tag:blogger.com,1999:blog-85864193242172874142024-03-09T01:23:19.012-08:00Dolce RitaBaking, decoration and all the sweet things in lifeRitahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.comBlogger177125tag:blogger.com,1999:blog-8586419324217287414.post-22681884552560458522020-12-23T14:39:00.000-08:002020-12-23T14:39:42.149-08:00Linzer Cookies, a Rich and Fragrant Christmas Delicacy <p></p><div class="separator" style="clear: both; text-align: left;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZNqq1GyYALwHvKInJ_TsgVdO-SU2EVqTvMS0UYFa-eCc7LwGOfQUfh79_Z8NbC1SpDlUQJvXsHCz3Qs8c0CVwljc1C6j_WBjtYFIOTbwVIERlZCM4ZvrFbEeeqZkSVv-GjxH6F0sP7FQ/w640-h426/linzer5.jpg" width="640" /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">A day or so separates from us from Christmas and it surely be one of the most unique Christmas days ever celebrated. For many, it will be spent in isolation or away from loved ones. In times like these, I think it's best to maintain as much as possible the spirit of this holiday and enjoy it the best way we can. Luckily, there is no shortage of great classic sweets that will can surely lift our mood and spirits. A great example is Linzer cookies, a rich and fragrant treat best enjoyed during the holidays. Now, more than ever, we have the right need to indulge enjoy buttery rich, delicious and comforting baked goods. </div><p></p><p>Traditionally these cookies are made from the same dough as Linzer torte. I often make and enjoy this dessert and I bake every now and then. From the Linzer torte to the cookies, you will need few adjustments to make the texture more crumbly and better suited for cookies. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt93c7XbafIuEXjIGC_qoNEUnpOCC3BAYu-I_dtGSHmqwJk-4J81P5_LRoP4M6YE2mK5xMzW1OQZYG3FZaeyePi3xFLG-28OHlXCE49X76Nld0O5R-KszGTFS753r7ZQIuMgdVFYhJLdc/s2048/linzer.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt93c7XbafIuEXjIGC_qoNEUnpOCC3BAYu-I_dtGSHmqwJk-4J81P5_LRoP4M6YE2mK5xMzW1OQZYG3FZaeyePi3xFLG-28OHlXCE49X76Nld0O5R-KszGTFS753r7ZQIuMgdVFYhJLdc/w640-h426/linzer.jpg" width="640" /></a></div><p>A short historic background of this recipe: Linz, a beautiful Danubian city, is considered the birth place of the Linzer torte (torte meaning cake in German). This cake is thought to be one the oldest cake recipes known in Europe, going back to 1696, but it seems that some historians found an older recipe from Verona dating back to 1653.</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZH5-uiMUxN6ny8ndHjM604U1XUUYWKhr322bmo_oAttuoZjNr6x5cXfXpqvEBr_76lbWiP57P2yBI7Zg46dYrD5vijGcy5U-45O7q5YUHnSyEni8soPC9GkpdW8iWgV9smd7Omr6shc/s2048/linzer2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZH5-uiMUxN6ny8ndHjM604U1XUUYWKhr322bmo_oAttuoZjNr6x5cXfXpqvEBr_76lbWiP57P2yBI7Zg46dYrD5vijGcy5U-45O7q5YUHnSyEni8soPC9GkpdW8iWgV9smd7Omr6shc/w640-h426/linzer2.jpg" width="640" /></a><br /><br /><div>The Linzer torte is a rich cake, full of spices and enticing flavors, all topped with a sweet tangy raspberry jam. The use of spices in sweet recipes is quite common in many parts of Europe, especially in colder European countries. Spices are widely used in Middle-Eastern and Asian countries, but their use is widespread in savory dishes, which is not always the take in traditional European cuisine. It's always interesting to see how different cultures approach and use the same ingredient. Personally, I believe that using spices, especially in desserts, warms the body and uplifts the soul, something that is quite convenient in colder climates with long, dark and cold nights. In all cases, I love spices and welcome their use whenever possible.</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoMiZoR3JyoldxTpfhJQSw2oOMOXfQBmGhEwwxfDjWbTeAHZVC8WwGjld4i78b_oSAR32TjjFLMOa2qufR8X_L16r3lOCuAVmtIev_Sd2vAlIiLG8Wi8DNP0eznJfQPxZvjszKolPYl8/s2048/linzer3.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoMiZoR3JyoldxTpfhJQSw2oOMOXfQBmGhEwwxfDjWbTeAHZVC8WwGjld4i78b_oSAR32TjjFLMOa2qufR8X_L16r3lOCuAVmtIev_Sd2vAlIiLG8Wi8DNP0eznJfQPxZvjszKolPYl8/w640-h426/linzer3.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br />For the dough you need (enough for 10 to 12 cookies):<div><ul style="text-align: left;"><li>1 cup of toasted ground almonds, or hazelnuts (about 140 g)</li><li>1 cup of flour (160 g)</li><li>1/4 cup of powdered, granulated or even brown sugar (45 g), if you want the dough to be sweeter you can double the amount</li><li>1/2 cup of cold butter (112 g)</li><li>Zest of half a lime or lemon</li><li>1/4 tsp of cinnamon</li><li>1/8 tsp of ground cloves</li><li>1/8 tsp ground star anise</li><li>A dash of salt</li><li>1 egg yolk</li><li>1 tsp vanilla paste</li><li>Raspberry jam (recipe will follow).</li></ul><div>In a food processor combine almonds and sugar, pulse until blended. Add the flour, the spices and the zest, pulse again until well mixed.<br /><br />Now you can add the butter to the rest of the ingredients in the food processor and pulse until combined or put the mixture into a big bowl and incorporate the butter with the dry ingredients with your hands or a dough blender. When well mixed add the egg yolk and mix until you have a firm non sticky dough.</div>Wrap it in plastic and leave it in the fridge for about 3 to 4 hours (or even over night).</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-cQ2JdEEbGkwkAMikn_5YU3cLEdkNhC2LeLRY9paNZEUVOhNrFctIhVAkY8oUdXZdfgg9M0mhpyfBzYuYLQV6WPIjtozgWrr_aeeskbb4s7g1jYCLUe07YuZEfwYclCVoJKvYZNh-e0/s2048/linzer4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1686" data-original-width="2048" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-cQ2JdEEbGkwkAMikn_5YU3cLEdkNhC2LeLRY9paNZEUVOhNrFctIhVAkY8oUdXZdfgg9M0mhpyfBzYuYLQV6WPIjtozgWrr_aeeskbb4s7g1jYCLUe07YuZEfwYclCVoJKvYZNh-e0/w640-h526/linzer4.jpg" width="640" /></a></div><br /><div>Take the dough out, and on a floured surface roll it out for about a 4 or 5 mm thick, cut out the cookies and cut the Linzer eyes in half of them. Once done, put the cookies back to the fridge until firm.<div>Meanwhile, preheat the oven (160C) , then bake the cookies until the edges are golden brown (about 15 minutes).</div><div>Leave to cool completely on a wire rack </div><div><br /></div><div>For the jam I used:<br /><ul><li>170 g raspberry (fresh or frozen)</li><li>100 g of sugar (or 170 if you want it sweeter)</li><li>The seeds of a half vanilla bean</li><li>Squeeze of a lemon juice (just few drops). </li></ul><div>Combine all ingredients in a heavy bottom pan, when they start to boil and the raspberry starts falling apart, sieve the mixture (it is easier doing it at this stage) then put the jam back to the pan and leave it to simmer for about 20 or 30 minutes until it gets rather thick. </div><div><br /></div>Now all you need to do is to sandwich the cookies together with the raspberry jam, or any other jam that you prefer. Dust them with some powdered sugar and enjoy them with a cup of coffee or tea. </div><div> </div><div>The cookies are really delicate, crumbly and delicious. They make the perfect Christmas gift to your loved ones, or just gift them to yourselves because you too deserve all the love.</div><div> </div><div>Finally, all that's left to say is Merry Christmas! <br /><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJm7lLb86ifsJR1UNcOH8bgUPsVU7E9oSU0n4cBWfJ3VuTsKMAFyFbYcWCAvs39fynP1vBfwPkloVlS1VAsHxqTXH9-2vzBNirz6iKAsvXf1qKNRlKB0X9zCRVpAfkKw9aIijBLPy2W34/s2048/linzer6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJm7lLb86ifsJR1UNcOH8bgUPsVU7E9oSU0n4cBWfJ3VuTsKMAFyFbYcWCAvs39fynP1vBfwPkloVlS1VAsHxqTXH9-2vzBNirz6iKAsvXf1qKNRlKB0X9zCRVpAfkKw9aIijBLPy2W34/w640-h426/linzer6.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com0tag:blogger.com,1999:blog-8586419324217287414.post-84768381967158204662020-09-07T10:26:00.000-07:002020-09-07T10:26:38.926-07:00Burnt Basque Cheesecake; A Cheesecake Like No Other<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbZav4Ro1AAjFz9j7PTreexY1ywazVvhVE9dykw_Z_p7nKOejI2jAKMX5Q9yGkNxDC5CtQOdkL9pzHoR3NDSa1Z2jk5tIzOXUfofH0pEgyg_8CNfPFO5e3EKceiT-np7PVDOeiO2dIow/s2048/bbc3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbZav4Ro1AAjFz9j7PTreexY1ywazVvhVE9dykw_Z_p7nKOejI2jAKMX5Q9yGkNxDC5CtQOdkL9pzHoR3NDSa1Z2jk5tIzOXUfofH0pEgyg_8CNfPFO5e3EKceiT-np7PVDOeiO2dIow/s640/bbc3.jpg" width="640" /></a></div><br />This year will definitely will go on record as one of the most difficult humanity has ever faced in recent memory. <div><br /><div>I have used blogging as a tool to explore and elevate my baking skills, interact with like-minded people from across the globe and quite frankly to have some fun. Having said that, I found it pretty difficult to blog this year for the reasons we all know and for personal ones too. </div><div><br /><div>However, it dawned on me these past weeks that baking has always managed to lift my spirits and helped me to get over whatever life decided to throw at me. So I baked and baked some more and boy have I got some recipes for you! </div><div><br /></div><div>I am quite happy to be sharing my first blog for the year with a recipe of a scrumptious cheesecake that will surely wash away all of the year's bitterness and stress with its creaminess and heavenly flavor. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewgiPo9mEbZlTLmYOMXdNKzSJlHD7-lTPNId1saXiGLI6WcyL3wEKLK0zM0a9s35k-3mAf9xqPLV-EY7p6gtEzVAVWHGXS3LfMD54yGIgc_2QKfy32_Y1dwH5Lckm6DVQyIEj3EhTIaM/s2048/bbc2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewgiPo9mEbZlTLmYOMXdNKzSJlHD7-lTPNId1saXiGLI6WcyL3wEKLK0zM0a9s35k-3mAf9xqPLV-EY7p6gtEzVAVWHGXS3LfMD54yGIgc_2QKfy32_Y1dwH5Lckm6DVQyIEj3EhTIaM/s640/bbc2.jpg" width="640" /></a></div><br />The recipe I´m sharing is not similar to other cheesecake recipes I have shared before. H<a href="http://dolcerita76.blogspot.com/2018/04/baklava-cheesecake-best-of-two-worlds.html">ere</a> <a href="http://dolcerita76.blogspot.com/2017/03/baileys-cheesecake-exceptional.html">you </a><a href="http://dolcerita76.blogspot.com/2014/07/white-chocolate-cheesecake-perfect-for.html?spref=pi">can </a><a href="http://dolcerita76.blogspot.com/2016/06/zebra-berry-cheesecake.html">check </a><a href="http://dolcerita76.blogspot.com/2016/01/">some</a> along with the last <a href="http://dolcerita76.blogspot.com/2017/10/a-spooky-pumpkin-cheesecake.html">one</a> that I shared in the past. These were great in their own right. <p></p><p>This recipe was developed almost 30 years ago by Chef Santiago Rivera of La Viña <a href="https://www.eitb.eus/es/television/programas/a-bocados/videos/detalle/5517316/video-la-receta-tarta-queso-restaurante-la-vina-al-descubierto/">restaurant </a>in San Sebastian in the Basque region of Spain. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZT-oXE4jV8zPGufoU5uhmcsSLFmNC6F39m1ncvhDls5EQKKkuhZ2idyTrW8ub8bTAErDBc_811K1VfLU6l-ZqAJp5TBei0CSuL4kP-VeN3FZpkD9JcMP1n0A9EOOO2piU0lcNPaf7rrk/s2048/bbc7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZT-oXE4jV8zPGufoU5uhmcsSLFmNC6F39m1ncvhDls5EQKKkuhZ2idyTrW8ub8bTAErDBc_811K1VfLU6l-ZqAJp5TBei0CSuL4kP-VeN3FZpkD9JcMP1n0A9EOOO2piU0lcNPaf7rrk/s640/bbc7.jpg" width="640" /></a></div><p>After testing many cheesecake recipes, he created his own unique take on this ever so popular dessert. The result was an immediate hit and his version is considered by many to be one of the best in Spain and perhaps in the world. I´m sure you must have seen it all over the internet, and the best part is how easy it´s to make! Trust me, give it a try and you won´t be disappointed. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKA6eVO-8dL-JdGXBne1IGojqa8FwQRIT7KZa6F7AmSuosFb_V0n670rOtcG1FmxC3c-IRxSjxJ_grV8ZcEbxdTFjjaeyP5ia3VFrdobOOyv4-LJYamosLQ72anPD8k_Kjn0B44rypOcg/s2048/bbc.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKA6eVO-8dL-JdGXBne1IGojqa8FwQRIT7KZa6F7AmSuosFb_V0n670rOtcG1FmxC3c-IRxSjxJ_grV8ZcEbxdTFjjaeyP5ia3VFrdobOOyv4-LJYamosLQ72anPD8k_Kjn0B44rypOcg/s640/bbc.jpg" width="640" /></a></div><br />I have adapted the recipe to my liking, I had to cut down the amount of sugar, used in the original one, and added the enticing flavors of vanilla and lemon zest, but you can add any other aroma you fancy. <p></p><p>Ingredients:</p><p></p><ul style="text-align: left;"><li>570g cream cheese at room temperature</li><li>4 large eggs</li><li>285 heavy cream (35%)</li><li>150 g white sugar</li><li>9 g corn starch or flour</li><li>a pinch of salt</li><li>seeds of half a vanilla pod </li><li>1 teaspoon of lemon zest. </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlsEoxYTs64d_DnwKfvXw2c-S8kJLtoOJqDvU9RQnkTYNaH9fIAWJSl_shRwzgj7zal84t7X8iBeidVmUTlOHNLkm3feEZjXyc5XrORM7cBbmy0cRibWk2Wufhg5K4aDIL1Kt2CE7QoE/s2048/bbc1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlsEoxYTs64d_DnwKfvXw2c-S8kJLtoOJqDvU9RQnkTYNaH9fIAWJSl_shRwzgj7zal84t7X8iBeidVmUTlOHNLkm3feEZjXyc5XrORM7cBbmy0cRibWk2Wufhg5K4aDIL1Kt2CE7QoE/s640/bbc1.jpg" width="640" /></a></div><br /><div><br /></div><div>First in a bowl, whisk the cheese, sugar, salt, the eggs, the vanilla and the lemon zest. Then add the flour and whisk again and lastly add the cream and mix to combine. </div><div><br /></div><div>Wet a parchment paper, wrinkle it and cover an 18 cm springform pan with the wet paper. </div><div><br /></div><div>Pour the batter in the pan and bake in a preheated oven (200-210C) for 30 to 40 minutes. The cake will rise and the surface will take on a glorious dark brown color. When you take the pan out, the center should remain a bit jiggly, but this is perfectly normal. Please avoid over baking it.</div><div><br /></div><div>The dark brown top layer is not only visually pleasing, but it also adds sweet caramel notes to the cheesecake, making it extra delicious. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkIpABKfjT-IWgHdxY57v8Cym7quFOoU00JICzMdmYxT0ASRdhGxBn-kf6Z_sAozUJ7hq17MQlIVG-vNaNeqQmkxQ5XTXtCn4BYNWp84CnV92ELcbTynTIF2AHk3the6IYMhiLMS9Sxs/s2048/bbc4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkIpABKfjT-IWgHdxY57v8Cym7quFOoU00JICzMdmYxT0ASRdhGxBn-kf6Z_sAozUJ7hq17MQlIVG-vNaNeqQmkxQ5XTXtCn4BYNWp84CnV92ELcbTynTIF2AHk3the6IYMhiLMS9Sxs/s640/bbc4.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AdU-w6PzPVQe5RuLKhD-hmlrRKQA_zINm2n2Y2N9QoZLM5c8Ah2YNYT_UwDL68HRAprsGHZvH5xWQv_isWYnXEN3DPWulqCOGWz7NjkbR4YnAUIzylBYzQC0TPSeQBHPhzuZbmmnvbE/s2048/bbc5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AdU-w6PzPVQe5RuLKhD-hmlrRKQA_zINm2n2Y2N9QoZLM5c8Ah2YNYT_UwDL68HRAprsGHZvH5xWQv_isWYnXEN3DPWulqCOGWz7NjkbR4YnAUIzylBYzQC0TPSeQBHPhzuZbmmnvbE/s640/bbc5.jpg" width="640" /></a></div><div><br /></div><div><div>Once it´s done, put it on a cooling rack, and let it cool completely before you put it in the fridge for at least 4 hours, or overnight for better results. </div><div><br /></div><div>Finally, all you have to do is to slice the cake and enjoy it as it is. It really doesn´t need any topping or syrup. Just enjoy the creamy, silky smooth and utterly delicious dessert, one spoonful after the other. </div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjut9FPhPgQm3M-MSQCf13H9HKTeCzej8RfjMvD68JHmHjUq5i2wQc5PD0rdRw8U9AYmoN3mdcaxNocUpBhBFq5faWfQnsT7WCHXmA0cUVALwSqlYCGFYK7PrX4jXgXAFRUbR3D9zyX3aI/s2048/bbc6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjut9FPhPgQm3M-MSQCf13H9HKTeCzej8RfjMvD68JHmHjUq5i2wQc5PD0rdRw8U9AYmoN3mdcaxNocUpBhBFq5faWfQnsT7WCHXmA0cUVALwSqlYCGFYK7PrX4jXgXAFRUbR3D9zyX3aI/s640/bbc6.jpg" width="640" /></a></div><div><br /></div><p></p></div></div></div>Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com2tag:blogger.com,1999:blog-8586419324217287414.post-18453724795002247812019-12-23T06:56:00.002-08:002019-12-23T06:56:22.989-08:00Pandoro, a Decadent Christmas Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Christmas is almost everyone's favorite holiday. It certainly is mine! Beyond the spiritual significance of the occasion, I believe the great appeal of Christmas is its joyful vibe, its spirit of sharing, and its wealth of sweet delicacies.<br />
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Typical Christmas desserts vary from one culture to the other, but they all tend to be rich and decadent. 'Tis the season to be jolly... not to worry about the waistline, right? We shall practice self-discipline in the days to follow, but for now let's make a heavenly dessert that hails from the land of a million and one culinary delicacies: Italy.<br />
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Pandoro is the typical Christmas dessert of Italy and is pretty similar to the more famous Panettone. These days, you don't have to travel far to get either of these cakes as they are readily available in major supermarkets and good pastry shops. But what if I told you that you can make pandoro at home and it is not as complicated as you might think? Tempting, right?<br />
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A bit of history before we tackle the recipe. The origin of pandoro is disputed, but many agree that it originated in the city of Verona. In the past, wealthy Venetian families would decorate the cake with golden leaves, which may account for its name. Luckily, you won't need any expensive ingredient to make this light-as-air cake at home.<br />
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The cake does not call for bizzare or exotic ingredients, but it does require some patience, so make sure you're well-stocked in that department. Just follow the steps presented in the recipe below and you'll be rewarded for a cake fit for Christmas or any other celebration.<br />
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Please note that the cake requires the preparation of three types of dough. The process is simple, but like I said before, it requires some patience.<br />
