a break

Sorry dears I need a break,.
To all of you that  love me,  dont forget me.
This is the most hard thing to me.
Hope to  back soon
blessings
gloria







En Español


Lo siento necesito un break, .
Cuando esté lista volveré.
Espero que pronto.
Me es muy dificil hacer esto.
besos

Zucchini Frittata

Frittata is like a tortilla but more simple, and really this was nice, I love zucchini and fortunatelly we have them almost around the year..
This recipe is adapted from  Good food channel

Ingredients

1 onion finely diced
3 tablespoon sunflower or corn oil
3 or 4 zucchini finely sliced
5 eggs
salt  and  pepper
2 tablespoon of grated parmesan cheese
ciboulette

Method

Using a 18-20 cm non stick frying pan, sweat the onion in the oil by by 5 to 6 minutes until soft but not coloured.

Add the zucchinis to the pan , season and cook for 8 to 10 minutes over a medium low heat until the courgettes have softened and lightly caramelised.

Quickly beat the eggs together season with salt and freshly ground black pepper and pour into the pan .
Use a spatula to distribute the egg evenly through the zucchinis. Leave to cook until the egg begins to firm up near
the base of the pan.
Spread  grated cheese over the frittata.

Preheat the oven to a medium heat (anbout 170° c)

Place the pan of the frittata in the ven (keep the handle away from the heat or portected with foil, I use foil and wrapped the handle and was OK)
.Cook for 4 to 5 minutes until the eggs and cheese  are golden and set on the top.

Slide the frittata onto a serving plate and cut into wedges.

To serve  spread the  ciboulette chopped.




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EN ESPAÑOL


Frittata de zapallitos o zucchinis

blueberry and lemon traybake

This blueberry traybake is so good.
All loved this:)
I adapted from BBC Food one of my favorites cooking sites, yeah!

Ingredients

125 grs. butter softened

225 caster sugar

2 eggs

250 soured cream

1 lemon zest and juice

300 grs. self raising flour

1 teaspoon of baking powder

150 grs. blueberries

for the cream cheese topping

50 grs. butter

300 grs icing sugar

200 grs. cream cheese

1 to 2 tbsp. lemon juice

50 grs.blueberries

Method

Preheat the oven to 180 ° Grease

and line a rectangular baking tin (26 x 20 cm)

Beat the butter and sugar together in a bowl  until light and fluffy, then beat in the eggs, one at a time, until well combined.

Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined.then carefully fold in the

blueberries.

Spoon the misxure into the cake tin and bake for 40 to 45 minutes or until a skewer inserted into the cake comes out clean.Remove the cake from the oven and set aside until

completely cool.

Meanwhile for the cream cheese topping, beat the butter and icing sugar together in a bowl until light and fluffy.

Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries  and dust with icing .

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EN ESPAÑOL

Cake the arándanos

Este bizcocho tiene la gracia que es suave y rico y con los arándanos queda espectacular, por supuesto puede ser con frambuesas o con moras, lo que tengan, y no importa si son congelados para este tipo de postre uso congelados porque se desarman menos, adeás con el calor no duran mucho. (los berries)
Esta receta está adaptada de BBC Food uno de mis sitios favoritos.

Ingredientes

125 grs. de mantequilla suavizada
(que no esté dura)
225 grs. de azúcar flor o azúcar glass
2 huevos
250 grs. sour cream o yogurt natural
1 limón el jugo y la ralladura
300 grs. harina con polvos de hornear
1 cucharadita polvos de hornear
150 grs. de arándanos u otra fruta

Toping
50 grs. de mantequilla suave
300 gsr. de azúcar glass
200 grs, crema queso tipo Filadelfia
2 cucharadita de jugo d elimón
50 grs. de arándanos

Preparación


Precalentar el horno a 180°c.
Enmantequillar y preparar un molde rectangular de 26 x 20 you uso uno de teflón (lo compré en el Líder) es estupendo porque no se pega para nada.

En un bol mezclar  la mantequilla y azúcar hasta que la mezcla
esté suave y cremosa.
Agregar los huevos de a uno.
Mezclar bien todo.

