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Vanille Chokolat & Pimienta Magazine
Jackie Rueda Casi en serio
Vainilla Special guest from this
edition
Ice Cream and Sorbets Summer Special Issue n 3
MAY-AUGUST 2013
Vanille Magazine Founded and Created by
Vanessa Hernández
Editorial and Creative Direction
Vanessa Hernández, Chokolat & Pimienta
Editorial Review
Ines Tsai, Boulangerie et Pâtisserie
Contributors from this issue
Joanna Tham, Chic & Gorgeous Treats
Hilmar Arevalo, Mis Recetas Favoritas
Lola Gonzalez La Alacena de Paterna
Ines Tsai, Boulangerie et Pâtisserie
Jimena Agois, Agoisfoto
Mary Fernandez, Mary Fernandez
Raquel Carmona, Los Tragaldabas
Omar González, solii.deviantart.com
Clara González Entrando en la cocina con
Claire
Advertisers and Collaborations
ChoKolat-Pimienta-Pâtisserie
@ ChokolatPepper
All rights reserved. May not be reproduced the content
herein without permission of the publisher. To
permissions e mail to chokolat.pimienta @ gmail.com
content
3 editorial letter
5 Contributors
7 Books that you must have
9 Jackie Rueda, Casi en serio
15 Objects to fall in love
17 Vanille
19 Orange Pancakes and berries
21 Pink Lemonade
23 Lavender Lemonade
25 Granola and yogurt trifle with
blackberries
27 Vanilla rice pudding
29 Homemade vanilla extract
31 Condensed milk and oranges cake
35 Crisp blackberries with yogurt
cream
37 Ice cream and sorbets
39 Vanilla ice cream
2
40 Nuts ice cream
43 Cream Catalan ice cream with
Speculoos
45 Passion Fruit Sorbet
47 Mango and Lemon Sorbet
50 wild Berries popsicles
52 Summer berry pavlova with
raspberry syrup and roses
54 Nuts and raisins bread
57 Matcha tea madeleines
61 Spring Cupcakes
65 Vanilla Pudding
68 Nuts and spices Crown
71 Poppy seeds bundt cake
76 Dulce de leche Cheseecake
79 Camembert cereal rosca
81 Birchermüesli
83 Fruit Tartlets
Vanessa Hernández
Editora @chokolatpepper
.
3
With the warm winds and the color foliage, springs
shows up, and with it the flavors and smells so
usual to flowers and fruits.
On this issue of VANILLE MAGAZINE, we wanted to
bring you a little taste of what we cooked at home
for this time of the year, to bring you directly to
our homes with a classic and always perfect taste…
Vanilla, this is an issue dedicated to desserts and
breads, made specially to spoil, with fresh and
vibrant recipes, like tropical fruits sorbets that
will help you get thru the heat of the summer and
soft recipes and delicate flavors that will be good
for the rest of the year.
The great Jackie Rueda, gives us a
few minutes of her time and let us
know a little bit more of blogger's
most beloved photographer helping to
create spaces of beautiful pictures
with her online school and taking us
to her world with her blog “en serio”.
Stay and share with us
this spring!
Colaboradores Joanna Tham Chic & Gorgeous Treats
Food enthusiast & blog writer. Joanna is an IT consultant by day and is
deeply passionate about baking and cooking. Most weekends, she enjoys
role playing pretending to be a pastry chef. In her blog, she loves to
share her thoughts on baking or cooking with beautiful photographs
that makes us drool.
Hilmar Arevalo Mis Recetas Favoritas.
Born and raised in Venezuela, she has been living in Taiwan for over
twenty years. She is the happy mother of three boys and a girl, a lawyer,
a writer, a translator, a teacher, a baker, she has an eternal passion for
doughs and desserts. She loves nature, sports, jogging, cycling, rock
climbing, photography, collecting books, especially bakery books, and to
share everything that comes out of her kitchen and her blog
Colaboradores
Mary Fernandez
Mary Fernandez
Blogger of heart, photography lover and teacher of children, she
spends her free time experimenting with recipes and creative
confections. She loves flowers and hunting for new trends in decor,
fashion, and other categories. Her biggest project is making her blog a
place where anyone can comment, share and opine on various current
issues.
6
Jimena Agois Agoisfoto
Jimena, is a professional photographer specialized in food. Passionate
about food and everything related to it. She began writing her blog out
of necessity and not to get bored, because their level of work was
considerably low because of the crisis affecting Spain, where she
resided. After six years in Spain, she is back in Lima - Peru. She is
responsible for the food section of the Correo Semanal Magazine and
continued with her photography studio.
5
Ines Tsai Boulangerie et Pâtisserie
Born in Montevideo, Uruguay and based in Taiwan, Ines defined
herself as resident of "the world" since 1995, when her husband
was transferred to Honduras for work. Since then she has lived
in Panama, Dominican Republic, and now in Belize, and for her
fortune, since leaving Taiwan, she has been a full-time mom of
two beautiful girls and a boy. As an executive secretary by
profession, her passion is baking and pastry .
