31 March 2013

Easter cake ... and Happy Easter!!









I made this Easter cake  especially for my Mom and Dad wedding Anniversary, you know she was sick the last times but I wanna make something special for her Anniversary, and I made  this Easter orange Cake.

I garnish with chopped meringue but you can make only with the orange cover cream.




Adapted from 

Ingredients
300 grams of all purpose flour
225 grams butter
1 teaspoon baking powder
1 tablespoon orange juice

Orange filling
225 grams icing sugar
200 grams butter (room temperature)
rind of 1 orange
1 tablespoon of orange juice
2 tablespoon of heavy cream

glace icing
300 grams icing sugar
orange juice (about 3 tablespoons)
orange colouring (optional)

to garnish
mini eggs



Method

Preheat oven to 180°c (350°F/gas4)
Grease and base line 2 sandwichs tins (about 20 cm)
Put butter and sugar into a mixing bowl and beat util soft and light.
Gradually beat in the eggs , adding a little of the flour-
Sieve the remaining flour with baking powder and add to the creamed mixture.
Mix well, Finally stir in the orange juice.
Divide the mixture evenly between the two tins.
hollowint it slightly in the centre.
Bake by 35 minutes or until golden brown and when gently touched it feels firm.
Turn onto a wire tray to cool.
Meanwhile make the filling by beating all the ingredients together until smoth and creamy.
Next made the icing by adding enough orange juice to the
icing sugarto make a spreadable icing. If using the orange colouring add at this point.
When cakes are cold  you can slice in three or four layers (I made three) Spread icing over the top and sides of cake.
Decorate with mini eggs or bunnies!





PRINT RECIPE




EN ESPAÑOL

Cake de Pascua de Resurrección

















Ya no pensaba hacer nada para Pascua pero como mi mamá y mi papá estaban de aniversario de matrimonio pensé en hacer algo y salió esta torta decorada de Easter.
(como mi mamá ha estado enferma quise hacerle algo especial)
Obviamente es una torta que se puede hacer en cualquier fecha no sólo ahora.
Como va rellena con crema de naranja a los niños les encanta.
El bizcocho es más simple de los que hacemos siempre (con las claras batidas aparte) pero queda muy rica.
Feliz Pascua de Resurrección para todos!!


Ingredientes

 

26 March 2013

Easter Chocolate eggs (Oeufs de paque a la chocolat)









These eggs are easy and delicious and are filling with a chocolate cream (like nutella cream) so you can serve on a egg cup and eat with a little teaspoon:)
I garnish with some little flowers and   colorful sugar sprinkles

Happy Easter to all of you !




Ingredients
(4 chocolate eggs)

90 grams. dark chocolate 70%
50 grams  cacao powder


4 eggs
150 grams heavy cream
40 grams glass sugar

80 grams ground hazelnuts (optative)

 

Method
With cold water wash the eggs and dry. Set aside.
Put the dark chocolate in a bowl.
Make a small hole in the top of each egg with a knife and then expand it gradually until a hole about 3 cm in diameter in order to empty the egg.
In a saucepan heat cream and cocoa over low heat.
Once boiling pour the mixture onto the bowl of
grated chocolate. Mix well to avoid creating air bubbles.Add the sugar.
Let cool stirring regulary.
(If you will add the hazelnuts  put them in a baking sheet about 10 minutes  in grill and when are  cool remove the skins by rubbing hazelnuts between your palms grind and add to chocolate paste)
Fill the empty egg with the chocolate mixture.
let cool in a box egg, decorated and serve in an eggcup.

Adapted from Cuisine AZ

Print recipe









En español

huevos de pascua rellenos











24 March 2013

Cream of pumpkin soup

 








  


I love  veggie cream soups and I make in all seasons!
I posted time ago other pumpkin soup but this really I loved!


Ingredients
4 servings

1 kg butternut pumpkin (about 1), or other pumpkin
cut in pieces
2 green onions chopped
800 cc veggie broth
150 cc half & half cream
salt and pepper
chopped parsley

Method

Finely chop the onions and fry in medium saucepan with a little vegetable oil
Add squash, peeled and diced  and simmer for at least 7 minutes.
Add the hot vegetable stock and continue to cook until the squash is cooked.
Then processing the mixture still warm. Incorporate the cream and season with salt and pepper.
Cook a few more minutes and  serve  with finely chopped parsley.
Serve with slices of toasted bread.




