A Witch in the Kitchen: “Strawberry Dessert With Custard // For People Over 18”

Hello Dear Witches…!

I have a father who always asks me after a good meal, if not there is a “dulcito” out there, asking for the respective dessert hahaha, and for him I came up with this Delicious Dessert, with Strawberries that is his favorite fruit, and a different pastry cream, with a touch of almond liqueur, which leaves us a contrast of very rich flavors, in addition to offering us different textures. A simple and very delicious option to offer the family and guests.

A dessert worthy of a good table of sweets, that if they wish it can turn it into dessert for children, with only eliminating or substituting the liquor of almond for vanilla or extract of almonds, because in addition to taking natural strawberries, it comes accompanied with gelatin, which turns this dessert into a favorite of the smallest ones. But enough of all this blah blah and come with me to see how to prepare this beauty. ¡Enjoy!

Ingredients

For Cream

  • 1 lt of milk light
  • 1/2 cup sugar (can be replaced by sweetener)
  • Medium lemon bark
  • 1 Glass of almond liqueur
  • 1/2 Cup wheat flour
  • For Gelatine
  • 250 Gr of chopped strawberries
  • 1 Envelope of strawberry gelatine 90 gr
  • 600 ml boiling water
  • 400 ml iced water

 

  • Preparation

  • Difficulty level: Low
  • Preparation Time: 10 Minutes
  • Baking time: 20 Minutes Cream // 15 Minutes Gelatin
  • Time of Total: 45 Minutes
  • Yield: 8 Portions
  • To begin Prepare the gelatine, and let it cool to room temperature, add the chopped strawberries to the container where they will serve the dessert, in this occasion use wine glasses, and fill up to half with gelatine, reserve in the fridge.
  • On the other hand, in a pot with enough space to cook the pastry cream, add the sugar and the wheat flour, stir and add the milk, stirring until everything integrates very well.
  • We continue adding the skin of half a lemon and the almond liqueur, we add the cold liqueur, so that it conserves better its flavor, and the alcohol does not evaporate completely, if we add it in hot only the flavor of the almond will remain. Mix well and take to medium heat until it thickens, this will take about 20 minutes.
  • We sift the cream, still hot, to remove lumps and the lemon rind, let it cool. With the gelatin already coagulated and the cold cream, we proceed to finish assembling our dessert, for which we add the pastry cream on top of the gelatin, and crown with sliced strawberries and complete with gelatin. Let it cool again and Voila!, ready our Delicious Strawberry Dessert with Pastry Cream.
  • This dessert of spoon, is ideal to serve in small glasses, and to offer in parties, as I commented to them at the beginning. It can also be accompanied with other fruits that make contrast, it is very rich, as well as colorful. And in my personal case, they were delighted at home, and my father was more than pleased.
  • Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013,
  • Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, please leave them in the comment box, and remember, You can also do magic in the kitchen!

 

You can also find me in Our Friend’s Discord Chat @Repollo 

https://discordapp.com/invite/6r8ehUt

You want to find the best culinary content on the net, but don’t go hungry, you must go to @Steemkitchen 

https://discord.gg/DuUgyKx

A Witch in the Kitchen: “Delicious Coconut Preserves to Remember My Grandmother”

 

Hello My dear little witches…!

 

One of the sweetest memories of my childhood goes back to the living room of My Beloved Grandmother Pancha’s house, when she was lying on a big table a cauldron with the mixture of the best coconut preserves I have ever stolen, Then, my cousins and I, fighting to “scrape the cauldron”, waited seated in a chair next to the table, for my grandmother to finish chopping the preserves, because being her favorite she gave me the cuttings hahaha, with her she always came out winning.

Today would be her birthday, unfortunately she is not with us, however and to remember her, I wanted to prepare some Delicious Coconut Preserves, which does not even reach her heels, which my grandmother prepared, but I can not deny that I was very rich, and this time I did not have to fight with anyone for the “pegao de la olla” hahaha. Come with me and I’ll show you how easy it is to make this typical Venezuelan sweet. ¡Enjoy!

