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Vanille

Chokolat & Pimienta Magazine

Jackie Rueda Casi en serio

Vainilla Ice Cream and Sorbets Summer Special

Special guest from this edition Issue n 3 MAY-AUGUST 2013


Vanille Magazine

Founded and Created by Vanessa Hernández

Editorial and Creative Direction Vanessa Hernández, Chokolat & Pimienta Editorial Review Ines Tsai, Boulangerie et Pâtisserie

Contributors from this issue Joanna Tham, Chic & Gorgeous Treats Hilmar Arevalo, Mis Recetas Favoritas Lola Gonzalez La Alacena de Paterna Ines Tsai, Boulangerie et Pâtisserie Jimena Agois, Agoisfoto Mary Fernandez, Mary Fernandez Raquel Carmona, Los Tragaldabas Omar González, solii.deviantart.com Clara González Entrando en la cocina con

Claire

ChoKolat-Pimienta-Pâtisserie Advertisers and Collaborations chokolat.pimienta@gmail.com

@ ChokolatPepper chokolat.pimienta@gmail.com

All rights reserved. May not be reproduced the content herein without permission of the publisher. To permissions e mail to chokolat.pimienta @ gmail.com


3 editorial letter 5 Contributors

content

7 Books that you must have 9 Jackie Rueda, Casi en serio 15 Objects to fall in love 17 Vanille 19 Orange Pancakes and berries 21 Pink Lemonade 23 Lavender Lemonade 25 Granola and yogurt trifle with blackberries

27 Vanilla rice pudding 29 Homemade vanilla extract 31 Condensed milk and oranges cake 35 Crisp blackberries with yogurt cream 37 Ice cream and sorbets 39 Vanilla ice cream

40 Nuts ice cream 43 Cream Catalan ice cream with Speculoos 45 Passion Fruit Sorbet 47 Mango and Lemon Sorbet 50 wild Berries popsicles 52 Summer berry pavlova with

raspberry syrup and roses 54 Nuts and raisins bread 57 Matcha tea madeleines 61 Spring Cupcakes 65 Vanilla Pudding 68 Nuts and spices Crown 71 Poppy seeds bundt cake 76 Dulce de leche Cheseecake 79 Camembert cereal rosca 81 Bircherm端esli 83 Fruit Tartlets

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With the warm winds . and the color foliage, springs shows up, and with it the flavors and smells so usual to flowers and fruits. On this issue of VANILLE MAGAZINE, we wanted to bring you a little taste of what we cooked at home for this time of the year, to bring you directly to our homes with a classic and always perfect taste… Vanilla, this is an issue dedicated to desserts and breads, made specially to spoil, with fresh and vibrant recipes, like tropical fruits sorbets that will help you get thru the heat of the summer and soft recipes and delicate flavors that will be good for the rest of the year. The great Jackie Rueda, gives us a few minutes of her time and let us know a little bit more of blogger's most beloved photographer helping to create spaces of beautiful pictures with her online school and taking us to her world with her blog “en serio”.

Stay and share with us this spring!

Vanessa Hernández Editora @chokolatpepper chokolatpimienta@chokolatpimienta.com

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Colaboradores

Colaboradores

Joanna Tham

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.

Hilmar Arevalo

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

Mary Fernandez Mary Fernandez Blogger of heart, photography lover and teacher of children, she spends her free time experimenting with recipes and creative confections. She loves flowers and hunting for new trends in decor, fashion, and other categories. Her biggest project is making her blog a place where anyone can comment, share and opine on various current issues.

Jimena Agois Agoisfoto Jimena, is a professional photographer specialized in food. Passionate about food and everything related to it. She began writing her blog out of necessity and not to get bored, because their level of work was considerably low because of the crisis affecting Spain, where she resided. After six years in Spain, she is back in Lima - Peru. She is responsible for the food section of the Correo Semanal Magazine and continued with her photography studio.

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Ines Tsai

Boulangerie et Pâtisserie Born in Montevideo, Uruguay and based in Taiwan, Ines defined herself as resident of "the world" since 1995, when her husband was transferred to Honduras for work. Since then she has lived in Panama, Dominican Republic, and now in Belize, and for her fortune, since leaving Taiwan, she has been a full-time mom of two beautiful girls and a boy. As an executive secretary by profession, her passion is baking and pastry .

Raquel Carmona Los Tragaldabas Mom, teacher and passionate about cooking and photography. Her best childhood memories are always in the kitchen with her grandmother. Since little over two years she started her blog where she tries to convey the smells and flavors that are cooked in her kitchen. Constantly learning and always looking for new challenges.

