29 December 2013

Strawberry frozen yogurt





I know many of you are in winter and usually don't eat Ice cream. I love Ice cream all the year and especially now we are with 34 to 35° and is sooo hot.

But in Australia and New Zeland and South America we are in summer. So for this time a frozen dessert that you can make
with fresh strawberries or frozen berries.






Ingredients:

500 grs strawberries, rinsed, hulled, and sliced
1  cup granulated sugar
2 cups plain Greek yogurt
3/4  cup heavy cream
1 teaspooon  of fresh lemon juice

Method


 Place the sliced strawberries in large bowl with the sugar. Stir until sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 1 hour.

 Place the strawberries in a blender or food processor. Add the yogurt, heavy cream and fresh lemon juice.
Pulse until strawberries are smooth.

 Chill mixture for at least 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.

note: This time I dont used the Ice cream machine, I only feeze and beat and was so good.












EN ESPAÑOL 
Yogurt helado de frutillas
 
 
 





Los que vivimos en America del Sur sabemos que el verano ha sido terrible, así que despues de todas las recetas de Navidad he hecho un helado rico y muy fácil.
Se puede hacer con berries congeladas o con frambuesas o frutillas frescas, que en este tiempo tenemos en abundancia.

Ingredientes

500 gramos de frutillas o berries
frescas o congeladas
1 taza de azúcar granulada
2 tazas de yogurt griego
3/4 taza de crema espesa
1 cucharadita de jugo de limón

Preparación

Colocar las frutillas o berries en un bol grande con el azúcar,
revolver hasta que el azúcar se vaya disolviendo.
Cubrir con un plástico y dejar a temperatura ambiente durante
1 hora (aquí que hace más calor ahora se puede dejar en el refrigerador)
Colocar las frutillas en la licuadora o procesador y moler.
Agregar el yogurt, la crema espesa y el jugo de limón.
Moler nuevamente y debe quedar una mezcla suave y cremosa.
 Enfriar la mezcla por una hora y congelar, si se hace en máquina seguir las instrucciones del fabricante.
Y si no congelar por 1  a 2 horas, retirar batir con un tenedor
hasta tener una mezcla cremosa, y volver a congelar hasta el
momento de servir.
Si se quiere más suave se saca un rato antes.
 

 

26 December 2013

Chocolate Chestnut Yule Log



For Christmas's Eve  I made this Chocolate  chestnut Yule Log that I found in Tartelette blog and was amazing for  any time or for holidays.
Tartelette blog is an amazing blog with lovely food and georgeous pics.













Chocolate Chesnut Yule Log:

Ingredients

Cake
1 cup ground waltnuts
1/2  cup confectioner's sugar
3 tablespoons all purpose flour
3 medium egg whites

50 grs. granulated sugar

Method


Finely mix the  waltnuts and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds)
Sift the flour into the mix. Beat the eggs whites, gradually adding the granulated sugar until stiff. Pour the waltnuts  mixture into the egg whites and blend delicately with a spatula.

Grease a piece of parchment paper and line your baking pan with it. Spread the batter on a piece of parchment paper to an area slightly larger than your desired .

Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
Cool cake in pan on rack 10 minutes. Turn cake out onto prepared towel, leaving 3-inch cloth border on 1 long side. Peel off parchment. Starting at long side with cloth border and using cloth as aid, roll up cake in towel (towel will be rolled up inside). Place cake, seam side down, on work surface; cool completely.

Vanilla and chestnut mousse:

1 cup and half of chestnut puree
2/3 cup (160g) heavy cream
2/3 cup (160g) whole milk
1teaspoon vanilla
4 medium-sized egg yolks
3 oz (6 Tbsp ) granulated sugar
3 Tbsp  cornstarch, sifted
4g / 2 tsp powdered gelatin or 2 sheets gelatin
1 cup (240g) whipping cream (35% fat content)

Pour the milk and 2/3 cup cream into a saucepan.
Add the vanilla. Heat to boiling, then turn the heat off,  . Beat the egg yolks with the sugar until white, thick and fluffy.
Add the cornstarch, beating carefully to ensure that there are no lumps. While whisking vigorously, pour some of the milk into the yolk mixture to temper it. Put infused milk back on the stove on medium heat. Pour yolk mixture back into the milk while whisking vigorously. Keep whisking vigorously until mixture thickens considerably.
As soon as the mixture starts to boil, leave on for only 2 more minutes.
Add the gelatin and let it melt completely, stirring once or twice.
Finally add the chestnut puree and mix slowly.
Let cool  for a while before to spread on the cake.





