Happy New Year - Feliz Año Nuevo

 Our dinner table.

Nuestra mesa.

From Braulia's Kitchen we wish everyone a very happy new year 2013. Superstitions aside we're sure this will be a great year!
To say goodbye I'll leave you with a little sneak peak of our Christmas Eve dinner!

Roast Turkey(stuffed with pain d'epices, minced pork meat, chestnuts, pine nuts, raisins, prunes, truffle and port wine)

Pavo asado (relleno con pain d'epices, carne de cerdo picada, castañas, piñones, pasas, ciruelas, trufa y oporto)

Desde Braulia's Kitchen queriamos desear a todo el mundo un muy feliz año nuevo 2013. Echando a un lado cualquier superstición estamos seguras que este será un gran año!
Para despedirme os dejo un pequeño adelanto de lo que fue nuestra cena de Noche Buena!

Foie Gras with caramelised onions, king prawns, Smoked salmon from Ramest with blinis and creme fraiche

Foie Gras con cebolla caramelizada, Langostinos, Salmon ahumado de Ramest con blinis y creme fraiche

 Roast Turkey with the stuffing on the side, chestnut puree, apple sauce and red cabbage

Pavo asado con el relleno aparte, puré de castañas y de manzana y lombarda

And for dessert...

Y de postre...

Bûche de Noël

Mango mousse filled with fresh passion fruit pulp over a base of homemade meringuettes, covered with a white chocolate ganache and decorated with fresh pomegranate and more meringuettes!

Mousse de mango relleno de pulpa de maracuyá sobre una base de mini merengues caseros, cubierto con ganache de chocolate blanco y decorado con granada y mas merenguitos!

Mission Perfect Macaron (Part 1) - Misión Macaron Perfecto (Parte 1)

At Braulia's Kitchen we're on a mission, make THE PERFECT MACARON!

En Braulia's Kitchen tenemos una misión, crear EL MACARON PERFECTO!

We've never been huge fans of Macarons, we don't love them but don't dislike them either. We've obviously tried the best of the best in France at Laduree, Pierre Herme and Thierry Bamas, and even at Picard, but we never felt it was that kind of dessert that you can't live without.
But if you really want to become a great baker, you must do every recipe and dessert, and you must masterize it.
So after thinking about it over and over again, we finally came to the following conclusion: We MUST make Macarons, and they'll be outstanding!
We've been researching, documenting, reading every single recipe, tip, review, article... Basically every 101 on Macaron out there, just to know what was awaiting us.
Apparently to reach the goal a perfect Macaron needs to have the following:

• Smooth tops (no bubbles or tips from when pipping them).
• The outside must be crispy, whilst the inside will be nice, moist and chewy, what the french call "moelleux".
• It will always have a foot at the bottom of the shell - no foot no Macaron.
• A perfect round shape (really important) so the top and bottom shells can match once they are put together. 

Nunca hemos sido grandes fans de los Macarons, no los amamos, pero tampoco nos disgustan. Claramente hemos probado lo mejor de lo mejor que hay en Francia, cómo los de Laduree, Thierry Bamas, Pierre Herme e incluso los de Picard, pero nunca hemos tenido esa sensación que era un postre con el cual nos era imposible vivir sin él.
Pero si realmente quieres ser un experto en pastelería , tienes que probar todas las recetas y postres que hay y se deben dominar.  
Así que después de pensarlo una y otra vez, por fin llegamos a la siguiente conclusión: hay que hacer Macarons, y van a salir estupendos!
Hemos estado investigando, documentándonos, leyendo todas las diferentes recetas, artículos, consejos... Básicamente cada 101 que hay sobre los Macaron, sólo para saber lo que nos esperaba.
Al parecer, para alcanzar la meta de un Macaron perfecto éste debe tener lo siguiente:

•  Una superficie completamente lisa (sin burbujas o puntas que pueden salir a causa de la manga pastelera).
• Por fuera deben ser crujientes, mientras que el interior tiene que ser suave, un poco chicloso, lo que los franceses llaman "moelleux". 
• La parte inferior de la carcasa siempre tiene un pie - si no hay pie no hay Macaron.
•  Una perfecta forma redonda (esto es realmente importante) para que tanto la carcarsa superior como la inferior encajen bien.

