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.

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 


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


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


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


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


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


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


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