14 March 2019

Carrots, white beans and ginger soup ( Crema de zanahorias. jengibre y porotos)

Okay. We are closer to Autumn,  and Im really happy of it! 
Here in the day it is still hot but the nights are a delight. You're almost  feel cold..

But I know that those who wait for spring are happy and it's fine. Spring is lovely too.
I made this creamy soup a while ago (I love soups all year round ) but typical of mine I did not find where I had it.
Ordering yesterday I finally found it!
It is  delicious  and healthy (like many soups) and is very good with sliced almonds when served.
And I love ginger too !
With Esperanza my daughter we love soups.
I hope you enjoy it.
Much love!

Source : BBC Good food


1 tablespoon  oil
1 medium onion chopped
2 tablespoon grated ginger
2 garlic cloves sliced
1/2 tsp groun nutmeg
800 ml vegetable stock
400 grams carrots sliced
400 grams can cannellini beans
4 tablespoons almonds cut in slivers or flaked almonds


Heat the oil in a large pan, add the onion, ginger and garlic and fry  for 3 minutes until starting to soften. Stir in the nutmeg and cook for a minute more.

Pour in the stock , add the carrots and beans including the liquid from the tin, then cover and simmer for 20 minutes until the carrots are tender.

Scoop a third of the mixture into a bowl them blitz the remainder with a hand blender or in a food processor until smooth.
Return everything to the pan until bubbling.
Serve topped with the almonds.

Also you can process all the mixture with a blender and then  heat   and serve with almonds. If you like more creamy.

Print recipe

en español

Sopa de zanahorias, porotos y jengibre 

6 March 2019

Passionfruit and Greek yogurt cake (Cake de maracuya y yogurt griego)

Hello to all again with much  love.
The weather lowering a bit the heat which is very nice, and  last Saturday we went to the beach .
I think about three years I didn't go to the beach and It was beautiful. (We went only by the day)
Valparaiso and Viña del Mar)

In the evenings I already feel that autumn is coming (for many of you the Spring)
It refreshes a lot at night!
A few days ago I made this cake and many know that one of my favorite fruits is  passionfruit   (aka maracuya).

As always you can use fresh or frozen passionfruit. I always have frozen. When you buy fresh passionfruit it ripens very quickly!
If you find frozen passionfruit , the Peruvian is so good.

Sunset on the beach
(March 2 -2019)



200 grams unsalted butter 
1 cup caster sugar
3 eggs
3/4 cup greek yogurt
2 cups self raising flour
1/2 teaspoon baking powder
1/2 cup frozen or fresh passionfruit pulp


1 rosehip or hibiscus tea bag
or other tea
1 cup boiling water
1 cup sugar
1/2 cup frozen passionfruit


Make the syrup.

Preheat oven to 180 ° C (350 ° F)
Grease a 12 cm x 23 cm loaf pan, line base with baking paper.

Beat the butter and sugar in a medium bowl with an electric mixer for 6 minutes or until light and fluffy.
Beat in eggs one at a time. Fold in flour, the add yogurt in alternate batches.
Fold in passionfruit until just combined. Spoon mixture into pan and smooth the surface.
Bake cake for 45 minutes or until a skewer inserted in the centre comes out clean.
Leave cakein pan for 10 inutes before turning, top side up, onto a wire rack to cool.
Serve cake cut into slices drizzled with syrup.

Syrup method

Place  tea bag in a small saucepan, then pour over boiling water, steep for 5 minutes. Squeeze liquid from tea bag, discard bag. Add sugar and passionfruit pulp to tea, stir over low heat until sugar dissolves. Increase heat to high then bring to the boil.
Boil for about 10 minutes or until thick and syrupy. Remove from heat and let cool.

Print recipe

Cake de maracuya

24 February 2019

Blueberry and cheese cream dessert (Gateau au fromage glace aux bleuets)

I love blueberries and all  berries.  Today a really french recipe.
For this dessert also use frozen blueberries because although it has been found fresh you must freeze them if you don't use right now.
(same as raspberries)

  The summer heat has dropped a little but we still continue with those terrible fires especially in forests. I hope they are finished.
And I know that for many of you Spring is already close. Spring is a beautiful season.
I wait for my autumn :)
A hug for all !

 adapted from coupdepouce.com


Blueberry puree

2 cups  frozen (or fresh) blueberries
1/2 cup of sugar
1 tablespoon cornstarch
1 1/2 tablespoon lemon juice
2 strips of lemon zest

Graham crust

2 cups graham cracker crumbs
1/4 cup of sugar
1/2 cup melted butter

Cheese filling

8 oz (228 grams) cream cheese
1 cansweetened condensed milk
1 cup sour cream
1 cup greek yogurt
1 teaspoon vanilla


Mlueberry puree 

In a small saucepan combine the blueberries,sugar,starch, juice and lemon zest. Bring to a boil. Reduce to medium heat and simmer, stirring occasionally, for 10 minutes or until the mixture has thickened. Remove from heat and let cool completely.
Remove the strips of lemon zest.

