20 October 2017

Everyday Pear Cake (Mimi Thorrison) (Cake de peras)




When I was looking for this recipe Mimi say "A lot of my cooking is based on abundance, on what's most in season"

Sometimes happens me, I choose my recipes when I have a lot of someones or really ripe  fruits .

I made this pear cake with some pears really ripe and waiting by new fruits in this new spring ...


Source : French country cooking by Mimi Thorrison



Azahar Orange tree







Ingredients


3 large eggs
1 cup granulated sugar 
1 1/4 cup all purpose flour
1/2 cup cornflour (cornstarch)
1 teaspoon baking powder
pinch of salt
1 teaspoon vanilla extract
6 tablespoons butter, melted
4 to 5 ripe medium pears 
peeled and cut into chunks
Icing sugar for serving

Method

Preheat oven to 350° F (180°C) Li8ne the bottom 23 cm springform tin with baking parchment.

In a large bowl whisk together the eggs and granulated sugar until light in colour aand fluffy.
In a medium bowl sift together the flour, cornflour, baking powder and salt. Whisk into the egg mixture, followed by the vanilla and melted butter Fold in the pears with their juices.

Pour the batter into the prepared tin and bake until golden and a knife inserted in the centre comes out clean, about 45 minutes.
Cool in the tin on a wire rack about 8 minutes before tuning out and peeling away the parchment.
Serve warm or at room temperature sprinkled with icing sugar.

I garnish with azahar flowers because I love them but you can use only the icing sugar.



print recipe here











En español
Cake de peras para todos los dias















13 October 2017

Tres leches Cake and passionfruit sauce (Torta tres leches y salsa de maracuya)










Tres leches cake is one of my favorite cakes. Absolutely. We made this cake for a friend who was here at home. I think it's my second version that I publish. 
It was really good and I love passion fruit sauce (maracuya) but it is optional.

Source : Nestle.cl







Ingredients

Cake
8 egg yolks
8 egg whites
pinch of salt
1 1/2 cup of sugar
1 3/4 cups plain flour

Tres leches sauce

1 tin condensed milk
1 tim evaporated milk
1 cup whole milk
1 cup liquid cream
1 teaspoon vanilla extract

Meringue

4 egg whites
1  1/3 cups sugar
pinch cream of tartar

Maracuya sauce (passionfruit sauce)  optative

1 cup caster sugar 
1/2 cup water
pulpof 4 passionfruit
or 1 cup of frozen passionfruit
Place caster sugar and 1/2 cup water in a saucepan over low heat and stir to dissolve sugar.
Increase the heat to medium high and simmer until syrupy
Stir in the passionfruit pulp and simmer gently for 3 minutes.
Allow to cool.



Method

In a bowl beat the egg yolks with 1/2 cup of  sugar until they are firm and increase in volume.


Using and electric hand whisk, beat the egg whites with a pinch of salt   until stiff, make a syrup with the reminder sugar and some water until be thick. 
Add this syrup to egg whites and  add the egg yolks batter.

Finally add the flour slowly in batches. Pour the preparation into a sponge cake (26 cm diameter) previously buttered and with a little flour.

Preheat the oven to 180°c and bake about 30 to 40 minutes .  Remove from oven and allow to cool completely.

Tres leches sauce

In a medium saucepan combine condensed milk, evaporated milk and whole milk. Bring to medium heat until it starts to boil. Remove from the heat and add the cup of cream and vanilla. 
After the cake has come out of the oven and cooled , cut the cake in two parts and put in the base of the mold and 
poke holes in the cake using a bamboo skewer and slowly pour the milk mixture over the surface.
Put the other part of the cake on top and make holes again with the skewer and put the remained milk mixture.


For meringue


For the meringue beat the whites firmly. and  prepare in a sauce pan  a syrup with the sugar and 1/2 cup of water until thick.
 Add this syrup to the egg whites until the mixture cools.Add the pinch of cream of tartar.
 Cover with meringue the cake  and can be browned with a kitchen torch or leave white and sprinkle cinnamon on the surface. Take to fridge for at least three hours so that the cake will be soaked with milk.

