Chicken lattice Pie with palm hearts ( Pastel de pollo y palmitos)

For my taste this has been one of the most delicious recipes of the last time.
Chicken Tart with hearts of palm.
For the rest, if someone does not want hearts of palm, it's okay not  add them.
I love  chicken tarts. And the crust is absolutely delicious.
Also this cake can be made with another filling.


Source  Recetario Lider - Chile  2014 (Paula Hurtado)

Ingredients

Crust

6 tablespoon of butter
2 cups all purpose flour
pinch of salt 
pinch of sugar
cold water

Filling

2 tablespoon butter
1/2 chopped onion
2 tablespoons all purpose flour
2 cups milk
pinch of nutmeg}salt and pepper
1 chicken breast boiled in water with some carrots , celery and green onions)
1 tin  palm  hearts in slices (480 grams)
1 cup grated  cheese (cheddar or parmesan)
1 egg for brush the pastry



Method

Crust



In the processor or in a bowl put the flour, salt, sugar and butter. Process until the dough has the consistency of bread crumbs.
 Add 3 to 4 tablespoons of cold water. Process until you make a dough ball. Wrap in plastic and put in refrigerator 30 minutes.


Filling

In a frying pan heat the butter over medium heat with a few drops of oil and add the onion, cooking 4 to 5 minutes.
Add the flour and cook a few  minutes.- 

Remove from the heat and add  the milk, until incorporated., Season with salt and pepper and a pinch of sugar. 
Return to the fire and cook always stirring 3 minutes.
Remove and let cool slightly.

Add the chicken, palm hearts and cheese, stir and reserve.

On a lightly floured work surface, roll out each of the pastry.
Place one pie crust in the bottom and up the sides of a pie pan. 
Pour the filling over the top.
Top with second pie crust (a lattice style is easy and look pretty) 

To make the ribbons:

 Roll out the pastry cut each piece into long, thick ribbons, about 3 cm wide. Make enough to cover the top. Weave the ribbons together on a piece of baking paper and chill in fridge for 15 minutes to firm up.
Carefully slide the pastry lattice from the baking paper and lay on top of the pie. Trim the excess pastry and lightly press to seal

Brush the ribbons  with the egg and cook in oven at 180 ° C (370 F) about 25 minutes or until golden.
 Remove and let stand for a few minutes before desmolding  and cutting.
Serve with some salads.

print recipe here

En español 
tarta de pollo y palmitos

Really fruity strawberry jam (mermelada de frutillas)

All the years in this time (summer here) I  love make different fruit jams.
My favorites are apricots and strawberries. This year I have only been able to make one of the strawberries once, but I hope to make one more batch.  Is so different a homemade jam from than other you bought in stores.

This is a soft-set jam with juicy strawberry chunks.
Perfect for cakes, scones and slices of hot toast.

In any case if you want to see more jam or marmelade recipe you can see on my label list .


Source : Good Food magazine

Ingredients (about 6 jars of 350 grams)


2 kg. firm and ripe strawberry, hulled and large ones halved.
 1   kg 600 grams pack jam sugar (this is a sugar with addd pectin)
 1 lemon (the juice )
knob unsalted butter (optional)



Method

In a large pan with wide, sloping sides  the  layer the strawberries and sugar, finishing with a layer of sugar.
Cover the  large pan and leave all night.

Next day the juices will have been drawn out from the fruit, leaving you with berries in a sugary pink syrup.
 If this hasn't happened give the berries a quik stir, the leave by a while.

Warm the mixture to dissolve the remaining sugar. Once dissolved, bring to the boil, stirring frequently until bubbling.
Pour in the lemon juice and continue boil stirring occasionally. If the surface of the jam starts to look a little scummy , add the butter.

Continue cooking to slow heat about 20 minutes .When you see are more thick then  drop a little jam onto a chilled saucer . Let cool a little then you can see if the jam is ready.
Allow the jam  to cool by 40 minutes, then pot into sterilised jars and when the jam is cool label the jars. Store in the fridge once open.
Anyway I always save the jam in fridge.



print recipe here

En español

Mermelada de frutilla

Ingredientes

2 kilos de frutillas ya lavadas, pesadas y sin las hojitas.
1 kilo 600 gramos de azucar para mermelada (tiene pectina)
(Lider,Jumbo )
el jugo de 1 limon
1/2 cucharadita de mantequilla (optativo)