Raquel Carmona Los Tragaldabas
Mom, teacher and passionate about cooking and photography. Her
best childhood memories are always in the kitchen with her
grandmother. Since little over two years she started her blog
where she tries to convey the smells and flavors that are cooked
in her kitchen. Constantly learning and always looking for new
challenges.
7
Lola González La Alacena de Paterna
Blog Writer for La Alacena de Paterna shared with José Maria
Ferrara. The mother of two girls, She loves decoration and
photography, She has always liked cooking, especially baking,
She loves developing her creativity, in her spare time she
likes to bake delicious cakes and share with her family.
.
Omar González solii.deviantart.com
Our official translator for the English edition. Computer
Engineer, IT consultant and illustrator, loves to draw and is
obsessed with pixels. Currently he is creating a video game
called Sol!rise.
6
Clara González Entrando en la cocina con Claire
Psychologist and nurse by profession and cook by vocation. To her,
good food is a pleasure, she admires well cooked dish, with its
characteristics flavors and smells that transform it into
something unique, that evokes interesting memories. Her passion
and culinary curiosity make the stoves in her best allies to
share and photograph her best dishes. Currently, she lives in a
community located close to Barcelona (Spain).
Books You must Have!
11
The Perfect Scoop, Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and
spices. Heavy cream and bright liqueurs.
Chocolate, chocolate, and more chocolate.
Every luscious flavor imaginable is
grist for the chill in The Perfect Scoop,
pastry chef David Lebovitz’s gorgeous
guide to the pleasures of homemade ice
creams, sorbets, granitas, and more. With
an emphasis on intense and sophisticated
flavors and a bountiful helping of the
author’s expert techniques, this
collection of frozen treats ranges from
classic to comforting, contemporary to
cutting edge and features an arsenal of
sauces, toppings, mix-ins, and
accompaniments.
Paletas, From the pure, radiant flavors of classic Blackberry and Spicy Pineapple to
unexpectedly enchanting combinations such as
Sour Cream, Cherry and Tequila, or Strawberry-
Horchata, Paletas is an engaging and delicious
guide to Mexico’s traditional—and some not-so-
traditional—frozen treats. Collected and
developed by celebrated pastry chef Fany Gerson,
this sweet little cookbook showcases her favorite
recipes for paletas, those flavor-packed ice pops
made from an enormous variety of fruits, nuts,
flowers, and even spices.
An irresistible guide to making
90 intensely flavorful handmade
ice creams from the country's top
artisanal ice cream shop,
including the smash hits Salted
Caramel and Balsamic
Strawberry, plus other favorites.
San Francisco’s Bi-Rite Creamery
is as well known for its small-
batch, handcrafted, show-
stoppingly inventive ice cream
as it is for the long line that
snakes around the block.
8
Photographer, teacher, blogger, Jackie goes around the world with her particular style of introducing us to photograph ...
Jackie Rueda c a s i e n s e r i o
Interview by Vanessa Hernandez
Photos courtesy of Jackie Rueda
If you are blogger, surely you
know this friendly
photographer, if you do not
know it, here I'll introduce to
you, she is "Jackie, a journalist
specializing in audiovisual,
television writer,
photographer, canon girl,
pisces, freckled, distracted,
orderly, weepy and romantic,
mother of two amazing girls,
she writes the blog “Casi en
serio” and uses her passion for
image and communication to
teach others in an online
school very welcoming and
friendly. "
When I met this great photographer, immediately became
fascinated with her style, their photos transmit
affection and feelings, I started to follow her blog and
have fun with her stories, with that humor so typical of
her, in her blog “Casi en serio“ Jackie writes her
adventures and is the person who writes most cute person
writing that I know, when I asked if she is always like
that? this is what she replied " Of course not. I have my
anger moments, depression and my moments-whiners like
everyone else, only those not blogging. Who wants to read
a blogger grumpy, whiny and negative? I sure do not! "
11
Why photography?
Because it makes m happy. The photography is
my first love ever since I was a teen, but when
I chose my career, that was not an academic
choice in Caracas, there was no place to study
it, so I chose the closest thing, which was
journalism, with the Audiovisual Specialty,
there I studied photography, but oriented to
the graphic journalism. Never the less, the
college environment is very nursing to the
creativity and the personal search.
Finally, after years dedicated to
writing, moving to Montreal, and
loose my language, I could redirect
my life once and for all to
photography. This was the time, and
not before.
What do you thing is the most difficult at the
moment of capturing an image?
This depends on what you are photographing,
every specialty has its challenge. If it´s a
portrait, the hardest thing to capture is the
personality. If it is a boudoir, making a
sensual photo with out making it vulgar. If
it is Sports, it is to catch the power of the
moment, that energy. If you are a journalist,
catch “that” moment. If you are a landscaper,
it is the light… It´s not a unique challenge,
and what’s difficult to me, might come
naturally easy to another photographer.
