Blueberry banana smoothy (SRC)

This time of Secret Recipe Club my assignment blog was The mommy bowl she have nice recipes but she doesnt use  some things I used normally (eggs and flour ) but I find this lovely Blueberry banana smoothy that I really enjoyed and special for the people are in summer:)
Is a nice and easy recipe!

I change the quantities to have 4 servings

Blueberry Banana Smoothy (4 servings)

Ingredients


2  little bananas
2  large handful frozen blueberries
1 large handful ice cubes
About 2  cups  coconut milk
1 teaspoon (or so) cinnamon


Method

In a blender put the coconut milk, bananas chopped and blueberries, whizz it up.
Add the ice cubes and cinnamon
and if you like more sweet  add some sugar though
 the bananas are sweet.
Whizz again and serve in large glasses.
If you find too thick thought I love a thick smoothie add more ice or coconut milk.
The coconut milk is really nice with  the blueberries.



Print recipes here


Enjoy oher nice recipes here








EN ESPAÑOL

Smoothie de plátano y arándanos

strawberries polenta shortcakes

To all of you are in summer time a delicious and nice dessert,  I saw a lot of shortcakes recipes but I really love this recipe with  polenta .
A strawberry shortcake has the classic combination of biscuit,fresh strawberries and cream, that never fails to delight-Special for these days in summer months with informal food-

This recipe is adapted from Country living April 2009

Ingredients

300 grs, fresh strawberries

hulled and rinsed

3/4 cup granulated sugar

1 cup cornmeal or polenta

1 cup all purpose flour

2 teaspoon baking powder

6 tablespoon butter cold

pinch of salt

1 egg

1/2 cup of milk

2 cups  heavy cream

2 tablespoon confectioners sugar

Method

Cut the   strawberries into quarters and toss with 1/4 cup of sugar. Let sit for a few hours to give the sugar time to extract some juices.

Preheat he oven at 190°c.

Combine the flour, remaining sugar, cornmeal or polenta, and baking powder in a mixing bowl .

Add the butter and salt and cut into the flour witht your fingertips.

Wisk the egg and milk together and stir into the dry ingredients.Drop the batter onto a lightly battered pan with a tablespoon and form into rounds  in diameter.

Bake for 15 to 20 minutes or until is lightly golden.

Remove and cool in a wire rack.

Whipp the cream until soft peaks form.

Add the confecioners sugar and beat for a few minutes more.

Cut biscuits in half and place a heaping spoonful of strawberries on top.

Cover with whipped cream and top with the other biscuit half.

PRINT RECIPE HERE

I m sharing with

En español

Shortcakes con frutillas

Esta receta es especial para los que estan en verano en este momento porque las frutillas estan en su esplendor.
En todo caso aqui aun se encuentran frutillas. Y sino se podrian usar congeladas igual queda rico.
Tambien se puede hacer con frambuesas o moras.
Los shortcakes son parecidos a los scones pero más blandos, y estos llevan polenta.


Ingredientes

300 grs. frutillas o fresas
(frescas o congeladas)
3/4 taza de azúcar granulada
1 taza de harina sin polvos de hornear
1 taza de polenta
2 cucharaditas de polvos de hornear
6 cucharadas de mantequilla
1 pizca de sal
1 huevo
1/2 taza de leche
2 tazas de crema batidas
2 cucharadas de azúcar impalpable

Preparación

Cortar  las frutillas en cuartos y mezclar con 1/4 taza de azúcar, dejar reposar por unas horas
para que tengan mas jugo.
Precalentar el horno a 190°.
En un bol combinar la harina, el resto de azúcar, la polenta
y polvos  de hornear. Mezclar bien.
Agregar la mantequilla en trozos y la sal mezclando con las puntas de los dedos.
batir el huevo y la leche y agregarlos a los ingredientes secos.
 Enmantequillas una fuente de horno y con una cuchara o un porcionador de helados colocar en formas redonda sobre la bandeja.
Llevar a horno por unis 15 a 20 minutos o hasta que esten dorados.
Dejar enfriar.
Batir la crema hasta que tenga una textura firme de picos suaves,agregar el azucar glass y o impalpable y batir unos minutos más.
Cortar los biscuits a la mitad y rellenar con crema y una porción de frutillas.


 

Delicious chocolate Cake and a Happy Birthday

This chocolate cake is really special and nice with ground almonds, ginger and orange zest and chocolate glaze is for any time.
In fact it is the cake I chose to say happy birthday to me LOL ....... So are all invited to eat a piece of cake here in my blog!
This lovely recipe is from Martita Serani a chef and teacher cook from here and the recipe is from her  last cooking book "Imperdibles"
I made these little roses with marzipan but you can garnish with berries too.

