29 January 2017

Swedish Braided bread with apples ( Treccia Svedese alle mele Recake 2.0) Trenza suiza con manzanas)





This month Re-cake 2.0  offer a sweet and delicious recipe.
A sweet braided braid for a cup of tea or coffe to share with our family and friends.
Love this recipe !
Swedish Braided bread filling with apples
(Treccia Svedese alle mele)

Source : Costa kitchen












Ingredients 
(2 braids )

245 grams sour cream
1 package  yeast dried  (10 mg)
70 ml  warm water
30 g. butter
35 grams sugar
1 teaspoon salt
1 egg
400 grams all purpose flour


Apple stuffing

800 grams apples peeled and sliced (fuji or Gala)
70 grams sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves 
20 grams of butter
15 g cornstarch

For glaze

150 g powdered sugar
2 tablespoon water
1 tablespoon of lemon juice 
100 grams toasted almonds (in slices)

Method

Make dough :

Heat the sour cream in microwave until lukewarm. Add butter to the sour cream. (this allows the butter to soften.
Dissolve yeast in warm water. Stir in sour cream, butter, sugar egg and 2 cups of flour, beat until smooth . Mix remaining flour to make dough easy to handle.

Turn dough onto well floured board and knea until smooth - about 10 minutes. Place in greased bowl, turn greased side up. Cover and let rise in a warm place until double in size, about an hour. Heat oven to 180 ° (375 F) 
Divide the dough in two parts- Roll each part into rectangle and place the half of apple filling in each bread. Cut along the side of the dough with scissors and pull the dough across the top of the filling to create a braided effect.
Place on a buttered cookie sheet. Bake for 20 minutes or until golden brown. 

To make the apple filling:

In a bowl put the apples cut into wedges and mixed with lemon juice, spices, sugar and salt. Let stand for 30 minutes.
After this time retrieved the juice of apples that will formed on the bottom of the bowl,
and pour in a saucepan with butter and cook  for 5 minutes, Add the cornstarch to apples and the the syrup you made.

Icing

Mix the powdered sugar, water and lemon juice, stir well, you can add more sugar or lemon for more thick.
While the braid still is warm brush with icing and sprinkle with toasted almonds.











Picture from Costa kitchen



























Trenza suiza con manzanas 












21 January 2017

Chestnut and chcolate cake (Torta de chocolate y castaña)








A week or so ago it was my mom's birthday (some of you know that she is living here in my house) and I prepared this cake of chestnut and chcolate cream, it was delicious, you can use chestnut puree from jar or  tin.
I had frozen ground chestnuts.
My mom loves chestnuts like me.

Source : 

Revista Paula- Chile año 1991
número especial de cocina 







Ingredients

Cake
6 separate eggs
1 cup of sugar
1/2 teaspoon salt
2 teaspoon vanilla extract
1 cup sifted flour
1/2 cup cornstarch
1 teaspoon baking powder


Filling 

1 teaspoon vanila extract 
1 cup icing  sugar
2 cups chestnut puree (about 400 grams)
70 grams butter (room temperature)
1 tablespoon rum (optative)

Frosting

150 grams chocolate bitter chopped
125 grams unsalted butter
some cherries or other red fruits to garnish






Method

Preheat the oven to 180 ° c (350 F)
In a bowl beat the yolks until they are thick. Slowly add the sugar, salt and vanilla, beat constantly until the batter is pale and thick.
Gradually add the flourand cornstarch  and mix. In another bowl beat the whites until they are firm and incorporate the sugar . Pour the batter into a round mold of 20/24 cm.
 Lined with butter and buttered paper.
 Bake for 25 minutes or until golden and fluffy. Leave to cool for about 5 minutes in the oven. Remove and allow to cool before unmolding. 



Filling
Beat the chestnut puree with the butter,  rum, sugar and vanilla until smooth.Set aside.

Frosting

Gently heat the chocolate and cream together in a double boiler or a microwave set on low power. Stir until smooth, remove from heat.

To assemble the cake:

 Using a serrated knife cut the cake crosswise in three equal pieces , 
Carefully transfer one place to a serving tray and brush generously with rum syrup and spread the half of chestnut filling.
Repeat with other layer  brush with rum and place the last on top.
Spread the chocolate cream over the top and sides of the cake. Set aside for a while and put in fridge before serve.
Garnish with some cherries or other red fruits like strawberries or raspberries.



