Gooseberry Pound Cake with Red Currant Curd

When I am in Asturias I always take advantage of the local produce and the seasonal fruits.

Few weeks ago I had beautiful cherries from a huge cherry-tree from a relative. While they were preparing grass for the cows, I was seated under the cherry -tree having as many cherries as I could eat. That is life!

As much as I like cherries, I am always expectating eagerly the “Berry Season”. Strawberries, wild strawberries, red currants and gooseberries come first. My blueberries are in their way. I already had a couple of them. So tasty!

And at the end of the summer we will get ready for blackberries. I am already thinking in jam, pies and pound cakes ….

A week ago I “harvested” my cousin red currants and gooseberries. With the red currants I made a curd and with the gooseberries a pound cake.

I love curds. The soft texture and the intense taste are perfect for fillings or for a simple toast. I usually make lemon curd, but the red currants sounded like a good alternative for a change.

Here you have the recipes. I hope you like them!

Red Currant Curd

Ingredients

Makes about 1 1/2 cups

1 pound stemmed red currants (about 3 cups), washed

6 egg yolks, lightly beaten

1 cup sugar

235gr unsalted butter, cut into pieces

Directions

Place currants in a medium pot over medium heat. Cook, crushing with a potato masher, until berries are completely soft, about 15 minutes.

Strain through a fine-mesh sieve. Do not force fruit through strainer; discard pulp. Measure and set aside 1/2 cup juice. Reserve remaining juice for another use.

Combine the currant juice, egg yolks, and sugar in a medium saucepan. Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 10 to 12 minutes. Do not allow the mixture to boil.

Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.

Strain mixture through a fine-mesh sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

Gooseberry Pound Cake

Ingredientes

Makes 1 loaf

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup heavy cream, or half and half

1 heaping tablespoon honey

12 tablespoons room temperature (1 1/2 sticks) unsalted butter, plus more for pan

3/4 cup brown sugar

3 large eggs

2 cups currants

Directions

Preheat the oven to 325 degrees. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a small saucepan, heat the cream over medium heat. Stir in molasses. In a medium bowl, cream the butter until light and fluffy. Gradually add the sugar. Beat in the eggs, one at a time, beating to combine after each addition. Stir in the cream mixture, then the currants. Add the dry ingredients and beat to combine.

Pour into pan, and bake until a knife inserted in the center comes out clean, about 1 hour 15 minutes.

Las Galletas de Alex - Alex Cookies

Ya os he hablado en otras ocasiones sobre la familia de mi amiga Silvia en Ginebra. Los Domingos por la tarde en casa de Silvia y Steve eran mi “terapia familiar” , casi siempre endulzadas por algo recién salido del horno!

Las galletas estaban en los puestos mas altos del ranking de los Ritchey-Pedret. Tanto que en uno de los viajes de la familia a US, Alex me compro de los regalos mas especiales. Alex me regalo unos moldes de galletas con una sencilla finalidad: que le hiciera galletas.

Esta es la receta de las galletas de Alex. Espero que os guste!

I already spoke to you about my friend Silvia family in Geneva. Sunday afternoon at Silvia and Steve were my “family therapy”, almost always sweeten with something from my oven!!

Cookies were in the highest position of the Ritchey-Pedret family. So in one of the family trips to the US, Alex got me one of the most special gifts. Alex got me cookie cutters with a very simple goal: for me to bake her more cookies.

This is Alex cookies recipe. I hope you like it!

Ingredients

Serves 3 dozens

1 cup unsalted butter

1 ½ cups sugar

1 egg

1 ½ teaspoons vanilla Extract

2 ¾ cups all-purpose flour

2 teaspoon baking powder

1 teaspoon salt

Directions

Preheat oven to 400ºF. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and vanilla extract. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing alter each addition.

Divide the dough into 2 balls. On a floured surface, roll each ball into a circle of 30 cm wide and 3 cm thick. Dip the cookie cutters in flour before each use.

Bake cookies 6-7 min. Let them cool.

