Churros and hot vanilla scented chocolate for a autumn morning

Today I felt that fall finally arrived after so much warm weather. Fall always brings akind of sadness because I know that puts an end to the warm nights where we dined al fresco, of barbecues with friends on weekends, the aroma of freshly cut grass and lazy afternoons reading under the sun .


On Sunday  dawned autumn,  clear blue sky and cool very cool


Since I am the first to wake up at home, right away I thought to give us a little pleasure.Despite I have horror to deep fry, but, from time to time is nice. The worst is the after, when  comes to cleaning  all these mess on the kitchen. Anyway, I thought followed churros with hot creamy chocolate, scented with vanilla. As do as the Spanish. Churros  must be  sink in that creamy and steamy  chocolate .A little indulgent for  autumn .

The churros are super easy to make, is the basic  choux mass  and ideal is to have a churro machine so it will not curl when frying.

Ingredientes For hot Chocolate: Makes 4 cups Time: 5 minuts Ingredients: 180g de chocolate (semisweeet, chopped) 4 cups milk 2 Tbsp sugar 1  vanilla pod  (or 1 Tea spoon vanilla extract) 1 tea spoon cornstarch For the churros: Serve 25 churros Time:# 30 minuts Ingredients: 350 ml milk 200g flour 1 pinch of salt 1 Tbsp sugar 1 large egg    Sunflower oil for fry sugar to roll up

Method: For hot chocolate Method: In a medium saucepan bring to boil milk,sugar,cornstach and vanilla  Steam until thick  for the churros: Method Place, milk, salt and sugar in a large saucepan. Bring this to boil. Add the flour at once and stir vigorously with a wodden spoon or spatula until it comes togheter into a smooth and homegenous  ball Let rest until warm , and then add the egg, stirr untill comes  into a smooth tick mass Transfer to a churros maker or into a pastry bag ( fitted medium star #5)   In a deep pan  pour about 3 inchees of sunflower oil. Heat it to 350F Pipe the batter  into the hot oil and cut with a scissor Fry until golden brown Remove them from the oil and roll them into sugar. Serve immediately.

Black and white coffee cake

I am baking and baking and cooking. I am preparing my husbands birthdays. I love to do his birthday's parties. I am waiting fort 35 guests, is not an easy task, I must confess that. So, the Friday´s recipe is just a simple coffee cake • 2 cups all-purpose flour • 3/4 cup sugar • 2 teaspoons baking powder • 1/2 teaspoon salt • 1/2 cup butter (chill) • 2 eggs • 3/4 cup milk, or as needed • 1 1/2 teaspoons vanilla extract Chocolate cake topping 50 g bitter sweet chocolate 1/3 cup. butter 2/3 cup. all- purpose flour 1/2 tsp. baking powder 2 eggs 1 cup sugar In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top. Melt chocolate and butter. Beat eggs and add sugar. Blend in chocolate and vanilla. Mix in flour, baking powder and salt. Melt chocolate and butter. Beat eggs and add sugar. Blend in chocolate and vanilla. Mix in flour, baking powder and salt. Then spoon a few tablespoons of the chocolate cake mix over the vanilla mix cake Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Real homemade alfajores