Dulce de Membrillo - Quince Jam paste

This is my second time I posted a quince jam (dulce de membrillo) but really I love this recipe.
Is from a chilean friend Pamela who has a really nice blog with chilean recipes .
In this time we eat a lot of quince jam cause we are in autumn so if you live in North hempishere  you can save this recipe.
I dedicated this recipe to Betsy a lovely friend from Ohio and love quince jam:)
I have a quince tree and is nice but this year is a little sick you know, we never disinfect it, we dont like quimical but this year we are have to do.
The quince jam have some work but is really nice and you can use not only with toasts, we made tarts and others treats.

To Canadian friends

NOTE:
 Im including  a note from quinces in Canada because some of you tell me dont know or dont have idea where buy quinces.
This link is for your dearies:)

http://www.organic-food-for-everyone.com/quince-fruit.html

Ingredients

 2 kg. of quinces
 sugar (about 1  1/2 kg)

some loafs molds

Method

Wash and cut the quinces careful because the center is hard where have the seeds
(Save some centers to add the quince cook)
 If you want you can remove the skin but is not necessary I think.
In a large pot  cook the quinces with some centers with seeds (by the pectine) bring to boil about 15 to 20 minutes until tender but whole.
Put in a colander  cooked  quinces for strain  the juice or water, cover with a plate and put  weighing up to throw the water, leave for a while.
(the liquid may be reserved is  really nice)
Before to process removing the hard parts and seeds
 When the fruit is ready grind in a food processor.

Place the paste in a  large non stick pot  and using a teacup place a sugar cup for cup of quince paste.
So if you have 5 cups of quince paste add 5 cups of sugar.
Stir well.
Cook to slow to medium heat always stirring.
(You can add butter to the bottom of pot to dont stick)
Cook by to 40 minutes until the paste have a golden color .
When you stir and see the bottom of the pot is ready.

Pour into a mold, matching, allow to cool to room temperature and cover with foie (aluminum).
Take to the fridge for about two days and unmold.
You can use to mold a loaf pan.



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EN ESPAÑOL
DULCE DE MEMBRILLO

Hace tiempo que quería hacer esta receta de dulce de membrillos (es la segunda que posteo) es de un blog super bueno en que me encantan las recetas porque son excelentes y cocina un poco como lo haciamos en el sur y además me cae super bien, el blog se llama Mi mesa del pellejo y es de mi amiga Pamela las que no la conocen vayan les encantará.
La Pamela es del sur de la VIII región o sea de mi misma zona donde nací. :)

Ya dije arriba pero  lo pongo en español esta receta se la dedico a Betsy una amiga que tengo en Ohio y que tiene un blog super entretenido y que le encanta el dulce de membrillo.
Quien dijo que yo no hago patria??  ja,ja
Es un amor la Betsy y vale la pena conocer su blog.


Ingredientes

2 kilos de membrillos
azúcar (1 kilo y 1/2)
algunas cajas o moldes cuadrados
(sirven las cajas de helados tambien)

Preparación

Lavar muy bien los membrillos y cortarlos en cubos.
Cortar con cuidado porque el centro donde van las semillas es muy duro.
Reservar algunos centros (por la pectina) despues se retiran.
Colocar los trozos con algunos centros  dentro de una olla y cubrir con agua, llevar a fuego medio  y cocinar 20 minutos desde el momento de la ebullición o hasta que estén blandos.

Escurrir, retirar las semillas, el corazón y colocarlos dentro de un colador para que boten el liquido ojalá ponerle un pesos encima porque deben quedar sin jugo.
Moler la pasta en un porcesador o mini piper.
 Colocar la misma cantidad de azúcar dentro de la olla junto con el membrillo escurrido y hecho puré.
O sea una taza de azúcar por una taza de membrillo cocido.
Llevar a fuego medio hasta que comience a hervir y bajar el fuego  lo más posible. (yo uso el tostador antiguo el mismo que uso para el arroz)
Revolver siempre con cuchara de madera. Cocinar durante unos 40 minutos
 Verter en un molde, emparejar, dejar enfriar a temperatura ambiente .
Llevar al refrigerador y dejar adentro unos dos dias antes de desmoldar

Lemon and blueberry muffins ( a new recipe)

Love muffins every tie are special for coffe or tea any time and really light, and I love this recipe from BBCfood with blueberries and lemon, really nice!

