FRIENDS… and not the TV show! Friends that we have, from school, work, clubs… and friends we make through our children later in life. How many times while dropping your child at a new friend and when waiting for the door to open, you start wondering about the mom… Is she nice? Fun? Warm? Chatty? Psycho? Does she give a lot of sweets? And how many of them ended to be a keeper and became one of your closest friends. I am blessed with few of them, actually many, and we share a lot; we take trips together, we volunteer for school projects and we sometimes bake together.
The Honey Almond Slices is a new recipe for me. Axel, my daughter, had tasted it at her friend’s house and at pick up time she begged me to bake some for her. The funny part is that the mom bought her bars at the market and doesn’t even know what it was called. Thanks God for Pinterest where I combined few recipes and made my own with less butter and less sugar but still I thank my friend for the inspiration. My eagerness is boundless to try new recipes, especially that belongs to the dessert section.
For the base:
1 ½ cup all purpose flour
1 cup ground almond
1/2 cup light brown sugar
120g butter, melted
For the topping:
½ tsp salt
¼ cup honey
2 cups sliced almonds
25 cm x 25 cm pan
To make the base Combine flour, ground almond, brown sugar and melted butter until you have a moist sandy mixture. Press mixture into a brownie mold or tart tin and bake for 12 minutes at 170°C / 335°F.
To make the filling Inside a saucepan, on low-medium heat, place butter to melt, add sugar, honey and sliced almonds. Stir to well combine.
Spread mixture to top evenly the base and return to oven to bake for 25 minutes or until deep golden brown.
Allow to cool completely. Remove from pan and slice into squares or rectangles and serve.
Freekeh is a young chewy wheat, with a nutty flavor. Containing twice as much protein and fiber as quinoa, freekeh is nutritious! Try this combination of antioxidant-rich pomegranate, beetroot, avocado, herbs, seeds and watch those health benefits add up!
Beetroot Freekeh Salad
3 cups whole grain freekeh, cooked according to package directions
1 cup beetroot, grated
1 cup fresh purslane leaves (bakle)
1 cup fresh thyme leaves
½ cup pomegranate arils
1 avocado, diced
½ cup mixed pumpkin and sunflower seeds
1 cup olive oil
½ cup lemon juice
2 tbsp fresh mint leaves, minced
1 tsp lemon zest
1 tsp sumac
½ tsp salt
1 tsp oregano
In a salad bowl, combine freekeh, beetroot, purslane, thyme, pomegranate avocado and seeds.
To make the dressing, mix together all ingredients and shake well.
Grade 3 class at my daughter’s school are preparing for International Day next month and they chose Argentina to represent and talk about. Part of the celebration, they proposed to serve a rice salad on that day, with Chimichurri sauce. Since I always volunteer to help with the food, I came up with my own version of the recipe and took a picture of the end product. I’m super happy to document it in my blog and share it with you, hope you will like it.
If you like to add more ingredients, my advice is to stay away from juicy ingredients and stick to solid ones like chorizo, ham, pickles, green onions, …
Ensalada De Arroz Con Chimichurri
Rice Salad with Chimichurri
3 cups long grain rice, cooked and cooled
1 cup kidney beans, drained and rinsed
1 cup corn, drained and rinsed
1 cup cucumbers, diced
1 cup red bell pepper, diced
1 cup fresh parsley, finely chopped
1 teaspoon dried oregano
1 cup olive oil
½ cup apple vinegar
Freshly ground Salt and Black Pepper
In a large bowl combine all salad ingredients.
In a small mason jar combine all of the dressing ingredients; shake well. Pour the dressing over the salad and mix well.
Mimosas are astonishingly, ridiculously, exceedingly, embarrassingly easy to make. Not that simple doesn’t taste yummy and easy won’t add the sparkle you’re looking for:) The flavors are splendid! I promise you a cool drink that will deliberately take care of the mood.
Merry Mimosas everyone!
