RECIPES

Name: RUSSISCHER ZUPFKUCHEN (CHOCOLATE CHEESECAKE)
Prep time: 35 min
Cook time: 1 h
Ingredients: FOR THE DOUGH:; 200 gr sugar; 200 gr butter (room temperature); 2 eggs; 40 gr cocoa powder; 350 flour; 16 gr baking powder; FOR THE FILLING:; 500 gr quark cheese (curd cheese); 100 gr butter, room temperature; 150 gr sugar; 3 eggs (We separate the whites from the yolks); 25 gr cornstarch; 2 tsp vanilla extract; 100 gr cream

RUSSISCHER ZUPFKUCHEN (CHOCOLATE CHEESECAKE)

28 April, 2018 by Isabel Font Leave a Comment

Hello everyone!

Today I have for you this cheesecake which is very popular in Germany.” The Russischer Zupfkuchen” Yes, not exactly easy to pronounce. I probably took less time to learn how to bake the cake than to pronounce the name of it. At my house, friends call it the Russian… to abbreviate in some way…hehehe!

Besides the name, this cake is not from a Russian recipe. It´s a classic from traditional german bakery, which includes an extended variety of Cheesecakes types. Many german families like to bake cakes on sunday and to enjoy it around friends and family. That is how I came across this wonderful cake, on my holidays to this country.

This cake has officially made it to be one of the favorites in my house. In general I really enjoy cheesecakes… This one in particular, made with “quark”,( a creamy cheese) and chocolate batter, which is used in the base of the cake and also placed, taking small pinches of dough, on top of the filling. The combination of flavors, cheese cream, vanilla and chocolate is simply delicious and may please almost everyone´s sweet-spot.

Try it, honestly…defiantly could become your favorite !!!

Raciones 1

RUSSISCHER ZUPFKUCHEN (CHOCOLATE CHEESECAKE)

35 minTiempo de preparación

1 hrTiempo de cocinado

1 hr, 35 Tiempo total

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Ingredientes

FOR THE DOUGH:
200 gr sugar
200 gr butter (room temperature)
2 eggs
40 gr cocoa powder
350 flour
16 gr baking powder
FOR THE FILLING:
500 gr quark cheese (curd cheese)
100 gr butter, room temperature
150 gr sugar
3 eggs (We separate the whites from the yolks)
25 gr cornstarch
2 tsp vanilla extract
100 gr cream

Elaboración

Preheat the oven to 175º C and grease a 26 cm springform tin and dust lightly with flour.
FOR THE CHOCOLATE DOUGH:
In a large bowl beat the butter with sugar until light and fluffy.
Add the eggs, one at a time.
Add cocoa, flour and baking powder and mix on low speed first and then on high speed to get a smooth dough. Wrap with plastic wrap and let it chill in the fridge for 30 minutes.
Meanwhile we prepare the CHEESE FILLING:
Mix the cheese, butter,sugar, cornstarch, vanilla, egg yolks and cream, until homogenous and smooth.
Beat the egg whites until stiff peaks form, and add carefully to the cheese mixture.
Spread 2/3 of the dough in the springform to cover the base and 3- 4 cm of the sides. The rest of the dough would be for the top.
Pour the filling into the base.
Pinch little pieces from the rest of the chocolate dough, placing evenly over the top of the filling.
Bake the cake for about 60 minutes.
Let cool completely on a wire rack, and refrigerate for several hours.

https://isabelcakesit.com/en/russischer-zupfkuchen-chocolate-cheesecake/

VANILLA BUNDT CAKE

22 March, 2018 by Isabel Font Leave a Comment

Easter is just around the corner…., and there is me thinking what I could do this year, as at this time of the year, I always bake something sweet for my family and friends. I came up with the wonderful idea of making this delicious VANILLA BUNDT CAKE.

This rich buttery cake , with a delicious vanilla flavor , is simplicity at its best. Its a basic cake in my recipe book and super easy to make. But we may be very versatile when it comes to the decoration, depending on the occasion of course. Easter means chocolate, so I think this cake looks fantastic topped with melted white chocolate and decorated with little pastel mini eggs… they are just too cute !!!

On Easter Sunday i like to continue the family tradition of decorating the table with some gorgeous breakfast and surprise my family with something sweet. I also think this Bundt Cake can become an ideal present for our loved ones. They will sure love it….because Easter is a joyous occasion, and that calls for something sweet !!!