Dark Chocolate Ganache

Ingredients
  • 230 grams  semisweet chocolate, coarsely chopped
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter, at room temperature
Method
Place chocolate in a medium heatproof bowl; set aside.
Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
Add butter and stir until smooth. Let cool slightly before using






 print recipe here

Im sharing with





En Español
Rollo de castañas con chocolate









19 December 2013

Cherry mousse with white chocolate








Only I can say when I saw this  cherry desserts I loved!
But I know someones dont find cherries, but Im sure this dessert would look wonderful with cranberries!
Anyway you can garnish like you desire (frozen berries, cranberries, cherries tin  or pomegranate seeds!)

I hope have time to post  other Christmas recipe, but I want whish to all of you a really Happy Holidays!










ingredients

6 servings

6 egg whites
 2 envelopes  unflavored gelatin
150 gr of sugar
pinch of salt

300 grams of cherries or cranberries
White chocolate branches

to garnish

Method


 In a small bowl, sprinkle gelatin over 3 or 4  tablespoons cold water; let stand 3 minutes or until soft.

Besides heat the sugar in a saucepan just covered with water to make a sugar syrup  and cook over medium heat, stirring constantly, 5 minutes or until sugar is thick.

In a large bowl beat the egg whites with a pinch of salt until stiff, slowly add the  sugar  syrup and beat well until you will have   a firm meringue. Add the softened gelatin with water to the mixture whisking all the time .


When the mixture is ready pour into ramekins and place at  refrigerator for at least 4 hours. Unmold on individual plates, garnish with cherries or cranberries, a little icing sugar if you like and garnish with  of white chocolate branches or   or chocolate chunks.

PRINT RECIPE

En español

Mousse con cerezas










17 December 2013

roasted pears with almonds and cranberries, and white chocolate drizzle (peras al horno con especias)



If you love pears, you will love this roasted pears with craberries and White chocolate drizzle, this récipe id from Cat Cora she was and iron Chef that worked many times in Bon Appetit  and thereI find this recipe!
I think is a nice recipe for Christmas Eve or any day of Christmas time:)
And of course I love the spices in this recipe!










Ingredients

1/2 cup brown sugar
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 firm ripe pears 
1/4 cup butter melted
1/3 cup heavy cream
4 ounces (  130  grams ) white chocolate 
coarsely chopped
1/2 cup sliced almonds 
1/2 cup dried cranberries


method

Mix sugar, cinnamon, nutmeg and cloves in a small bowl .
Place pear  halves cut side up in a baking dish with not sticking spray.
Drizzle with melted butter. Sprinkle  with a little of Brown sugar mixture.
Bake in preheat oven to 190°c (400 ° F) by 30 minutes or until pears are tender spooning Brown sugar mixture over pears halfway trough baking.
Cool slightly.
Bring cream just to a boil in a small saucepan on medium heat.
Remove from heat. Add white chocolate and stir until chocolate is melted and sauce smooth.

To serve place 1 or 2 pears alf an each dessert plates.
Stir brown sugar mixture and spoon over pears .
Sprinkle with almonds and cranberries. Drizzle pears generously with white chocolate sauce. Serve inmediately.


