Banana cake

Well, my banana cake didn’t turned as I exactly wish, again! In fact I should have probably followed my classical cake recipe that I use a base for every cake alsmost I do instead of trying a new recipe.

The cake is a bit dry to be honest and didn’t rise as much as I wished for. Nevertheless it’s good enough to be eaten

Soufflé de naranja – Cooking the Chef

Hace 2 meses que no he podido participar en el reto de Cooking the Chef. Supongo que estabas ya acostumbrado al reto si sigues mi blog. Las chicas del blog CTC, nos proponen un chef nacional o internacional cada mes y tenemos que cocinar una receta de este. Todos los participantes deben publicarla el mismo día, el día 5 de cada mes.

Este mes el chef internacional es Henrique Sá Pessoa, un chef portugués. Tiene muchas recetas en su pagina web y no ha sido difícil de encontrar una receta.

He escogido esta receta porque me encantan los sufflés. Sobretodo verlos subir en el horno, es el momento más mágico. Es una lástima que después caigan tan rápido como han subido.

Y ayer fue mi cumpleaños. He cambiado de decena y esto no me hace mucha gracia, ¡lo tengo que decir muy alto! He hecho pasteles para celebrarlo con mis compañeros de trabajo, asi que pondré fotos por aquí en unos días.


¿Qué ingredientes se necesitan?

  • 4 huevos
  • 4 cucharadas de azúcar
  • 250 ml de leche
  • 2 cucharadas de licor de naranja, zumo de naranja o agua de azahar
  • 4 cucharaditas de harina
  • 1/2 cáscara de naranja
  • Mantequilla para los moldes
  • Harina para los moldes

Pasos:

  • Separa las claras de las yemas y guarda las claras para más tarde.
  • Bate las yemas con el azúcar hasta obtener una textura blanca, agrega la harina y el licor de naranja. Si no te gusta el licor, como a mí, puedes poner zumo de naranja y/o agua da azahar.
  • Calienta la leche en una cazo. Añade a la leche la ralladura de naranja y un poco de zumo de naranja.
  • Versa la leche caliente de un golpe en los huevos y harina, y mezcla hasta que espese.
  • Deja enfriar hasta que esté completamente frío.
  • Bate las claras de huevo e incorpóralas poco a poco.
  • Engrasa los moldes con la mantequilla y harina y llenarlo con el soufflé.
  • Llena hasta los 3/4 del molde para que puedan subir.
  • Pon en el horno de 10 a 15 minutos a 180 grados o hasta que haya subido completamente y sin quemarse.
  • Sirve cuando lo saques del horno.

Brioche

It’s been a long time I wanted to try to bake a Brioche. There’s nothing better for breakfast than a fresh brioche, prepared with butter obviously. There’s so many recipes out there that I thought I would inspire myself from the recipe of  Mimi Thorisson from her latest book “French Country Cooking”.

I have made some small changes to adjust the recipe but overall it went pretty well. I only should have made some cut on top of the brioche like you do in bread to get it crackled but it will be for the next time.

It was perfect for breakfast – rich breakfast, replacing my cereals & yogurt from the week days – with a nice fresh oranges juice made with the orange from Valencia that I brought back last weekend.

The marmalade was from grapes, a homemade marmalade we bought in Corsica during our last vacation in the B&B where we stayed.

It’s a bit long to prepare since you have to prepare the dough the night before to let it rest. Maybe one day i will try to let it rest only a few hours and see what happens 🙂

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What do you need?

  • 340g of flour
  • 7g of yeast
  • 2 tbsp of lukewarm water
  • 40g of brown sugar + 40g of white sugar
  • salt
  • 90g of butter
  • 3 eggs
  • 90ml of whole milk
  • 2 tbsp of orange flower water

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Steps:

  • Start by dissolving the yeast in the lukewarm water for 10mn.
  • In a large bowl, mix together the flour, sugar, salt, melted butter and add the yeast.
  • Add 2 eggs one by one (the third one will only be for the glaring before baking it in the oven)
  • Add the milk slightly warmed and the orange flower water.
  • Mix well. You might notice that it’s a bit wet still. I got a bit scared when i saw it but it will get ok once you add the flour on your kitchen surface and start kneading it.
  • Don’t hesitate to add flour on your surface to knead the ball that you get from the dough until it doesn’t stick to the surface, or very slightly
  • In a bowl, add a bit of flower and let the dough rise overnight. Cover it with a clean dry kitchen cloth
  • The morning after, start to knead the dough without using flour this time for 2mn to remove the bubble air.
  • Grease a brioche mold and put the dough inside. Let ir rise for 1hr. (since it’s winter and my house wasn’t very warm, i’ve made it to rise in my oven at 25°C
  • After 1hr, if it has raised correctly, beat the egg slightly and brush the top of the brioche.
  • Preheat the oven at 180°C
  • Made a cut or two on the top of the brioche with a very sharp knife (which if forgot)
  • Bake for about 40mn at 170/180°C depending on your oven, it shouldn’t burn on top so watch carefully.
  • Let it cool completely before starting to cut & eat 🙂

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Oops, I've cut myself and dropped the lemon tart!

