Isabel Font

MINI CARROT CAKE LOAVES

16 April, 2019 by Isabel Font Leave a Comment

If you like carrot cake then you’re going to love these delightful little carrot cakes loaves. They’re the perfect sweet treat for any occasion, and what a lovely way to surprise our loved ones over the Easter holidays.

Easter Sunday is always a day we celebrate with friends and family. And if the good weather joins us, we usually enjoy the garden terrace once again. I’m already thinking about the menu I’m going to prepare, and Im so excited about setting the table beautifully for the occasion. This year I’ve bought a couple of charming little things to decorate it. If you give me the time I’ll be more than happy to show you.

These little cakes are a wonderful way to sweeten your celebrations. Each one contains grated carrot, walnuts, little chunks of pineapple, cinnamon and you can add a pinch of ginger if you’re a fan of the spice. To top them off we cover them in cream cheese and fresh cream to make them irresistible. We can then decorate them with some ground walnut and marzipan carrots. The little baked goods will come out lovely and moist with a beautiful sweetness that’ll combine perfectly with the e spices.

Don’t you think they are adorable?

I love the size of these mini loaves cakes. Served individually, they’re perfect for when friends are over.
If you don’t have these mini loaf moulds you can use cupcake ones.
The important thing is to have have fun and enjoy baking!
Happy Easter friends!

MINI CARROT CAKE LOAVES

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Ingredientes

100 gr baking flour
40 gr whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
A pinch of ground ginger (optional)
2 eggs
75 gr caster sugar
75 gr brown sugar
100 gr sunflower oil
1 tsp vanilla extract
170 gr grated carrots
50 gr chopped walnuts
2 slices of pineapple very small chopped
CREAM CHEESE ICING
150 gr cream cheese (at room temperature)
30 gr butter (at room temperature)
75 gr icing sugar
1 tsp vanilla
150 gr wiping cream

Elaboración

Preheat oven to 170ºC and grease 8 mini loaf pans.
Add in a bowl flour, baking powder, baking soda, cinnamon and ginger . Mix to combine.
In a separate bowl, beat the eggs with white and brown sugar until pail and fluffy . Add in vanilla and oil from one side of the bowl and continue mixing until incorporated.
Add flour mixture to egg mixture, mix until just incorporated. Add in the carrots, pineapple , walnuts and stir until evenly incorporated.
Spoon into mini loaf pans about 3/4 full.
Bake for about 20-25 minutes or until a toothpick inserted in the middle of a loaf comes out clean.
Let cool on a cooling rack .
Once cooled top them with the frosting
CREAM CHEESE FROSTING
Beat softened butter and cream cheese with an electric mixer until light and creamy. Add vanilla and icing sugar and mix until completely combined. Slowly add the whipped cream mixing until smooth and creamy.

Notas

I use caned pineapple slices The 8 mini loaves tins I bought from “ KitchenCraft mini loaf tins” You can make cupcakes or a cake instead of making mini loaves. Watch your baking time as it will vary.

https://isabelcakesit.com/en/mini-carrot-cake-loaves/

SWISS ROLL

14 April, 2019 by Isabel Font Leave a Comment

Will anyone still make a SWISS ROLL?

I ‘ve prepared one a few weeks ago filled with raspberry jam and cream… and guess what, it was absolutely lovely. Since then I have done it a couple of times more, the last one was a few days ago to celebrate my mother´s birthday…definitely a wonderful dessert to prepare for your family and guests.

A classic Swiss Roll is a thin flat sponge cake with a jam filling and rolled into a long shape.There are many different versions of this cake, with a variety of flavors and fillings.

Simple things are often the best!

This light and airy sponge actually it´s very easy to make. It is important to beat the eggs and sugar for at least 8-10 minutes. Using a table-top electric whisk to beat makes the task easier, but if you don´t have one use a hand-held electric whisk.

It is best eaten the day it is made as fatless sponges don´t keep for long.