PRINT RECIPE





en español

Peras al horno con almendras y cranberries








Ingredients


1/2 taza de azúcar rubia
2 cucharaditas de canela molida
1 cucharadita de nuez moscada
1/4 cucharadita de clavo de olor molida
4 peras maduras y firmes
1/4 taza de mantequilla derretida
1/3 taza de crema espesa
130 gramos de chocolate blanco
en trozos
1/2 taza de almendras en láminas
1/2 taza de cranberries deshidratados

Preparación





 

13 December 2013

Christmas cupcakes with honey and spices






This recipe of Christmas cake with honey and spices comes from Germany many years ago, from Mrs.Thelma Stange Soto who in turn inherited it from her friend and her mother friend Ema Konrad.
(I thanks so much to Erika Klein that has done a wonderful job compiling these  vintage recipes)
Times ago  I mentioned that many of our pastry recipes come  from Germany around 1800 when many German families arrived in southern Chile.
This is the story of this recipe and  I am grateful because someone share this  recipe  after so long I can make and share.
It can be done in a loaf bread mold or small molds.
I think they are  absolutely delicious.










Ingredients
(12 cakes)


3 cups  all purpose flour
1 cup of honey
1 cup of milk
1/2 cup of sugar
1/2 cup of canola oil
or sunflower oil
2 teaspoon of baking soda
1 teaspoon of  ground cinnamon
1/2 teaspoon ground cloves
1 orange( the zest )

Glaze

1 white egg
5 or 6 tablespoons icing sugar
1 teaspoon lemon juice
holiday sprinkles

Method


In a saucepan place   honey and sugar.
Warm the mixture over low or low heat, stirring and go to prevent sticking.
Add cinnamon and ground cloves.
Stir until everything is together and remove from heat.
Add orange zest to the mixture of honey.
Stir and let stand for a while.
Aside in a bowl mix together the flour with the baking soda.
And then  add milk and honey mix, and finally the oil.
Beat with wooden spoon until all is combined.

It should be smooth and homogeneous.

 Line 12 muffin cups with paper liners and with a rubber spatula or large spoon filling the cups.

Preheat oven to 180 ° C and bake in the oven for 45 minutes or until they are firm and golden.
Remove and let cool.


For the glaze


In a bowl beat the egg white with icing sugar add the lemon juice, stir with wooden spoon until they have the consistency needed.
Decorate with some holiday sprinkles


Im sharing with Joyce for Cook your books





PRINT RECIPE HERE

EN ESPAÑOL

Cakes de miel para Navidad









Esta deliciosa receta de cakes con miel y especias la tenía guardada del año pasado
Viene de muchos años atrás cuando los alemanes llegaron al sur y fueron dejando como herencia muchas recetas que se han pasado de generación en generación.
Siempre me pareció encantadora  pero no alcanzé  a hacerla el año pasado.
Pero este año dije, como sea la hago y aquí está.
Es una receta de la Sra.  Thelma Stange Soto, que la heredó de una mamá de su amiga Ema Konrad, que a su vez la heredó de su suegra.
Así eran las recetas, se pasaban de generación en generación.
De diferentes países, mi mamá hace una empanada española que es absolutamente de Asturias que a su vez viene de su mamá que la trajo de España.
Agradezco a Erika Klein que está haciendo esta recopilación de recetas alemanas en el sur.
Se conservó la receta tal cual. No cambié casi nada, quería hacerla igual que hace 100 años  por amor  a todos los que conservaron la receta.
El resultado fantástico, delicioso y la miel la de un color dorado precioso.
Se puede hacer en un molde alargado como de pan, o como yo la hice en forma de cupcakes.

Ingredientes
(12 cupcakes o 1 molde alargado)

3 tazas de harina sin polvos de hornear
1 taza de miel
1 taza de leche
1 /2 taza de azúcar
1/2 taza de aceite   de maravilla u otro
2 cucharaditas de bicarbonato
1 cucharadita canela molida
1/2 cucharadita clavo de olor molido
la ralladura de una naranja(la cáscara)

Glacé
1 clara de huevo
5 a 6 cucharadas de azúcar glass
1 cucharadita de jugo de limón
mostacillas de colores para espolvorear


