Vanille Chokolat & Pimienta Magazine
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Pie Special Sweet treats of crispy dough and fillings that delight the soul, ideal for this time.
page 40
Seasonal Colors and flavors of the season
Editorial Content and Photography: Vanessa Hernndez English edition: Omar Gonzalez
Enjoy our recipes,
share them with your friends and let us
know how did it go!
ChoKolat-Pimienta-Ptisserie
@ ChokolatPepper
The days go by and everything
around us is changing, the colors
of nature are stained orange and
red, heat attenuates their
presence and gives way to the
winter cold breezes.
The time is adjusting, the days are
not as long, the sun sets earlier, it
seems that nature forces us to go
home to cover up with blankets,
drink hot chocolate or a glass of
wine while watching television or
talk with our families.
Vanessa Hernndez Editor
@chokolatpepper
So lets switch to low gear, breathe deep and fill with the smells and
flavors of this time of year, the days of the cakes and pies have
arrived, hot soups that comfort the body and soul, this is a time to
get everything ready for the holidays and family gatherings.
Change of Season
Fall-Winter
3
Contributors
Vanessa Hernndez Chokolatpimienta.com
Blog writer, amateur photographer and self-taught cook, loves cakes and pastries. Since childhood she likes to cook and innovate in the kitchen. Born in Venezuela and for the last three years living in Mexico with her husband and two rabbits. She is dedicated 100% to her blog and business Chokolat & Pimienta Ptisserie.
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 Arvalo 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 .
4
Mara Isabel Crdenas Bienmesabes
She has a mayor in psychology and she is dedicated
to audiovisual production, has developed her passion for
photography, pastry and baking, with those she has
shaped her personal project, were she has been making
creative pastry, bringing a personal touch in all of her
creations. She was born in Venezuela and currently lives in
Madrid.
Omar Gonzalez 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.
5
Lola Gonzlez La Alacena de Paterna
Blog Writer for La Alacena de Paterna shared with Jos
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.
Celine Genevois Chez Celine
Born in France, Shes 35 and lives in Playa del Carmen, Mexico. Owns Chez Celine, a French Pastry Bakery. The pastry is a passion for her, she thinks about this all the time, imagining new
recipes and ideas. What she likes most is the love that is given to people through cooking, for her, Nurturing someone say "I love you." Also loves to eat, and She defines herself as a "gourmande" since childhood and loves anything sweet!
Fall
Winter
6
contenido
7
20 Pan de muertos
22 Quick recipe Red Pears
24 Soup Special
26 Tomato Soup
28 Pumpkin cream
30 Lentil Soup
32 Ciabatta
34 Roasted Chicken
36 Brownies
38 Chokolaticas
40 Pie and Tart Special
42 Basic Pie dough
43 Apple pie
44 Pumpkin Pie
46 Mousse Chocolat tart
48 Crostata
50 Passion Fruit Tart
52 Bourbon Vanilla cream custard Pears tart
54 Coconut-Choco-Baileys tart
56 Special Christmas desserts
58 Sugar cookies
60 Chocolat truffle
62 Red Velvet Cupcakes
64 Moonpies
66 Kugelhopf
68 Fruit cake
70 Chistmas Triffle
72 Pan de Jamon
78 The next morning
80 Oat and amaranth Muffins
82 Waffles
3 Editorial
4 Contributors
8 Books
10 Fall - Winter
12 Paulina Abascal
16 Chez Celine
18 Da de Muertos
76 Simple ideas for Christmas
84 Cinnamon
86 Mujeres Construyendo
Booksyou need to have this season!
Pie it Forward Gesine Bullock-Prado
. Ed. Stewart, Tabori & Chang
Pie has always been a popular cookbook topic,
yet in Pie It Forward, baker, confectioner, and
pastry master Gesine Bullock-Prado unveils an
entirely new frontier of pies, redefining what can
be done with a piecrust and pastry shell. Expect
lattice and cutouts with an entirely modern twist.
Bullock-Prado presents her recipes with a voice
that removes the intimidation factor and inspires
readers to break out of the double-crust
straitjacket and try her signature creationsand to laugh out loud along the way.
Dulces Besos Paulina Abascal. Ed. LAROUSSE
The famous pastry chef Paulina Abascal
presents in her fourth book, simple, easy, short
and friendly recipes, designed in a way that
allows anyone to make her recipes at home.
This book is accompanied by cookware to
immediately implement their content of 40
recipes and techniques for working
chocolate.
Pies & Tarts Martha Stewart Ed. Clarkson Pot ter Filled with seasonal fruit, piled high with billowy meringue, or topped
with buttery streusel, pies and tarts are comforting and foolproof.
In Martha Stewarts New Pies and Tarts, the editors of Martha Stewart Living include 150 recipes: Some are savory, some are sweet; some are
simple enough for a weeknight, while others are fancy enough for
special events.
Throughout, readers will find plenty of fillings and crusts, basics, and
techniques for creating flavors and textures for every taste.
09
Fall - Winter
Fruits, spices, flavors and aromas typical of this
time of the year, where everything becomes
more leisurely
Season colors and flavors
Coconut Tangerine Datil
Pumpkin
Nuts
Avocado
Tomato Beetroot
Cinnamon Orange
Eating fruits and vegetables of the season helps you get all of their nutrients 11
Paulina Abascal 12
Paulina Abascal Dulces Besos
Reconocida chef Pastelera Mexicana
Embajadora de la pastelera mexicana en todo el mundo
By: Vanessa Hernndez
The renowned Mexican chef Paulina
Abascal, inspired by her love for the
pastries, she started baking when she was
just seven years old. With eighteen-year of
career in the Pastries business, she is
recognized internationally for her strong
presence in the media, four books with
multiple editions, and two international
awards. Paulina studied hotel
management in Mexico and took a course
in pastry and chocolate specialization in
LeNotre, Paris.
The Chef Abascal answered some
questions that let us know a little bit more
about that entrepreneurial woman, behind
her creations.
Which is your first memory of your
beginnings in pastry?
With my grandmother, at her kitchen,
baking a Rosca de Reyes when I was 7
years old.
How do you define Paulina Abascal?
Passionate about Life, hard worker,
persevering, sensitive, caring and a big
dreamer.
Where does the inspiration for your sweet
deserts come from?
From the everyday life, from finding the
Special in the ordinary.
On her shop she offers personalized services to transform your events into a big dream. On her shop youll find a big variety of cakes, cookies, chocolates, and her line of cooking tools, chef clothing and all of her recipe books.
Fuente: paulinabascal.com
13
What does it feel like being a at the
vanguard and a innovative in Pastry and to
have worldwide recognition for your
spectacular creations?
I feel very lucky to be able to do what i love
the most in life, to be able to sweeten the
life of people with my deserts, but at the
same time a big responsibility to be the best
and leave Mexico's name on the top.
What does sweet kisses (the book) mean to
you?
It is my 4th book of which Im very proud of because it carries my slogan and my brand,
Its a book that as its name says, It sweetens the family life because the recipes are very
easy and accessible for everyone.
What would you say to all those housewives,
students and bloggers that feel inspired by
you?
Lose your fears, because from the biggest
mistakes always comes the biggest
successes.
What is the next step or the next challenge
for Paulina?
The opening of my new store and expand
my line of clothing for food professionals.
Thanks to the chef Abascal for dedicating a
few minutes of her time and granting us this
interview.
Paulina is considered by the
specialized press as one of the 10 best chef of Mexico.
