29 January 2014

Chestnut chocolate cream (Crema de chocolate y castaña)







I love chestnuts  and when I saw this recipe in Ela's blog, I told her, I will make soon.!
Her blog Gray apron has lovely recipes.
You can make this recipe with   frozen chestnut  purée or fresh if you are in Winter.
Some years ago we only make chestnut recipes in autumn/Winter but now we have frozen chestnut pure all year round.








Ingredients
(4 servings)


 350 g  chestnuts or 400 g chestnut purée
75 g (5 Tablespoons) butter, diced
75 g (3 oz) dark chocolate, broken in pieces
70 g (1/3 cup) sugar (if your chestnut puree has sugar don't add this)
1 teaspoon vanilla extract
1 Tablespoon rum

Method


If you make chestnuts puree:

 Make  (1/2 cm) wide incisions in the shell of the nuts (one cut per nut). Place chestnuts in a pot with water. Bring to boil and cook for 1 minute. Using a slotted spoon, remove 3 nuts at the time. Peel off both, the shell and the skin. Take three more nuts out...and so on. . Cook peeled nuts on low heat for about 40 minutes till tender.
Strain and pass them (while hot) through a potato press and into a medium bowl.

If you have the chesnut puree (frozen or in jars)

 Combine the puree with , vanilla and rum. (If you need add the sugar too)
Meanwhile...
Melt chocolate on top of hot water. Add butter, stir to melt. Using a wooden spoon, stir in the chestnut mix.
With a hand-held immersion blender, blend the cream till smooth.
Transfer into cups or ramekins and keep refrigerate  about 1 hour before serving.






Print recipe



EN ESPAÑOL

Crema de chocolate y castañas






 
 
 
Me encantan las castañas (desde siempre) asi que ha sido una maravilla encontrar dulce
de castañas en frascos o congelado, asi que cuando puedo  hago algún postre de castañas.
Esta receta es de un blog estupendo Grayapron.com y mi amiga Ela me ha dado permiso para compartir su receta.
Es ideal después de una cena porque no es dícil, se deja preparada antes, se le pueden agregar berries (y aquí algunos le agregaron un poco de crema)
Con un cucharón retirarlas y dejarlas enfriar un poco, retirar la cáscara.
 
 
Ingredientes
(4 copas o vasitos)
 
400 gramos de puré congelado o envasado
o 350 gramos de castañas
5 cucharadas de mantequilla
75 gramos de chocolate en barra (Para repostería)
70 gramos de azúcar (sólo si se hacen las castañas, si es puré no porque normalmente ya
trae azúcar así que no necesita)
1 cucharadita extracto de vainilla
1 cucharada de ron o cognac
 
Preparación
 
(Receta para hacer puré)
Se ponen a cocer las castañas, haciéndole una pequeña incisión a cada una. Se ponen a cocer primero por un minuto (para quitar la cáscara)
Cocinar las castañas ya peladas nuevamente por aproximadamente 40 minutos hasta que estén tiernas.
retirar el agua con un colador y pasar por un pasapuré,colocar en un bol.
 
 
Si ya tienes el puré de castañas ya sea congelado o envasado:
 
En un bol unir el puré de castañas con la vainilla y el ron.
(no agregar el azúcar)
por otro lado  derretir el chocolate a baño maría, agregar la mantequilla, hasta que esté todo unido.
Con una cuchara de madera unir con el puré de castañas.
(Si es puré natural se puede moler con un blender) si no
no hay necesidad.
Repartir en los bols cerámicos o en copas o tazas.
Llevar al refrigerador por una hora al menos.
Se puede servir con algunas frambuesas o frutillas o con un poco de crema.
 
Nota si se quiere hacer más cantidad agregaría unos 100 g de puré de castañas y un cucharada de mantequilla.

26 January 2014

Rustic Beer Bread





I said this before: I love baking bread, is one of my pleasures in life:)
How smell, the taste, all is amazing!

This beauty bread id from :Tara multicultural table
and she has amazing recipes!


