17 August 2017

cherry clafoutis ( Clafoutis de cerezas)

Cherry clafoutis is one of the easiest French desserts you can ever make. You can use fresh or frozen pitted cherries .
This baked custard can be served warm or at room temperature.
Delicious for every season.
I love this recipe for evry clafoutis is light and flavorful !

Adapted from   Gimme some oven

Note: Finally, a small note, I would love to publish more often, in fact I always have recipes and photos but sometimes I can't because  I m caring  my mom.

 I do not have time sometimes to do the post, I say this because  some of you  ask me , she is fine until now but sometimes she needs more of my care.
Thanks for all. Anyway Im posting a recipe  once  a week.


4 eggs separated
2/3 cup sugar
6 tablespoon all purpose flour 
2 teaspoon vanilla extract
1 cup heavy cream
1/2 teaspoon salt
3 cups fresh cherries or frozen pitted cherries
1/2 teaspoon lemon zest
powdered sugar (for dusting)


Preheat the oven to 180°c (375 F) Butter 6 smaller baking dishes or a large rectangular baking dish.

Combine the egg yolks and 1/3 cup sugar in a large bowl. Whisk until  ribbons form and add the flour, vanilla extract and cream. Beat the mixture until completely blended.
In another bowl  beat the egg whites together with the salt until foamy about one minute .
Then add the beaten egg whites into the batter mix lightly until incorporated .

In a medium bowl stir together the cherries, the remaining sugar and the lemon zest.  Pour the cherries sin the smaller baking dishes or the large baking dish. and top with the batter.
Bake until the clafoutis is set in the middle  (about 20 to 25 minutes)

Print recipe here

en español

clafoutis de cerezas

8 August 2017

Lemon curd Ice cream (Helado con crema de limon)

I just love lemon curd, really everything with lemon, and I even have a label called Lemon recipes in my  Index.
This ice cream enchants to everybody and I have to do it again because they complain that it lasts very little.

This homemade  no churn ice cream is really delicious and creamy.

Adapted from  : Life Taste good


(6 servings)

2 cups hevy cream chilled
1 can sweetened condensed milk
Lemon curd  (2 cups)

Lemon curd

1/4 cup unsalted butter melted
1/2 cup fresh lemon juice
1 cup sugar
3 eggs beaten
1 tablespoon lemon zest


In a large microwave safe bowl melt the butter in the microwave about 45 seconds.
Add 1/2 cup lemon juice, 3 eggs beaten, and lemon zest.
Whisk until all ingredients are mixed together throughly.

Place the bowl in the microwave and cook in high power for 1 minute.
Remove from heat and whisk throughly. The mixture will still be thin, but the whisking is the key, so be sure to whisk after each heating, Microwave again for 30 seconds and remove and whisk well.
Repeat this process 3 more times until the mixture thickens enough to coat the back of a spoon.
Once the mixture is thickened and creamy like custard allow it to cool.

Making the Ice cream

Chill your mixing bowl in the freezer about 10-15 minutes.
When is chilled add 2 cups of chilled heavy cream to the mixing bowl and whisk until soft peaks form.
Soft peaks are formed when you lift the whisk attachment out of the cream and it leaves a peak with the tip bending over.

Gently fold 1 can of sweetened condensed milk to whipped cream until combined.

Carefully spoon  1/3 of the whipped cream mixture into a loaf pan.
Top with several dollops of lemon curd and gently swirl with a knife.
Spoon whipped cream again and add some lemon curd as desired.
Spoon the rest of the whipped cream  and finally put some dollops of lemon curd.
Cover with plastic wrap and place in freezer  until solid.
Serve and enjoy.

Print recipe

Se que aún estamos en invierno en Chile (con algunos dias primaverales) pero realmente me doy cuenta que hace much en Chile se comen helados todo el año.
Y creanme este es mucho mas delicioso que algunos helados que se compran en el super y son carísimos.
Es absolutamente delicioso y adictivo.
Me estan pidiendo que lo haga de nuevo ....