14
http://vanessahernandezphotography.blogspot.mx/
Chez Cline Boulangerie Patisserie Artisanale
Chez Cline
Boulangerie Patisserie Artisanale 5ta avenida con calle 34 77710 Playa del Carmen, Q.Roo Tel: (984) 803 3480 www.chezceline.com.mx Facebook / Chez Celine Tripadvisor / Chez Celine Playa del Carmen
This Bakery is a warm and welcoming place. As soon as you get there, the smell of freshly baked bread is a prelude of where you are going experience; it is a place with two environments, an outdoors surrounded by plants and flowers or indoors near the bread and the variety of desserts that the place has to offer.
This artisan French bakery was created by Genevois Celine and her husband, French-born; she spent her childhood cooking with his grandmother and mother, always using fresh products obtained from her grandfathers garden. She has always been very "gourmande" and as a child she preferred the sweet and salty. She grew up with the love for good food, and now she realizes that the only good food is the one prepared with love or friendship for those it is intended.
The idea of opening Chez Celine arises after having traveled extensively throughout the world, Celine realized that in every country where she went, she always found a French pastry bakery that was very successful, but sometimes the quality of the products did not reflect the level of quality usually found in France. Her sweet tooth and her desire to continue to discover another country and culture led her to open her own Pastry bakery in Playa del Carmen, Mexico.
"Their baked goods, pastries and salty
food, are all French specialties
16
The concept of pastry bakery Chez Celine has always been quality above all. As lovers of good food, for the owners it was essential to ensure a quality level of their expectations. The secret of Chez Celine to achieve this quality is making all of their products from scratch and not buying anything pre-made. They feature a craft production and everything is made with love and passion. The used ingredients are carefully selected, so you always have the best, whether domestic or
imported. The Ingredients not found in Mexico are imported from France, such as the butter for pastries. The croissant should have the French butter flavor to make it a real croissant. Other products such as ham are found in Quintana Roo, as it is also done on a small scale by a German producer, who smokes his hams to firewood. They propose a breakfast menu, with freshly baked breads, organic coffee from Chiapas, omelets, yogurts, fresh fruit and organic artisanal
granola. They have a lunch menu for the day, including sandwiches, salads, soups, quiches and including his famous Croque-Monsieur, made with homemade bread box, ham smoked with firewood, gouda cheese and bchamel sauce, all baked au gratin. For the evening, they have specialties like sweet and savory crepes as well as a menu of appetizers to share, cheese boards, a table of cold cuts, pork terrine with cognac and vol-au-vent, all accompanied by French or Mexican wine. Besides all of this, they have a wide variety of
cakes and pastries, customers can order for takeout or eat them in the restaurant with a coffee, tea or hot chocolate.
The most iconic products of this restaurant are the almond croissant, eclair and the croque-mosieur. The croissant is made with French butter, cut in half and filled with homemade almond cream, by been cooked a second time, this croissant is very crunchy, almost caramelized. The clair, made with choux pastry and homemade custard, is everyones favorite and the Croque-Monsieur, and Its "wife", Croque Madame, succeeds with its fried egg above.
17
Red Pears
quick recipe
with chocolate
Recipe and P hotos : Vanessa Hernndez 18
Ingredients:
Red Pears
Tempered chocolate
chopped pistachios
Chocolate mint leaves (optional)
1. Wash the pears and remove the excess water.
2. Cover one half of the pears with warm
chocolate, sprinkle chopped pistachio and let
the chocolate harden, then place the pears on
wax paper.
3. Serve the pears with mint leaves ornament
covered with chocolate or chocolate sauce.
Simple and elegant, ideal for serving at parties with many guests, for your practicability
19
Da de los Muertos
La Unesco ha declarado esta festividad mexicana como Patrimonio Cultural
Inmaterial de la Humanidad
Ima
ge
n: C
af
Ru
ta d
e la
Se
da
November 2nd
Da de los Muertos
Unesco has declared this Mexican holiday as Intangible Cultural Heritage of
Humanity
Ima
ge
n: C
af
Ru
ta d
e la
Se
da
It is a pre-Hispanic Mexican
celebration honoring the dead and
takes place on November 2nd.
The origins of the celebration of the
Day of the Dead in Mexico predate
the arrival of the Spanish
conquistadors, there are records that
cultures like the Maya practiced
these rites. When the Spanish arrived
they resulted in a syncretism that
blended European and Hispanic
traditions, matching the Catholic
holidays of All Saints Day with
Mesoamerican similar festival Day of
the Dead.
On this day families, get together
and go to visit the graves of their
deceased relatives, carrying
offerings to honor the deceased,
usually placed on an altar with the
picture, fruits, flowers and foods the
dead enjoyed while living, The most
common offerings are Skull candies,
blemish pumpkin, pan de muerto, tamales and floral arrangements, mainly made from the cempazchitl flower.
21
Pan de Muerto Mexican Bread
Recipe and P hotos : Vanessa Hernndez 22
Ingredients
Poolish
125 grs. flour
2 grs. salt
18 grs. sugar
3 grs. Instant dry yeast
40 grs. water
1 egg, lightly beaten
Dough
Poolish
58 grs. sugar
53 grs. butter at room temperature
125grs. flour
2 egg yolks mixed with 1 tablespoon
water
2 tablespoons orange juice
teaspoon orange blossom water The zest of 1 orange
1. To make the poolish, place in a blender
the flour, salt, sugar and yeast, mix them
together. Then add the water and the eggs
mix for about 5 minutes until the dough is
slightly soft and bright.
2. Place the dough in greased container,
cover with plastic wrap and let it ferment
approx. 2 hours or until it double in size.
3. When you have weighed the preferment,
place in a blender the poolish, sugar and
butter, mix them well at low speed until
blended. Add the flour and egg yolks
alternately. Add the orange juice, orange
blossom water and orange zest. Mix until the
dough is slightly soft and shiny.
4. Shape the dough in circles and set aside
in a lightly oiled container, cover with plastic
wrap and let it ferment for 1 hour at room
temperature, after that, place the dough in
a refrigerator for about 12 hours. After the
time has passed, retrieve the dough from
the refrigerator, and let it stand at room
temperature until it loses the cold.
5. Put the dough on a floured board, divide
into equal portions. Separate a third of the
dough, then divide it in two portions of equal
size, this are going to be the bread
decorations. Shape the large portion of
dough into circles (bread), place them on a
tray with wax paper. With the 2 small
portions of dough to make the bone shaped
strips.
6. Let the mixture stand until doubled in size,
for approx. 1 hour. Brush with beaten egg
and place the bone strips of bread. Brush all
the bread again. Sprinkle with sugar on top
(optional).
7. Bake at 190 C for 15 minutes. Then lower
the temperature to 180 C and bake for 5 to
10 minutes, until the bread is golden brown.
Remove from the oven and let it cool.
23
These magic broths serve as medicine that
heat and heal the body and maybe, the
soul
This are our special recommendations for this
time of the year
Soup Tomato
Recipe and P hotos : Vanessa Hernndez
The cold season is coming and there is
nothing better than a
tasty soup to warm
g 26
Ingredients:
500 grs. tomato 1 zucchini
2 cloves of garlic onion
1 cube of tomato Salt and pepper
Olive oil Wholemeal
cup grated gruyere
cheese Slices of crisp bacon 1 tablespoon cream
1 cup water Basil to taste
1. Chop onion and garlic into chunks and place in a pot or pan on low heat with a teaspoon of olive oil, cook until golden for about 3 to 4 min. Add the tomatoes and coarsely chopped zucchini, cook until soft, add salt and pepper.
