18 September 2016

Leche nevada con caramelo y almendras tostadas (Floating Island with caramel and toasted almonds)








An special dessert for a special date.
Happy Independence day !


Was a messy week but finally here Im.
Happy 18 th September to all in Chile and all these celebrate in other countries.
Feliz 18 a todos !!

Source: Express Lider recipes










Ingredients

2 cups whole milk
1/2 cup heavy cream
3/4 cup sugar
4 beaten yolks
1 teaspoon vanilla extract
4 whites eggs
1/2 cup toasted sliced almonds


Caramel

1/3 cup sugar
3 teaspoon water


Method

I a medium saucepan bring the milk, cream, 1/3 cup sugar and yolks, stir well with a hand whisk until integrate all.
Cook over low heat without boiling, until the mixture thickens slightly about 12 minutes.
Remove from heat and add vanilla. Let cool.

Divide the custard into individual cups/glasses bowls.
Refrigerate back while the remaining ingredients is prepared.

Beat the egg whites until stiff with a pinch of salt. Meanwhile preheat the oven to 140°c.
When they are firm, gradually stir in the sugar and continue to beat.
Transfer the meringue onto a sheet tray linen with parchment in 5 equal piles. Cook the egg whites in the oven about 10 minutes or until golden brown slightly.
Remove the meringues and carefully scoop meringue into the cups or glasses.

Caramel

To make the caramel place the sugar in a saucepan with the water and heat gently until dissolved. Bring to a boil and simmer until deep golden in colour.
Drizzle caramel and sprinkle some toasted almonds.


PRINT RECIPE















En español

Leche nevada con almendras y caramelo











12 September 2016

Double crust chicken pot pie (Tarta de pollo)





For me  chicken  pot Pie is to every time or any season  and I love to make it.
If you like an old fashioned chicken pot pie, with a flaky homemad crust you would love this recipe.

  From one of my recipe Book

















Ingredients

Crust

2 1/2 cups all purpose flour
1 teaspoon salt
3/4 cup cold butter in cubes
1 yolk
1/2 cup cold water


Filling

2 cups shreded cooked chicken  
1/2 cup cream
2 tablespoon butter
1/3 cup chopped onion
1 green onion  chopped
2 cups frozen mixed vegetables thawed
1 3/4 cups chicken broth
1/3 cup all pupose flour
1 teaspoon salt
1/4 teaspoon pepper
1 pinch of sugar



Method

In  a medium bowl mix flour and salt.
Slowly add the cold butter, diced and form crumbs with 
yours fingertips. Mix egg yolk with water and add to the dough.
If necessary add a little flour.

Make a ball with the dough wrapped in  film and refrigerate 1 hour.
While the dough is  in the fridge  you can make the filling.

Preheat oven to 180 ° C (360 ° F)  

Filling

In a saucepan melt butter over medium heat add chopped onions and green onion, cook 2 minutes  stirring frequently until tender. 
Stir in flour salt, pepper and pinch of sugar.
Gradually stir in broth and cream  cooking and stirring until blubbling and thickened.
Stir in  chicken and mixed vegetables.
Spoon chicken mixture into crust lined pan.

On a floured work surface roll out dough with rolling pin and then unroll over dish allowing dough to fit into bottom and completely up the sides .
Fill crust with cooled chicken filling remaining piece of dough and place over the top. 

Brush with egg and cut  a few  slits in pastry to permit steam to escape. Place dish on baking sheet.
Bake until crust is golden brown and filling is blubbling around edge. about 45 minutes. Let cool 15 minutes before serving.




Print recipe






















En Español
Pastel de pollo
















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