Berry fig Tart (Tarta de higos y frambuesas)

 

So long time.

 I'm really sorry when I can't post.

At this time it has been complicated. Esperanza returned to classes at the University and my son continues to work at home, but that makes me have a schedule for meals and everything else.

But here I am.

I have about three recipes ready, I'll try to post them little by little.

Today's is a cake with figs and raspberries, as we are already at the end of summer we already found figs..

But you could make them with the first fruits of summer, blueberries, raspberries or strawberries whatever you want.

The dough is very good.

I hope you like it I send you lots of love and affection and enjoy your spring

Autumn is starting here!

Gloria

Adapted from :     Delscooking twist.com

www.between2kitchens.com

Recipe

Ingredients

Crust

3/4 cup unsalted butter room temperature

2 1/2 cups all purposes flour

a pinch of salt

1 egg

2 to 3 tablespoon of water

For the filling

300 gramos cream cheese

200 grams  greek yogurt

150 grams white sugar

3 tablespoon lemon juice

1 grated lemon rind from a small lemon

3 medium eggs

 8 fresh figs (or dry figs)

1 cup of raspberries

Method

Crust

Preheat oven at 180° c (350°F)

In a large mix bowl mix thye dry ingredients with the butter and the egg until roughly crumbled. Add the water, little at a time, until the ingredients stick together and form a thick dough.

Roll a large disk about 30 cm (12 inches) in diameter. Line apie dish with the crust and bake for 10 minutes.

Set aside.

Cream cheese

Mix the cream cheese , yogurt, sugar, lemon rind, lemon juice and eggs with a hand blender  to combine.

Pour the mixture  into prepared pan and spread  evenly with a spatula. Bake  the cheescake for 20 minutes at 180° for a golden  brown colour .

Topped with fig slices and raspberries.  and bake about 10 minutes until set with a slight wobble in the center.

Cool to room temperature about 1 hour and refrigerate to chill.

Add some raspberries on the center.

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Tarta de higos y frambuesas

Chocolate,honey and cherry parfait (Parfait de chocolate miel y cerezas)

 

With all my heart I hope that your Christmas has been happy and beautiful, because  is so nice to remember and live again Christmas memories.

I am very touched to remember my mother who loved this Christmas time so much.

I  made a  a parfait  for New Year or whenever you want,  and can be made with natural cherries or from jar or frozen cherries.

PD: Of course I thought to post this before the New year but finally is here!!

source :  Australian womens Weekly

Happy New year to all of you!!

Chocolate, honey and cherry parfait

Ingredients

1/2 cup almonds peeled in slices

1 teaspoon almond extract

400 grams ricotta cream

2/3  cup (230 g) honey

100 grams dark chocolate chopped

100 grams frozen raspberry

200 grams cherries  frozen or from jars

2 tablespoon honey extra

Method

Preheat oven to 180°c (350° F)

To toast the sliced almonds, put them in a loaf mold with baking paper for 10 minutes.

Remove from the oven and let cool for a while.

In a bowl add ricotta and honey and process until smooth. Transfer mixture to a large bowl.

Fold in toasted almonds, almond extract, yogurt, chocolate raspberries and cherries.

Spoon mixture into a loaf pan. Smooth top-

Cover with foil and freeze for 8 hours or overnight until firm.

Afre a time turn  parfait onto a chopping board and cut in slices.

Divide slices among shallow serving .

Stand for 10 minutes before serving drizzled with extra honey.

Serve with extra raspberries and cherries.

friendly print here

Frozen cherries

Parfait de chocolate, miel y cerezas

Individual Berry no bake cheescakes (Mini cheescakes de frutos rojos)

 

This is summed up like this, I was going to take a shower now and decided to come to the computer to finish my post first!

because later the house swallows me!

This is a dessert (red fruit cheescake) that could perfectly serve for Christmas.

I like these little glass serving containers and each one with its own portion.

A base of cookies, cream cheese and on top of this a compote of red fruits (use frozen) even though here we already have natural fruits (blueberries, strawberries and others are not always found)

Source: Kitchen Sanctuary.com

Next week some Christmas recipe!