Volvemos al quinto del mes, y eso suele decir que hemos comido una plato inspirado de un chef nacional o internacional. Si me sigues, sabes que es el reto que nos proponen Cooking The Chef!

Este mes el chef es Massimo Bottura y de nuevo este reto me da la oportunidad de conocer otro chef.

Después de dar muchas vueltas sobre que receta podría cocinar de este chef, aunque sencillas, no pensaba que me daría tiempo a hacer algo. Finalmente escogí una que me gustaba mucho, con un aspecto visual impactante, la tarta de limón ha sido la elegida. Debido al tiempo que requiere hacer el helado, he pensado omitirlo y reinterpretar la receta añadiendo un toque dramático (que es halloween la semana que viene!) a la escena con unas gotas de sangre cambiando el titulo a ‘Oops, I’ve cut myself and dropped the lemon tart!’ (Oops, me he cortado y se me ha caído la tarta de limón). Buon appetito!

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Que necesitas?

La receta original tiene helado de lemongrass pero he decidido de no hacerla.

Tarta

  • 40g de mantequilla fría
  • 20g de azúcar glass
  • 1 yema
  • 50g de harina
  • 2g de especias (canela, cardamomo, anís)

Zabaglione:

  • 85g de yema (aprox 5 yemas)
  • 50g de azúcar
  • 80ml de zumo de limón
  • 80ml de limoncello

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Como preparar la tarta:

Empieza por preparar la masa de las tartas

  • Mezcla el azúcar y la mantequilla.
  • Añade la yema, mezcla bien y añade la harina.
  • Déjalo en la nevera 2h.
  • Saca la masa y cubre la base del molde para hacer la mini tarta.
  • Ponlo en el horno 15min hasta que la tarta esté dorada.

Prepara el Zabaglione

  • Prepara una cacerola de agua caliente y ponle un bol sin tocar el agua.
  • Mezcla las yemas con el azúcar fuera del fuego.
  • Vuelve a poner el bol encima de la cacerola y mezcla con mucha energía. Añade el zumo de limón y limoncello poco a poco.
  • Sigue batiendo hasta obtener una textura cremosa.
  • Deja enfriar 1h.

Para servir, coge un plato, pon un poco de crema de limón y pon la tarta encima. Rómpela con el dedo para que parezca que se ha caído.

Puedes echar gotas de puré de frambuesa como en la foto o añadir helado de lemongrass como en la receta original.

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Raspberry sablé

I love raspberries and try to have some in my freezer all the time. Though they are so delicate that I’m never sure how to honor them and what to do with them, so I keep … 🙂

But this time I thought, let’s try to make a sablé, which is very easy and I remembered I saw a similar recipe on TV a few months ago that looked yummy.

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What do you need?

For the sablé base

  • 90g of butter
  • 90g of sugar (half white, half brown)
  • 130g of flour
  • sal, baking powder, bicarbonate de sodium
  • 2 yolks
  • 150g of raspberries

For the vanilla cream

  • 75g of sugar
  • 45g of butter
  • 150ml of cream
  • 2 yolks
  • 30g of maizena
  • 300ml of milk
  • 3 leaves of gelatine
  • vanilla extract

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Steps:

  • Start of by preparing the cream. Heat up the milk
  • Mix the yolks, vanilla extract and sugar until you obtain a foamy mixture
  • Add the maizena, integrate well to the mixture and poor the hot milk directly on it
  • Beat immediately to mix well and put back in the saucepan and cook for around 6mn without stopping to stir in
  • Put the gelatine leaves in cold water for a few minutes and when all soft put in a very little glass with warm water to dissolve.
  • Add the gelatine to the cream, mix well
  • Add the melted butter and let it cool and put in the fridge to set it

Now prepare the sablé, it’s very easy:

  • Mix the sugar, butter and flour with the salt, baking powder and bicarbonate
  • Once done, add the yolks.
  • Spread your pastry in a round baking form and cook for 18mn at 170°C
  • Let it cool well.

