20 April 2018

Cantaloupe Ice cream (Helado de melon calameño)

And here I am again. I have several recipes ready, my problem is  only time.A post  needs more time.

 Many of you  know that I  care my mom who is sick. 
Sometimes I debate between grief and fatigue, forgive  me the personal stuff.
 But it is my reality.
In any case, compiling the recipes helps me keep my mind healthy.
Thanks for your greetings.

Anyway, This melon ice cream recipe that I did some time ago  (I hope it was a season in the northern hemisphere to publish it) really inspired me  by a friend who has a beautiful blog and almost everything has to do with fruit. 

I dedicate it to her and to all of you.
Irene Bombarda, thank you for making life  more nice with your precious children and your recipes,

Her blog is Uno spicchio di melone,

recipe adapted from :  My fearless kitchen


450 grams cataloupe peeled and cut into cubes
150  grams  greek yogurt
1 cup heavy cream  (240 ml)
3 tablespoons honey
juice from 1/2 lemon


In a blender blend cantaloupe until smooth add the greek yogurt, heavy cream, honey and lemon juice, blend until homogenized.
If you have Ice cream maker churn  the ice cream according to manufacture directions.
Left until thickened (about 15-20 minutes)
If you dont have an Ice maker transfer to a freezable container and let firm for about 2 hours . Stir and freeze again 1 hour more.

print recipe here

En español

Helado de melon calameño

11 April 2018

Strawberries and basil Tiramisu with ricotta and cream cheese (Tiramisu de frutillas con queso crema y ricotta)

A long, long time ago I wanted to make this Tiramisu, so different but absolutelywonderful. :  Strawberries and basil Tiramisu!
Taking advantage of that I still have a lot of basil (fortunately) I finally did it last weekend. 
The strawberries there are still  here, they are seen until the winter and in the northern hemisphere they are at their peak. The best time.
It's really good. I hope you enjoy it!

Source :
Gloria Frugone recipe 
(Revista Ya Febrero 2011)


300 grams mascarpone cheese or cream cheese
room temperature
250 grams ricotta cheese
3/4 cup icing sugar600 grams strawberries  in slices 
or quartered
30 ladyfingers cookies
200 cc sweet wine or rum
1 teaspoon vanilla
1/2 cup fresh chopped basil
basil and some strawberries for serve


Mix in a bowl the cream cheese with ricotta and sugar until you have a smooth and creamy mixture.
Add the vanilla extract and set aside.
In a jar mix 1/2 cup of water, rum and vanilla
Place ladyfingers in a small bowl and drizzle with this rum juice, tossing to coat.

To assemble 

In a plate place the ladyfingers and spread some cream cheese with ricotta. 
Add the half the strawberries chopped or in slices and sprinkle some chopped basil (a little) follow with other layer of ladyfingers and spread  the creamy mixture and  other layer of strawberries in slices.
Finally spread over all the remaining  creamy mixture and add some strawberries and basil leaves.
Cover with cling film and put in the fridge to chill for two hours.

I use and oval pyrex but sometimes I make in a rectangular pyrex too.

en español

Tiramisu de frutillas y albahaca con ricotta y queso crema

6 April 2018

Cherry tomatoes, basil and mozarella pizza (pizza de tomates cherry, albahaca y mozarella)

Here the summer is ending and for me it's fine. I love autumn, and it was a hot and heavy summer. 
But the best thing about the summer were the tomatoes, the basil, the fruits,cantaloupes and water melon, peaches, in short, all that summer means.
And that now is the turn of the northern hemisphere.
I had a lot of basil and I love it! so I enjoy it in EVERYTHING, pizzas, salads, stews, soups.
This pizza was wonderful.

Dough adapted from  : Sweetphi.com

Whole wheat Pizza dough

2 cups  (260 grams) 
whole wheat flour plus 2 tablespoons 
1 tablespoon cormeal for lining the pan
2 teaspoon instant yeast 
1 teaspoon salt
3/4  cup warm water
2 tablespoon oil


3/4 cup tomato sauce
1 fresh garlic peeled  thickly sliced
1 teaspoon dried organo
240 grams mozarella cheese
one bunch of fresh basil
400 grams cherry tomatoes sliced in half

In a small bowl pout the yeast and 1/4 cup warm water and a pinch of sugar.
 Stir and then let it rest for 5 minutes until is gets foamy at the top ,
Meanwhile, in a large bowl add the two cups plus 2 tablespoons whole wheat flour and salt. After 5 minutes add the yeast mixture to the bowl and add the remaining warm  water and the oil, stir until loosely combined with a wooden spoon. Then 
knead by about 3 to 4 minutes, and add flour if you need.
After make two balls and place in an oiled bowl cover with plastic wrap, about 30minutes.
Preheat oven to 375° F  . or 180°C.
Now sprinkle a baking sheet with cornmeal on a floured surface roll out one of the dough balls or with floured hands strecht the doigh into a circle, then place on the prepared baking sheet and strecht a little more and pinch the edges of pizza to form a crust. Next bake pizza crust for 5 minutes remove from oven and the add toppings.