In food photography, what do you think it’s
the most important thing?
That the food looks appetizing. There is no
other priority. You can make a beautiful
photo of a cake, but nobody eats esthetic.
Your challenge must be to make the food
mouth watering and make me want to eat that
cake, that it looks soft, moist, delicious, that
I can imagine it’s flavor and texture.
Which are the advantages of teaching
online? The advantage is that you can take
the class from your house, on your pajama, at
the time you want, from everywhere in the
world.
On her online photography School Jackie has a
specific class designed for craft makers,
artists with online stores and food bloggers,
It's called superstar and It’s dedicated to the
tabletop photography. “there we see how to
make professional photos at home, with cheap
elements to create a mobile mini-studio, we
also see everything related with light,
composition and photographic technic. Tons of
aspiring culinary photographers make it, it is
very enriching. We also have at the school the
mini-class of food styling for photos of
Silvia Palma, which is a wonderful complement
and last a week”.
You can enter as many times as you want to
review the information because you have
permanent access. You can connect with
people from other countries who share the
same interests as you. When someone enrolls
in my classes, they get access to a private
area and they can read the daily lesson (and
watch the videos, if they have any) when it
fits most comfortably in their schedule. The
long courses have a forum to consult and a
photo sharing gallery. They also have a
downloadable eBook at the end of the class.
How does cooking go for you?
Very well! I'm fascinated by cooking and my
only problem is that I don’t have a lot of
time. I work very intensely some months and
on those times, I can’t humanly experiment or
be creative. Even though we eat tasty food at
home , I collect cooking books and dream of
the time to try new recipes. My daughter
Marianne has been vegetarian almost all of
her life and now at home we all have stopped
eating meat three times a week, for health
and for the environment. Now I’m at the
search of delicious vegetarian recipes. What
troubles me the most is the pastry, but I’m
facing my fears little by little, inspired by
my students, they are fantastic.
What would you say to the people that are
beginning at food blogging and are giving
their first steps in photography?
Endure, the success and popularity of your
blogs are largely dependent on the quality
of their photos. On the internet, the images
are crucial, and don’t underestimate the
power of a well made photo, you can take as
an example the really popular blogs (that
have even got editorial contracts) as
Tartelette, Canelle et Vanille, La Tartine
Gourmande and What Katie Ate. What do they
have in common? Beautiful pictures! Flawless
pictures that makes us go back again and
again.
A thousand thanks to Jackie Rueda for
giving us a few minutes of her time to
respond our questions, if you want to know
more about Jackie or to join one of her
classes visit:
Photography tips form Jackie:
1) Reed the manual of your cameras (something
nobody wants to do) and learn what every
button and control does.
2) See a lot of beautiful photos often: blogs,
books, magazines, pinterest, watching photos
inspires you, and let you know your
deficiencies.
3) Take a small photography class, It will not
only help ypu make beautiful pictures, but
it will open creative doors and will
connect you with other people with the
same taste. Win-win situation!
http://www.jackierueda.com/
Objetos que
12
Cuisinart Frozen Yogurt,
Ice Cream and Sorbet Maker
Martha Stewart Collection
Serveware, Domed Cake Stands
Collection
Enamoran
Popsicle mold
Exprimidor de Jugo
Le Creuset
15
Mix Bowl
Le Creuset
3-TIER Stand
Le Creuset
Flower themed kitchen towel
ZARA HOME
Deco Dots Ice cream cup
ZARA HOME Bund cake pan
Wilton
Tartlets mold
Wilton
16
Vanilla
Comes from Mexico, Guatemala, Madagascar, Indonesia, Haiti, Uganda or Costa
Rica, the vanilla is one of the most precious ingredients in the bakery,
that's why on this issue we wanted to pay homage to this ingredient, in many
recipes. Making your life a little sweeter.
17
Vanilla is an orchid genus with
110 species distributed in
tropical regions worldwide
The Spanish conquerors from Mexico, met
this species on the coast of Veracruz, It
was named Vanilla because the fruit
resembles a Tiny sword sheath (sword
sheet is ¨Vaina¨ in spanish)
Vanilla stimulates the nervous system, and is
used as an essential oil, or infusion. It was used
against hysteria, depression or melancholy.
Vanilla is also recommended to aid in muscular
efforts, or for rheumatism
Orange Hot Cakes
with berries There is no better way to start your
mornings!
by: Vanessa Hernández
19
1 cup of flour
1 tablespoon of baking powder
2 tablespoons of sugar
1 pinch of salt
1 egg
Zest of 1 orange
1 teaspoon of orange blossom water
1 teaspoon of honey
Strawberries and blueberries
In a bowl, mix the flour, baking
powder, salt and sugar.
In another bowl combine the
milk, egg, honey, orange zest and
orange blossom water, mix and
add to the flour mixture, beating
well until you get a
homogeneous mixture, let it
stand for 10 minutes in the
refrigerator.