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Ingredientes

Hace 3 docenas

1 taza mantequilla

1 ½ taza azúcar

1 huevo

1 ½ cucharita de extracto de vainilla

2 ¾ tazas de harina

2 cucharitas de levadura

1 cucharita de sal

Direcciones

Precalentar el horno a 200º. En un recipiente mezclar la mantequilla y el azúcar hasta que la mantequilla este ligera y “hueca”. Añadir el huevo y la vainilla. Seguir batiendo. En otro recipiente mezclar la harina, levadura y sal. Añadir a la mezcla de mantequilla de taza en taza. Mezclar en cada añadidura.

Dividir la masa en dos partes. En una superficie con enharinada, trabajar la masa hasta conseguir un circulo de 30 cm de diámetro y 3 cm de espesor. Enharinar los moldes de las galletas antes de cortar la masa. Hornear las galletas durante 6 – 7 min. Dejar enfriar.

Tarta de Platano con cobertura de Miel y Canela - Banana Cake with Honey and Cinnamon Frosting

Mis mañanas en Nueva York siempre empezaban con un “grande latte” en Starbucks. Nada mejor que disfrutar de mi café por la 6ª Avenida de camino a la oficina. Pero si el día se presentaba duro, hacia una parada en Magnolia Bakery .Cambiaba my desayuno “sano” de yogurt con granola por un muffin …. o dos. http://www.magnoliabakery.com/

El surtido de muffins por la mañana en Magnolia no es muy amplio pero muy acertado. Mi favorito: muffin de plátano y nueces.Los muffins de Magnolia me daban el extra de energía para enfrentarme al día.

La textura del bizcocho de la tarta de plátano me recuerda a los muffins de Magnolia. Tierno, sabroso y esponjoso … lo bueno de la tarta de plátano es que el echo de comerla no me prepara para nada “terrible”. Disfruto de la tarta solo por eso … por ser tarta.

My New York mornings used to start with a grande latte from Starbucks. It was nothing better that enjoying my coffee on my way to the office through 6^th Ave.But if the day looked like a though one, I stop by Magnolia Bakery. I changed my “healthy” yogurt with granola for a muffin … or two. http://www.magnoliabakery.com/

The morning muffin assortment at Magnolias is not very wide but just right. My favorite: walnut and banana muffin.Magnolia muffins gave me the extra energy needed to face the day ahead of me.

The texture of the banana cake reminds me very much to the Magnolia muffins. Tender, tasty and spongy … the good thing about the banana cake is that the fact of having a piece it does not prepare me for nothing “stressful”. I just enjoy the cake because of that.... for being a cake.

Banana Cake

Ingredients

1 1/2 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted

1 1/2 cups mashed bananas (about 4 ripe bananas)

2 large eggs

1/2 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking powder and salt.

In a different bowl mix together butter and sugar until well dissolved. Add mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not over mix).

Bake until a toothpick inserted in center of the cake comes out clean, 25 to 30 minutes. Let it cool completely before you spread the frosting.

Honey and Cinnamon Frosting

Ingredients

½ cup confectioners' sugar ( ad more if you desire a sweeter taste)

½ cup (1 stick) unsalted butter, room temperature

2 tablespoon honey

1/8 teaspoon ground cinnamon

Directions

In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes

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Bizcocho de Plátano

Ingredientes

1 ½ tazas de harina

¾ tazas azúcar

1 cucharita de levadura

¼ cucharita de sal

½ taza de mantequilla derretida (125gr)

1 ½ tazas de plátano triturado ( sobre 4 plátanos bien maduros)

2 huevos grandes

½ cucharita de extracto de vainilla

Direcciones

Calentar el horno a 180º. En un recipiente mezclar harina, levadura y sal. En otro recipiente mezclar la mantequilla y azúcar hasta que el azúcar este bien disuelto. Añadir los huevos, plátanos y vainilla.

Añadir la mezcla de los ingredientes líquidos a la mezcla de harina. Batir hasta que la mezcla este incorporada. No batir mas de lo estrictamente necesario. Hornear durante 25 a 30 min. o hasta que al pinchar en el centro la varilla salga limpia. Dejar enfriar completamente antes de montar la tarta con la cobertura.

