18 April 2014

Raisins buns (Pain aux raisins) Pancitos con pasas

This type of bread or buns are really my favorite to every time, tea or lunch or any time.
I have to say these are really amazing!!

Source : Cuisine AZ

Note: Some of you comment or mail me (And I appreciate) to say they made the recipe and was perfect and delicious.
Well this is the idea! I never could post a recipe I don't like lol
Thanks for all your comments and mails:)


For dough
350 all purpose flour
1 sachet baker's yeast(10 g)
50 g sugar
1 egg
1 sachet vanilla sugar (or
1 teaspoon vanilla extract)
1/2 cup warm milk
50 softened butter
1 pinch of salt

1/2 liter custard cream
100 grams raisins
50 grams almonds slivered

If you need a custard or pastry cream recipe
see here

In a bowl mix the flour sifted with baking yeast.
Add salt,sugar,vanilla sugar,butter, egg milk and with an electric mixer until the dough separated from the Wall of the
bowl (about 6 minutes)  Cover with a cloth.

Place the bowl in a warm place and rise for about 50 minutes.
When the volumen of the dough was doubled lower the shaped dough to a rectangle approximately 35  x 45 cm.
(if is needed add more flour to dough)

Cover with pastry cream, and arrange the raisins.
Wrap the dough in the widthwise and cut pieces of 1 cm thick
Arrange the raisin bread on a greased baking sheet. Sprinkle with almonds and leave to rise again for 30 to 40 minutes.

Preheated the oven to 180°c and bake for 25 to 30 minutes or
until well risen and golden brown.

 Happy Easter to all of you!


Pancitos con pasas


17 April 2014

Roasted Carrot soup (Crema de zanahorias)

I love vegetable soups, especially pumpkin or carrots, so when I saw this I knew  I will make soon!

  Is really good for appetizers or lunch and for all seasons!

I loved!

Source: Goodhousekeeping magazine


(6 servings)

500 grams carrots cut into
1 tablespoon olive oil
1 pinch cayenne pepper(ground red)
2 tablespoon of butter
2 medium shallots chopped
2 cloves garlic chopped
2 teaspoons fresh thyme leaves
4 cups vegetable broth
2 cups wáter or carrot juice
1 piece peeled fresh ginger thiny sliced
or 1 teaspoon ground ginger
1/2 cup non fat greek yogurt
for garnish
chives or basil leave for garnish


Preheat oven to 200°c (430 F°)
In a pan toss the carrots with oil, cayenne and 1/4 teaspoon of salt.
Spread in single layer, roast 35 minutes or until carrots are caramelized. stirring once halway through.

Meanwhile  in a saucepot, melt butter on med.
Add shallots, cook about 3 minutes or until  shallots are golden
Add carrots, vegetable broth, carrot juice or wáter, ginger and 1/2 teaspoon salt.
Cover , heat to simmering on medium high . Reduce heat to maintain simmer.Cook partially covered 10 minutes until tender.
With blender puree mixer until smooth . Soup can be made and
refrigerated up to 1 day ahead. Reheat on médium .
To serve top with yogurt and chives or basil leaves.

Note: Only 150 calories per serving.

print recipe here


Crema de zanahorias


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