lunes, 23 de octubre de 2017

{Brownies de chocolate / coco rellenos de dulce de leche}

Resultado de imagen para brownies de coco rellenos de dulce de leche

Porciones: 12

En el mercado

- Brownies de chocolate

200 g de manteca
150 g de chocolate
1 tazas de azúcar
4 huevos
1 cucharadas de harina

También puede usarse la mitad de la masa utilizada para hacer el marquise de chocolate.

- Brownies de coco

Brownies de coco by Maru Botana

- Relleno

500 g de dulce de leche (repostero)

En la cocina

1) Disolver a baño María el chocolate junto con la manteca y el azúcar.
2) Retirar, añadirle los huevos ligeramente batidos y, por último, la harina.
3) Enmantecar y enharinar un molde de 28 cm de diámetro.
4) Verter la mitad de la mezcla y llevar al horno unos 15 minutos o hasta que la mezcla se muestre algo cocida. Retirar.
5) Agregar el dulce de leche con una manga y terminar de rellenar con el resto de la mezcla.
6) Llevar al horno nuevamente hasta que se cocine, unos 15 minutos más.
7) Refrigerar y servir. / Maru Botana

viernes, 15 de septiembre de 2017

{Torta Banana Split}

Tres pisos de sabor combinados para crear esta bomba

En el mercado

- Para el brownie

300 gr. de chocolate semi amargo
180 gr. de manteca
6 huevos
450 gr. de azúcar
250 gr. de harina 0000
20 gr. de cacao amargo
Esencia de vainilla c/n
5 gr. de sal fina
2 gr. de bicarbonato de sodio

- Para la mousse

250 cc crema de leche
10 gr gelatina sin sabor
3 yemas
2 bananas
50 cc. de agua
½ taza de azúcar
Jugo de ½ limón

En la cocina

- Para el brownie

1) Derretir a baño María el chocolate y la manteca.
2) Retirar del fuego y añadir el azúcar. Batir con batidor de alambre.
3) Agregar los huevos de a uno sin dejar de batir.
4) Añadir esencia de vainilla.
5) Tamizar los secos (cacao amargo, harina, sal fina, bicarbonato de sodio) y agregarlos con movimientos envolventes y espátula.
6) Colocar la preparación en una placa o molde enmantecado y enharinado.
7) Hornear por 18 minutos a 180 grados.
8) Enfriar. Una vez frío cubrir con dulce de leche.

- Para la mousse

1) Pisar las dos bananas con el jugo de limón, las yemas, y el azúcar.
2) Agregar la crema batida e incorporar suavemente con movimientos envolventes.
3) Hidratar la gelatina en agua fría y derretir. Incorporar mezclando previamente con un poco de la mezcla de bananas.
4) Volcar sobre el dulce de leche y llevar a la heladera hasta que endurezca.
5) Cubrir con rodajas de bananas.
6) Decorar con salsa de chocolate.

{Irish potato cakes}

Potato cakes are a perfect way to use up left-over mashed potatoes.  Known as tattie scones in Scotland, potato scones in the Isle of Man, or fadge in parts of Northern Ireland, these savory, fried potato patties make a great side dish.

Whenever I cook mashed potatoes I make extra, because I love potato cakes.  However, a word of warning.  If you like your mashed potatoes really ‘soupy’ and add lots of extra milk and butter, it will be very hard to form potato cakes without adding cups of extra flour.  They lose their distinctive flavor when too much flour is added.

Serves: 4
Preparation time: 20 m
Cook time: 20 m

In the market

3 cups mashed potatoes
1/2 cup all-purpose flour (half for the dough and half for kneading)
2 oz butter (half melted for dough and half for frying potato cakes)
1 teaspoon onion powder
1/4 teaspoon salt
1/2 large beaten egg

In the kitchen

1) Add the mashed potatoes to a large mixing bowl.  I like to take the potatoes out of the fridge about 30 minutes before making these cakes, since when they are really cold I find it harder to form the dough.

2) Add 1/4 cup of the flour, reserving the rest of the flour for kneading the dough.

3) Next add 1/4 teaspoon of salt and a teaspoon of onion powder.  My grandmother would have told me: “It’s far from onion powder you were raised.” But I just like the subtle hint of flavor it adds.

4) Feel free to add pepper. You can season these cakes anyway you choose.  I sometimes add curry powder, or chives.  The possibilities are endless.  Today I thought it best to share my basic recipe, but feel free to experiment with the flavor.

5) Next I take out my trusted potato masher and use it to combine the flour and seasonings throughout the mash.

6) Add 1 ounce of melted butter, and half of a beaten egg.  The amount of liquid needed varies depending upon the original consistency of the mashed potatoes you are using.

7) A typical Scottish tattie scone recipe does not call for egg, using only melted butter to bind the ingredients together.  However, I like to use just a little egg.  I find the dough is easier to work when I do this.

8) Use your hand to form a dough ball.  Add extra flour as needed.

9) Turn the dough out onto a floured rolling surface.  I sprinkle the second 1/4 cup of flour for the kneading process.

10) Knead the dough gently and press it out into a circular shape about 1/2 inch thick. You might want to use a rolling pin, but I find this dough very easy to work and just press it flat with the palm of my hand.

11) Next I use a scone cutter to shape my patties.  Alternatively you can just cut the big circle into 8 triangular pieces, by first halving it, then quartering it, and then cutting each quarter in half. But I just like these little circular patties – probably because that’s the way my mom made potato cakes.

12) Reknead the dough remnants and rework into a flat circular shape to cut out more rounds.  This recipe yields between 8 and 10 cakes depending upon how thickly form them.