Place a pan over low
heat and pour a small
amount of pancake mix,
cook from 5-7 minutes or
until pancakes are ready
and gold. Serve with
strawberries and
blackberries.
Two refreshing ways to quench your
thirst on this spring - summer
21
½ cup of lemon juice
2 cups of mineral water
¾ cup of cranberry juice
sugar to taste
ice
In a jug mix the lemon juice
with mineral water and
cranberry juice, add sugar to
taste and mix until the sugar
is dissolved, add ice and serve
in chilled glasses.
l e m o n a d e Pink
by: Vanessa Hernández
L e m o n e d e
Lavender
23
½ cup of lemon juice
2 cups of water
1 teaspoon of organic lavender
sugar to taste
ice
Pour the water into a saucepan and boil, turn off the
heat, add the lavender and leave to infuse for 10 min.
Remove the lavender and let it cool in refrigerator.
When the infusion of lavender is cold, mix with lemon
juice, add sugar and ice, serve in chilled glasses
por: Vanessa Hernández
Granola and Blackberries
Yogurt Trifle by: Vanessa Hernández 25
1 cup of rolled oats
½ cup of amaranth
¼ cup of sliced almonds
5 tablespoons of soy oil
¼ cup of honey
1 tablespoon of orange marmalade with shells
Natural Greek Yogurt
1 vanilla pod
Blackberries to taste
Preheat oven to 140 ° C.
In a bowl, mix the oats, amaranth and almonds,
then add the honey, oil and jelly, stir well
until everything is well blended.
Place on a baking sheet, nonstick or lined with
wax paper extended over the entire surface of
the pan, bake to 20-30 min or until the granola
is golden.
To make the vanilla yogurt, just mix the Greek
yogurt with vanilla seeds, reserve until ready
to use.
To assemble the trifles, place a layer of
granola into a glass, followed by a layer of
yogurt and blackberries, repeat the procedure to
fill the glass.
Vanilla rice
Pudding by: Clara González
27
6-8 serving
1 liter of milk
120g of rice
100g of sugar
4 egg yolks
Pinch of salt
The skin of a lemon
1 cinnamon stick
The seeds of a vanilla pod
Scratch some lemon skin. In a saucepan place all ingredients except
the egg yolks and sugar and cook over medium heat for 90 minutes,
stirring constantly.
Add sugar and yolks and cook over medium heat for 10 minutes more,
stirring constantly. Remove the cinnamon stick and pour into
containers, let it cool for at least 3 hours. At serving time sprinkle
sugar and burn with a burner or oven broiler.
Home made Vanilla
Extract by Mary Fernández
29
275 ml vodka
3 vanilla beans
Cut the beans lenghtwise carefully with a knife, keeping
one end closed. Introduce the bean into a jar and fill with
vodka. Close the jar and shake lightly.
Keep it at least 3 months in a cool, dark place. Shaking
ocassionally, you will see how the liquid starts to darken.
Once all the extract is consumed, it could be filled up
with vodka using the same beans. Consume preferibly before
a year.
by: Vanessa Hernández
31
Orange and condensed
milk cake
Condensed milk
and orange
Cake
4 eggs
1 can of condensed milk
1 cup of flour
57 g of unsalted butter
1 teaspoon of orange zest
1 tablespoon of orange marmalade
1 teaspoon of baking powder
1/4 teaspoon salt
Preheat the oven to 180 ° C. Grease and flour one bundt cake
pan 25 cm.
Pour the eggs into the mixer bowl and beat until fluff, then
add the condensed milk.
Stop the batter and add the baking powder, jam, salt and
orange zest and butter, mix all ingredients, then add the
flour and incorporate. Pour into bundt cake pan and bake
for 30 to 40 minutes, or until toothpick inserted comes out
clean.
Remove from oven and cool completely, unmold, sprinkle with
icing sugar and orange zest.
33
Blackberries Crunch & yogurt cream
by: Vanessa Hernández
35
250g puff pastry
¼ cup sliced almonds
125 grams of natural Greek yogurt
50 grams of cream cheese
1 vanilla bean
1 tablespoon powdered sugar
1 tablespoon orange marmalade with rind
2 tablespoons regular sugar
Blackberries to taste
Preheat the oven to 200 ° C. Spread the pastry
and place on a baking sheet, sprinkle with
almonds bake for 15 minutes or until golden,
remove from the oven, sprinkle with regular
sugar and bake again for 5 min.
While cooling the pastry, place the cream
cheese in a bowl and beat until softened, add
the vanilla, jam and yogurt, mix until blended,
refrigerate until ready to serve. To serve,
place a slice of puff pastry, a little cream
and blackberries, repeat the procedure once
more. Enjoy!