Get up! Cheer up! and get baking..as its Easter!!!

Raciones 10-12

VANILLA BUNDT CAKE

20 minTiempo de preparación

50 minTiempo de cocinado

1 hr, 10 Tiempo total

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Ingredientes

250 gr butter, softened
230 gr sugar
5 eggs (M) at room temperature.
1 vanilla pod,(split lengthwais,seeds scraped out with the tip of a knife.) or 2 tsp vanilla extract
350 gr plain flour
2 1/2 tsp baking powder
1/4 tsp salt
125 ml milk
FOR DECORATION :
150 gr white chocolate

Elaboración

Heat the oven to 170ºC
Grease and flour a bundt pan
Sift the flour, baking powder and salt into a large bowl, seat a side
In a large bowl of an electric mixer, cream the butter, sugar and vanilla until light and fluffy, about 5 minutes.
Add the eggs, one at a time, mixing well after each addition.
In a low speed, add the flour in thirds, alternating with the milk, beating after each addition just until combined.Do not overmix.
Pour the batter into the pan and bake for 50 minutes, or until a cake tester inserted into center of cake comes out clean.
Let cake cool in pan for 10 minutes.
Remove from pan and cool completely on a wire rack.
DECORATION
Poor melted white chocolate over the cake, then decorate with mini eggs.

https://isabelcakesit.com/en/vanilla-bundt-cake/

CHICKEN CURRY WITH APRICOTS ( sali murghi)

16 March, 2018 by Isabel Font Leave a Comment

Hello everyone!

If you have a thing for spices, this CHICKEN AND APRICOT CURRY RECIPE YOU ARE GOING TO LOVE!

In our house, we´ve always enjoyed a good curry. I used to simply prepare it with the standard chicken breast, bit of curry powder and some cream or coconut milk. I may be added some pineapple to it and already thought that was exotic!.Although then whilst watching various cooking shows, I came across Rick Stein in India. It encouraged me to use a wider range of spices as well as new ingredients. I truly enjoy all programs of this great British Chef. His passion for food, exploring new ingredients and discovering new cooking methods, it is very inspiring, it surely inspired me.

There is a whole new world to discover through spices. Any traditional dish, for instance, lentils or a simple vegetable stew, may transform into having an eastern touch.

I usually have a good set of spices at my disposal. I recommend you to buy quality spices, not always ground spices, you may also buy them whole or in grain, better to grind them yourself . You will gain further freshness and more fragrance.

This chicken, with an Indian style flavour, has got to be one of my favourites. It is one of those recipes that you will ENJOY from the start, not only for the colourfulness. We start by introducing the whole spices into the tempered oil …. Cinnamon branch, chilli, cardamom, cloves, pepper … The heat will strengthen the flavours, and bring out the aroma … Mmmm!!! … You don´t even know this smells. After we add gradually the spices in powder form … Cumin, turmeric, coriander, garam masala, etc,… combined with onion, garlic, ginger… It will only enhance the flavour!

AN ABSOLUTE DELIGHT FOR THE SENSES !!!

According to the recipe, this curry is served with fries potato, that´s how I have made it. You have to try it out for yourself, I assure you that it is delicious!!!

CHICKEN CURRY WITH DRIED APRICOTS ( sali murghi)

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Ingredientes

3-4 tbsp vegetable oil
6 black peppercorns
5 cloves
2 green cardamom pods
2 dried Kashmiri chillies
4 cm in piece cinnamon stick
1 medium onion, finely chopped
4 cm fresh root ginger, finely grated
3 garlic cloves, crushed
200 gr tomatoes, finely chopped
1 tsp salt
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp ground turmeric
1 chicken, jointed into 8 pieces, or 1 kg chicken pieces, skinned
2 tsp jaggery or soft brown sugar
150 gr soft dried apricots
1 tsp white wine vinegar
handful coriander, chopped

