tag:blogger.com,1999:blog-30508184843503522622024-03-05T13:59:55.929+01:00Braulia's KitchenAlmudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-3050818484350352262.post-7381297848394682622013-04-27T08:23:00.000+02:002013-04-27T08:23:00.837+02:00The Daring Bakers April Challenge - Savarin<i>Natalia of <a href="http://gattifiliefarina.blogspot.it/">Gatti Fili e Farina</a>
challenges us to make a traditional Savarin, complete with soaking
syrup and cream filling! We were to follow the Savarin recipe but were
allowed to be creative with the soaking syrup and filling, allowing us
to come up with some very delicious cakes! </i><br />
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<i><img border="0" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SYju9xXGHsOTw69-sd1jvBQ_KqDBRn9NRVyxNBTCpvugkSzGO0k-J72I-dXwYK1f4s-y_j6ac-IjnTuY4sD9exU-fJKAxNIg1X4g27N68zcA1VG5huYuNGAQtjoOgxptHHJkAQUB4Xg5/s640/IMG_2850+-+copia.JPG" width="640" /> </i></div>
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This month's challenge whilst being extremely time consuming, it was fun to do and the results were totally worth it, doesn't it look beautiful?!</div>
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<span style="color: #666666;">A pesar que el reto de este mes exigía mucho tiempo, ha resultado ser muy divertido y ha merecido la pena, ¿no os parece que ha quedado precioso?!</span></div>
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<span style="color: #666666;"><u><b><span style="color: black;">Ingredients:</span></b></u></span></div>
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<span style="color: #666666;"><span style="color: black;">2 cups bread flour</span></span></div>
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<span style="color: #666666;"><span style="color: black;">2 tablespoons luke warm water</span></span></div>
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<span style="color: #666666;"><span style="color: black;">6 large eggs separated</span></span></div>
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<span style="color: #666666;"><span style="color: black;">4 grs instant yeast</span></span></div>
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<span style="color: #666666;"><span style="color: black;">4 teaspoons sugar</span></span></div>
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<span style="color: #666666;"><span style="color: black;">75 grs room temperature butter (plus 55 grs for greasing baking pan, hands, scraper and surface)</span></span></div>
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<span style="color: #666666;"><span style="color: black;">1 tablespoon lemon and orange zest (optional)</span></span></div>
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<span style="color: #666666;"><span style="color: black;">1 teaspoon salt</span></span></div>
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<span style="color: #666666;"><u><b>Ingredientes:</b></u></span></div>
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<span style="color: #666666;">2 tazas de harina de fuerza</span></div>
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<span style="color: #666666;">2 cucharadas de agua caliente</span></div>
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<span style="color: #666666;">6 huevos separados</span></div>
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<span style="color: #666666;">4 grs de levadura de panadero</span></div>
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<span style="color: #666666;">4 cucharaditas de azúcar</span></div>
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<span style="color: #666666;">75 grs de mantequilla a temperatura ambiente (más 55 grs para el molde, manos, cuña y superficie de trabajo)</span></div>
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<span style="color: #666666;">1 cucharada de ralladura de naranja y limón (opcional)</span></div>
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<span style="color: #666666;">1 cucharadita de sal </span></div>
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<u><b><span style="color: #666666;"><span style="color: black;">Directions:</span></span></b></u></div>
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<b><u><span style="color: #666666;"><span style="color: black;">Sponge:</span></span></u></b></div>
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<b><u><span style="color: #666666;"><span style="color: black;"><span style="color: #666666;">Masa Madre:</span> </span></span></u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKGsEKUUZl7EywaQJiODrusuc_kstk0h5WkZm8UQCLPf2W0rSz8InXxiIAxMwTwveRsPsO5TpTuGj9qLArK8KBqOAWLCprX9u8r1SpWYY0NLSsrnLjp4RQwEBOgA_FqEm2lUBTa2UdtDJ/s1600/IMG_2772.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKGsEKUUZl7EywaQJiODrusuc_kstk0h5WkZm8UQCLPf2W0rSz8InXxiIAxMwTwveRsPsO5TpTuGj9qLArK8KBqOAWLCprX9u8r1SpWYY0NLSsrnLjp4RQwEBOgA_FqEm2lUBTa2UdtDJ/s200/IMG_2772.JPG" width="150" /></a></div>
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<span style="color: #666666;"><span style="color: black;"> In a small bowl mix 2 tablespoons luke warm water, 3 tablespoons bread flour and yeast. Cover with cling film and let rise for 60 minutes.</span></span></div>
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<span style="color: #666666;"><span style="color: black;"><span style="color: #666666;">En un ból nmezcla 2 cucharadas de agua caliente, 3 cucharadas de harina de fuerza y la levadura de panadero. Cúbrelo con film de cocina y déjalo en reposo para que crezca durante 60 minutos.</span></span></span></div>
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<u><b><span style="color: #666666;"><span style="color: black;"><span style="color: #666666;"><span style="color: black;">Dough:</span></span></span></span></b></u></div>
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<span style="color: #666666;"><span style="color: black;"><span style="color: #666666;"><span style="color: black;">After 30 minutes put the 6 egg whites in a mixer bowl and start working at low speed adding flour (2 cups or 270 grs bread flour) until you have a soft dough that sticks to the bowl. Cover it with cling film and let rest for 30 minutes.</span></span></span></span></div>
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<span style="color: #666666;"><span style="color: black;"><span style="color: #666666;"><u><b>Masa:</b></u></span></span></span></div>
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<span style="color: #666666;"><span style="color: black;"><span style="color: #666666;">Pasados 30 minutos bate las claras de huevo a velocidad mínima añadiendo la harina (2 tazas o 270 grs harina de fuerza) hasta que tengas una masa que se pegue a los lados del ból. Tápalo con film y déjalo reposar 30 minutos. </span></span></span></div>
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<span style="color: #666666;"><span style="color: black;"><span style="color: #666666;"> </span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-RAJ2JYp9T5TQRWoG4TqVw3B_bZNzYeVII3tYmJmHuANYrTdMpmAvF_u4rinI9M4c5g3LQu37vIg0AoHBJVCN_PAfa-HQSOPwiX__7MLp3AkuPWoTaeERIvHXgTY6ZC7NN62iMPF1xIpZ/s1600/IMG_2774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-RAJ2JYp9T5TQRWoG4TqVw3B_bZNzYeVII3tYmJmHuANYrTdMpmAvF_u4rinI9M4c5g3LQu37vIg0AoHBJVCN_PAfa-HQSOPwiX__7MLp3AkuPWoTaeERIvHXgTY6ZC7NN62iMPF1xIpZ/s200/IMG_2774.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIWNz-rIn5zg0u4KRq5FOOa3NpqkwtX4Tlhs6le8HDmlgF0nu2vUGIoBY-ap1oHaCy5b_vYUvPiQYuer7vxCYvsu9luqu3aPodDNaUjlBjjBWrICUYElpaCUT87k8ycysXhq0NWhAaS8F/s1600/IMG_2773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIWNz-rIn5zg0u4KRq5FOOa3NpqkwtX4Tlhs6le8HDmlgF0nu2vUGIoBY-ap1oHaCy5b_vYUvPiQYuer7vxCYvsu9luqu3aPodDNaUjlBjjBWrICUYElpaCUT87k8ycysXhq0NWhAaS8F/s200/IMG_2773.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWpqfw_0E-PgWC8CFRZtiFh_orBItDoW2qMt_V2NRKbLy8q1t8rKaZcM6Vz6WQ5VMHT_tF4KPc4BnVTl57RvnXIXdv3l0mE5v_mKMN32Kxmb_NLXSPbLrAMt-qKOLvrby9DqKqq8uWVEW/s1600/IMG_2775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWpqfw_0E-PgWC8CFRZtiFh_orBItDoW2qMt_V2NRKbLy8q1t8rKaZcM6Vz6WQ5VMHT_tF4KPc4BnVTl57RvnXIXdv3l0mE5v_mKMN32Kxmb_NLXSPbLrAMt-qKOLvrby9DqKqq8uWVEW/s200/IMG_2775.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0B4nBrmJoXxffe0Jf0Xc2a-LDtG-F3QA-ugaJEUabjTxaBeV538SJj0vNnjoU5tBLJVm0qrhdsa2jW32BHb6BAoHggBHIsznZReb66DVSzsJxnPSMbjN8dGBBWWJKlRtovMXZF37LPFs5/s1600/IMG_2778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0B4nBrmJoXxffe0Jf0Xc2a-LDtG-F3QA-ugaJEUabjTxaBeV538SJj0vNnjoU5tBLJVm0qrhdsa2jW32BHb6BAoHggBHIsznZReb66DVSzsJxnPSMbjN8dGBBWWJKlRtovMXZF37LPFs5/s200/IMG_2778.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOQThuLcD0bt8wV71gh-x5ICFh_V3pe2nnmxVdkp_-8o02gU9_Z_-Lb4inKFElm6npej5g2hUdvz0weHdcDYkvtfv3_u_jU-q6QqdnGBNSxiVAjtk1IymrEcYPfSJygy_9Paz1FOMEBIk/s1600/IMG_2779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOQThuLcD0bt8wV71gh-x5ICFh_V3pe2nnmxVdkp_-8o02gU9_Z_-Lb4inKFElm6npej5g2hUdvz0weHdcDYkvtfv3_u_jU-q6QqdnGBNSxiVAjtk1IymrEcYPfSJygy_9Paz1FOMEBIk/s200/IMG_2779.JPG" width="150" /></a></div>
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After the 60 minutes have past, add the sponge mix into the mixing bowl along with a tablespoon of flour and start mixing at low speed. Add the lemon zest too if you want.<br />
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<span style="color: #666666;">Después de 60 minutos, incorpora la masa madre a la otra masa junto con una cucharada de harina y empieza a batir suavemente. Añade también la ralladura de limón.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe5DOEsKv29HRk5CtV9JmGThjBx5AeJJFFF_D8rd7UqwXf4EoUUHhBpbRNJA6jb8UdY-2XNxuZa4QXepAsP95welvK0QMULzqVEhrIrMnmyQnnNM7vneNaJW9ll-5qX8cgdrB9bj2IvDdv/s1600/IMG_2784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe5DOEsKv29HRk5CtV9JmGThjBx5AeJJFFF_D8rd7UqwXf4EoUUHhBpbRNJA6jb8UdY-2XNxuZa4QXepAsP95welvK0QMULzqVEhrIrMnmyQnnNM7vneNaJW9ll-5qX8cgdrB9bj2IvDdv/s320/IMG_2784.JPG" width="240" /></a></div>
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Once it starts pulling away from the sides of the bowl add one yolk, and a tablespoon of flour once the yolk has been absorbed.<br />
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<span style="color: #666666;">Una vez se empieza a despegar del ból añade una yema y una cucharada de harina cuando la yema se haya incorporado a la masa.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZR2LLLEb6GErkxAyrlNASP01e74e-xEzvx2zCi15U1TUGH5El8HmemFZaeC4hbITtLRVaAOty-E5l1b1c0ZXl7gDKNAMPquiTxvpnzfiJnqPRfjTrVFu8FydLrAL4jISW-t0hvojbZQGw/s1600/IMG_2785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZR2LLLEb6GErkxAyrlNASP01e74e-xEzvx2zCi15U1TUGH5El8HmemFZaeC4hbITtLRVaAOty-E5l1b1c0ZXl7gDKNAMPquiTxvpnzfiJnqPRfjTrVFu8FydLrAL4jISW-t0hvojbZQGw/s320/IMG_2785.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYt_a9ca3uk4HzYROoGc33Cl1rGuC9-UCYkCNFbIIFnmeQJl3g2WG4lm6bZldLiqPJqE7B9tR1KSsvl79Z6F9qeOx-_6htnNzyLyRLVkoueXZCGtgHrlasJl4w1CS14uagoigmPwYmQIPg/s1600/IMG_2786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYt_a9ca3uk4HzYROoGc33Cl1rGuC9-UCYkCNFbIIFnmeQJl3g2WG4lm6bZldLiqPJqE7B9tR1KSsvl79Z6F9qeOx-_6htnNzyLyRLVkoueXZCGtgHrlasJl4w1CS14uagoigmPwYmQIPg/s320/IMG_2786.JPG" width="240" /></a></div>
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Add the second yolk and sugar, when the yolk is absorbed add another tablespoon of flour.<br />
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<span style="color: #666666;">Añade la segunda yema y el azúcar, cuando se absorba la yema échale otra cucharada más de harina. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVEszGsA3PSlW68FV7o6jpOZHc34nD8HZHkSFT7kNGmKxBsnf-UZmICXxH85yzqq_l81uJFUHayXDVa60vrN-Si0wdKkb_VHeRV5n6lUwiKtoIVCp1wDKZsc2hZq9HR1VUIAb2-FUNcVI/s1600/IMG_2788.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVEszGsA3PSlW68FV7o6jpOZHc34nD8HZHkSFT7kNGmKxBsnf-UZmICXxH85yzqq_l81uJFUHayXDVa60vrN-Si0wdKkb_VHeRV5n6lUwiKtoIVCp1wDKZsc2hZq9HR1VUIAb2-FUNcVI/s200/IMG_2788.JPG" width="150" /></a><span style="color: #666666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho43oo1Wij62RllZYlcn3KrqZHQNV9v8pauqp4PANA1DZuXZU52SxCnMcas_sCuhGLzZqkga5_rGn04_l68SHVkX7S1pEkeC2-OUADAK1yFM1bPQyXSBsV1bpoxEGxXKRy5r6iiuhe45-_/s1600/IMG_2787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho43oo1Wij62RllZYlcn3KrqZHQNV9v8pauqp4PANA1DZuXZU52SxCnMcas_sCuhGLzZqkga5_rGn04_l68SHVkX7S1pEkeC2-OUADAK1yFM1bPQyXSBsV1bpoxEGxXKRy5r6iiuhe45-_/s200/IMG_2787.JPG" width="150" /></a></span></div>
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Raise the speed a little bit and add the third yolk together with the salt. Once again add another tablespoon of flour.<br />
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<span style="color: #666666;">Sube la velocidad de la batidora e incorpora la tercera yema y la sal. Una vez más echa otra cucharada de harina. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxxcTSYQ0xTt5el0PNXGBu4IGrl4giv4haoDbhnE2b_MgwWT2bx2hdw_MGmGbWHrIbEhH8hIHD95tJMMcVOuHI0pLAIKvdtLGSNHO2WO4IP82PE3EVhGBMd0rvZvsgQva0XOr_Uxl4Ok3/s1600/IMG_2789.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxxcTSYQ0xTt5el0PNXGBu4IGrl4giv4haoDbhnE2b_MgwWT2bx2hdw_MGmGbWHrIbEhH8hIHD95tJMMcVOuHI0pLAIKvdtLGSNHO2WO4IP82PE3EVhGBMd0rvZvsgQva0XOr_Uxl4Ok3/s200/IMG_2789.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmaQdcSpwilDSGdUpWx_8Fp-wPpZJL7irJe6pTVRLCTTWvWNTwE_E4zuarIQJaSdGV62P7_lw-hUfqha0zMJsqccPpMAJPRAkke3LpxcC87li5KPW67mN3juVA0bbiGPJd_pbFQRJnEt2/s1600/IMG_2790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmaQdcSpwilDSGdUpWx_8Fp-wPpZJL7irJe6pTVRLCTTWvWNTwE_E4zuarIQJaSdGV62P7_lw-hUfqha0zMJsqccPpMAJPRAkke3LpxcC87li5KPW67mN3juVA0bbiGPJd_pbFQRJnEt2/s200/IMG_2790.JPG" width="150" /></a></div>
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Keep adding one yolk at a time and the flour saving a tablespoon of flour for later.<br />
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<span style="color: #666666;">Sigue añadiendo una a una las yemas y la harina dejando aparte una cucharada de harina para más tarde. </span><br />
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<span style="color: #666666;"><span style="color: black;">Mix the dough until it's elastic and makes "threads".</span></span></div>
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<span style="color: #666666;">Bate la masa hasta que quede elástica y empiecen a formarse "hilos".</span></div>
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<span style="color: #666666;"><span style="color: black;">Add the butter, and as soon as it's well incorporated add the last tablespoon of flour.</span></span></div>
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<span style="color: #666666;"><span style="color: black;"><span style="color: #666666;">Incorpora la mantequilla, una vez bien absorbida en la masa añade la última cucharada de harina. </span></span></span></div>
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<span style="color: #666666;"><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBYT79hzuZ8mZO9Eyeg_TEC0xk-a1h2r7sYrQItLbq3RssPWSU2XfcFpjEL8lpyvkpdkfOVPwK2zJx7IaArgCmdYsP3NAF6P8De6QAdRGXd5A7eFeA7Ev3EjeyES0KzSUNizKD0oUGSez/s1600/IMG_2792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBYT79hzuZ8mZO9Eyeg_TEC0xk-a1h2r7sYrQItLbq3RssPWSU2XfcFpjEL8lpyvkpdkfOVPwK2zJx7IaArgCmdYsP3NAF6P8De6QAdRGXd5A7eFeA7Ev3EjeyES0KzSUNizKD0oUGSez/s320/IMG_2792.JPG" width="240" /></a></span></span></div>
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<span style="color: #666666;"><span style="color: black;">Cover the dough with cling film and let it rise for 2-3 hours. <span style="color: #666666;"> </span></span></span></div>
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<span style="color: #666666;"><span style="color: black;"><span style="color: #666666;">Tapa la masa y déjala crecer durante 2-3 horas.</span></span></span></div>
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<span style="color: #666666;"><span style="color: black;">Once it's ready grease the baking pan, and work the dough folding it almost 3 times. </span></span></div>
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<span style="color: #666666;"><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljtUvTTHSVAwVLYcG0NgLXHv7VgpmlrWPT842h_7PPLuGx8PgCk9WrUhWsFZ7i3uBucv0DgcqnG-6EcjDFlCMJiRKgR6tzXF2Wsm4fM70yzl7J7eL2lwbkqdv4fQCU__PMkxXUjTeZLR-/s1600/IMG_2801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljtUvTTHSVAwVLYcG0NgLXHv7VgpmlrWPT842h_7PPLuGx8PgCk9WrUhWsFZ7i3uBucv0DgcqnG-6EcjDFlCMJiRKgR6tzXF2Wsm4fM70yzl7J7eL2lwbkqdv4fQCU__PMkxXUjTeZLR-/s320/IMG_2801.JPG" width="240" /></a></span></span></div>
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<span style="color: #666666;"><span style="color: black;">Let it rise 15 minutes. Past this time make a hole in the center and put it in the prepared pan, cover it up again and let it rise for another hour.</span></span></div>
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<span style="color: #666666;"><span style="color: black;">After the hour bake it in the oven at 170ºC for 40 minutes or until the top is golden brown.</span></span></div>
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<span style="color: #666666;"><span style="color: black;">Let it cool down and soak it in the syrup (I had some leftover orange syrup).</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOvYb4jJSONZPqQbG3phyphenhyphenhjZXBdW615-JnXg5vBhB8CtBbAERy9v5pFDnxShk_30IsRinuXsLIBfU_lrsKdmUDDUS5ELNQg77mQcU1qjFvRAe3tR3b-oW3QwqS5Er9fPetSOxNXKtSbfv/s1600/IMG_2803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOvYb4jJSONZPqQbG3phyphenhyphenhjZXBdW615-JnXg5vBhB8CtBbAERy9v5pFDnxShk_30IsRinuXsLIBfU_lrsKdmUDDUS5ELNQg77mQcU1qjFvRAe3tR3b-oW3QwqS5Er9fPetSOxNXKtSbfv/s320/IMG_2803.JPG" width="240" /></a></div>
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Glaze it apricot jam reduced with water and fill the hole with chantilly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4KNNwB-h6Oo1hA7RkD5zgnBnq6GbTmw4yPfyaHvDjeUeZgGCpBGrvNXg9ObiNLePDg_qxHok_a101yl0-MiWPGjRXhOlaoou3hWSBFRj5TD3KP5Ie5PUmXAC5oB7YUTL5YqYmf9ojc3C/s1600/IMG_2809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4KNNwB-h6Oo1hA7RkD5zgnBnq6GbTmw4yPfyaHvDjeUeZgGCpBGrvNXg9ObiNLePDg_qxHok_a101yl0-MiWPGjRXhOlaoou3hWSBFRj5TD3KP5Ie5PUmXAC5oB7YUTL5YqYmf9ojc3C/s320/IMG_2809.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OsJ6ItSKb1kKIgA2PFxobPJjRuvQClK0yTwxd4-SeK2th-J2SUDzKHL5rObkdA0-368TcO-POp1Tv5X3umlV-JxbOQuYruTE3w1bH2iXaA-rBwNPxkvKe7OoW-4HC0sUKsha3Ns5rQY9/s1600/IMG_2826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OsJ6ItSKb1kKIgA2PFxobPJjRuvQClK0yTwxd4-SeK2th-J2SUDzKHL5rObkdA0-368TcO-POp1Tv5X3umlV-JxbOQuYruTE3w1bH2iXaA-rBwNPxkvKe7OoW-4HC0sUKsha3Ns5rQY9/s320/IMG_2826.JPG" width="240" /></a></div>
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<span style="color: #666666;">Una vez esté listo engrasa el molde que vayas a utilizar, y trabaja la masa doblandola hasta 3 veces. Déjalo crecer otros 15 minutos.</span><br />
<span style="color: #666666;">Una vez haya pasado este tiempo haz un agujero en el centro y ponlo en el molde, déjalo reposar otra hora más.</span><br />
<span style="color: #666666;">Pasada la hora hornealo a 170ºC durante 40 minutos o hasta que esté doradito.</span><br />
