23 December 2016

Little Christmas Cakes (recipe from my Mom) Mini panes de Pascua






The last recipe before Christmas.
I have other recipes ready but I have not put them because I prefer make Christmas recipes.

It's a Christmas cake my mom always does.
 This year she is very tired so I told her I  could make  it.
 The recipe gives for two medium breads, but I made one bread and seven small ones  and they were  really good and smell delicious.

It is  a really ancient recipe that was given her from  a friend many years ago.


I garnish them  with  white glaze and marzipan leaves  and candied cherries.

I whish you all my friends a really Merry Christmas !!











Ingredients


1 kilo all purpose flour (or five cups of 200 grams)
250 grams butter
6 eggs
1 cup of white sugar
25 grams fresh yeast
1/2 cup candied fruits
1/2 cup corinto raisins
1/2 cup golden raisins 
100 grams chopped waltnuts
1 cup  brandy or rum
1 teaspoon cinnamon
1 teaspoon ginger
1/ teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 cup of milk 




Method 

In a bowl put all the raisins and  candied fruits  and mix with brandy  or rum and let them soak about all night before.

Butter 2 round cake pans. Line bottom- with parchment cut to fit, and butter parchment.

Heat in the microwave 1/2 cup of milk with cinnamon, nutmeg, clove, and ginger. Mix well and heat for a few minutes.
Set aside.

 Make a nest with the flour in the cupboard of the table ..
Add the sugar, butter, eggs,   fresh yeast (already dissolved in warm water, )mixed  and  finally add candied fruits and chopped nuts.
Make two balls and put in  round mold cake  or one big and others litte ones
Finally beat  one egg and some milk and brush the cakes before go to  oven.


Prehat oven to 180°c  (350 F) 

Bake about 1  hour and 15 minutes  or until a toothpick inserted into the center of the cake comes out clean.

You can decorate  with glaze and some candied fruits.













print recipe


En español

mini panes de Pascua















15 December 2016

Lebkuchen cookies (traditional German Christmas cookies) Galletas alemanas de Navidad










In all these crazy times when I can I love to make some treats for Christmas.
Here other  classic recipe from German.
Lebkuchen is German for ginerbread. These are soft and delicious cookies made with honey, almonds and marmalade.


Merry Christmas !

Source :One acre Vintage home










Ingredients


Lebkuchen cookie

1/2 cup honey
1/2 cup  white sugar
2 tablespoon butter melted
2 eggs
3 tablespoon orange marmalade
1/2 tsp baking powder
1/2 tsp baking soda
2 cups all purpose flour
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp allspice
1 tsp cardamom

Glaze

1 1/2 cup confectioners's sugar
2 tablespoon water
1 tablespoon lemon  juice


Method

Blend all wet ingredients together;
honey, butter, eggs, orange marmalade and  white sugar.

Add all dry ingredients and spices to combined wet ingredients and beat until smooth.
On a greased cookie sheet, spoon out cookie dough with tablespoon.

Preheat oven to 180° (350° F)   and bake for 8/10 minutes until are golden pale.
Let cool on wire rack when bakes.Cookies will be soft.                                                                                                 

Glaze

Combine all and whisk until smooth.
Add more or less sugar until you reaches desired consistency.

Print recipe here

       









En español

Galletas alemanas de Navidad









9 December 2016

Spiced stollen Plait (Trenza de Stollen con especias) Christmas recipes









About Christmas



Finally I made a recipe especially for Christmas times !!
I have others stollen recipes (because I love it) and you can find in my label : Christmas recipes

This stollen recipe from the traditional German sweet yeasted fruit bread which is delicious in Christmas, serve thickly sliced for breakfast brunch or with a cup of tea.



Source : BBC good food









Ingredients

140 g mixed dried fruit (I used raisins, dried cherries and others dried fruits)
4 tablespoons brandy or dark rum
225 ml milk
3 tablespoons clear honey
85 grams butter cut into cubes
500 grams strong plain flour  plus extra for dusting
10 g. sachet fast action dried yeast
1/2 teaspoon nutmeg finely grated
1 tsp groun cinnamon
1 tasp mixed spice
1 large egg beaten, plus 1 to glaze
zest 1 lemon
zest 1 orange
oil for greasing
300 g marzipan handful flaked almonds
icing sugar for dusting



About marzipan you can buy in stores or make your own
(This year for first time I made my own marzipan  if you want look  in Delicious Magazine)


Method  

1. Put the dried fruit in a bowl with the brandy or rum, cover with cling film and microwave in high for  1 minute.
Set aside to cool while you make the dough.

