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