HERE IT IS… A DELICIOUS LIGHT AND FLUFFY RECIPE !

Raciones 8

SWISS ROLL

30 minTiempo de preparación

10 minTiempo de cocinado

40 minTiempo total

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Ingredientes

4 eggs(at room temperature)
100 gr caster sugar, plus extra for sprinkling
100 gr self-raising flour
FOR THE FILLING
3-4 tbsp raspberry jam
300 gr heavy cream whipped

Elaboración

Preheat the oven to 200C and grease and line a Swiss roll tin with baking paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar on a medium-high speed until thick and pale and has tripled in volume (about 8-10 minutes). Sift in the flour and carefully fold in with a spatula.
Pour into the lined tin and spread evenly. Bake for about 10 minutes until light golden brown. Watch the cake very carefully as it is easy to overbake it.
While the cake is cooking, place a piece of baking paper a little bigger than the size of the tin on a work surface and sprinkle it with caster sugar. When the cake is done, invert it on to the sugared paper Quickly loosen the lining paper on the bottom of the cake and peel it away. Roll the cake up firmly with the paper inside, and leave to cool.
Carefully unroll the cooled cake, spread the cake with the jam, followed by the cream. Re-roll the cake and trim the edges off. Sprinkle with a little sugar.
Keep in the fridge until needed but eat as fresh as possible.

https://isabelcakesit.com/en/swiss-roll/

SPANISH ALMOND ORANGE CAKE

19 January, 2019 by Isabel Font Leave a Comment

Hello everybody!

Hope you all have recovered from all the excess meals that the christimas time has provided us with…..Im trying to accomplish one of my new years resolution, which is to try stay on track of a healthier diet. Although…. after these two weeks of rest I had, I’m back and can’t wait to bake something sweet. So as the weekend is approaching, I think I may treat myself to something I love.

How about a Spanish Almond cake, I will use the traditional method used in my area, Valencia. We use the oranges we grow here to aromatize, and a pinch of ground cloves. It can be also aromatized with lemon zest and a little cinnamon and if we prepare it for special occasions we tend to decorate it covering it with meringue on top.

It is very simple, it is basically made with some eggs, sugar and ground almonds. No flour is addded, even though you may find some recipes which include adding a little flour, I prefer not to. We will not use any baking powder either for the cake to rise. That’s why it is essential to whisk the egg whites as much until the foam forms stiff peaks. So keep strong and keep whisking.

Its winter, it’s not really inconvenient to turn the oven on, Is it?…. specially on a cold day, where it is so enjoyable staying at home, having a nice hot drink and a delicious cake, and most importantly a cake that we will have made our selves.

How about having this cake for your tea time?

I encourage you to enjoy these little sweet moments!

Raciones 10

SPANISH ALMOND CAKE

30 minTiempo de preparación

35 minTiempo de cocinado

1 hr, 5 Tiempo total

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Ingredientes

6 eggs (M) separated.
A pinch of salt
200 gr caster sugar
1/2 tsp vanilla extract
Zest of 1 orange + 3-4 tbsp orange juice
200 gr ground almonds
A pinch of ground cloves
TO DECORATE
icing sugar and 3 tbsp flaked almonds

Elaboración

Preheat the oven to 180ºC and line a 26cm springform with parchment paper.
Beat the egg whites with an electric mixer.Gradually add half the caster sugar and beat until they form stiff peaks.
In a separate bowl, beat the egg yolks, orange zest, orange juice,vanilla, and remaining sugar(100gr) , until pale and quite thick.
Fold in the ground almonds and a pinch of ground cloves.
Carefully, fold in the egg whites, a little at a time.
Pour the mixture into the cake pan and bake for about 35-40 minutes.
Leave the cake to cool in the pan for 10 minutes, then turn it out and cool on a wire rack.
Peel away the lining paper and decorate with icing sugar and flaked almonds

https://isabelcakesit.com/en/torta-almendras-naranja/

CHRISTMAS BISCUITS GIFTS

10 December, 2018 by Isabel Font Leave a Comment

Hello everybody !!!

