pizza margherita with cherry tomatoes (Pizza Margarita con tomatitos cherry)

How about a delicious Margarita pizza for the weekend or one of these days.
I am trying not to be so serious with everything we are experiencing.
But we have to continue living and we have to cook and eat and everything else.
We made this pizza recently with my daughter, this  is a vegetarian pizza but if someone prefer can add  ham or other.

What I love about this pizza is the dough: delicious.
I hope you try it and enjoy it and I am sure you will love it
Hugs to all and be safe!


Source :  Veryeatalian 

Ingredients

300 grams all purpose flour
150 ml lukewarm water
5 grams active dry yeast 

1 teaspoon sugar
1/2 teaspoon of salt
200 ml strained tomatoes or tomato sauce
dry oregano
250 grams mozzarella cheese (or parmesan cheese or provolone) 
10 cherry tomatoes  halved
10 or 12 basil leaves
1 tablespoon olive oil


Method

Dissolve yeast and sugar in a glass of lukewarm water. Let rest by a while.
Sift the flour in a medium sized bowl and add the yeast/water/sugar mixture in it.
Work the dough with your hands and knea until all ingredients are well incorporated.
Add salt.
Take the dough onto a clean work surface and start kneading  until it reaches a soft, elastic and smooth texture.
Form the dough into a ball and place in a bowl covered with a 
clean dishtowel. Let it rest about 1 hour in a dry and warm place.

While the dough is resting prepare the tomate sauce by combining the straining tomatoes  or tomato sauce with pinch of salt and sprinkle of oregano.

After the dough has rested turn the oven to 180°c (370° F) Spread olive oil over the pizza pan or stone and dust with flour. Take the dough  form a disk with your hands and start pulling out the sides, streching it until covers the whole pizza stone (dont overwork it)
Spread the tomato sauce on the pizza dough with a spoon leaving an edge  for the crust. Bake for about 8 minutes.

Remove pizza from the oven and sprinkle mozzarella or other cheese (provolone or parmesan) add the cherry tomatoes halves,  and some  basil leaves and bake for 6 minutes or until the cheese is lightly brown colored and the crust is golden.
Remove pizza from the oven .
Add fresh basil leaves on top and sit for about 5 minutes before serving.

Enjoy!

print recipe here

Pizza margarita con tomates cherry

Se que vivimos en tiempos dificiles y agotadores pero igual hay que cocinar  aqui va una receta de una pizza deliciosa.


Ingredientes


300 gramos de harina sin polvos de hornear
150 ml de agua tibia
5 gramos de levadura en polvo (hay una que viene en sobres pequeños)
1 cucharadita de azucar
1/2 cucharadita de sal
200 ml de tomates al natural picados o salsa de tomate
oregano
250 de queso para pizza (puede ser mantecoso, mozarella o 
provolone) ( el mejor que encuentren)
10 tomates cherry o tomates grandes en trozos
10 a 12 hojas de albahaca 
1 cucharada de aceite de oliva 

Preparacion

Primero en un bol o jarro mediano disolver la levadura  con azucar y agua tibia. Dejar  descansar un rato.

A continuacion colocar la harina en un bol y agregar la mezcla de levadura/azucar y agua tibia. Trabajar la masa con las manos y amasar hasta que este todo bien mezclado, agregar al final la sal.

Colocar la masa en una superficie limpia y amasar un poco hasta tener una masa suave, elastica y de textura suave.
Formar una bola con la masa  y colocar en un bowl cubrir con un paño de cocina limpio. 
Dejar descansar por una hora en un lugar seco y a temperatura ambiente.
Mientras la masa esta reposando preparar la salsa de tomates.
Puede ser con tomate trozado o salsa de tomate, combinar con un poco de sal y oregano.
Prender el horno a 180°c  y poner aceite de oliva al molde o bandeja para pizza y espolvorear con harina o un poco de semola..Formar un disco con las manos  y estirar un poco por los lados hasta formar un disco que cubra el molde.
(solo un poco no estirar demasiado)
Esparcir la salsa de tomate ya preparada con una cuchara dejando un borde, si se quiere agregar un poco mas de oregano y hornear por unos 8 minutos.
Retirar del horno con cuidado y agregar el queso y los tomates y algunas hojas de albahaca (reservar algunas para servir)
Llevar a horno nuevamente por unos 6 o 7 minutos o hasta que el queso este ligeramente dorado y la masa dorada.
Retirar del horno cuando este lista y agregar algunas hojas de albahaca . Dejar descansar unos 5 minutos antes de servir.
Buen provecho




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nota:
 Estoy tratando de traducir inmediatamente la receta para que la tengan en español pero si no alcanzo acuerdense que igual lo pueden hacer con el traductor.