Having these basic rules in mind, ahead we went to create our first Macaron.

Teniendo en mente estas normas básicas, decidimos seguir adelante y crear nuestro primer Macaron.

The results we actually better than expected; the taste was fantastic (believe me when I say this, as I myself don't fancy Macarons that much!), the consistency was great, and they did look very pretty too.
But of course they weren't perfect! Our main concerns right now are improving the shape and finding the perfect oven temperature and cooking time.
So we'll keep on practicing in order to reach perfection!
Beware Laduree, we are close to making just as great macarons as yours!

Los resultados fueron mejor de lo esperado; de sabor salieron fantásticos (creerme cuando digo esto porque los macarons no están dentro de mis gustos favoritos!), con muy buena consistencia, y visualmente preciosos.
Pero claro no eran perfectos! Ahora nuestros objetivos son mejorar la forma y controlar la temperatura y tiempo del horno.
Por lo que vamos a seguir practicando para llegar a la perfección!
Ojito Laduree, estamos muy cerca de hacer Macarons tan buenos como los vuestros!

Chocolate & Coconut Battenberg Cake - Battenberg de Chocolate y Coco

Is there any culinary marriage better than chocolate and coconut? I don't think so!
They are so great together in biscuits, mousses, candy bars (who doesn't love Bounty or Almond Joy?), and of course in cakes. At home we are huge fans of this couple and we hope they last forever!

This week we decided to re-invent the classic english Battenberg Cake, but instead of making it the traditional way with the almond taste and apricot jam, we gave it a twist using chocolate and coconut!
 It came out sooooo deliciously good I really can't wait to bake it again!

¿Hay algún matrimonio culinario mejor que el chocolate y el coco? No lo creo!
 Hacen tan buena pareja tanto en galletas, como mousses, chocolatinas (¿a quién no le encanta Bounty o Almond Joy?), y por supuesto en tartas. En casa somos grandes admiradores de esta pareja y esperemos que duren para siempre!

Esta semana decidimos re-inventar el clásico pastel británico Battenberg, en vez de cocinarlo a la manera tradicional con el sabor a almendra y la mermelada de albaricoque, quisimos darle un cambio usando chocolate y coco!
Salió tan deliciosamente rico, no veo el momento de volver a hacerlo!

 Ingredients 
For the coconut cake:
100 g softened butter
20 g of creme fraiche
180 g sugar 
1 packet of vanilla sugar
3 eggs 
150 g shredded coconut 
40 g all purpose flour 
1 pinch of salt
1 teaspoon baking powder
1/4 cup milk (or more if you want the cake less thick)
Directions:
Mix butter, cream, sugar and vanilla sugar.
Add eggs, coconut and milk.
Finish with the flour, salt baking powder.
Bake at 180 ° for 25 minutes
 
For the chocolate fondant: 
100 g dark chocolate 
150 g butter
30 g creme fraiche
180 g sugar
3 eggs
50 g flour
Pinch of salt
1 teaspoon baking powder
Directions: 
Melt the chocolate, butter and cream. Mix well.
Separate the egg yolks from the whites.
Add sugar and the egg yolks to the chocolate mixture. Then the flour, baking powder and salt.
Beat the egg whites and fold in gently the mixture.
Pour into pan and bake at 180 degrees for 25 minutes.
 
For the ganache (to stick the layers and cover the cake):
200 g dark chocolate
300 g cream
65 g butter
Directions

Heat the cream and remove from heat before boiling. Add the chocolate into small pieces and the butter. Mix well.
Use the ganache to glue the parts together and cover it all with the rest of the ganache.
Refrigerate.

