White chocolate & raspberry verrines with mascarpone and yogurt cream

Is the time again of Secret Recipe Club and this time my assignment was a beautiful blog that I always admired, Menu's Manu  and was difficult choose finally I  made these White chocolate & raspberry verrines with mascarpone and yogurt cream .Please visit Manu blog she has wonderful recipes!

Ingredients


Ingredients
5 servings

100 gms – 3.5 oz. rasperries, fresh or frozen
200 gms – 7 oz. white chocolate (or white chocolate chips)
50 gms – 1.75 oz. white chocolate chips
50 ml – 1.7 oz. coconut cream
125 gms – 4.5 oz. mascarpone or cream cheese (like philadelphia)
250 gms – 8.8 oz. yogurt
50 gms – 1.75 oz. caster sugar (this quantity will depend on how sour your yogurt is)




Put the rasperries in a saucepan and cook on a low flame until soft and mashy (you may need to add a little water to help them cook, especially if you are using fresh raspberries). When they are soft, blend them and then sieve them to eliminate the seeds. Keep it aside.

Put the coconut cream and the 200 gms  of white chocolate in a saucepan and put it over a double boiler until the chocolate has melted. 
Add the raspberry purée to it and mix well. When cool, add the remaining chocolate chips, mix and pour into the verrines. Put them in the fridge and let the ganache set for 1 or 2 hours

In the meantime, make  the yogurt and mascarpone or cheese  cream by whisking them together with the caster sugar. Pour over the raspberry and white chocolate ganache. Put the verrines back in the fridge for another couple of hours.

Serve cold or room temperature.
you can see other amazing recipes of Secret recipe club.



PRINT RECIPE



Im sharing with

EN ESPAÑOL

verrines de frambuesas y chocolate blanco

Individual Banana Puddings

These Individual bananas puddings start  out with a no bake graham cracker crust that is pushed into the bottom of a small ramekin.
Banana slices are layered on top of  the crust and they are topped with a creamy vanilla custard and a layer of fluffy meringue.
The sweetened condensed milk gives the pudding a rich, caramelized flavor with goes well with bananas.

adapted from Baking bites


Ingredients
serves 6

1 cup graham cracker crumbs
1 tablespoon of sugar
3 tablespoon of butter melted

2-3 medium bananas sliced
1/3 cup all purpose flour
pinch of salt
2  1/2 cups milk
1 can sweetened condensed milk
2 large egg yolk
1 teaspoon vanilla extract

4 large whites
3/4  cup of sugar
1/2 teaspoon vanilla extract

Method

Preheat oven to 180°c ( 350 F)
In a medium bowl stir together graham crumbs, sugar and melted butter until mixture resembles wet sand.
Place about two tablespoons in the bottom od each 6 ramekins.
Press crumbs firmly into an even layer.
Divide sliced bananas evenly into prepared crust, make a layer
in each ramekin.
Refrigerate crusts while preparaing filling.

In a medium  saucepan whisk together flour, salt, milk and sweetened condensed milk until smooth.
Whisk in egg yolks and vanilla extract . Bring mixture to a simmer over medium heat. stirring frequently  until mixture starts to thicken.
Stir slowy but continuosly cooking for 1 to 2 minutes as it thicks.
Divide custard evenly over bananas.
In a medium bowl, beat eggs whites to soft peaks, gradually adding the sugar and beat until sugar is dissolved.
Beat in vanila extract.
Spoon the meringue on top of the banana puddings and place on a baking sheet.
Bake for 10 minutes until  are set and golden brown.
Chill until  ready to serve.


Print recipe

 

 

 

 

 

 

EN ESPAÑOL
Budines de plátano con merengue.

Llegué! varios de ustedes me han pedido la receta en español y ahora me dedico a eso. Mis disculpas he tenido una semana un poco dificil .

Este postre es absolutamente delicioso y simple, por lo menos para mi y muchos que les encantan los plátanos.
Lo típico varios plátanos muy maduros en la frutera y uno dice, que hago? hay muchas recetas pero me gustó esta por lo bonita y fresca y ademas plátanos siempre hay.

Esta receta está adaptada de Baking Bites.

