Yoghurt Mousse served with Mango Sherbet and Prosecco "soup"

click here for a printable version

Serves 4

Yoghurtmousse

zest and juice of 1/2 lemon

60 g sugar

2 sheets gelatine soaked in cold water

200 g plain yoghurt (unsugared!), 3,5 % fat

175 g whipped cream

Mango Sherbet

75 g sugar syrup

(cook up same amount water and sugar until the sugar is completely dissolved)

250 g ripe mango puree (made in the blender)

juice of 1/2 lime

Prosecco "soup"

250 ml sugar syrup 

300 ml Prosecco

pulp of one Vanilla bean

juice of 1/4 lemon

4 sheets gelatin, soaked in cold water

For decorating

200 g mixed fresh berries

Yoghurtmousse

In a small saucepan heat the sugar together with the lemon juice and -zest. Once the sugar has dissolved add the two sheets of gelatine and stir well until dissolved as well. Pour into a bowl and mix in the yoghurt and - carefully now - the whipped cream. Fill 2 cm high into nice glasses, cover with plastic foil and fridge.

Mango Sherbet

Be sure to puree the mango completely so there will be no pieces left. Add the mango puree with the sugar syrup and the lime juice and fill into an ice cream maker (or set in the freezer and mix with a fork every 15 minutes)

Prosecco "soup"

Mix 250 ml of Prosecco with the sugar syrup, vanilla pulb and lemon juice in a saucepan and bring to a boil. Add the 4 sheets of gelatin and stir in thoroughly. Take from the heat and let cool in the fridge 3-4 hours.

To serve

Add the remaining 50 ml of Prosecco to the soup and stir carefully. Add to the glasses. Distribute the berries in the glasses and set a ball of sherbet (formed with two tablespoons) ontop. Garnish with a lemon balm leave.

Apple Pie

click HERE for a printable version

What is better on a gray and rainy day than a house filled with the tempting fragrance of freshly baked Apple pie - I thought and set work on realizing my idea. It worked out, lifted all the spirits. Therefore I gladly pass on the recipe for this comforter to help all of you who are facing a long and hard winter (por supuesto también se pueden disfrutar después de un asadito o en el hipico ;-) ).

German Apple Pie

150 g softened butter
150 g sugar
1     tablespoon vanillasugar
3     eggs
200 g flour
1     teaspoon baking powder
1     pinch of salt
       lemon peel from 1 lemon
2     tablespoons calvados or rum

800 g cleaned Apples, cut into small pieces
80   g hazelnuts, ground
80   g sugar
1/2  teaspoon cinnamon
80   g butter, melted

butter and a little flour to grease and dust the springform tin


All the ingredients should be at room temperature when preparing the dough.

Preheat the oven to 180°C.

Peel and core the apples. Cut them into small pieces. You should have app. 800 g after cleaning them. Mix with the juice of 1 lemon.

Mix egg yolks, sugar and vanilla sugar and beat until white. Then add the softened butter and continue stirring. Beat the egg whites. Sift the flour and mix with the baking powder and a pinch of salt.

Add the calvados and the lemon peel to the butter mixture and half of the egg whites and mix carefully. Then add the flour and the rest of the egg white and work in gently.

Grease and dust a springform tin of 26 cm. Fill in the dough and pour the apples ontop. Bake on the middle rack for app. 40 minutes.

Mix the ground hazelnuts with the sugar and the cinnamon.
Take the cake out of the oven and pour the hazelnut mixture and then the melted butter evenly onto the cake. Bake for another 10 to 15 minutes and let cool on a rack.

Can be served with whipped cream.

Para Edgar, mi amigo del alma - Torta all`arrancia

click HERE for a printable version

Solo para vos Edgar por fin la receta de tu torta favorita. Feliz cumple!!  (Sé que no es hoy pero necesito una receta en mi blog hoy) Estoy segura que Sol - este angel - te la va a preparar. No cierto Sol? Cuanto quisiera poder estar con Ustedes en tu día para compartir un buen tiempo. Les extraño tanto..Un abrazo fuerte desde Estocolmo!

Torta all`arrancia

para la masa:

330 g de harina, Sal, 75 g Azucar,
165 g manteca (mantequilla) fría, 2 yemas de huevo

para el relleno:

5-6 naranjas (orgánicos)
70 g de rodajas de naranja confitados, más algunas rodajas para decorar
4 huevos
100 g azúcar
2 cucharadas de Cointreau (o un licor parecido de naranjas)
150 g crema de leche
2-3 cucharadas de piñones
2 cucharadas de azúcar impalpable (azúcar flor)
2 cucharaditas de agua de flor de naranja

• Para la masa mezclar la harina con una pizca de sal, el azúcar, la manteca  y las yemas y amasar hasta se forme una masa lisa. Estirar la masa y cubrir el fondo y el borde de un molde (28 cm diámetro)  previamente engrasada. Dejar en el refri para una hora.
• Lavar 2 naranjas con agua caliente y secar. Rallar la piel de naranja. Exprimir el jugo de una naranja y cortar las naranjas confitadas en cubitos chicitos.
• Precalentar el horno a 180°C. Cubrir la masa con papel de horno y llenar con legumbres. Hornear para 10 minutos.
• Mientras batir los huevos con azúcar, jugo de naranja, el agua de flor de naranja y el licor hasta que queda espumoso. Batir la crema de leche y mezclar - con cuidado -  con la ralladura de naranja y los cubitos de la naranja confitada. Añadir la crema a la mezcla de huevos.
• Sacar las legumbres y el papel de la masa y llenar con la crema. Reducir la temperatura del horno a 160°C y hornear la torta para 45 minutos hasta que el relleno queda firme. Dejar enfriar.
• Filetear las naranjas que quedan y repartirlas sobre la torta. Decorar en el medio con las rodajas de naranjas confitadas y espolverar con las (o los??) piñones y el azúcar impalpable. Poner la torta abajo del grill del horno para 1 - 2 minutos para caramelizar el azúcar.