 

Ingredients

 

 

    • 1 Big Coconut
    • 400 g sugar
    • 1 1/2 cup whole milk

Preparation

  • Difficulty level: Low
  • Preparation Time: 15 Minutes
  • Baking time: 45 Minutes
  • Time of Total: 60 Minutes
  • Yield: 40 Preserves of 2*2 cm

We will begin taking the water out of the coconut, and breaking it to take out the meat of the same one, we will remove the shell to him and we will wash, to then grind it.

Once grated the coconut, we add it in the pot where we will cook it, preferably a big pot, we add the sugar and we mix, we begin to cook to high fire and we add the milk, mixing always.

When we observe that the mixture begins to boil we control the fire to half, and we continue cooking without stopping stirring with the help of a pallet, we do this for the next 30 minutes approximately, until when the pallet passes through the bottom of the pot, this can be seen, without joining the melao of the preserve, at that point we turn off the fire.

En una bandeja que hemos preparado con un papel encerado en el fondo, volcamos nuestra preparación y la extendemos con un grosor de aproximadamente 1 cm, para dejar enfriar hasta que la mezcla se haya endurecido y podamos cortar, cuando esto suceda, solo tenemos que cortar con ¡La ayuda de un buen cuchillo y voilá! , enumera nuestras conservas, las esconde que se agotan rápidamente jajajaja, para disfrutarlas.

Mi abuela solía poner un toque de tinte rojo en algunas ocasiones, dijo que se vendían más rápido, pero para mí los blancos siempre han atraído más atención, en esta oportunidad, a pedido del público, agregué un poco de fundido. Chocolate, encima para hacer estas conservas un dulce solo apto para gourmets.

Imágenes de mi propiedad, tomadas con la lente de mi Ipad 2 y editadas en PowerPoint 2013

Gracias por tomarse el tiempo para leer esta publicación, si tiene alguna pregunta, crítica o sugerencia, déjelos en el cuadro de comentarios y recuerde, ¡También puede hacer magia en la cocina!

También puedes encontrarme en el chat de Discordia de nuestros amigos @Repollo

https://discordapp.com/invite/6r8ehUt

Quieres encontrar el mejor contenido culinario en la red, pero no pases hambre, debes ir a @Steemkitchen

https://discord.gg/DuUgyKx

A Witch in the Kitchen: “Basic Vanilla Cake // Only with 3 Ingredients!”

Hello Dear Witches…!

 

Yesterday was my little cousin’s birthday, she loves 3 milks cake, and also loves my cakes and sweets, well I think all children love sweets, the truth is that for a few months now I was commenting that I wanted to make this delicious cake for her birthday, and could not escape the commitment, she is also very good girl and deserves it.

To make the 3 milks cake, you need a basic vanilla cake, which is very easy to prepare, making this cake as well as delicious very practical, the truth is that a few years ago, I found a cake very elaborate and even difficult, until one day I decided to prepare it and really became one of my many favorites.

In this publication I will share with you how to make a basic sponge cake, which is used both to make a 3 milks cake, and to make cakes stuffed or bathed with syrup, it also serves as a base for making pioneers or gypsy arms, this dough is really quite versatile, as it is made from the soletilla dough, which is also used to make delicious biscuits. But come with me and I’ll show you how easy it is. Enjoy!

 

Ingredients

  • 360 g all-purpose wheat flour
  • 360 g sugar
  • 12 Eggs

Additional

  • Lemon zest
  • Vainilla
  • 1 tsp Sodium Bicarbonate

 

 

Preparation 

  • Difficulty level: Low
  • Preparation Time: 10 Minutes
  • Baking time: 35 Minutes
  • Time Total: 45 Minutes
  • Portions: 18 Portions

 

To begin this preparation, separate the egg whites and yolks from our eggs, and place the egg whites in a bowl, which we will beat with the help of an electric mixer (this makes the job easier and faster), for approximately 5 minutes, until they are at the point of snow.

With the egg whites beaten to the point of snow, without stopping to beat we begin to add the yolks, of one in one, beating constantly, so that the preparation does not lose the air, when we have finished adding the yolks, we begin to add the sugar, little by little until incorporating it completely. In this moment we can add the vanilla and the grated lemon rind, or the flavoring of your preference. Add and beat a little more to integrate.