ICE CREAMS &
sorbets
37
Delicius Recipes ideals for the summer
Vanilla Ice cream By: Vanessa Hernández
6 egg yolks
1 cup milk
2 cups cream
3/4 cup sugar
1 ½ vanilla pods
1 pinch of salt
Boil in a large pot of milk and cream with vanilla pods, in a bowl then
add the egg yolks with sugar and salt, stir until blended, pour half of
the milk into the bowl and stir, pour the mixture back into the cooking
pot for 5 to 7 minutes or until the mixture thickens.
Pour the cream mixture into a pitcher and refrigerate until completely
cold. When the mixture is poured into a cold ice cream machine, follow
the manufacturer's instructions.
When the ice cream is ready, place it in a container of metal or ceramic,
refrigerate at for at least 2 hours before serving ice cream.
39
Ice Cream
Wallnuts By: Clara González
40
(8-10 servings)
90g walnuts, chopped
4 egg yolks
80 grams of inverted sugar or regular sugar
20 grams of normal sugar
540 grams of whole milk
40 grams of milk powder
vanilla bean seeds
150 grams of cream
chocolate cookies to serve ice cream sandwich
In a saucepan add all the ingredients except the cream and cook
over medium heat and stir well with rods until creamy smooth.
Remove from heat and set aside 15-20 minutes until cool.
Once cooled, add whipping cream and mix, leave in the fridge at
least 2 hours.
Pour the mixture into a freezer
bowl, bring the freezer and stir
every 40 minutes, repeating the
process three times before
serving.
Cut into squares of the same
proportion of the cookies that
are used for the sandwich.
42
Catalan con Ice Cream
Speculoos By: Lola González
43
500ml. milk
250g. whipping cream
4 egg yolks
150gr. sugar
1 cinnamon stick
1 vanilla bean
1 lemon rind
8 cookies speculoos
1 glass of Catalan cream liqueur
Put the milk in a saucepan with
the cinnamon, open the vanilla pod
and scrap the seeds, add the lemon
rind, we put over low heat.
Mix the egg yolks with the sugar,
and when the milk whe it’s
boiling, remove from the heat and
add the egg yolks, and move with a
whisk, until you let the milk boil
5 minutes more over low heat, let it
cool, then add a glass of cream
liqueur of Catalan reserve.
Whip the cream, when it is very
cold, incorporate the cream, mix
and put it in the ice cream, add
some choped cookies while the ice
cream is mixing, keep mixing for 45
minutes. After that, keep in the
freezer until serving.
Sorbet Passion Fruit
By: Vanessa Hernández
´
45
2 cups water
½ cup passion fruit pulp
Sugar to taste
1 teaspoon corn syrup
Place the water, passion fruit
pulp, sugar and corn syrup in a
saucepan and boil for 5 minutes or
until sugar is well dissolved. Let
it cool.
Pour the mixture of the fruit in a
ice cream machine, leave it for 30
min, then transfer the sorbet to a
container and refrigerate for 12
hours.
Sorbet
Mango and Lime
por: Joanna Tham
47
Lime & Mango Sorbet
2 1/2 cups mango puree
1/2 cup fresh lime juice
3/4 cup caster sugar
1 cup water
4 tablespoons mango vodka
Mango Puree
4 large sweet mangoes
or
960g sliced mango flesh
To prepare mango puree, process mango flesh in a blender, until
smooth. Strain through a sieve to remove any fiber. Set aside.
To prepare lime & mango sorbet, to make the basic syrup, place the
sugar and water in a saucepan over a low heat and stir without
boiling until sugar is dissolved. Set aside to cool.
To make mango sorbet with ice-cream maker, combine mango puree, lime
juice, mango vodka and sugar syrup in a jug. Give it a stir. Chill in
the fridge for about 30 minutes. Transfer to an ice-cream maker and
follow the manufacturer's instructions and freeze until it’s ready to
serve.
To make mango sorbet without an ice-cream maker, combine mango
puree, lime juice, mango vodka and sugar syrup in a jug. Give it a
stir. Chill in the fridge for about 30 minutes. Transfer to a
stainless steel or metal container or bowl. Cover with a cling film
wrap and freeze for an hour or until the edges or top of sorbet is
beginning to set. Beat with an electric hand whisk and return to the
freezer. Repeat 4-5 times at an hourly interval or until sorbet has
become a thick, smooth and scoop able sorbet. ENJOY!
Serves approx. 4-6.
Adding vodka is optional; and can be left out for a kid friendly version.
Store in airtight container in a freezer.
49
by Mary Fernández
Wild berries
Popsicles
50
Blackberry or raspberry juice
250 gr. of wild berries
Ice cream molds or plastic cups
Wooden sticks
Placer the fruits inside the molds or cups.
Pour the juice until filling ¾ of the container.
Freeze approximately during 40 minutes, insert
the wooden sticks so they are as firm as possible.
