Christmas tree stuffed with cream

Versión española

Version française

Ingredients:
- 500 gr. flour (000 type)
- 75 gr. butter
- 75 gr. sugar
- 50 gr. pressed yeast
- 1 egg
- 125 ml. warm milk
- A pinch of salt
- A dash of olive oil
• Filling
- Cream for whipping
- Sugar
• Icing
- 1 beaten egg
- Icing sugar

Method: mix the butter with the sugar and the egg. Add the flour, the milk and the salt. Then, add the yeast and knead well for a while. Put a little of oil on the worktop and put the dough on it. Cut some portions and give them a shape like balls. Form the tree with the dough balls in a decreasing number, i.e., put 3-4 balls on the bottom, then one less and so on until reach the top with just one ball. Place it in the baking tray with a sheet of baking paper. Leave a bit of the dough to make the “trunk”. Paint with a beaten egg and let it rise till triple in size. Bake until browning at 200ºC.
Let cool. Meanwhile, whip the cream with 75 gr. of sugar. Fill the tree with the cream and cover it. Sprinkle with some icing sugar.

Coconut bonbons

Versión española

Version française

Ingredients:

- Grated coconut
- Condensed milk
- Couverture chocolate

Method: in a bowl, pour the wished coconut and add the condensed milk gradually. Work the dough with the aid of a fork or a spoon till it doesn't crumble. Once the dough is done, take little portions and now give them a shape like balls. If you notice that they crumble, you probably should add some extra condensed milk. Keep the balls in the fridge. Later, take the balls out from the fridge and hammer a skewer in every ball. Melt the chocolate and insert the balls in it. Let the chocolate dry, take the skewers away and serve.

Mantecadas

Versión española

Version française

Note: the mantecadas are a sort of shortbread, typically Spanish, from Andalousia. They are made of lard and eaten in Christmas.

Ingredients:
- 200 gr. lard
- 200 gr. icing sugar
- 200 gr. flour
- 200 gr. ground almonds
- Sugar (for coating)

Method: in a bowl, mix all the ingredients (the lard at room temperature) and knead well. On a floured surface, roll out the dough about 1/3 inch. Cut the mantecadas and place them in a baking tray with a leaf of baking paper. Bake the mantecadas in the preheated oven at 180º for 15 minutes. Coat them with sugar.

Blinis

Versión española

Versión française

Ingredients:
- 250 gr. flour
- 10 gr. compressed yeast
- ½ glass of milk
- ½ glass of warm water
- 3 eggs
- Butter
- 1 tsp salt
- 1 tsp sugar

Method: dissolve the yeast in ½ glass of warm water. Add the half of the flour and let it stand for 30 minutes. Then, mix the eggs with half glass of milk, the salt and the sugar. Now, add the rest of the flour and whip with the aid of the beater. Then, add the mix of yeast and flour and knead the batter again with the beater. Let it stand for another 30 minutes.
Melt a bit of butter in a frying pan and pour the batter with the aid of a spoon. Wait till it brown (it could take a little while) and flip it over.
Make a pile of blinis in order to keep them warm.
Finally, add your choice of topping. There are a hundred possible options.

Pakistani tea cake

Versión española

Version française

Ingredients:
- 250 ml. milk
- 115 gr. butter
- 300 gr. self-rising flour
- 3 eggs
- 200 gr. sugar
- Pakistani tea
- Vanilla extract
- Ground cinnamon

Method: make tea with the milk and the tea. Beat the eggs vigorously. Melt the butter and add it to the eggs, mix well. Add the tea, and then the sugar, a pinch of vanilla extract and a pinch of cinnamon. Finally, add the flour and whip for a while. Bake it for 35 minutes at 180ºC.