<span style="color: #666666;">Cuando se haya enfriado empápalo en el sirope o almíbar (yo utilicé restos de uno de naranja).</span><br />
<span style="color: #666666;">Glasealó con mermelada de albaricoque reducida con agua y rellena el agujero con chantilly.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalknJdlrCnLjlf0lgITUfz4OoMoxB26OKX2KdMQKMpQDujPouHZ-nXVXJ62vGoBQxGhn_wLv_U6UTQwv_l5D4DO00k4H5_1McpBm_r-N-UT5ct7w303CPtC60YZpXSKEj__-YYbbXe8wj/s1600/IMG_2842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalknJdlrCnLjlf0lgITUfz4OoMoxB26OKX2KdMQKMpQDujPouHZ-nXVXJ62vGoBQxGhn_wLv_U6UTQwv_l5D4DO00k4H5_1McpBm_r-N-UT5ct7w303CPtC60YZpXSKEj__-YYbbXe8wj/s400/IMG_2842.JPG" width="300" /></a></div>
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<i></i>Et voilá!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uIkQHyYVbT44rvz4zSzaw2bQ-OREvwugWP3IdDUtn0kZosHFq7l5sH2LkSDE6auR1wOKQvyuhZ34A56Zhg7GRG9TbEK3yE3snvc1uDVS-KZHkOjkPnL50qe687wtIaeajzXVLWyerynT/s1600/IMG_2847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uIkQHyYVbT44rvz4zSzaw2bQ-OREvwugWP3IdDUtn0kZosHFq7l5sH2LkSDE6auR1wOKQvyuhZ34A56Zhg7GRG9TbEK3yE3snvc1uDVS-KZHkOjkPnL50qe687wtIaeajzXVLWyerynT/s640/IMG_2847.JPG" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1lde0fYkUjTGQKGeIc-u9sfqcdePzhOpaZbbEEleOr72F4vbnfqXj4keKu4ikJ_MLB83vk-JCKAWHQAIBPwiQsIKBvPctywsSzZ_gfI5l69sG5A3fuJsmg1ks9fDca1TVAaECWzGd5Lr/s1600/IMG_2856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1lde0fYkUjTGQKGeIc-u9sfqcdePzhOpaZbbEEleOr72F4vbnfqXj4keKu4ikJ_MLB83vk-JCKAWHQAIBPwiQsIKBvPctywsSzZ_gfI5l69sG5A3fuJsmg1ks9fDca1TVAaECWzGd5Lr/s640/IMG_2856.JPG" width="480" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUghEC6eW1dFYXEBykgAZX3BqIABUCVe6SWXDscyHJk_g1OppqqZqmIFe8EYtJZfCiD-YvY8FSvoFLZmQbKnBCZBKx8CL5kduzbcNEX4LplM4_uldA0qPC74c-uWrsppNZEPJIGm4IDnef/s1600/IMG_2846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUghEC6eW1dFYXEBykgAZX3BqIABUCVe6SWXDscyHJk_g1OppqqZqmIFe8EYtJZfCiD-YvY8FSvoFLZmQbKnBCZBKx8CL5kduzbcNEX4LplM4_uldA0qPC74c-uWrsppNZEPJIGm4IDnef/s640/IMG_2846.JPG" width="480" /></a></div>
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<br />Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com4tag:blogger.com,1999:blog-3050818484350352262.post-71585062254722500772013-03-27T09:11:00.000+01:002013-03-27T09:11:00.696+01:00Zucchini Cake - The Daring Bakers March 2013 Challenge - Bizcocho de Calabacín y Nueces<i><span lang="EN-US">Ruth from <a href="http://makey-cakey.blogspot.co.uk/">Makey-Cakey</a>
was our March 2013 Daring Bakers’ challenge host. She encouraged us all
to get experimental in the kitchen and sneak some hidden veggies into
our baking, with surprising and delicious results!</span></i><br />
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<i><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BABpWjYzLHqOtLoGhRnZ3LOTd0ke0ZVutwdBAiPm-1qvzVw8Zr8AjnqnOKaLmLBN757BIcZ0sGejBNAUAucDB-Zr_9Ygiki7iHecYWNzd3Gt9Z5PxQlaS4rIpCNT-xY201Js88ePOz9Z/s640/IMG_2449+-+copia.JPG" width="579" /> </i></div>
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For a while now I had this Zucchini cake recipe I've always wanted to do, but never gave it a try. So when the March challenge was revealed I decided to go ahead and bake this cake, and thank God I did, as it's absolutely delicious, sweet, and overall healthy!</div>
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<span style="color: #666666;">Desde hace ya algún tiempo tenia esta receta de bizcocho de calabacín, pero nunca me animaba a llevarla a cabo. Pero cuando el reto para el mes de marzo fue desvelado decidí darle una oportunidad, y menos mal que lo hice, ya que está deliciosa, dulce, y ante todo es sanísima!</span><i><span style="color: #666666;"> </span></i></div>
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<u><b>Ingredients:</b></u></div>
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1 1/2 cups sugar</div>
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1 cup oil</div>
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3 eggs</div>
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2 cups flour</div>
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2 teaspoons cinnamon</div>
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1 teaspoon baking soda</div>
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1 teaspoon vanilla extract</div>
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1/2 teaspoon salt</div>
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1 large zucchini (shredded)</div>
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1 cup chopped walnuts</div>
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<u><b><span style="color: #666666;">Ingredientes:</span></b></u></div>
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<span style="color: #666666;">1 1/2 taza azúcar</span></div>
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<span style="color: #666666;">1 taza aceite</span></div>
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<span style="color: #666666;">3 huevos</span></div>
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<span style="color: #666666;">2 tazas harina</span></div>
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<span style="color: #666666;">2 cucharaditas canela</span></div>
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<span style="color: #666666;">1 cucharadita bicarbonato</span></div>
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<span style="color: #666666;">1 cucharadita aroma de vainilla</span></div>
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<span style="color: #666666;">1/2 cucharadita sal</span></div>
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<span style="color: #666666;">1 calabacín grande (rallado)</span></div>
<span style="color: #666666;">1 taza nueces troceadas </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGjCAH0QPUR1z3dH77aDlKASkAdwn_I2kws2x-nKQfLJoA8CEd0tqh0AAQHMV4XGoFFfuHYsBmw_KGuxtM_xJku4fYpBP_LQdj04z1-b08kOh2d8S2NNzXEfT2gAQPoGc_f3MePzI5fMR/s1600/IMG_2419.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGjCAH0QPUR1z3dH77aDlKASkAdwn_I2kws2x-nKQfLJoA8CEd0tqh0AAQHMV4XGoFFfuHYsBmw_KGuxtM_xJku4fYpBP_LQdj04z1-b08kOh2d8S2NNzXEfT2gAQPoGc_f3MePzI5fMR/s320/IMG_2419.JPG" width="240" /></a><i><i><br /></i></i><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pVSflC4o8YgZenNbpo3inKkJvqONUxUxHf6Jv0QlZ-zJ8ytigTplAglxmOeVTuE1CEwevS_dbuG9hrbfz0uTkEBu39OlrYt2gBn13c2f6upc_xhnU1iBVYMgrpKqwkngPzmo8gSVWZpB/s320/IMG_2418.JPG" width="240" /> </i></div>
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First grate the zucchini, and prepare the rest of the ingredients.</div>
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<span style="color: #666666;">Primero ralla el calabacín, y prepara el resto de los ingredientes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-G14T_6YNhHL7i94pBRb5TD-R5h4hWib11HoGFIfl5tAL6gTO-9bIKUqUFqNS_mFUGl5LrU4Dua9cKZR-ikZH33claYQRrAYHAbulMpqQj-aRVEhRA0iBAkp60xvjh2D63_ItHP8QpEc/s1600/IMG_2422.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-G14T_6YNhHL7i94pBRb5TD-R5h4hWib11HoGFIfl5tAL6gTO-9bIKUqUFqNS_mFUGl5LrU4Dua9cKZR-ikZH33claYQRrAYHAbulMpqQj-aRVEhRA0iBAkp60xvjh2D63_ItHP8QpEc/s320/IMG_2422.JPG" width="240" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGiaU7Kk9uVwSlauqjEoqxMFfB79xm3F02nto9tPtyFGObGTH4jRCCsDVy_2akmG2YpJhWDDNY1n68XfQvPxKTyDQt1TkrlG9Xyv3WxIQ7kqTDh0H0ZZ8eRMqXGapXPjMXTT5oz0t2nINW/s1600/IMG_2420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGiaU7Kk9uVwSlauqjEoqxMFfB79xm3F02nto9tPtyFGObGTH4jRCCsDVy_2akmG2YpJhWDDNY1n68XfQvPxKTyDQt1TkrlG9Xyv3WxIQ7kqTDh0H0ZZ8eRMqXGapXPjMXTT5oz0t2nINW/s320/IMG_2420.JPG" width="240" /></a> <br />
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Beat the eggs with the oil, sugar and vanilla. </div>
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Once well incorporated add the flour,salt, baking soda and cinnamon.</div>
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<span style="color: #666666;"> Bate los huevos con el aceite, azúcar y vainilla. </span> <span style="color: #666666;"> </span></div>
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<span style="color: #666666;"> Una vez bien mezclado añade la harina, sal, bicarbonato y canela</span>.</div>
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<img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJlXcXIomQ2PDGOXQxFrKSLbPL-3aw_3IzAfiK7uLWsywSaIKTDvoRhMJLbB53sS-1k4irHNmWQqY78eqn3lwfoQuhmoUeas0C-EPzv4BfOhp_qEI1HZ_mYZKFBLz5dBxUpNOJbqqPKQT/s400/IMG_2423.JPG" width="300" /> </div>
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Add the chopped walnuts and the grated zucchini, mix well.</div>
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<span style="color: #666666;">Añade las nueces troceadas y el calabacín rallado, mezclalo todo bien. </span></div>
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Bake for 35-40 minutes at 180ºC...</div>
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<span style="color: #666666;">Hornealo a 180ºC durante 35-40 minutos... </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLT522lv5FaEq2r8qyxLs79zPUbAWCKSoDqdHx2RGNqeNkDXKHYRd2jPCxmGxSWOfmK1wFpt_zaEMYEREacsmnD_xjBBSu56roNlquEreeGagtHTZLlXaFggQCduvkguygK1O7dGSZhA9/s1600/IMG_2424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLT522lv5FaEq2r8qyxLs79zPUbAWCKSoDqdHx2RGNqeNkDXKHYRd2jPCxmGxSWOfmK1wFpt_zaEMYEREacsmnD_xjBBSu56roNlquEreeGagtHTZLlXaFggQCduvkguygK1O7dGSZhA9/s320/IMG_2424.JPG" width="240" /></a></div>
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Et voilá!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RYSoaArMAoSoLIDo8BgnFetFpjD9_eEIxckyrwPGFfc1cqgeNbL18gbMxHHRIkZgRUTeMTT0NxTYe8mapascEJxRbiGy-QORD-zRukkRUuw0J1HnbSSqpvUKb1bD5fr1pqqBXEOv07is/s1600/IMG_2436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RYSoaArMAoSoLIDo8BgnFetFpjD9_eEIxckyrwPGFfc1cqgeNbL18gbMxHHRIkZgRUTeMTT0NxTYe8mapascEJxRbiGy-QORD-zRukkRUuw0J1HnbSSqpvUKb1bD5fr1pqqBXEOv07is/s640/IMG_2436.JPG" width="480" /></a></div>
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I topped it with some powdered sugar and dark chocolate shavings, but next time I will definitely cover it with some sweet and fluffy creamcheese frosting!</div>
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<span style="color: #666666;">Lo cubrí con un poco de azúcar glaçé y lascas de chocolate negro, pero la próxima vez lo serviré con una suave y dulce crema de queso!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMqcd6m1cmxdA2dA1VSCxt2Xtqc6p3BZeqNXmSaLH4N7fnVuraf6KfCB2c_9Aik0Erit3EA78Nxz2MbIrHASByF6Yke5IVoYoRKUiKXTONkOLXSmuYOUeeTl5oR6pEsU9Ygdg7jT2rqCz/s1600/IMG_2451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMqcd6m1cmxdA2dA1VSCxt2Xtqc6p3BZeqNXmSaLH4N7fnVuraf6KfCB2c_9Aik0Erit3EA78Nxz2MbIrHASByF6Yke5IVoYoRKUiKXTONkOLXSmuYOUeeTl5oR6pEsU9Ygdg7jT2rqCz/s640/IMG_2451.JPG" width="480" /></a></div>
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Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com0tag:blogger.com,1999:blog-3050818484350352262.post-2670749677483306982013-03-13T13:04:00.001+01:002013-03-13T14:39:08.494+01:00Black Forest Pavlova for the Meringue Queen - Paulova Selva Negra Para la Reina del Merengue<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJqgjuWlbMgPciW1gHRTy3mzW4HvTy5Mei2AYUNDYWA6nhLTEaHNHCES25Lqo-kE-QikUFgbOb-sET8q8Dst0RTTp9grzqD3A6SyOKo1SqbnKaQVvNjMdJFIjfIIC6rzZDcs4MZXe9Cd0/s1600/IMG_2241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJqgjuWlbMgPciW1gHRTy3mzW4HvTy5Mei2AYUNDYWA6nhLTEaHNHCES25Lqo-kE-QikUFgbOb-sET8q8Dst0RTTp9grzqD3A6SyOKo1SqbnKaQVvNjMdJFIjfIIC6rzZDcs4MZXe9Cd0/s640/IMG_2241.JPG" width="480" /></a></div>
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This week we've celebrated a very special birthday at home. The birthday girl? My mother, also known as the Queen of Meringue, due to her obsession with all kinds of meringue! She both loves eating and baking it!<br />
For a while now she's been wanting to make this two layer Pavlova, and her birthday was the best excuse to give it a try. The result was excellent, a perfect dessert for all you sweet tooth lovers!<br />
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<span style="color: #666666;">Esta semana hemos celebrado
en casa un cumpleaños muy especial. ¿La cumpleañera? Mi madre, también
conocida como la Reina del Merengue, debido a su obsesión por comerlo
como por cocinarlo!</span><br />
<span style="color: #666666;">Desde
hace ya algún tiempo lleva queriendo hacer esta Paulova de dos pisos, y
su cumpleaños era la mejor excusa para ello. El resultado ha sido
espectacular, es un postre perfecto para todos aquellos amantes del
dulce!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQysGLVkTOHLr1gf-ypCZoZzQk7lHl6jfMr1_tmO3rOcg6e8sldqU8Ac3rEXtrCdtT-wHmW7Z7C0-bMnFzhz3H7K6zlnjI7zNjQxD3_2J64wWGQdAT8FZ3vIaeanhpLeb5PQebuRnwO-XE/s1600/IMG_2245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQysGLVkTOHLr1gf-ypCZoZzQk7lHl6jfMr1_tmO3rOcg6e8sldqU8Ac3rEXtrCdtT-wHmW7Z7C0-bMnFzhz3H7K6zlnjI7zNjQxD3_2J64wWGQdAT8FZ3vIaeanhpLeb5PQebuRnwO-XE/s640/IMG_2245.JPG" width="480" /></a></div>
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<i>(check out that yummy syrup dripping!)</i></div>
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<span style="color: #666666;"><i>(mirad como gotea ese delicioso almíbar!) </i></span></div>
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Make two 20cm meringues, cover the first layer with whipped cream, chopped walnuts, blackberries, raspberries and some cherries jubilee (ours are homemade by the way!).<br />
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<span style="color: #666666;">Haz dos merengues de 20cm, cubre la primera capa con nata montada, nueces troceadas, moras, frambuesas y cerezas en almíbar (las nuestras son caseras!).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqAnDYnQDpPyNcapTlII9FKC1Ko-WZ7Tqm9QPFN__Ooe6hr06WkUydNNErR6x4dJFIU_iXP4jnxoJAh0UaoYHKt2BnMQk_Rczcnvts-MPik4HRRO5xcA647OtzMEh6-k7UmP-MGDStMzR/s1600/IMG_2232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqAnDYnQDpPyNcapTlII9FKC1Ko-WZ7Tqm9QPFN__Ooe6hr06WkUydNNErR6x4dJFIU_iXP4jnxoJAh0UaoYHKt2BnMQk_Rczcnvts-MPik4HRRO5xcA647OtzMEh6-k7UmP-MGDStMzR/s640/IMG_2232.JPG" width="480" /></a></div>
Top it with the second meringue layer, and once again add whipped cream.<br />
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<span style="color: #666666;">Pon la segunda capa de merengue, y una vez más cúbrela con nata montada.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQufzlzY2y7tlyR_s7LNTTkhLYJhabujquTDrwKhQtEpwJjXUe_dhdDsRq95kC4inUkTiYSMNIbC1CVCIX2ZF0qiYrl30ryFkRncGqQ7KRIY7AkDN7QLsZ2SH4k-_MBlNdd2jbHHPdeUv_/s1600/IMG_2233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQufzlzY2y7tlyR_s7LNTTkhLYJhabujquTDrwKhQtEpwJjXUe_dhdDsRq95kC4inUkTiYSMNIbC1CVCIX2ZF0qiYrl30ryFkRncGqQ7KRIY7AkDN7QLsZ2SH4k-_MBlNdd2jbHHPdeUv_/s640/IMG_2233.JPG" width="480" /></a></div>
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Again top it with more berries and chopped nuts!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinST4U0C7DRpmwdNky-0LA_IX1NUQNDWqN7Chgx5zuSRcBhyphenhyphenTi3DyrY21x7CmOLbYrmADWRSVIPMMkbI6cl4pcNwDJjJcCeCadehq4k86z2zkDt9J2g7soyYWHHsvFLVt5WhC32nIpe4W3/s1600/IMG_2269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinST4U0C7DRpmwdNky-0LA_IX1NUQNDWqN7Chgx5zuSRcBhyphenhyphenTi3DyrY21x7CmOLbYrmADWRSVIPMMkbI6cl4pcNwDJjJcCeCadehq4k86z2zkDt9J2g7soyYWHHsvFLVt5WhC32nIpe4W3/s640/IMG_2269.JPG" width="480" /></a></div>
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<span style="color: #666666;">Vuelve a añadir más frutas del bosque, nueces picadas, fresas y cerezas!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWGpI2NiBM6btXuY91R6oQr6ye3mtDq-n7Z73qdKQn8r-cNT2ecPGlWpqVxGR2b-U0XKg_zwysib7dmt_TXiq34pBgaZBPhHFVRVw1_myYtG5muR9s2kXN2bbm3H1cfAO1xL9GH2WYwpb/s1600/IMG_2270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWGpI2NiBM6btXuY91R6oQr6ye3mtDq-n7Z73qdKQn8r-cNT2ecPGlWpqVxGR2b-U0XKg_zwysib7dmt_TXiq34pBgaZBPhHFVRVw1_myYtG5muR9s2kXN2bbm3H1cfAO1xL9GH2WYwpb/s640/IMG_2270.JPG" width="480" /></a></div>
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Drizzle it with some reduced syrup from the cherries!<br />
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<span style="color: #666666;">Rocía un poco de almíbar reducido de las cerezas!</span><span style="color: #666666;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Ss7OvKuOf3UFbBkwum4R7d-sH6kqUDzVGF_Nya5ahVHxmhRoCEyuEwy6Zf4hg1BkbXpizhObY5cU_h9B1Q7odx3HbXUCn29HdlAMSS_MfVhik1qLoDNBaXdRQbftHVoEoxFRGeOe6a6-/s1600/IMG_2255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Ss7OvKuOf3UFbBkwum4R7d-sH6kqUDzVGF_Nya5ahVHxmhRoCEyuEwy6Zf4hg1BkbXpizhObY5cU_h9B1Q7odx3HbXUCn29HdlAMSS_MfVhik1qLoDNBaXdRQbftHVoEoxFRGeOe6a6-/s640/IMG_2255.JPG" width="480" /></a></div>
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Spinkle some dark chocolate shavings...<br />
<span style="color: #666666;"><br /></span>
<span style="color: #666666;">Espolvorea lascas de chocolate negro...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHGl1kD4-FGkNDDrXlafsAlph4P2mIp2DZxyMHwJsdGGOib2Vy58Hk0CTfXlKQShJDsZgbe9L5pKhAeBTfqsubuOP82Apy0hX5_WiMVymnPZmRiGNieXPsFgSEeAe-s7i1FvzWFBOULhYT/s1600/IMG_2253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHGl1kD4-FGkNDDrXlafsAlph4P2mIp2DZxyMHwJsdGGOib2Vy58Hk0CTfXlKQShJDsZgbe9L5pKhAeBTfqsubuOP82Apy0hX5_WiMVymnPZmRiGNieXPsFgSEeAe-s7i1FvzWFBOULhYT/s640/IMG_2253.JPG" width="480" /></a></div>
<span style="color: #666666;"><span style="color: black;">Et voilá!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfCCgGj1gIQVXtTJZB7uAITSFPFDvaGb5Rx7dhJGjwgWim27LkiQ60XwmhzfDR5wgDCNB0lfcqjftc75qedpFo4yJAUA2-FB6xmyRZwCh05zMGtSPYXiOzUx5Wc5iocLofjco-EwdrONK/s1600/IMG_2239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfCCgGj1gIQVXtTJZB7uAITSFPFDvaGb5Rx7dhJGjwgWim27LkiQ60XwmhzfDR5wgDCNB0lfcqjftc75qedpFo4yJAUA2-FB6xmyRZwCh05zMGtSPYXiOzUx5Wc5iocLofjco-EwdrONK/s640/IMG_2239.JPG" width="480" /></a></div>
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Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com2tag:blogger.com,1999:blog-3050818484350352262.post-45469223167365539362013-02-27T09:12:00.001+01:002013-02-27T09:12:38.216+01:00Regañás - The Daring Bakers February 2013 Challenge: Crisp Crackers and Flat Breads<i>Sarah from All Our Fingers in the Pie was our February 2013 Daring
Bakers’ host and she challenges us to use our creativity in making our
own Crisp Flatbreads and Crackers!<img alt="Smile" src="http://www.thedaringkitchen.com/sites/all/modules/smileys/packs/Yahoo/smile.gif" title="Smile" /> </i><br />
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The February Daring Bakers' challenge was to make either a flatbread or cracker, no soft breads were allowed, just crunchy crispy! The good thing was we could use any flour we wanted, make them in any shape and add any seeds or spices we like!<br />
My first idea was to make Italian grissini, they are after all crispy bread sticks, not flat but it did stick to the rules. But after thinking it over for a while I changed my mind. Why would I go all the way to Italian food when here in my own country we have a delicious, crispy and full of flavour flatbread! Yes we do, and they're called Regañás! <br />