Finally, once everything had cool well, assemble the cake

  • Start by beating up the 150ml of cream and incorporate it to the vanilla cream
  • Spread heavenly on the sablé base and spread your raspberries
  • Let it cool 2 or 3hrs in the fridge and enjoy it

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Cheese cake de pera – Cooking The Chef

No es el quinto día del mes para publicar una receta del reto de ‘Cooking The Chef‘, donde dos chicas eligen un chef nacional o internacional y nos proponen el reto de cocinar uno de sus platos para publicarlo en nuestro blog. Pero en verano se toman un descanso y podemos volver a cocinar platos de los chefs anteriores y publicarlos directamente.

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En esta ocasión he elegido un plato de Gastón Acurio, un sugerente cheesecake de Maracay que me ha servido de inspiración.

Como es un cheesecake, no es necesario cocinarlo en el horno, así que es mejor prepararlo el día antes ya que es necesario enfriarlo.

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Ingredientes

  • 100 g de galletas maría
  • 30 g de galletas speculoos
  • 50 g de mantequilla
  • 2 peras
  • 10 ml agua
  • Sirope
  • 1 cuchara de azúcar moreno
  • 125 g de Philadelphia
  • 125 ml de nata para montar
  • Azúcar de vainilla
  • Aroma de vainilla
  • 1 hoja de gelatina

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Elaboracion:

  • Empieza por triturar las galletas (las normales y las speculoos), tritúralas todas juntas.
  • Añade la mantequilla fundida a las galletas. Mézclala hasta obtener una pasta rígida que será la base de tu cheesecake.
  • Pon la pasta anterior en la base del molde y aprieta bien con una cuchara para tenera una base firme.
  • Pon la base del cheescake a enfriar en la nevera.
  • Pon la hoja de gelatina en agua fría.
  • Empieza a cocer las peras en 10 ml de agua y 1 cucharada de azúcar moreno hasta obtener un puré.
  • Tritura el puré de peras con una batidora hasta conseguir una textura lisa.
  • Saca la gelatina del agua y añádela al puré de peras, verás como se unen.
  • Deja enfriar el puré y ponlo en la nevera 2h mínimo.
  • Monta la nata y añade el queso Philadelphia, el aroma el azúcar vainilla.

Para montar el cheesecake, pon queso Philadelphia en el molde, deja enfriar unas horas y añade arriba el puré de peras.

¡Que aproveche!

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Carrot cake

** La receta en español mas abajo **

When we have guests, I usually bake a carrot cake for breakfast. With some minor changes depending on which seeds, marmalade or other nuts I have in the kitchen, it varies little. The base remain the same recipe from last one that you can find here.

Delicious, moisturised and quite healthy.

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Ingredientes?

  • 60 g azúcar moreno
  • 100g azúcar blanco
  • 1 sobrecito de azúcar de vainilla
  • 2 huevos
  • 100 ml aceite de girasol
  • 1/2 cucharadita de extracto de vanilla
  • 3 gotas de extracto de pistacho (opcional)
  • 1 cuchara sopera de mermelada (del sabor que prefieras)
  • 150 g harina mezclados con 1 cucharadita de bicarbonato de sodio, 1 de levadura y 1 pizca de sal
  • Canela
  • Semillas de lino y calabaza (puede poner otras semillas o nueces)
  • 3 zanahorias (170g +/-)

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Elaboración:

Para crear la masa del pastel de zanahoria debes añadir en el siguiente orden los ingredientes y seguir mezclando. En mi caso los mezclo con ayuda de una Kitchenaid. Los pasos son los siguientes:
  • Mezcla los huevos, el azúcar (tanto el blanco como el moreno) y los extractos.
  • Añade el aceite.
  • Añade la mezcla de harina/sal/bicarbonato/levadura.
  • Añade la mermelada y la canela.
  • Añade las semillas.
  • Por último añade la zanahoria cortada muy finamente.
  • Ponlo todo en un molde e introdúcelo en el horno.
El tiempo de cocción dependerá del horno donde se cocine, en mi caso el horno es nuevo, psi que se calienta bastante rápido el pastel de zanahoria. Los tiempos de horneado son:
22 min a 185°C
22 min a 160°C
3 min con el horno apagado y la puerta cerrada, sólo después de este tiempo puedes abrirlo para comprobar si esta bien horneado (puedes comprobarlo pinchando un palillo, si no se pueda la masa pegada es que está bien cocinado).
Déjalo enfriar fuera del horno, colócalo encima de una parrilla antes de desmoldarlo y sácalo del molde cuando se encuentre a temperatura ambiente.
¡Que aproveche!

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Sunday Brunch

Proof that I’m far from controlling my timing and ideas yet, I couldn’t plan correctly and only took a few pictures and forgot to take the whole brunch table. Nevertheless everything was on the table and I think delicious.

