tag:blogger.com,1999:blog-42141617782263779362024-02-07T20:46:44.577+01:00Raquel's Kitchen - english version-Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.comBlogger160125tag:blogger.com,1999:blog-4214161778226377936.post-36953523883131206522015-03-19T10:00:00.000+01:002015-03-19T10:00:07.153+01:00Goat Cheese Red Pepper Tart<div class="separator" style="clear: both; text-align: center;">
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Because tarts aren't just for desserts! I love savory tarts, are perfect as a side dish or a simple dinner. The red pepper colour looks gorgeous, don't you think so? I'm also a big fan of <a href="http://raquelkitchen.blogspot.nl/2015/01/goat-cheese-and-caramelized-onion-tart.html" target="_blank">goat cheese</a>, but I know that half of the world hates it (I really can't understand!) but if you are one of those please try with ricotta, or any other soft and light cheese at your taste, if you don't like cheese at all, you have no idea what are you missing!<br />
I addapted the recipe from <a href="http://www.aspicyperspective.com/2013/11/goat-cheese-red-pepper-tart.html" target="_blank">here</a>.<br />
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Goat Cheese Red Pepper Tart</span></span><br />
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<i style="color: #76a5af; text-align: center;">makes a 20 cm pan</i><br />
<i style="color: #76a5af; text-align: center;">For the crust: </i><br />
150g plain flour<br />
50g cornmeal flour<br />
100g cold unsalted butter<br />
1 pinch of salt<br />
1 large egg<br />
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Mix the flours and the salt in a large bowl, add the butter and mix it using your fingers. You can also use a food processor but you can easly do it by hand. Beat the egg a separate bowl and fold it in the mixture kneading well. Finally add the lemon juice and if the dough is still too dry you can add some cold water. Shape the sough into a ball and wrap it with film and put it in the fridge for 30 minutes.<br />
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<i style="color: #76a5af; text-align: center;">For the filling:</i><br />
250 g goat cheese<br />
1 large egg<br />
fresh thyme<br />
a handful of fresh basil<br />
2 large red sweet peppers<br />
salt and pepper<br />
honey<br />
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Preheat the oven to 180º<br />
Remove the pastry from the fridge. Using a rolling pin roll out the pastry on a lightly floured work surface and cover the a removable bottom baking pan and press into the bottoms and sides. Prick bottom with a fork,<br />
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Mix the goatcheese, the egg and the fresh thyme in a bowl until smooth. Spread evenly at the bottom of the tart. Cover with a a single layer of fresh basil leaves over the goat cheese. Top with the peppers over the basil leaves. Finally drizzle with the honey all over the top and sprinkle with salt and pepper.<br />
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Bake in the middle of the oven for 40 minutes, until the crust is slighlty golden and the peppers are done. Remove from the oven and let it set and cool for few minutes before serving<i>. </i></div>
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For more savory tarts check the <a href="http://raquelkitchen.blogspot.nl/2014/04/pear-and-blue-cheese-tartlets.html" target="_blank">pear and blue cheese tartlets</a>, or a <a href="http://raquelkitchen.blogspot.nl/2014/10/salmon-and-spinach-quiche.html" target="_blank">salmon and spinach quiche</a>, or the <a href="http://raquelkitchen.blogspot.nl/2015/01/goat-cheese-and-caramelized-onion-tart.html" target="_blank">goat cheese and caramelized tart</a>,<br />
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Hope you enjoy it!<br />
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Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com2tag:blogger.com,1999:blog-4214161778226377936.post-5575042361224670522015-03-05T10:00:00.000+01:002015-03-17T21:22:45.737+01:00Treacle Tart<div class="separator" style="clear: both; text-align: center;">
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Last weekend was my birthday <i>(I was born on a 29th February)</i> and I have to confess that I still did not have a proper cake but I spent the weekend in <a href="https://instagram.com/p/zm34_yuXwz/?modal=true" target="_blank">London</a>! Oh my favourite city in Europe! I will never get tired to visit it, I love it! There is somthing new to discover or even in London, but I went bacl to Peggy Porschen to have an afternoon tea and I had dinner in a Jamie's Italian, so as you can see it was a quite of a perfect celebration.<br />
So today I'm here with a traditional English dessert, the treacle tart, a tart prepared with a shortcrust pastry and with a filling made of golden syrup. breadcrumbs and lemon. The golden syrup is also known as treacle. If you are a Harry Potter lover probably you remember this tart. It is normally served hot or warm with a scoop of cream, ice cream or clotted cream. <br />
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Treacle Tart</span></span><br />
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<i style="color: #76a5af; text-align: center;">makes a 20 cm pan</i><br />
<i style="color: #76a5af; text-align: center;">Shortcurst Pastry: </i><br />
250g plain flour<br />
115g cold unsalted butter<br />
1 pinch of salt<br />
2 large egg yolks<br />
1/2 teaspoon lemon juice<br />
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Mix the flour, the butter and the salt in a bowl using your fingers. You can also use a food processor but you can easly do it by hand. Best the eggs yolks in a separate bowl and fold them in the mixture kneading well. Finally add the lemon juice and if the dough is still too dry you can add some cold water. Shape the sough into a ball and wrap it with film and put it in the fridge for 30 minutes.<br />
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<i style="color: #76a5af; text-align: center;">For the filling:</i><br />
350 g golden syrup<br />
50 g melted butter<br />
75 ml heavy cream<br />
1 large egg<br />
a pinch of salt<br />
125 g breadcrumbs<br />
zest of on lemon<br />
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Heat syrup in a saucepan over medium heat until loose. Remove from heat and stir in the melted butter, the bread crumbs, the cream, egg, the salt and the lemon zest. Keep aside.<br />
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Preheat the oven to 180º<br />
Remove the pastry from the fridge. Using a rolling pin roll out the pastry on a lightly floured work surface and cover the a removable bottom baking pan and press into the bottoms and sides. Prick bottom with a fork,<br />
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Cover with a sheet of parchment paper and fill with dried beans, bake until crust is set, about 15 minutes.<br />
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Remove paper and beans and bake for 10 minutes more until light brown. Pour the filling into the tart shell and bake until filling is just set, about 40 minutes.<br />
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Serve them wram with some cream or a scoop of icecream<i>. </i></div>
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Hope you enjoy it!<br />
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Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-37772737287333608692015-02-18T10:00:00.000+01:002015-02-18T10:00:09.520+01:00Spinach and Ricotta Empanadas<div class="separator" style="clear: both; text-align: center;">
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I love empanadas! any filling is perfect for me, but you know how delicious is the combination of spinach and ricotta. You can use any othe cheese you like, but a soft cheese such as goat or cottage cheese match perfect for empanadas. I specially love the pastry I used, this pastry is a recipe from <a href="http://www.lorrainepascale.com/" target="_blank">Lorraine Pascale</a>, and you can make it use for any variation of empanadas, and the most important are baked in the oven, so no fried! better right?<br />
They are perfect for a starter or a snack, I used some greek yogur with harisha for the dipping, it makes this little snack even better.<br />
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Spinach and Ricotta Empanadas</span></span><br />
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<i style="color: #76a5af; text-align: center;">Pastry: </i><br />
180g plain flour<br />
60g cornmeal flour<br />
115g cold unsalted butter<br />
1 pinch of salt<br />
2 egg large<br />
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Mix the flours, the butter and the salt in a bowl using your fingers. You can also use a food processor but you can easly do it by hand. Beat the eggs n a separate bowl and fold them in the mixture and knead it well. Shape the sough into a ball and wrap it with film and put it in the fridge for 30 minutes.<br />
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<i style="color: #76a5af; text-align: center;">For the filling:</i><br />
400 g spinach<br />
4 shallots onions<br />
1 garlic clove<br />
60 g roasted pine nuts<br />
100 g ricotta<br />
zest of a lemon<br />
fesh nutmeg<br />
salt and pepper<br />
<br />
Cook the spinach in a pan with some oil, add some salt an pepper and cook until they are wilted. Squeeze them and chop them with a knife or in a food processor. Set aside. <br />
Chop de onions and the garlic and fry them with some oil on a low heat. Once is cooked mix in the spinach, the lemon zest and let it cool down for a while. Mix in the the ricotta, some more salt and pepper, nutmeg and the roasted pine nuts. Put it in the fridge while you prepare the dough.<br />
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Preheat the oven to 180º<br />
Remove the pastry from the fridge. Roll out the pastry on a lightly floured work surface and cut squares, about 8 cm.<br />
Prepare the baking tray with baking paper and grease is with some oil or spray.<br />
Put a spoon of the filling in the middle and moist the sides of the squares with some water, fold them into triangle and press slightly the sides. Place the empanadas on the tray and bake them 15-20 minutes until they get golden brown.<br />
Serve them wram with some dipping sauce<i>. </i></div>