On the other hand we add the sodium bicarbonate to the wheat flour and mix, we add the dry ingredients with the help of a sieve or strainer, this operation we do in 3 or 4 parts, and integrate them with the help of a palette and with movements envolventes, not to take the air out of the mixture.

With our mixture already ready and all its ingredients well integrated, we only have to pour over a previously floured mould (if you need to unmould this sponge cake, it is advisable to use baking paper in the mould), and take it to a preheated oven at 180 °C for 35 minutes, or until when a toothpick is inserted it comes out clean.

In this opportunity for the quantity of ingredients that you use, occupy a mold of 30 x 50 cm, it is important to comment to them that the ingredients can vary, calculating that, by each egg they must use 30 gr of sugar and 30 gr of flour of wheat. This way they can adjust to the mold of your preference and also to your budget.

Ideal to prepare cakes in layers, filled with a good pastry cream, or a good whipped cream with fresh chopped fruits and chocolate pieces, this sponge cake is really the base for delicious desserts. And you, what would you accompany it with or combine it with?

Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I’d appreciate it if you’d leave it in the comment box, and remember, you can also do magic in the kitchen!

You can also find me in Our Friend’s Discord Chat @Repollo

https://discordapp.com/invite/6r8ehUt

 

 

You want to find the best culinary content on the net, but don’t go hungry, you must go to  @Steemkitchen 

https://discord.gg/DuUgyKx

Una Bruja en la Cocina: “Bizcocho Básico de Vainilla // ¡Solo con 3 Ingredientes!”

Holaaa Mis Queridos Brujitos…!

 

Ayer estaba de cumpleaños mi pequeña prima, ella ama el pastel de 3 leches, y también ama mis tortas y dulces, bueno creo que todos los niños aman el dulce, lo cierto es que desde hace ya unos meses me venía comentando que deseaba que le hiciera esta deliciosa torta para el día de su cumpleaños, y no podía escapar del compromiso, además ella es muy buena niña y se lo merece.

Para realizar el pastel de 3 leches, se requiere de un bizcocho básico de vainilla, el cual es muy fácil de preparar, haciendo este pastel además de delicioso muy práctico, la verdad es que hace unos años atrás, me parecía una torta muy elaborada y hasta difícil, hasta que un buen día me decidí a prepararlo y realmente se convirtió en uno de mis tantos favoritos.

En esta publicación les compartiré como elaborar un bizcocho básico, que sirve tanto para hacer el pastel de 3 leches, como para elaborar tortas rellenas o bañadas con almíbar, también sirve como base para hacer piononos o brazos gitanos, realmente esta masa es bastante versátil, ya que su elaboración parte de la masa soletilla, que también nos sirve para hacer deliciosas galletas. Pero acompáñenme y les muestro que fácil es. ¡Disfruten!

 

Ingredientes

 

  • 360 gr de harina de trigo todo uso
  • 360 gr de azúcar
  • 12 Huevos

Adicionales

  • Ralladura de limón
  • Vainilla
  • 1 Cdta de Bicarbonato de sodio

 

Preparación 

  • Nivel de Dificultad: Bajo
  • Tiempo de Preparación: 10 Minutos
  • Tiempo de Cocción: 35 Minutos
  • Tiempo Total: 45 Minutos
  • Porciones: 18 Porciones

 

Para comenzar esta preparación, separamos las claras y yemas de nuestros huevos, y colocamos en un tazón las claras, que batiremos con ayuda de una batidora eléctrica (esto nos hace el trabajo más fácil y rápido), por espacio de 5 minutos, aproximadamente hasta que estén a punto de nieve.

Con las claras batidas a punto de nieve, sin dejar de batir comenzamos a agregar las yemas, de una en una, batiendo constantemente, para que la preparación no pierda el aire, cuando hayamos terminado de agregar las yemas, comenzamos a agregar el azúcar, de a poco hasta incorporarla por completo. En este momento podemos agregar la vainilla y la ralladura de limón, o el saborizante de su preferencia. Agregamos y batimos un poco más para integrar.

Por otro lado agregamos el bicarbonato de sodio a la harina de trigo y mezclamos, vamos agregando los ingredientes secos con ayuda de un tamiz o colador, esta operación la hacemos en 3 o 4 partes, e integramos los mismos con ayuda de una paleta y con movimientos envolventes, para no sacar el aire de la mezcla.