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(I adopted the recipe from this <a href="http://blog.giallozafferano.it/gelsolight/pandoro-sfogliato-delle-sorelle-simili/" target="_blank">blog</a>. I used the same ingredients but reduced the amount of sugar and added 2 extra flavorings to the dough).<br />
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All ingredients:<br />
<ul style="text-align: left;">
<li>450 strong bread flower (at least 13% protein)</li>
<li>105 g sugar</li>
<li>170 g unsalted butter at room temperature</li>
<li>3 eggs plus 1 egg yolk</li>
<li>60 g lukewarm water or milk</li>
<li>10 g milk</li>
<li>18 fresh yeast</li>
<li>seeds of half vanilla bean</li>
<li>zest of half lemon</li>
<li>1 tsp dark rum (optional)</li>
<li>1 tsp salt</li>
<li>butter to grease the mold</li>
</ul>
<div>
For the preferment:</div>
<div>
Mix the egg yolk, 60 g lukewarm water or milk, 15 g yeast, 10 g of sugar and 50 g of flour. Once combined, cover and let it double in volume, which should take an hour to an hour and a half. </div>
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<div>
1st dough:</div>
<div>
<ul style="text-align: left;">
<li>200 g flour</li>
<li>25 g sugar</li>
<li>3 g yeast</li>
<li>30 g butter</li>
<li>1 egg</li>
<li>the preferment</li>
<li>5 g milk</li>
</ul>
<div>
To a mixing bowl, add the preferment, sugar, yeast, milk and egg, and mix with hook attachment on low speed until all ingredients are well incorporated.<br />
Slowly add the flour and keep mixing until the dough is smooth (5 to 10 min) then add the butter and mix again for another 5 minutes. Cover and let it double in size again. The time will depend on the room and dough temperature, so start checking after an hour.</div>
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2nd dough:</div>
<div>
<ul style="text-align: left;">
<li>200 g flour</li>
<li>2 eggs</li>
<li>70 g sugar</li>
<li>1 tsp salt</li>
<li>Vanilla</li>
<li>Orange zest</li>
<li>1 tsp rum</li>
<li>the 1st dough </li>
<li>5 g of milk</li>
</ul>
<div>
Whisk the eggs with milk and rum. Add the vanilla, salt, zest to the first dough. Now add the egg mixture and start mixing again on low speed.<br />
Start adding the flour slowly and keep mixing for at least 15 minutes. You should get a strong and slightly sticky dough.<br />
Shape the dough into a ball, place it in a greased bowl and let it double in size again. Once it doubles in volume, you need to let the dough rest overnight in the fridge (8 to 12 hours of resting). </div>
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The lamination:</div>
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<div>
<ul style="text-align: left;">
<li>The fermented dough </li>
<li>140 g of butter</li>
</ul>
<div>
The lamination process consists of incorporating a substantial amount of butter into the rested dough. You can add the butter as one block or as smaller pieces, but the process is the same.<br />
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Work the dough with a rolling pin until you get a square of about 30 cm. Arrange the butter in the middle, fold the corners then roll into a rectangle about 40 to 45 cm long. Fold the bottom to the middle then the top to the middle, like a letter, then rotate 90 degrees, cover and let it rest in the fridge for 15 minutes. (The recipe link has pictures that can help you understand the process better).<br />
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Roll again into a rectangle with the seams facing you. Fold again and repeat the process three times resting the dough 15 minutes in the fridge between each fold. When you roll for the last time, let the dough rest on your counter for 15 min. Grease your hands and form the dough into a ball and carefully place in the mold with the seam facing up. Now you need to let the dough rise until it reaches the top of the mold.<br />
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Preheat the oven to 170 C and prepare it so it has enough space to account for the rising dough.<br />
Place in the oven and bake for 10 minutes then lower the temperature to 160 C and keep baking for another 30 to 40 minutes. If the top is browning quickly cover it with aluminium foil. To make sure the pandoro is cooked insert a skewer if it comes clean then the cake is done. The cake's internal temperature should be around 90 C, so if you have a suitable thermometer, you can use it to check the cake's readiness.<br />
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Let the pandoro rest 5 minutes in the mold then flip it on a cooling rack and let it cool completely.</div>
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You can enjoy this brioche like delicacy as it is or you can get creative and serve it with jam, sweet sauces and more.<br />
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Buon Natale everyone.<br />
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com0tag:blogger.com,1999:blog-8586419324217287414.post-49301473110464530262019-11-26T12:04:00.001-08:002019-12-23T07:00:37.903-08:00Spicy Pumpkin Donuts<div dir="ltr" style="text-align: left;" trbidi="on">
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After a much-needed break of over a year where I had to care for personal matters, it is time to get back to food blogging. I couldn't be any happier. Food, and especially baking, is not only a hobby for me, but it's a cure, it's cathartic on several levels. I know for a fact that a lot of you are on the same boat. Food drives us and motivates us, it's not just a basic survival need, but it's part of who we are and how we view the world.<br />
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While creating this recipe I reconnected with the joy of testing the right combinations of flavor and texture, of styling and photography. Despite the hard work it takes, it is my ultimate comfort zone; the zen space that I cherish the most.<br />
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Donuts seem just like a banal dessert that you easily snatch on the go from your favorite "donut" shop. But don't let the humbleness of dessert fool you. If done right, it is a wonderful treat that offers endless customization possibilities. Making donuts at home puts you in full control over the flavor and texture that appeals the most to you.<br />
This particular donut recipe delivers light, pillowy, sweet and mildly spiced donuts that just capture the best fall flavors. What's best is that the recipe makes use of a bountiful ingredient this time of the year: pumpkin. There is no shortage of pumpkin recipes on this blog and this is a welcome addition that I am sure you'll love and enjoy with a warm cup of coffee, perhaps spiked with the wafting aroma of pumpkin pie spice.<br />
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For 10 to 12 donuts you need:<br />
<ul style="text-align: left;">
<li>300 g flour (I used 150 g bread flour and 150 whole spelt flour, you can use all bread flour if you want)</li>
<li>2 egg yolks</li>
<li>1 to 2 tsp of mixed spices (add the spices you prefer)</li>
<li>Zest of half an orange</li>
<li>1/2 tsp vanilla extract or paste</li>
<li>60 g butter, cold or at room temperature</li>
<li>40 g brown sugar (I used coconut sugar and maple sugar)</li>
<li>6 g salt</li>
<li>100 g pumpkin purée (I make mine)</li>
<li>60 ml of warm milk (37C)</li>
<li>5 g fresh yeast</li>
</ul>
<div>
First, in your mixer bowl, mix the yeast and milk and stir well until it´s dissolved, then add 60 g of flour and mix well. Then add the rest of the flour, cover and let it proof for 30 minutes. This step will make your donuts softer and last longer. Now add all the other ingredients except for the butter, and with the hook attachment and mix for at least 10 minutes <span style="background-color: white;">on medium to low speed. </span><br />
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If the dough feels a bit dry, add more milk. Keep in mind that different flours absorb water differently. </div>
<div>
<br />
Add the butter and mix again for another 8 to 10 minutes or until your dough is smooth and no longer sticky.</div>
<div>
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Cover the dough and let it double in volume. This should take around 2 hours.<br />
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<div>
Now, slowly deflate your dough by bringing the sides to the middle, cover again and put in the fridge overnight. I start working on the dough in the evening, so before I go to bed I just pop it into the fridge and leave it to ferment slowly and develop its beautiful flavors.<br />
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<div>
The next day , drop the dough on your lightly floured counter, and roll it out to about 1 cm thick.<br />
Using a round cutter, cut the donuts and place them on parchment paper. This is optional, but I usually cut parchment paper squares to fit on<span style="background-color: yellow;">l</span><span style="background-color: white;">y one donut as this makes it easier to handle the donuts later on, but you can place all your donuts on a single paper. </span><br />
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<div>
The cut donuts need their final rest to rise and puff. Depending on the warmth of your kitchen, this may take anything from one to two hours. Yup making donuts requires some patience.<br />
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<div>
Now we're ready for frying. Fill your frying pan with about 2 to 3 cm of vegetable oil and heat it to 180 C. The oil should not be too hot or else the dough will burn on the outside and remain raw in the middle and if it's cold the dough will absorb the oil like a sponge.<br />
Fry the donuts until golden on both sides. Don't forget to flip the dough so both sides have a nice and even color. <span style="background-color: white;">Placing the donuts on individual parchment papers helps me to place them in the oil directly without losing their shape as the dough is quite fragile when raw. </span><br />
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Put the fried donuts on absorbing paper to get rid of any excess oil. </div>
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You can simply dust your donuts with simple powdered sugar, or glaze them. Here;s how you do both:<br />
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<ul style="text-align: left;">
<li>Simple sugar glaze: just mix 2 tablespoons of powdered sugar with a 1 tsp of cinnamon. </li>
<li>Maple glaze: mix 2 tablespoons of maple syrup and add enough powdered sugar until you get the desired consistency, which should not be neither too runny nor too thick. </li>
</ul>
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The donuts should keep well for up to three days but of course they are best fresh.<br />
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Enjoy this delicious dessert with its typical autumnal flavors that go so well during Thanksgiving.<br />
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com4tag:blogger.com,1999:blog-8586419324217287414.post-80786179194723173882018-10-22T02:52:00.003-07:002018-10-22T02:52:35.535-07:00Maarouk, the Levantine Brioche<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://plus.google.com/u/0/communities/114884141077604568395" target="_blank">Foodies</a><span style="background-color: #fafafa; font-family: "roboto" , "robotodraft" , "helvetica" , "arial" , sans-serif; font-size: 13px;">+</span> , a G<span style="background-color: #fafafa; font-family: "roboto" , "robotodraft" , "helvetica" , "arial" , sans-serif; font-size: 13px;">+</span> community, was more than an online community were we all got together and shared delectable recipes, but it was more like a family were we shared our food cultural heritage and our fondest food memories. It is unfortunate that this wonderful platform will be switched off in August 2019. But for the time being, let's continue to use this platform in the best way we know and keep this community as vibrant as it has always been.<br />
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October is "bread month" at Foodies<span style="background-color: #fafafa; color: rgba(0 , 0 , 0 , 0.87); font-family: "roboto" , "robotodraft" , "helvetica" , "arial" , sans-serif; font-size: 13px;">+</span>. A staple for most people across the globe, bread comes in more shapes, forms and tastes than you can think of. My choice to celebrate this theme is a wonderful bread that hails from one of the most ancient cities in the world: Aleppo, Syria. Maarouk, a brioche-like bread, is quite popular in Aleppo all year long, but it is especially popular during Ramadan.<br />
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Maarouk has a texture that is quite similar to a good brioche, but the flavor profile is different. While vanilla, and sometimes citrus zest, flavor brioche, maarouk relies on the aromas of anise, fennel and if available mahaleb (a cherry grown for its aromatic kernels) to get its unique taste.<br />
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The process of making maarouk is easy but you need to be patient to get a a very soft and extremely tasty bread. (This one of the endless recipes you can find)<br />
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For the dough you need:<br />
<ul style="text-align: left;">
<li>250 g bread flour</li>
<li>80 g lukewarm milk (37 C)</li>
<li>8 g fresh yeast or 2,5 g dry yeast</li>
<li>1 egg</li>
<li>30 g sugar</li>
<li>10 g honey</li>
<li>5 g sea salt</li>
<li>1 tsp fennel seeds </li>
<li>1 tsp anise seeds</li>
<li>1 tsp mahaleb (if available)</li>
<li>100 g soft butter</li>
</ul>
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First crush the salt with the fennel, anise and mahaleb seeds, set aside.<br />
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In a bowl combine the milk with the yeast and mix well until dissolved, add 80 g of the flour and mix again, add the rest of the flour over the mixture and cover the bowl and let it rest for half an hour.<br />
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Now add all the ingredients but the butter and knead for at least 10 min on a low speed. Once you have an homogeneous and soft dough start adding the butter piece after piece and knead for 10 more minutes.<br />
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Transfer the dough into a clean bowl and let it rise for about 2 hours or until doubled in size. Now bring the sides to the middle, to let out the accumulated gases, cover the bowl and place in the fridge over night or at least 8 hours. I usually prepare the dough at night and leave it to proof in the fridge over night.<br />
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In the morning, or after 8 hours, take the dough out of the fridge and cut into pieces, depending on the braid you want to shape. I opted for a 6 strands braid so I divided the dough into 6 pieces about 90 g each. Braid the dough and leave it to rise, it will take between 2 to 3 hours, depending on the room temperature.<br />
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Before the maakrouk is almost ready, preheat your oven to 180 C for about 20 min.<br />
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Brush the bread with egg wash (1 egg with 1 tsp of milk and a sprinkle of instant coffee). Leave it to rest 10 min and egg-wash it again, sprinkle sesame seeds or any other seed of your liking and bake for about 25 to 30 min or until golden brown. </div>
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Once baked, place the bread on a cooling rack and brush it with a simple syrup (50 g water, 50 g sugar, few fennel seeds (optional) and few drops of lemon juice) and leave it to cool.<br />
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Enjoy a slice of maarouk with some honey, cream cheese, jam, or anyway you like; the options are endless. I personally enjoy this bread in the morning with a dollop of jam and a big warm cup of coffee for some comforting indulgence before the start of a long working day.<br />
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The bread will stay soft and delicious for at least 4 days, due to the slow fermentation process.<br />
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<i>Insider tip: you can use the dough to make a wonderful stuffed bread perfect for breakfast. Stuff the rested dough with the cheese of your choice, let it proof for the final time, and bake as indicated. </i></div>
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com1tag:blogger.com,1999:blog-8586419324217287414.post-61353426696981267282018-08-27T12:38:00.000-07:002018-08-27T12:38:01.998-07:00Torta Caprese Bianca al Limone<div dir="ltr" style="text-align: left;" trbidi="on">
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Traveling is a great source of renewal and inspiration. If it was possible, I would spend my days traveling and exploring new cultures and the flavors they cherish the most.<br />
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Italy is one of my favorite destinations. The food culture there, like the architecture, the nature and the people is vibrant, colorful, and simply amazing. I can never tire of the sights and smells of Italy.<br />
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Few weeks ago, I went on a short trip to Naples, Capri and the Amalfi Coast. What a stunner of a region it is!<br />
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Capri, an island off the coast of Naples, is a treasure trove of breathtaking sights and enchanting citrus scents. I am no Italy expert, but if you ever plan on visiting this Mediterranean country, Capri should rank pretty high on your list of to visit regions.<br />
