28 October 2015

Marmelade de clementines (clementine marmalade) (mermelada de mandarinas)









Love this Clementine jam is absolutely delicious and really easy. You can enjoy at breakfast or Tea time.:)




Source : La cuisine de Nathalie







Clementine marmalade

(2 jars)

Ingredients

20 clementines 
400 grams of  granulated sugar 
One lemon the juice
1 vanilla pod or 
1 teaspoon of vanilla extract

Method

Peel the clementines detach the quarters and cut them in half.

Place the fruit in a saucepan, add the sugar and sprinkle with lemon juice.
Split the vanilla pod in half in lengthwise and save the grains contained and embed the pod  directly to clementines and mix.
Bring to the boil, then make stew over medium heat for 30 minutes, stirring regulary until complete absorption of the juice.
Look is enough thick or let by 5 minutes more.
When cooked remove the vanilla pod and if you want give three shots-dipping blender to obtain a homogeneous texture.

(I don't used the blender  , only continue stirring the mixture all the time and when  I saw  the jam was a good texture turn it off.) But you can use if you prefer.

Finally store in a refrigerator in two glass jar.






print recipe here
























En español

Mermelada de mandarinas o clementinas
















Finalmente  pude hacer mi mermelada de mandarinas. 
Se me ha hecho dificil este año. Compre varias veces y se las comian en la casa antes de hacer algo. epero aún hay en las ferias y supermercados.

Quedó deliciosa aun los que no comen mermelada les gustó.
A mi me encanta el color es precioso.


Ingredientes
( 2 frascos)

20 clementinas o mandarinas 
400 gramos de azúcar granulada
el jugo de 1 limón
1 vaina de vainilla (las semillas)
 o 1 cucharadita de extracto de vainilla


22 October 2015

Mushrooms and waltnuts tart ( Tarta de champiñones y nueces)










I often make  rustic pies or quiches like this, and I really love because you can make quickly and fill in different ways, and enjoy them  vegetarian and non-vegetarian.

This recipe isfrom  a little book  I have: 
Savoury pies and tarts from Britain (Penguin group UK)










Ingredients


250 grams  shortcrust pastry (recipe  HERE)
2 eggs
  and one   beaten egg to glaze the crust
200 ml heavy cream
3-4 tablespoons vegetable oil
200g chopped mushrooms
 2 cloves garlic chopped
60 grams of chopped walnuts
salt and pepper
1 tablespoon chopped parsley
2 tablespoon grated cheese



Method



Preheat oven to 180 ° C  (360 ° F) 
On a floured surface roll out the dough and use it to line the mold.
Trim the excess coat the pan with parchment paper and fill them with some beans  or others.
 Bake about 15 minutes until edges are golden brown.

 Remove the beans and brush  the bottom  with glass egg.
 Bake about 3 minutes remove and reserve.


In a large skillet heat the oil over slow heat, add the mushrooms, garlic and chopped nuts, season with salt and pepper.
Cook, stirring occasionally, for about 10 minutes until mushrooms release their juices.
Cool slightly and add the cream and eggs, grated cheese and mix well and then add this mixture over the prepared crust.
Sprinkle some cheese and bring oven for about 15-20 minutes.
Let chill by a while  before unmolding.

Serve with a little chopped parsley.
You can eat warm or hot.









en español
Tarta de champiñones y nueces




















15 October 2015

Lemon curd Ice cream (helado con crema de limon)





Really I love all  desserts  with lemon, for years my favorite dessert was Lemon pie (and still) and I saved this recipe for many weeks  
Finally I made some days ago.
Was amazing and all here loved so much.
This homemade no churn ice cream is perfectly smooth and creamy.
And the lemon curd make this a perfect dessert.

Adapted from  :Life tastes Good







Ingredients

4 servings

1 1/2 cup heavy cream chilled
3/4  can  sweetened condensed milk 
Lemon curd  (recipe below)



Method

Make the lemon curd in advance and have it chilled and ready.
Chill your bowl and whisk attachment in the freezer about 15 minutes.
When is nicely chilled. add 1 1/2 cup of heavy cream to the bowl and whisk on high until soft peaks form.
Soft peaks are formed when you lift the whisk attachment out of the cream and it leaves a peak with the tip bending over. 
The time it takes to create soft peaks will vary depending on the speed of your mixer but would be only by onw or two minutes.

