28 December 2015

Classic Tiramisu (a Christmas dessert)





For Christmas  Eve I cook and bake and  bring all   to my Mom's house. (My dad is a little sick)

Mom wanted a nice dessert and I know she really love Tiramisu
so I made this recipe from Cuisine - et -mets  a wonderful french site.

This Tiramisu was amazing !







Ingredients


5 eggs
200g caster sugar
250 cream cheese or mascarpone cheese
40 cl creme fraiche
30 cl caffe  espresso
17 cl Kahlua (coffe liqueur)
or dark rum
40 biscuits 
Cocoa powder


Method

Separe the whites from the yolks.
Whisk the egg yolks and sugar, mixing bleach and should become foamy. Add the cream, cheese or mascarpone.
Whip cream and fold into cream cheese mixture.
Beat the egg white and gently add to the mixture.
Mix coffe espresso and Kahlua.
Prepare a plate with a border, disp the biscuits in coffe, cover the bottom, add a layer of cream and put a layer of soaked biscuits, start and finish with a layer of cream, sprinkle with cocoa powder and garnish with some red fruits or coffe beans.
Refrigerate for at least 2 hours to set the cream,
Serve chilled..



Print recipe














En español

Tiramisu













18 December 2015

Gingerbread cake with pomegranate seeds (Cake de jengibre)











I don't know If I said before but I love ginger and Christmas spices,
This gingerbread cake is absolutely amazing !
And garnished with pomegranates ! just delicious..
Merry Christmas to all my friends!

Source : La cuisine d'Helene







Ingredients



2  1/4  cups sifted all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon  table salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 tabespoon dutch processed cocoa powder
8 tablespoon unsalted butter melted then cooled to room temperature
3/4 cup  mild molasses
3/4 cup granulated sugar
1 large egg
1/2 cup buttermilk or greek yogurt
1/2 cup of milk
1/2 cup pomegranate seeds  for garnish or some cranberries.


Method

Preheat oven to 180°c (350 F)
Greased a baking pan .
In a bowl mix together flour,baking soda, salt,ginger,cinnamon,cloves,nutmeg,allspice and cocoa.

In other bowl beat butter,molasses and sugar with electric mixer on medium speed until combined. Beat in egg until incrporated.Greadually add buttermilk or greek yogurt and milk until combined.

Add dry ingredients to wet ingredients; beat on medium spped until batter is smooth about 1 minute. Do not overmix. Spread batter into pan.

Bake about 40 minutes until a toothpick inserted in the middle comes out clean. Let cool at room temperature,
Serve with Ice cream or icing. 
You can keep this gingerbread in fridge for up 5 days when you wrap in foil.}It can also be frozen for up to 2 months.
For Icing: Mix milk and powdered sugar together until you like the consistency. Spread on top of gingerbread-
And then sprinkle some pomegranate seeds or cranberries.

Note. Here is summer but I had frozen pomegranate seeds.Are amazing.






Print recipe here









En español

Cake de Jengibre



















11 December 2015

Classic Cherry Strudel for Christmas (Strudel de cerezas )





Before my friends in the Northern Hemisphere say,  we don't have cherries at this time! I have to tell you this wonderful recipe can be made with frozen or jar cherries. And it works very well.
But here I use fresh cherries because we are in  summer.
 It is serious Christmas in summer. Is a little exhausting.


Source : Foodnetwork.co.uk

Merry Christmas :)















Ingredients

For dough

2 1/2 cups plain flour
1/2 teaspoon apple cider vinegar
3 tablespoon vegetable oil
1/4 teaspoon salt
1 cup warm water

Filling
3 cups pitted tart cherries (these can be frozen or jarred)
3 tablespoon cornstarch
1 1/2 cup sugar
2 cinnamon sticks


Assembly

 Icing sugar for dusting
1 egg whisked with 2 tablespoon water
for brushing
1/3 cup unsalted butter
2/3 cup breadcrumbs



Method


For the cherry filling, bring the cherries up to a simmer with the sugar and cinnamon sticks, and simmer for 10 minutes. Whisk the cornstarch in a small bowl with a little cold water and add thos to the cherries, stirring until the juices have thickened and the cherries are glossy. Set aside to cool before using.