Eventhough Regañás are traditionally from the south of Spain (from Cordoba to be exact) they can be found in every supermarket all over the country. They are great to have during the "aperitivo" with some serrano ham and manchego cheese.<br />
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So without hesitation I began to search for a good recipe, and here is the result!<br />
They're so crispy and delicious, way better than store bought, and everyone at home was raving about how great they were! So I guess from now on I will make my own! <br />
Thanks Sarah for such a fun challenge, I had a great time! I'm looking forward for the next one!<br />
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<span style="color: #666666;">El reto para el mes de febrero de The Daring Baker's era crear o bien un pan fino y crujiente o una galletita salada, los panes suaves y esponjosos no estaban permitidos solamente los crujientes. Lo bueno era que teniamos total libertad para utilizar cualquier tipo de harina, y se podian hacer en la forma que más nos gustase y añadir las semillas o especias que más nos apeteciesen!</span><br />
<span style="color: #666666;">Lo primero que se me ocurrió fue hacer unos grissini italianos, no dejan de ser un tipo de pan crujiente, no era plano como una galletita pero cumplía los requisitos. Pero después de darle vueltas al asunto, cambié de opinión. Porqué hacer algo típico de la comida italiana cuando aquí en mi propio país tenemos un pan, fino, crujiente y realmente sabroso! Sí lo tenemos, y se llaman Regañás!</span><br />
<span style="color: #666666;">Las Regañás tienen su origen en el sur de España (de Cordoba para ser exactos), pero se pueden encontrar en cualquier supermercado de la Península. Son perfectas para tomar en el aperitivo con un poco de jamón serrano o de queso manchego.</span><br />
<br />
<span style="color: #666666;">Así pues, sin pensarmelo me puse a la búsqueda de una buena receta, y aquí está el resultado!</span><br />
<span style="color: #666666;">Son riquísimas y muy crujientes, mil veces mejor que las de los supermercados, y en casa gustó tanto que fueron todo un éxito! Deduzco que de ahora en adelante me limitaré a hacerlas en vez de comprarlas!</span><br />
<span style="color: #666666;">Gracias Sarah por un reto tan divertido, me ha encantado! Estoy deseando empezar el siguiente! </span><br />
<br />
<b><u>Ingredients:</u></b><br />
<br />
400 grs all purpose flour<br />
50 grs white wine<br />
75 grs cold water<br />
100 grs olive oil<br />
7 grs salt<br />
7 grs sesame seeds<br />
<br />
<span style="color: #666666;"><b><u>Ingredientes: </u></b></span><br />
<br />
<span style="color: #666666;">400 grs harina normal</span><br />
<span style="color: #666666;">50 grs vino blanco</span><br />
<span style="color: #666666;">75 grs agua fria</span><br />
<span style="color: #666666;">100 grs aceite de oliva</span><br />
<span style="color: #666666;">7 grs sal</span><br />
<span style="color: #666666;">7 grs semillas de sésamo o ajonjolí</span><br />
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<br />
<b><u>Directions:</u></b><br />
<br />
Preheat the oven at 180ºC.<br />
<br />
<span style="color: #666666;"><b><u>Modo de empleo:</u></b></span><br />
<br />
<span style="color: #666666;">Precalienta el horno a 180ºC.</span><br />
<br />
First put the flour in a mixing bowl, make a hole in the middle and add all of the remaining ingredients.<br />
<br />
<span style="color: #666666;">Primero pon la harina en un ból y forma un agujero en el centro para poder echar ahi todos los ingredientes restantes.</span> <br />
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Start mixing all the ingredients first with the help of a spoon or a fork, once it's all well mixed knead the dough and make it into the shape of a smooth ball.<br />
<br />
<span style="color: #666666;">Para empezar mezcla todos los ingredientes con la ayuda de una cuchara o un tenedor, una vez esté todo bien mezclado amasalo a mano hasta que se forme una bola firme.</span><br />
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Wrap it in saran foil and leave it in the fridge for 2 hours or overnight, this will help increase the flavour of the ingredients.<br />
<br />
<span style="color: #666666;">Envuélvelo en film de cocina y déjalo reposar en la nevera unas 2 horas o sino toda una noche, esto mejorará el sabor.</span><br />
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Cut the dough in half and roll it out over a floured surface.<br />
<br />
<span style="color: #666666;">Corta la masa por la mitad y estirala sobre una superficie enharinada.</span><br />
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Make it 2 or 3 mm thick. Cut it into 5cm x 10cm rectangles and place them on a baking sheet.<br />
<br />
<span style="color: #666666;">La masa deberia tener unos 2 ó 3mm de grosor. Córtala en rectángulos de 5cm x 10cm y coloca las regañás sobre papel para hornear.</span><br />
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Make some holes in them so they don't blow up while they're baking in the oven.<br />
<br />
<span style="color: #666666;">Haced unos agujeros para que nos e hinchen mientras se están horneando.</span><br />
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Bake for 25 to 30 minutes, or until golden brown.<br />
<br />
<span style="color: #666666;">Hornear 25 a 30 minutos o hasta que estén bien doraditos.</span><br />
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Et voilá!<br />
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<br />Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com8tag:blogger.com,1999:blog-3050818484350352262.post-64558549274673889332013-02-18T10:31:00.001+01:002013-02-18T10:31:43.668+01:00Rich Chocolate Marquise For a Sunday Family Lunch- Marquesa de Chocolate Para Una Comida de Domingo en Familia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ur2PMHPZkyakWYjQ-YdWQg1jXLLweL-GsSfdQRmr6cSxq97UA49A6ySkh5T9clKIDmiIZXN8MGJuPK6NWM1KG2u5tuMjM8MuYcdwBD6JB5HwBCCXcQakO143N6kdC6EPbdC3rSAaEJCc/s1600/IMG_1868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ur2PMHPZkyakWYjQ-YdWQg1jXLLweL-GsSfdQRmr6cSxq97UA49A6ySkh5T9clKIDmiIZXN8MGJuPK6NWM1KG2u5tuMjM8MuYcdwBD6JB5HwBCCXcQakO143N6kdC6EPbdC3rSAaEJCc/s640/IMG_1868.JPG" width="480" /></a></div>
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Put your hand up if you spend Sunday's having lunch with your family or your in laws!<br />
Some love it, and others hate it. In any case the best you can do to get through it is by enjoying a delicious Sunday lunch dessert!<br />
The French are experts, and have a wide selection of traditional Sunday lunch desserts, what they call "Gâteau du dimanche". A great example is this Chocolate Marquise we had last Sunday using cheap ingredients we all have in our pantry.<br />
<br />
<span style="color: #666666;">Que levante la mano el que pasa los domingos comiendo en casa de su familia o de sus suegros!</span><br />
<span style="color: #666666;">Mientras unos lo detestan a otros les encanta. En cualquier caso la mejor mañera para sobrellevarlo es disfrutando de un delicioso postre!</span><br />
<span style="color: #666666;">Los Franceses son expertos en esta materia, y tienen una amplia selección de postres típicos de domingo, lo que ellos llaman "Gâteau du dimanche". Un buen ejemplo es esta Marquesa de Chocolate que tomamos el pasado domingo utilizando ingredientes asequibles que todos tenemos en la despensa.</span><br />
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<b><u>Ingredients:</u></b><br />
3 eggs<br />
50 grs sugar<br />
150 grs good quality dark chocolate<br />
125 grs butter<br />
1 1/2 gelatin sheets<br />
1 teaspoon vanilla extract <br />
<br />
<b><u>Directions:</u></b><br />
Put the gelatin sheets in a bowl with cold water.<br />
Beat the eggs and sugar for 6 minutes.<br />
Meanwhile melt the chocolate in a heat proof bowl. Once the chocolate is melted add the butter and stir until well incorporated. Finally add the gelatin sheets and the vanilla extract, again stir until well combined.<br />
Add the chocolate mixture into the egg mixture and beat well for 2 minutes.<br />
Put the batter into a long cake mold (previously covered with saran wrap) and leave to set in the fridge for at least 12 hours.<br />
Once it's ready decorate it with white chocolate shavings and macarons (if you have any leftover like we did at home).<br />
Et voilá!<br />
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<span style="color: #666666;"><b><u>Ingredientes:</u></b></span><br />
<span style="color: #666666;">3 huevos</span><br />
<span style="color: #666666;">50 grs azúcar</span><br />
<span style="color: #666666;">150 grs chocolate negro de buena calidad</span><br />
<span style="color: #666666;">125 grs mantequilla</span><br />
<span style="color: #666666;">1 1/2 hojas de gelatina</span><br />
<span style="color: #666666;">1 cucharadita extracto de vainilla</span><br />
<span style="color: #666666;"><br /></span>
<span style="color: #666666;"><b><u>Modo de empleo:</u></b></span><br />
<span style="color: #666666;">Pon a remojo las hojas de gelatina en un ból con agua fría.</span><br />
<span style="color: #666666;">Bate los huevos y el azúcar durante 6 minutos.</span><br />
<span style="color: #666666;">Mientras derrite el chocolate al baño maría. Una vez derretido añade la mantequilla y mezcla hasta que se haya incorporado bien. Finalmente añade las hojas de gelatina y el extracto de vainilla a la mezcla del chocolate, y remuévelo bien hasta que esté totalmente incorporado.</span><br />
<span style="color: #666666;">Vierte la mezcla del chocolate a la de los huevos y el azúcar y vuelve a batir unos 2 minutos.</span><br />
<span style="color: #666666;">Pon la masa en un molde alargado de cake (previamente envuelto en film de cocina) y déjalo reposar en la nevera al menos 12 horas.</span><br />
<span style="color: #666666;">Una vez listo puedes decorarlo con lascas de chocolate blanco y macarons (si es que tienes restos cómo fue nuestro caso en casa).</span><br />
<span style="color: #666666;">Et voilá! </span><br />
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Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com0tag:blogger.com,1999:blog-3050818484350352262.post-43261538759050986602013-02-16T12:05:00.000+01:002013-02-16T19:48:30.026+01:00Carnival Elephant Ears - Orejas de Carnaval<div class="separator" style="clear: both; text-align: center;">
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Every holiday has it's traditional dessert; in Spain for Carnival you'll always find "Elephant Ears" in almost every pastry shop. They're crunchy, sweet and have a delicious taste of lemon and anise!<br />
They're really easy to make, so go ahead and give it a try!<br />
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<span style="color: #666666;">Cada fiesta tiene su postre típico; durante los Carnavales en España podrás encontrar en cada pasteleria las "Orejas de Carnaval". Son crujientes, dulces y tienen un delicioso sabor a limón y anís!</span><br />
<span style="color: #666666;">Son realmente fáciles de hacer, asique anímate y prueba a hacerlos!</span><br />
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First you need to make the dough:<br />
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<span style="color: #666666;">Primero necesitaras hacer la masa: </span><br />
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<b><u>Ingredients:</u></b><br />
100 ml water<br />
80 grs butter (melted)<br />
1 egg<br />
75 ml anise<br />
1 teaspoon lemon zest<br />
425 grs bread flour<br />
Pinch of salt<br />
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<span style="color: #999999;"><b><u>Ingredientes:</u></b></span><br />
<span style="color: #999999;">100 ml agua</span><br />
<span style="color: #999999;">80 grs mantequilla derretida</span><br />
<span style="color: #999999;">1 huevo</span><br />
<span style="color: #999999;">75 ml anís</span><br />
<span style="color: #999999;">1 cucharadita ralladura de limón</span><br />
<span style="color: #999999;">425 grs harina de fuerza</span><br />
<span style="color: #999999;">Pizca de Sal</span><br />
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Mix all of the ingredients and knead until you have a smooth ball. Wrap it and refrigerate for 2 hours or overnight, this will make it taste better.<br />
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<span style="color: #666666;">Mezcla todos los ingredientes hasta formar una bola firme. Envuelvelo en film de cocina y déjalo enfriar en la nevera durante 2 horas o toda la noche, esto mejorará el sabor.</span><br />
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Cut the dough into 2cm wide slices; spread a bit of olive oil over the surface where you'll roll it out.<br />
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<span style="color: #666666;">Corta la masa en lonchas de 2cm de grosor; pon un poco de aceite de oliva sobre la superficie en la que vayas a extender la masa. </span><br />
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Use a pastry cutter to make the shape you want them to be, and fry them in warm olive or vegetable oil.<br />
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<span style="color: #666666;">Utiliza un cortador de pastas para cortarlo de la forma que prefieras, y se fríe en aceite de oliva o vegetal caliente.</span><br />
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While you're frying them, use tongs to get the shape of the ear.<br />
<span style="color: #666666;"><br /></span>
<span style="color: #666666;">Una vez lo estés friendo, haz la forma de la oreja con la ayuda de unas pinzas de cocina.</span><br />
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Sprinkle some sugar over them (feel free to add cinnamon or honey).<br />
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<span style="color: #666666;">Espolvorea un poco de azúcar sobre ellas (puedes ponerles también canela o miel).</span><br />
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Et voilá!<br />
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<br />Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com1tag:blogger.com,1999:blog-3050818484350352262.post-45175885546328655862013-02-06T01:32:00.001+01:002013-02-06T10:14:07.759+01:00Mission Perfect Macaron Part 2 (both sweet and savory) - Misión Macaron Perfecto Parte 2 (tanto dulce cómo salado)<div class="separator" style="clear: both; text-align: center;">
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So here we are back again on our mission of creating THE Perfect Macaron, and let me update you that we're almost getting there, we're soooooo close to it!!<br />
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Let's make a recap; on the last post I explained what were the main facts a perfect macaron must have (foot, shape, crunchy outside, chewy inside etc...). Well after researching we've discovering a few more important facts:<br />
<ul>
<li><b><u>The egg whites:</u></b> No store bought (don't be lazy and crack the eggs yourself!). It's better if you separate the egg yolks from the whites at home; preferrably from non fresh eggs (not old eggs that have been over a month in your fridge!). But eggs that haven't been just bought, maybe 1 or 2 days old (aproximately). Also, REALLY IMPORTANT, two days before you make the macarons, separate the egg whites from the yolks and leave them in a bowl in the fridge (cover it well!). Now, the night before you make them take the egg whites out of the fridge and leave it overnight in the kitchen at room temperature. Don't be scared or worried about this, because this is how REAL macarons are made, every single french pastry chef does it, so if they do it, we too!</li>
<li><b><u> Food coloring:</u></b> It's best if you use either food coloring in gel or powdered dust. The results will be fantastic!</li>
<li><b><u>Temperature:</u></b> 150ºC upper and lower heat without the fan on, and bake for 17 minutes. Anyway I suggest you keep an eye, you don't want these little babies to burn!</li>
<li><b><u>Piping tip:</u></b> After trying with different sizes, we've found out the best for macarons is the tip number 6. The shell won't be too small neither too big, just the perfect bite size. However you're always welcome to pipe them bigger or smaller or even with shapes! </li>
<li> <b><u>Meringue:</u></b> The best meringue for macarons is the italian. So you need to make a syrup: boil 50grs water with 150 grs sugar, and let it reach 100ºC. Once it's at this temperature add it to the egg whites (while they are beating).</li>
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<span style="color: #666666;">Bueno aquí estamos de nuevo en nuestra misión de crear el Macaron Perfecto, y dejadme que os diga que estamos muuuuuuyyyy cerca de conseguir nuestro objetivo!</span><br />
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<span style="color: #666666;">Vamos a hacer un resumen, en el último post expliqué qué debía tener un macaron para ser perfecto (el pie, la forma, la cáscara exterior debía ser crujiente, el interior tenía que ser blandito y cremoso etc...). Bueno tras investigar un poco más hemos descubierto unos cuantos factores importantes:</span><br />
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<li><span style="color: #666666;"><b><u>La clara del huevo:</u></b> Nada de las pasteurizadas que venden en el supermercado (no seáis vagos y cascar los huevos vosotros mismos!). Es mejor si tú mismo separas la yema de la clara en casa; preferiblemente de huevos que no sean frescos (ni se os ocurra utilizar huevos que llevan más de un mes en vuestra nevera!). Pero huevos que no sean recién comprados, que tengan 1 ó 2 días de antigüedad (aproximadamente). También, MUY IMPORTANTE, 2 días antes de hacer los macarons, separa la clara de la yema y lo conservas en un ból en la nevera (bien tapadito!). Entonces, la víspera de hacer los macarons, saca las claras de la nevera y déjalos en la cocina, a temperatura ambiente. No os asustéis por esto, ya que es así como se hacen los VERDADEROS macarons, todos los pasteleros franceses lo hacen así, por lo que si ellos lo hacen nosotros también!</span></li>
<li><span style="color: #666666;"><b><u>Colorante alimentario:</u></b> Para obtener los mejores resultados es preferible utilizar colorante en polvo o bien en gel.</span></li>
<li><span style="color: #666666;"><b><u>Temperatura:</u></b> Tener el horno a 150ºC con calor arriba y abajo y sin el ventilador, y cocinar durante 17 minutos. De todos modos el preferible estar atentos al horno para que no se os quemen estos pequeñines!</span></li>
<li><span style="color: #666666;"><b><u>Boquilla:</u></b> Tras probar varias boquillas de distintos tamaños, hemos descubierto que la mejor es la del número 6. El tamaño de la cáscara no será ni muy grande ni muy pequeño, el tamaño perfecto para comertelo de un bocado. Aunque siempre los puedes hacer del tamaño que más te guste, incluso hacerlos con formas!</span></li>