6 tablespoons grenadine syrup
1 cup cranberry juice, chilled
1 (750ml) bottle champagne, chilled
Rosemary sprigs, to garnish
Fresh cranberries (optional)
Add 1 tablespoon of grenadine syrup in each flute.
Combine cranberry juice and champagne together and fill up the flutes almost right to the top. Garnish with rosemary and drop the berries right before serving.
Apple – Cranberry – Clementine – Cinnamon… These are the necessary key words to make you want to bake this elegant Christmas cake.
Nothing beats a smoothly frosted cake semi-naked look, I promise you it’s so easy to prepare anyone should give it a chance.
I couldn’t resist, but taking photos from different angles and post them on all of my social medias accounts.
I have tried many recipes for the festive season. I hope I’ll get the chance to share them all, since all of my spare time lately has been spent on Christmas shopping hearing Georges Michael and Mariah Carrey songs on repeat.
APPLE CRANBERRY CAKE WITH CINNAMON FROSTING FLAVOR
1 cup whipping cream
1 teaspoon ground cinnamon
200g unsalted butter (at room temperature)
1 ½ cup sugar
4 cups flour, sifted
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ cup Clementine juice
¼ cup dried cranberries
1-2 red apples, cored and sliced (skin on)
1 tsp brown sugar
½ tsp cinnamon
To make the frosting, add 1 teaspoon of cinnamon to the whipping cream and whisk on high speed for 3 minutes or until fluffy. Refrigerate.
Preheat oven to 175° C. Butter and flour a cake pan.
Beat butter and sugar together until light and fluffy, add eggs, vanilla, flour, baking powder, baking soda and salt.
Pour Clementine juice gradually while mixing and scraping down the bowl with a spatula as you go. Turn off the mixer and fold in the cranberries.
Pour the batter in the cake pan and decorate with the apple slices arranging them close together and overlapping on top of the batter.
Mix brown sugar and cinnamon together and sprinkle this over the apples. Drizzle with limoncello liqueur (or lemon juice).
Bake for 45-55 minutes. Cake is done when a toothpick inserted in the center comes out clean.
Cool the cake in the pan on a wire rack.
Frost the cake with your chilled cinnamon icing. Sprinkle with icing sugar. Decorate with cinnamon sticks, kumquat and fresh cranberries, if desired.
Hello hungry people:) I have good news for you, this cake recipe is so simple that even the most amateur cook may bake it. And with the almond crumble that tops it, you will end up with a celebratory treat to serve on ceremonial occasions like Christmas.
What makes this cake looks fabulous is the Bundt pan and the glaze. So if you are tempted to try this recipe please don’t skip these two steps, especially the topping.
1 ½ cup sugar
1 cup / 2 sticks unsalted butter
2 teaspoons vanilla
2 ¾ cups all-purpose-flour
½ teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
½ cup milk
3 tablespoons lemon zest
1 cup fresh or frozen (and thawed) blueberries
For the topping
3 tablespoons icing sugar
1 tablespoon lemon juice
3 tablespoons flour
2 tablespoons dark brown sugar
2 tablespoons oats
2 tablespoons almonds, broken or sliced
2 tablespoons butter, at room temperature
Preheat the oven to 185 degrees C. Grease and flour a 12-cup pan.
In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Beat in vanilla.
Sift flour, salt, baking soda, and baking powder in a large bowl. Add gradually to butter mixture. Beat until well mixed, making sure to scrape down the bowl with a spatula.
Fold in lemon zest and blueberries and transfer to pan.
Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool on a wire rack for at least ten minutes before trying to remove it from the pan.
To make the topping, combine flour, sugar, oat and almonds. Add the butter and rub the mixture with your fingers to make small clumps. Spread the mixture on a baking tray and cook in oven for 7-10 minutes. Let cool. To make the glaze,whisk together icing sugar and lemon juice. To finish,drizzle the glaze over the cake and immediately sprinkle with the almond mixture and wait for the glaze to dry before serving.