Vanille

Chokolat & Pimienta Magazine

Seasonal
Colors and flavors of the season

Pie Special
Sweet treats of crispy dough and fillings
that delight the soul, ideal for this time.
page 40

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Enjoy our recipes,

share them with your
friends and let us
know how did it go!

ChoKolat-Pimienta-Ptisserie
@ ChokolatPepper
chokolat.pimienta@gmail.com

Editorial Content and Photography: Vanessa Hernndez

English edition: Omar Gonzalez

Change of Season

Fall-Winter
The days go by and everything
around us is changing, the colors
of nature are stained orange and
red,
heat
attenuates
their
presence and gives way to the
winter cold breezes.
The time is adjusting, the days are
not as long, the sun sets earlier, it
seems that nature forces us to go
home to cover up with blankets,
drink hot chocolate or a glass of
wine while watching television or
talk with our families.

So lets switch to low gear, breathe deep and fill with the smells and
flavors of this time of year, the days of the cakes and pies have
arrived, hot soups that comfort the body and soul, this is a time to
get everything ready for the holidays and family gatherings.

Vanessa Hernndez
Editor
@chokolatpepper
chokolatpimienta@chokolatpimienta.com

Contributors
Vanessa Hernndez
Chokolatpimienta.com

Blog writer, amateur photographer and self-taught cook, loves

cakes and pastries. Since childhood she likes to cook and
innovate in the kitchen. Born in Venezuela and for the last three
years living in Mexico with her husband and two rabbits. She is
dedicated 100% to her blog and business Chokolat & Pimienta
Ptisserie.

Joanna Tham

Chic & Gorgeous Treats

Food enthusiast & blog writer. Joanna is an IT consultant by day

and is deeply passionate about baking and cooking. Most
weekends, she enjoys role playing pretending to be a pastry
chef. In her blog, she loves to share her thoughts on baking or
cooking with beautiful photographs that makes us drool.

Hilmar Arvalo

Mis recetas favoritas

Born and raised in Venezuela, she has been living in Taiwan for
over twenty years. She is the happy mother of three boys and a
girl, a lawyer, a writer, a translator, a teacher, a baker, she has
an eternal passion for doughs and desserts. She loves nature,
sports, jogging, cycling, rock climbing, photography, collecting
books, especially bakery books, and to share everything that
comes out of her kitchen and her blog .

Mara Isabel Crdenas

Bienmesabes

She has a mayor in psychology and she is dedicated

to audiovisual production, has developed her passion for
photography, pastry and baking, with those she has
shaped her personal project, were she has been making
creative pastry, bringing a personal touch in all of her
creations. She was born in Venezuela and currently lives in
Madrid.

Omar Gonzalez

solii.deviantart.com
Our official translator for the English edition. Computer
Engineer, IT consultant and illustrator, loves to draw and is
obsessed with pixels. Currently he is creating a video
game called Sol!rise.

Lola Gonzlez

La Alacena de Paterna
Blog Writer for La Alacena de Paterna shared with Jos
Maria Ferrara. The mother of two girls, She loves
decoration and photography, She has always liked
cooking, especially baking, She loves developing her
creativity, in her spare time she likes to bake delicious
cakes and share with her family.

Celine Genevois
Chez Celine

Born in France, Shes 35 and lives in Playa del Carmen, Mexico.

Owns Chez Celine, a French Pastry Bakery. The pastry is a
passion for her, she thinks about this all the time, imagining new
recipes and ideas. What she likes most is the love that is given to
people through cooking, for her, Nurturing someone say "I love
you." Also loves to eat, and She defines herself as a
"gourmande" since childhood and loves anything sweet!

Fall
Winter

contenido
20

Pan de muertos

22

Quick recipe Red Pears

24

Soup Special
26 Tomato Soup
28 Pumpkin cream
30 Lentil Soup

32

Ciabatta

34

Roasted Chicken

36

Brownies

38

Chokolaticas

40

Pie and Tart Special

42

Basic Pie dough

43

Apple pie

44

Pumpkin Pie

46 Mousse Chocolat tart

56

78

48

Crostata

50

Passion Fruit Tart

52

Bourbon Vanilla cream custard Pears tart

54

Coconut-Choco-Baileys tart

Editorial

Contributors

Books

10

Fall - Winter

12

Paulina Abascal

16

Chez Celine

18

Da de Muertos

76

Simple ideas for Christmas

84 Cinnamon
86 Mujeres Construyendo

Special Christmas desserts

58

Sugar cookies

60

Chocolat truffle

62

Red Velvet Cupcakes

64

Moonpies

66

Kugelhopf

68

Fruit cake

70

Chistmas Triffle

72

Pan de Jamon

The next morning

80

Oat and amaranth Muffins

82

Waffles

Books

you need to have this season!