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Capri is famous for its Torta Caprese, which is an almond-based cake with a moist and a crumbly texture. It dates back to the start of the 20th century, and if you read about its origins you will come across various stories. Irrespective of how it started, the cake is now widely consumed by tourists in Capri and the South of Italy be it in its chocolate (cioccolota) or lemon (limone) variations. Both versions have chocolate but the bianca or white version uses white chocolate. You can't go with either variation of this delicate almond-based cake, but the lemon flavor won my vote.<br />
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If I managed to spike your interest in this famous Italian dessert and you want to bring the bright flavors of Capri to your home, this is what you need to do. (Note, recipe adapted from <a href="https://www.ricetta.it/torta-caprese-al-limone" target="_blank">here</a>).<br />
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Ingredients:<br />
<ul style="text-align: left;">
<li>165 g almond flour (I made mine. I soaked the almonds in hot water for few minutes, then in cold water, spread them over a towel to dry then processed them)</li>
<li>100 g fine sugar</li>
<li>40 g corn flour</li>
<li>3 g baking powder</li>
<li>130 g grated white chocolate</li>
<li>zest of 2 organic and unwaxed lemons </li>
<li>30 g olive oil</li>
<li>35 g melted butter</li>
<li>4 eggs at room temperature</li>
<li>2 tbsp limoncello </li>
<li>dash of salt</li>
</ul>
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Method:</div>
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In a bowl, mix the almond flour with the sugar, chocolate, salt, baking powder, lemon zest and corn flour.<br />
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In another bowl combine the eggs with the limoncello (you can substitute with the same amount of lemon juice) and beat until the batter doubles in volume and becomes pale. Fold in gently the butter and the oil then add the mixture to the flour and mix until well combined.<br />
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Pour the batter into a greased pan, covered with parchment paper, and bake for about 30 to 40 minutes in a preheated oven (175C).<br />
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Keep in mind that the baking time will vary from one oven to another, the pan size and material. You want the cake to be fully baked but not dry and with a nice brown color. Inset a toothpick in the center of the cake and if it comes out clean, your cake is done. </div>
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The cake batter is rather liquid and during baking the edges may cook faster than the center. To have an even bake, you can use baking strips. Azlin Bloor made this cake and explains how you can prepare homemade <a href="https://www.linsfood.com/torta-caprese-bianca-gluten-free-lemon-cake/" target="_blank">baking strips</a>. Her recipe yields a cake with a different texture as the amount of ingredients and method are somewhat different. Nonetheless, both recipes will deliver a scrumptious cake! </div>
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Once baked, leave the cake to cool almost completely before removing it from the pan, then put on a a wire rack to cool completely.<br />
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You can serve the cake as it is, but you can decorate with a dusting of powdered sugar and few fresh fruits to elevate its looks.<br />
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All you have to do now is to serve yourself a slice of this torta and enjoy the flavors of sunny Southern Italy.<br />
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com2tag:blogger.com,1999:blog-8586419324217287414.post-62745317618188780352018-07-01T00:10:00.000-07:002018-07-01T00:10:41.588-07:00Sixth Anniversary Celebrated with a Chocolate and Cherry Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Six years! Wow, it seems like yesterday that I started my food blogging journey and I couldn't be happier to celebrate with you my blog's sixth anniversary.<br />
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Food bloggers make everything seem effortless. However, behind every single post there's an enormous time invested into perfecting the recipe, styling the food, taking stellar photos, and writing the post among many other big and small steps. It has been a hectic year for me and I did not have enough time to blog as often as I wanted. This made me have a new respect for those who lead very busy lives and yet find the time to inspire us with their wonderful food recipes.<br />
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Busy as I am, I could not let this occasion pass unnoticed. The blog's anniversary is the perfect occasion to slow things down, make a wonderful cake and just savor the moment (and the cake of course!).<br />
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I am surely not the only one who is a die-hard fanatic of chocolate and fruit combos. For my blog's anniversary, I went for a cherry and chocolate cake and let me tell you that it was as delicious, scrumptious and divine as it can be.<br />
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The base of the cake is a simple chocolate sponge as I wanted the filling and the frosting to shine through unhindered. With ingredients like dark chocolate, mascarpone, <a href="https://en.wikipedia.org/wiki/Amarena_cherry" target="_blank">amarena </a>cherries <span style="background-color: white;">or Italian sour cherries</span>, you are one step away from perfection.<br />
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Although elaborate cakes are usually reserved for special occasions, no occasion is more special than treating yourself or your loved ones with a cake made with delectable ingredients and a whole lot of love!<br />
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There are a few steps to making the cake, but they are not complicated. You just need some planning ahead.<br />
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Let´s start with the sponge base.<br />
For 4 layers you need (15 cm pan):<br />
<ul style="text-align: left;">
<li>4 eggs at room temperature</li>
<li>120 g sugar</li>
<li>90 g pastry flour</li>
<li>30 g cocoa powder</li>
<li>40 g melted butter</li>
<li>half tsp salt</li>
<li>2 tbsp kirsch (cherry based brandy, or you can use any other cherry liqueur)</li>
<li>1 tsp vanilla extract</li>
</ul>
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First mix flour, cocoa powder and salt and set aside.<br />
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In a bowl, combine eggs, kirsch and vanilla and start beating on a low speed, then slowly increase the speed until the eggs become frothy. Start adding the sugar, and beat for at least 10 minutes or until the batter triples in volume, is pale in color and can hold shape.<br />
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<div>
Turn off the mixer, and gently fold the flour mixture. Once well combined add the butter and mix carefully.<br />
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Grease and line 4 pans. Divide the batter into the pans and bake in a preheated oven (170 C) for 12 to 15 minutes.<br />
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Leave to cool for 5 to 10 minutes then remove from pans and set aside to cool completely, preferably on a wire rack. </div>
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<div>
For the mascarpone filling:</div>
<div>
<ul style="text-align: left;">
<li>250 g mascarpone, at room temperature</li>
<li>100 g soft butter</li>
<li>100 to 150 g powder sugar (adjust to your liking)</li>
<li><span style="background-color: white;">30 g amarena cherries syrup</span> (if not available use any other cherry syrup)</li>
</ul>
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Combine the cheese and butter and whisk until well incorporated, add the sugar and mix again, and finally add the syrup and mix for 30 seconds. Put in the fridge to harden. </div>
</div>
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For the chocolate ganache:</div>
<div>
<ul style="text-align: left;">
<li>170 g dark chocolate, chopped</li>
<li>140 g cream, 35%</li>
<li>1 tbsp kirsch or vanilla extract</li>
</ul>
<div>
Heat the cream on a gentle flame and remove it before it boils. Pour over the chopped chocolate, and leave for a couple of minutes. Whisk until you get a smooth ganache. Add the kirsch and mix again.<br />
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For the chocolate frosting:</div>
<div>
<ul style="text-align: left;">
<li>250 g mascarpone at room temperature</li>
<li>170 g of the previously prepared ganache </li>
<li>40 g powdered sugar</li>
</ul>
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Combine all the ingredients and beat until well combined and fluffy. Refrigerate.</div>
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<div>
Now that all the elements are ready, it's time to assemble.<br />
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Dollop some of the filling on your serving plate and add the first cake layer. Spread a generous amount of the mascarpone filling over the cake and then add amarena cherries cut in half. You can use fresh cherries if you don't have the amarena ones. Top with another layer cake and repeat the process until you the last cake layer.<br />
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With a spatula cover top and sides of the cake with what´s left of the mascarpone cream and refrigerate for half an hour.<br />
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Take the cake out of the fridge and cover it with the chocolate frosting. Leave some if you want to decorate with it. </div>
<div>
Once you covered the cake, and decorated it to your liking, add the remaining ganache. If it has set too hard, heat it over simmering water. Pour over the cake and let it drip over.<br />
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To add a nice touch, I piped some chocolate frosting around the edge of the cake. I topped the frosting with cherries. Voila, you're done!<br />
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What a light and rich cake! It has the perfect level of sweetness and marries beautifully the distinctive flavor of amaerna cherries and the deep notes of chocolate. Seriously, this is a cake you should try! </div>
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com0tag:blogger.com,1999:blog-8586419324217287414.post-73992727523044155832018-06-05T01:37:00.001-07:002018-06-06T12:30:23.429-07:00Rhubarb and Strawberry Pie with Coconut Crumble Topping<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">As rhubarb has a short seasonal availability and it's not the easiest ingredient to find in Madrid, so whenever it's around, I incorporate it in all sort of recipes. Today's pie is an example of such recipes.</span><br />
<span style="font-family: "times" , "times new roman" , serif;"> </span><br />
<span style="font-family: "times" , "times new roman" , serif;">Strawberry and rhubarb are a beautiful flavor combination, but add coconut to the mix and you get something really special. It´s the first time I try this combination and it surely won´t be the last. It's such a winning combo! Trust me on that, try it and you won't be disappointed. </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">This rhubarb and strawberry pie has a flaky yet crunchy crust, a sweet and soft filling with a crumbly coconut topping. Did I convince you? If so, these are the steps you need to make this lovely pie.</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><u><i>For the crust you need</i></u>: (22 cm pan)</span><br />
<ul style="text-align: left;">
<li><span style="font-family: "times" , "times new roman" , serif;">200 g pastry flour</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">115 g butter</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">50 g sugar</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">35 to 45 ml vodka or kirsch</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">dash of salt </span></li>
</ul>
<div>
<span style="background-color: white; color: #222222; font-family: "times" , "times new roman" , serif;">In the food processor, mix flour, sugar and salt, pulse for few seconds to combine, add the butter and pulse a few times to get a sandy mixture. Slowly add the vodka or kirsch; one tablespoon at first then one teaspoon at a time. Each flour has a different absorption capacity, so be careful to avoid having a soggy dough.</span></div>
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<span style="background-color: white; color: #222222; font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<span style="background-color: white; color: #222222; font-family: "times" , "times new roman" , serif;">Once the dough forms a ball, drop the mixture on the working surface and gather it. Do not over work the dough. Wrap in plastic and let the dough rest in the fridge for at least an hour or overnight.</span><br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">Once you´re ready to bake, flatten and roll the dough on a floured surface to about half a cm thick and place it in the pie dish. Prick the dough with a fork, cover with baking paper, put some weight over it (beans, rice or ceramic pearls) and blind bake for 10 to 15 min in a preheated oven (180 C). </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">Set aside </span><span style="font-family: "times" , "times new roman" , serif;">to cool.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><u><i>For the filling</i></u>:</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: "times" , "times new roman" , serif;">3 tbsp of raspberry and rhubarb <a href="http://dolcerita76.blogspot.com/2018/05/an-exquisite-rhubarb-and-strawberry-jam.html" target="_blank">jam </a>(or any strawberry jam)</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">125g sliced strawberies</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">125g sliced rhubarb</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">50 g sugar (or adjust to your liking)</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 tbsp corn flour</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">seeds of half a vanilla bean </span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1/2 tsp orange zest</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">pinch of salt</span></li>
</ul>
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<span style="font-family: "times" , "times new roman" , serif;">Mix all ingredients but the jam and leave to macerate for at least 20 minutes. </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
</div>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "times" , "times new roman" , serif;"><u><i>For the streusel topping</i></u>:</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: "times" , "times new roman" , serif;">25 g cold butter cut into small cubes</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">25 g sugar</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">50 g pastry or all purpose flour</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">dash of salt</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">50 g desiccated coconut</span> </li>
</ul>
<div>
Combine the sugar, flour, salt and butter using a dough blender or your fingertips. Work quickly as you don´t want to melt the butter. Once you have a sandy mixture add the coconut flakes and vanilla and mix to combine.<br />
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</div>
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<div>
<i><u>Assembly:</u></i><br />
<br /></div>
<div>
Spread the jam over the baked and cooled dough. Add the strawberry and rhubarb mixture (discard the excess liquid) then evenly sprinkle the streusel on top. You can add some extra shaved coconut if you wish.</div>
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<div>
Bake in a preheated oven (180 C) until the top is golden brown. Leave to cool for at least 20 minutes before serving.<br />
<br />
Sprinkle some powdered sugar for an extra nice touch, although not necessary. Serve while still warm with vanilla ice cream or creme fraiche, some jam and slices of fresh strawberries. </div>
<div>
<br />
The combination of these flavors is spot on and will satisfy any pie lover.<br />
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com0tag:blogger.com,1999:blog-8586419324217287414.post-49250573891226203822018-05-26T06:22:00.000-07:002018-05-26T06:22:01.379-07:00An Exquisite Rhubarb and Strawberry Jam<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Although spring in Madrid this year did not offer us the blue skies and warm temperatures it usually does, but I still wanted to enjoy the season's gifts the best way I can.<br />
<br />
For some reason, rhubarb is not a popular ingredient in Madrid. You rarely, if ever, find it in grocery shops or supermarkets. Being the person who likes to try new tastes and flavors, I was curious about rhubarb, but I never had the chance to try it. The first I got to sample this wonderful ingredient was during a layover at Frankfurt Airport, out of all places! My body was screaming for a cup of coffee and sweets. I ordered a cup of coffee from a cute little coffee shop and while inspecting their sweet offerings I hit the jackpot: a rhubarb pie. I looked no further. I knew I had to have it. Airport food is not the most glamorous, but the pie was a very good introduction to rhubarb. I watched the planes take off and land while sipping the warm coffee and nibbling on the pie. <br />
<br />
Luckily last year, I found a nearby shop where I can order rhubarb when in season. While they are not the prettiest rhubarbs out there (like the ones that you would get in Northern European countries) but they still do the job.<br />