For filling
Spread the tomato sauce over the pizza dough.
Sprinkle some dried oregano. 

Add the cherry tomatoes in slices and chopped garlic   and  finally some chopped basil , add the mozarella cheese and go to the oven.
Bake about 15 or 20 minutes until the cheese around the edges starts getting brown. For serve add if you like more cherry  tomatoes and some basil

Tip: You can filling witth all you want or change the ingredientes of the filing. But this is simple and delicious!

Print here

Sweet basil - Albahaca

En español

30 March 2018

Hot Cross Bundt Cake (cake de Pascua de resurreccion)

I was worried because it has been a difficult week, with many things and also pains.
I thought I was not going to be able to do something special for Easter
Anyway, I always do something for Easter and finally I was able to make this bundt cake  glaze for Easter.

  I know it's a little  late but it helps me to wish you Happy Easter with everyone.
God bless you all.

source :  adapted from Food & Home (April 2017)

It has always impressed me how the birds make their nests, how they take something from here or there,
 This little nest my husband found on the ground under some weeds.


Flavours combinations

250 grams cake flour or all purpose flour
6 grams instant dry yeast
60 grams brown sugar
2 teaspoon ground cinnamon
1/4 tsp ground nutmeg
1/2 teaspoon ground cloves
pinch salt
30  grams butter
1 large egg
125 ml full cream milk

Rum and raisins sauce

3 tablespoon rum
4 tablespoons raisins
3 tablespoons brown sugar
1 tablespoons water
30 ml butter

200 grams icing sugar
4 teaspoons lemon juice

In a large bowl combine the flour, dry yeast, brown sugar, spices  and salt, and mix until incorporated.
In other bowl whisk the butter (melted) , egg and milk together. Pour into the dry ingredients and mix until a sticky dough forms.
If needed add some milk to the dough- has to be soft and sticky.
Turn the dough in a floured surface and knead about 8 minutes (if you need add some flour) , until it forms a smoth dough and when pressed the dough springs back.
Place the dough in a bowl and cover with cling film. Leave in a warm area to rise. About 50 minutes.
When the dough has almost doubled in size, remove from bowl and knead a little.
Preheat the oven to 180'° C .
Grease a medium  or large  bundt tin . Roll the dough out into a long cylinder and place in the tinseal the seam by pinchings the ends together.
Cover with film and place over the oven by 30 minutes.until is puffy and doubleds in size.
Bake  to 35 - 40 minutes or until golden brown and coked through.

Rum and raisins sauce
In a small bowl soak the raisins  in the rum, about 15  minutes: Whisk the maple syrup, 3 tablespoons of sugar and water together and put in a saucepan over medium heat.

Whisk until the sugar has completed dissolved then add the rum and raisins  with 2 tablespoons butter and simmer over low heat by 2 minutes.
Pour half of the sauce over the cake as it comes out of the oven and set the rest aside until needed.


For the glaze mix the icing sugar and lemon juice to form a thick glaze.
Drizzle over the cooled bundt cake  and serve with rum and raisin sauce and some ice cream if you desired.

Print recipe here

Happy Easter to all!

En español
Bundt cake de Pascua de Resurreccion

22 March 2018

Pear Cobbler with streusel Topping (Postre de peras con strudel)

I can't  believe we're  we are going  to finish March! 
The days follow each other very fast. 
There is always something to be done. I have this post almost ready 3 days ago. Well here goes now.
I love fruits on desserts. This is with pear and it is delicious.

I hope to do something for Easter (of course now I realized that it is very soon!)

Source : Southern Lady magazine


6 pears (green anjou or Bartlett) peeled, halved and cored.
1/4 cup orange juice
3/4 cup light brown sugar
1/4 cup cornstarch
1 tablespoon orange zest
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt

Streussel topping (recipe follow)
Vanilla Ice crea. (to serve)

Preheat oven to 180° C (350° F)  Lighty grease a baking dish.
In a large bowl combine pears and orange juice.
In a medium bowl combine sugar, cornstarch,zest, ginger,cinnamon and salt. Add sugar mixture to pear mixture, tossing gently to coat. Layer pearmixture in prepared pan.
Top with streusel topping.
Bake until lightly browned, about 50 minutes .
 Let cool for 15 minutes. Serve with vanilla Ice cream.

