7 May 2012

Zucchini Frittata





Frittata is like a tortilla but more simple, and really this was nice, I love zucchini and fortunatelly we have them almost around the year..
This recipe is adapted from  Good food channel

Ingredients

1 onion finely diced
3 tablespoon sunflower or corn oil
3 or 4 zucchini finely sliced
5 eggs
salt  and  pepper
2 tablespoon of grated parmesan cheese
ciboulette

Method

Using a 18-20 cm non stick frying pan, sweat the onion in the oil by by 5 to 6 minutes until soft but not coloured.

Add the zucchinis to the pan , season and cook for 8 to 10 minutes over a medium low heat until the courgettes have softened and lightly caramelised.

Quickly beat the eggs together season with salt and freshly ground black pepper and pour into the pan .
Use a spatula to distribute the egg evenly through the zucchinis. Leave to cook until the egg begins to firm up near
the base of the pan.
Spread  grated cheese over the frittata.

Preheat the oven to a medium heat (anbout 170° c)

Place the pan of the frittata in the ven (keep the handle away from the heat or portected with foil, I use foil and wrapped the handle and was OK)
.Cook for 4 to 5 minutes until the eggs and cheese  are golden and set on the top.

Slide the frittata onto a serving plate and cut into wedges.

To serve  spread the  ciboulette chopped.




Print  recipe here



Im sharing with


Mixitup

EN ESPAÑOL


Frittata de zapallitos o zucchinis





6 May 2012

blueberry and lemon traybake






This blueberry traybake is so good.
All loved this:)
I adapted from BBC Food one of my favorites cooking sites, yeah!






Ingredients

125 grs. butter softened
225 caster sugar
2 eggs
250 soured cream
1 lemon zest and juice
300 grs. self raising flour
1 teaspoon of baking powder
150 grs. blueberries

for the cream cheese topping

50 grs. butter
300 grs icing sugar
200 grs. cream cheese
1 to 2 tbsp. lemon juice
50 grs.blueberries

Method

Preheat the oven to 180 ° Grease
and line a rectangular baking tin (26 x 20 cm)

Beat the butter and sugar together in a bowl  until light and fluffy, then beat in the eggs, one at a time, until well combined.
Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined.then carefully fold in the
blueberries.

Spoon the misxure into the cake tin and bake for 40 to 45 minutes or until a skewer inserted into the cake comes out clean.Remove the cake from the oven and set aside until
completely cool.

Meanwhile for the cream cheese topping, beat the butter and icing sugar together in a bowl until light and fluffy.
Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries  and dust with icing .




Im sharing with







StoneGable

Mixitup


JWsMadeWLuvMondays








EN ESPAÑOL

Cake the arándanos







Este bizcocho tiene la gracia que es suave y rico y con los arándanos queda espectacular, por supuesto puede ser con frambuesas o con moras, lo que tengan, y no importa si son congelados para este tipo de postre uso congelados porque se desarman menos, adeás con el calor no duran mucho. (los berries)
Esta receta está adaptada de BBC Food uno de mis sitios favoritos.

Ingredientes

125 grs. de mantequilla suavizada
(que no esté dura)

225 grs. de azúcar flor o azúcar glass
2 huevos
250 grs. sour cream o yogurt natural
1 limón el jugo y la ralladura
300 grs. harina con polvos de hornear
1 cucharadita polvos de hornear
150 grs. de arándanos u otra fruta

Toping
50 grs. de mantequilla suave
300 gsr. de azúcar glass
200 grs, crema queso tipo Filadelfia
2 cucharadita de jugo d elimón
50 grs. de arándanos

Preparación


Precalentar el horno a 180°c.
Enmantequillar y preparar un molde rectangular de 26 x 20 you uso uno de teflón (lo compré en el Líder) es estupendo porque no se pega para nada.

En un bol mezclar  la mantequilla y azúcar hasta que la mezcla
esté suave y cremosa.
Agregar los huevos de a uno.
Mezclar bien todo.