<br />
Last year I made roasted rhubarb sorbet, a pie and a jam and it was so good that this year I decided to stock up and fill my fridge with jars of jam that are just begging to be enjoyed.<br />
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One thing I like about rhubarb that it does go well with other fruits. Besides the pure rhubarb jam, I do jam mixes and combine rhubarb with other seasonal fruits. In this post, I am sharing a jam recipe that combines two delicious fruits that make a wonderful jam combo: strawberry and rhubarb.<br />
<br />
For about 1 kilo of jam you need:<br />
<ul style="text-align: left;">
<li>500 g of strawberries, chopped into small pieces</li>
<li>400 g of chopped rhubarb stalks </li>
<li>500 g sugar</li>
<li>30 ml of lemon or lime juice</li>
<li>half vanilla bean, with seeds (optional)</li>
<li>1 piece of orange rind (optional)</li>
</ul>
<div>
Combine all ingredients in a pot. Mix for a bit then cook over a medium heat for about 10 min. Lower the heat and continue cooking until you have a rather thick mixture.<br />
<br /></div>
<div>
Because strawberries and rhubarb have low pectin levels, you can add some pectin if you wish to achieve a thick and nicely set jam. You can also use sugar with added pectin.<br />
Keep in mind that lemon juice does has some pectin. I did not add any additional pectin, but I cooked the jam for a bit longer, almost an hour over a very gentle flame.<br />
<br />
To test the thickness of the jam just run your finger down the back of the spoon, if the 2 lines stay separate then it´s time to turn off the heat. Pour the jam in sterilized jars, close the lid and let cool. </div>
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<div>
To sterilize the jars, you can place them in boiling water for at least ten minutes, then dry over clean sheets. Alternatively, if the jars are microwavable sterilize them in a microwave. Wash the jars thoroughly, then put them in the microwave for few minutes.</div>
<div>
Place the cooled jam in the fridge to preserve it for the longest period possible. </div>
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<div>
Jams, quite often, seem as too simple and mundane. However, the touch of orange and vanilla make this jam anything but dull. Trust me, you are going to love every spoonful! </div>
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com0tag:blogger.com,1999:blog-8586419324217287414.post-46731309205873562882018-04-26T02:40:00.000-07:002018-04-26T07:12:43.715-07:00Baklava Cheesecake, the Best of Two Worlds<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif;"><b><br /></b></span><span style="font-family: "times" , "times new roman" , serif;">It's been a while since I posted a recipe, that's why I wanted to come back with a dessert recipe that kind of justifies my absence. </span><span style="font-family: "times" , "times new roman" , serif;">The decision was prompted after <a href="https://plus.google.com/u/0/communities/114884141077604568395" target="_blank">Foodies</a></span><span style="background-color: #fafafa; font-family: "roboto" , "robotodraft" , "helvetica" , "arial" , sans-serif; font-size: 13px;"><span class="proflinkWrapper" style="-webkit-tap-highlight-color: transparent;"><span class="proflinkPrefix" style="-webkit-tap-highlight-color: transparent;">+ community on Google+</span></span></span><span style="font-family: "times" , "times new roman" , serif;"> announced its theme of the month: food fusion. </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">I had a recipe idea in mind but I never made it and I just kept postponing it. The <a href="https://plus.google.com/u/0/communities/114884141077604568395" target="_blank">Foodies</a>+ theme was the perfect occasion I have been waiting for. </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">The baklava cheesecake is a winning fusion recipe in my book and it does justice to both recipes it is based on. It has all </span><span style="font-family: "times" , "times new roman" , serif;">creaminess you would expect from any self-respecting cheesecake and all the nutty crunchiness of baklava. The sugar syrup with its fragrant orange and rose water notes helps of the dessert elements to come together happily!</span><br />
<br />
<span style="font-family: "times" , "times new roman" , serif;">Balava fillings are nut based. The most common ones are pine nuts, walnuts, almonds, cashews and pistachios. I could have used any of these for the recipe as they are all delicious, but I used pistachios because I like its subtle flavor and its lovely green color contrasts the cheesecake's pale yellow hues. If you don't like pistachios, you can use the nuts of your choice. </span><span style="font-family: "times" , "times new roman" , serif;"> </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">There are few steps to make this baklava cheesecake; nothing too complicated but it needs a bit more of your time.</span><br />
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<b style="font-family: times, "times new roman", serif;"><br /></b>
<b style="font-family: times, "times new roman", serif;"> </b><span style="font-family: "times" , "times new roman" , serif;">For the base </span><span style="font-family: "times" , "times new roman" , serif;">(18cm springform pan) </span><span style="font-family: "times" , "times new roman" , serif;">you need: </span><br />
<ul style="text-align: left;">
<li><span style="font-family: "times" , "times new roman" , serif;">4 to 8 filo pastry sheets (depending on the size of the sheets)</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">50 g melted butter</span></li>
</ul>
<div>
<span style="font-family: "times" , "times new roman" , serif;">First, brush each filo sheet with butter and lay in the greased springform. </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">You can simply stack the sheets on top of each other. Alternatively, you can fold each one into thirds, put the first layer in the middle, then put the other folded sheet on top to form a cross and cover the rest of the <span style="background-color: white;">pan with more folded sheets. </span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">You need to put enough pastry to cover the pan and have a strong base to hold the cheesecake filling. You can add more sheets if you like but keep it moderate. Don´t forget to brush </span><span style="font-family: "times" , "times new roman" , serif;">each sheet </span><span style="font-family: "times" , "times new roman" , serif;">generously with butter, then trim the excess edges but leave some hanging on the sides of the pan.</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "times" , "times new roman" , serif;">Bake in a preheated oven (180C) for about 15 min or until golden brown.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b><br /></b></span></div>
<div>
<span style="font-family: "times" , "times new roman" , serif;">For the syrup:</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: "times" , "times new roman" , serif;">150 g sugar</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">100 g water</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1/2 cinnamon stick</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">few drops of lemon juice</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 tsp orange blossom water</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">2 to 3 dried rose buds (optional) </span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 tsp rose water</span></li>
</ul>
<div>
<span style="font-family: "times" , "times new roman" , serif;">Combine sugar, water, cinnamon and rose buds, and simmer over a gentle heat. Once the sugar is melted and the mix bubbles, add the lemon juice and simmer for a couple of minutes. Turn off the heat and add the rose and orange blossom waters.</span></div>
</div>
<div>
<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "times" , "times new roman" , serif;">For the pistachio filling:</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: "times" , "times new roman" , serif;">100 g chopped pistachios</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">30 g sugar</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1/2 tsp cinnamon (adjust to your taste)</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">15 g syrup </span></li>
</ul>
<div>
<span style="font-family: "times" , "times new roman" , serif;">Mix everything together until you get a wet mixture and spread it over the baked and cooled filo pastry base and set aside.</span></div>
<div>
<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">For the cheesecake filling:</span></div>
</div>
<div>
<div style="color: #222222; line-height: 18.48px;">
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">600 g cream cheese at room temperature</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">3 large eggs at room temperature </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">100 g sour cream or thick yogurt</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">120 g sugar</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">1 tbsp corn flour </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">1 tsp rose water</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">1 tsp orange blossom water</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">dash of salt</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">1/2 tsp cinnamon (or to your liking)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">15 g of syrup</span></li>
</ul>
<div style="line-height: 18.48px;">
<span style="line-height: 18.48px;"><span style="font-family: "times" , "times new roman" , serif;">In your mixer bowl, add the cheese and mix on a low speed with the paddle attachment for 2 to 3 minutes. Then add the sugar, the sour cream, cinnamon, salt, syrup, corn flour, rose and orange blossom water and mix again until well blended and no lumps are visible. Add the eggs one by one and keep mixing on a low speed and scrap the sides of the bowl from time to time. </span></span><br />
<span style="line-height: 18.48px;"><span style="font-family: "times" , "times new roman" , serif;">When everything is combined, pour the batter over the filo and pistachio layer and b</span></span><span style="background-color: white; font-family: "times" , "times new roman" , serif;"><span style="line-height: 18.48px;">ake in a preheated oven (150 to 160 C). </span></span><br />
<div style="background-color: white; line-height: 18.48px;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18.48px;"><br /></span><span style="line-height: 18.48px;">Usually it's customary to wrap the spring-form pan with aluminum foil and place it in another pan filled with warm water and then bake for the required time that is usually for a pan of this size one hour to one hour and a half (oven-dependent). This bain-marie method of cooking is needed to bake your cake at a gentler heat to avoid surface cracks.</span></span></div>
<div style="background-color: white; line-height: 18.48px;">
<span style="line-height: 18.48px;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span></div>
<div style="background-color: white; line-height: 18.48px;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18.48px;">What I do is different though. I put in the middle layer of the oven a pan and fill it with warm water then place the cheesecake pan over a cookie sheet and put both over the pan. This creates a steamy environment in my oven and allows the cheesecake to cook all the way through while retaining a smooth creamy texture and most importantly with no surface cracks whatsoever.</span><br /><span style="line-height: 18.48px;"><br /></span></span></div>
<div style="background-color: white; line-height: 18.48px;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18.48px;">After one hour, turn off your oven, shake the tray, make sure the middle is still a bit wiggly and leave the oven door cracked open for another half an hour to an hour. </span><span style="line-height: 18.48px;"><br /></span></span></div>
<div style="background-color: white; line-height: 18.48px;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18.48px;"></span></span></div>
<span style="line-height: 18.48px;"><span style="font-family: "times" , "times new roman" , serif;"></span></span><br />
<div style="background-color: white; line-height: 18.48px;">
<span style="line-height: 18.48px;"><span style="font-family: "times" , "times new roman" , serif;">Let the cake cool completely before you put it in the fridge overnight. </span></span><br />
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<span style="line-height: 18.48px;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span>
<span style="line-height: 18.48px;"><span style="font-family: "times" , "times new roman" , serif;">Decorate to your liking. Slice the cheesecake, drizzle some syrup on top and enjoy! </span></span><br />
<span style="line-height: 18.48px;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span>
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com2tag:blogger.com,1999:blog-8586419324217287414.post-64583749091122633402018-02-13T13:17:00.002-08:002018-02-13T13:17:40.867-08:00Romantic Orange and Vanilla Sugar Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif;">Valentine's day is here and it is a good occasion to remind yourself of the importance of love. Irrespective if you're a fan of the occasion or not, it's always great to bake or cook something special for your other half, your family, your friends or just for yourself to enjoy! </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">My Valentine's special this year is a simple, cute and romantic sugar cookie perfumed with orange and vanilla for a mouth watering sensation. The cookies are delicious </span><span style="font-family: "times" , "times new roman" , serif;">on their own</span><span style="font-family: "times" , "times new roman" , serif;">, but if you fill them with a jam like the </span><span style="font-family: "times" , "times new roman" , serif;">one I used then you've got a perfect </span><span style="font-family: "times" , "times new roman" , serif;">Valentine dinner dessert or a lovely and romantic</span><span style="font-family: "times" , "times new roman" , serif;"> gift item. </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTwY5ShXT5VZya562FU91EptrRPplUiPJsyfx1I1zp-GiFAgqc4b13y75jIWFWtUikNDGqUELezRs0z70z77hgVcZIDJWY8nHAmeOZbrKSsp2mgHch5-O6YuAQ2MDp0yOZszMeXjiVtU/s1600/cookv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTwY5ShXT5VZya562FU91EptrRPplUiPJsyfx1I1zp-GiFAgqc4b13y75jIWFWtUikNDGqUELezRs0z70z77hgVcZIDJWY8nHAmeOZbrKSsp2mgHch5-O6YuAQ2MDp0yOZszMeXjiVtU/s640/cookv.jpg" width="640" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white; color: #222222;">The recipe is really simple and requires few ingredients. </span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white; color: #222222;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white; color: #222222;">For the dough you need:</span></span><br />
<ul style="background-color: white; color: #222222; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">200 g butter at room temperature</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">130 g powdered sugar (add more sugar if you just want plain cookies with no filling)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">1 egg (about 50 g) room temperature</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">zest of one orange</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">the seeds of one vanilla pod</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">350-400 g of flour (the quantity well depend on how the butter absorbs the flour)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">dash of salt</span></li>
</ul>
<div>
<div style="background-color: white; color: #222222;">
<span style="font-family: "times" , "times new roman" , serif;">First, cream the butter, orange zest, salt, vanilla and the sugar for a couple of minutes until the butter feels light and fluffy. Add the egg and beat again for a couple of minutes until well incorporated.<br />Slowly add the flower to incorporate to the wet mix. Don't over mix the dough, you just want it to come together. </span></div>
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<div style="background-color: white; color: #222222;">
<span style="font-family: "times" , "times new roman" , serif;">Knead the dough gently to incorporate all the ingredients until the dough is no longer sticky. If it feels too wet and sticky add some flour. </span><span style="font-family: "times" , "times new roman" , serif;">Leave the dough on the counter for few minutes, uncovered. </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: "times" , "times new roman" , serif;">Place the dough between 2 baking papers and roll out to 5 mm thickness<span style="background-color: red;"></span>. Refrigerate for at least 4 hours or over night for better results.</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: "times" , "times new roman" , serif;">Take the dough out of the fridge and cut the cookies using the molds you like. I used a 10 cm round cookie cutter. I got about 16 cookies and I cut out a heart shape in 8 of them. </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: "times" , "times new roman" , serif;">Refrigerate for an additional 30 min so that the cookies hold their shape while baking.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: "times" , "times new roman" , serif;">Bake the cookies in a preheated oven (180C) for 10 to 15 min. The baking time depends on the thickness and the size of the cookies. You just want them to have a light golden color. </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<div style="background-color: white; color: #222222;">