Graham crust

Meanwhile in a bowl combine graham crust, sugar and butter until well moistened. Squeeze the mixture into a 23 cm (9") square baking pan lined with parchment paper. Freeze for about 30 minutes or until crust is firm.

Cheese filling

In a bowl, using an electric mixer beat the cheese and condensed milk until the mixture is smooth. Add sour cream, greek yogurt   and vanilla and mix well. 
Pour the cheese filling over the reserved crust and spread evenly.

 Drop the blueberry puree in large spoonfuls over the cheese filling over the reserved crust and spread evenly.
 With the tip of a knife, but without touching the crust, draw volutes in the filling to create a marbled effect.

Cover and freeze for about 5 hours or until the cake is firm. Let it soften slightly in the refrigerator
Remove about 20 minutes from the refrigerator before serving.


postre de arandanos y queso crema 

16 February 2019

Plum and raspberry Pie with streusel (Pie de ciruelas y frambuesas)

Hello everyone, sometimes  is difficult  publish the recipe but finally Im here !

Sometimes I feel  a little  tired, there are so many things in the summer and  in the countryside there are many work that you will see from the usual in a house.
 But I'm sure I love cooking and baking even if I'm tired.

This recipe (from Martha Stwart)   was taking advantage of abundance of plums (I also made raspberry / plum jam) I have that thing of  try not losing fruit.

Well this cake was delicious  and  go fast! keep this recipe for when you want to make it, you can also make it with raspberries only ( Im using frozen raspberries)

Love and hugs for all and thanks by coming!!

Adapted from : Martha Stewart recipes


Pate sucree

1 1/4 cups all purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/2  cup cold unsalted butter cut into pieces
1 large egg yolk
2 tablespoons ice water plus more if needed


3/4 cup confectioners sugar
1 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup cold unsalted butter cut into pieces


600 grams plums pitted and quartered or peaches
300 grams frozen raspberries
2 tablespoons granulated sugar
pinch salt
4 tablespoons  creme fraiche


Paste sucree

Pulse floor, granulated sugar and salt in a food processor until combined (or by hand). Pulse in butter until mixture resembles coarse meal, about 10 seconds.
Add egg yolk. With machine running add ice water in a slow, steady stream just until dough holds together.
Turn dough out onto a work surface shape into a disk and wrap in plastic.
Refrigerate at least 1 hour and up to 2 days.


Whisk together confectioners sugar, flour, baking powder and salt in a medium bowl. Using a pastry blender or yours fingers cut in butter until mixture resembles coarse crumbs.

On a lightly floured surface roll out dough about 1/8 inch thick (2,5 cm). 
Fit into a 9 1/2 or 10 inch pie dish (26 cm)
Using a paring knife trim to a 1 inch overhand: fold under. Crimp edges as desired. Prick bottom of dough all over with a fork. Freeze 30 minutes.

Preheat oven to375 ° F (190° C).
Line dough with parchment pressing it into corners and edges.
Fill with dried beans or rice. Bake covered with foil 18 minutes.
remove beans or rice and parchment .
Bake until pale golden brown about 12 minutes more.
Transfer to a wire rack let cool slightly. Reduce oven temperature to 350 F (180°)


In a medium bowl, gently toss  together plums, granulated sugar, and salt, let stand 15 minutes. Spread two tablespoons creme fraiche onto bottom of the crust, sprinkle with on third of streusel. Arrange plums on top and spread the other tablespoons of creme fraiche. Sprinkle with remaining streusel.