Ingredientes
Para el pastel de coco:
100 g de mantequilla blanda
20 g de nata creme fraiche o nata espesa
180 g de azúcar
1 paquete de azúcar avainillada
3 huevos
150 g de coco rallado
40 g de harina de trigo
1 pizca de sal
1 cucharadita de levadura
1/4 taza de leche (o un poquito más si veis que la masa está muy espesa) 
Instrucciones:
Mezclar la mantequilla, creme fraiche, azúcar y azúcar avainillada.
Añadir los huevos, el coco y la leche. 
Terminar con la harina, la levadura y sal.
Hornear a 180 ºC durante 25 minutos

Para el fondant de chocolate:
100 g de chocolate negro
150 g de mantequilla
30 g creme fraiche
180 g de azúcar
3 huevos
50 g de harina
Una pizca de sal
1 cucharadita de levadura
Instrucciones:
Derretir el chocolate, la mantequilla y la nata. Mezclar bien.
Separar las yemas de las claras.
Añadir el azúcar y las yemas a la mezcla de chocolate. A continuación, la harina, la levadura y sal.
Batir las claras de huevo y envolver suavemente en la mezcla de chocolate. 
Hornear a 180ºC durante 25 minutos.

Para el ganache (para pegar las capas y cubrir la tarta):
200 g de chocolate negro
300 g de nata líquida
65 g de mantequilla 
Instrucciones:
Calentar la nata y retirar del fuego antes de hervir. Añadir el chocolate en trozos pequeños y la mantequilla. Mezclar bien.
Usa el ganache para pegar las piezas juntas se cubre todo con el resto de la tarta con el resto de ganache.
Refrigerar.

 

Pumpkin Dinner Rolls with a Honey Orange Butter

Christmas is just round the corner, and if you want to impress family and friends, this is THE RECIPE!
It's really simple, and the results are better than expected! And what I personally most love? Using one of my favourite seasonal vegetables - PUMPKIN!

Serve them with a whipped honey and orange (using both zest and fresh juice) butter. It will blow your mind!

Navidad está a la vuelta de la esquina, y si quiereis impresionar a los amigos y familia, esta es LA RECETA!
Es muy simple, y los resultados son mejor de lo esperado! Y lo que más me gusta de ella? Que utiliza una de mis verduras de temporada preferida - CALABAZA!

Sirvelos con una mantequilla de naranja (usando ralladura y zumo) y miel batida. Te dejará KO!

Ingredients:
2 packages active dry yeast plus 1 teaspoon white sugar
1/4 cup hot water
3/4 cup whole milk, scalded and cooled
1 cup of steemed and pureed pumpkin
1/3 cup light brown sugar
1/3 cup white sugar
6 tablespoons butter
1 egg
1/4 teaspoon salt
5 cups all-purpose flour

First of all, scald the milk for about 3 minutes in the microwave in a small glass bowl. Add in the 6 tablespoons of butter, stir until melted.  Then add in both sugars and pumpkin puree.  Place this mixture in the bowl of your electric mixer.
In another bowl add the yeast, the teaspoon of sugar and the 1/4 cup of hot water. Gently stir and allow the mixture to puff up. Once the yeast mixture looks foamy and puffy (about 3 minutes) add it to the pumpkin mixture in the mixing bowl, add the egg.  Now gradually add in the flour, one cup at a time. The dough should be soft, if it is too sticky add a bit more flour.
Remove the dough from the mixing bowl and place on a lightly floured surface.  Knead the flour for about 1 more minute and form into a round ball.  Place the dough ball in a bowl, covered, and put in a warm place until the dough has doubled.
Once the dough has doubled,  roll into a small balls (the size of a golf ball aproximately).

Place the rolls in to a baking dish, spaced about 2 inches apart.  Cover lightly with plastic wrap and set aside, in a warm environment, until they have doubled again and look light and puffy.
Pre-heat your oven to 180ºC.
Brush the rolls with egg and poppy seeds or linseed.

Bake each dish for about 8 to 10 minutes, or until golden brown.

 Ingredientes:

2 paquetes de levadura seca de panaderia más 1 cucharadita de azúcar blanco
1/4 taza de agua caliente
3/4 taza de leche entera, escaldada y enfriada
1 taza de puré de calabaza

1/3 taza de azúcar morena
1/3 taza de azúcar blanca
6 cucharadas de mantequilla
1 huevo
1/4 cucharadita de sal
5 tazas de harina 

Primero se escalda la leche durante unos 3 minutos en el microondas. Añadir las 6 cucharadas de mantequilla y remover hasta que se derrita. Una vez esté listo incorporar los 2 azúcares y el puré de calabaza, batir hasta que este bien mezclado. Después se vierte esta mezcla en el bol del batidor eléctrico.