Ingredientes
6 porciones o pocillos

1 taza de galletas molidas (yo use galletas de Vino)
1 cucharada de azúcar
3 cucharadas de mantequilla derretida

2 o 3 plátanos en rodajas
1/3 taza de harina normal
(sin polvos de hornear)
pizca de sal
2 y 1/2 tazas de leche semi descremada o entera
1 tarro de leche condensada
2 yemas de huevo
1 cucharadita extracto de vainilla

Merengue

4 claras de huevo
3/4 taza de azúcar
1/2 cucharadita de vainilla

Preparación


Precalentar el horno a 180°c.

En un bol mediano mezclar las galletas molidas con el azúcar y la mantequilla derretida.
Repartir doc cucharadas de la mezcla en cada pocillo y apisonarlos un poco.
Repartir los plátanos cortados en rodajas sobre esta mezcla y llevar a refrigerador mientras se prepara la crema de vainilla.
Para el relleno en una olla mediana mezclar la leche, la harina,
sal y leche condensada.Batir hasta que tenga una consistencia cremosa.
Agregar las yemas y la vainilla y seguir batiendo a fuego muy suave.por unos dos minutos hasta que esté espeso.
Repartir la crema en los pocillos sobre las rodajas de plátano.
Reservar.
Aparte batir las claras con una pizca de sal (batir con batidora) y agregar de a poco el azucar. y batir hasta que se disuelva el azúcar, finalmente agregar el extracto de vainilla.
Repartir el merengue en los pocillos y llevar a horno por unos minutos hasta que esten ligeramente dorados.
Retirar y dejar enfriar antes de servir.  (Unos diez minutos i o hasta que esten dorados)



 

Lemon curd with berries

This is a delicious and refreshing dessert,
You may use any type of berries with this, but my personal favorites are raspberries and blueberries.
.
And I love the mix with the berries.
I adapted from My recipes.com


Ingredients
(serves 6)

2/3 cup sugar
1/2 cup fresh lemon juice
1/4 fresh orange juice
pinch of salt
6 large egg yolks
3 tablespoons  butter
cut into small pieces
2 teaspoons grated lemon rind
1 1/2 cups blueberries
1 1/2 cup raspberries


Method

Combine sugar, lemon juice,orange juice, salt and egg yolks,in a heavy saucepan over medium heat.
Cook until thick(about 6 minutes) stirring constantly with a whisk.Remove from heat.

Add butter and rind, stirring until butter melts.
Place curd in a medium bowl . Cover surface of curd with a plastic wrap, and chill completely.
And then spoon 2 tablespoons curd into each 0f 6 small or medium glasses.
Top each serving with 1 1/2 tablespoons blueberries and 1 1/2 tablespoon raspberries, Repeat layers of curd and berries. Top each serving with mint leaves.
Refrigerate until serving.



Print recipe here




En Español

Berries con lemon curd

Este postre es una mezcla deliciosa de lemon curd y berries,  el lemon curd es una delicia de limón y con los berries queda estupendo,se pueden usar berries frescas o congeladas.

Esta receta está adaptada de My recipes.com

Ingredientes

2/3 taza de azúcar
1/2 taza de jugo de limón
1/4 taza de jugo de naranja
1 pizca de sal
6 yemas de huevo
3 cucharadas de mantequilla
en trozos
2 cucharaditas de ralladura de limón
1 1/ 2 taza de frambuesas
1 1/2 taza de arándanos
hojas de menta

Preparación

En una olla mediana mezclar el azúcar,limón,jugo de naranja, sal y las yemas de huevo, batir mientras se cocina con un batidor de alambre (en forma suave) cocinar a fuego medio hasta que espese.(unos 6 minutos)
Agregar 

chicken little tarts

The  other  day I made these little tarts,  for lunch but could be  amazing  like appetizers too, especially love the crust of those chicken tarts.

I adapted from a little book I have Love food by Sara Lewis

Ingredients
(8 little tarts)

Crust

400 grams of all purpose flour
85 grams of butter ice in cubes
85 grams veggie margarine ice in cubes
pinch of salt
about 4 tablespoons of col water

Filling
25 grams of butter
1 tablespoon of oil
500 grams of breast chicken in cubes
2 green onions chopped
2 tablespoon of flour
2 tablespoons of white wine
300 ml chicken broth
2 tablespoons chopped parsley
salt and pepper
2 egg yolks to brush the crust

Method

Make the filling


In  a skillet  heat to medium heat the oil and butter, add the onion and chicken into pieces, cook for 10 minutes until golden, sprinkle the flour and add the broth and white wine, add the parsley, salt and pepper. Cook for about two minutes.
Cool slightly before filling the tarts.