1 tarro de leche condensada
2 tazas de crema para batir bien fria
Lemon curd o crema de limon  (2 tazas)
Mas abajo pongo la receta. Es muy facil y se hace en microondas.

Lemon curd o crema de limon

1/4 taza de mantequilla derretida
1/2 taza de jugo de limon
1 taza de azúcar
3 huevos batidos 
1 cucharada de ralladura de limon

Preparacion helado

2 August 2017

Lemon Passionfruit loaf (Cake de maracuya y limón)

Absolutely we loved these little loaf cakes with passion fruit!
 I was cleaning the fridge and discover I had two frozen bags with passion fruit.
(And always I have passion fruit's recipes )
 You can bake with frozen or fresh passion fruit.
If you buy fresh passion fruit select ones withwrinkled skinas they are the ripest.
I love how smell passion fruit ...

Source :  I love coconut cream


1 teaspoon lemon zest
125 grams butter room temperature
1 cup caster sugar
2 eggs
3/4 cup cup heavy cream or greek yogurt
2 cups all purpose flour
2 teaspoons baking powder


1/4 cup caster sugar 
lemon juice 
1 passion fruit or 
two tablespoons frozen passion fruit


Preheat the oven to 180°c (375°F) and grease and line a 20 cm loaf tin or three littles .
Cream butter, sugar and lemon zest until light and fluffy.
Add eggs, one at a time, beating well after each addition.

Add  all purpose flour,  baking powder and  heavy cream or yogurt and mix until combine. 
Pour batter into a prepared loaf tins  and bake for 40 minutes or until a skewer inserted into the middle return clean.


To make glaze, heat lemon juice, passion fruit pulp and sugar in a small saucepan.
Stir and bring to the boil the remove from heat and allow to cool.
Drizzle glaze over cooked loafs and allow to cool in tin.

Print recipe here

En español

Cake de maracuya

Este cake de maracuya es absolutamente delicioso y super fácil.
Se puede ocupar maracuyá congelada (en supermercxados) o natural.

Lo hice en tres moldes pequeños pero se puede usar uno solo de un largo aproximado de 20 cm.
Solo tener en cuenta que cuando se usan moldes pequeños  la coccion es más rápida. 


1 cucharadita de ralladura de limón
125 gramos de mantequilla temperatura ambiente
1 taza de azúcar en polvo
2 tazas de harina sin polvos de hornear
2 cucharaditas polvos de hornear


1/4 taza de azucar glass 
jugo de limon 
1 maracuya
o 2 cucharadas de maracuyá congelado


Precalentar el horno a 180°c y preparar el molde de 20 cm o tres moldes pequeños.
Hacer un batido cremoso con la mantequilla, azucar y ralladura de limon.
Agregar los huevos de a uno batiendo cada vez.

Agregar la harina, polvos de hornear y crema o yogurt.
Vaciar este batido a un molde de 20 cm o tres pequeños.
Hornear por 40 minutos o hasta que al insertar un palito salga seco.

Glaze de maracuya

En una olla pequeña mezclar y calentar el maracuyá, azucar y limon.
Revolver hasta que hierva un poco y despues dejar enfriar.
Cuando este frio y se retiren los cakes del horno bañar con este glaze los queques y dejar reposar antes de cortar.

26 July 2017

Vanilla creme brulee (Cream brulée)

Creme brulee is one of my favorite desserts, soft, delicious and I love that sugar burned on the surface. 
I have done it other times but this recipe seemed simply delicious.
It is for any season or after any meal, it is always pleasant to eat.

Source : Cooking (New York Times)  (Mark Bittman)


2 cups heavy or half and half cream 
1 teaspoon vanilla extract (or vanilla bean)
pinch of salt
5 egg yolks
3/4 cups of sugar more for topping


Heat oven to 170°c (325 F)
In a saucepan , combine cream, vanilla extractand salt and cookover low heat justy until hot. Let sit for a few minutes.
If you use vanilla bean discard now.

