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)














Ingredients

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



Method

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




Ingredients

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


Method

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)







Ingredients

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)


Method

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





Ingredients
 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


Method


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)

Ingredients

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)

Method
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



















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