3 May 2012

Dulce de Membrillo - Quince Jam paste









This is my second time I posted a quince jam (dulce de membrillo) but really I love this recipe.
Is from a chilean friend Pamela who has a really nice blog with chilean recipes .
In this time we eat a lot of quince jam cause we are in autumn so if you live in North hempishere  you can save this recipe.
I dedicated this recipe to Betsy a lovely friend from Ohio and love quince jam:)
I have a quince tree and is nice but this year is a little sick you know, we never disinfect it, we dont like quimical but this year we are have to do.
The quince jam have some work but is really nice and you can use not only with toasts, we made tarts and others treats.

To Canadian friends

NOTE:
 Im including  a note from quinces in Canada because some of you tell me dont know or dont have idea where buy quinces.
This link is for your dearies:)

http://www.organic-food-for-everyone.com/quince-fruit.html





Ingredients

 2 kg. of quinces
 sugar (about 1  1/2 kg)

some loafs molds

Method

Wash and cut the quinces careful because the center is hard where have the seeds
(Save some centers to add the quince cook)
 If you want you can remove the skin but is not necessary I think.
In a large pot  cook the quinces with some centers with seeds (by the pectine) bring to boil about 15 to 20 minutes until tender but whole.
Put in a colander  cooked  quinces for strain  the juice or water, cover with a plate and put  weighing up to throw the water, leave for a while.
(the liquid may be reserved is  really nice)

Before to process removing the hard parts and seeds
 When the fruit is ready grind in a food processor.


Place the paste in a  large non stick pot  and using a teacup place a sugar cup for cup of quince paste.
So if you have 5 cups of quince paste add 5 cups of sugar.
Stir well.
Cook to slow to medium heat always stirring.
(You can add butter to the bottom of pot to dont stick)
Cook by to 40 minutes until the paste have a golden color .
When you stir and see the bottom of the pot is ready.

Pour into a mold, matching, allow to cool to room temperature and cover with foie (aluminum).
Take to the fridge for about two days and unmold.
You can use to mold a loaf pan.




PRINT RECIPE HERE



Im sharing with

Miz Helen’s Country Cottage








EN ESPAÑOL
DULCE DE MEMBRILLO










Hace tiempo que quería hacer esta receta de dulce de membrillos (es la segunda que posteo) es de un blog super bueno en que me encantan las recetas porque son excelentes y cocina un poco como lo haciamos en el sur y además me cae super bien, el blog se llama Mi mesa del pellejo y es de mi amiga Pamela las que no la conocen vayan les encantará.
La Pamela es del sur de la VIII región o sea de mi misma zona donde nací. :)

Ya dije arriba pero  lo pongo en español esta receta se la dedico a Betsy una amiga que tengo en Ohio y que tiene un blog super entretenido y que le encanta el dulce de membrillo.
Quien dijo que yo no hago patria??  ja,ja
Es un amor la Betsy y vale la pena conocer su blog.


Ingredientes

2 kilos de membrillos
azúcar (1 kilo y 1/2)
algunas cajas o moldes cuadrados
(sirven las cajas de helados tambien)

Preparación

Lavar muy bien los membrillos y cortarlos en cubos.
Cortar con cuidado porque el centro donde van las semillas es muy duro.
Reservar algunos centros (por la pectina) despues se retiran.
Colocar los trozos con algunos centros  dentro de una olla y cubrir con agua, llevar a fuego medio  y cocinar 20 minutos desde el momento de la ebullición o hasta que estén blandos.


Escurrir, retirar las semillas, el corazón y colocarlos dentro de un colador para que boten el liquido ojalá ponerle un pesos encima porque deben quedar sin jugo.
Moler la pasta en un porcesador o mini piper.
 Colocar la misma cantidad de azúcar dentro de la olla junto con el membrillo escurrido y hecho puré.
O sea una taza de azúcar por una taza de membrillo cocido.
Llevar a fuego medio hasta que comience a hervir y bajar el fuego  lo más posible. (yo uso el tostador antiguo el mismo que uso para el arroz)

Revolver siempre con cuchara de madera. Cocinar durante unos 40 minutos
 Verter en un molde, emparejar, dejar enfriar a temperatura ambiente .
Llevar al refrigerador y dejar adentro unos dos dias antes de desmoldar