martes, 27 de septiembre de 2011


Versión española

Version française

- 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.

sábado, 24 de septiembre de 2011

Strawberry & Orange Juice

Versión española

Version française

- 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.

jueves, 22 de septiembre de 2011

Tuna Pastry

Versión española

Version française


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

- 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.

lunes, 19 de septiembre de 2011

Oreo Muffins

Versión española

Version française

- 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.

sábado, 17 de septiembre de 2011

Maizena Alfajor (Alfajores de Maizena)

Versión española

Version française

- 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.

viernes, 16 de septiembre de 2011

Yogurt cake or 1, 2, 3 cake

Versión española

Version française

- 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:

lunes, 12 de septiembre de 2011


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!