2. Pour the water, basil and tomato cube on the roasted
vegetables, cook over low heat for 15 min. Turn off the heat and let it cool for 2-3 minutes before blending. Blend the soup and return to the pan, add the cream and simmer it for 5 minutes over medium-high, turn off the heat and reserve.
3. In a plate, place the bread lightly drizzled with olive oil, then brown. Add the gruyere cheese and bacon slices.
4. Serve the tomato soup and top with the gruyere cheese
sandwich, enjoy it, if you can put a little cream in the soup or a few drops of olive oil.
Comforting and sumptuous
Serves 2 people. Cooking time: 30 min
27
Pumpkin
the cold season is here, Its time for hot dishes, this cream is very simple to
prepare, we're taking advantage of
pumpkin season, It will be a plate with
delicious results
Recipe and P hotos: Lola Gonzlez 28
Serves 4 people
Ingredients
700gr. clean pumpkin
1/2l. Chicken broth
1 medium potato
1 onion
Salt
Pepper
Cumin
1/2 lemon
2 tablespoons olive oil
Garnish
4 slices of bacon
toasted sesame
1. Saute the onion in olive oil, julienned, bleach them, then add the peeled potatoes,
cut the in chunks and the pumpkin, add salt & pepper, then add 1/2 teaspoon cumin.
2. Cover with chicken stock, and simmer for about 30 minutes.
3. Blend with a mixer to make it very a thin cream. Squeeze the lemon with a strainer to
leave no pulp.
4. Cut the bacon into strips and fry in its own fat. Serve accompanied by bacon cream
and toasted sesame.
29
Recipe and P hotos: Vanessa Hernndez
Soup
This Soup has a curry that adds subtly
spicy flavors
30
Ingredients: 1 cup lentils onion finely chopped 1 clove of garlic 2 bay leaves 2 tablespoons madras curry 2 pork chops
50 grams bacon 1 carrot, finely chopped 5 cups of water 1 cube of chicken broth Salt and pepper Olive oil
1. Place 1 tablespoon of olive oil in a pan and brown the diced pork chops. Then add the chopped bacon and fry until the chops are slightly caramelized.
2. Add onion and garlic, saut them until bleach, add the curry powder and cook for 2 minutes over low heat. 3. Pour the lentils and water in saucepan. Add the bay leaf and the chicken broth cubes, cook for 10 minutes then add the carrot. 4. Add salt and pepper. Cook it for 10 to 12 minutes or until lentils are tender.
5. Serve with a few loaves of bread.
Serve for 2 people. Cooking time: 30 min.
31
Ciabatta Italian White bread
Ciabatta = slipper, its a Long, wide and flat shaped bread
Recipes and P hotos: Vanessa Hernndez 32
Recipe adapted from Mis Recetas Favori tas
Ingredientes
Poolish
190 grs flour
190 grs water
1/4 teaspoon instant yeast
Dough
310 grs flour
190 grs of water
10 grs. salt
1 teaspoon sugar
1 teaspoon instant yeast
20 grs. olive oil
380 grs. of poolish
Makes 2 loaves medium
Preparation time 45 min.
Fermentation time: 18 hours
Cooking time: 40 min
1. Preferment or poolish. Mix the yeast with
water, add the flour, stir and let it stand for 12
hours.
2. Mix the poolish along with 150 grams of water
(save the remaining water to add later), and
olive oil.
3. Add 30 grams. flour and incorporate well,
then add the remaining flour, sugar and instant
yeast. Mix until everything is well integrated for
about 2 minutes.
4. Stop kneading, cover and let it stand for 30
minutes. Add the salt and knead for 10 minutes
until the dough is smooth and mildly elastic,
gradually add the remaining water for a period
of 10 minutes.
5. Place the dough in a greased bowl, cover
and let it rise for 3 hours.
6. Place the dough on a floured board and
carefully divide the dough into two, Give shape
to the ciabattas. Place the loaves directly on a
tray with parchment paper, cover it and let it
rise for 1 hour.
7. Preheat oven to 225 C. Bake the bread from
35 to 40 minutes with steam during the first 15
minutes.
To create steam, introduce a pan of water in 5
minutes before baking the loaves (Make sure
the container is fit to be in the oven).
33
7 Recipe and P hotos : Vanessa Hernndez
Ideal dish for a family dinner
roasted chicken with thyme and garlic
34
7
Ingredients :
1 whole chicken 10 garlic cloves
thyme 4 tablespoons olive oil
50 grams of salted butter Salt and pepper to taste
1 onion 2 tablespoons honey
2 bay leaves 3 large white potatoes
Marinade 4 tablespoons sugar 4 tablespoons of salt
4 sprigs of thyme Pepper
2 cloves of garlic onion
carrot water
This recipe is perfect for a family gathering to celebrate the holidays or to enjoy on a
cold winter Sunday
Serves 4 people
Preparation time: 24 hours
Cooking time: 2 hours
1. Place the chicken in a deep pan, cover it with water halfway, in another saucepan
place the remaining half of water, enough to cover the bird, add salt, sugar,
pepper, thyme sprigs, garlic, onion and coarsely chopped carrot, simmer for 15
minutes over high heat. Turn off the heat and let it cool. Add the broth to the
chicken, and marinate it in the refrigerator for 24 hours.
2. After 24 hours, remove the bird from the broth and dry it well with paper towels.
3. Preheat oven to 200 C.
4. Pour into a deep baking tray 2 tablespoons olive oil, place the chicken and cover
with butter, salt and pepper to taste and a good bunch of thyme. Place the
previously crushed garlic with its skin around the chicken, introduce the onion
(previously washed and peeled) in the cavity of the chicken along with the rest of
the olive oil, a few sprigs of thyme and bay leaves. Add a tablespoon of honey
over the tray and cover with foil. Bake for 30 min.
5. Remove the foil, turn the chicken and add the chopped potatoes to the pan, let it
bake for another 30 minutes or until chicken and the potatoes are cooked through.
Turn the bird every 20 minutes to brown evenly.
6. Turn off the oven and let it rest for 10 minutes before serving.
35
Brownies
A classic dessert taken to another level
Gluten free
Recipes & P hotos: Vanessa Hernndez 36
Recipe adapted from Martha Stewart
Ingredients: 5 tablespoons unsalted butter 1 tablespoon vegetable oil 1/3 cup cornstarch 1/4 cup cocoa powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 340 grs dark chocolate
3/4 cup sugar 1 tablespoon vanilla extract 3 eggs cup chopped almonds 100 grs of chocolate chips
1. Preheat oven to 180 C. Grease a rectangular 20x20 cm baking dish,
and cover with wax paper. 2. Place 340 grams. chocolate, butter and oil in a large bowl (microwave resistant) and melt the chocolate. Incorporate fine chocolate and shortening, until it cools. 3. Sift into another container the
cornstarch with cocoa and salt. 4. Add the sugar and eggs to the chocolate mixture, incorporate them well using a whisk, gradually add the dry ingredients, mix and add the vanilla, chocolate chips and almonds.
5. Pour the batter into the pan, bake form 35 to 45 minutes, remove from the oven and cool completely before serving. Pair it with a rich vanilla ice cream.
37
Chokolaticas wafer cookies
Recipe and P hotos: Vanessa Hernndez 38
15
Ingredients
2 cups of flour
cup of cocoa powder
cup of dark chocolate melted
teaspoon salt
1 cup of unsalted butter
5 tablespoon of sugar
3 tablespoon of honey
1. Preheat oven to 180 C. Line two baking sheets with parchment
paper.