Ingredients

100 grs. butter
250 grs. self raising flour
1 teaspoon of bicarbonate soda
100 grs. sugar
150 grs. blueberries
1 lemon zest only
2 eggs
120 grs. natural yogurt


Method

Preheat the oven  to 190°c.
Line a 12 hole deep muffin tin with paper cases.

Melt the butter in a small pan over a low heat then set aside to cool for a few minutes.

Sift the flour and bicarbonate of soda into a large bowl and stir
in the sugar ,blueberries and lemon zest.

Bet the eggs with a large whisk until smooth then beat in the yogurt snd melted butter until well combined. Stir into the flour mixture with a large metal spoon until be mixed.

Divide the batter between the muffin cases.
Bake for 20 minutes or until well risen and golden brown. Serve warm or allow to cool on a wire rack.





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ESPAÑOL
Muffins de arándanos y limón

Me encantan los muffins porque son ideales para una taza de té o café, o jugo:)

Estos me encantaron por que tienen ese toque de limón con arándanos que me gusta mucho.


Ingredientes

100 grs. de mantequilla
250 gramos de harina con polvos de hornear
1 cucharadita de bicarbonato de soda
100 grs. de azúcar
150 gra. de arándanos congelados o frescos
1 limón solo su ralladura
2 huevos
120 ml de yogurt natural

Preparación

Precalentar el horno a 190 ° c.
Preparar un molde de muffins con 12 capsulas.

tomato and green pepper Little pizzas

If you see my labels you will see  others pizza recipes, but this is the I love to ake by these days I find it in CountryLiving Magazine and is simple and delicious
I made little because was for a special day.
For these little pizzas I used tarta  little tins, and  also I use the same for quiches too!


Ingredients (6  little pizzas)

2 1/2 cups all purpose flour
1/4 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon of sugar
1 teaspoon active dry yeast
2 tablespoon of olive oil
1 1/2 teaspoon of vinegar
warm water

Topping

1 cup of tomato sauce
3 tomatos peel and in slices
salt
oregano
1 1/2 tablespoon of  green pepper chopped
200 grs. mozarella cheese in slices
100 grs. grated parmesan cheese

(you can use others toppings you prefer : pesto, olives, roasted tomatoes,red onions, ricotta, mushroom , other cheeses, etc.)

Method

In a small bowl mix 1/4 cup of warm water, sugar and active dry yeast.
In a glass mix 3/4 warm water, oilve oil and vinegar.

In a large bowl combine 2 1/2 cups of all purpose flour,the whole wheat flour and salt, mix well and add the liquid you mix with water and yeast and the oil with water and vinegar,
Using a wooden spoon stir until a soft, shaggy dough forms.
Add 1 tablespoon of water if is needed.Or flour if is needed.
On a floured surface knead dough, about 10 minutes.
Form dough into a ball and place in a oil bowl cover with a towell and let by  1 hour.
Using a rolling pin make the discs if you like the littles or a big round pizza,
Transfer the dough pizza to a mold sprinkled with cornmeal.

Preheat the oven to 180°c.

Top dough with a thin layer of tomato sauce.
Sprinkle with oregano chopped.
Place the tomatos slices. Powder with a little salt, Add the cheeses first in slices and the top with grated parmesan, in the top add some pieces of green pepper.

Bake at oven until crust is golden, about 10 to 15 minutes.


Print recipe here




EN ESPAÑOL

Pizzas de tomate y pimiento verde

Si ustedes ven el link the pizzas tengo varias recetas pero esta última que les comparto la masa es espectacular .
Está adaptada de una receta de Country living.

Ingredientes

2 y 1/2 tazas de harina sin polvos de hornear
1/4 taza de harina integral
1 cucharadita de sal
1/ 2 cucharadita de azúcar
1 cucharadita de levadura en polvo
2 cucharadas de aceite de oliva
1 1/2 cucharadita de vinagre blanco
agua tibia

Para el toping
1 taza de salsa de tomates
3 tomates medianos sin cáscara
y en rodajas
sal y orégano
1 1/2 cucharadas de pimiento verde picado fino
200 grs. de queso mozarella en lonjas finas
100 grs. de queso parmesano rallado

Método

En un bol pequeño mezclar 1/4 taza de agua tibia, azúcar y levadura.