Cake with kiwis and lemon

Versión española

Version française

Ingredients:
- 120 gr. flour
- 4 eggs
- 120 gr. sugar
- 1 tsp vanilla extract
- ½ tsp bicarbonate

• White chocolate mousse
- 180 gr. white chocolate
- 60 gr. sugar
- 0.8 dl. orange juice
- 2 gelatin leaves
- 4 dl. crème fraîche

• Kiwi and lemon decoration
- 1.2 dl. lemon juice
- 60 gr. sugar
- 1 tsp powdered gelatin
- 3 kiwis

Method: whisk the whites till stiff. Add the yolks and the sugar and beat well. Add the rest of the ingredients. Bake it for 20-25 minutes and let cool. Make the mouse and cover the cake with it. Cut the kiwis into slices and decorate the top of the cake. Prepare the lemon decoration and paint the cake. Put the cake in the fridge for 6 hours at least.

Mousse: melt the white chocolate. Heat the orange juice, add the gelatin leaves and stir till they are dissolved. Let cool. Whip the crème fraîche with the sugar and add it to the chocolate. Finally, add the orange juice and mix well.

Lemon decoration: heat the lemon juice with the sugar and stir. Move it away from the hotplate. Add the powdered gelatin and mix. Let cool.

Coffee cookies

Versión española

Version française

Ingredients:
- 200 gr. flour
- 150 gr. butter
- 100 gr. brown sugar
- 90 gr. couverture chocolate
- 20 gr. cocoa powder
- 1 egg
- 1 tsp instant coffee
- 1 tsp bicarbonate
- Salt
- Vanilla
• Frosting:
- 1 tsp instant coffee
- 200 gr. icing sugar
- Water

Method : melt the chocolate. Churn the butter and mix it with the sugar. Beat the egg, add a pinch of vanilla and add it to the butter. Add melted chocolate. Sift the flour, cocoa, coffee, bicarbonate and a pinch of salt. Add and knead. Make a roll and wrap it in clingfilm. Place it in the fridge for two hours. Cut in discs and bake it in preheated oven at 180º for 12-15 minutes. Make the frosting and decorate the cookies.
To make the frosting, mix the sugar and the coffee. Add hot water gradually till it is dense. Let cool and spread it on the cookies.

Braided brioche

Versión española

Version française

Ingredients:
- 340 gr. flour (000 type)
- 125 gr. butter
- 100 gr. sugar
- 3 eggs + 1
- 70 ml. milk + 3 tbsp
- 8 gr. dried yeast
- Salt

Method: dissolve the yeast in 3 tablespoons of milk. Let it rest for 15 minutes, and then stir it with a spoon. In a bowl, beat three eggs. In another bowl, sift the flour and pour in the middle the milk with the yeast, the sugar, the eggs, a pinch of salt and the rest of the milk. Knead well for 20 minutes. Add softened butter gradually, mixing well. Knead for another 20 minutes. The dough must be smooth and it should come unstuck from the edges of the bowl. Make a ball and cover it with a tea towel, place it in a warm place. After one hour and a half, uncover the dough and knead it again for 5 minutes, in order to remove the air inside. Put the dough in a bowl and cover with clingfilm and place it in the fridge for at least 6 hours (you can leave it for 30 hours). After that, take the dough out of the fridge and knead it for the last time. Grease a baking pan for brioches. Divide the dough into 3 equal parts and make 3 strips. Make a braid with the 3 strips, and put the brioche in the baking pan. Cover it again and let it rise for another one hour and a half. Preheat the oven at 180ºC, meanwhile, beat the remaining egg and apply it on the top, with the help of a brush. Bake the brioche for 30 minutes more or less.

Baby Pound Cakes

Versión española

Version française

Ingredients:
- 170 gr. butter
- 115 gr. mascarpone cheese
- 340 gr. sugar
- 300 gr. flour
- 3 eggs
- Vanilla extract
• Frosting
- Icing sugar
- Milk

Method: beat butter and mascarpone cheese. Add eggs one at a time, and then, sugar. Finally, add flour and vanilla extract and mix well. Pour the mixture into the baking pan and bake them in the preheated oven for 20 minutes at 170ºC. Let cool. Make the frosting and cover the top of the cakes with the aid of a brush.
To make the frosting, put some icing sugar in a bowl and add a dash of milk. Mix till have a thick paste.