2. Pour the milk and honey into a pan and heat untilthey just come to the boil, then remove from the heat, add the butter and set aside to cool a little, swirling now and then to melt the butter.
Meanwhile mix the flour, yeast, spices and 1/2 tsp salt in a large bowl.

3. When the milk has cooled to body temperature, pour into the flour bowl. Add the egg and zest, and mix together with a spoon, then with your hands, until the mixture comes together as a dough. If it's a little sticky add a little extra flour.

4. Tip out onto your lightly floured work surface and knead for 10 minutes or until smooth and elastic.
Transfer to a clea, lightly greased bowl, cover with greased cling film and leave to prove for 2 hours or until doubled in size.
You can put the dough in the fridge for up to 2 days at this point, just bring back to room temperature before continuing.

5. When the dough has doubled in size, tip out onto the work surface and knock out the air bubbles. Knead in the soaked fruit.

6 Roll the dough into aq square, roughly 40 x 40 cm, then cut into 3 long strips.
Break the marzipan into 3 balls, the roll each to the same lenght as the strips of dough.
Put 1 marzipan sausage on top of each strip of dough, then pinch the sides of the dough together to encase the marzipan  - so you have 3 long sausages of marzipan -filled dough. Flip the dough over so the seams are  underneath, then  pinch the 3 ends together.
Tightly plait the dough, pinching together to seal when you finish.
Place the plait on a baking tray lined with baking parchment, tucking the ends under for a neat finish.
Cover loselu with a sheet of cling film, leave to prove for 30 minutes.

7. Heat oven to 180°c.
Uncovcer the plait brush with the beaten egg and sprinkle over the almonds .
Bake on the middle shelf of the oven for 30 minutes until golden brown and coolked thrugh.

















EN ESPAÑOL

Trenza de stollen con especias












30 November 2016

Apple - raspberry Pie (Pie de manzanas y frambuesas)







Many people ask me why I have a recipe blog.
 Certainly I would not necessarily have to give an explanation but in Chile people are curious. 
I do not make money. I do not make promotions.

I do it for the simple pleasure of sharing and because I have inherited from my grandmothers and my mother the love of cooking.
Sometimes the time is short, I am taking care of my mom (after my dad died) care two dogs (one is 1 and a half months old.
And care about my twins and hubby :)
Sometimes I make my posts with Wolf (the puppy)  in my arms cause is like a baby.!





Wolf


But especially I love baking. 
 It relaxes me makes me loose the problems, the urgencies, this difficult and selfish world. 
And I've always been like this is not from now only.
I also like share , people always ask me for recipes.

I love Pies and since hubby was saying "there are lots of apples" so I was  looking  for a recipe and found this  with raspberries  and apples  and we  loved it!

Source : Country living

This recipe is from November 2015, and Im happy Country living recipes are amazing and never fail. 







Ingredients

Basic Pie dough

2 1/2 cups all purpose  flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold ulsalted butter cut up
1/4 cup ice water
Whisk together flour, salt and sugar.
Cut  in butter until it resembles, coarse meal with several pea size remaining.
Add water  1 tablespoon at a time and pull dough together into a crumbly pile  (add more water if needed)
Refrigerate until firm (1 1/2 hour)

Apple-raspberry pie

2 tablespoons all purpose flour
plus more for surface
1 recipe Basic Pie dough
1/4 cup raspberry jam
2 tablespon granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
 2 pounds granny smith, Fuji or golden delicious apples peeled and thiny sliced.
1 cup frozen raspberries
Egg wash  for brushing crust
raw sugar for sprinkling

Method

Preheat oven to 180°c (350°F) On a floured surface  rool one disk of dough in circle.
Transfer to a pie plate.

Whisk together flour, jam, granulated sugar,vanilla and salt.
Add apples and raspberries, toss to coat. Transfer to pie plate. Refrigerate  15 minutes.

On a floured surface  roll remaining disk of dough and make a circle. Cut into strips discard trimmings.
Weave strips into a lattice pattern over fruit.
Fold bottom over lattice edges and crimp to seal.
Brush dough with egg wash (1 yolk with 2 spoonfuls of milk) and sprinkle with raw sugar. Freeze 15 minutes.
Bake on a baking sheet until golden and bubblking about 60 minutes.
Cool on a rack at least 2 hours.

