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.

 Print friendly here

Classic peach jam (mermelada clasica de duraznos)

While I am writing this text I think what to say because I try to leave the bad things aside, the protests continue, the immutable government,  Coronavirus here and everywhere and March agitated of course.

Of course I do not stop cooking or baking (in this house it is important) but I have had a lot to do in this time with summer and going to the kinesiologist. Now I'm not going to the kinesiologist I hope to return it but I don't know when.

I have dedicated myself to cleaning and ordering to be better for Autumn. And find all these little blessings that sometimes we forget. 

My books (reading again)
my home
garden (roses are blooming again)
my dogs ( aw the dogs always love us)
cook and baking


Well, in the middle of everything I made peach jam again and decided to post it because it was beautiful and delicious  and thanks to my friend Paulina Gomez who gave me some peaches.



There is something special about homemade jam.The smell of fruit  cooking is sweet and delicious and the aroma wonderful.
Made me remember my grand mom!!

Thank you for coming, for your words and your support, thank you!


Source : Fountain Avenue kitchen

Nota: 
He querido agregar algo en español porque igual hay mucha gente de mi pais que me lee las recetas.
Las recetas vienen de mis abuelas, mi mamá (que murio hace poco) y de mi busqueda e investigacion por 10 años.
Por que digo esto porque hay mucha receta en ingles que las he traducido para prepararlas o sea son algo especial.
Cualquier consulta preguntenme.(Estare aqui)
Hay recetas desde los basico hasta cosas mas esmeradas pero todas con productos que se encuentran aca en Chile.
Vivimos tiempos dificiles y es complicado cocinar algo distinto todos los dias. Ademas hay mucha receta vegetariana y algunas veganas .
Un abrazo a todos 

Ingredients

2 kilogramos(4 pounds)  peaches  peeled pitted and finely chopped  (about 4 cups finely chopped )
5 cups sugar
2 tablespoons fresh lemon juice
1/2 teaspoon butter
1  box or envelope of  fruit pectin ( powdered pectin)

(Note ( I hear Sure jell  powdered pectin is really good )

Nota : Aqui en Chile el Jumbo tiene unas cajas con tres sobres de pectina. ( en sector mermeladas)



Method

Place the peaches and lemon juice into a heavy based pan.
At this point you can mash the peaches a bit . (I dont need it, I love some beauty pieces in my toasts)

Measure the sugar into a separate bowl and set aside . Stir the package of pectin into the peaches and add butter.

Stirring frequently bring the peach to a full rolling boil. then add the sugar. Stir to fully incorporate.

Cook down for about 20 minutes and skim off any scum that settles on surface.
To test if the jam is the correct  consistency put a little jam onto a cold plate. Set aside. If the jam forms a skin and sets it is ready to jar, If not return to heat and continue cooking about 10 minutes,

Leave to sit for 20 minutes to cool slightly this allows the fruit to settle evenly instead of floating to the top when you transfer to the jars.

Spoon the jam into the jars, seal later. 

Let stand at room temperature for 24 hours. Store them in refrigerator.




print recipe here

pomegranate Jam or jelly (mermelada de granada)

I love pomegranates and we are already at the end of winter but I still found pomegranates .
Usually I freeze someones  (the seeds) and I also make some jam. 
I found a nice  recipe in a book of  Cenk Sonmezsoy (The artful baker) I always like his recipes because I follow his blog called Cafe Fernando many years and his recipes are awesome.. He is from Turkey.
You can look his blog Cafe Fernando here  many of his recipes are in his blo.
I know all you live  in the northern hemisphere will have pomegranates now and if you can make this jam I think you will love it.

Source : The artful Baker

Ingredients

( for about two jars of 300 ml )

2 1/2 cups freshly  squeezed pomegranate juice 
(about 4 large pomegranates)
1 1/3 cups (350 grams) granulated sugar
1.75 ounces  powdered fruit pectin (50  grams)
2 tablespoons freshly squeezed lemon juice
2/3 cup (93 grams)  pomegranate arils (reserve before juicing the pomegranates)


Note:  pomegranate juice.

Cut pomegranates in half horizontally (reserve some seeds)
Squeeze out juice from each half like orange juice.
Place a colander over a bowl or pot. Press gently.
Measure 2 1/2 cups .


