12 August 2019

Tomato cherry and herb puff tarts (Tartas de tomate cherry y albahaca en masa de hoja)







Finally I am here to finish  the post of these Tomato cherry and basil little tarts.
This month has been crazy and sometimes a mess  with my appointments to the kinesiologist and everything else, Im going three times a week.
But the truth is never very quiet around here.

This recipe is vegetarian and we all loved it, the good thing is with puff pastry and they are made fast, you can vary the fillings but I had the tomatoes because suddenly I crave a recipe and so it was with this one.

I made this recipe in these smaller rectangular molds but it can be done in round or one long one, that is the one you have on hand or you like more.

Take advantage that in many places it is still summer and you can get beautiful tomatoes and basil. In any case, here in Chile, cherry tomatoes are usually found year-round.
Love and hugs for everyone.
Thanks for coming.



Source:  Delicious magazine UK







Ingredients

250 grams cherry tomatoes 
Olive oil to drizzle
375 grams ready rolled puff pastry
6 tablespoon cream cheese
1 tablespoon greek yogurt
3 free range egg yolks
40 grams parmesan cheese
finely grated
1 tablespoon fresh chives 
handful fresh basil leaves 



Method

Heat the oven 180°c (350 °F)  Put the cherry tomatoes on a baking tray drizzle with a little oil and season. Roast for 20 minutes until softened and turning sticky.

Meanwhile unroll the pastry,  Cut into 5 rectangles  and transfer to a baking sheet.
Lightly score a border 1 cm from the edge of each rectangle and prick the middles with a fork.

Bake for 8 minutes until puffed up and just starting to turn golden.
Press the centres of the rectangles  down with yours fingers, leaving the border raised higher.

Meanwhile in a small mixing bowl mix the cream cheese, 2 egg yolk, the cream, parmesan and chives, season and divide among the tarts.
Top with the tomatoes then lightly beat the other yolk and brush over the pastry borders.

Bake for 10-12 minutes until the pastry is puffed and golden. Serve drizzled with oil and scattered with fresh basil leaves.




Print recipe here















Tartas de tomates cherry y albahaca












3 August 2019

raspberry and greek yogurt ice cream (no churn) Helado de yogurt griego y frambuesas










I love ice cream and I say it with pleasure!
 I have not done much this last time but I craved raspberry ice cream and I loved this recipe with Greek yogurt. 
The  color of raspberry is amazing! and natural of course . 

I  know I have become more  demanding for ice cream but I love when  they are delicious and natural.
I recommend this recipe for easy and delicious. The only thing  
take your  time to remove the ice cream  of  the freezer before serving. Will be more softer.

About my health, better, today I started with the kinesiologist, it is very fun because in the same room there are several more persons but he was very nice with me and did not make me suffer much. It gives me hope. I will go  three times a week-
Lots of hugs and kisses to all! 




Adapted from:  All thats jas.com










Ingredients

2 cups frozen of fresh raspberries
2 cups plain full fat greek yogurt
3/4 cup condensed milk
1 teaspoon lemon juice

Method

In a food processor blend together all ingredients until creamy.

Transfer in to a an airght freezable container and freeze by 2 hours first. 
Remove the pan from the freezer. Use a spatula to stir the already frozen edges into the still soft center then use a hand whisk to mix until smooth.

Place in the freezer again for 2 more hours repeating the process of stirring.
Freeze  again and let until is frozen.
Remove from the freezer 15 minutes before serving to allow it to soften.


TIPS

Use different fruit for different flavors.

Add a little sugar Sugar inhibits the formation of ice crystals and also keeps the frozen yogurt creamy.

Substitute condensed milk with honey if you prefer,

Only use the full fat yogurt make its creamier.

Print recipe
















helado de frambuesas y yogurt griego


















22 July 2019

Blueberry lemon mini bundt cakes (mini bundt cakes de limon y arandanos)












  This is another recipe I wanted to make some time ago and finally I could because my arm is better although it still hurts. (The doctor says it takes several months to get well again but really I feel better)

About these delicious mini bundt cakes I used small molds that can be found in E-bay here or Amazon.

They are made of silicone and that's why they are good for unmolding, but you could also make a big bundt cake in one mold  with this recipe.

In many parts you still have blueberries and in this recipe you can use fresh or frozen.
 I always freeze berries  in the summer to have in our winter.