Freeze for another hour
by: Joanna Tham
Summer Berry Pavlova
with Rose and Raspberry
Syrup
52
Vanilla Bean Pavlova
4 large egg whites
1 cup caster sugar
2 tablespoons cornflour, sifted
2 teaspoons white vinegar
1 fresh vanilla bean, scraped
OR
2 teaspoon vanilla bean paste
Rose & Raspberry Syrup
1 cup frozen raspberries
1/2 cup caster sugar
1/3 cup water
1/2 teaspoon rose essence
Fresh Summer Fruit & Whipped Cream to Serve
2 large sweet mango, cubed
fresh strawberries
fresh blueberries
1 cup heavy cream, whipped soft peaks
1/4 cup caster sugar
To prepare rose & raspberry syrup, in a medium deep
saucepan, bring frozen raspberries, sugar and water up to
a boil. Using a spoon, mash the raspberries to help it
release more juices. Bring down to a simmer, until it
becomes a thick syrup. Stir in the rose essence, and mix
until well combined. Pour into a jug or bowl, and set
aside to cool.
To prepare vanilla bean pavlova, preheat oven to 150°C
and line a baking tray with parchment paper. Place egg
white in a clean bowl of a stand electric mixer. With a
whisk attachment, whisk egg white until foamy and
doubled up in volume. Gradually add the sugar, and whisk
until stiff peaks and glossy. Add the cornflour, vinegar
and vanilla bean and whisk until well combined.
Transfer mixture into a piping bag with a round tip. Pipe
14x16cm rounds. Reduce oven to 120°C and bake between 25-30
minutes. Turn the oven off, and allow the pavlova rounds
to cool completely in the oven before transferring them
onto a wired rack.
To assemble and serve pavlova, whip heavy cream with
some caster sugar until soft peaks peaks. Layer each
pavlova with some whipped cream, topped with fresh fruits
and drizzle the Rose & Raspberry Syrup before serving.
ENJOY!
Wallnuts and
raisins Bread
Este pan es perfecto para acompañar una tabla de quesos o de
acompañamiento a patés y foeis.
By: Raquel Carmona
54
The recipe for this bread is from
the wonderful book
"Panes creativos"
By Daniel Jorda and Alvaro
Castro, in the original, you will
find ways to present your bread
in simple and creative ways.
500 gr. flour
10 gr. salt
20 gr. butter or olive oil
300 gr. water
10 gr. yeast
100 gr. nuts
150 gr. raisins
Knead all the ingredients (except raisins, nuts and butter
or oil). For a good kneading prepare the work surface with
oil or flour, Knead the dough and stretch it. Continue
this operation until you get a springy texture. Add the
Butter or oil once the dough is homogenous. When it is
almost elastic, add the raisins and nuts.
If it is difficult, you can fold it and add the walnuts
and raisins with patience. The folding is to stretch the
dough, fill with ingredients and turn from one side to the
center and repeat with the other side. Round up and ready.
After a rest of 45 minutes, form one or two pieces of bread
depending on how you want to present them.
Let it stand in a warm place until doubled in volume. We
will have two options (before baking). For a more rustic:
finishing, turn it around. For a more sophisticated look,
Brush the bread with Reduced egg in water and practice
some cutting on a surface.
Preheat the oven and bake at 210 ° for 15-20 minutes or the
time until it forms a crust on the outside. Take it out of
the oven and let it cool on a rack.
Madeleines Matcha Tea
By: Vanessa Hernández
57
Join your Madeleines with a cup
of coffee or tea.
Matcha tea Madeleines
Makes 32 madeleines
Prep time: 2 hours Cooking time: 15 min
1 cup flour
1 tablespoon matcha tea
Baking powder 1cuharadita
1 stick melted margarine
2 eggs
½ cup sugar
In a bowl place the flour sifted along with tea, baking powder and
sugar.
Add butter and eggs to flour mixture, add all ingredients to a paste,
refrigerate for 2 hours.
Preheat oven to 180 ° C, place in a baking Madeleines a spoonful of the
mixture, bake for 12-15 min or until golden brown, remove from oven and
let cool on a rack.
60
61
By:: Vanessa Hernández
1/4 cup vegetable oil (I use soy)
1/4 cup white sugar
1/4 cup brown sugar
1 egg
3/4 cup grated carrot
1/4 cup chopped almonds
3/4 cup flour
1/4 cup milk
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
white or colored baking cups
For Cheese cream cream
190 g of cream cheese
Icing sugar to taste
1 tablespoon vanilla
Pre heat the oven to 180 ° C. Place oil in a blender with the
sugar and egg, cream, when the mixture is smooth add the milk,
carrots and almonds, then add the flour with the other dry
ingredients. Beat well until the flour is incorporated.
Then, fill the baking pan with cupcake baking cups, with an ice
cream spoon , take a portion of the dough and add it in each
dimple of the mold, this will ensure that all cupcakes are
created equal. Bake for 12-15 min or until golden brown on the
outside.