Method

In a saucepot combine the pomegranate juice, sugar, dry pectin and lemon juice.
Stir and set the pot over high heat and bring to a boil stirring frequetly until the sugar dissolves. Reduce the heat to medium high and cook about 30 minutes ocassionally stirring and skimming off  the foam. 
Raise the heat to high and bring the mixture to a rolling boil and cook about 5 minutes longer.
Remove the pot from the heat and let the jam cool to room temperature.
(you can put some jam in a plate and look if is thick and ready)
Stir in the pomegranate arils.
Divide the the jam between two sterilized jars.
This jam will keep in the refrigerator for up 6 months.

print recipe

 Cenk Sonmezsoy  cook  book 

en español

mermelada de granada

Really fruity strawberry jam (mermelada de frutillas)

All the years in this time (summer here) I  love make different fruit jams.
My favorites are apricots and strawberries. This year I have only been able to make one of the strawberries once, but I hope to make one more batch.  Is so different a homemade jam from than other you bought in stores.

This is a soft-set jam with juicy strawberry chunks.
Perfect for cakes, scones and slices of hot toast.

In any case if you want to see more jam or marmelade recipe you can see on my label list .


Source : Good Food magazine

Ingredients (about 6 jars of 350 grams)


2 kg. firm and ripe strawberry, hulled and large ones halved.
 1   kg 600 grams pack jam sugar (this is a sugar with addd pectin)
 1 lemon (the juice )
knob unsalted butter (optional)



Method

In a large pan with wide, sloping sides  the  layer the strawberries and sugar, finishing with a layer of sugar.
Cover the  large pan and leave all night.

Next day the juices will have been drawn out from the fruit, leaving you with berries in a sugary pink syrup.
 If this hasn't happened give the berries a quik stir, the leave by a while.

Warm the mixture to dissolve the remaining sugar. Once dissolved, bring to the boil, stirring frequently until bubbling.
Pour in the lemon juice and continue boil stirring occasionally. If the surface of the jam starts to look a little scummy , add the butter.

Continue cooking to slow heat about 20 minutes .When you see are more thick then  drop a little jam onto a chilled saucer . Let cool a little then you can see if the jam is ready.
Allow the jam  to cool by 40 minutes, then pot into sterilised jars and when the jam is cool label the jars. Store in the fridge once open.
Anyway I always save the jam in fridge.



print recipe here

En español

Mermelada de frutilla

Ingredientes

2 kilos de frutillas ya lavadas, pesadas y sin las hojitas.
1 kilo 600 gramos de azucar para mermelada (tiene pectina)
(Lider,Jumbo )
el jugo de 1 limon
1/2 cucharadita de mantequilla (optativo)

Preparacion
En una olla grande colocar las frutillas, alternando una capa de azucar, y una capa de frutillas.
terminar con una capa de azucar.
Cubrir con un paño de cocina y dejar hasta el día siguiente.
Al dia siguiente las frutillas mezcladas con el azucar habran soltado su jugo. Si aún no revolver y calentar un poco para que suelte el jugo.
Poner a cocer la mermelada a fuego medio /suave revolviendo siempre, agregar el jugo de limon, es  preferible que se demore un poco pero no se quema ni se pega.(cuando tengo que hacer pongo el tostador debajo) (el que se usa para hacer arroz).
Si se pone muy espumosa la mezcla agregar la pelotita de mantequilla. (si se quiere)
Continuar con fuego bajo unos 20 minutos mas siempre revolviendo con cuchara de madera.
Cuando se note mas espeso sacar una pequeña porción y poner en un plato y se vera la consistencia.

Dependen de cada uno, me gusta la mermelada mas espesa, hay que pensar que con este tipo de azúcar se hace más rapido y tener en cuenta que al enfriarse se espesa mas.

Dejar enfriar por lo menos 40 minutos antes de poner en frascos esterilizados.
Despues si se quiere colocarle etiquetas (en pinterest hay super buenas etiquetas que se pueden imprimir) esto es bueno porque algunas mermeladas se parecen mucho.

Guardar en el refrigerador .

Marmelade de clementines (clementine marmalade) (mermelada de mandarinas)

Love this Clementine jam is absolutely delicious and really easy. You can enjoy at breakfast or Tea time.:)




Source : La cuisine de Nathalie

Clementine marmalade

(2 jars)

Ingredients

20 clementines 
400 grams of  granulated sugar 
One lemon the juice
1 vanilla pod or 
1 teaspoon of vanilla extract

Method

Peel the clementines detach the quarters and cut them in half.
Place the fruit in a saucepan, add the sugar and sprinkle with lemon juice.
Split the vanilla pod in half in lengthwise and save the grains contained and embed the pod  directly to clementines and mix.
Bring to the boil, then make stew over medium heat for 30 minutes, stirring regulary until complete absorption of the juice.
Look is enough thick or let by 5 minutes more.
When cooked remove the vanilla pod and if you want give three shots-dipping blender to obtain a homogeneous texture.