My kitchen has been invaded by the Christmas Spirit !

It´s Advent time. A time of sweet treats and sharing them with our loved ones. We are baking lots of biscuits that fill the home with that unmistakable aroma of Christmas.

At home, we make the most of the holidays that the first few days of December provide us with. We usually begin decorating the house and putting up the Christmas tree. But there´s nothing better to awaken our Christmas spirits than the enticing smell of freshly baked biscuits.They are absolutely divine, crunchy with a smooth buttery taste, yum!

The great thing about baking biscuits is, they can be prepared in advance and they last when stored in an airtight container. This year , I want to make even more, because I´m going to make lots of little gifts and I have many ideas.

Below I´ll leave you the recipe with the ingredients for the dough, Now , all you have to do is choose the cookie cutters with whatever Christmas shapes you like. And when the time comes to decorate them, let your imagination run wild… coloured glazing, chocolate, pearls, sprinkles, ribbons… everything goes!

I´ll show you the ones I´ve made this year, to give you some inspiration.

Look how cute this little tree is !

I´ve thought about doing various little trees to decorate the table for Christmas. They can also be wrapped up in little transparent cellophane bags and a beautiful ribbon. You can then offer them to your guests as little gifts. What do you think of that idea?

They are very easy to bake and can be made in all sizes. There´s nothing to it, it´s just making round biscuits with distinct diameters and gradually joining them with white chocolate ganache. And to crown our little Christmas tree biscuits we make a little star shaped biscuit, with a few pearls of you like them and now we have a snowy tree if we powder it with white icing sugar on top.

Little details to surprise our guests.

Everyone will enjoy these gorgeous little homemade biscuits that we have accompanying the coffees we serve, it adds a nice touch. Little details are that serve as small gestures of our love.

Are you looking for Rudolph…with a VERY SHINY RED NOSE ?

Children love biscuits in the shape of animals, and I´ve found these reindeers so funny. I´ve decorated them in a very simple way, with some white chocolate and a little red ribbon for the neck.

To offer them as gifts, I´ve bought red jars with airtight lids, so the preserve well. I have tied them up with a ribbon and adding a few little treats like a little green stick, a candy cane,and a little star shaped biscuit…………and lots & lots of love!

A little detail and full of affection

Here you have all my ideas with all my love. I hope it has severed you as some inspiration.

BUT ABOVE ALL, ENJOY THIS FESTIVE TIME AND HAVE A WONDERFUL CHRISTMAS !

CHHRISTMAS CUTOUT COOKIES

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Ingredientes

300 gr flour, plus extra
100 gr ground almonds
150 gr sugar + pinch of salt
2 tsp vanilla extract
1 egg + 1 egg yolk
300 gr cold butter (cut in small pieces)
GANACHE FOR THE TREE
150 gr white chocolate
50 gr cream
TO DECORATE THE RUDOLPH
Some melted white chocolate
red food coloring
red ribbon

Elaboración

Cream butter and sugar.
Beat in eggs and vanilla extract.
Stir in flour and ground almonds until the mixture comes together as a dough.If the dough feels sticky, add a little flour.
Wrap the dough in cling film and chill for at least one hour.
Preheat oven to 175
On a lightly floured surface, roll the dough out to around 0.5cm thick, and cut with floured cookie cutters. Place on baking sheets.
Bake until edges are lightly brown, 12-16 minutes. Remove from pans to wire racks to cool.
Decorate cookies as desired.
TO CREATE THE TREE:
We create about 7 - 8 round biscuits of different diameters (the biggest biscuit I made was 12cm and the smallest 4cm) in order to create the shape of our tree. Also, create one small biscuit in the shape of a star. Once you have shaped each biscuit, create a little hole in the smallest biscuit before putting them in the oven.
To make the ganache, cut the white chocolate into small pieces. Bring the cream to a boil and pour it over the chocolate. After a minute, stir it until its smooth and mixed well. Depending on the amount of trees we want to create, we will prepare more or less ganache.
We let it cool and set for a bit.
Place the biggest biscuit on a plate and put a small amount of ganache. Let it set for a bit before you place the next biscuit and continue the same process until the last biscuit. Finish with the small star on top.