Print recipe here




























En español

Pie de frambuesas







Muchas personas me preguntan  porque tengo un blog de recetas (hace 8 años)
Cuando empezé eramos pocas, en Chile casi nadie.
Asi que a la mayoria las conoci afuera, De USA, de Inglaterra, de Canada, India, South Africa etc.
La verdad es que no tendria que explicar.
Pero la gente aqui es curiosa y no entienden que no gane plata y que trabaje en esto.
Tampoco tengo auspiciadores.
La verdad es que lo hago porque me encanta cocinar especialmente hornear. Y lo hago desde los 12 años.

Aprendi de mis dos abuelas, una española y la otra chilena además de mi mama. Todas estupendas cocineras y muchas recetas de ella estan aqui.

Cuando el mundo es dificil, egoista y aburrido  me encanta cocinar y hacer posts. Por mi haria mas seguido pero me ha cambiado un poco la vida.
Cuido a mi mama que tiene 86 años desde que murio mi papa y estoy feliz de hacerlo! pero además debo cuidar 2 perros y uno tiene 1 mes y 1/2 y estan los mellizos. pero ademas tengo muy buenos amigos aca que los conozco hace 8 años.
En resumen lo hago por placer y por compartir nada mas.

Me encantan los pies de fruta y por eso hice este de manzanas y frambuesas. Delicioso.







23 November 2016

French madeleines (Magdalenas)







French madeleines, the delicious shell-like tea cakes, are always a lovely dessert that also are really easy to make.
They often flavored with vanilla or citrus such as lemon or orange . 
Vanilla is added for a touch of warmth and the butter gives the madeleines a rich flavor.


Source :  All recipes.com







Ingredients

2 eggs
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup confectioner's sugar
3/4 cup all purpose flour
1/2 teaspoon baking poder
1/2 cup butter melted and cooled


Method

Preheat oven to 180°c (370°F) Grease and flour Madeleines molds. (You can use muffins mold too, I bought my madeleines mold in Internet)
In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes (or by hand) Greadually beat in the confectioners'sugar.
Beat for 5 to 7 minutes or until thick and satiny.
Sift together the flour and baking powder. Sift one fourth of the flour mixture over the egg mixture, gently fold in.
Fold in the remaining flour by fourths. Then fold in the melted cooled butter. Spoon batter into the prepared molds filling 3/4 full.
Bake 370°F or 180°c. For 12 minutes or until the edges are golden and the tops spring back.
Cool in molds on a rack for some minutes. Loosen madeleines  with a knife. Invert cookies onto a rack and cool.
Sift confectioner's sugar over the tops. 
Store in airght container.











Print recipe here

Madeleines molds in Internet  (E bay)
(In Chile Decora Cake. cl)







En Español
Magdalenas




Ingredientes

2 huevos
1/2 teaspoon extracto de vainilla
1 cucharadita ralladura de limon
1 taza azucar flor o impalpable
3/4 taza harina sin polvos de hornear
1/4 cucharadita polvos de hornear
1/2 taza de mantequilla derretida y enfriada

Preparación

Precalentar el horno a 180°C 
Engrasar los moldes de mantequilla o de muffins.
En un bol mediano batir los huevos, agregar la vainilla y la ralladura de limón batir con batidora de mano por 5 minutos o a mano . Gradualmente agregar el azucar en polvo. Batir 5 a 7 minutos mas hasta que este espeso y brillante.
Unir la harina y los polvos de hornear. Agregar 1/4 de la mezcla de harina. Mezclar bien y agregar el resto de harina con polvos de hornear  al batido.

Finalmente agregar la mantequilla derretida y enfriada.
Con una cuchara repartir la mezcla en los moldes.

Hornear a 180° c por unos 12 minutos o hasta que se vean las orillas doradas.
Dejar enfriar en los moldes y luego desprender con cuidado con la punta de un cuchillo.Espolvorear azucar flor antes de servir. Guardar en una caja de galletas o en un Tupper ware.

Un abrazo!



























15 November 2016

Passion fruit souffle (Souffle de maracuyá)










Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp.


I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me.
 Absolutely recommend.
I always use frozen maracuya if you do not have fresh maracuya. It freezes very well.


Source : BBC Good food





Ingredients


knob of butter, plus extra for greasing
100 grams caster sugar, plus extra for dusting
4 medium egg ehites
300 grs frozen passion fruit 
159 ml ready made custard

Heat  oven to 180° c .
Put a baking tray on the top  shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat.

Whisk the egg white with a pinch of salt in bowl until stiff.
 Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, then fold in the whisked egg white. Spoon the misture into the prepared ramekins and put on the baking tray. Bake for 15 minutes or until risen and golden on top.

