Tuesday, 19 June 2018

Blueberry squares

Makes 12-16 squares


1 1/2 cups all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon baking powder
Pinch of salt
9 tablespoons cold salted butter, cut into small pieces
1 egg yolk
1 teaspoon fresh lemon juice 

1 cup fresh blueberries
1/4 cup granulated sugar. (I used light brown sugar)
2 teaspoons cornstarch
1 teaspoon lemon zest
1 tablespoon fresh lemon juice

2 teaspoons raw cane sugar for garnish


Making the crust
Preheat the oven to 350ºF (180ºC). Butter and 8 inch square pan and line the bottom of the pan with parchment paper. (I used an 5x9 inches pan).

In a medium bowl mix the flour, sugar, baking powder and salt. Add the butter  and egg yolk using your fingers to pinch the butter into the flour mixture until the dough is crumbly.

Press 2/3 part of the dough into the bottom of the prepared pan. Set aside

Blueberry filling
In a medium bowl stir together the blueberries, sugar, cornstarch, lemon zest and lemon juice.

Baking the blueberry squares
Put over the dough the blueberry mixture, then put the rest of the crumble dough over the blueberry mixture. Garnish the raw cane sugar on top.

Bake for 32-35 minutes, until the crust is golden brown. Let to cool completely in the pan, then refrigerate. 

Cut into squares for serving. You can serve the squares cold or warm.

Recipe adapted from My Sweet Kitchen Cookbook by Linda Lomelino


Thursday, 24 May 2018

Vanilla Chocolate chip Muffins

Makes 5 muffins.


1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup light brown sugar
1 stick unsalted butter, melted and cooled
1 large egg, at room temperature

1/2 cup whole milk
1 teaspoon (5ml) vanilla bean paste

1/8 cup dark chocolate chips


Preheat the oven to 350ºF (180ºC). Position rack in the middle of the oven and put the paper liners in the muffin pan. 

In a medium bowl sift together the flour, baking soda and baking powder. Add the sugar and mix until combined. Set aside.

In another bowl whisk the melted butter, egg, vanilla and milk until combined.

Pour the wet ingredients over the flour mixture and mix everything until combined. Finally fold chocolate chips until incorporated.

When all the ingredients are combined, use a medium size scoop spoon to put the dough into the muffin pan, the muffin cup will be full. 

Finally, topping each with some chocolate chips.

Bake for around 20-22 minute until golden brown or until a toothpick insert on the muffins comes out clean.

Let the muffins to cool on a wire rack almost 10 minutes before removing from the pan.

Recipe from Objetivo Cupcake Perfecto


Friday, 18 May 2018

Outrageous brownies with walnuts on top


1 cup dark chocolate, roughly chopped
6 tablespoons unsalted butter
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup light-brown sugar, packed
1 teaspoon pure vanilla extract
1/4 cup chocolate coarsely chopped or chocolate chips
1/4 coarsely walnuts


Preheat oven to 350F (180ºC) and place the rack in the center of the oven. Grease an 8 inch square pan, and line the bottom of the pan with parchment paper.

Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted or place them in a heatproof bowl over a pan of simmering water and allow to completely melt, do not overheat.

In a medium bowl, sift together flour, baking powder, and salt. Set aside.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until pale and fluffy during 3 minutes. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just incorporate. Stir the chocolate coarsely chopped or Chocolate chips. 

Pour the batter into prepared pan and put some coarsely walnuts on top. Bake until Brownie is shiny and crackly yet soft in centers, 18-20 minutes. Cool in the pan for 10 minutes; transfer to a wire rack to cool completely.


Saturday, 24 March 2018

Strawberry & Chocolate Galettes

2 galettes, 6-8 servings


Pie crust
1 1/3 cups all-purpose flour
1 tablespoon icing sugar
Pinch of salt
7 tablespoons cold salted butter, cut into small pieces
1/4 cup ice-cold water

2 cups fresh strawberries
1/4 cup granulated sugar. (I used light brown sugar)
2 teaspoon vanilla bean paste
1 tablespoon cornstarch

1 tablespoon milk
2 teaspoons raw cane sugar for garnish

1/4 cup dark chocolate chips


In a medium bowl mix the flour, icing sugar, and salt. Add the butter using your fingers to pinch the butter into the flour mixture until the dough is crumbly.
Add the cold water gradually and mix in it with a fork.
Divide the dough into two equal-sized pieces. Form the halves into balls and carefully press each into a flattened round and cover them whit a plastic wrap. Put in the fridge alt least 2 hours. 

Strawberry filling
Sort the strawberries and cut them into halves or quarters, place the cut strawberries into a bowl. Stir in sugar, vanilla, and cornstarch and mix together until incorporated.

Assembling and baking the galettes
Preheat the oven to 350ºF (180ºC).
Place a large piece of parchment paper on a flat surface to avoid the dough get stuck. Lightly sprinkle flour on the parchment paper. Roll out each piece of  dough into a circle 1/8 inch thick. 
Filling the circles equally and spread it out to about 2 inches from the edges. Working all the way around each circle, fold the edge of the dough up over some of the filling and press down so it hold is shape.
Place the galettes over the parchment paper onto a platter and place into the freezer for about 10 minutes.
Get the frozen galettes from the fridge and place them over a baking sheet. Brush the galettes with milk and sprinkle one teaspoon of raw cane sugar on top.
Bake for 35-45 minutes, until the crust is golden brown and the filling is bubbly. Immediately sprinkle the chocolate chips over the strawberry filling, in a few seconds you will see how the chocolate melts.

You can serve still warm or at room temperature. 


Thursday, 1 March 2018

Brûléed Earl Grey Rice Pudding from Joy the Baker

Makes 4 puddings.


1 cup water
1/2 cup short grain white rice
1/8 teaspoon sea salt
1 tablespoon unsalted butter
1/2 teaspoon lemon zest
1 Earl Grey tea bag
2 cups whole milk
1/4 cup sugar, plus more for topping and brûlée (I used demerara sugar)


Put the water into a saucepan and bring it to a boil. Stir in the lemon zest, salt and rice and return the pan to a boil. Reduce the heat to low and simmer the rice, covered, until the rice absorbed all of the water, about 15 minutes.

When rice is cooked, pour it in a bowl. Return the saucepan to the heat and add the butter, milk, sugar and tea bag to the pan. Bring to a low boil, stirring often so the milk does not burn. Add the cooked rice to the hot milk. Stir often, until the milk cooks down. Remove the tea bag after 10 minutes of simmering. The rice will be creamy after about 20-25 minutes. Pour the pudding into a large bowl or single mugs to cool in the fridge or at room temperature.

When the pudding is cooled and just before serving, sprinkle the top of the pudding with at least 2 teaspoons of granulated sugar. Melt and caramelize the sugar into a Brûléed effect with a kitchen torch.