Notas

Don´t overmix the dough. Handling the batter too much will result in dense, tough cookies. If cookies are to be hung as decorations, make a hole in each from top with end of plastic straw

https://isabelcakesit.com/en/christmas-biscuits-gifts/

If the dough is sticky, add a little more flour. Wrap and refrigerate for at least 1 hour.

You can also roll the dough between two sheets of parchment paper.

To make into Christmas tree decorations, carefully make a hole in the top of the biscuits using a straw.

APPLE WALNUT CAKE WITH MASCARPONE CREAM AND TOFFEE

29 November, 2018 by Isabel Font Leave a Comment

HOLA EVERYONE!!!

Having been a while since i have posted a recipe, here is a marvelous cake for you. An Apple cake with walnuts and Toffee. The classic apple cakes are very liked by my family, you know, with the apple pieces on top. But thought it was time to try out something different, and if I´m honest, I was desperate to make one of those cakes with caramel dripping over it.

It has three layers of apple and walnuts biscuit, with a light touch of rum. For the filling we will make a mascarpone and quark cream which we will also use to cover the cake. To finish we will decorate the cake in very simple way, with a caramelized apple on the centre of the cake. We then drop the caramel on the edges for it to spill down the sides.

Simple….., with a very rustic charm, although elegant too, don’t you agree?

This is the second time I´ve made this, and I can assure you it won´t be the last. The first time was a trial. The cake itself was nice, but the caramel, well… we don´t understand each other very well. Well… the presentation didn´t turn out very well so I had to make it again to show you.

This cake is very simple to make. The tricky part is making the caramel… I dont have the paaaatience … but never mind, they say practice makes perfect, and I´m on it.

Something to take into account when the sugar is caramelising is not to let it get too dark, because it can taste bitter and ruin the taste of the toffee.

If you don´t want to use rum, because of children, or you don´t like alcohol, you can substitute it with a few spoonfuls of apple juice.

You can add a variety of spices to this cake too, but it´s optional, whatever you prefer. My personal favourite is adding cinnamon, also we can add a pinch of nutmeg, ginger powder, or allspice.

If you try it you´ll see that the sponge cake and the mascarpone cream aren´t overly sweet, which makes it especially enjoyable when mixed with the toffee.

Flavours that encapsulate autumn … Apples, Nuts, Cinnamon … Delicious !!!

APPLE WALNUT CAKE WITH MASCARPONE CREAM AND TOFFEE

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Ingredientes

2 big apples peeled and grated
3-4 tbsp lemon juice
4 tbsp rum
250 gr butter
1 pinch of salt
1 tsp vanilla extract
300 gr sugar
6 eggs
300 gr flour
100 gr cornstarch
2 tsp baking powder
1 tsp cinnamon
1 pinch nutmeg
1 pinch allspice
200 gr ground walnuts
FOR THE CREAM
500 gr Mascarpone
250 gr Quark
70 gr icing sugar
1-2 tsp vanilla extract
2-3 tbsp lemon juice
TOPPING
1 small apple
150 gr sugar
150 gr cream