EN ESPAÑOL

Crema de zapallo o calabaza












me encantan las sopas y las hago casi todo el año, ya saben que las de sobre tienen mucha sal aunque son buenas, asi que prefiero hacer mis sopas, de verduras, zanahorias, zapallos, zapallitos etc.
El método básico es simple, se cocinan las verduras y despues se muele o procesa la mezcla, una vez lista lo que me queda la guardo en el refrigerador. (tambien se puede congelar)

Antes de pasar a la receta mis disculpas, sé que estoy atrasada en algunas traducciones al español,he tenido unas semanas difíciles porque mi mamá ha estado enferma, espero ahora ponerme al dia de a poco.

Ingredientes
 

21 March 2013

Blueberry cornmeal muffins


















These cornmeal muffins really are delicious and moist, and are easy and fast!

Adapted from a recipe from Country Living, 2009


Note :(If you see I dont visit a lot of my bloggers friends is cause Im with  some family problems, hope be better next week, thanks)


Ingredients
(12 muffins)

1 cup yellow cornmeal or polenta
1 cup flour
1/2 cup granulated sugar
2 teaspoon baking powder
pinch of salt
1 large egg
1 cup buttermilk or greek yogurt
4 tablespoon of butter melted
1 cup of blueberries (fresh or frozen)

method

Preheat the oven at 180°c
Place baking liners in 12 cup muffin pan and
set aside.
Combine cornmeal, flour, granulated sugar, baking powder.
and salt in a large bowl and set aside.
In a separate bowl, whisk egg, buttermilk or greek yogurt and butter together and stir into dry ingredients until just combined.
Gently fold in blueberries .
Divide batter among muffin cup.
Bake until a skewer inserted into center of muffins comes out clean , about 25 minutes or until are golden and dry.
Cool are in a wire rack.


PRINT RECIPE


Im sharing with
Made with Love Mondays, hosted by Javelin Warrior



 

En español

Muffins de polenta y arándanos









18 March 2013

White chocolate & raspberry verrines with mascarpone and yogurt cream



Is the time again of Secret Recipe Club and this time my assignment was a beautiful blog that I always admired, Menu's Manu  and was difficult choose finally I  made these White chocolate & raspberry verrines with mascarpone and yogurt cream .Please visit Manu blog she has wonderful recipes!






Ingredients


Ingredients
5 servings

100 gms – 3.5 oz. rasperries, fresh or frozen
200 gms – 7 oz. white chocolate (or white chocolate chips)
50 gms – 1.75 oz. white chocolate chips
50 ml – 1.7 oz. coconut cream
125 gms – 4.5 oz. mascarpone or cream cheese (like philadelphia)
250 gms – 8.8 oz. yogurt
50 gms – 1.75 oz. caster sugar (this quantity will depend on how sour your yogurt is)





Put the rasperries in a saucepan and cook on a low flame until soft and mashy (you may need to add a little water to help them cook, especially if you are using fresh raspberries). When they are soft, blend them and then sieve them to eliminate the seeds. Keep it aside.

Put the coconut cream and the 200 gms  of white chocolate in a saucepan and put it over a double boiler until the chocolate has melted. 
Add the raspberry purée to it and mix well. When cool, add the remaining chocolate chips, mix and pour into the verrines. Put them in the fridge and let the ganache set for 1 or 2 hours

In the meantime, make  the yogurt and mascarpone or cheese  cream by whisking them together with the caster sugar. Pour over the raspberry and white chocolate ganache. Put the verrines back in the fridge for another couple of hours.

Serve cold or room temperature.
you can see other amazing recipes of Secret recipe club.



PRINT RECIPE



Im sharing with


Made with Love Mondays, hosted by Javelin Warrior





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EN ESPAÑOL

verrines de frambuesas y chocolate blanco












14 March 2013

Individual Banana Puddings













These Individual bananas puddings start  out with a no bake graham cracker crust that is pushed into the bottom of a small ramekin.
Banana slices are layered on top of  the crust and they are topped with a creamy vanilla custard and a layer of fluffy meringue.
The sweetened condensed milk gives the pudding a rich, caramelized flavor with goes well with bananas.

adapted from Baking bites


Ingredients
serves 6

1 cup graham cracker crumbs
1 tablespoon of sugar
3 tablespoon of butter melted

2-3 medium bananas sliced
1/3 cup all purpose flour
pinch of salt
2  1/2 cups milk
1 can sweetened condensed milk
2 large egg yolk
1 teaspoon vanilla extract

4 large whites
3/4  cup of sugar
1/2 teaspoon vanilla extract

Method

Preheat oven to 180°c ( 350 F)
In a medium bowl stir together graham crumbs, sugar and melted butter until mixture resembles wet sand.
Place about two tablespoons in the bottom od each 6 ramekins.
Press crumbs firmly into an even layer.
Divide sliced bananas evenly into prepared crust, make a layer
in each ramekin.
Refrigerate crusts while preparaing filling.