Serve with maracuya (passion fruit) sauce 

















En español
Torta tres leches y salsa de maracuya



















5 October 2017

Cherry Poppy Seed Crumble cake (David Lebovitz) (cake de cerezas y semillas de amapola)






I love make loaf cakes like this one because they are simple to put together and always taste better the next day :)

In this cake I love the simple crunchy texture of the poppy seeds .
This recipe is really nice like a teatime  treat  or even served for breakfast.
We are in spring but still I don't see  fresh cherries but all the time I use frozen cherries and they are amazing .


Source : David Lebovitz (from a recipe of Sweeter off the Vine book) fruits desserts for every season,










Ingredients

Streusel
1/4 cup floour (35 g)
2 tablespoons old fashioned oats
3 tablespoons dark brown sugar
2 teaspoons poppy seeds
1/2 teaspoon ground cinnamon
pinch of salt
2 tablespoons butter salted or unsalted room temperature

Cake

1 1/2 cups all purpose flour (210 g)
1 1/2 teaspoons baking powder
2 tablespoons poppy seeds
1/2 teaspoon salt
3/4 cup  granulated sugar
grated zest of 2 large lemons
1/2 cup neutral vegetable oil (125 ml)
3 large eggs room temperature
1 cup plain whole milk yogurt (225 ml)
2 tablespoons freshly lemon juice
1 1/2 cups pitted cherries  fresh or frozen

Method

Preheat oven to 180°C  (350°F).Butter a loaf pan (9 inch- 23 cm), dust with flour and tap out any excess.

Streusel Make the strausel mixing 1/4 cup flour, oats, brown sugar, poppy seeds, cinnamon and salt in a small bowl.Add the butter and use your fingers to break the butter into small pieces, until the streusel is in small bits. Set aside.



To make the cake

Whisk the flour,baking powder,poppy seeds, and salt together  in a bowl.
In a large bowl rub the sugar and lemon zest together very well with yours fingers, encouraging the lemon oil to saturate the sugar. 
Whisk in the oil, eggs, yogurt and lemon juice. Add the flour mixture all at once, stirring with a rubber spatula until it's almost completely incorporated.
 Fold in half of the cherries and scrape the batter into the prepared pan.

Dot the remaining cherries over the top and sprinkle with streusel. Bake the cake until golden brown on top and it feels set in the cneter, about 45  to 50 minutes.
(you can insert a toothpick in the center to check for doneness as well. When it come out clean of crumbs the cake is done.)
Let the cake cool in a wire rack. 
When cool run a knife along the outside of the cake to help it release from the pan and tip the cake out the pan.



Note
The cake will keep for up to three days at rom temperature well drapped. and ytou can freeze up two months.
Frozen cherries are available at Whole Foods in the U.S.









En español 
Cake de cerezas con semillas de amapola










Ingredientes

Streudel
1/4 taza de harina normal
2 cucharadas de avena normal
3 cucharadas azucar rubia
2 cucharaditas semillas de amapola
1/2 cucharadita canela en polvo
2 cucharadas de mantequilla a temperatura normal
pizca de sal

Cake

1 1/2 tazas de harina sin polvos de hornear
1 1/2 cucharadita de polvos de hornear
2 cucharadas de semillas de amapola
1/2 cucharadita de sal
3/4 taza de azucar granulada
la ralladura de 2 limones
1/2 taza (125 ml) de acite vegetal sin sabor
3 huevos grande temperatura anbiente
1 taza de yogurt natural griego
2 cucharadas de jugo de limon
 1 1/2 taza de cerezas naturales o congeladas 
(ver en frutas  congeladas Lider)


Preparación


30 September 2017

Lemon curd cream brulee Cream brulee de limón)





 Always I say that : I love all with lemon, and if is cream brulee with lemon curd is amazing!

The citrus flavour adds freshness on this classic and delicious dessert.

Source : Woman & Home







Lemon curd Creme brulee

(6 servings)

Ingredients

600 ml double cream
zest and juice of 1 lemon
6 egg yolks
150 grams lemon curd (I used this recipe)
(Is the same  for Ice cream lemon curd)
60 grams caster sugar plus extra to sprinkle


Method

Preheat oven to 150°c .
Put the creamand zest in a pan and bring just to the boil. Beat the egg yolks in a bowl with lemon juice, lemon curd and caster sugar. Pour in the cream and whisk well.
Strain the custard trough a sieve in a large jug..
Pour into the ramekins. Put the dishes in a roasting tin and pour hot water into the tin about 2 cm.
Bake for around 25 minutes, until still wobbly in the centre. Remove from the roasting tin and leave to cool then refrigerate until cold.
Sprinkle a thin, even layer of caster sugar over the surface of each creme brulee. Caramelise under the grill or with a blow torch until golden brown. Allow the caramel to cool and harden before dusting with a little icing sugar.


