Pizza Margherita with roasted tomato pizza sauce (Pizza Margarita)

After Easter and all  celebrations of  last time I wanted to do something  savory type.

I made this pizza and was really delicious. Some times at night I make pizza for dinner but I dont post. So here is my last pizza I made.
The dough is a recipe from Weight watchers(so good) and a classic: Pizza Margarita.

Source : A family feast

Ingredients Pizza Margherita

Dough (weight watchers)

2  3/4 cups all purpose flour
1 cup white whole wheat flour
1 1/2   teaspoon instant yeast
1 teaspoon salt
2 tablespoon  olive oil
1 1/2 cup luke warm water (use as needed)
pinch of sugar


For topping

1/2 cup Roasted tomato pizza sauce or your favorite sauce
6 slices mozarella , cheddar or provolone
6 slices fresh tomatoes sliced
2 tablespoon fresh basil leaves chopped
 1 teaspoon  dried oregano
drizzle of olive oil


Method

In a medium bowl put yeast, sugar and luke warm water and set aside about 15 minutes and allow to proof.
When the water turns frothy add to the flour, oil and salt. in a mixing bowl.
Mix and make a dough. Knead the dough until is soft
then allow the dough in a bowl and cover with a dish towel or plastic wrap at room temperature (about 1 to 2  hours) or until double in size
Sprinkle  top lightly with flour. (Is still is sticky you can add some flour)

On a floured surface  make dough to a 12-14 inch round.( 25-30 cm) Cover with a dish towel and let sit for another 30 minutes.

Preheat oven to 375° F (180°c)
Place pizza crust on prepared baking sheet.
Carefully spread pizza sauce. Sprinkle some oregano or other italian herbs.
Add the mozzarella and tomato slices on top of sauce. Sprinkle basil over top.
Drizzle a little oil over the whole pizza.
Bake for  15 - 20 minutes or until cheese is melted and just begining to turn golden brown.
Remove the pizza from oven, and transfer to a rack. Garnish with fresh basil leaves if desired. Slice and serve.

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autumn in our yard

Wolfie looking me !

Pizza Margarita 

Matcha moss chocolate Easter cakes (Cupcakes de chocolate con té matcha )

I  prepared this recipe especially to celebrate Easter,  and adapt this recipe from Thirsty for Tea (a beautiful blog)because her recipe to make the moss is wonderful (matcha).

 I wanted to use chocolate bunnies but there were only big ones. Finally I made cookies with a bunny shape but you can use whatever you want.
 I saw many moss recipes but this one was the best, with green tea, ground flax seeds and coconut. Delicious and healthy
And finally for garnish I used Rose buds petals (dried)
Usually are for tea but are beauty and edible.

The recipe for chocolate cakes is for 6 (for me Ok) but you can double the amount if you want more.
I wish everyone a Happy and blessed Easter to all!

 Matcha moss  : Thirty for Tea 

 Chocolate cupcakes : Celebrating sweets 

Little cookie bunnies : Zimtkeksundapfeltarte.com

Chocolate  Easter cakes  (6 servings)

3/4 cup granulate sugar
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt 
2 medium eggs
2 tablespoons milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/4 cup hot coffe
 (the coffe flavor will help intensify the chocolate flavor) 

Method

Preheat oven to 180°c (350° F)
Place 6 liners  in a muffin pan. Set aside
With a stand mixer or hand mixer combine sugar, flour, cocoa powder,baking powder,baking soda and salt.
Add eggs, milk, oil and vanilla extract and beat for 2 minutes. Add hot coffe and beat until just combined.