Con nuestra mezcla ya lista y todos sus ingredientes bien integrados, solo nos queda volcar sobre un molde previamente enharinado, (si requieres desmoldar este bizcocho, es recomendable usar papel de horno en el molde), y llevarlo a un horno pre calentado a 180 °C por espacio de 35 minutos, o hasta que al introducir un palillo este salga limpio.

En esta oportunidad para la cantidad de ingredientes que utilice, ocupe un molde de 30 x 50 cm, es importante comentarles que pueden variar los ingredientes, calculando que,  por cada huevo deben utilizar 30 gr de azúcar y 30 gr de harina de trigo. De esta manera pueden ajustarse al molde de su preferencia y también a su presupuesto.

Ideal para preparar pasteles en capas, relleno con una buena crema pastelera, o un buen chantillí con frutas frescas picadas y trozos de chocolate, realmente este bizcocho es base para deliciosos postres. Y tú, ¿Con qué lo acompañarías o combinarías?

Imágenes de mi propiedad, tomadas con el lente de mi Ipad 2, y editadas en PowerPoint 2013

 

Gracias por dedicar parte de su tiempo para leer esta publicación, si tienen alguna duda, crítica o sugerencia, les agradecería dejármela en la caja de comentarios, y recuerda, ¡Tú también puedes hacer magia en la cocina!

 

Si te gusta este contenido, ven y apoya a @Cervantes como Witness en 

https://steemit.com/~witnesses

 

También podrás encontrarme en el Chat de Discord de Nuestro Amigo @Repollo

https://discordapp.com/invite/6r8ehUt

 

A Witch in the Kitchen: “YUCAMOCHI // A Yucca Mochi? Yes, Delicious!”

Hello Dear Witches…!

 

To talk about this delicious dessert, it is necessary to comment that it has its origin in a delicious dessert, called Mochi, originally from Japan, and that has become very popular in recent years. Well, looking for recipes on the Internet, I got this Delicia, because look how delicious this Yucamochi is, curiosity led me to prepare it, taking advantage that it had the ingredients, because they are very few and easy to get.

A dessert, delicious, economical, super easy to make, well worth sharing, the original mochi is made from a very glutinous rice, which gives it its very particular texture, yucca, provides a very similar texture and this is why many Japanese in Latin America, have adapted this dessert with this peculiar ingredient, and without further ado, join me and I show you how to prepare this Delicious Yucamochi. Enjoy!

Ingredients

For Yucamochi

  • 1 Kg of raw minced cassava
  • 1 1/2 cup sugar
  • 1 Egg
  • 1 Tsp of salt
  • 1 tsp cinnamon
  • 1 Litre of whole milk

For Candy

  • 1 1/2 Cup of Sugar
  • 5 tablespoons of water
  • Medium lemon juice

 

Preparation 

 

  • Difficulty level: Low
  • Preparation Time: 15 Minutes
  • Baking time: 60 Minutes
  • Time Total: 75 Minutes
  • Yield: 10 Portions

 

To begin our preparation, place the sugar, lemon juice and 5 spoonfuls of water in a saucepan over medium heat, to make the caramel that we will place in the bottom of the mould that we will use. This step will take about 15 minutes. Let it cook without stirring, for this time until we have a honey-colored caramel.

While the caramel is being made, while keeping an eye on it, we chop the yucca into very small pieces, since we are going to process it in the blender, or if you have a processor, you can do it there, we place the yucca, the egg, and the salt in the blender.

Continue adding the sugar and milk, and proceed to liquefy for about 5 minutes, until we have a liquid consistency, then pour the preparation into the mold where we have poured the caramel. To take it to a preheated oven at 180 °C for 60 minutes, or until a toothpick is inserted and comes out clean and dry.

This dessert that maybe many do not know, and that I just found by chance, I leave me totally in love, its texture and flavor without any doubt, is delicious, I recommend them totally, you will not regret it, it is also so easy to make and with few ingredients, the dream of every cook hahahaha. And you, would you dare to try it?

 

All images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, please leave them in the comment box, and remember, You can also do magic in the kitchen!

