Rigo Cake

This is one of  my favourite cakes.  I used to ask a slice of it in my coffee break at the end of the afternoons, so thank the slice was thin... well, you know how it ends...lots of calories on mu hips . 

The original recipe ask for chocolate fondant on top , but always left behind. This is my version, with whipped cream, marbled with raspberries jam. I  bought  the pionono, but I leave you the recipe. Is  an ancient recipe, perhaps  Moorish, and large used in Spain  for filled rolls, for its lightness and elasticity.

Ingredients For pionono 5 eggs 50g sugar 1 tablespoon of honey 1 teaspoon salt  1 teaspoon of vanilla essence 40 g flour 10g cocoa powder For the syrup          2 tablespoons rum           2 tablespoons sugar          1 cup water For the filling 200 g of dark chocolate coarsely chopped 3 tablespoons sugar 1 tablespoon vanilla extract 250 ml cream For topping  150 g whipped cream 3 tablespoons of raspberry jam

Method: Grease with butter a rectangular mold , line with parchment paper and grease with butter again. Reserve in refrigerator Mix eggs, sugar, honey, salt and vanilla essence.   Beat until  font. point Sift flour with cocoa and add to beaten. Spoon the beaten with a spatula on the lined mold. Give a small blow to the mold to match the beat. Bake on preheated oven at 190 ° C for 12 minutes. For the syrup Mix all the ingredients and bring to boil.t.Remove from heat and let cool For the filling Melt chocolate in double boiler and let cool slightly. Beat the cream with  sugar and vanilla essence until it thickens add the chocolate and continue beating until the cream is whipped Ensemble Line a rectangular medium high mold with plastic film Cut two rectangles and pour on the bottom i of it and brush with the syrup Top with the chocolate cream. Place the remaining  rectangle over the cream and brush with syrup. refrigerator for two or three hours. Unsold and top with whipped cream and  raspberries jam

Rose petals Napoleon

A few times we contemplate that many of the flowers we use are edible and delicious. For a very long time flowers have been used as ingredient for food, from the Romans to Orient but especially in Indian and Chinese cuisine.

For a very long time flowers have been used as ingredient for food, from the Romans to Orient but especially in Indian and Chinese cuisine.

 I was thinking about that when I saw this lovely  box of edible roses that I thought how delicate would be a dessert with rose petals. The idea of ​​a Rose  Napoleon  quickly appeared in my mind and I did  it. Hope you like it.

Rose petals Napoleon

Ingredients 1 package frozen puff pastry 300 ml cream 5 tablespoons sugar 4 tablespoons of rose jam 3 drops of rosewater Pink food coloring Edible roses to decorate

Directions: Cut the pastry into circles about 6 inches in diameter   Place on a greased baking pan and bring to a medium oven until they are lightly browned. Beat the cream until lightly thick, Add the rosewater, jelly, .sugar and coloring. Continue beating until form  thick peaks Leave.into the refrigerator until time to use. Assembly:       Place a circle on the plate , Spread with a thin layer of rose jelly or raspberry jam. Place a generous layer of whipped cream and repeat garnish with edible rose petals

My vintage kitchen : Ambrosia

You know when you craving to eat something sweet, but quite sweet? And if have childhood taste, even better?

It was exactly what happened to me yesterday. I opened the refrigerator and throw some eggs ; in half an hour I had my dessert ready to be devoured.

Ambrosia was the favorite my grandfather's dessert. I also learned to appreciate, with all its sweetness as my grandfather had.

     A delight for all those that bring you very good remembrances.

Ingredients 4 egg yolks 2 whole eggs 2 cups sugar 1 cup water 500 ml of milk Optional: grated lemon zest or cinnamon and cloves

Method: Place water and sugar in a large saucepan and bring to a boil until forming a thin syrup. Beat the eggs with a beater and mix with milk Put this mixture the syrup and cook over medium heat without stirring until thickened. Take care not to stick to the bottom of the pan. Stir and cook a few more minutes Leads to a compote dish and serve chilled

Scented saffron pear panna cotta with rasperries gelatin and berries

It be a long time that i prepared  any dessert but the other day seeing  Juliana's blog, who prepared a  wonderful trifle,has inspired me to make a dessert

I love saffron, love how its scent and color. Moreover is a very versatile  spice can be used in both  way sweet or savory.

