22 October 2014

chocolate and orange cream brulée

Source: From my recipes notebook


1 cup of leche
3 cups cream
200 grams of   sugar free cocoa powder
1 teaspoon of orange zest
1 cup of sugar
6 yolks
cocoa powder for dusting

Preheat oven to 170 ° C 
In a saucepan heat milk, cream, chocolate and orange zest, bring to a boil. 
Set aside.
Beat the egg yolks with the sugar until the mixture is pale. Add this mixture to yolks, stirring constantly. Put back in the pot and cook at low temperature 6-8 minutes and the mixture is thick. 

Then distribute the mixture into the ramekins to 3/4 full. 
Place the ramekins in a baking dish and pour hot water to the middle of the ramekins to cook double boiler. 
Cook 15 to 20 minutes or until top is firm. 
Remove from oven and allow to cool. 
Refrigerate until ready to use. 

Garnish with orange zest.

En español
Cream brulee de chocolate y naranja


1 taza de leche 
3 tazas de crema
300 gramos de chocolate en polvo amargo
1 cucharadita ralladura de naranja
1 taza de azúcar
6 yemas
chocolate en polvo para espolvorear
o ralladura de naranja


Precalentar el horno a 170°c.
En una olla mediana calentar a fuego medio la leche,crema chocolate o cocoa en polvo y ralladura de naranja hasta llevar a ebullición.
Mientras batir las yemas y el azúcar hasta que la mezcla esté pálida.
Agregar esta mezcla a las yemas, sin dejar de revolver. Volver a poner la olla a temperatura baja 6 a 8 minutos o9 se vea el fondo de la olla.
Distribuir la mezcla en pocillos de ceramica.
Colocarlos en una fuente de horno con agua hasta la mitad de los pocillos. Cocinar 15 a 20 minutos o hasta que la superficie esté firme.
Retirar del horno y dejar en el agua hasta enfriar.
Refrigerar antes de servir.
Decorar con ralladura de naranja.

20 October 2014

Creamy tomato soup(Secret Recipe Club)

It's already Secret Recipe Club  and this month my assignment was We heart vegan.

Brittany has many vegan recipes and finally I choose this creamy Tomato soup and really was wonderful.

We love at home  this type of soup.    Especially my daugther who is vegetarian:)

4 servings

1 tablespoon sunflower oil or other
1 medium yellow onion diced
3 garlic cloves diced
1 can crushed tomatos (28 ounce)
1/2 cup milk
3/4  cup of water
1/2 teaspoon salt + a pinch for onions
3/4 teaspoon italian seasoning (a mix of basil, oregano,thyme and parsley.)

fresh ground pepper to taste


In a large stockpot, heat the oil to medium heat and add the chopped onions.
Cook for a few minutes until lightly browned about 5 minutes.
Season with a pinch of salt and fresh ground black pepper.
Once cooked add the garlic and cook about one minute.

Move the onions and garlic towards the side of the pan exposing the brown bits hat have formed on the bottom of the pan.

Spooon in a little of the liquid from the can of tomatoes and scrape the brown bits up with a wooden spoon .Add the remaining tomatoeswithe the remaining ingredients.

Stir well and let this cook over low heat for about 10 minutes until the flavors have combined.
You can use an emersion blender and puree until smooth.
(be careful with hot liquid)

Serve hot and add some chopped basil .

En español
Sopa de tomate 


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