Ingredients
1 1/2 cups of grind almonds
(peel and toasted)
1 cup of panko or  breadcrumbs
1 1/2 cup of sugar
1/2 cup all purpose flour
180 grs. butter softened
1 tablespoon of ginger powder or fresh
1 orange the peel grated
6 eggs
200 grs. bitter chocolate in pieces

Syrup

2 tablespoon of sugar
3 tablespoon of water
2 tablespoon of rum

Glaze

250 grs. bitter chocolate
1/2 cup of butter
1/2 cup of heavy cream

Method


Preheat oven to 180 ° c. In a large bowl beat butter orange zest and ginger. Mix well with a wooden spoon until a homogeneous mixture. Add eggs one at a time and continue beating to mix well.
 Apart melt chocolate on medium power can also be melted in a double boiler. Add chocolate to egg mixture and almonds. Add the panko or bread crumbs and flour.
Incorporate well. Line the base of a mold 20 or 22 cm. with foil. Butter and flour.
Pour mixture into the mold and bake for 20 minutes no more should be slightly moist. Besides boiling water with sugar for the syrup. Cool and add the rum.
With a thin skewer to prick the surface of the cake and pour the syrup. Allow to cool.
To glaze Melt in a microwave safe bowl (average temperature) butter cream and chocolate and stir until removal is a smooth mixture if necessary to put a little more in the microwave. Cool slightly glaze should be warm.
Cover the cake and decorate with marzipan or berries.
 You can also sprinkle with  toasted almonds.
 Leave at room temperature does not need refrigeration
Enjoy!


PRINT RECIPE HERE


Im sharing with










EN ESPAÑOL


Tarta de chocolate

Escogí esta tarta a pesar de que no soy tan fanática del chocolate pero me tincó y ha sido un acierto.
Quería hacer algo especial por mi cumpleaños que es hoy.
Asi que los invito a todos a compartir un pedazo de torta de chocolate aqui en mi blog un abrazo.
Esta torta está adaptada de una receta del libro de Martita Serani "Imperdibles"!

Ingredientes

1 1/2 taza de almendras molidas (peladas y tostadas)
1 1/2 taza de azúcar granulada
ralladura de 1 naranja
1 cucharada de jengibre molido fresco
180 grs. de mantequilla
6 huevos
1 taza de panko o pan rallado
200 grs. de chocolate bitter en trozos


Almíbar

2 cucharadas de azúcar
3 cucharadas de agua
2 cucharadas de ron

Glaseado

250 grs. chocolate bitter
1/2 taza de mantequilla
1/2 taza de crema

Preparación

Precalentar el hono a 180°c.

Jubilee mini Victoria sponge cakes

Many of you know that 60 years since the coronation of Queen Elizabeth of England, for those who do not know I have much to do with England, my grandfather on my mother's side came from Southampton for many years met my grandmother (Spanish) and they were married, lived in Punta Arenas, until he died and came to Santiago. If you want to know more of this story you can see here where I made a tribute.
The Victoria sponge cake is usually a large cake  but
 I wanna make  littles to serve tea.

The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as sponge cake, though it contains additional fat. A typical Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated apart from a dusting of icing sugar.

This post is especially to England, my grandfater who came  from so far  here away and my Mom:) !

Deshacer cambios

Adapted from BBC Food

Ingredients

Sponge
225 g self raising flour
4  eggs
225 g caster sugar
200 g. margarine
vanilla extract

6 tbsp raspberry jam
whipped cream
icing sugar to dust

method

 Preheat the oven to 180°c.
Line an oven tray with greaseproof paper.
For the sponge, beat all he ingredients in a bowl until light and fluffy. Spread the mixture out into the oven tray flaen with a
palette knife and bake in the oven for 18 o 20 minutes or until golden brown and cooked through.
Carefully turn the sponge cake out onto a wire rack,peel off the paper and set  aside to cool.

Cut circles about 6 cm (I used a round cut cookie) from the sponge , spread someones with raspberry jam an others wih whipped cream, make little sandwich, dust icing sugar over the
top of each sandwich.

Print recipe here

Im sharing with











EN ESPAÑOL

Mini cakes Victoria para el Jubileo

Seguro que muchos de ustedes saben o han escuchado acerca de que se cumplen 60 años de la Coronación de la Reina Isabel, por esto en Inglaterra se han hecho muchos homenajes y celebraciones e incluso en la cocina por supuesto, muchas recetas especiales para el Jubileo que se celebra esta semana.

Yo hago mi pequeño aporte con esta receta de mini cakes que es la versión pequeña del típico Sponge Victoria Cake, son ideales para el té o alguna celebración especial.

Para los que no lo saben mi historia de vida está entrelazada con Inglaterra y con España. Mi abuelo por el lado de mi mamá vino de Southampton, Inglaterra, hace muchos años y conoció a mi abuela española en Argentina, despues se vinieron a vivir en Punta Arenas.  Mi mamá nació en Punta Arenas pero cuando mi abuelo Maurice murió se vinieron a Santiago si quieren saber más conté la historia aquí en un post de scones.

Ingredientes

Mango soufflé

This recipe starts something like this, had for some time  2 large ripe mangoes in the refrigerator, but had not found a recipe that I would do (I almost make juice) but when I saw this ice mango soufflé loved it.

 As I said before I love mangoes and smelling so nice.

  Anyway here is the recipe!

