Vanille Chokolat & Pimienta Magazine
Seasonal Colors and flavors of the season
Pie Special Sweet treats of crispy dough and fillings that delight the soul, ideal for this time. page 40
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ChoKolat-Pimienta-PĂ˘tisserie @ ChokolatPepper firstname.lastname@example.org
Editorial Content and Photography: Vanessa HernĂĄndez English edition: Omar Gonzalez
Change of Season
Fall-Winter The days go by and everything around us is changing, the colors of nature are stained orange and red, heat attenuates their presence and gives way to the winter cold breezes. The time is adjusting, the days are not as long, the sun sets earlier, it seems that nature forces us to go home to cover up with blankets, drink hot chocolate or a glass of wine while watching television or talk with our families.
So lets switch to low gear, breathe deep and fill with the smells and flavors of this time of year, the days of the cakes and pies have arrived, hot soups that comfort the body and soul, this is a time to get everything ready for the holidays and family gatherings.
Vanessa Hernรกndez Editor @chokolatpepper email@example.com
Contributors Vanessa Hernández Chokolatpimienta.com
Blog writer, amateur photographer and self-taught cook, loves cakes and pastries. Since childhood she likes to cook and innovate in the kitchen. Born in Venezuela and for the last three years living in Mexico with her husband and two rabbits. She is dedicated 100% to her blog and business Chokolat & Pimienta Pâtisserie.
Chic & Gorgeous Treats
Food enthusiast & blog writer. Joanna is an IT consultant by day and is deeply passionate about baking and cooking. Most weekends, she enjoys role playing pretending to be a pastry chef. In her blog, she loves to share her thoughts on baking or cooking with beautiful photographs that makes us drool.
Mis recetas favoritas Born and raised in Venezuela, she has been living in Taiwan for over twenty years. She is the happy mother of three boys and a girl, a lawyer, a writer, a translator, a teacher, a baker, she has an eternal passion for doughs and desserts. She loves nature, sports, jogging, cycling, rock climbing, photography, collecting books, especially bakery books, and to share everything that comes out of her kitchen and her blog .
María Isabel Cárdenas Bienmesabes
She has a mayor in psychology and she is dedicated to audiovisual production, has developed her passion for photography, pastry and baking, with those she has shaped her personal project, were she has been making creative pastry, bringing a personal touch in all of her creations. She was born in Venezuela and currently lives in Madrid.
solii.deviantart.com Our official translator for the English edition. Computer Engineer, IT consultant and illustrator, loves to draw and is obsessed with pixels. Currently he is creating a video game called Sol!rise.
La Alacena de Paterna Blog Writer for La Alacena de Paterna shared with José Maria Ferrara. The mother of two girls, She loves decoration and photography, She has always liked cooking, especially baking, She loves developing her creativity, in her spare time she likes to bake delicious cakes and share with her family.
Celine Genevois Chez Celine
Born in France, She’s 35 and lives in Playa del Carmen, Mexico. Owns Chez Celine, a French Pastry Bakery. The pastry is a passion for her, she thinks about this all the time, imagining new recipes and ideas. What she likes most is the love that is given to people through cooking, for her, Nurturing someone say "I love you." Also loves to eat, and She defines herself as a "gourmande" since childhood and loves anything sweet!
Pan de muertos
Quick recipe – Red Pears
Soup Special 26 Tomato Soup 28 Pumpkin cream 30 Lentil Soup
Pie and Tart Special 42
Basic Pie dough
46 Mousse Chocolat tart
Passion Fruit Tart
Bourbon Vanilla cream custard Pears tart
Fall - Winter
Día de Muertos
Simple ideas for Christmas
84 Cinnamon 86 Mujeres Construyendo
Special Christmas desserts 58
Red Velvet Cupcakes
Pan de Jamon
The next morning … 80
Oat and amaranth Muffin´s
you need to have this season!
Pie it Forward
. Ed. Stewart, Tabori & Chang Pie has always been a popular cookbook topic, yet in Pie It Forward, baker, confectioner, and pastry master Gesine Bullock-Prado unveils an entirely new frontier of pies, redefining what can be done with a piecrust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Bullock-Prado presents her recipes with a voice that removes the intimidation factor and inspires readers to break out of the double-crust straitjacket and try her signature creationsâ€”and to laugh out loud along the way.
Ed. LAROUSSE The famous pastry chef Paulina Abascal presents in her fourth book, simple, easy, short and friendly recipes, designed in a way that allows anyone to make her recipes at home. This book is accompanied by cookware to immediately implement their content of 40 recipes and techniques for working chocolate.
Pies & Tarts
Ed. Clarkson Potter Filled with seasonal fruit, piled high with billowy meringue, or topped with buttery streusel, pies and tarts are comforting and foolproof. In Martha Stewartâ€™s New Pies and Tarts, the editors of Martha Stewart Living include 150 recipes: Some are savory, some are sweet; some are simple enough for a weeknight, while others are fancy enough for special events. Throughout, readers will find plenty of fillings and crusts, basics, and techniques for creating flavors and textures for every taste.
Fall - Winter Fruits, spices, flavors and aromas typical of this time of the year, where everything becomes more leisurely
Season colors and flavors
Tangerine Datil Avocado
Pumpkin Nuts Beetroot
Orange ÂŤEating fruits and vegetables of the season helps you get all of their nutrientsÂť 11
By: Vanessa Hernández
Dulces Besos Reconocida chef Pastelera Mexicana Embajadora de la pastelería mexicana en todo el mundo The renowned Mexican chef Paulina Abascal, inspired by her love for the pastries, she started baking when she was just seven years old. With eighteen-year of career in the Pastries business, she is recognized internationally for her strong presence in the media, four books with multiple editions, and two international awards. Paulina studied hotel management in Mexico and took a course in pastry and chocolate specialization in LeNotre, Paris.
The Chef Abascal answered some questions that let us know a little bit more about that entrepreneurial woman, behind her creations. Which is your first memory of your beginnings in pastry? With my grandmother, at her kitchen, baking a «Rosca de Reyes» when I was 7 years old.
How do you define Paulina Abascal? Passionate about Life, hard worker, persevering, sensitive, caring and a big dreamer.
On her shop she offers personalized services to transform your events into a big dream. On her shop you’ll find a big variety of cakes, cookies, chocolates, and her line of cooking tools, chef clothing and all of her recipe books.
Where does the inspiration for your sweet deserts come from? From the everyday life, from finding the Special in the ordinary.
13 Fuente: paulinabascal.com
What does it feel like being a at the vanguard and a innovative in Pastry and to have worldwide recognition for your spectacular creations? I feel very lucky to be able to do what i love the most in life, to be able to sweeten the life of people with my deserts, but at the same time a big responsibility to be the best and leave Mexico's name on the top. What does sweet kisses (the book) mean to you? It is my 4th book of which Iâ€™m very proud of because it carries my slogan and my brand, Itâ€™s a book that as its name says, It sweetens the family life because the recipes are very easy and accessible for everyone. What would you say to all those housewives, students and bloggers that feel inspired by you? Lose your fears, because from the biggest mistakes always comes the biggest successes. What is the next step or the next challenge for Paulina? The opening of my new store and expand my line of clothing for food professionals. Thanks to the chef Abascal for dedicating a few minutes of her time and granting us this interview.