• When they are ready, let them cool on a rack. To make the cream
cheese, just breaks all the ingredients together until you get a
creamy smooth and soft texture. Pour the cream into a piping
bag and refrigerate until the cupcakes have completely cooled,
because the cream would melt by touching the cupcake;
Decorate cupcakes with cream cheese, chocolate chips so that
they resembled the nest, and candied almonds resemble the eggs.
Enjoy!.
They serve up to 10 cupcakes
63
by: Jimena Agois
Vanilla Pudding
65
1/2 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon fine salt
1 1/2 cups whole milk
1/2 cup heavy cream
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a
medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl,
whisk together milk, cream, and egg yolks; add to saucepan.
Whisking constantly, cook over medium-high until mixture thickens and
is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook,
whisking, 1 minute.
Remove pan from heat and pour mixture through sieve into bowl. Stir in
butter and vanilla until combined.
Press plastic wrap directly against surface of pudding to prevent skin
from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk
until smooth and divide among four small bowls.
Top with whipped cream. Make sure cream is cold before beating and add
a little confectioners' sugar.
A wonderful sweet bread and with a great presentation.... For lunch or for breakfast,
the Vanilla and cinnamon smell,, the walnut's texture and the tasty flavor of the
raisins… you wont let anyone indifferent
Wallnuts and spices Crown
By: Hilmar Arévalo
70
500 grams of wheat flour strength
6 grams of instant yeast
120 grams unsalted butter at room temperature
1 egg beaten
90 grams of sugar •
1 cup whipping cream (200 ml)
1/4 cup water (50ml)
1/4 teaspoon vanilla extract
6 grams of salt
Filling:
1 tablespoon butter
45 grams sugar mixed with 1 teaspoon
cinnamon
Raisins (amount to taste)
Crushed roasted nuts (amount to taste)
Decor
Beaten egg to paint the thread
Slivered almonds (to taste)
pearl sugar (to taste)
(Note: If you don’t have pearl sugar, you can
sprinkle it with icing sugar once it has
cooled).
Place all ingredients in the
bowl of the bread machine, minus
the butter, and mix until
everything is integrated. Add
the Butter and knead until the
dough is smooth and elastic.
(takes a bit to integrate butter,
stop the mixer as necessary to
loosen the dough sticks to the
walls and continue kneading
until the dough pulls away from
the sides of the bowl)
Let it rise covered for 40
minutes in a warm place. Roll
out the dough with a rolling
pin into a rectangular shape.
Spread a tablespoon of butter
over the dough, sprinkle the
cinnamon and sugar mixture. Add
the raisins and nuts.: 5. Rolling
and oval or round shape.
Let it stand for 1 hour or until
the dough has doubled in volume
Brush with a little beaten egg
and place the ornament almonds
and pearl sugar. Bake in oven
preheated to 180 degrees C for 25
to 30 minutes approx. until
golden brown. If browning too
quickly cover with foil. Remove
from oven and let cool on rack.
by: Ines Tsai
Bundt cake
Poppy seeds
A very aromatic cake, incredibly moist and a different texture. The
"crunch" of the poppy seeds turns every bite of this bundt cake into a
delicious explosion of flavors!.
73
226 g unsalted butter at room temperature
Sugar 320 g
zest of one lemon
1 and 1/2 tsp of vanilla extract
3 eggs
240 ml sour cream / sour cream / sour
cream
300 g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons poppy seeds
Preheat oven to 350 º F (170 º C) grease and
flour a bundt pan of 12 cups. In a bowl
mix the flour, baking powder, salt and
poppy seeds. reserve.
In mixer bowl, place the sugar and lemon
zest. With your hands, rub the sugar and
zest until the aromatic sugar remains
moist, Add butter and beat for 4 minutes at
medium speed until bleached. Add the eggs
one at a time, beating well after each
addition.
Lower the mixer speed and integrate
vanilla and sour cream.
Finally, add the dry ingredients and mix
just until blended. Place the preparation
in pan and bake for 55-60 minutes or until
toothpick inserted in center comes out
clean.
Remove from oven and cool on rack for 10
minutes, after this time unmold and let it
cool completely.
75
by: Jimena Agois
Cheesecake Dulce de Leche
76
2pkg. (8 oz.) Cream Cheese, softened
½ cup sugar
½ tsp. vanilla
2 eggs
250gr Dulce de leche
2 Tbsp. milk
½ cup Pecans, Chopped
Preheat oven to 350°F. Mix cookies with vanilla and butter and place the dough in the
bottom of the mold. Beat cream cheese, sugar and vanilla in large bowl with electric
mixer on medium speed until well blended. Add eggs; mix just until blended. Mix dulce
de leche with pecans. Pour into crust; cover with cream cheese batter. Bake 40 minutes
or until center is almost set. Cool. Refrigerate 3 hours or overnight. Let cheesecake
stand at room temperature for at least 30 minutes before slicing to allow caramel
layer to soften. Store leftover cheesecake in refrigerator. If you want, you can put
some dulce de leche on top. If you are going to use the pomitos, bake in a water bath
in a baking tray. The recipe for 8 pomitos reaches or mold of 24cm.