Lola González

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. .

Omar González

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.

Clara González

Entrando en la cocina con Claire Psychologist and nurse by profession and cook by vocation. To her, good food is a pleasure, she admires well cooked dish, with its characteristics flavors and smells that transform it into something unique, that evokes interesting memories. Her passion and culinary curiosity make the stoves in her best allies to share and photograph her best dishes. Currently, she lives in a community located close to Barcelona (Spain).

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Books

You must Have!


11

The Perfect Scoop, Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors and a bountiful helping of the author’s expert techniques, this collection of frozen treats ranges from classic to comforting, contemporary to cutting edge and features an arsenal of sauces, toppings, mix-ins, and accompaniments.

An irresistible guide to making 90 intensely flavorful handmade ice creams from the country's top artisanal ice cream shop, including the smash hits Salted Caramel and Balsamic Strawberry, plus other favorites. San Francisco’s Bi-Rite Creamery is as well known for its smallbatch, handcrafted, showstoppingly inventive ice cream as it is for the long line that snakes around the block.

Paletas, From the pure, radiant flavors of classic Blackberry and Spicy Pineapple to unexpectedly enchanting combinations such as Sour Cream, Cherry and Tequila, or StrawberryHorchata, Paletas is an engaging and delicious guide to Mexico’s traditional—and some not-sotraditional—frozen treats. Collected and developed by celebrated pastry chef Fany Gerson, this sweet little cookbook showcases her favorite recipes for paletas, those flavor-packed ice pops made from an enormous variety of fruits, nuts, flowers, and even spices.

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Photographer, teacher, blogger, Jackie goes around the world with her particular style of introducing us to photograph ...


Jackie Rueda casi

en

serio


Interview by Vanessa Hernandez Photos courtesy of Jackie Rueda

If you are blogger, surely you know this friendly photographer, if you do not know it, here I'll introduce to you, she is "Jackie, a journalist specializing in audiovisual, television writer, photographer, canon girl, pisces, freckled, distracted, orderly, weepy and romantic,

mother of two amazing girls, she writes the blog “Casi en

When I met this great photographer, immediately became fascinated

with

her

style,

their

photos

transmit

serio” and uses her passion for

affection and feelings, I started to follow her blog and

image and communication to

have fun with her stories, with that humor so typical of

teach others in an online

her, in her blog “Casi en serio“ Jackie writes her adventures and is the person who writes most cute person

school very welcoming and

writing that I know, when I asked if she is always like

friendly. "

that? this is what she replied " Of course not. I have my anger moments, depression and my moments-whiners like everyone else, only those not blogging. Who wants to read

a blogger grumpy, whiny and negative? I sure do not! "

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What do you thing is the most difficult at the moment of capturing an image?

Why photography? Because it makes m happy. The photography is

my first love ever since I was a teen, but when I chose my career, that was not an academic choice in Caracas, there was no place to study it, so I chose the closest thing, which was

journalism,

with

the

Audiovisual

Specialty,

there I studied photography, but oriented to the graphic journalism. Never the less, the college environment is very nursing to the creativity and the personal search.

moving

to

Montreal,

every specialty has its challenge. If it´s a portrait, the hardest thing to capture is the personality. If it is a boudoir, making a sensual photo with out making it vulgar. If it is Sports, it is to catch the power of the moment, that energy. If you are a journalist, catch “that” moment. If you are a landscaper, it is the light… It´s not a unique challenge, and

what’s

difficult

to

me,

might

come

naturally easy to another photographer.

Finally, after years dedicated to writing,

This depends on what you are photographing,

and

loose my language, I could redirect my

life

once

and

for

all

to

photography. This was the time, and not before.

On her online photography School Jackie has a specific

class

designed

for

craft

makers,

artists with online stores and food bloggers, It's called superstar and It’s dedicated to the tabletop photography. “there we see how to make professional photos at home, with cheap

elements to create a mobile mini-studio, we also

see

everything

related

with

light,

composition and photographic technic. Tons of aspiring culinary photographers make it, it is

In food photography, what do you think it’s the most important thing? That the food looks appetizing. There is no other priority. You can make a beautiful photo of a cake, but nobody eats esthetic. Your challenge must be to make the food mouth watering and make me want to eat that cake, that it looks soft, moist, delicious, that I can imagine it’s flavor and texture.

of food styling for photos of

Which are the advantages of teaching online? The advantage is that you can take

Silvia Palma, which is a wonderful complement

the class from your house, on your pajama, at

and last a week”.

the time you want, from everywhere in the

very enriching. We also have at the school the mini-class

world.