Paulina is considered by the specialized press as one of the 10 best chef of Mexico. 14
Chez Céline Boulangerie Patisserie Artisanale
This Bakery is a warm and welcoming place. As soon as you get there, the smell of freshly baked bread is a prelude of where you are going experience; it is a place with two environments, an outdoors surrounded by plants and flowers or indoors near the bread and the variety of desserts that the place has to offer.
This artisan French bakery was created by Genevois Celine and her husband, French-born; she spent her childhood cooking with his grandmother and mother, always using fresh products obtained from her grandfather’s garden. She has always been very "gourmande" and as a child she preferred the sweet and salty. She grew up with the love for good food, and now she realizes that the only good food is the one prepared with love or friendship for those it is intended. The idea of opening Chez Celine arises after having traveled extensively throughout the world, Celine realized that in every country where she went, she always found a French pastry bakery that was very successful, but sometimes the quality of the products did not reflect the level of quality usually found in France. Her sweet tooth and her desire to continue to discover another country and culture led her to open her own Pastry bakery in Playa del Carmen, Mexico.
"Their baked goods, pastries and salty food, are all French specialties‖
Chez Céline Boulangerie Patisserie Artisanale 5ta avenida con calle 34 77710 Playa del Carmen, Q.Roo Tel: (984) 803 3480 www.chezceline.com.mx Facebook / Chez Celine Tripadvisor / Chez Celine Playa del Carmen
The concept of pastry bakery Chez Celine has always been quality above all. As lovers of good food, for the owners it was essential to ensure a quality level of their expectations. The secret of Chez Celine to achieve this quality is making all of their products from scratch and not buying anything pre-made. They feature a craft production and everything is made with love and passion. The used ingredients are carefully selected, so you always have the best, whether domestic or imported. The Ingredients not found in Mexico are imported from France, such as the butter for pastries. The croissant should have the French butter flavor to make it a real croissant. Other products such as ham are found in Quintana Roo, as it is also done on a small scale by a German producer, who smokes his hams to firewood. They propose a breakfast menu, with freshly baked breads, organic coffee from Chiapas, omelets, yogurts, fresh fruit and organic artisanal granola. They have a lunch menu for the day, including sandwiches, salads, soups, quiches and including his famous Croque-Monsieur, made with homemade bread box, ham smoked with firewood, gouda cheese and béchamel sauce, all baked au gratin. For the evening, they have specialties like sweet and savory crepes as well as a menu of appetizers to share, cheese boards, a table of cold cuts, pork terrine with cognac and vol-au-vent, all accompanied by French or Mexican wine. Besides all of this, they have a wide variety of cakes and pastries, customers can order for takeout or eat them in the restaurant with a coffee, tea or hot chocolate.
The most iconic products of this restaurant are the almond croissant, eclair and the croquemosieur. The croissant is made with French butter, cut in half and filled with homemade almond cream, by been cooked a second time, this croissant is very crunchy, almost caramelized. The éclair, made with choux pastry and homemade custard, is everyone’s favorite and the Croque-Monsieur, and Its "wife", Croque Madame, succeeds with its fried egg above.
Red Pears with chocolate
Recipe and Photos : Vanessa Hernรกndez
ÂŤSimple and elegant, ideal for serving at parties with many guests, for your practicabilityÂť
Red Pears Tempered chocolate chopped pistachios Chocolate mint leaves (optional)
1. Wash the pears and remove the excess water. 2. Cover one half of the pears with warm chocolate, sprinkle chopped pistachio and let the chocolate harden, then place the pears on wax paper. 3. Serve the pears with mint leaves ornament covered with chocolate or chocolate sauce.
Día de los Muertos
«Unesco has declared this Mexican holiday as Intangible Cultural Heritage of Humanity»
Imagen: Café Ruta de la Seda
It is a pre-Hispanic Mexican celebration honoring the dead and takes place on November 2nd. The origins of the celebration of the Day of the Dead in Mexico predate the arrival of the Spanish conquistadors, there are records that cultures like the Maya practiced these rites. When the Spanish arrived they resulted in a syncretism that blended European and Hispanic traditions, matching the Catholic holidays of All Saints Day with Mesoamerican similar festival Day of the Dead. On this day families, get together and go to visit the graves of their deceased relatives, carrying offerings to honor the deceased, usually placed on an altar with the picture, fruits, flowers and foods the dead enjoyed while living, The most common offerings are Skull candies, blemish pumpkin, ―pan de muerto‖, tamales and floral arrangements, mainly made from the cempazúchitl flower.
Pan de Muerto Mexican Bread
Recipe and Photos : Vanessa Hernรกndez
Ingredients Poolish 125 grs. flour 2 grs. salt 18 grs. sugar 3 grs. Instant dry yeast 40 grs. water 1 egg, lightly beaten Dough
Poolish 58 grs. sugar 53 grs. butter at room temperature 125grs. flour 2 egg yolks mixed with 1 tablespoon water 2 tablespoons orange juice Âź teaspoon orange blossom water The zest of 1 orange
1. To make the poolish, place in a blender the flour, salt, sugar and yeast, mix them together. Then add the water and the eggs mix for about 5 minutes until the dough is slightly soft and bright. 2. Place the dough in greased container, cover with plastic wrap and let it ferment approx. 2 hours or until it double in size. 3. When you have weighed the preferment, place in a blender the poolish, sugar and butter, mix them well at low speed until blended. Add the flour and egg yolks alternately. Add the orange juice, orange blossom water and orange zest. Mix until the dough is slightly soft and shiny. 4. Shape the dough in circles and set aside in a lightly oiled container, cover with plastic wrap and let it ferment for 1 hour at room temperature, after that, place the dough in a refrigerator for about 12 hours. After the time has passed, retrieve the dough from the refrigerator, and let it stand at room temperature until it loses the cold. 5. Put the dough on a floured board, divide into equal portions. Separate a third of the dough, then divide it in two portions of equal size, this are going to be the bread decorations. Shape the large portion of dough into circles (bread), place them on a tray with wax paper. With the 2 small portions of dough to make the bone shaped strips.
6. Let the mixture stand until doubled in size, for approx. 1 hour. Brush with beaten egg and place the bone strips of bread. Brush all the bread again. Sprinkle with sugar on top (optional). 7. Bake at 190 Â° C for 15 minutes. Then lower the temperature to 180 Â° C and bake for 5 to 10 minutes, until the bread is golden brown. Remove from the oven and let it cool.
These magic broths serve as medicine that heat and heal the body and maybe, the soulâ€Ś This are our special recommendations for this time of the year
The cold season is coming and there is nothing better than a tasty soup to warm
Recipe and Photos : Vanessa Hernรกndez
Serves 2 people. Cooking time: 30 min
500 grs. tomato 1 zucchini 2 cloves of garlic ½ onion 1 cube of tomato Salt and pepper Olive oil Wholemeal ½ cup grated gruyere cheese Slices of crisp bacon 1 tablespoon cream 1 ½ cup water Basil to taste
1. Chop onion and garlic into chunks and place in a pot or pan on low heat with a teaspoon of olive oil, cook until golden for about 3 to 4 min. Add the tomatoes and coarsely chopped zucchini, cook until soft, add salt and pepper. 2. Pour the water, basil and tomato cube on the roasted vegetables, cook over low heat for 15 min. Turn off the heat and let it cool for 2-3 minutes before blending. Blend the soup and return to the pan, add the cream and simmer it for 5 minutes over medium-high, turn off the heat and reserve. 3. In a plate, place the bread lightly drizzled with olive oil, then brown. Add the gruyere cheese and bacon slices. 4. Serve the tomato soup and top with the gruyere cheese sandwich, enjoy it, if you can put a little cream in the soup or a few drops of olive oil.