Elaboración

Preheat oven to 180 degrees Celsius and line the bottoms of three 8-inch cake pans with parchment paper. Then grease and flour the sides.
Mix the grated apples with the lemon juice and rum and set aside.
Whisk together the dry ingredients,( flour, cornstarch,baking powder, cinnamon,nutmeg, and allspice) in a bowl and set a side.
In a bowl of stand mixer, beat the butter until smooth, add the sugar, vanilla and a pinch of salt and beat until light and fluffy ( about 5 minutes)
With the mixer on low speed, add eggs one at a time, mixing until incorporated after each addition.
Add half of the dry ingredients and mix on low speed until incorporated. Repeat with the remaining half of the dry ingredients.
By hand, stir in walnuts and apples.
Divide batter evenly between the three cake pans and bake for 30-35 minutes, or until a toothpick inserted into center of the cake comes out clean.
Let cakes cool in pans on a wire rack for 10 minutes, then turn out onto a wire rack and let cool completely.
FOR THE FROSTING
Mix toghether the mascarpone, quark, icing sugar, vanilla and lemon juice, until smooth.
ASSEMBLY
Place one layer of cake on serving plate. Top with 1/3 of frosting, spread evenly. Repeat with remaining layers. Frost and smooth the outside. Chill for 3 hours
CARAMEL
Place sugar and 3-4 tbsp water into a medium pot, heat until it caramelizes in a light brown color and immediately remove from the heat.Bring cream to boil and slowly add to the caramel while whisking quickly. The mixture will bubble up , continue beating until the caramel dissolves. Remove from the heat and let it cool.
Using a small spoon, place dollops of caramel around the top edges of the cooled cake, allowing some to drip down.
Top the cake with a small apple, spoon some caramel over the top and sides of the apple.

https://isabelcakesit.com/en/apple-walnut-cake-mascarpone-cream-toffee/

THE BEST CHOCOLATE CAKE

18 October, 2018 by Isabel Font Leave a Comment

Hello Dear People

I have seen many recipes for chocolate cake out there, and often have tried recipes, simply to please friends who would frequently ask me to make it or just for my kid’s Birthday Parties. Even though I’m not the greatest fan of chocolate cake, I thought I would go on a search to find a recipe that would be able to convince me and change my mind. I have to admit this recipe has won my heart. It is so dense and tender, just how a chocolate cake should be, and if we cover it with a ganache to give it a good balance and to add a beautiful flavour, it is simply perfect.I am in love with this chocolate cake. By far one of the best chocolate cakes I’ve ever eaten before.

Searching and trying the new and the different, I’m definitely starting to have a successful repertoire between my friends, of recipes filled with chocolate, that doesn’t stop growing as is my love for chocolate itself.

I’m not sure if you guys share this thought with me but don’t you sometimes see a chocolate cake in a restaurant and say: Just NO! Then you try them and it might be too sweet and way too dry. Sometimes they simply use syrups as an attempt to make them juicier.

The oil and Buttermilk in this cake helps achieve that moist crumb,and the coffee will accentuate the chocolate flavor. It is also important to use a good quality natural unsweetened cocoa powder.

It might be the colour this cake has, you can see it is so dark and dense, reminds me of the american movies, where they take out the typical, dark chocolate cake from the fridge….And you are there, sat on the sofa, watching TV, with absolutely nothing sweet in the fridge!!!! Yes, I do notice those things.

If you like chocolate, you will fall in love !!!

THE BEST CHOCOLATE CAKE

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Ingredientes

3 eggs (M) room temperature
280 gr buttermilk
240 gr warm water
110 gr vegetable oil (like canola oil)
1 tbsp Instant coffee powder
1 tsp vanilla extract
240 gr flour
300 gr caster sugar
80 gr unsweetened natural cocoa powder
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 tsp white vinegar
GANACHE
200 gr chocolate (coarsely chopped)
200 gr cream

Elaboración

Preheat the oven to 180 C degrees.
Butter and flour a 26cm springform pan.
In a bowl, mix together the flour, cocoa,baking powder and salt, sinfted and sugar.Set aside.
In another large bowl, mix the eggs, buttermilk, oil, coffee powder, water and vanilla until combined. Slowly add the dry ingredients.
By last, put the baking soda in a small bowl, mix it with the vinegar and add to the batter. The batter will be very thin.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
MAKE THE GANACHE
Place chopped chocolate into a large bowl. Heat the cream in a small saucepan over medium heat. Once it begins to boil, remove from heat and pour over the chocolate. After one minute, stir slowly until the ganache is smooth.Pour over the cake.

https://isabelcakesit.com/en/best-chocolate-cake/

MINI PANES DE PLÁTANO (MINI BANANA LOAVES)

9 October, 2018 by Isabel Font Leave a Comment

Hey everybody!