Alfajores are quite very delicious and sweet snack. Here in Argentina people eat them all the time, for breakfast, for dessert, as a snack, with a cup of tea , coffee or mate in the afternoon At the office and of course home …if you’re starting to see that there’s no inappropriate time to eat alfajores, you’re on the right track. Anybody can see this ´cos you find Alfajores in everywhere, since supermarkets until the bakery’s corner But the best are homemade, fresh from the oven. These originated in Andalucia, Spain during the Moorish Conquest of the Iberian Peninsula.. Its close cousin is the dessert Ma’amoul-two butter cookies filled with a spread made from dates and almonds, and topped with powdered sugar. Etymologically it comes from the word “al-hasú,” meaning ‘stuffed’ or ‘filled ’You can find alfajores today in Spain normally in Cadiz region, but is a cookie made of flour, almonds, honey and warm spices mainly served at Christmas time These came to South America by the hand of Spanish immigrants’ The version of the alfajor we enjoy today gained mass popularity in the mid 19th century. It’s a treat enjoyed in different countries and in various forms all throughout South America (though Argentineans like to claim it as their own)! In fact they are so popular here instead other countries. You can roll the sides in toasted almonds or dust with icing sugar. But if you want the real homemade one, roll in grated coconut. Home made alfajores 1/4 pound butter (1 stick) at room temperature 4 egg yolks, lightly beaten 2 tablespoon brandy or cagnac 1 teaspoon vanilla 1 teaspoon lemon or lime zest 2 cups flour • 1 cup corn starch 1/8 teaspoon salt 1/2 cup sugar 1/2 teaspoon baking soda • 1 teaspoon baking powder 1 recipe for dulce de leche (or one jar of it) 1 cup grated coconut Using good quality butter, Beat butter and sugar until fluffy and creamy Add one by one the egg yolks. Add vanilla and brandy and mix well. Combine flour, cornstarch, salt, baking soda and baking powder in a bowl. Add the flour mix over the butter mix and work with your hands until the dough became soft. Do not add extra flour Chill for 2 hours. Preheat the oven to 325 degrees Fahrenheit. On a floured work surface, roll out dough to a thickness of 1/4 inch. Cut into 2-inch rounds and transfer to a baking sheet lined with parchment paper. Bake for 15 minutes or until done. The cookies will be dry but not brown. When the cookies are cool, spread a spoonful of dulce de leche in one cookie and top it with another. Press together gently; roll the seam of the alfajor in grated coconut. Dulce de Leche (safe recipe) Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth.

Double oats, Lebkuchen Gewürz secented cookies

My husband took last week a week and a half belated vacation; we resolve to stay at home to make some smalls improvements, once we will take real vacations on January. Yesterday we hosted some friends for a barbecue, so I bake these delicious oat cookies tasted with lebkuchen Gerwurz for the kid eats at afternoon, well, and grows too, they love it, and I confess they are the best oat cookies that I ever tasted. The traditional spice is sold ready made in packets I sold German’s mark Ostmann You can fashion your own concoction. I have a recipe for the spice. It will follow the cookie recipe. I know it is all metric but I use scales to measure baking ingredients so I have never converted them. I am sure there are conversion charts in many cookbooks or on line • 2 sticks butter softned • 1 cup raw sugar cane (or moscabado sugar) • ½ cup white sugar • 2 eggs • 1 1/2 cup flour • 1 teaspoon salt • 1 tsp baking soda • 1 teaspoon Lebkuchen Gerwürz • 2 cups oat meal (I use Quaker Quick.) • 1 cup oat bran • 3/4 cup chopped walnuts Method 1 Cream butter and sugars add eggs and beat well. 2 Sift flour, salt, baking soda and Lebcuchen Gewürz. Add to first mixture and mix well. Add nuts. Add oats last. 3 Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely. Lebkuchen Gerwürz 50g ground cinnamon 40g ground allspice 25g ground nutmeg 40g ground dried ginger 65g ground fennel 65g ground coriander 65g ground anise 20g ground clover 25 g cardamom Combine ingredients and store in cool dry location. My jasmine tree, every year , in December, just a few weeks to Christmas , bring us more than 40 beautiful flowers . This is the first one , that I share with you, Isn´t it Beautiful?