I used saffron to cook the pears to enhance  a little the taste of the panna cotta, I was afraid that
the strong flavor of red fruits "kill" the flavor base. It was great.

I also bake, on last week end, some chocolate and walnut cookies, you can find the recipe here.

I had a plus help on my task, little hands helpme to make the cookies and eat it as well

 Last week end was great, we had warm temperatures, high for the parameters of the month . 

So we woke up early and drove to Puert Madero to have breakfast. Delicious croissants,toasts and jam and cereals  with a good cafe latte of course.

 On the afternoon we ate cookies and drink juice as a afternoon snack, outside on the patio. We also ate some blueberrries that left. Were delicious and very sweet  

I hope you like this suggestion for dessert, which can be used to treat friends or impressed her husband in a romantic night. Have a great weekend.

Ingredients 2 pears 2 cups Riesling wine or other sweet wine 150g sugar 1/2 capsule of saffron or 1 teaspoon of saffron pistils 1/2 vanilla bean 250 ml cream 2 tablespoons sugar 5 g of unflavored gelatin For the raspberry gelatin 300g frozen raspberries 5 g  unflavored gelatin 1 cup water 1 tablespoon sugar Topping 500g  berries of your choice

Method: In a saucepan place the wine with sugar and saffron and bring to a boil until it forms a syrup. Remove skin and seeds and cut pears into quarters Cook the pears into syrup until tender. Remove pears from heat, add vanilla, cool and strain Blend the pears, mix with cream and sugar. Soak the gelatin in two tablespoons of water, and bring in a water bath to melt. And add the mixture of pears and cream. Put in individual small bowls and refrigerate Sprinkle sugar over the raspberries and set aside until the juice runs.   Again hydrate the gelatin as explained above and mix the juice with a cup of water, add more sugar if you like . Place in a bowl and refrigerate. Assembly Remove the small bowl from the refrigerator, With a small spoon remove  small pieces of gelatin  and cover the bowl. Top with washed berries

Easy and quick pavlova

Saturday dawned nice, not as nice as Friday, but still, nice. Neither cold nor warm. Perfect.
My husband had gone to the dentist and I was calm thinking that he would cook. A barbecue at lunch for us. So, I would have a little to cook, just a green salad with prosciutto and ready.

 But I needed a dessert, which, in fact,  I had not thought, much less in doing.

  I remembered that I had to go on the market . for some fruits and vegetables, that are close to home , and it is very good.
So I went, the first thing I see are strawberries, certain are the first of the season.  I quickly got into the shopping bag,because I love strawberries. 

I always loved the combination of meringue with whipped cream and strawberries, As I had no time to prepare a true pavlova  I improvise this.

  

It was a very good weekend, very autumn with clear sky and mild temperature, even we had lunch in the patio and after lunch we were relaxing, reading and  listening music.

The original recipe is made ​​from egg whites, cream of tartar, cornstarch and sugar.
As I said before, improvise and I put a meringue that had, and beat the cream and vanilla Just I leave you the basic recipe, if you dare

Lime and condensed milk cheese cake

Our week barely started yesterday, so we had a long weekend in fact quite long, It was the commemoration of the bicentennial of Argentine independence. That, in fact was very nice,we saw some very good parts and the presentation of Fuerza Bruta.Amazing !!! But we also had quite familiar activity, such a barbecue on Sunday and dinner on Monday. For the barbecue dessert I roasted some fruits with vanilla cream sauce scented with rum and for dinner on Monday, a Cheesecake. I love Cheesecake, but I like the New York-style Cheesecake. For Cheesecake be a real Cheesecake has to have cream cheese,you know , Philly cream cheese to be creamy and velvety. So, after several failed attempts, I can say today I get my own cheesecake style and is very good. Here is the recipe with their little secrets. Hope you like it as much as me and have a very nice weekend.