2. Sift together the flour, cocoa and salt, place them in a bowl and
set aside.
3. Place in the mixers bowl the butter with sugar and honey, creaming until the sugar is almost dissolved.
4. Add the melted chocolate and dry ingredients, mixing them up
until all the ingredients are well combined and form a compact
dough.
Served for 30 cookies
Preparation time: 20 min
Cooking time: 30 min
5. Roll out the dough on a work surface, cut the chokolaticas and place them on the trays.
6. Bake them from 10 to 15 min. Transfer the cookies to a rack to cool after
baking.
39
40
Pies z & Tarts
Ingredients
2 1/2 cups all-purpose flour + a little more to
stretch
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cut into cubes 1/4 to 1/2 cup cold water
1. Place the flour with the salt, sugar and
butter in a food processor or in a kitchen
helper.
2. Mix the ingredients until they are lumps in
the flour, stir with water gradually, until it
forms a compact dough.
3. Wrap it in plastic wrap and refrigerate for
at least 30 min before use. Refrigerated, it
can last up to 1 month without damage.
Make 2 servings 20 cm crusts
Preparation time: 40 min
42
Pie Ingredients 2 gala apples
2 red delicious apples Zest and juice of 1 lemon
cup sugar
teaspoon ground cinnamon 1 tablespoon flour
1 teaspoon vanilla extract 30 cm 2 circles of pie dough (page. 42)
1 egg, beaten
Serve for 8 portions Preparation time: 20 minutes
Cooking time: 1 hour
1. Preheat the oven to 180 C.
2. Peel the apples and chop
them into 1 cm wide. Put the chopped apples in a bowl with the juice and zest of a lemon, then, add sugar, cinnamon, vanilla and a tablespoon of flour.
3. Roll out the dough and place it in a pie pan. Pour the filling on the dough blocks. Cover the pie with a complete layer of dough or decorate as you like. Brush with an mixed egg. Bake for bout 1 hour.
Receta y Fotos: Vanessa Hernndez 43
topping maple f lavored cream, crystallized pumpkin f lowers and sesame and pumpkin seeds
A classic dessert become a
gourmet dessert
Recipe and P hotos: Vanessa Hernndez 44
Ingredients
3 cups of roasted pumpkin 6 eggs
1 tablespoon of cream 1 1/2 cup of brown sugar
1 teaspoon of salt 2 tablespoons of cornstarch
1 teaspoon of cinnamon 1/2 teaspoon of nutmeg
1 teaspoon of ground ginger 2 cloves crushed spices
1 teaspoon of maple syrup 3 cups of evaporated milk
1 tablespoon of vanilla
Dough pays (page. 42)
Garnish cream
Pumpkin Flowers sugar
Dehydrated Pumpkin Seeds Black sesame seeds
1. Preheat the oven to 180 C. Spread pie dough on a floured surface, cover one or more molds with batter. Bake the
dough from 10 to 15 minutes, then, remove it from oven and let it cool.
2. Mix in a blender, the pumpkin and remaining ingredients, pour it over the pie dough and let it bake for 35-40 minutes, until center of the pie is firm. Cool it off in the oven (turned off) for 15
min. then, remove it from oven and cool completely, transfer it to the refrigerator.
3. For the sweetened squash blossoms flowers, thoroughly clean them with water and sprinkle sugar over them, cover and allow them to dry in the oven at 100 C for 30 min.
4. For the maple-flavored cream,
whip cream to soft peaks point and add 2 teaspoons of maple.
5. Garnish the pie with a little cream, sweetened pumpkin flowers and sesame and pumpkin seeds.
Makes 1 pie 23 cm or 3 mini pies Prep Time: 20 min Cooking time: 45 min
45
Recipe and P hotos: Vanessa Hernndez
Mousse Chocolate tart
Wafer crust, filled with chocolate
mousse and nutella
46
Ingredients
10 ice cream cones teaspoon salt
2 teaspoons sugar 6 tablespoons butter, melted
1/3 cup nutella
cup sugar 1 pinch of salt
1 cup cream 140 grams of dark chocolate
Strawberries
Makes one 20cm tart. Cooking time: 25 min. Preparation time: 15 min. Cooling time: 24 hours
1. Preheat the oven to 180 C. Place in blender or food processor the ice cream cones, 2 tablespoons of sugar and teaspoon salt. 2. Pour the crushed ice cream cones in a bowl and add the melted butter, mix well and pour into a baking pan. Bake
from 20 to 25 minutes or until the crust is lightly browned. Then, let it cool. 3. Meanwhile, place in a cup of cream over low heat and when it boils, turn around and add the chocolate, nutella and sugar, beat until the mixture is unified. Let it cool. 4. Whip the remaining cup of cream
until stiff peaks form, gently integrate the chocolate mixture until you have a light mousse. Pour the filling into the crust of ice cream cones, refrigerate for at least 24 hours. 5. Garnish with fresh strawberries and serve.
47
Recipe and P hotoss: Vanessa Hernndez
Crostata Orange
This Italian tart, filled with orange jam, is perfect for all
occasions
48
Ingredients
1 cup of flour 4 tablespoon of sugar
1 pinch of salt
1 lemon zest 10 tablespoon unsalted butter
6 tablespoon of water 500 grs orange jam
Serve for 8 Preparation time:15 min Resting time : 1 hour Baking time: 45 min
1. Place in a food processor the flour with the sugar, salt and lemon zest. Turn it and keep adding cold butter chopped into cubes.
2. Slowly, add water until it forms a
ball of dough. Cover the dough with plastic wrap and let it stand in refrigerator for 1 hour.
3. Preheat the oven to 180 C. Roll out the dough on a floured surface and cover a teflon tart pan .
4. Fill the dough with marmalade and
garnish with strips of dough. Bake the tart for 40 to 45 mim .
5. Remove it from the oven and let it cool completely. Refrigerate it for at least 2 hours before cutting.
You can use any type of jam in this recipe
49
Recipe and photos: Hilmar Arvalo
The passion fruit, also known as parchita in my beloved Venezuela, evokes the warmest memories of my
childhood when I took them directly from my grandparents backyard. Its sweet and slightly acidic flavor combines perfectly with the slight touch of the meringue and the almond. Nobody will be indifferent to this
elegant dessert, its easy and tasty.
50
Ingredients
(for a springform pan of 26 cm)
Dough
160 grs. rising flour
40 grs. and lightly toasted almonds
60 grams. sugar
80 grs. butter
30 grams. beaten egg (about half an egg.)
Filling
250g condensed milk
150g Evaporated milk
250 ml Passionfruit juice
3 egg yolks
1 teaspoon cornstarch
Meringue
3 egg whites
160 grs. sugar
1. For the dough. Mix the butter and sugar
until creamy.
2. Add the beaten egg, and beat it well.
Finally, add the flour, ground almonds and
mix them with a spatula until everything is
combined and you obtain a dough.
3. Place the dough between two plastic films
and crush it slightly into circular shapes,
then, refrigerate it for 20 minutes. With the
dough still between the plastic films,
stretch it in circular shape minding that it
covers the mold. Carefully fill the interior of
the mold. Poke superficially the entire
dough with a fork. Preheat the oven at 180
C from 10 to 12 minutes. After that,
remove it from oven and set aside.