Almond meringue bars

We are not so far from Christmas and as I love baking I did do some baking. Most of what I normally feature here are simple baked goods. To complicate, is enough with life, isn’t it? And these almond bars were definitely quite simple bursting with flavor. In fact have an intense almond flavor .If you like almonds you love it Quite ideal to enjoy with a glass of chilled Champagne. Almond Swiss Meringue Bars (Adapted from Gourmet magazine Dec 2004) 1/2 cup packed canned almond paste* (about 5 oz; not marzipan), coarsely crumbled 1/2 teaspoon salt 3/4 cup sugar 2 sticks (1 cup) unsalted butter, softened 2 large egg, separated 1 teaspoon almond extract 1 1/4 cups all-purpose flour 1/2 cup sliced almonds (about 1 1/2 oz) Pulse almond paste in a food processor until broken up into small bits, then add salt and 1/4 cup sugar and continue to pulse until finely ground, about 1 minute. Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Add almond mixture, egg yolk, and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and mix until combined. Spread batter evenly in pan with an offset spatula. Swiss Meringue 2 egg whites at room temperature ½ cup sugar 1 pinch of cream of tartar 1) Fill medium saucepan 1/4 full with water. Set pan over medium heat, and bring water to a simmer. 2) Combine egg whites, sugar and cream of tartar in heatproof bowl of electric mixer and place over saucepan. Whisk constantly till sugar is dissolved and whites are warm to the touch, 3-3 1/2 minutes. Test by rubbing between fingers. 3) Transfer bowl to electric mixer fitted with whisk attachment, and whip, starting at low speed, gradually increasing to high till stiff, glossy peaks form, about 10 minutes till combined. Brush some of it over the batter and sprinkle evenly with almonds. Bake until top is golden, 35 to 40 minutes. Cool completely in pan on a rack, about 1 hour. Transfer with foil to a cutting board, and then discard foil. Cut into squares I love this mulberry tree and I want to share wih you this beautiful tree

Quick & Easy.. Apple cake (in dry)

A new Season is beginning; spring that far,is my favorite season of the year. I though how beautiful is  how the bloosons are growing in trees, the fresh and vivid green in grass and the fruits and vegetables of the season.

Red delicious apple are  very good in Argentina, and is the most popular apple variety in the world.

The  mainl Argentine production area is  Rio Negro Valley, at about 600 miles southwest of Buenos Aires between the Andes  and the Atlantic Ocean in Northern Patagonia.

There are a large variety of Red Delicious Apples but for a real quality difference the Southern Argentine Red Delicious is becoming so popular. This fruit distinguishes because of the thin bright red skin with a mildly flavored fine-grained white flesh. And just because this I made this cake using this variety.

 The cake is delicious, moist and light .When you start to read the recipe; you must think if really works In fact this was my third try and I found the recipe’s secret. The key I explain down here

Apple Cake (in dry)

Ingredients

• 2 apples
• 1 cup flour
• 1/2 cup white sugar,1/2 cup muscavado sugar
• 2 oz butter
• 1 tablespoon baking powder
• 2 -3 teaspoons powdered cinnamon
• 2 large eggs
• 1 cup milk
• 1 teaspoon vanilla essence

Method

Pre heat oven (400°F)

Butter well a 9x9 inches baking pan with 20g (1g=0,035 ounces) butter.

Peel apples and cute in thin slices, sprinkle with sugar and lemon juice . Let rest.

Mix well the dry ingredients

In another bowl, mix eggs, milk and vanilla essence

Pour a half of the dry mix in the pan,

Covered with the apple slices, (don’t drain) sprinkle the cinnamon and pour small dices of butter over them

Pour over the other half of dry mix and covered with the eggs en milk mix. Insert a fork in the middle and sides of the raw cake and burst,make this to absorb the liquid.

Bake for 30, 40 minutes until golden brown.

Quince Jam cookies

I discovered these delicious cookies here in Argentina. They call it pepas. I don’t know why, I only say they are delicious and very addicted .I was the habit to buy them in bakery until a few days ago when I discovered the recipe here. The result is infinitely better than the one I buy. In this recipe I only change one thing .My cornstarch was ending and I pour less than original recipe. My husband ate not one, but five; as you see, he love it, so do I.

More one thing, I want to apologize for not visit this last week your blog or update mine. It was a quite busy week. I am developing a new and wonderful project that means a lot for me.

And, also I can’t forget my gratitude for lovely Bella. She has given me the Art y pico award! A huge thank you to Bella! If you have not visited her blog, it really is a must – Her French blog is a great source of good taste and wonderful recipes. I know I am supposed to pass this on to 5 more people, but feel make an act of injustice; at the moment - plus, there are so many blogs I read, I just can't imagine whittling it down to five. For now though, I want to pass along my gratitude.