Send you greetings and hugs to all who stopping  by here. Thank you!




Source  : Pennies into Pearls









Recipe Blueberry mini bundt cakes

Ingredients

7 tablespoons butter (room temperature)
2 cups sugar
4 eggs (room temperature)
1 teaspoon vanilla
2 1/2 cups all purpose flour 
2 1/4 tsp baking powder
1 cup whole milk
1/2 cup plain or greek yogurt
2 tablespoons lemon juice
2 tablespoons lemon zest
1 cup blueberries fresh or frozen

Glaze

 1 1/2  cups powdered sugar
 3 tablespoons lemon juice


Method

Preheat oven to 180°c (350° F)
In a standing mixer combine butter and sugar. Let mix until light and fluffy.
Add in eggs and vanilla. Mix until completely combined.

In a separate bowl whisk together flour, baking powder and salt.
In another small bowl combine milk, yogurt, lemon juice and lemon zest.
Add 1/3 of milk mixture to the standing mixer (with sugar and butter)
Let completely combine.
Add 1/2 of dry ingredients to the standing mixer.
Add half of the remaining milk mixture. Mix completely. Add remaining ingredients. Mix all.

Toss frozen  or fresh blueberries with flour. Add dusted berries in the batter .
Fold blueberries into the batter slowly  by hand.
Prepare your bundt cakes molds or the only large bundt cake  with nonstick spray and dusting with flour-
Distribute batter into prepared pans.

For mini bundt cakes bake about 18 minutes- For full size bundt cake bake about 40 minutes.

To make the glaze, combing powdered sugar and lemon juice. Start with adding just 2 tablespoon of lemon juice and slowly add more to get a runny consistency.
Drizzle over the completely cooked cake.




print recipe here

















Mini  bundt cakes de limon y arandanos


















12 July 2019

Individual lemon meringue cheesecakes (Cheesecakes de limon y merengue)






I made these beauties for the twins' birthdays  some weeks ago, And I  say beauties because we love lemon and I love merengue.
The lemon is delicious and fresh at any time so I recommend this recipe.
A little different than a lemon pie but absoultely delicious.
The cream is with cream cheese and ricotta .


Source :  Donna Hay recipes







Ingredients (serves 4)

Shortcrust pastry

1 1/2 cups (250 grams) all purpose flour
1/2 cup (80 grams) confectioner sugar
125 grams unsalted butter ( chilled and chopped)
2 egg yolks
1 tablespoon iced water 

Lemon filling

250 grams cream cheese  chopped and softened
1 cup (200 grams) fresh ricotta
2 eggs
1/2cup caster sugar (superfine)
1/2 cup  fresh lemon juice
1 tablespoon finely grated lemon rind
1 teaspoon cornflour (cornstarch)

Meringue

60 ml water plus 1 tablespoon extra
1/4 teaspoon cream of tartar
1 cup (200 grams) caster superfine sugar
2 whites

Method

To make the pastry, place the flour, icing sugar and butter in a food rocessor and process until the mixture resembles fine breadcrumbs. With the motor running add the egg yolks and iced water and process the mixture just comes together to form a dough.

Turn out onto a clean work surface and bring together to form a ball. Roll out the dough between 2 sheets of baking paper . Refrigerate the pastry for 30 minutes.

Preheat oven to 160° c (325 °F) Using a round pastry cutter cut out 4  rounds, re rolling the pastry if needed add some flour  and line 4  greased 10 cm springform cake tins  leaving 1 cm excess pastry overhanging.
 Refrigerate for 20 minutes.

Prick the base of each pastry case with a fork and line with baking paper. Fill with uncooked beans and bake for 15minutes.
Carefully remove the baking paper and beans and bake for 10 minutes or until the pastry is golden and dry.
Set aside to cool slightly. Set aside.

To make the filling:

Place the cream cheese, ricotta, eggs, sugar lemon juice and lemon rind and process or beat until smooth. Add the cornflour and mix to combine.

Reduce oven to140° (275 F) Pour the filling to the pastry cases and cook for 20 minutes or until just set. Remove and set aside to cool to  room temperature before refrigerating for 30 minutes.

