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

Mini Apple galettes (mini galette de manzanas)

 

Love apples and galettes, however not all galettes are identical, the word galette come from France.

By definition a galette is simply a flat round cake made of pastry dough or bread, And looks like a rustic pie, so the opennes to creative interpretation  make galettes a culinary masterpiece for all to enjoy.

And that can be either sweet or savory and they can also be made from yeast risen dough like brioche or with a sweet pastry crust.

The fruits used in some types of galettes are typical seasonable and can include apples, or berries such strawberries or blueberries or stone fruits such as peches or plums.

For savory galettes, you can use tomatoes, basil, cheese or zuchinni, spinachs or broccoli.

"They are rustic and inviting: come as you are" (say Bonn Appetit magazine) and lovely to make .

Hope you enjoy!

Adapted from  Del cooking twist (crust)

and   Cooking diary (filling) 

Ingredients (5-6 mini galettes)

For  crust

1 1/2 cup all purpose flour

3 tablespoons granulated sugar

pinch of salt

1/2 cup (115 grams) cold butter diced

1/4 cup (60 ml) ice water plus more as needed

1 egg beaten for brushing

Filling

2 or 3 apples medium sized diced

1 teaspoon cinnamon

2 tablespoon sugar

1 teaspoon lemon juice

Method

For de crust whisk flour, sugar and salt together in a medium bowl. Cut in the cold butter until the mixture resembles coarse, pea sized crumbs. Pour in ice cold water little at time and gently it comes together.

Shape the dough into a ball and flatten into a disck. Wrap in plastic bag and refrigerate by 40 minutos.

On a lightly floured surface, cut the dough into 5 or 6 equal piece, and roll each portion into a round circle of about 1/8 inch (3 mm) thick. Trim the edges to make them round, and stack them on a plate dustin with flour ,

Preheat the oven to 180°c (375° F) and line a baking tray with parchment paper . Set aside.

In a bowl mix the apples, cinnamon, sugar and lemon juice,

Make the galettes. Place the apples mix in the centre leaving at least 1 inch edges to fold.

Fold the sides inwards  toward the filling.

Sprinkle some sugar and cinnamon on top too.

Brush the edges of the folded dough over the fruits

Bake the galettes in the baking tray about 20 or 25  minutes or until bubbly and golden brown. 

Let cool by  10 minutes  before eating. 

Print recipe

Roses are  blossom

Galletes de manzanas (fácil y deliciosas)

El galette es un tipo de masa que se usa para distintos propósitos, es muy facil y delicioso , se pueden acer galettes dulces o saladas y viene de  la cocina francesa.

Muchas de las galettes dulces se rellenan con manzanas o cualquier fruta (frutillas, frambuesas o arándanos) depende de la estacion del año. Yo siempre tengo manzanas.

Pero se pueden hacer con muchos rellenos.

Ingredientes masa

• 1 1/2 taza harina sin polvos de hornear
• 3 cucharadas de azucar granulada
• 1 pizca de sal
• 1/2 mantequilla fria en cubos (115 gramos)
• 1/4 taza agua helada para la masa y puede ser un poco mas
• 1 huevo batido para los bordes de la galette

 

Ingredientes relleno

• 2 o 3 manzanas peladas y cortadas en cubos
• 1 cucharadita canela molida
• 2 cucharadas de azucar
• 1 cucharadita jugo de limon

Cheese and chives Muffins (Muffins salados de ciboulette y queso rallado)

 

In these times of pandemic and madness I try to keep my mind healthy. That is why I focus more on the house and my recipes, the blog has been a wonderful space where I can share with my friends and know about them.

In the middle of this I see many recipes, I read a lot (as always) and suddenly, now! I am going to make this recipe.

So it was with these Cheese and chives muffins and were so good. The twins loved and is nice when they like them.

The recipe is with chives and grated cheese, I added only 1/2 teaspoon of salt and they were really good  but if someone prefers them more salty can use a teaspoon.

