Scones with raisins and lemon zest (Scones con pasas y ralladura de limon)

We really love scones here ate home.
These scones are easy to make, and would be a perfect choise for serving Mom  on her special day.
Serve fresh out of the oven with butter and berry jam !

Source :
Two-in-the-kitchen : 
A cookbook for Newlyweds


Happy Mother´s day to all Moms !

Ingredients

3 cups all purpose flour
1/2 cup granulated surgar
1  tablespoon baking powder
1/2 teaspoon salt
2 teaspoon grated lemon zest
1 egg
1/2 cup greek yogurt
6 tablespoon cold butter cut into pieces
3/4 cup raisins

Topping

One yolk
2 tablespoon whole milk

Note : I addapted this recipe so if you need add some flour or yogurt if dough  is dry.




Method

To mix by hand in a bowl, stir together the flour, the sugar, baking powder, salt and lemon zest .
Using a pastry blender or 2 knives cut in the butter until is broken down into unevely sized pieces, the largest as big as a pea.
Scatter the raisins over the dough.
 Finally add the egg and  the greek yogurt over the  dry ingredients  and mix with a spatula just until all is moistened. 

Turn the dough out onto a lightly floured work surface and press gently until the dough clings together in a ball.

Pat or roll  dough into a circle and using a lightly greased and floured biscuit cutter cut into rounds. Dip cutter into flour as often as necessary to keep dough from sticking .
Place  about 1 inch (2.3 cm) apart on the prepared baking sheet.
Preheat the oven to 180°c (360° F)
In a small bowl combine the yolk with whole milk and brush onto scones.
Bake 15 to 18 minutes or until golden brown. 
Remove from oven and serve warm or at room temperature.



Print recipe here

En español
Scones con pasas

Hola a todos, espero que las mamas tengan un precioso dia.
Ayer no pude terminar esta receta porque no tenia luz y despues no volvio internet .

Estos scones son maravillosos!

Ingredientes

3 tazas de harina sin polvos de hornear
1/2 taza de azucar granulada
1/2 cucharadita de sal
2 cucharaditas de ralladura de limon
1 huevo1 cucharada de polvos de hornear
1/2 taza de yogurt griego
6 cucharadas de mantequilla bien fria cortada en trozos
3/4 taza de pasas

Preparacion

En un bol colocar la harina, sal y azucar, polvos de hornear y ralladura de limon. Agregar la mantequilla cortada en trozos y hacerlas como migajas uniendo todo.
Agregar las pasa a la mezcla y finalmente el yogurt griego y el huevo. Unir bien todo.Colocar la masa en una superficie espolvoreada con harina. 
Si es necesario agregar un poco de harina para manejar la masa.
Presionar suavemente la masa estirandola en forma de circulo.
Con un cortador de galletas o con un vaso cortar la forma de scones redonda.
Dejando un espacio entre ellos cuando se coloquen en la bandeja que ira al horno.
Prepara en un bol pequeño la mezcla para pintar los scones. Mezclar la yema con la leche y pintar con una brocha.
Llevar a horno precalentado a unos 180° c.  y hornear de 15 a 18 minutos o hasta que esten dorados y secos.
Retirar del horno y servir tibios o a temperatura ambiente.
este tipo de scones es delicioso on mantequilla o un poco de mermelada.
Feliz dia mamas!

Easy fig ricotta custards (postre de higos y ricotta) and Cream of asparagus soup (sopa de esparragos)

This time two recipes in a row  :

Easy fig ricotta custards 

Asparagus cream-soup


 I've put them together because sometimes I do not have so much time to do the posts.
Here day by day you never know what coming !

Easy fig ricotta custards  is absolutely delicious and you can use others fruits like strawberries, cherries or grapes .... ...

recipe from : Georgeats

Asparagus cream -soup from my mom's recipes.