Ingredients : 2 1/2 cup  cookies finely crushed 3 Tbsp. butter melted 2 pkg cream cheese 1 cup condensed milk 1/2 cream 1 Tbsp corn starch or flour 1 Tbsp vanilla extract 1 large egg 1 lime juice

Method Heat oven to 325°F (200°C) Line 20cm diameter round pan. Mix crumbs and butter Press onto bottom of pan Beat cream cheese,condensed milk,flour, vanilla, and cream until well blended. Add lime juice and mix well Add egg mixing on low speed until blended. Pour over crust Bake 40 minutes or until center is almost set. Cool completely, 'cos in other wise the topping could sink into the filling. Top with strawberry preserve or jam, or any other jam. that you like. I used Amarena sauce (black cherries) from El Bolson, south Argentina

Fresh lemon ice cream

I love lemon's taste and aroma. In fact I love citrus flavors and lemons are my weakness.
I like them all.
Use yellows to sweeten and lime to taste. I love lemon pie and as it could not be in  love with lemon ice cream ,of course my favorite flavor.

Lemon ice cream is the ideal end to a heavy meal or a barbecue. No matter if it's winter or summer, a classic is always a classic.
I like to combine with lavender and put some flowers for flavor it, but is entirely optional. The recipe was written off in a cooking show that's happening in the Rai, as it was time ago I can´t remember the name of the show.Is very creamy and tasty. If you have a ice cream machine,perfect, just follow the manufacturer's instructions, I hope you like it.

Ingredients 220 g white sugar 120 ml lemon juice 120 ml heavy cream 2 eggs white 1 1/2 cup water 1 pinch of salt

Method Place in a pan  water, 160g sugar and pinch of salt. Boil for five minutes. Allow to cool and increase the cream and lemon juice. Bring to freezer to harden snow Beat the egg whites with remaining sugar. until thick Remove from the freezer and mix with a fork or whisk until obtain a fluffy mix . Add beaten egg whites and lead to freeze in the freezer

Quick and easy dessert

My husband, as I told you many times, loves sweet treats, so as I But, as I told you before, these days I ‘m busy with my projects and I barely had time to cook and fewer still make desserts But a winter dessert is always welcome in our home. So I made this two flavor pudding It's always a good idea to have some chocolate bars and dulce de leche in your pantry when a friend calls and says they're in the neighborhood and want to stop by. Or, having last-minute guests over? This is one of those life-saving recipes that you can throw together at a moment's notice. It's quick, easy, and from start to finish including a preparation and cook time of about 20 minutes, you will have scrumptious and aromatic, dessert. Chocolate and dulce de leche pudding

Ingredients Chocolate pudding 500 ml milk 1 /3 cup cocoa powder 150 g semi sweet chocolate 1 cup sugar 2 eggs yolks 30 g cornstarch 1 Teaspoon vanilla extract 1 Tablespoon unsalted butter Dulce de leche pudding 400g dulce de leche (very thick) 250 g fresh cream

In a bowl whisk together sugar, cornstarch and cocoa powder. Then whisk in 1/2 cup (120 ml) of the milk until you have a thick paste. Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture. Set aside while you heat the milk Heat milk and add the chocolate, stirring until melted Remove from the heat and add the cocoa mixture, mixing until homogenize. Place over medium-low heat. Cook, stirring constantly, until the mixture thickens Add the butter and stir until melted For dulce the leche pudding Whip the cream until thick Mix carefully with dulce de leche Pour into 6 to 8 bowls or wine glasses one generous layer of chocolate pudding. Complete with dulce the leche Decorate with melted chocolate

Redcurrant Cottage cheese cake

What for dessert, honey? My husband asks me, and meanwhile he watches me having a frantic activity in the kitchen. I am baking and baking in these frozen winter days, baking batches of cookies, that I frozen in 12 size package .Healthy treats for the week end Not long ago I decided to change the habits of a lifetime and change to a healthier diet, but this created a problem. You see I'm passionate amateur cook and love trying out new recipes on family and friends, but having a passion for cooking and trying to eat a healthy diet can prove tricky No, I am not getting a freak .But I believe in balance. Use sugar, but use less sugar. Moderation is the key, because food is at its best when it's kept simple, and using fresh, locally sourced seasonal ingredients is the best to creating flavorsome healthy recipes. So, if you want a delicious dessert recipe without spending hours in the kitchen, I made this cottage cheese cake and I found the perfect simple and healthy idea.

