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