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An other suggestion with spinach and ricotta check out <a href="http://raquelkitchen.blogspot.nl/2014/01/spinach-and-ricotta-quiche.html" target="_blank">this quiche</a>.<br />
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Enjoy!</div>
Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-69662135937923354952015-02-04T10:00:00.000+01:002015-02-04T10:00:05.207+01:00Persimmon Galette<div class="separator" style="clear: both; text-align: center;">
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What a gorgeous fruit, don't you think so? I love persimmons and with a galette even better. I specially like of galettes the old fashion look and the freedom of the shape, it is the best way to avoid lining a tin and get a perfect fruit tart in a very short time.<br />
You can easily use any fruit at your taste such as plum, apple, pear... I also rather not to peal the fruit, but feel free to do it.<br />
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Persimmon Galette</span></span><br />
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<i style="color: #76a5af; text-align: center;">Pastry: </i><br />
250g of flour<br />
35g almond flour<br />
125g cold unsalted butter<br />
1 pinch of salt<br />
2 tablespoons sugar<br />
2 egg large yolks<br />
2 tablespoons whole milk<br />
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Mix the flour and the almond flour in a bowl with the butter, use a food processor, you can also use your hands, knead until breadcrumbs. Add the egg yolks, the sugar and the pinch of salt and mix it well. Finally add the milk and form a ball, Wrap it with plastic foil and let rest in the refrigerator 30 minutes.<br />
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<i style="color: #76a5af; text-align: center;">For the base:</i><br />
25g almonds<br />
10g flour<br />
20g sugar<br />
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<i style="color: #76a5af; text-align: center;">For the filling:</i><br />
4 ripe persommons sliced<br />
3 tablespoons<br />
1 egg yolk<br />
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Prepare the baking tray with baking sheet. Remove the pastry from the fridge and leave it warm up for a little. Roll out the pastry on a lightly floured work surface, transfer to a baking tray.<br />
Crush the almonds until small pieces, mix in the flour and the sugar. Sprinkle this mixture over the the dough, just the center where you will places the fruit.<br />
Place the fruit slices all over and leaving a border of about 4cm. Fold the edge of the dough over the fruit and refrigerate for 20 minutes.<br />
Preheat the oven to 180º<br />
Remove the tray from the fridge, sprinkle a tablespoon of sugar over the fruit. Brush the dough with a wisked egg yolk and sprinke the remaining sugar all over the dough.<br />
Bake for 30 minutes. Transfer to a wire rack, leave it cool for a while and serve it warm<i>. </i></div>
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Best served with a big spoon of whipped cream or a scoop of icecream.<br />
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Enjoy!<br />
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Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-8769149570495998762015-01-21T10:10:00.000+01:002015-01-21T10:10:00.590+01:00Goat Cheese and Caramelized Onion Tart<div class="separator" style="clear: both; text-align: center;">
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So finally here I start again with the first recipe of the year. I took a long blog break and I enjoyed the xmas holidays and the rest of the weekends in between, I only have time to take pictures no weekends, so I'm planning to publish every two weeks instead on a weekly basis, this is still a decision I need to think about I will keep you informed :)<br />
So the recipe today is one of those I specially like, a savory tart. You know already how tasty is the caramelized onion with the goat cheese and I totally recommend you to try this quiche version. Last wekend I saw on a cooking show <a href="http://www.bbc.co.uk/food/recipes/goats_cheese_red_onion_69475" target="_blank">this</a> version and I did not doubt to try and add the cumin taste.<br />
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Goat Cheese and Caramelized Onion Tart</span></span><br />
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<i style="color: #76a5af; text-align: center;">makes 20 cm pan </i><br />
<i style="color: #76a5af; text-align: center;"><br /></i>
<i style="color: #76a5af; text-align: center;">Pastry: </i>check the recipe<a href="http://raquelkitchen.blogspot.nl/2014/04/asparagus-tart.html" target="_blank"> here</a><br />
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<i style="color: #76a5af; text-align: center;">Filling:</i><br />
200 g red onion, finely sliced<br />
15 g soft brown sugar<br />
2 teaspoons cumin seeds, toasted in a dry frying pan and slightly crunched<br />
1 tablespoon balsamic vinegar<br />
salt, peper and olive oil<br />
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2 large eggs<br />
125 ml double cream<br />
200 g goat cheese<br />
fresh rosemery<br />
<div style="text-align: start;">
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On a lightly floured surface, roll out the dough a cover bottoms and press into the bottoms and sides and pierce the bottoms of the tin all over with a fork. Refrigerate it for 30 minutes.</div>
Preheat the oven to 180ºC.<br />
Cook the onion gently in a pan with olive oil, alt and peper and heat until softened. Add the sugar and the cumin and cook until golden brown, they will start to have a jam consistency, add the vinegar and increase the heat and cook for a minute. Remove from heat and allow to cool down.<br />
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Now blind bake the base for 8-10 minutes.<br />
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In a bowl beat the eggs and the cream, salt, pepper and the chopped rosemery. Mix in the onion mixture and pour in the pan. Top with the sliced goat cheese and bake for 30 mintues until brown golden.<br />
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Remove form the oven, allow to cool down for a while before serving.<br />
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<i>Recipe adapted from <a href="http://www.bbc.co.uk/food/recipes/goats_cheese_red_onion_69475" target="_blank">here</a>. </i></div>
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If yoy like this kind of savory cakes do not miss this <a href="http://raquelkitchen.blogspot.nl/2014/03/cherry-tomato-tart.html" target="_blank">tomato tart</a> or this <a href="http://raquelkitchen.blogspot.nl/2014/10/salmon-and-spinach-quiche.html" target="_blank">salmon quiche</a>.<br />
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Enjoy!<br />
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Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-25089775976813100532014-12-17T10:00:00.000+01:002014-12-17T10:00:00.391+01:00Naked Cranberry Cake<div class="separator" style="clear: both; text-align: center;">
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Thinking about xmas recipes right? Here you a delicious cake with cranberries, I decided to make a naked cake and decorate with fresh cranberries which looks perfect for these holiday seasson. But if you rather not use frosting it will be also a good choice perfect fro breakfast or an afternoon tea. This recipe is adapted from this <a href="http://bobbiesbakingblog.com/blog/2012/12/05/cranberry-white-chocolate-pound-cake-recipe-tutorial/" target="_blank">loaf cake</a>.<br />
What's about your preparation for Chistmas?<br />
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Cranberry Cake</span></span><br />
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<i style="color: #76a5af; text-align: center;">makes 20 cm pan</i><br />
125 g unsalted butter, at room temperature<br />
200 g white sugar<br />
200 g all-purpose flour<br />
2 teaspoon baking powder<br />
a pinch of salt<br />
1 tsp pure vanilla extract<br />
zest of one lemon<br />
3 large eggs<br />
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125 g heavy cream<br />
125 g mascarpone<br />
150 g fresh cranberries<br />
100 g white chocolate, in chunks<br />
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Preheat the oven to 180ºC.<br />
Sift the flour, the baking powder and the salt in a bowl and set aside.<br />
Cream the butter and the sugar in a large bowl with an electric whisk until light and fluffy. Add the lemon zest, the mascarpone and the heavy cream mixing well at the time. Add the vanilla, the eggs, one by one and beat until smooth. Add the flour mixture and beat just until wel combined. Do not over mix.<br />
Add the white chocolate and the cranberries and incorporate with a spatula.<br />
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Pour the batter into the greased pan, level with a spatula and place it on the preheated oven in the middle tray. Bake for 60 minutes, or until the top of the cake is golden brown and a toothpick inserted comes out clean. Remove from the oven and cool the cake in the pan on a cooling rack for 10 minutes.Remove the cake from the pan and cool on the rack.<br />
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<i style="color: #76a5af; text-align: center;">filling</i><br />
50 g unsalted butter, at room temperature<br />
100 g cream cheese<br />
100 g mascarpone<br />
150 g icing sugar<br />
1 teaspoon vanilla extract teaspoon, I use <a href="http://shop.lorannoils.com/baked-goods/bakery-emulsions/butter-vanilla-flavor-bakery-emulsion" target="_blank">this one</a><br />
dried and fresh cranberries to<br />
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With a mixer cream the butter add the sifted powder sugar gradually and cream until smooth and pale. Mix in the vanilla extract. Add the cheeses and mix until incorporated, do not overmix to avoid the frosting becomes to liquid.<br />
Cut the cake in layers, spread a good dollop of the cheese cream frosting, spread out using a palette knife and if you wish sprinkle some dried cranberries all over. Repet the same on the top layer.<br />
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I top with some fresh cranberries, to give the snow effect, wash the cranberries with cold water and roll them on granulated sugar. </div>
