recipe

Many people ask me why I have a recipe blog.  Certainly I would not necessarily have to give an explanation but in Chile people are curious.  I do not make money. I do not make promotions. I do it for the simple pleasure of sharing and because I have inherited from my grandmothers and my mother the love of cooking. Sometimes the time is short, I am taking care of my mom (after my dad died) care two dogs (one is 1 and a half months old. And care about my twins and hubby :) Sometimes I make my posts with Wolf (the puppy)  in my arms cause is like a baby.! Wolf But especially I love baking.   It relaxes me makes me loose the problems, the urgencies, this difficult and selfish world.  And I've always been like this is not from now only. I also like share , people always ask me for recipes. I love Pies and since hubby was saying "there are lots of apples" so I was  looking  for a recipe and found this  with raspberries  and apples  and we  loved it! Source : Country living Thi

French madeleines, the delicious shell-like tea cakes, are always a lovely dessert that also are really easy to make. They often flavored with vanilla or citrus such as lemon or orange .  Vanilla is added for a touch of warmth and the butter gives the madeleines a rich flavor. Source :   All recipes.com Ingredients 2 eggs 1/2 teaspoon vanilla extract 1 teaspoon lemon zest 1 cup confectioner's sugar 3/4 cup all purpose flour 1/2 teaspoon baking poder 1/2 cup butter melted and cooled Method Preheat oven to 180°c (370°F) Grease and flour Madeleines molds. (You can use muffins mold too, I bought my madeleines mold in Internet) In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes (or by hand) Greadually beat in the confectioners'sugar. Beat for 5 to 7 minutes or until thick and satiny. Sift together the flour and baking powder. Sift one fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fo

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me.  Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit  159 ml ready made custard Heat  oven to 180° c . Put a baking tray on the top  shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff.  Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, then fold in the whisked