23 June 2017

Strawberry - basil Ice cream (Helado de frutillas y albahaca)

Fresh or frozen strawberries and basil become a refreshing Ice cream treat  in any season !

I always tell you can  eat ice cream all year around, and is my mom's favorite dessert .
Here is a new recipe really amazing and the basil and strawberries go perfect!

Source : My recipes  


1 can sweetened condensed milk
1 can evaporated milk
1 1/2 cup whole milk
2 tablespoons sugar 
1/8 teaspoon table salt
500 grams (about 16 onzas) fresh
or frozen strawberries coarsely chopped
1 1/2 tablespoon chopped fresh basil
2 tablespoons fresh lemon juice


Whisk together first sweetened condensed milk,evaporated milk,  whole milk. sugar and salt.
 Cover and chill in fridge 2 hours.

Meanwhile pulse strawberries, basil and lemon juice in a food processor 4 or 5 times until finely chopped. And then stir strawberry mixture into chilled milk mixture.

Transfer mixture to an container or loaf pan covered tighlty with aluminium foil and freeze about 2 hours until thick and creamy.  Stir and  freeze again about 2 hours more or until is solid and scoopable.

Usually I make at night and freeze all the night until the other day.

If you use an Ice cream maker freeze according to manufacturer's instructions.

Let sit at room temperature for 5 to 10 minutes before serving.

Print here

en español
helado de frutilla y albahaca

16 June 2017

Ile flottante (Floating island) Leche Nevada

For days I wanted to make Floating Islands because I saved some egg whites when I made Cream brulee, I finally got it. It's been a busy week.
I really liked this recipe with the praline, although it is different from others I have done!
Just delicious!

Adapted from  Nine Kitchen.com


Caramel sauce and praline
1 1/2 cups caster sugar
1/2 teaspoon vanilla extract
60 grams sliced almonds


8 egg whites
pinch of salt
1/2 teaspoon crea of tartar
1 cup caster sugar
1 teaspoon vanilla extract

Creme anglaise

1 1/2 cup pouring cream
1 teaspoon vanilla extract
4 egg yolks
1/2 cup sugar


1, To make caramel sauce,combinr sugar and 1/2 cup water in a pan. Cook over low heat until sugar dissolves. Raise heat to moderate, then cook, without disturbing, until caramel coloured. Swirl, then remove from heat. Stir in 1/2 cup water and vanilla. Cook over high heat, stirring until caramel is almost brown . 

To make praline preheat oven to 180°c and line a baking sheet with baking paper. Combine 1/2 cup caramel sauce with almonds, then  spread onto baking sheet. 
Bake about 10 minutes.  When cool, break into little  pieces  and you can chop in a processor. 

Lower oven temperature 120°c and line 2 baking sheets with baking paper.
To make the meringues, beat egg whites with salt and cream of tartar until stiff and glossy. Whisk in vanilla. Spoon or pie large mounds on the sheets and bake for 20 minutes or until a tester comes out clean.

To make creme anglaise, gently bring cream to a boil in a pan..
Remove from heat and stir in vanilla. Beat yolks with sugar until pale.. Pour in a little cream. then place mixture in the pan with the rest of the cream. 
Using a wooden spoon stir over low heat for 3 minutes or until mixture coats the back of the spoon.

To serve pour cooled cream into plates or bowls, top with meringue , and sprinkle with praline or drizzle with caramel sauce.



Print recipe

En español

Leche nevada

6 June 2017

Fresh (or frozen) blackberry Ice cream (Helado de moras y crema)

All my life I have loved  blackberries, absolutely, the marmalades of blackberry (made for my granny) desserts with blackberry, kuchenes with blackberries and of course blackberry ice cream, one of my favorites.
This ice cream can be made with fresh or frozen berries. In fact mine were frozen from the summer and they were delicious.
The recipe can be made with ice cream machine or without no problem.

And if someone wonders why I make so many ice cream in the fall ( anyway I like them all year) my mom loves ice cream is her favorite dessert.

Source :  Baked by an introvert


 3   cups fresh (or frozen) blackberries 
1/2 teaspoon lemon juice 
1/2 cup of sugar
2 cups heavy cream
1 can sweetened condensed milk
2 teaspoon vanilla extract


Add the blackberries to a blender and pulse until fully pureed.
You want a smooth, juiciy consistency. Press the puree through a fine mesh sieve and discard the pulp.
You should have about 1cups of liquid.
Transfer the liquid to a mediumsaucepan , add the lemon juice and sugar. 
Heat over medium heat until reduced and thickened about 5 minutes, stir occasionally: Transfer to a bowl and refrigerate until cold.