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This has been my last recipe before Christmas and also probably the last of the year. But I will be anyway very active in <a href="https://www.facebook.com/raquelkitchenblog" target="_blank">facebook</a> and <a href="http://instagram.com/raquelkitchen" target="_blank">instagram</a>. So for all of you who celebrate Christmas, and even those who do not, I wish you all the best and Merry Xmas! <span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><br />
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Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-46639994127381838572014-12-10T10:00:00.000+01:002014-12-10T10:00:02.409+01:00Ginger Cookies<div class="separator" style="clear: both; text-align: center;">
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Today I'm back with an other recipe with ginger, this flavored cookies is a perfect treat for Christmas afternoon teas. They are lightly crunchy outside and chewy inside.<br />
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Ginger Cookies</span></span><br />
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<i style="color: #76a5af; text-align: center;">makes 24 cookies</i><br />
125 g unsalted butter, at room temperature<br />
150 g brown sugar<br />
200 g all-purpose flour<br />
1/4 cup of molasses<br />
1 tsp fresh ginger, finely minced<br />
1 tsp pure vanilla extract<br />
1 large egg<br />
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2 teaspoon baking soda<br />
1 1/2 teaspoon ground cinnamon<br />
2 teaspoon ground ginger<br />
1/4 tsp ground cloves<br />
1/4 tsp ground nutmeg<br />
a pinch of salt<br />
more sugar for rolling<br />
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Preheat the oven to 180ºC.<br />
Sift the flour, the baking powder, the spices and the salt in a bowl and set aside.<br />
Cream the butter and the sugar in a large bowl with an electric whisk until light and fluffy. Add the vanilla , the fresh ginger and the egg, beat until smooth. Add the flour mixture and beat just until wel combined. Cover the bowl and chill for 1 hour.<br />
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Remove the dough from the fridge and gently form balls of 22 g. Gently roll the balls of dough in sugar, place them on a non-stick or parchment paper, make sure you leave space in between. Bake for 8-10 minutes.<br />
Remove from the oven and let them on the tray for 1 minute and transfer on a wire rack. Store in an airtight container. </div>
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It´s only 2 weeks to go for Christmas eve!<br />
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Have a nice week <span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><br />
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Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-40266711790201190952014-12-03T10:00:00.000+01:002014-12-03T10:00:01.129+01:00Ginger Brownies<div class="separator" style="clear: both; text-align: center;">
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Finally I'm back two weeks after my last recipe, but I've been quite busy these days. But here I'm with a delicious brownies, this one has a special hint, ginger. I adapted this recipe from <a href="http://www.ah.nl/allerhande/" target="_blank">Albert Heijn</a> magazine. The original is with stem ginger, I did it also with fresh ginger but defenitely I rather use crystallized ginger.<br />
What's about your Christmas preparation? We set up the <a href="http://instagram.com/p/wCLTLiuXyI/?modal=true" target="_blank">Christmas tree</a> last Sunday, even traditionally in the Netherlands you do it after the 5th.<br />
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Ginger Brownies</span></span><br />
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<i style="color: #76a5af; text-align: center;">makes a tin 23x23 cm</i><br />
<span style="text-align: start;">250 g chocolate, minimum 70% cocoa, broken into chunks</span><br />
150 g butter at room temperature<br />
175 g sugar<br />
2 large eggs<br />
1 teaspoon vanilla paste (or extract)<br />
75 g crystallized ginger, finely chopped<br />
a pinch of salt<br />
75 g plain flour, sifted<br />
75 g pecan nuts, roughly chopped<br />
cocoa powder for serving<br />
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Preheat the oven to 180º.<br />
Line a square cake tin with baking paper and butter it or better use spray.<br />
Melt the chocolate with half of the butter in a bain marie or at very low power in the microwave. Set aside to let it cool.<br />
In a large bowl cream the sugar with the remain butter. Add the vanilla and the eggs, one by one. Beat until well mixed.<br />
Stir in the chocolate, the nuts and the ginger using a spatula. Carefully fold in the flour.<br />
Pour the batter into the tin and smooth the surface with a spatula. Bake the for 35-40 minutes, insert a skewer and this should come out just with few crumbs. Do not over bake.<br />
Remove from the oven and let it cool on a wire rack.<br />
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Serve warm or at room temperature with a scoop of icecream or whipped cream.<br />
Dust with cocoa powder or icing sugar. </div>
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I'm going to spend this weekend in Munich, I think it's going to be freezing but I'm looking foward to visit its xmas market, so if you have any suggestion let me know!</div>
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Enjoy!</div>
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Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-76615808690132138952014-11-13T10:00:00.000+01:002014-11-27T08:28:40.845+01:00Apple and Walnut Bundt Cake<div class="separator" style="clear: both; text-align: center;">
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Next 15t November is the National Bundt Cake Day and here is my suggestion for you, a delicious apple and walnut cake with covered with caramel frosting.<br />
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Apple and Walnut Bundt Cake</span></span><br />
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<span style="color: #76a5af;"><i>Makes 24 cm bundt cake tin</i></span><br />
300 ml soft olive oil<br />
320 g white sugar<br />
3 large eggs<br />
400 g self-rasing flour<br />
1 teaspoon ground cinnamon<br />
¼ teaspoon ground nutmeg<br />
¼ teaspoon ground cloves<br />
½ teaspoon salt<br />
100 g walnuts, chopped<br />
3 big apples, peeled and cubbed<br />
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Preheat the oven to 180º and grease the tin.<br />
Sift the flour, the ground spices and the salt in a bowl and set aside.<br />
Cream the oil and the sugar in the mixer large bowl, add the eggs one by one, beating well after each one.<br />
Add the flour mixture and mix just until incorporated, do not overmix.<br />
Finally add the walnuts and the apple and mix it with a spatula.<br />
Pour the mixture into the tin, level with a spatula. Bake for 45 to 50 minutes, or until an inserted skewer comes out clean.<br />
Place the tin on a wire rack for 10 minutes and remove the tin and leave it to cool down on the wire rack while you do the topping.<br />
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<span style="color: #76a5af;"><i>Caramel topping</i></span><br />
100 g light brown sugar<br />
75 g unsalted butter<br />
a pinch of salt<br />
80 ml heavy cream<br />
½ teaspoon ground cinnamon<br />
150 g icing sugar<br />
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Melt the cubbed butter in a pan in a medium heat. Add the sugar and the salt, once disolved add the double cream. Bring it to boil, and simmer for 5 minutes.<br />
Remove from the heating and allow to cool down for a while.<br />
Sift the icing sugar and add to the caramel, beat well until smooth and distribute it all over the cake. </div>
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If you like apple have a look at this <a href="http://raquelkitchen.blogspot.nl/2013/10/french-apple-tart.html" target="_blank">french apple tart</a>, the <a href="http://raquelkitchen.blogspot.nl/2013/02/dutch-apple-tart.html" target="_blank">dutch one,</a> this <a href="http://raquelkitchen.blogspot.nl/2012/10/apple-crumble.html" target="_blank">crumble</a> or this <a href="http://raquelkitchen.blogspot.nl/2013/11/apple-walnut-raisin-loaf-cake.html" target="_blank">loaf cake</a>. Let me know if you try any of them! </div>
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Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-33237550436568093312014-11-05T10:00:00.000+01:002014-11-05T10:00:07.496+01:00Pesto Sauce<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVw1zG4M6az0wyATdCYi0cfhh1D_rXk4r9gs2p3Ioe5W0XgBZ-jQ9DY61PNoPxhAQDG5s8-_oQY4QnixDxx4fMfaOz6JkHhIeOzOt_ZfV0jbvLyfz0r3bPJja4_REFAL2RJFkAH15bvUTi/s1600/raquelskitchen_pesto01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVw1zG4M6az0wyATdCYi0cfhh1D_rXk4r9gs2p3Ioe5W0XgBZ-jQ9DY61PNoPxhAQDG5s8-_oQY4QnixDxx4fMfaOz6JkHhIeOzOt_ZfV0jbvLyfz0r3bPJja4_REFAL2RJFkAH15bvUTi/s1600/raquelskitchen_pesto01.jpg" /></a></div>
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Pesto is the tradicional northen Italy sauce usually made with basil, pesto Genovese. There are other variations with any other green such as rucula, sage or like my today's suggestion with swiss chard and rosemary. I also substitute the pine nuts by almonds and hazelnuts. I love to eat pasta with any type of pesto, but pesto combines also perfect with salads, with grilled fish or chicken, or even with baked potatoes. It is really easy to make, In my case I used the traditional method in a mortar, but you can use a food processor and you will enjoy a lovely and fresh pesto sauce in less than two minutes. But I would suggest you to try it with the mortar and have a look to <a href="http://www.seriouseats.com/2014/07/how-to-make-the-best-pesto.html" target="_blank">here</a> if you really want to know the difference, I totally agree!<br />
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Swiss Chard and Rosemary Pesto</span></span><br />
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<i style="color: #76a5af; text-align: center;">Makes enough for 6 servings</i><br />
100 g swiss chard baby (or any other green)<br />
rosmery, finely chopped<br />
50 g almonds and hazelnuts<br />
60 g Parmigiano-Reggiano or Pecorino cheese (or both)<br />
1 garlic clove<br />
extra virgin olive oil<br />
kosher salt, to taste<br />