While the souffles are cooking, make the sauce, scoop the remaining passion fruit pulp into  a saucepan, add the remaining sugar and simmer gently for 5 minutes. Finally add a knob of butter and stir until melted.
Put in a jug and serve with the hot souffles as soon as they come out of the oven.
 Let your guests break a hole in the centre of tyhe souffle the pour in the sauce.
Print recipe here













En español


Souffle de maracuya










3 November 2016

Easy fluffy scones (Scones rápidos y deliciosos)





Sometimes you just do not have any bread for Tea time .
 And  especially after a holiday and if your mom is in the house  was really necessary to make something and I thought in scones and  find a new recipe :
 I like to try new recipes.

My mom love scones  because  my grand mom made almost all the time when she was a child.
The dad of my mom was an english and lovely man,  who came from Southampton, England.


About scones history



"Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She was so delighted by this, that she ordered it every afternoon and what now has become an English tradition is the “Afternoon Tea Time” (precisely at 4:00 p.m.). They are still served daily with the traditional clotted cream topping in Britain."
(From Scones a short history)


adapted from : BBC Good magazine, September 2009





Ingredients

350 self-raisingflour, plus more for dusting
1/4 tsp salt
1 teaspoon baking powder
90 g cold butter cut into cubes
1 teaspoon caster sugar
150 natural full fat yogurt
4 tablespoon  milk
1 egg beaten with 1 tbsp milk to glaze

Method

Put a baking sheet in the oven at 190°C (350° F).
Put the flour, salt and baking powder into a food processor (or by hand) then whizz in the butter until it disappears.
Add the sugar, tip into a large bowl and then make a well in the middle.

Warm the yogurt and milk together in the microwave for 1 minute or in a pan, it should be hot and may well go a bit lumpy looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife.
As soon as it's all in, stop.

Tip the dough onto a floured surface, then with floured hands, fold the dough over a few times- just enough to create a smoothish dough. Press out to about 4 cm and dip with a 7 cm cutter into more flour, then stamp out the rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up.
Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on.
Bake for 15 minutes until risen and golden. Best eaten just warm or on the day.



print recipe 












En español

Scones rápidos y deliciosos















30 October 2016

Babka al Cioccolato (Chocolate Babka) from Re -cake 2.0









A wonderful  recipe to take a cup of tea  or a coffe  with a slice of  Chocolate Babka and chopped nuts . Other delicious recipe from my italian friends in  Re-cake 2.0   especially for this month.

This Easter European yeast risen  cakes you need time and patience for make, but the results are worth with a moist., deeply flavores brioche like cake wrapped with a dark fudge filling and topped with chopped nuts.













Ingredients
(two breads or loafs)

530 grams all purpose flour
150 g butter
100 grams sugar
3 eggs
12 g. fresh yeast
1 lemon zest
120 ml water

For filling

130 grams dark chocolate
120 grams butter
100 grams almonds or other  nuts
50 grams icing sugar
30 grams cocoa powder
2 tablespoon sugar

For brushing
40 grams honey
2 tablespoonsrum or orange flower water
2 tablespoons water

Method

For dough :

In a bowl put the all purpose flour, sugar, fresh yeast (previously dissolved in half lukewarm water) and lemon zest.
add the eggs, the butter at room temperature and the water at the center, and begin to knead the dough about 10 minutes.
Finally the dough would be elastic and rather sticky.
Cover with foil and let rinse at room temperature  for 1 hour and 30 minutes. And then 2 hours in fridge or overnight in refrigerator.


To make the filling

Melt the butter and the chocolate in a double boiler, and add the icing sugar and cocoa powder, mix well and keep in a cool place for 10 minutes. Separately coarsely chop the almonds or nuts.

Braid preparation

Take the dough  and divide the half and roll out one half into a rectangle about 30 x 40 cm. Spread with half of chocolate cream  and sprinkle with 1 tablespoon of sugar and half of the chopped nuts or almonds.
Roll on the longest side and then cut the roll in half lñenght and finally cast off the two halves and place the braid obtained in a 22 x 8 cm loaf pan (lined with greasedproof paper)
Repeat this with the other half of dough.
And then let rinse the dough at room temperature for 1 hour and then bake at 180°c  for 30-40 minutes. Or  until a toothpick
comes out dry.

Make the syrup to finish the cake 

Slightly warm the honey with water and rum or orange flower and brush the braids fresly baked.

Enjoy!







Braid pictures from Pinterest






En español
Chocolate Babka  (re cake 2.0)













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