Spinachs and cream cheese strudel

 

 

 

 

 

 

 

 

 

 

 

I made this spinachs strudel yesterday and was amazing!

This recipe is from my friend Kako who has a lovely and nice Blog  called En guete she is chilean but live in  Switzerland.

 

 

 

 

Ingredients 

 

1 sheet  puff pastry dough

600 grs. fresh  spinachs or freeze

red pepper chopped

or red  chile

1 egg

227 grs (8 oz) cream cheese Philadelphia or similar

50 grs grated cheese

40 grs. chopped waltnuts

salt and pepper

sesame seeds to garnish

or pumpkin seeds

  

 

Method 

 

 Finely chop the pepper or chili.
In a bowl mix the walnuts with cream cheese and grated cheese add chili  or red  pepper and beaten egg. (reserving some to

brush the dough)

I use red pepper and was nice 
 Stir ingredients well and add salt and pepper to taste.
If used fresh spinach  only cook a few minutes and chop fine.
If they are freeze  let lose water before chopping.
Prepare the pastry dough with flour stretch a little with  rolling pin.
Covering the  dough with  cheese spread throughout the mass.
Then add the spinach over the cream cheese.
Roll the dough and fold the ends.
Brush the dough with egg wash and garnish with sesame seeds or pumpkin seeds.
Bring to a preheated oven at 180 ° c. for about 40 minutes or until golden and dry .
Serve hot or warm with salad.

 

 

 

Print here

 

 

 

EN ESPAÑOL

 

Strudel  de espinacas con crema queso

 

 

 

Esta receta es de mi amiga Kako que es chilena pero vive en Suiza y me encantó esta receta.
Su blog En guete es precioso y tiene estupendas recetas.



Ingredientes

1 lámina de masa de hojaldre
40 grs. nueces picadas
1/2 ají picado o pimentón picado a gusto
1 huevo
227 grs. de queso Filadelfia o similar
50 grs. queso rallado
sal y pimienta
600 grs. espinacas congeladas o frescas
semillas de sésamo o calabaza para decorar

Preparación

 

White chocolate and raspberry fudge dessert

Now in August other new recipe from Secret Recipe Club.
This time my assignement was Danielle   from Hugs&Cookies a really nice blog with delicious recipes.
Finally I choose this  white chocolate and raspberry Fudge Dessert.
Absolutely delicious

Ingredients

2 cups marshmallows
1 cup sugar
1/2 cup heavy cream
3 tablespoon of butter
1/2 teaspoon salt
1 3/4 cups white chocolate chips
or white chocolate in pieces
2 heaping tablespoon raspberry preserve
1/2 tasp vanilla extract

Method


Line a loaf pan with nontisck foil.
Combine marshamallows, sugar, cream,butter and salt in a pot to medium heat.
Cook stirring until butter and marshmallows are melted.
Continue cooking 5 minutes stirrigin occasionally.
Combine 1/4 cup white chocolate chips and raspberry preseves in a microwaveable bowl.
Microwave 20 seconds.
Stir the chocolate mixture until smooth.
Back to the fudge Stir the remaining white chocolate chips and vanilla into the marshamallows mixture until melted.
Pour the mixture into the loaf pan.
Drop tablespoon of the raspberry mixture on top of the fudge and swirl in with a toohpick.
Let the fudge chill in fridge for about 3 to 4 hours until set.
Cut and serve.

Note: Use a good white chocolate especially to cook.

Print recipe here






EN ESPAÑOL


Fudge de chocolate blanco y frambuesas
(Secret Recipe Club)

Flan d'abricots (apricots flan)

Je adore the apricots and If you know me by a time you know I enjoyed making jam in the summer.

When I saw this recipe in Elle a table I love but I havent apricots right now and then I find apricots tins yummy

and delicious  and this dessert was like tasted summer.

Anyway you can make with fresh apricots or used as jar .

Ingredients (6 servings)

500 grs apricots (or a  apricots jar)

3 eggs

100 cl of milk

5 tablespoon of semolina

150 grs. sugar

1 teaspoon of almond extract

50 grs. butter

Method

Preheat oven to 180 ° .

Divide evenly  apricots in greased ramekins. Beat the eggs with a fork.
Bring milk to boil. Add the semolina.

 Reduce heat and cook 3 minutes, whisking.

Stir in beaten eggs to the warm meal.

Pour sugar and almond extract. Stir.
Fill the ramekins of flan. Place them in a hot water bath. Bake about 20 minutes.
You can add some sugar and brown the custard with a cooking torch or in the oven grill.

Let cool before serving.

