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

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche.... And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course! The original recipe is with spinachs but we use only little tomatoes and basil. Adapted from : Plated cravings.com Cherry tomatoes and basil quiche Ingredients 2 cups all purpose flour 1 teaspoon salt 1 large egg 1/2 cup unsalted butter (cold) 2 tablespoon cold water 2 tablespoons breadcrumbs or panko Filling 5 large eggs 1/2 cup heavy cream 1 cup crumble cheese (/feta, mozzarela or gauda) 1 1/2 cup cherry tomatoes 1/2 tsp salt some pepper 1/2 cup fresh basil leaves Method Crust Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180° c (370° F) ligtly grease a 9" / 23 cm quiche pan or pie dish. In a large bowl mix eggs, heavy cream and cru...

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...

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...

recipe

Search This Blog