26 October 2018

Baked-Egg Tartlets ( Tartas con huevo al horno y ensaladas)










Spring is just starting  here in the Southern hemisphere.
But even the mornings are very cold. 
But the most beautiful are the roses that have begun to bloom little by little. When we arrived at this house there was nothing, absolutely nothing around, no plants, trees, or flowers.

The house was abandoned several years.(all these was about 10 years ago)
 And these roses were brought to me( 10 years ago) by a lady who lived close our house  and said :
you have to plant these roses, are amazing.
We made.
They are like a miracle. They have also multiplied over these years.

Baked egg tartlets

About the recipe are   simple and delicious individual tarts  with a mustard sauce and  egg inside that is baking in the oven. Are really  delicious.
I love to serve  with  asparagus and some salads.


A big hug to all and have a nice weekend!

Source :Victoria magazine








 :


Baked-egg Tartlets

Thyme Tartlet shells

2 1/2 cupsall purpose flour
1 teaspoon ground thyme1 teaspoon coarse salt
1 teaspoon sugar
1 cup unsalted butter chilled and diced
1/3 cup ice water

In the work bowl of a food processor, combine flour, thyme, salt and sugar, pulse to mix. Add butter and mix until mixture is crumbly. With food processor running slowly add water in a slow steady tream. Continue to process until mixture forms a ball.
Remove dough form into a disk and wrap with plastic wrap. Refrigerate about 1 1/2 hour.
Preheat oven to 180° C (350°F) On alightly floured surface roll dough .
Using a 6 inch round cutter cut 6 rounds from dough.
Press dough into bottoms and up sides of 6 tartlets pans. Line with parchment paper and fill with weights.
Bake for 20 minutes or until golden brown. Cool and set aside.

Baked egg tartlets (6 tartlets)

1 tablespoon olive oil 1 shallot diced
1/2 cup grated cheese like parmesan
1 tablespoon dijon mustard
1/2 teaspoon salt
1/2 cup heavy cream
6 large eggs

Preheat oven to 200°c ( 420 °F)
In a medium sauce pan  heat olive oil over medium heat.
Add shallot and cook stirring  occasionally until is tender. Add mustard, salt cheese and cream .
Continue  to cook until mixture is thick about 8 minutes.
Spoon mixture into each tartlet shell. Carefully pour 1 egg atop each tartlet  and bake about 10 minutes or to desired degree of doneness. Serve inmeditaely with asparagus and salads.


print recipe
The little tarts ready for oven














En español
Tartas con huevo al horno y ensaladas











17 October 2018

Chai spiced Apple Pie (Pie de manzanas y Te de especias Chai)








Long  time ago I made this Tea Chai Apple Pie but I had misplaced it or put other recipes so today I searched for the recipe and uploaded the photos.
I love everything with apples. Tarts, cakes, fresh apples . I like all!
This is a different recipe with  Chai Tea but absolutely delicious.
I like to use Tea in some recipes!



Adapted from: Eating Well







Chai spiced apple pie
Ingredients

1 1/4 all purpose flour
1 cup whole wheat pastry flour
1 teaspoon granulated sugar 
1/4 teaspoon salt
10 tablespoons cold unsalted butter
4-6 tablespoon Ice water
1 large egg lightly beaten with water
1 teaspoon demerara sugar

Filling
1/2 cup honey
1 1/2 tablespoon vanilla extract
6 or 7 granny smith applespeeled and in slices
1 tablespoon minced cristal ginger
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon ground cloves 
pinch of salt
3 tablespoons all purpose flour

To make the crust

Whisk 1 1/2 cups all purpose flour, whole wheat flour, granulated sugar and 1/4 teaspoon salt in a medium bowl. Cut butter into small pieces and quickly them into the dry ingredients with yours fingers until the pieces are smaller but still visible. Add 4 tablespoon ice water and toss with a fork until evenly moist. 
Squeeze a clump of dough . If it stays together maybe is ok in water . If not  add a tablespoon of water at a time  tossing with a fork until the dough stay together.
Knead the dough in the bowl  a few times will be still a little crumbly.
Turn out onto a clean surface and knead a few more times until the dough just holds together. Divide in half and shape into  5 inch wide discs  (about 12 cm)  Wrap in plastic and refrigerate by 1 hour. 