Print recipe here








En español

Creme brulee de limon










Me encanta el creme brulee y más si es con lemon curd. 
Es absolutamente delicioso.

Ingredientes

600 ml the crema espesa o para batir
jugo y ralladura de 1 limon
6 yemas de huevo
150 gramos de lemon curd (use la misma receta del helado con lemon curd y además es en microondas)  ver aqui
60 gramos de azucar  más un poco más para espolvorear
azucar glass para espolvorear



Preparacion

Precalentar el horno a 150 grados C.
Colocar la crema y ralladura de limon en una ollita y calentar y dar un hervor.
Batir las yemas de huevo en un bowl con el jugo de limon, el lemon curd y el azucar.
Agregar a la crema y batir bien.
Pasar por un colador y dejar en una jarro.

Distribuir en los pocillos o ramekins. Colocar los pocillos sobre una fuente con 2 cm de agua caliente (baño maria)

Hornear por unos 25 minutos, hasta que el centro este un poco burbujeante. Retirar del horno y dejar  enfriar. Luego refrigerar. 
Esparcir una capa de azucar antes de servir y con un soplador o antorcha de cocina o el grill  dorar hasta que este color caramelo. Dejar enfriar y endurecer antes de servir.













23 September 2017

Chai tea cake with pears (Cake aux poires et chai Imperial) Cake con Te chai y peras






I really love cakes recipes with pears or apples and even more if has one of my favorite: Chai Tea,  just delicious with spices.  Usually I drink tea or coffee because  I like  both but I really love chai Tea.
 Of course when I found this recipe I said: I have to do !
I hope you like it, it's a  delicious cake with pears and spices.



Source : Chic,choc,chocolate









Ingredients


Poached pears
4 pears
500 ml of water
80 grams brown sugar
1 Chai tea bag


In a medium saucepan  add water and brown sugar.
Bring to a boil.
Stop the fire and add the tea bag.
Let infunse for 5 minutes.
Meanwhile peel the pears while keeping the tail and slightly hollow out the bottom to remove the seeds.
Remove the tea bag and lightly boil. 
Add the pears and let it by 10 minutes over low heat.
Let cool in the fragant syrup.
They can be prepared the day before if you like.
They should be allowed to return to room temperature before putting them in the dough.

Cake

150 grams of brown sugar
5 cc of Chai tea 
150 grams butter
3 eggs (room temperature)
200 grams all purpose flour
1 teaspoon baking powder
4 poached pears

method

First in a little bowl mix the Chai tea and half the sugar and mix weel. Set aside.

In a bowl whisk soft butter and fragant sugar (Chai and sugar you mixed) add the eggs and continue to beat
Preheat oven to 180° C (350 F)
Add flour an baking powder and mix briefly.
Pour some of the dough in a loaf pan cake . Arrange  the  whole pears on top after draining.
Spread the rest of the dough around the pears.
Baker about 45 minutes until golden and risen (a skewer inserted into the centre of the cake should come out clean)


Cool in the tin , then carefully lift onto a serving plate .



Note

My friend from France Une aguile dans l'potage made this cake and was beautiful you can see here

Homemade Chai recipe  (make your own Chai)



Print recipe

















en español

te chai














18 September 2017

Strawberry and greek yogurt Ice cream (Helado de frutilla con yogurt griego)


   




           If you know me by a time, sure you noticed I love Ice cream always!!
18 September is our Independence day so I made this Greek yogurt strawberry Ice cream, was soo good.