Divide evenly between 6 prepared muffins cups. Bake for approximately 15 minutes, until the tops spring back when you touch them and a toothpick inserted into the center comes out clean.
Transfer the pan to a wire rack to cool completely

Matcha moss cupcakes

Ingredients

3/4 cup of panko or cake crumbs
1/3 cup unsweetened dried coconut
2 tablespoon culinary matcha powder
1 tablespoon ground flax seeds
frosting for cupcakes

Method

In a bowl  mix all the moss ingredients together (I mixed  with a for to mix better)
Frost the cupcakes with a thin layer of frosting. (any frosting)
Dip the top of the cupcakes in the matcha moss.
Let the cupcake  sit for a few minutes, then dip it in the moss mix a second time.
Repeat for all the cupcakes. If you d like add some flowers or candies.
I used Rose buds petals (dried)

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Photo from Thirsty for Tea

Cupcakes de chocolate adornados con te matcha

Broccoli, carrots and zucchini clafoutis (mini clafoutis aux legumes)

Really I dont know why sometimes the days really fly, the seasons  and all pass very fast,here we are already in Autumn although still is hot.

 Of course nights and mornings are really more cold and I love it but sometimes you do not know how dressed.


In case someone missed me I was more than a week without internet or wifi, not only could not do any post, (with my phone reviewed some sites) could not do anything in the bank or see my virtual library. Well, fortunately internet came back yesterday afternoon.

This recipe of vegetable clafouti is really good but also light and nice to any season  and you can make with others veggies, simple and delicious. 

Thinking of those who are in the spring. I also noticed that Easter is very close and I am preparing a post.
Is nice to be here again.
A hug to everyone and a lot of love



Source : Cuisine AZ

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Broccoli,carrots and zucchini clafoutis

Ingredients
 (4 servings)

For  clafouti cream

200 grams all purpose flour
3 eggs
2 cups milk

Veggies

1 zucchini 2 tomatoes
200 grams broccoli  sliced 
top cut in small florets
2 carrots
oil
salt and pepper
100 grams cream cheese 
or goat cheese

Method

Preheat the oven to 180°c (350 ° F)
Peel tomatoes, carrots, zucchini and cut broccoli in small florets
Cut all in small pieces.

In a skillet fry carrots and tomatoes for 5 minutes with oil. Add a little water and add broccoli, and then cook for 10 minutes.
(add water when it is evaporated)

Add salt and pepper.
In a bowl pour the flour and add the milk and eggs one by one.
Mix well.
Season to taste.
In  ramekins divide vegetables and add cream cheese or goat cheese and cover with the sauce.
Bake for 15  to 20 minutes or until are golden brown.


Note:
You can sprinkle parmigiano grated cheese on the top until they will slightly golden.

BTW if someones dont like broccoli (we love here) you can use only carrots zucchini and tomatoes, work so good too.

Clafoutis de zanahorias,zapallito italiano y broccoli

Pears and almonds tart (Tarta de peras y almendras)

The  tree has given many pears this year (each summer is different) the same with the apples (delicious Fuji) so now is season pears here!

I think that in the northern hemisphere they must still have pears, we have almost all year round.

We love this recipe with a soft sponge cake, almond cream and pears. Delicious.

Many of you are in Spring here still not much of Autumn but it is less hot.
This recipe is really good.
Love for all !

Source :  Miss Petel.com  

Ingredients


For pears

4 or 5 firm pears
1 1/2  cups of white wine
2 cups of water
1 cup of sugar
vanilla
cinnamon sticks, anise stars
orange peel.

For crust

180 grams all purpose flour
60 grams almond flour
60 grams sugar
100 grams cold butter
1 egg
lemon zest
pinch of salt


Almond cream

140 grams soft butter
200 grams sugar
2 eggs
150 grams grinded almonds
50 grams corn starch or cornmeal
1 tablespoon rum

Method


Peel the pears (leave the pears stick ) and place them in a medium pot. Add the ingredients: water, wine, sugar and spices and boil for a while.
Cook for about 10 minutes until the pears are tender but firm.

Crust
In a processor bowl (or by hand in a bowl) mix the flour
the ground almond flour, salt, butter and sugar making a crumble  mixture. Add the lemon zest and the egg and process until the dough forms.
Wrap in plastic film  and let  cool for 1/2 hour in the fridge.

Then remove the dough from the refrigerator and on a lightly floured surface, roll out the dough until large enough to line the base of your tin.
Refrigerate again by a while.


Almond cream

In  a bowl, mix well the butter, sugar, salt and lemon zest. Add the ground almonds and the corn starch, finally the eggs one by one and the rum.
Mix well until you have a creamy mixture.