Print recipe

Im sharing with

EN ESPAÑOL

Flan con damascos

Perdonen la tardanza hace dias que queria subir esta receta que la encontré deliciosa pero he estado enferma y ya saben como es igual hay que seguir haciendo todo en la casa. Además estamos con un solo computador.

Pero bueno ya estoy aqui.

Los que me conocen saben que adoro los damascos me encantan los berries pero los damascos son mi perdición y en el verano me encanta hacer mermelada de damasco.

Cuanod vi esta receta en Elle a la table me encantó.

Ademas se podía hacer con damascos en tarro.

Busqué hasta que encontré en el Unimarc en el Jumbo debe haber pero en el Lider no encontré nada.

Compré de la marca Centauro absolutamente chilena y además son maravillosos compré dos tarros usé uno y el otro lo comimos tal cual.

Les digo esto porque me costó encontrar damascos.

Ingredientes (6 porciones)

500 grs. de damascos o 1 tarro de damascos

3 huevos

100 cl de leche

5 cucharadas de semola

150 grs. de azúcar

1 cucharadita de extracto de almendras

50 grs. de mantequilla

Preparación

Precalentar el horno a 180° c

Berries and yogurt parfait and the winner of the giveaway..

I think in make this yogurt parfait when my Mom send me two weeks  ago a meringues bag.
I love them because are perfect (like made in home)
Little golden and soft inside.
Are made in a Bakery close to my Mom home.
Is a simple dessert but really yumm:)

Ingredients

(4 glasses)

3  cups plain or greek yogurt

1/3 cup lemon juice

3 tablespoon of sugar (or splenda)

150 grs. blueberries

150 grs. raspberries

250 grs. little meringues

Note: The berries can be fresh or freeze

           You can make your own meringues too

Method

In a medium bowl put the plain or greek yogurt add the lemon juice and sugar stir well.

Place in fridge about 30 minutes.

In other bowl milx the raspberries and blueberries.

Set aside.

Assemble

 In the  glasses layering first the yogurt cream  following with berries and meringues so that you have about 3 or 4 layers, finishing off with meringues on top.

Place in fridge about 30 minutes before serve.

Print recipe here

Giveaway

The winner is Betsy one of my lovely friends of USA she lives in OHIO and have a nice blog called My five men so you can visit Betsy and you will love her blog:))

So Betsy mail me to send your address to Food on the table and they will send you the gift card:)

Thanks to all my friends that comments in the post of the Giveaway!

In September I will make a Giveaway because 5 years ago I started the blog LOL

EN ESPAÑOL

Parfait de berries y yogurt

Esta receta la hice con unos merenguitos que mi mamá me nadó de regalo hace unas dos semanas siempre había querido hacer un postre con yogurt merenguitos y berries. y quedó delicioso les diría que la gracia son la buena calidad de los merengutos como todo en la cocina mi mamá los compra en una Panadería del tipo artesanal en Ñuñoa que además se encuentran cosas excelentes los del supermercados son horrible y ya saben que tambien los pueden hacer.

Tambien se puede hacer el postre con un disco de merengue que a veces venden y son buenos.

Ingredientes

(4 porciones)

3 tazas o tres envases de yogurts

sin sabor (uso soprole) tambien pueden usar

el griego pero los envases son mas chicos.

1/3 taza de jugo de limón

3 cucharadas de azúcar o algún sustituto

150 gramos de arándanos

150 gramos de frambuesas

(yo usé congelados) en esta época he visto

congelados en varios supermercados y a buen precio

250 gramos de merenguitos

o un disco grande cortado en trozos

Preparación

En un bol mediano mezclar los yogurt con el jugo de limón y el azucar.

Colocar en el refrigerador por una 1/2 hora para que se espese más.

Mezclar los arándanos con las frambuesas

Para preparar las copas

Repartir un poco  crema de yogurt y limón en las copas y luego una capa de berries y despues de merengues.

Repetir las capas hasta terminar con algunos merengues.

Llevar al refrigerador una 1/2 hora antes de servir.

Es un postre muy rico sano y cae super bien despues de cualquier comida.

Apfelstrudel (from Germany to Chile)

Many time I wanted make some recipe of this  book that chef Carlo Von Mullenbrock from Chile

made after a search in the south our country. How I told you before we have  a lot of german recipes from the first german people arrived about 1859.

Carlo made a wonderful book"Manos del Sur" and this recipe is from this book   and this recipe is from Mrs. Helene Emilie Held Nanning.