You can see other mangos recipes here

Ingredients

2 or 3 ripe mangoes
2 tablespoon of water
1 1/2 tablespoon of  powder gelatin
2 eggs yolks
1/2 cup of sugar
1/2 cup of milk
1 1/2 cups of whipped cream
toasted coconut to garnish

Method
Prepare 4 ramekins  adding a strip of foil to extend the bowls for the soufflé. Secure it with tape.
Besides putting water in a small bowl and sprinkle gelatin powder placed in the microwave 1 minute to dissolve stir and set aside.

Grind the mango in a blender or processor. Set aside.
In a bowl beat the yolks with sugar and milk in double boiler place beating until mixture is thick and frothy. Remove from
heat and let cool .Add the  liquid gelatin and beat well.

Whip the cream until soft peaks form. Save 4 tablespoonfuls and  add the other  to the mixture of  mango.
Fill the ramekins, leaving the mixture 2 cm above the edge of ramekin.
Leave in the fridge  for about two hours until firm.
Carefully remove the foil  put some cream on each souflés. Sprinkle toasted shredded coconut over them.
 I toasted coconut in the oven a  few minutes is very fast.

Deshacer cambios

PRINT RECIPE HERE

Im sharing with

EN ESPAÑOL
Souflé de mango

Hay historias así, (me imagino que muchas recetas) tenía un par de mangos maduros en el refrigerador (el mango se conserva muy bien en el refrigerador) y quería hacer algo rico, rico, estuve a punto de hacerlos jugo que tambien me encanta pero finalmente encontré este souflé de mango, y ha quedado un postre absolutamente delicioso.
(A veces en el Líder encuentro más baratos los mangos)
Tambien se pueden usar mangos en tarro son muy buenos pero más pequeños.
Si quieren ver otras recetas de mangos ver aquí.

Ingredientes

2 o 3 mangos maduros
o 1 tarro de mangos
2 cucharadas de agua
1 1/2 cucharadas de gelatina en polvo sin sabor
2 yemas de huevo
1/2 taza de azúcar
1/2 taza de leche
1 1/2 taza de crema batida
coco tostado para adornar

Preparación

Rustic apple pie

If you look in my labels Pies you will see I have different apples pies, because I love it, so I wasn t sure to post this  pie but finally I made, the crust is so good and when we ate the last week I think the difference of a pie made in home and other from the Super or other store, I think especially you can notice in the dough. Try this!

Ingredients

2 cups all purpose flour

1/2 cup of sugar

1  teaspoon of baking powder

1 egg

100 grs. butter

1/2 cup of milk

1 tablespoon of cornstarch

4 to 5 apples peel in slices

powder cinnamon

apricot jam to brush

Method

In a bowl mix flour, sugar and baking powder,
Then add the egg, milk and softened butter.
 Attach all well to form a soft dough, you do not knead.
Butter a cake pan removable .
Reserve a piece of dough to make the lattice of the pie.

 Meanwhile  in a  skillet  place apples  and 1/4 cup water. Cook over medium heat until apples are slightly soft. Season with cinnamon
Dissolve the cornstarch in a little water and add to apples.
Cook a few minutes and remove from heat.
Allow to cool. Distribute  the apples  on the mold and decorate by a lattice with reserved dough.
Painting with a brush apricot jam dissolved in water or sprinkle with cinnamon.

Cook in the oven at 180 ° for about 25 minutes or until dough look  golden and the apples cooked.

PD Sorry by the pics was a cloudy day (we are in autumn) and still only have my cel phone to the pics, hope to have a new camera soon:(

PRINT RECIPE HERE

Im sharing with

EN ESPAÑOL

Tarta  de manzanas

No esoy segura si este es el tercer o cuarto pie de manzanas pero lo pueden ver en labels PIES, ya que me encantan las tartas de manzanas, estuve a punto de no publicarlo pero la masa quedó tan rica que pensé que valía la pena.

Ingredientes

2 tazas de harina sin polvos de hornear

1/2 taza de azúcar o un sustituto

1 cucharadita de polvos de hornear

1 huevo

100 grs. de mantequilla suavizada

4 o 5 manzanas peladas y en láminas

canela en polvo

1 cucharada de maicena

mermelada de damasco para pintar la masa

Preparación

En un blog mezclar harina,azúcar y polvos de hornear.

Agregar el huevo, la leche y la mantequilla.

Mezclar hasta formar una masa.

No es necesario amasar.

Enmantequillar un molde de cake de fondo removible, cubrir el fondo la la masa, Reservar un trozo para hacer el enrejado.

En un sartén colocar las manzanas con1/4 taza de agua,

Cocinar a fuego medio las manzanas hasta que esten ligeramente blandas, Sazonar con canela.

Aparte disolver la maicena en agua y agregar a las manzanas.

Cocinar unos minutos, retirar y dejar enfriar.

Distribuir las manzanas sobre la masa ya preparada.

Decorar haciendo un enrejado con la masa.

Pintar con la mermelada de damasco mezclada con un poco de agua.

Cocinar a temperatura media unos 25 minutos hasta que la masa está dorada.