Hope you enjoy both :)

Easy fig ricotta custards recipe

Ingredients


200 grams firm ricotta
1/2 cup milk
2 eggs
2 tablespoons  maple syrup  or  corn syrup
1 teaspoon vanilla extract
3 or 4 figs halved (or strawberries or cherries)


Method

Preheat the oven to 180°c (360 F).
In a large bowl whisk  ricotta, milk, eggs, maple or corn syrup and vanilla until they become smooth and creamy.
Ricotta is a bit grainy but is ok . But whisk until the lumps are gone.
Divide the mixture  between four ramekins, resting on a baking tray. Drop some piece of fig or other fruits onto each little custard and pop in the oven.
Cook these custards for about 15 minutes or until they have puffed up and browned nicely. You can keep them in or turn on the grill for a bit of colour. Serve warm or cold.



print recipe here

Asparagus cream-soup

Ingredients

asparagus 400 grams (If you cook asparagus set aside the water of them)
or an asparagus tin
1 cup of asparagus tips (cooked) for  soup.
2 tablespoons of butter 
1 little onion chopped
1 teaspoon of salt
2 tablespoon of cornstarch 
2 cups of milk
3 cups  asparagus water or chicken broth 
3 yolks 

Method

In a medium  sauce pan melt the butter over medium low heat. fry a little the chopped onion, stir in the flour add the milk and salt. Cook stirring constantly for two minutes. Whisk with the chicken broth or asparagus broth and increase the heat to medium. Cook stirring constantly until the mixture boil. 

Strain all the mixture through a strainer add the three yolks to the soup and mix well. Before serving add a few tips or pieces of asparagus.



print recipe here






 Sopa de esparragos

Postre de higos y ricotta

Fig and balsamic Ice Cream (helado de higos y vinagre balsamico)

I know I said this many times : I LOVE FIGS !
I know it's not new!
But this ice cream with figs was sooo delicious!
Really I think fresh or dried figs lend a sublime sweetness to all sort of dishes !


Source : A thought for food 

Ingredients

Fig balsamic sauce 

1 cups figs,stems removed and fruit quartered
1/2 cup granulate sugar
1/2 cup balsamic vinegar

For Ice cream

2 cups whole milk
4 teaspoons cornstarch
3 tablespoons cream cheese softened
1/4 teaspoon salt
1 1/2 cups heavy cream 
2/3 cup sugar 
2 tablespoons light corn syrup

Method

To make the fig and balsamic sauce, add all the ingredients to a medium saucepan and set over medium heat.
When it comes to a boil, reduce heat to a simmer. Once the figs begin to soften use a wooden spoon to beak the pieces.
When the sauce begins to thicken, remove from heat and let cool while you make the ice cream base.

To make the ice cream start by stirring together the milk abd cornstarch in a small bowl. Set this  aside. In a separate bowl whisk together the cream cheese and salt.

Combine the rest of the milk, as well as the cream, sugar and corn syrup in a saucepan.

Bring to a boil over medium high heat and cook for 4 minutes.
remove from heat and gradually whisk in the cornstarch mix. Bring back to a boil over and cook stirring with a rubber spatula, until slightly thickened about 1 minute.
Remove from heat.

At this point slowly whisk the hot milk mixture into the cream cheese mixture until smooth.  Let chill by a while and then pour the mixture in freezer about 60 minutes. (have to be thick)

Once the base is almost ready add the ice cream to a storage container, alternating between the base and the fig and balsamic sauce. Freeze in the coldest part of your freezer until firm (at least 4 hours).




Print recipe

helado de higos

Apple pie from scratch (pastel de manzanas)

Nothing tastes better than a pie bakes from scratch using fresh ingredients and when you make it you know what are you're eating.
I love the aroma, the combination of apples, cinnamon,sugar are the best.
You'll love the smell that comes waiting from the kitchen when the apple pie is in the oven,

Many people love the combo of lard and butter in the crust but really I think the butter is the best I think tastes better.