It will serve as good practice for the next one where I’ll do better hehe

My brunch was composed of:

  • Scrambled eggs with tomatoes, ricotta and shives (homemade)
  • Ham
  • Cheeses
  • Quiche (homemade)
  • Gaufres (homemade)
  • Chocolate cake (homemade)
  • Toast, jam & butter (jam from my grandmother)
  • Yogurt
  • Tea, coffee, milk and fruit juice
  • Bread
  • Chocolate coca (brought by our friend)
  • Bananas (Forgot to buy fruits but the idea was there)
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Recipes were all existing ones except the gaufres that I wasn’t so happy about. I’ll try again and put a new recipe.

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Nuts & chocolate cookies

I’ve been 5 days sick with gastro and eating rice and cooked carrots, I just can’t stand it anymore. So I thought I would prepare a few cookies for when I’ll be better which needs to be really quick now because I miss to eat some good and tasty food.

Easy and quick recipes if you need to prepare something to eat for the kids or some visitors coming for tea on a last minute

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What do you need?

  • 200g of brown sugar or 175g of white sugar
  • 100g of butter
  • 170g of chocolate (Nestle patissier)
  • 200g of flour
  • 1 egg
  • 70g of nuts
  • Vanilla extract (1 tsp)
  • self raising powder (half tea spoon)
  • salt (pinch)
  • bicarbonate (half tea spoon)

Steps:

  • Let the butter at ambient temperature
  • If you bought fresh nuts like I did, open them, get them out of the shell and cut in small pieces
  • Cut the chocolate roughly in small pieces
  • Mix the soft butter with sugar until you get a soft creamy texture
  • Add the vanilla extract and salt
  • Add the egg and mix well
  • Mix together the flour, self raising powder and bicarbonate
  • Add the flour little after little to the mixture
  • Finally, add the chocolate and nuts, mix well
  • Make some small or medium balls with the mixture depending on the size you want to achieve. (don’t worry about the shape, it will flatten by itself)
  • cook for 14mn at 170°C in a fan oven. Depending on your oven keep checking. It needs to remain slight soft
  • Enjoy!
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Chocolate financiers

2 weeks ago it was our friend David’s birthday but unfortunately we weren’t there so I cooked quickly some cakes for him so that he had them on his birthday. We left early and didn’t see him.

Those financiers were delicious, I had to try them before of course 🙂

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What do you need?

  • 45g of flour
  • 110g of egg whites
  • 1 table spoon of honey
  • 45g of almonds flour
  • 120g of ice sugar
  • 120g of butter
  • Baking powder
  • 2 tablespoon of powder chocolate
  • Vanilla extract
  • Some cake decorations
  • 100g of black chocolate

Let’s get to it:

  • In a saucepan bring the butter to boil until it starts to get slightly brown and add the table spoon of honey. Mix well and let aside
  • In your KitchenAid food processor, mix the ice sugar, flour, almonds flour and baking powder together
  • Add the egg white slowly to the flour mixture and mix slowly until fully absorbed.
  • Add slowly the butter to the mixture, continue to mix and add the chocolate poweder & vanilla extract.
  • Butter a silicon financiers baking tray and spread the batter across.
  • Smash the chocolate and place a piece in each cake
  • Cook for 13mn at 180°C with fan heat (temperature might differ depending on your oven, make sure to not over-bake)
  • Sprinkle with the cake decoration
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Coconut macarons

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Who said that coconut macarons can’t be red! Friday I did some macarons to bring to France as macarons are very rich in sugar and my mum needs to put on weight since she is still in treatment for a disease that I will not name but rather shame!

I won’t put the recipe on these one as there were not very cosmetically successful, except the color that I really loved. They were of course amazingly tasty but they couldn’t go on the runway of stylish food 😉

Macarons with a sad ending… :-(

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It all started well, with the intention to prepare 42 vanilla macarons for my colleagues tomorrow who are coming from all over Europe for a week of training.

But before I tell you the end, you can see the picture at the bottom. Total disaster, total sadness. Gutted. Whilst taking pictures I dropped the macarons on the floor and the cristal stand broke in pieces. I had to throw everything away! I only have 8 left that were not fitting in the stand. I’m so pissed off, all of this for my blog pictures and because I can’t think right…. Anyway, the original recipe of the macarons was from Mad about Macarons! and the vanilla inside from the one I used previously.

3hrs in my kitchen having fun making all of these macarons for a terrible ending 😦 Couldn’t spend an other 3hrs and didn’t have enough sugar so I’ll bring nothing tomorrow but a story and a picture…

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