28 July 2014

pomegranate and yogurt Ice Cream (Helado de yogurt y granadas)








Sometimes a post is something special, do not know why, maybe the love with  we do, the mood, I do not, but when I take the photos that will be something special and I always hope I can show  this
Of course I speak from what is a blog of recipes, but each recipe is just like choosing a dress, a perfume that is the best and you want look beautiful  and this about a recipe  and  is not always given. It's something about the beauty and love ...
Only I say.....

This delicious pomegranate  Ice Cream is a recipe from Cafe Fernando a charming and beauty blog indeed!



Ingredients


2 cups or pomegranate juice (fresh or like syrup)
1 1/2 cups plain whole greek yogurt
3/4 cup sugar
2 teaspoon lemon juice

Method

Stir pomegranate juice and sugar over moderate heat until the sugar dissolves.
Add lemon juice and let cool to room temperature.
In a bowl combine yogurt, pomegranate juice or syrup and whisk until completely combined.
If you have an Ice cream machine make according to the instructions.
If you don't have one put the ice cream mix in a stainless steel 
in the freezer.
After about forty minutes open the door and if yo noticed as it start to freeze near the edges, stir with a spatula.Return to freezer.
After 30 minutes stir again and freeze.
Let the Ice cream at least by 1 1/2  hour before serve or when the ice cream look frozen.








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En Español

Helado de yogurt y granadas











Me quedaban unas granadas en el refrigerador y decidí usarlas para esta receta que había visto en Cafe Fernando que me encantaba.
Yo hice un jarabe con el jugo de las granadas pero tambien he visto que hay unos jarabes o jugos de granadas que tambien se podrian usar.
Eso si el jugo de la granada es más concentrado.

Ingredientes
2 tazas de jugo de granada (las exprimí como
naranjas y las pasé por un colador)
o 2 tazas de jarabe de granadas como granadina)
3/4 taza de azucar 
2 cucharaditas de jugo de limón

Preparación
En una ollita colocar el jugo de granadas o jarabe y agregar el azucar( si se ocupa un jugo dulce disminuir el azúcar)
Calentar a fuego medio y dejar hervir un rato hasta que disminuya un poco.
Retirar agregar el jugo de limón y dejar enfriar.
En un bol mezclar el yogurt, agregar el jugo o jarabe de granada y mezclar bien.
Si se tiene máquina de hacer helados seguir las instrucciones del fabricante.
Y si no hacer lo siguiente.
Colocar la mezcla en un recipiente metálico y llevar al congelador por unos 40 minutos.
Retirar y ver si se estan congelando las orillas revolver bien la mezcla y volver a congelar.
Despues de 30 minutos volver a revolver y congelar de nuevo.
Dejar en el congelador alrededor de 1 hora y 1/2. 
Si está listo ya estará congelado, retirar un poco antes y servir.




25 July 2014

Lemon Cornmeal cake with crushed berries sauce(Cake de limon y polenta con salsa de berries)



Some of you know me well ! I can't resist a berries cake so when I saw this recipe in Bon Appetit   I think: I have to make this:)

Source: Bon Appetit/2009

Im sharing this with Joyce to Cooking your books!





Ingredients

1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk or greek yogurt
2 large eggs
1 tablespoon finely grated lemon peel
1 teaspoon vanilla extract
1/2 cup unsalted butter melted cooled
Crushed berry sauced
(see recipe)

Method
Preheat oven to 180°c.(350 F).
Butter a bundt cake pan or other pan .
In a bowl combine flour, cornmeal, sugar, baking powder
and salt in large bowl. Whisk to blend .
Whisk buttermilk, eggs, lemon peel and vanilla in other bowl.
Pour buttermilk mixture and melted butter into flour mixture.
Using rubben spatula, gently fold liquids into flour mixture until just blended. Scrape batter into pan, spread evenly.
Bake the cake until tester inserted into center comes out clean.
About 30 minutes.
Run knife around sides of cake.Place a rack atop cake in pan.
Using oven mitts hold pan and invert cake onto rack.
Remove cake from pan.
Cool completely and serve with crushed berries sauce.

Crushed berries sauce

2 cups fresh berries or frozen.
(strawberries,raspberries or blackberries)
2/3 cup golden brown sugar
2 teaspoons fresh lemon juice
1/2 teaspoon finely grated lemon peel
1 tablespoon of cornstach
2 tablespoons of cold water

Combine 1 1/2 cups berries and all remaining ingredients in
medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes.
reduce heat to medium low and simmer until berries are very soft and liquid is syrupy, stirring often about 4 minutes.
Remove from heat and add remaining berries. Using  back of spoon gently press some berries against side of pan until lightly crushed.







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En español

Cake de limon y polenta con salsa de berries











Este cake es una maravilla y es muy sencillo. Se puede hacer la noche anterior y al otro día preparar la salsa de berries.
Se puede servir al té o como postre.

Está adaptado de una receta de Bon Appetit

Ingredientes

1 1/2 taza de harina sin polvos de hornear
1/3 taza de polenta o sémola
3/4 taza de azúcar
3 1/2 cucharaditas de polvos de hornear
1/2 cucharadita de sal
1 taza de yogurt griego
2 huevos grandes
1 cucharada de cáscara de limon rallado
1 cucharadita extracto de vainilla
1/2 taza de mantequilla derretida y enfriada
 salsa de berries para acompañar (receta más abajo)

Preparación

Precalentar el horno a 180°.

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