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Chop the garlic and the rosemery very small. Place some of the nuts in the mortar with the green leaves and grind all over in circles until all is crushed. Add the rest of the greens, the nuts, the garlic and the salt and keep it working. Once the paste is done mix in the cheese and finally slowly add olive oil and continue stiring, </div>
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If you use the food processor, combine the swiss chard, the rosmery, the nuts and the salt, until coarsely chopped. Do not overmix otherwise it will oxidize. Add some oil and pulse until smooth. Place it in a bowl and mix in the grated cheese.<br />
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We can also keep it in an air-tight container and drizzle remaining oil over the top and store it in the freezer. I always remove the green germ of the garlic, but just keep it if you like it. </div>
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I ate it with pasta, I top with some extra cheese and dried tomato. Try to do your own pesto at home, as you can see is really easy.<br />
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Have a nice week.</div>
Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-37850642479395697542014-10-28T10:00:00.000+01:002014-10-28T10:00:09.570+01:00Sweet Potato Pie<div class="separator" style="clear: both; text-align: center;">
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Today I share with you an other fall recipe. Sweet potato pie is a traditional dish from the United States, usually served during the celebration of the Thanksgiving. It is extremely sweet but with a layer of the cream cheese gives a perfect balance of flavours. Actually it is a variety of the pumpkin pie, so you can perfectly substitute the sweet potato for pumpkin, that would be a nice idea for Halloween.<br />
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Cream Cheese Sweet Potato Pie</span></span><br />
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<i style="color: #76a5af; text-align: center;">Makes 24 cm bundt cake tin</i><br />
<i style="color: #76a5af; text-align: center;">Crust</i><br />
340 g flour<br />
200 g cold butter<br />
2 teaspoons sugar<br />
1 teaspoon salt<br />
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<i style="color: #76a5af; text-align: center;">Cream cheese filling</i><br />
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400 g cream cheese<br />
90 g white sugar<br />
1 large egg<br />
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<i style="color: #76a5af; text-align: center;">Sweet potato filling</i><br />
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375 g sweet potato puree<br />
125 g golden caster sugar<br />
125 ml heavy cream<br />
1 teaspoon cinnamon<br />
1/4 teaspoon fresh grated ginger<br />
1/4 teaspoon grated nutmeg<br />
a pinch of ground cloves<br />
2 eggs<br />
a pinch of salt</div>
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<i style="color: #76a5af; text-align: center;">Topping</i><br />
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50 g flour<br />
25 g golden caster sugar<br />
25 g unsalted cold butter<br />
1/2 teaspoon cinnamon<br />
a pinch of salt<br />
40 g hazelnut, crushed<br />
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Clean and peal the sweet potato, cube it and place it in a pan covered with boiling water, heat until is soft. Remove the water and process in a food processor until smooth. Alow to cool down and place it in the fridge.</div>
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In the meanwhile make the crust. Combine all the ingredients for the crust, better if you use your hands. Shape the dough into a ball, and wrap in plastic. Refrigerate 1 hour.</div>
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Roll out the pastry on a light floured surface and line a buttered tin. Trim and pierce bottoms with a fork. Put it back in the fridge.<br />
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Mix the cream cheese with the sugar and the beaten egg. Place this mixture in over the crust of the tin and place it in the fridge. Do not overmix otherwise the mixture will turn too liquid and the sweet potato mixture will go into the cream cheese. You can also put it in the freezer while you preapare the other mixture. It is very important that the cream cheese is very cold.<br />
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In a separate bowl make the sweet potato filling. Put the sweet potato puree, add all the spices, the sugar and the salt and mix well. Add the cream and the beaten eggs an combine.<br />
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Add the sweet potato mixture over the cream chesse, level with a spatula. Place it in the oven for 30 minutes.<br />
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For the crumble combine the flour, crushed hazelnuts, the sugar, the cinnamon and a pinch of salt in a large bowl and mix well. Add the butter and blend with your fingertips until the mixture turns to breadcrumbs.<br />
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After 30 minutes in the oven sprinkle the crumble and bake for 20 minutes more or until an inserted skewer comes out clean and the crust is golden brown. Let it cool and refrigerate for 4 hours to seto<br />
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You can top with some whipped cream and ground cinnamon before serving.</div>
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For more fall recipes check <a href="http://raquelkitchen.blogspot.nl/search/label/Pumpkin" target="_blank">here</a>.<br />
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Have a nice week.</div>
Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-43268279517407190382014-10-21T10:00:00.000+02:002014-10-21T10:00:08.788+02:00Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
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This rich and tasty soup is perfect for the fall season and any cold day. It is extremly easy to make. There are a large of varieties to make this soup. Before I used to make pumpkin soup with heavy whipped cream, but a friend of mine suggested me to use coconut cream instead and she was right, it's delicious! </div>
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This is perfect to serve for Halloween in an empty small pumpkin as a bowl. </div>
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Pumpkin Soup</span></span><br />
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<i style="color: #76a5af; text-align: center;">Serves 4-6</i><br />
800 g pumpkin puree (I used a whole pumpkin about 1 kg)<br />
200 ml coconut milk<br />
vegetable stock<br />
2 garlic cloves<br />
1 medium onion<br />
a pinch of grated ginger<br />
a pinch of grated nutmeg<br />
salt and white pepper, to taste<br />
pumpkin seeds for garnish, optional<br />
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For the pumpkin puree you will need about 1 kg of pumpkin to get 800 g of puree. Put the peeled and cubed pumpkin in a medium saucepan covered with the stock and heat it until the pumpkin is slightly soft. </div>
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In the meanwhile heat the chopped onion in a pan with some oil for few minutes on a low heat. After add the garlic and let it slowly simmer. </div>
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Once the pumpkin is done remove some of the stock and keep aside, maybe we will need it later. Add the ginger, the nutmeg<span style="text-align: justify;">, some salt. pepper, the onion mixture </span>and make the puree using a blender. </div>
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Finally stir in the coconut milk and bring it to heat for a while without boiling. If it's think you can add some extra stock. A<span style="text-align: start;">djust the seasoning if necessary. </span></div>
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<span style="text-align: justify;">Garnish with some pumpkin seeds </span></div>
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<span style="text-align: justify;">The quantity of the stok it will depend of the thickness you like your cream.</span></div>
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If you like pumpkin check out this <a href="http://raquelkitchen.blogspot.nl/2013/10/pumpkin-cheesecake.html" target="_blank">quiche</a>, or this <a href="http://raquelkitchen.blogspot.nl/2012/10/spiced-pumpkin-jam.html" target="_blank">spiced jam</a> or the <a href="http://raquelkitchen.blogspot.nl/2012/11/pumpkin-loaf.html" target="_blank">loaf</a>.<br />
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Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-18340208061328835702014-10-14T10:00:00.000+02:002014-10-14T10:00:01.721+02:00Sticky Toffee Pudding<div class="separator" style="clear: both; text-align: center;">
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He did it again! Jaime suprised us with a new book, just one year after he published his last one here we have a new book with 100 recipes more. Of course I didn't want to miss this one on my collection and I order it. So I totally recomend you if you are doubting to buy or not. I did already some of his recipes and today I wanted to share with you this sticky toffee version which appears in this new book I can just say it is absolutly amazing, I ate several versions, I have to say I'm a big fan of sticky toffee. But defently this turned my favorite. Sticky toffee pudding is one of the classics of the british cuisine, which it has a very moist cake made from dates and served with warm toffee sauce.<br />
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Sticky Toffee Pudding</span></span><br />
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<i style="color: #76a5af; text-align: center;">Makes 24 cm bundt cake tin</i><br />
<i style="color: #76a5af; text-align: center;">Cake</i><br />
4 Earl Greay tea bags<br />
450 g fresh dates<br />
1 teaspoon ground cinnamon<br />
1/2 nutmeg for grating<br />
170 unsalted butter at room temperature<br />
340 g self-raising flour<br />
170 g golden caster sugar<br />
170 g dark muscovado sugar<br />
4 large eggs<br />
Maldon salt for dusting<br />
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Preheat the oven to 180º<br />