4. For the filling. In a blender or hand mixer,
beat the condensed milk, evaporated
milk, passion fruit or passion fruit juice, egg
yolks, cornstarch and teaspoon for one
minute on medium speed.
5. Place this mixture over the dough and
bake at 180 C from 20 to 25 minutes or
until it looks curdled. Let it cool and
unmold if desired.
6. For the meringue. Beat the egg whites with
the sugar in a bowl to double boiler over
medium heat, until the meringue begins to
form, remove from the heat and continue
beating until the meringue cool and it
looks firm and shiny. Place it in a pastry
bag and decorate the cake as you like.
7. If you like, lightly brown the meringue with
the grill or with a pastry torch.
51
Recipe and P hotos: Joanna Tham
Bourbon Vanilla
Tart is best served fresh the same day
52
Makes a single 8-9 inch pie or tart
Ingredients Sweet Gingery Shortcrust Pastry 1 cup all-purpose flour, sifted 1 cup gingersnap cookies, finely
crushed 3 tablespoon brown sugar, lightly packed 1 teaspoon pure vanilla extract 150g unsalted cold butter, cut into cubes 2-3 tablespoons iced water Poached Pears (Spanish, Anjou, Bosc) 8-10 medium sized pears, halved & cored 1 cup caster sugar
1/2 cup water 1 stick vanilla pod, sliced and seeds scraped Bourbon Vanilla Crme Lgere 2 large egg yolks 1 tablespoon corn starch 1/2 tablespoon all-purpose flour 1 cup milk 1/2 cup caster sugar 1 1/2 tablespoon vanilla bean paste 2-4 tablespoons bourbon whiskey 1/2 cup heavy cream, whipped soft
peaks
To prepare Poach Pears 1. In a medium deep saucepan, add sugar and together with 1/2 cup water. Over medium heat, boil until sugar dissolves. Add the pears (cored and halved), along with a sliced-seeds scraped vanilla pod. Turn heat down to low, where syrup is on a gentle simmer, cooking the pears until they become slightly traslucid. With a slotted spoon, spoon pears out onto a tray or bowl. Once they are cooled, slice them approximately 1cm thick. Set aside until its ready to be assembled. To make the Sweet Gingery Shortcrust Pastry shell 2. Process gingersnap cookies in a food processor until it resembles fine breadcrumbs. Add the flour, sugar, cubed cold butter and vanilla extract. Blitz or pulse it for about 2-3 minutes or until it resembles slightly moist breadcrumbs. While the motor is running, add a tablespoon of iced water at a time to form a smooth dough and pulse it for another minute until the dough comes together. 3. Transfer the dough to between sheets of parchment paper, and lightly shape it into a disc. Roll out the pastry until about 1/8-inches thick. Then transfer the dough to the fridge and refrigerate for about 30 minutes. Meanwhile, preheat oven to 180C. 4. Take dough out of the fridge, and thaw it for about 2 minutes. Remove one side of the parchment paper, line the rolled out dough over the tart pan. Gently press it down, making sure to fill all the edges and removed the other parchment paper. Prick the bottom with a fork, cover tart shell with a parchment paper, and top with baking weights or beans. Bake pastry for 10 minutes, remove the weights and parchment paper and bake between 8-10 minutes or until pastry is lightly golden. To prepare Bourbon Vanilla Cream Custard 5. In a medium heatproof bowl, place egg yolks, sugar, plain flour, corn flour and whisk to form a thick paste. Add the milk along with vanilla bean paste in a medium saucepan and bring to a boil over medium high heat. While whisking egg and flour mixture pour the vanilla milk in a stream and continue to whisk to combine. 6. Pour the custard mixture back into the saucepan and place back over the heat and lightly whisk constantly until the mixture comes to a boil then cook a further few minutes or coats the back of a wooden spoon. This pastry cream should be very thick. Sift pastry cream through a strainer into a bowl to remove any lumps. Fold in the bourbon whiskey. Press a piece of cling film onto the surface to prevent skin forming and refrigerate until cool. To assemble the Bourbon Vanilla Cream Custard Pear Tart 7. Whip heavy cream until soft peaks and fold into Bourbon Vanilla Custard Cream. If Vanilla Custard is slightly firm, whisk it lightly to help loosen the pastry cream. Fold in whipped cream. Filling will immediately become lighter, rich and fluffy. 8. Pipe or spoon pastry cream filling into tart shell. Top with sliced pears. Transfer Bourbon Vanilla Cream Custard Pear Tart back to the fridge and chill for another 30 minutes. Thaw 5-10 minutes before serving.
53
Recipe and P hoto: Celine Genevois
Coconut-Choco-Baileys Tart
54
Ingredientes
Sucre pie dough
400gRefined sugar
100 grams of butter
20grs of Eggs
200 grams of flour
2 grams of salt
Coconut cream flan
120 grams of milk
180 g of liquid cream
80 grams of caramel
40g shredded coconut
(unsweetened)
1 whole egg
3 egg yolks
Baileys chocolate mousse
270grs Milk Chocolate
90grs milk
90grs of cream
40grs egg yolks
100g of Baileys
50g caster sugar
320grs of whipped cream
8grs gelatin
Coconut tiles
60g shredded coconut
(unsweetened)
70 grams of brown sugar
50 grams of egg whites
15 grams of flour
45 grams of butter "noisette"
Baileys chocolate mousse
1. Make a ganache based custard. Melt the chocolate and
let it rest.
2. Heat the milk with the cream and half the sugar. Mix the
egg yolks with the other half of the sugar. When the milk / cream is hot, pour it over the yolks and sugar mixture and
mix. Back to pour all the preparation over the fire, stirring
with a wooden spoon. Cook until it reaches 85 C, or until it
thickens.
3. When the custard is tender, add the melted chocolate,
perform this procedure in 3 batches, to make a ganache.
Add the gelatin sheets hydrated in cold water. While the
preparing warms, beat the whipping cream until soft peaks
form. When the chocolate ganache is below 30 C, add
the whipped cream and Baileys.
Place plastic wrap under a 16cm diameter hoop and pour the mousse into the hoop, refrigerate until set.
Sucre pie dough
1. Mix the butter, flour and salt until you get a sand like
powder, then add the previously beaten eggs with sugar.
Mix them well with no over work.
2. Cool and then stretch the dough to 3mm thick. Place in a
pie pan of 20cm. Pre cook it for 10 to 15 minutes at 180 C.
Coconut cream flan
1. Make a dry light caramel with sugar. Heat the cream and milk together, when they are about to boil, pour them over
the hot caramel. Stir over low heat until the caramel is
completely dissolved. Add shredded coconut. When the
caramel sauce is warm, add the egg and yolks.
2. Pour the mixture into the pre baked pie shell. Bake at 180
C for 10 to 15 minutes or until it is firm and golden.
Coconut tiles
1. Mix the dry ingredients, coconut, sugar and flour. Make
noisette butter, leaving melted butter until it turns brown.
Removing the foam formed at the surface with a spoon. Strain before use.
2. Mix all the dry ingredients and add the clear noisette
butter. Stretching on a Silpat leaving a thickness of 3 mm.
Bake at 180 C until golden brown.
Cut while hot with a round cutter, and cut each disc in the
middle.
For assembly
When the tart with coconut custard is cold, place the
chocolate mousse up, decorating all around the cake with
coconut halves tiles. Decorate top with caramelized
coconut.