En otro cuenco se añade la levadura, la cucharadita de azúcar y el 1/4 taza de agua caliente. Revolver suavemente y dejar que la mezcla se hinche. Una vez la mezcla de la levadura esté hinchada y espumosa (unos 3 minutos) se incorpora a la mezcla de calabaza. 

Empieza a batir la masa, añade el huevo y poco a poco la harina. La masa debe quedar suave, pero si es demasiado pegajosa, añade un poco más de harina.

Una vez esté lista la masa del recipiente, se coloca sobre una superficie ligeramente enharinada y se amasa hasta que se forme una bola redonda.  

Colocar la bola de masa en un bol, tapado, y poner en un lugar cálido para que duplique su tamño.Una vez duplicado, se hacen unas bolas pequeñas (del tamaño de una pelota de golf ) y dejar en una fuente para horno, un poco separados unos de otros.

Cubrir con film y dejar que se dupliquen de nuevo.
Pre-calentar el horno a 180 º C. Pintar los rollitos con huevo batido y espolvorear por encima  semillas de amapola y lino.

Hornear cada fuente durante unos 8 a 10 minutos o hasta que estén doradas.

Et voilá serve warm with the orange honey butter! 

Et voilá servirlos calentitos con la mantequilla de naranja y miel

Pastelitos de Guayaba - Guava Pastries

There are several desserts, scents and flavours that bring back childhood memories, such as my mother's thin chewy chocolate chip cookies or a tart lemon buttercream frosting over a dark chocolate cupcake. But there's one I most love, Cuban Guava Pastries!
I believe the first time I tried them I was probably 8 or 9 years old, when a good cuban friend of ours brought some home. Once I tried them I couldn't stop myself from eating one after another, sadly for my diet, that still happens! But who cares! They taste soooo yummy, and they are really easy to make!

You will just need: Puff pastry (homemade or store bought, guava paste (also homemade if you are lucky enough to find the fruit, or store bought), creamcheese (optional), one beaten egg and sugar to garnish over them.

Hay varios postres, olores y sabores que me traen recuerdos de mi infancia, como las finas y crujientes chocolate chip cookies de mi madre o el buttercream de limón con un toque ácido sobre un cupcake de chocolate bien oscuro. Pero uno de los que más me gustan son los Pastelitos de Guayaba!
Creo que la primera vez que los probé debía tener unos 8 ó 9 años, cuando una amiga de la familia, que es cubana, los trajo a casa. Tras haberlos probado ya no me podía controlar y me comí uno tras otro, tristemente para mi dieta, eso sigue pasando! Pero me da igual! Están taaaaaan ricos, y son tan fáciles de hacer!

Para prepararlos solamente necesitarás masa de hojaldre (casera o comprada), dulce de guayaba (también casera si consigues encontrar la fruta en sí, o sino comprada), queso crema (opcional), un huevo batido y azúcar para poner encima de los pastelitos.

First roll out the puff pastry and add a bit of the guava paste. To some of them we added creamcheese and a walnut, just to experiment and give it an extra crunch.

Primero extiende el hojaldre y añade un poco del dulce de guayaba. Para algunos pusimos un poco de queso crema y por experimentar una nuez para añadirle un toque crujiente.

Ready to be baked in the oven!
 
Listos para cocinarse en el horno!

Et voilá!

Et voilá!

This is how the ones with creamcheese looked like!

Así quedaron los que llevaban crema de queso!

And the experiment with the walnut turned out fantastic and delicious!

Y el experimento con las nueces quedó fantástico y delicioso!

Orange Poppy Seed Cake - A New Recipe with Naranjas Orbe

 
Given how great our Orangettes turned out, at Braulia's Kitchen we decided to keep on trying new dessert recipes with the juicy and delicious Orbe Oranges! So we came up with a cake we wanted to make for a while now, a Poppy Seed Orange bundt cake!

Teniendo en cuenta lo geniales que nos quedaron las Orangettes, en Braulia's Kitchen decidimos seguir probando nuevas recetas con las deliciosas y jugosas Naranjas Orbe! Así que hicimos una tarta que llevabamos tiempo queriendo probar, una pastel de Naranja y Semillas de Amapola!