Bake until creme fraiche is bubbling and streusel is golden brown, about 40 minutes. Transfer to a wire rack and let cool about 15 minutes. Serve warm or at room temperature with ice cream or whipped cream if desired.

print recipe

Pie de ciruelas y frambuesas
con strudel 

5 February 2019

Blueberry basil Lemon meringue mini pies (mini pies de arandanos y crema de limon)

I love lemon, always (I cant live without lemons) so today I offer you this delicious dessert of lemon and blueberries, and basil (the blueberries I used are frozen)
Basil is really nice in some sweet recipes and of course I love in pizzas, and others.
It is a dessert for all seasons, for those who have a terrible cold in Europe and North America and those who die of heat here in South America , Australia and New Zealand and other countries as well.
Love you all!

Source: California  Giant berry farms


1 1/2 cups crushed square shortbread cookies or others
4 tablespoons unsalted butter melted
1 cup frozen (or fresh) blueberries, additional for garnishing
1 tablespoon water
7 tablespoons sugar, divided
1 teaspoon crushed dried or fresh basil leaves
3 eggs room temperature
1 can sweetened condensed milk
1/2 cup fresh squeezed lemon juice
1/4 teaspoon crean of tartar
fresh basil leaves for garnishing


Heat oven to 180° C ( 350° F)
Place crushed cookies and melted butter in a bowl and stir well with a fork until crumbs are evenly coated. Divide crumbs evenly between 6 ramekins.
Press the crumbs into the bottom and up the sides of the ramekins. Place on a baking sheet and set aside.

Place the blueberries, water, 3 tablespoons of sugar and dried or fresh basil in a saucepan.

Cook and stir over medium high heat while it bubbles and the blueberies begin to burst. Continue cooking and stirring  until the mixture thickens about 6 minutes.
Remove from the heat . It will continue to thicken as it cools.

Separate the eggs and put the yolks into a medium size bowl and the whites into a small glass or metal bowl.

Use and electric mixer to beat the yolks until pale and creamy, and then add the sweetened condensed milk and continue beating until combined. Gradually add in the lemon juice and continue beating until throughly combined and slightly thickened about 3 minutes.

Spread 1 teaspoon of the bueberry mixture evenly onto the bottom of each individual cookie crust. Spread 1/4 cup of the lemon mixture evenly on top of the blueberry in each ramekin.
Place the pan with all the ramekins in 180° oven  and bake for 12 minutes.

While the pies are baking beat eggs whites and cream of tartar with clean beaters until foamy.
Gradually add 4 tablespoons of sugar and continue beating until the egg whites are stiff. Place the meringue in a piping bag with a large decorative tip.

Pipe a dollop of the meringue over the warm mini pie filling. Return pies to the oven and continue baking until the meringue browns, about 5-7 minutes.
 Cool on the counter top and then chill in the refrigerator. Garnish with blueberries and fresh basil leaves.

Print recipe 

Mini pies de arandanos, albahaca y crema de limon

26 January 2019

Black sesame chocolate banana loaf cakes (Cakes de chocolate y sesamo negro)

I know  many  of you are in Winter season and that's fine. 
But let me tell you that here we have a terrible summer with very high temperatures (and coming from years of drought) the other day I read that we are just from the countries most affected by the climate change that has caused by all of  us who should take care of our planet.
We dont have other.
 It is a fact that the Antartic poles that have the largest water reserves have decreased.
That's why I'm worried about the extreme heat.
Today we have 38,3 °C   (100,94°  F) 
Im waiting by my autumn!

Moving to another point I always cook or bake at any time or season because is my core, my life motiv!

So I made these cakes of chocolate and black sesame that had the recipe saved a long time ago.
Absolutely delicious. They can be made in small loafs or in a long one.
BTW black sesame is really healthy you can read here about it.
Here the twins and hubby  liked them a lot.
Well I send hugs and take care.


Adapted from : Food and wine


1/2 cup canola oil
plus more for greasing
1/2 cup black sesame seeds
1 1/2 cups all purpose flour
1/2 cup unsweetened dutch process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas  (about 4 bananas)
1/3 cup greek yogurt
1 teaspoon fresh lemon juice
2 large eggs
1 tablespoon pure vanilla extract
1 cup brown sugar or organic brown sugar
1/4 cup almond milk (or regular milk)
1 tablespoon turbinado sugar
1 tablespoon black sesame seeds


Preheat oven to 180°c (350°F) and oil 4 loaf pans and arrange them on a large rimmed baking sheet.
 In a spice grinder or blender pulse the sesame seeds into a powder.
In a medium bol whisk the ground sesame seeds with the flour, cocoa power, baking soda and salt.