Elaboración

Heat the oil in a heavy-based pan over a medium heat. Add the whole spices and fry for a minute until fragrant, then add the onion and fry for about 5-7 minutes, until softened and golden-brown.
Add the ginger and garlic and fry, stirring all the time for half a minute. We have to always control the temperature, so that we don´t burn the spices.
Stir in the tomatoes and salt and simmer for 2-3 minutes, then add the chilli powder,cumin, coriander, garam masala and turmeric and cook, stirring for a minute.
Add the chicken pieces to the pan and cook, stirring for 2 minutes, or until well coated with the spice mixture.
Add the jaggery or brown sugar, apricots, vinegar and enough water just to cover. Bring to the boil, lower the heat, cover the pan with a lid and simmer for 40-50 minutes, or until the chicken is cooked through, and the sauce is reduced to a rich-thick consistency.
Serve with fry potato and scatter with coriander.

https://isabelcakesit.com/en/chicken-curry-apricots-sali-murghi/

CHOCOLATE CAKE

9 March, 2018 by Isabel Font Leave a Comment

An absolute temptation….it’s almost a shame to eat it.

This delicious sponge-cake with candied flowers which adds soft colours to the cake, brings that spring feeling and fills us with happiness.

Today i have a simple but luscious chocolate cake, and I say luscious not because of the chocolate, but because we are going to aromatise it with orange zest and a drizzle of orange licor.

I have also included the candied flowers as it is a gift for my beloved friend….who infact adores chocolate! It’s the first time that i do this with flowers…and yes…It can be fairly entertaining and we do have to prepare them beforehand as they need at least one day to dry out. But this will definately be the detail that turns the cake into a beautiful surprise full of love.

As a result, its is be a stunning present!!!

Raciones 8-10

CHOCOLATE CAKE

20 minTiempo de preparación

45 minTiempo de cocinado

1 hr, 5 Tiempo total

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Ingredientes

130 gr butter
100 gr sugar
zest of an orange
2 Tbsp orange liqueur
1 tsp vanilla
6 egg yolks
150 gr dark chocolate
6 egg whites
100 gr sugar
100 gr flour
30 gr cornmeal

Elaboración

Preheat the oven to 175ºC .Butter a 20-23 cm spring-form cake tin and dust with flour.
Beat together the sugar, butter and orange zest and liqueur, until fluffy.
Then beat in the egg yolks one by one.
fold in the melted chocolate.
In a separate bowl, whisk the egg whites to stiff peaks adding gradually 100 gr sugar.
Fold this into the mixture.
Mix the two types of flour and fold into the mixture, pour it into the tin and bake for around 45 minutes.
Turn the cake out of the tin and cool on a cooling rack.

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

TRADITIONAL SPANISH PUMPKIN CAKE

13 January, 2018 by Isabel Font Leave a Comment

Hello everybody!

Today I have for you what we would call COCA DE LLANDA AMB CARABASSA, a delicious pumpkin sponge cake to really boost up your mood and to gently glide into the new year ,,, because I have a feeling that it’s going to be a good one!

La COCA DE LLANDA, is a traditional spanish sponge cake from the VALENCIA region. It tends to be baked in a fairly big aluminium container. It is made at home when there is plenty of visitors or when there is a family reunion taking place.

I was lucky enough to have my friend provide me with some gorgeous pumpkins from his orchard and some happy chicken eggs and felt the need to bake one for tea time with my friends. The first thing is to roast the pumpkin in the oven. It is much faster to cook the pumpkin in the microwave but using the oven will definitely make a significant difference in my opinion, taste-wise.

I’m rather careful with how much sugar i use, as before i stick it in the oven, i like to sprinkle over a sugar and cinnamon mix. As a result the cake will have a nice light crust on-top.

You don’t even know how good it smells……I love this cake!………always so gentle and spongy.

Well well ….. anybody feel like making a hot chocolate!!!!

COCA DE CALABAZA

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Ingredientes

500 gr. Roasted pumpkin puree.
5 eggs.
250 gr. sugar.
180 gr. soft olive oil (or another vegetable oil)
500 gr. plain flour.
16 gr. baking powder (4 tsp)
3-4 Tbsp. sugar mix with 3-4 tsp cinnamon.

Elaboración

Preheat the oven to 180ºC (350ºF), and line a 25 cm x 38 cm x 4 cm cake tin with baking paper.
Beat the eggs with the sugar until thick and fluffy.
At low speed, add the oil slowly.
Add the pumpkin puree and continue beating.
In a separate bowl sift flour and baking powder. Add to the batter in 2-3 times, mixing until just incorporated, dont overmix.
Pour the batter into the tin and sprinkle sugar and cinnamon on top, so that when baked it will form a crust.
Bake for 20-25 minutes, until a skewer comes out clean.
Leave to cool for 10 minutes, then turn out onto a wire rack to cool completely.

https://isabelcakesit.com/en/traditional-spanish-pumpkin-cake/

MARBLE CAKE WITH MARZIPAN

22 December, 2017 by Isabel Font Leave a Comment

Hello everyone!