Pie it Forward

Gesine Bullock-Prado

. Ed. Stewart, Tabori & Chang

Pie has always been a popular cookbook topic,
yet in Pie It Forward, baker, confectioner, and
pastry master Gesine Bullock-Prado unveils an
entirely new frontier of pies, redefining what can
be done with a piecrust and pastry shell. Expect
lattice and cutouts with an entirely modern twist.
Bullock-Prado presents her recipes with a voice
that removes the intimidation factor and inspires
readers to break out of the double-crust
straitjacket and try her signature creationsand
to laugh out loud along the way.

Dulces Besos

Paulina Abascal.

Ed. LAROUSSE
The famous pastry chef Paulina Abascal
presents in her fourth book, simple, easy, short
and friendly recipes, designed in a way that
allows anyone to make her recipes at home.
This book is accompanied by cookware to
immediately implement their content of 40
recipes
and
techniques
for
working
chocolate.

Pies & Tarts

Martha Stewart

Ed. Clarkson Potter

Filled with seasonal fruit, piled high with billowy meringue, or topped
with buttery streusel, pies and tarts are comforting and foolproof.
In Martha Stewarts New Pies and Tarts, the editors of Martha Stewart
Living include 150 recipes: Some are savory, some are sweet; some are
simple enough for a weeknight, while others are fancy enough for
special events.
Throughout, readers will find plenty of fillings and crusts, basics, and
techniques for creating flavors and textures for every taste.

09

Fall - Winter
Fruits, spices, flavors and aromas typical of this
time of the year, where everything becomes
more leisurely

Season colors and flavors

Coconut

Tangerine
Datil
Avocado

Pumpkin
Nuts
Beetroot

Tomato

Cinnamon

Orange
Eating fruits and vegetables of the season helps you
get all of their nutrients 11

12

Paulina Abascal

By: Vanessa Hernndez

Paulina Abascal

Dulces Besos
Reconocida chef Pastelera Mexicana
Embajadora de la pastelera mexicana en todo el mundo
The renowned Mexican chef Paulina
Abascal, inspired by her love for the
pastries, she started baking when she was
just seven years old. With eighteen-year of
career in the Pastries business, she is
recognized internationally for her strong
presence in the media, four books with
multiple editions, and two international
awards.
Paulina
studied
hotel
management in Mexico and took a course
in pastry and chocolate specialization in
LeNotre, Paris.

The Chef Abascal answered some

questions that let us know a little bit more
about that entrepreneurial woman, behind
her creations.
Which is your first memory of your
beginnings in pastry?
With my grandmother, at her kitchen,
baking a Rosca de Reyes when I was 7
years old.

How do you define Paulina Abascal?

Passionate about Life, hard worker,
persevering, sensitive, caring and a big
dreamer.

On her shop she offers personalized services to

transform your events into a big dream. On her
shop youll find a big variety of cakes, cookies,
chocolates, and her line of cooking tools, chef
clothing and all of her recipe books.

Where does the inspiration for your sweet

deserts come from?
From the everyday life, from finding the
Special in the ordinary.

13
Fuente: paulinabascal.com

What does it feel like being a at the

vanguard and a innovative in Pastry and to
have worldwide recognition for your
spectacular creations?
I feel very lucky to be able to do what i love
the most in life, to be able to sweeten the
life of people with my deserts, but at the
same time a big responsibility to be the best
and leave Mexico's name on the top.
What does sweet kisses (the book) mean to
you?
It is my 4th book of which Im very proud of
because it carries my slogan and my brand,
Its a book that as its name says, It sweetens
the family life because the recipes are very
easy and accessible for everyone.
What would you say to all those housewives,
students and bloggers that feel inspired by
you?
Lose your fears, because from the biggest
mistakes always comes the biggest
successes.
What is the next step or the next challenge
for Paulina?
The opening of my new store and expand
my line of clothing for food professionals.
Thanks to the chef Abascal for dedicating a
few minutes of her time and granting us this
interview.