You can also find me in Our Friend’s Discord Chat @Repollo 

https://discordapp.com/invite/6r8ehUt

You want to find the best culinary content on the net, but don’t go hungry, you must go to  @Steemkitchen 

https://discord.gg/DuUgyKx

 

A Witch in the Kitchen: “Papelon or Panela Cake // Where I Come From They Tell You CORTADOS”

Hello Dear Witches…!

 

Venezuelan gastronomy, consists mostly of simple preparations and delicious flavors, sample of it is this delicious cake that I set out to prepare today, is ideal to accompany a rich cup of coffee, or a good glass of cold milk, its sweetness and spicy flavor, gives much character and presence to it, so it does not need stronger companions.

I had really wanted to eat this cake for weeks, however I didn’t get the main ingredient, the papelón, panela or piloncillo, as it is also known elsewhere, it is this ingredient that gives it its characteristic flavor and color. And let me tell you that I managed to fulfill my desire to eat a piece of this delicacy accompanied by a good piece of llanero cheese jajaja.

Few ingredients and an extremely easy preparation make this one of my favorite recipes, but come with me and I’ll show you how to make this delicious cake. Enjoy!

 

Ingredients

  • 800 g all-purpose wheat flour
  • 1 Panela of papelon approx 450 gr
  • 1 Tbsp sodium bicarbonate
  • 2 Eggs
  • 1 tsp of aniseed seeds
  • 1 tsp powdered cinnamon
  • 1 tsp. of cloves

600 ml water

 

Preparation 

 

  • Difficulty level: Low
  • Preparation Time: 15 Minutes
  • Baking time: 35 Minutes
  • Time Total: 50 Minutes
  • Yield: 24 Portions.

 

To begin, in a pot place the panela paper, which we have previously split into smaller pieces, add the aniseed, cinnamon and cloves, accompanied by 600 ml of water and bring to medium heat until the panela has melted, this will take about 10 minutes. With the melted paper, strain this liquid and let it cool.

Having cold the mixture of paper and spices, we proceed to add whole eggs and beat with the help of a balloon until well integrated, on the other hand, add the sodium bicarbonate to wheat flour and mix, then go adding to the mixture of paper spices and eggs with the help of a sieve, preferably add these dry ingredients in 2 or 3 batches, integrating well between one and the other to avoid lumps.

Once a homogeneous mixture is obtained, proceed to pour into a square mould, previously floured, and place in a preheated oven at 180 °C for about 35 minutes or until it comes out clean when a toothpick is inserted. With the cake still warm, unmold and proceed to cut.

After cutting we let cool and taste this delicious cake, with a good cup of coffee. I like to make it in square or rectangular molds, so that when they are cut like the ones I used to buy in the wineries when it was small, however they can make it in the mold of their preference, there are also those who after cutting them and even warm pass them through granulated sugar and take it to the oven for about 5 minutes, gives them a flavor and a delicious texture.

Personally I like to accompany it with a piece of llanero cheese, my father loves cola soda, my mother with coffee, my brothers eat it alone, and you’ve tried a cut, with what do you like to accompany it?

 

Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I’d appreciate it if you’d leave it in the comment box, and remember, you can also do magic in the kitchen!

 

You can also find me in Our Friend’s Discord Chat @Repollo 

https://discordapp.com/invite/6r8ehUt

 

 

You want to find the best culinary content on the net, but don’t go hungry, you must go to  @Steemkitchen 

https://discord.gg/DuUgyKx

 

Una Bruja en la Cocina: “Torta de Papelon o Panela // De Donde Vengo le Dicen CORTADOS”

Holaaa Mis Queridos Brujitos…!

 

La gastronomía de venezolana, consta en su mayoría de preparaciones sencillas y deliciosos sabores, muestra de ello es esta deliciosa torta que me dispuse a preparar el día de hoy, es ideal para acompañar una rica taza de café, o un buen vaso de leche fría, su dulzor y sabor especiado, le da mucho carácter y presencia a la misma, por lo cual no necesita de acompañantes más fuertes.