Preparación

En una ollita colocar la miel y el azúcar a fuego suave (la miel debe estar blanda se puede calentar unos minutos en microondas)
Calentar la miel revolviendo siempre para que no se pegue la mezcla en la olla (mejor si es de teflón)
Agregar la canela en polvo y el clavo de olor, revolver y apagar el fuego. Agregar la ralladura de naranja y dejar reposar.
En otro bol mezclar la harina y el bicarbonato, entonces agregar la leche mezclando de a poco y a continuación agregar la mezcla de miel y especias.  Finalmente agregar el aceite revolver todo bien con una cuchara de palo hasta que tenga una consistencia suave y cremosa.
Preparar moldes de muffins con capsulas de papel (12) repartir la mezcla en estos moldes.

Precalentar el horno a 180°c
Hornear durante unos 40 a 45 minutos o hasta que estén firmes y dorados.

Retirar y dejar enfriar.

Glacé

En un bol pequeños batir la clara de huevo y agregar el azúcar en polvo, agregar el jugo de limón, batir un rato hasta que se tenga la consistencia deseada, si se quiere más espesa se puede agregar una cucharada más de azúcar.
Espolvorear con mostacillas de colores.





11 December 2013

Guacamole and tomato bruschetta











Always I make bruschettas again I remember how I love!
I adapted this recipe from Cookbook recipes and is a
yum y appetizer in any time!
I use basil leaves but are really good with cilantro too!
(I know many of you maybe dont have basil in this time)




Ingredients

1/2 loaf french bread or baguette
1 clove garlic
2 tablespoons olive oil
2 tomatoes medium chopped
2 avocados medium chopped
1/3 cup finely   chopped onion
1/4  cup chopped basil or cilantro
2 tablespoons freshly lime juice
1/2 teaspoon salt
1/4 teaspoon pepper


Method

Preheat oven 190°x (400°F)
Slice the french bread or baguette on diagonal rounds and place on a baking sheet.
Toast the sliced bread in the oven for 3 minutes, then flip each
piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic .

Brush the tops of the garlic rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes,avocado, onion,
cilantro, lime juice, salt and pepper.
Mix together gently making sure the avocado is well cotaed in the lime juice.
Spoon a portion of the mixture onto each of the garlic toasts and serve.




print recipe

En español

Bruschetas con guacamole










Cada vez que hago bruschetta me recuerdo lo que me gustan, En el verano muchas veces las hago para el almuerzo, aquí a
todos les encantan, pero es la primera vez que hago con palta o aguacate.

Esta receta está adaptada del sitio Cookbook recipes
se puede servir como lunch o como apretivo delicioso con un vino blanco helado.

8 December 2013

Sticky-toffe Bundt Cake




This sticky toffe Bundt Cake is really amazing, has dates in the batter so the cake stays the extra moist even you make days before.

Source: Good Housekeeping magazine
,



Ingredients

1 cup chopped pitted dates
1 cup water
2 teaspoon ground ginger
1 teaspoon baking soda
2 cups all purpose flour
1 teaspoon baking powder      
 pinch of   salt   
3/4 cup butter room temperature
1 cup dark  Brown sugar
3/4 cup granulate sugar                                                                                                  
3 large eggs 
2 teaspoon vanilla extract
                                                                                                                                            
Toffe sauce
1/2 teaspoon vanilla extract
2 tablespoon light corn syrup
1/4 cup dark sugar
1/2 cup heavy cream (whipped)
4 tablespoons butter
Method

In a medium saucepan combine dates and water.Heat to
 boiling on high.
 Remove from heat. Stir in ginger and baking soda.
Cool completely.
 Preheat oven to 180°c (350 F) Grease and flour a Bundt pan.
Into large bowl, sift flour, baking poder and pinch of salt.
Set aside.
In another large bowl, with mixer on medium speed, beat 3/4 cup of butter, 1 cup dark brown sugar, and 3/4 cup granulate sugar until very well combined. Beat in eggs, 1 at a time scraping side of bowl occasionaly. Beat in 2 teaspoons vanilla extract. Alternate beating in flour mixture and dates mixture, beating well in between additons, until combined.
Pour batter into prepared pan. Bake 50 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool in pan about 15 minutes.
Invert pan onto wire rack. Cool completely.

