Raspberry and Meringue Cake de MARIA G CC Octubre 2013 Casa de Marisa

Raspberry and meringue cake recipe.

Yo no puse los Hazelnuts, pero déjalo por si alguien quiere hacerlo con los hazelnuts.

For the cake:
50g (2oz) unsalted butter, at room temperature
100g (4oz) caster sugar
1/2tsp vanilla extract
4 large egg yolks (reserve the whites)
75g (3oz) plain flour
2tsp baking powder
25g (1oz) cornflour
5tbsp whipping cream
For the meringue:
4 large egg whites, reserved from the sponge
225g (8oz) caster sugar
50g (2oz) hazelnuts, roasted, skinned and finely chopped
For the filling:
200ml (1/3pt) double cream, whipped 
350g (12oz) raspberries
icing sugar, to decorate

You will need 2 x 20cm (8in) springform cake tins, base lined with parchment paper and lightly greased

1 Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Place the butter, caster sugar and vanilla extract in the bowl of an electric mixer and beat well. The mixture will not go light and fluffy because there is a lot of sugar. When the mixture is soft, beat in the egg yolks one at a time until incorporated. Sift the flour, baking powder and cornflour together and fold into the cake mixture. Stir in the cream.

2 Divide the mixture evenly between the two cake tins. Set aside while you make the meringue. Place the egg whites in a large mixing bowl and beat with an electric hand whisk until stiff. Gradually add the sugar, a tablespoon at a time, and continue beating until the mixture is very thick and glossy. Finally stir in the hazelnuts. Divide the meringue between the two cake tins, being careful not to disturb the cake mixture underneath. Smooth the tops of the cake tins.

3 Place on the centre shelf of the oven and cook for 25 to 30 minutes. The top of the meringue will look slightly cracked but this just adds to the charm of the finished cake. Allow the cakes to cool in the tin for 15 minutes then remove and place on a wire rack to cool with the meringue uppermost. When the cakes are cold, remove the base lining paper and place one cake on a large serving plate, meringue side uppermost. 

4 Spread with the whipped cream and most of the raspberries, reserving a few for the top. Place the other cake on top, meringue side uppermost. Dust the top with icing sugar and place the reserved raspberries on top. 

Per serving: 500cals, 29g fat, 15g saturated fat, 56g carbohydrate

Get ahead: This cake will keep for two days in the fridge, loosely wrapped in clingfilm.

Smart idea: You could use roasted almonds instead of hazelnuts, and replace the raspberries with strawberries for an equally delicious cake.


Read more at http://www.womanandhome.com/recipes/291389/raspberry-and-meringue-cake-recipe#OPqT3OrGcMXTikmF.99

Orange Ricotta Tart de VIVIAN CC Octubre 2013 Casa de Marisa

Esta receta es de Mary Berry:

Ingredients:
300g plain flour
175g butter, softened
60g caster sugar
2 tbsp dry marsala wine
2 egg yolks

Filling:
900g ricotta cheese
200g caster sugar
250ml double cream
50g plain flour
6 eggs
grated zest of 2 medium-sized oranges
grated zest of 2 medium sized lemons
icing sugar for sprinkling
orange twist to decorate

Method
First prepare pastry dough:
in a large bowl, beat flour, butter, sugar, wine, and egg yolk. just until mixed.
shape dough into a ball.
wrap tightly and refrigerate for 1 hour

preheat oven to 180C

Into 25cm spring from cake tin, press three-quarters of the dough on to bottom and up side of tin to within 2cm of top, keep remaining dough refrigerated.

Bake pastry case for 15 minutes or until golden, cool in tin on wire rack.

while pastry base is cooling, prepare filling: press ricotta through fine sieve into large bowl. With electric mixer, beat ricotta just until smooth, slowly beat in caster sugar, scraping bowl often with rubber spatula. add double cream, flour, eggs, and orange and lemon zest: beat until well blended, occasionally scraping bowl. Pour mixture into tin.

On lightly floured surface, with floured rolling pin, roll out the rest of the dough into 25x12.5cm rectangle . Cut dough lenghtways into ten 1cm wide strips. Place 5 strips about 2.5cm apart across filling.
Arrange remaining strips at right angles to make a lattice. Trim ends of strips even with pastry case.

Bake cake for 1 1/4 hours. Turn oven off., leave cheesecake in oven for 1 hour. Remove cheesecake from oven, cool completely in tin on wire rack. Cover and refrigerator  at least 4 hours or until chilled.