For the strudel dough, blend the plain flour  with the salt in a mkixer fitted with the paddle attachment. Add the water, oil and vinegar and mix on low speed until the dough comes together and then increase by one speed and knead for 2 -3 minutes (the dough will seem sticky).
Turn the dough out onto a lightly floured work surface and continue to knea the dough until it seemd a smooth but elastic texture. (If is neede add some flour)
Place the dough in a covered bowl and set aside to rest at room temperature for at least an hour.

To assemble, preheat the oven to 190°c (375 °F)


Lay a clean tablecloth out over your work surface and dust it evenly with flour.
Place the strudel dough in the middle of the tablecloth and with  a dusted rolling pin  spread the dough out as far as you can.
Now switch to only using your hands (and keep them with flour) and pull and stretch the dough from underneath, until the dough will be really thin.
Once  stretched as far as it can, brush the entire surface of the dough gently with butter.
Sprinkle the dough with breadcrumbs, then spoon the cool cherry over one end of the strudel.
Trim away the pieces of dough and, using the tablecloth to lift it onto a parchment lined baking tray and pinch the edges to ensure the strudel is sealed.
Brush the top with egg wash and bake about 40 minutes until it is a rich golden brown. Alow the strudel to cool for at least 20 minutes before slicing and serve each slice generously dusted with icing sugar.
The strudel can be stored refrigerated for up 3 days.


Print recipe














En español


Strudel de cerezas













6 December 2015

Pfeffernüsse recipe (German cookies) Galletas alemanas







Finally, I can not believe I'm doing my first  Christmas post, will not go into detail but have been difficult lately, but I'm here.
Merry Christmas !


First recipe for Christmas
Pfeffenüsse cookies
Source : Gourmet Traveller








More than cookies texture is as small cakes and can be made smaller. I wanted to make shaped pines but you can use other molds or make small mounds on a baking sheet.
Mine is a silicone mold.





Ingredients


335 gm plain flour
1 1/2 tsp ground cinnamon
3/4 tsp ground black pepper
1/2 tsp crushed aniseed
1/4 teaspoon each ground allspice, ground nutmeg and ground ginger
pinch ground cloves
1/4 tsp bicarbonate of soda
125 grams butter softened 
130 grams bvrown sugar
60 gm blackstrap molasses
1 egg 


Spiced icing

150 grams pure icing sugar
pinch each of ground nutmeg and ground cloves
1 tablespoon of water
red,green and white nonpareils for decorating


Method

Sift flour into a large bowl,add spices and bicarbonate of soda and set aside.

Beat butter and sugar with and electric mixer until pale and fluffy. Add molasses and beat to combine, then add egg and beat again. Stir in flour mixture with a large pinch of flaked sea salt. Combine to form a dough and refrigerate for flavours to develop (about 2 hours)

Preheat oven to 160°C  (350 °F).
Fill the molds if you will use or roll tablespoonfuls of dough into balls and place on baking trays lined with baking paper. Baking until just form to touch (18 to 20 minutes)
They'll harden as they cool.

For spiced icing combine sugar,spices and 1 1/2  tablespoon water in a large bowl (it should be a thick consistence) if you want more thick add more sugar

Cover the cookies with the icing and and sprinkle some  nonpareils  and set aside to dry.
They will keep in an airtight container for 5 days.






Print recipe





EN ESPAÑOL

Galletas alemanas (Pfeffernüsse cookies)

















Este es mi primer post de Navidad de este año.
Que año.
Bueno pero ya empezamos.
La primera receta es Pfeffernüsse cookies, unas galletas alemanas deliciosas .
Pronto la receta.

1 December 2015

pumpkin and basil soup (Sopa de zapallo con albahaca)




I love soups every time. I dont know why but I love all them (Made in home soups)
And is curious because the twins love them too :)
Always I ask : Who want a little soup that I made??
Usually they want:)
If you dont have fresh basil you can use dry basil,  just delicious!!