And I think my new teaspot is really cute, Im sure my friend Betsy will love this (visit Betsy  she has an amazing blog)
Betsy: I can't resist this teapot lol











Ingredients

1 1/2 teaspoons active dry yeast

4 1/2 cups all purpose flour, divided
1/2 cup warm wáter 
1 3/4 cup (12 fluid ounces) dark beer
1 1/2 teaspoons fine salt
1 tablespoon cornmeal

Method

 
In a large bowl, combine yeast, 1/2 cup flour, and water. Let sit until frothy, about 30 minutes.
Stir in the beer, salt, and remaining flour until dough comes together. It will be quite sticky.
 Cover and let rest until doubled, about 2 hours.
 
Generously flour work surface. Scrape the dough onto the flour and cover top with more flour. Form into a long, oval loaf.
 
Spread cornmeal on baking sheet or baker's peel. Add loaf, cover, and let rise until doubled, about 1 hour.
 
Preheat oven to 180 ° ( degrees F).
Place baking stone on middle rack if using. On the lowest rack, place a deep pan filled with water.
 
Gently slash the top of the risen loaf 2-3 times.
 Slide onto baking stone or place baking sheet in preheated oven.
Bake until golden brown and sounds hollow when tapped, 30-35 minutes.
Allow to cool before slicing.



Note: The most important in baking bread is the times, so  let rinse and wait.:)
The preheat is other thing I always made.
Is not a difficult bread and is really delicious!











EN ESPAÑOL
Pan rústico con cerveza














22 January 2014

Little meat pies with beer








   I  loved these little tarts with ground beef (for my daughter vegetable mix) and the  ground beef cook with beer which gives it a special flavor.

This recipe is adapted from my little book: "Little sweet and savory tarts" from Parragon Books Ltd









Ingredients

(8 Little tarts)
Crust

350 grams all purpose flour
1 teaspoon salt
160  grams ice butter
in cubes
4 to 4 1/2 tablespoons of cold water


Filling

500 grams grind beef
1 tablespoon of oil
2 Green onions chopped
1 tablespoon of flour
225 ml dark beer
125 ml beef broth
salt and pepper

Method

Place the flour in a bowl and add cold butter, crumbling it with your fingers, add salt, rubbing until it is the texture of breadcrumbs.
Add the ice water and  work the dough until smooth dough.
Wrap dough in plastic wrap and refrigerate for 15 minutes.
After this work it on a table with flour, stretching with the roll pin. 

Use a small bowl (I used a  little plate  or ramekin) to cut out little circles of dough that are slightly larger than the size of the circles in the cupcake tin
Place circles into an un-greased cupcake tin,
Fill them up with  meat beef.
Roll out the remaining  dough and cut other circles to use as the top.
Preheat oven to 180 ° c.
Painted over with a mixture of egg yolk and water
Bake about 25 minutes or until are little golden.

Filling

In a skillet heat oil over medium heat and add butter the ground beef and  green onions
Sprinkle the flour and add the beer, broth, salt and pepper.
Stir gently for about 5 minutes until thickened.
let cool slightly before filling
the pies.







print recipe here


En español
Tartas rellenas con carne












20 January 2014

White chocolate raspberry Swirl Ice cream




After a little break last month we are in SECRET RECIPE CLUB again.
For this month my assignment was Christine's kitchen Chronicles, an amazing blog with many recipes.
I choose this White chocolate raspberry(frozen) because I had raspberries and I think would be delicious. And was!!


Secret Recipe Club




Ingredients
white chocolate ice cream


350 grams (8 oz) White chocolate

1 cup whole milk
2/3 cup sugar
pinch of salt
5 large egg yolks
2 cups heavy cream

raspberry swirl

1 1/2 cups of raspberries (fresh or frozen)
3 tablespoon sugar
1 tablespoon vodka