Hugs

Individual Berry no bake cheescakes (mini cheescake de frutos rojos) (4 to 5 servings )

 

Ingredients

Biscuit base

220 grams graham crackers  or digestives

4 tablespoon butter melted

2 tablespoon light brown sugar

pinch of salt

Berry layer

1 cup fresh or frozen blueberries

1 1/2 cups fresh or frozen blackberries or raspberries

juice of half a lemon

2 tablespoon cold water

100 frams fine granulated sugar

1 1/2  tablespoon cornstarch mixed with 2 tablespoon of water

Cheesecake layer

180 ml (3/4 cup) double heavy cream

1 225 grams pack Philidelphia cream cheese

1 tsp vanilla extract

3/4 cup confectioner  sugar

zest of one lemon

Method

Crust

Place the graham crackers and the sugar in the work bowl of a food processor. 

Pulse until the crakers resemble fine crumbs then transfer to a medium bowl.

Add the salt and melted butter and mix to combine it should have the consistency of wet sand.

Pour the base into the prepared little jars and pat down until smooth with the back of a spoon.

Place in the fridge while you prepare the filling.

Filling

Place the bluberries, raspberries or blackberries , lemon juice, water and sugar in a pan and heat gently until the berries start to break down (about 5 minutes)

Stir in the cornflour mixture and heat through, continously stirring for another 30 seconds until the berry mixtures has thickened. Turn off  the heat and allow to cool.

Cheescake layer

Pour the cream into a large bowl and whisk with an electric  whisk until thick.

Add the cream cheese, vanilla and sugar and whisk again until combined. The mixture should be thick enough to hold it shape.

Spoon or pipe the cream cheese mixture on top and then spoon over the cooled berry mixture.

Sprinkle with  some mint leaves and refrigerate until ready to serve.

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Blackberry and lemonade Cheescake (Cheesecake de limon y moras o berries)

 

Hi to all,  First to all I want to say I'm so sorry about  all this time   took me to make a new post. 

It has simply been impossible for me, many things here.

And is absolutely true! .

In any case I'm already here with much love I dedicate this post to those who love me and come here, I missed you

 A hug to everyone and thank you !!

This Blackberry and lemonade Cheescake is delicious and not complicate (I used frozen blackberries and blackberry jam)

Source: Letdishrecipes.com

Blackberry and lemonade Cheescake

 Ingredients

1 1/2 cups cookie crumbs (graham cracker crumbs or digestive cookies or lady finger crumbs)

1/4 cup butter melted 

2 (8 oz) packages cream cheese softened

1 can sweetened condensed milk

1 teaspoon lemon zest

3/4 cup lemon juice 

1 cup whipping cream 

2 tablespoon sugar 

1/2 cup seedless blackberry jam

1/2 tablespoon cornstarch

1 tablespoon water

1 tablespoon of sugar

(for garnish some frozen blackberries)

Method

In a food processor, pulse cookies to form crumbs.

Add melted butter and pulse to combine.

Press this into the bottom and up the sides of a 7- 8 inch pie pan ( about 18 to 20 cm) Place in refrigerator while making the filling.

In a large bowl beat the cream cheese with an electric mixer until smooth, 

Add the sweetened condensed milk and beat for 1 minute, mix in the lemon juice and zest and beat until smooth.

In a separate bowl beat the cream and sugar with an electric mixer until stiff peaks form.

 Fold whipped cream  into cream cheese mixture. Spread into  the prepared crust.

Spoon the blackberry  mix over the lemon filling. Swirl gently with a sharp knife.

Cover and frozen  or refrigerate  until firm. (about 2 hours)

Blackberry sauce

In a medium pot mix togethers the blackberry jam, sugar cornstarch and water, bring to a boil heat and simmer until desired thickness.

 Pour into a bowl and let cool for about 1 hour.

Garnish with some blackberries and mint leaves-

• 
  

Cheescake de limon y mermelada de moras

A really delicious recipe allways!

Mixed Berry Muffins (muffins de berries )

 

 

All this time I was thinking to make a recipe for my blog, but  you know when you want to do it, something   happens like maybe the dogs escape from home around here , or someone is a little sick, there is  a lot  of things from the daily living.

(There are a bunny living inside the house)

all these ....

And because the recipe is more than the food,  is the photos, the necessary light, the china you think to use and others  things. ..you know..

So yesterday whatever happened, I started to prepare everything.

It is just me or you also feel that this year has been so crazy with everything that happens even in the world.

The pandemic, wars, diseases has been a tremendous year.

 Anyway  really hope you like these berry muffins are delicious and so quick and everyone loves them.

For the recipe you can use fresh or frozen berries.

In my recipe I had a mixture of raspberries, blueberries and blackberries but it would go well with any berry.

Here spring is approaching but it is still very cold, and even snowed in the mountains although it has rained little.

And many of you are looking forward to the Fall that I love.