You can enter as many times as you want to review the information because you have permanent

access.

You can connect with

people from other countries who share the same interests as you. When someone enrolls in my classes, they

get access to a private

area and they can read the daily lesson (and watch the videos, if they have any) when it fits most comfortably in their schedule. The long courses have a forum to consult and a

photo sharing gallery. They also have a downloadable eBook at the end of the class.

How does cooking go for you? Very well! I'm fascinated by cooking and my only problem is that I don’t have a lot of time. I work very intensely some months and on those times, I can’t humanly experiment or be creative. Even though we eat tasty food at home , I collect cooking books and dream of the time to try new recipes. My daughter Marianne has been vegetarian almost all of her life and now at home we all have stopped eating meat three times a week, for health and for the environment. Now I’m at the search of delicious vegetarian recipes. What troubles me the most is the pastry, but I’m facing my fears little by little, inspired by my students, they are fantastic.

What would you say to the people that are beginning at food blogging and are giving their first steps in photography? Endure, the success and popularity of your blogs are largely dependent

on the quality

of their photos. On the internet, the images are

crucial,

and

don’t

underestimate

the

power of a well made photo, you can take as an example the really popular blogs (that have

even

got

editorial

contracts)

Tartelette, Canelle et Vanille,

as

La Tartine

Gourmande and What Katie Ate. What do they

have in common? Beautiful pictures! Flawless pictures that makes us go back again and again.

Photography tips form Jackie: A

thousand

thanks

to

Jackie

Rueda

for

1) Reed the manual of your cameras (something

giving us a few minutes of her time to

nobody wants to do) and learn what every

respond our questions, if you want to know

button and control does.

more about Jackie or to join one of her

2) See a lot of beautiful photos often: blogs,

classes visit:

books, magazines, pinterest, watching photos inspires

you,

and

let

you

know

your

deficiencies. 3) Take a small photography class, It will not only help ypu make beautiful pictures, but it

will

open

creative

doors

and

will

connect you with other people with the same taste. Win-win situation!

http://www.jackierueda.com/


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Objetosque

Enamoran

Exprimidor de Jugo Le Creuset

Popsicle mold

Martha Stewart Collection Serveware, Domed Cake Stands Collection

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Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker


Mix Bowl Le Creuset Flower themed kitchen towel ZARA HOME

Bund cake pan Wilton

Deco Dots Ice cream cup ZARA HOME

Tartlets mold Wilton

3-TIER Stand Le Creuset

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Va n il l a Comes from Mexico, Guatemala, Madagascar, Indonesia, Haiti, Uganda or Costa Rica, the vanilla is one of the most precious ingredients in the bakery, that's why on this issue we wanted to pay homage to this ingredient, in many recipes. Making your life a little sweeter.

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Vanilla is an orchid genus with 110 species distributed in tropical regions worldwide

The Spanish conquerors from Mexico, met this species on the coast of Veracruz, It was named Vanilla because the fruit resembles a Tiny sword sheath (sword sheet is ¨Vaina¨ in spanish)

Vanilla stimulates the nervous system, and is used as an essential oil, or infusion. It was used against hysteria, depression or melancholy. Vanilla is also recommended to aid in muscular efforts, or for rheumatism


Orange Hot Cakes

with berries by: Vanessa Hernรกndez

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There is no better way to start your mornings!


1 cup of flour 1 tablespoon of baking powder 2 tablespoons of sugar 1 pinch of salt 1 egg Zest of 1 orange 1 teaspoon of orange blossom water 1 teaspoon of honey Strawberries and blueberries In a bowl, mix the flour, baking powder, salt and sugar. In another bowl combine the milk, egg, honey, orange zest and orange blossom water, mix and add to the flour mixture, beating well until you get a homogeneous mixture, let it stand for 10 minutes in the refrigerator. Place a pan over low heat and pour a small amount of pancake mix, cook from 5-7 minutes or until pancakes are ready and gold. Serve with strawberries and blackberries.