Pit the dates and finley chop them. Place the tea bags in a jug and cover with 300 ml of boiling water for 3 ½ minutes. Remove the bags, add the copped dates and the cinnamon and leave it for 10 minutes. After blend this mixture and set aside.<br />
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Cream the butter and the sugars in a large bowl, add the eggs one by one. Add the flour and finally the date mixture. Pour this mixture into the tin, level with a spatula. Bake for 45 to 50 minutes, or until an inserted skewer comes out clean.<br />
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<i style="color: #76a5af; text-align: center;">Toffee sauce</i><br />
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125 g unsalted butter<br />
60 g dark muscovado sugar<br />
60 g golden caster sugar<br />
150 ml heavy cream<br />
25 ml dark rum (optional) <i>I didn't use it</i><br />
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When your cake is almost ready start doing the caramel sauce. Melt the cubbed butter in a pan in a medium heat. Add the sugars, once disolved add the double cream and if desired the rum. Bring it to boil, and simmer for 5 minutes.<br />
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As soon as de cake is done, allow to coold down in the tin on a wire rack and transfer to a plate and brush it with the caramel sauce. Sprinkle with the Maldon sea and serve with a jug of caramel sauce.</div>
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Serve it warm but also possible to keep up to 2 days covered at room temperarute. This cake is normally also served with ice cream or custrad, but you don't really anything else to enjoy this lovely and tasty cake.<br />
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Have a nice week.<br />
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Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-69759010356162763382014-10-08T10:00:00.000+02:002014-10-12T12:56:15.304+02:00Salmon and Spinach Quiche<div class="separator" style="clear: both; text-align: center;">
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The filling of this quiche as you can see is a classic, Salmon and spinach, what a perfect combination don't you think so? Before I mixed all the ingredients in the same mixture, but now I rather make two layers and the combination of tastes and texture is extremely much better.<br />
Also the base has a special taste since I added almond flour. Once the dough is into the mold instead of removing the leftover I fit and fold it inside the mold to get a thicker and more crunchy crust.<br />
Both as a single dish or accompanied by a simple salad, do you mean you want a piece?<br />
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Salmon and Spinach Quiche</span></span><br />
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<i style="color: #76a5af; text-align: center;">Makes 24 cm pan</i><br />
<i style="color: #76a5af; text-align: center;">Pastry</i><br />
150 g plain flour, plus extra for dusting<br />
50 g almond flour, plus extra to set the bottom<br />
125 g cold butter, cubed<br />
1 large egg<br />
a pinch of salt<br />
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Mix all the ingredients in a food processor until well combined. Use your hands and knead. Shape the dough into a ball and wrap in ciling firm. Refrigerate at least for 30 minutes.<br />
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<i style="color: #76a5af; text-align: center;">Filling</i><br />
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400 g fresh salmon<br />
400 g fresh spinach<br />
4 large eggs<br />
150 g creme fraiche<br />
1 large onion finely chopped<br />
1 clove fresh garlic minced<br />
fresh oregano and fresh thyme<br />
fresh nutmeg<br />
salt, pepper and olive oil<br />
50 g rosted pine nuts<br />
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Grease the mold. On a lightly floured surface, roll out the dough and cover the mold and press into the bottoms and sides and pierce the bottoms of the bottom with a fork. Refrigerate it for 30 minutes.<br />
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Preheat oven to 180°.<br />
Toast the nuts in a pan until lightly roasted, without oil, be careful because they are done very quick. Keep them aside.<br />
In the same pan cook the onion gently in a pan with olive oil, add the garlic and cook for few minutes. Add some salt and pepper, oregano and thyme. Put the spinach and cook them until are reduced, let all the liquid evaporate. Remove from the heat and set aside.<br />
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Cut some more thyme and oregano and mix them with the salmon in a big bowl, add some salt and pepper, grated nutmeg, the creme fraiche and the eggs.<br />
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Sprinkle the bottom of the mold with some almod flour, top with the spinach mixture, after the salmon and eggs mixture, and finally sprinkle the pine nuts all over.<br />
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Bake for 50 minutes with the tray in the center of the oven, until set and lighlty golden. Allow to cool down for a while before serving. Best eaten on the day it is made, but can be refrigerated overnight.<br />
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You can use as much as herbs you consider, I can not tell you the exactly amount but I tell you I used a lot, I like the taste of the herbs.</div>
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Check out <a href="http://raquelkitchen.blogspot.nl/search/label/Quiche" target="_blank">here</a> more suggestions for <a href="http://raquelkitchen.blogspot.nl/search/label/Quiche" target="_blank">quiche and savory tats</a>.<br />
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Have a nice week.<br />
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Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-76604932900918304262014-09-30T20:22:00.000+02:002014-09-30T20:22:29.616+02:00Pumpkin Ice Cream<div class="separator" style="clear: both; text-align: center;">
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If you follow my blog probably you'll know I'm a super fan of this magic <a href="http://raquelkitchen.blogspot.nl/search/label/Pumpkin" target="_blank">veggie</a>. Nowadays we can get pumpkin in almost all stores along the year, but is specially in this season of the year that seems it is time to eat and make dishes with this fabulous vegetable. It is so versatile and gives an special texture to all the dishe, both savory or sweet, and the best for me its gorgeous color. </div>
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So why not to try with an icecream? The method I used is really quick, just mix all the ingredients and place it in the freezer, I rather to mix it several times once I placed it in the freezer, but this is not really necessary. The fat of the heavy cream and the condensed milk helps to get a creamy and soft texture. </div>
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For the puree you can use canned pumpkin but don't be lazy and make your own at home, the procedure is easy and you can not compare, check it out here how to make the puree.</div>
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Do you want to try this spiced pumpkin ice cream?</div>
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Pumpkin Ice Cream</span></span><br />
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<i style="color: #76a5af; text-align: center;">serves 6:</i></div>
400 g pumpkin puree<br />
250 g condensed milk<br />
250 ml heavy cream (min 35% fat)<br />
1/2 teaspoon vanilla paste<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon ground ginger<br />
1/4 teaspoon nutmeg<br />
a pinch of ground cloves<br />
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For the pumpking purée: you will need about 550 g of pumpkin to get 400 g of purée. Put the peeled and cubed pumpkin in a medium saucepan covered with unsalted water and heat it until the pumpkin is slightly soft. Remove the water and make the purée using a blender or a fork. Let it cool down and place it in the fridge.</div>
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In a large bowl combine the pumpkin puree with the condensed milk, the vanilla and add the ground spices. </div>
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In a separate bowl whisk the heavy cream until it forms peaks. Fold this into the condensed milk and pumpkin mixture with an spatula. </div>
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Pour the mixture into a freezer proof container and refrigerate it for 45 minutes, after this period remove from the freezer and mix it well with a fork. Repeat this process one more time. If you have an ice cream maker just follow the instructions of the manufacturer. After 4 hours you can enjoy a creamy and tasty ice cream. </div>
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Take out from the freezer some minutes before serving and allow it to defrost for a while, then you will make perfect scoops. </div>
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Make sure that the pumpkin, the condensed milk and the heavy cream are in the fridge before you use them and keep the container in the freezer at least 30 minutes before you start the recipe<span style="text-align: justify;">.</span></div>
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Do you like also pumkin? Check out <a href="http://raquelkitchen.blogspot.nl/2012/11/pumpkin-loaf.html" target="_blank">this loaf</a>, these <a href="http://raquelkitchen.blogspot.nl/2012/10/pumpkin-cupcakes.html" target="_blank">cupcakes</a>, this <a href="http://raquelkitchen.blogspot.nl/2012/10/spiced-pumpkin-jam.html" target="_blank">jam</a> or my favorite one the <a href="http://raquelkitchen.blogspot.nl/2013/10/pumpkin-cheesecake.html" target="_blank">pumkin cheesecake</a>.<br />
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See you next week with a new recipe.</div>
Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-86835951103768672352014-09-22T16:00:00.000+02:002014-09-22T16:00:01.117+02:00Panna Cotta Cake<div class="separator" style="clear: both; text-align: center;">
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Pannacotta, that famous italian dessert is incredibly to make. Normally served in individual portion but that time I decided to make it with a bottom lose cake pan. </div>
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Panna Cotta Cake</span></span><br />