Comforting and sumptuous 27
―the cold season is here, It’s time for hot dishes, this cream is very simple to prepare, we're taking advantage of pumpkin season, It will be a plate with delicious results»
Recipe and Photos: Lola González
Serves 4 people Ingredients 700gr. clean pumpkin 1/2l. Chicken broth 1 medium potato 1 onion Salt Pepper Cumin 1/2 lemon 2 tablespoons olive oil Garnish 4 slices of bacon toasted sesame
Saute the onion in olive oil, julienned, bleach them, then add the peeled potatoes, cut the in chunks and the pumpkin, add salt & pepper, then add 1/2 teaspoon cumin.
Cover with chicken stock, and simmer for about 30 minutes.
Blend with a mixer to make it very a thin cream. Squeeze the lemon with a strainer to leave no pulp.
Cut the bacon into strips and fry in its own fat. Serve accompanied by bacon cream and toasted sesame.
This Soup has a curry that adds subtly spicy flavors
Recipe and Photos: Vanessa Hernรกndez
Ingredients: 1 cup lentils Â˝ onion finely chopped 1 clove of garlic 2 bay leaves 2 tablespoons madras curry 2 pork chops 50 grams bacon 1 carrot, finely chopped 5 cups of water 1 cube of chicken broth Salt and pepper Olive oil
Serve for 2 people. Cooking time: 30 min.
1. Place 1 tablespoon of olive oil in a pan and brown the diced pork chops. Then add the chopped bacon and fry until the chops are slightly caramelized. 2. Add onion and garlic, sautĂŠ them until bleach, add the curry powder and cook for 2 minutes over low heat. 3. Pour the lentils and water in saucepan. Add the bay leaf and the chicken broth cubes, cook for 10 minutes then add the carrot. 4. Add salt and pepper. Cook it for 10 to 12 minutes or until lentils are tender.
5. Serve with a few loaves of bread.
Ciabatta Italian White bread «Ciabatta = slipper, it’s a Long, wide and flat shaped bread»
Recipes and Photos: Vanessa Hernández
1. Preferment or poolish. Mix the yeast with water, add the flour, stir and let it stand for 12 hours. 2. Mix the poolish along with 150 grams of water (save the remaining water to add later), and olive oil. 3. Add 30 grams. flour and incorporate well, then add the remaining flour, sugar and instant yeast. Mix until everything is well integrated for about 2 minutes. 4. Stop kneading, cover and let it stand for 30 minutes. Add the salt and knead for 10 minutes until the dough is smooth and mildly elastic, gradually add the remaining water for a period of 10 minutes.
Poolish 190 grs flour 190 grs water 1/4 teaspoon instant yeast Dough 310 grs flour 190 grs of water 10 grs. salt 1 teaspoon sugar 1 teaspoon instant yeast 20 grs. olive oil 380 grs. of poolish
Makes 2 loaves medium Preparation time 45 min. Fermentation time: 18 hours Cooking time: 40 min
5. Place the dough in a greased bowl, cover and let it rise for 3 hours. 6. Place the dough on a floured board and carefully divide the dough into two, Give shape to the ciabattas. Place the loaves directly on a tray with parchment paper, cover it and let it rise for 1 hour. 7. Preheat oven to 225 째 C. Bake the bread from 35 to 40 minutes with steam during the first 15 minutes.
To create steam, introduce a pan of water in 5 minutes before baking the loaves (Make sure the container is fit to be in the oven).
Recipe adapted from Mis Recetas Favoritas
roastwithethyme d chicken and garlic Ideal dish for a family dinner
7 Recipe and Photos : Vanessa Hernรกndez
This recipe is perfect for a family gathering to celebrate the holidays or to enjoy on a cold winter Sunday
1 whole chicken 10 garlic cloves thyme 4 tablespoons olive oil 50 grams of salted butter Salt and pepper to taste 1 onion 2 tablespoons honey 2 bay leaves 3 large white potatoes
Marinade 4 tablespoons sugar 4 tablespoons of salt 4 sprigs of thyme Pepper 2 cloves of garlic Â˝ onion Serves 4 people Â˝ carrot Preparation time: 24 hours water Cooking time: 2 hours
1. Place the chicken in a deep pan, cover it with water halfway, in another saucepan place the remaining half of water, enough to cover the bird, add salt, sugar, pepper, thyme sprigs, garlic, onion and coarsely chopped carrot, simmer for 15 minutes over high heat. Turn off the heat and let it cool. Add the broth to the chicken, and marinate it in the refrigerator for 24 hours. 2. After 24 hours, remove the bird from the broth and dry it well with paper towels. 3. Preheat oven to 200 Â° C. 4. Pour into a deep baking tray 2 tablespoons olive oil, place the chicken and cover with butter, salt and pepper to taste and a good bunch of thyme. Place the previously crushed garlic with its skin around the chicken, introduce the onion (previously washed and peeled) in the cavity of the chicken along with the rest of the olive oil, a few sprigs of thyme and bay leaves. Add a tablespoon of honey over the tray and cover with foil. Bake for 30 min. 5. Remove the foil, turn the chicken and add the chopped potatoes to the pan, let it bake for another 30 minutes or until chicken and the potatoes are cooked through. Turn the bird every 20 minutes to brown evenly. 6. Turn off the oven and let it rest for 10 minutes before serving.
A classic dessert taken to another level
Brownies Gluten free
Recipes & Photos: Vanessa Hernรกndez
Ingredients: 5 tablespoons unsalted butter 1 tablespoon vegetable oil 1/3 cup cornstarch 1/4 cup cocoa powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 340 grs dark chocolate 3/4 cup sugar 1 tablespoon vanilla extract 3 eggs Â˝ cup chopped almonds 100 grs of chocolate chips
1. Preheat oven to 180 Â° C. Grease a rectangular 20x20 cm baking dish, and cover with wax paper. 2. Place 340 grams. chocolate, butter and oil in a large bowl (microwave resistant) and melt the chocolate. Incorporate fine chocolate and shortening, until it cools. 3. Sift into another container the cornstarch with cocoa and salt. 4. Add the sugar and eggs to the chocolate mixture, incorporate them well using a whisk, gradually add the dry ingredients, mix and add the vanilla, chocolate chips and almonds.
5. Pour the batter into the pan, bake form 35 to 45 minutes, remove from the oven and cool completely before serving. Pair it with a rich vanilla ice cream.
Recipe adapted from Martha Stewart
Chokolaticas wafer cookies
Recipe and Photos: Vanessa Hernรกndez
Ingredients 2 ½ cups of flour ¼ cup of cocoa powder ½ cup of dark chocolate melted ¼ teaspoon salt 1 cup of unsalted butter 5 tablespoon of sugar 3 tablespoon of honey Served for 30 cookies Preparation time: 20 min Cooking time: 30 min 1. Preheat oven to 180 ° C. Line two baking sheets with parchment paper.