Paulina is considered by the

specialized press as one of the 10 best
chef of Mexico.
14

http://vanessahernandezphotography.blogspot.mx/

Chez Cline
Boulangerie Patisserie Artisanale

This Bakery is a warm and welcoming place. As

soon as you get there, the smell of freshly baked
bread is a prelude of where you are going
experience; it is a place with two environments, an
outdoors surrounded by plants and flowers or
indoors near the bread and the variety of desserts
that the place has to offer.

This artisan French bakery was created by

Genevois Celine and her husband, French-born;
she spent her childhood cooking with his
grandmother and mother, always using fresh
products obtained from her grandfathers garden.
She has always been very "gourmande" and as a
child she preferred the sweet and salty. She grew
up with the love for good food, and now she
realizes that the only good food is the one
prepared with love or friendship for those it is
intended.
The idea of opening Chez Celine arises after
having traveled extensively throughout the world,
Celine realized that in every country where she
went, she always found a French pastry bakery that
was very successful, but sometimes the quality of
the products did not reflect the level of quality
usually found in France. Her sweet tooth and her
desire to continue to discover another country and
culture led her to open her own Pastry bakery in
Playa del Carmen, Mexico.

"Their baked goods, pastries and salty

food, are all French specialties

Chez Cline
Boulangerie Patisserie Artisanale
5ta avenida con calle 34
77710 Playa del Carmen, Q.Roo
Tel: (984) 803 3480
www.chezceline.com.mx
Facebook / Chez Celine
Tripadvisor / Chez Celine Playa del Carmen

16

The concept of pastry bakery Chez Celine has

always been quality above all. As lovers of good
food, for the owners it was essential to ensure a
quality level of their expectations. The secret of
Chez Celine to achieve this quality is making all
of their products from scratch and not buying
anything pre-made. They feature a craft
production and everything is made with love
and passion.
The used ingredients are carefully selected, so
you always have the best, whether domestic or
imported. The Ingredients not found in Mexico
are imported from France, such as the butter for
pastries. The croissant should have the French
butter flavor to make it a real croissant. Other
products such as ham are found in Quintana
Roo, as it is also done on a small scale by a
German producer, who smokes his hams to
firewood.
They propose a breakfast menu, with freshly
baked breads, organic coffee from Chiapas,
omelets, yogurts, fresh fruit and organic artisanal
granola. They have a lunch menu for the day,
including sandwiches, salads, soups, quiches and
including his famous Croque-Monsieur, made
with homemade bread box, ham smoked with
firewood, gouda cheese and bchamel sauce,
all baked au gratin. For the evening, they have
specialties like sweet and savory crepes as well
as a menu of appetizers to share, cheese boards,
a table of cold cuts, pork terrine with cognac
and vol-au-vent, all accompanied by French or
Mexican wine.
Besides all of this, they have a wide variety of
cakes and pastries, customers can order for
takeout or eat them in the restaurant with a
coffee, tea or hot chocolate.

The most iconic products of this restaurant are

the almond croissant, eclair and the croquemosieur. The croissant is made with French
butter, cut in half and filled with homemade
almond cream, by been cooked a second
time, this croissant is very crunchy, almost
caramelized. The clair, made with choux
pastry and homemade custard, is everyones
favorite and the Croque-Monsieur, and Its
"wife", Croque Madame, succeeds with its
fried egg above.

17

quick recipe

Red Pears
with chocolate

18

Recipe and Photos : Vanessa Hernndez

Ingredients:

Simple and elegant, ideal for serving at parties with

many guests, for your practicability

Red Pears
Tempered chocolate
chopped pistachios
Chocolate mint leaves (optional)

1. Wash the pears and remove the excess water.

2. Cover one half of the pears with warm
chocolate, sprinkle chopped pistachio and let
the chocolate harden, then place the pears on
wax paper.
3. Serve the pears with mint leaves ornament
covered with chocolate or chocolate sauce.

19

Da de los Muertos

Unesco has declared this Mexican holiday

as Intangible Cultural Heritage of
Humanity

Imagen: Caf Ruta de la Seda

November 2nd

It is a pre-Hispanic Mexican
celebration honoring the dead and
takes place on November 2nd.
The origins of the celebration of the
Day of the Dead in Mexico predate
the
arrival
of
the
Spanish
conquistadors, there are records that
cultures like the Maya practiced
these rites. When the Spanish arrived
they resulted in a syncretism that
blended European and Hispanic
traditions, matching the Catholic
holidays of All Saints Day with
Mesoamerican similar festival Day of
the Dead.
On this day families, get together
and go to visit the graves of their
deceased
relatives,
carrying
offerings to honor the deceased,
usually placed on an altar with the
picture, fruits, flowers and foods the
dead enjoyed while living, The most
common offerings are Skull candies,
blemish pumpkin, pan de muerto,
tamales and floral arrangements,
mainly made from the cempazchitl
flower.