<span style="font-family: "times" , "times new roman" , serif;">Let the cookies cool completely then fill them with the red jam of your choice. You might want to try this <a href="http://dolcerita76.blogspot.com.es/2018/02/cranberry-jam-with-ginger-and-orange.html" target="_blank">one</a>!</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: "times" , "times new roman" , serif;">Happy valentine´s day, and remember: always bake with love and passion! </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com2tag:blogger.com,1999:blog-8586419324217287414.post-18799018378662522942018-02-13T13:16:00.000-08:002018-02-13T13:16:35.421-08:00Cranberry Jam with Ginger and Orange<div dir="ltr" style="text-align: left;" trbidi="on">
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After a long break from blogging it´s time to come back to my favorite hobby. Until recently, I was still in the Christmas mood. It's hard to get over your favorite holiday and time of the year, but I was longing for the peace and relaxation I got. I guess I still wanted to relax and take things slowly. Lazy days be gone!<br />
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A while ago I bought a big bag of cranberries, and I had many ideas on how to use them, but I kept postponing all of them. Well the cranberries were not getting any fresher and the best option was to make some good jam with them. After all, nothing beats the taste of homemade jam or jelly.<br />
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The recipe is straight forward and really good. It is both tangy and sweet with the beautiful aromas of ginger and jam. The jam is perfect to smear on fresh bread, especially if it´s a sourdough bread, for breakfast or as a quick snack or dessert.<br />
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Let´s go to the recipe<br />
The batch I made was enough to fill 3 medium sized jars. You will need:<br />
<ul style="text-align: left;">
<li>450 g fresh or frozen cranberries</li>
<li>250 g sugar</li>
<li>100 g orange juice </li>
<li>100 g water</li>
<li>3 strips of orange peel</li>
<li>20 g finely chopped or grated ginger</li>
</ul>
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Combine all ingredients in a heavy bottom pan, mix well and let the jam cook for at least an hour on a very gentle heat.<br />
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The cranberries will burst then melt as they bubble away. After an hour, fill your sterilized jars with the hot jam and seal well. Let them cool completely before you put them in the fridge.<br />
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Now you are ready to spread this beautiful burgundy jam on your bread or brioche or to use it as a filling in cakes or cookies.</div>
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com0tag:blogger.com,1999:blog-8586419324217287414.post-88947917458664453732017-12-30T12:25:00.000-08:002017-12-30T12:47:42.553-08:00Hazelnut and Cinnamon Chocolate Coulant with a Caramel Heart<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span><span style="font-family: "times" , "times new roman" , serif;">Only a few hours separate us from the new year, and if you are celebrating at home with family and friends, I suggest an easy dessert that is guaranteed to satisfy everyone, especially chocolate lovers. </span><br />
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<span style="font-family: "times" , "times new roman" , serif;">As you probably have little time on your hands and would rather spend it with your loved ones instead of in the kitchen, any dessert you prepare should be quick, easy and of course tasty! This is exactly what this coulant recipe delivers as you'll need few ingredients, a couple of bowls and a whisk. If you want to save more time on new year's eve, you can prepare everything the night before and bake when you're ready to serve. </span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">For 4 servings you need:</span><br />
<ul style="text-align: left;">
<li><span style="font-family: "times" , "times new roman" , serif;">3 eggs at room temperature</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">150 g dark chocolate</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">30 g toasted and chopped hazelnut</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">15 g hazelnut paste (optional but preferable if you can find it)</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">50 g sugar</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">30 g flour</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">50 g butter </span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 tsp vanilla</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1/2 to 1 tsp of cinnamon</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">dash of salt</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">60 g caramel, you can use store bought or make your own.</span></li>
</ul>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">First start by melting your chocolate in a bain-marie or microwave. Once melted add the butter and the hazelnut paste and let them melt with the heat of chocolate. </span><br />
<span style="font-family: "times" , "times new roman" , serif;">Whisk the eggs, vanilla, salt and cinnamon then add the sugar and beat well until is combined.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">Slowly add the chocolate to the egg mixture and mix well, then add the flour and the chopped hazelnuts and mix again until all is well combined.</span><br />
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<div style="background-color: white; color: #222222;">
<span style="font-family: "times" , "times new roman" , serif;">Grease your ramequins and cover them with cocoa powder, pour some of the batter then put about a tablespoon of caramel then cover it with more batter. Fill only two thirds of the ramequin.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="color: #222222;">Heat your oven to 240 C, and place the ramequins in the fridge for at least 15 min. Bake the coulant for </span><span style="color: #222222;">10 min, take out and leave it to cool for 5 min then serve it with a sprinkle of sea salt. </span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="color: #222222;"><br /></span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">You can make the batter days ahead and freeze it. The day before serving, remove from the freezer and put in the fridge. On the day of serving, all you need to do is bake as instructed previously. </span><br />
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<span style="font-family: "times" , "times new roman" , serif;">I wish you a wonderful and sweet end of the year and a bright and delicious start of 2018! Happy New Year!</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">For caramel sauce recipes click: <a href="http://dolcerita76.blogspot.com.es/2017/11/london-fog-caramel-sauce.html" target="_blank">here</a>, <a href="http://dolcerita76.blogspot.com.es/2013/04/caramel-au-beurre-sale-or-salted-caramel.html" target="_blank">here</a>, <a href="http://dolcerita76.blogspot.com.es/2015/12/salted-caramel-candies-great-gift-this.html" target="_blank">here</a> and <a href="http://dolcerita76.blogspot.com.es/2016/11/spicy-apple-cider-caramel.html" target="_blank">here</a></span></div>
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com0tag:blogger.com,1999:blog-8586419324217287414.post-43649058301667151182017-12-23T02:47:00.000-08:002017-12-23T02:47:09.461-08:00Rugelach, Delicate Festive Cookies. <div dir="ltr" style="text-align: left;" trbidi="on">
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December is undoubtedly one of the busiest months of the year. The holidays and their anticipation take a toll on us but they definitely bring unparalleled joy and warmth!<br />
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Though this year I did not have much time to think of an elaborate Christmas menu as my energy level is a bit down, I managed to determine one of the menu's sweet items.<br />
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I recently tried and really loved a sweet cookie called rugelach. I was not really sure how the cookies' name should be pronounced but I was certain that I found cookies that are worth featuring on my Christmas table or any other festive table.<br />
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These crescent shaped cookies were brought to America by the Asheknazi immigrants. The original recipe was leavened with yeast and sour cream was added for flavor and moisture. However, in the last century, the sour cream was dropped and replaced with cream cheese and the dough was no longer fermented.<br />
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The cream cheese adds an incredible softness to the dough and the butter makes it flaky and crumbly. The dough is usually stuffed with jam, chocolate and nuts all dusted with cinnamon. The filling can be customized to your liking; as longer as you like the ingredient, use it!<br />
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These cookies will captivate you with their aromatic, flaky and satisfyingly rich flavor.<br />
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Let´s make some rugelach.<br />
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<b><i><u>For the dough you need</u></i></b>: (enough for 24 small pieces)<br />
<ul style="text-align: left;">
<li>170 g all purpose flour </li>
<li>160 g cold butter, cut into small cubes</li>
<li>140 g cold cream cheese</li>
<li>pinch of salt</li>
<li>20 g sugar</li>
<li>1 tsp orange zest</li>
<li>1/2 tsp cinnamon</li>
<li>dash of salt</li>
</ul>
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In a big bowl, combine the flour, sugar, salt, zest, cinnamon and butter and mix with the paddle attachment until you get a sandy mixture. You can also use your pastry blender. Add the cream cheese and mix until well combined.<br />
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Divide the dough into 3 equal parts, wrap in plastic and refrigerate for at least 2 hours or overnight.</div>
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<b><i><u>For the filling</u></i></b>:</div>
<div>
<ul style="text-align: left;">
<li>150 g orange jam</li>
<li>70 g chopped pecans or walnuts</li>
<li>60 g sugar</li>
<li>about 50 g dark chocolate</li>
<li>1 and half tsp cinnamon.</li>
</ul>
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<b><i><u>Assembly</u></i></b>:</div>
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On a generously floured surface, roll the dough (keep the other 2 parts in the fridge while you roll the first one) to about 20 to 22 cm disk of 2-3 mm thick.<br />
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Spread about 50 g of the jam, leaving 1 cm away from the edge. Cut the disk in 4 parts, then each part into 2 triangles. Sprinkle 20 g of the sugar, half tsp of the cinnamon, a generous sprinkle of pecans and the grated chocolate.<br />
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Roll each triangle into a crescent shape and tuck the edge on the bottom side to prevent the rugelach from opening while baking. Once you finish rolling you need to put the rugelach again in the fridge for at least a couple of hours.</div>
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Repeat the same process with the remaining dough.<br />
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Preheat the oven to 180 C.<br />
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Brush each cookie with milk, cream or egg wash. Sprinkle with coarse sugar and bake for 20 to 25 min or until golden brown.</div>
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As they bake, the cookies will fill your home with an irresistible Christmas aroma wafting from the cinnamon, the orange, the nuts, the chocolate and the dough itself. A heavenly mix! I am sure you won't be able to wait for the cookies to cool completely before eating one or two.<br />
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With this recipe, I would like to wish everyone a very Merry Christmas. Keep on baking!<br />
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com0tag:blogger.com,1999:blog-8586419324217287414.post-53806339123175064442017-11-30T14:26:00.001-08:002017-12-05T11:21:12.884-08:00London Fog Caramel Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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If you follow my blog, you know that I have somewhat of a healthy obsession with caramel sauces. You would think that with the few basic ingredients you need to make a good caramel sauce, you would be limited with how much you can play with the classic sauce. However, like with everything in the kitchen, the only limit is your imagination. I love to play around with the basic caramel recipe and tweak it to add an extra flavor note or a different texture or both. Today's caramel sauce features the simple ingredients you need to make a London Fog Tea, sounds interesting, no?<br />
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For other caramel recipes, you can try my <a href="http://dolcerita76.blogspot.com.es/2013/04/caramel-au-beurre-sale-or-salted-caramel.html" target="_blank">salted caramel</a> sauce, or how about my spicy and sweet caramel <a href="http://dolcerita76.blogspot.com.es/2016/11/spicy-apple-cider-caramel.html" target="_blank">recipe</a>?<br />
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The London fog caramel sauce stands out with its floral and citrusy notes, thanks to the Earl Grey tea and the dried lavender flowers. The result is a caramel sauce with a balanced sweet flavor and complex flavor notes.<br />
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Let´s make the sauce<br />
<u><i><b>For the tea you need</b></i></u>:<br />
<ul style="text-align: left;">
<li>1 earl grey tea bag (use 2 bags for a more intense flavor)</li>
<li>50 ml boiling water</li>
<li>1 tsp dried lavender petals (adjust to you liking)</li>
</ul>
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In a cup, put the tea bag and the lavender then add the boiling water and let it steep and then cool.</div>
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<u><i><b>For the caramel sauce</b></i></u>:</div>
<div>
<ul style="text-align: left;">
<li>50 ml of the prepared tea</li>
<li>120 g sugar</li>
<li>50 g cold butter cut into cubes</li>
<li>200 ml heavy cream</li>
<li>pinch of salt (needed to bring out the flavors)</li>
<li>1 tsp vanilla extract or paste </li>
</ul>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white; color: #222222;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white; color: #222222;">Put the sugar in a saucepan and melt over a gentle heat. Once the sugar is golden brown add the steeped tea and let it boil for few seconds. Always be careful when adding liquid to a hot caramel as it will splatter. Add the cold butter and let it melt. Add the salt and the cream.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Cook for a few minutes until it thickens. Finally add the vanilla and whisk well</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Lift the saucepan off the stove and allow the caramel sauce to cool down.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Pour the sauce in a clean jar and refrigerate, if you will not use it within the day of its making.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Like all caramel sauces, you can use it in so many ways. It is such a useful ingredient to keep in your fridge. It complements pancakes, crepes and sponge cakes perfectly. You can add it to cheesecakes to add a new flavor dimension, or you can use it as a sweet dipping sauce with fruits, biscuits and much more.</span></span></div>
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<span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span>
<span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">You can find </span></span><a href="http://dolcerita76.blogspot.com.es/2015/12/salted-caramel-candies-great-gift-this.html" style="font-family: times, "times new roman", serif;" target="_blank">here</a><span style="background-color: white; color: #222222; font-family: "times" , "times new roman" , serif;">, </span><a href="http://dolcerita76.blogspot.com.es/2014/03/caramel-brownie-bites.html" style="font-family: times, "times new roman", serif;" target="_blank">here</a><span style="background-color: white; color: #222222; font-family: "times" , "times new roman" , serif;">, </span><a href="http://dolcerita76.blogspot.com.es/2013/05/pink-pepper-caramel-and-chocolate.html" style="font-family: times, "times new roman", serif;" target="_blank">here</a><span style="background-color: white; color: #222222; font-family: "times" , "times new roman" , serif;">, </span><a href="http://dolcerita76.blogspot.com.es/2016/01/the-ultimate-cinnamon-and-caramel.html" style="font-family: times, "times new roman", serif;" target="_blank">here</a><span style="background-color: white; color: #222222; font-family: "times" , "times new roman" , serif;"> and </span><a href="http://dolcerita76.blogspot.com.es/2014/10/spicy-caramel-and-maple-apple-cake.html" style="font-family: times, "times new roman", serif;" target="_blank">here</a> many recipes I've shared before with caramel sauces.<br />
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Make your own caramel sauce and use it the way you want, it will only enhance your baking and make it more scrumptious.<br />
