29 September 2015

Tres leches glass dessert ( Postre Tres leches en copas)






These cups Tres Leches style are similar to the already known Tres Leches Cake.
But I  find  this dessert easier, faster and  really  delicious.


Source  : Nestlé Chile








Ingredients

 5  servings

300 grams lady fingers cookies
1 can condensed milk
1 can evaporated milk
1 1/2 cups heavy cream
3 eggs (separate yolks from the whites)
1/2 cup sugar for meringue


Method

Cut the biscuits on pieces and spread in the bottom of the cups  and set aside.
In the meanwhile put  in medium saucepan  the condensed milk, evaporated milk and heavy cream,  and mix well.
Cook  over  low/medium heat, stirring all the time until it begins to thicken.
Beat the egg yolks with a little milk and add gently.
Add to the mix stirring  all the time over low heat.
When  look more thick  remove from heat and cool  by a time .

Divide the cream  over  the biscuits.
Beat the egg whites with a pinch of salt until stiff , once mixture is foamy add the sugar and   increase speed slightly and whisk to soft peaks.

Spoon meringue over the cream in glasses. Use the back of  spoon to distribute meringue.
Finally use a kitchen torch to brown the meringue.
Refrigerate and leave there until serving time.







print recipe




En español

Tres Leches dessert














Este postre absolutamente delicioso es como el Cake tres elches pero más fácil (creo yo)  y en porciones individuales. Lo hice para el 18.
Solo para que sepan Septiembre fue un mes muy agitado para mi, primero me enfermé yo, despues mi hijo y finalmente me trajeron una perrita de 3 meses que es como tener una  guagua.
(La habian abandonado)
En fin tengo como tres recetas listas pero no he podido hacer los posts por falta de tiempo.
Ya la perrita está mas grande y la tengo afuera asi que tengo algo más de tiempo. 

Ingredientes

(5 copas o vasos)

300 gramos de galletas de champaña
o similares
1 tarro de leche condensada
1 tarro de leche ideal
1 1/2 taza de crema espesa
o crema para batir
3 huevos (las yemas separadas de las claras)
1/2 taza de azucar para el merengue

Preparación
Partir en trozos pequeños las gelletas de champaña (o dedos de dama) y colocar en el fondo de las copas o vasos.
Reservar.
En una olla mediana colocar la leche condensada, leche ideal y crema y mezclar bien.
Fuego medio /suave, revolviendo con cuchara de palo.
Se va a ir espesando.
Aparte batir las yemas con un poco de leche y agregar a la mezcla de leches, mezclar bien a fuego suave para que se cocinen.
Cuando la mezcla esté más espesa, Apagar el fuego y dejar enfriar un poco.
Repartir la crema sobre las galletas que estan en las copas.
Aparte bati8r las claras con una pizca de sal a punto de nieve.
Cuando el merengue esté firme  agregar de a poco el azucar hasta tener listo el merengue.
Con una cuchara repartir el merengue en las copas.
Con una antorcha de cocina dorar la superficie del merengue o decorar con frutas frescas (duraznos o frutillas u otro)
Dejar en el refrigerador hasta el momento de servir.





21 September 2015

tomato and quinoa soup (Sopa cremosa de tomate con quinoa)




I love soups almost in all seasons but need to be homemade and usually from vegetables , and it is amazing the number of combinations that can be made.
This creamy tomato soup with some quinoa es really delicious !

Adapted from : Good housekeeping 







Ingredients

(5 servings)

1 cup white quinoa 
3 tbsp butter
1 tbsp oil
 1 or 2 medium onions chopped
2 cloves garlic chopped
2 cans whole peeled tomatoes
2 cups  vegetable broth
1/4 cup roasted pumpkin seeds
1 tablespoon fresh chives
1/2 teaspoon crushed red pepper
salt if is needed


Method

Cook quinoa as label directs.
Or look this quinoa recipe.
When is cooked  drain and set aside.
In a  medium saucepan , heat butter and oil until butter melts.
Add onions, and garlic.
Cook about 4 to 6 minutes.or until vegetables begin to soften.
stirring occasionally. Add tomatoes and vegetable broth. Heat to simmering on high.  Then cook in medium heat 15 minutes stirring occasionally .

With inmersion or regular blender, puree mixture until smooth. Reheat soup if necessary.
In a bowl combine cooked quinoa, pumpkin seeds, chives and roasted pepper. Seasoning  is needed.
Serve soup  topped with quinoa mixture.

Notes:
If you dont have a blender you can use other gadget  but  a manual blender is really useful.
(I make soups, juices, smoothies, ice cream only with my little blender)
Love this soup I dont have to drain the hard parts. Only blend.
Taste before add salt . Usually canned tomatoes have salt.
And the vegetables broth too.





print recipe here
















En español

sopa de tomate y quinoa








Me encantan las sopas casi en todas las estaciones.
Esta sopa cremosa de tomate es absolutamente deliciosa.








14 September 2015

Caramel apple galette ( Galette de manzanas con caramelo)









I love apple in all seasons!
And fortunately here there are  apples  all year round.