55
Merry Christmas
Fo
nd
o:
vu
ela
qu
ete
vu
ela
Desserts to share with family and
friends at this special time of year
Decorate your holiday table with these delicious cookies
Recipe and P hotos: Vanessa Hernndez 58
Ingredients 2 cups flour
1 cup sugar
100 grams of margarine
1 pinch of salt
1 teaspoon vanilla extract
1 egg
Makes 30 cookies.
Preparation time: 1 hour
1. Place in a bowl the softened
butter with the sugar, creaming
until it blends well, add the egg
to the mixture.
2. Then add the vanilla extract and
flour previously sifted, mix all the
ingredients until the dough is
smooth and compact.
3. Wrap the dough with plastic wrap
and refrigerate for 30min.
4. Preheat the oven to 180 C.
Remove the dough from the
refrigerator and spread it with a
roller.
5. Cut the shapes with the help
Christmas themed cookie cutters.
6. Bake from 10 to 12 min.
7. Decorate with royal icing or
colored confetti.
If you want to change the flavor of
your cookies, just add a touch of
cinnamon, ginger or chocolate to the
dough
59
Candy Cane
Recipe and P hotos: Vanessa Hernndez 60
Ingredients
1 1/2 cup of flour
3 tablespoons of cocoa powder
1 teaspoon of baking soda
1 pinch of salt
3/4 cup of sugar
128 grs. bittersweet chocolate
2 tablespoons of butter
1/4 cup of nutella
1 teaspoon of vanilla
6 candy cane candys
1 teaspoon of coffee
2 eggs + 1 egg white
1/2 cup powdered sugar
Makes: 20-25 cookies
Preparation Time: 10 min.
Standby time: 30 min.
Cooking time: 15 min
1. Mix in a bowl the flour with the cocoa, salt and
baking powder.
2. In another microwave safe bowl, place the chocolate with butter, nutella and crushed candies,
melt in the microwave in batches of 30 seconds, until
everything is well incorporated (be careful not to
overheat the chocolate, if you do not feel safe, you
can do this procedure in a double boiler). Let the
chocolate mixture cool.
3. Beat the eggs with the sugar until the mixture is
frothy and somewhat pale. Incorporate the flour
mixture to the chocolate and then add this mixture
to the eggs, Mix all ingredients well, lastly add vanilla
and coffee.
4. Leave the mixture in the refrigerator for at least 30
min. Preheat oven to 180 C. Cover two baking
sheets with parchment paper.
5. Remove cookie dough from refrigerator. With a
tablespoon take a portion of the mixture and pour in
the powder sugar, forming a circle with the dough
(cover completely with the sugar), place the circle of
dough in a pan, flatten. Repeat this procedure until
you finish the dough.
6. Bake the cookies for 12 to 15 minutes, then,
remove from oven and cool completely.
61
dark chocolate and almonds
Recipe and P hotos: Vanessa Hernndez 62
Ingredients 100 grams of dark chocolate 30 grams of milk chocolate
90 g of cream 100g chopped almonds 1 tablespoon cocoa powder 2 tablespoons of rum teaspoon of cinnamon 1 ground cloves Cocoa powder to cover Mini paper cups
Makes 20 truffles Prep Time: 20 min
Maceration time: 24 hours
1. Place the cream in a bowl
and heat for 30 seconds in
the microwave, add the
chocolate and stir until
chocolate is completely
melted.
2. Add the chocolate,
almonds, spices, cocoa and
rum, add all the ingredients.
Cool till room temperature
and store in the refrigerator
for 24 hours.
3. After the soaking time, form
balls of chocolate and cover
them with cocoa powder,
place in the small papercups
and refrigerate for at least 1 hour before serving.
63
Red Velvet
Delicious red velvet cupcakes are a classic American dessert.
Vanilla cake wi th touches of cocoa, lots of color and cream cheese topping
Recipes and P hotos: Vanessa Hernndez 64
Ingredients v 2 tablespoons cocoa powder
2 cups flour
1 teaspoon salt
1 cups sugar
1 cup neutral oil
2 eggs
2 tablespoons of red food coloring
2 teaspoons vanilla extract
1/2 cup cream
cup milk
tablespoons baking soda
2 teaspoons white vinegar
Cupcake paper cups
Makes24 cupcakes
1. Preheat the oven to 180C. Place in the
baking cupcake pan a paper cup in
each respective hole. Sift the flour with
salt and cocoa, place in a medium sized
bowl and set aside.
2. Mix with the whisk the sugar with the oil
until the mixture is creamy, pour the eggs
1 at a time, add coloring and vanilla.
3. Incorporate in three batches the flour
mixture, alternating with the milk and
cream, be sure to mix well after each
addition.
4. Combine in a small bowl with baking
soda and vinegar, add this to the mix of
your cucakes.
5. Pour the mixture into the cupcake paper
cups and bake for 20-30 min or until you
insert a toothpick and it comes out
clean. Draw your cupcakes from oven
and let them cool thoroughly before
decorating.
For the cream cheese frost ing, mix 200 grams of cream cheese wi th
100 grams of but ter and 5 tablespoons of icing sugar
p
65
Moonpies with Irish cream or Stawberry
cream filling
Recipe and P hotos: Joanna Tham
The marshmallow filling is
sandwiched in between
light airy cake
Irish cream liquor can be omitted or substituted with any jam, preserved or artificial fruit flavouring for a
kid friendly version
66
Ingredients
Basic Genoise
60g all-purpose flour, sifted
60g large egg white
60g large egg yolks
60g caster sugar
1/4 teaspoon of salt
2 teaspoons pure vanilla bean paste
Baileys Irish Cream Filling 4-5 tablespoons Irish Cream
1/3 cup Krafts Marshmallow Puff 1/4 cup heavy cream, whipped soft peak
Strawberry Cream Filling
1/2 -1 teaspoon Strawberry flavouring
2 teaspoons lemon juice
1/3 cup Krafts Marshmallow Puff 1/4 cup heavy cream, whipped soft peak
1/8 teaspoon of pink food colouring (optional)
Semi-sweet Chocolate Glaze
4oz Bakers semi-sweet chocolate 3 tablespoons light corn syrup
4-6 tablespoons unsalted butter
2-3 tablespoons milk
Makes a dozen (12) medium sized moonpies
To prepare Genoise 1. Preheat oven to 180C. Grease the sides, and line a square baking tray with parchment paper. With a whisk attachment attached to a stand mixer or hand held beater, on high speed whisk egg whites until foamy. Turn speed down to medium-high, add sugar a tablespoon at the time, and then turn the speed up back to high and beat eggs whites and sugar until it forms stiff peaks. Then turn speed down to medium-low, add in the egg yolks, and vanilla bean paste; mixing each time until well incorporated. 2. Meanwhile, sift flour and salt in a separate bowl. Next, change the attached whisk to a paddle attachment. Pour the flour all at once into the mixing bowl, and on low speed, mix together the egg mixture with the flour, until there are no lumps left. 3. Pour batter into prepared cake tray and spread batter evenly. Bake for about 8-10 minutes or until a skewer inserted comes out clean or the top is lightly golden in colour. Let genoise sit in the tray and cool for about 5 minutes before transferring over to a wire rack to allow cooling off completely. 4. Using a medium round cookie cutter (approx. 5cm in diameter), cut out 24 round cakelettes. Each moonpie will have a set of 2 cakelettes; 1 for the top and 1 for the bottom. Set aside until its ready to be assembled. To make Irish or Strawberry filling 5. Whip heavy cream until soft peaks. In a bowl, mix together Irish or Strawberry Flavouring followed by pink food colouring (optional) to Marshmallow fluff. Fold in whipped cream and mix until well combined. Transfer marshmallow filling and refrigerate in for 20 minutes to allow filling to set or harden up slightly. To prepare Chocolate Glaze and assemble the moonpie 6. In a double boiler, a heatproof bowl set over a pot of simmering hot water, melt chocolate, butter, light corn syrup and milk together. Stir the chocolate glaze mixture once a while. Once chocolate has completely melted, take it off the stove and set aside to allow cooling off. 7. Using a palette knife, spreader or piping bag, spread or pipe marshmallow filling onto each genoise cakelette. Cover the filling with the other cakelette. Using a kitchen towel or with a palette knife, remove any excess filling. 8. Dip the moonpie into the slightly cooled chocolate glaze covering the sides and the top. Set moonpie on a wire rack, allowing excess chocolate glaze to drip off. Decorate with sprinkles (optional). Refrigerate moonpie for 1 hour or until the chocolate set and is slightly harden. Thaw 5 minutes before serving. Moonpies can be kept between 3-4 days
if stored in an airtight lid container
67
In the recent months, holidays or traditional breads have an important place in my kitchen. The kugelhopf has become a fixture at home. This
cake yeast, brioche type of the Alsace region in France, is delicious,
fluffy, aromatic, a perfect companion for a tea or coffee. You can also have it toasted, spread with jam or butter. It
is also a very attractive bread that can be used to enhance a gift or
Christmas table.