Happy Independence  dayto all chilean friends  here and all these are living in others countries!
                                                                                                            
Source : Zoe Bakes .                                       

                                                                                                             
                                                                                                                                                                                                                                 



                                                                                
                                                       









                                                The strawberry season only just begin !    Hubby arrived with this strawberries box today!! 
Our spring begin next September 21!                            
                                     
Ingredients

450 grams (1 pound) strawberries, fresh or frozen 
1 cup of sugar ( 200 g)
 1 1/2 cups plain greek yogurt 
2 tablespoons vodka or kirsh
1 cup heavy cream
1/2 teaspoon fresh lemon juice
1 teaspoon vanilla extract

If you are using frozen berries, place them ina bowl and cover with sugar and vodka.
Let them sit until the sugar mostly dissolves, .
By the time they thaw and the sugar dissolves the fruit will have released much of its juices.
For fresh berries slice them before you toss them with sugar and vodka,
If you use fresh strawberries is a good idea break them down a bit by cooking them for a few minutes. If you do this you will need to let it cool before proceeding.
Place the strawberries in a blender or food processor with the greek yogurt,
Pulse until they are combined and the strawberries are broken up.
Remove from the food processor and whisk in the cream, lemon juice and vanilla. Refrigerate the ice cream  mixtures  and hour before freezing.

By machine:
Follow your machine's instructions for freezing the Ice cream. When you will serve remove from freezer about 15 minutes before.

By hand:

After freeze by 1 hour beat by a while and put again in the freezer, After 1 hour freeze and beat again. 
Cover with a plastic  wrap  and chill in the freezer for at least 3 hours  or over night.















En español
Helado de frutilla con yogurt griego
























8 September 2017

Classic apple pie (Pie de manzanas clásico)





If among my favorite recipes have been pies, I love them, especially with fruits, but one of my favorites is apples's pie.

If you know me  by a while  you can see that I have made several apple's pies, but always one finds something new, the filling, the fruit or the texture.


This apple pie is a classic, from the scrumptions filling to the Double Crust Pastry.
It's homemade goodness at its very best.

                                                     
                                                                                                                             
Adapted from : Best of British Cookbook 




Thanks to Sam  a friend of mine that sent me this book times  ago. I love this book Sam !
















Ingredients

3 or 4 apples (brambley or fuji or other)
1 teaspoon of cornflour (cornstarch)
3 tablespoons caster sugar

Pastry

200 grams (1 cup butter)
cubed and chilled
400 grams  (2 1/2 cups all purpose flour
2 tablespoons milk
2 tablespoons sugar



Method


To make the pastry rub the butter into the flour the add just enough cold water to form a pliable dough.
 Roll out half of the pastry on a floured surface and use it to line a pie dish.

Toss the apples with the cinnamon, cornflour and sugar, then pack the mixture in the pastry case.

Roll out the rest of the pastry and lay it over the top.
 Trim away any excess and crimp to seal. Make a hole in the centre for the steam to escape.

Brush the top of the pie with milk and sprikle with sugar, then bake for 40 minutes or until the pastry is cooked through underneath and golden brown on top.



print recipe here




en español

pie de manzanas





















1 September 2017

Double crusted chicken pot pie ( Pastel de pollo y verduras con masa hecha en casa)









I think every chicken pot pie is comfort food and  usually make when I'm  a little blue.
Im sure I have others chicken pot pie recipes but I really love this one.
Hugs!






Adapted from: : Serious eat ( Yvonne Ruperti )







Ingredients



For the crust

2 1/2 cups all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons cold unsalted butter cut in cubes
6 to 7 tablespoons milk

For the filling

2 cups chicken broth
2 cups skinless,boneless chicken thighs, legs, breasts
3 tablespoons oil
3 medium leeks or green onions,  cut in pieces
in pieces
3 tablespoons butter
1/2 cup celery in pieces
1 carrot peeled halved vertically into half moons
1/4 cup all purpose flour
1 cup whole milk 
1 tablespoon finely chopped fresh thyme leaves
1/2 cup frozen peas 
1 large egg yolk


Method

For the crust
In food processor (or by hand) place the flour,sugar and salt and combine. Add butter cubes and pulse until mixture resembles wet cornmeal.
Transfer mixture to large bowl and using rubber spatula stir in 6 tablespoons milk, pressing mixture against sides of bowl. until mixture comes together into a dough.
If you feel dry add other tablespoons  milk.
wrap 1/3 dough in plastic wrap. Wrap remaining dough and place into the refrigerator about  30 minutes.


For filling

In large saucepan heat chicken broth on medium heat until simmering. Add chicken and simmer until just cooked through 8 to 10 minutes. Remove from heat and allow chicken to cool in broth. When chicken is cool enough to handle remove from broth and transfer to medium bowl and shred into bite size pieces.
Strain broth reserving 3/4 cup and pouring remamining broth over chicken. Set aside.