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche....


And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course!

The original recipe is with spinachs but we use only little tomatoes and basil.





  Adapted from :  Plated cravings.com

Cherry tomatoes and basil quiche 

Ingredients

2 cups all purpose flour
1 teaspoon salt
1 large  egg
1/2 cup unsalted butter (cold)
2 tablespoon cold water
2 tablespoons breadcrumbs or panko


Filling

5 large eggs
1/2 cup heavy cream
1 cup crumble cheese (/feta, mozzarela or gauda)
1 1/2 cup cherry tomatoes
1/2 tsp salt
some pepper
1/2 cup fresh basil leaves

Method

Crust
Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes.
Preheat the oven to 180° c (370° F)
ligtly grease a 9" / 23 cm quiche pan or pie dish.

In a large bowl mix eggs, heavy cream and crumbled cheese together. Season with salt and pepper to taste.

On a floured work surface roll out the chilled shortcrust dough until you have a circle that is slightly larger than your quiche pan.

Line your pan with the dough and  picked the bottom with a fork a few times and sprinkle the breadcrumbs or panko on top.

Pour the mixture over your crust and distribute well. Then gently press the  cherry tomatoes  and basil leaves into the filling.

Carefully transfer to the oven and bake for 45 minutes or until the top is golden brown and the filling is set. If your quiche get darks quickly cover with aluminium foil.

Remove the quiche from the oven and let it rest for 10 minutes before serving.
For serving add some basil leaves.

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My little basil and roses

Asparagus and brie quiche (Quiche de esparragos y queso Brie)

 Some times  people tell me     I make  many sweet recipes  but  I love many savory  things, I love quiches, pizzas, chicken, stews and soups! 
I love salads too!
Only sometimes happens I can't  take pictures  to all I make (especially the last time) because  you need time to take good pictures.
You know this year has been especially difficult for me.
Still sometimes is difficult use my right arm but I feel better.

Well, I made this quiche with Brie cheese a long time ago and I found the photos. 
And the crust is so good  with toasted sesame seeds.
Quiches can be eaten year-round and can be made vegetarian or with some protein (such as chicken or fish)

And some pictures of here!

Source: Half baked harvest recipes

Ingredients

1 1/2 cup all purpose flour
1/2 teaspoon salt
8 tablespoon cold grated butter
3 tablespoons sesame  seeds

Filling

6 large eggs 
1 cup whole milk
1/2 cup plain  green yogurt
2 tablespoons fresh thyme leaves
2 tablespoons  chopped fresh basil
1 pinch crushed red pepper flakes
salt and black pepper
1 bunch asparagus ends trimmed
4 ounces brie cut into 6-8 wedges
1 tablespoon honey

Method



Grease a 9 inch tart (22 cm) tart pan or pie plate with butter, place the pan onto a baking sheet.

To make the crust, in a mixing bowl, combine the flour, sesame 
seeds and salt. Add the butter and toss with the flour.
Add the 1/3 cup ice cold water and mix until just combined, adding more water as needed until the dough forms a ball. 
Roll the dough into a large circle about 1/4 inch thick. Fit the pie crust into the prepared plate. Cover and transfer to the freezer to chill for 20 minutes or 1 hour in the fridge.

Preheat the oven to 180 °c (365 ° F ) 
Remove the crust from the freezer. Line the crust with parchment paper and fill with beans or rice. Transfer to the pven and bake until crust is set, 15 minutes. Remove from oven and reduce the temp to 162 °C (325 °F)

Meanwhile in a medium bowl, whisk together the eggs, milk yogurt, thyme,  basil, crushed red pepper and a pinch of salt and pepper.

Cut 2/3 the asparagus into 1 inch pieces. Arrangue in the bottom of the sesame crust, reserve the remaining asparagus for the top of the quiche.
 Add the brie and drizzle with honey. Pour the filling into the pie crust, wiggling the pan around to help evenly distribute the ingredients.
 Arrange the remaining asparagus stems on top.