<li><span style="color: #666666;"><b><u>Merengue:</u></b> El mejor tipo de merengue para hacer los macarons es el italiano. Primero debes hacer un almíbar con 50 grs de agua y 150 grs de azucar, lo hierves hasta que alcance 100ºC de temperatura. Una vez alcazada la temperatura lo incorporas muy despacito a las claras (mientras se están batiendo). </span></li>
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Et voilá, this is the result of our second try with macarons! We painted the sweet ones with a bit of food coloring to make them more personal and give them a fun and minimalist look!<br />
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<span style="color: #666666;">Et voilá, éste es el resultado de nuestro segundo intento con los macarons! Los dulces los pintamos con un poco de colorante alimentario para hacerlos más personales y darles un toque divertido y minimalista!</span><br />
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The sweet macaron: filled with a <a href="http://www.latableadessert.fr/nestle-dessert/tablettes/tablette-chocolat-praline" target="_blank">Nestle praliné chocolate</a> ganache (sadly this chocolate can only be found in France).<br />
<span style="color: #666666;"><br /></span>
<span style="color: #666666;">El macaron dulce: relleno de una ganache de <a href="http://www.latableadessert.fr/nestle-dessert/tablettes/tablette-chocolat-praline" target="_blank">chocolate praliné de Nestle</a> (lamentablemente esta tableta solo se puede comprar en Francia).</span><br />
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The savory macaron: topped with poppy and sesame seeds and filled with foie gras.<br />
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<span style="color: #666666;">El macaron salado: cubierto por semillas de sésamo y amapola y relleno de foie gras.</span><br />
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We added these seeds, but feel free to decorate your macarons any way you like!<br />
<span style="color: #666666;"><br /></span>
<span style="color: #666666;">Nosotras añadimos estas semillas, pero los puedes decorar de la manera que más te guste!</span><br />
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The recipe? We'll post it soon very soon, just let us perfection a few small details, and you'll be free to enjoy the most perfect macarons you've ever had in your life!<br />
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<span style="color: #666666;">¿La receta? Pronto muy pronto la publicaremos, dejadnos que perfeccionemos unos detallitos y podréis disfrutar de los mejores macarons que hayáis probado nunca! </span><br />
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Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com0tag:blogger.com,1999:blog-3050818484350352262.post-46267540403632596502013-02-04T11:17:00.001+01:002013-02-04T11:17:26.791+01:00Maple Bacon Cupcakes With Maple Creamcheese Frosting - Cupcakes de Bacon y Sirope de Arce<br />
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Bacon? In a cupcake? This time she really has lost it!<br />
NO! I haven't gone mad at all, this is by far one of the best cupcakes I've ever made and eaten.<br />
You must be wondering how I came up with the idea of making a sweet and savory cupcake? Well the answer is <a href="http://www.travelchannel.com/tv-shows/man-v-food" target="_blank">"Man vs Food"</a>! Yes the tv show!<br />
About 3 years ago I was watching an episode where <a href="http://www.oregonlive.com/idahosportugal/index.ssf/2009/02/portland_the_next_subject_of_t.html" target="_blank">Adam Richman</a> visited the <a href="http://voodoodoughnut.com/" target="_blank">Voodoo Donuts</a> store in Portland, Oregon; this donut shop is famous for their <a href="http://www.yelp.com/biz_photos/voodoo-doughnut-portland?select=zBD60IiTMvMG_XiUpCyFkQ&start=600#zBD60IiTMvMG_XiUpCyFkQ" target="_blank">maple bacon donut</a>.<br />
The moment I saw that donut I completely fell in love! I needed to eat that donut, or make one similar to it. But suddenly an idea popped in my head..."If there are maple bacon donuts, why not make a maple bacon cupcake? Yes that's it, I need to make it"!<br />
So immediately my search for the best maple bacon cupcake began, and to my surprise there were a huge number of great recipes out there, but none of them convinced me.<br />
Finally several months ago when I had almost lost my hope I found this fantastic recipe, and what's more important, it had great reviews!<br />
But of course there had to be a problem,<a href="http://cooksvanilla.com/product/38/Pure-Maple-Extract-4-oz.html" target="_blank"> Pure Maple Extract</a> was the name of that problem. The recipe said that the batter needed to have this extract and it couldn't be changed with Pure Maple Syrup.<br />
Now where on earth was I going to find in Madrid (or Spain) a place where they sold it? I looked everywhere online, I even thought of buying it from Amazon; unfortunately it can't be shipped overseas. <br />
When I had almost given up, this last Christmas a miracle took place (yes a Christmas miracle, and I'm not crazy). A miracle in the shape of a little bottle with the words <a href="http://draft.blogger.com/">Arôme Érable</a> (maple extract) written on it!<br />
Who I need to thank for this miracle? Well the best culinary store in the world <a href="http://www.meilleurduchef.com/cgi/mdc/l/fr/boutique/index.html" target="_blank">Le Meilleur du Chef</a>. They have absolutely anything you need, every single extract you can imagine: from simple vanilla or mint to foie gras or lobster! And they're all fantastic, believe me!<br />
<br />
<span style="color: #666666;">¿Bacon? ¿En un cupcake? Ésta ha perdido el norte por completo! </span><br />
<span style="color: #666666;">Pues NO! No me he vuelto loca, éste es a día de hoy uno de los mejores cupcakes que he comido.</span><br />
<span style="color: #666666;">¿Os preguntaréis cómo llegue a la idea de hace un cupcake tanto dulce como salado? Pues la respuesta es <a href="http://www.travelchannel.com/tv-shows/man-v-food" target="_blank">"Man Vs Food"</a> (Crónicas Carnívoras)! Sí el programa de televisión!</span><br />
<span style="color: #666666;">Hará unos 3 años aproximadamente estaba viendo un capítulo en el que Adam Richman vistaba la pasteleria Voodoo Donuts en Portland, Oregon; esta pasteleria es famosa por su donut con bacon y sirope de arce. </span><br />
<span style="color: #666666;">Me enamoré perdiamente el momento que ví ese donut! Necesitaba comer ese donut, o por lo menos hacer uno parecido. De repente una idea me pasó por la cabeza..."Si hay donuts de bacon con sirope de arce, ¿porqué no hacer un cupcake con bacon y jarabe de arce? Eso es, tengo que hacerlo"!</span><br />
<span style="color: #666666;">Inmediatamente me puse a la búsqueda del mejor cupcake con bacon y jarabe de arce, y para mi sorpresa había un gran número de recetas, pero ninguna me convencía del todo.</span><br />
<span style="color: #666666;">Finalmente hace unos meses cuando casi habia perdido la esperanza encontré esta receta fabulosa, y lo que para mí es más importante, tení muy buenas críticas!</span><br />
<span style="color: #666666;">Pero había un problema, el nombre de ese problema era Extracto Puro de Sirope de Arce. La receta decía que la masa debía llevar este extracto y que no era posible sustituirlo por el sirope en sí.</span><br />
<span style="color: #666666;">Y ahora, ¿dónde demonios iba yo a encontrar en Madrid (o en España) una tienda dónde vendan este extracto? Miré online por todas partes, incluso se me ocurrió comprarlo por Amazon, pero tristemente no lo envian a paises fuera de Canadá o EE.UU.</span><br />
<span style="color: #666666;">Pero estas pasadas navidades, cuando ya casi me había dado por vencida, ocurrió un milagro (sí un milagro de la Navidad, y nó, no me he vuelto loca). Un milagro en forma de botellita con las palabras </span><a href="http://draft.blogger.com/">Arôme Érable </a><br />
<span style="color: #666666;">(extracto sirope de arce) escrito sobre ello! ¿A quién debo agradecer por este milagro? Pues a la mejor tienda culinaria del mundo mundial </span><a href="http://www.meilleurduchef.com/cgi/mdc/l/fr/boutique/index.html" target="_blank">Le Meilleur du Chef</a>. <span style="color: #666666;">Tienen de todo, cualquier cosa que necesites, todo tipo de extractos que puedas imaginar: desde los simples cómo el de vainilla o menta a los más complejos cómo foie gras o langosta! Y todos son fantásticos, hacedme caso!</span><br />
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Finally this last weekend I made the cupcakes, and this is the result!<br />
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<span style="color: #666666;">Al fin este pasado fin de semana hice los cupcakes, y este es el resultado!</span> <br />
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I topped it with a sweet maple cream cheese frosting, to die for!<br />
<span style="color: #666666;"><br /></span>
<span style="color: #666666;">Lo cubrí con un cream cheese frosting con un poquito del extracto de jarabe de arce, para morirse!</span><br />
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<u><b>Ingredients:</b></u><br />
8 - 10 strips of bacon<br />
1 1/3 cup all purpose flour<br />
2/3 cups Cake flour (not self-rising)<br />
2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
213 grs butter (room temperature)<br />
13 grs bacon drippings (cooled and solidified)<br />
2 cups sugar<br />
3 eggs<br />
1 cup milk (room temperature)<br />
2 teaspoons vanilla extract<br />
2 teaspoons maple extract<br />
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<u><b>Directions:</b></u><br />
Preheat oven at 190ºC.<br />
Bake the bacon until crisp brown in the oven, set aside and keep the bacon drippings until they solidify (it will go into the cake batter). Dice the bacon.<br />
Lower the heat to 175ºC.<br />
In a medium bowl combine flours, baking powder and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, the bacon drippings and sugar for 5 minutes until light and fluffy.<br />
Add the eggs one at a time. Slowly add the dry ingredients and milk in 2 alternating batches. Then add the vanilla and maple extract and finally stir in the diced bacon.<br />
Scoop batter into the pan and bake for 22 minutes.<br />
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<u><b>Maple cream cheese frosting:</b></u><br />
250 grs cream cheese<br />
250 grs butter<br />
2 teaspoons maple extract<br />
500 grs icing sugar<br />
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<span style="color: #666666;"><b><u>Ingredientes:</u></b></span><br />
<span style="color: #666666;">8 - 10 tiras de bacon</span><br />
<span style="color: #666666;">1 1/3 tazas harina normal</span><br />
<span style="color: #666666;">2/3 harina especial reposteria (no la que lleva levadura)</span><br />
<span style="color: #666666;">2 cucharaditas de levadura</span><br />
<span style="color: #666666;">1/4 cucharadita de sal</span><br />
<span style="color: #666666;">213 grs mantequilla (a temperatura ambiente</span><br />
<span style="color: #666666;">13 grs grasa del bacon solidificada</span><br />
<span style="color: #666666;">2 tazas de azúcar</span><br />
<span style="color: #666666;">3 huevos</span><br />
<span style="color: #666666;">1 taza de leche (a temperatura ambiente)</span><br />
<span style="color: #666666;">2 cucharaditas de extracto de vainilla</span><br />
<span style="color: #666666;">2 cucharaditas de extracto de sirope de arce</span><br />
<span style="color: #666666;"><br /></span>
<span style="color: #666666;"><u><b>Modo de empleo:</b></u></span><br />
<span style="color: #666666;">Precalentar el horno a 190ºC</span><br />
<span style="color: #666666;">Cocinar el bacon en el horno hasta que esté bien doradito y crujiente, trocearlo y dejarlo a un lado. Guardar la grasa que haya soltado el bacon y dejar enfriar (se incorporará en la masa del bizcocho).</span><br />
<span style="color: #666666;">Bajar la temperatura a 175ºC.</span><br />
<span style="color: #666666;">En un ból mediano mezclar las harinas (tamizadas, claro), la levadura y la sal; dejar a un lado. En el ból de la batidora (con la herramienta que es cómo una pala), mezclar la mantequilla. la grasa del bacon solidificada y el azúcar durante 5 minutos hasta que quede una masa cremosa y ligera.</span><br />
<span style="color: #666666;">Añadir los huevos de uno en uno. Poco a poco incoporar los ingredientes secos junto con la leche en 2 tandas. Luego se añade la vanilla y el extracto de arce. Finalmente incorporar el bacon troceado.</span><br />
<span style="color: #666666;">Poner la masa en el molder y cocinar unos 22 minutos.</span><br />
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<b><u><span style="color: #666666;">Maple Cream cheese frosting: </span></u></b><br />
<span style="color: #666666;">250 grs queso crema</span><br />
<span style="color: #666666;">250 grs mantequilla</span><br />
<span style="color: #666666;">2 cucharaditas extracto de arce</span><br />
<span style="color: #666666;">500 grs azúcar glaçé</span><br />
<br />Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com2tag:blogger.com,1999:blog-3050818484350352262.post-22331506744473120832013-01-27T12:44:00.000+01:002013-01-27T12:56:13.589+01:00The Daring Bakers January Challenge - Gevulde Speculaas <div class="separator" style="clear: both; text-align: center;">
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<i>Francijn of Koken in de Brouwerij was our January 2013 Daring Bakers’
Hostess and she challenged us to make the traditional Dutch pastry,
Gevulde Speculaas from scratch! That includes making our own spice mix,
almond paste and dough! Delicious!</i><br />
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<b>The Daring Bakers'</b> January 2013 challenge was hosted by <a href="http://kokenindebrouwerij.blogspot.com.es/">Francijn from "Koken in de Brouwerij"</a>, and she challenged us to do a typical Christmas dutch sweet treat called Gevulde Speculaas. It's basically a spiced cookie (or slice) filled with almond paste.<br />
The rules were that we had to make our own almond paste and mix our own spices for the Speculaas dough. The only variations allowed were concerning the shape and almond decoration of the pastry.<br />
Overall the recipe seemed simple and had a very low level of difficulty; however the only matter of concern to me was making my own spice, the dough asked for 9 spices in total, most of them really difficult to find in a regular supermarket in Spain. Nevertheless as it was my first challenge as a new member of The Daring Bakers, I didn't give it a lot of thought and went ahead with it!<br />
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<span style="color: #666666;">La anfitriona de este mes para el reto de <b>The Daring Bakers</b> era <a href="http://kokenindebrouwerij.blogspot.com.es/">Francijn de "Koken in de Brouwerij"</a>, y nos propuso hacer una delicia navideña típica Holandesa llamada Gevulde Speculaas. Basicamente es como una galleta especiada (o barrita) rellena de pasta de almendra.</span><br />
<span style="color: #666666;">La reglas era que debíamos preparar nuestra propia pasta de almendra casera y también la mezcla de las especias para la masa de las Speculaas.</span><br />
<span style="color: #666666;">Las únicas variaciones permitidas eran en referencia a la forma del dulce y la decoración de las almendras sobre la masa de éste.</span><br />
<span style="color: #666666;">Por lo general la receta parecia muy simple y con un nivel de dificultad relativamente bajo; aunque lo único que me preocupaba era el hecho de hacer mi propia mezcla de especias, la masa pedía hasta 9 especias distintas, muchas de ellas realmente difíciles de encontrar en cualquier supermercado de España.</span><br />
<span style="color: #666666;">Pero al ser mi primer reto como nuevo miembro de The Daring Bakers, no me lo pensé demasiado y decidí seguir adelante con ello!</span><br />
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First I made a day ahead the almond paste, as the recipe said that if made this way the taste would be better.<br />
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<span style="color: #666666;">Lo primero que hice con un día de antelación fue la pasta de almendra, ya que la receta decía que si se hacía un día antes ésta tendría mejor sabor.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiteBDTSPlOkpNbgM1Vak4XkldpZmFhyphenhyphen8B_rmLgEEOjGxAnxoph4O3jtuv32Zw0BSOsNB_XAqnt8SHFQeearrTkAalOPnuDTWjLVlsUV8_OQ7xXjcFpJWwVyqPlFto8dbAE2fW_9d9lK39G/s1600/IMG_1556.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiteBDTSPlOkpNbgM1Vak4XkldpZmFhyphenhyphen8B_rmLgEEOjGxAnxoph4O3jtuv32Zw0BSOsNB_XAqnt8SHFQeearrTkAalOPnuDTWjLVlsUV8_OQ7xXjcFpJWwVyqPlFto8dbAE2fW_9d9lK39G/s320/IMG_1556.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbbtdp24rlbfCpJ_g7Yq8_KMIzvD-Ge2GEXIpLZa0sk2m2tSmIvbkCGDbAC9IFIbDufRcuGvDDNHWbgM_nAzRzehQo1HM8dGMlVGD_aiy9b5q9xkrnOwqNK5RUFkMrdMNXH6Cykkzmi_t/s1600/IMG_1553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbbtdp24rlbfCpJ_g7Yq8_KMIzvD-Ge2GEXIpLZa0sk2m2tSmIvbkCGDbAC9IFIbDufRcuGvDDNHWbgM_nAzRzehQo1HM8dGMlVGD_aiy9b5q9xkrnOwqNK5RUFkMrdMNXH6Cykkzmi_t/s320/IMG_1553.JPG" width="240" /></a><br />
The next part was the most challenging, as I had to grind some of the spices.<br />
I had to make a little variation in the spices; the recipe asked for mace and as it was impossible for me to find it anywhere (both in France and Spain) I had to substitute it for a little bit more of nutmeg.<br />
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<span style="color: #666666;">La siguiente parte era la más complicada, ya que debía triturar algunas de las especias.</span><br />
<span style="color: #666666;">Tuve que hacer una pequeña variación en las especias; en la receta ponía que había que utilizar macis pero me resultó imposible encontrarlo (y eso que busqué tanto en supermercados de Francia y España) por lo que finalmente utilicé como sustiuto un poco más de nuéz moscada de lo que la receta en sí ya pedía.</span><br />
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All spices mixed together (I had to grind both the anise and coriander!). </div>
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<span style="color: #666666;">Todas las especias ya mezcladas (trituré tanto el anís estrellado como las semillas de cilantro!). </span></div>
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Now I was ready to assemble the Speculaas dough...<br />
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<span style="color: #666666;">Ya estaba preparada para hacer las masa de las Speculaas... </span></div>
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I left it in the fridge a few hours...Then divided the dough into two portions: one for the lower layer and another for the upper.</div>
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<span style="color: #666666;">La dejé enfriar en la nevera un par de horas... Luego la dividí en dos porciones: una para la capa de abajo y otra para la superior. </span></div>
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Rolled out the first layer and brushed it with an egg wash.</div>
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<span style="color: #666666;">Estiré la primera capa y la pinté con un pco de huevo batido. </span></div>