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<i style="color: #76a5af; text-align: center;">makes a 15 cm cake</i></div>
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<i style="color: #76a5af; text-align: center;">for the crust:</i></div>
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150 g cookie</div>
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80 g melted butter</div>
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<i style="color: #76a5af; text-align: center;">for the filling:</i><br />
500 ml heavy cream<br />
50 g sugar<br />
1 vanilla pod<br />
100 g fresh raspberries plus some more for topping<br />
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<span style="text-align: justify;">Crush the cookies in a food processor or in a plastic bag, seal the bag and crush them with a rolling pin. Mix together with the melted butter with a fork until well incorporated. Place this mixture in the greased tin and press with the bag of a spoon. Keep it in the fridge to set while we do the filling.</span><br />
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Heat 300 ml of the heavy cream and the sugar in a saucepan with the seeds of the vanilla pod. Bring it to simmer for about 5 minutes on low heat. In the meanwhile put the<span style="text-align: start;"> gelatin sheets into a bowl with cold water, or just follow the directions of manufacturer depending on the kind of gelatin you will use.</span><br />
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Remove from the heat. Drain the gelatin and add it to the mixture let the mxture cool down for about 20 minutes and place this mixture for 30 minutes in the fridge.<br />
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Blend the fruit and set aside.<br />
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In a spearate bowl whip the the remaining 200 ml of cream and using a spatula mix it with the cold mixture from the fridge. Pour this mixture over the cookie base and with the fork spread the mixture of the fruit all over making spirals with the fork.<br />
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Place it in the fridge to set for at least 6 hours or preferably overnight. Top with some fruit and fresh mint before serving.</div>
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I you want other panna cotta ideas check out <a href="http://raquelkitchen.blogspot.nl/2012/09/chocolate-pots-with-cardamom-and-cookies.html" target="_blank">this one</a> or <a href="http://raquelkitchen.blogspot.nl/2014/06/raspberry-panna-cotta.html" target="_blank">this other one</a>.<br />
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Have a nice week <span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span></div>
Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-57642710744488440472014-09-16T09:45:00.000+02:002014-09-16T09:45:00.043+02:00Chickpea Hamburger<div class="separator" style="clear: both; text-align: center;">
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I'm a big fan of Moroccan style food, I love the spices and herbs and today I want to share with you this tasty vaggie burger which makes me remember the hummus or the falafel taste. It is really very easy to make, you will need a can of chickpeas and you can add some other veggies, in my case I used carrot and some spices. I like to seve this dish with some iogur mixed with harissa, </div>
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">chickpea hamburger</span></span><br />
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400 g can or cooked chickpeas<br />
1 large carrot grated<br />
2 medium eggs<br />
2 chopped spring onion<br />
chopped coriander<br />
cumin powder<br />
sweet paprika powder<br />
breadcrumbs<br />
salt and pepper<br />
oil<br />
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<span style="text-align: justify;">In a large bowl mash the chickpeas with a potato masher, you can use also use a foodprocessor but do not overmix, leave some big chunks.</span><br />
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Beat the eggs and mix into the chickpeas mixture. Add the rest of the ingredients and add some breadcrumbs for setting. Form the burgers and use some more breadcrumbs to both sides.</div>
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Cook the burgers over medium heat in a frying pan with some oil until golden-brown.</div>
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Serve with some bread, fresh sliced tomatoes and rucula. </div>
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Have a nice week<br />
<span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;"><br /></span><span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span></div>
Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-31800137589706280912014-09-02T09:25:00.000+02:002014-09-02T09:25:00.020+02:00Blueberry Tartlets<div class="separator" style="clear: both; text-align: center;">
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Hello! How are you? Finally I'm back after long period, probably you think I was on vacation, but not, I wish I was but I really was not. I've just took some days off to visit my family but I really needed to enjoy the weekends and my free time after work, so the posts had to wait, but my kithchen didn't stop. This one never stops when I'm at home, so today I'm back with these tartlets I did several weeks ago. The part I really like the most of this recipe is the crust, the cornmeal gives an special texture and taste to this delight. You can top with any fruit you like the best, in my case I used blueberries. Recipe from the crust is adapted from Martha Stewart.</div>
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Blueberry Tartlets</span></span><br />
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<span style="color: #76a5af; text-align: center;"><span style="font-family: inherit;"><i>Makes 5 8 cm pans</i></span></span><br />
<span style="color: #76a5af; text-align: center;"><i>crust:</i> </span><br />
125 g normal flour<br />
70 g cornmeal<br />
40 g white sugar<br />
1/4 teaspoon salt<br />
105 g cold unsalted butter<br />
4 tablespoons grated coconut<br />
1 large ecc yolk<br />
1/2 teaspoon vanilla paste<br />
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Preheat the oven to 160º. Mix all the ingredients in a bowl with an electric hand mixer until it just begins to come together. Divide mixture into 5 pieces and press the dough into the bottoms and the sides of the pans, with a removable bottom, do not grease the pans. Blind bake crust for 10 minutes, remove paper and weights and continue baking until crusts are golden brown over, about 5 minutes. Let cool completely on a wire rack.<br />
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<i style="color: #76a5af; text-align: center;">filling:</i><span style="color: #76a5af; text-align: center;"> </span></div>
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1 cup milk</div>
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1/2 tbs vanilla extract or vanilla bean</div>
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2 large egg yolks</div>
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50 g sugar</div>
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15 g cornstarch</div>
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fresh blueberrys for topping</div>
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Put the milk and vanilla in a saucepan until starts boiling. Remove from heat, cover and let stand for 20 minutes.<br />
Whisk egg yolks until smooth and reserve.<br />
Put sugar and cronstarch in a saucepan and add gradually the milk mixture and cook over medium heat, stirring constantly, until mixture thikens and begins to bubble, about 5 minutes.<br />
Whisking constantly, slowly pour one-third of milk mixture into egg yolks. Pour mixture into remaining milk in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough.<br />
Cover with plastic wrap, pressing directly on surface. Refrigerate at least 2 hours or up to 2 days. Before using whisk to soften slightly.<br />
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Fill tartlets shells with the cream and top with the fresh blueberries. </div>
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If you love tartlets just like me check out these <a href="http://raquelkitchen.blogspot.nl/2013/09/chocolate-cherry-tarts.html" target="_blank">cherry ones</a>, or with <a href="http://raquelkitchen.blogspot.nl/2013/07/strawberry-lemon-tartlets.html" target="_blank">strawberries</a>, or one of <a href="http://raquelkitchen.blogspot.nl/2012/11/chocolate-marmalade-tartlets.html" target="_blank">my favorites</a>.<br />
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Have a nice week<br />
<span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;"><br /></span><span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span></div>
Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-36574862433057102872014-07-16T10:00:00.000+02:002014-07-16T10:00:05.885+02:00Summer Salad<div class="separator" style="clear: both; text-align: center;">
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Hi! how are you doing? I was not on holidays I just took a week off and I did not upload a recipe last week as I use to do, I still need to think about that if I will do it biweekly or next week I will come with a new idea, but even I'm busy at the office I'm really lazy when I come back home, I only want to enjoy the afteroons and weekends, by the way the coming weekend I'm going back to Barcelona! Well as you can see I'm also lazzy with the recipes and today I come with a simple salad, simple but really tasty and perfect for these summer days. I love advocado and prawns, so together do a very good combination. Hope you enjoy it!</div>
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Summer Salad</span></span><br />
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200 g iceberg salad<br />
250 g cooked prawns<br />
1 advocado<br />
mayonnaise<br />
sal and pepper<br />
fresh dill<br />
1 lima<br />
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Chop the iceberg salad and place it in a plate. Cube the advocado and place it in a small bowl, squeeze half of the lima and mix it well to prevent oxidation. Put the advocado cubes and prawns all over the plate. Slice the other half of the lima and put it at the side, drizzle some salt, pepper and dill. Serve aside the mayonnese. Serve it with a bowl aside with mayonnaise mixed with some chopped dill. </div>