Quince Jam cookies

125g softened butter 120g powered sugar 180g plain flour

40g corn starch 1 teaspoon baking powder

½ teaspoon baking soda

3 egg yolks

1 teaspoon almond extract or vanilla 150 g approx quince jam or paste, chopped into small dice

Method

Preheat oven to 180°C. Beat butter, almond extract, sugar and yolks in medium bowl until just combined. Stir flour, corn starch and baking and soda powder. Roll level tablespoons of mixture into balls and place about 5cm apart on baking paper lined baking trays. Using the handle of a wooden spoon, gently press a small indentation into the top of each biscuit. Fill each indentation with a tea spoon of quince jam or a piece of quince paste.

Up side down banana pecan cake

This recipe belongs to my grand mother. And always was one of my favorite cakes

I am not coffee cakes, big fan unless carrot cake and this here that I simply adored

Is easy to make and if you had very ripe bananas in the fridge, use it.

Topping:

½ cup unsalted butter 1 cup sugar

1 tablespoon corn syrup or honey if you like

4 or five large bananas

Cake ingredients:

2 cups flour 1 teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter, room temperature ½ cup sugar ½ cup golden brown sugar 2 large eggs

1 tablespoon rum, sherry or cognac 1 cup pecans (chopped)

Butterscotch sauce* or vanilla ice cream

For topping:

Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Spread topping in prepared pan. Let cool completely. And arrange the bananas cute in tiny round slices

Method for cake:

Preheat oven to 350°F (180°C).

Sift first 4 ingredients into medium bowl. Beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, then chopped pecan, and rum. Beat in dry ingredients in 2 additions just until combined. Spoon the batter into pan.

Bake cake until tester inserted into center comes out clean, about 40 to 45 minutes. Cool for a few minutes. Cut around cake. Place platter over pan. Holding pan and platter together, turn over. Let stand 5 minutes, and then gently lift off pan. Cool at least 15 minutes for topping to set. Serve warm or at room temperature with vanilla ice cream or butterscotch sauce*

*Mix whipped cream and caramel until smooth

Savory Cheese shortbreads

Finally we are alone, no more noise or dust. Our home come back to be our; and the kitchen miner as ever. I had, yet, some troubles with my new Multifunction Dual Range Cooker-Manly wiht the programs Is funny to see me with the instruction brochure in hands all the time.

Yesterday evening meanwhile we wait for my Italian eggplants were finished I bake these savory cheese shortbreads. Easy and quick, these cookies literally melted in mouth.

A food processor makes short work. They may be frozen baked or unbaked and cut into a variety of shapes depending on your preference Savory Cheese shortbreads

•	400g all-purpose flour
•	100g shredded white old cheddar cheese or Parmesan Cheese
•	180 g iced butter 2-3 eggs yolk
•	Pinch salt

Preheat oven to 350F (180C). Line baking sheets with parchment paper. Mix flour, cheese, butter and salt in bowl of food processor until seem like bread crumbs, beat a little more and add the yolks until dough forms a ball. Form into a cylinder and refrigerate for 30 minutes. Roll out on waxed paper

Cut out using cookie cutters of your choice Arrange on lined baking sheets. Bake for 10 minutes or until golden. Cool on wire racks. Tip:Unbaked cheese shortbread may be stored in the freeze for 6 month

Assorted cookies

I know, is a little bit early to give presents. But since May, that was when I began to blog I had the opportunity to know too many greats bakers and read your amazing blogs. And I want to say thank you for all of you that inspired me everyday, for your friendship and kindness At Christmas time, I always made something that I made to present friends and relatives. Normally I made panetone or bonbons that I put in little decorated boxes, but this year sawing wonderful recipes around the blogs I resolved to make some cookies. And I started I chose for my Christmas little boxes these amazing cookies recipes Rosa´s kisprts Zezinha´s bolachinhas-do-caninhas Laila´s biscoitinhos Peter´s almond cookies Patricia¨s double chocolate cookies And finally these lightly spiced sugar cookies Cardamom orange cookies Ingredients 2 1/2 cups all-purpose flour 1 1/2 tablespoons grated orange zest 1 1/2 teaspoons ground cardamom 1 teaspoon salt 2 sticks (1/2 pound) unsalted butter, softened 3/4 cup sugar 1 large egg yolk 2 tablespoons heavy cream Method Whisk together flour, zest, cardamom, and salt. Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours. Cut and bake cookies: Preheat oven to 350°F with rack in middle. Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes. Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment- lined large baking sheet, arranging them 1 inch apart. Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely. Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.