Cobertura de Miel y Canela

Ingredientes

½ taza de azúcar glass (añadir mas dependiendo del nivel de dulzor deseado)

½ taza de mantequilla a temperatura ambiente (125 gr.)

2 cucharadas de miel

1/8 cucharita de canela molida

Pollo con Estragón a la Cazuela - Casserole-roasted Chicken with Tarragon

La otra noche estaba viendo antiguos capítulos de SNL ( Saturday Night Live). Encontré uno de Dan Aykroid haciendo una parodia de Julia Child. Muy Bueno!! Como imitaba la voz y la manera de hablar de Julia … muy gracioso!

Pensé , que para la comida familiar del Domingo, una de las famosas recetas de Julia Child seria una elección perfecta. Cogí mi copia de “ Mastering the Art of French Cooking”. Elegí “Poulet Poêlé à l´Estragon” o “ Pollo con Estragón a la Cazuela”.

Mi madre, que no es una gran fan del pollo en ninguna de sus versiones, disfruto de la textura y sabor del asado. Ya se lo dije … nunca te equivocas con las recetas de Julia Child.

La plato es razonablemente sencillo de preparar. Los ingredientes son pollo ( yo cocine uno de corral), cebollas, zanahorias, mantequilla, aceite de oliva, estragon y una buena cazuela de hierro esmaltada. http://www.lecreuset.co.uk/es-es/ o http://www.staub.fr/fr/

Esta vez no voy a dar la receta. Las recetas de Julia Child son muy detalladas y están muy bien explicadas. No seré yo quien intente replicarlas.

En este caso, os invito a adquirir una copia del famoso “Mastering the Art of French Cooking”. Vais a utilizar el libro mas del o que pensáis!! http://www.amazon.co.uk/Mastering-French-Cooking-Julia-Child/dp/0141048417/ref=sr_1_1?ie=UTF8&s=books&qid=1277849232&sr=8-1

A few nights ago, I was watching some old SNL shows. I found one where Dan Aykroid makes a Julia Child parody. Too funny! The way Dan A. does Julia´s voice is hilarious.

Then I thought, that for Sunday family lunch one of Julia Child famous recipes would be a perfect choice. I took my copy of “Mastering the Art of French Cooking”. I picked “Poulet Poêlé à l´Estragon” or “ Casserole-roasted Chicken with Tarragon”.

My mum, who is not a great fun of chicken in any of its versions, said that it was delicious. One of the best cooked chickens. I already told her …. You never go wrong with Julia Child recipes.

The dish is fairly simple to prepare. The ingredients are chicken (I cooked a free range one), onions, carrots, butter, olive oil, tarragon , salt and a good enameled cast –iron casserole. http://www.lecreuset.co.uk/es-es/ o http://www.staub.fr/fr/

This time, I will not give the recipe. Julia Child recipes are very detail and well explained. I will not dare to try to replicate the recipe.

In this case I invite you to get copy of the famous “Mastering the Art of French Cooking”. You will use this book more than what you think !! http://www.amazon.co.uk/Mastering-French-Cooking-Julia-Child/dp/0141048417/ref=sr_1_1?ie=UTF8&s=books&qid=1277849232&sr=8-1

Scones para merendar - Teatime Scones

De las cosas que mas me gustan de pasar los veranos en Asturias es el simple ritual de las meriendas.

Como los días son largos y no excesivamente calurosos, a eso de las 6 o 6,30 nos suele apetecer un café o te con algún dulce. En casa siempre hay pastas , algún bizcocho, biscuits o scones.

Las meriendas son el momento en el que las “chicas” del pueblo se sientan a comentar las cosas importantes del día, como el tiempo, como han crecido las plantas de las patatas, las mareas, la ruta para el paseo del día siguiente. Pues eso, las cosas importantes de la vida.

