Pears and strawberry Crumble (Crumble de peras , almendras, coco y frutillas)

If you ask me right now which season I like best, I would say it is autumn so far.
Sincerely at this time I would be happy to be in Autumn and winter will come.

But we are at the end of spring and starting with a very hot summer , and with all the problems we are living here in our country now is very hard.
(Many fights here in many sites that is worry me)
You can go out one day and you do not know if there will be subway or buses.

Or maybe you have an appointment with the kinesiologist and nobody tells you that he left earlier or that date was suspended, anyway.
And when you ask why happens this, all say but you know the times we are living. Im not agree with it.

In the middle of this I try to keep doing things like baking, reading and pray (like always reading is my my joy) And I pray a lot by different reasons.
Please pray for for our country we need it.

I made my first strawberry jam and I hope to make apricots jam soon.
And I made this crumble a few weeks ago (time goes very fast) and was delicious, pears and strawberries.
If you like you can do with other fruit blends.(apples, raspberries, blueberries )

About these little roses, one day I went to downton and in the middle of chaos someone sell these little roses. I bring them to home, many times I didn't see these little roses.
My chilean grandmom always had these little roses.

Note: And thanks for be there always , many of you mail me.
And thanks by that, Hugs and love for all !!

Source : Food to love (magazine)

Pears and strawberry crumble

Ingredients

5 pears peeled, cored, sliced
1/3 cup water
2 tablespoon brown sugar
1 teaspoon vanilla extract

Crumble

2/3 cup plain flour
1/2 cup packed brown sugar
90 grams chopped butter
1/2 cup chopped waltnuts
1/2 cup dessicated coconut

Method

Preheat oven to 180°c (350 °F)

In a saucepan, combine pears, water sugar and vanilla .
Stir over a low heat until sugar dissolves. Simmer uncovered for 4 to 5 minutrd until pears soften slightly. Remove from heat and mix berries through.

Crumble :
Sift flour into a medium bowl . Stir in sugar. Using yours fingertips, rub in butter until mixture resembles breadscrumbs. Stir nuts and coconut through.
Spoon fruit mixture into a 6 cups ceramic baking dish kike this or other.

Sprinkle crumble mixture over.
Bake for 20 - 25 minutes until crumble is crip and golden. Serve with cream or ice cream

more roses

Crumble de peras, almendras, coco y frutillas

Comments

Passion fruit souffle (Souffle de maracuyá)

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, ...

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and only made apricot jam for the winter. And this is the first and only apricot's tart I made this season. This tart can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained) 1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs 100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds Pate sablee recipe ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. P...

Double crust chicken pot pie (pastel de pollo con masa hecha en cassa)

One of my favorites comfort food is chicken pot pie , usually I make a big one and other little for Esperanza (only with vegetables) I posted others chicken pies but I love this one. Try this classic recipe with chicken, mixed vegetables and a flaky pie crust. Also is a great way to turn leftover chicken and veggies in a new delicious dish! Adapted from : Sally baking addiction Ingredients Pie crust 2 and 1/2 cups all purpose flour (about 340 grams) 1 teaspoon salt 7 tablespoons unsalted butter chilled and cubed 1/2 cup Ice water (maybe you need a little more water) Note : this recipe had vegetable shortening but wasn't necessary . Usually I use only butter. method Mix the flour and salt together in a large bowl. Add the butter. Using a pastry cutter or yours hands add the butter into the mixture until it resembles coarse meal. Add slowly ice water . 1 tablespoons at a time and stir well. Stop adding water when the dough begins to form large clumps. Transfer th...

recipe

Search This Blog