Streusel topping

1 cup firmly packed light brown sugar
1 cup all purpose flour
1 cup old fashioned oats
1/2 cup unsalted butter

In a medium, bowl combine brown sugar, flour and oats, Using a pastry blender cut in butter until mixture is crumbly.

Print recipe

en español
crumble de peras con strudel


6 peras  peladas y cortadas en trozos
1/4 taza jugo de naranja fresco
1 taza de azucar rubia
1/4 taza de maicena
1 cucharada ralladura de
cáscara naranja
1 cucharadita jengibre molido
1 cucharadita de canela molida
1/4 cucharadita de sal


3/4 taza de azucar rubia
1 taza de harina sin polvos de hornear
1 taza de avena natural
1/2 taza de mantequilla en trozos

Hacer el streudel:
En un bowl mediano mezclar,  el azucar, la harina y la avena. 
Cortar la mantequilla en trozos y agregar a los ingredientes secos haciendo como migas. Reservar.

Precalentar el horno a 180° C (359 F°) 
Enmantequillar una fuente para horno ovalada o rectangular de unos 24 cm.
En un bol grande mezclar las peras y el jugo de naranja.
En un bowl mediano mezclar azucar rubia, maicena,, ralladura de naranja, jengibre, canela y sal.
Agregar esta mezcla a la mezcla de peras. mezclando suavemente. Distribuir en la fuente enmantequillada.
 Distribuir encima el  strudel ya preparado.

Hornear hasta que  este bien dorado durante unos 50 minutos. Dejar enfriar unos 15 minutos y servir con helado de vainilla.

14 March 2018

Passionfruit Tea cake (cake de maracuya)

Sometimes I think  I am different than others at my blog and  kitchen in how I choose my recipes..

 I usually cook or bake what the spirit asks me so  sometimes I remember something or read a magazine or a book and voila!

This time it was passionfruit, I wanted to eat passionfruit and I found this cake that I liked so much with that layer of passion fruit and sugar and I did it last night.

In the morning the photos and now the post.
I even bought figs to make a cake that I have pending but it was passionfruit. that as I said can be frozen or fruit (Peru exports a lot of passion fruit) I always have frozen maracuya and berries. All year. You can make ice creams, mousses, cakes, muffins, whatever you want, what more precious fruit.

Source : Australian Women's weekly


100 grams butter softened
1 teaspoon vanilla extract 
3/4 cup caster sugar
1 tablespoon finely grated lemon or lima  rind
2 eggs
2 cups (250  grams) self raising flour
1/2 cup greek style yogurt
1/2 teaspoon baking powder
1/2 cup passionfruit pulp (fresh or frozen)

Passionfruit icing

1/2 cup icing sugar
2 tablespoon passion fruit pulp


Preheat oven to 180° C (350 °F)
Grease a 10 cm x 24 cm loaf pan line base and long sides with baking paper, extending paper 5 cm over sides.
Beat butter,vanilla,sugar and eggs in a small bowl with and electric mixer (or by hand) until light and fluffy. Stir in sifted flour and add baking powder and  add  greek yogurt and lemon rind.
Finally add the passionfruit pulp and stir.
Spread the mixture into prepared pan.
Bake about 45 minutes or until skewer inserted into centre of comes out clean. Stand cake in pan for 10 minutes before turning top side up onto a wire rack to cool.

Passionfruit icing

Sift icing sugar into a small bowl and stir in passionfruit until smooth.
Drizzle the cooled loaf with passionfruit icing.

Print recipe

En español

Cake con maracuya

9 March 2018

Mushroom bisque soup (sopa de champiñones)

Other delicious soup recipe.
 Apparently I move between soups and desserts, but no, we really do everything but when a soup is as rich as this one, it's worth taking pictures and publishing it.

In fact, I have other recipes waiting for post, but as spring will  arrive in the northern hemisphere, I would prefer to share it now.
Here the summer is  almost over and my favorite season is here soon : autumn.
But I have already told you that I eat soups almost all year round.
And I love it....

Adapted from : Victoria Classic (Cherished recipes)


1 tablespoon olive oil
1/2 cup chopped green onions
1 tablespoon minced garlic
1 1/2 cups baby  mushrooms 
2 cups veggie (or chicken) stock
HERE a recipe for veggie stock
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cups heavy cream
1/2 cup dry white wine
1 teaspoon fresh thyme or  rosemary

Garnish : thyme, sauteed mushrooms or lemon ribbons


Heat olive oil  in a large stockpot over medium heat.
Add green onions, garlic and mushrooms, cook until mushrooms begin to brown  about 5 minutes.