(I don't used the blender  , only continue stirring the mixture all the time and when  I saw  the jam was a good texture turn it off.) But you can use if you prefer.

Finally store in a refrigerator in two glass jar.






print recipe here

En español

Mermelada de mandarinas o clementinas

Finalmente  pude hacer mi mermelada de mandarinas. 
Se me ha hecho dificil este año. Compre varias veces y se las comian en la casa antes de hacer algo. epero aún hay en las ferias y supermercados.

Quedó deliciosa aun los que no comen mermelada les gustó.
A mi me encanta el color es precioso.


Ingredientes
( 2 frascos)

20 clementinas o mandarinas 
400 gramos de azúcar granulada
el jugo de 1 limón
1 vaina de vainilla (las semillas)
 o 1 cucharadita de extracto de vainilla

Microwave raspberry jam

Sometimes I make some microwave recipes and  I posted them  but never  have made jam in microwave. Many people do not like the microwave, but I think everything can be used in proper place, is what I think sometimes when I had to cook several meals microwave help so much.

This jam was great and for that I  posted,  I do not have much faith :) but it was great  and  can use raspberries, blueberry or strawberries. (I made jams always but with the old method)

The microwave is much to respect the times (I was on  a course in microwave for a while) and many of you will  be in berries season soon, anyway you can use too frozen berries.

 

Ingredients

 

450 g of raspberries

or strawberries

1 tablespoon of lemon juice

450g of sugar

 

 

 Method

 

 

In a microwave safe bowl (capacity of about 3 liters), put the raspberries (the container must be large since the mixture can rise while cooking)
Sprinkle with lemon juice raspberries.
Cook in microwave for 5 minutes.

Remove from the microwave, add sugar and stir well so that the sugar remains dissolved.
Cook in the microwave for 15 minutes on high power.
Remove and stir.

Back to put  other 15 minutes on high power again.
Remove and stir and then again 15 minutes.

Total: 45 minutes
Remove, stir and see the consistency. Wait a bit, if you want more thicker about 10 minutes.But remember when the jam is cool will be more thick.
Remove and let cool slightly.
Place  in clean jars and allow to dry without the lid, I put a kitchen tablecloth and the next day I close them.

Enjoy!

 

 

 

PRINT RECIPE


Im sharing with

 

EN ESPAÑOL
Mermelada de frambuesas en microondas

No son muchas cosas las que hago en microondas pero como todo en la vida el equilibrio es importante (hay gente que no quiere nada con el microondas)
Yo hago algunas cosas y quedan estupendas, sobre todo me ayuda cuando tengo que cocinar varias cosas al mismo tiempo.
Cunado vi esta receta de la mermelada me dio la curiosidad sobre todo que normalmente hago mermeladas con el método tradicional.
Es estupendo cuando se quiere hacer cantidades pequeñas (salieron 3 frascos) , es bastante rápido, mientras se iba haciendo yo hice otras cosas.
Hace unos años hice un curso de microondas muy bueno y aprendí mucho, una de las cosas que el microondas es mucho de respetar los tiempos.

Ingredientes

 450 gramos de frambuesas (se pueden ocupar congeladas)
pueden ser frutillas tambien
450 gramos de azúcar
1 cucharada de jugo de limón
3 frascos medianos (limpios y secos)

Preparación

En un bol grande apto para microondas (de unos 3 litros de capacidad) colocar las frambuesas con el jugo de limon (si son congeladas descongelar antes unos minutos) revolver y poner al microondas por 5 minutos.

Retirar  revolver y agregar el azúcar, revolver bien.
Cocinar primero por 15 minutos en potencia alta.
Retirar y revolver.
Colocar de nuevo por 15 minutos en potencia alta.
Retirar y revolver.
Nuevamente colocar por 15 minutos más y despues dejar reposar un poco.
La textura cuando se enfría queda espesa, si encuentran que le falta colicarla  unos 10 minutos más.
Recordar que cuando se enfria se va espesando por eso ver como está primero.
Dejar enfria un poco y colocar en frascos dejar todo un dia tapados con un paño de cocina y al otro día poner las tapas.
 

blueberry jam and a greek yougurt dessert

I never made before blueberry jam for the simple reason always have  a few blueberries and make desserts but these year  was the blueberry year and I wanna try make marmalade or jam.This recipe is adapted from Revista Paula Cocina 1997.