In same unwashed saucepan heat oil over medium heat until shimmering. Add leeks, celery and carrots. Season  with salt and pepper,and thyme,  cook stirring occasionally until vegetables are almost soft. Add vegetable mixture to chicken.






In same saucepan add butter on medium heat until melted. Stir in flour until smooth, cook stirrring constantly, about 1 minute.
Whisking constantly slowly add 1 cup milk and 3/4 reserved chcken broth, scarping up any bits and cook until mixture is smooth and comes to boil.
Remove from heat and stir in chicken mixture. Stir in frozen peas.
Season to taste and transfer mixture to a large bowl.
Cover and chill.

Preheat oven to 180°c
On lightly floured surface, roll out larger piece of dough and make a circle. Roll up dough with rolling pin and then unroll over the dish, allowing dough to fit into the bottom.

Fill crust with cooled chicken filling. Roll out remaining piece of dough and place over the top.
Press the edges together, trim and crimp with fork.
In a small bowl whisk yolk and  2 teaspoons milk.
Brush over top crust.
 Poke a few slits into the top of the crust. 
Bake at oven about 45 minutes or until deep golden and filling is hot.




Print recipe here










En español
Pastel de pollo y verduras con masa hecha en casa


















Ingredientes


masa

2 y 1/2 tazas de harina normal sin polvos de hornear
1/2 cucharadita de sal
1 cucharada de azucar
12 cucharadas de mantequilla fria
en trozos
6 a 7 cucharadas de leche para la masa

Relleno pollo

2 tazas de caldo de pollo
2 tazas de pollo en trozos (sin huesos y sin el cuero)
3 cucharadas de aceite
3 puerros o cebollines cortados en trozos



23 August 2017

Simple raspberry curd Ice cream ( Helado con crema de frambuesas)




To make this recipe I was inspired  by that delicious lemon curd ice cream I posted times ago.

I find a raspberry curd recipe  and I thought sound very good and I always have frozen raspberries so  one thing brings to the other.
 The result was really successful !

Raspberry curd recipe from: Sauce pots




Ingredients (6 servings)

2 cups heavy cream chilled
 1 can sweetened condensed milk
1 teaspoon vanilla extract
Raspberrry curd  (2 cups)

Raspberry curd

300 grams frozen raspberries
130 grams caster sugar
2 tablespoon corn flour (cornstarch)
2 tablespoon lemon juice
2 tablespoons water
2 eggs yolks
1 tablespoon salted butter


Raspberry curd method

Add the raspberries, caster sugar,lemon juice, water to a saucepan over a medium heat. Stir to combine.

Cook the fruit, allowing it to simmer until is completely broken down.
Take of the heat and allow to sit until the fruit has cooled a bit. Be careful  as the mixture still be hot.

Strain the mixture using a fine mesh sieve. Use a spatula or spoon to push through the fruit puree and hel the process along. This will remove the seeds.
In a separate bowl whisk the egg yolks  and corn flour until you have a loose paste.
Add the egg yolk mixture into the puree, over a low medium heat and bring to a simmer, stirring constantly.
Cook about 1 minute until the mixture thickens,is fast be careful.
Add the butter and stir it is melted and totally combined with trhe curd.
Transfer to a jar and store in the fridge before use.


Method (for Ice cream)


Chill your mixing bowl in the freezer about 10 to 15 minutes.
When is ready add 2 cups of chilled heavy cream and whisk until soft peaks form.
Add a teaspoon of vanilla .
Now gently fold 1 can of sweetened condensed milk  in whipped cream  until combined.

Carefully spoon 1/3 of whipped cream into a loaf pan.
Top with several dollops of raspberry curd .
Gently swirl with a knife.
Spoon whipped cream again and add some raspberry curd as desired.
Spoon the rest of whipped cream and finally put some dollops of raspberry curd .
Cover the loaf pan with plastic wrap and place in freezer about 2 hours or until is solid.
Serve and enjoy !


Note : Only add  finally whole raspberries if you dont have problems with the seeds, if not only use the raspberry curd that is strained (not pipes)



Print recipe






















en español
Helado con crema de frambuesas





















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