Ingredients Crust 1 ½ cups soda cracker crumbs 1 cup granola ½ cup brown sugar ¾ cup melted butter Filling • 460g cottage cheese • 2 teaspoons lemon juice • 200g heavy whipping cream • 1/3 cup white sugar • 300g redcurrant (Frozen or fresh)

Crust: Mix together soda crackers, granola, sugar and melted butter. Bake in 9 inch spring form pan for 10 minutes. Allow to cool Topping With a food processor blend the redcurrants until obtain a pure In a medium bowl, beat together the cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and redcurrants and continue to beat until stiff. Pour into chilled crust. Chill several hours or overnight. Just before serving, remove the sides of the spring form pan.

Something fresh in the air: Green tea Creme brulée & caramel swirls

I begin blogging about two years ago. My husband gave me for Christmas my first digital camera. And I start to cook and take pictures meanwhile my husband patiently

waits that I end my zillion of shots to eat, sometimes cold, poor thing. After each shot I discovered new things that I can do with my camera and I enjoy it a lot.

I worked with advertising for much time and many of my partners are food stylist set designers, and photographers. I clearly saw when the scene was right, with nice light, good composition, and perfect to show to the client, but I never tried by my own.

I always love art, movies, books, and photo; in fact the first thing that I observed when I watched a movie was the photo. I memorized the director of photography’s name. He was for me most important than the main actor. In college I had photo classes, but this gone and I move forward with others activities.

My other great passion always was cook, but not just cook Food for me means something beautiful and well presented ,gorgeous to see and delicious to eat So, I found in blogging the perfect marriage_ cook and images. As the time goes by I felt that I needed to get through the next level. A reflex camera was my goal.And I had been saving for almost a year to buy one for me. My birthday is next month but my husband bring forward and gave me my long yearned reflex digital camera

after see how sad and frustrated I had been when someone ask if I used a cell phone camera after I uploaded (I must be candied) a bad photo. He is the best husband and I am lucky to be with him.As from now you must found better quality and high resolution in my photos, and I am so happy and proud to brig you a better blog as well. So let’s celebrate with my version of crème brulée tart. I used, instead caramelized sugar swirl caramel and scented with green tea I hope you have enjoyed the news and recipe. That I created specially for this occasion

Scented green tea crème brulee swirl caramel mini tarts Simple Pate sable crust • 250 g plain flour • 100 g icing sugar • 1 pinch salt • 150 g unsalted butter, softened • 3 egg yolks Method Using an electric mixer with a paddle, mix the dry ingredients and add the butter in pieces, then slowly add the egg yolks. When the pastry comes together, remove from the bowl. . Cover with plastic wrap and chill to a workable temperature. (Note: This pastry can be frozen). Preheat the oven to (360 F). Roll the pastry out to 5mm thickness and butter a 20cm x 5cm (8in x 2in) flat tin.or mini tart molds. Line the tin with the pastry and then line the pastry with aluminum foil. Fill with pastry weights or beans and bake blind for 20 minutes or until the pastry is golden brown. Allow to cool. Green tea crème brulée 3 cups heavy cream 2 tablespoons green tea or another tea that you prefers 8 egg yolks 1/2 cup white granulated sugar Method Place cream in a medium heavy-bottomed pan, add the tea and heat until bubbles begin to form at edges of the pan. Remove from heat and let stand 30 minutes to infuse the cream with the tea flavor. Beat egg yolks with sugar until pale and thick. Strain cream and tea with a fine sieve and pour into egg yolk mixture. Cook, without boiling, over low heat until mixture thickens and coats the back of a metal spoon. Remove from heat and pour over the crust Cover and refrigerate 3 hours, until set. Decorate with the caramel threads. To prepare Caramel Threads: In a heavy, small saucepan or skillet, combine 1/2 cup sugar, 2 tablespoons water, lemon juice or a tablespoon cider vinegar .It is for to prevent the caramel will not melted later. Place on medium-high heat and bring to a boil, stirring until sugar dissolves. Cover pan and cook 3 minutes. Remove lid and wash down side of pan with a pastry brush dipped in water. Cook syrup, swirling the pan, for 3 to 4 minutes, or until syrup is amber, or the color of deeply brewed tea. Don't allow syrup to burn. Immediately remove pan from heat and set aside to cool for 2 to 3 minutes, or until syrup begins to thicken. Using a fork, drizzle caramel over the tarts. (If caramel in pan hardens, stir in a teaspoon of water and heat over low heat.)