The result was a fantastic; light and buttery with a fresh orange taste and a slight crunch of the poppy seeds!

El resultado fue fantástico; ligero y mantequilloso con un fresco sabor a naranja y el toque crujiente de las semillas de amapola!

For the final touch we glazed it with royal icing, grated some orange zest and sprinkled some seeds over it.

Para el toque final lo cubrimos con glaseado fondant, rallamos cáscara de naranja  y añadimos unas pocas semillas.

Try this recipe, it's fabulous!

Probad esta receta, es fabulosa!

Birthday Cake For a One Year-Old - My First Order!

Last weekend I had my first official order for the birthday party of a one year old.
The mother of the birthday boy asked for a traditional chocolate cake topped with a fluffy buttercream.
So now the only thing left was to decide on the shape and theme of the cake.
As it was his first birthday party I decided to stick with something simple but yet colourful and original, a 1 shaped cake with yellow frosting and covered with Smarties.
Where did my inspiration come from? My mother and the cake she made for my 2nd birthday party!

El pasado fín de semana tuve mi primer encargo oficial para la fiesta de cumpleaños de un niño de un año de edad.
Para la tarta, la madre del homenajeado, me pidió un bizcocho de chocolate cubierto por un cremoso buttercream.
Ya solamente quedaba decidir la forma y temática del pastel. Al ser un primer cumpleaños opté por algo simple, original y colorido, una tarta con forma de 1 con un buttercream amarillo y todo ello recubierto de Smarties.
¿De dónde me llegó la inspiración? De la tarta que me hizo mi madre para mi segundo cumpleaños!

One-year-olds may be too young to eat the Smarties but they sure do enjoy the colours of them, and in this case Luca (the birthday boy) loved it!
Pese a que niños de tan solo 1 año de edad sean muy pequeños para poder comer los Smarties, les encantan sus colores, y en este caso a Luca (el cumpleañero) le entusiasmó!

Once the design, cake, frosting and decoration was decided all I needed was to get started with it!
Una vez ya estaba decidido el diseño, bizcocho, cobertura y decoración de la tarta, ya solo quedaba empezarla!

For the cake I used the best never-fail chocolate cake recipe, from none other than the Queen of Baking: Martha Stewart!

Para el bizcocho utilicé la mejor receta, que nunca falla, de tarta de chocolate de la reina de la reposteria Martha Stewart!

For the frosting I decided to make tangy lemon buttercream icing for which I used about 500 grms of softened butter (yes it's a lot, but it was a really big cake!), 2 1/2 cups cofectioners sugar, 2 tablespoons milk, lemon juice and zest; and for that bright yellow colour I used Wilton's Golden Yellow Icing Colour.

Para la cobertura deicidí hacer un buttercream de limón, para el que utilicé unos 500 grms de mantequilla blanda (sí es mucha, pero la tarta era grandísima!), 2 1/2 tazas de aúcar glaçé, 2 cucharadas soperas de leche, zumo y ralladura de limón; y para conseguír ese brillante color amarillo use el colorante Golden Yellow de Wilton.

Once the cake was formed to figure a 1 and covered with the frosting I starting sticking the mini Smarties.
For the name I decided to use  the green coloured sweets as they stand out, and cover all of the sides with the remaining candy.

Una vez la tarta ya estaba cortada en forma de 1 y cubierta con el buttercream empecé a pegar los mini Smarties. Para destacar el nombre utilicé los de color verde, y cubrí todo los laterales con los caramelos sobrantes.

Et voilá, 45 very long minutes later the cake was ready!

Et voilá, tras 45 largos minutos la tarta ya estaba lista!

If you are interested in making an order please send a mail with your enquiry to brauliaskitchen@gmail.com!
From cakes to pies, cupcakes, pavlovas, cookies, brownies, petit fours, you name it we make it!

Para realizar un pedido envía tu solicitud a brauliaskitchen@gmail.com!
Desde tartas a pies, cupcakes, paulovas, todo tipo de galletas y cookies, brownies, petit fours, lo que quieras, te lo preparamos!

Lemon Meringue Pie - a Traditional Favourite

Who doesn't love pie? 