We are already entering the Christmas period, and me … stressed as always … although this year I want to take Christmas as it goes, calmly!

Christmas is the time to reunite with family members and enjoy the happiness of all being together. It is also fact that this time of the year allows plentiful meals, and although we might eat way too much, a sweet element has always got to be at the table, and if it´s home made even better.

That´s why I´d like to share with you this delicious cake. It´s the classic marble cake with vanilla and cocoa, but to give it a rather more Christmas touch we will add some marzipan and we will cover it with some chocolate ganache.

I have got to tell you that I personally don´t like marzipan in general, but in this cake … I just love it! This will be the second Christmas now that we bake it at home, as it only received good criticism the first time. And the great thing is that it is loved by adults as well as children.

Well, even though the pictures aren´t great, and I put way to much cocoa powder on top, haha!. What matters is that I could give you this recipe, in case you needed easy and simple baking ideas for these festive days.

Because it´s DELICIOUS !

Give it a try and enjoy the festive season!…HAPPY CHRISTMAS!

MARBLE CAKE WITH MARZIPAN

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Ingredientes

250 gr butter softened
250 gr caster sugar
5 eggs (M)
100 gr sour cream
350 gr plain flour
16 gr baking powder
1 tsp vanilla extract
3 tbsp cocoa powder
2 tbsp milk
100 gr marzipan

Elaboración

Preheat the oven to 180ºC (350ºF)
Grease and flour a loaf tin
Sift the flour, baking powder and a pinch of salt into a large bowl.
Using a stand mixer or electric beaters,cream the butter and sugar until the mixture is pale and fluffy. This should take about 3-5 minutes, on medium-high speed.
On low-medium speed,add the eggs one at a time stopping to scrape the bottom and sides of the bowl with a spatula after each addition.
Add the sour cream.
Add the sifted flour mixture in two additions and beat lightly until incorporated.
Divide the batter in three parts.Mix one part with the sifted cocoa and the milk, another part with the vanilla, and the last part with the marzipan(cut into small pieces).
Drop dollops of the different batters into the prepared pan, layering them until all the batter has been added.
Bake for 50-60 minutes.
Allow to cool in the tin for a few minutes, then turn out on to a wire rack and leave to cool completely.
MAKE THE GANACHE:
Chop the chocolate and add it to a large bowl.
Heat the cream in a small saucepan over medium heat. Bring just to the boil and pour over the chocolate, whisk until smooth.
Allow the ganache to cool before decorating the cake.

https://isabelcakesit.com/en/marble-cake-marzipan/

HAZELNUT CAKE

16 December, 2017 by Isabel Font Leave a Comment

Hello everyone!

This aromatic and delicious HAZELNUT CAKE will delight you when you try it …

I surprised myself with the result, being so juicy and tasty. Simple sponge cakes have always been my preference, with basic ingredients, only making use of some flour, eggs, sugar and not much more. I had never been inclined to add a filling… toppings… or nuts … specially when the kids were still young, because they didn´t like it… but now, I am slowly becoming a fan of these kind of cakes!… It might just be me getting older,hehe!

I prepare this cake at home last Sunday. We enjoyed it at tea time whilst we decorated the Christmas tree, we all love it … AND IT´S JUST SO DELICIOUS … the mixture of nuts and spices I love. And the icing it wears on top provides just the right sweetness to the rest of the cake.

The ideal cake for these gentle evenings in winter … for a festive and sweet moment.