Two refreshing ways to quench your thirst on this spring - summer

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½ cup of lemon juice 2 cups of mineral water

¾ cup of cranberry juice sugar to taste ice

In a jug mix the lemon juice with mineral water and cranberry juice, add sugar to taste and mix until the sugar is dissolved, add ice and serve

Pink

in chilled glasses.

lemonade

by: Vanessa Hernández


Lavender Lemonede

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½ cup of lemon juice 2 cups of water 1 teaspoon of organic lavender sugar to taste ice

Pour the water into a saucepan and boil, turn off the heat, add the lavender and leave to infuse for 10 min. Remove the lavender and let it cool in refrigerator. When the infusion of lavender is cold, mix with lemon juice, add sugar and ice, serve in chilled glasses

por: Vanessa HernĂĄndez


Granola and Blackberries

Yogurt Trifle 25

by: Vanessa Hernรกndez


1 cup of rolled oats ½ cup of amaranth ¼ cup of sliced ​almonds 5 tablespoons of soy oil ¼ cup of honey 1 tablespoon of orange marmalade with shells

Natural Greek Yogurt 1 vanilla pod Blackberries to taste Preheat oven to 140 ° C. In a bowl, mix the oats, amaranth and almonds, then add the honey, oil and jelly, stir well until everything is well blended. Place on a baking sheet, nonstick or lined with wax paper extended over the entire surface of the pan, bake to 20-30 min or until the granola is golden. To make the vanilla yogurt, just mix the Greek yogurt with vanilla seeds, reserve until ready to use. To assemble the trifles, place a layer of granola into a glass, followed by a layer of yogurt and blackberries, repeat the procedure to fill the glass.


Vanilla rice

Pudding by: Clara Gonzรกlez

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6-8 serving 1 liter of milk 120g of rice 100g of sugar 4 egg yolks Pinch of salt The skin of a lemon 1 cinnamon stick The seeds of a vanilla pod

Scratch some lemon skin. In a saucepan place all ingredients except the egg yolks and sugar and cook over medium heat for 90 minutes, stirring constantly. Add sugar and yolks and cook over medium heat for 10 minutes more, stirring constantly. Remove the cinnamon stick and pour into containers, let it cool for at least 3 hours. At serving time sprinkle sugar and burn with a burner or oven broiler.


Home made Vanilla

Extract by Mary Fernรกndez

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275 ml vodka 3 vanilla beans

Cut the beans lenghtwise carefully with a knife, keeping one end closed. Introduce the bean into a jar and fill with vodka. Close the jar and shake lightly. Keep it at least 3 months in a cool, dark place. Shaking ocassionally, you will see how the liquid starts to darken. Once all the extract is consumed, it could be filled up with vodka using the same beans. Consume preferibly before a year.


Condensed milk and orange Orange and condensed milk cake

Cake

by: Vanessa Hernรกndez

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4 eggs 1 can of condensed milk 1 cup of flour 57 g of unsalted butter 1 teaspoon of orange zest 1 tablespoon of orange marmalade 1 teaspoon of baking powder 1/4 teaspoon salt Preheat the oven to 180 째 C. Grease and flour one bundt cake pan 25 cm. Pour the eggs into the mixer bowl and beat until fluff, then add the condensed milk. Stop the batter and add the baking powder, jam, salt and orange zest and butter, mix all ingredients, then add the flour and incorporate. Pour into bundt cake pan and bake for 30 to 40 minutes, or until toothpick inserted comes out clean. Remove from oven and cool completely, unmold, sprinkle with icing sugar and orange zest.

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Blackberries Crunch & yogurt cream by: Vanessa Hernรกndez

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250g puff pastry Ÿ cup sliced ​almonds 125 grams of natural Greek yogurt 50 grams of cream cheese 1 vanilla bean 1 tablespoon powdered sugar 1 tablespoon orange marmalade with rind 2 tablespoons regular sugar Blackberries to taste

Preheat the oven to 200 ° C. Spread the pastry and place on a baking sheet, sprinkle with almonds bake for 15 minutes or until golden,

remove from the oven, sprinkle with regular sugar and bake again for 5 min.

While cooling the pastry, place the cream cheese in a bowl and beat until softened, add the vanilla, jam and yogurt, mix until blended, refrigerate until ready to serve. To serve, place a slice of puff pastry, a little cream and blackberries, repeat the procedure once more. Enjoy!


ICE CREAMS &

sorbets

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Delicius Recipes ideals for the summer


Vanilla Ice cream By: Vanessa HernĂĄndez

6 egg yolks 1 cup milk 2 cups cream 3/4 cup sugar 1 ½ vanilla pods 1 pinch of salt

Boil in a large pot of milk and cream with vanilla pods, in a bowl then add the egg yolks with sugar and salt, stir until blended, pour half of the milk into the bowl and stir, pour the mixture back into the cooking pot for 5 to 7 minutes or until the mixture thickens. Pour the cream mixture into a pitcher and refrigerate until completely cold. When the mixture is poured into a cold ice cream machine, follow the manufacturer's instructions. When the ice cream is ready, place it in a container of metal or ceramic, refrigerate at for at least 2 hours before serving ice cream.

