During summer, the fruit bowl is always full of peaches. I love them. Nectarines, Paraguayans and those colored scented rose ones that never disappoint. Those and Paraguayans will fill my measures! Usually I like to eat them natural, but they are a very versatile fruit to use in salads and especially in desserts.
A crumble is always the ideal way to use that fruit that gets forgotten in the fruit bowl or in the fridge. In this recipe I added peaches to raspberries and it was a perfect combination! Peaches release their sweet and delicious syrup and in the middle you’ll find acidic raspberries just waking up your tongue … stars on your mouth!
Today I bring you a Christmas recipe, although coming a little late, deserves to be shared. I had stumbled in a few stuffed French toast recipes, but honestly I was so afraid they were to muck sickening and sweet that I never dared to try. Initially my idea was to use the portuguese eggs filling , but the dulce de leche is as equally indulgent option.
And here they are: as decandentes, delicious and sinful as they seem! Hey, not everything has to be healthy, right ?! What better way to start 2016?
Happy new year everyone!
TIME: 45min SERVES: 4
Ingredients: 1 Baguette (hard)
1 cup of milk
1/2 can of dulce de leche
2 cups of vegetable oil for frying
2 tbsp of White Sugar + 1 tbsp of Cinnamon (powder) for sprinkling
Preparation: Cut the bread into slices about 5cm wide. With a small knife make a cut through the slice (as if making a sandwich) and with a spoon put some dulce de leche inside.
Fill all the slices and set aside.
In a bowl beat the eggs and stir in the milk. Set aside.
In another bowl put the sugar and cinnamon and set aside.
Put the oil in the pan and let it warm up.
Pass the bread slices in the egg mixture with the milk and fry on both sides until golden brown.
Remove them from the oil, let it drain briefly on paper towels and then roll it on the cinnamon and sugar.
I love popcorn! I love them salty, sweet, or spicy! I love them in the afternoon, at night, to see a movie, for snacking, to celebrate! They are beautifully served at parties (specially for kids!) or snacks.
Usually I prefer them salty, but these just won my heart. First because they are made with coconut oil (great for your health) and also because they are crunchy because of the tasty caramel that glues them together in pellets of sweetness.
Have a great weekend!
SERVES: 2 TIME: 15 min
75g of popcorn corn
2 tbsp of sugar
1 tbsp of coconut oil
1 tsp ground cinnamon
1/2 tsp fine salt
Heat the coconut oil with the sugar. When it starts to brown, add the corn and cover.
Let the corn pop, and when it’s finally done, add the cinnamon and stir, letting over the fire for 30 seconds.
Remove, sprinkle with salt and let it cool for 2 minutes for the caramel to solidify.
I haven’t posted a dessert for a while … time to redeem myself!
It looks delicious, it is simple to make and will leave everyone with a watering mouth! For a more familiar format you can make a big crown and then fill with any kind of fruit.
SERVES: 4 PEOPLE TIME: 60 min
for the dough:
75g Wheat Flour
for the filling:
150ml whipping cream
3 tbsp of white sugar
1/2 tsp vanilla extract
Powdered sugar to decorate (optional)
Preheat the oven to 200 ° C.
Sift the flour.
In a pan, put the butter and water and bring to a boil. Remove from heat, place the flour and keep stirring with a wooden spoon until the dough forms a ball.
Let it cool to add the eggs.
Beat the eggs and gradually add them to the dough.
Line a baking sheet with parchment paper, place the dough in a pastry bag and arrange it in circles with the desired size.
Bake for 40 minutes.
When ready, take them out and let them cool.
Beat the cream with the sugar and vanilla and when the crowns have cooled, cut them in half and arrange the strawberries and whipped cream inside.
Finally a recipe! Lately I know I haven’t been widely available, sometimes life is busy … we get so caught up in things of the everyday life, that time it’s never enough.
The backyard of my mother in law has been very generous this month: tangerines, cabbages, broccoli, nuts. Also came some beautiful sweet potatoes, and this weekend was the ideal opportunity for putting them to good use. I confess that I don’t love them as a company to meat or fish, but in desserts they’re very versatile.
These churros came out something special, and the ganache flavored with orange helps to cut their richness. I know that Christmas is almost at the door (bye bye diet! Only one month missing, have you noticed ?? !!) but on a rainy Sunday, I couldn’t ask for anything else!
SERVES: 6 TIME: 45 MIN
1 tsp salt
300g Wheat Flour
200g sweet potato
Oil for frying (1/2 L)
100g Dark Chocolate (70%)
Zest of 1/2 Orange
Bake the potatoes (with the skin) and when cooked drain and let them cool. Scoop out the skin and reduce them to puree. Reserve.
Put a container in a water bath, melt the chocolate with the cream and orange zest, stirring occasionally. Reserve.
In a pot add the water and salt and bring them to boil.
Turn off the heat and add the flour stirring constantly. Add the potato pulp and the egg, mix and set aside for 15 minutes in the refrigerator.
Place the oil in a pan or fryer and let it heat (up to 160 ° C approximately).
Place the dough in a pastry bag and start putting pieces of it into the hot oil. You can fry circles of dough and then cut after they’re ready with the help of scissors, or as you put the dough in the oil with the help of an extra pair of hands cut it into equal lengths.
When golden remove the churros, place them on paper towels before serving with the chocolate ganache. Serve hot.
I love the autumn. Of course I’m very grateful for these days of unexpected sunshine, but I’m a girl of medium terms: spring and autumn. I like the light clothes, I love the summer foods, I like enjoying the sun and outdoor activities. But all these things are done in a much more pleasant way with mild temperatures. But that’s just me …
Something that I also love in the autumn are those seasonal produce: chestnuts, persimmons and pumpkins. Especially the last two. Lately around here I’ve been using pumpkin in everything: soup, pasta, desserts and I also developping a bread with pumpking in the dough … but it’s still not perfect. In time …
And because persimmons must be consumed urgently, I made these mini pavlovas, that are as easy as good! The huge advantage of this recipe is that pavlovas can be made in advance and also look good with almost anything! So if you don’t like this fruit you can combine with other flavors and have a dessert that’s also pretty and delicious!
SERVES: 6 TIME: 45 min
INGREDIENTS: For the pavlovas:
1 tsp cornstarch flour for dusting + 1 1/2 for the pavlovas
150 g of white sugar
3 egg whites (1 week eggs)
1 tsp vanilla extract
1/2 tsp white wine vinegar
For the filling: 2 ripe persimmons
2 tsp ground cinnamon
PREPARATION: Turn the oven to 140ºC. Place a silicone sheet on a baking tray and sprinkle with the flour cornstarch.
In a very clean bowl, beat the egg whites until they begin to grow. Add the sugar gradually, beating constantly. I don’t need to do this ate high speed.
Also add the vinegar, vanilla the rest of the flour cornstarch.
Place the meringue in a pastry bag and over the baking sheet draw concentric circles, to make and base and two layers at the edges for the sides.
Bake for 40-45 minutes until they’re dry and crispy.
Resist the temptation to open the oven during the cooking.
When ready, let them cool completely in the oven (I usually do it at night and only take them out in the next day).
To prepare the filling nothing more easy. In a bowl place the inside of the persimmons and add the cinnamon. Involved and only when serving, fill the pavlovas with the fruit and sprinkle with powdered sugar.