Crust

Put the flour and salt in a large bowl and add the cubes of butter and margarine.
Use your fingertips to rub the butter and margarine into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
Try to work quickly so that it does not become greasy.
Using a knife, stir in just enough of the cold water to bind the dough together.
Wrap the dough in clingfilm and chill for 20 minutes before using.
Alternatively using a food processor, put the flour,butter,margarine and salt in the food processor and pulse until the fat is rubbed into the flour.
With the moto running, gradually add the water through the funnel until the dough comes together.
Only add enough water to bind it and then stop

Watch technique0:46 mins

Can use muffins pan.
Butter the molds and heat  the oven to 180 ° c.

After short roll the dough circles of about 10 cm and put into molds and paint the edge with egg glaze with water.

Fill the tarts, and cut the remaining dough to cover the tarts, paint with yolk mixture and affirm the edges. Bake at  oven for about 20 minutes or until golden brown.
Cool slightly before serving. To serve I   sprinkle black sesame seeds.
The crust is very good!



Print recipe

EN ESPAÑOL

Tartas de pollo

Estas  tartas de pollo las hice el otro día para el almuerzo pero tambien se pueden hacer más pequeñas para  aperitivo quedan muy buenas y la masa es deliciosa.

Yogurt little cakes (petit gateaux aux yogourt)

These little cakes are really awesome and easy, Love this recipe.
I adapted from  Cuisine AZ and my friends who speak french can see the recipe here

(when I post french recipes I will add the link in french )

Ingredients
(6 to 8 little cakes)

 1 pot of natural yoghurt (use as a measure the  same yogurt pot for flour, sugar and butter)

 2 pots  of all purpose flour
 1 pot  of sugar
 1/2 pot butter
 3 eggs
 1 teaspoon baking
1/2 tsp vanilla sugar

Method

Preheat oven to gas mark 6 (180 ° C).
In a bowl mix gradually the yogurt,flour,sugar, eggs , baking powder and vanilla sugar.
Butter and floured the  pans  you will use
Bake at oven about 30 minutes until are golden and dry.
 Cool cakes  in pans on wire racks for 10 minutes. Remove little cakes from pans, cool on wire racks.

I used silicone pans .Anyway you can use muffins pans.
 

PRINT RECIPE


Im sharing with












EN ESPAÑOL

Cakes de yogurt

 

Ricotta and sage meatballs

If you know my Blog you notice I dont make a so much meat recipes, but I love these little balls that I adapted from  Bon Appetit . The best of these you can fry a month ahead and then reheat straight from the freezer. 

You can eat like an appetizer or a lunch, I serve with some tomatoes and mashed avocado.


Ingredients
(make 20 to 24 little balls)

1/3 cup whole milk ricotta
2 tablespoon vegetable oil plus
more for frying
1 garlic clove minced
1 teaspoon dried sage
1 tsp salt
1/2 tsp ground black pepper
480 grams of ground beef meat
3/4 cup all purpose flour
1 large egg beaten to blend
2 cups panko or other breadcrumbs

Method


Stir ricotta and oil in a medium bowl until smooth.
Add garlic, sage, salt, black pepper, and ground beef
meat,gently fold until just combined.
Scoop out scant tablespoon fuls of meat mixture.
Roll portions between your palms making little balls, place on a sheet.
Place flour, egg, and panko (or breadcrums) in 3 separate medium bowls.
Working with 1 meatball at a time dregde in flour, rolling in your hands to remove excess of flour.
Dip in egg allow excess to drip back into a bowl.
Roll meatball in panko pressing gently to coat.
Reserve in sheet.
Pour oil in a frying pan and heat over medium heat.
Working in batches, fry meatballs, turning often until light golden and crisp, about 1 minute.
(they will be finish in oven)
Preheat oven at 160°c.
Bake meatballs in batches in baking sheet until cooked through about 10 minutes.
(meatballs can be fried 1 month ahead. Store airtight in freezer)
Serve with mashed avocado or other sauces.

print recipe



en español

Bolitas de carne y ricotta

Esta receta está adaptada de Bon Appetit y puede servir como aperitivo o lunch.
Yo los serví al almuerzo con tomates y una salsa de palta. quedan muy ricas.


Nota: a la tarde haré la traducción se los prometo, estoy con miles de cosas tipico de este mes, pero a la tarde me haré un hueco.


Ingredientes
(para hacer 20 a 24 bolitas de carne con ricotta)