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Wallnuts

Ice Cream

By: Clara Gonzรกlez

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(8-10 servings)

90g walnuts, chopped 4 egg yolks 80 grams of inverted sugar or regular sugar 20 grams of normal sugar 540 grams of whole milk 40 grams of milk powder vanilla bean seeds 150 grams of cream chocolate cookies to serve ice cream sandwich In a saucepan add all the ingredients except the cream and cook over medium heat and stir well with rods until creamy smooth. Remove from heat and set aside 15-20 minutes until cool. Once cooled, add whipping cream and mix, leave in the fridge at least 2 hours.

Pour the mixture into a freezer bowl, bring the freezer and stir every 40 minutes, repeating the process three times before serving. Cut into squares of the same proportion of the cookies that are used for the sandwich.

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Catalan con Ice Cream

Speculoos By: Lola Gonzรกlez

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500ml. milk 250g. whipping cream 4 egg yolks 150gr. sugar 1 cinnamon stick 1 vanilla bean 1 lemon rind 8 cookies speculoos 1 glass of Catalan cream liqueur

Put the milk in a saucepan with the cinnamon, open the vanilla pod and scrap the seeds, add the lemon rind, we put over low heat. Mix the egg yolks with the sugar, and when the milk whe it’s boiling, remove from the heat and add the egg yolks, and move with a whisk, until you let the milk boil 5 minutes more over low heat, let it cool, then add a glass of cream liqueur of Catalan reserve. Whip the cream, when it is very cold, incorporate the cream, mix and put it in the ice cream, add some choped cookies while the ice cream is mixing, keep mixing for 45 minutes. After that, keep in the freezer until serving.


Passion Fruit ´ Sorbet

By: Vanessa Hernández

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2 cups water ½ cup passion fruit pulp

Sugar to taste 1 teaspoon corn syrup

Place the water, passion fruit

pulp, sugar and corn syrup in a saucepan and boil for 5 minutes or until sugar is well dissolved. Let it cool. Pour the mixture of the fruit in a ice cream machine, leave it for 30 min, then transfer the sorbet to a container and refrigerate for 12 hours.


Mango and Lime Sorbet por: Joanna Tham

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Lime & Mango Sorbet 2 1/2 cups mango puree 1/2 cup fresh lime juice 3/4 cup caster sugar 1 cup water 4 tablespoons mango vodka

Mango Puree 4 large sweet mangoes or 960g sliced mango flesh

To prepare mango puree, process mango flesh in a blender, until smooth. Strain through a sieve to remove any fiber. Set aside.

To prepare lime & mango sorbet, to make the basic syrup, place the sugar and water in a saucepan over a low heat and stir without boiling until sugar is dissolved. Set aside to cool. To make mango sorbet with ice-cream maker, combine mango puree, lime juice, mango vodka and sugar syrup in a jug. Give it a stir. Chill in the fridge for about 30 minutes. Transfer to an ice-cream maker and follow the manufacturer's instructions and freeze until it’s ready to serve. To make mango sorbet without an ice-cream maker, combine mango puree, lime juice, mango vodka and sugar syrup in a jug. Give it a stir. Chill in the fridge for about 30 minutes. Transfer to a stainless steel or metal container or bowl. Cover with a cling film wrap and freeze for an hour or until the edges or top of sorbet is beginning to set. Beat with an electric hand whisk and return to the freezer. Repeat 4-5 times at an hourly interval or until sorbet has become a thick, smooth and scoop able sorbet. ENJOY! Serves approx. 4-6. Adding vodka is optional; and can be left out for a kid friendly version. Store in airtight container in a freezer.

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Wild berries

Popsicles 50

by Mary Fernรกndez


Blackberry or raspberry juice 250 gr. of wild berries Ice cream molds or plastic cups Wooden sticks Placer the fruits inside the molds or cups. Pour the juice until filling 他 of the container. Freeze approximately during 40 minutes, insert the wooden sticks so they are as firm as possible. Freeze for another hour