Everyone has their favourite; apple, pecan, cherry, chocolate, blueberry, key lime...But if there is one that is the most famous and loved by everyone that should be the Lemon Meringue.

 

A simple treat made with a crust (shortbread or shortcrust), covered with a tangy lemon curd and topped by a fluffy meringue, or an italian meringue as we do at home! 

Once the meringue is piled over the pie it's baked in the oven until golden brown. However at home we prefer a flambe torch and grate some zest over it.

This classic never gets old and it's great for dessert, tea, or why not, breakfast! There should never be an excuse to eat this delicious pie!

The recipe? Well it's easy peasy, try this one!

Enjoy!

Chocolate Orangettes

A few days ago while having lunch at my sister's house, my brother in law came up with the idea of making orangettes.
It's basically candied oranges covered with a nice good quality dark chocolate; sounds simple, and inexpensive but for some reason they are sold at really high prices at every other bakery.
This led to a debate about how 3 simple and cheap ingredients, that everyone has at home, can end up being sold at prices that can sometimes be outrageous.
So finally I decided to give it a try myself and see if it was worth making them at home rather than buying them.

The procedure goes as follows:

First of all you must cut the orange peel in slices (the width should be almost 1cm).

Blanch them in water at least 4 times to get rid of any bitterness. To do this put the orange rinds in water and once it starts boiling strain them and restart the same process.

 Remember it has to boil 4 times!

So once you've blanched them, it's time to candy the rinds.

For 5 large oranges I used 1/2 liter of water and 250 grms of sugar. I poured both ingredients into a saucepan and once the sugar had dissolved and started to boil I incorporated the orange peel. This step can take a while, 45 minutes or so at medium to low heat and stirring once in a while. The peel strips will be ready once they become translucent.
What's the next step? Leave them to dry over a cool rack for 4 - 5 hours (I left mine for almost 24 hours!). Check out how translucent they are, that's what they should look like!

Keep the leftover syrup , it can be useful in sooooo many ways, for fruity cocktails, to soak over a cake, anything!

Once the strips are dry, the last step will be dipping them in tempered dark chocolate (I used 70% dark chocolate).
Chop the chcolate (200 grms) pour 2/3 over a heat proof bowl and melt it, the temperature must rise to 50ºC, remove from the heat and add the remaining 1/3 chopped chocolate.  Let it cool to 26/27ºC and once again put it over the heat until it's at 32ºC, now it's at a perfect temperature to coat without being too runny.

Dip the strips with the help of two forks and place over a cookie sheet to cool.

 

Leave for 1 or 2 hours (max) to dry. 

Et voilà! 

In conclusion, these treats are a little time consuming and messy, but not at all difficult and what's most important, they taste delicious! So from now on, no more store bought, just homemade orangettes!

And last but not least I want to give special thanks to Naranjas Orbe for having such great oranges, I will definitely be using them for more recipes!

Effortless Chocolate Walnut Biscotti

Having friends over for tea or coffee, and you don't have a clue of what to serve?

I'll tell you, Biscotti!

These traditional italian cookies are easy, tasty, and most important CHEAP!! And what's more, you can add to the dough whatever you want, dried apricots, pistachios, hazelnuts, cranberries, white chocolate chips...ANYTHING!

They are absolutely perfect to have with anything, with a warm drink in these cold autumn days, or a delicious ice-cream in a hot summer day.

Remember if you want to give a great impression in a dinner or at home, without having to spend hours and hours in the kitchen baking, these are great!!

Ingredients:
85 grs softened butter
2 cups all purpose flour
1/2 cups cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 cup walnuts (or any other ingredient you want)

1. Preheat the oven at 180ºC.
2. In a medium bowl whisk flour, cocoa, baking soda and salt. In a bowl of an electric mixer cream the butter and sugar until it's light and fluffy. Add the eggs one at a time and beat until it's well combined. Add the flour mixture and stir to form a stiff dough. Finally add the nuts.
3. Transfer the dough to a baking sheet (with butter and flour if necessary) and form into a log flattened (careful this can be a little messy!). Bake for 25-28 minutes.
4. Let it cool for 5-10 minutes and cut into pieces. Once done, re-bake for 8 minutes (that's why they are called biscotti, because it's twice baked!).