Method
    Combine raspberries, sugar and vodka in a bowl and mash with a fork to combine.
    Refrigerate  an hour or overnight before churning the ice cream.
    Put the White chocolate in a large bowl with a mesh strainer on top.
    Warm the milk,heavy cream, sugar and salt in a médium saucepan.(not boil)
    In a separate médium bowl, whisk the egg yolks.Slowly pour the warm milk into the yolks, whisking constantly, then crape back into the saucepan. Stir mixture constantly over médium heat until the mixture thickens and coats the back of a spatula.
    Pour custard through a strainer over the White chocolate and stir chocolate completely melts.
    Chill mixture in the refrigerator then churn according the manufacturers instructions. (I don't use a machine Ice cream)
    Into the container you are going to freeze, layer Ice cream, half the raspberry sauce ice cream again and repeat raspberry sauce. Freeze until firm.
    .
Source: Adapted by and as seen on Christine's Cuisine from The Perfect Scoop by David Lebovitz













En español

Helado de chocolate blanco con salsa de frambuesa







16 January 2014

Mixed berries galette





For the more suspicious I made that  recipe before chocolate mini  bundts. So I have to post it, and  happens I have been a difficult week so I could not cook much in any case is a really delicious galette especially the dough!

Source: tartelette




 
 
 
 Ingredients
 
For the crust
1 1/2 cup all purpose flour
1/2 teaspoon salt
1/4 cup sugar
110 grams cold butter
1/4  cup milk beaten with 1 egg yolk

For the filling:
1 cup each raspberries,  strawberries or blueberries
(frozen or fresh)
juice and zest of one lemon
1 tablespoon cornstarch or arrowroot
1/2 cup of sugar


 the crust:

In the bowl of a food processor, (or follow the same instructions if doing by hand), pulse together the flour, salt and sugar until incorporated. Add the butter and pulse until the butter resembles small peas and is evenly incorporated.
Gradually, stream in the milk and egg yolk mixture until the flour just comes together. Turn the mixture out onto your work surface and form into a ,round disk. Wrap with plastic wrap and refrigerate at least 30 minutes (or overnight) before rolling out.

Preheat the oven to 180°c ( 350F )and position a rack in the center.

 filling:

In a large sauce pot, combine all the berries with the lemon zest and juice, cornstarch (or arrowroot) and sugar. Fold gently until everything is incorporated. cook by 5 minutes until is thick.
Let stand while you roll the crust.

On a  surface area, well floured, roll out the pastry dough to  and cut out  circle.
Transfer right away to a baking sheet lined with parchment paper. Mound the fruit filling on the circle and  leave a 2-inch border of pastry all around.
Gather the edges of the pastry dough, pleating as you go with your fingertips (don't worry about being even - these are free form.
Bake for about 40 to 50 minutes or until the galette is golden brown









print recipe

En español
Galette con frutos rojos








Esta tarta con frutos rojos (puede ser con moras y frutillas, o arándanos y frambuesas) congeladas o frescas.

El otro día compré frambuesas pero es tanto el calor que tuve que llegar directo con ellas al congelador.
Son delicados los berries sobre todo con el calor lo que más dura son las frutillas, aún así cuando Gerardo me las trae a veces, tengo que hacer la mermelada en la noche, de inmediato.
Esta galette lo que me encantó es la masa.

Ingredientes
(para la masa)

1 1/2 taza de harina sin polvos de hornear
1/2 cucharadita de sal
1/4 taza de azúcar
110 gramos de mantequilla bien fría.
1/4 taza de leche con una yema batida

Relleno
1 taza de frambuesas, más una taza de frutillas y una
taza de arándanos o moras.
(Frescas o congeladas)
el jugo de 1 limón
1 cucharada de maicena
1/2 taza de azúcar

Preparación

En un bowl o procesador mezclar la haría, sal y azúcar y unir bien.Unir la mantequilla a mano o en la procesadora  hasta que tenga la forma de migajas de pan.
Agregar la mezcla de yema de huevo y leche y unir bien hasta formar una masa suave.
Darle una forma redonda y envolver   en film plástico por lo menos 1/2 hora o se puede dejar durante la noche en el refrigerador.