In a food processor combine the bananas  with the greek yogurt and lemon juice and puree until smooth. 
In a large bowl, beat the eggs with the sugar until pale. Beat in the banana mixture, almond milk (or milk) and vanilla. Beat in the dry ingredients in 3 additions until uniform in color.
Do not overbeat.

Scrape the batter into the 4 prepared pans and smooth the tops. Sprinkle the turbinado sugar and black sesame seeds on top.

Bakes the cakes for 40 to 45 minutes until a toothpick inserted in the center of each loaf  comes out with a few moist crumbs attached.
Let the cakes cool completely, then turn out onto a platter.


Cakes de chocolate y sesamo negro


19 January 2019

Lemon curd & yogurt fool ( Postre de lemon curd y yogurt griego )

Here we all love lemon curd and this recipe fascinates everyone. Seriously. 
I also like that it is mixed with Greek yogurt and it is delicious and lighter, on top you can bring strawberries or raspberries. I use some fresh  and other  frozen. No problem. 

You can eat for breakfast or dessert, delicious.

This is the typical dessert that can be made at any season of the year depending on the fruits you have (I keep freezing cherries)

Hugs for all !! and thanks by be there dears!

adapted from : BBC good food


4 servings

300 g jar lemon curd (I make my own ) recipe below
500 g greek yogurt 
300 g. fresh or frozen strawberry or raspberry
1 tablespoon icing sugar

Lemon curd and yogurt fool

Put the lemon curd and yogurt into a bowl. Fold together slowly for a rippled effect.

Divide the mixture between four glasses and chill in fridge.

Mix strawberries or raspberries and icing sugar together and gently crush, then spoon  with their juices over the chilled mix and serve.

 Lemon curd ( In microwave)
Recipe from : Life Tastes good

(I use this wonderful recipe when I need lemon curd right now)

1/4 cup unsalted butter melted
1/2 cup fresh lemon juice
3/4  cup sugar
3 eggs beaten
1 tablespoon lemon zest


In a large microwave safe bowl  and melt 1/4 unsalted butter (about 45 seconds) Add 1/2 cup fresh lemon juice, 3 eggs, 3/4 cup sugar and lemon zest.
Whisk until ingredients are mixed.

Place the bowl again in the microwave and cook on high power for 1 minute.
Remove from heat and whisk throughly.
The mixture willbe thin but the whisked is the key so be sure to whisk after each heating.
Microwave again for 30 seconds and remove and whisk again.
Repeat this 3 more times until the mixture thickens enough to coat  the back of a spoon.
Once the mixture is thickened and creamy like custard allow it to cool.
When is cooled you can use or cover and refrigerate until to serve.

print recipe here

In the fridge 

Postre de lemon curd y yogurt griego

11 January 2019

cherry clafouti (clafouti de cerezas negras)

Finally I can make another post, having everything ready could not. 
 Of course  Christmas was a mess (as always) and also my camera from one day to another did not work anymore.

Thank God and my family (hubby) who gift me a new one. 
(Is a Canon too)

It's better than the other one but I had to learn to use it.
My kids helped me of course and I can do it myself.

I think these are the last cherries of the season but  Im frozen someones in small bags to use when we do not have cherries.

In any case, this clafouti can be made with frozen cherries or cherries in a jar. It is just as good.
Clafoutis are really simple and delicious!

Adapted from: Bake from Scratch

Hugs to all!!


1 1/2 cups (360 grams) heavy whipping cream
1/2 cup (63 grams) all purpose flour
1/2 teaspoon baking powder
1/2 cup plus 2 tablespoon granulated sugar divided
3 large eggs
2 teaspoons vanilla extract
pinch of salt
1/2 teaspoon almond extract
3 cups (339 grams) pitted cherries (frozen, fresh or canned)
Confectioners sugar for garnish


Preheat oven to 350°F (180°c)
Buttered lightly a baking dish .
In a large bowl whisk together cream, flour,  1/2 cup  of granulated sugar, eggs vanilla,salt and almond extract.

Let stand for 10 minutes.
Pour batter to a depth of 1/4 inch into  prepared  baking dish.
Set aside remaining batter.
Bake for 10 minutes.
In a medium bowl toss together cherries and remaining sugar.
Place cherrieson topo of baked custard. Stir remaining batter and pour over cherries,

Bake until soft and set in center about 30 minutes. Let cool for 20 minutes. Garnish with confectioner's sugar if desired.
Serve warm or cold.

Print recipe here

Clafoutis de cerezas negras

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