Summer Berry Pavlova

with Rose and Raspberry Syrup by: Joanna Tham

52


Vanilla Bean Pavlova 4 large egg whites 1 cup caster sugar 2 tablespoons cornflour, sifted 2 teaspoons white vinegar 1 fresh vanilla bean, scraped OR 2 teaspoon vanilla bean paste Rose & Raspberry Syrup 1 cup frozen raspberries 1/2 cup caster sugar 1/3 cup water 1/2 teaspoon rose essence Fresh Summer Fruit & Whipped Cream to Serve 2 large sweet mango, cubed fresh strawberries fresh blueberries 1 cup heavy cream, whipped soft peaks 1/4 cup caster sugar To prepare rose & raspberry syrup, in a medium deep saucepan, bring frozen raspberries, sugar and water up to a boil. Using a spoon, mash the raspberries to help it release more juices. Bring down to a simmer, until it becomes a thick syrup. Stir in the rose essence, and mix until well combined. Pour into a jug or bowl, and set aside to cool. To prepare vanilla bean pavlova, preheat oven to 150째C and line a baking tray with parchment paper. Place egg white in a clean bowl of a stand electric mixer. With a whisk attachment, whisk egg white until foamy and doubled up in volume. Gradually add the sugar, and whisk until stiff peaks and glossy. Add the cornflour, vinegar and vanilla bean and whisk until well combined. Transfer mixture into a piping bag with a round tip. Pipe 14x16cm rounds. Reduce oven to 120째C and bake between 25-30 minutes. Turn the oven off, and allow the pavlova rounds to cool completely in the oven before transferring them onto a wired rack. To assemble and serve pavlova, whip heavy cream with some caster sugar until soft peaks peaks. Layer each pavlova with some whipped cream, topped with fresh fruits and drizzle the Rose & Raspberry Syrup before serving. ENJOY!


Wallnuts and raisins Bread By: Raquel Carmona

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Este pan es perfecto para acompañar una tabla de quesos o de acompañamiento a patés y foeis.


The recipe for this bread is from the wonderful book "Panes creativos" By Daniel Jorda and Alvaro Castro, in the original, you will find ways to present your bread in simple and creative ways.


500 gr. flour 10 gr. salt 20 gr. butter or olive oil 300 gr. water 10 gr. yeast 100 gr. nuts 150 gr. raisins

Knead all the ingredients (except raisins, nuts and butter or oil). For a good kneading prepare the work surface with oil or flour, Knead the dough and stretch it. Continue this operation until you get a springy texture. Add the Butter or oil once the dough is homogenous. When it is almost elastic, add the raisins and nuts. If it is difficult, you can fold it and add the walnuts and raisins with patience. The folding is to stretch the dough, fill with ingredients and turn from one side to the center and repeat with the other side. Round up and ready. After a rest of 45 minutes, form one or two pieces of bread depending on how you want to present them. Let it stand in a warm place until doubled in volume. We will have two options (before baking). For a more rustic: finishing, turn it around. For a more sophisticated look, Brush the bread with Reduced egg in water and practice some cutting on a surface. Preheat the oven and bake at 210 째 for 15-20 minutes or the time until it forms a crust on the outside. Take it out of the oven and let it cool on a rack.


Matcha Tea

Madeleines

By: Vanessa Hernรกndez

57


Join your Madeleines with a cup of coffee or tea.


Matcha tea Madeleines Makes 32 madeleines Prep time: 2 hours Cooking time: 15 min

1 cup flour 1 tablespoon matcha tea Baking powder 1cuharadita 1 stick melted margarine 2 eggs ½ cup sugar In a bowl place the flour sifted along with tea, baking powder and sugar.

Add butter and eggs to flour mixture, add all ingredients to a paste, refrigerate for 2 hours. Preheat oven to 180 ° C, place in a baking Madeleines a spoonful of the mixture, bake for 12-15 min or until golden brown, remove from oven and let cool on a rack.

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61


By:: Vanessa Hernรกndez


1/4 cup vegetable oil (I use soy) 1/4 cup white sugar 1/4 cup brown sugar 1 egg 3/4 cup grated carrot 1/4 cup chopped almonds 3/4 cup flour 1/4 cup milk 1 tablespoon ground cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon baking powder white or colored baking cups For Cheese cream cream 190 g of cream cheese Icing sugar to taste 1 tablespoon vanilla Pre heat the oven to 180 ° C. Place oil in a blender with the sugar and egg, cream, when the mixture is smooth add the milk, carrots and almonds, then add the flour with the other dry ingredients. Beat well until the flour is incorporated. Then, fill the baking pan with cupcake baking cups, with an ice cream spoon , take a portion of the dough and add it in each dimple of the mold, this will ensure that all cupcakes are created equal. Bake for 12-15 min or until golden brown on the outside. • When they are ready, let them cool on a rack. To make the cream cheese, just breaks all the ingredients together until you get a creamy smooth and soft texture. Pour the cream into a piping bag and refrigerate until the cupcakes have completely cooled, because the cream would melt by touching the cupcake; Decorate cupcakes with cream cheese, chocolate chips so that they resembled the nest, and candied almonds resemble the eggs. Enjoy!. They serve up to 10 cupcakes

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Vanilla Pudding by: Jimena Agois

65


1/2 cup granulated sugar 3 tablespoons cornstarch 1/8 teaspoon fine salt

1 1/2 cups whole milk 1/2 cup heavy cream 2 large egg yolks 2 tablespoons unsalted butter

1 teaspoon pure vanilla extract

Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan. Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.

Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined. Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls. Top with whipped cream. Make sure cream is cold before beating and add a little confectioners' sugar.


Wallnuts and spices

Crown

By: Hilmar ArĂŠvalo

A wonderful sweet bread and with a great presentation.... For lunch or for breakfast, the Vanilla and cinnamon smell,, the walnut's texture and the tasty flavor of the raisins‌ you wont let anyone indifferent

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500 grams of wheat flour strength 6 grams of instant yeast 120 grams unsalted butter at room temperature 1 egg beaten 90 grams of sugar • 1 cup whipping cream (200 ml) 1/4 cup water (50ml) 1/4 teaspoon vanilla extract 6 grams of salt Filling: 1 tablespoon butter 45 grams sugar mixed with 1 teaspoon cinnamon Raisins (amount to taste) Crushed roasted nuts (amount to taste) Decor Beaten egg to paint the thread Slivered almonds (to taste) pearl sugar (to taste) (Note: If you don’t have pearl sugar, you can sprinkle it with icing sugar once it has cooled).

Place all ingredients in the bowl of the bread machine, minus the butter, and mix until everything is integrated. Add the Butter and knead until the dough is smooth and elastic. (takes a bit to integrate butter, stop the mixer as necessary to loosen the dough sticks to the walls and continue kneading until the dough pulls away from the sides of the bowl) Let it rise covered for 40 minutes in a warm place. Roll out the dough with a rolling pin into a rectangular shape. Spread a tablespoon of butter over the dough, sprinkle the cinnamon and sugar mixture. Add the raisins and nuts.: 5. Rolling and oval or round shape. Let it stand for 1 hour or until the dough has doubled in volume Brush with a little beaten egg and place the ornament almonds and pearl sugar. Bake in oven preheated to 180 degrees C for 25 to 30 minutes approx. until golden brown. If browning too quickly cover with foil. Remove from oven and let cool on rack.


Poppy seeds

Bundt cake by: Ines Tsai

A very aromatic cake, incredibly moist and a different texture. The "crunch" of the poppy seeds turns every bite of this bundt cake into a delicious explosion of flavors!.

73


226 g unsalted butter at room temperature Sugar 320 g zest of one lemon 1 and 1/2 tsp of vanilla extract 3 eggs 240 ml sour cream / sour cream / sour cream 300 g all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds Preheat oven to 350 ยบ F (170 ยบ C) grease and flour a bundt pan of 12 cups. In a bowl mix the flour, baking powder, salt and poppy seeds. reserve. In mixer bowl, place the sugar and lemon zest. With your hands, rub the sugar and zest until the aromatic sugar remains moist, Add butter and beat for 4 minutes at medium speed until bleached. Add the eggs one at a time, beating well after each addition. Lower the mixer speed and integrate vanilla and sour cream. Finally, add the dry ingredients and mix just until blended. Place the preparation in pan and bake for 55-60 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool on rack for 10 minutes, after this time unmold and let it cool completely.

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Dulce de Leche

Cheesecake by: Jimena Agois

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2pkg. (8 oz.) Cream Cheese, softened

½ cup ½ tsp.

sugar

vanilla 2 eggs 250gr Dulce de leche 2 Tbsp. milk

For the dough: 2 cups crushed vanilla wafers 1/4 cup butter, melted 1/2 tsp vanilla

½ cup Pecans, Chopped Preheat oven to 350°F. Mix cookies with vanilla and butter and place the dough in the bottom of the mold. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Mix dulce de leche with pecans. Pour into crust; cover with cream cheese batter. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Let cheesecake stand at room temperature for at least 30 minutes before slicing to allow caramel layer to soften. Store leftover cheesecake in refrigerator. If you want, you can put some dulce de leche on top. If you are going to use the pomitos, bake in a water bath in a baking tray. The recipe for 8 pomitos reaches or mold of 24cm.

