Saturday, August 24, 2013

Mexican Arancinis

                               

                              My take on Arancinis with a Mexican twist.



Wednesday, August 24, 2011

The Ultimate "Peachy Summer" dessert



When peaches can be found at Farmers Market, and a cool breeze can be felt at night; I know fall is just around the corner. And with that, the urge and need to enjoy as much as we can of those sticky summer days begin.

I leave you with this lovely and lig
ht dessert perfect to enjoy on these last sunny summer afternoons. Each bite will taste as the summer warmth we are about to leave behind....

Peach Tart with Orange Syrup


Ingredients:
3 peaches halved, stones removed

1/4 cup of sugar

90g butter, softened

1/2 cup extra sugar

1 cup ground almonds

1/4 cup all purpose flour

2 tsp lemon rind

1/4 tsp baking powder


Orange Syrup


1 cup fresh orange juice

1/4 cup orange liqueur

1/2 cup of sugar


Directions:

For the orange Syrup place all ingredients in a saucepan over high heat and bring to a boil. Reduce the heat to low and simmer 12
mins. or until thick. Set aside to cool.

Heat a non-stick frying pan over med
ium heat. Combine the peach halves with sugar and cook cut side down until the sugar is melted and golden. Set aside. Preheat oven to 320F. Place butter and extra sugar in food processor and combine, add eggs, almond meal, flour, lemon rind and baking powder and process until just combined. Place almond mixture in a 12x35 cm rectangular dish or loose bottom tart tin. Press nectarines into the mixture and bake for 30 mins. or until cooked through. Allow to cool and serve with orange syrup.



Monday, August 15, 2011

Green Goodness


I believe peas are totally underrated because we hardly used them on their own, as a main ingredient... If you give them a chance to shine they will not hesitate to amaze you!.. I tried a recipe that is going to change your entire perspective on peas, seriously. Don't get weird out by the fact that you eat them raw, because if you haven't tried peas like these before, my friend you are missing a lot!!..


Fresh Peas Tapenade

Ingredients:

2 lbs of peas in their pods
a bunch of fresh peppermint
sea salt
3 tbsp olive oil
60g grated fresh parmesan cheese plus extra for serving
juice of 1 lemon
4 slices of italian bread
1 clove of garlic cut in half
a handful of arugula

Directions:

Shell the peas and keep the smaller ones aside to use them later on in the salad. Pulse the peas, peppermint, and salt in a food processor to a thick green paste. Slowly integrate the oil while still pulsing, add the cheese and 3/4 of the lemon juice. Taste and season with a bit more salt and pepper if needed. Toast the bread on both sides and rub with the cut side of the garlic. Top with the pea tapenade and arugula. Finish it with a bit of olive oil, parmesan cheese and the loosen peas you saved in the beginning.


ENJOY!

Monday, July 25, 2011

Monday, July 11, 2011

Raspberry Sorbet




Last weekend, even though strawberry season was over, we went to Andrew's Scenic Acres hoping there would be some left. I was really dissapointed to see that there were only like 3 strawberries left, until I saw a girl leaving with a big basket of raspberries. I knew then, that the cause was not lost and that I could get some berries after all. It was the perfect day for raspberry picking, it was cloudy but nicely warm and humid, just the perfect day of summer!...





So, we started picking and picking and picking when my Chaparrito turned to me and asked.. What are you planning to do with all these raspberries? ... Mmmmmm Raspberry Sorbet!! I could see his face ligthened up and enthusiastically continued to pick up more of those little red jewels!.. Not only we filled up our baskets, but we also filled our tummies too.

Once home, I started to get things going... Ohh yes! I was dying to try my delicious "hand picked by me" raspberries plus I was also melting on this 39 degrees day. And so, I started making Sorbet!..



Raspberry Sorbet

200 g of sugar
180 ml water
750 ml red wine
400 g raspberries

Bring to a boil the sugar, water and wine in order to burn the alcohol from the wine. Let boil for over a min, then remove from the heat, add the raspberries and cover. Let it sit for 1 hour, strain the mixture to get rid of all the little seeds and refrigerate until completely chilled.

Freeze in an ice cream maker as instructed by the manufacturer and ENJOY!

Sunday, March 27, 2011

A different Rhubarb recipe!

As we are heading into spring time, I couldn't help but notice all the beautiful rhubarbs at my produce shop. I've never tried rhubarb before, so I didn't really know what the flavour would be or what to expect, but I knew I wanted to cook it in a unique way, so... I started thinking on what would be a great way to use it. I wanted to make some sweet tamales and thought that a nice rhubarb filling would be a great idea, and I was right, the taste was amazing! So I was really glad that my new creation actually went really well. I guess I was in a creative mood and really just went with it!.. I'll do this more often!



Rhubarb Sweet tamales


Ingredients:

For the Rhubarb filling:

3 rhubarbs cut into 1 inch chunks
1/3 cup sugar
1 vanilla bean

Tamales:

2 cups of natural corn flour "Minsa Tamales" brand
1 cup of water
1 cup of sweet and condensed milk
1 tsp baking powder
1/2 tsp salt
1/2 cup butter

12 cornhusks previously boiled

Directions:

For the filling, place the rhubarb chunks with the sugar and vanilla bean seeds over medium heat, put the lid on and stir the rhubarb once every 5 mins for approx 15 mins until you get a thick marmalade consistency. Meanwhile prepare the tamales dough. First beat the butter until light and fluffy. In a separate bowl combine the corn flour, baking powder and salt. Add the water and sweet & condensed milk until thick. Add the thick batter to the butter and beat until everything is well combined.

To asemble, put a spoonful of the batter into the previously boiled corn husks (this make them soft and manageable). Spread the batter with your spoon in the middle of the corn husk, then add a teaspoon of the filling and wrap it to avoid the filling or the tamale batter to spread out. Steam the tamales in a deep pot for almost 1 hour or until the batter is set. You can eat them at this point or if you want for them to be more set you can let them cool in the fridge and reheat them later. ENJOY!







And if you want to kick it up a nodge, you can serve your tamales with a delicious, hot, silky and sweet atole.. believe me, on a weather like today where I am seeing just outside my window a weird mix of icy rain.... it is a great treat!