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Another salad idea check <a href="http://www.raquelkitchen.com/2014/02/ensalada-de-mango-mozzarella-y-jamon.html" target="_blank">this one</a>.<br />
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Have a nice week<br />
<span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;"><br /></span><span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span></div>
Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-50647547684372569432014-07-02T09:25:00.000+02:002014-09-01T19:59:44.423+02:00Banoffee Pie<div class="separator" style="clear: both; text-align: center;">
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Hello! New month and new recipe. This is a classic of the English desserts. I love this pie, specially in summer time, due this cake doesn't needs oven. You can get the toffee filling from a boiled condensed milk or using a jar of dulce de leche. But I will show you an other way which I rather than to cook the condensed milk. The process to to cook the can takes 2 hours, so there is an other way much faster and also delicious to make an smooth and tasty toffe. But if you can get a real dulce de leche jar just use it!</div>
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Banoffee Pie</span></span><br />
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<span style="color: #76a5af; text-align: center;"><span style="font-family: inherit;"><i>Makes a 25 cm round pan</i></span></span><br />
<span style="color: #76a5af; text-align: center;"><span style="font-family: inherit;"><i>base:</i> </span></span><br />
250 g digestives cookies crunched<br />
100 g melted unsalted butter<br />
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<i style="color: #76a5af; text-align: center;">filling:</i><span style="color: #76a5af; text-align: center;"> </span><br />
400 g condensed milk<br />
100 g light brown sugar<br />
100 g unsalted butter<br />
4 bananas<br />
400 g heavy cream<br />
8 g vanilla sugar<br />
<a href="http://raquelkitchen.blogspot.nl/2012/06/caramelizar-frutos-secos.html" target="_blank">pecan nuts</a> for topping<br />
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Crush the biscuits in a food processor or in a plastic bag, seal the bag and crush with a rolling pin. Add the melted butter and mix together. Place this mixture in a tin and press with the bag of a spoon all over the base and the sides. Place it in the fridge.<br />
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Melt de butter in a pan on a low heat and add the suger, mix it until sugar has dissolved. Add the condensed milk and and bring it to boild for about 2 minutes, stirring all the time to thikens and gets golden. Spread the caramel all over the cookie base, cool and then put it in the fridge for about 1 hour, until firm.<br />
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Slice de bananas and place them all over the toffee. Beat the cream with the vanilla sugar until it form peaks and speard it all over the bananas. Top with <a href="http://raquelkitchen.blogspot.nl/2012/06/caramelizar-frutos-secos.html" style="text-align: start;" target="_blank">pecan nuts</a>.</div>
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If you want to see the result after few hours in the fridge you can check my <a href="http://instagram.com/raquelkitchen" target="_blank">instagram</a> and you will see the perfect cut you get after cooling.<br />
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Have a nice week<br />
<span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;"><br /></span><span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span></div>
Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-88830698227534088592014-06-26T09:30:00.000+02:002014-06-26T09:30:01.089+02:00Raspberry Panna Cotta<div class="separator" style="clear: both; text-align: center;">
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Hello!! It has been quite a long time since my last publication, but as a lot of you probably know I went on vacation. I spend some days in the beautiful Algarve, in the south of Portugal. You can check some of the pictures I took on my <a href="http://instagram.com/raquelkitchen" target="_blank">instagram</a>. If you have the chance you have to go! Lovely lanscapes, amazing views, nice people and the most important delicious and cheap food almos everywhere. </div>
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Todays I have a soft and yummy panna cotta with raspberries, and the raspberries are from my little orchard! yes! well acutally the amount you see in the picture was all I could get last weekend and I top this dessert. For the coulis in the base I used frozen ones. I would wish to have a bigger orchard.</div>
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Raspberry Panna Cotta</span></span><br />
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<span style="color: #76a5af; text-align: center;"><span style="font-family: inherit;"><i>serves 6 </i></span></span><br />
<span style="color: #76a5af; text-align: center;"><span style="font-family: inherit;"><i>coulis:</i></span></span><br />
200 g raspberries<br />
zest and juice of half lemon<br />
2 tablespoons sugar<br />
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<span style="color: #76a5af; text-align: center;"><span style="font-family: inherit;"><i>panna cotta: </i></span></span><br />
250 ml heavy cream<br />
250 ml whole milk<br />
50 g sugar<br />
3 gelatin sheets<br />
5 cardamom seeds<br />
1 vanilla stick<br />
fresh raspberries for topping<br />
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For the coulis blend de raspberries first. Combine the sugar and the raspberries in a saucepand and bring it to boil. Add the juice and the grate of the lemon and stir until thinkens. Let it cool down for a while and divide it among the pots. Place them in the fridge while you prepare the panna cotta.</div>
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Heat the heavy cream, the milk and sugar in a saucepan with the vanilla and the cardamom pods open. Bring it to simmer for about 5 minutes. Remove from the heat, cover an leave to infuse for 20 minutes. In the meanwhile put the gelatin into a bowl with cold water for 5 minutes. </div>
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Remove vanilla and cardamom and if too cold heat it for a while before you add the gelatin. </div>
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Drain the gelatin and add it to the mixture, stir and divide the mixture among the pots.</div>
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Refrigerate until set and thoroughly chilled, 3-4 hours or better overnight.<br />
Top with fresh raspberries.</div>
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If you like panna cotta you can check out this <a href="http://raquelkitchen.blogspot.nl/2012/09/chocolate-pots-with-cardamom-and-cookies.html" target="_blank">chocolate</a> one.<br />
What's about you, any special plans for the summer?<br />
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Enjoy your week<br />
<span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span></div>
Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com1tag:blogger.com,1999:blog-4214161778226377936.post-72429064090468105872014-06-03T10:00:00.000+02:002014-06-03T10:00:01.008+02:00Smoothie for the tan<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vpjJoZQC5gz8pXJNLC1G8b6yrLSiGnLVhlttR2jj6n4FMuneDPpmJFFJ4JcgUCNnQBqXuiAIzc8u6WXLBtKK8qTVfVRZubwKRw_gxqiC4Jyh1rcZkOCRAH_tX4MLHX5WW_z3w5Taqa79/s1600/raquelskitchen_smoothie02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vpjJoZQC5gz8pXJNLC1G8b6yrLSiGnLVhlttR2jj6n4FMuneDPpmJFFJ4JcgUCNnQBqXuiAIzc8u6WXLBtKK8qTVfVRZubwKRw_gxqiC4Jyh1rcZkOCRAH_tX4MLHX5WW_z3w5Taqa79/s1600/raquelskitchen_smoothie02.jpg" /></a></div>
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I use to make smoothies quite often and now which summer days are coming I do smoothies even more often, almost everyday. I´m going on vacation tomorrow! yes! to Algarve, I´m really so excited, I know Portugal from Lisbon to the top of the country, but I never been in the south, so any recomendation will be welcome!</div>
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So I decided to prepare the skin for the sun. Take all your orange colour fruits and vegetables and blend them, it really helps. The experts say it is not necessary to spend money in artificial stuff from pharmacy or any other store, all we need is in the magic foods such as carrot, pumkin, mango, papaya, orange, tomato and much more all of them help to maximize the skin pigmentation, but do not forget your skin protection! Since few years ago my skin turned more sensitive, I´m not a person who gets tan, actually the other way around, I have quite a lot of freckles, so my skin could never get tan, but just to get some color, everybody looks much better with a light tan, don´t you think so?</div>
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I'm not going to give you the exactly amount of each ingredients because what I really do is mix all what I have and just ajust the ingredients at my taste.</div>
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Carrot and Mango Smoothie</span></span><br />
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frozen mango chunks (about 250 g)<br />
carrots (about 3 or 4)<br />
cucumber (half medium cucumber)<br />
orange juice (2 oranges)</div>
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Blend all ingredients until smooth, you may want to add more liquid if the consistency is too thick, instead orange juice you can also use water.<br />
Serve inmediately.<br />
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With these ingredients I did the one you can see in the pictures, but I like to include sometimes banana as well, it gives more sweetness. If you want you can add some teaspoons of honey or sweetener. </div>
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If you like smoothies try as well with a <a href="http://raquelkitchen.blogspot.nl/2013/06/green-smoothie.html" target="_blank">green smoothie</a>, I do not like to mix it milk or wather in there, instead I use juice such as lemon or orange. But a milky option which I love also are <a href="http://raquelkitchen.blogspot.nl/2012/09/mango-lassi.html" target="_blank">lassis</a>.<br />