In a medium  saucepan whisk together flour, salt, milk and sweetened condensed milk until smooth.
Whisk in egg yolks and vanilla extract . Bring mixture to a simmer over medium heat. stirring frequently  until mixture starts to thicken.
Stir slowy but continuosly cooking for 1 to 2 minutes as it thicks.
Divide custard evenly over bananas.
In a medium bowl, beat eggs whites to soft peaks, gradually adding the sugar and beat until sugar is dissolved.
Beat in vanila extract.
Spoon the meringue on top of the banana puddings and place on a baking sheet.
Bake for 10 minutes until  are set and golden brown.
Chill until  ready to serve.


Print recipe


 
 
 
 
 
 



EN ESPAÑOL
Budines de plátano con merengue.










Llegué! varios de ustedes me han pedido la receta en español y ahora me dedico a eso. Mis disculpas he tenido una semana un poco dificil .

Este postre es absolutamente delicioso y simple, por lo menos para mi y muchos que les encantan los plátanos.
Lo típico varios plátanos muy maduros en la frutera y uno dice, que hago? hay muchas recetas pero me gustó esta por lo bonita y fresca y ademas plátanos siempre hay.

Esta receta está adaptada de Baking Bites.

Ingredientes
6 porciones o pocillos

1 taza de galletas molidas (yo use galletas de Vino)
1 cucharada de azúcar
3 cucharadas de mantequilla derretida

2 o 3 plátanos en rodajas
1/3 taza de harina normal
(sin polvos de hornear)
pizca de sal
2 y 1/2 tazas de leche semi descremada o entera
1 tarro de leche condensada
2 yemas de huevo
1 cucharadita extracto de vainilla

Merengue

4 claras de huevo
3/4 taza de azúcar
1/2 cucharadita de vainilla

Preparación


Precalentar el horno a 180°c.

En un bol mediano mezclar las galletas molidas con el azúcar y la mantequilla derretida.
Repartir doc cucharadas de la mezcla en cada pocillo y apisonarlos un poco.
Repartir los plátanos cortados en rodajas sobre esta mezcla y llevar a refrigerador mientras se prepara la crema de vainilla.
Para el relleno en una olla mediana mezclar la leche, la harina,
sal y leche condensada.Batir hasta que tenga una consistencia cremosa.
Agregar las yemas y la vainilla y seguir batiendo a fuego muy suave.por unos dos minutos hasta que esté espeso.
Repartir la crema en los pocillos sobre las rodajas de plátano.
Reservar.
Aparte batir las claras con una pizca de sal (batir con batidora) y agregar de a poco el azucar. y batir hasta que se disuelva el azúcar, finalmente agregar el extracto de vainilla.
Repartir el merengue en los pocillos y llevar a horno por unos minutos hasta que esten ligeramente dorados.
Retirar y dejar enfriar antes de servir.  (Unos diez minutos i o hasta que esten dorados)



 

11 March 2013

Lemon curd with berries













This is a delicious and refreshing dessert,
You may use any type of berries with this, but my personal favorites are raspberries and blueberries.
.
And I love the mix with the berries.
I adapted from My recipes.com


Ingredients
(serves 6)

2/3 cup sugar
1/2 cup fresh lemon juice
1/4 fresh orange juice
pinch of salt
6 large egg yolks
3 tablespoons  butter
cut into small pieces
2 teaspoons grated lemon rind
1 1/2 cups blueberries
1 1/2 cup raspberries


Method

Combine sugar, lemon juice,orange juice, salt and egg yolks,in a heavy saucepan over medium heat.
Cook until thick(about 6 minutes) stirring constantly with a whisk.Remove from heat.

Add butter and rind, stirring until butter melts.
Place curd in a medium bowl . Cover surface of curd with a plastic wrap, and chill completely.
And then spoon 2 tablespoons curd into each 0f 6 small or medium glasses.
Top each serving with 1 1/2 tablespoons blueberries and 1 1/2 tablespoon raspberries, Repeat layers of curd and berries. Top each serving with mint leaves.
Refrigerate until serving.



