18 April 2014

Raisins buns (Pain aux raisins) Pancitos con pasas







This type of bread or buns are really my favorite to every time, tea or lunch or any time.
I have to say these are really amazing!!

Source : Cuisine AZ

 
Note: Some of you comment or mail me (And I appreciate) to say they made the recipe and was perfect and delicious.
Well this is the idea! I never could post a recipe I don't like lol
Thanks for all your comments and mails:)





Ingredients

For dough
350 all purpose flour
1 sachet baker's yeast(10 g)
50 g sugar
1 egg
1 sachet vanilla sugar (or
1 teaspoon vanilla extract)
1/2 cup warm milk
50 softened butter
1 pinch of salt

Filling
1/2 liter custard cream
100 grams raisins
50 grams almonds slivered

If you need a custard or pastry cream recipe
see here


Method
In a bowl mix the flour sifted with baking yeast.
Add salt,sugar,vanilla sugar,butter, egg milk and with an electric mixer until the dough separated from the Wall of the
bowl (about 6 minutes)  Cover with a cloth.

Place the bowl in a warm place and rise for about 50 minutes.
When the volumen of the dough was doubled lower the shaped dough to a rectangle approximately 35  x 45 cm.
(if is needed add more flour to dough)

Cover with pastry cream, and arrange the raisins.
Wrap the dough in the widthwise and cut pieces of 1 cm thick
Arrange the raisin bread on a greased baking sheet. Sprinkle with almonds and leave to rise again for 30 to 40 minutes.

Preheated the oven to 180°c and bake for 25 to 30 minutes or
until well risen and golden brown.

 Happy Easter to all of you!
 Enjoy:)
 










EN ESPAÑOL

Pancitos con pasas











 

17 April 2014

Roasted Carrot soup (Crema de zanahorias)





 
I love vegetable soups, especially pumpkin or carrots, so when I saw this I knew  I will make soon!

  Is really good for appetizers or lunch and for all seasons!

I loved!

Source: Goodhousekeeping magazine



 



Ingredients
(6 servings)

500 grams carrots cut into
chuks
1 tablespoon olive oil
1 pinch cayenne pepper(ground red)
2 tablespoon of butter
2 medium shallots chopped
2 cloves garlic chopped
2 teaspoons fresh thyme leaves
4 cups vegetable broth
2 cups wáter or carrot juice
1 piece peeled fresh ginger thiny sliced
or 1 teaspoon ground ginger
1/2 cup non fat greek yogurt
for garnish
chives or basil leave for garnish

Method

Preheat oven to 200°c (430 F°)
In a pan toss the carrots with oil, cayenne and 1/4 teaspoon of salt.
Spread in single layer, roast 35 minutes or until carrots are caramelized. stirring once halway through.

Meanwhile  in a saucepot, melt butter on med.
Add shallots, cook about 3 minutes or until  shallots are golden
stirring.
Add carrots, vegetable broth, carrot juice or wáter, ginger and 1/2 teaspoon salt.
Cover , heat to simmering on medium high . Reduce heat to maintain simmer.Cook partially covered 10 minutes until tender.
With blender puree mixer until smooth . Soup can be made and
refrigerated up to 1 day ahead. Reheat on médium .
To serve top with yogurt and chives or basil leaves.

Note: Only 150 calories per serving.








print recipe here



EN ESPAÑOL

Crema de zanahorias










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