Adapted from : Greengood recipes

Ingredients

2  1/2 cups self raising flour

1/2 cup grated  parmesan cheese

1/2 teaspoon salt

1 tablespoon dried chives or fresh and diced

2 eggs

1 cup milk

Method

Preheat oven to 180° C  (350° F)  and grease a 12 hole muffins tin or line with baking papers.

Sift the self rasing flour into a large bowl, add the salt, cheese and chives.

Whisk the milk and eggs until well combined.

Add the milk mixture to the dry ingredients and combine until all is thick and moistened.

Spoon into muffin tin and bake for 20 minutes or until a skewer inserted into the cente comes out clean.

Yo can serve with soups or warm with some butter.

And so good for breakfast or morning tea.

Print recipe here

Muffins salados de ciboulette y queso rallado

Ingredientes

2 y 1/2 tazas harina con polvos de hornear

1/2 taza de queso rallado (parmesano u otro)

1 cucharada de ciboulette fresco o seco (picado fino)

1/2 cucharadita de sal

2 huevos

1 taza de leche 

Preparacion

Precalentar el horno a 180° c y enmantequillar un molde para muffins o usar capsulas de papel para el molde.

(Prefiero usar capsulas de papel son más faciles de hornear y de retirar del molde)

En un bowl grande mezclar la harina, con la sal, el queso rallado y el ciboulette picado fino.

Aparte mezclar la leche con los huevos para agregar a los ingredientes secos.

Agregar la mezcla de leche a los ingredientes secos y combinar 

hasta tener una mezcla espesa y un poco pegajosa.

Con una cuchara de sopa rellenar los moldes hasta repartir toda la mezcla  en el molde.

(alcanza para 12 muffins)

Llevar a horno durante 20 minutos o hasta que se vean dorados y secos al tacto o pincharlos si estan secos estan listos.

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




Imprimir receta



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.

Vanilla Panna cotta with red currants and raspberry coulis ( Pana cotta de vainilla con grosellas y coulis de frambuesa)

Not long ago I discovered red currants can be found here 
at certain times of the year. 
And it's fun because when I saw them I knew exactly what dessert I wanted to make. 
A panacotta with some red currants and a fruit sauce and I just found this recipe.

In any case, this panacotta would be just as good with another berries (strawberries, raspberries or blueberries).

Here follows the relentless heat only in the afternoons I notice that it cools and is a blessing and I try to save the roses that still survive.
It has been extreme heat. How is the world now.
A hug to all who pass through here.
I still believe in love, in friendship and in the wonder of seeing beautiful things in a world that is complicated.
Hugs!


Source : Food 52 (Nicole Franzen)

Vanilla panacotta with red currants and raspberry coulis
(6 servings)



Ingredients

3 cups of heavy cream 
1/2 cup of sugar
2 teaspoons of vanilla
2  1/2  teaspoons unflavored powdered gelatine 
6 tablespoons water



Red currant and raspberry coulis

1 cup of red currants (or other berry)
2 cups of raspberries (fresh or frozen)
1/2 cup of sugar
1/2 cup of water



Directions

For the panna cotta
In amedium saucepan add 3 cups of heavy cream and 1/2 cup of sugar. Bring to a simmer and stir until the sugar is dissolved . 

Then remove from heat and add 2 teaspoons of vanilla extract.
Meanwhile empty two packets of gelatin into a bowl and add 6 tablespooons of cold water. Mix throughly and let sit for 10 minutes.

Then add very warm cream over the gelatin and mix well. Pour into your dishes. If you are using a cup that you want to take the panna cotta out of, then you should lightly grease your ramekin.
You can use the tip of a knife to run it around the edges or place the dish in a cup of hot water and this will make it pop right out.
Place dishes on a tray and put in the refrigerator for at least 5 hours. If you make them a night before you need them that's even better.

For the coulis

In a small saucepan add a container of red currants  and raspberries. Add the sugar and 1/2 cup of water.
Bring to a simmer and reduce for about 30 minutes. Then push it through a chinois or sieve.
Serve the panna cotta with raspberry sauce.