Add the heavy cream to a large bowl. Using and electric mixer beat until stiff peaks form. Turn the speed to slow and slowly pour in the condensed milk. Add the vanilla extract. Turn the speed back to high and beat until thickened.Transfer to a container  (I use a loaf pan)at least one hour.

Transfer to 2  cups of the whipped cream to other bowl.
Add in the  berry cooled puree and mix until well combined. 
Gently fold into the remaining whipped cream  to create swirls. Dont over mix or you will lose the swirls. 
Freeze at least 4 hours.

If you have a machine Ice cream you can make the vanilla Ice cream in a cream maker according to the manufacturers instructions. When the cream is done make the swirls with the blackberry syrup and put in the freezer in the freeze container.

print recipe

En español

Helado de moras y crema

29 May 2017

Apricots in wine with baked custard and almonds (Postre de damascos al vino con miel y almendras)

When I saw these photos and  was making this post I could not believe that the summer (here)happened so fast.

 We are already in Autumn and near the winter. We had nice apricots but everything was so quickly .
But I always thought of doing this post at the time when the north are already in the season of apricots.
I hope you enjoy this recipe.
I will wait to my next summer to enjoy apricots.


source : Daily telegraph.co.uk



400 ml milk 
350 ml double cream
1 teaspoon vanilla
6 egg yolks
70 grams sugar

Poached apricots

500 ml moscato or white wine
2 tablespoons honey
6 or 8 ripe apricots, halved and stoned


60 grams almonds sliced lengthways in half
1 teaspoon sugar
1/2 tsp salt


Preheat the oven 160° (325 F)
To make the custard pour the milk and cream into a pan and add the vanilla.
Simmer gently for 5 minutes, then remove from the heat. Beat together the egg yolks and sugar in a large bowl.
Very slowly pour the warmed milk and cream into the eggs, whisking constantly. Return the mix to the pan and place over a low heat,stirring constantly with a wooden spoon for 5 minutes, until thickened.

Pour this mix into a 1 litre overproof dish that is at least 5 cm deep. Fold an old tea towell in half and place one of the bottom of a large roasting tin that will easily fit your overproof dish. Sit the custard dish on top of the tea towell  and pour the water from a boiling kettle around the sides  of the dish to make a bain marie- you want the water to come halfway up the sides. 
Very carefully take to the ovan and bake  for 40 minutes or until set into the middle- you want a little custard to cling to it.
Remove the dish from  the bain marie and let cool.

Combine the wine and honet in a saucepan and place over a lowheat until honey dissolves. Add the apricots and make sure they are fully submerged. Simmer for about 4 mintes until they are just tender.

Transfer the apricots to a dish,then return the liquid to a medium heat and boil until reduced by half.

To make the almonds melt the butter in a small frying pan over a medium heat. When it just begin to bubble,add the almonds and sti, moving them constantly for 5 minutes until they begin to turn golden. Take oof the heat and toss with the sugar and salt. Leave to cool for 5 minutes. Serve the apricots with a spoonful of custard and a sprinkling of almonds.

Print recipe

En español 

Postre de damascos al vino con miel y almendras

23 May 2017

Berry swirled cheescake Ice cream (helado de yogurt y berries)

Always in our family ice cream or frozen desserts have been very welcome no matter the season of the year.

I recently made this ice cream even though we are in Autumn, I know that those living in the northern hemisphere will love this recipe.

Here's the scoop: Homemade ice cream is the ultimate treat and not hard to make.
And for this recipe you dont need an Ice cream machine !

Adapted from : Recipe runner


Berry sauce

2 cups mixed berries fresh or frozen
2 tablespoons granulated sugar
juice of 1/2 lemon

Cheescake Ice cream

1 package cream cheese (226 grams) 
226 grams plain greek yogurt  
1 can evaporated milk (354 ml)
juice of 1/ 2 lemon
3/4 cup granulated sugar
1 tablespoon vodka
2 teaspoon vanilla extract


For berry sauce add all the ingredients to a small saucepan and bring to a boil over medium heat.
When the berries are soft enough use a fork or potato masher to mash them into a jam like consistency.
Reduce the heat to medium low and let the berries simmer until they become thick and reduce by about half, stir occasionally.
Pour the sauce into a bowl and let it cool completely  in the fridge.

Cheescake Ice cream

In a blender or food processor add  the cream cheese, plain yogurt, evaporated milk, lemon, sugar ,vodka and vanilla extract.
Pour the mixture into a bowl, cover and refrigerate for at least 2 hours.