Toffe sauce

In a saucepan combine corn syrup and 4 tablespoon of butter
1/4 cup dark brown sugar, .Cook on medium 3 minutes or until
bubbly and sugar has dissolved, stirring constantly. Stir in cream, remaining 1/2 teaspoon vanilla extract and pinch of salt.
Cook another 2 minutes, stirring constantly. Let cool 5 minutes.
Place sheet of waxed paper under cake. Pour caramel sauce over top of cooled cale and allow sauce to drip down sides.
Let caramel set. Transfer cake to serving plate. garnish with mint leaves and cranberries or cherries if you like.

Im sharing this recipe with Joyce from  cook your books



    print recipe here









EN ESPAÑOL

Cake con dátiles y salsa toffe















Ingredientes
1 taza de dátiles picados
1 taza de agua
2 cucharaditas de jengibre molido
1 cucharadita de bicarbonato de soda
2 tazas de harina sin polvos
1 cucharadita de polvos de hornear
1 pizca de sal
3/4 taza de mantequilla a temperatura ambiente
1 taza azúcar rubia
3/4 taza azúcar granulada
3 huevos
2 cucharadita de extracto de vainilla

Salsa toffee
1/2 cucharadita extracto de vainilla
2 cucharadas syrup de maíz (corn syrup)
1/4 taza de azúcar rubia
1/2 taza de crema espesa (batida)
4 cucharadas de mantequilla

Preparación



 En una olla mediana hervir los dátiles en trozos con el agua (fuego medio),cuando hierva por unos minutos, cortar el fuego y agregar el jengibre y el bicarbonato, revolver y dejar enfriar por un rato.

Precalentar el horno a 180°c. Enmantequillar y enharinar un molde para cake si es posible como el de la foto (este es de silicona)  
En un bowl grande mezclar la harina cernida, polvos de hornear y una pizca de sal.
Reservar.
En otro bol batir a mano o con máquina, 3/4 taza de mantequilla a temperatura ambiente, 1 taza de azúcar rubia y 3/4 taza de azúcar granulada, agregar los huevos de a uno, a incorporar a la mezcla.
Agregar dos cucharaditas de esencia de vainilla.
De a poco ir incorporando la mezcla de dátiles al batido e ir mezclando bien.
Debe quedar una mezcla más bien espesa.
Vaciar al molde ya preparado y llevar a horno por unos 50 minutos hasta 1 hora o hasta que al pinchar con un palito o brocheta salga seco.
Para bañar con el caramelo (una vez frio el cake) poner un papel mantequilla debajo y bañar con el caramelo.

Dejar que el caramelo se seque un poco. Después transferir a un plato donde se servirá o presentará.
Se puede adornar con hojas de muérdago o menta y con cerezas
o berries. 

Salsa de toffe

En una ollita combinar el corn syrup (jarabe de maíz espeso)
(en los supermercados)más 4 cucharadas de mantequilla (no margarina)más 1/4 taza de azúcar rubia.
Cocinar unos 3 minutos revolviendo siempre.
Luego agregar la crema y la vainilla,y una pizca de sal revolver nuevamente, luego dejar reposar unos 5 minutos antes de bañar el cake.





5 December 2013

gingerbread cakes with chocolate







It is quite funny that he gave me with chocolate, sorry for those who do not like chocolate but it's like Christmas.

Anyway , I had looking in books and  magazines in  different languages when I found these little cakes and caught my attention the recipe of  honey and chocolate which I found novel and not only  fruits go with  spices that really I love .I can comment is a different Christmas cake and really good!