Transfer to the oven and bake 50 minutes or until the eggs are set in the center. Let cool 10 minutes before serving. Serve topped with some herbs.



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Bunganvilla Royal Purple

Quiche de esparragos y queso brie

Zucchini and tomato quiche (quiche the zapallito italiano y tomate)

 Always I think   zucchinis are absolutely impressive, you can use them salty or sweet, for quiches, for stews, for soups (are more creamy)  and fortunately I have access almost all year round,  being summer the best time of course.
And if you are in summer the tomatoes are wonderful in this time.
This simple tart  of zucchinis and tomatoes is delicious and really easy.

I love this recipe but I add always some chopped basil is delicious.

Hugs and love for all

Adapted from : Quiches, tarts and salads (Editorial Planeta)

House in my porch 

Daphne

Ingredients


dough
150 grams all purpose flour
150 grams whole flour
130 ml cold water
1/2 teaspoon salt
50 ml olive oil

Filling

250 grams shredded  mozarella
3 medium tomatoes
2 zucchinis
1 tablespoon fresh  basil chopped
oregano salt and pepper

1 cup of heavy cream (or plain greek yogurt)
3 eggs

Method


For dough
combine  all purpose flour, wholemeal flour, oil, salt and cold water. Form a dough kneading a little and let stand for about 20 minutes.

Stretch  the dough and cover over  a  tart  mold (24 cm) .Prick the crust with a fork several times and bake about 10 minutes.   180 ° c. (370°F)

For the filling, mix the cream with the beaten eggs , and add the cheese,  salt and pepper and empty this mix over the precooked tart dough.

Cut the zucchinis and tomatoes into thinly slices.
Once you have sliced the zucchini and tomatoes it's simply a matter of alternating the layers in circles. Sprinkle oregano and chopped basil over them.
Bake until the crust is golden and the juices are bubbling (180 ° c)  (370 °F) for 35 minutes . Remove the pan and let the tart cool for 10 minutes.
Serve with some basil leaves or oregano.

en español

quiche de zucchini y tomates

Artichokes Pie (other recipe from my mom) (Pie de alcachofas de mi mama)

With Esperanza (my daughter) we have been remembering my mom with some of her recipes that are legendary, really delicious.
Esperanza made  the other day my mom scones recipe for her friends and recently I made Artichoke Pie one of our favorite recipes .
Almost everything I learned about cooking was  with my mom. 
She  not only cook fantastic, she also did cooking classes for many years when there were no food  blogs.

Anyway ,  is wonderful  remember people  you love for the food they  made and the love they  put into it.

I made this recipe at the beginning of my blog but I  review the recipe and post again with pleasure.

thanks to all !!

Artichokes pie

Ingredients

Crust
3 cups all purpose flour
3 tablespoons butter
1 teaspoon salt
1/3 cup of milk(a large pyrex oval or round)


Artichoke filling

4 fresh artichokes (the food of the leaves )
or two cans artichokes hearts
(coarsely chopped  and drained)
1 1/2 tablespoons all purpose flour
3 tablespoons vegetal oil
3/4 cup of milk
1/2 teaspoon grated nutmeg
3 tablespoons parmesan grated cheese
4 eggs 
salt

Method

Crust

Over a lightly floured surface   put the flour and salt and add the butter making crumbs with your fingers. Slowly add the milk  and knead by a while to form a ball.
Wrap the pastry and let for 30 minutes to room temperature.
Preheat oven to 180°C.
Then roll out two thirds of the pastry and place over a greased round or oval pyrex or pan.Reserve.

Filling with  artichoke mix ( you can make first and reserve) and roll the remained pastry and cover like a pie.
Brush the pie with a mix of 1 yolk and milk.
Bake at oven by 30 minutes or until is golden brown .
Let chill by a while before serving.

Filling

In a large skillet put the oil and heat to medium heat  and the flour and mix adding the milk  (like a bechamel sauce).
When begin to thick  add the artichoke paste ( mashed  with a fork), mix well and finally add the eggs one for one. 
Add the parmesan cheese, salt and nutmeg ,   cook by two or three minutes and filling the pie with this paste.




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If you use fresh artichokes is better for you first cooking  them  and later  take out the food with a teaspoon  the day before.

