recipe

I was worried because it has been a difficult week, with many things and also pains. I thought I was not going to be able to do something special for Easter Anyway, I always do something for Easter and finally I was able to make this bundt cake  glaze for Easter.   I know it's a little  late but it helps me to wish you Happy Easter with everyone. God bless you all. source :  adapted from Food & Home (April 2017) It has always impressed me how the birds make their nests, how they take something from here or there,  This little nest my husband found on the ground under some weeds. Ingredients Flavours combinations 250 grams cake flour or all purpose flour 6 grams instant dry yeast 60 grams brown sugar 2 teaspoon ground cinnamon 1/4 tsp ground nutmeg 1/2 teaspoon ground cloves pinch salt 30  grams butter 1 large egg 125 ml full cream milk Rum and raisins sauce 3 tablespoon rum 4 tablespoons raisins 3 tablespoons brown sugar 1 tablespoons water 30 ml butter...

I can't  believe we're  we are going  to finish March!  The days follow each other very fast.  There is always something to be done. I have this post almost ready 3 days ago. Well here goes now. I love fruits on desserts. This is with pear and it is delicious. I hope to do something for Easter (of course now I realized that it is very soon!) Source : Southern Lady magazine Ingredients 6 pears (green anjou or Bartlett) peeled, halved and cored. 1/4 cup orange juice 3/4 cup light brown sugar 1/4 cup cornstarch 1 tablespoon orange zest 1 teaspoon ground ginger 1 teaspoon cinnamon 1/4 teaspoon salt Streussel topping (recipe follow) Vanilla Ice crea. (to serve) Preheat oven to 180° C (350° F)  Lighty grease a baking dish. In a large bowl combine pears and orange juice. In a medium bowl combine sugar, cornstarch,zest, ginger,cinnamon and salt. Add sugar mixture to pear mixture, tossing gently to coat. Layer pearmixture in prepared pan. Top with streusel topping. ...

Sometimes I think  I am different than others at my blog and  kitchen in how I choose my recipes..  I usually cook or bake what the spirit asks me so  sometimes I remember something or read a magazine or a book and voila! This time it was passionfruit, I wanted to eat passionfruit and I found this cake that I liked so much with that layer of passion fruit and sugar and I did it last night. In the morning the photos and now the post. I even bought figs to make a cake that I have pending but it was passionfruit. that as I said can be frozen or fruit (Peru exports a lot of passion fruit) I always have frozen maracuya and berries. All year. You can make ice creams, mousses, cakes, muffins, whatever you want, what more precious fruit. Source : Australian Women's weekly Ingredients 100 grams butter softened 1 teaspoon vanilla extract  3/4 cup caster sugar 1 tablespoon finely grated lemon or lima  rind 2 eggs 2 cups (250  grams) self raising flour 1/2 cup gr...

Other delicious soup recipe.  Apparently I move between soups and desserts, but no, we really do everything but when a soup is as rich as this one, it's worth taking pictures and publishing it. In fact, I have other recipes waiting for post, but as spring will  arrive in the northern hemisphere, I would prefer to share it now. Here the summer is  almost over and my favorite season is here soon : autumn. But I have already told you that I eat soups almost all year round. And I love it.... Adapted from : Victoria Classic (Cherished recipes) Ingredients 1 tablespoon olive oil salt 1/2 cup chopped green onions 1 tablespoon minced garlic 1 1/2 cups baby  mushrooms  2 cups veggie (or chicken) stock HERE a recipe for veggie stock 1 teaspoon lemon zest 1 tablespoon lemon juice 2 cups heavy cream 1/2 cup dry white wine 1 teaspoon fresh thyme or  rosemary Garnish : thyme, sauteed mushrooms or lemon ribbons Method Heat olive oil  in a large stockpot over medium ...

As we are here at the end of the summer it is easy to find fruits of the season at a very good price, so Gerardo now arrived with a box of peaches. Thank God it's a good kind of peaches that does not mature so quickly. In any case I put them all in the refrigerator and made this galette of peaches. This recipe gives the dough for two galette (I put a dough in the refrigerator for a while) and you can use a mixture of peaches and plums  but I really loved it with peaches and the crust is wonderful It is not complicated to do. It can be done with different fruits. In summary a good recipe. Adapted from:  Cherised Recipes (Victoria.com) Ingredients 3 cups peeled and sliced peaches 3 cups peeled and sliced  nectarines  1 1/2 cup of sugar 1/4 fresh lemon juice 1 recipe old fashioned pie  dough (recipe follows) 1 large egg yolk 1 1/2 tablespoons heavy whipping cream Coarse sugar In a large bowl  combine peaches and nectarines, Toss with sugar  and lemon jui...

Many recipes start with the same story, someone get you pears or plums or whatever (and you already have yours in my case pears and you have to do something because otherwise they get lost.)  And I do not like the waste of food either fruit or something else. Remember that it's still hot here (read summer) so it's easy to spoil it. I can't wait Autumn arrive is my favorite season. Well I had pears (see photo) and Gerardo (hubby) brought more pears, I remembered having seen this recipe, I did not know where or in what language I finally found it in  a French site . The pears and the chocolate go well absolutely and this is a cake / dessert because  is moist and with the pears  is really good. Depending on the mold you can put 4 or 5 pears. And since pears and chocolate go so well together I love this recipe has chocolate sauce as well. Adapted from : Cuisine Actuelle    (in french) Ingredients 4 or 5 little pears 8 cl water 1 cinnamon stick  170 grams s...

I wish I had done this post yesterday but it was impossible for the usual reasons, in a way my time is not mine for now and it's fine, but finally I'm here with this  passionfruit  dessert. I love maracuya and in many parts it gets frozen and I also, although we are close to Peru it is easier to have frozen  passion fruit  pulp and can be used when you need.  I am really impressed  how  many passionfruit recipes come from Australia or the United Kingdom and are very good. This is a delicious maracuya mousse you just have  the patience to wait. It is better to do it at night and it will be ready for the other day. I noticed  Yotam Ottolenghi   ( an amazing chef) in his book "Sweet " has many passionfruit recipes  he is a really genius in pastry and desserts.  You can find his last book in Amazon UK  . or Amazon.com. Source : Recipe plus Ingredients 4 eggs separated 300 grams (12 oz) passionfruit  frozen pulp (reserve...