I want to tell you that especially in this time when I have hardly gone out except to buy some things I really like when come here  and see the recipes.

    And...    I want to  thank you for all yours visits and friendship by this time,

Hugs to all  ❤❤❤

Adapted from ::Women weekly food

Mixed berry Muffins

Ingredients

2 1/4 cup self raising flour  (335 grams)

1 cup sugar

1 teaspoon vanilla extract

2 eggs lightly beaten

100 grams butter melted

1 cup greek yogurt or milk

1 teaspon grated lemon rind

250 grams fresh or frozen  mixed berries 

(or only raspberries or blueberries)

Method

Preheat oven to 180°c (350° F)

Line a 12 count muffin tin with cupcake liners  or spray some disposable muffin cases and place  on an oven tray.

Sift flour into a large bowl add sugar and vanilla extract, eggs, butter, greek yogurt and lemon rind.

Add berries stir through gently.

(Reserve someones for muffins top)

Divide muffins mixture among holes of prepared pans.

Bake in the center of the oven for 20 to 25 minutes or until tops are golden and a toothpick inserted into the center come out clean.

Transfer muffins to a wire rack to cool. Serve warm or at room temperature.

Note:

Roll frozen berries lightly in a small bowl of flour before and add them to the batter.

Fold frozen berries into the batter just enough to incorporate and stop mixing when you start seeing streaks of color

 

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Muffins de berries 

Ingredientes

2 1/4 tazas de harina con polvos de hornear

1 taza de azucar granulada

1 cucharadita extracto de vainilla

2 huevos ligeramente batidos

100 gramos de mantequilla un poco derretida

1 taza de yogurt natural o griego sin sabor

o 1 taza de leche

1 cucharadita de cascara de limon rallada

250 gramos de berries surtidos o de un  solo tipo (frambuesas o moras o arandanos)

frescas o congeladas

Preparacion

Lemon blueberry tart (Tarta de arandanos congelados o naturales)

 

And here we go again with another recipe.

It is impressive how the days and months go by. Winter has finally arrived with everything it belongs to, cold, frost I would like it to rain but it has rained  only a little. 

So it is while I know that in the northern hemisphere they die of heat. Tremendous.

Hope all of you are OK!

For weeks I wanted to make something like this blueberry tart and lemon is a plus in this recipe.

It is not complicated and I have tried to be as clear as possible.

Anyway, you already know that you can ask me anything.

I hope everyone is well, enjoy the summer there and we enjoy our winter.

Finally , life is one cycle after another.

A hug and thanks to all who come, all of you always warm  my heart!

Gloria

PD : This tart lasted only one day here !

Adapted from : Sally baking Addiction

Recipe Lemon blueberry tart

Blueberry sauce

Ingredients

2  cups  fresh or frozen blueberries

1  1/2  teaspoon cornstarch

2 teaspoons lemon juice

2 tablespoons of granulated sugar

Shortbread crust

1/2 cup (115 grams) unsalted butter (melted)

1/4 cup (50 grams) granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups  all purpose flour

Filling cream

1 can full fat sweetened condensed milk 

(14 ounces weight)

6 tablespoons lemon juice

1 teaspoon lemon zest

2 egg yolks

Method

Blueberry sauce: 

Mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. Warme the blueberries and sugar together in a small  saucepan over medium heat.

Stir occasionally for 3 minutes.

Stir in the cornstarch mxture. Cook for 2 more minutes as the sauce thickenes, stirring and mashing the blueberries only a little.

Remove sauce from heat and set aside at room temperature.

Crust

Preheat oven to 180°c  (350°F)

Mix the melted butter, sugar, vanilla extract and  salt together in a medium bowl. Add the flour and stir to completely combine.

The dough wil be a littele greasy and very thick. Using a rubber spatula or your hans  press dough firmily intoa 9 inch tart pan ( 23 to 24 cm) making sure the layer of crust is even on the bottom and all around the sides. 
you can use the bottom of a measuring cup to pack the crust in too.

Bake for 15 minutes or until the edges are very ligtly browned. Remove from the oven  using a fork  poke a few holesall over the top of the warm crust. This helps the filling stick.

Filling

Whisk all of the filling ingredients together until combined. Pour into warm crust.

 Stir up the blueberry sauce because it has likely thickened. It can still be warm when you use in this step.

Drop spoonfuls of blueberry sauce all over the top ( As in the image below ) using about half of the sauce.

Using a toothpick or knife, gently swirl the sauce and filling together.