Eso es todo el secreto de esa torta tan rica!  Como estamos solos esta semana no la preparé entonces no tengo un foto. Lo siento pero - como siempre - tengo que hacer DIETA. Me conocen.. :)

Para las naranjas confitadas:

Ingredientes


1 naranja, 250 gramos de azúcar y 200-220 gramos de agua. (Si haces dos, tres o más naranjas, aumenta proporcionalmente la cantidad de azúcar y agua).

Elaboración

Lava bien la naranja y córtala en rodajas de medio centímetro de grosor aproximadamente. Pon el azúcar y el agua en un cazo, éste debe ser amplio para que las rodajas de naranja no estén amontonadas, conviene que estén lo más sueltas posible, superponiéndose en dos capas como mucho y cubiertas durante la cocción por el almíbar.

Pon el cazo al fuego y cuando empiece a hervir incorpora las rodajas de naranja, bajará la temperatura porque las naranjas están frías, pero deja que se recupere y entonces baja el fuego a un punto en el que burbujee lo mínimo. Entonces deja cocer durante dos horas aproximadamente, hasta que la naranja esté bien confitada, la pulpa se vea muy brillante, con una tonalidad naranja más intensa pero transparente al contraluz.

Cuando la naranja confitada esté hecha, escúrrela y ponla sobre la coca o tarta si ese es su destino, el horno la secará un poco y quedará bien tersa. Otra opción es guardarla en un tarro bien cerrado con su almíbar y reservarla en el frigorífico (una vez que se haya enfriado) para utilizarla cuando convenga.

Gratin d`abricots - scalloped apricots

click HERE for a printable version


Serves 4:

700 g                ripe apricots

1 tablespoon     lemon juice

2                      eggs

50 g                 sugar
1 tablespoon     vanilla sugar

1/8 l                Muscat or other late harvest wine

100 g               goat (or cowmilk) cream cheese
2 tablespoons   flaked almonds

2 tablespoons   honey (the runny sort)

                       mint leaves to decorate

• Wash the apricots, cut them in halves and take out the stone. Set the halves next to each other in small oven-safe molds (you can also use a big Tarte mold) and drizzle with lemon juice
• Preheat the oven to 200°C. Separate the eggs. Whisk the egg yolk with sugar and vanilla sugar until white. Thouroughly whisk in the cream cheese and wine little by little. In another bowl beat the egg whites until firm and fold in carefully to the cheese mixture.
• Divide the cream evenly on the apricots. Sprinkle with the almond flakes and drizzle with the honey. Bake on the middle rack for approximately 30 minutes until golden brown. Serve lukewarm and decorate with some mint leaves.

Super easy american style cheesecake

I was on the phone the other day with my sister in law who just celebrated her xx birthday. We came to talk
about cooking etc. and she mentioned this cheesecake to me that she had prepared to take to her colleauges in the office to share. Since  it appealed to me, I thought I´d give it a try and it was really nice. Thank God everybody - besides my husband - managed to get a piece before the rest of the cake dropped on the floor taking a detour - fruit side down of course - over my cream coloured chair during the "foto session". Well, sh... happens.

Today I topped the cake with a puree made from frozen raspberries and fresh raspberries to decorate. But of course you can use your imagination here. Almost any fruit will do and will give a different taste to this cake everytime you prepare it.  So try it!

Sol, probablemente te va a gustar la receta para un postre rapido....en todo caso tienes una receta a mano para satisfacer "la trailla" en el hipico en el caso de que Andrés se va a caer algun día... :D

click HERE for a printable version


To prepare the dough you will need:

200 g                  shortbread, crumbled (just put them into a freezer bag and roll over with the rolling pin.)
2-3 tablespoons  sugar
1 dash                 cinammon
75 g                    melted butter


For the filling:

800 g                  cream cheese (e.g. Philadelphia)

200 g                  sour cream

200 g                  sugar

2 teaspoons         vanilla extract

4                         eggs

2 tablespoons      flour

50 ml                   milk



For the topping:

100 g                 sour cream,
                         any fruit and/or fruitpurees you prefer

• Butter your springform (26 cm) (can´t believe that´s the correct name in english, well, anyway, I mean your cake pan.) Mix the ingredients for the dough with a fork and pour them into your cake pan pushing with a spoon or your fingers. Let it rest a while in the fridge. Preheat your oven to 170C°.
• For the filling mix the sour cream and the cream cheese (both need to have room temperature) with sugar and the vanilla extract. Add the eggs one by one and at last add the flour and the milk.
• Carefully pour the filling onto the dough and bake it for 60 minutes. Let it cool in the oven with the ovendoor opened. This prevents your cheesecake from tearing.
• After it has cooled completely you can coat it with the sour  cream and the fruit/ fruitpuree you have chosen. Serve the rest of the fruit sauce on the side.
• For the raspberry puree I used two packages of frozen raspberrys, a bit of powdered sugar and a little lemonjuice. Puree this with the hand blender and pass it through a hair sieve.