And love this apple galette with caramel sauce !

Source : Will cook for smiles










Ingredients

Crrust
1 1/2 cup all purpose flour
3 tablespoon white granulated sugar
1/4 tsp salt
1/4 cup cold water
1/2 cup cold butter in pieces
1/4 tsp cinnamon

Filling

3 medium apples (fuji or granny smith)
1/2 cup caramel sauce
(recipe below)
about 2 more tabsp of caramel for drizzle
1 egg yolk with splash of water for eggwash



Method

Preheat the oven to 180°c (360 F)
Line baking sheet with parchmente paper and lightly grease it.
Combine flour. sugar,  in a bowl .Chop cold butter into
small pieces and add it to flour.
Start mixing on slow until it looks like coarse crumbs. Add cold water and keep mixing until dough comes together. Transfer onto a work surface and knead a few times.
Cover  and put in the refrigerator about 30 minutes.

Peel core and slices apples thin.
Roll out the dough into a circle, Carefully roll into a lookse tube and place it on the greased parchment paper and carefully unroll it back out.
Spread caramel all over the dough leaving a little space uncovered around  the edges.

Lay out apple slices to form a spiral, leaving about  a space to dough fold.
Drizzle a little more caramel over apples.
Fold edges of the dough up, over the apples all around the circle.
Whisk egg yolk with some water and brush the outer edges of the dough.
Bake for 35 minutes or until apples are cooked and crust is golden.

Homemade caramel 

1/2 cup of heavy cream
1 1/2 cup granulated sugar
6 tablespoon butter


Preheat a heavy bottom sauce pot over medium heat.
Spread sugar in the pot evenly.
When sugar begins to melt, start stirring with a wooden spoon. Keep stirring slowly as teh sugar melts and starts to turn brown.
When the sugar reached deep brown color add butter and stir constantly.
(Be careful the mixture will bubble and is hot)
When butter is melted will begin look more thicker and looks like caramel.
Take of heat. 
Slowly add heavy cream while stirring. When the mixture is smooth let it stand until cools to room temperature and settles.


Print recipe here


En español


Galette de manzanas























10 September 2015

Zucchini cheese whole wheat little tarts





This is one of my favorites now you can fill with champignons, zucchini or aubergines, all you want . And a delicious  whole wheat crust !!
Source:  Taller de Panadería (Uruguay)
Healthy baking Book  (Book)









Ingredients
4 little tarts 

Crust

300 grams whole wheat flour
6 tablespoons  vegetable  oil
200 cc  ice water
1 tablespoon lemon juice
salt


Filling

3 zucchinis in slices
Olive oil
salt and pepper
200 grams cream cheese
3 eggs
100 cc milk
150 cc heavy cream
parmesan grated cheese


Method

In a bowl put the whole wheat flour with the oil and slowly work with your fingers to form a mixture have crumble consistency.
Add salt and water and lemon juice  and it should be a smooth, soft dough. If necessary add a little water.
Make a ball with the dough . Cover and let rest for an hour.
Cut the zucchini into slices
and cook in a frying pan with a little olive oil
and season with salt and pepper.
Remove and let cool.
Roll out the dough on a table with a little flour and cut out circles the size of the tarts.
Pinch thebottom with a fork.
Make a mixture with  cream cheese, cream, milk  and eggs and fill with this mix  the little tarts and then  cover with sliced zucchinis.
Sprinkle with grated parmesan  cheese.
Bake about 20 minutes or until cheese look melted and golden.


print recipe here















En español
Tartas de harina integral con zapallitos 

















3 September 2015

Strawberryy lemonade Popsicles (Helados de frutilla y limón)




 I think I got this recipe about a month but between one thing and another I had not even post.

So before you go ending the summer in the northern hemisphere and here we had a spring with a really hot time but Im sure this thing can change any moment.

I only like these types of ice cream (homemade ones) do not know why the others did not I like them.

Anyway are healthy and delicious :)


Source: Good life eats.com






Ingredients

450 grams fresh or frozen strawberries
zest of 1 large lemon
juice of 1 large lemon
1/3 cup sugar 
170 grams cream cheese (6 oz)
180 ml vanilla greek yogurt (6 oz)
Powdered sugar if needed for adjusting sweetness to your preference.

Method

In a saucepan combine the strawberries, lemon juice, lemon zest and sugar.
Cook over medium heat, stirring periodically for about 5 - 8 minutes or until they are soft and the juices are bubbling.

Pour the strawberry mixture into a powerful blender, puree until smooth. 
Add the remaining ingredients :cream cheese, vanilla greek yogurt and vanilla extract. Puree until smooth. Taste and add powdered sugar if needed to adjust sweetness. If are ok omit any extra.
Pour the mixture into the popsicle molds. Place popsicle sticks in the center and freese 4 to 6 hours. Some popsicle take longer than others depending on the shape and size.



Note : Store for  up  to a month.

Enjoy!







Print recipe here












En español
helados de frutillas y limón













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