2. Sift together the flour, cocoa and salt, place them in a bowl and set aside. 3. Place in the mixer’s bowl the butter with sugar and honey, creaming until the sugar is almost dissolved. 4. Add the melted chocolate and dry ingredients, mixing them up until all the ingredients are well combined and form a compact dough. 5. Roll out the dough on a work surface, cut the ―chokolaticas‖ and place them on the trays. 6. Bake them from 10 to 15 min. Transfer the cookies to a rack to cool after baking.
Make 2 servings 20 cm crusts Preparation time: 40 min
Ingredients 2 1/2 cups all-purpose flour + a little more to stretch 1 teaspoon salt 1 teaspoon sugar 1 cup unsalted butter, cut into cubes 1/4 to 1/2 cup cold water
1. Place the flour with the salt, sugar and butter in a food processor or in a kitchen helper. 2.
Mix the ingredients until they are lumps in the flour, stir with water gradually, until it forms a compact dough.
3. Wrap it in plastic wrap and refrigerate for at least 30 min before use. Refrigerated, it can last up to 1 month without damage.
2 gala apples 2 red delicious apples Zest and juice of 1 lemon ½ cup sugar ½ teaspoon ground cinnamon 1 tablespoon flour 1 teaspoon vanilla extract 30 cm 2 circles of pie dough (page. 42) 1 egg, beaten Serve for 8 portions Preparation time: 20 minutes Cooking time: 1 hour 1.
Preheat the oven to 180 ° C.
Peel the apples and chop them into 1 cm wide. Put the chopped apples in a bowl with the juice and zest of a lemon, then, add sugar, cinnamon, vanilla and a tablespoon of flour.
Roll out the dough and place it in a pie pan. Pour the filling on the dough blocks. Cover the pie with a complete layer of dough or decorate as you like. Brush with an mixed egg. Bake for bout 1 hour.
Receta y Fotos: Vanessa Hernández
ÂŤA classic dessert become a gourmet dessertÂť
topping maple f lavored cream, crystal ized pumpkin f lowers and sesame and pumpkin seeds 44
Recipe and Photos: Vanessa HernĂĄndez
Ingredients Makes 1 pie 23 cm or 3 mini pies Prep Time: 20 min Cooking time: 45 min
Preheat the oven to 180 째 C. Spread pie dough on a floured surface, cover one or more molds with batter. Bake the dough from 10 to 15 minutes, then, remove it from oven and let it cool.
Mix in a blender, the pumpkin and remaining ingredients, pour it over the pie dough and let it bake for 35-40 minutes, until center of the pie is firm. Cool it off in the oven (turned off) for 15 min. then, remove it from oven and cool completely, transfer it to the refrigerator.
For the sweetened squash blossoms flowers, thoroughly clean them with water and sprinkle sugar over them, cover and allow them to dry in the oven at 100 째 C for 30 min.
For the maple-flavored cream, whip cream to soft peaks point and add 2 teaspoons of maple.
Garnish the pie with a little cream, sweetened pumpkin flowers and sesame and pumpkin seeds.
3 cups of roasted pumpkin 6 eggs 1 tablespoon of cream 1 1/2 cup of brown sugar 1 teaspoon of salt 2 tablespoons of cornstarch 1 teaspoon of cinnamon 1/2 teaspoon of nutmeg 1 teaspoon of ground ginger 2 cloves crushed spices 1 teaspoon of maple syrup 3 cups of evaporated milk 1 tablespoon of vanilla
Dough pays (page. 42) Garnish cream Pumpkin Flowers sugar Dehydrated Pumpkin Seeds Black sesame seeds
Mousse Chocolate tart
«Wafer crust, filled with chocolate mousse and nutella» 46
Recipe and Photos: Vanessa Hernández
Makes one 20cm tart. Cooking time: 25 min. Preparation time: 15 min. Cooling time: 24 hours
1. Preheat the oven to 180 ° C. Place in blender or food processor the ice cream cones, 2 tablespoons of sugar and ½ teaspoon salt.
Ingredients 10 ice cream cones ½ teaspoon salt 2 teaspoons sugar 6 tablespoons butter, melted 1/3 cup nutella ¼ cup sugar 1 pinch of salt 1 ¾ cup cream 140 grams of dark chocolate Strawberries
2. Pour the crushed ice cream cones in a bowl and add the melted butter, mix well and pour into a baking pan. Bake from 20 to 25 minutes or until the crust is lightly browned. Then, let it cool. 3. Meanwhile, place in a ¾ cup of cream over low heat and when it boils, turn around and add the chocolate, nutella and sugar, beat until the mixture is unified. Let it cool. 4. Whip the remaining cup of cream until stiff peaks form, gently integrate the chocolate mixture until you have a light mousse. Pour the filling into the crust of ice cream cones, refrigerate for at least 24 hours. 5. Garnish with fresh strawberries and serve.
«This Italian tart, filled with orange jam, is perfect for all occasions»
Recipe and Photoss: Vanessa Hernández
Ingredients Serve for 8 Preparation time:15 min Resting time : 1 hour Baking time: 45 min
Place in a food processor the flour with the sugar, salt and lemon zest. Turn it and keep adding cold butter chopped into cubes.
Slowly, add water until it forms a ball of dough. Cover the dough with plastic wrap and let it stand in refrigerator for 1 hour.
Preheat the oven to 180 ° C. Roll out the dough on a floured surface and cover a teflon tart pan .
Fill the dough with marmalade and garnish with strips of dough. Bake the tart for 40 to 45 mim.
Remove it from the oven and let it cool completely. Refrigerate it for at least 2 hours before cutting.
1 ½ cup of flour 4 tablespoon of sugar 1 pinch of salt 1 lemon zest 10 tablespoon unsalted butter 6 tablespoon of water 500 grs orange jam
«You can use any type of jam in this recipe» 49
The passion fruit, also known as parchita in my beloved Venezuela, evokes the warmest memories of my childhood when I took them directly from my grandparents’ backyard. Its sweet and slightly acidic flavor combines perfectly with the slight touch of the meringue and the almond. Nobody will be indifferent to this elegant dessert, it’s easy and tasty.
Recipe and photos: Hilmar Arévalo
Ingredients (for a springform pan of 26 cm) Dough 1. For the dough. Mix the butter and sugar until creamy. 2. Add the beaten egg, and beat it well. Finally, add the flour, ground almonds and mix them with a spatula until everything is combined and you obtain a dough. 3. Place the dough between two plastic films and crush it slightly into circular shapes, then, refrigerate it for 20 minutes. With the dough still between the plastic films, stretch it in circular shape minding that it covers the mold. Carefully fill the interior of the mold. Poke superficially the entire dough with a fork. Preheat the oven at 180 째 C from 10 to 12 minutes. After that, remove it from oven and set aside.