Source : Recipe girl

Ingredients
pastry crust


2 1/2 cups all purpose flour
1 teaspoon salt
8 tablespoon cold unsalted butter cut into pieces
6 to 7 tablespoon ice cold water



For the pie filling

8 cups peeled apples, sliced thin (7 to 8 medium apples)
1 cup granulated white sugar
2 tablespoon packed brown sugar
3 tablespoon all purpose flour
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoon unsalted butter (in small pieces)
1 egg mixed with 1 tablespoon milk (for brushing on the pie before baking)


Method

for the crust

Combine flout and salt in the bowl of a food processor  . Add the butter and pulse until the mixture resembles a coarse meal. Add the cold water and pulse just until the dough starts to hold together. You should have some pea size pieces of butter visible. Don't over the process. If you don't have a food processor use a pastry blender to mix by hand.
(I prefer to make the crust by hand)
Gather the dough together and divide in half. . Form each half into a flat disc wrap with plastic wrap and refrigerate at least 30 minutes.

For apple filling

Add the  peeled, cored and slices apples to a large mixing bowl. Sprinkle with 1 tablespoon fresh lemon juice. In a small bowl, whisk together the sugar,flour, cinnamon and nutmeg. Add the sugar mixture to the sliced apples, toss to coat the fruit. Set aside.


Preheat oven to 180 °c (375 F)

Remove the pastry from the refrigerator and allow to sit at room temperature about 15 minutes. Roll out one disc of dough on a ligthly floured work surface and made a circle . Gently fit the pastry dough into a deep dish pie plate takeing care not strech the dough.

Fill the pastry  with the apple mixture dot with the remaining
2 tablespoon of butter.
 Roll out the remaining disc of dough and fit over the apples.. To seal the edges use a wet finger to moisten the edge  of pie crust (around the rim) .
Fold the trimmed top crust edge over and under the edge of the bottom crust.

Cut two or three small slits in the top crust to vent.
 Lightly brush the top of the pie with the egg/milk mixture. Sprinkle the top with sugar if desired.



print recipe here

Note: Many asked by the bird on my pie !
 Is from Amazon look here

A little pie

En español
Tarta de manzanas

Listo para el horno !

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.

Print recipe

En español

quiche de esparragos

A bird inside a cake and Happy Easter! (Un cake con un pajarito para Semana Santa)

First of all I wanted a bunny to do this .... But I didn't so I  use a chick but it can be done with the figure that you want  (maybe a heart or leaves , all you want)
 The cake is really good and is from a beautiful blog called "The recipe of happiness" (La receta de la felicidad) she has beautiful things. Is in spanish but you can translate.

Happy Easter !

Ingredients

Chocolate cake

200 grams soft butter
200 grams of sugar
4 eggs
250 grams all purpose  flour
60 grams of bitter chocolate or pure cacao
1 pinch of salt
1 teaspoon baking powder

Vanilla Cake

200 grams soft butter
200 grams of sugar
4 eggs
250 grams of flour
1 teaspoon vanilla essence
1 pinch of salt
1 teaspoon baking powder
1 loaf pan

Method

Prepare the chocolate cake first. 
Preheat the oven to 180 ° C
Beat the softened butter with the sugar and add the eggs one by one, mixed well.
Finally add the chocolate flour or cocoa, baking powder and salt . Mix until everything is well incorporated. Using your scraper pour the mixture into your buttered loaf pan.
 Bake for about 40 minutes. Remove from oven and allow to cool completely.
Cut the cake into thick slices (according to the cutter used) and cut the figures , rabbit, chicken or whatever.
Put all the slices together in a buttered mold and bring to the freezer until the vanilla cake  is prepared (at least 1 hour)
It is important that the cut figures fit together in the mold.

Vanilla cake 


Preheat oven to 180 °. 
Beat the butter with the sugar, add the eggs one by  one, add the vanilla, flour, baking powder and pinch of salt.

Remove the other mold from the fridge  with the frozen figures and carefully pour the vanilla mixture over the chocolate cake.
 Transfer to the oven and bake for about 40 minutes or until well risen and golden brown.
Remove from the oven and cool completely before serving.


Print recipe

Fall is here

En español
Cake con figuras para  Semana Santa