recipe

Im really impress as time goes by and especially for me this year. (After my mom passed, sometimes I think the time stop but not) Here we are at the end of winter and spring begins. And for many of you Fall, I love Autumn is my favorite time. I can not stand the heat and the summers are very hot here. The good thing is the fruit and being able to swim, everything has something good. Getting to the point about a week ago I made this recipe, we have had many pears and  are delicious so this recipe is good when you have ripe pears or not. I love  bundt cakes always look good and they are eaten  very fast here. I love it with a cup of tea or coffee. It is adapted from one of my favorite cooking magazines:  Bake from Scratch. A hug for all and thanks by coming ! Pear-rosemary bundt cake Ingredients about 6 to 7  medium  ripe pears  1 teaspoon lemon zest 3 tablespoon  fresh lemon juice 170 grams plus 2 tablespoons honey, divided 1/2 tablespoon fresh rosemary sprigs 1/2 cup (113 grams) unsalt

It's not a mystery that I love passionfruit.  I'm always thinking in recipes to do something different but always delicious. I usually use passionfruit that comes frozen I tell for those who do not find it fresh.  And the problem with passionfruit that when it is fresh ripens very quickly (it happened to us already) but in any case this recipe comes from England! (Mary Berry) and of course it can be done with another fruit! (raspberries, cherries, strawberries, mangoes or just lemon) Adapted from: Mary Berry  Great British food  Revival Lemon meringue and passionfruit Ice cream (semifredo) Ingredients 300 ml double cream 1 lemon zest and juice 1 jar good quality lemon curd  (maybe  you have your own lemon curd recipe but here  is a lemon curd recipe I always make) 50 grams meringues broken into chunky pieces 1 teaspoon  chopped fresh lemon balm or mint 1 cup frozen   passionfruit (or 3 passion pulp and seeds scooped out some lemon balm or mint to garnish Method Line a 450g /1

 Always I think   zucchinis are absolutely impressive, you can use them salty or sweet, for quiches, for stews, for soups (are more creamy)  and fortunately I have access almost all year round,  being summer the best time of course. And if you are in summer the tomatoes are wonderful in this time. This simple tart  of zucchinis and tomatoes is delicious and really easy. I love this recipe but I add always some chopped basil is delicious. Hugs and love for all Adapted from : Quiches, tarts and salads (Editorial Planeta) House in my porch  Daphne Ingredients dough 150 grams all purpose flour 150 grams whole flour 130 ml cold water 1/2 teaspoon salt 50 ml olive oil Filling 250 grams shredded  mozarella 3 medium tomatoes 2 zucchinis 1 tablespoon fresh  basil chopped oregano salt and pepper 1 cup of heavy cream (or plain greek yogurt) 3 eggs Method For dough combine  all purpose flour, wholemeal flour, oil, salt and cold water. Form a dough kneading a little and let stand for about 20 minut