28 September 2016

Classic Banana Cake (Cake de platano)







You can give a good use to your overripe bananas and make a loaf of banana bread.
Love this bread's moist texture and how smell :)
Is the best to using up those very ripe banana in the fruit bowl.

Source : Myrecipes.com,










Ingredients

2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 butter softened
2 large eggs
1 1/2 cups mashed ripe bananas
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract


Method

Preheat oven to  180°c ( 350°F)

Combine the flour,baking soda and salt,stirring with a whisk.
Place sugar and butter  in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition . Add banana, yogurt and vanilla ; beat until blended.
Add flour mixture, beat at low speed just until moist. Spoon batter into a loaf pan coated with cooking spray or oil.
Bake at 180°c (350°F) for  about 45 minutes or until a wooden stick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.
Cool completely on wire rack.

Tip

If you want marble :
Stir 1 cup batter and 1/2 cup melted semisweet chocolate chips together in a small bowl. Spoon plain batter into pan, alternating with dollops of chocolate chip batter. Drag a knife through batter to swirl.
Bake as directed.


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En español

Cake de banana














18 September 2016

Leche nevada con caramelo y almendras tostadas (Floating Island with caramel and toasted almonds)








An special dessert for a special date.
Happy Independence day !


Was a messy week but finally here Im.
Happy 18 th September to all in Chile and all these celebrate in other countries.
Feliz 18 a todos !!

Source: Express Lider recipes










Ingredients

2 cups whole milk
1/2 cup heavy cream
3/4 cup sugar
4 beaten yolks
1 teaspoon vanilla extract
4 whites eggs
1/2 cup toasted sliced almonds


Caramel

1/3 cup sugar
3 teaspoon water


Method

I a medium saucepan bring the milk, cream, 1/3 cup sugar and yolks, stir well with a hand whisk until integrate all.
Cook over low heat without boiling, until the mixture thickens slightly about 12 minutes.
Remove from heat and add vanilla. Let cool.

Divide the custard into individual cups/glasses bowls.
Refrigerate back while the remaining ingredients is prepared.

Beat the egg whites until stiff with a pinch of salt. Meanwhile preheat the oven to 140°c.
When they are firm, gradually stir in the sugar and continue to beat.
Transfer the meringue onto a sheet tray linen with parchment in 5 equal piles. Cook the egg whites in the oven about 10 minutes or until golden brown slightly.
Remove the meringues and carefully scoop meringue into the cups or glasses.

Caramel

To make the caramel place the sugar in a saucepan with the water and heat gently until dissolved. Bring to a boil and simmer until deep golden in colour.
Drizzle caramel and sprinkle some toasted almonds.


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En español

Leche nevada con almendras y caramelo











12 September 2016

Double crust chicken pot pie (Tarta de pollo)





For me  chicken  pot Pie is to every time or any season  and I love to make it.
If you like an old fashioned chicken pot pie, with a flaky homemad crust you would love this recipe.

  From one of my recipe Book

















Ingredients

Crust

2 1/2 cups all purpose flour
1 teaspoon salt
3/4 cup cold butter in cubes
1 yolk
1/2 cup cold water


Filling

2 cups shreded cooked chicken  
1/2 cup cream
2 tablespoon butter
1/3 cup chopped onion
1 green onion  chopped
2 cups frozen mixed vegetables thawed
1 3/4 cups chicken broth
1/3 cup all pupose flour
1 teaspoon salt
1/4 teaspoon pepper
1 pinch of sugar



Method

In  a medium bowl mix flour and salt.
Slowly add the cold butter, diced and form crumbs with 
yours fingertips. Mix egg yolk with water and add to the dough.
If necessary add a little flour.

Make a ball with the dough wrapped in  film and refrigerate 1 hour.
While the dough is  in the fridge  you can make the filling.

Preheat oven to 180 ° C (360 ° F)  

Filling

In a saucepan melt butter over medium heat add chopped onions and green onion, cook 2 minutes  stirring frequently until tender. 
Stir in flour salt, pepper and pinch of sugar.
Gradually stir in broth and cream  cooking and stirring until blubbling and thickened.
Stir in  chicken and mixed vegetables.
Spoon chicken mixture into crust lined pan.

On a floured work surface roll out dough with rolling pin and then unroll over dish allowing dough to fit into bottom and completely up the sides .
Fill crust with cooled chicken filling remaining piece of dough and place over the top. 

Brush with egg and cut  a few  slits in pastry to permit steam to escape. Place dish on baking sheet.
Bake until crust is golden brown and filling is blubbling around edge. about 45 minutes. Let cool 15 minutes before serving.




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En Español
Pastel de pollo
















2 September 2016

Figs ricotta Ice cream and blackberry Ice cream popsicles ( Helados de ricotta e higos y de mora)



Delicious popsicles !
Fig and ricotta Ice cream and blackberrry ricotta ice cream.

Here spring begin in September and in  Northen Hemisphere begin Fall but still there you have hot days. And anyway this years we ate Ice cream almost all winter !


Adapted from : Sweet tooth girl



Note : This year I freeze fresh figs and was delicious for this type of recipe.
Only I washed them and put in some freeze containers :)






Ingredients

1 cup (240 grams) whole milk ricotta cheese
3/4  cup   sweetened condensed milk
1/2 cup heavy cream
3 tablespoons sugar
1/4 tsp salt
7 ripen figs or any fruits that you prefer (blueberries,raspberries or others)



Method

In a blender or with hand inmersion blender, blend ricotta cheese, sweetened condensed milk, heavy cream, sugar and salt together until very smooth and lump free.
Set aside in an easy to pour container.
Cut off the stems  of the figs  then cut in slices that are the width of your popsicle molds . Place 2 or 3 slices into the molds so the figs occupy about 1/3 of the space. Pour the ricotta mixture slowly into each mold.
Once it fills to the top, gently tap the mold on the counter for 10 seconds to release air bubbles and help the ricotta mixture seep to the bottom. The liquid level should go down slightly, so fill it again to the top.
Insert ice-pop sticks and freeze until firm, at least 4 hours.
To release the pops from the molds, run the molds briefly under warm water.


For blackberry Popsicles

Make first the ricotta and condensed milk mix an dblend  1 cup of blackberries fresh or frozen and stir well and then fill the ice cream containers.


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En español

helados de mora y helado con higos y ricotta



















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