Recipes and P hotos: Hilmar Arvalo 68
Ingredients
500 g flour
80 g sugar
10 g salt
150 g butter at room temperature
2 eggs, lightly beaten
200 ml warm milk
25 g fresh yeast
80 g raisins (soaked in a tablespoon of brandy or rum)
30 g. whole almonds
Icing sugar to decorate
1. Soak the raisins in a tablespoon of brandy or rum for at least an hour. It can be done from
the day before so that the raisins absorb its liquor. (for no liquor, soak them in water and
drain well before using) and set aside.
2. Grease a kugelhopf mold, bundt or ring pan with a little butter, place the whole almonds
in the bottom to decorate, then set aside. (This step can be done while the dough is
yeasting).
3. Mix the yeast with half the milk and add 50 g of flour, mix well and expect it to double in
size or look bubbly. Place the remaining ingredients (except butter and yeast mixture) into
the bowl of the mixer (or by hand) and mix until all ingredients are blended.
4. Add the yeast mixture, knead until blended, then add the softened butter. Mix until the
butter blends completely and form a smooth elastic dough.
5. Place the dough in a lightly greased bowl, cover and leave it in a warm place for about
an hour.
6. Place the dough on a lightly floured board, flatten slightly, add the raisins throughout the
dough and fold over a few times until the raisins are evenly distributed. Let the mixture
stand covered for 10 minutes.
7. Open a finger hole in the center of the dough and take it to the kugelhopf mold or bundt
pan, carefully distributed in the pan. Leave in a place where there are no wind drafts and
let it double in size and it almost reaches the edge of the mold.
8. Bake in a preheated oven at 200 C for about 45-50 minutes. Unmold and cool on a wire
rack. Once completely it is cool, before serving, sprinkle with icing sugar to taste.
69
Recipe and P hotos: Mara Isabel Crdenas
Y
Y Y
Y
Y Y
Y
Y
Y
Y
Venezuelan classic cake, made with
candied fruits and nuts
It can be replaced by rum and brandy cherry liqueur or orange liqueur equally. Dried fruit may remain for a long time without damage macerated in liqueur, the longer they are submerged in the liquor, the more flavor they will
absorb, so you can add more fruits to the liqueur than you need for this recipe.
70
Ingredients Cake 220 gr. unsalted butter 100 gr. chocolate (70% cocoa) 200 gr. raising flour 200 gr. unleavened pastry flour 300 gr. sugar 8 Eggs 1 tsp. Baking soda 1/4 tsp. salt 500 gr. maceration. Maceration 30 gr. peeled and chopped walnuts. 30 gr. peeled and chopped hazelnuts. 30 gr. peeled and chopped almonds. 30 gr. candied orange peel. 30 gr. Prune seeded and chopped. 30 gr. of dried chopped apricots. 30 gr. dried cranberries. 30 g chopped dried figs. 30 gr seedless sultanas. 1 Tbsp. vanilla extract. tsp. kind of nail, grind. tsp. ground cinnamon. tsp. grated nutmeg. tsp. lemon zest. cup brown sugar molasses. Rum or brandy. Maceration Add all the ingredients in a glass bowl and mix, then fill the container with rum or brandy to cover all ingredients. Close the glass container and let it rest for at least two weeks.
Cake 1. Butter and flour two metal pans of 15 cm
diameter or just one 30 cm pan. Melt the chocolate in a double boiler and set aside.
2. Sift dry ingredients: self-rising flour, pastry flour and baking soda.
3. In another bowl, beat the butter and sugar for 5 minutes, until it changes to a whitish color. Add egg yolks, one by one, until fully integrated. Mix for 5 min. Add the vanilla extract and chocolate, beat until its integrated.
4. Add the sifted flour and baking soda in three parts. Each time we whisk until it is integrated, this step will take us 4-5 minutes.
5. Drain the soaked fruit and incorporate.
6. In a bowl assemble the egg whites until stiff. If necessary, add 1 tablespoon of sugar. Once ready, add the mixture to the dough and gently fold it with a spatula, we do it this way to help our cake has a spongy consistency.
7. Pour the mixture into the pan and bake at 160 C for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
71
Trifle
Christmas W
Recipe and P hotos: Vanessa Hernndez 72
Ingredients
1 cup raspberries cup strawberries
10 almond ladyfingers 1 tablespoon gelatin
50 ml of water cup whipping cream
cup milk 100g cream cheese
1 vanilla bean 2 egg yolks
5 tablespoons of sugar Dessert wine
Chantilly Cream
Raspberries
Serves 5 people Preparation time: 20 min
Cooling time: 24 hours
1. Place in a saucepan over medium heat the milk and the vanilla pod and leave it infuse, Then remove from heat and let it cool.
2. Add to the milk the whipping cream, sugar and egg yolks, place over medium to low heat until mixture thickens. Place away.
3. Hydrate the gelatin with the water. Add the gelatin mixture to the warm moist cream.
4. Place in the mixers bowl the cream cheese and mix until cheese is smooth, add the cream and egg mixture, beat well until the ingredients are incorporated.
5. Line a terrine pan with plastic wrap, pour some cream on the bottom and place a layer of ladyfingers, previously soaked in sweet wine, add fresh raspberries ( cup), repeat the process until you have several layers. Refrigerate for 24 hours before unmolding.
6. To serve with the trifle, place in a small pot cup raspberries and cup strawberries, sprinkle with a little amount of sugar to taste, simmer until it forms a sauce, process the mixture in a blender and strain.
7. Serve the trifle with whipped cream on top and a the red berry sauce.
73
Recipes and P hotos: Mara Isabel Crdenas 74
Ingredients
Dough
330 gr. flour
5 gr. powdered milk
125 gr. cold water
7 gr. yeast
1 egg
20 gr. unsalted butter
15 gr. Piloncillo crumbs
5 gr. salt
1 tsp. mustard
Filling
400 gr. thinly sliced smoked ham 40 gr. thin slice of smoked bacon
50 gr. Boneless olives
40 gr. black raisins
1 Tbsp. of molasses of newsprint
1. Make a little volcano of flour, add the yeast and
sugar and dissolve it in 1/3 cup of cold water. Stir in the
remaining water, the piloncillo crumbs, egg, powder
milk and butter. Mix well with the flour to form a dough.