Then gently fold sweetened condensed milk to whipped cream until combined.
Carefully spoon 1/2 whipped cream mixture into a loaf pan. Top with several dollops of lemon curd and gently swirl with a knife.
Give it a taste and add more lemon curd as desired.
Spoon the rest of the whipped cream mixture into the loaf pan and top with several dollops of lemon curd. Again swirl the Lemon curd into the ice cream.
Give it a taste and add more lemon curd.
Cover with plastic wrap and place in freezer until solid. (about 3 to 4 hours) Serve and enjoy.




Lemon curd

(I find amazing this recipe because is make in microwave)


1/4 cup unsalted butter melted
1/2 cup fresh lemon juice
1 cup sugar
3 eggs beaten
1 tablespoon lemon zest


In a large, microwave safe bowl, melt 1/4 unsalted butter in the microwave (about 45 seconds). Add 1/2 cup fresh lemon juice, 3 eggs, 1 cup sugar and 1 tablespoon lemon zest.
Whisk until ingredients are mixed.
Place the bowl in the microwave and cook on high power for 1 minute.
Remove from heat and whisk throughly. The mixture will still be thin, but the whisking is key so be sure to whisk after each heating.
Microwave again for 30 seconds and remove and whisk well.
Repeat this process 3 more times until the mixture thickens enough to coat the back of a spoon.
Once the mixture is thickened and creamy like custard allow it to cool.
When is cooled you can use or cover and refrigerate until ready to serve.






Print recipe here



















En español
Helado de crema y limon









Este helado es delicioso, se hace una crema base que no es dificil y se prepara aparte un lemon curd que es una crema de limón pero especial.
Es adictivo :)







Ingredients

(4 o 5 porciones)
1 taza y media de crema para batir  bien fría
3/4 tarro de leche condensada
Lemon curd (crema de limón )  ver más abajo


Preparacion

Primero hacer la crema de limón para que se vaya enfriando .
Primero enfriar el bol que se va a ocupar y las aspas de la batidora para que esten frias. 
Colocar en el freezer unos 15 minutos.
En el bol colocar la crema fría y batir bien hasta que tenga una consistencia firme. 
Se debe ver suave pero firme.
Agregar de a poco la leche condensada y batir suavemente para unir bien.
Una vez que esta bien mezclado preparar un molde alargado
(mejor metálico)
 y agregar primero en el fondo una capa de crema de helado y encima esparcir crema de limon ya preparada-
Vaciar el resto de la crema  y agregar nuevamente el lemon curd haciendo dibujos. Para mezclar un poco.
Cubrir con un plastico transparente dejar enfriar en el freezer hasta que se congele.  De unas 3 a 4 horas para que quede bueno para servir.

Lemon curd o crema de limón

(esta receta se hace en microondas y es estupenda tambien para otros postres)

Ingredientes

1/4 taza de mantequilla derretida
1/2 taza de jugo de limón
1 taza de azúcar
3 huevos batidos
1 cucharada ralladura de limón

Preparación

En un bol de vidrio apto para microondas derretir la mantequilla por unos 45 segundos.
Agregar la 1/2 taza de jugo de limón y mezclar bien.Luego el azucar, los huevos batidos y la ralladura de limón.
Mezclar nuevamente.
Llevar a microondas en potencia alta por 1 minuto.
Retirar y batir nuevamente.
AL principio estará aún liquido pero de a poco se irá espesando.
De nuevo microondas por 30 segundos y al sacarlo batir de nuevo.
Repetir el proceso unas tres veces  hasta que la mezcla este espesa.
Lo importante es revolver cada vez que se retira.
Una vez que esté lista dejar enfriar .
Cuando este fria ya se puede ocupar y si queda se puede guardar en un frasco en el refrigerador por unos 2 días.







10 October 2015

Soufflé au fromage (Cheese souflee) Souflée de queso



I love soufflés  , but a long time I didn't make.

 Cheese  souffle was one  my mom usually  made at home and I loved.
I did it in individual portions because it is much better to serve everyone their portion!

They  are great for brunch, light night supper for two or as a versatile dish with a salad.


 Adapted  and translate from :  750 grammes (French site)






Ingredients


 (5 servings)


60 g   flour
50 cl milk
60 g of butter
salt and pepper 
grated nutmeg
6 egg yolks
6 egg whites
130 grams grated cheese 
(gruyere or cheddar)



Method

Melt the butter in a saucepan. Once it is melted, add    flour, stir and cook for 2 -3 minutes over low heat. 
Stir occasionally.