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com0tag:blogger.com,1999:blog-8586419324217287414.post-33505189302232724452017-11-21T07:39:00.001-08:002017-11-21T07:39:24.524-08:00A Savory Autumnal Pear, Pecan and Cheddar Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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Who doesn't like pies? The buttery crust alone draws crowds from all over! The<a href="https://plus.google.com/u/0/communities/114884141077604568395" target="_blank"> <span style="background-color: white; box-sizing: inherit; color: black; cursor: pointer; font-family: "quattrocento" , serif;">Foodies+ community</span></a><span style="background-color: white; color: #333333; font-family: "quattrocento" , serif; font-size: 20px;"> </span>on Google Plus dedicated a whole month for pies. Community members are challenged to concoct pies with seasonal ingredients using at least two from a list prepared by the moderators that reflect the taste of autumn.<br />
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I rarely post savory recipes on my blog, but this time I wanted to go with something different, simple and savory.<br />
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The filling is made from a delicious trio of simple, yet complementary ingredients: pear, pecan and cheddar. Pears are known to complement the flavors of both nuts and cheese. Their mild sweetness softens the sharpness of cheese and brings out the nuttiness of pecans.<br />
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The cheese that you would use for this pie depends on your personal preference, but you do need to use one with character and depth of flavor. You can choose a blue cheese for example, if you appreciate their strong and sharp flavor. However, keep in mind that very strong cheeses do not suit the palate of many.<br />
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Though it was my first time trying this food trio in a pie, it certainly won't be the last one! The result was just perfect: nutty, buttery, and creamy with a touch of sweetness.<br />
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Let´s start baking (yields 4 servings; 18 cm pan):<br />
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<b><i><u>For the crust you need</u></i></b>:<br />
<ul style="text-align: left;">
<li>175 g pastry flour</li>
<li>100 g cold butter, cut into small cubes</li>
<li>15 g sugar</li>
<li>pinch of salt</li>
<li>a dust of cinnamon (optional)</li>
<li>25 g grated cheddar </li>
<li>20 ml cider vinegar</li>
<li>25 ml cold water</li>
</ul>
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In a bowl, combine flour, salt, sugar, cinnamon, cheese and mix. Add the butter and work it quickly with the tip of your fingers or a dough blender. Add the vinegar and mix. Slowly start adding the water. Keep in mind that each flour absorbs water differently so don´t add all of your water at once. Drop the dough on your working surface and just gather it until it comes together. Don't overwork the dough as this would activate the gluten and it won't be crumbly. Wrap the dough in plastic and leave it in the fridge for at least an hour. You can do this step one day in advance. </div>
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<b><i><u>For the filling</u></i></b>:</div>
<div>
<ul style="text-align: left;">
<li>300 g pears, cored and cut into wedges (you need pears that withstand cooking and have a nice round flavor)</li>
<li>2 small shallots, cut into wedges</li>
<li>50 g chopped pecans</li>
<li>1 tbsp honey</li>
<li>50 g cheddar </li>
<li>salt and pepper to taste</li>
<li>1 tsp Dijon mustard </li>
<li>sprinkle of cinnamon</li>
<li>1 tbsp olive oil</li>
<li>15 g butter</li>
<li>1 tbsp of flour</li>
</ul>
<div>
Over a medium heat, add the butter and oil and wait a bit until the butter melts before adding the shallots. Cook until softened. Add the pecans and allow them to toast and soak in the flavors. Add the pears, salt, pepper, the mustard and cook for few minutes. Don't overcook the pears, you just want to sauté them. Add the honey and cinnamon, mix well and turn off the heat. </div>
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<b><i><u>Honey and cinnamon sauce</u></i></b>:</div>
<div>
<ul style="text-align: left;">
<li>40 g honey</li>
<li>20 g water</li>
<li>1 stick of cinnamon</li>
</ul>
<div>
Mix everything in a saucepan and then bring to a boil for few minutes. Leave to cool.</div>
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<b><i><u>Assembly</u></i></b>:</div>
<div>
Roll the dough to about 5 mm thick, arrange it over your tart pan, prick it and put it in the fridge again for 15 to 30 minutes. </div>
<div>
<br />
Mix the flour with the cooked pears then add the cheese and mix well with the filling. Now spread the filling over the dough.<br />
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You can decorate the pie with the leftover dough, it's not mandatory but it does add an extra touch. Brush the pie edges with cream and bake it in a preheated oven (175C) for about 35 to 40 min. Let the pie rest for about 10 minutes before serving.<br />
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Drizzle with the honey sauce and serve with a simple green salad and a good glass of wine.</div>
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Bon appetit.</div>
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com4tag:blogger.com,1999:blog-8586419324217287414.post-13497449785750038302017-10-30T03:40:00.000-07:002017-10-30T03:40:05.544-07:00A Spooky Pumpkin Cheesecake <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">Like every year on Halloween, I like to bake something for the occasion. Halloween celebrations are becoming more ingrained within the Spanish cultural landscape and I don't mind it at all! I think it's a fun way to express our dark side in a totally benign manner. </span><br />
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<span style="font-family: "times" , "times new roman" , serif;">I have made cookies, cakes, muffins and more for Halloween. This year I went for a cheesecake, my soft spot in the dessert world! What's a pumpkin cheesecake like? Extra creamy and full of the wonderful pumpkin pie spice flavors; you really can't ask for more! </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">Like all recipes that have a substantial amount of spices, the flavor is always better the following day, so do take the effort of preparing the cheesecake one day before serving.</span><span style="font-family: "times" , "times new roman" , serif;"> Let your imagination go wild and surprise your guests, your friends or your family with this perfect end for a gorylicious Halloween dinner party. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Let´s start baking.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><u><i><b>For the crust you need</b></i></u>: <span style="background-color: white;">(18 cm spring-form pan; serves 6-8 people)</span></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: "times" , "times new roman" , serif;">100 g digestive cookies</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">25 g melted butter</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 tsp brown sugar</span></li>
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<span style="background-color: white; color: #222222;"><span style="font-family: "times" , "times new roman" , serif;">Place the cookies in a plastic bag and bash them with a rolling pin until you have a coarse powder. Place the pulverized cookies in the spring-form pan, add the melted butter and sugar, mix well then press the mixture to cover the bottom and the sides of the pan. Bake in a preheated oven (180 C) for 8 to 10 min. Leave to cool.</span></span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: "times" , "times new roman" , serif;"><u><i><b>For the filling you need</b></i></u>:</span></span></div>
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<ul style="color: #222222; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">600 g cream-cheese at room temperature</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">3 large eggs at room temperature </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">100 g sour cream (or thick yogurt,)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">130 g sugar (70 g brown sugar and 60 g granulated)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">120 g pumpkin purée (mine is homemade)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">1 tbsp flour or cornstarch</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">dash of salt</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">1 to 2 tsp of pumpkin spices, adjust the quantity to your liking (I used: cinnamon, cloves, nutmeg, star anise, allspice, fresh and powdered ginger and a bit of cardamom)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">1/2 tsp of bourbon (optional)</span></li>
</ul>
<div style="color: #222222; line-height: 18.48px;">
<span style="line-height: 18.48px;"><span style="font-family: "times" , "times new roman" , serif;">In the mixer bowl, add the cheese and mix on a low speed with the paddle attachment for 2 to 3 minutes. Then add the sugar, sour cream, spices, salt, pumpkin purée and flour and mix again until well blended and no lumps are visible. Add the eggs one by one and keep mixing on a low speed. Finally add the bourbon mix for a bit. </span></span></div>
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<span style="line-height: 18.48px;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span></div>
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<span style="line-height: 18.48px;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white; line-height: 18.48px;">Pour the batter in the pan, and bake in a preheated oven (150 to 160 C). </span><br style="background-color: white;" /><span style="background-color: white; line-height: 18.48px;"><br /></span><span style="background-color: white;"></span><span style="background-color: white; line-height: 18.48px;">Usually it's customary to wrap the spring-form pan with aluminum foil and place it in another pan filled with warm water and then bake for the required time; that is one hour to one hour and a half (oven-dependent) for a pan of this size. This bain-marie method of cooking is needed to bake your cake at a gentler heat to avoid surface cracks.</span></span></span></div>
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<span style="line-height: 18.48px;"><span style="font-family: "times" , "times new roman" , serif;"><span style="line-height: 18.48px;"><br /></span>
<span style="line-height: 18.48px;">What I did is different though. I put in the middle layer of the oven a pan and filled it with warm water then placed the cheesecake pan over a cookie sheet and put both over the pan. This created a steamy environment in my oven and allowed the cheesecake to cook all the way through while retaining a smooth creamy texture and most importantly with no surface cracks whatsoever.</span></span></span><br />
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<span style="line-height: 18.48px;">After one hour, turn off your oven, shake the tray, make sure the middle is still wiggly and leave the oven door cracked open for another half an hour to an hour. </span><br />
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<span style="line-height: 18.48px;">Let it cool completely before you put it in the fridge overnight. </span></div>
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Before serving decorate the cheesecake to your liking. I added some crushed digestive cookies, and decorated a sugar cookie following this <a href="http://cookieconnection.juliausher.com/blog/creepy-cracky-halloween-tombstone-cookie" target="_blank">tutorial</a> to resemble a tombstone. I also added some royal icing spiders and pine nuts as maggots for that extra graveyard feel. </div>
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<span style="line-height: 18.48px;"><br /></span>
<span style="line-height: 18.48px;">And there you have it: a gory but delicious dessert for your Halloween party!</span><br />
<span style="line-height: 18.48px;"><br /></span></div>
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<span style="line-height: 18.48px;">For other Halloween recipes click <a href="http://dolcerita76.blogspot.com.es/2016/10/a-halloween-special-bloody-cake.html" target="_blank">here</a>, <a href="http://dolcerita76.blogspot.com.es/2013/10/spicy-pumpkin-muffins-treat-for.html" target="_blank">here</a>, <a href="http://dolcerita76.blogspot.com.es/2014/10/spicy-pumpkin-cookies-treat-for.html" target="_blank">here</a> and <a href="http://dolcerita76.blogspot.com.es/2015/10/autumnal-apple-pumpkin-and-walnut-cake.html" target="_blank">here</a></span></div>
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com0tag:blogger.com,1999:blog-8586419324217287414.post-59124595928721141662017-10-25T02:37:00.001-07:002018-05-29T13:09:22.811-07:00Plum and Pecan Frangipane Galette<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">Summer lingered in Madrid this year. Day temperatures did not drop below 28 C until just recently. I really missed the cool autumn weather and now that it is finally here, it's time to enjoy some comfort food. </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">For the first autumnal recipe, I used a fruit that is nearing the end of its season: a variety of colorful sweet and tart plums. </span><br />
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<span style="font-family: "times" , "times new roman" , serif;">This recipe is pretty basic and it calls for a flaky buttery crust, a sweet and nutty frangipane filling and tangy colorful plums rosettes. To make things more interesting, I added a comforting touch of cardamom to the crust and spiced up the frangipane with some ginger. Moreover, instead of using almonds like it's customary with frangipane, I used pecans. </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">I did not know how the mix would turn out but it was really smooth, delicious, and the spice level was just right for that extra heart-warming sensation. </span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">For 4 to 6 persons, you need:</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><b><i><u> Ingredients for the crust</u></i></b>:</span><br />
<ul style="text-align: left;">
<li><span style="font-family: "times" , "times new roman" , serif;">175 pastry flour</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">100 very cold butter</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">25 g powdered sugar and 25 g vanilla sugar</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">pinch of salt</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">45 ml cold vodka or kirsh (or just ice water)</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1/2 tsp ground cardamom (optional)</span></li>
</ul>
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<div style="background-color: white; color: #222222;">
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">In the food processor, mix flour, sugar and salt, pulse for few seconds to combine, add the butter and pulse again to get a sandy mixture. Slowly add the vodka; at first one tablespoon then one teaspoon at a time. Each flour has a different absorption capacity, so be careful not to get a soggy dough.</span></div>
<div>
<div style="background-color: white; color: #222222;">
<span style="font-family: "times" , "times new roman" , serif;">Once the dough forms a ball, drop the mixture on the working surface and just gather it. Do not over work it. Wrap it in plastic and leave it in the fridge for at least an hour or overnight.</span></div>
</div>
<div style="background-color: white; color: #222222;">
<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: "times" , "times new roman" , serif;"><b><i><u>For the frangipane</u></i></b>:</span></div>
<div>
<ul style="text-align: left;">
<li style="background-color: white;"><span style="color: #222222; font-family: "times" , "times new roman" , serif;">50 g soft butter</span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">50 g sugar (I used 10 g </span><span style="background-color: white;">maple </span><span style="background-color: white;">sugar </span><span style="background-color: white;">and 40 g castor sugar. You can use brown sugar if you wish)</span></span></li>
<li style="background-color: white;"><span style="color: #222222; font-family: "times" , "times new roman" , serif;">1 small egg</span></li>
<li style="background-color: white;"><span style="color: #222222; font-family: "times" , "times new roman" , serif;">60 g ground pecans (lightly toasted)</span></li>
<li style="background-color: white;"><span style="color: #222222; font-family: "times" , "times new roman" , serif;">dash of salt</span></li>
<li style="background-color: white;"><span style="color: #222222; font-family: "times" , "times new roman" , serif;">1 tsp freshly grated ginger</span></li>
</ul>
<div style="background-color: white;">
<span style="color: #222222; font-family: "times" , "times new roman" , serif;">Mix the sugar and the salt with the butter, add the egg and whisk until well combined. Add the pecans and ginger and mix well again. </span></div>
<div style="background-color: white;">
<span style="color: #222222; font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white;">
<span style="color: #222222; font-family: "times" , "times new roman" , serif;"><i><u><b>For the topping you need</b></u></i>:</span></div>
<div style="background-color: white;">
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;">400 g of plums</span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;">milk to brush the edges</span></li>