Realmente tenia semanas con antojo de comer esta torta, sin embargo no conseguía el ingrediente principal, el papelón, panela o piloncillo, como también se le conoce en otros lados, es este ingrediente quien le otorga su característico sabor y color a la misma. Y déjenme decirle que logre cumplir mi deseo de comer un trozo de esta delicia acompañado de un buen pedazo de queso llanero jajaja

Pocos ingredientes y una preparación sumamente fácil, hacen de esta una de mis recetas favoritas, pero acompáñenme y les muestro como elaborar esta deliciosa torta. ¡Disfruten!

 

Ingredientes

  • 800 gr de harina de trigo todo uso
  • 1 Panela de papelón aprox 450 gr
  • 1 Cda de bicarbonato de sodio
  • 2 Huevos
  • 1 Cdta de semillas de anís
  • 1 Cdta de canela en polvo
  • 1 Cdta de clavos de olor
  • 600 ml de agua

 

Preparación

  • Nivel de Dificultad: Bajo
  • Tiempo de Preparación: 15 Minutos
  • Tiempo de Cocción: 35 Minutos
  • Tiempo Total: 50 Minutos
  • Rendimiento: 24 Porciones.

 

Para comenzar, en una olla colocamos la panela de papelón, que previamente hemos partido en trozos más pequeños, agregamos el anís, la canela y el clavo de olor, acompañado de los 600 ml de agua y llevamos al fuego medio hasta que la panela se haya derretido, esto tomara unos 10 minutos. Con el papelón ya derretido, colamos este líquido y dejamos enfriar.

Teniendo fría la mezcla del papelón y las especias, procedemos a agregarle los huevos enteros y batimos con ayuda de un globo batidos hasta integrar bien, por otro lado, agregamos el bicarbonato de sodio a la harina de trigo y mezclamos, para luego ir agregando a la mezcla de papelón especias y huevos con ayuda de un tamiz, preferiblemente agregamos estos ingredientes secos en 2 o 3 tandas, integrando bien entre una y otra para que no queden grumos.

Una vez obtenida una mezcla homogénea, procedemos a volcar en un molde cuadrado, previamente enharinado, y llevamos al horno pre calentado a 180 °C por unos 35 minutos o hasta que al introducir un palillo este salga limpio. Con la torta aun tibia, desmoldamos y procedemos a cortar.

Después de cortar dejamos enfriar y a degustar esta deliciosa torta, con una buena taza de café. Me gusta elaborarla en moldes cuadrados o rectangulares, para que al cortar queden como los que solía comprar en las bodegas cuando era pequeña, sin embargo pueden elaborarla en el molde de su preferencia, también hay quienes luego de cortarlos y aun tibios los pasan por azúcar granulada y lo llevan al horno por unos 5 minutos, les da un sabor y una textura deliciosa.

Personalmente me gusta acompañarla con un trozo de queso llanero, a mi papá le encanta con refresco de cola, a mi madre con café, mis hermanos se lo comen solo, y tú ¿Has probado un cortado?, ¿Con qué te gusta acompañarlo?

 

Imágenes de mi propiedad, tomadas con el lente de mi Ipad 2, y editadas en PowerPoint 2013

 

Gracias por dedicar parte de su tiempo para leer esta publicación, si tienen alguna duda, crítica o sugerencia, les agradecería dejármela en la caja de comentarios, y recuerda, ¡Tú también puedes hacer magia en la cocina!

Si te gusta este contenido, ven y apoya a @Cervantes como Witness en 

https://steemit.com/~witnesses

 

También podrás encontrarme en el Chat de Discord de Nuestro Amigo @Repollo 

https://discordapp.com/invite/6r8ehUt

Una Bruja en la Cocina: “Galletas Craqueladas de Limon // ¡Tan DELICIOSAS como HERMOSAS!”

Holaaa Mis Queridos Brujitos…!

 

Mis amadas galletas, cuando no hay en la alacena se siente vacía, y es que son ideal para las meriendas de Mi Mathias, y para tener que ofrecerle a las visitas inesperadas, así como hoy muy temprano en la mañana, me llamo un viejo amigo de la universidad diciéndome que vendría a tomarse un café en mi casa, para actualizarnos con nuestras vidas.