When cheesecake is firm, with palette, knife, loosen tin side from cheesecake and remove, loosen cake from tin base, slide on to plate.

Sprinkle with icing sugar.

BIZCOCHO DE MANDARINA Y ALMENDRA de Maria O CC Agosto 2013 Casa de Beatriz

La receta de Maria O es del siguiente blog:
http://www.prettypretty.susiko.com/bizcocho-de-mandarina-y-almendra/

Ingredientes:
1 mandarina grande o 2 pequeñas
6 huevos
250gr de azúcar
250gr de almendra cruda molida
1 cucharadita de levadura (yo la uso sin gluten)
Mantequilla para untar el molde


Cocer la mandarina sin pelar en agua durante 30 minutos. Cambiar al agua y volver a cocer durante otros 30 minutos.

Precalentar el horno a 180 grados.

Batir los huevos con el azúcar e incorporar con una cuchara de madera la almendra molida junto con la levadura. Yo trituré la almendra en la thermomix ligeramente, sin llegar a triturarla del todo porque me gusta la textura de la almendra en trozos más que en polvo.

Aparte, cortar la mandarina por la mitad para quitar las pepitas si las tuviera. Triturar con piel incluida y añadir a la masa ya mezclada.

Verter en un molde previamente engrasado y hornear durante 50 minutos aproximadamente. Debe quedar hecho pero no seco. Combina muy bien con una salsa de chocolate. Para hacerla, basta con calentar 100ml de nata con 100ml de agua. Cuando empiece a hervir, retirar del fuego y disolver 150gr de chocolate negro para postres ya troceado.

Poached pears with cardamon and saffron CC Casa de Ale 8 de Junio 2013

You will need:

15 cardamom pods
500ml dry white wine
150g of  sugar
1 1/2 tablespoons fresh lemon juice
1/2 ts saffron threads
Pinch of sea salt
4 firm pears, peeled, stems intact
crème fraîche to serve

Gently crush cardamom without releasing the seeds.

In a pan combine cardamom, wine, sugar, lemon juice, saffron, and salt in  over medium heat, stirring until sugar dissolves. 

Bring to a simmer. 

Add pears so they are completely submerge, Cover with lid slightly ajar and simmer, turning occasionally, until pears are tender but not mushy, about 30 minutes.
Using a slotted spoon, transfer pears to a plate. Increase heat and boil poaching liquid until reduced to 1 cup, 10–15 minutes.

I serve them cold so ideal pudding to make the night before and serve at room temperature with a dollop of crème fraîche.

Bannoffe Ice Cream de Patricia CC Junio 2013 Casa de Ale

Make the custard following this recipe:

http://www.bbc.co.uk/food/recipes/how_to_make_custard_82327

 

Peel and chop 6 bananas, put the bananas in a container and put them to freeze.

After you made the custard put it in the freezer, include 1 can of Condensed Milk in the custard.

After 4-5 hours the Custard will be set, then put in a processor and blend the frozen bananas on it. Open a can of Caramel and put half into the ice cream making swirls, not well mixed, so when you serve the Banoffee Ice Cream you can see the caramel.

Tips: add just a pinch of salt to the custard and a bit of vanilla extract to give more flavour.

Sweet Mascarpone Mousse de Sandra CC Abril 2013 Casa de Maria O

INGREDIENTS

450g/1lb mascarpone cheese

100g/3 ½ oz caster sugar

4 egg yolks

400g/14 oz frozen summer fruits, such as raspberries and redcurrants

Amaretti biscuits, to serve



1. Place the mascarpone cheese in a large mixing bowl. Using a wooden spoon, beat the mascarpone cheese until smooth.

2. Stir the egg yolks and sugar into the mascarpone cheese, mixing well. Leave the mixture to chill in the refrigerator for about 1 hour.

3. Spoon a layer or mascarpone mixture into the bottom of 4 individuals serving dishes. Spoon a layer of the summer fruits on top. Repeat the layers in the same order, reserving some of the mascarpone for the top.

4. Leave the mousses to chill in the refrigerator for about 20 minutes. The fruit should still be slightly frozen.

5. Serve the mascarpone mousses with amaretti biscuits

VARIATION

Try adding 3 tablespoons of your favourite liqueur to the mascarpone cheese mixture in step 1, if you prefer.

Arroz con leche de Marisa CC Abril 2013 Casa de Maria O

Ingredientes

225 gramos de arroz .
1 litro y 300 ml de leche entera.
200 ml de nata.
150 gramos de azúcar .
Una ramita de canela .
La cáscara de un limón.
Un pellizco de sal .
Canela molida.