<li><span style="color: #222222; font-family: "times" , "times new roman" , serif;">sugar to sprinkle</span></li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxB454qvhracAerunyDQKQFB5C9KYxNct93dKP-_6Rh3AmGBDzTQUChU32F9nAHiEhthe1eDIL46aNFgES_URvUD2W9s0IvFI43U-o1pWwano-0Kw1Lg8stmACqfzy7dDk6ByJCwHmMHk/s1600/frangiptar.jpg" imageanchor="1" style="font-family: times, "times new roman", serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxB454qvhracAerunyDQKQFB5C9KYxNct93dKP-_6Rh3AmGBDzTQUChU32F9nAHiEhthe1eDIL46aNFgES_URvUD2W9s0IvFI43U-o1pWwano-0Kw1Lg8stmACqfzy7dDk6ByJCwHmMHk/s640/frangiptar.jpg" width="640" /></a><br />
<div>
<span style="color: #222222; font-family: "times" , "times new roman" , serif;"><i><u><b><br /></b></u></i></span>
<span style="color: #222222; font-family: "times" , "times new roman" , serif;"><i><u><b>Assembly</b></u></i></span></div>
</div>
<div style="background-color: white;">
<span style="color: #222222; font-family: "times" , "times new roman" , serif;">Roll the dough to about 6 mm thick and 25 cm in diameter. Fold the edges to make them about a cm higher. If you don't want a free form shape, you can use a tart tin.</span><br />
<span style="color: #222222; font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="color: #222222; font-family: "times" , "times new roman" , serif;">Spread the frangipane over the dough. You can use the whole quantity or adjust the amount to your liking. </span><br />
<span style="color: #222222; font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="color: #222222; font-family: "times" , "times new roman" , serif;">Arrange the plums on top of the frangipane. If you are patient enough, you can form rosettes with sliced plums, if not, just half or quarter the plums and arrange them on top. </span><br />
<span style="color: #222222; font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white;">
<span style="color: #222222; font-family: "times" , "times new roman" , serif;">Brush the edges with milk and sprinkle with sugar.</span></div>
<div style="background-color: white;">
<span style="color: #222222; font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #222222; font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white;">
<span style="color: #222222; font-family: "times" , "times new roman" , serif;">Bake in a preheated oven (180C) for 25 to 30 min, or until the frangipane is almost set in the middle.</span></div>
<div style="background-color: white;">
<span style="color: #222222; font-family: "times" , "times new roman" , serif;">Set it aside to cool. </span><br />
<span style="color: #222222; font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white;">
<span style="color: #222222; font-family: "times" , "times new roman" , serif;">Served alone or with a scoop of creme fraiche, this is a delicious galette that you will be happy to share with friends or to enjoy by yourself, especially when the weather is getting chilly. </span><br />
<span style="color: #222222; font-family: "times" , "times new roman" , serif;"><br /></span>
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com0tag:blogger.com,1999:blog-8586419324217287414.post-1940967990714914122017-09-20T13:53:00.002-07:002020-08-14T12:04:16.272-07:00Lime Tartelettes<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Before the summer is officially over, here is another refreshing and delicious lemon/lime recipe!<br />
By now, I think you are all quite familiar with my passion for lemons and all things citrus.<br />
<br />
Though I quite like pies, I don´t make them often. I thought it's time to use more of the delicious organic limes I had at home.<br />
<br />
The crust I made was inspired from a Marry Berry recipe but with slight modifications. with some modifications to make it even more crumbly and delicious. For the curd, I used the recipe of the famous French pastry chef Pierre Herme. I don't think you will ever use any other recipe; the lemon cream is beyond delicious.<br />
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For the crust you need (enough for 6 tartelettes, 8 cm diameter):<br />
<ul style="text-align: left;">
<li>175 g pastry flour</li>
<li>100 g cold butter cut into cubes</li>
<li>25 g powdered sugar and 20 g vanilla sugar</li>
<li>45 ml of cold vodka (or water)</li>
<li>Dash of salt</li>
</ul>
<div>
In the food processor, mix flour, sugar and salt, pulse for few seconds to combine, add the butter and pulse again to get a sandy mixture. Slowly add the vodka, first one tbsp then teaspoon by teaspoon. Each flour has a different absorption capacity, so be careful not to get a soggy dough.<br />
<br /></div>
<div>
Once the dough forms a ball, drop the mixture on the working surface and just gather it. Do not over work it. Wrap it in plastic and leave it in the fridge for at least an hour or overnight.<br />
<br /></div>
<div>
With a rolling pin, roll the dough to about 6 mm thick and place it in the pie mold. Prick it with a fork, cover it with baking paper, add some beans or ceramic beads, and bake in a preheated oven (180C) for 10 to 15 minutes. Remove the baking paper and the weight and bake for extra 10 minutes or until the edges are golden brown. </div>
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For the lemon curd<br />
<ul style="text-align: left;">
<li>2 eggs</li><li>100 g sugar</li>
<li>the zest of 2 limes or lemons</li>
<li>90 ml lime or lemon juice</li>
<li>150 g soft butter</li>
</ul>
<div>
In a big bowl combine the zest and the sugar and mix well (I did that the night before to allow the sugar to absorb the lemon flavor). ِِِِِِAdd the eggs and whisk until well combined. Add the lime or lemon juice, and whisk again. Put the bowl on a pot with simmering water (or double boiler) and keep mixing for about 10 minutes or until the mixture reaches 82 C and thickens.<br />
Take off the heat and let it cool for at least 10 minutes until the temperature drops to under 60 C. Add the butter and whisk until well combined. Leave the cream to cool completely. You can keep it in the fridge in a well sealed jar for up to 5 days! </div>
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<br />
For the meringue you need:<br />
<ul style="text-align: left;">
<li>60 g egg white</li>
<li>100 g sugar</li>
<li>pinch of salt</li>
<li>lemon zest or few drops of vodka</li>
</ul>
<div>
In a clean bowl placed over a pot with simmering water, add the whites, salt, sugar and zest or vodka. Start whipping on slow speed until the mixtures reaches 45-50 C. Once it reaches this temperature remove it from the heat and gradually increase the speed until you reach the top speed. Keep whipping until the meringue forms stiff peaks. </div>
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Assembly:<br />
Fill each tart shell with lemon curd and be generous to fill it up to the top.<br />
<br />
Pipe some meringue on the top. You can skip the meringue if you want, but it does add a nice touch and it balances the tartness of the lime cream.Blow torch the meringue for a brief time to give it a beautiful color.<br />
<br />
Decorate to your liking and you're ready to serve.<br />
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Keep in mind that once you burn the meringue you have to eat it immediately. If you place the tarts in the fridge, you risk getting a soggy meringue and wet tarts.<br />
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I hope you try these little cute tartelettes, as the French call them. They do require some time to make with several steps but the final result is so worth it: crumbly and buttery base, a lemony and creamy curd and a soft and sweet meringue! Just the perfect combination! Seriously I doubt you will stop at one, I know I couldn't!<br />
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com1tag:blogger.com,1999:blog-8586419324217287414.post-20016205590140117912017-08-29T11:39:00.000-07:002017-08-29T11:39:01.868-07:00Limoncello, a Refreshing Italian Liquor <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLiO4Z8rWHtw0eIGPy5HHQEFckEs0w1mLXalOrh-Zp3l1FUYXy7lOA0ulUNPm2li1c11k8s5b8zaD6klALQgaxYZpSFLVpLv7uwrKVYk13ykhl3e8r7FanO5ZKYnoWb3v9up7JQibhg4/s1600/limoncello3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLiO4Z8rWHtw0eIGPy5HHQEFckEs0w1mLXalOrh-Zp3l1FUYXy7lOA0ulUNPm2li1c11k8s5b8zaD6klALQgaxYZpSFLVpLv7uwrKVYk13ykhl3e8r7FanO5ZKYnoWb3v9up7JQibhg4/s640/limoncello3.jpg" width="640" /></a>When life gives you lemons you make tarts, cakes, lemonades and if you are feeling adventurous, you make limoncello! </div>
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I recently got my hands on a lot of organic lemons, and they were more than I needed. However, when you get your hands on good quality organic lemons, you can use them in so many ways. I used most of them to make refreshing pitchers of lemonade to cope with the heat of sunny Spain. </div>
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With the remaining lemons, I wanted to try something that I had never dared to make before and that is liquor. I cannot remember when I first tried limoncello, but I remember that it I loved it instantly. No surprises there, I think I love everything that has lemon in it. Ever since I was young, I loved eating lemons slices sprinkled with some sea salt, or even eating the pulp of squeezed lemons! </div>
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Naturally, I was excited to try this Southern Italian spirit that was first concocted at the beginning of the previous century. I had always thought that it was complicated to make, but when I read about the process of making it, it seemed pretty straightforward and simple. It only requires four ingredients and some time. </div>
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To make one liter bottle you need:</div>
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<ul style="text-align: left;">
<li>The peels of 10 organic lemons (you need only the yellow outer skin and none of the white part)</li>
<li>1 bottle of vodka (about 700 ml; use the brand that you prefer)</li>
<li>simple syrup using 200 g sugar and 220 water</li>
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In a jar, combine the peels with the vodka, tightly close the jar and leave it in a dark and dry place for at least 10 days.<br />
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All you need to do during the steeping period is to shake the jar once a day. After 10 days, the color of the vodka will take on the beautiful bright yellow color of the peels.<br />
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You can prolong the steeping period for up to four weeks, but after ten to fifteen days, the result will be pretty good.<br />
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To make the simple syrup, just combine the sugar and with the water and heat for about 10 minutes. You will get around 400 grams of syrup. This will give the liquor the needed sweetness. You can add more if you want, but I don't like it any sweeter.<br />
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Now that the vodka has all the flavor and color of the lemons, you need to strain it into a big pitcher, and mix it with the simple syrup. You need to stir well to make sure the syrup is mixed thoroughly. Transfer to a bottle and let it rest in the fridge <br />
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for few hours or a day. The recipe will yield a bit more than one liter of limoncello, so you can use a larger bottle if you want or put the rest in cute small bottles.<br />
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Limoncello makes a wonderful aperitif or digestif before or after heavy meals. It's also great on its own, mixed in drinks, added to cakes or baked goods. It's such a useful drink to make at home.<br />
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Finally, don't discard the lemon peels! You can dry and grind them to make a wonderful spice to add flavor to meringue, cakes, cheesecakes, tarts and just about anything that requires a hit of lemon flavor.<br />
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For other lemon recipes click on the following links: <a href="http://dolcerita76.blogspot.com/2015/06/ricotta-lemon-and-rosemary-cake-three.html" target="_blank">ricotta lemon cake</a>, <a href="http://dolcerita76.blogspot.com/2015/05/lemon-and-thyme-shortbread-cookies.html" target="_blank">lemon and shortbread cookies</a>, <a href="http://dolcerita76.blogspot.com/2014/09/deep-scarlet-red-summer-popsicles.html" target="_blank">blueberry and lemon popsicles</a>, <a href="http://dolcerita76.blogspot.com/2014/09/deep-scarlet-red-summer-popsicles.html" target="_blank">blueberry lemon and coconut cake</a>, <a href="http://dolcerita76.blogspot.com/2014/09/deep-scarlet-red-summer-popsicles.html" target="_blank">lemon and coconut madeleines</a>, <a href="http://dolcerita76.blogspot.com/2013/07/lemonade-for-hot-summer-days-my-moms-way.html" target="_blank">mum's lemonade</a><br />
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com1tag:blogger.com,1999:blog-8586419324217287414.post-62150881682472858962017-08-03T16:01:00.000-07:002017-08-03T16:01:25.074-07:00Matcha and Raspberry Financiers<div dir="ltr" style="text-align: left;" trbidi="on">
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There are so many recipes that require you to use eggs whites or eggs yolks only. This can be troubling to some, as you will be left with more yolks or whites than you would have liked. In the latest recipe that I shared, I used egg yolks and was left with the whites. I normally freeze the whites if I won't use them within 24 hours. However, I had a recipe in mind that called for egg whites and I was quite excited to try it.<br />
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The French Vistandine order of nuns developed a perfect recipe to deal with the extra egg white they had: financiers. My recipe is a take on this simple, yet ingenious, cake recipe.<br />
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Financiers are almond based and like many almond based recipes they fell out of fashion due to the widespread fear of cyanide poisoning. It wasn't until Chef Lasne, a renowned pastry chef, brought the visitandines, as they were called, to life by the end of 19th century. His shop, next to the Paris stock market, attracted financial workers who flocked to savor his cakes, especially the financiers as they were easy to carry and did not stain. To further promote the cake, he changed the mold and gave it the shape of a gold bar! His marketing strategy worked and the financier was born.<br />
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No matter what shape of mold you use, this cake is delicious, with a soft interior, a firm exterior, and a satisfying nutty flavor. <br />
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For 12 small financiers you need:<br />
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<li>100 g egg whites</li>
<li>100 g powdered sugar</li>
<li>70 g butter</li>
<li>70 g almond meal</li>
<li>35 pastry flour</li>
<li>pinch of salt</li>
<li>1/2 tsp lemon zest</li>
<li>2 g of matcha (fine green tea powder)</li>
<li>1 tbsp lemon juice</li>
<li>1/2 tsp of rum (optional)</li>
<li>Raspberries</li>
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First mix all the dry ingredients together: flour, almond, salt, matcha and sugar. Sift into a bowl.</div>
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Melt the butter and cook it for about 5 min. You need to hear the butter singing and smell a sweet hazelnut aroma filling your kitchen. Turn off the heat and let it cool.<br />
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Add the egg whites, the lemon zest, lemon juice and rum to the flour mixture. Mix until you get a homogeneous mixture. Add the butter and mix well again.<br />
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Cover with plastic wrap and leave in the fridge for at least an hour or better overnight.<br />
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Heat the oven at 180C. Fill your molds. I used small ones with a capacity of about 2 tablespoons. Add a couple of raspberries and bake for about 10 min.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO33an-f6GXMAemZcDHiNMG84ohDxahh2B1YhfSLSLAgK-7E2U3bYLRtME-BYNpBT_vhQwbzikDRUBxjch4DLPMaqOw7YLDA72okPgfCXIPuZMCKJJiMl7-ReXX-oO7zFzMInWq0Qepf4/s1600/fina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO33an-f6GXMAemZcDHiNMG84ohDxahh2B1YhfSLSLAgK-7E2U3bYLRtME-BYNpBT_vhQwbzikDRUBxjch4DLPMaqOw7YLDA72okPgfCXIPuZMCKJJiMl7-ReXX-oO7zFzMInWq0Qepf4/s640/fina.jpg" width="640" /></a></div>
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I opted for a shorter baking time to preserve the beautiful green given by the matcha powder. In all cases, you need to adjust the baking time depending on the mold you´re using and your oven.<br />
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Let the cakes cool for few minutes in the molds. Unmold and place over a wire rack to cool completely.<br />
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Sprinkle a bit of powdered sugar and enjoy with a cup of coffee.<br />
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These cute little cakes are soft, packed with beautiful sweet and sour flavors, and they melt in your mouth. You will enjoy each and every bite.<br />
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com0tag:blogger.com,1999:blog-8586419324217287414.post-23198034464528370732017-07-23T14:19:00.000-07:002017-07-23T14:19:41.154-07:00Red Currants and White Chocolate Pots de Crème<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">In summer and to cope with the heat, we tend to consume more refreshing meals, fresh fruits and vegetables, salads and chilled desserts. </span><br />