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Covered it with the almond paste (sorry no photo!), again brush it with the egg and again added the last layer of the Speculaas dough.<br />
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<span style="color: #666666;">Lo cubrí con la pasta de almendra (se me olvidó sacarle una foto!), y otra vez lo pinté con más huevo y finalmente añadí la última capa de la masa de Speculaas. </span><br />
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More egg, and finally decorated it with whole raw almonds.<br />
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<span style="color: #666666;">Más huevo, y por fín lo decoré con almendras enteras y crudas. </span><br />
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Baked in the oven for 40 min at 180ºC... Et voilá!<br />
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<span style="color: #666666;">Lo horneé durante 40 min a 180ºC...Et voilá!</span><br />
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Personally I didn't like the cookie that much, as the flavours in it were too strong, very similar to gingerbread cookies. I believe you must be a fan of strong and aromatic flavours and spices to love this kind of dessert, and sadly I'm not.</div>
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Anyway at home, both my father and sister absolutely looooved it, they even want me to bake it again!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-82fzehxfAlfDc1K9nYx18Pl8j9x0zO_ccMt8FE8Aut01faMFtoO8mP0YE9kKw7TnwE3-1D1vq7M6TIr1-H7whaKg0K6Vb_9NQdje_faT1ztsDVZqfn7O6S90I1fNATgSW_S5r9xOiYiu/s1600/IMG_1604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-82fzehxfAlfDc1K9nYx18Pl8j9x0zO_ccMt8FE8Aut01faMFtoO8mP0YE9kKw7TnwE3-1D1vq7M6TIr1-H7whaKg0K6Vb_9NQdje_faT1ztsDVZqfn7O6S90I1fNATgSW_S5r9xOiYiu/s640/IMG_1604.JPG" width="480" /></a></div>
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<span style="color: #666666;">Personalmente no me gustó mucho esta galleta, ya que los aromas en él eran demasiado fuertes, muy parecidos a las galletas de gengibre. Creo que uno debe ser muy admirador de especias muy fuertes y aromáticas para que te guste este tipo de postres, tristemente yo no lo soy.</span><br />
<span style="color: #666666;">Aun así en casa, tanto a mi padre como a mi hermana les entusiasmó, tanto que quieren que lo vuelva a hacer!</span><br />
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<u><b>Ingredients:</b></u><br />
<i><u><b>How to mix the spices:</b></u></i><br />
1 teaspoon of ground cloves<br />
1/2 teaspoon of mace ( I used nutmeg)<br />
1/2 teaspoon of ground ginger<br />
1/2 teaspoon white pepper<br />
1/2 teaspoon cardamom<br />
1/2 teaspoon of ground coriander<br />
1/2 teaspoon of anise<br />
1 teaspoon of nutmeg (including the other 1/2 if you don't have mace)<br />
Measure the amount of spices you have and add an equal amount of cinnamon.<br />
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<u><i><b>Almond paste:</b></i></u><br />
125 gr ground almonds<br />
125 gr granulated sugar<br />
1 large egg<br />
1 teaspoon lemon zest<br />
<b>Directions:</b><br />
Grind sugar, almonds, egg and lemon zest together in a food processer. Store in the refrigerator for one day or two, the taste gets better as days pass.<br />
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<u><b><i>Speculaas Dough:</i></b></u><br />
1 3/4 cups (250 gr) all purpose flour<br />
1 teaspoon baking powder<br />
3/4 cup (150 gr) brown sugar<br />
Pinch of salt<br />
2 tablespoons speculaas spices<br />
3/4 cup (175 gr) unsalted butter<br />
<b>Directions:</b><br />
Put flour, baking powder, sugar, salt and spices in a bowl. Cut the butter in dices and add.<br />
Knead until smooth.<br />
<b>*I had to add a little bit of milk as the dough was too dry</b><br />
Wrap in cling foil and put in the refrigerator for two hours.<br />
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<u><b><span style="color: #666666;">Ingredientes:</span></b></u><br />
<u><i><b><span style="color: #666666;">Para la mezcla de especias:</span></b></i></u><br />
<span style="color: #666666;">1 cucharadita de clavo</span><br />
<span style="color: #666666;">1/2 cucharadita de macis (yo utilicé nuéz moscada)</span><br />
<span style="color: #666666;">1/2 cucharadita de gengibre</span><br />
<span style="color: #666666;">1/2 cucharadita de pimienta blanca</span><br />
<span style="color: #666666;">1/2 cucharadita de cardamomo</span><br />
<span style="color: #666666;">1/2 cucharadita de cilantro polvo</span><br />
<span style="color: #666666;">1/2 cucharadita de anis en polvo</span><br />
<span style="color: #666666;">1 cucharadita de nuéz moscada (además de lo que ya hemos puesto antes).</span><br />
<span style="color: #666666;">Pesa la cantidad total de especias y añade la misma cantidad de canela.</span><br />
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<u><i><b><span style="color: #666666;">Pasta de almendra: </span></b></i></u><br />
<span style="color: #666666;">125 gr de almendra en polvo</span><br />
<span style="color: #666666;">125 gr de azúcar</span><br />
<span style="color: #666666;">1 huevo grande</span><br />
<span style="color: #666666;">1 cucharadita de ralladura de limón</span><br />
<b><span style="color: #666666;">Modo de empleo: </span></b><br />
<span style="color: #666666;">Mezcla la almendra, el azúcar, el huevo y el limón en una trituradora de comida y conservaló en la nevera durante uno ó dos días ya que con el tiempo coge mejor sabor.</span><br />
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<span style="color: #666666;"><u><i><b>Masa de Speculaas:</b></i></u></span><br />
<span style="color: #666666;">250 gr harina </span><br />
<span style="color: #666666;">1 cucharadita de levadura</span><br />
<span style="color: #666666;">150 gr azúcar moreno</span><br />
<span style="color: #666666;">Pizca de sal</span><br />
<span style="color: #666666;">2 cucharadas soperas de especia de speculaas</span><br />
<span style="color: #666666;">175 gr de mantequilla</span><br />
<span style="color: #666666;">Modo de empleo:</span><br />
<span style="color: #666666;">pon la harina, azúcar, levadura, sal y especias en un ból. Añade la mantequilla cortada en trozos. Mezclalo todo hasta formar una bola</span><br />
<b><span style="color: #666666;">* Yo añadí un poco de leche ya que la masa estaba demasiado seca. </span></b><br />
<span style="color: #666666;">Envuelvelo en film y dejalo reposar en la nevera durante dos horas.</span>Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com6tag:blogger.com,1999:blog-3050818484350352262.post-86143410477366857002013-01-22T00:16:00.000+01:002013-01-22T01:38:31.528+01:00Chocolate Cupcakes with Crunchy Fried Corn - Cupcakes de Chocolate y Kikos!<br />
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Fried corn? Has she gone mad? No, absolutely not! Actually fried corn or <a href="http://www.grefusa.com/marca/mrcorn" target="_blank">Kikos</a> (as they are called in spain) match perfectly well with chocolate! They add a salty and crunchy twist that will make you a fan of this couple immediately!<br />
Let me tell how I came up with this idea... <br />
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For a while ago I've been wanting to try a new vanilla cupcake recipe, as I'm always eager to experiment with new recipes.<br />
The cake turned out pretty good, not too sweet, so this meant that it could be topped either with a sweet buttercream or ganache. But which one? A classic vanilla or chocolate? <br />
I decided to go with chocolate, however the little voice in my head kept on saying "that's too boring, do something fun, creative and original".<br />
Suddenly a little bulb lit on top of my head! What if I add some crushed Kikos to the frosting? If there are recipes with walnuts, almonds or hazelnuts, why not this?!<br />
So without giving it a second thought I proceeded to create this delicious treat!<br />
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<span style="color: #666666;">¿Maíz frito? ¿Se ha vuelto loca? No, para nada! En realidad el maíz frito o </span><span style="color: #666666;"><a href="http://www.grefusa.com/marca/mrcorn" target="_blank">Kikos</a> (como los llamamos aquí en España) hacen una estupenda pareja con el chocolate! Le añaden un toque salado y crujiente que te enganchará a este "matrimonio" inmediatamente!</span><br />
<span style="color: #666666;">Dejadme que os cuente cómo se me ocurrió esta idea...</span><br />
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<span style="color: #666666;">Desde hace un tiempo llevo queriendo probar una nueva receta de cupcakes de vainilla </span> <span style="color: #666666;">ya que siempre estoy dispuesta a experimentar con nuevas recetas.</span><br />
<span style="color: #666666;">El bizcocho salió fantástico, no demasiado dulce, por lo que pedía ser cubierto con un buttercream o ganache dulce. ¿Pero cuál? ¿El clásico de vainilla o chocolate?</span><br />
<span style="color: #666666;">Opté por el de chocolate, pero la vocecita de mi cabeza me decía " eso es demasiado aburrido, haz algo divertido, creativo y original". </span><br />
<span style="color: #666666;">De repente se me iluminó una bombilla sobre mi cabeza! ¿Y se le añado unos kikos machacados a la cobertura? Si hay recetas que llevan nueces, almendras o avellanas, ¿por qué no esto?!</span><br />
<span style="color: #666666;">Y sin pensarmelo dos veces me decidí a llevar a cabo esta deliciosa creación!</span><br />
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First ground the kikos<br />
<span style="color: #666666;">Primero tritura los kikos </span></div>
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Mix with the ganache or chocolate buttercream (whatever you like!)</div>
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<span style="color: #666666;">Mezclalo con la ganache o buttercream (lo que prefieras!) </span></div>
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Prepare a piping bag...</div>
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<span style="color: #666666;">Prepara una manga pastelera...</span></div>
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ET VOILÁ!</div>
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<u><b>Ingredients for the vanilla cupcakes:</b></u></div>
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1 1/4 cups cake flour</div>
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1 1/4 teaspoons baking powder</div>
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1/2 teaspoon salt</div>
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2 eggs</div>
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3/4 cups sugar</div>
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1 1/2 teaspoon vanilla extract</div>
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1/2 cup vegetable oil</div>
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1/2 cup buttermilk</div>
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In a bowl stir the flour, baking powder and salt, set aside.</div>
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Beat eggs, add sugar gradually. Add vanilla and oil, keep beating.</div>
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Slowly add half of the flour mixture and half of the buttermilk, beat well and add the rest. Beat until combined.</div>
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Pour the batter into the cups and bake at 180ºC for 12 to 14 minutes.</div>
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<u><b>Ingredients for the chocolate and kikos frosting:</b></u></div>
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75 gr dark chocolate</div>
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100 ml cream</div>
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65 gr butter</div>
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100 gr icing sugar</div>
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crushed kikos</div>
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In a pan, heat the cream with the butter, once it's melted and before it boils add the chocolate. When the chocolate has melted add the sugar. Stir until well combined.</div>
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Let it cool in the fridge, and once it's thick and creamy add the crushed kikos.</div>
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<b><span style="color: #666666;"><u>Ingredientes para los cupcakes de vainilla:</u></span></b></div>
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<span style="color: #666666;">1 1/4 tazas de harina de reposteria</span></div>
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<span style="color: #666666;">1 1/4 cucharaditas de levadura</span></div>
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<span style="color: #666666;">1/2 cucharadita de sal</span></div>
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<span style="color: #666666;">2 huevos</span></div>
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<span style="color: #666666;">3/4 taza de azúcar</span></div>
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<span style="color: #666666;">1 1/2 cucharadita de extracto de vainilla</span></div>
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<span style="color: #666666;">1/2 taza aceite vegetal</span></div>
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<span style="color: #666666;">1/2 taza buttermilk</span></div>
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<span style="color: #666666;">Mezclar la harina, levadura y sal. Dejar aparte.</span></div>
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<span style="color: #666666;">Batir los huevos y añadir poco a poco el azúcar. Incorporar la vainilla y el aceite.</span></div>
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<span style="color: #666666;">Añadir la mitad de la mezcla de la harina y del buttermilk, batir bien, finalmente añadir el resto que queda.</span></div>
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<span style="color: #666666;">Poner la masa en los moldes individuales y cocinar en el horno a 180ºC durante 12-14 minutos.</span></div>
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<span style="color: #666666;"><u><b>Ingredientes para la cobertura de chocolate y kikos:</b></u></span></div>
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<span style="color: #666666;">75 gr chocolate negro para postres</span></div>
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<span style="color: #666666;">100 ml nata líquida</span></div>
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<span style="color: #666666;">65 gr mantequilla</span></div>
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<span style="color: #666666;">100 gr azúcar glaçé</span></div>
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<span style="color: #666666;">kikos machacados</span></div>
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<span style="color: #666666;">En una cacerola, calentar la nata con la mantequilla, una vez ésta se haya derretido y antes de que hierva se añade el chocolate. Cuando el chocolate esté derretido incorporar el azúcar. Mezclar bien.</span><br />
<span style="color: #666666;">Enfriar en la nevera hasta que esté cremoso y espeso. Mezclar los kikos machacados.</span><br />
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<br />Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com0tag:blogger.com,1999:blog-3050818484350352262.post-20055354427133373312013-01-16T13:13:00.000+01:002013-01-16T13:13:41.219+01:00Braulia's Polvorones - Los Polvorones de Braulia<div class="separator" style="clear: both; text-align: center;">
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I want to apologize for not having been updating new posts and recipes, but the last weeks have been awfully hectic; from Christmas holidays, to small trips to the South of France and even a bachelorette party weekend in Seville (not mine if you're wondering!). <br />
Anyway, we are back and really looking forward to this new year!<br />
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<span style="color: #666666;">Quiero disculparme por no haber actualizado nuevos posts y recetas, pero he pasado varias semanas tremendamente ajetreadas; desde las vacaciones de Navidad, a viajes relámpago al sur de Francia e incluso una despedida de soltera en Sevilla (no era la mía por si os lo estabais preguntando!).</span><br />
<span style="color: #666666;">En fín, estamos de vuelta y con muchas ganas de ver que nos depara este año nuevo!</span><br />
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So, less talking and more baking!<br />
For today I have a traditional and delicious Spanish Christmas sweet:<b> Polvorones</b>.<br />
They are extremely simple to make, and highly addictive too!<br />
Do you want to know the best part? It just has 4 ingredients: flour, sugar, lard and cinnamon. All mixed together, baked in the oven; et voilá!<br />
If you've never tried them, I really don't know what you're waiting for? There really is no excuse not to eat them! <br />
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<span style="color: #666666;">Bueno, menos cháchara y más cocinar!</span><br />
<span style="color: #666666;">Para hoy tengo un dulce navideño típico Español: <b>Polvorones.</b></span><br />
<span style="color: #666666;">Son tremendamente fáciles de elaborar, y muy adictivos también!</span><br />
<span style="color: #666666;">¿Quieres saber la mejor parte? Solamente tiene 4 ingredientes: harina, azúcar, manteca de cerdo y canela. Se mezclan todos y después se hornean; et voilá!</span><br />
<span style="color: #666666;">Si nos los has probado,¿a qué estás espeando? No hay excusa que valga para no comerlos!</span><br />
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Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com0tag:blogger.com,1999:blog-3050818484350352262.post-54978860558375604632012-12-31T16:16:00.002+01:002013-01-01T00:52:21.089+01:00Happy New Year - Feliz Año Nuevo<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmdIHHhQ0Xg9D_U4MlgYh3O-cftGtiYFKpzhoZUec1DeYLVjESdJdC3K8xeuiSqC-gj2cTSWFmLxXSmu0NKM7ri2r0NZS_YBOQGHzz9TVRO_xvxaEacBG7dFLarft43_EP5X_8z9IqFpB/s1600/IMG_1299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmdIHHhQ0Xg9D_U4MlgYh3O-cftGtiYFKpzhoZUec1DeYLVjESdJdC3K8xeuiSqC-gj2cTSWFmLxXSmu0NKM7ri2r0NZS_YBOQGHzz9TVRO_xvxaEacBG7dFLarft43_EP5X_8z9IqFpB/s640/IMG_1299.JPG" width="480" /></a></div>
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<i>Our dinner table.</i></div>
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<i><span style="color: #666666;">Nuestra mesa.</span></i></div>
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From Braulia's Kitchen we wish everyone a very happy new year 2013. Superstitions aside we're sure this will be a great year!<br />
To say goodbye I'll leave you with a little sneak peak of our Christmas Eve dinner! <br />
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<i>Roast Turkey(stuffed with pain d'epices, minced pork meat, chestnuts, pine nuts, raisins, prunes, truffle and port wine)</i></div>