21

Pan de Muerto
Mexican Bread

22

Recipe and Photos : Vanessa Hernndez

Ingredients
Poolish
125 grs. flour
2 grs. salt
18 grs. sugar
3 grs. Instant dry yeast
40 grs. water
1 egg, lightly beaten
Dough

Poolish
58 grs. sugar
53 grs. butter at room temperature
125grs. flour
2 egg yolks mixed with 1 tablespoon
water
2 tablespoons orange juice
teaspoon orange blossom water
The zest of 1 orange

1. To make the poolish, place in a blender

the flour, salt, sugar and yeast, mix them
together. Then add the water and the eggs
mix for about 5 minutes until the dough is
slightly soft and bright.
2. Place the dough in greased container,
cover with plastic wrap and let it ferment
approx. 2 hours or until it double in size.
3. When you have weighed the preferment,
place in a blender the poolish, sugar and
butter, mix them well at low speed until
blended. Add the flour and egg yolks
alternately. Add the orange juice, orange
blossom water and orange zest. Mix until the
dough is slightly soft and shiny.
4. Shape the dough in circles and set aside
in a lightly oiled container, cover with plastic
wrap and let it ferment for 1 hour at room
temperature, after that, place the dough in
a refrigerator for about 12 hours. After the
time has passed, retrieve the dough from
the refrigerator, and let it stand at room
temperature until it loses the cold.
5. Put the dough on a floured board, divide
into equal portions. Separate a third of the
dough, then divide it in two portions of equal
size, this are going to be the bread
decorations. Shape the large portion of
dough into circles (bread), place them on a
tray with wax paper. With the 2 small
portions of dough to make the bone shaped
strips.

6. Let the mixture stand until doubled in size,

for approx. 1 hour. Brush with beaten egg
and place the bone strips of bread. Brush all
the bread again. Sprinkle with sugar on top
(optional).
7. Bake at 190 C for 15 minutes. Then lower
the temperature to 180 C and bake for 5 to
10 minutes, until the bread is golden brown.
Remove from the oven and let it cool.

23

These magic broths serve as medicine that

heat and heal the body and maybe, the
soul
This are our special recommendations for this
time of the year

The cold season is

coming and there is
nothing better than a
tasty soup to warm

Tomato

Soup
26

Recipe and Photos : Vanessa Hernndez

Ingredients:

Serves 2 people.
Cooking time: 30 min

500 grs. tomato

1 zucchini
2 cloves of garlic
onion
1 cube of tomato
Salt and pepper
Olive oil
Wholemeal
cup grated gruyere
cheese
Slices of crisp bacon
1 tablespoon cream
1 cup water
Basil to taste

1. Chop onion and garlic into chunks and place in a pot or pan on
low heat with a teaspoon of olive oil, cook until golden for about 3
to 4 min. Add the tomatoes and coarsely chopped zucchini, cook
until soft, add salt and pepper.
2. Pour the water, basil and tomato cube on the roasted
vegetables, cook over low heat for 15 min. Turn off the heat and
let it cool for 2-3 minutes before blending. Blend the soup and
return to the pan, add the cream and simmer it for 5 minutes over
medium-high, turn off the heat and reserve.
3. In a plate, place the bread lightly drizzled with olive oil, then
brown. Add the gruyere cheese and bacon slices.
4. Serve the tomato soup and top with the gruyere cheese
sandwich, enjoy it, if you can put a little cream in the soup or a
few drops of olive oil.

Comforting and sumptuous

27

Pumpkin

the cold season is here, Its time for hot

dishes, this cream is very simple to
prepare, we're taking advantage of
pumpkin season, It will be a plate with
delicious results

28

Recipe and Photos: Lola Gonzlez

Serves 4 people
Ingredients
700gr. clean pumpkin
1/2l. Chicken broth
1 medium potato
1 onion
Salt
Pepper
Cumin
1/2 lemon
2 tablespoons olive oil
Garnish
4 slices of bacon
toasted sesame

1.