13) Next melt the butter in the bottom of a large skillet.  I like to use my cast iron skillet.  I think the cakes brown more evenly in it.

14) Add 5 to 6 potato cakes to the pan, spacing them about 1 inch apart.  Don’t try to fry them all at once by crowding the pan. Reduce the heat to medium low.

15) Fry them for 8 to 10 minutes on each side.  It is best to cook them slowly over gentle heat.  Otherwise the outside crust will burn before the flour in the center has fully cooked.   A taste of raw flour can ruin this recipe very easily.

16) Peak under a cake by lifting it with a spatula to see if it is ready to flip.  Once they have a lovely golden brown outer crust, turn them and cook on the other side for an additional 8 to 10 minutes.

17) Serve potato cakes hot for lunch, as a side for chops, salmon or ham.  The possibilities are endless.   In Ireland they are often served for breakfast as part of a traditional Irish fry, with bacon, sausages, eggs, mushrooms and fried tomatoes.

1) Add the mashed potatoes to a large mixing bowl.
2) Add 1/4 cup of the flour, the onion powder and salt. Mash together.
3) Add one ounce of melted butter and half of a beaten egg. Mix together to form a dough. Add additional flour as necessary.
4) Transfer the potato dough onto a floured surface. Knead lightly and flatten into a circle between 1/2 inch high.
5) Use a round cookie or scone cutter to cut out potato cakes. Re-knead the dough remnants to cut out more circular potato cakes.
6) Melt 1 ounce of butter in a large skillet. Add the potato cakes. Fry on medium-low heat for 8 to 10 minutes on each side, until they are a golden brown color.
7) Serve immediately as a side dish for grilled fish, pork chops or any main course of choice.

I hope you all enjoy this little taste of Ireland and Scotland.

Slán agus beannacht (Goodbye and blessings)

jueves, 14 de septiembre de 2017

{Irish apple cake with custard sauce}

irish apple cake 2

Serves: 12

In the market

- For the cake

3 C. Flour
2 t. Baking Powder
⅛ t. Salt
¼ t. Cloves, ground
¼ t. Nutmeg, ground
6 oz. Butter, (cold is fine)
¾ C. Sugar
4 large Granny Smith apples(I used golden delicious to great effect)
2 Eggs
¾ C. Milk
2 T. Sugar(for sprinkling on top of cake)

- For the custard sauce

6 large Egg Yolks
6 T. Sugar
1½ C. Whole Milk
1½ t. Vanilla

In the kitchen

- For the cake

1) Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake.
Preheat the oven to 375 degrees.
2) Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
3) Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
4) Add the ¾ C. sugar to the flour mixture and mix in.
5) Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about ¼" wide and then cut into 3 pieces.
6) Toss the apples into the flour mixture and combine them thoroughly.
7) In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
8) Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
9) Sprinkle the sugar over the top of the cake.
10) Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.

- For the custard sauce

This sauce is not a thick, pudding like sauce. It should have a pour-able, just thickened consistency when done.

1) Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes.
2) Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture.
3) Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
4) Serve warm or cold over apple cake.

miércoles, 30 de agosto de 2017

{Torta de queso mascarpone y dulce de leche, La Serenísima}

Resultado de imagen para Torta de Mascarpone y Dulce de Leche | La Serenísima

En el mercado

- Para la masa

300 gr. de harina 0000
1 huevo
150 gr. de manteca
1 pizca de sal
100 gr. de azúcar impalpable

- Para el relleno

200 gr. de crema de leche
200 gr. de queso Mascarpone
400 gr. de dulce de leche repostero
80 gr. de nueces
2 cdas. de esencia de vainilla
80 gr. de chocolate con leche
80 gr. chocolate en rama blanco

En la cocina

1) En una procesadora unir la harina con la manteca el huevo, la sal y el azúcar hasta formar la masa.
Llevar a la heladera por 20 minutos envuelta en papel film.
2) Estirar con ayuda de un palote y colocar en molde previamente enmantecado y enharinado.
3) Llevar a un horno medio, 180 grados, por 20 minutos.
4) En un bowl mezclar la crema batida a punto medio con el queso Mascarpone, las nueces picadas, el chocolate picado y la esencia de vainilla. Mezclar hasta incorporar.
5) Sumar la mezcla de Mascarpone a la masa ya cocida y llevar a la heladera por una hora.
6) Incorporar a la torta una ultima capa de dulce de leche y decorar con chocolate blanco en rapa.
7) Llevar nuevamente a enfriar 30 minutos hasta servir.

{Recetas dulces Facebook}

Chocolates Aguila
Torta de queso crema y dulce de leche

La Serenisima Recetas
La Serenisima Notas

La Serenisima
Taste Made UK
Spoon Recipe
Conitos de chocolate blanco
Tatyana's Everyday Food
Sabores Dulces
Mundo Natura Argentina

{Galletas dulces de manteca}

Tiempo de preparación: 30 m.
Dificultad: fácil
Porciones: 25 galletas

En el mercado

225 grs. harina.
120 grs. azúcar.
150 grs. manteca.
1 cucharadita de esencia de vainilla.

En la cocina

1) En un bol grande tamizar la harina y mezclar con la manteca fría cortada en trozos pequeños, hasta lograr una especie de arenado.

2) A la preparación anterior agregar el azúcar y la esencia de vainilla.

3) Estirar la masa con un palote unos 2 y ½ cm agregando un poquito de harina si es necesario y cortar usando un cortante que les guste. (Yo usé el modelo cuadrado de este set)

4) Llevar a horno de 180° unos 15-20 minutos.

5) Dejar enfriar unos minutos antes de sacarlas de la bandeja.

Tip: Se pueden espolvorear con azúcar antes de llevar al horno.