Shimmy the pan back and forth 2-3 times to let the sauce and filling settle down into the crust a bit.

Bake for 17-19 minutes just until the center of the tart no longer jiggles when you give the pan a light tap. It will be a little sticky on top.

Remove the tart from oven and place on a cooling rack. Cool completely at room temperature  and then chill in the refrigerator uncovered for at least 2 hours and up to 1 day.

After chilling remove the sides of the pan if your pan has removable sides.

Slice and serve with optional garnishes including blueberry sauce .

Cover leftovers tightly and refrigerate.

Print recipe here

(Picture from Sally baking Addiction)

Tarta de arandanos  y limon (congelados o naturales)

Ingredientes

salsa de arandanos

1 1/2  cucharadita de maicena

2 cucharaditas de jugo de limon

2 tazas de arandanos frescos o congelados

2 cucharadas de azucar

Masa de la tarta

1/2 taza de mantequilla (115 g) derretida

1/4 taza de azucar granulada (50g)

1 cucharadita de extracto de vainilla

1/4 cucharadita de sal

2 tazas de harina sin polvos de hornear

Relleno 

1 lata de leche condensada con azucar

6 cucharadas de jugo de limon

1 cucharadita de ralladura de limon

2 yemas 

Preparacion

Fresh peach and Raspberry Clafoutis (Clafoutis de duraznos y frambuesas)

 

Here is an extremely simple dessert that is delicious.

And it can be made with various fruits not just peaches and raspberries.

Peach and raspberry clafoutis.

Clafoutis comes from the Limousin  a region of France, and usually black cherries are traditional there are numerous variations using other fruits ( plums, prunes, peaches, pears, strawberries or blackberries).

Basically some fruits arranged in a buttered dish and covered with a thick flan like batter, then baked.

Hope all of you enjoy and make your owns clafoutis!

Source: Saving room for dessert

Fresh peach and raspberry clafoutis

Ingredients

1 tablespoon butter

granulated sugar for dusting the baking dish

3 of 4 medium fresh peaches cleaned and sliced thin (or tin peaches)

1 cup of fresh or frozen raspberries (or blackberries)

1 tablespoon granulated sugar

1 lemon zested  and juiced

1/2 cup granulated sugar

1teaspoon almond extract

4 large eggs

1 cup whole milk

1/2 cup heavy cream

3/4 cup all purpose flour

1/4 teaspoon salt

powdered sugar for serving

Method

Preheat oven to 180°c (350° F)

Butter 6 or 7 cup flat shallow pan, or smaller baking dishes for individual servings. Lightly sprinkle granulated sugar the buttered dishes lightly coat.

Set aside.

In the carafe of a blender combine 1/2 cup granulated sugar, almond extract, eggs milk, heavy cream, flour and salt. Blend for  one minute until frothy.

Pour the fruit and any juice into the baking pans . Gently pour the custard mixture over the top of the fruit and bake for about  40 minutes.

Cool the clafoutis for 15 minutes then serve warm lightly dusted with podered sugar and you can arrangue some fruits over them.

Enjoy!

Print recipe here

Clafoutis de duraznos y frambuesas

Raspberry Almonds muffins (Muffins de frambuesas y almendras)

 

Hello  I am here again, and I hope  March (finally) is  more calm, not only the pandemic and quarantines (now quarantines on weekends) but Gerardo (hubby) came up with doing work all this time, pool  ( still bad) roof to cyber the cars (that was good) and several.

I just want my autumn and my peace here.

I haven't made muffins in a long time and now I thought they were delicious, so I made muffins with raspberries and almonds on top.

I liked this recipe.

 Easy and fast and how delicious it is to have a muiffins to drink tea or coffee.

I send hugs and love to all of you and take care of yourselves! Gloria

Source: Thegandmkitchen.com

Raspberry almonds muffins

Ingredients

1/2 cup softened butter

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

2 cups raspberries (frozen or fresh)

3 tablespoons sliced almonds 

3 teaspoons coarse sugar

12 muffins cases

Method

Preheat the oven to 180° C (375°F)

Cream the butter and sugar until light and fluffy. The add the eggs, one at a time, beating until well combined. Add in the the vanilla and almond extract.

Whisk together the all purpose flour, salt and baking powder.

Add the flour and milk mixtures into the butter and sugar mixture alternating between the two.

Fold in the raspberries,

Line a 12 cup standard muffin tin withbatter. Sprinkle the 3 teaspoons of sugar and almond slices over the tops of the muffins and bake  at 180°c (375°F)  for about 25 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool for 5 minutes in the muffin pan, the transfer to a wire rack to continue cooling.