I make it   and save all in a tupper or bowl in the fridge.

en español
Pie de alcachofas de mi mama

Asparagus amd basil quiche (Quiche de esparragos y albahaca)

I am glad finally publishing a new recipe.
I'm going through a period in which it's hard for me to finish things, I cook, I bake, I do many things but sometimes I find it hard to do a post. I am very sincere, I have always been.

But I'm happy to do it now. This quiche of asparagus and basil I loved, Well I have always loved the quiches. It is fast and the dough delicious..

In the Northern hemisphere are with the fullness of the asparagus and basil, wonderful.
Here still I have basil and I found asparagus but you can also be made with canned asparagus.
With the water of the asparagus we made a soup (my mother's recipe) but I give it to them another day because I do'n  take any picture.

Thanks for reading and being here!
Hugs!




Source : Ensaladas y Tartas  (Salads and tarts)

Ingredients

Dough

250 grams all purpose flour 
100 grams butter
1 egg
1/2 teaspoon salt
cold water the necessary to make a dough ball

To the filling

15 or 18 asparagus
250  grams half and half cream 
4 eggs
 60 grams parmesan cheese grated
salt and pepper
1/2 cup of basil leaves


Method

On a floured table, combine all purpose flour with the butter and then add the egg , join well and gradually add cold water until a dough ball forms.

Let rest in the refrigerator for 1 hour. Then remove it and cover in a  buttered and floured mold. An elongated or round mold can be used.

To prepare the asparagus :

 Clean and scrape them with a knife at the base, cut them the same size and cook  in water with a little salt during a 1/2 hour. Drain and dry them with a paper napkin.

Preheat oven to 180°C (350° F)

For the cream of the quiche, mix the  half and half cream with the eggs one by one beating after each incorporation. Add the grated cheese and mix well.
Season with salt and pepper to taste.

Distribute the asparagus already cooked in the bottom of the dough on the tart and pour the cream prepared previously.
Bring to oven for 30 minutes or until  set and golden brown.
Leave to cool in the mold, and then remove from the tin.
Scatter over  leaves basil and serve in slices.





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En español

Quiche de esparragos y albahaca

Delicious asparagus Tart (tarta o quiche de esparragos)

I think we are lucky even in this time (late summer early fall) to find fresh asparagus, in any case can also be done with a can of asparagus.

We really love this asparagus cake I made a while ago, the dough is absolutely delicious so I plan to try it on other quiches or tarts.

But I know that in the northern hemisphere they are in spring so they have asparagus so how Beth say : let's celebrate the season with a simple vegetarian tart.

Note: You can use any mold for this quiche (square or round)

Source :  Bethdunham.ca

Ingredients crust

1 cup all purpose flour
3 tablespoon cornstarch
1/4 teaspoon salt
6 tablespoons ice cold butter cut
into small pieces
1 egg lightly beaten



Filling 

10 - 12 fresh asparagus or one tin 
1 tablespoon oil
2 large eggs
1/4 cup sour cream
1/4 cup milk
150 grams ricotta cheese or goat cheese 
100 grams finely grated parmigiano cheese 
2 green onions chopped 
1 tablespoon finely chopped terragon
1 tablespoon chopped basil
1 pinch of salt


 Crust

Pulse the flour, corn meal and salt in a bowl until combined
add the butter with yours fingers until the mixture resembles a coarse meal.
Add the egg and  mix well. Turn dough out onto a lightly floured surface and knea for a few seconds just until the the dough comes together in a ball.
Flatten the ball into a disk if you are using a round tart pan. Wrap in a plastic bag and refrigerate for an hour before proceeding.

Preheat oven to 180°  (365 F)

On a lightly floured surface, roll out the pastry and transfer to a round tart pan or rectangular tart pan, and press it into the bottom and up the sides. Trim off any excess.
Use a fork to poke a few holes in the bottom of the tart shell. Fill with dried beans or pie weiths and bake  for 10 minutes .
remove foil and weitghts  and bake for another 5 minutes.

Arrangue the asparagus in the bottom of the tart shell amd carfully pour the custard over the asparagus.
Bake at 180° by  about  20 minutes or until filling is set.


Filling method

Snapoff the though end of the asparagus, and drizzle the spears  with olive oil. Cook over medium high heat in a grill pan or cast iron skillet for 3 to 4 minutes, turning frequently until bright green and al dente. 
The cooking time will vary according to the thickness of your asparagus.