Source:  Good houskeeping





Ingredients

1/4 cup vegetal oil or olive
3 sweet onions sliced
1 tablespoon chopped basil or dry basil
3 cloves garlic chopped
2 teaspoon grated ginger
3 or 4 cups vegetable broth
2 cups fresh  cooked pumpkin (mashed)
or 2 cans pure pumpkin

Method
In a medium or large saucepot
heat oil  and add onions and 1/4 tsp salt.
Cook until are brown stirring occasionally.
Add garlic,basil, and ginger.
Cook 5 minutes or until garlic is golden, 
stirring occasionally. Add vegetable broth and pumpkin.
Heat to simmering  on high , scrapingup browned bits from bottom of pot.
Reduce heat to mantain simmer, cook 20 minutes stirring occasionally.
With inmersion blender or batches in blender, puree soup until smooth. Season with salt and black pepper.
If soup is too thick add water or broth to desired consistency.



Print recipe

















En español

Zopa de zapallo y albahaca









Me encantan las sopas.
En esta época no publico muchas porque aca en Chile estamos en verano. Pero hago sopa todo el año.
Ademas lo más bien que en verano comemos porotos granados o pastel de choclo.
Esta sopa cremosa de zapallo es deliciosa y va con albahaca.








Ingredientes 

1/4 taza aceite vegetal u oliva
3 cebollas cortadas pluma
1 cucharada de albahaca fresca o seca
3 dientes de ajo picados
2 cucharaditas de jengibre rallado fresco
o 1 jengibre seco
3 o 4 tazas de caldo de vegetales preparado
2 tazas de zapallo cortado en cuadritos y cocido

Preparación

En una olla grande o mediana colocar el aceite y agregar la cebolla pluma a fuego medio más 1/4 cucharadita de sal,freir hasta que esten doradas.
Entonces agregar el ajo,la albahaca y el jengibre.
Cocinar unos 5 minutos revolviendo ocasionalmente.


24 November 2015

Poire au sirop sauce chocolat (Chocolate pears) Peras al chocolate)



I love pears and especially with chocolate sauce.
A simple and delicious recipe.

The next week I hope to begin like all years with Christmas recipes but if you want see someones 
this is the link  for Christmas recipes

(really I have nice recipes for Christmas :meringues roulade, Stollen, Christmas bread, Roasted turkey, Christmas panacotta, is amaing all I made all these years lol)
Here one of my favorites german cookies

Source: Cuisine & mets  (in french)














Ingredients

5 pears 
225 g caster sugar
90 cl water
1 teaspoon spice mix (cinnamon,nutmeg, ginger or others)
100 g dark chocolate
20 cl cream
1/3 cup flaked almonds


Method


Wash and peel the pears carefully leaving them whole (like pictures)
In a saucepan combine water,sugar and spices, lead to a boil.
Dip pears in syrup and cook 20 minutes.

Drain the pears and set aside.
In a medium bowl melt chocolate with cream in the microwave  until chocolate begin melted.(about  2 minutes medium heat)
Stir the mix. Could be creamy.
Serve the pears on plates, drizzle chocolate and sprinkle with almonds.
Other alternative is to use the pears in cups with syrup background and pears topped with chocolate and sprinkled with almonds.





Print recipe here













En español

Peras con salsa de chocolate


















17 November 2015

Classic cherry pie with butter crust (Pastel de cerezas)












Im in love of this cherry pie: Especially about crust, delicious!

Source : Martha Stewart 


You can make with jarred or canned cherries, if you don't have fresh cherries





Ingredients

4 cups  fresh cherries or drained thawed frozen, pitted
or jarred cherries
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoon unsalted butter cut into small pieces







For the crust

Pate brisee recipe  see here 

All purpose flour for surface
1 large egg lightly beaten with 1
tablespoon of heavy cream, for egg wash

Method

Preheat oven t 180°C (375 F).
Make the filling :
Toss together cherries , sugar, cornstarch, and vanilla extract in a bowl. Set aside.

Roll out 1 disk pate brisee on a lightly floured surface. Fit dough ito a 9 inch pie mold.
Pour in filling and dot top with butter.
refrigerate while making top crust.
Roll remaining disk pate brisee on a lightly floured surface. Cut out 4 or 5 holes using a cookie cutter. Place on top of pie.
Trim bottom and top crusts and press together to seal around edges.Fold edges under and crmp as desired. Put in fridge for 20 minutes.
Brush crust with egg wash. Bake pie on a parchment lined baking sheet set on the middle rack, with a foil line baking sheet on bottom to catch juices, until pie is bubbling in center and crust is golden about 50 minutes. Transfer pie to a wire rack and let cool before serving.