Cuando se ve a preparar encender el horno a 180°c.

relleno

En un olla  mezclar los berries con la ralladura de limón, el jugo y el azúcar.
Agregar la maicena.
revolver bien y calentar por unos 5 minutos hasta que tenga una consistencia espesa.
Dejar reposar mientras se prepara la masa
En una superficie enharinada estirar la masa con el rodillo (si es necesario agregar un poco más de harina)dándole una forma redonda, no importa si no es perfecta.
(de eso se trata la galette)
Preparar una bandeja de horno con papel mantequilla.
Sobre esta poner la masa.
Rellenar con la salsa de berries y dejar unos centímetros alrededor para doblar la masa.
Doblar las orillas hacia dentro y llevar a horno por unos
40 minutos o hasta que la tarta se vea la masa dorada.
Dejar enfriar antes de servir.
Se puede servir con un poco de helado de vainilla.


 

12 January 2014

Mini chocolate Bundt cakes









I can see what are you thinking:  Here is she again with her berries lol
And is true.
But if you know me you  have noticed this is a berries blog right?
Im teasing:)
But I love berries, and in this case is only for garnish!
I found these currants time ago and I have to use:)
 I found these mini chocolate bundt cakes and
 are amazing!
All were in love with this recipe!

Source: Hip food Mom




Ingredients

For the Cake:
 
1½ cups brewed coffee
1 cup unsalted butter
1 cup natural cocoa or chocolate powder
1 1/2 cups white granulated sugar
2 cups all purpose flour
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
butter for the bundt pans
 
For the ganache
 
1 cup good quality bittersweet chocolate, finely chopped or
 semi sweet chocolate chip morsels.
2/3 cup heavy whipping cream
1/2 teaspoon vanilla extract
some berries for garnish
 
    Method
 Preheat oven to 180°c . Brew 1 1/2 cups of coffe. While the coffe is brewing, butter the bundt pans and then dust with cocoa powder.
In a a microwave safe bowl melt the butter fro 20 seconds. Mix with the coffe and cocoa poder. Stir with a wire whisk. Once eveything is combined, add the sugar and whisk until it has disolved. Transfer the mixture to a large bowl and set aside to cool about 5 minutes.
In another bowl combine the flour, baking soda and salt. Mix.
In a separate bowl whisk the eggs and vanilla.
Whisk the eggs into the chocolate mixture. Slowly add the flour mixture and continue to whisk.
Once all the ingredients have been combined you will left with a batter with the consistency of thick cream. 
Put the batter into the mini bundt pans (I used silicona mini pans but any bundt pan is OK)
Bake for about 20 to 25 minutes or until a toothpick inserted comes out clean.
Remove the bundt pans from the oven and let cool for at least 30 minutes. Once cooled, gently run a butter knife  around the sides of each cake to gently remove from the pan. Most likely, you will have an  cake excess that yonu can cut .
Place mini bundt cakes on a wire rack.
 
    Ganache
 Place the chocolate pieces in a saucepan combine the heavy cream and vanilla extract and heat to bain Marie. Cook until small bubbles appear on the outside edge of the cream.
Cut the fire. Pour the chocolate over the hot cream and using a wire whisk gently stir until all of the chocolate is melted and the mixture is smooth.
Drizzle the ganache on the cooled bundt cakes, top with some berries (fresh or frozen)

Print recipe









En español

Mini cakes de chocolate





  










9 January 2014

Sweet potatoes with marshmallow meringue (postre de camotes con merengue)




Love sweet potatoes especially in desserts and pies, I think taste
like lucuma, an amazing fruit from here,and Peru too.
 I know in North america and others countries  have now lucuma powder)

Anyway this recipe with sweet potatoes with marshmallow meringue is adapted from a vintage recipe from Good Housekeeping. 


and Im sharing with













Ingredients

3 lbs. (1,200 kilo) sweet potatoes
2 tablespoons maple syrup
or honey
1 tablespoon dark Brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground allspice
pinch of salt
2 tablespoons  of heavy cream
3 egg whites
1/4 tsp. cream of tartar
1/2 cup granulated sugar

Method

In a pan cook  the sweet potatoes.
by 18 to 20 minutes or until very tender when pierced with
fork, drain.
When cool enough to handle, peel potatoes and put in a bowl,
add maple syrup or honey , brown sugar, lemon juice,pinch of salt and allspice. Mash potatoes with potato masher. Finally  add the heavy cream and stir well. 
Transfer to a casserole dish and baking by 15 minutes .