To assemble pie

Preheat oven to 375 °F (190° C)
Let the dough stand at room temperature for 5 minutes to warm slightly- Roll out one disk onto a floured surface into 12 inch (30 cm) transfer to a pie pan.
Prick in several spots with a fork. refrigerate


to make the filling
Combine honey and vanilla in a small saucepan and warm over low heat just until the honey thins a bit. Gently toss apples in a large bowl with the honey mixture, ginger cinnamon cardamom, cloves and salt.
Sprinkle with flour and stir to combine . Transfer the filling to the pie pan. Moisten the outer edge with water.

To make the lattice top (see below too)

Roll out the remaining dough between sheets of parchment paper. Cut the dough in 12  strips. To weave the lattice place the strips next each others on top of the pie, leaving about a 1 inch gap between strips.

Fold back the first, third and fifth strips of dough all the way to the edge of the pie. Place a shorter strip of dough across the unfolded strips. Unfold the folded strips over the crosswise strip.

Now fold back the second and fourth strips  of dough all the way to the crosswise strip. Place a strip of dough across the unfolded strips over the crosswise strip. Repeat until the top is covered.
Crimp the edge with a fork.
Brush the lattice with the egg wash and sprinkle with demarara sugar.
Put the pie in the oven and place a rimmed baking sheet on the track below to catch any drips.
Bake to 190°c (375 F) about 40 to 45 minutes until the crust is golden brown and the juices are bubbling.
Cool completely on a wire rack.

print recipe












en español
Tarta de manzanas con Te Chai
















6 October 2018

pomegranate Jam or jelly (mermelada de granada)




I love pomegranates and we are already at the end of winter but I still found pomegranates .
Usually I freeze someones  (the seeds) and I also make some jam. 
I found a nice  recipe in a book of  Cenk Sonmezsoy (The artful baker) I always like his recipes because I follow his blog called Cafe Fernando many years and his recipes are awesome.. He is from Turkey.
You can look his blog Cafe Fernando here  many of his recipes are in his blo.
I know all you live  in the northern hemisphere will have pomegranates now and if you can make this jam I think you will love it.

Source : The artful Baker









Ingredients

( for about two jars of 300 ml )

2 1/2 cups freshly  squeezed pomegranate juice 
(about 4 large pomegranates)
1 1/3 cups (350 grams) granulated sugar
1.75 ounces  powdered fruit pectin (50  grams)
2 tablespoons freshly squeezed lemon juice
2/3 cup (93 grams)  pomegranate arils (reserve before juicing the pomegranates)


Note:  pomegranate juice.

Cut pomegranates in half horizontally (reserve some seeds)
Squeeze out juice from each half like orange juice.
Place a colander over a bowl or pot. Press gently.
Measure 2 1/2 cups .


Method

In a saucepot combine the pomegranate juice, sugar, dry pectin and lemon juice.
Stir and set the pot over high heat and bring to a boil stirring frequetly until the sugar dissolves. Reduce the heat to medium high and cook about 30 minutes ocassionally stirring and skimming off  the foam. 
Raise the heat to high and bring the mixture to a rolling boil and cook about 5 minutes longer.
Remove the pot from the heat and let the jam cool to room temperature.
(you can put some jam in a plate and look if is thick and ready)
Stir in the pomegranate arils.
Divide the the jam between two sterilized jars.
This jam will keep in the refrigerator for up 6 months.

print recipe












 Cenk Sonmezsoy  cook  book 



en español

mermelada de granada












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