160 grs. rising flour 40 grs. and lightly toasted almonds 60 grams. sugar 80 grs. butter 30 grams. beaten egg (about half an egg.) Filling 250g condensed milk 150g Evaporated milk 250 ml Passionfruit juice 3 egg yolks 1 teaspoon cornstarch Meringue 3 egg whites 160 grs. sugar
4. For the filling. In a blender or hand mixer, beat the condensed milk, evaporated milk, passion fruit or passion fruit juice, egg yolks, cornstarch and teaspoon for one minute on medium speed. 5. Place this mixture over the dough and bake at 180 째 C from 20 to 25 minutes or until it looks curdled. Let it cool and unmold if desired. 6. For the meringue. Beat the egg whites with the sugar in a bowl to double boiler over medium heat, until the meringue begins to form, remove from the heat and continue beating until the meringue cool and it looks firm and shiny. Place it in a pastry bag and decorate the cake as you like. 7. If you like, lightly brown the meringue with the grill or with a pastry torch.
Tart is best served fresh the same day
Recipe and Photos: Joanna Tham
Makes a single 8-9 inch pie or tart
Ingredients Sweet Gingery Shortcrust Pastry 1 cup all-purpose flour, sifted 1 cup gingersnap cookies, finely crushed 3 tablespoon brown sugar, lightly packed 1 teaspoon pure vanilla extract 150g unsalted cold butter, cut into cubes 2-3 tablespoons iced water Poached Pears (Spanish, Anjou, Bosc) 8-10 medium sized pears, halved & cored 1 cup caster sugar 1/2 cup water 1 stick vanilla pod, sliced and seeds scraped Bourbon Vanilla Crème Légere 2 large egg yolks 1 tablespoon corn starch 1/2 tablespoon all-purpose flour 1 cup milk 1/2 cup caster sugar 1 1/2 tablespoon vanilla bean paste 2-4 tablespoons bourbon whiskey 1/2 cup heavy cream, whipped soft peaks
To prepare Poach Pears 1. In a medium deep saucepan, add sugar and together with 1/2 cup water. Over medium heat, boil until sugar dissolves. Add the pears (cored and halved), along with a sliced-seeds scraped vanilla pod. Turn heat down to low, where syrup is on a gentle simmer, cooking the pears until they become slightly traslucid. With a slotted spoon, spoon pears out onto a tray or bowl. Once they are cooled, slice them approximately 1cm thick. Set aside until it’s ready to be assembled. To make the Sweet Gingery Shortcrust Pastry shell 2. Process gingersnap cookies in a food processor until it resembles fine breadcrumbs. Add the flour, sugar, cubed cold butter and vanilla extract. Blitz or pulse it for about 2-3 minutes or until it resembles slightly moist breadcrumbs. While the motor is running, add a tablespoon of iced water at a time to form a smooth dough and pulse it for another minute until the dough comes together. 3. Transfer the dough to between sheets of parchment paper, and lightly shape it into a disc. Roll out the pastry until about 1/8-inches thick. Then transfer the dough to the fridge and refrigerate for about 30 minutes. Meanwhile, preheat oven to 180°C. 4. Take dough out of the fridge, and thaw it for about 2 minutes. Remove one side of the parchment paper, line the rolled out dough over the tart pan. Gently press it down, making sure to fill all the edges and removed the other parchment paper. Prick the bottom with a fork, cover tart shell with a parchment paper, and top with baking weights or beans. Bake pastry for 10 minutes, remove the weights and parchment paper and bake between 8-10 minutes or until pastry is lightly golden. To prepare Bourbon Vanilla Cream Custard 5. In a medium heatproof bowl, place egg yolks, sugar, plain flour, corn flour and whisk to form a thick paste. Add the milk along with vanilla bean paste in a medium saucepan and bring to a boil over medium high heat. While whisking egg and flour mixture pour the vanilla milk in a stream and continue to whisk to combine. 6. Pour the custard mixture back into the saucepan and place back over the heat and lightly whisk constantly until the mixture comes to a boil then cook a further few minutes or coats the back of a wooden spoon. This pastry cream should be very thick. Sift pastry cream through a strainer into a bowl to remove any lumps. Fold in the bourbon whiskey. Press a piece of cling film onto the surface to prevent skin forming and refrigerate until cool. To assemble the Bourbon Vanilla Cream Custard Pear Tart 7. Whip heavy cream until soft peaks and fold into Bourbon Vanilla Custard Cream. If Vanilla Custard is slightly firm, whisk it lightly to help loosen the pastry cream. Fold in whipped cream. Filling will immediately become lighter, rich and fluffy. 8. Pipe or spoon pastry cream filling into tart shell. Top with sliced pears. Transfer Bourbon Vanilla Cream Custard Pear Tart back to the fridge and chill for another 30 minutes. Thaw 5-10 minutes before serving.
Coconut-Choco-Baileys Tart 54
Recipe and Photo: Celine Genevois
Ingredientes Sucrée pie dough 400gRefined sugar 100 grams of butter 20grs of Eggs 200 grams of flour 2 grams of salt Coconut cream flan 120 grams of milk 180 g of liquid cream 80 grams of caramel 40g shredded coconut (unsweetened) 1 whole egg 3 egg yolks Baileys chocolate mousse 270grs Milk Chocolate 90grs milk 90grs of cream 40grs egg yolks 100g of Baileys 50g caster sugar 320grs of whipped cream 8grs gelatin Coconut tiles 60g shredded coconut (unsweetened) 70 grams of brown sugar 50 grams of egg whites 15 grams of flour 45 grams of butter "noisette"
Baileys chocolate mousse 1. Make a ganache based custard. Melt the chocolate and let it rest. 2. Heat the milk with the cream and half the sugar. Mix the egg yolks with the other half of the sugar. When the milk / cream is hot, pour it over the yolks and sugar mixture and mix. Back to pour all the preparation over the fire, stirring with a wooden spoon. Cook until it reaches 85 ° C, or until it thickens. 3. When the custard is tender, add the melted chocolate, perform this procedure in 3 batches, to make a ganache. Add the gelatin sheets hydrated in cold water. While the preparing warms, beat the whipping cream until soft peaks form. When the chocolate ganache is below 30 ° C, add the whipped cream and Baileys. Place plastic wrap under a 16cm diameter hoop and pour the mousse into the hoop, refrigerate until set. Sucrée pie dough 1. Mix the butter, flour and salt until you get a sand like powder, then add the previously beaten eggs with sugar. Mix them well with no over work. 2. Cool and then stretch the dough to 3mm thick. Place in a pie pan of 20cm. Pre cook it for 10 to 15 minutes at 180 ° C. Coconut cream flan 1. Make a dry light caramel with sugar. Heat the cream and milk together, when they are about to boil, pour them over the hot caramel. Stir over low heat until the caramel is completely dissolved. Add shredded coconut. When the caramel sauce is warm, add the egg and yolks. 2. Pour the mixture into the pre baked pie shell. Bake at 180 ° C for 10 to 15 minutes or until it is firm and golden. Coconut tiles 1. Mix the dry ingredients, coconut, sugar and flour. Make noisette butter, leaving melted butter until it turns brown. Removing the foam formed at the surface with a spoon. Strain before use. 2. Mix all the dry ingredients and add the clear noisette butter. Stretching on a Silpat leaving a thickness of 3 mm. Bake at 180 ° C until golden brown. Cut while hot with a round cutter, and cut each disc in the middle.
For assembly When the tart with coconut custard is cold, place the chocolate mousse up, decorating all around the cake with coconut halves tiles. Decorate top with caramelized coconut.