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<span style="color: #666666;"><i>Pavo asado (relleno con pain d'epices, carne de cerdo picada, castañas, piñones, pasas, ciruelas, trufa y oporto) </i></span></div>
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<span style="color: #666666;">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! </span><br />
<span style="color: #666666;">Para despedirme os dejo un pequeño adelanto de lo que fue nuestra cena de Noche Buena! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Ih-Sk6-cKWRCsgYR24GcVKo6wYw__nBOYQe9WPNO_fPhv1PFxnSsi4PIZGZsK_NTNclDKTnKSg67NB9QYuCkBdUASFVNXWZADOjdhynedXQIHKhhDqKAv5AtHT9BakaE9He9coxCe5Ff/s1600/IMG_1295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Ih-Sk6-cKWRCsgYR24GcVKo6wYw__nBOYQe9WPNO_fPhv1PFxnSsi4PIZGZsK_NTNclDKTnKSg67NB9QYuCkBdUASFVNXWZADOjdhynedXQIHKhhDqKAv5AtHT9BakaE9He9coxCe5Ff/s640/IMG_1295.JPG" width="640" /></a></div>
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<i>Foie Gras with caramelised onions, king prawns, Smoked salmon from Ramest with blinis and creme fraiche</i></div>
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<span style="color: #666666;"><i>Foie Gras con cebolla caramelizada, Langostinos, Salmon ahumado de Ramest con blinis y creme fraiche </i></span></div>
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<i>Roast Turkey with the stuffing on the side, chestnut puree, apple sauce and red cabbage</i></div>
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<span style="color: #666666;"><i>Pavo asado con el relleno aparte, puré de castañas y de manzana y lombarda</i></span></div>
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And for dessert...<br />
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<span style="color: #666666;">Y de postre...</span><br />
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<u><b>Bûche de Noël</b></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxoojEIy941tQbGWFrSizW0rQLDCbKvAxb5YBe6KPOxGflhxK-giY7Jl1rZ4CKzZinhzguBptOpSYHIMSLhvJS6-kNqMVYapSC9Av5ZFnlZAM82x5K55ZNOTbVoLniwNEZXT6Z-ROrPEI/s1600/IMG_1314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxoojEIy941tQbGWFrSizW0rQLDCbKvAxb5YBe6KPOxGflhxK-giY7Jl1rZ4CKzZinhzguBptOpSYHIMSLhvJS6-kNqMVYapSC9Av5ZFnlZAM82x5K55ZNOTbVoLniwNEZXT6Z-ROrPEI/s640/IMG_1314.JPG" width="480" /></a></div>
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<i>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!</i></div>
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<span style="color: #666666;"><i>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!</i></span></div>
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Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com2tag:blogger.com,1999:blog-3050818484350352262.post-42075186881453439422012-12-22T09:28:00.001+01:002012-12-22T09:43:28.550+01:00Mission Perfect Macaron (Part 1) - Misión Macaron Perfecto (Parte 1)<div class="separator" style="clear: both; text-align: center;">
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At Braulia's Kitchen we're on a mission, make THE PERFECT MACARON!<br />
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<span style="color: #666666;">En Braulia's Kitchen tenemos una misión, crear EL MACARON PERFECTO! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbkv8-2DDIjGpyFyEsmvfgFRfqswIZhLVzliUrhN7p5Q6avzs7rh4vpVew0K8Y-VnAv5B7XdzxUaQf68ILHR_2ZIpQLeGfjXf0DGzXFg8LZ4kZFKzmTYtc6mgFNNuJnb0Y312ofzmYdku/s1600/IMG_1251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbkv8-2DDIjGpyFyEsmvfgFRfqswIZhLVzliUrhN7p5Q6avzs7rh4vpVew0K8Y-VnAv5B7XdzxUaQf68ILHR_2ZIpQLeGfjXf0DGzXFg8LZ4kZFKzmTYtc6mgFNNuJnb0Y312ofzmYdku/s640/IMG_1251.JPG" width="480" /></a></div>
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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.<br />
But if you really want to become a great baker, you must do every recipe and dessert, and you must masterize it.<br />
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!<br />
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.<br />
Apparently to reach the goal a perfect Macaron needs to have the following:<br />
<ul>
<li>Smooth tops (no bubbles or tips from when pipping them).</li>
<li>The outside must be crispy, whilst the inside will be nice, moist and chewy, what the french call "moelleux".</li>
<li>It will always have a foot at the bottom of the shell - no foot no Macaron.</li>
<li>A perfect round shape (really important) so the top and bottom shells can match once they are put together. </li>
</ul>
<span class="" id="result_box" lang="es"><span style="color: #666666;"><span class="hps">Nunca hemos sido</span> <span class="hps">grandes fans de</span> <span class="hps">los Macarons</span>, no <span class="hps">los amamos</span>, pero tampoco nos disgustan<span class="hps">.</span> <span class="hps">Claramente hemos probado lo mejor de lo mejor que hay en Francia</span>, cómo los de <span class="hps">Laduree</span>, Thierry Bamas<span class="hps">, Pierre Herme</span> <span class="hps">e incluso los de </span><span class="hps">Picard,</span> <span class="hps">pero nunca hemos tenido esa sensación que era un postre con el cual nos era imposible vivir sin él</span><span class="hps">.</span></span></span><span class="" id="result_box" lang="es"><span style="color: #666666;"><br /><span class="hps">Pero si realmente</span> quieres ser un experto en pastelería <span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span>, tienes que probar <span class="hps">todas las recetas</span> y <span class="hps">postres</span> que hay <span class="hps">y </span><span class="hps">se deben dominar</span>. <span class="hps"> </span></span></span><br />
<span class="" id="result_box" lang="es"><span style="color: #666666;"><span class="hps">Así que después</span> <span class="hps">de pensarlo</span> <span class="hps">una y otra vez</span><span class="">, por fin</span> <span class="hps">llegamos a la</span> <span class="hps">siguiente conclusión</span>: hay que <span class="hps">hacer</span> <span class="hps">Macarons</span>, y van a <span class="hps">salir estupendos</span><span class="hps">!</span><br /><span class="hps">Hemos</span> <span class="hps">estado investigando</span>, documentándonos<span class="">, leyendo todas las diferentes recetas</span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span>, artículos, consejos... <span class="hps">Básicamente cada</span> <span class="hps">101 que hay sobre los</span> <span class="hps">Macaron</span><span class="hps">,</span> <span class="hps">sólo para saber</span> <span class="hps">lo que nos esperaba</span>.<br /><span class="hps">Al parecer,</span> <span class="hps">para alcanzar la meta</span> <span class="hps">de un</span> <span class="hps">Macaron</span> <span class="hps">perfecto</span> <span class="hps">éste debe tener</span><span class="hps"> lo siguiente:</span></span></span><br />
<ul>
<li><span class="" id="result_box" lang="es"><span style="color: #666666;"><span class="hps"> Una superficie completamente lisa (sin burbujas o puntas que pueden salir a causa de la manga pastelera).</span></span></span></li>
<li><span class="" id="result_box" lang="es"><span style="color: #666666;"><span class="hps">Por fuera deben ser crujientes, mientras que el interior tiene que ser suave, un poco chicloso, lo que los franceses llaman "moelleux". </span></span></span></li>
<li><span class="" id="result_box" lang="es"><span style="color: #666666;"><span class="hps">La parte inferior de la carcasa siempre tiene un pie - si no hay pie no hay Macaron.</span></span></span></li>
<li><span class="" id="result_box" lang="es"><span style="color: #666666;"><span class="hps"> Una perfecta forma redonda (esto es realmente importante) para que tanto la carcarsa superior como la inferior encajen bien.</span></span></span></li>
</ul>
<ul>
</ul>
Having these basic rules in mind, ahead we went to create our first Macaron.<br />
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<span style="color: #666666;">Teniendo en mente estas normas básicas, decidimos seguir adelante y crear nuestro primer Macaron. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeJU8ySL_INEfvCMgvAGLB_Fldjgd5Lzvt6KYjyqvAyppPZZU7axBhl8jNg2IsVsZy2GniPzJVjo7OA6TxVCVm3kwYhaf2VyrwPqJusGniET2JZeqV45JvGYJHLc9fO7oY4eklkLc_l_R/s1600/IMG_1123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeJU8ySL_INEfvCMgvAGLB_Fldjgd5Lzvt6KYjyqvAyppPZZU7axBhl8jNg2IsVsZy2GniPzJVjo7OA6TxVCVm3kwYhaf2VyrwPqJusGniET2JZeqV45JvGYJHLc9fO7oY4eklkLc_l_R/s640/IMG_1123.JPG" width="480" /></a></div>
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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.<br />
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.<br />
So we'll keep on practicing in order to reach perfection!<br />
Beware Laduree, we are close to making just as great macarons as yours!<br />
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<span style="color: #666666;">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.</span><br />
<span style="color: #666666;">Pero claro no eran perfectos! Ahora nuestros objetivos son mejorar la forma y controlar la temperatura y tiempo del horno.</span><br />
<span style="color: #666666;">Por lo que vamos a seguir practicando para llegar a la perfección!</span><br />
<span style="color: #666666;">Ojito Laduree, estamos muy cerca de hacer Macarons tan buenos como los vuestros! </span><br />
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<br />Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com0tag:blogger.com,1999:blog-3050818484350352262.post-63015319792469449792012-12-15T16:13:00.000+01:002012-12-15T18:01:30.331+01:00Chocolate & Coconut Battenberg Cake - Battenberg de Chocolate y Coco<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rTMcGL2JcdVQBb6UeTONYbyvwpc9i3NKAEBTsNZiURdFW8u1s67f4J8PDAmj0gO_rlrxoCEojPymk00bAvvII4EFzLMX-3j0Xln3zTS_8BtkDjzPSG2bRXR2Jz4YhDHPzPVJXiQQaTaD/s1600/IMG_1153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rTMcGL2JcdVQBb6UeTONYbyvwpc9i3NKAEBTsNZiURdFW8u1s67f4J8PDAmj0gO_rlrxoCEojPymk00bAvvII4EFzLMX-3j0Xln3zTS_8BtkDjzPSG2bRXR2Jz4YhDHPzPVJXiQQaTaD/s640/IMG_1153.JPG" width="480" /></a></div>
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Is there any culinary marriage better than chocolate and coconut? I don't think so!<br />
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!<br />
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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!<br />
It came out sooooo deliciously good I really can't wait to bake it again!<br />
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<span style="color: #666666;"><span style="color: black;"></span></span><span style="color: #666666;"><span style="color: black;"><span style="color: #666666;"><span style="color: black;"><span style="color: #666666;">¿Hay algún matrimonio culinario mejor que el chocolate y el coco? No lo creo!</span></span></span> </span></span><br />
<span style="color: #666666;"><span style="color: black;"> <span style="color: #666666;">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!</span></span></span><br />
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<span style="color: #666666;"><span style="color: black;"><span style="color: #666666;">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!</span></span></span><br />
<span style="color: #666666;"><span style="color: black;"><span style="color: #666666;">Salió tan deliciosamente rico, no veo el momento de volver a hacerlo!</span></span></span><br />
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<span style="color: #666666;"><u><b><span style="color: black;"><span style="color: #666666;"> <span style="color: black;">Ingredients </span></span></span></b></u></span><br />
<b>For the coconut cake:</b><br />
100 g softened butter<br />
<span class="" id="result_box" lang="en"><span class="hps"></span><span class="hps">20 g</span> <span class="hps">of creme fraiche</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">180 g sugar</span><span class="hps"> </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">1</span> <span class="hps">packet of vanilla sugar</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"></span> <span class="hps">3 eggs</span><span class="hps"> </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">150 g</span> <span class="hps">shredded coconut</span><span class="hps"> </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">40</span> <span class="hps">g all purpose flour</span><span class="hps"> </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">1</span> <span class="hps">pinch of salt</span><br /><span class="hps">1 teaspoon</span> <span class="hps">baking powder</span><br /><span class="hps">1/4 cup milk (or more if you want the cake less thick)</span></span><br />
<b><u><span class="" id="result_box" lang="en"><span class="hps">Directions:</span></span></u></b><br />
<span class="" id="result_box" lang="en"><span class="hps">Mix butter</span><span class="">, cream,</span> <span class="hps">sugar and</span> <span class="hps">vanilla sugar.</span><br /><span class="hps">Add eggs</span>, <span class="hps">coconut</span> and milk.<br /><span class="hps">Finish with</span> <span class="hps">the</span> <span class="hps">flour, salt</span><span class="hps"> baking powder.</span><br /><span class="hps">Bake at 180 °</span> <span class="hps">for 25 minutes</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"> </span><br /><b><span class="hps">For the</span> <span class="hps">chocolate fondant:</span></b><span class="hps"> </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">100</span> <span class="hps">g dark chocolate</span><span class="hps"> </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">150 g</span> <span class="hps">butter</span></span><br />
<span class="" id="result_box" lang="en"> <span class="hps">30 g creme fraiche</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">180 g sugar</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">3 eggs</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">50 g flour</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Pinch of </span><span class="hps">salt</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">1 teaspoon baking powder</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><u><b>Directions: </b></u></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Melt the</span> <span class="hps">chocolate, butter</span> <span class="hps">and cream.</span> <span class="hps">Mix well.</span><br /><span class="hps">Separate</span> <span class="hps">the egg yolks</span> <span class="hps">from the whites.</span><br /><span class="hps">Add</span> <span class="hps">sugar</span> <span class="hps">and</span> <span class="hps">the egg yolks to the chocolate mixture</span>. Then the flour, baking powder and <span class="hps">salt.</span><br /><span class="hps">Beat the</span> <span class="hps">egg whites</span> <span class="hps">and</span> <span class="hps">fold in gently the mixture.</span><br /><span class="hps">Pour into</span> <span class="hps">pan and bake</span> <span class="hps">at 180 degrees for</span> <span class="hps">25 minutes.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"> </span><br /><b><span class="hps">For the ganache</span> <span class="hps atn">(</span><span class="">to stick the layers and cover</span> <span class="hps">the cake)</span><span class="hps">:</span></b></span><br />
<span class="" id="result_box" lang="en"><span class="hps">200 g dark chocolate</span></span><br />
<span class="" id="result_box" lang="en"> <span class="hps">300 g cream</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">65 g butter </span></span><br />
<u><b><span class="" id="result_box" lang="en"><span class="hps">Directions</span></span></b></u><span class="" id="result_box" lang="en"><span class="hps"><br /></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Heat the cream</span> <span class="hps">and</span> <span class="hps">remove from heat</span> <span class="hps">before boiling.</span> <span class="hps">Add the</span> <span class="hps">chocolate</span> <span class="hps">into small pieces and</span><span class="hps"> the butter.</span> <span class="hps">Mix well.</span><br /><span class="hps">Use</span> <span class="hps">the ganache</span> <span class="hps">to glue the</span> <span class="hps">parts together</span><span class="hps"> and </span><span class="hps">cover it all with the rest of the ganache.</span><br /><span class="hps">Refrigerate.</span></span><br />
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<span style="color: #666666;"><span style="color: black;"><span style="color: #666666;"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="es"><u><span class="hps">Ingredientes</span></u><br /><u><b><span class="hps">Para el</span> <span class="hps">pastel de coco</span>:</b></u><br /><span class="hps">100 g</span> <span class="hps">de mantequilla</span> <span class="hps">blanda</span><br /><span class="hps">20 g</span> <span class="hps">de</span> <span class="hps">nata creme fraiche o nata espesa</span><br /><span class="hps">180 g</span> <span class="hps">de azúcar</span><br /><span class="hps">1 paquete de</span> <span class="hps">azúcar avainillada</span><br /><span class="hps">3 huevos</span><br /><span class="hps">150 g</span> <span class="hps">de coco rallado</span><br /><span class="hps">40 g</span> <span class="hps">de harina de trigo</span><br /><span class="hps">1 pizca de</span> <span class="hps">sal</span><br /><span class="hps">1 cucharadita de levadura</span><span class="hps"></span><br /><span class="hps">1/4 taza</span> <span class="hps atn">de leche (</span>o un poquito <span class="hps">más si </span><span class="hps">veis que la masa está muy espesa)</span><u><b><span class="hps"> </span></b></u></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="color: black;"><span style="color: #666666;"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="es"><u><b><span class="hps">Instrucciones:</span></b></u><br /><span class="hps">Mezclar la mantequilla</span>, <span class="hps">creme fraiche, azúcar y</span> <span class="hps">azúcar avainillada.</span><br /><span class="hps">Añadir los huevos</span><span class="">, el coco</span> <span class="hps">y la leche.</span><span class="hps"> </span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="color: black;"><span style="color: #666666;"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="es"><span class="hps">Terminar con</span> <span class="hps">la harina, la levadura y</span> <span class="hps">sal</span>.<br /><span class="hps">Hornear a</span> <span class="hps">180 º</span><span class="hps">C durante 25 minutos</span><br /><br /><u><b><span class="hps">Para el</span> <span class="hps">fondant</span> <span class="hps">de chocolate:</span></b></u><br /><span class="hps">100 g</span> <span class="hps">de chocolate negro</span><br /><span class="hps">150 g</span> <span class="hps">de mantequilla</span><br /><span class="hps">30 g</span> <span class="hps">creme</span> <span class="hps">fraiche</span><br /><span class="hps">180 g</span> <span class="hps">de azúcar</span><br /><span class="hps">3 huevos</span><br /><span class="hps">50</span> <span class="hps">g de harina</span><br /><span class="hps">Una pizca de</span> <span class="hps">sal</span><br /><span class="hps">1 cucharadita de levadura</span><span class="hps"></span><br /><u><b><span class="hps">Instrucciones:</span></b></u><br /><span class="hps">Derretir</span> <span class="hps">el chocolate</span>, la mantequilla <span class="hps">y la nata.</span> <span class="hps">Mezclar bien</span>.<br /><span class="hps">Separar las yemas</span> <span class="hps">de las claras.</span><br /><span class="hps">Añadir el azúcar y</span> <span class="hps">las yemas</span> <span class="hps">a la mezcla de</span> <span class="hps">chocolate.</span> <span class="hps">A continuación,</span> <span class="hps">la harina, la levadura </span><span class="hps"></span> <span class="hps">y sal.</span><br /><span class="hps">Batir las</span> <span class="hps">claras de huevo</span> <span class="hps">y envolver</span><span class="hps"> suavemente</span> <span class="hps">en</span> <span class="hps">la mezcla de chocolate.</span><span class="hps"> </span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="color: black;"><span style="color: #666666;"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="es"><span class="hps">Hornear</span> <span class="hps">a 180ºC durante</span> <span class="hps">25 minutos.</span><br /><br /><b><u><span class="hps">Para el</span> <span class="hps">ganache</span> <span class="hps atn">(</span>para pegar las <span class="hps">capas y</span> <span class="hps">cubrir la tarta</span>):</u></b><br /><span class="hps">200 g</span> <span class="hps">de chocolate negro</span><br /><span class="hps">300 g</span> <span class="hps">de nata líquida</span><br /><span class="hps">65 g</span> <span class="hps">de mantequilla</span><span class="hps"> </span></span></span></span></span></span></span><br />