Raciones makes 14 servings

HAZELNUT CAKE

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Ingredientes

125 gr hazelnuts, toasted and with skins rubbed off.
300 gr ground hazelnuts
200 gr flour
3 teaspoons baking powder
1 teaspoon vanilla extract
1 tsp cinnamon
5 egg yolks
5 egg whites
200 gr soft butter
225 gr caster sugar
100 ml milk at room temperature
ICING GLACE
250 gr icing sugar
4-5 tbsp rum ( you can replace the rum with strained orange juice, or use both of them)

Elaboración

Preheat the oven to 350ºF ( 180ºC) and line a 10-inch springform pan with parchment paper.
Toast and skin hazelnuts: spread the shelled nuts on a rimmed baking sheet and bake 10 minutes. Wrap the hot nuts in a clean kitchen towel and let stand 1 minute. Roll the nuts back and forth in the towel to loosen and rub off the skin. Not all the skin will come off, which is fine. Let cool before processing.
Chop the hazelnuts in a food processor to small pieces.
Mix the flour,baking powder, cinnamon,chopped hazelnuts and ground hazelnuts in a bowl.
Whisk the egg whites and a pinch of salt until stiff peaks form
In the mixer, cream the butter vanilla and sugar together until light, smooth and fluffy, scrape the sides of the bowl as needed.
Gradually beat in the egg yolks, one at a time, beating well after each addition.
On slow peed, incorporate the flour-hazelnuts mixture in several additions, alternating with milk.Scoop about 1/3 of the egg whites into the bowl and begin stirring and folding it with the spatula.This will help to loosen the batter a bit. Add half of the remaining egg whites, folding rather than stirring them into the batter to prevent them from deflating too much. Finally, add the last of the whites and continue folding until they are incorporated into the batter. Scrape it into the prepared pan and smooth out the top.
Bake the cake for 40-50 minutes, until browned on top and a cake tester inserted in the center comes out clean.
Cool on a wire rack for 10 minutes, remove of the springform, and let the cake cool completely before icing.
ICING GLACE
Sift the icing sugar into a bowl.
Using a wooden spoon, gradually stir in enough liquid( rum or juice) until the mixture is the consistency of thick cream.Beat until smooth and use inmmediately.

https://isabelcakesit.com/en/hazelnut-cake/

TRADITIONAL CHRISTMAS BISCUITS

9 December, 2017 by Isabel Font Leave a Comment

Hello everyone!

I´m sure these “dog biscuits” look as tempting to you as they do to me.

These biscuits are simply a classic at Christmas time and we tend to prepare them several weeks before back at our house.Well stored of course in an airtight container so that we can enjoy them throuhgout the whole of winter.

It´s a fun process to bake these, specially when it involves the whole family. The little ones definitely love to cut out various shapes and to decorate them.

They may also become the perfect gift, to show a little tenderness and love to family and friends. We simply put the biscuits in cellophane bags and tie them up with pretty bows, and your Christmas gift is ready. Kids will enjoy seeing the faces of happiness of their relatives when receiving a gift made by themselves.

As the winter cold is approaching, there is nothing much better than to turn on the oven and allow the smell of freshly-baked biscuits to invade our house… it will be very hard to wait for them to cool down ,I assure you… and they are just so crumbly, with that wonderful buttery taste.

Raciones 20-25 depending on size

TRADITIONAL CHRISTMAS BISCUITS

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Ingredientes

250 gr plain flour
125 gr cold butter (cut into small cubes)
2 egg yolks
70 gr sugar
1 tsp vanilla extract
1 tbs grated lemon zest or 2-3 drops lemon extract( optional).

Elaboración

Pour the flour in a bowl and spread the small butter cubes over-around the flour.Make a small hole in the center and add the rest of ingredients.
Mix all together, either by hand or using an electric hand -mixer, until well combined( try not to work the dough too much or the biscuits will not be so crumbly). Using your hands, squeeze the mixture together into a ball of dough.
Wrap the dough in plastic wrap and refrigerate for about one hour.
Preheat oven to 160ºC (320ºF) and line a baking tray with greaseproof paper.
Remove the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 4 mm.
Using your desired shapes, cut biscuits out of the dough and carefully transfer to the baking tray.
Bake the biscuits for 10-15 minutes (depending on size), until pale golden-brown.
Set aside to harden for 3 minutes, then cool on a wire rack.

Notas

Biscuits will keep several days in an airtight container.Store between layers of parchment paper.

You can also try adding different flavours like orange zest or lavender flowers into the mix.

https://isabelcakesit.com/en/galletas-tradicionales-navidenas/

I invite you to give them a try and enjoy this festive time of year!

Yogurt Cake

5 December, 2017 by Isabel Font Leave a Comment

Hallo everyone!!!