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Protect your skin and enjoy!<br />
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See you in two weeks and if you want you can follow me on <a href="http://instagram.com/raquelkitchen" target="_blank">instagram</a> I will try to upload some pictures of my trip <br />
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<span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span></div>
Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-6808318168942378782014-05-27T10:00:00.000+02:002014-05-27T10:00:02.527+02:00Mango Tart<div class="separator" style="clear: both; text-align: center;">
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Hello! how was your weekend? Mine was perfect and one of the reasons is that I bought a new bicycle, I´m really in love with it! You can have a look to it on my <a href="http://instagram.com/raquelkitchen" target="_blank">instagram</a>. Since the moment I arrive in the Netherlands I was looking foward to have one like this, so I´m so excited with it! Today I even got sad cause it was raining and I could not cycle, I know! here no matter if it rains, snows or winds, everybody cycles anyway, but I´m not enough adapted, not yet!</div>
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Todays recipes is fresh, yummy, quick to make and the best thing is a no bake tart! For the base I used biscuits with stem ginger, which gives an special touch to this tart. I got the biscuits in the box of <a href="https://www.degustabox.com/es/" target="_blank">Degustabox</a>. You can easily use your favorite biscuit, or add real stem ginger to the mixture.</div>
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">No bake Mango Tart</span></span><br />
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<i style="color: #76a5af; text-align: center;">makes a 20 cm round pan </i><br />
<i style="color: #76a5af; text-align: center;">crust:</i><br />
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200 g cookies (I used ginger cookies)<br />
75 g melted butter<br />
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300 g fresh mango, peeled and cored, plus some more to decorate</div>
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100 g condensed milk<br />
250 ml heavy cream<br />
4 sheets gelatin<br />
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Crush the cookies and mix them with the melted butter, cover the tart tin pressing with the back of the spoon. Refrigerate.</div>
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In the meanwhile prepare the filling. Blend the mango and mix in the condensed milk. Put the gelatin sheets in cold water for 5 minutes. Put some of the heavy cream, about 30 ml in the pan and heat it, remove just when starts boiling. Drain the gelatin and put into the pan, mix it well. Let it cool before mix it back with the rest of the mixture.</div>
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In a separate bowl beat the rest of the heavy cream with an electric whisk until it forms peaks. Add the gelatin mixture and the cream and stir with and spatula gently until well combined.</div>
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Fill the pan, level and refrigerate at least for 4 hours or better overnight.</div>
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Before serving slice some extra mango and decorate the cake, I used some fresh menta as well. </div>
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If you liked this cake you can have a look to this one with <a href="http://raquelkitchen.blogspot.nl/2013/02/lemon-and-blueberry-tart.html" target="_blank">lemon and blueberrie</a>s.<br />
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Have a nice week <span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><br />
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Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0tag:blogger.com,1999:blog-4214161778226377936.post-62161694837856376352014-05-21T09:25:00.000+02:002014-05-21T09:25:00.028+02:00Chocolate Beetroot Cake <div class="separator" style="clear: both; text-align: center;">
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You all probably are familiar to cakes made with a vegetable such as carrot, <a href="http://raquelkitchen.blogspot.nl/2013/10/courgette-walnut-and-cinnamon-layer-cake.html" target="_blank">crougette</a> or <a href="http://raquelkitchen.blogspot.nl/2013/10/pumpkin-cheesecake.html" target="_blank">pumpkin</a>, but it is really funny to see the face of some people when you say the cake has been made with beetroot. The best is to appreciate their face once they tasted the cake. You know already what I´m talking about. So that happend to me as well with this chocolate beetroot cake. I love it, specially the moisture and the instense chocolate flavour. </div>
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Chocolate Beetroot Cake</span></span><br />
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<i style="color: #76a5af; text-align: center;">makes a 20 cm round pan</i><br />
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200 g dark chocolate </div>
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150 g light brown sugar </div>
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80 g vegetable oil </div>
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2 large eggs </div>
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1 teaspoon vanilla paste </div>
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100 g flour </div>
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1 tablespoon cocoa powder </div>
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1 teaspoon baking powder </div>
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1/4 teaspoon bicarbonate of soda </div>
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1 pinch of salt </div>
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200 g cooked beetroot</div>
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Preheat oven to 180º and grease the pan with spray or butter. </div>
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Melt the chocolate in a double boiler and set aside to cool. Blend the beetroot, it is not necessary to make a puree, you can also grate it.<br />
Sift the flour, the cocoa, the salt, the baking powder and bicarbonate in a bowl and set a side.<br />
In a seperate bowl mix the sugar and the oil until light and fluffy, add the eggs one at the time, add the vanilla and mix it well.<br />
Add the sifted ingredients and mix gently just until incorporated. Finally add the beetroot and the chocolate and mix it with an spatula.<br />
Pour the mixture in a greased pan and bake it for 40-50 minutes or until you insert a skewer it wil come out almos clean of crumbs.<br />
Remove from the oven and let the cake cool down for 10 minutes in the pan, transfer it later to a wire rack.<br />
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<i style="color: #76a5af; text-align: center;">chocolate ganache:</i><br />
100 g dark chocolate<br />
150 g heavy cream<br />
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Put the cream in a saucepan over medium heat and heat until just strats to bubble around the edges. Remove from heat and stir in the chocolate chopped. Stir until chocolate has completly melted. </div>
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Have a nice week <span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><br />
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Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com1tag:blogger.com,1999:blog-4214161778226377936.post-55148169219314916262014-05-13T10:10:00.000+02:002014-05-13T10:10:00.253+02:00Cheese, Tomato and Dijon Baked Eggs<div class="separator" style="clear: both; text-align: center;">
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This dish is perfect for serving with a salad, it is so quick and easy to make, great for a lunch, a brunch or a dinner. I used small ramekins but you can use any other oven proof bowl or pan you have at home. For the garnish I used old amsterdam cheese and diced tomatoes. Try to use and old cheese such as gruyere or cheddar. </div>
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<span style="color: #76a5af; font-family: parisienne;"><span style="font-size: 34px;">Cheese and Dijon Baked Eggs</span></span><br />
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<i style="color: #76a5af; text-align: center;">serves 4</i><br />
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<span style="text-align: start;">4 large eggs</span><br />
<span style="text-align: start;">100 g sour cream or Greek yogurt </span><br />
<span style="text-align: start;">2 teaspoons dijon mustard</span><br />
<span style="text-align: start;">100 g grated old amsterdam cheese</span><br />
<span style="text-align: start;">2 medium red tomato</span><br />
<span style="text-align: start;">sal and peper</span><br />
<span style="text-align: start;">chopped chives</span><br />
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Preheat oven to 180º and grease 4 small ramekins with spray or butter. </div>
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In a bowl mix the sour cream with the dijon mustard and the grated cheese, add the chopped chives, salt and pepper and set aside. </div>
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Cut the tomatoes in cubes and set aside. </div>
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Crack one egg into each ramekin, try to not break the yolk. Season with salt and pepper. Place the cubed tomatoes all over and top with the cheese mixture. </div>
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Bake for 10-12 minutes or until golden. Serve immediately. </div>
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Other suggestions for a lunch or a brunch with mustard you can check <a href="http://raquelkitchen.blogspot.nl/2013/08/tomato-goat-cheese-and-rucola-tart.html" target="_blank">this one</a> or <a href="http://raquelkitchen.blogspot.nl/2014/03/cherry-tomato-tart.html" target="_blank">this one</a>.<br />
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Have a nice week <span style="background-color: white; color: #f4cccc; font-family: Georgia; font-size: 17px; line-height: 20.75px; text-align: center;">♥</span><br />
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Raquelhttp://www.blogger.com/profile/05035633778373517313noreply@blogger.com0