To make the meringue:
  Place the water, cream of tartar and half the sugar in a small saucepan over high heat.
Bring to the boil , reduce heat to medium and cook by 4 minutes.
While the sugar syrup is cooking place the egg whites in the bowl of an electric mixer and beat until stiff peaks form. Add the remaining sugar, one tablespoon at a time until smooth and glossy.

Scrape down the sides of the bowl. Gradually pour the hot sugar syrup in a thin steady tream and beat for 3 minutes or until cool. Spoon the meringue over tyhe cheesecakes and using a kitchen blowtorch lightly torch to serve.




print recipe





Cheesecakes de limon y merengue










28 June 2019

Swirled Sesame - Tahini Tea Cake (Cake con sesamo negro y blanco)








I wanted to make this recipe a long time ago.
 But you already know about my fall and my arm recently I can cook and bake more. One of the things that still costs me is the manual mixer I feel very heavy but I do it in small times .

The ingredients is what I like most about this cake (and it's delicious) Sesame, cardamom, tahini, all this makes it delicious and original.
I like sesame.
 Let me tell you I'm happy to be here, a time ago  I couldn't even write on the computer!
This recipe is dedicate to a friend of mine that passed some weeks  ago : Jo Lamiri. 
She was a freelance food  writer, editor  and work in many  magazines , traveled a lot, and she love it. 
Love ya Jo and thanks for be always sweet and nice.
I will miss you a lot ...

The photos are a bit dark but that day it was raining!
Much love to all.


Source  :Bon appetit








Ingredients

Nonstick vegetable oil spray
white sesame seeds (for sprinkling)
2 tablespoon black sesame seeds plus more
for sprinkling
1 cup sugar plus more for sprinkling2 cups all purpose flour
1 3/4 tsp. baking powder
1 tsp salt
1 teaspoon ground cardamom
1/4 tsp baking soda
3/4 cup plain whole yogurt
1/2 cup tahini
3 eggs
1 teaspoon vanilla extract
1/2 cup vegetable oil

Method


 Preheat oven to 180°c (350 "F) lightly coat a loaf pan (8 1/2 x 4 1/2 inch) about 22   x 11 cm . with nonstick spray or some oil. Line with parchment paper. Lightly coat parchment with nontick spray and sprinkle sides and bottom of pan with white and black sesame seeds and sugar and shake around in pan to coat. Tap out excess.
 Finely grind  2 tablespoon black sesame seeds in a spice mill or food processor, set aside.

Whisk flour, baking powder, salt, cardamom and baking soda in a bowl to combine. Whisk yougurt and tahini sauce in another small bowl until smooth.

Using an electric mixer on medium high speed, beat eggs, vanilla and 1 cup sugar in a large bowl  until eggs  are pale and 
thick about 2 minutes.
Reduce speed to medium and, gradually stream in vegetable oil. Reduce speed to low and add dry ingredients in 3 additions, alternating with yogurt mixture in 2 additions, begining and ending with dry ingredients.

Beat after each addition until fully  incorporated. Scrape half of batter into the bowl that held the dry ingredients.
Add reserved ground black sesame seeds to the remainin batter and mix on medium speed until evenly distributed- this is your black swirl.

Alternating between batters, spoon large dollops into prepared pan, then drag the tip of a paring knife through batter in a figure pattern to swirl. Sprinkle with more white and black sesame seeds and then with sugar.
Bake until a tester inserted into the center of cake comes out clean (about 50 minutes) transfer pan to a wire rack and let cake cool in pan abou 15 minutes.
Run a knife around short sides of pan and onto rack. Let cool completely.

print recipe here




















Cake con sesamo negro y blanco













14 June 2019

Chocolate cherry bundt cake (Cake de chocolate y cerezas)











A few days ago it was my birthday and I wanted to do something small but delicious because it is always good to celebrate life.
 And also for the twins and hubby  who love chocolate.

So I made one of my favorites a bundt cake of chocolate and cherries and was really good.
The best thing was fine  to me  do it (although I'm better off on my arm)
You can use fresh or frozen cherries . I know in many sites you are lucky to have fresh cherries!
We are in winter, but always try to freeze some cherries !

Mine were frozen and it was delicious.

I share them as always with much love!