Print recipe here




En Español

Berries con lemon curd













Este postre es una mezcla deliciosa de lemon curd y berries,  el lemon curd es una delicia de limón y con los berries queda estupendo,se pueden usar berries frescas o congeladas.

Esta receta está adaptada de My recipes.com

Ingredientes

2/3 taza de azúcar
1/2 taza de jugo de limón
1/4 taza de jugo de naranja
1 pizca de sal
6 yemas de huevo
3 cucharadas de mantequilla
en trozos
2 cucharaditas de ralladura de limón
1 1/ 2 taza de frambuesas
1 1/2 taza de arándanos
hojas de menta

Preparación

En una olla mediana mezclar el azúcar,limón,jugo de naranja, sal y las yemas de huevo, batir mientras se cocina con un batidor de alambre (en forma suave) cocinar a fuego medio hasta que espese.(unos 6 minutos)
Agregar 

8 March 2013

chicken little tarts








The  other  day I made these little tarts,  for lunch but could be  amazing  like appetizers too, especially love the crust of those chicken tarts.

I adapted from a little book I have Love food by Sara Lewis

Ingredients
(8 little tarts)

Crust

400 grams of all purpose flour
85 grams of butter ice in cubes
85 grams veggie margarine ice in cubes
pinch of salt
about 4 tablespoons of col water

Filling
25 grams of butter
1 tablespoon of oil
500 grams of breast chicken in cubes
2 green onions chopped
2 tablespoon of flour
2 tablespoons of white wine
300 ml chicken broth
2 tablespoons chopped parsley
salt and pepper
2 egg yolks to brush the crust

Method

Make the filling


In  a skillet  heat to medium heat the oil and butter, add the onion and chicken into pieces, cook for 10 minutes until golden, sprinkle the flour and add the broth and white wine, add the parsley, salt and pepper. Cook for about two minutes.
Cool slightly before filling the tarts.

Crust

Put the flour and salt in a large bowl and add the cubes of butter and margarine.
Use your fingertips to rub the butter and margarine into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
Try to work quickly so that it does not become greasy.
Using a knife, stir in just enough of the cold water to bind the dough together.
Wrap the dough in clingfilm and chill for 20 minutes before using.
Alternatively using a food processor, put the flour,butter,margarine and salt in the food processor and pulse until the fat is rubbed into the flour.
With the moto running, gradually add the water through the funnel until the dough comes together.
Only add enough water to bind it and then stop


Can use muffins pan.
Butter the molds and heat  the oven to 180 ° c.

After short roll the dough circles of about 10 cm and put into molds and paint the edge with egg glaze with water.

Fill the tarts, and cut the remaining dough to cover the tarts, paint with yolk mixture and affirm the edges. Bake at  oven for about 20 minutes or until golden brown.
Cool slightly before serving. To serve I   sprinkle black sesame seeds.
The crust is very good!



Print recipe











EN ESPAÑOL

Tartas de pollo









Estas  tartas de pollo las hice el otro día para el almuerzo pero tambien se pueden hacer más pequeñas para  aperitivo quedan muy buenas y la masa es deliciosa.


5 March 2013

Yogurt little cakes (petit gateaux aux yogourt)



These little cakes are really awesome and easy, Love this recipe.
I adapted from  Cuisine AZ and my friends who speak french can see the recipe here

(when I post french recipes I will add the link in french )















Ingredients
(6 to 8 little cakes)

 1 pot of natural yoghurt (use as a measure the  same yogurt pot for flour, sugar and butter)
 2 pots  of all purpose flour
 1 pot  of sugar
 1/2 pot butter
 3 eggs
 1 teaspoon baking
1/2 tsp vanilla sugar

Method


Preheat oven to gas mark 6 (180 ° C).
In a bowl mix gradually the yogurt,flour,sugar, eggs , baking powder and vanilla sugar.
Butter and floured the  pans  you will use
Bake at oven about 30 minutes until are golden and dry.
 Cool cakes  in pans on wire racks for 10 minutes. Remove little cakes from pans, cool on wire racks.
I used silicone pans .Anyway you can use muffins pans.
 



PRINT RECIPE


Im sharing with

JWsMadeWLuvMondays

StoneGable








EN ESPAÑOL

Cakes de yogurt






 
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