Chill a loaf pan in freezer.
Pour half of the ice cream mixture into a loaf pan. Dollops spoonfuls of the berry sauce on top of the ice cream
Top with the remaining ice cream and dollop more berry sauce on top.
Use a knife to swirl the berry sauce into the ice cream.
Cover and freeze for at least  3-4 hours before serving.


en español
helado de berries y yogurt

He notado hace mucho tiempo que a todo el mundo le gustan los helados. No importa la epoca. Me gustan especialmente los que se pueden hacer en casa.
Esta receta es deliciosa y se puede hacer con fruta fresca o congelada.
Tengo que decirles que este helado se puede hacer sin máquina y ademas es tan rico como esos especiales de Bresler o Savory y que son super caros.

Me encanta hacer helados.

salsa de berries

2 tazas de berries congelados o frescos (tenemos super buenos berries congelados aqui en Chile)
(Lider o Jumbo)
2 cucharadas de azucar granulada
jugo de 1/2 limon

Crema cheescake
1 paquete queso crema Philadelphia u otro
226 gramos de yogurt griego sin sabor 
1 tarro de leche evaporada
jugo de 1/2 limon
3/4 taza azucar granulada
1 cucharada de vodka
2 cucharaditas de extracto de vainilla


Para la salsa
Poner todos los ingredientes de la salsa en una olla mediana o pequeña, cocinar a calor medio, cuando se suavicen o se vean como mermelada se pueden moler un poco con un tenedor o un moledor de papas.
Reducir el fuego a muy suave y revolver todo el rato hasta que tenga una consistencia  espesa. Entonces apagar y dejar enfriar.

Para la crema de helado

12 May 2017

Scones with raisins and lemon zest (Scones con pasas y ralladura de limon)

We really love scones here ate home.
These scones are easy to make, and would be a perfect choise for serving Mom  on her special day.
Serve fresh out of the oven with butter and berry jam !

Source :
Two-in-the-kitchen : 
A cookbook for Newlyweds

Happy Mother´s day to all Moms !


3 cups all purpose flour
1/2 cup granulated surgar
1  tablespoon baking powder
1/2 teaspoon salt
2 teaspoon grated lemon zest
1 egg
1/2 cup greek yogurt
6 tablespoon cold butter cut into pieces
3/4 cup raisins


One yolk
2 tablespoon whole milk

Note : I addapted this recipe so if you need add some flour or yogurt if dough  is dry.


To mix by hand in a bowl, stir together the flour, the sugar, baking powder, salt and lemon zest .
Using a pastry blender or 2 knives cut in the butter until is broken down into unevely sized pieces, the largest as big as a pea.
Scatter the raisins over the dough.
 Finally add the egg and  the greek yogurt over the  dry ingredients  and mix with a spatula just until all is moistened. 

Turn the dough out onto a lightly floured work surface and press gently until the dough clings together in a ball.

Pat or roll  dough into a circle and using a lightly greased and floured biscuit cutter cut into rounds. Dip cutter into flour as often as necessary to keep dough from sticking .
Place  about 1 inch (2.3 cm) apart on the prepared baking sheet.
Preheat the oven to 180°c (360° F)
In a small bowl combine the yolk with whole milk and brush onto scones.
Bake 15 to 18 minutes or until golden brown. 
Remove from oven and serve warm or at room temperature.

Print recipe here

En español
Scones con pasas

Hola a todos, espero que las mamas tengan un precioso dia.
Ayer no pude terminar esta receta porque no tenia luz y despues no volvio internet .

Estos scones son maravillosos!


3 tazas de harina sin polvos de hornear
1/2 taza de azucar granulada
1/2 cucharadita de sal
2 cucharaditas de ralladura de limon
1 huevo1 cucharada de polvos de hornear
1/2 taza de yogurt griego
6 cucharadas de mantequilla bien fria cortada en trozos
3/4 taza de pasas


En un bol colocar la harina, sal y azucar, polvos de hornear y ralladura de limon. Agregar la mantequilla cortada en trozos y hacerlas como migajas uniendo todo.
Agregar las pasa a la mezcla y finalmente el yogurt griego y el huevo. Unir bien todo.Colocar la masa en una superficie espolvoreada con harina. 
Si es necesario agregar un poco de harina para manejar la masa.
Presionar suavemente la masa estirandola en forma de circulo.
Con un cortador de galletas o con un vaso cortar la forma de scones redonda.
Dejando un espacio entre ellos cuando se coloquen en la bandeja que ira al horno.
Prepara en un bol pequeño la mezcla para pintar los scones. Mezclar la yema con la leche y pintar con una brocha.
Llevar a horno precalentado a unos 180° c.  y hornear de 15 a 18 minutos o hasta que esten dorados y secos.
Retirar del horno y servir tibios o a temperatura ambiente.
este tipo de scones es delicioso on mantequilla o un poco de mermelada.