Source: Revista Paula Cocina año 2000
Im sharing with Buscador de recetas chilenas
where you can see other Christmas récipes.


and with Joyce of Cook your books
special for Christmas





Ingredientes
( 6 or 8 cakes ) I use molds like these
 

100 grams chopped pistachios
100 grams chopped almonds
200 grams of candied fruit
200 grams chopped dark chocolate
40 grams powder chocolate
2 tablespoons cognac
4 eggs
140 grams of sugar
140 grams of honey
200 grams of  all purpose flour
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon  ground ginger
1 tablespoon ground cinnamon
flaked almonds for garnish

Method


Prepare 6 or 8 individual molds,
In a bowl soak the chopped almonds, pistachios, candied fruit with cognac.
In another bowl mix the eggs with the sugar and honey, beat until mixture is frothy and reserve.
In a saucepan heat the chopped chocolate with the butter until dissolved.
In another bowl sift the flour, cocoa powder, baking powder, spices and mix.

Then  add the egg mixture to the chocolate mixture and flour mix and soaked fruits, mix well and spread in molds  and put in a baking tray.
Sprinkle with sliced ​​almonds.
Preheat to 180 ° c.
Bake about 25 to 30 minutes or until they are firm. (You can try a bamboo stick)
Remove and let cool.
They can be wrapped in plastic wrap in the refrigerator up to 15 days.
2 months in the freezer.






En español
cakes de chocolate y especias






Estos cakes son una maravilla y no es porque los haga yo, :) es sólo porque el olor cuando se cocinaban era absolutamente maravilloso, como un olor a Navidad.
La mezcla de especias y chocolate es deliciosa.
(pondré pronto la traducción en español pero también se puede traducir con el traductor que tengo en la página)











2 December 2013

Giada de Laurentis chocolate citrus biscotti


 






I have previously done some recipes from Giada and never disappointed me. This recipe for biscotti was very good especially dipped in some chocolate.
Adapted from Foodnetwork.com



Ingredients


2 cups all purpose flour
3/4 cup fine yellow cornmeal
3 large eggs
1 1/2 teaspoon baking poder
1/2 teaspoon of salt
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semisweet chocolate pieces or chocolate chips

Method
Line a large baking sheet with parchment paper.
Stir the flour, cornmeal, baking powder and salt in a large bowl. 
Beat the eggs and sugar in another bowl until pale yellow and fluffy,about 3 minutes.
Add the orange and lemon zests to dry ingredients.Add the flour mixture to the eggs and sugar and beat just until blended
(the dough will be soft and sticky) let stand by 5 minutes.
Preheat oven to 180°c
(If you think is needed add a little flour to dough)
Using a spatula transfer the dough to the prepared baking oven  sheet , moisten your hands with water and shape the dough in two logs.
Bake until lightly brown about 35 minutes Cool
logs for 5 minutes.
Using a.serrated knife, cut the logs in diagonal slices,.
Arrange the biscottis cut side down on the baking sheet
Bake until the biscotti are pale and Golden about 20 minutes.
Let cool and tranfer to a rack and cool completely.
Melt the chocolate in the microwave srtirring every 20 seconds about 1 1/2 minutes total, if you want you can make to bain Marie too.
Dip 1 cut side of each biscotti into the melted chocolate.
Gently shake off the excess chocolate. Let cool about 35 minutes

Note:
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.


PRINT RECIPE HERE

en español
Biscottis  (Giada de laurentis)






,


Los biscottis son un tipo de galletas italianas muy buenas y  un poco tostadas , ideal para servirse con té o café, rápidas y sencillas para hacer, el procedimiento consiste en
que se divide la masa en dos partes, se hornea y después se cortan los biscottis en diagonal y se doran un poco más.
Se pueden guardar en una caja de galletas una semana y se conservan muy bien.

Ingredientes

2 tazas de harina sin polvos de hornear
3/4 taza de polenta o semola fin
3 huevos
1 1/2 cucharadita de polvos de hornear
1/2 cucharadita de sal
1 taza de azúcar
1 cucharada ralladura de naranja
1 cucharada ralladura de limón
1 3/4 taza de chocolate semidulce en trozos
 
Preparación
Preparar una bandeja de  horno con papel mantequilla.
 
 



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