Desserts to share with family and friends at this special time of year
Decorate your holiday table with these delicious cookies
Recipe and Photos: Vanessa Hernรกndez
Ingredients 2 cups flour 1 cup sugar 100 grams of margarine 1 pinch of salt 1 teaspoon vanilla extract 1 egg
Place in a bowl the softened butter with the sugar, creaming until it blends well, add the egg to the mixture.
Then add the vanilla extract and flour previously sifted, mix all the ingredients until the dough is smooth and compact.
Wrap the dough with plastic wrap and refrigerate for 30min.
Preheat the oven to 180 째 C. Remove the dough from the refrigerator and spread it with a roller.
Cut the shapes with the help Christmas themed cookie cutters.
Bake from 10 to 12 min.
Decorate with royal colored confetti.
Makes 30 cookies. Preparation time: 1 hour
If you want to change the flavor of your cookies, just add a touch of cinnamon, ginger or chocolate to the dough
Recipe and Photos: Vanessa Hernรกndez
Makes: 20-25 cookies Preparation Time: 10 min. Standby time: 30 min. Cooking time: 15 min
Ingredients 1 1/2 cup of flour 3 tablespoons of cocoa powder
1 teaspoon of baking soda 1 pinch of salt 3/4 cup of sugar 128 grs. bittersweet chocolate 2 tablespoons of butter 1/4 cup of nutella 1 teaspoon of vanilla 6 candy cane candyÂ´s 1 teaspoon of coffee 2 eggs + 1 egg white 1/2 cup powdered sugar
1. Mix in a bowl the flour with the cocoa, salt and baking powder.
2. In another microwave safe bowl, place the chocolate with butter, nutella and crushed candies, melt in the microwave in batches of 30 seconds, until everything is well incorporated (be careful not to overheat the chocolate, if you do not feel safe, you can do this procedure in a double boiler). Let the chocolate mixture cool. 3. Beat the eggs with the sugar until the mixture is frothy and somewhat pale. Incorporate the flour mixture to the chocolate and then add this mixture to the eggs, Mix all ingredients well, lastly add vanilla and coffee. 4. Leave the mixture in the refrigerator for at least 30 min. Preheat oven to 180 Â° C. Cover two baking sheets with parchment paper. 5. Remove cookie dough from refrigerator. With a tablespoon take a portion of the mixture and pour in the powder sugar, forming a circle with the dough (cover completely with the sugar), place the circle of dough in a pan, flatten. Repeat this procedure until you finish the dough. 6. Bake the cookies for 12 to 15 minutes, then, remove from oven and cool completely.
dark chocolate and almonds
Recipe and Photos: Vanessa Hernรกndez
Ingredients 100 grams of dark chocolate 30 grams of milk chocolate 90 g of cream 100g chopped almonds 1 tablespoon cocoa powder 2 tablespoons of rum Âź teaspoon of cinnamon 1 ground cloves Cocoa powder to cover Mini paper cups
Place the cream in a bowl and heat for 30 seconds in the microwave, add the chocolate and stir until chocolate is completely melted.
Add the chocolate, almonds, spices, cocoa and rum, add all the ingredients. Cool till room temperature and store in the refrigerator for 24 hours.
After the soaking time, form balls of chocolate and cover them with cocoa powder, place in the small papercups and refrigerate for at least 1 hour before serving.
Makes 20 truffles Prep Time: 20 min Maceration time: 24 hours
Vanilla cake with touches of cocoa, lots of color and cream cheese topping â€Ś
Delicious red velvet cupcakes are a classic American dessert.
Recipes and Photos: Vanessa HernĂĄndez
Preheat the oven to 180°C. Place in the baking cupcake pan a paper cup in each respective hole. Sift the flour with salt and cocoa, place in a medium sized bowl and set aside. Mix with the whisk the sugar with the oil until the mixture is creamy, pour the eggs 1 at a time, add coloring and vanilla. Incorporate in three batches the flour mixture, alternating with the milk and cream, be sure to mix well after each addition. Combine in a small bowl with baking soda and vinegar, add this to the mix of your cucakes. Pour the mixture into the cupcake paper cups and bake for 20-30 min or until you insert a toothpick and it comes out clean. Draw your cupcakes from oven and let them cool thoroughly before decorating.
2 tablespoons cocoa powder 2 ½ cups flour 1 teaspoon salt 1 ½ cups sugar 1 ½ cup neutral oil 2 eggs 2 tablespoons of red food coloring 2 teaspoons vanilla extract 1/2 cup cream ½ cup milk ½ tablespoons baking soda 2 teaspoons white vinegar Cupcake paper cups
For the cream cheese frosting, mix 200 grams of cream cheese with 100 grams of butter and 5 tablespoons of icing sugar 65
Moonpies with Irish cream or Stawberry cream filling
The marshmallow filling is sandwiched in between light airy cake
Irish cream liquor can be omitted or substituted with any jam, preserved or artificial fruit flavouring for a kid friendly version
Recipe and Photos: Joanna Tham
To prepare Genoise 1. Preheat oven to 180°C. Grease the sides, and line a square baking tray with parchment paper. With a whisk attachment attached to a stand mixer or hand held beater, on high speed whisk egg whites until foamy. Turn speed down to medium-high, add sugar a tablespoon at the time, and then turn the speed up back to high and beat eggs whites and sugar until it forms stiff peaks. Then turn speed down to mediumlow, add in the egg yolks, and vanilla bean paste; mixing each time until well incorporated. 2. Meanwhile, sift flour and salt in a separate bowl. Next, change the attached whisk to a paddle attachment. Pour the flour all at once into the mixing bowl, and on low speed, mix together the egg mixture with the flour, until there are no lumps left. 3. Pour batter into prepared cake tray and spread batter evenly. Bake for about 8-10 minutes or until a skewer inserted comes out clean or the top is lightly golden in colour. Let genoise sit in the tray and cool for about 5 minutes before transferring over to a wire rack to allow cooling off completely. 4. Using a medium round cookie cutter (approx. 5cm in diameter), cut out 24 round cakelettes. Each moonpie will have a set of 2 cakelettes; 1 for the top and 1 for the bottom. Set aside until it’s ready to be assembled. To make Irish or Strawberry filling 5. Whip heavy cream until soft peaks. In a bowl, mix together Irish or Strawberry Flavouring followed by pink food colouring (optional) to Marshmallow fluff. Fold in whipped cream and mix until well combined. Transfer marshmallow filling and refrigerate in for 20 minutes to allow filling to set or harden up slightly.