Los scones son novedad para las meriendas de verano. Aunque la textura de los biscuits es mas suave y esponjosa, los scones son ideales para eso del “unte”.

Quien se resiste a untar unos scones calientes, con mantequilla y mermelada de arándanos? Yo no!

Espero que os guste la receta y si os animáis a hacerlos vigilar bien el horno.

One of the things that I like the most of spending the summer in Asturias is the simple ritual of “tea time”.

Since the days are longer and not excessively hot, around 6 to 6,30 we usually feel like having a coffee or tea with some treat. At home there are always cookies, some kind of sweet bread, biscuits or scones.

Teatime is that moment where the “local girls” sit down and share the important things of the day: the weather, the growth of the potato plants, the tides, and the route for next day walk. You know, the important things in life.

The scones are a novelty for the summer teatime. Although biscuits texture is softer and fluffier, the scones are perfect for dipping them in the coffee.

Who can resist dipping in coffee or tea a warm, butter and blueberry marmalade scone? I certainly don’t!

I hope you like the recipe and if you feel like baking them, watch out the oven.

Ingredients

Serves 6

2 cups flour

2 tablespoons of sugar, plus more for sprinkling

2 teaspoons of baking powder

4 tablespoons of non salted butter

1 egg

½ cup of whole milk

Directions

Preheat oven to 475 degrees. In a large bowl, whisk together flour, salt, sugar, and baking powder. Add butter. Using your fingers, work butter into flour mixture until a crumbly mixture is formed.

In a medium bowl, whisk together eggs and milk. Add milk mixture to flour mixture and stir to combine.

Turn dough out onto a lightly floured work surface; knead lightly and shape into a round. Roll dough out until it is 1 inch thick. Using a 3-inch biscuit cutter, cut out scones and transfer to prepared baking sheets.

Sprinkle each with granulated sugar. Transfer baking sheets to oven and bake until golden brown and cooked through, 12 to 14 minutes. Transfer scones to a wire rack and let cool slightly before serving.

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Ingredientes

6 Scones

2 tazas de harina

2 cucharadas de azúcar , mas extra para espolvorear

4 cucharitas de levadura

4 cucharadas de mantequilla

1 huevo

½ taza de leche entera

Direcciones

Precalentar el horno a 220º. En un bol grande, mezclar harina, sal, azúcar y levadura. Añadir mantequilla. Mezclar mantequilla con la mezcla de harina hasta que se forme una masa en forma de migas.

En un bol mediano, mezclar el huevo y leche. Añadir la mezcla de leche a la mezcla de harina y remover hasta que los ingredientes estén mezclados.

En una superficie con harina, amasar la masa ligeramente. Con un rodillo dejar un grosor de 2,5 cm y cortar los scones. Pasar los scones a la bandeja del horno, espolvorear azúcar. Hornear durante de 12 a 14 min. Dejar enfriar antes de servir.

Cupcakes de Vainilla - Vanilla Cupcakes

Los Cupcakes son, sin lugar a duda, el postre mas “terapéutico” que cocino; sin mencionar que es el mas popular entre los niños de mis amigos.

Los cupcakes tienen algo que les hace especial …. Algo inocente, dulce, tierno y mágico. Los cupcakes liberan el “lado rosa” de uno y nunca te equivocas si te dejas llevar por tu lado mas femenino. Son simplemente una monada!! Y nadie pensara que eres cursi por que te gusten!

El aspecto mas divertido de los cupcakes es la decoración. “Menos es mas” no funciona aqui! Se puede ser cursi y candido decorando cupcakes y nunca equivocarte.

Mi consejo: libera tu lado rosa, celebra el echo de que son “monos”, y si sientes que por un momento que vuelves a tu infancia … disfrútalo … es la magia de los cupcakes.

Cupcakes are without a doubt the most “therapeutical” desserts I bake; not to mention the most popular among my friends kids.

There is something about cupcakes that makes them special. … Something innocent, sweet, tender and magic. Cupcakes free my “pink side”. You are never wrong going girly with them. They are just cute!! And nobody will think that you are corny for loving them!!