In a large bowl whisk together the eggs, sour cream and milk. Add the parmigiano and ricotta cheese, green onions, tarragon and salt, and stir to combine.
Set aside to filling the tart with the custard and asparagus.

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En español

quiche de esparragos

Chicken lattice Pie with palm hearts ( Pastel de pollo y palmitos)

For my taste this has been one of the most delicious recipes of the last time.
Chicken Tart with hearts of palm.
For the rest, if someone does not want hearts of palm, it's okay not  add them.
I love  chicken tarts. And the crust is absolutely delicious.
Also this cake can be made with another filling.


Source  Recetario Lider - Chile  2014 (Paula Hurtado)

Ingredients

Crust

6 tablespoon of butter
2 cups all purpose flour
pinch of salt 
pinch of sugar
cold water

Filling

2 tablespoon butter
1/2 chopped onion
2 tablespoons all purpose flour
2 cups milk
pinch of nutmeg}salt and pepper
1 chicken breast boiled in water with some carrots , celery and green onions)
1 tin  palm  hearts in slices (480 grams)
1 cup grated  cheese (cheddar or parmesan)
1 egg for brush the pastry



Method

Crust



In the processor or in a bowl put the flour, salt, sugar and butter. Process until the dough has the consistency of bread crumbs.
 Add 3 to 4 tablespoons of cold water. Process until you make a dough ball. Wrap in plastic and put in refrigerator 30 minutes.


Filling

In a frying pan heat the butter over medium heat with a few drops of oil and add the onion, cooking 4 to 5 minutes.
Add the flour and cook a few  minutes.- 

Remove from the heat and add  the milk, until incorporated., Season with salt and pepper and a pinch of sugar. 
Return to the fire and cook always stirring 3 minutes.
Remove and let cool slightly.

Add the chicken, palm hearts and cheese, stir and reserve.

On a lightly floured work surface, roll out each of the pastry.
Place one pie crust in the bottom and up the sides of a pie pan. 
Pour the filling over the top.
Top with second pie crust (a lattice style is easy and look pretty) 

To make the ribbons:

 Roll out the pastry cut each piece into long, thick ribbons, about 3 cm wide. Make enough to cover the top. Weave the ribbons together on a piece of baking paper and chill in fridge for 15 minutes to firm up.
Carefully slide the pastry lattice from the baking paper and lay on top of the pie. Trim the excess pastry and lightly press to seal

Brush the ribbons  with the egg and cook in oven at 180 ° C (370 F) about 25 minutes or until golden.
 Remove and let stand for a few minutes before desmolding  and cutting.
Serve with some salads.

print recipe here

En español 
tarta de pollo y palmitos

Veggies quiche (quiche de verduras)

I am sure for you it is no news that I love the quiches or tarts especially of vegetables.

I have many quiches recipes but I always love to find a new one.
(Plus my daughter is   vegetarian)
She loved this recipe! It is always a mystery to me because he loves something  and sometimes not ...

Source  : Revista  Paula Chile
recetas de cocina (año 1994)

Ingredients

The crust

150 grams all purpose flour
150 grams whole  wheat flour
60 grams cold butter cut in small pieces
1/2 teaspoon salt
2 to 3 tablespoons cold water



Filling

2 tablespoons of butter
3 green onions  finely chopped
1 tablespoon chopped basil
3 cups thinly sliced zucchini (about 2 medium)
3 eggs
250 grams sour cream (or greek yogurt)
1/ 2 cup grated cheese 
salt and pepper to taste



Method


For crust :
 combine all purpose and whole wheat flour and salt.
 Cut in butter with pastry blender until mixture is crumbly. Sprinkle with water and blend together with a fork until mixture holds together.
Shape dough into  ball . Place in the fridge 30 minutes.


Remove the dough from the fridge and roll on a floured surface and line a mold about 23 cm. Cover the dough with grease paper  and place a weight (beans or chickpeas) cook in an oven at 180 ° C (370 F) for about 15 minutes.

Prepare the filling

In a large skillet heat butter over medium heat  add green onions chopped , add the zucchini and stir until tender . Drain and cool slightly.
Whisk eggs and seasoning until blended stir in cheese and sour cream and basil.
Arrange vegetables in pastry case. Pour over egg and cheese mix.
Bake for 30 minutes or until golden and just set. Top with basil and serve.

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En español

Quiche de zapallitos y albahaca