Preparacion
En una olla grande colocar las frutillas, alternando una capa de azucar, y una capa de frutillas.
terminar con una capa de azucar.
Cubrir con un paño de cocina y dejar hasta el día siguiente.
Al dia siguiente las frutillas mezcladas con el azucar habran soltado su jugo. Si aún no revolver y calentar un poco para que suelte el jugo.
Poner a cocer la mermelada a fuego medio /suave revolviendo siempre, agregar el jugo de limon, es  preferible que se demore un poco pero no se quema ni se pega.(cuando tengo que hacer pongo el tostador debajo) (el que se usa para hacer arroz).
Si se pone muy espumosa la mezcla agregar la pelotita de mantequilla. (si se quiere)
Continuar con fuego bajo unos 20 minutos mas siempre revolviendo con cuchara de madera.
Cuando se note mas espeso sacar una pequeña porción y poner en un plato y se vera la consistencia.

Dependen de cada uno, me gusta la mermelada mas espesa, hay que pensar que con este tipo de azúcar se hace más rapido y tener en cuenta que al enfriarse se espesa mas.

Dejar enfriar por lo menos 40 minutos antes de poner en frascos esterilizados.
Despues si se quiere colocarle etiquetas (en pinterest hay super buenas etiquetas que se pueden imprimir) esto es bueno porque algunas mermeladas se parecen mucho.

Guardar en el refrigerador .

Heart-shaped pies for your sweetie (Valentine's day) (Corazones rellenos con mermelada para San Valentin)

I wanted to do something for Valentine and I had several recipes.
 Finally I made this recipe and at home asked  me to do it again.
There are 12 double pies or cookies with strawberry jam.
Delicious crust!!

Source:  Better recipes

Happy Valentines Day !

Ingredients

1 1/2 cup all purpose flour
1/4 cup buttermilk or greek yogurt
1/2 tsp salt
1 stick butter  (113 grams) unsalted and cold
2 tablespoons sugar
6 tsp strawberry jam (or your favorite)
Coarse sugar (or regular)

Method

Crust
In a large bowl, combine the salt, sugar and flour and add  in the butter.
Break the butter up so the mixture looks like small peas. Slowly add in buttermilk (or greek yogurt) 1 tablespoon at a time until the dough forms together, but isn't sticky.

On a lightly floured surface knead the dough until there are no remaining dry spots.
Roll it out, and then using a heart cookie cutter cut out 12 hearts . In hald thebath cut  out little hearts.
Spread  1 tsp jam on each of the whole hearts and top with the hearts with the hole.
Seal the edges together with a fork and top with sugar . Then bake until crust is slightly golden brown.

print recipe

En español
Corazones rellenos con mermelada (San Valentin)

Ingredientes

1 1/2 taza de harina sin polvos de hornear
1/4 taza de yogurt griego natural
1/2 cucharadita de salt
113 gramos de mantequilla fria y sin sal
2 cucharadas de azucar
6 cucharaditas de mermelada de frutilla o frambuesa
azucar gruesa o granulada para espolvorear

Preparacion

Veggies quiche (quiche de verduras)

I am sure for you it is no news that I love the quiches or tarts especially of vegetables.

I have many quiches recipes but I always love to find a new one.
(Plus my daughter is   vegetarian)
She loved this recipe! It is always a mystery to me because he loves something  and sometimes not ...

Source  : Revista  Paula Chile
recetas de cocina (año 1994)

Ingredients

The crust

150 grams all purpose flour
150 grams whole  wheat flour
60 grams cold butter cut in small pieces
1/2 teaspoon salt
2 to 3 tablespoons cold water



Filling

2 tablespoons of butter
3 green onions  finely chopped
1 tablespoon chopped basil
3 cups thinly sliced zucchini (about 2 medium)
3 eggs
250 grams sour cream (or greek yogurt)
1/ 2 cup grated cheese 
salt and pepper to taste



Method


For crust :
 combine all purpose and whole wheat flour and salt.
 Cut in butter with pastry blender until mixture is crumbly. Sprinkle with water and blend together with a fork until mixture holds together.
Shape dough into  ball . Place in the fridge 30 minutes.


Remove the dough from the fridge and roll on a floured surface and line a mold about 23 cm. Cover the dough with grease paper  and place a weight (beans or chickpeas) cook in an oven at 180 ° C (370 F) for about 15 minutes.

Prepare the filling

In a large skillet heat butter over medium heat  add green onions chopped , add the zucchini and stir until tender . Drain and cool slightly.
Whisk eggs and seasoning until blended stir in cheese and sour cream and basil.
Arrange vegetables in pastry case. Pour over egg and cheese mix.
Bake for 30 minutes or until golden and just set. Top with basil and serve.