I am sure that whoever thought of baking the first banana cake must of been fed up of seeing the last bananas on the fruit bowl turning black, what I also often witness. They sadly get neglected and ignored once too ripe. I do repeat and repeat myself frequently with my family……”eat the ripe ones first”…. Not going to happen. We buy new bananas and they eat the new ones first, I end up either eating them myself or throwing them away… until I discovered the Banana Bread !!!

The preparation of these mini banana cakes is simple, and are a great way to use up over ripe bananas.

Normally I bake them in a long loaf tin, but I preferred to go ahead and try out the mini version. I bought these mini loaf tins and they are so cute! They will also look great for tea time with my friends.

You can imagine how good they smell whilst being baked, the lovely aroma of banana, vanilla and cinnamon…..I love the beautiful crust that forms on top of the little banana cakes when you take them out of the oven, although they do become softer later on. With its tender texture and its delicious taste, really enjoy the idea of the banana cake.

Any moment is ideal to enjoy a slice of this banana cake. In the morning, in the afternoon or ……….whenever we feel like it. We may have it as it is, or have it with chocolate spread, or I personally recommend…………pouring a creamy caramel sauce on top.

Irresistible with that caramel sauce!!!!!

If you are craving something sweet , but not to sweet, comforting and super easy, try this recipe. You will love it!

Raciones 8 Mini banana loaves

MINI BANANA LOAVES

Adapted from: the joy of baking.com- Low fat banana bread

20 minTiempo de preparación

20 minTiempo de cocinado

40 minTiempo total

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Ingredientes

240 gr mashed ripe bananas
1 tsp baking soda
120 gr plain yogurt
60 ml soft vegetable oil
165 gr light brown sugar
1 large egg or two egg whites
1 tsp vanilla extract
130 gr plain flour
65 gr whole wheat flour
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
50 gr chopped nuts
FOR THE CARAMEL SAUCE
140 gr brown sugar
250 gr cream

Elaboración

Preheat the oven to 180 degrees C
Spray the mini tins with a nonstick vegetable cooking spray.
In a large bowl, mix the mashed bananas with the baking soda and yogurt. Set aside.
In a separate bowl, whisk together the sugar, oil,egg or egg whites, and vanilla.
In another bowl, whisk together the flours, baking powder, cinnamon and salt.
Combine the banana mixture with the egg mixture and then add the flour mixture and mix until combined.
Stir in the nuts.
Pour the batter into the prepared mini tins and bake for about 20 minutes.
If you use a big loaf tin (20 x 10 cm) bake for about 45-50 minutes.
Remove from the oven and cool on a wire rack.
CARAMEL SAUCE
Place the sugar and cream in a saucepan over medium heat and stir until the sugar is disolved.
Increase the heat and stir until the sauce thickens a bit.

https://isabelcakesit.com/en/mini-panes-platano-mini-banana-loaves/

PRUNE PLUM MUFFINS

6 September, 2018 by Isabel Font Leave a Comment

Hello everyone!!!

September has arrived and holiday time is coming to a close. It´s now time for everyone to start again at home. Honestly, I´ve always loved September. I´m so fortunate to live beside the sea, being able to enjoy some calm, peaceful days at the beach … without all the hustle and bustle … and I love it!!!

Although it´s still warm, I´m sure many of you are still looking forward to heating the oven once more, like me. I suggest these beautiful plum muffins to start with. Truthfully plums have never been my favourite fruit to eat as they are. But in cakes and muffins like these ones, they are delicious.

