14 March 2018

Passionfruit Tea cake (cake de maracuya)

Sometimes I think  I am different than others at my blog and  kitchen in how I choose my recipes..

 I usually cook or bake what the spirit asks me so  sometimes I remember something or read a magazine or a book and voila!

This time it was passionfruit, I wanted to eat passionfruit and I found this cake that I liked so much with that layer of passion fruit and sugar and I did it last night.

In the morning the photos and now the post.
I even bought figs to make a cake that I have pending but it was passionfruit. that as I said can be frozen or fruit (Peru exports a lot of passion fruit) I always have frozen maracuya and berries. All year. You can make ice creams, mousses, cakes, muffins, whatever you want, what more precious fruit.

Source : Australian Women's weekly


100 grams butter softened
1 teaspoon vanilla extract 
3/4 cup caster sugar
1 tablespoon finely grated lemon or lima  rind
2 eggs
2 cups (250  grams) self raising flour
1/2 cup greek style yogurt
1/2 teaspoon baking powder
1/2 cup passionfruit pulp (fresh or frozen)

Passionfruit icing

1/2 cup icing sugar
2 tablespoon passion fruit pulp


Preheat oven to 180° C (350 °F)
Grease a 10 cm x 24 cm loaf pan line base and long sides with baking paper, extending paper 5 cm over sides.
Beat butter,vanilla,sugar and eggs in a small bowl with and electric mixer (or by hand) until light and fluffy. Stir in sifted flour and add baking powder and  add  greek yogurt and lemon rind.
Finally add the passionfruit pulp and stir.
Spread the mixture into prepared pan.
Bake about 45 minutes or until skewer inserted into centre of comes out clean. Stand cake in pan for 10 minutes before turning top side up onto a wire rack to cool.

Passionfruit icing

Sift icing sugar into a small bowl and stir in passionfruit until smooth.
Drizzle the cooled loaf with passionfruit icing.

Print recipe

En español

Cake con maracuya

9 March 2018

Mushroom bisque soup (sopa de champiñones)

Other delicious soup recipe.
 Apparently I move between soups and desserts, but no, we really do everything but when a soup is as rich as this one, it's worth taking pictures and publishing it.

In fact, I have other recipes waiting for post, but as spring will  arrive in the northern hemisphere, I would prefer to share it now.
Here the summer is  almost over and my favorite season is here soon : autumn.
But I have already told you that I eat soups almost all year round.
And I love it....

Adapted from : Victoria Classic (Cherished recipes)


1 tablespoon olive oil
1/2 cup chopped green onions
1 tablespoon minced garlic
1 1/2 cups baby  mushrooms 
2 cups veggie (or chicken) stock
HERE a recipe for veggie stock
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cups heavy cream
1/2 cup dry white wine
1 teaspoon fresh thyme or  rosemary

Garnish : thyme, sauteed mushrooms or lemon ribbons


Heat olive oil  in a large stockpot over medium heat.
Add green onions, garlic and mushrooms, cook until mushrooms begin to brown  about 5 minutes.

Add veggie stock,  and thyme or rosemary and  bring to a simmer.
Whisk in lemon zest, lemon juice, cream and wine .
Discard thyme and transfer soup to a blender in small batches and puree in high speed until smooth and thick.
Season with salt, taste and simmer over medium heat about 6 to 8 minutes.
Garnish with sauteed mushrooms or some chopped herbs.

print recipe here

en español

Sopa de champiñones