Et voilà! Enjoy!

Cream Cheese Brownies

Yes, I declare myself a huge fan of brownies! But not any type, only those that are super moist, fudgy, sweet, and will make you more and more addicted as you take a bite after another.

For a while now, I wanted to try and bake my own cream cheese brownies, just to give it a try and see if it  really was worth becoming addicted to them too. And thank god I decided to go for it! These brownies totally ROCK!

Searching for the perfect recipe I came across these by Martha Stewart.
I modified it just a little bit, and they turned out fantastic! They really were a huge hit in a dinner with friends.

So once again, thank you Martha for coming up with such a great brownie recipe!

Recipe (adapted from Martha Stewart)

Ingredients:
140 grs butter (113 grs for the brownie and 28 grs for the cream cheese mix)
1 cup plus 2 tablespoons flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups caster sugar 
226 grs baking chocolate
113 grs cream cheese
3 eggs plus 1 egg yolk
2 teaspoons vanilla extract (one for the brownie batter and the other for the cream cheese mix)

1 - Preheat the oven at 180ºC. In a bowl whisk flour (just the 1 cup), baking soda, salt and cocoa. Set aside.
2 - Melt chocolate with butter in a heat proof bowl. Once it's melted add 1 1/4 cups of sugar, mix, then add one egg at a time and a tsp of vanilla and mix until well incorporated. Finally add the dry ingredients, but be careful not to overmix!
3 - For the cream cheese batter, whisk the cream cheese with 2 tablespoons of butter. Add 1/4 cup of sugar, egg yolk, tsp of vanilla and 2 tablespoons of flour.
Alternately spoon the chocolate mix and the cream cheese into a pan. With the tip of a knife swirl to marble.
4 - Bake for 50 - 60 minutes aproximately.

Et voilà! Enjoy!

Cuban Merengón - or how to enjoy a cheap & chic dessert!

This morning when I woke up and switched the television on all I could see in every channel, was news about the strike that is taking place in Spain.

Protesters all around the country rioting against the cuts the current government has been forced to made in order to solve the deep economic crisis we are suffering.

Prices keep on rising (electricity, gas, food, etc) what ends up on families having to cut expenses, specially on the grocery list.

This made me think: what does absolutely everyone have at home in their fridge or pantry and isn't expensive? Milk, eggs, sugar?
YES! And can a delicious (and easy) dessert be made from these 3 basic ingredients?
WELL OF COURSE!

So what is the name of this sweet and cheap dessert? MERENGÓN!

Merengón is a traditional Cuban dessert, very similar to the Portuguese Molotov. There is no difference between each other, just the name, so just like the egg and the chicken, you really don't know which came first!
The dessert is made out of egg whites beaten with sugar (in order to make a regular meringue), then caramel is added to the mixture and it is cooked in the oven in a water bath. With the remaining egg yolks a custard or creme anglaise is made to have with the cooked meringue. So nothing goes to waste!

The result is an absolutely delicious, light, airy and delectable dessert everyone will love!

Come on people, let's put a little touch of sweetness on these bitter and sad times we are living, and let's bake! Just like Frank Ocean's song, it is after all a "Sweet Life"

Find below the recipe!

Serves 8 people, you wil need:
For the meringue:
21  tablespoons of caster sugar ( 14 for the meringue and 7 to make the caramel)
6 egg whites

For the custard:
6 egg yolks
6 tablespoons of sugar
500 ml whole milk(or more depending on the consistency, if you want it less thick)

1 - Butter the pan (you can use a bundt pan, or if not a regular round one)
2 - Beat 6 egg whites with 14 tbsps of sugar. In a saucepan add the remaining sugar and cook it until you have a caramel sauce (do not add water!).
3 - Once you have the egg whites and sugar in the right consistency add the caramel and keep on beating until it us well incorporated. Bake in the oven in a water bath for 20 minutes.
4 - Put the milk in a saucepan, once it has started to boil remove from heat. Whisk egg yolks with sugar, and blend. Gradually whisk the hot milk into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill.

5 - Once the meringue is ready, unmold and serve it chilled with the custard.

Et voilâ! Enjoy!