In a bowl beat yolks and sugar together until light.  Stir about a quarter of the cream into the mixture, then pour sugar -egg mixture  into cream and stir.
Pour into four  ramekins  and place ramekins in a baking dish , fill dish with boiling water halfway up the side of dishes.
Bake for 30 to 40 minutes or until centers are barely set. Cool completely about 2 hours.

When ready to serve , top each custard with about a teaspoon of sugar in a thin layer. If you use a torch melt the sugar carefully and form a crispy top. Allow the cream brulee to sit at least 5 minutes before serving.

Or place ramekins in a brolier 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or ever blackens a bit.

Print recipe

en español

cream brulee

18 July 2017

lemon glaze madeleines Magdalenas con glaze de limon)

If there is something that we love to bake here are madeleines  so that the other day there were complaints because they were very few !
Sometimes that happens. They assume that there will always be something baked or dessert.
 But  not always  I have the time.
Anyway, I hope to make madeleines again.(maybe tomorrow)
Here is the recipe  I used.
So good and delicious!

Source: Patisserie made simple by Edd Kimber


3 large eggs
1/2 cup superfine sugar
1 cup all purpose flour
1 teaspoon baking powder
100 grams unsalted butter melted and slightly cooled
plus extra for greasing

Lemon glaze

zest and juice of 1 lemon
1 cup more two tablespoons powdered sugar sifted


Put the eggs and the sugar in a large bowl and using and electric mixer beat untiñ thick and pale, about 6 minutes,. Put tyhe flour and baking powder in a separate bowl and beat togetherto combine. Sift a third of the flour mixture over the egg mixture, carefully folding to combine using a spatula, then add the remaining mixture in two additions in the same way.

Take a large spoonful of the butter and add this to a small bowl along with the butter, mixing them to lighten the butter. Pour the butter mixture into the batter and gently fold together to combine. Press a sheet of plastic wrap onto the surface and then put in the refrigerator to chill for at least 2 hours before baking.

To make the lemon glaze

Put the lemon juice, zest and powdered sugar in a medium bowl and mix together using a wooden spoon until you have  a smooth glaze. Press a plastic wrap onto the surface of the glaze until needed.

An hour before baking grease a 12 hole madeleines pan very well and dust with a little flour. Transfer the pan to the freezer to chill.
Preheat the oven to 190° (410 F) when you are ready to bake spoon the batter into the madeleine molds.
 You don't need spread it out, as this will happens as the madeleines bake. 
Bake for 10 minutes until the edges have started to brown. Remove from the oven and turn out onto a wire rack.
 Let cool for 10 minutes before dipping into the glaze. Allow the excesss to drip back into the bowl before setting onto the wire rack, set over a piece of parchment paper to set.

Print recipe here

en español

magdalenas con glace de limon

11 July 2017

Cherry Ice cream (helado de cerezas)

It was, my birthday  about one month ago, I thought about making a cake but I was not in the mood, so I decided to make cherry ice cream !!
I hope you are not bored with  ice cream!
It can be made with fresh or frozen cherries, (as was my case)
I recommend it !
I made this recipe today again :) :)

Adapted from  Erren Kitchen


 400 grams  frozen cherries stoned of fresh cherries
 1 can sweetened condensed milk
 3 -4 tablespoons cherry juice taken from the frozen cherries
1 1/2 cups wipping cream
4 tablespoons powdered sugar


Put the cherries in a medium sized bowl and allow to thaw for about 1 hour. At the same time chill the condensed milk.

Once thawed, drain the cherries and reserve the juice.
Take a handful of cherries and set aside.

Roughly puree the remaining cherries with a blender. Don't make them too smooth- the sould still have a little texture.
Whip the cream until it holds its shape, them mix the powdered sugar.

Fold the whipped cream into the cherry puree, cherry juice and reserved cherries with the condensed milk.
Pour the mixture into a container and freeze at least 4 hours.
Remove from freezer 15 minutes before serving.