<span style="color: #666666;"><span style="color: black;"><span style="color: #666666;"><u><b><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="es"><span class="hps">I</span></span></span></span></b></u><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="es"><u><b><span class="hps">nstrucciones:</span></b></u><br /><span class="hps">Calentar la</span> <span class="hps">nata</span> <span class="hps">y retirar del fuego</span> <span class="hps">antes de hervir</span>. <span class="hps">Añadir el chocolate</span> <span class="hps">en trozos pequeños</span> <span class="hps">y la mantequilla</span>. <span class="hps">Mezclar bien</span>.<br /><span class="hps">Usa el</span> <span class="hps">ganache</span> <span class="hps">para pegar las</span> <span class="hps">piezas juntas</span><span class="hps"> se cubre</span> <span class="hps">todo con el</span> <span class="hps">resto de la tarta con el resto de</span> <span class="hps">ganache.</span><br /><span class="hps">Refrigerar.</span></span></span></span></span></span></span><br />
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<span style="color: #666666;"><span style="color: black;"><span style="color: #666666;"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="es"><span class="hps"> </span></span> </span></span></span></span><u><b><span style="color: black;"><span style="color: #666666;"><span style="color: black;"> </span></span></span></b></u></span>Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com5tag:blogger.com,1999:blog-3050818484350352262.post-17556926532864549522012-12-11T12:29:00.000+01:002012-12-11T15:52:10.008+01:00Pumpkin Dinner Rolls with a Honey Orange Butter<br />
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Christmas is just round the corner, and if you want to impress family and friends, this is THE RECIPE! <br />
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!<br />
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Serve them with a whipped honey and orange (using both zest and fresh juice) butter. It will blow your mind!<br />
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<span style="color: #666666;">Navidad está a la vuelta de la esquina, y si quiereis impresionar a los amigos y familia, esta es LA RECETA!</span><br />
<span style="color: #666666;">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!</span><br />
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<span style="color: #666666;">Sirvelos con una mantequilla de naranja (usando ralladura y zumo) y miel batida. Te dejará KO!</span><br />
<span style="color: #666666;"><br /></span>
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<span style="color: #666666;"><u><span style="color: black;">Ingredients: </span></u></span><br />
2 packages active dry yeast plus 1 teaspoon white sugar<br />
1/4 cup hot water<br />
3/4 cup whole milk, scalded and cooled<br />
1 cup of steemed and pureed pumpkin <br />
1/3 cup light brown sugar<br />
1/3 cup white sugar<br />
6 tablespoons butter<br />
1 egg<br />
1/4 teaspoon salt<br />
5 cups all-purpose flour<br />
<br />
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.<br />
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.<br />
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.<br />
Once the dough has doubled, roll into
a small balls (the size of a golf ball aproximately).<br />
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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.<br />
Pre-heat your oven to 180ºC.<br />
Brush the rolls with egg and poppy seeds or linseed.<br />
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Bake
each dish for about 8 to 10 minutes, or until golden brown. <br />
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<span style="color: #666666;"><u> </u><span class="" id="result_box" lang="es"><u><span class="hps">Ingredientes:</span></u><br /><br /><span class="hps">2 paquetes</span> <span class="hps">de levadura</span> <span class="hps">seca de panaderia</span> <span class="hps"></span> <span class="hps">más 1</span> <span class="hps">cucharadita de azúcar</span> <span class="hps">blanco</span><br /><span class="hps">1/4 taza</span> <span class="hps">de agua</span> <span class="hps">caliente</span><br /><span class="hps">3/4 taza</span> <span class="hps">de leche entera,</span> <span class="hps">escaldada</span> <span class="hps">y enfriada</span><br /><span class="hps">1 taza de</span> <span class="hps">puré de</span> <span class="hps">calabaza</span> <span class="hps"></span><span class="hps"></span><br /><br /><span class="hps">1/3 taza</span> <span class="hps">de azúcar morena</span><br /><span class="hps">1/3 taza</span> <span class="hps">de azúcar blanca</span><br /><span class="hps">6 cucharadas de</span> <span class="hps">mantequilla</span><br /><span class="hps">1 huevo</span><br /><span class="hps">1/4 cucharadita</span> <span class="hps">de sal</span><br /><span class="hps">5 tazas de</span> <span class="hps">harina </span></span></span></div>
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<span style="color: #666666;"><span class="" id="result_box" lang="es"><span class="hps"></span><span class="hps">Primero se escalda</span> <span class="hps">la leche</span> <span class="hps">durante unos 3</span> <span class="hps">minutos en el microondas.</span> <span class="hps">Añadir</span><span class="hps"> las 6</span> <span class="hps">cucharadas de</span> <span class="hps">mantequilla</span> y remover <span class="hps">hasta que se derrita</span>. <span class="hps">Una vez esté listo incorporar</span> <span class="hps">los 2</span> <span class="hps">azúcares y el</span> <span class="hps">puré de</span> <span class="hps">calabaza,</span> <span class="hps">batir hasta que este bien mezclado. Después se vierte esta mezcla en el bol del batidor eléctrico.</span><span class="hps"></span><br /><br /><span class="hps">En otro cuenco</span> <span class="hps">se añade</span> <span class="hps">la levadura</span>,<span class="hps"> la cucharadita de</span> <span class="hps">azúcar y </span><span class="hps">el</span> <span class="hps">1/4 taza</span> <span class="hps">de agua caliente.</span> <span class="hps">Revolver suavemente</span> <span class="hps">y dejar</span> <span class="hps">que la mezcla se</span> <span class="hps">hinche</span>. <span class="hps">Una vez la</span> <span class="hps">mezcla de la levadura</span> <span class="hps">esté</span> <span class="hps">hinchada</span> <span class="hps">y</span> <span class="hps">espumosa</span> <span class="hps">(unos 3 minutos</span>) se incorpora <span class="hps">a la mezcla de</span> <span class="hps">calabaza</span><span class="hps">. </span></span></span></div>
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<span style="color: #666666;"><span class="" id="result_box" lang="es"><span class="hps">Empieza a batir la masa,</span> <span class="hps">añade</span> <span class="hps">el huevo y poco a poco</span> <span class="hps">la harina</span><span class=""></span><span class="hps">.</span> <span class="hps">La masa debe</span> <span class="hps">quedar suave,</span> pero <span class="hps">si es demasiado</span> <span class="hps">pegajosa</span>, <span class="hps">añade</span> un poco más de harina<span class="hps"></span><span class="hps"></span><span class="hps"></span>.</span></span></div>
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<span style="color: #666666;"><span class="" id="result_box" lang="es"><span class="hps">Una vez esté lista la masa</span> <span class="hps">del</span> <span class="hps">recipiente</span><span class="hps">, se coloca sobre una</span> <span class="hps">superficie ligeramente</span> <span class="hps">enharinada y se </span><span class="hps">amasa</span> <span class="hps">hasta que se </span><span class="hps">forme</span> <span class="hps">una bola redonda.</span> </span><span class="" id="result_box" lang="es"><span class="hps"> </span></span></span></div>
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<span style="color: #666666;"><span class="" id="result_box" lang="es"><span class="hps">Colocar la bola</span><span class="hps"> de masa</span> <span class="hps">en un bol</span><span class="">, tapado,</span> <span class="hps">y poner en un</span> <span class="hps">lugar cálido</span> <span class="hps">para que duplique su tamño.</span><span class="hps">Una vez </span><span class="hps"></span><span class="hps">duplicado,</span> <span class="hps">se hacen</span><span class="hps"> unas</span> <span class="hps">bolas pequeñas</span> <span class="hps">(del tamaño</span> <span class="hps">de una pelota de</span> <span class="hps">golf</span> <span class="hps">)</span> <span class="hps">y dejar</span><span class="hps"></span> <span class="hps">en</span> <span class="hps">una</span> <span class="hps">fuente para horno,</span> un poco separados unos de otros<span class="hps"></span>.</span></span></div>
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<span style="color: #666666;"><span class="" id="result_box" lang="es"><span class="hps">Cubrir</span> <span class="hps">con film</span> <span class="hps">y dejar</span> que se dupliquen de nuevo<span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps">.</span><br /><span class="hps">Pre</span>-calentar el <span class="hps">horno a</span> <span class="hps">180</span> <span class="hps">º</span> <span class="hps">C.</span></span><span class="" id="result_box" lang="es"><span class="hps"> Pintar los rollitos</span> con<span class="hps"> huevo</span> batido y espolvorear por encima <span class="hps"> semillas de</span> <span class="hps">amapola</span> <span class="hps">y</span> <span class="hps">lino</span>.<br /><br /><span class="hps">Hornear</span> <span class="hps">cada</span> <span class="hps">fuente</span> <span class="hps">durante unos</span> <span class="hps">8 a 10 minutos</span> <span class="hps">o</span> <span class="hps">hasta que estén doradas</span><span class="">.</span></span></span></div>
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<span class="" id="result_box" lang="es"><span class="">Et voilá serve warm with the orange honey butter! </span></span></div>
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<span style="color: #666666;"><span class="" id="result_box" lang="es"><span class="">Et voilá servirlos calentitos con la mantequilla de naranja y miel</span></span></span></div>
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Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com0tag:blogger.com,1999:blog-3050818484350352262.post-35195283477664084512012-12-10T11:09:00.001+01:002012-12-10T11:09:50.250+01:00Pastelitos de Guayaba - Guava Pastries<div class="separator" style="clear: both; text-align: center;">
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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!<br />
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!<br />
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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. <br />
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<span style="color: #666666;">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!</span><br />
<span style="color: #666666;">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!</span><br />
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<span style="color: #666666;">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.</span><br />
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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.<br />
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<span style="color: #666666;">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.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfh2-Pcmt5wwzaXynzQaORmWfoZkyFUKEFmYr4h_2y98KUoiTYu169-XIsOEsnNoRWUllS9Buhi-odGFRdoOJHI44v16pTiwPIKbyLRZZbyYj29rX2G88EM2BkU0-ExadGShHmKcwjoy2/s1600/IMG_1064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfh2-Pcmt5wwzaXynzQaORmWfoZkyFUKEFmYr4h_2y98KUoiTYu169-XIsOEsnNoRWUllS9Buhi-odGFRdoOJHI44v16pTiwPIKbyLRZZbyYj29rX2G88EM2BkU0-ExadGShHmKcwjoy2/s640/IMG_1064.JPG" width="480" /></a></div>
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<span style="color: #444444;"><span style="color: black;">Ready to be baked in the oven!</span><br /> </span><br />
<span style="color: #666666;">Listos para cocinarse en el horno!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinPADzbAPggzP0wFrYFtZyn47mkK13vM0b8sgKBt2B61a1p2Oz5-Z6oPqhS4PCp-9-NIs-833vSJSBHp0TdospFB1LS9pgbS5QTOpnSuF-wV0yf18Jyi0nU8JWVhdN-DV6bKg38QWqr5-0/s1600/IMG_1072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinPADzbAPggzP0wFrYFtZyn47mkK13vM0b8sgKBt2B61a1p2Oz5-Z6oPqhS4PCp-9-NIs-833vSJSBHp0TdospFB1LS9pgbS5QTOpnSuF-wV0yf18Jyi0nU8JWVhdN-DV6bKg38QWqr5-0/s640/IMG_1072.JPG" width="480" /></a></div>
<span style="color: #444444;"><span style="color: black;">Et voilá! </span></span><br />
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<span style="color: #666666;">Et voilá!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyZJLsPDXJvYwDiiMIZwqRtJDtZU70b5etU4WWHy1eWGV2zr3fNQcuwkv4uK8YEZ1YmyTukgRk5p8lt-0U3eq-ASAkbqJDFawEYjGj2oJZBI7apSxUlCCZonUuegTm7vQLzA-E5gSwBNC/s1600/IMG_1082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyZJLsPDXJvYwDiiMIZwqRtJDtZU70b5etU4WWHy1eWGV2zr3fNQcuwkv4uK8YEZ1YmyTukgRk5p8lt-0U3eq-ASAkbqJDFawEYjGj2oJZBI7apSxUlCCZonUuegTm7vQLzA-E5gSwBNC/s640/IMG_1082.JPG" width="480" /></a></div>
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This is how the ones with creamcheese looked like!<br />
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<span style="color: #666666;">Así quedaron los que llevaban crema de queso!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiyT-C69ew2F5BxIkTOlyLEK8iAssVxZfPTHQbS0B8EAzuRD8QbO3QDS-uwSgGE4YKUEczyYc1i6yLVKadY73GoInMksZAQ3fVtnkCMsVMAjZyn4IE8S8i1V-AOXoEV7dXgIs0GK-avu1/s1600/IMG_1099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiyT-C69ew2F5BxIkTOlyLEK8iAssVxZfPTHQbS0B8EAzuRD8QbO3QDS-uwSgGE4YKUEczyYc1i6yLVKadY73GoInMksZAQ3fVtnkCMsVMAjZyn4IE8S8i1V-AOXoEV7dXgIs0GK-avu1/s640/IMG_1099.JPG" width="480" /></a></div>
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<span style="color: #444444;"><span style="color: black;">And the experiment with the walnut turned out fantastic and delicious! </span></span><br />
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<span style="color: #666666;">Y el experimento con las nueces quedó fantástico y delicioso!</span><br />
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<br />Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com0tag:blogger.com,1999:blog-3050818484350352262.post-54998742648313101292012-12-06T10:56:00.001+01:002012-12-06T10:56:33.836+01:00Orange Poppy Seed Cake - A New Recipe with Naranjas Orbe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_tRIQ56bkEpHcz7vuWUqsdmCFbYXfTIe2OoysX6ZluQ2ntgd67TZAA9G7-KxKDiAzFUlUp0ov64ARuNmsZXjt9qJcz7ladYd-B1ytMRp8cSUFkQRYY2hUBKkexSg8LLhSy7BoZDRddSM/s1600/IMG_0831.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_tRIQ56bkEpHcz7vuWUqsdmCFbYXfTIe2OoysX6ZluQ2ntgd67TZAA9G7-KxKDiAzFUlUp0ov64ARuNmsZXjt9qJcz7ladYd-B1ytMRp8cSUFkQRYY2hUBKkexSg8LLhSy7BoZDRddSM/s640/IMG_0831.JPG" width="640" /></a></div>
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Given how great our <a href="http://www.brauliaskitchen.blogspot.com.es/2012/12/chocolate-orangettes.html" target="_blank">Orangettes </a>turned out, at Braulia's Kitchen we decided to keep on trying new dessert recipes with the juicy and delicious <a href="http://www.naranjasorbe.com/" target="_blank">Orbe Oranges</a>! So we came up with a cake we wanted to make for a while now, a Poppy Seed Orange bundt cake!<br />
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<span style="color: #666666;">Teniendo en cuenta lo geniales que nos quedaron las <a href="http://brauliaskitchen.blogspot.com.es/2012/12/chocolate-orangettes.html" target="_blank">Orangettes</a>, <span id="goog_118653419"></span><span id="goog_118653420"></span>en Braulia's Kitchen decidimos seguir probando nuevas recetas con las deliciosas y jugosas <a href="http://www.naranjasorbe.com/" target="_blank">Naranjas Orbe</a>! Así que hicimos una tarta que llevabamos tiempo queriendo probar, una pastel de Naranja y Semillas de Amapola!</span><br />
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The result was a fantastic; light and buttery with a fresh orange taste and a slight crunch of the poppy seeds!<br />
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<span style="color: #666666;">El resultado fue fantástico; ligero y mantequilloso con un fresco sabor a naranja y el toque crujiente de las semillas de amapola!</span><br />
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For the final touch we glazed it with royal icing, grated some orange zest and sprinkled some seeds over it.<br />
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<span style="color: #666666;">Para el toque final lo cubrimos con glaseado fondant, rallamos cáscara de naranja y añadimos unas pocas semillas.</span><br />
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<span style="color: #666666;">Tr<span style="color: #666666;">y this <a href="http://www.assiettesgourmandes.fr/2007/05/desserts/cake-a-lorange-et-aux-graines-de-pavot/" target="_blank">recipe</a>, it<span style="color: #666666;">'s fa<span style="color: #666666;">bulous</span>!</span></span></span><br />
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<span style="color: #999999;"><span style="color: #666666;">Probad esta <a href="http://www.assiettesgourmandes.fr/2007/05/desserts/cake-a-lorange-et-aux-graines-de-pavot/" target="_blank">receta</a>, es fabulosa!</span> </span><br />