Begin to knead for 10 minutes, and once you have
spent about 6 minutes of kneading, add salt and
mustard, continue kneading until well Its blended.
2. Let the dough rest covered with plastic wrap for 10
minutes and then knead for 5 minutes, it should be
noted that on the surface of the dough It should begin
to form air bubbles, then again, let the dough rest
covered for another 10 minutes .
3. Then roll out the dough with a rolling pin until a
rectangle of 30 x 40 centimeters. To place the filling,
make a row of green olives at the top, then distribute
uniformly the ham slices on the surface of the dough,
leaving four centimeters free at the bottom. Place the
slices of bacon on a diagonal, raisins and drizzle with a
tablespoon of molasses of piloncillo. Roll up from the
top end to end. Once formed, place bread on a tray,
cover and let it stand for half an hour in a cool place.
4. Preheat oven to 180 C. In a bowl mix the egg yolk,
water and sugar, and brush the bread with this mix
before putting in the oven, with a fork puncture the
sides, this will help gases to escape.
5. Bake for 45-50 minutes. When removed, brush with
unsalted butter and set aside on a rack to cool.
75
for Christmas
1
2
3
4
1. Life is Beautiful 2. meisis 3-4. www.weihnachtsspecial.net
Y Y
Simple ideas
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5 6
7
8
5-6. . Martha Stewart 7. Peggy Porschen 8. . www.bhg.com
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77
after
New Year
Quick and easy breakfast recipes for this
day where the priority is family fun with no
worries
b
Muffins de Avena y amaranto
Acompaados de alegras
de amaranto
Receta y Fotos: Vanessa Hernndez
Ideales para el desayuno, por su alto contenido de fibra. Bajos en gluten.
80
Ingredientes
70 grs. de azcar
2 cucharaditas de miel
1 huevo
20 grs de harina de trigo
135 grs de avena
15 grs de amaranto
1 cucharadita de polvo de hornear
1/4 de cucharadita de canela
1/4 de cucharadita de nuez moscada
1/2 taza de leche
1 pizca de sal
1/4 de taza de aceite neutro
1 cucharada de vainilla
Alegra de amaranto para decorar
Rinde para 8 muffins. Tiempo de preparacin: 10 min
Tiempo de coccin: 25 min
1. Precalentar el horno a 180C. Batir el huevo
con la sal y el azcar a velocidad alta hasta
que este esponjoso y aclare su color.
2. En un tazn aparte mezclar la harina junto
con el polvo de hornear, las especias, la
avena y el amaranto. De igual forma colocar
en un tazn la leche junto con la miel, la
vainilla y el aceite.
3. Agregar poco a poco la mezcla de avena
a la preparacin seguidamente agregar
los lquidos, incorporar muy bien todos los
ingredientes. Verter la mezcla en capacillos.
Hornear de 25 a 30 min.
4. Para preparar la alegra de amaranto,
hacer un caramelo, agregar el amaranto y
colocar en una bandeja con papel
siliconado, dejar enfriar antes de cortar.
Decora los muffins con las alegras de amaranto.
81
Waffles con duraznos y menta desayuno rpido
y fcil
Receta y Fotos: Vanessa Hernndez 82
Ingredientes Rinde para 4 o 6 porciones 2 tazas de harina
1 barra de mantequilla a temperatura ambiente
de taza de azcar + 3 cucharadas
1 pizca de sal
1 cucharada de polvo de hornear
cucharadita de bicarbonato de sodio
3 huevos
2 tazas de leche
1 cucharada de extracto de vainilla
Duraznos
Hojas de menta
2 cucharadas de miel
Crema
1. Colocar en un recipiente hondo la
mantequilla y el azcar acremar, hasta que
la mezcla este amarillo plido. Agregar los
huevos 1 a 1.
2. En un tazn aparte mezclar el harina, junto
con el polvo de hornear, el bicarbonato y la
sal.
3. Agregar poco a poco el harina a la mezcla
de huevo y alternar con la leche. Incorporar
perfectamente los ingredientes sin sobre batir
la mezcla.
4. Calentar una plancha para waffles, verter
unas cucharadas de la mezcla y cocinar de 3
a 5 min o hasta que estn dorados.
4.Cortar los duraznos en gajos, colocarlos en
un tazn con unas hojas de menta picada y
la miel.
5. Servir los waffles con duraznos y un poco
de crema.
83
Cinnamon Cinnamomum zeylanicum o Cinnamomum verum
Tree of sweet and spicy wood, which warms and aromatize the dishes. From Sri Lanka a magical and mysterious place
Its widely used in desserts, cakes and sweets, also used for garnish and season some dishes
Ideal to add to infusions of tea,
coffee or hot chocolate.
Essential oils of cinnamon have large antioxidant
properties that help the body to achieve better
conservation
Curious Fact The bark is cut into long strips and allowed to
ferment. After 24 hours, separate the rougher
outer layer of the bark and dried inner layer.
During the drying process, it is wound to form
cinnamon sticks we all known.
Ph
oto
: B
BC
go
od
fo
od
84
e mail:[email protected]. Madrid, Espaa
Mujeres Construyendo un cambio By Claudia Calvin
Have you been told that if you remain silent
you will look prettier? That no one cares for what you say? What is worst, have you believed it? In Mujeres Construyendo we are convinced that every women on this planet has something valuable to share, and the voices that are not heard are important realities that impoverish the world each time they are not heard.. In our community we are convinced that
women can be empowered through new technologies and internet and that it is important. We are the first Spanish-speakers platform for women bloggers, and we are committed to supporting women to use new technologies to promote what they do, what they think, their ideas, their projects and their businesses. Internet is the new public sphere of our times, and women participate on it. The relevance of this fact it is not that we participate, but how we do it.
Spanish is the third most important language on internet, measured by the Number of users, however there is a considerable lack of content in our language.. and even less content created by women. In other words, on the new public space female voices are missing and their proposals, stories, interests, and needs not expressed. Women bloggers in the United States
represent more than the 50% of the active bloggers; in the Spanish-speakers blogoshpere they represent 25%....and we are half of the population. Is it not worrying that a whole new reality is being built without womens voices? If words build realities, unspoken words are realities that will never exist.
In our community we strengthen and support the dialogue between the members of our platform, our readers and visitors. We encourage a free and open dialogue in our forum where Spanish speakers ( from Mexico, Latin America, Spain, the U.S., the Caribbean) can express themselves, connect with other women with whom they share interests, learn from other realities and receive support when needed. In the same way, we represent a unique space for companies and organizations who want to approach active women in internet, women with opinions, with a great capacity to impact the market and the lives of others.
Bloggers are corageous women, opinion leaders and persons whose decisions impact their environment, their community, their country. They have to be taken into account and treated with the respect, as they deserve. We invite you to share your voice in our community. Do you think you have nothing to say or that your life is not interesting? We invite you to www.mujeresconstruyendo.com before assuming this as a fact. If you are the kind of women who believe that Internet and new
technologies are "mens stuff we invite you to challenge this belief. Supporting this idea only diminishes our presence and impact and separates us from a world of knowledge, learning and unmatched growth.
We are waiting for you!
Colonia Cazones. Poza Rica, Veracruz. Mxico chokolatpimienta.com
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