Preparación

Coloca la mariposa en las cuchillas y añade la leche junto con la nata, entre las dos debe de haber 1 litro y medio, poner la ramita de canela, la cáscara del limón y el pellizco de sal. Programe 10 minutos, temperatura 100, velocidad 1 , agregad el arroz poco a poco y no poner el cubilete.

A continuación programa 30 minutos, temperatura 90, velocidad 1 y sin cubilete.

Cuando haya terminado añada el azúcar y programa 2 minutos, temperatura 90, velocidad 1.

Viértelo en un cuenco grande o varios individuales y retira la rama de canela y la cáscara del limón , espolvorear con canela molida y meter en el  frigorífico.

Si no tienes Thermomix, ponlo todo al fuego lento y remueve.

Strawberry & Lemon Curd Shortbread de Viviana CC Abril 2013 Casa de Maria O

Strawberry & Lemon Curd Shortbread

Delicious and light, the crisp buttery shortbread base is complimented beautifully by simple homemade lemon curd– the flavours tart & sweet.  Strawberries add a unique dimension to this indulgent dessert.

~

Cooking time: 45 mins | Servings: 6 | Meal type: High tea / Dessert 

Biscuit Crust:

100g butter, chilled, cut into cubes

3/4 cup plain flour

Topping:

2/3 cup easy homemade lemon curd

100g fresh strawberries, diced

1/4 cup slivered almonds

Method:

Preheat the oven to 180C. Lightly grease a loose bottomed 7″ round tart pan.

Run the flour and butter in blender until you get a breadcrumb like mix. Press into the bottom of a removable base 7″ round tart pan.

Bake at 180C for 10-15 minutes, until light brown Take out of oven, top with lemon curd followed by strawberries. Sprinkle the slivered almonds over.

Return to oven and continue to bake at 180C for 25-30 minutes till the edges begin to get light brown.

Cool on rack, cut into wedges and refrigerate until ready to serve. Serve with unsweetened whipped cream.

Variations

You can use other seasonal fruit like blueberries, raspberries etc.

http://www.passionateaboutbaking.com/2011/03/baking-strawberry-lemon-curd-shortbread.html

Chocolate Tart de Maria O CC Febrero 2013 Casa de Luisa

serves 4-6

You can make the pastry for this, if you like, but ready-made is easier. 

ingredients

• 300ml double cream
• 2 tsp caster sugar
• A pinch of fine sea salt
• 50g unsalted butter, softened
• 200g 70% cocoa cook’s chocolate, broken into small pieces
• 50ml whole milk
• 375g ready-made shortcrust pastry

1. Preheat the oven to 180/gas 4. Roll out the pastry and use it to line a 23cm greased tart tin. Cover with baking paper, fill with dried beans and bake blind for 10-15 minutes, then remove the beans and bake again for 15 minutes until golden.
2. Put the cream, sugar and salt in a pan and bring to the boil. Remove as soon as the mixture boils up. With the pan off the heat, add the butter and chocolate. Stir until blended.
3. Take a couple of minutes for a breather, then stir in the milk. Keep stirring till it's shiny. Pour into the tart shell and leave at room temperature for 2 hours to set.
  

Budding de Pan de Viviana CC Febrero 2013 Casa de Luisa

Ingredientes:

• Para 300gs de pan duro
• 1 litro de leche
• 3 huevos
• 250 g de azúcar
• Esencia de vainilla
• Para hacer el caramelo 6 cucharadas soperas de azúcar

Pasos a seguir :

Primero cortar el pan en trocitos y mezclarlo con la leche fría.

El pan tiene que integrarse con leche.

En una licuadora o mixer hasta que quede como una crema espesa. 

Agregar la esencia de vainilla, el azúcar, los huevos y mezclar bien

Caramelizar una budinera. Para ello colocar 6 cucharadas de azúcar en el molde elegido y llevarlo a fuego medio girándolo con cuidado para no quemarse hasta que se forme el caramelo.

Dejar que el caramelo se enfríe.

Colocar la preparación y luego cocinar a baño maría, en horno moderado (180 grados) hasta que esté firme (cuando comienza a despegarse la preparación del recipiente). En general tarda 50-60 minutos.

Retirar, dejar reposar unos minutos y desmoldar antes de que se enfríe (en caso contrario, el caramelo se pone duro y se puede romper al sacarlo del molde).

Una vez frío colocar en la nevera. 