Ingredients Basic Genoise 60g all-purpose flour, sifted 60g large egg white 60g large egg yolks 60g caster sugar 1/4 teaspoon of salt 2 teaspoons pure vanilla bean paste Bailey’s Irish Cream Filling 4-5 tablespoons Irish Cream 1/3 cup Kraft’s Marshmallow Puff 1/4 cup heavy cream, whipped soft peak Strawberry Cream Filling 1/2 -1 teaspoon Strawberry flavouring 2 teaspoons lemon juice 1/3 cup Kraft’s Marshmallow Puff 1/4 cup heavy cream, whipped soft peak 1/8 teaspoon of pink food colouring (optional) Semi-sweet Chocolate Glaze 4oz Baker’s semi-sweet chocolate 3 tablespoons light corn syrup 4-6 tablespoons unsalted butter 2-3 tablespoons milk
Makes a dozen (12) medium sized moonpies
To prepare Chocolate Glaze and assemble the moonpie 6. In a double boiler, a heatproof bowl set over a pot of simmering hot water, melt chocolate, butter, light corn syrup and milk together. Stir the chocolate glaze mixture once a while. Once chocolate has completely melted, take it off the stove and set aside to allow cooling off. 7. Using a palette knife, spreader or piping bag, spread or pipe marshmallow filling onto each genoise cakelette. Cover the filling with the other cakelette. Using a kitchen towel or with a palette knife, remove any excess filling. 8. Dip the moonpie into the slightly cooled chocolate glaze covering the sides and the top. Set moonpie on a wire rack, allowing excess chocolate glaze to drip off. Decorate with sprinkles (optional). Refrigerate moonpie for 1 hour or until the chocolate set and is slightly harden. Thaw 5 minutes before serving.
Moonpies can be kept between 3-4 days if stored in an airtight lid container
In the recent months, holidays or traditional breads have an important place in my kitchen. The kugelhopf has become a fixture at home. This cake yeast, brioche type of the Alsace region in France, is delicious, fluffy, aromatic, a perfect companion for a tea or coffee. You can also have it toasted, spread with jam or butter. It is also a very attractive bread that can be used to enhance a gift or Christmas table.
Recipes and Photos: Hilmar ArĂŠvalo
Ingredients 500 g flour 80 g sugar 10 g salt 150 g butter at room temperature 2 eggs, lightly beaten 200 ml warm milk 25 g fresh yeast 80 g raisins (soaked in a tablespoon of brandy or rum) 30 g. whole almonds Icing sugar to decorate
1. Soak the raisins in a tablespoon of brandy or rum for at least an hour. It can be done from the day before so that the raisins absorb its liquor. (for no liquor, soak them in water and drain well before using) and set aside. 2. Grease a kugelhopf mold, bundt or ring pan with a little butter, place the whole almonds in the bottom to decorate, then set aside. (This step can be done while the dough is yeasting). 3.
Mix the yeast with half the milk and add 50 g of flour, mix well and expect it to double in size or look bubbly. Place the remaining ingredients (except butter and yeast mixture) into the bowl of the mixer (or by hand) and mix until all ingredients are blended.
4. Add the yeast mixture, knead until blended, then add the softened butter. Mix until the butter blends completely and form a smooth elastic dough. 5. Place the dough in a lightly greased bowl, cover and leave it in a warm place for about an hour. 6. Place the dough on a lightly floured board, flatten slightly, add the raisins throughout the dough and fold over a few times until the raisins are evenly distributed. Let the mixture stand covered for 10 minutes. 7. Open a finger hole in the center of the dough and take it to the kugelhopf mold or bundt pan, carefully distributed in the pan. Leave in a place where there are no wind drafts and let it double in size and it almost reaches the edge of the mold. 8. Bake in a preheated oven at 200 C for about 45-50 minutes. Unmold and cool on a wire rack. Once completely it is cool, before serving, sprinkle with icing sugar to taste.
Venezuelan classic cake, made with candied fruits and nuts
Y «It can be replaced by rum and brandy cherry liqueur or orange liqueur equally. Dried fruit may remain for a long time without damage macerated in liqueur, the longer they are submerged in the liquor, the more flavor they will absorb, so you can add more fruits to the liqueur than you need for this recipe».
Recipe and Photos: María Isabel Cárdenas
Ingredients Cake 220 gr. unsalted butter 100 gr. chocolate (70% cocoa) 200 gr. raising flour 200 gr. unleavened pastry flour 300 gr. sugar 8 Eggs 1 tsp. Baking soda 1/4 tsp. salt 500 gr. maceration. Maceration 30 gr. peeled and chopped walnuts. 30 gr. peeled and chopped hazelnuts. 30 gr. peeled and chopped almonds. 30 gr. candied orange peel. 30 gr. Prune seeded and chopped. 30 gr. of dried chopped apricots. 30 gr. dried cranberries. 30 g chopped dried figs. 30 gr seedless sultanas. 1 Tbsp. vanilla extract. ¼ tsp. kind of nail, grind. ¼ tsp. ground cinnamon. ¼ tsp. grated nutmeg. ½ tsp. lemon zest. ¼ cup brown sugar molasses. Rum or brandy.
Cake 1. Butter and flour two metal pans of 15 cm diameter or just one 30 cm pan. Melt the chocolate in a double boiler and set aside. 2. Sift dry ingredients: self-rising flour, pastry flour and baking soda. 3. In another bowl, beat the butter and sugar for 5 minutes, until it changes to a whitish color. Add egg yolks, one by one, until fully integrated. Mix for 5 min. Add the vanilla extract and chocolate, beat until it’s integrated. 4. Add the sifted flour and baking soda in three parts. Each time we whisk until it is integrated, this step will take us 4-5 minutes. 5. Drain the soaked fruit and incorporate.
6. In a bowl assemble the egg whites until stiff. If necessary, add 1 tablespoon of sugar. Once ready, add the mixture to the dough and gently fold it with a spatula, we do it this way to help our cake has a spongy consistency. 7. Pour the mixture into the pan and bake at 160 ° C for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
Maceration Add all the ingredients in a glass bowl and mix, then fill the container with rum or brandy to cover all ingredients. Close the glass container and let it rest for at least two weeks.
Christmas Trifle W
Recipe and Photos: Vanessa Hernรกndez
Place in a saucepan over medium heat the milk and the vanilla pod and leave it infuse, Then remove from heat and let it cool.
Add to the milk the whipping cream, sugar and egg yolks, place over medium to low heat until mixture thickens. Place away.
Hydrate the gelatin with the water. Add the gelatin mixture to the warm moist cream.
Place in the mixer’s bowl the cream cheese and mix until cheese is smooth, add the cream and egg mixture, beat well until the ingredients are incorporated.
Line a terrine pan with plastic wrap, pour some cream on the bottom and place a layer of ladyfingers, previously soaked in sweet wine, add fresh raspberries (½ cup), repeat the process until you have several layers. Refrigerate for 24 hours before unmolding.
To serve with the trifle, place in a small pot ½ cup raspberries and ½ cup strawberries, sprinkle with a little amount of sugar to taste, simmer until it forms a sauce, process the mixture in a blender and strain.
Serve the trifle with whipped cream on top and a the red berry sauce.