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<span style="font-family: inherit;">While it's entirely true that the dessert I´m sharing with you in this post is not exactly light in terms of the calories it packs, but it's served cold and in small portions making it a perfect summer dessert! </span><br />
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<span style="font-family: inherit;">This custard-like French dessert is very similar to </span><a href="https://dolcerita76.blogspot.com.es/2015/06/coffee-and-cardamom-creme-brulee.html" style="font-family: inherit;" target="_blank">creme </a><span style="font-family: inherit;">brulée but with few key differences such as the lack of the famous caramelized sugar crust.</span></div>
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<span style="font-family: inherit;">To the classic vanilla flavor of the cream, I added white chocolate and a touch of fresh sourness brought by the red currants. Whenever I use white chocolate in any recipe I like to balance its sweetness with tangy fruits, especially berries.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DQ7tDkloKXU83hBS-A6ZjslhGgQoriQ_wSg3qarAlN-47gjDGgRtyf0cntmzVSw5I6J8jQiTSRbGVYdOn9rwLUwULhCYnwKTnhs4d5oid4JQ5yxo2ne7n-okSjdX13sMu4wbyMrW3ik/s1600/pot+de+crem.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1430" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DQ7tDkloKXU83hBS-A6ZjslhGgQoriQ_wSg3qarAlN-47gjDGgRtyf0cntmzVSw5I6J8jQiTSRbGVYdOn9rwLUwULhCYnwKTnhs4d5oid4JQ5yxo2ne7n-okSjdX13sMu4wbyMrW3ik/s640/pot+de+crem.jpg" width="572" /></a></div>
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<span style="font-family: inherit;">To make 6 little pots (60 ml each) you need:</span><br />
<ul style="background-color: white; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="color: #222222; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">3 egg yolks and some of the white to weigh 75 g (note, do freeze the eggs whites if you can't find a way to use them immediately)</span></li>
<li style="color: #222222; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">50 g chopped white chocolate</span></li>
<li style="color: #222222; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">half of a vanilla pod</span></li>
<li style="color: #222222; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">40 g sugar (adjust to your liking)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;"><span style="color: #222222;">200 ml cream and 75 ml milk </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #222222; font-family: inherit;">red currants</span></li>
</ul>
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Preheat the oven at 150 degrees C (around 300 F).</div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">First, with the back of a knife, remove the seeds of the vanilla pod and add them to the eggs. Add the emptied vanilla pod to the cream and milk and gently heat. Bring to a gentle simmer and keep simmering for about five minutes. Once you smell the vanilla, add the chocolate and stir until it melts. </span></div>
<span style="background-color: white; font-family: inherit;"><br /></span>
<span style="background-color: white; font-family: inherit;">While the cream is heating, mix together the yolks with the sugar and vanilla seeds. You need to whisk until you get a creamy and pale mixture. </span><br />
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<span style="font-family: inherit;">Slowly pour the hot cream over the egg yolks while whisking vigorously. </span></div>
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<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Add between 5 to 7 red currants in each ramekin, then add the cream through a sieve. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Arrange the ramekins over a tray. Put the tray in the oven and add enough hot water to cover half or two thirds of the ramekins. Be careful not to spill water into the cream.<br /><br />Bake the cream pots for about 20 to 25 min in the preheated oven. Do check on them from time to time. Gently shake one of the ramekins and if there's a slight wobble in the center it's time to take them out from the oven. Remember that the cream will continue to cook for a while after you take it out of the oven so you don't want it to set completely while baking. In addition, you need to keep in mind that the baking time will differ depending on the ramekins you use, the oven, the quantity of cream you pour into each pot and even the tray on top of which you have put the ramekins. I used a ceramic tray so if you are using a metallic one you might need to consider this factor as trays heat differently. </span></div>
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<span style="font-family: inherit;">Once baked, take them out of the oven and let them cool completely. Put them in the fridge for at least 4 hours before serving.</span></div>
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Serve the cream pots with some red currants, shaved chocolate and a small dollop of sour cream, if you fancy some extra indulgence.<br />
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This dessert is a perfect finish to a summery dinner party and its refreshing flavors, balanced sweetness, and silky smooth texture will delight your guests. With luck, you will have some extra ramekins that you can enjoy on our own and ward off the heat!<br />
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Bon appetit </div>
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com0tag:blogger.com,1999:blog-8586419324217287414.post-38085623509174249362017-07-08T07:27:00.000-07:002017-07-08T07:27:25.961-07:00Vegan Chocolate Cake with Caramelized Pecans<div dir="ltr" style="text-align: left;" trbidi="on">
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Vegan baking can be a bit challenging, no question about it. But with some tweaks here and there, and playing around with ingredients, nothing is too difficult.<br />
Although vegan baking seems like a novelty, in reality, it's not. A while ago, I posted a traditional vegan <a href="https://dolcerita76.blogspot.com.es/2017/04/sfouf-vegan-anise-and-turmeric-semolina.html" target="_blank">recipe</a> that I grew with and I know there are many more out there.<br />
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<br />
Most vegan recipes are an adaptation from regular ones laden with the usual suspects of non-vegan ingredients! The chocolate cake recipe I´m sharing today is adapted from a book my brother gave me a couple of years ago called "The Cake Decorator´s Bible". I tweaked the recipe a bit by adding caramelized <a href="https://dolcerita76.blogspot.com.es/2017/05/caramelized-pecans.html" target="_blank">pecans </a> and rum. I figured that the combination would be successful. I mean after all, it's chocolate and nuts, you can never go wrong with that!</div>
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The end result was pretty amazing. The cake was very moist and fluffy with a deep chocolate flavor and a satisfying butteriness coming from the pecans. You won´t miss the eggs and butter at all. </div>
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To make this cake you need (23 cm loaf pan):</div>
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<ul style="text-align: left;">
<li>200 g pastry flour</li>
<li>35 cocoa powder</li>
<li>2 tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>100 g white sugar and 50 g brown sugar</li>
<li>pinch of salt</li>
<li>1 tsp dark rum</li>
<li>100 g caramelized pecans, processed into powder</li>
<li>80 ml vegetable oil (I used sunflower)</li>
<li>230 ml water</li>
</ul>
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In a bowl combine flour, sugar, cocoa powder, baking powder, baking soda, salt and ground pecans. Whisk to combine, then add the oil, water and rum. Whisk until no flour lumps are visible.<br />
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Pour the batter into the greased loaf pan and bake for 40 to 50 min in a preheated oven (160 C) or until a skewer inserted in the middle comes out clean.<br />
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Leave the cake to cool for five minutes in the pan. Remove and let it cool completely on a wire rack. </div>
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You can serve the cake as it is, or with chocolate syrup, and if you want an extra luscious touch you can prepare, like I did, an easy vegan chocolate cream frosting.<br />
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For the frosting you need:</div>
<div>
<ul style="text-align: left;">
<li>100 g vegan butter or margarine</li>
<li>10 g cocoa powder</li>
<li>50 grams ground caramelized pecans (optional)</li>
<li>30 g powdered sugar; you can add more if you like it sweeter. </li>
</ul>
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Combine all the ingredients and whisk until fluffy. Add on the top of the cake and garnish to your liking.<br />
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I hope you give this vegan recipe a try and I would love it if you shared your ideas for vegan baking.<br />
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Bon appetit!</div>
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com2tag:blogger.com,1999:blog-8586419324217287414.post-883535806663757792017-06-30T02:26:00.000-07:002017-06-30T02:26:09.229-07:00Blueberry, Lemon and Coconut Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Five years have passed by since I started blogging. This blog has certainly kept me busy and distracted from all of life's stresses and hard times. Whenever I need an escape to a more peaceful and calmer world, I run to my little kitchen and start mixing, kneading, shaping and decorating. Time flies when you are doing something you love and you just enjoy every single moment! <br />
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To celebrate the blog's fifth year anniversary and all the beautiful moments it helped me to live, I decided to make a simple, easy, yet delicious cake with vibrant, fresh and summery flavors. <br />
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I´m not revealing any secret when I say that I´m obsessed with berries, all kind of summer berries, and I just love to eat them fresh or use them in my baked recipes. Blueberries were my choice for this cake and I married their flavor with that of lemons and coconuts. Trust me when I tell you, the result was amazing! Give this cake a try and you won't be sorry! <br />
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Now for the sponge you need for five 15 cm in diameter pans:<br />
<ul>
<li style="margin: 0px 0px 0.25em; padding: 0px;">5 eggs (at room temperature)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">150 g sugar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">150 g cake flour</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">dash of salt</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">60 g melted butter</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Zest of 2 big lemons</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tsp of kirsh (optional)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">50 g shredded coconut</li>
</ul>
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Combine sugar, eggs, lemon zest, kirsh and salt and start whisking at low speed and then start increasing until you get to the highest one; beat for at least 5 minutes. The mixture should triple in volume, become very pale in color and with a cloud-like texture.<br />
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Add the flour and the coconut. Mix gently with a spatula until everything is incorporated. Finally, add the butter and mix slowly.<br />
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Pour the batter in the greased and lined pans.<br />
If you don´t have 5 pans of the same size, pour the batter into 2 pans and then once baked slice your cakes. Be careful that the baking time will vary as you change the size of the pans. <br />
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Bake the cake in a preheated oven (160 C) for about 18-20 minutes. Leave the cakes to cool for 5 minutes in the pan then unmold and transfer them to a cooling rack.</div>
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For the blueberry sauce:</div>
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<ul style="text-align: left;">
<li>250 g fresh or frozen blueberries</li>
<li>125 g sugar</li>
<li>1 tbsp lemon juice</li>
<li>half vanilla pod</li>
</ul>
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Combine everything and cook the berries for about 15 min, on a very gentle heat. If the sauce is too runny, just scoop out some of the liquid, but reserve to serve with the cake.<br />
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For the frosting:</div>
<div>
<ul style="text-align: left;">
<li>150 g soft butter</li>
<li>50 g cream cheese or mascarpone</li>
<li>100 to 150 powder sugar</li>
<li>1 tsp lemon juice</li>
</ul>
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Combine butter, cheese and sugar and beat until fluffy and pale, add the lemon juice and beat for few seconds.</div>
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To assemble:</div>
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Place a bit of the frosting on the cake board and then place the first layer. Pipe some of the frosting on the cake and spread with a spatula to cover the whole layer then pipe a small circle round the edge.In the middle of the cake layer add a tbsp or 2 of the blueberry sauce and then top with another layer. Repeat until you have covered all the layers,<br />
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Add some frosting on the top and edges, smooth with a scraper then decorate as you wish. I covered the top with fresh plump blueberries and multi-colored pansies and added some petals and flowers on the sides too.<br />
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Do make this cake and enjoy its light and summery flavors.<br />
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From now and until the sixth year blog anniversary keep on baking!<br />
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com0tag:blogger.com,1999:blog-8586419324217287414.post-15562050948651845162017-06-15T04:51:00.003-07:002017-06-15T04:51:39.554-07:00Roasted Rhubarb Sorbet <div dir="ltr" style="text-align: left;" trbidi="on">
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I guess it's a sign of the changes to come, but summers are starting earlier and winters are becoming milder. Climate change debate aside, it has been warmer than usual for the past month here in Madrid.<br />
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When it becomes hot, I like to hide indoors whenever possible and indulge in all sorts of cooling foods and drinks. Beer, smoothies, salads, cold soups, ice cream, popsicles, and sorbet are all my go to food and drinks to keep me refreshed.<br />
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The star ingredient of this post is not something you find easily here in Spain. You have to fish for it in specialty grocery stores. This year I was lucky to find a shop not too far from my place that sells rhubarb and I try as much as possible to buy these lovely burgundy stalks.<br />
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I bought quite a lot of rhubarb recently with the hope of using them in at least three recipes: jam, galette and a deliciously refreshing sorbet.<br />
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The sorbet comes in time to help me ward off the heat. What's more, it takes just a few ingredients to get a light dessert that is gluten and dairy free!<br />
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Ready to make some rhubarb sorbet? Let's go. You need:<br />
<ul style="text-align: left;">
<li>250 g of rhubarb, cut into 2 cm long pieces</li>
<li>half a vanilla pod </li>
<li>a strip of orange peel</li>
<li>1 tbsp brown sugar </li>
<li>1 tbsp maple syrup (optional)</li>
</ul>
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Combine all the ingredients in a pan and roast the rhubarb until soft and juicy in a preheated oven (180). It will take about 20 minutes, give or take.</div>
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Set aside to cool</div>
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While the rhubarb is cooling prepare the syrup</div>
<div>
<ul style="text-align: left;">
<li>150 g water</li>
<li>125 gr sugar</li>
<li>squeeze of half lime</li>
<li>tbsp of kirsh, vodka or rum (optional, for a softer sorbet)</li>
</ul>
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In a sauce pan combine all the ingredients, and on a gentle heat cook the syrup until it thickens a bit or until it reaches 105C.</div>
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Combine the rhubarb and the syrup and process until you get a silky smooth purée.<br />
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If you have an ice cream maker, just follow the manufacturer's instructions to make the sorbet. If not you have 2 main options:</div>
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<ol style="text-align: left;">
<li>Pour the rhubarb purée in a shallow dish and put in the freezer. With a fork, scrap the mixture every hour or so to prevent crystallization. </li>
<li>Let the rhubarb purée freeze. Once frozen, transfer the mixture into a blender and blitz until smooth.</li>
</ol>
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Now just scoop and enjoy as it is or use it to make a refreshing rhubarb mimosa to enjoy with friends or by yourself!<br />
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Ritahttp://www.blogger.com/profile/08922595242569254740noreply@blogger.com2