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Cereal Doughnut

With

Camembert By: Lola Gonzรกlez

This very tasty and easy to prepare bread goes well all kinds of cream cheese

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250g. Spelt wholemeal flour 250g. plain flour 25gr. of fresh baker's yeast 160gr. water 140gr. milk 40gr. butter at room temperature 100gr. grain (pumpkin seeds, sunflower seeds, poppy seeds) 1 teaspoon salt 1 teaspoon honey Put all the ingredients in the bowl of the mixer, except the water and butter, when they mix, Gradually add the water, then the butter, repeat this process three times, until the dough pulls away from the walls of the mixer, finally add a third of the grains, (leave some for garnish) and cover with a cloth, and let it rest until it doubles in volume. When it’s ready, divide the dough into two equal parts and knead two strips of the same size, then link, them together, paint it with oil and cover with cereals we had booked, cover with plastic wrap, and let it stand 45 minutes. Preheat the oven to 180 degrees, for 25-30 minutes. Heat the Camembert cheese in the oven while the bread is baked.


Birchermüesli By Mary Fernández

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150 gr. oatmeal 75 ml. milk 50. ml of plain yogurt 1 apple 1 banana A fistful of wild berries A fistful of dry fruits Sugar or honey to taste to sweeten

Place the oatmeal in a bowl, add the milk and yogurt. Leave until the liquid is absorbed . Grate the apple, covering the oatmeal and mix. Peel and cut the banana. Add to the bowl along with the berries and the dry fruits. Add sugar or honey to sweeten (optional) Let rest 10 minutes and ready to eat.


Fruit Tartlets By: Ines Tsai

Unas deliciosas tartaletas de crema pastelera, nata y frutas. Una increíble combinación de texturas y sabores, que puedes preparar con las frutas que más te gusten, anímate y pruébalas, te harán lucir ante el comensal más exigente.

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dough 150 g all-purpose flour 100 g cold butter 50 g icing sugar 1 egg yolk 1-3 tablespoons ice water

custard (Makes about 1 cup =) 1 cup whole milk 3 egg yolks ¼ cup sugar 2 ½ tablespoons cornstarch (cornflour) 1 ½ teaspoons vanilla extract 2 tablespoons unsalted butter at room temperature, cut into small pieces

You will also need * Whipped cream prepared with a cup of heavy cream, three tablespoons of sugar and 1 teaspoon vanilla extract. Once It’s ready keep in the refrigerator until it’s ready ready to use. * Seasonal fruits, in this case, strawberries, kiwis and some peaches in syrup to give them color. The fruits are cut into slices not too thin when they are used.

For the crust, preheat the oven to 200 º C (400 º F). Sift the flour and icing sugar and add cold butter cut into small pieces. With a knife cut the butter in two and stirrup it into the flour to form a granulate. Add the egg yolk and a tablespoon of cold water and mix without kneading. If we see that we need liquid, add a tablespoon of ice water. Form a dough bun and wrap in plastic wrap, and let it rest in the refrigerator for an hour. Divide dough into 12 equal balls and put into Tart molds. With the tip of your thumb, go stretching the dough to the edges to cover the entire pan. pinch on the bottom of the dough so that it will not rise during baking. Place the molds on a baking sheet, and bake for 12-15 minutes, or until it’s lightly brown. Remove from oven and let it cool for 10 minutes on wire rack before unmolding. Before use, cool them completely. For the pastry cream, Place milk in a small saucepan over medium heat and bring to a boil. In a heatproof bowl, Place the egg yolks, sugar and yolks. Mix until it’s well blended, do this until the preparation is smooth. Whisking constantly, slowly add the yolk mixture to about four tablespoons of milk and integrate them well. Then, gradually integrate this mixture to the milk that has been left in the saucepan and bring back to the fire. With a whisk, beat vigorously until it’s boiling, then, continue beating it while it’s on the fire for another minute. Remove. Add the vanilla extract and let rest for a few minutes. Then add the butter in pieces and mix until fully integrated. The cream will be soft and silky us. Transfer the cream to a clean bowl and cover with clingfilm, trying to touch the cream, to prevent crusting. Chill thoroughly before using. Assembling the tarts Place pastry cream into each tart (the amount is to taste). Inside the edges of the tart add the slices of fruit interspersed, so that they look like a fan. With curly pastry bag and tip, in the middle of the top of the fruit and custard, garnish with whipped cream. Add the finishing touch as you like. In this case, with cherries and mint leaves.


VANILLE MAGAZINE Sharing recipes to sweeten your days

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Vanille Spring-Summer 2013 English version  
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