Palmiers

I made these simple pastries for Sunday breakfast. Our Sunday was full of things to do. We must buy some presents and many other things, and I thought that a good breakfast was nice to start our pretty hard Sunday. We must buy the last Christmas present in the mall. And in the end of the day we finished our Christmas tree.

• 1 sheet frozen puff pastry (about 8 ounces), thawed
• 1/4 cup superfine sugar

Method

Preheat the oven to 400°F. Butter two cookie sheets. Sprinkle some sugar on a surface. Unfold or unroll the pastry to make a 10-inch square. Sprinkle with 1 tablespoon superfine sugar. Fold in two opposite sides of the pastry to meet in the center. Sprinkle 1 tablespoon sugar and fold in the same sides again. Fold one half of the pastry over the other half. Slice the pastry crosswise into 1/2-inch thick slices. Dip the cut sides into sugar and place the cookies cut-sides down 2 inches apart on the prepared cookie sheets. Sprinkle with the remaining sugar. 2. Bake, one sheet at a time, for about 12 minutes, or until just golden on the bottom. Remove from the oven and turn the pastries over. Bake for 5-7 minutes more, or until golden. Transfer to racks and let cool completely.

After the “asado”, the alfajores arrives

Yesterday at the end of the day I was watering my plants and flowers, and I felt the aroma of the firewood afire, quickly I thought "Is officially open the “asado” (Barbecue) season. " Although, here, there´s no bad time to make a good BBQ. Reminds me a TV commercial in a man watching a beautiful day says "Today is a good day for a BBQ" The weather and the man are substitute for another landscape and the weather is changing , until the last man in a stormy day l looks happy at his wife and said: ”This is a good day for a BBQ”End of the story . There´s no bad time for "asado" here

After the “asado” the Argentinean passion are the soccer, the maté, dulce the lech custard (flan) and talfajores. The alfajor is easy to make, basically it consists on padded circles of sweet pastry filled with dulce de leche and sprinkle with icing sugar , to these I have made them, having inspired by those that we buy at FranciscaA, but to these I adds them nuts. Hope you like

Nuts Alfajores

For the dought

300G wheat flour

100 G butter in room temperature

7 spoonful icing sugar

1 coffee spoon baking soda

1 coffee spoon baking powder

50 G blended nuts

1 Egg yolk

Mix the dry ingredients and increase the butter. Mixed well

And add the egg yolk. And mix again until obtain a homogeneous dough

Make a ball with the dough and cover with aluminium foil, or film foil, and let rest in the fridge for thirty minutes to an hour.

Roll the dough and cut circles of 4cm or 1, 97 inches of diameter for 0, 15 inches high.

Take to the oven at 180º C during 15 minutes until that is gilded below.

Filled with dulce de leche.

This recipe made around 12 big disks, but, can be cut smaller and they will be 24 disks or 12 alfajores

Brownie, dulce de leche and white chocolate

My mother, this week, is passing here at home. So, I will be busy in next days

But I made these brownies with dulce de leche and white chocolate.

I made a regular brownie; I put 300 g of dulce de leche over the raw concoction

And then I put melted white chocolate over the top creating a marble effect. If you put a little portion of dulce de leche between the concoctions you must create a filler like in the photo

Almond apricot with marzipan tarte

When I lived in São Paulo, I had the routine of stopping in the sweet shop Cristallo, after walking for a street to that I liked a lot and in the one that on the way to some shopping.

For me Cristallo is one of the best sweet shops, for the quality and the freshness of its products, drink a good coffee accompanied by a piece of apricots cake was many times the perfect end of an afternoon of shopping in one Saturday.

I miss those days as well as the cake also. Not I can say that here in Buenos Aires there are not good pastries. For the contraire, they are very rich, with generous portions (pretty generous, because, I generally divide them with my husband) parts this full of layers and much filled. But, anyway, to feel lack of something is complicated

One day of these I decided to recreate the cake at home. The cake didn’t was exactly same, but it was very good. I believe that if I made it, perhaps, with an ordinary sponge cake the serious most similar result. But it was very good was the first cake of regular size; yes, I always make half recipe of pastries, cookies and flans, there are not this way leftovers; but this it was devoured at home and neither a crumb has been to make history.