Add veggie stock,  and thyme or rosemary and  bring to a simmer.
Whisk in lemon zest, lemon juice, cream and wine .
Discard thyme and transfer soup to a blender in small batches and puree in high speed until smooth and thick.
Season with salt, taste and simmer over medium heat about 6 to 8 minutes.
Garnish with sauteed mushrooms or some chopped herbs.

print recipe here

en español

Sopa de champiñones

3 March 2018

Stone fruit Galette (peaches ) (Galette de duraznos)

As we are here at the end of the summer it is easy to find fruits of the season at a very good price, so Gerardo now arrived with a box of peaches.

Thank God it's a good kind of peaches that does not mature so quickly. In any case I put them all in the refrigerator and made this galette of peaches.

This recipe gives the dough for two galette (I put a dough in the refrigerator for a while) and you can use a mixture of peaches and plums  but I really loved it with peaches and the crust is wonderful
It is not complicated to do.
It can be done with different fruits.
In summary a good recipe.

Adapted from:  Cherised Recipes (Victoria.com)


3 cups peeled and sliced peaches
3 cups peeled and sliced  nectarines 
1 1/2 cup of sugar
1/4 fresh lemon juice
1 recipe old fashioned pie  dough (recipe follows)
1 large egg yolk
1 1/2 tablespoons heavy whipping cream
Coarse sugar

In a large bowl  combine peaches and nectarines,
Toss with sugar  and lemon juice until  coated, and allow mixture to macerate for at last 20 minutes.
Drain excess liquid.
Preheat oven to 180 °c (350 °F)
Line a rimmed baking sheet with parchment . Set aside.
On a lightly floured surface , roll out half of old fashioned  pie dough into 24 cm round ( 10 inch) .
Place dough on prepared baking sheet.

Spoon half of fruit mixture over dough . Fold border over fruit, overlapping where necessaryand gently press folds of dough together.
In a small bowl whisk together egg yolk and cream until well combined.
Using a pastry brush lightly coat dough with egg mixture sprinkle with coarse sugar.
Repeat process with remaining dough, fruit and egg wash and coarse sugar.
Bake until golden brown about 45 minutes.
Remove from oven and let cool on baking sheet for 10 minutes before serving.

Old fashioned Pie dough

4 cups all purpose flour
1/3 cup sugar
1 teaspoon salt
1 1/4 cups cold unsalted butter diced.
2/3 cup cold water

In the work bowl of a food processor  (or by hand ) pulse flour, sugar and salt until combined. Add butter, and continue until mixture resembles coarse meal. Add 2/3 cup cold water in a steady stream until dough comes together. Turn out dough and shape into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours. (dough for two galettes)

print recipe here

En español
Galette  de duraznos

22 February 2018

Cake poire chocolat (Pears and chocolate cake)

Many recipes start with the same story, someone get you pears or plums or whatever (and you already have yours in my case pears and you have to do something because otherwise they get lost.) 
And I do not like the waste of food either fruit or something else.
Remember that it's still hot here (read summer) so it's easy to spoil it.
I can't wait Autumn arrive is my favorite season.

Well I had pears (see photo) and Gerardo (hubby) brought more pears, I remembered having seen this recipe, I did not know where or in what language I finally found it in  a French site .

The pears and the chocolate go well absolutely and this is a cake / dessert because  is moist and with the pears  is really good. Depending on the mold you can put 4 or 5 pears.
And since pears and chocolate go so well together I love this recipe has chocolate sauce as well.

Adapted from :Cuisine Actuelle   (in french)


4 or 5 little pears
8 cl water
1 cinnamon stick
 170 grams sugar
1 teaspoon vanilla
80 grams  bitter dark chocolate
120 grams butter
200 grams  all purpose flour
dry yeast (1 sachet ) 
3 eggs
30 grams powder cacao


To make the pears in syrup:

Peel the pears while keeping them whole. Pour the water into a saucepan, add 80  g sugar and vanilla and cinnamon stick, bring to a boil.
Add the pears and cook  for 15 minutes. Let cool in the syrup.

Preheat the oven to 180° c (356 ° F).
Cut the chocolate in pieces and melt them with the butterin bain marie.Mix well to obtain a homogeneous texture.
In a large bowlmix the flour with the yeast,, the remaining sugar and the sifted cocoa. Make a well in the center and then incorporate whole eggs and chocolate/butter mixture.Pour half of dough in a buttered cake tin and arrangw the whole pears and cover with the rest of the dough. Bake for about 40 minutes. or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Chocolate sauce (optative)

120 grams semisweet chocolate 
coarsely chopped
1/2 cup heavy cream

Place chocolate in a  medium bowl.
In a saucepan bring cream to a boil. Pour over chocolate whisk until smooth.
Let cool until thick  by 2 to 3 minutes.
Pour over chocolate /pears cake for a double chocolate treat.

print recipe

pears from here

En español
Cake de peras y chocolate