I think is the better Apfelstrudel I try:)

Ingredientes
(2 apfelstrudel)

3 tablespoon of oil (sunflower oil
or corn oil)
240 ml hot water
450 grs. all purpose flour
8 to 10 apples peel in slices
(you can use grammy Smith or Fuji)
10 tablespoon granulated sugar
1 cup of golden raisins
1 teaspoon of cinnamon powder
some butter cubes
melted butter for brushing
glass sugar to powder


Method

In a bowl mix the oil and hot water.
In a large bowl place the flour in the center add the beaten egg and water mixture and oil.
With the help of hands mix the ingredients until the dough if ready .
If you feel a little stick little add  flour.
 In a bowl place the dough on a hot surface (I turned on the oven at medium temperature) let stand about 15 to 20 minutes. Thus the batter will be thin and elastic.
 Meanwhile you can cut the apples into slices If you have not preheat the oven to 180 ° c. make now
Divide dough into two equal portions On a floured surface place a piece of dough and stretch to form a rectangle roll the dough should be thin but not broken.
Place dough on a floured kitchen towel and distribute half of the apples more  5 tablespoons of sugar and raisins, sprinkle with cinnamon and butter cubes .
 Bending the end of the dough and roll with the help of the cloth.
Press the edges. Repeat the same procedure with the other dough, apples and sugar, raisins and cinnamon apple strudel to the other.
 Butter a  cookie sheet and place the two apfestrudel and brush with melted butter and bake until golden brown brushing the dough during baking.
the oven, let cool and sprinkle with icing sugar.


Print recipe


Note: In the next post the Giveaway winner!

Im sharing with







EN ESPAÑOL

Strudel de manzanas

Chocolate mousse .. and a giveaway

I had made some chocolate mousse before, but at home the kids said this is the best and we can believe because they tasted everything:)
When they arrive sometimes at night, they go direct to the kitchen and see what I made!
Sometimes I feel afraid make something dont like, but still love I cook!

Source  Joy of Baking

About  the giveaway  Melissa  from Food on theTable   offer to my blog a prize  in a card of $ 25.- that you can use in grocery store of your area.
Sorry but is only for USA bloggers.

Food on the Table is both a web and mobile service that creates meal plans
and generates grocery lists. After selecting food preferences and dietary
needs, members can choose from various recipes that fit their lifestyle, and
Food on the Table automatically builds a grocery list for each item needed.
It then goes a step further by showing the user local sales on grocery list
items. There is a free membership, but the paid membership gives you access
to thousands of recipes and allows you to plan meals for a full week.

So to participate you only let a comment in this post.

Ingredients

130 grams bittersweet chocolate
into small pieces
2 tablespoons unsalted butter cut in small pieces
2 tablespoons strong coffe
2 large eggs separated
1/8 cream of tartar
4 tablespoon granulated white sugar divided
1/2 teaspoon vanilla extract
1 cup heavy whipping cream

garnish : chocolate and some raspberries

Method

In a medium stainless steel bowl set over a saucepan of simmering water melt  the chocolate, butter and coffe.
Remove from heat and set aside to cool for a few minutes.
Then whisk in the two egg yolks.
Cover and refrigerate while you whip the eggs whites and whipping cream.

In the bowl of your electric mixer or with a hand mixer , whip the two egg whites with the cream of tartar until foamy.
Gradually add two tablespoons of sugar and continue beat until stiff peaks form,yet the whites are still glossy and not dry.Set aside.

In another bowl whip the heavy cream remaining two tablespoons sugar and vanilla extract unil soft peaks form.
Remove the chocolate mixure from the refrigerator and gently stir a couple of spoonfuls of the beaten egg whites into he chocolate mixture gently but throughly. Fold  in the whipped cream.
Spoon the chocolate mousse in six individual dishes or glasses.
Refrigerate for a couple of hours.
garnish with chocolate pieces and raspberries or other.

Print recipe

Im sharing with




En español

Mousse de chocolate

En todos estos años que tengo el blog por supuesto que he hecho mousse de chocolate pero según mis hijos este es el mejor:)

Puede que sea cierto no sé pero es verdad que son muy exigentes. En todo caso es muy rico asi que lo recomiendo.

Nota: Tengo un giveaway pero sólo pueden participar las que vivan en Estados Unidos porque la empresa es de allá proximamente haré otro giveaway porque estaré de aniversario de blog.

Ingredientes

130 gramos de chocolate bitter
cortado en trozos
2 cucharadas de mantequilla sin sal
2 cucharadas de café preparado
2 huevos separadas las yemas de las claras
1/8 cucharadita de cremor tártaro
4 cucharadas de azúcar granulada
1/2 cucharadita de extracto de vainilla
1 taza de crema para batir

Preparación