Adapted from Melskitchencafe







Chocolate cherry bundt cake

Ingredients

150 grams butter (2/3 cups)
3/4 cup milk
1 1/2 cup sugar
1 tablespoon vanilla
3  1/4 cups all purpose flour
3/4 cups( 75 grams) dutch process cocoa powder
pinch of salt
2 teaspoons  baking powder
1 teaspoon baking soda
3 eggs
200 grams  canned or fresh pitted cherries. (or frozen)


For the glaze

1 cup    semisweet or bittersweet chocolate chips 
2/3  cup heavy cream
1/2 teaspoon vanilla extract


Method

To make the cake preheat oven to 180°c (375°F) and grease a bundt pan  (24 or 25 cm aprox) and set aside.


In a medium saucepan combine the butter, cocoa powder, salt and milk. Heat until the butter is melted and whisk to combine well. Set aside to cool to room temperature.

In a large bowl whisk together the flour, sugar, baking soda and baking powder. Pour in the chocolate mixture and stir to combine.
Add the eggs and whisk to combine and add the vanilla extract until the batter is smooth .Scoop half of the batter into the pan and sprinkle half of the cherries on top.
Add the remaining batter  and then press the remaining cherries into the batter.

Bake for 40-45 minutes until the top lightly springs back and the cake is baked through.
Let the cake cool for 10 minutes in the pan before turning it out carefully onto a cooling rack to cool completely.

Glaze

For the glaze place the chocolate in a medium bowl. Heat the cream to a simmer  (microwave or in a saucepan) and pour over the chocolate. Let the mixture sit for a few minutes without stirring.
Add the vanilla and stir the mixture until it is glossy and smooth. The glaze will set up as it cools, for a thicker frosting let it cool slightly and pour it over the cake .
Once the cake is cooled place it on a serving plate or cake stand.
Garnish with some cherries and mint leaves. or chocolatepieces.

Print recipe here
















Cake de chocolate y cerezas













28 May 2019

Pomegranate and strawberry semifreddo (semifreddo de frutillas y granadas)






Finally after almost  3 weeks when I could not do almost anything or write or make a post on my blog I am slowly starting to use more my right hand. 

The problem when I fell was on my right shoulder but you already know that the arm is a whole. I still use sling but I move more and cook more (with my left hand) so I made this dessert to go back.

Thank you for all your greetings and messages, they helped me to be more animated in a time that I feel useless.
Lots of love xo


Note: this dessert is with pomegranates and strawberries but you can use only strawberries  or other delicious berries.


Source  :  Le Creuset recipes.co.za






Pomegranate and strawberry semifreddo

Ingredients

4 free range eggs separated
3/4 cup  sugar 
2 teaspoon vanilla extract 
1/2 teaspoon cream of tartar
1  1/2 cup cream whipped
150 grams strawberries blitzed to a pulp
100 grams  pomegranate rubies
(or blueberries or raspberries)

Method

Place the egg yolks , 1/2 cup sugar and vanilla in a heat proof bowl and beat until pale and thick.

Place the bowl over a casserole of simmering water and beat until the mixture doubles in volume.

In a separate bowl beat the eggs whites with cream of tartar and remaining sugar until stiff peaks form.

Fold the whipped cream with both egg mixtures and place in a 
20 x 10  cm loaf tin.(or other size)

 Line tin with clingfilm, allowing a 5 cm overhang all sides.
Gently mix through strawberry pulp and pomegranate rubies.
Cover with overganging film and freeze about 6 to 8 hours or overnight.

Let stand 8 to 10 minutes at room temperature to soften, then turn onto a platter and remove the clingfilm.  
 Garnish with some strawberries, pomegranate seeds and mint.




print recipe here
















Semifreddo de frutillas y granadas















5 May 2019

Figs and frangipane little tarts (tartas de higos y crema de almendras)




Here we are at that time when summer ends and autumn begin (really my favorite) and the favorite fruit at this time are: figs.
I love them.  Honestly I bought figs  several times until I could leave some to make the recipe. 
In any case it can be prepared with other fruits ( Blueberries, strawberries, raspberries ), only I love figs and the season is so short
Is a small tartlet with a frangipane cream and figs.
Really delicious.
Love for all of you and thanks by coming!

Adapted from : Delicious bites


Message   May 11 2019

to all my friends and lovely people that stopping by here in my blog.

Some days ago I had a terrible fall in my garden.
And I have a fissure bone in my right shoulder, so by the moment only I make some little things.
I write and eat with my left arm but is not easy and still I have a lot of pain.

