Pueblo Garzon and a cherrie cake.

One day, doing nothing in our vacances  we decided to visit a small village called Pueblo Garzón . It was time that we had wanted to visit . Meanwhile I asked myself what so interesting to have a small village in the middle of nowhere?

Has installed families who open businesses as Esteban and Carolinaowners  of D Cepa restaurant  who feel their restaurant in Pueblo Garzon is back to its origins and a long-term project Yet still divide his life between Palma de Mallorca and Garzon and plan to move in Uruguay  because when they are not, they miss.

It is also an area of cultivation of olive trees and olive oil processing.

Restaurante D Cepa

Truly a place that inspires tranquility and good moments and was looking and remembering these beautiful images that came the idea of making a cake with fresh cherries, which can be done with any kind of cherries,  even maraschino , so remember to drain the liquor. I hope you enjoy the pictures Garzon's pictures and this delicious cake that remind ours grandmothers

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Ingredients 400g fresh cherries or drained  maraschino cherries 2 tbs  kirsch (optional) 1/4 stick unsalted butter , room temperature 2 eggs 2/3 cup caster sugar 2 Tbsp canola oil 2/3 cup self rising flour 1 cup all purpose  flour 1/2 cup ground peanut

Method: Preheat oven to 150 ° C (300F) Cut and pit the cherries and in a bowl put it with the kirsch and set aside to marinate. In a large bowl cream the butter and sugar until pale and fluffy Add the eggs one at a time,beating between  each addiction.Then stir in corn oil. Add the flours and ground peanut and fold together, the add the marinate cherries and stir into mixture. Spoon the cake into the prepared cake pan.Bake for 80 minutes. And a skewer insert in the middle should come out clean. Remove from the oven and allow to cool

A Christmas on the country side.

This Christmas we spent a week on the country side.. The truth is that it is very quiet and you feel out of the world, and realize how beautiful nature is and how we miss it

We have also enjoyed BBQ, and eaten so healthyr buying fruits and vegetables from small farmers.

.It has done me very good, Cos I had , very hard, year I have told you before that my dad passed awayand my mom was very ill and i really needed something like this to compose myself

 As you see, with these stunning landscapes I really got. Take this opportunity to also wish to all of you a happy new year

On vacation

We spent wonderful days on our vacation in Uruguay. In La Pedrera La Pedrera is a small, quiet and exclusive seaside resort, located on a rocky margin of the Atlantic coast of Uruguay, 230 kilometres away from Montevideo. Owing to the coastal cliff it is said that La Pedrera is a truly beautiful balcony facing the sea. Moreover, watches and mirrors are useless in this relaxing place since people eat whenever they are hungry and wear whatever clothes they wish to.

We rent a beautiful and cozy house on the woods , quite near to the beach. We read books, play games and rest a lot. Without TV or Internet connection (for some weird thing , the connection failure) And of course I cooked in a small and beautiful kitchen. I found a lovely and delicious blue potato that want to share with you the recipe of a tasty blue soup. Soon I will post it Have a wonderful week

A friend, a birthday..and a wonderful time

We spent a wonderful time in a house in the country side, very near from Buenos Aires. Our dear friend and my husband’s best man celebrate his 40´s birthdays. The party was lovingly organized and planned for nearly a year in advance, for your dear wife ,super A, which took care of every detail and hid him (barely) the surprises that she prepare for that special day. She, also, organizes a show with friends who tried for month; I mean the choreography, very funny and hilarious. The day was spectacular, sunny and clear. The main course of course was grilled meat (asado) and delicious. Everything was very nice, very touching at times, but always full of happiness So much joy ….that we spend significant time in this very dear and close friend of ours

Pastry shop

It has been a real find. I found this pastry shop some time ago and is now one of our favorite places to buy tarts , cakes and sweet treats . Their products are a truly delight to the palate and eyes. You can watch the kitchen and how they work and bake trough a large large window moldings. Their products have a very good quality and very fresh. It's worth the distance. I left for some photos for your appreciation.Very yummy, indeed

An outing to the country : Carlos Keen

May 25th is a national holiday and we decide enjoy having an outing to the countryside Near Buenos Aires, only 85 kilometers longer, we found a small and charming country town: Carlo Keen. The morning was sunny and warm, totally unusual for autumn. Good for us .We starts the day having breakfast out in a restaurant close to home .I order coffee and milk and a croissant. It was incredible good and well done. Ending the meal we take the road toward to the country. Arriving earlier, we had time to walk around the town and thought I'd take the opportunity to take pictures to show you. The town was founded around an old train station, presently works as a museum. We fund there ancient native tools as a native loom above. After the walk we take lunch in one of many restaurants that we found in thee town. Carlos Keen at present moment is the hot spot of country restaurants; it became trendy after a note in an important Argentine newspaper I can’t say the food is amazing, is just Ok and the prices are good, in fact nice prices, you can eat start, main dish and dessert for less that you normally pay in some restaurant in Buenos Aires Is a good example of Argentine real country and homemade cuisine and the outing was great How to arrive: National Route 7 km 83

A walk by the riverside and Fried quince pastries

I spent a fabulous week with my parents and one of their favorite places was Tigre a beautiful and green city localized on Tigre’s bank on Parana’s river Delta. I want to share with you our walked by the riverside and the adorable place who is Tigre, showing some information and

photos. I hope you enjoy this sight seen as we enjoyed.

The Delta of Parana is the fifth greatest one of the world, that begins in the Diamante Port in the province of Entre Rios (in its neighborhoods is the National Park Pre-Delta) and continues towards the Southeast up until Rio de la Plata, reason why is the only one that ends its course in sweet water Its great extension divides it in sections, the locality of Tigre is the first and most developed touristic section (the second section belongs to the delta of San Fernando declared Biosphere Reserve by UNESCO). It is thus, that the Tigre’s River Station, located on the river of the same name, at north of the province of Buenos Aires

The City of Tigre is a destination neither foreigners nor local people should miss. But beyond all activities, its main attraction is the Fruit Market, a different, almost magical world. The central docks concentrate the grocer's boats, which supply the inhabitants of the islands with the most varied products.

In the last harbor, the timbering boats full of poplar and willow logs from the forested islands of the Delta are unloaded.

The port of Tigre lodges the open market with streets full of the colors of rustic fabric, furniture and accessories made in cane and willow, delicious jams and honey, brilliant flowers, and of course, all the variety of native fruit co-existing in absolute harmony.

You also can found regional food in many restaurants in the riverside or around the city who offer typical Argentine dishes and grilled river fishes and wonderful bakeries too. We bought some fried pastries filled with quince jam knew as Pastelitos dulces

Fried Quince Pastries (or quince turnovers)

They are a frequent company for the cooked mate of the evening or for the brewed mate. They are made in several ways and with different kinds of dough.

Today you can make them with puff pastry that you can buy in the stores. Cut in big squares, some 8 cm. each side. For each pastelito you will use two squares of dough, in one of them you will place a little cube of sweet potato jelly or quince jelly.

You have to cover this sastequare with the other one, seeing that the corners of the botto

m square do not coincide with those of the top one, so that you make an eight pointed star. You must moisten the part around the cube of jelly with salty water in order to stick the dough’s, pressing with your fingers to mark the cube. They are fried in abundant lard and then sprinkled with sugar or light syrup