Ingredients

1 kilo of blueberries fresh or freeze
1/2 cup of  red wine (120 ml)
800 grs. sugar
120 ml orange juice
1 apple chopped


Method


In a large saucepan place the blueberries, sugar, wine and orange juice,  then add the chopped apple, stir well to mix.
Cook, stirring all the time with a wooden spoon over medium heat for 1 hour or less or to give point to the jam.
You can try a little in a plate to see is thick.
 Cut the fire . Let cool slightly.
Pack in sterilized jars and the mermalada cool thoroughly before applying the cap.
 
Greek yogurt dessert

1 greek yogurt (plain)
2 tablespoon of blueberry jam


Only place the greek yogurt and place over the blueberry jam, if you want you can add some slice almonds or granola.
enjoy!


Print recipe here

Im sharing with

EN ESPAÑOL

Mermelada de arándanos y postre de yogurt griego

Nunca había hecho mermelada de arándanos porque siempre conseguí en cantidades pequeñas, pero este año gracias a mi cuñada la Ñoca (que es super buena persona) me trajó una buena cantidad quise probar esta receta que encontré en una Paula cocina antigua, estupenda receta.

Aqui se las dejo, pueden usar arándanos congelados o frescos.

El vino no se nota pero le da un sabor especial y delicioso.

Ingredientes

1 kilo de arándanos

1/2 taza de vino tinto (120 ml)

800 grs. de azúcar

1/2 taza de jugo de naranja (120 ml)

1 manzana picada finita (es para que quede más espesa)

Preparación

En una olla grande colocar los arándanos, vino, azúcar, jugo de naranja y manzana picada, mezclar bien.

Cocinar a fuego medio revolviendo siempre con una cuchara de madera. Hacer esto durante una hora o hasta darle punto a la mermelada.

Retirar del fuego.

Se puede probar un poco en un plato para saber si está espesa, si no se corre está bien.

Dejar entibiar antes de poner en los frascos esterilizados

Colocar las tapas y guardar en el refrigerador.

Para el postre es super simple, en un bol poner el yogurt griego o yogurt natural (sin azucar) agregar unas dos cucharaditas de mermelada de arándanos y servir, se le puede agregar granola o almendras en láminas sirve para el postre o para el desayuno.

Raspberry jam

When I made this jam the other day I think was published but not, I posted about apricots,plums, strawberies and quinces but not raspberries.
Raspberry jam is one of my favorites jams, and this have apples too, chopped apples, because like you know the pectin of apple make the jam more thick, was nice.

Ingredients

2 kg of raspberries
(freeze or fresh)
1,400 of sugar
2 apples peel and chopped
1/2 lemon (the juice)

Method

Place the raspberries and the sugar  in a saucepan and set aside by 1 hour.
Add the chopped apples and the lemon juice. Stir well.
Cook at medium/low heat, by 1 hour aprox. Always stirring when will be more thick try in a plate a little to see if is thcik is ok.
Let cool until is warm to filling the jars.
Set aside the jards and cover with a towell kitchen all night.
The following day you can place the lids.
Raspberry jam is so nice to save. But normally I prefer to save in refrigerator, cause I dont use  special additives.
I had 4  jars with this. (medium jars)


PRINT RECIPE HERE







EN ESPAÑOL

Mermelada de frambuesas

Casi no pongo esta receta estaba segura de que ya había publicado la mermela de frambuesas pero no, estaba equivocada, asi que aprovechando que el otro dia hice mermelada de frambuesas he hecho el post ahora.

Le agregué dos manzanas picadas por la pectina asi queda más espesa y de sabor queda super bien.
Pueden usarse frambuesas congeladas o frescas. No importa.


Ingredientes

2 kilos de frambuesas
1 ,400 de azúcar
jugo de 1/2 limón
2 manzanas medianas peladas y picadas


Preparación

En una olla grande colocar las frambuesas con el azúcar por una hora más o menos. Dejar reposar.
Despues prender el fuego suave medio (no fuerte) y agregar las manzanas peladas y picadas y el jugo de 1/2 limón.
revolver bien con cuchara de madera.
Cocinar por una hora o un poco más.
Para probar poner un poco en un plato y esperar si está espesa.
Con esta receta la mermelada queda suave.
Se debe revolver siempre de vez en cuando.
Yo igual le pongo el tostador metálico de mano debajo (esto es para Chile ha! en otras partes ni conocen estos tostadores, para mi son indispensables)
Dejar enfriar la mermelada, que esté tibia, rellenar los frascos ydejar cubiertos con un paño de cocina tod ala noche, se puede poner las tapas al otro día.
Normalmente la guardo en el refrigerador pero la mermelada se frambuesas se conserva muy bien.
Salen 4 frascos medianos, no uso frascos grandes.