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.








Ingredients

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

Glaze
200 grams icing sugar
4 teaspoons lemon juice


method
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.

Glaze

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




Ingredients

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






Ingredientes

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

Strudel

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.


Preparacion
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






Ingredients

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



Method

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)








Ingredients

1 tablespoon olive oil
salt
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


Method

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)




Ingredients

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
















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