lunes, 27 de agosto de 2012

Cobbler (or the best way to eat fruit)

Some nights (okay, every single one!) I NEED something sweet after dinner. I need it. I cannot help it. I usually eat a cookie, with the consequence of guilt, of course, because I do not like one, but 20. So to feel less guilt, I try to eat fruit, that has sugar, but is obviously better than eat half a pack of chocolate cookies.

In this chilly Monday, and taking advantage that I can get juicy and mature fruits, I recommend you this cobbler. For those of you who don’t know, the cobbler is a
There is no night, but chilly Monday, taking advantage that can be achieved Mature fruit Simply, some fruit, sugar, and a dough based in a loooot of butter.
Bake for 20 minutes and enjoy!

lunes, 13 de agosto de 2012

Banana Berrie Smoothie

You know those days when you look out the window and it's HO-RRI-BLE? Today is not the case, because there is an impressive sun, but it's Monday, so it counted as slump day. To cheer you up, I prepared some Bananaberrie smoothies with chocolate surprise!

Pure spring flavor.

jueves, 9 de agosto de 2012

Caramelized pecan nuts

Nut paradise

I don’t want you to think I’m obsessed with pecan nuts, because, really… I’M TOTALLY OBSESSED with them. Nuts about them! Though I hated them yesterday. I mean, don't look a gift horse in the mouse, right? But I was starting to think I would get mad shelling them. I went to buy a nutcracker because my poor thumbs couldn’t stand another cut. Even once, very cavewoman-like, I used a pair of scissors in my primitive attempt to open one nut. Yep, that’s how far my love goes for this nuts.

martes, 7 de agosto de 2012

Pecan shortbread

While I was living in London, I became addicted to Walkers shortbreads biscuits. A tartan packaging gave you the hint the cookies were Scottish: pure butter! I’ve never seem them in Buenos Aires. The closest are spritz cookies that come in a beautiful tin, only sell by large supermarkets, but they are quite expensive, ‘cause they are imported. And always sense an industrial hint.
This recipe from David Lebovitz, an American pattisier who has been living in Paris for a few years now, is a mix of Scottish Shortbread and grandma's biscuits, but full of pecans!

NOTE: Make them ahead of time: you have to chill the dough before baking. Don't say I didn't warn you!

lunes, 30 de julio de 2012

Homemade yogurt

I don’t usually eat much yogurt. Actually, I didn’t like it very much till the greek type came to Argentina. You see, we don’t have many types of it, either, and the one I like it’s full of sugar. So I eat it with moderation. And, it’s the base of a lot of salty recipes, especially Middle East. So I wanted to give a chance at this recipe I found only.

I searched and search, because every recipe had different data, but all of them agreed on the same thing: temperature. The MOST important thing is to maintain a constant temperature during the hours of fermentation.

And no thermometers or weird stuff. Here you have to use all of your senses, especially the common one!

To the recipe!

Hello world!

Finally they let me out. I'm IMPRIMERIE a long-delayed project.
 A log of sweet dreams and colored paper.

I invite you to join me on this journey.