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<br />Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com3tag:blogger.com,1999:blog-3050818484350352262.post-57071920682594375592012-12-04T08:36:00.000+01:002012-12-08T01:44:25.659+01:00Birthday Cake For a One Year-Old - My First Order!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKVBvrmSzqapXTEhf37G3tNtyPyJHYs65ZAVPFoP5BCIVsOWkdB4e2-un_Xm-NELwk66MXXESWFnPxWFY2NWXedLgpdXZPQg4wkuWaZ7V2NA8bQG07LNRxjbYGiNrhz2mGK1XCqRGA-TW/s1600/IMG_0798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKVBvrmSzqapXTEhf37G3tNtyPyJHYs65ZAVPFoP5BCIVsOWkdB4e2-un_Xm-NELwk66MXXESWFnPxWFY2NWXedLgpdXZPQg4wkuWaZ7V2NA8bQG07LNRxjbYGiNrhz2mGK1XCqRGA-TW/s640/IMG_0798.JPG" width="366" /></a></div>
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Last weekend I had my first official order for the birthday party of a one year old.<br />
The mother of the birthday boy asked for a traditional chocolate cake topped with a fluffy buttercream.<br />
So now the only thing left was to decide on the shape and theme of the cake.<br />
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.<br />
Where did my inspiration come from? My mother and the cake she made for my 2nd birthday party!<br />
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<span style="color: #666666;">El pasado fín de semana tuve mi primer encargo oficial para la fiesta de cumpleaños de un niño de un año de edad.</span><br />
<span style="color: #666666;">Para la tarta, la madre del homenajeado, me pidió un bizcocho de chocolate cubierto por un cremoso buttercream.</span><br />
<span style="color: #666666;">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.</span><br />
<span style="color: #666666;">¿De dónde me llegó la inspiración? De la tarta que me hizo mi madre para mi segundo cumpleaños!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgyNlRtdz16iNHjwbGIxbozv9W0wxFMOyw-lsR1Tieebh3_drxUIZceEFfUdh1o815GlVSl4AY4GsdAfBmvxxr30dlbu_l-zYmog2iIuc7SkpGQHbNU-oAVVlemt9kpzI6WOJCNsnL96g/s1600/8417_159272302071_6637622_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgyNlRtdz16iNHjwbGIxbozv9W0wxFMOyw-lsR1Tieebh3_drxUIZceEFfUdh1o815GlVSl4AY4GsdAfBmvxxr30dlbu_l-zYmog2iIuc7SkpGQHbNU-oAVVlemt9kpzI6WOJCNsnL96g/s1600/8417_159272302071_6637622_n.jpg" /></a></div>
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!<br />
<span style="color: #666666;">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!</span><br />
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Once the design, cake, frosting and decoration was decided all I needed was to get started with it!<br />
<span style="color: #666666;">Una vez ya estaba decidido el diseño, bizcocho, cobertura y decoración de la tarta, ya solo quedaba empezarla!</span><br />
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For the cake I used the best never-fail chocolate cake recipe, from none other than the Queen of Baking: <a href="http://www.marthastewart.com/342348/chocolate-cake" target="_blank">Martha Stewart</a>!<br />
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<span style="color: #999999;"><span style="color: #666666;">Para el bizcocho utilicé la mejor receta, que nunca falla, de tarta de chocolate de la reina de la reposteria</span> <a href="http://www.marthastewart.com/342348/chocolate-cake" target="_blank">Martha Stewart!</a></span><br />
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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 <a href="http://www.wilton.com/store/site/product.cfm?sku=610-159" target="_blank">Wilton's Golden Yellow Icing Colour</a>.<br />
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<span style="color: #999999;"><span style="color: #666666;">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</span><a href="http://www.wilton.com/store/site/product.cfm?sku=610-159" target="_blank"> Golden Yellow de Wilton.</a></span><br />
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Once the cake was formed to figure a 1 and covered with the frosting I starting sticking the mini Smarties.<br />
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.<br />
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<span style="color: #666666;">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.</span><br />
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Et voilá, 45 very long minutes later the cake was ready!<br />
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<span style="color: #666666;">Et voilá, tras 45 largos minutos la tarta ya estaba lista!</span><br />
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If you are interested in making an order please send a mail with your enquiry to brauliaskitchen@gmail.com!<br />
From cakes to pies, cupcakes, pavlovas, cookies, brownies, petit fours, you name it we make it!<br />
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<span style="color: #666666;">Para realizar un pedido envía tu solicitud a brauliaskitchen@gmail.com!</span><br />
<span style="color: #999999;"><span style="color: #666666;">Desde tartas a pies, cupcakes, paulovas, todo tipo de galletas y cookies, brownies, petit fours, lo que quieras, te lo preparamos!</span></span>
Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com0tag:blogger.com,1999:blog-3050818484350352262.post-66800078680513794852012-12-03T09:16:00.001+01:002012-12-03T17:44:41.384+01:00Lemon Meringue Pie - a Traditional Favourite<div class="separator" style="clear: both; text-align: left;">
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Who doesn't love pie? </div>
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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.</div>
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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! </div>
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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.</div>
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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!</div>
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The recipe? Well it's easy peasy, <a href="http://www.meilleurduchef.com/cgi/mdc/l/fr/recette/tarte-citron-meringuee.html" target="_blank">try this one</a>!</div>
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Enjoy!</div>
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Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com1tag:blogger.com,1999:blog-3050818484350352262.post-18881727752198654292012-12-01T22:45:00.001+01:002012-12-01T22:52:11.470+01:00Chocolate OrangettesA few days ago while having lunch at my sister's house, my brother in law came up with the idea of making orangettes.<br />
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.<br />
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.<br />
So finally I decided to give it a try myself and see if it was worth making them at home rather than buying them.<br />
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The procedure goes as follows:<br />
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First of all you must cut the orange peel in slices (the width should be almost 1cm).<br />
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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.<br />
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Remember it has to boil 4 times!<br />
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So once you've blanched them, it's time to candy the rinds.<br />
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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.<br />
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!<br />
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Keep the leftover syrup , it can be useful in sooooo many ways, for fruity cocktails, to soak over a cake, anything!<br />
<br />
Once the strips are dry, the last step will be dipping them in tempered dark chocolate (I used 70% dark chocolate).<br />
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.<br />
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Dip the strips with the help of two forks and place over a cookie sheet to cool.<br />
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Leave for 1 or 2 hours (max) to dry. </div>
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Et voilà! </div>
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<br />
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! <br />
<br />
And last but not least I want to give special thanks to <a href="http://www.naranjasorbe.com/" target="_blank">Naranjas Orbe</a> for having such great oranges, I will definitely be using them for more recipes!<br />
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Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com2tag:blogger.com,1999:blog-3050818484350352262.post-14973973240348564012012-11-17T13:44:00.000+01:002012-11-17T13:44:30.022+01:00 Effortless Chocolate Walnut BiscottiHaving friends over for tea or coffee, and you don't have a clue of what to serve? <br />
<br />
I'll tell you, <b>Biscotti!</b><br />
<br />
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<br />
These traditional italian cookies are easy, tasty, and most important <u>CHEAP</u>!! And what's more, you can add to the dough whatever you want, dried apricots, pistachios, hazelnuts, cranberries, white chocolate chips...<b>ANYTHING</b>!<br />
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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.<br />
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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!!<br />
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<br />
<u><b>Ingredients:</b></u><br />
85 grs softened butter<br />
2 cups all purpose flour<br />
1/2 cups cocoa powder<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1 cup sugar<br />
2 large eggs<br />
1 cup walnuts (or any other ingredient you want)<br />
<br />
<ol>
<li>Preheat the oven at 180ºC.</li>
<li>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.</li>
<li>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.</li>
<li>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!).</li>
</ol>
Et voilà! Enjoy! Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com0tag:blogger.com,1999:blog-3050818484350352262.post-72374556058160768132012-11-15T11:45:00.000+01:002012-11-15T15:31:02.538+01:00 Cream Cheese Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIjs8vFj0RU9wPqoDxedTcce8P8tWNKCAqYrdlEKgt2lJ2w7gW48bJ-AHQyPwO-KI2OFobVnhLy6MsJo_fSt5DdqKCFyQ2Ak7WuQ1L5xHM2pREaP5DS789L-rX0QYRYt2pmfT7mlJzsM9S/s1600/IMG_0554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIjs8vFj0RU9wPqoDxedTcce8P8tWNKCAqYrdlEKgt2lJ2w7gW48bJ-AHQyPwO-KI2OFobVnhLy6MsJo_fSt5DdqKCFyQ2Ak7WuQ1L5xHM2pREaP5DS789L-rX0QYRYt2pmfT7mlJzsM9S/s640/IMG_0554.JPG" width="480" /></a></div>
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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.<br />
<br />
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!<br />
<br />
Searching for the perfect recipe I came across these by <a href="http://www.marthastewart.com/342203/cream-cheese-brownies">Martha Stewart</a>.<br />
I modified it just a little bit, and they turned out fantastic! They really were a huge hit in a dinner with friends.<br />
<br />
So once again, thank you Martha for coming up with such a great brownie recipe!<br />
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Recipe (adapted from Martha Stewart)<br />
<br />
<b>Ingredients:</b><br />
140 grs butter (113 grs for the brownie and 28 grs for the cream cheese mix)<br />
1 cup plus 2 tablespoons flour<br />
1/4 cup baking cocoa<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 1/2 cups caster sugar <br />
226 grs baking chocolate<br />
113 grs cream cheese<br />
3 eggs plus 1 egg yolk<br />
2 teaspoons vanilla extract (one for the brownie batter and the other for the cream cheese mix)<b></b><br />
<b><br /></b>
1 - Preheat the oven at 180ºC. In a bowl whisk flour (just the 1 cup), baking soda, salt and cocoa. Set aside.<br />
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!<br />
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.<br />
Alternately spoon the chocolate mix and the cream cheese into a pan. With the tip of a knife swirl to marble.<br />
4 - Bake for 50 - 60 minutes aproximately.<br />
<br />
Et voilà! Enjoy!<br />
<br />Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com0tag:blogger.com,1999:blog-3050818484350352262.post-35435820300217186212012-11-14T13:07:00.001+01:002012-11-14T17:29:17.517+01:00Cuban Merengón - or how to enjoy a cheap & chic dessert!<div class="separator" style="clear: both; text-align: center;">
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<br />
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.<br />
<br />
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.<br />
<br />
Prices keep on rising (electricity, gas, food, etc) what ends up on families having to cut expenses, specially on the grocery list.<br />
<br />
This made me think: what does absolutely everyone have at home in their fridge or pantry and isn't expensive? Milk, eggs, sugar?<br />
YES! And can a delicious (and easy) dessert be made from these 3 basic ingredients?<br />
WELL OF COURSE!<br />
<br />
So what is the name of this sweet and cheap dessert? <b>MERENGÓN</b>!<br />
<br />
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!<br />
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!<br />
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The result is an absolutely delicious, light, airy and delectable dessert everyone will love!<br />
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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 <b>Frank Ocean's</b> song, it is after all a <i>"Sweet Life"</i><br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/zCIo0EMt8G0?feature=player_embedded' frameborder='0'></iframe></div>
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Find below the recipe!<br />
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<br />
<b>Serves 8 people, you wil need:</b><br />
<b>For the meringue:</b><br />
21 <b> </b>tablespoons of caster sugar ( 14 for the meringue and 7 to make the caramel)<br />
6 egg whites<br />
<br />
<b>For the custard:</b><br />
6 egg yolks<br />
6 tablespoons of sugar<br />
500 ml whole milk(or more depending on the consistency, if you want it less thick)<br />
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<b>1</b> - Butter the pan (you can use a bundt pan, or if not a regular round one)<br />
<b>2 -</b> 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!).<br />
<b>3 -</b> 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.<br />
<b>4 -</b> 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.<br />
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<b>5 -</b> Once the meringue is ready, unmold and serve it chilled with the custard.</div>
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Et voilâ! Enjoy!</div>
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<br />Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com3tag:blogger.com,1999:blog-3050818484350352262.post-1064485394699795382012-11-13T16:23:00.001+01:002012-11-14T13:09:00.247+01:00Tejas De Tolosa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCI7doLulu_bDMgXsPb_5lN49qTBLc6lu8OdCFKduZmqSv2rvoBag0wU4mDqaplpXFU1SWFhy9SrjfY0av067GFb7dZIOdpvsaeUGdklAWw-fIQzRwup2F2Ga9xIqBBEyYeBwzqUMtLrjQ/s1600/image(4).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCI7doLulu_bDMgXsPb_5lN49qTBLc6lu8OdCFKduZmqSv2rvoBag0wU4mDqaplpXFU1SWFhy9SrjfY0av067GFb7dZIOdpvsaeUGdklAWw-fIQzRwup2F2Ga9xIqBBEyYeBwzqUMtLrjQ/s400/image(4).jpeg" width="400" /></a></div>
So here is the first post of my blog dedicated to Braulia (my grandmother's cook). <br />
Her love and passion for cooking and food itself was so immense she transmitted it to my mother, and so on my mother taught both my sister and I that love for the culinary world.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLF5kM-JA0GdlH1UXUxt8F3QkBU7WxSaGEY-ffz3B-tZVtQVVlE9edbbGZfqzpLfNLJxdiuyZado2ODEIpNi5ZXUyrAFOgQI1ATwN5d-H_L4K89zTTj31oaV1ox6XI6wVwCnJWeeGe1fV/s1600/image(2).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLF5kM-JA0GdlH1UXUxt8F3QkBU7WxSaGEY-ffz3B-tZVtQVVlE9edbbGZfqzpLfNLJxdiuyZado2ODEIpNi5ZXUyrAFOgQI1ATwN5d-H_L4K89zTTj31oaV1ox6XI6wVwCnJWeeGe1fV/s400/image(2).jpeg" width="300" /></a></div>
<i>Las Tejas de Tolosa</i> (Tiles of Tolosa) are a traditional cookie from the north of Spain, to be more exact from the town of Tolosa in the province of Guipuzcoa (Basque Country). The name tejas is due to their resemblance to roof tiles.<br />
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They are very similar to a butter or sugar cookie, but with toasted almonds. Whenever travelling around the basque country you will find them in every bakery shop, or served after lunch as a "petit four" to have with coffee or tea. <br />
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So in honour of our beloved Braulia, my mother and I baked some delicious and crispy Tejas. Scroll down for the recipe!<br />
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<a name='more'></a><b>For 40 Tejas,</b> you wil need:<br />
4 egg whites<br />
250 grs powdered sugar<br />
75 grs all purpose flour<br />
75 grs butter at room temperature<br />
200 grs sliced almonds plus 30 grs to decorate<br />
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1 - Preheat the oven at 200ºC (392 ºF) with the fan on.<br />
2 - With an electric mixer beat the egg whites and sugar for about 1 minute or until you have a creamy mixture.<br />
3 - Add the flour and butter, beat until well incorporated. Fold in the 200grs of almonds.<br />
4 - With the help of a teaspoon drop small amounts of the mixture <span class="" id="result_box" lang="en"><span class="hps">on</span> <span class="hps">a baking sheet</span> <span class="hps">lined with parchment paper</span> <span class="hps">lightly oiled (you can use any type of oil, olive, sunflower or even walnut as we did!)</span>. <span class="hps"> </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Flatten the</span> <span class="hps">small</span> <span class="hps">pile with</span> <span class="hps">the back of a</span> <span class="hps">fork dipped</span> <span class="hps">in water</span>, this will help you <span class="hps">get</span> <span class="hps">crispy</span> <span class="hps">and</span> <span class="hps">thin</span> <span class="hps">tiles</span>. <span class="hps">Sprinkle with</span> <span class="hps">a few pinches of</span> <span class="hps">almonds.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">5 - Cook for 7 minutes aproximately or until golden. Take out of the oven and place them over a cylindrical tool such as a rolling pin in order to get the shape of a tile.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><br /></span></span>
<span class="" id="result_box" lang="en"><span class="hps">Et voilà! Enjoy!</span></span><br />
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<br />Almudenahttp://www.blogger.com/profile/01957469824536073555noreply@blogger.com0