Ingredients 1 cup raspberries ½ cup strawberries 10 almond ladyfingers 1 tablespoon gelatin 50 ml of water ¾ cup whipping cream ½ cup milk 100g cream cheese 1 vanilla bean 2 egg yolks 5 tablespoons of sugar Dessert wine Chantilly Cream Raspberries Serves 5 people Preparation time: 20 min Cooling time: 24 hours
Recipes and Photos: MarĂa Isabel CĂĄrdenas
Ingredients Dough 330 gr. flour 5 gr. powdered milk 125 gr. cold water 7 gr. yeast 1 egg 20 gr. unsalted butter 15 gr. Piloncillo crumbs 5 gr. salt 1 tsp. mustard Filling 400 gr. thinly sliced â€‹smoked ham 40 gr. thin slice of smoked bacon 50 gr. Boneless olives 40 gr. black raisins 1 Tbsp. of molasses of newsprint
1. Make a little volcano of flour, add the yeast and sugar and dissolve it in 1/3 cup of cold water. Stir in the remaining water, the piloncillo crumbs, egg, powder milk and butter. Mix well with the flour to form a dough. Begin to knead for 10 minutes, and once you have spent about 6 minutes of kneading, add salt and mustard, continue kneading until well Itâ€™s blended. 2. Let the dough rest covered with plastic wrap for 10 minutes and then knead for 5 minutes, it should be noted that on the surface of the dough It should begin to form air bubbles, then again, let the dough rest covered for another 10 minutes . 3. Then roll out the dough with a rolling pin until a rectangle of 30 x 40 centimeters. To place the filling, make a row of green olives at the top, then distribute uniformly the ham slices on the surface of the dough, leaving four centimeters free at the bottom. Place the slices of bacon on a diagonal, raisins and drizzle with a tablespoon of molasses of piloncillo. Roll up from the top end to end. Once formed, place bread on a tray, cover and let it stand for half an hour in a cool place. 4. Preheat oven to 180 Âş C. In a bowl mix the egg yolk, water and sugar, and brush the bread with this mix before putting in the oven, with a fork puncture the sides, this will help gases to escape. 5. Bake for 45-50 minutes. When removed, brush with unsalted butter and set aside on a rack to cool.
Y Simple ideas for Christmas
1. Life is Beautiful 2. meisiÂ´s 3-4. www.weihnachtsspecial.net
5-6. . Martha Stewart 7. Peggy Porschen 8. . www.bhg.com
b New Year
Quick and easy breakfast recipes for this day where the priority is family fun with no worries
Muffins de Avena y amaranto AcompaĂąados de alegrĂas de amaranto
Ideales para el desayuno, por su alto contenido de fibra. Bajos en gluten. 80
Receta y Fotos: Vanessa HernĂĄndez
Rinde para 8 muffins. Tiempo de preparación: 10 min Tiempo de cocción: 25 min
Ingredientes 70 grs. de azúcar 2 cucharaditas de miel 1 huevo 20 grs de harina de trigo 135 grs de avena 15 grs de amaranto 1 cucharadita de polvo de hornear 1/4 de cucharadita de canela 1/4 de cucharadita de nuez moscada 1/2 taza de leche 1 pizca de sal 1/4 de taza de aceite neutro 1 cucharada de vainilla Alegría de amaranto para decorar
1. Precalentar el horno a 180°C. Batir el huevo con la sal y el azúcar a velocidad alta hasta que este esponjoso y aclare su color. 2. En un tazón aparte mezclar la harina junto con el polvo de hornear, las especias, la avena y el amaranto. De igual forma colocar en un tazón la leche junto con la miel, la vainilla y el aceite. 3. Agregar poco a poco la mezcla de avena a la preparación seguidamente agregar los líquidos, incorporar muy bien todos los ingredientes. Verter la mezcla en capacillos. Hornear de 25 a 30 min. 4. Para preparar la alegría de amaranto, hacer un caramelo, agregar el amaranto y colocar en una bandeja con papel siliconado, dejar enfriar antes de cortar. Decora los muffins con las alegrías de amaranto.
Waffles con duraznos y menta
desayuno rรกpido y fรกcil
Receta y Fotos: Vanessa Hernรกndez
Rinde para 4 o 6 porciones
2 tazas de harina 1 barra de mantequilla a temperatura ambiente ¼ de taza de azúcar + 3 cucharadas 1 pizca de sal 1 cucharada de polvo de hornear ½ cucharadita de bicarbonato de sodio 3 huevos 2 tazas de leche 1 cucharada de extracto de vainilla Duraznos 1. Colocar en un recipiente hondo la Hojas de menta mantequilla y el azúcar acremar, hasta que 2 cucharadas de miel la mezcla este amarillo pálido. Agregar los Crema huevos 1 a 1.
2. En un tazón aparte mezclar el harina, junto con el polvo de hornear, el bicarbonato y la sal. 3. Agregar poco a poco el harina a la mezcla de huevo y alternar con la leche. Incorporar perfectamente los ingredientes sin sobre batir la mezcla. 4. Calentar una plancha para waffles, verter unas cucharadas de la mezcla y cocinar de 3 a 5 min o hasta que estén dorados. 4.Cortar los duraznos en gajos, colocarlos en un tazón con unas hojas de menta picada y la miel. 5. Servir los waffles con duraznos y un poco de crema.
Cinnamomum zeylanicum o Cinnamomum verum
Tree of sweet and spicy wood, which warms and aromatize the dishes. From Sri Lanka a magical and mysterious place
Itâ€™s widely used in desserts, cakes and sweets, also used for garnish and season some dishes
Ideal to add to infusions of tea, coffee or hot chocolate.
Photo: BBC good food
Essential oils of cinnamon have large antioxidant properties that help the body to achieve better conservation
The bark is cut into long strips and allowed to ferment. After 24 hours, separate the rougher outer layer of the bark and dried inner layer. During the drying process, it is wound to form cinnamon sticks we all known.
e mail:firstname.lastname@example.org. Madrid, Espa単a
Mujeres Construyendo… un cambio By Claudia Calvin
Have you been told that if you remain silent you will look prettier? That no one cares for what you say? What is worst, have you believed it? In Mujeres Construyendo we are convinced that every women on this planet has something valuable to share, and the voices that are not heard are important realities that impoverish the world each time they are not heard.. In our community we are convinced that women can be empowered through new technologies and internet and that it is important. We are the first Spanish-speakers platform for women bloggers, and we are committed to supporting women to use new technologies to promote what they do, what they think, their ideas, their projects and their businesses. Internet is the new public sphere of our times, and women participate on it. The relevance of this fact it is not that we participate, but how we do it. Spanish is the third most important language on internet, measured by the Number of users, however there is a considerable lack of content in our language….. and even less content created by women. In other words, on the new public space female voices are missing and their proposals, stories, interests, and needs not expressed. Women bloggers in the United States represent more than the 50% of the active bloggers; in the Spanish-speakers blogoshpere they represent 25%....and we are half of the population. Is it not worrying that a whole new reality is being built without women´s voices? If words build realities, unspoken words are realities that will never exist.
In our community we strengthen and support the dialogue between the members of our platform, our readers and visitors. We encourage a free and open dialogue in our forum where Spanish speakers ( from Mexico, Latin America, Spain, the U.S., the Caribbean) can express themselves, connect with other women with whom they share interests, learn from other realities and receive support when needed. In the same way, we represent a unique space for companies and organizations who want to approach active women in internet, women with opinions, with a great capacity to impact the market and the lives of others.
Bloggers are corageous women, opinion leaders and persons whose decisions impact their environment, their community, their country. They have to be taken into account and treated with the respect, as they deserve. We invite you to share your voice in our community. Do you think you have nothing to say or that your life is not interesting? We invite you to www.mujeresconstruyendo.com before assuming this as a fact. If you are the kind of women who believe that Internet and new technologies are "men´s stuff‖ we invite you to challenge this belief. Supporting this idea only diminishes our presence and impact and separates us from a world of knowledge, learning and unmatched growth.
We are waiting for you!
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A Chokolat & Pimienta food magazine