Prepare meringue:

In large bowl with mixer in high speed, beat eggs whites and cream of tartar until soft peaks form.  Sprinkle granulated sugar 2 tablespoon at a time, beating until sugar dissolved
and meringue stands in stiff , glossy peaks when beaters are lifted.

Transfer meringue to large piping bag .
Start at one side of the casserole dish and pipe meringue in small mounds onto surface of sweet potatos mix, coverage entire surface
Bake 6 to 8 minutes or until meringue is golden.
Enjoy!







Print recipe here



En español

Postre de camotes con merengue










Antiguamente el camote se comía mucho aquí en Chile, realmente, muchos postres, pero la vida rápida, el querer tener todo en un minuto listo, en fin tantas cosas, ha hecho que el camote exista pero se ve poco, generalmente se encuentra en supermercados (líder) pero en la parte de las cosas más especiales.
Muchos lo asocian con el zapallo pero es diferente, su sabor me parece más parecido a la lúcuma, el camote es realmente delicioso, fácil de preparar, al cocinarse queda tierno y suave y se puede usar como se quiera.
(Tengo otras recetas de camote en mis recetas por si quieren ver)
El camote de Chile es un poco más pálido (como amarillo) y el de Perú es más anaranjado, los dos son muy ricos.
También en los congelados he visto camotes que traen de Perú.

6 January 2014

Blackberry muffins (muffins de moras)

 
 

This récipe  is  especially for all of  you are freezing in the North of the world . made with frozen blackberries so don't worry about fresh berries, these blackberries had months! lol

Sometimes is difficult choose some  recipe, I have a lot ! especially from berries, but I love this.

Source: Eat the love  ( a wonderful blog)






Ingredients

12 muffins

3/4 cup (115 g) whole wheat flour
3/4 cup (105 g) all purpose flour
1/2 cup (60 g) almond meal (ground almonds)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
3 tablespoons  butter, at room temperature
1/4 cup + 2 tablespoons (75 g) white granulated sugar, divided

2 teaspoons vanilla extract
1/3 cup honey

1 egg
3/4 cup buttermilk or yogurt
1 1/2 cups frozen  blackberries

Method



 Preheat an oven to  180 °(350 F) and spray a regular muffin tin with cooking oil.

Place the flours, almond meal, baking soda, baking powder and  salt in a medium mixing bowl. Using  whisk,  stir the dry ingredients together until uniform in color.

 Place the butter and,  1/4 cup sugar in the bowl of a standing mixer fitted with the paddle attachment.
Reserve the remaining  2 tablespoons of sugar for later.
 Beat the butter,  sugar and vanilla, together on medium speed until creamy. Add the  honey and egg and beat to incorporate between additions.
 Add half the dry ingredients to the muffin batter and beat on medium to incorporate.
 Add the buttermilk to the batter and beat to incorporate. Add the remaining dry ingredients and beat to incorporate. Gently fold the blackberries to the batter using a large flexible spatula, trying not to break the blackberries too much. Divide the batter into the muffin tin..
 Sprinkle the reserved  sugar over the muffins.
 Bake for 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let cool in the pan for 15 minutes then unmold and let cool completely on wire rack.


Enjoy with a cup of tea or coffe:)











print recipe

EN ESPAÑOL

Muffins con moras














Se ven pocas moras ahora, se han fijado? antes pasaban vendiendo por las casas, o las tomabamos nosotros mismos  en el sur y hacíamos mermelada o lo que fuera.
(El helado de moras es uno de mis predilectos)
Por eso siempre que encuentro moras las congelo y las hago cuando puedo, estas tienen mesas pero estaban estupendas, unos muffins con moras!

Ingredientes




https://canelakitchen.blogspot.cl/