Feliz dia mamas!

4 May 2017

Easy fig ricotta custards (postre de higos y ricotta) and Cream of asparagus soup (sopa de esparragos)

This time two recipes in a row  :

Easy fig ricotta custards 

Asparagus cream-soup

 I've put them together because sometimes I do not have so much time to do the posts.
Here day by day you never know what coming !

Easy fig ricotta custards  is absolutely delicious and you can use others fruits like strawberries, cherries or grapes .... ...

recipe from : Georgeats

Asparagus cream -soup from my mom's recipes.

Hope you enjoy both :)

Easy fig ricotta custards recipe


200 grams firm ricotta
1/2 cup milk
2 eggs
2 tablespoons  maple syrup  or  corn syrup
1 teaspoon vanilla extract
3 or 4 figs halved (or strawberries or cherries)


Preheat the oven to 180°c (360 F).
In a large bowl whisk  ricotta, milk, eggs, maple or corn syrup and vanilla until they become smooth and creamy.
Ricotta is a bit grainy but is ok . But whisk until the lumps are gone.
Divide the mixture  between four ramekins, resting on a baking tray. Drop some piece of fig or other fruits onto each little custard and pop in the oven.
Cook these custards for about 15 minutes or until they have puffed up and browned nicely. You can keep them in or turn on the grill for a bit of colour. Serve warm or cold.

print recipe here

Asparagus cream-soup


asparagus 400 grams (If you cook asparagus set aside the water of them)
or an asparagus tin
1 cup of asparagus tips (cooked) for  soup.
2 tablespoons of butter 
1 little onion chopped
1 teaspoon of salt
2 tablespoon of cornstarch 
2 cups of milk
3 cups  asparagus water or chicken broth 
3 yolks 


In a medium  sauce pan melt the butter over medium low heat. fry a little the chopped onion, stir in the flour add the milk and salt. Cook stirring constantly for two minutes. Whisk with the chicken broth or asparagus broth and increase the heat to medium. Cook stirring constantly until the mixture boil. 

Strain all the mixture through a strainer add the three yolks to the soup and mix well. Before serving add a few tips or pieces of asparagus.

print recipe here

 Sopa de esparragos

Postre de higos y ricotta

27 April 2017

Fig and balsamic Ice Cream (helado de higos y vinagre balsamico)

I know I said this many times : I LOVE FIGS !
I know it's not new!
But this ice cream with figs was sooo delicious!
Really I think fresh or dried figs lend a sublime sweetness to all sort of dishes !

Source : A thought for food 


Fig balsamic sauce 

1 cups figs,stems removed and fruit quartered
1/2 cup granulate sugar
1/2 cup balsamic vinegar

For Ice cream

2 cups whole milk
4 teaspoons cornstarch
3 tablespoons cream cheese softened
1/4 teaspoon salt
1 1/2 cups heavy cream 
2/3 cup sugar 
2 tablespoons light corn syrup


To make the fig and balsamic sauce, add all the ingredients to a medium saucepan and set over medium heat.
When it comes to a boil, reduce heat to a simmer. Once the figs begin to soften use a wooden spoon to beak the pieces.
When the sauce begins to thicken, remove from heat and let cool while you make the ice cream base.

To make the ice cream start by stirring together the milk abd cornstarch in a small bowl. Set this  aside. In a separate bowl whisk together the cream cheese and salt.

Combine the rest of the milk, as well as the cream, sugar and corn syrup in a saucepan.

Bring to a boil over medium high heat and cook for 4 minutes.
remove from heat and gradually whisk in the cornstarch mix. Bring back to a boil over and cook stirring with a rubber spatula, until slightly thickened about 1 minute.
Remove from heat.

At this point slowly whisk the hot milk mixture into the cream cheese mixture until smooth.  Let chill by a while and then pour the mixture in freezer about 60 minutes. (have to be thick)

Once the base is almost ready add the ice cream to a storage container, alternating between the base and the fig and balsamic sauce. Freeze in the coldest part of your freezer until firm (at least 4 hours).

Print recipe

helado de higos

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