoon water and remaining egg. Brush egg  wash onto dough. Sprinkle with turbinado or brown sugar  and sea salt.
Bake until pale golden about 30  minutes.,
Carefully transfer loaf to wire racks tolet cool by 15 minutes. Using a serrated knife, cut loaf in  slices. Return to baking sheets, cute side down. Bake until golden about 15 minutes more turning slices halfway through baking.
Transfer to wire racks tolet cool completely.
Store in an airtight container for up to 4 days.

White chocolate drizzle

1 cup white chocolate chips
1 teaspoon vegetable shortening

Melt white chocolate chips in the microwave for 30 seconds.Mix in vegetable shortening and combine well.
Using a fork drizzle the the biscotti with white chocolate sauce.
Place in refrigerator until the chocolate becomes firm.

print recipe here

En español
Biscottis con cerezas y pistachios

1 taza de azucar granulada
1/2 taza de mantequilla derretida y enfriada
3 cucharadas de cognac o ron
1 cucharadita extracto de vainilla
1 taza de ceras confitadas o cranberries
1/2 taza de pistacchios sin sal pelados y picados
4 huevos grandes (1 para el final)
2  - 3/4 tazas de harina sin polvos de hornear
1 1/2 cucharadita polvos de hornear
1/4 cucharadita de sal
1 cucharadita de agua
2 cucharadas de azucar rubia
1/2 cucharada de sal de mar

para  baño chocolate blanco
1 taza de chocolate blanco en trozos o en chips.
1 cucharadita de manteca vegetal


16 January 2018

Sweet Cherry Pie (Pastel de cerezas)

This year we have seen and eaten cherries more than ever, almost more than other fruits, I do not know why, surely they have exported less to other countries.
                                     Chile is one of the largest fruit exporters in the world, cherries, peaches, blueberries,  raspberries,apples, pears, grapes, everything you want.                                                                             
So I've spent watching recipes of cherries, but yes, I see that they can be made with frozen cherries or in jars or natural.

I have always thought that the grace of publishing recipes for everyone is that it is one that you say: I can make it with frozen cherries or in jars, because sometimes you want to try now the recipe .
I try to make my recipes work for all seasons or fruit that can be found in some way.

Hope all of you enjoy this Sweet cherry Pie !

Source : Taste.com.Au


500 grams frozen pitted cherries or  2 cans pitted tart cherries
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/2 cup sugar
2 tablespoons cornflour
1 egg white lightly beaten


1 1/2 cups plain flour
1/2 cup self raising flour
130 grams butter chilled chopped
1/2 cup caster sugar
1 egg
2 tablespoons iced water


Make pastry

Place flours, sugar and butter in a food procesor or make by hand. Process until mixture resembles fne breadcrumbs. Add egg and iced water.
Process until dough just come together.
Turn pastry out onto a lightly floured surface. Knead until just smooth. Shape into a disc.
Cover in plastic wrap. Refrigerate for 30 minutes.

Meanwhile combine cherries, lemon juice, cinnamon and 1/4 cup sugar in a medium saucepan over medium heat.
Cook stirring for 5 minutes or until cherries have thawed 
and sugar is dissolved. Blend cornflour with 1 tablespoon cold water in a small bowl. Stir into cherry mixture. Cook, stirring for 2 to 3 minutes or until mixture boils and thickens. Cool completely.

Preheat oven to 180°c. Place an oven tray in oven. Grease a4cm deep 20 cm base round pie dish. Roll out two thirds of the pastry between two sheets of baking paper until large enough to line base and side of pie dish.
Refrigerate 15 minutes.

Spoon cooled cherry mixture into pastry.You can make a pastry round into 2 cm wide strips.

Or you can use a cookie cutter or biscuit cutter (I used a cherry cutter) to cut out shapes measuring about 2 inches in diameter.
Place the dough shapes on a small baking sheet lined with parchment paper and chill until firm.
And then arrange over the cherry filling .
 Brush pastry with a little egg wghite. Sprinkle with remaining sugar. Bake for 40 to 45 minutes or until pastry is golden and crisp.

Let the pie cool completely to set the fruit, at least 1 hour or more, then cut into wedges and serve at room temperature with ice cream.

en español

tarta de cerezas