Chocolate muffins with marshmallows

Versión española

Version française

Ingredients:
- 50 gr. melted butter
- 225 gr. flour
- 50 gr. cocoa powder
- 10 gr. baking powder
- 100 gr. sugar
- 70 gr. chocolate drops
- 70 gr. marshmallows
- 175 ml. milk
- 2 eggs

Method: cut the marshmallows in little pieces. In a bowl, mix together the flour, the baking powder and the cocoa. Then, in another bowl, beat the eggs, and add the melted cool butter, the milk and the sugar. Mix well. Add this to the flour mixture and mix again, but not too much. Finally, add the marshmallows and the chocolate drops. Grease the muffin molds and fill them ¾ full. Bake them in the preheated oven at 180ºC for 20 minutes.

Pizza focaccia

Versión española

Version française

Ingredients:
- 170-200 gr. boiled and skinless potato
- 400 ml. water (the water where we boiled the potatoes)
- 3 tsp dried yeast
- 550 gr. flour
- 20 gr. salt
- A dash of oil

Method: Boil the skinless potatoes and make a puree with them. Add the sifted flour. Mix the yeast and the water and add it to the flour. Then, add the salt and a dash of oil to. Knead well, for 15 minutes at least. Make a ball and cover it with a tea towel. Let it rise in a warm and dry place for an hour. Knead once again (oiling hands) and grease an oven tray. Roll out the dough and place it on the tray. Spread the tomato sauce all over the dough. Preheat the oven at 200ºC and bake it until the sauce is dry, take it out and top the pizza. Bake once again at 220ºC until browning.

Red wine cake

Versión española

Version française

Ingredients:
- 250 gr. flour
- 200 gr. sugar
- 200 gr. butter
- 200 ml. red wine
- 100 gr. couverture chocolate
- 4 eggs
- 2 tsp cinnamon
- 2 tsp cocoa powder
- 1 baking powder packet
- A pinch of vanilla powder

Method: grate the chocolate. Beat the eggs and add the butter, previously melted, and then mix. Add the rest of the ingredients, except the flour and the baking powder and mix once again. Sift the flour with the baking powder and add them to the mixture. Bake it in the preheated oven at 180ºC for 35-40 minutes.

Cake with white chocolate ganache

Versión española

Version française

Ingredients:
- 200 gr. flour
- 150 gr. white chocolate
- 375 gr. butter
- 200 gr. brown sugar
- 2.5 dl. milk
- ½ packet baking powder
- 2 eggs

Ganache:
- 400 gr. white chocolate
- 1.5 dl. cream

Method: in a small saucepan, put the chocolate, the butter, the milk and the sugar until they are melted and homogeneous. Let cool. Add the flour, the baking powder and the beaten eggs. Mix well. Pour the mixture into the baking pan and bake it in the preheated oven at 180º for 60 minutes. Let cool.
To prepare the ganache, heat the cream and the white chocolate in the hob stove. Stir from time to time. Let cool a little and spread the cream on the cake.

Bagels

Versión española

Version française

Ingredients:
- 170 ml. milk
- 260 gr. flour
- 6 gr. dried yeast
- 3 tsp sugar
- 1 tsp salt
- 1 egg

Method: heat the milk and add the salt. Dissolve the yeast in the milk and stir. Add the other ingredients and knead it until smooth. Cover the dough and let it rise to double the volume. Uncover the bagels and knead it again to deflate. Make balls and make a hole in the middle of the buns with the help of the thumb in order to get the bagel shape.
Fill a pot with water and let it boil. When the first bubbles appear, put the bagels in the pot, one minute for each side. Take the bagels out the water and place them in a baking tray. Brush the bagels with the egg and sprinkle some sesame or poppy seeds if you want to. Bake them for about 15 minutes at 200ºC. Let cool and stuff them as you wish.

Caramel custard with milk jam

Versión española

Version française

Ingredients:
- 500 ml. milk
- 250 gr. milk jam
- 30 gr. sugar
- 3 eggs
- Vanilla
- Caramel

Method: heat the milk and dissolve the sugar, a pinch of vanilla and the milk jam in it. Beat the eggs and add them. Mix well. Coat some molds with caramel and pour the mixture into them. Cook in the oven at “bain-marie” (fan option) at 175º for 30-40 minutes.

