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















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