Sorry, I couldn’t help it. I’m Friends’ gal… and this is the falafel episode!! How not to bring it up! Please enjoy this wonderful and rather easy recipe extracted from a book that Chica Andaluza brought to my attention a … Continue reading
What’s the difference between these two pictures? Well, one batch is vegan and the other non-vegan, but tasting them you couldn’t tell the difference. My daughter Isabel has become a vegan since last December and it’s been a pain … Continue reading
Back in 2012 I published a post with two recipes with cider. Today’s post brings to you one of those, but in a more traditional way. I hope you don’t mind the reiteration. This is a delicious and rather quick fix … Continue reading
The original version is for a delicious pumpkin pie. But it needs a slightly smaller baking pan that the ones I had on hand, so to prevent it to be too thin I added a biscuit crust and the cake became a tray of pumpkin bars.
They are spectacular, super creamy, moist and full of flavor. But I invite you to try it without the base too, because either way this is an incredibly simple and delicious recipe.
- 300 gr pumpkin
- 3 eggs
- 50 g grated coconut
- 100 g butter
- 100 g flour
- 150 gr sugar
- 1 sachet of baking powder
- 1 pinch of salt
- Zest of one lemon
- 1 ½ cup crushed digestive biscuits
- ½ cup melted butter
Preheat oven to 180 ºC and cover a medium size baking tray with waxed paper.
Cook the pumpkin for about 15 minutes or until tender, drain well and crushed with butter.
If we decide to use biscuit base, then mix the biscuits with melted butter and extend it on the baking sheet spreading it well with the back of a spoon.
The rest is a breeze; mix flour, baking powder, coconut and sugar, incorporate the remaining ingredients and beat everything in a blender.
Pour batter into the baking sheet, over the biscuit base (if using) and bake for about 30 minutes (depending on the thickness of the cake).
Remove from the oven and let it cool a bit before cutting the squares.
This wonderful recipe is from one of my findings in my trip to the US, a copy of Epicurious magazine with “America’s best recipes”. It is supposed to be a Yankee classic, but I decided to give it a southern … Continue reading
Tamarind. Its taste brings back so many childhood memories … especially going to the “tienda” to buy tamarind balls and pay for them one “real” (5 cents) or asking our neighbor if she has tamarind “duritos”. This fruit is delicious, … Continue reading
Today’s recipe is very simple, the hardest part will be cleaning the shells, but the cooking won’t take long. Ingredients 1 Kg. Mussels 2 bay leaves 2 small onions, chopped ½ tablespoon paprika 1 ½ tablespoons flour ½ glass of … Continue reading
Time for a new recipe! I made these macarons a few weeks back, but haven’t found the moment to seat down and write the post … well, better late than never. These are a bit unorthodox, but delicious all the … Continue reading
Hi! Here’s the English version of this fabulous recipe, signed by a great Spanish chef, Ferran Adrià. Butifarra “esparracada” or ragged For 6 people Ingredients 6 butifarras (Catalan sausages) or any other fresh sausages 600 g mushrooms sliced or chopped … Continue reading
This week I’ve been cooking several recipes that were long overdue. One of these was the lemon lime macarons’ recipe. It is a simple adaptation of the classic macarons but with a touch of summer.
- 200 g icing sugar
- 100 g ground almonds
- 120-125 g egg whites (3 large eggs)
- Pinch of salt
- 40 g caster sugar
- 1 lemon
- Yellow gel color
- ¼ cup (56 g) unsalted butter
- 1-2 cups of icing sugar
- 2-3 teaspoons of cream
- 1 tablespoon lime juice
- 2 teaspoons grated lime peel
- ½ teaspoon vanilla extract
- Pinch of salt
- Green gel color
Wash and dry lemon and grate. Set aside.
Put the icing sugar and almonds in the bowl of a food processor (or blender) and mix until it comes together, about 30 seconds.
Beat the egg whites with a pinch of salt until they begin to rise and then gradually add the caster sugar. The merengue must form stiff peaks.
Add a few drops of yellow food coloring and lemon zest.
Incorporate the mixture of icing sugar and almonds and mix with a rubber or silicone spatula until you have a homogenous batter (use enveloping movements).
Fill a pastry bag and form the shells. Then let stand for 15 minutes to one hour until “dry” (when you touch them they will not stick to your fingers).
Preheat oven to 140 -150 ° C and bake for about 12 minutes. After that time, open the oven and touch the macarons (carefuly) to see if the shells are attached to the collar of the macarons, if not, close and check again every 30 seconds until they are ready.
Let them cool for a few minutes on the tray and then lift them and fill when cold.
Beat butter on medium – high speed for 2 minutes until light and fluffy. Add the icing sugar, half a cup at a time. Add the cream and lime juice.
Then add the grated peel, vanilla and salt, continue beating for 1 to 2 minutes. Add more sugar if it appears too runny or more cream if too dry.
Fill the macarons and enjoy!