recipe

The  tree has given many pears this year (each summer is different) the same with the apples (delicious Fuji) so now is season pears here! I think that in the northern hemisphere they must still have pears, we have almost all year round. We love this recipe with a soft sponge cake, almond cream and pears. Delicious. Many of you are in Spring here still not much of Autumn but it is less hot. This recipe is really good. Love for all ! Source :  Miss Petel.com   Ingredients For pears 4 or 5 firm pears 1 1/2  cups of white wine 2 cups of water 1 cup of sugar vanilla cinnamon sticks, anise stars orange peel. For crust 180 grams all purpose flour 60 grams almond flour 60 grams sugar 100 grams cold butter 1 egg lemon zest pinch of salt Almond cream 140 grams soft butter 200 grams sugar 2 eggs 150 grams grinded almonds 50 grams corn starch or cornmeal 1 tablespoon rum Method Peel the pears (l eave the pears stick  ) and place them in a medium pot. Add the ingredients: water, wine, sugar and sp

Okay. We are closer to Autumn,  and Im really happy of it!  Here in the day it is still hot but the nights are a delight. You're almost  feel cold.. But I know that those who wait for spring are happy and it's fine. Spring is lovely too. I made this creamy soup a while ago (I love soups all year round ) but typical of mine I did not find where I had it. Ordering yesterday I finally found it! It is  delicious  and healthy (like many soups) and is very good with sliced almonds when served. And I love ginger too ! With Esperanza my daughter we love soups. I hope you enjoy it. Much love! Source : BBC Good food Ingredients 1 tablespoon  oil 1 medium onion chopped 2 tablespoon grated ginger 2 garlic cloves sliced 1/2 tsp groun nutmeg 800 ml vegetable stock 400 grams carrots sliced 400 grams can cannellini beans 4 tablespoons almonds cut in slivers or flaked almonds Method Heat the oil in a large pan, add the onion, ginger and garlic and fry  for 3 minutes until starting to soften. St

Hello to all again with much  love. The weather lowering a bit the heat which is very nice, and  last Saturday we went to the beach . I think about three years I didn't go to the beach and It was beautiful. (We went only by the day) Valparaiso and Viña del Mar) In the evenings I already feel that autumn is coming (for many of you the Spring) It refreshes a lot at night! A few days ago I made this cake and many know that one of my favorite fruits is  passionfruit   (aka maracuya). As always you can use fresh or frozen passionfruit. I always have frozen. When you buy fresh passionfruit it ripens very quickly! If you find frozen passionfruit , the Peruvian is so good. Source : Women's weekly Food Sunset on the beach (March 2 -2019) Ingredients Cake 200 grams unsalted butter  1 cup caster sugar 3 eggs 3/4 cup greek yogurt 2 cups self raising flour 1/2 teaspoon baking powder 1/2 cup frozen or fresh passionfruit pulp Syrup 1 rosehip or hibiscus tea bag or other tea 1 cup boiling wate