Pumpkin Spice Cake

Versión española

Version française

Ingredients:
- 115 gr butter
- 270 gr brown sugar
- 2 eggs
- 230 gr fresh or canned pumpkin
- 1 teaspoon pure vanilla extract
- 200 gr sifted cake flour
- 1/4 teaspoon baking powder
- 5 grams baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 ground cloves
- 120 ml buttermilk

Method: beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well. Add the pumpkin puree and vanilla extract and beat until incorporated. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Pour the batter into the prepared pan. Bake for approximately 25 -30 minutes at 180ºC.

Shortbread (Butter cookies)

Versión española

Version française

Ingredients:
- 300 gr. flour
- 200 gr. butter
- 100 gr. sugar
- A pinch of salt
- 1 teaspoon powdered milk

Method: churn the butter with the sugar. Add the salt and the powdered milk and mix. Add the flour and knead. Roll out the dough about ¼ and ½ inch. Make circles and place them on an oven tray. Sprinkle a little sugar and bake them at 190º for 15-20 minutes.

Coca de horchata

Versión española

Version française

NOTE: the Spanish coca is like a sponge cake, and the horchata is a drink made from tigernuts.

Ingredients:
- 3 eggs
- 200 gr. flour
- 150 gr. sugar
- 100 ml. sunflower oil
- 100 ml. horchata
- 1 baking soda packet
- Salt
- Icing sugar

Method: beat the eggs with the sugar. Add the oil and the horchata and mix. Add the flour, a pinch of salt and the baking soda and mix well. Pour the mixture in a baking pan and sprinkle some icing sugar on the top. Bake in the preheated oven at 180º for 30-35 minutes.

White & Black Cookies

Versión española

Version française

Ingredients:
- 125 gr. couverture chocolate
- 100 gr. flour
- 25 gr. butter
- 50 gr. sugar
- 1 egg
- ½ baking powder tablespoon
- Icing sugar

Method: melt the chocolate with the butter. Beat vigorously the egg with the sugar. Add the flour and the baking powder and mix. Add the chocolate with the butter and knead a little. Place the dough in the fridge for 30 minutes. Make balls about a walnut size and coat the cookies in icing sugar. Place them in an oven tray with a baking paper sheet and bake then in a preheated oven at 170ºC for 10-15 minutes. The cookies should be “crackled”, crunchy on the outside and soft inside.

Ricotta cake with hazelnut liqueur

Versión española

Version française

Ingredients:
- 200 gr. flour
- 200 gr. sugar
- 250 gr. ricotta cheese
- 100 ml. hazelnut liqueur
- 80 ml. sunflower oil
- 4 eggs
- 1 packet baking powder
- Salt

Method: separate the yolks from whites and whisk them till stiff. Mix the cheese, the sugar and the yolks. Add the oil and the hazelnut liqueur and beat. Add the sifted flour, the baking powder and the salt and mix. Add the whites and mix once again. Bake in the preheated oven for 25-30 minutes at 180ºC.

Coconut cookies

Versión española

Version française

Ingredients:
- 200 gr. flour
- 60 gr. icing sugar
- 50 gr. grated coconut
- 50 gr. butter
- 1 yolk
- 1+ ½ tbsp caramel custard powder (sweetened)
- ½ baking powder packet
- Milk

Method: Sift the flour and the baking powder. Churn the butter with the sugar and the coconut and add them to the flour. Add the caramel custard powder and the yolk and mix. Add some milk gradually and knead the dough till it is homogeneous. Let the dough stand in the fridge for 15-20 minutes. Stretch it and cut the cookies. Sprinkle a pinch of sugar in each cookie and bake them in preheated oven at 180ºC for 15-20 minutes.