Print recipe

En español

Quiche de zapallitos y albahaca

Swedish Braided bread with apples ( Treccia Svedese alle mele Recake 2.0) Trenza suiza con manzanas)

This month Re-cake 2.0  offer a sweet and delicious recipe.

A sweet braided braid for a cup of tea or coffe to share with our family and friends.

Love this recipe !

Swedish Braided bread filling with apples

(Treccia Svedese alle mele)

Source : Costa kitchen

Recake 2.0

Ingredients 

(2 braids )

245 grams sour cream

1 package  yeast dried  (10 mg)

70 ml  warm water

30 g. butter

35 grams sugar

1 teaspoon salt

1 egg

400 grams all purpose flour

Apple stuffing

800 grams apples peeled and sliced (fuji or Gala)

70 grams sugar

1/2 teaspoon lemon juice

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves 

20 grams of butter

15 g cornstarch

For glaze

150 g powdered sugar

2 tablespoon water

1 tablespoon of lemon juice 

100 grams toasted almonds (in slices)

Method

Make dough :

Heat the sour cream in microwave until lukewarm. Add butter to the sour cream. (this allows the butter to soften.

Dissolve yeast in warm water. Stir in sour cream, butter, sugar egg and 2 cups of flour, beat until smooth . Mix remaining flour to make dough easy to handle.

Turn dough onto well floured board and knea until smooth - about 10 minutes. Place in greased bowl, turn greased side up. Cover and let rise in a warm place until double in size, about an hour. Heat oven to 180 ° (375 F) 

Divide the dough in two parts- Roll each part into rectangle and place the half of apple filling in each bread. Cut along the side of the dough with scissors and pull the dough across the top of the filling to create a braided effect.

Place on a buttered cookie sheet. Bake for 20 minutes or until golden brown. 

To make the apple filling:

In a bowl put the apples cut into wedges and mixed with lemon juice, spices, sugar and salt. Let stand for 30 minutes.

After this time retrieved the juice of apples that will formed on the bottom of the bowl,

and pour in a saucepan with butter and cook  for 5 minutes, Add the cornstarch to apples and the the syrup you made.

Icing

Mix the powdered sugar, water and lemon juice, stir well, you can add more sugar or lemon for more thick.

While the braid still is warm brush with icing and sprinkle with toasted almonds.

Picture from Costa kitchen

Trenza suiza con manzanas 

Chestnut and chcolate cake (Torta de chocolate y castaña)

A week or so ago it was my mom's birthday (some of you know that she is living here in my house) and I prepared this cake of chestnut and chcolate cream, it was delicious, you can use chestnut puree from jar or  tin.
I had frozen ground chestnuts.
My mom loves chestnuts like me.

Source : 

Revista Paula- Chile año 1991
número especial de cocina 

Ingredients

Cake
6 separate eggs
1 cup of sugar
1/2 teaspoon salt
2 teaspoon vanilla extract
1 cup sifted flour
1/2 cup cornstarch
1 teaspoon baking powder


Filling 

1 teaspoon vanila extract 
1 cup icing  sugar
2 cups chestnut puree (about 400 grams)
70 grams butter (room temperature)
1 tablespoon rum (optative)

Frosting

150 grams chocolate bitter chopped
125 grams unsalted butter
some cherries or other red fruits to garnish

Method

Preheat the oven to 180 ° c (350 F)
In a bowl beat the yolks until they are thick. Slowly add the sugar, salt and vanilla, beat constantly until the batter is pale and thick.
Gradually add the flourand cornstarch  and mix. In another bowl beat the whites until they are firm and incorporate the sugar . Pour the batter into a round mold of 20/24 cm.
 Lined with butter and buttered paper.
 Bake for 25 minutes or until golden and fluffy. Leave to cool for about 5 minutes in the oven. Remove and allow to cool before unmolding. 



Filling
Beat the chestnut puree with the butter,  rum, sugar and vanilla until smooth.Set aside.

Frosting

Gently heat the chocolate and cream together in a double boiler or a microwave set on low power. Stir until smooth, remove from heat.

To assemble the cake:

 Using a serrated knife cut the cake crosswise in three equal pieces , 
Carefully transfer one place to a serving tray and brush generously with rum syrup and spread the half of chestnut filling.
Repeat with other layer  brush with rum and place the last on top.
Spread the chocolate cream over the top and sides of the cake. Set aside for a while and put in fridge before serve.
Garnish with some cherries or other red fruits like strawberries or raspberries.



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Torta de chocolate y castaña