Print recipe














En español

Pastel de cerezas


















La corteza de este pastel de cerezas es deliciosa. 
La receta es de Marta Stewart y se puede hacer ya sea con cerezas frescas o frasco o tarro de cerezas.

Ingredientes


9 November 2015

Spicy falafels









Here we  love Falafel especially my daugther.
Then  I started doing a few years ago and according to my daughter," this is the best recipe you did mom " ... So Maybe This would be the ultimate falafel recipe?
 ... we never know but I love this one.




Source : BBC Good Food






Ingredients

300 grams dried chickpeas (or 400 g can chickpeas washed and drained)
1 small onion chopped
3 tablespoon  sunflower or vegetable oil
1 garlic clove crushed
1 tsp ground cumin
1 tsp ground coriander 
handful parsley chopped
salt and pepper
1 egg



Method

Put the chickpeas in a bowl, add cold water to cover at least 6cm and let soak overnight.
The next day, drain, and mix (yes believe it is important not to cook).
Heat 1 tablespoon oil in a large pan, then fry the onion and garlic a low heat for 5 mins until softened. 
Tip into a large mixing bowl with the chickpeas and spices then chopped with a food processor machine  or blender until the chickpeas are totally broken down.

Stir in the parsley or dried herbs with seasoning to taste. Add the egg then squish the mixture together with your hands.

Mould the mix into balls, heat the remaining oil in the pan, then fry the falafels on a medium heat fro 3 minutes on each side until golden brown and firm.
Serve hot with couscous por pitta bread or salad.



















PRINT RECIPE



En español
Falafel














Los falafels son parte de la comida Libanesa o palestina, son como pequeñas pelotitas que se hacen con una mezcla de garbanzos, hierbas y aliños. : No se cocinan los garbanzos previamente. 
Solo se dejan remojando en la noche como se hace con todas las legumbres.
Es una opcion muy rica para los que no comen carne porque se pueden comer con pan pitta o con ensaladas.

Ingredientes

300 gramos de garbanzos secos
1 cebolla pequeña
3  cucharadas de aceite vegetal
1 diente de ajo picado
1 cucharadita de comino molido 
1 cucharadita de cilantro picado
un puñado de perejil picado
sal y pimienta
1 huevo

Preparación

La noche anterior dejar remojando los garbanzos tapados con agua.
Al dia siguiente enjuagar y reservar.
En un sarten poner una cucharada del aceite y dorar la cebolla picada y el ajo unos 5 minutos hasta que la cebolla esté tierna.
Mezclar en un bol los garbanzos y especias y moler bien con un procesador o licuadora.

3 November 2015

Muffins chocolate poire (Muffins chocolate pears)







Muffins chocolate poire is a recipe you can make in cups  or ramekins.
Are lovely for a dinner or any time. I baked in this cups and don't have problem. Some cups now  are safe  for microwave or oven.


Source recipe :  Cuisine e mets (french)















Ingredients

5 servings

80 grams butter
150 grams caster sugar
100 grams dark chocolate
3 eggs
80 grams all purpose flour 
1 teaspoon vanilla extract
 5 ripe pears 

Method

Butter 5 ramekin or muffins cups  large enough to accomodate a pear, sprinkle with powdered sugar.

Preheat oven to 180°c
Wash the pears, peel and cut the bottom to stabilize.
Melt chocolate and butter in a double boiler or in the microwave.
Separate the yolks from the egg whites.
Whisk the egg yolks with the sugar in a bowl, the mixture should blanch, stir in chocolate and flour.
In another bowl, beat the egg whites and add the vanilla extract. 
Stir a spoonful of whites into chocolate mixture, then fold in the rest.
Pour batter into muffin cups or ramekins. Arrange the whole pears harmoniously, although the press.

Bake for until 40 minutes until the pears are tender and the blad of a knife comes out dry  if you pinch the cake.
Let cool before serving.
Add some mint leaves if you like.


Print recipe















En español

Muffins de peras con chocolate



















https://canelakitchen.blogspot.cl/