recipe

I was absolutely in love the first time I saw these little cakes and the molds! These delightful little cakes are based in French financiers but are a little lighter and are also quick and easy to make. The basic Friand is an almond base and what then make these then stand apart is the wealth of variations. Make a traditional Friand in a miniature tins but you can use a mini muffin tin. You can serve Friand as part of an afternoon tea or with a cup of tea or coffe. And of course are perfect for parties, picnics or in a lunch box. Note:  I bought my molds in Amazon. com and my favorites are these you  see here, but I have  a silicone mold that is good too! Adapted from : Food to Love  Ingredients 1  cup icing sugar  1 cup almond meal 1/2 cup self raising flour 1/4 cup poppy seeds 2 oranges finely grated zest 125 g melted butter 6 egg whites Orange syrup 1 cup water 1/2 cup orange juice 1 cup sugar 1 orange peeled strips of zest Method Preheat oven to modera...

This is another dessert  I made with frozen cherries (they can also be with tined cherries) here is not yet time for cherries (the trees are just blooming) It is a variety of the Black Forest cake, it is absolutely delicious and it is not difficult to do. . When I was very small my favorite cake was Black Forest and my mom always made it or bought it for my birthday. (Oh my mom .I miss her so much, every day.) I am posting it as a tribute to our Independence Day, which is September 18th. To chileans here and out Happy Independence day) Have everyone a very good weekend, hugs Adapted from : Woman's day kitchen Ingredients 350 grams   (12 oz) pitted  frozen cherries or drained canned black cherries 1/2 cup sugar 2 cups cold heavy cream, 1 can sweetened condensed milk 1 teaspoon pure vanilla extract 114 grams (4 oz ) bittersweet chocolate chunks Method Place the cherries, sugar and 2 tablespoons of water in a large saucepan. Bring the mixture to a boil, then reduce heat...

I love cherries too much and even here in winter I make desserts with cherries (or cakes, or strudell) the thing is that although they do not believe in this dessert I work with frozen cherries (it can be made with frozen cherries or of jar) what I made? First, thaw them a little at natural temperature and wash a littel.  Then when they were ready in the desserts  I glazed them  with a little jam. I love them! Source :   receta de Gloria Frugone Revista Ya Ingredients 400 grams of cherries canned or frozen 1 cups heavy cream 1 cup greek yogurt 300 grams of ricotta (or cream cheese) 4 eggs 3/4 cup of icing sugar 1/2 teaspoon ground cinnamon 1 teaspoon vanilla 1 teaspoon orange zest mint leaaves to garnish Method In a bowl, mix  the ricotta with icing sugar until is creamy. Gradually add the greek yogurt , heavy  cream , orange zest, cinnamon and vanilla  and finally the eggs adding them one by one. Fill the bottom of each rameki with cherries. Then pou...

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 ros...

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 ...

 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 k...

Many days ago I have the recipe and the photos ready but it was enough that I sit on the computer and began to stiffen and cough. I have a terrible cold. But I found that  spent a lot of time. So here's the recipe: Apple strudel, I love everything with apples and I've made applestrudel  several recipes but I love this. The dough is so good that it was almost so much I rolled  (a very thin dough), but the second time I was more careful. I hope to make other strudel  with cherries soon . I hope you like it as we all  loved here. Note: I have to say I made this strudel  one day and I could not take pictures  !! they ate it at night. Anyway, the next day I went back to do what you see and I was able to take pictures when it was still warm! A big hug to all of you! Adapted from  Little Viena Ingredients strudel dough 1  1/2  tablespoon  neutral tasting vegetable oil 1 teaspoon vinegar  1/8 teaspoon table salt 1 cup more 2 tablespoon...