Esta receta esta sacada del blog de "La cocina de Myri".

Snickers Cheescake loaf de Olga CC Octubre 2012 Casa de Ale

Ingredients

• 150g dark chocolate digestive biscuits
• 50g salted peanuts
• 75g butter
• 250g mascarpone cheese
• 250g philadelphia or any soft cheese
• 100g caster sugar
• 2 large eggs
• 200ml sour cream
• 4 snickers bars, chopped into chunks
• enough toffee sauce from a squeezy bottle to drizzle over the cake
• a generous handful of salted peanuts

Instructions

1. Preheat the oven to 170c fan/190c/325f/gas mark 3.2. Line a 1kg loaf tin with baking paper, I use inserts, they are much quicker.3. In a food processor, whizz the biscuits and peanuts until they are crumbs, you can leave it a little rougher with some chunks remaining.4. Melt the butter and stir it through the biscuit crumbs. Pour into your loaf tin and press down firmly, then pop in the oven for 15 minutes. Leave to cool then pop in the fridge until you need it, or overnight.5. Before you make your filling, you will need to heat the oven again to the same temperature you used for the base.6. Whip together the mascarpone, sour cream and philadelphia with a wooden spoon, then add the sugar and eggs. Keep whipping until it is well combined and smooth. Add the chunks of snickers and mix in.7. Pour the mixture on top of the biscuit base and bake for an hour and a half. Turn the oven off, but leave the cake in. A fudgey topping with develop. Don't worry about how long it needs left in the oven, just take it out when you see the top has browned a little.8. Leave the cake to cool in the tin, then lift it out carefully and pop it in the fridge until you are ready to serve it.9. Before serving, drizzle the cake with toffee sauce and a scattering of peanuts.

Details

Total time: 2 hours
Yield: 1 loaf cak
e

Friands de Luisa CC de Octubre 2012 Casa de Ale

Makes 10
180g butter (preferablyunsalted)
2009 icing sugar
60g plain flour, sifted
1209 ground almonds
5 large free-range egg whites
1 tsp grated lemon or
orange rind
icing sugar lor dusting

My friend the friand

Heat the oven to 200'C/Gas 6. Melt the butter and allow to cool,
then use 1 tbsp to coat 10 muffin tin moulds or individual oval
baking moulds measuring 5x 10cm.

Sift the icing sugar and flour into a bowl, and mix in the ground
almonds. Lightly beat the egg whites with a fork, then fold them
into the dry ingredients. Add the cooled, melted butter and lemon
rind, and mix well.

Three-quarters fill each mould with the mixture and bake on the

middle shelf of the oven for 1O minutes. Turn the tray around, and
bake for another 5 to 10 minutes, until the tops are golden and
spring back to the touch.

Leave in the tins for 5 minutes, then gently unmould onto a wire
tray and leave to cool. Dust the friands with icing sugar to serve,
or store them in an airtight container for up to 3 days.

Media Lunas de Viviana CC Octubre 2012 en casa de Ale

Pastry:
1/2 kilo of plain flour
1/2 cup milk
2/3 cup of sugar
dry yeast
1 cup of butter softened (room temperature - so you can easily mix it into the dough)
1 tablespoon vanilla essence
1/2 cup water
1 x egg
Almibar (syrup):
1 cup of sugar
1 cup of water
- to make place in a pan, dissolve sugar in the water for 15  mins on medium heat. Keep stirring the whole time, cook until texture is heavy - don't let it caramelise!

To make pastry:

In a bowl place the flour. Place the egg in the middle of the mixture, add the milk and water and mix with a fork. Add the vanilla essence, sugar and one sachet of dry yeast.

Mix the dough with your hands, kneading the mixture together. Add the butter bit by bit and knead through the dough. The dough will be soft and moist. Leave for 20 mins to rest before starting.

Take part of the dough. Don't add flour to your work surface - the butter will ensure that the dough doesn't stick onto the table. Flour will dry the dough.

Roll out the dough into a rectangle (20 cm wide and about 1/2 cm thick).

Cut triangles diagonally starting from one corner

Take one of the triangles and put the point facing away from you. Take the wide end and start rolling until you get to the end, then take the ends and gently curve inwards to make a croissant shape. If you are making vigilantes leave straight! Place in a baking tray and brush with Almibar. Then cook in a high heat oven (200 degrees) until golden brown.

For traditional vigilantes you can make a filling of custard which you can pipe on top or use dulce de membrillo (quince paste) piped on top.