For the dough:
2 cups crushed vanilla wafers
1/4 cup butter, melted
1/2 tsp vanilla
78
Cereal Doughnut
With Camembert By: Lola González
This very tasty and easy to prepare bread goes
well all kinds of cream cheese
79
250g. Spelt wholemeal flour
250g. plain flour
25gr. of fresh baker's yeast
160gr. water
140gr. milk
40gr. butter at room temperature
100gr. grain (pumpkin seeds,
sunflower seeds, poppy seeds)
1 teaspoon salt
1 teaspoon honey
Put all the ingredients in the
bowl of the mixer, except the
water and butter, when they mix,
Gradually add the water, then the
butter, repeat this process three
times, until the dough pulls away
from the walls of the mixer,
finally add a third of the
grains, (leave some for garnish)
and cover with a cloth, and let it
rest until it doubles in volume.
When it’s ready, divide the dough
into two equal parts and knead
two strips of the same size, then
link, them together, paint it with
oil and cover with cereals we had
booked, cover with plastic wrap,
and let it stand 45 minutes.
Preheat the oven to 180 degrees,
for 25-30 minutes. Heat the
Camembert cheese in the oven
while the bread is baked.
Birchermüesli By Mary Fernández
81
150 gr. oatmeal
75 ml. milk
50. ml of plain yogurt
1 apple
1 banana
A fistful of wild berries
A fistful of dry fruits
Sugar or honey to taste to sweeten
Place the oatmeal in a bowl, add the
milk and yogurt. Leave until the
liquid is absorbed . Grate the apple,
covering the oatmeal and mix. Peel
and cut the banana. Add to the bowl
along with the berries and the dry
fruits. Add sugar or honey to sweeten
(optional) Let rest 10 minutes and
ready to eat.
By: Ines Tsai
Tartlets
Fruit
Unas deliciosas tartaletas de crema pastelera, nata y frutas. Una
increíble combinación de texturas y sabores, que puedes preparar con las frutas que
más te gusten, anímate y pruébalas, te harán lucir ante el comensal más exigente.
83
dough
150 g all-purpose flour
100 g cold butter
50 g icing sugar
1 egg yolk
1-3 tablespoons ice water
You will also need
* Whipped cream prepared with a cup of heavy cream, three tablespoons of sugar and 1 teaspoon
vanilla extract. Once It’s ready keep in the refrigerator until it’s ready ready to use.
* Seasonal fruits, in this case, strawberries, kiwis and some peaches in syrup to give them
color. The fruits are cut into slices not too thin when they are used.
For the crust, preheat the oven to 200 º C (400 º F). Sift the flour and icing sugar and add cold
butter cut into small pieces. With a knife cut the butter in two and stirrup it into the flour to
form a granulate.
Add the egg yolk and a tablespoon of cold water and mix without kneading. If we see that we
need liquid, add a tablespoon of ice water.
Form a dough bun and wrap in plastic wrap, and let it rest in the refrigerator for an hour.
Divide dough into 12 equal balls and put into Tart molds. With the tip of your thumb, go
stretching the dough to the edges to cover the entire pan. pinch on the bottom of the dough so
that it will not rise during baking.
Place the molds on a baking sheet, and bake for 12-15 minutes, or until it’s lightly brown.
Remove from oven and let it cool for 10 minutes on wire rack before unmolding. Before use, cool
them completely.
For the pastry cream, Place milk in a small saucepan over medium heat and bring to a boil. In a
heatproof bowl, Place the egg yolks, sugar and yolks. Mix until it’s well blended, do this until
the preparation is smooth. Whisking constantly, slowly add the yolk mixture to about four
tablespoons of milk and integrate them well. Then, gradually integrate this mixture to the
milk that has been left in the saucepan and bring back to the fire. With a whisk, beat
vigorously until it’s boiling, then, continue beating it while it’s on the fire for another
minute. Remove.
Add the vanilla extract and let rest for a few minutes. Then add the butter in pieces and mix
until fully integrated. The cream will be soft and silky us. Transfer the cream to a clean bowl
and cover with
clingfilm, trying to touch the cream, to prevent crusting. Chill thoroughly before using.
Assembling the tarts
Place pastry cream into each tart (the amount is to taste). Inside the edges of the tart add the
slices of fruit interspersed, so that they look like a fan. With curly pastry bag and tip, in the
middle of the top of the fruit and custard, garnish with whipped cream. Add the finishing touch
as you like. In this case, with cherries and mint leaves.
custard
(Makes about 1 cup =)
1 cup whole milk
3 egg yolks
¼ cup sugar
2 ½ tablespoons cornstarch (cornflour)
1 ½ teaspoons vanilla extract
2 tablespoons unsalted butter at room temperature, cut into
small pieces
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