Send me prayers and good vibes because I hope not to have  a shoulder surgery.
send you hugs and love and dont forget me.

xoxo










Ingredients
(6 Tartlets)

pastry

 130 grams almond meal
3 1/2 tablespoon all purpose flour
2 1/2 tablespoons caster sugar
75 grams very cold butter
1 tablespoon of water 

frangipane

80 grams unsalted butter
80 grams sugar
1 egg
1 yolk
80 grams almond meal
1 tablespoon all purpose flour
1tablespoon orange juice
1 teaspoon finely grated orange rid


filling
1/4 apricot jam

topping

6 figs sliced 
thick cream to serve  (optative)

Method

For pastry

Put the almond meal, sugar and flour into  food processor and whiz together until combined. 
Add butter and whiz some more until it forms coarse breadcrumbs and add only a tablespoon of water  to join all. 
Press the dough into a ball and wrap in plastic. Put in fridge about 1 hour .

Preheat oven to 180° c (375° F) , Place the dough on a surface lightly dusted with some all purpose flour and roll out with a rolling pin. If you need add more flour to roll.
Grease 6 tartlet tin or ceramic pie dish . Line with the pastry. 
If you have some problem with the dough just press the pastry with yours fingers. Put the tins or ceramic dishes in the fridge again while you preparing the filling.

Frangipane filling

Place the butter and caster sugar in a food processor and whiz to combine . Add the egg and yolk, the almond meal, the grated orange rind, all purpose flour and orange juice, then combine all.
Spoon 1 teaspoon of apricot jam over the base of the tart  shells. Evenly divide  the frangipane filling between the tarts and gently spoon over the jam. 
Place 2 or 3 fig slices onto the frangipane filling.
Place the tartlets onto a baking sheet  and place on the middle shelf of the oven.

Bake at 180°c /375 °F for about 30 minuts  or until the frangipane fillinghas slightly puffed and is golden brown.
The baking time will depend on your oven so start cheking after 20 minutes.
Remove the tray from the oven and let cool on a wire rack. You can glaze the tartlets with some warmed  strained apricot jam.


Print recipe







Tartas de  higos y almendras

























24 April 2019

Pizza Margherita with roasted tomato pizza sauce (Pizza Margarita)




After Easter and all  celebrations of  last time I wanted to do something  savory type.

I made this pizza and was really delicious. Some times at night I make pizza for dinner but I dont post. So here is my last pizza I made.
The dough is a recipe from Weight watchers(so good) and a classic: Pizza Margarita.

Source : A family feast








Ingredients Pizza Margherita

Dough (weight watchers)

2  3/4 cups all purpose flour
1 cup white whole wheat flour
1 1/2   teaspoon instant yeast
1 teaspoon salt
2 tablespoon  olive oil
1 1/2 cup luke warm water (use as needed)
pinch of sugar


For topping

1/2 cup Roasted tomato pizza sauce or your favorite sauce
6 slices mozarella , cheddar or provolone
6 slices fresh tomatoes sliced
2 tablespoon fresh basil leaves chopped
 1 teaspoon  dried oregano
drizzle of olive oil


Method

In a medium bowl put yeast, sugar and luke warm water and set aside about 15 minutes and allow to proof.
When the water turns frothy add to the flour, oil and salt. in a mixing bowl.
Mix and make a dough. Knead the dough until is soft
then allow the dough in a bowl and cover with a dish towel or plastic wrap at room temperature (about 1 to 2  hours) or until double in size
Sprinkle  top lightly with flour. (Is still is sticky you can add some flour)

On a floured surface  make dough to a 12-14 inch round.( 25-30 cm) Cover with a dish towel and let sit for another 30 minutes.

Preheat oven to 375° F (180°c)
Place pizza crust on prepared baking sheet.
Carefully spread pizza sauce. Sprinkle some oregano or other italian herbs.
Add the mozzarella and tomato slices on top of sauce. Sprinkle basil over top.
Drizzle a little oil over the whole pizza.
Bake for  15 - 20 minutes or until cheese is melted and just begining to turn golden brown.
Remove the pizza from oven, and transfer to a rack. Garnish with fresh basil leaves if desired. Slice and serve.


PRINT RECIPE




autumn in our yard







Wolfie looking me !













Pizza Margarita 















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