The funniest aspect of the cupcakes is the decoration. “ Less is more” does not work in here! You can go corny all the way and it will never be wrong.

My advise: free your pink side, embrace their cuteness and if you feel like going back to your childhood …. Enjoy … that is the magic of cupcakes.

Vanilla Cupcakes

Ingredients

Makes 24

3 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, room temperature (1 1/2 sticks)

1 1/2 cups sugar

4 large eggs

2 teaspoons pure vanilla extract

1 1/4 cups milk

Directions

Heat oven to 350 degrees. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.

Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake about 20 minutes. Transfer to a wire rack to cool completely.

Cream Cheese Frosting

Ingredients

8 ounces (2 sticks) unsalted butter, room temperature

12 ounces cream cheese, room temperature

1 pound (4 cups) confectioners' sugar, sifted

3/4 teaspoon pure vanilla extract

Directions

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

Flores de calabazin rellenas de orzo - Zucchini flowers stuffed with orzo

Vivir en Suiza tiene muchas cosas buenas, pero de las cosas que mas disfruto es hacer la compra. Sea en los mercados de grajeros o en Coop (cadena de supermercados suizos) la variedad de producto local y fresco es todo un disfrute.

Este fin de semana, además de ruibarbo y patatas azules, compre flores de calabacín y orzo, pasta típica italiana con forma de arroz.Inspirada por uno de mis blogs favoritos , Canelle & Vanille, prepare las flores rellenas de orzo.

El sabor de las flores se mezcla perfectamente con el orzo y el queso de cabra, resultando de lo mas interesante y sabroso. ¡Y fácil de preparar!

Aquí tenéis la receta:

Living in Switzerland has many good things, but one of the things that I enjoy the most is grocery Shopping. Weather is at the farmers market or at Coop (Swiss supermarket chain) the variety of fresh local product is an enjoyment.

This weekend, apart from rhubarb and blue potatoes, I bought zucchini flowers and orzo, typical Italian pasta in rice shape.

Inspired by one of my favorite blogs, Canelle & Vanille, I cooked the flowers stuffed with orzo.

The flavor of the flowers mixes perfectly with the orzo and goat cheese. The result is interesting and tasty. And easy to prepare!

Here you have the recipe:

Ingredientes

6 Flores de calabacín

1 Taza de orzo

15 gr. Queso de cabra

Hojas de Albaca

Perejil

Piel de limón

Aceite de oliva

Pizca de Sal

Direcciones

En un cazo pequeño añadir una trozo de peladura de limón, unas 3 o 4 hojas albaca a un ¼ de taza de aceite de oliva. Calentar lentamente. Dejar que el limón y albaca infusione el aceite. Reservar.

Cocer el orzo, durante 15 min. cubriéndolo de agua, añadir una pizca de sal y un chorrito del aceite infusionado hasta que este al dente. Una vez escurrido el orzo mezclar con el queso de cabra, pizca de sal, perejil y albaca picado y un par de cucharaditas de aceite. Si no encontráis orzo podéis sustituirlo por arroz.

Rellenar las flores con 1 – 2 cucharitas del orzo. En una sartén calentar aceite. Marcar las flores hasta que estén doradas. Servir inmediatamente.

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Ingredients

6 Zucchini flowers

1 Orzo cup

15 gr. Goat Cheese

Basil leaves

Persil leaves

Olive oil

Pinch of salt

Directions

In a small saucepan add a piece of lemon peel, 3 or 4 basil leaves to a ¼ cup of olive oil. Slowly heat up. Leave the lemon and basil infuse the oil. Reserve.

Cook the orzo during 15 min., covering it with water, adding a pinch of salt and a teaspoon of the infused olive oil until al dente. Once the orzo is drained mix it with the goat cheese, pinch of salt, chopped persil and basil and a couple of tablespoons of the infused olive oil. If you do not find orzo you can use rice.

Stuff the flowers with 1-2 teaspoons of orzo. In a saucepan warm the infused olive oil. Brown the flowers. Serve immediately.