Coulant

Versión española

Version française

Ingredients:
- 250 gr. couverture chocolate
- 175 gr. butter
- 5 eggs
- 125 gr. sugar
- 75 gr. flour
- 10 truffles

Method: put the truffles into the freezer while the mixture is done. Melt the butter with the chocolate and let it cool a little. Separate the yolks from whites. Beat the yolks with the mixture of chocolate and butter. Add the sugar to the whites and whisk them till stiff. Mix the whites with the chocolate mixture. Add the sifted flour with sweeping movements. Sprinkle the muffin molds with cocoa powder. Pour a bit of the mixture, then put a truffle in the middle of the mold and add more mixture. Bake it for 10 minutes at 170ºC. Serve it warm.

Strawberry & Orange Juice

Versión española

Version française

Ingredients:
- 300 gr. strawberries
- 250 ml. squeezed oranges
- Sugar
- A dash of water

Method: beat the strawberries and add a dash of water. Mix the strawberries and the oranges and add sugar if necessary. Filter the juice using a colander. Serve it cold.

Tuna Pastry

Versión española

Version française

Ingredients:

Pastry
- Flour (at a guess)
- 150 gr. butter
- 2 eggs
- 125 ml. milk
- 1 teaspoon sugar
- ¾ tablespoon salt

Filling
- 6 tuna cans (80 gr. each one)
- 3 hard-boiled eggs
- 1 fried tomato brick
- 1 sweet pepper tin (80 gr.)
- ¼ onion
- 1 green pepper
- 25 black olives

- 1 yolk + a dash of milk (for browning)

Method: (pastry) take a glass (250 ml. of capacity) and fill it three times with flour. Pour it into a bowl. Add the sugar and the salt and mix them. Add the butter (room temperature) in the middle of the flour pile. Put the flour over the butter and mash it with the fingers, repeat it until the flour and the butter are just one. Add the eggs and the milk, mix and knead. Add flour little by little till the pastry stop sticking to the fingers, but trying to not add too much flour, cause the pastry could be very staled. The texture and the aspect would be like that:

To make the filling, take the oil off from the tuna. Cut the eggs, the both peppers, the onion and the olives in little pieces. Add enough tomato and mix all the ingredients.
Divide the pastry in two halves (one half a little bigger than the other one). Stretch the bigger one and place it into a greased oven tray. Prick the pastry with a fork. Spread the filling all over the pastry. Stretch the other pastry half and place it over the filling. Close the edges pinching those inwards. Make three little holes on the top of the pastry. Beat the yolk and add a dash of milk, mix them. Paint the top of the pastry with it. Bake the pastry in preheated oven at 180º for 35 minutes.

Oreo Muffins

Versión española

Version française

Ingredients
- 100 gr. flour
- 50 gr. sugar
- 110 ml. milk
- 1 egg
- 1 tablespoon baking powder
- ½ tablespoon butter
- 16 Oreo biscuits
- 75 gr. chocolate drops

Method: Cut the biscuits and pulverize them. Mix the flour, the baking powder and the sugar. Whip the butter and add it to the mixture of flour. Mix the milk and the egg and add it too. Finally, add the biscuits and the chocolate drops. Fill the muffin molds with the mixture and bake it in preheated oven at 180º C for around 15 minutes.

Maizena Alfajor (Alfajores de Maizena)

Versión española

Version française

Ingredients:
- 3 yolks
- 50 gr. butter
- 50 gr. icing sugar
- 150 gr. maicena (corn flour)
- 20 gr. wheat flour
- A pinch of bicarbonate of soda
- A pinch of salt
- Grated coconut
- Milk jam

Method: work the butter and mix it with the icing sugar. Add the yolks and whip it until having a sort of cream. Add the two flours previously sifted with the salt and the bicarbonate of soda. Knead it well. Let the dough stand for 15 minutes in the fridge. Stretch the dough (It should have 0.5 cm. of thickness) and cut 5 cm. diameter circles. Bake the “alfajores” for 10 minutes at 160ºC. Let them cool.
Stuff the alfajores with milk jam and stick them as if they were a sandwich. Paint the edges of the alfajores with milk jam and coat the sides with grated coconut.