Después de caer en cuenta que no tenía nada que ofrecerle a mi amigo, más que el café, me dispuse a buscar entre mis recetas y me encontré estas deliciosas, fáciles y rápidas de elaborar, que salvaron mi vida y me dejaron como una reina con este viejo amigo

Estas deliciosas y fáciles galletas, no requieren de muchos ingredientes y además son bastante rendidoras, lo cual me encanta, pues en ocasiones no me queda mucho tiempo libre para hacerlas, por cierto también se realizan en muy corto tiempo y no requieres equipos muy sofisticados para elaborarlas, pero acompáñenme y les muestro como preparar estas hermosas galletas, ¡Disfruten!.

 

Ingredientes

  • 3 Tazas de harina de trigo todo uso
  • 1 Taza de azúcar
  • 1 Cdta de bicarbonato de sodio
  • 2 Huevos
  • Corteza y zumo de 1 limón
  • 50 ml de aceite de girasol o maíz
  • 4 Cdas de azúcar glas

 

 

Preparación

  • Nivel de Dificultad: Bajo
  • Tiempo de Preparación: 15 Minutos
  • Tiempo de Cocción: 10 Minutos
  • Tiempo Total: 25 Minutos
  • Rendimiento: 50 Galletas.

 

Comenzamos rallando la corteza del limón y mezclándola con el azúcar, para que esta absorba los aceites del limón y se impregne de este delicioso sabor, continuamos agregando los huevos y el aceite, y procedemos a batir para integrar bien y darle volumen a la mezcla.

Adicionamos el zumo de limón y continuamos batiendo para integrar, por otra parte mezclamos el bicarbonato de sodio con la harina de trigo y tamizamos sobre la mezcla.

Mezclamos con una paleta o un tenedor, hasta integrar todo y obtener una masa homogénea, y aquí es cuando empieza la parte divertida, formamos bolitas con la masa y pasamos por el azúcar glass.

Disponemos nuestras galletas rebosadas en azúcar glas en una bandeja preferiblemente con papel de horno, y llevamos al horno pre calentado a 180 °C por 10 minutos o hasta que empiecen a dorar por debajo.

Hermosas y deliciosas estas galletas, me hicieron quedar como toda una reina con mi amigo, y opacaron el terrible café que preparo jajaja, pues si, esta bruja prepara un café horrible, eso se lo dejo a mi hermosa madre jajaja, así que si alguno tiene consejos para que mi café mejore, le agradecería dejármelo en los comentarios.

Imágenes de mi propiedad, tomadas con el lente de mi Ipad 2, y editadas en PowerPoint 2013

 

Gracias por dedicar parte de su tiempo para leer esta publicación, si tienen alguna duda, crítica o sugerencia, les agradecería dejármela en la caja de comentarios, y recuerda, ¡Tú también puedes hacer magia en la cocina!

 

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También podrás encontrarme en el Chat de Discord de Nuestro Amigo @Repollo 

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A Witch in the Kitchen: “Beet Cake, Beet Cake? Yes, and it’s DELICIOUS!”

Hello Dear Witches…!

 

Nearly a week of vacation he gave us the HF20, and in that time, besides taking advantage of it to take a rest, because a killer tooth tried to kill me, and since he couldn’t, I decided to celebrate with a DELICIOUS Beetroot Cake, and it’s delicious, says someone who doesn’t like beetroot very much, it has a very intense flavor, and I was never very fond of it, until the day I tasted this cake.

In addition to being a way to offer vegetables to Mi Mathias, because this like the carrot cake, simply loves it, at first sight looks like a simple chocolate cake, and although it has some cocoa, no doubt the protagonist is this unique vegetable with its spectacular color, is a very simple preparation and few ingredients (as I like), which I assure you will completely change your opinion about this tuber.

Many of those who tasted this cake, did so before telling them what it was, and 8 people only 2 got it right, and is that with the help of cocoa, the taste of beet is camouflaged very well, making this cake, ideal for adding to the diet of the youngest, making this dessert a fairly nutritious snack. But come with me and I show you how easy and fast it is to prepare this delicious recipe, Enjoy! 

Ingredients

  • 2 1/4 cups wheat flour
  • 3/4 cup sugar-free cocoa
  • 1 Cup of sugar
  • 1 Tbsp baking powder
  • 3 Eggs
  • 200 ml corn or sunflower oil
  • 1 tsp vinegar

 

 

Preparation 

 

  • Difficulty level: Low
  • Preparation Time: 10 Minutes
  • Baking time: 40 Minutes
  • Time of Total: 50 Minutes
  • Yield:  12 Portions

 

We begin by adding in a blender, the diced beet, followed by the eggs and the oil, blended for about 5 minutes at high speed.