Print recipe here

en español

Helado de cerezas

Hace poco más de un mes fue mi cumpleaños y claro, pense hacer una torta o cake pero no tenia ganas, y me decidi por este helado de cerezas.q

Van a decir: que loca cerezas (estamos en invierno) pero estoy muy feliz porque primera vez  encontre cerezas congeladas en el super y son buenísimas.
Especialmente para helados y postres, sobre todo que estamos en invierno y falta bastante para el verano.

(Minuto verde : cerezas sin carozo)


400 granos cerezas congeladas o frescas (sin carozo)
1 tarro de leche condensada
3 a 4 cucharadas de jugo de cerezas (tomado de las cerezas)
1 1/2 tazas de crema para batir
4 cucharadas azucar glass o azucar en polvo


3 July 2017

Raspberry custard Kuchen (kuchen de frambuesas y crema de vainilla)

Kuchen is german for cake.  In the south of Chile we always make kuchen fruits . There are several  varieties of kuchen. This one has a base cake layer with a top layer of smooth creamy layer of custard and finally raspberry, (or strawberries, or blackberries or pears)
German cuisine arrived south of Chile about  1846 and 1914 when they inmigrated here and settled in the southern frontier zone.
We grow eaten kuchen especially in the south. This is one of my recipes I have in my  Recipes book.


Some links about german cuisine :
Globetrotters girls,  Eating chilean , Food in every country


For crust
2 cups flour
1/2 teaspoon baking powder
100 grams butter
2 tablespoon greek yogurt
3/4 cup granulated sugar

2 cups whole milk
1/2 cup of sugar
1/2 cup cornstarch dissolved in cold water
3 yolks
1 teaspoon vanilla extract

Raspberry sauce

400 grams of fresh or frozen raspberries
3 spoonfuls of sugar
1/2 cup raspberry jam
1 tablespoon constarch dissolved in cold water


For crust

You can use a processor machine or make by hand.
Pulse 2 or 3 times until uniform crumbs form. 
Make a ball and refrigerate by 10 minutes.

After this  pat mixture onto bottom of a round  cake pan ( a pan of 22 or 24 cm or 10 inch)
Bake by 20 minutes and remove from oven. Set aside.

For custard

For make  custard  put the milk and sugar in a pot  and bring to a boil over medium heat and gradually add the cornstarch dissolved in cold water.
Reduce the heat and stir until it starts to thicken. Remove and incorporate the yolks and also add the vanilla. Stir well.
Bring the pot to low heat for about two minutes then remove and let cool.
Pour this pastry cream over pre-set dough. Let it cool a little and refrigerate about 20 minutes, and then add the raspberry sauce. Over the custard.

Raspberry sauce

Put a small saucepan over low heat add the raspberries
The sugar, the marmalade and the cornstarch dissolved in water, stir gently with a  wooden spoon  until this thick and with this sauce covered the pastry cream. Bring to cool about 30 minutes before serving.

Print recipe here

En español
Kuchen de frambuesas y crema de vainilla

No necesito decir que todos amamos los kuchenes aca en Chile.
Crecemos comiendo kuchenes de diversos tipos.
Cuando era chica ni sabia que las recetas venian de Alemania.
Mi mamá decia : Voy a hacer un kuchen de manzanas.
Y listo.
Y las recetas de kuchenes del sur somn maravillosas.
Tuve la suerte de encontrar alquien que vendia frambuesas congeladas y gracias a eso he podido hacer diversas recetas. Una maravilla.
Disfruten la receta.


2 tazas de harina sin polvos de hornear.
1/2 cucharadita polvos de hornear
100 gramos de mantequilla
2 cucharadas de yogurt griego o yogurt sin sabor
3/4 taza de azucar granulada
1 cucharadita extracto de vainilla

Crema de vainilla
2 tazas de leche entera
1/2 taza de azucar
1/2 taza de maizena disuelta en agua fria
3 yemas

Salsa de frambuesas

400 grams de frambuesas congeladas o frescas (yo use congeladas ) (ver en Mercado libre.cl)
3 cucharadas de azucar (o endulzante)
1/2 taza mermelada de frambuesas
1 cuchara de maizena disuelta en agua fria


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

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