Print recipe












Torta de chocolate y castaña

















11 January 2017

Roasted tomato, basil and mozzarella quiche (Quiche de tomates. mozarella y albahaca)








I was looking photos that I still had in the camera and I find this quiche!
I remember it was delicious. And why the hell did not I do it again?
Aah the voragine called Christmas and New Year! 
And now I see it and I love it.
Is true  I love  quiches but  this is wonderfully simple with its flavor of tomatoes and basil.
I hope you enjoy .
love !


Source: A bake in the life







Ingredientes

Pastry

200 grams plain flour
75 grams chilled butter
2 tablespoon cold water
1 teaspoon salt

Filling

200 grams cherry tomatoes (or others)
salt and pepper
80 grams mozarella in small píeces
1 small sliced onion
1 egg 
150 double cream
handful of sheredded basil leaves and a little to sprinkle over the quiche



Method


To make the pastry combine the flour and butter using your fingertips until the mixture resembles fine breadcrumbs. Add 2 tablespoons of cold water and begin to pull the mixture together into a ball, if needed add the final tablespoon to form a soft dough.
Roll out the dough on a lightly floured work surface large enough to line a 20 cm tin (8 inch). Press the pastry gently into the tin ensuring it lays smoothly against the fluted sides.
Chill in the frideg for 30 minutes.
Preheat the oven to 200°c /400 F
Place the cherry tomatoes (or tomatoes in pieces)  and onion in a small roasting tin, drizzle with oil and season with salt and pepper before placing on the lowest shelf in your oven toslowly cook,
Once chilled line the pastry case with foil and fill with baking beans  or rice) as long as they are dry and heavy enough to prevemnt  the pastry from puffing up.
Blind bake for 15 minutes  and then renove the beans/foil and continue to bake  for 5 minutes to dry out the centre of the base.
Keep a close eye on the tomato/onion and remove once the tomato start to pop open and onions caramalise.
Beat together the eggs and cream before adding the basil and seasoning with salt and pepper.
Once the pastry case has cooked sprinkle half the pieces of mozarella over the base then top with the tomato onion mixture,
Pour over the egg/cream mixture until it just reaches the top of the pastry case and finally top with the rest of mozarella.
Bake for 15 to 20 minutes until the top is set and appears golden brown.
Leave the pastry cool in the tin the remove onto a serving plate and top with fresh whole basil leaves.



print recipe here











En español

Quiche de tomates, mozarella y alhabaca













4 January 2017

Black cherry cream brulee (cream brulee con cerezas)









As many of you know here in the southern hemisphere we are in  summer.
I can not stand the heat. I just want my Autumn.
Now the good thing about summer is the fruit (and being able to swim) the cherries have been beautiful and I have done some things, this I did days before Christmas.
And seriously a Cream brulee with cherries is divine !!
It can be made with cherries in jars that are used for cherry pie.

Happy new year to all  who stopping by here!
And thanks for the friendship .

Source : Guys love cooking









My daugther made Christmas cookies 
the recipe is from my mom  here 








Ingredients

6 egg yolk
200 grams sugar
500 ml double cream
1 1/2  teaspoon vanilla extract
 200 grams pitted black cherry (in syrup) or fresh



Method 

Preheat oven  150 °c (300 F)

Add the double cream into a sauce pan . Add the vanilla extract into the cream.
Heat up and simmer the cream mixture about 5 minutes.
Meanwhile whisk the sugar and egg yolks together in a large bowl until pale and fluffy.
Pour slowly the hot cream over the egg mixture while whisking continously  until thickened.

Strain the mixture through a sieve into a nother large bowl.
Distribute the cherries in quarters or black cherries syrup in the bottom of the ramekins and cover with the mixture of vanilla and eggs.

Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides and place the tray in the oven, and bake for 40 minutes.
Take the ramekins out of water and leave cool to set (1 hour)
Before serving  sprinkle 1 teaspoon sugar evenly over the surface of each cream brulee and then caramelise with a blow torch.
Wait until the caramel layer becomes hard then top with some cherries,



Print recipe







   She  make all the things beautiful
(you can make this recipe any time are always delicious!)






En español

Cream brulee con cerezas














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