Print recipe here

Panacotta de vainilla con grosellas y coulis de frambuesas 

Carrots, white beans and ginger soup ( Crema de zanahorias. jengibre y porotos)

Okay. We are closer to Autumn,  and Im really happy of it! 
Here in the day it is still hot but the nights are a delight. You're almost  feel cold..

But I know that those who wait for spring are happy and it's fine. Spring is lovely too.
I made this creamy soup a while ago (I love soups all year round ) but typical of mine I did not find where I had it.
Ordering yesterday I finally found it!
It is  delicious  and healthy (like many soups) and is very good with sliced almonds when served.
And I love ginger too !
With Esperanza my daughter we love soups.
I hope you enjoy it.
Much love!


Source : BBC Good food

Ingredients

1 tablespoon  oil
1 medium onion chopped
2 tablespoon grated ginger
2 garlic cloves sliced
1/2 tsp groun nutmeg
800 ml vegetable stock
400 grams carrots sliced
400 grams can cannellini beans
4 tablespoons almonds cut in slivers or flaked almonds

Method

Heat the oil in a large pan, add the onion, ginger and garlic and fry  for 3 minutes until starting to soften. Stir in the nutmeg and cook for a minute more.

Pour in the stock , add the carrots and beans including the liquid from the tin, then cover and simmer for 20 minutes until the carrots are tender.

Scoop a third of the mixture into a bowl them blitz the remainder with a hand blender or in a food processor until smooth.
Return everything to the pan until bubbling.
Serve topped with the almonds.

Note:
Also you can process all the mixture with a blender and then  heat   and serve with almonds. If you like more creamy.




Print recipe

en español

Sopa de zanahorias, porotos y jengibre 

Baked-Egg Tartlets ( Tartas con huevo al horno y ensaladas)

Spring is just starting  here in the Southern hemisphere.
But even the mornings are very cold. 
But the most beautiful are the roses that have begun to bloom little by little. When we arrived at this house there was nothing, absolutely nothing around, no plants, trees, or flowers.

The house was abandoned several years.(all these was about 10 years ago)
 And these roses were brought to me( 10 years ago) by a lady who lived close our house  and said :
you have to plant these roses, are amazing.
We made.
They are like a miracle. They have also multiplied over these years.

Baked egg tartlets

About the recipe are   simple and delicious individual tarts  with a mustard sauce and  egg inside that is baking in the oven. Are really  delicious.
I love to serve  with  asparagus and some salads.


A big hug to all and have a nice weekend!

Source :Victoria magazine

 :

Baked-egg Tartlets

Thyme Tartlet shells

2 1/2 cupsall purpose flour
1 teaspoon ground thyme1 teaspoon coarse salt
1 teaspoon sugar
1 cup unsalted butter chilled and diced
1/3 cup ice water

In the work bowl of a food processor, combine flour, thyme, salt and sugar, pulse to mix. Add butter and mix until mixture is crumbly. With food processor running slowly add water in a slow steady tream. Continue to process until mixture forms a ball.
Remove dough form into a disk and wrap with plastic wrap. Refrigerate about 1 1/2 hour.
Preheat oven to 180° C (350°F) On alightly floured surface roll dough .
Using a 6 inch round cutter cut 6 rounds from dough.
Press dough into bottoms and up sides of 6 tartlets pans. Line with parchment paper and fill with weights.
Bake for 20 minutes or until golden brown. Cool and set aside.

Baked egg tartlets (6 tartlets)

1 tablespoon olive oil 1 shallot diced
1/2 cup grated cheese like parmesan
1 tablespoon dijon mustard
1/2 teaspoon salt
1/2 cup heavy cream
6 large eggs

Preheat oven to 200°c ( 420 °F)
In a medium sauce pan  heat olive oil over medium heat.
Add shallot and cook stirring  occasionally until is tender. Add mustard, salt cheese and cream .
Continue  to cook until mixture is thick about 8 minutes.
Spoon mixture into each tartlet shell. Carefully pour 1 egg atop each tartlet  and bake about 10 minutes or to desired degree of doneness. Serve inmeditaely with asparagus and salads.


print recipe

The little tarts ready for oven

En español

Tartas con huevo al horno y ensaladas

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