You can substitute the prunes for peaches or nectarines if you prefer. Or try your own selection of fruit. I´m enjoying baking with fruit more and more these days. These muffins have yogurt in the mixture and a little bit of orange zest so they turn out light and fluffy and together with the fruit they´ll have an extraordinary flavour.

I recommend you give them a try, they´ll make the return to school much more enjoyable!!!

Raciones 12

PRUNE PLUM MUFFINS

40 minTiempo de preparación

25 minTiempo de cocinado

1 hr, 5 Tiempo total

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Ingredientes

16 prune plums
2 tbsp of honey
125 gr butter (room temperature)
150 gr sugar
a pinch of salt
1 tsp vanilla extract
1 tsp orange zest
2 eggs (M)
250 gr plain flour
2 tsp baking powder
125 gr natural yogurt

Elaboración

Wash the fruits, dry them and divide them into two to remove the seed. Each half can be divided into two or three slices. Place de sliced fruit in a bowl and mix it with two tablespoons of honey, let macerate about 30 minutes.
Preheat oven to 180ºC . Line a 12-count muffin pan with cupcake liners.
In a bowl, mix and sift together the flour, baking powder and salt. Set aside.
In another bowl beat the butter, sugar, orange zest and vanilla until light and fluffy. Beat in the eggs one at a time.
Slowly add the dry ingredients to the butter mixture alternating with yogurt and mix until just combined. Make sure no to over mix the batter.
Scoop the batter into the cupcake liners and distribute the drained fruit on top by pressing them down into the batter. Reserve the syrup of the fruit.
Bake for about 25 minutes .
Remove from the oven and allow to cool on a wire rack for about 10 minutes. Remove all of the muffins from the pan and transfer to a wire rack to cool completely.
Serve the muffins drizzled with the fruit syrup.

https://isabelcakesit.com/en/prune-plum-muffins/

COUSCOUS SALAD WITH YOGURT DRESSING

3 July, 2018 by Isabel Font Leave a Comment

Hello everyone !!!

These bowls where dying to go outside!!! … This delicious and refreshing Couscous Salad with yogurt dressing is a great occasion to use them.

Those of you who know me well already know that I´m crazy about dishes, glassware and, and , and … anyway… I could not resist and here they are … COLOR IS JOY and these little bowls are great for summer.

Like this Couscous Salad !!!

Looks like the heat has joined us and is going to stay for a while. Salads start becoming the best option and Couscous is one of my favourite ones.

I like the salads that you can prepare in advance and later, with a couple of other ingredients it becomes a complete meal. It is very practical to have them in the fridge and be able to eat when we feel like it, especially on summer holidays … or if you have a son like mine, always opening the fridge and asking … is there something to eat MOM ???

This Couscous salad is also the perfect lunchbox meal… to work … to the beach!!!

I always make it my way, I don’t follow an exact recipe….it depends on the ingredients I have, or with what I´m serving it with.

I normally add a bit of cucumber, tomato, pepper ( I like to mix distinct colors) a little bit of spring onion, and I like using herbs. I really like such as coriander and fresh mint.

To get a flavorful salad I like to add a light lemony vinaigrette to the couscous. It´s simple, all you need is olive oil, Dijon mustard, honey, lemon zest, lemon juice . Whisk together until creamy, and then season with salt and pepper and you´re done.

The Couscous will soak up all the vinaigrette , so when it comes to serving I like to accompany it with a separate yogurt dressing, so that each one serves himself to his liking.

Once the Couscous is dressed, It´s up to you for what else you add.

This salad goes perfectly with meat, fish, shellfish etc…. or simply with well chopped fresh vegetables is ideal…..

Which one would you like? …the blue one is mine!!!!!