Heat the oven to 180 ° c (370 ° F) Remove the crust  from the fridge and spread the almond cream over it.

Then, cut the base of the pears (it is better) and place them in a little bit into the cream,
Bake and bake for 3 minutes or until the cream begins to brown.
Let cool before serving.



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Tarta de peras

Carrots, white beans and ginger soup ( Crema de zanahorias. jengibre y porotos)

Okay. We are closer to Autumn,  and Im really happy of it! 
Here in the day it is still hot but the nights are a delight. You're almost  feel cold..

But I know that those who wait for spring are happy and it's fine. Spring is lovely too.
I made this creamy soup a while ago (I love soups all year round ) but typical of mine I did not find where I had it.
Ordering yesterday I finally found it!
It is  delicious  and healthy (like many soups) and is very good with sliced almonds when served.
And I love ginger too !
With Esperanza my daughter we love soups.
I hope you enjoy it.
Much love!


Source : BBC Good food

Ingredients

1 tablespoon  oil
1 medium onion chopped
2 tablespoon grated ginger
2 garlic cloves sliced
1/2 tsp groun nutmeg
800 ml vegetable stock
400 grams carrots sliced
400 grams can cannellini beans
4 tablespoons almonds cut in slivers or flaked almonds

Method

Heat the oil in a large pan, add the onion, ginger and garlic and fry  for 3 minutes until starting to soften. Stir in the nutmeg and cook for a minute more.

Pour in the stock , add the carrots and beans including the liquid from the tin, then cover and simmer for 20 minutes until the carrots are tender.

Scoop a third of the mixture into a bowl them blitz the remainder with a hand blender or in a food processor until smooth.
Return everything to the pan until bubbling.
Serve topped with the almonds.

Note:
Also you can process all the mixture with a blender and then  heat   and serve with almonds. If you like more creamy.




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en español

Sopa de zanahorias, porotos y jengibre 

Passionfruit and Greek yogurt cake (Cake de maracuya y yogurt griego)

Hello to all again with much  love.

The weather lowering a bit the heat which is very nice, and  last Saturday we went to the beach .

I think about three years I didn't go to the beach and It was beautiful. (We went only by the day)

Valparaiso and Viña del Mar)

In the evenings I already feel that autumn is coming (for many of you the Spring)

It refreshes a lot at night!

A few days ago I made this cake and many know that one of my favorite fruits is  passionfruit   (aka maracuya).

As always you can use fresh or frozen passionfruit. I always have frozen. When you buy fresh passionfruit it ripens very quickly!

If you find frozen passionfruit , the Peruvian is so good.

Source :Women's weekly Food

Sunset on the beach

(March 2 -2019)

Ingredients

Cake

200 grams unsalted butter 
1 cup caster sugar
3 eggs
3/4 cup greek yogurt
2 cups self raising flour
1/2 teaspoon baking powder
1/2 cup frozen or fresh passionfruit pulp


Syrup

1 rosehip or hibiscus tea bag
or other tea
1 cup boiling water
1 cup sugar
1/2 cup frozen passionfruit


Method

Make the syrup.

Preheat oven to 180 ° C (350 ° F)
Grease a 12 cm x 23 cm loaf pan, line base with baking paper.

Beat the butter and sugar in a medium bowl with an electric mixer for 6 minutes or until light and fluffy.
Beat in eggs one at a time. Fold in flour, the add yogurt in alternate batches.
Fold in passionfruit until just combined. Spoon mixture into pan and smooth the surface.
Bake cake for 45 minutes or until a skewer inserted in the centre comes out clean.
Leave cakein pan for 10 inutes before turning, top side up, onto a wire rack to cool.
Serve cake cut into slices drizzled with syrup.

Syrup method

Place  tea bag in a small saucepan, then pour over boiling water, steep for 5 minutes. Squeeze liquid from tea bag, discard bag. Add sugar and passionfruit pulp to tea, stir over low heat until sugar dissolves. Increase heat to high then bring to the boil.
Boil for about 10 minutes or until thick and syrupy. Remove from heat and let cool.

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Cake de maracuya