Sunday is usually our relaxing day at home. No hurries… no stress… but sometimes I like to bake something quick and simple, like this delicious yogurt cake, and enjoy it with my family in these pleasant autumnn evenings .

After a long walk in the forest , it is nice to have this delicious sponge cake with a nice cuo of tea … although my children prefer to dip it in hot chocolate… Mmm Yummy!!!

I could not resist … I have to try it !

On our walk I have collected this leaves… I love Fall!!!

This cake it´s so easy to do and always a success!

We need a little yogurt pot for this recipe and we use the pot to measure the rest of the ingredients. I mean: 1 plain yogurt pot (125 gr, or 1/2 cup) +1 pot of mild olive oil +2 pots of sugar + 3 pots of flour + 3 eggs +grated zest of 1 lemon +2 tsp (16 gr) baking powder + 1 ts vainilla extract.

Although I prefer to give you the recipe in grams because I have reduced the amounts of some of the ingredients, like sugar and oil.

Raciones 8-10 servings

Yogurt Cake

15 minTiempo de preparación

40 minTiempo de cocinado

55 minTiempo total

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Ingredientes

1 plain yogurt (125gr)
65 gr mild olive oil (or another vegetable oil)
3 eggs (M)
150 gr sugar
220 gr plain flour
16 gr baking powder
pinch of salt
1 ts vainilla extract
grated zest of 1 lemon

Elaboración

Heat the oven to 180ºC (350ºF) and line a 20 cm (8-inch) spring form cake tin with parchment paper ( or grease and flour) and seat a side.
In a large bowl whisk together the eggs and sugar ( for three minutes) until well blended and increase their volume.
Add the lemon zest, vainilla extract, oil and yogurt, whisking for half a minute.
Add the flour, baking powder and salt ( all sifted) and stir just until well combined.
Then pour the batter in to the tin and bake approx. 40 minutes, until a toothpick comes clean.

https://isabelcakesit.com/en/yogurt-cake/

MELON GAZPACHO SOUP

10 July, 2017 by Isabel Font Leave a Comment

A refreshing soup to help cool you off in summer… MELON GAZPACHO !!!

Hello everyone !

A few days ago we had a girls dinner at home, and each one had to bring something to eat. My cousin brought this delicious melon gazpacho soup. It was just what we needed on such a hot day and we really enjoy it.

In summer time I almost always have ready to drink a couple of bottles of the tomato gazpacho in the fridge. Now I have found a new favorite, melon gazpacho and my family loves it. Besides being delicious, both are a very healthy option before all these shakes and processed soft drinks that invade the supermarket.

It’s a perfect starter in summer !

I love serving it as an appetizer with Jamón Serrano ( Spanish serrano ham).

It’s cooling , refreshing and can be madre in advance. Very easy and quick to make, but it must be refrigerated at least 3-4 hours to let all the flavors blend before serving.

We only need good quality ingredients and adapt the quantities to your liking. The basis of this gazpacho Is cucumber and melon; the creaminess of the yogurt along with the extra virgin olive oil and sherry vinegar will make it taste gorgeous .

MELON GAZPACHO SOUP

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Ingredientes

1/2 melón
1 large cucumber ( or 2 small)
1 small garlic clove (chopped)
2 Greek yoghurts
10 fresh mint leaves
3-4 tbsp extra virgin olive oil
2-3 tbsp sherry vinegar
Salt and pepper to taste
1-2 tbsp cream cheese (Philadelphia type), optional.

Elaboración

Peel and decide the cucumber , melon and garlic .
Place all the ingredients in a blender or food procesor and blend until smooth.
Taste and adjust seasoning.
Refrigerate 3-4 hours minimum
Serve in small bowls or glasses and garnish with a skewer of melon with Serrano ham.

https://isabelcakesit.com/en/gazpacho-de-melon-y-pepino/

Serve it very cold and enjoy it !!!

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RECIPES

An absolute temptation….it’s almost a shame to eat it.

This aromatic and delicious HAZELNUT CAKE will delight you when you try it …

I invite you to give them a try and enjoy this festive time of year!

On our walk I have collected this leaves… I love Fall!!!

A refreshing soup to help cool you off in summer… MELON GAZPACHO !!!

It’s a perfect starter in summer !

I love serving it as an appetizer with Jamón Serrano ( Spanish serrano ham).