Queridos hijos: no sólo soy esa mujer histérica que os exige estudio, disciplina, orden, colaboración. También soy un ser humano, con sueños, miedos, esperanzas, proyectos, bobadas en la cabeza...
Espero que un día, cuando seais grandes y leais esto, os deis cuenta de ello.
I'm still exploring my microwave oven possibilities. This huge thing that's eating up one third of my kitchen working space is trully useful. It's funny: flats, rooms and kitchens tend to get smaller. Nevertheless, there are abundant numbers of "decorative" accessoires on the market which take our space away. If I think about it, my microwave oven isn't decorative at all...
I should get to the point. After one of my kids, these bars taste like brownies. They remind me of chocolate fudge with porridge. And you?
Chocolate and rolled oats bars Adaptaded from Técnicas Avançadas, Curso práctico de Microondas
100 gr. brown sugar
1/2 teaspoon salt
175 gr. flour
175 gr. butter
175 gr. rolled oats
400 gr. sweet condensed milk
150 gr. dark chocolate
2 tablespoons cocoa powder
100 gr. walnuts, coarsely chopped (optional)
In a bowl, put sugar, salt and flour. Add butter cut in pieces and oats. Mix lightly until you have a dough like breadcrumbs.
Put 2/3 of this dough in a 20x30 cm microwave safe form, pressing well.
Cook in the microwave at 50% power for 6 min. The form will probably be to big and the plate won't be able to rotate, turn after 3 min. Set aside.
Put sweet condensed milk in another bowl, add chocolate in chunks and cocoa powder. Cook it at the highest power (mine is 850) for 3 min., stirring each minute.
Spread chocolate cream over cooked oats layer.
If you're going to add nuts, this is the moment: sprinkle them over chocolate cream.
Cover everything with the 1/3 remaining oats dough. I mashed it with my fingers to make it very thin so I was able to cover the whole surface.
Cook it in microwave at highest power for 6 min or until chocolate cream begins to bubble. Remember to rotate form after half the time.
Trying not to pay attention to the fact that the first May half is already gone and it's still very cold, I've decided to make this refreshing white chocolate and lemon pie. No oven is required and you make it in no time. The downside is you have to cool it for at least four hours, so yes, you have to plan ahead. I skept this last step. I had to take a short cut: I simply put it in the freezer. Bless technology.
White chocolate and lemon pie Adaptaded from my recipes.com
Ingredients: Para la crust:
100 gr. butter
200 gr. digestive or digestive like cookies
310 gr. white chocolate
250 gr. whipping cream
1 tablespoon souer cream (add some lemos drops to whipping cream)
1 teaspoon lemon zest
80 ml. feshly squeezed lemon juice
one medium lemon, in thin slices
Chop cookies very fine. Melt butter. Mix butter and cookies. Set aside.
Grease and line (bottom and wall) a round cake form with 23 cm diameter. Press cookie dough in the bottom, trying to get an even layer.
Let's make the filling: in a pan put the whipping cream and the chocolate in chunks. PUt it over medium fire and stir constantly until chocolate has disolved completely. Pull away from heat.
Add zest, juice and souer cream. Stir. That's it.
Pour filling over the crust and let it cool in the fridge for at least four hours.
Once the filling is set, slice lemon, make a cut in each slice. Arrange them on the pie artistically (not like me).
This recipe isn't suitable for high cholesterol people. It has a very high butter , that's why it's so tasty. Butter quantity is no wonder. It comes from a breadcrumbs box I bought when I was living in France. French people don't understand life without butter, lots and looooooooots of butter. I've made some variations, for example, the original recipe used only apples.
Apple and pear Crumble
5 medium apples
4 medium pears, green
150 gr. breadcrumbs
300 gr. butter, romm temperature
225 gr. sugar
120 gr. raw almond meal
juice from one orange
45 gr. flour
Peel and slice apples and pears. Put them in a big oven proof baking dish. Sprinkle them with the orange juice, so they don't turn black. Set aside.
Beat 200 gr. butter with 150 gr. sugar, until it turns white and fluffy.
Spread this mixture over fruit, pressing well.
In a separated bowl, mix 100 gr. butter with the 75 gr. remaining sugar. Add flour, breadcrumbs, almond meal until you obtain a crumbled dough.
Pour this mixture over butter-sugar mixture, pressing again.
Bake at 180º C in a preheated oven for 50 min or until fruit is cooked and the top has a nice golden color.
Serve hot. If you don't have health problems, add a scoop vanille ice.
I had to nearly execute an scientific research to find this sobaos* recipe. I've got one but, frankly, they came out like bricks. My kids allow me almost everything in the kitchen and they ate them with enthusiasm, but I wasn't satisfied.
First, I went to the supermarket and read the ingredients' percentages of our favorite sobaos brand. Then, I did several easy mathematical operations to adapt the recipe to these percentages. After a few attempts, two to be completley honest, the third time was the good one.
I'd like to share this recipe, so you all can enjoy them. I hope you like them as much as my kids do.
*This cakes come from Santander, north of Spain. We eat them at breakfast and as a snack.
400 gr. butter, room temperature
350 gr. sugar
8 gr. baking powder
Beat butter and sugar until it turns whitish.
Add eggs one at a time: first one, beat until fully incorporated, then another and so on till you've mixed them all.
Mix flour and baking powder and add it to the butter mixture with a wooden spoon. Stir just enough, if you overstir, cake will harden.
Turn oven on at 180º C.
Line an oven sheet with parment paper. Pour dough in, even out and bake for 20 minutes.
Let cool on the sheet. Cut the cake in bars. I find they are even better after resting the night.
You can enjoy them for breakfast, coffee break, afterschool snack or during the day.