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

























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