The recipe is this

Apricots pie and marzipan

Ingredients

6 Eggs

250 G sugar

6 Tablespoons grated bread

250G milled almonds

Whip the eggs white, join the yolks one by one, add the sugar by spoon one by one two and continue hit until bending the volume. So, increase the grated bread and the nuts mixing carefully. Take hold in regular oven, in a pan covered with butter paper and anointed with butter. Leave to cool down.

For confectioner's cream:

3 Yolks

150 G of sugar

3 Spoonfuls of wheat flour

150 Ml. milk

3 Spoonfuls cream, fresh canned (I used fresh cream to 0 % fat)

Method

Bring together the yolks with sugar, and flour, mixed well and add the milk, little by little. Put to the heat and mix until boil. When thickens, leave the heat and add the cream and continued mixing well Hit until to be freshness and fill the tart.

Other ingredients:

6 tablespoon apricot preserve

1 Marzipan package 350 g

1egg white.

Assembly

- When the tart is take off the oven and cools down that it lowers a little bit, or take off a little of the interior of the center and give it a torte shape.

- Fill with the cream in a homogeneous way

- Put confectioner's sugar into the marzipan and work until you had a elastic paste .

- Make small cylinders with the marzipan and cut approximately in 6 centimeters. Make semicircles with them and adhere in the side of the torte with the help of a brush and egg white.

- Cut tapes in the torte shape and put them in the vertical position on the cake and cross them in the horizontal line to the style of linzer torte.

- Fill the cells with apricots marmalade, paint with marmalade of the marzipan and become to the oven for gilding the marzipan

Let's celebrate....with a strawberry tart.......

Carlos from Laborotario de cocina offered me an award. The thinking blogger was felts me very proud to receive. Is an award given to the blogs that makes we think. .Carlos in your own words wrote:

"Sylvia: because in each stops she surprised me, for the beauty of your photos and the quality of her dishes."

I was very happy, and proud, because each entry took me a lot of time and dedication, in fact all that I want is offer to my readers something beauty for the eyes and savory for the taste.

The rules of the award are the following:

If you receive this awards you must writes a message and include 5 blogs that makes you think.
Made in your post a link to Ilker, then you find the beginning of the awards Optional:
Show with proud the THINKING BLOGGER AWARD .

My choices are :

Orchidea from Viaggi and sapori. Was the first blogs that I “discover” and visit. Also for the beauty of their photos and the informative quality, mainly of the Italian food, with this blog I learn more about Italian cuisine that I like so much.

Nina from Goumandise, for the quality of their texts and elections of restaurants and gastronomical and ecological tracks in São Paulo

Carol from Oh !the love of food for her charming way that she wrote and for make me discover that I found out Australia and their fabulous trips that I learn a lot.

Kelly the Culinarian, for their impressive investigation of eating and gastronomic researches around some states in USA

Paola from in my life for their sensibility with art and for the things that I have been learning about Holland

Rose from Bocados Dulces y salados for her Spanish stunning cuisine

To commemorate these awards I made this delicious strawberries tart and with the leftover pastry I made some cheese snacks

Strawberry Tart

The tart is really easy to made, with delicate taste

A leafed of puff pastry that you can buy or made like this recipe

For the Crème patissier

3 eggs Yolks

150 G of sugar

3 spoonful wheat flour

150 Ml milk

3 Tablespoons cream Fresh or canned (I used fresh, fat 0 %)

Strawberries the necessary one

2 tablespoons melted strawberries jam (I used rosehip)

Method

Cut the pastry in the same size of your tin Leave to the oven until golden.

Retire and wait until cold

For the crème patissier

Bring together the yolks with sugar, and flour, mixed well and add the milk, little by little. Put to the heat and mix until boil. When thickens, leave the heat and add the cream and continued mixing well Hit until to be freshness and fill the tart.

Put over the cream the strawberries cute in fan and painting with the melted jelly.

With the leftover pastry I cut in small rectangles and twisted. I paint each one with olive oil and sprinkle with grated Parmesan cheese.