Apple , cranberries crumble

This week end I hosted my brother in law and his wife for lunch. In fact they know an architect who lives near my home. And as we had serious doubt about one wall structure, we thought that the better way to make a safe remolding is asking a professional. We planed to use a glass room division between breakfast room and dinning room. So, we ask him some question about which will be the best way to make it works

Remolding rooms are not an easy job. Is my first experience and I had to said…never, ever think in spaces that you don’t have. I know, it seems obvious, but sometimes I think:”.. And, if I put a large island in the middle?” At the same time I thought: “so, if I do this I loose my breakfast room and I didn’t want to loose it…”Is not easy. Mainly, if your space are small

Well, but back to the theme I resolve made an apple crumb for dessert. When my husband saw me peeling the apples he asks me “What are you doing with those apples? Are you planning roast it ?? Yes, I said

He look at me and said Hummm , I wouldn’t like ..He ate twice as much the others and asks if I had more. Do you believe this?

Apple and cranberry crumble

Ingredients

• 4 golden delicious apples
• 2 tbs fresh lemon juice
• 2 tbs fresh grapefruit juice
• 1 tbs fresh orange juice
• 2 tbs brown sugar
• 1 tbs caster sugar
• 1 ½ tsp ground cinnamon
• 1 cup sweetened dried cranberries

Peel the apples and cut in small squares. In a small bowl mix all ingredients and reserve

Apple Crumble Topping

• ¾ cup flour ½ cup sugar
• ½ cup chopped nuts ½ cup butter, firm texture
• ½ tbs ground cinnamon
• ½ tbs nutmeg

Combine the flour, sugar, ground cinnamon, and nuts in a large bowl. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should be crumbled to about the size of peas.

Pre heat oven Put the apples mix in a soufflé pan waxed and sprinkle with sugar Then sprinkle on the crumble mix .Bake for approximately 30 minutes or until the topping is golden brown. Remove from oven and place on a wire rack to cool for at least 15 minutes before serving.

Red is the St Valantine´s color

Well, it’s getting around to that time of year again. Red seems to be more and more visible with every passing day. Roses have started dominating florist displays and everything from balloons to candy is shaped like a heart! It’s not difficult to tell that Valentine’s Day is coming! Here in Argentina is commemorated Feveruary 14. In Brasil is in June 12. I am lucky because I commemorate twice. Anyway, the important is making something well and unforgettable. In these days I put here some ideas to impress your sweetheart.

Let’s star making a chocolate cake and cheese layer with a strawberry topping

Use your favorite chocolate cake recipe, baked in a rectangular or square pan

Cheese layer

· 1/3 cup butter, melted

· 2 (8 ounce) packages cream cheese

· 2 teaspoons lemon juice

· 100 ml heavy whipping cream

· 1/3 cup white sugar

In a medium bowl, beat together the cream cheese and lemon juice until soft. Add butter, whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff.

Topping

• 500 g (1 lb 2 oz) strawberries, stalks removed • 115 g (4 oz) caster sugar • 3 Tbsp arrowroot • 100 g (4 oz) cherries, rinsed

Place the strawberries in a saucepan with 6 tablespoons of water. Bring to the boil, cover and simmer for 4 to 5 minutes until very soft. Stir in the sugar. Cool slightly, and then push through a nylon sieve to remove the seeds. Measure the quantity and make up to 500 ml (18 fl oz) with water if necessary.

Put the arrowroot in a saucepan and blend with a little of the fruit purée to make a paste. Stir in the remaining purée and gently bring to the boil, stirring, until thickened. Cool for 10 minutes.

Assembly

Put the cold cake in a square pan (tall sides), pour over the cheese cream,

Spoon the thickened purée to cover. Arrange the cherries and a few strawberries on top Chill for at least 2 hours.

The barbecue and the chocolate and lemon dessert

There are days that the things don't come out as we plan them, but in this way or another ends up leaving well. In my neighbourhood I know when spring approaches, is when you begins to feel the noise of the grass lawn mowers and see people to take care of their gardens and make small repairs Saturday it was this way. Windy, but for sure a cool day. My neighbour's plum tree has covered of white delicate flowers. And the sky was an intense deep blue. We went shopping with my husband and observing all that, I thought (I discover that I am already with the state of mind of Argentinian!). Tomorrow is a good day for a barbecue!!!! I will invite a couple of friends and we will make it out. Friends invited and things for the bought preparations. Something very typical, sausage, some meat, and Criolla salad

(lettuce, tomato and onion) and boiled potatoes Provencal salad (boiled potatoes with peel, cut in cubes and decorated with the parsley, salt, chopped garlic and olive oil). I woke up, and the day was strange, neither cloudy neither clear. At two in the afternoon when the sun gave the face I was retiring the plates to serve the dessert, the barbecue was served indoor, anything like it had drifted to set the table out, in the garden and let that the sun heated the body. The conversation was even this way phenomenal and our Sunday was almost a spring day. The lunch was finished with a dessert that made success, a padded brownie with lemon white chocolate mousse. The delicate and contrasting flavour, as much as also the contrast of textures, made the dessert the star of the day .In the day that didn't decide

Brownie and white chocolate and lemon mousse

1 brownie recipe like published here cut in two halves

For the mousse of white chocolate and lemon

1 Can condensed milk

100G white chocolate

200 heavy cream battens

2 white eggs whipped with two tablespoons sugar

Juice of two lemons

2 G gelatin without flavor and moisturized

Melt the chocolate and allow it to cool

Mix the milk condensed with the melted chocolate

Add the lemon juice and mix well

Mix with the batten cream the gelatin

For finish add the white eggs whipped and incorporate them to the previous mixture

Assemblage

Cover one part of the brownie with the mousse.

Put another brownie layer and cover with Mouse. Decorate with chocolate and let into the refrigerator for three hours

Retire of the refrigerator sprinkle with confectionary sugar and serve