Muffins stay fresh at room tremperature about 3 days or in the refrigerator for up to 1 week.

Print recipe here

Muffins de frambuesas y almendras

Ingredientes

1/2 taza de mantequilla cremosa o temperatura ambiente

1 taza de azucar

2 huevos

1 cucharadita de extracto de vainilla

1/2 cucharadita extracto de almendras

2 tazas de harina sin polvos de hornear

1/2 cucharadita de sal

2 cucharaditas polvos de hornear

1/2 taza de leche

2 tazas de frambuesas congeladas

3 cucharadas de almendras en láminas

3 cucharaditas azucar

12 capsulas de papel

Blackberry Cheesecake Bars ( Cheesecake de moras )

 

If December was really crazy, for all the things we have to do, no by the gifts I bought them online, but let me tell you January has been worse which has finally make me feel really tired and fatigued.

Just so you know why it took me a while to post a new recipe.

It is summer here in the Southern Hemisphere, with a really hot time, with a pandemic, and begin the season fruits like apricots (I have some trees) and I had to begin to make  apricots jam ...

And if you dont know the apricots is a very short season I looked them and were green and some days after they were ready!

In the middle of Christmas and New year..

Anyway today finally I made this Blackberry Cheesecake bars and was amazing and delicious and you can make with fresh or frozen blackberries.

Those who know me  by a time know how I love  berries an love so much blackberries.

A recipe really made with love, hope all of you are fine and send you tons of love !!

Gloria

Source;  The Loopy whisk

Blackberry Cheesecake bars

Ingredients

For blackberry reduction

220 grams ( 1 1/2 cups) fresh or frozen blackberries

For cheesecake crust

1 3/4 cups  crushed  digestive biscuits (you can also use graham crackers.)

70 grams unsalted butter melted

For base cheesecake filling

400 grams full fat cream cheese room temperature (Philadelphia or other cream cheese)

100 grams full fat plain or greek yogurt style yogurt, room temperature (you can use also sour cream)

120 grams caster sugar

1 1/2  tablespoon cornstarch

2 medium eggs  room temperature

1 tablespoon lemon juice

zest of 1 lemon 

1 teaspoon vanilla extract

You will also need

100 grams fresh or frozen blackberries

Method

In a small saucepan, cook thye blackberries on medium heat until they have released their juices and part of the liquid has evaporated.

Pass the blackberry mixture through a sieve to remove  the seeds and skin.

Return the blackberry juices to the saucepan and cook them further until thickened . You want them to be viscous but not quite jam like.

Remove from heat and allow to cool completely.

For crushed graham cracker  crust

Pre heat the oven to 180°c (355 °F) and line  an 8 inch square baking tin with baking/greaseproof paper.

Mix together the crushed digestive biscuits and melted butter, then press them into the lined baking tin to form a firm even layer, This is easiest doneusing the flatt bottom of a glass or measuring cup.

Bake at 180° c fo9r 10 minutes and then remove from oven and

allow to cool slightly.

 

For base cheesecake filling

Reduce the oven temperature to 140°c (285°F)

In a large bowl using a whisk, mix the cream cheese and yogurt together until smooth.

Make sure to mix rather than whisk or aerate.

You can use a stand mixer fitted with the paddle attachment on the lowest speed setting.

Add the sugar and cornstarch and mix until combined.

Add the eggs one at a time mixing well after each addition until smooth.

Add the lemon juice, vanilla and lemon zest.

Assembling the blackberry cheesecake bars

Add 1 1/2 tablespoom of the base cheescake filling into the cooled blackberry reduction and mix until evenly combined.

Set aside.

Transfer the remaining base cheescake filling on top of the slightly cooled cheesecake  crust and smooth it out into an even layer.

Gently spoon the blackberry mixture on top of the base cheescake filling and use a skewer or toothpick to swirl it around

that's is the idea (this is from raspberries)

Evenly dustribute the fresh blackberries on top.

Bake at   180°c (355 °) for about 30 minutes or until the filling is very light golden brwon around the edge and the middle is still slightly wobbly when you shake  a little the baking tin.

Turn of the oven and allow the cheescaketo cool to room temperature.

Once cooled to room temperature transfer the cheescake bars into the fridge for at least 2 hours or overnight before removing them from the baking tin and serving.

Our apricots trees calling: We are ready 

Cheesecake de moras