Raciones 4
COUSCOUS SALAD WITH YOGURT DRESSING
30 minTiempo de preparación
30 minTiempo total

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Ingredientes
200 gr couscous
1 cucumber
1 pepper
1-2 tomatoes or cherry tomatoes
1 spring onion
a little chopped cilantro or parsley and mint
FOR THE VINAIGRETTE:
3-4 tbsp olive oil
1 tsp mustard
2 tbsp lemon juice
salt and pepper
-----------------------------------------------
FOR THE YOGURT DRESSING
300 gr yogurt
1 tsp mayonnaise
half a lemon juice
1 tsp sugar or honey
a little chopped coriander and mint
salt and pepper
Elaboración
ADAPT THE QUANTITIES TO YOUR LIKING
Pour the couscous in a bowl and add the same volume of hot water.
Mix until the complete absorption of water stirring with a fork.
Make a vinaigrette mixing the olive oil with mustard, lemon juice salt and pepper and add it to the Couscous.
Chop all the vegetables and add them to the Couscous mixing all together.
Keep The salad in the fridge.
...........................................
FOR THE YOGURT DRESSING
Mix all the ingredients together until well blended.
Keep it in the fridge.
7.6.4
37
https://isabelcakesit.com/en/couscous-salad-yogurt-dressing/

BLACK FOREST CREAM-PUDDING

16 June, 2018 by Isabel Font Leave a Comment

Hello everyone!

Today I have prepared for you a stunning BLACK FOREST CREAM PUDDING!!!!

I´m not sure if you have ever heard of Kirschwasser. It is a German cherry licor which is produced in the Black Forest area. This area is famous for its cherries as well as its successful licor. Products which are also used in the very well known Black Forest Cake….And that is in fact where this recipe comes from. As you may of gathered this cream also includes cherries and some of the Kirschwasser licor.

If I have to say what I prefer about German cakes and desserts, is that they never seem to be very heavy or sickly. So it happens with this cream. Firstly you will think it is challenging to finish although after the first spoonful, you do notice its rather light, you most likely won’t stop digging in.

Hold on!….. I ´m not trying to say its not fattening. Although if we have a balanced and a healthy diet, with moderation, we may give ourselves a delicious treat.

Raciones 6

BLACK FOREST CREAM PUDDING

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Ingredientes

1 pack Instant Vanilla Pudding Mix ( for 500 ml milk)
4 tbsp sugar
500 ml milk
500 gr Quark
4-5 tbsp Kirschwasser
250 gr whipping cream
400-500 gr fresh cherries or natural cherries in jar
125 gr chopped or curls dark chocolate (70%)

Elaboración

In a small bowl mix Instant vanilla pudding with sugar and 6 tbsp milk.
Heat remaining milk into a saucepan and bring to boil.
Add the pudding mixture to the hot milk and bring to boil again, stirring frequently. Remove from the heat.
Chill the pudding by putting the saucepan on a bowl with ice-cold-water. Stirring the cream cool it completely.
Add Quark and Kirschwasser and mix until well combined.
Beat whipping cream and add carefully to the Quark-Pudding cream.
Distribute two thirds of the cream among six serving glasses.Put some cherries and chopped chocolate and cover with the rest of the cream.
Store covered in refrigerator until serving.
Before serving garnish with chopped chocolate and a whole cherry.

https://isabelcakesit.com/en/crema-selva-negra/

Here I show you, in case it helps you, how to prepare it, and also the Instant Pudding-Mix that I use.

In small bowl mix instant vanilla pudding with sugar and 6 tbsp milk.

Heat remaining milk into a saucepan and bring to boil. Add the pudding mixture to the hot milk and bring to boil again, stirring frequently. Remove from the heat.

Chill the pudding by putting the saucepan on a bowl with cold-ice-water. Stirring the cream cool it completely. Add the Quark and Kirschwasser and mix until well combined.

Finally beat the whipping cream and add the whipped cream to the Quark-pudding cream.

Distribute two thirds of the cream among six serving glasses. Put some cherries and chopped chocolate and cover with the rest of the cream.

Store covered in refrigerator until serving time.

Before serving top it with chopped chocolate and cherries.

IRRESISTIBLE !!! Give it a try… you will love it !

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Isabel Font

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