Yogurt cake or 1, 2, 3 cake

Versión española

Version française

Ingredients:
- 3 eggs
- 1 yogurt (125 gr.) (taking the pot as measure)
- 2 pots of sugar
- 3 pots of flour
- ½ pot of oil (sunflower or olive)
- ½ sachet of baking powder
- Salt
- Vanilla sugar
Method: beat the eggs until frothy. Add the yogurt and mix. Using the yogurt pot as measure, take 2 measures of sugar, 3 measures of flour (not very heaped) and ½ of oil and add them to the mixture. Finally, add the baking powder, a pinch of salt and a pinch of vanilla sugar. Mix them until getting a homogeneous mixture and pour it in greasing baking pan. Bake it in preheated oven at 180ºC for 32 minutes.
Transfer the cake to a fresh place and decorate it.
I change the decoration depending on the yoghurt flavor. For example, if I use banana yoghurt, I like to add milk chocolate. So, when I take the cake out of the oven, I cut the chocolate in little pieces and put them on the cake and let them melt. Here you have a proof:

But, if I use lemon yoghurt, I use to add icing sugar. So, I wait until the cake is cold and I take a colander and sprinkle the sugar on the top of the cake:

Sometimes I pick a sweetened yogurt and these times I cut raisins and dried apricots and add them to the mixture, moreover, I pour sugar on the top of the cake before baking it, and this is the result:

Index

B
Baby Pound Cakes
Bagels
Baileys Cake
Blinis
Braided brioche
Brownies

C
Cake with kiwis and lemon
Cake with white chocolate ganache
Caramel custard with milk jam
Chocolate and Coca-Cola cake
Chocolate muffins with marshmallows
Christmas tree stuffed with cream
Coca de horchata
Coconut bonbons
Coconut cookies
Coffee cookies
Condensed milk cake
Coulant

F
Falafel
Fanta Cake
Financiers with raspberries
Flaugnarde aux pommes

L
Little omelets with little shrimps
Leche merengada mousse cake

M
M&M Cookies
Maizena Alfajor
Mantecadas

N
Naan Bread

O
Oreo cheesecake cupcakes
Oreo Muffins
Orange-banana smoothie

P
Pakistani tea cake
Pizza focaccia
Pumpkin Spice Cake
Puppy cookies

R
Red wine cake
Ricotta cake with hazelnut liqueur
Roscón de reyes

S
Sablé glazed cookies with chocolate
Shortbread
Strawberry cheesecake with white chocolate
Strawberry & Orange Juice
Suizos (Buns)

T
Triple chocolate stuffed cookies
Tuna Pastry
Turron muffins

V
Vanilla cupcakes with vanilla buttercream frosting

W
White & Black Cookies

Y
Yogurt and sour cream cake
Yogurt cake or 1,2,3 cake

Presentation

Versión española

Version française

Hi everyone ! It’s Laura
It has been a time I wanted to create this blog, but because of the lack of time, the fear or another 100 reasons, I never had the courage to create it… though I finally went ahead with it and here we are!
I tried to combine two of my passion: cooking and languages, but the language as a mass media, a message to everybody, and I express it here, writing the recipes as in Spanish, as in English and French in order to make them arrive to most of the people, to remove the “barriers”…that’s the main reason I chose Translation and Interpretation as my degree. I thought (and I still think) that there shouldn’t be any barriers when it comes to understand us and if it was in my power to avoid it, I’d do it, and…well, that’s enough, I stop, I came here to talk about cooking.
I started cooking at the age of 14 by devotion, and now, 6 years later, I think I’ve done many dishes, as successes as failures, but I’ll just bring you the good ones; recipes that I’ve tried, and I’d repeat them again and again. It’s clear that I haven’t invented the most of the recipes cause I have no imagination to do it; the recipes come mainly from the Internet, books, my grandma, my mother… recipes that I tried and modified if necessary, just to find the “exact point”.
You will see that most of the recipes that I make are sweets things, like cakes, cookies, muffins, etc. but I’ll also make salad dishes, foreign dishes and not daily though.

And well, I just want to welcome you again and stay here!