In a bowl we sift the wheat flour, together with the cocoa and the baking powder, add the sugar and integrate well.

We continue pouring the mixture that we have liquefied, on the dry ingredients, previously mixed, we integrate very well with the help of a palette, avoiding to beat of but, we place this preparation in a mold previously floured and we take to an oven preheated to 180 °C for 40 minutes or until when introducing a stick this one comes out clean, and Voilá! so easy and fast we have ready our delicious Cake of Beet.

Really when I prepared it for the first time, I was a little skeptical, thinking about what strange flavor I was going to stay, but really the surprise was very pleasant, because this delicious cake, gives us, a flavor and a texture really unique, those who tried it were in love, My Mathias, I am asking for more and I am super happy because I managed to find a way for my son to eat beetroot hahaha.

 

Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013,

 

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, please leave them in the comment box, and remember, You can also do magic in the kitchen!

You can also find me in the Discord Chat of Our Friend @Repollo

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You want to find the best culinary content on the net, but don’t go hungry, you must go to  @Steemkitchen 

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A Witch in the Kitchen: “Ricota and Dulce de Leche Cake // Simply DELICIOUS!”

Hello my dear little witches…!

When we talk about cake with some kind of cheese and dulce de leche, simply my eyes jump, because I know that something delicious has to come from there, and no doubt my favorite, this is one of them, also because it has a touch of lemon, which makes their flavors stand out. Yesterday some relatives called me, to tell me that they would come to visit me, and it occurred to me to receive my people, with something sweet to make their visit more pleasant.

When we spend time without seeing our family and friends, and the time of reunion arrives, we always have a lot to say, so let’s talk constantly on the phone, nothing replaces a good conversation in person, and what better way to make it more enjoyable than enjoying a good cup of coffee along with a delicious dessert. This is why today I will show you how to make this delight, so that you have it in mind on any special occasion. Come with me and I’ll show you how to prepare this rich Ricota cake and Dulce de Leche. Enjoy!

Ingredients

Preparation 

 

  • Difficulty level: Low
  • Preparation Time: 20 Minutes
  • Baking time: 40 Minutes
  • Yield: 8 Portions

 

To begin this preparation, we must first make the dough that will serve as the base and cover of the cake. For this we add in a cup the butter and the sugar, which we will beat until forming a soft and whitish cream, and in this point we will add a whole egg and the rind of a lemon, to continue beating until everything integrates very well.

In another bowl or on a table, sift the wheat flour with the baking powder, and make a volcano to add the preparation of butter with sugar and egg, to start kneading with your hands, to form a broken dough, it does not need to be very homogeneous, that is its texture.

We cover a mold for cake or a demould, with 2/3 of our dough, we reserve, in another cup we add the sugar, the ricotta and the vanilla, and we integrate it very well. Then we add the zest and the juice of a lemon, and the spoonful of corn starch, we mix everything very well.

he mold with the dough, add a layer of dulce de leche, and continue pouring the mixture with ricotta, to finish making the cake with the other third of dough we had left, adding it crumbled all over the surface, to take it to a preheated oven at 180 ° C for 40 minutes.

I love to accompany this cake, with a piece of Guayana cheese, and you’ll say, “More cheese!”, but the contrast of flavors that this combination gives, is simply amazing. Great to serve with a good black coffee, in short I repeat, is one of my favorite desserts.

Tips of the Day

 

  • You can add two eggs to the preparation of the cake filling, to make it creamier
  • If you wish you can replace the lemon juice with orange juice
  • In place of dulce de leche you can put strawberry or orange jam, the contrast of flavors with the citrus of these fruits is great

 

Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

 

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I’d appreciate it if you’d leave it in the comment box, and remember, you can also do magic in the kitchen!

 

You can also find me in the Discord Chat of Our Friend Cabbage

https://discordapp.com/invite/6r8ehUt

 

 

You want to find the best culinary content on the net, but don’t go hungry

https://discord.gg/DuUgyKx