Meanwhile, butter the molds with softened butter .
After  2-3 minutes pour the milk into the pan and stir.
 Increase a little fire and season with salt, pepper and grated nutmeg and stir.

Bring to a boil then remove from heat and stir vigorously.
Then put the pan on heat again for a minute while continuing to mix. Get out of the fire.
Add the grated cheese and egg yolks while stirring.
Put this mixture into a bowl.
Beat the egg whites  with a pinch of salt  until stiff but not dry.
Put half of whites in the preparation and mix gently .
This gesture will help keep the lightness of the whites.
Do the same with the second half of whites.

Preheat the oven to 180°c. (350F)
Turn the souffle mixture into the prepared ramekins 
Put the ramekins or molds over a baking sheet .
Bake 20-25 minutes or until the tops are puffed and centers appear set.
Serve inmediately.




Print recipe











En español

Souflée de queso


















5 October 2015

White chocolate and cheese cream with pomegranate seeds (A friday guest post to Mahaslovelyhome)



Today I share this recipe with Usha from Mahaslovelyhome  who asked me a guest post.
Usha is  from India and live about 8 years in Brazil and now is in India again.
In her blog has lovely and nice recipes from India and Brazil.



You can see other recipes from Maha here












And before the recipe  Maha asked me answer some questions !


1. Few words about u some thing special which we don't know ?

I live in  Santiago, Chile but I live in the countryside about almost 10 years. Is about 1 hour from Santiago, Im married, and have twins a daugther and son and they are teenagers now.

2.Food photography tips or 2 useful kitchen tips.

I dont know, I read a lot about all so I love Pinterest where you can see a lot of pictures and recipes.
After all these years I learn to find the best place to take pictures, usually out in garden or in a space close to my kitchen with good light.
The light is all.  

3. How to improve fans or followers for blog  food  or FB page?

Really Im not good for that.In all these years. I knew many people  that stopping by  for recipes or others and finally we are friends cause  usually you  visit yours friends.
And when I love a recipe always I let a comment and so you know a lot of people.

4. How food blog changed your life ?

How many recipes you posting in a month and your memorable moments which related to blog.?
I begun  with my blog's recipe about 8 years ago.
I begin because I have many friends in England (and still) and they asked for recipes from here or others.
I knew all in Delia's site a lovely site with recipes from Delia Smith.
I post about two recipes weekly  but If can I don't worry but the usual is about 8  recipes in a moth.

5.Finally tell me a few words about MLH?

Im really happy to know you. And your blog have lovely and yummy recipes  and  is nice talk with you in Facebook and always I love Indian food.
And thanks to you  Usha  for  asked me a guest post  :)




White chocolate and cheese cream with pomegranate

Serves 6

Mousse
1 cup white chocolate in pieces or chips
1 cream cheese  (200 grams) (Philadelphia type)
1 1/2  cups heavy cream
1/2 cup sugar 

1/2 cup pomegranate seeds

Method

In a large bowl set over a pan of simmering water, melt the white chocolate and cream cheese together.
tir when is creamy.
Remove from the heat and let cool to room temperature.
Once cooled enough, whip the heavy cream to medium stiff peaks and add slowly the sugar..
Carefully incorporated the heavy cream into the white chocolate mixture.
Try to go fast  because white chocolate will have greater chances to become  grainy.
Pipe or spoon the mouse in glasses and garnish with pomegranate seeds.
Keep in refrigerator until serve.








print recipe here









En Español

Postre de chocolate blanco y semillas de granada

























Este postre con granadas es absolutamente delicioso (yo tenía semillas de granadas congeladas) pero se puede usar cualquier otra fruta para ponerle encima.
Frutillas o frambuesas o arándanos e incluso duraznos en tarro o frescos.

Ingredientes

1 taza de chocolate blanco en trozos 
1 queso crema tipo Philadelphia
1 1/2 taza de crema  para batir
1/2 taza de azúcar o endulzante

semillas de granada o frutillas, frambuesa u otra fruta

Preparación

Colocar un bol mediano sobre una olla con agua caliente con el chocolate blanco y queso crema, derretir.
Revolver un poco y retirar .
Dejar enfriar a temperatura ambiente.
Una vez ya fría la mezcla batir la crema a punto  agregar el azucar y unir todo en forma homogenea.
Repartir en copas, agregar la fruta encima y llevar al refrigerador hasta servir.




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