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


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)


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)


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


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 



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


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


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