28 July 2015

Lemon Ice pops with condensed milk( Helados de limón)




I don't know for you but for me this is perfect:
A lemon Ice pop with condensed milk, taste like Lemon pie:)
For any time, any season...
Love it...


Source: Muydelish.com

My daugther says these are her favorite Ice pops:)









Ingredients


2 cups of milk
1 can regular condensed milk
1/2 cup fresh lemon juice 
a little bit of lemon pulp

Method

In a medium bowl add milk, condensed milk, lemon juice and lemon pulp.
Mix well into a whisk.
Pour into popsicle molds and freese for at least 4 hours.
I prefer overnight.
To unmold dip the popsicle molds in running water or leave out for a few minutes.





Print recipe here




En español
Helados de limón con leche condensada









Acá muos dirán helados?? Bueno en primer lugar me he dado cuenta que en Chile la gente come helados TODO el año.
Siempre estan comprando helados en el Super. Y cuando sale el sol tambien.:)
Quería compartir esta receta porque son deliciosos y mejores que cualquier helado que se compra.
A mi hija le encantan.
Y a mi tambien!
Se pueden comer como postre o como snack.
Es como comer helados con sabor a pie de limon!
Y a los niños les encantan!!




Ingredientes

2 tazas de leche
1 tarro de leche condensada
1/2 taza de jugo de limón
un poco de pulpa de limón.

Preparación

En un bol mediano colocar la leche condensada, leche, jugo de limón, pulpade limon, mezclar todo bien con un batidor de mano.
Repartir la mezcla en los moldes de helado (el otro dia vi que en el Lider estaban vendiendo unos bien buenos) tambien se pueden usar vasos plasticos o envases pequeños de yogurt.
Congelar y dejar al menos 4 horas o toda la noche.
Al otro día pasar los moldes por un poco de agua tibia para desmoldar fácil o dejarlos afuera un rato antes de servir.


23 July 2015

Raspberry and chocolate Tart (tarta de chocolate y frambuesas)



I made this tart some time ago to my son and daugther's birthday, they always want something with chocolate for this day. 
I love this Jamie's recipe because raspberry & chocolate goes well!
Source: Jamie Oliver








Ingredients


200 grams all purpose flour
30 grams cocoa powder
25g icing sugar
175 grams of butter
cold and diced
1 egg yolk
1 teaspoon vanilla extract
300 g fresh or frozen raspberries

Chocolate filling
500 ml of cream
Brown sugar 75g
300 grams of solid chocolate into pieces (70% cocoa)
2 eggs, beaten


Method

  Crust
  In a bowl sift flour with the cocoa powder and powdered sugar.

Add the butter and a pinch of salt, mix by hand or machine until it has the texture of breadcrumbs.

Add the egg yolk, vanilla extract and 2 tablespoons cold water until a dough mixture.
Moving to a floured surface and knead with your hands. Wrap in plastic and chill in the refrigerator for 20 minutes.
Preheat oven to 180 ° c
On a floured surface roll the dough into a circle of 25 cm and 4 mm thick.

Carefully lift the dough and cover a springform mold of 23 cm. Put in  the mold pressing the corners.
Prick the bottom with a fork and chill in the refrigerator again about 20 minutes.

Remove the pan from the refrigerator and bake for about 15 minutes, cover with parchment paper  and place a weight on top as chickpeas.
Remove the parchment paper and bake another 5 minutes.

Let cool.

Filling


In a saucepan place the sugar and cream and bring to medium heat. 
Put the pieces of chocolate in a bowl and then add  the hot cream mixture .
 With a wooden spoon stir until thoroughly mixed chocolate. Then add the beaten eggs and mix well.
Spread the raspberries over the cake and then 
 and cover with  the chocolate cream. Bring to oven for 15 minutes. until firm .
Cool and serve with a few raspberries.

Print recipe here











En Español
Tarta de chocolate y frambuesas



























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