Friday, May 29, 2009

The End

Sorry, but I don't have the time anymore to translate my cooking. It was fun.

Maybe some other time.

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Thursday, May 21, 2009

Chocolate and rolled oats bars

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)
  1. In a bowl, put sugar, salt and flour. Add butter cut in pieces and oats. Mix lightly until you have a dough like breadcrumbs.
  2. Put 2/3 of this dough in a 20x30 cm microwave safe form, pressing well.
  3. 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.
  4. 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.
  5. Spread chocolate cream over cooked oats layer.
  6. If you're going to add nuts, this is the moment: sprinkle them over chocolate cream.
  7. 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.
  8. 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.
  9. Let it cool down completely. Cut it in bars.
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Tuesday, May 19, 2009

White chocolate and lemon pie

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


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
  1. Chop cookies very fine. Melt butter. Mix butter and cookies. Set aside.
  2. 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.
  3. 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.
  4. Add zest, juice and souer cream. Stir. That's it.
  5. Pour filling over the crust and let it cool in the fridge for at least four hours.
  6. Once the filling is set, slice lemon, make a cut in each slice. Arrange them on the pie artistically (not like me).
  7. Serve cold.
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Friday, May 15, 2009

Suspiros (Sighs)

Sighs is what one has to do when eating these cookies. Something like mmmmmmmm! For instance, kid #3 gobbled three of them still warm. Golden youth! Where does she put them?

Those of you afraid of getting dirty in the kitchen: refrain from doing this recipe. Already as a little child it was me the one greasing the pans with butter and these tiny hands...

Anyway, here they are.


  • 500 gr. flour
  • 140 gr. sugar
  • 1 egg
  • 25 gr. butter, room temperature
  • 125 gr. margarine, room temperature
  • 100 gr. lard, room temperature
  1. Put the flour in a bowl, close at hand.
  2. In a separated bowl, put egg, sugar, fats and mix with one bare hand, until you have a smooth batter.
  3. Slowly, add flour and keep kneading. You have to have a soft dough but it shouldn't stick to your fingers.
  4. Flour your kitchen counter. Roll the dough. Cut out circles with a cookie cutter or a cup.
  5. Bake at 200ºC in a preheated oven about 20 min., 'till they turn pale golden.
  6. Rub them in sugar when they're still warm, because if they get cold, sugar won't stick.
  7. Try one. Sigh.
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Sunday, May 10, 2009

Apple and pear Crumble

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
  1. 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.
  2. Beat 200 gr. butter with 150 gr. sugar, until it turns white and fluffy.
  3. Spread this mixture over fruit, pressing well.
  4. 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.
  5. Pour this mixture over butter-sugar mixture, pressing again.
  6. Bake at 180º C in a preheated oven for 50 min or until fruit is cooked and the top has a nice golden color.
  7. Serve hot. If you don't have health problems, add a scoop vanille ice.
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Wednesday, May 6, 2009

Sobaos, spanish butter cake

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.

Sobaos pasiegos

  • 400 gr. butter, room temperature
  • 350 gr. sugar
  • 300 flour
  • 5 eggs
  • 8 gr. baking powder
  1. Beat butter and sugar until it turns whitish.
  2. Add eggs one at a time: first one, beat until fully incorporated, then another and so on till you've mixed them all.
  3. 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.
  4. Turn oven on at 180º C.
  5. Line an oven sheet with parment paper. Pour dough in, even out and bake for 20 minutes.
  6. 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.
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Thursday, April 30, 2009

Strawberries and whipped cream cake

The other day we finished the birthday's marathon in my family, they all seem to have been born between March and April. My girk picked a strawberry cake. Here is the recipe:

Strawberries and whipped cream cake

Genoise cake:
  • 3 eggs, separated eggwhites and eggyolks
  • 3 tablespoons very hot water
  • 100 gr. sugar
  • 100 gr. flour
  • 1 tablespoon baking powder
  • 25 gr. corn starch
  • 400 ml. cream to whipp, very cold
  • 80 gr. powdered sugar
  • 600 gr. strawberries
  • powdered sugar
  • whole strawberries
  1. Let's star by making the genoise. Grease a round 26 cm diameter cake tin and line the bottom with parchment paper.
  2. Sieve flour, baking powder and corn starch. Set aside.
  3. Beat eggyolks with hot water until they have double their volume and their color turns pale yellow.
  4. Add sugar and keep beating.
  5. Carefully fold in the flour.
  6. Whisk eggwhites until stift and fold them in with the rest of the batter.
  7. Pour the batter in the cake tin and bake in a pre-heated oven at 180º C for 30 min.
  8. Let it cool down upside down on a kitchen rack.
  9. When it's cold, cut it horizontally in two discs.
  10. Whisk cream, when it begins to get thick, add powdered sugar. Whisk until very stift.
  11. Rise and cut lengthwise the strawberries.
  12. Put the upper cake disc on a serving plate. Put a round ring the size of the cake around it.
  13. Arrage the cut strawberries against the ring wall, the rest on the center of the cake.
  14. Spread whipped cream on the strawberries, pressing to fill the gaps.
  15. Cover with the bottom cake disc. Let cool in the fridge a couple of hours. Take ring away.
  16. Dust with powdered sugar and arrage some whole strawberries on top to decorate.
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