Saute the onion in olive oil, julienned, bleach them, then add the peeled potatoes,
cut the in chunks and the pumpkin, add salt & pepper, then add 1/2 teaspoon cumin.

2.

Cover with chicken stock, and simmer for about 30 minutes.

3.

Blend with a mixer to make it very a thin cream. Squeeze the lemon with a strainer to
leave no pulp.

4.

Cut the bacon into strips and fry in its own fat. Serve accompanied by bacon cream
and toasted sesame.

29

Soup

This Soup has a curry that adds subtly

spicy flavors

30

Recipe and Photos: Vanessa Hernndez

Ingredients:
1 cup lentils
onion finely chopped
1 clove of garlic
2 bay leaves
2 tablespoons madras curry
2 pork chops
50 grams bacon
1 carrot, finely chopped
5 cups of water
1 cube of chicken broth
Salt and pepper
Olive oil

Serve for 2 people.

Cooking time: 30 min.

1. Place 1 tablespoon of olive oil in a pan and brown the diced pork
chops. Then add the chopped bacon and fry until the chops are
slightly caramelized.
2. Add onion and garlic, saut them until bleach, add the curry
powder and cook for 2 minutes over low heat.
3. Pour the lentils and water in saucepan. Add the bay leaf and the
chicken broth cubes, cook for 10 minutes then add the carrot.
4. Add salt and pepper. Cook it for 10 to 12 minutes or until lentils are
tender.

5. Serve with a few loaves of bread.

31

Ciabatta
Italian White bread
Ciabatta = slipper, its a Long, wide
and flat shaped bread

32

Recipes and Photos: Vanessa Hernndez

Ingredientes

1. Preferment or poolish. Mix the yeast with

water, add the flour, stir and let it stand for 12
hours.
2. Mix the poolish along with 150 grams of water
(save the remaining water to add later), and
olive oil.
3. Add 30 grams. flour and incorporate well,
then add the remaining flour, sugar and instant
yeast. Mix until everything is well integrated for
about 2 minutes.
4. Stop kneading, cover and let it stand for 30
minutes. Add the salt and knead for 10 minutes
until the dough is smooth and mildly elastic,
gradually add the remaining water for a period
of 10 minutes.

Poolish
190 grs flour
190 grs water
1/4 teaspoon instant yeast
Dough
310 grs flour
190 grs of water
10 grs. salt
1 teaspoon sugar
1 teaspoon instant yeast
20 grs. olive oil
380 grs. of poolish

Makes 2 loaves medium

Preparation time 45 min.
Fermentation time: 18 hours
Cooking time: 40 min

5. Place the dough in a greased bowl, cover

and let it rise for 3 hours.
6. Place the dough on a floured board and
carefully divide the dough into two, Give shape
to the ciabattas. Place the loaves directly on a
tray with parchment paper, cover it and let it
rise for 1 hour.
7. Preheat oven to 225 C. Bake the bread from
35 to 40 minutes with steam during the first 15
minutes.

To create steam, introduce a pan of water in 5

minutes before baking the loaves (Make sure
the container is fit to be in the oven).

33

Recipe adapted from Mis Recetas Favoritas

roastwithethyme
d chicken
and garlic
Ideal dish for a family dinner

34

7
Recipe and Photos : Vanessa Hernndez

Ingredients :

This recipe is perfect for a family gathering

to celebrate the holidays or to enjoy on a
cold winter Sunday

1 whole chicken
10 garlic cloves
thyme
4 tablespoons olive oil
50 grams of salted butter
Salt and pepper to taste
1 onion
2 tablespoons honey
2 bay leaves
3 large white potatoes

Marinade
4 tablespoons sugar
4 tablespoons of salt
4 sprigs of thyme
Pepper
2 cloves of garlic
onion
Serves 4 people
carrot
Preparation time: 24 hours
water
Cooking time: 2 hours

1. Place the chicken in a deep pan, cover it with water halfway, in another saucepan
place the remaining half of water, enough to cover the bird, add salt, sugar,
pepper, thyme sprigs, garlic, onion and coarsely chopped carrot, simmer for 15
minutes over high heat. Turn off the heat and let it cool. Add the broth to the
chicken, and marinate it in the refrigerator for 24 hours.
2. After 24 hours, remove the bird from the broth and dry it well with paper towels.
3. Preheat oven to 200 C.
4. Pour into a deep baking tray 2 tablespoons olive oil, place the chicken and cover
with butter, salt and pepper to taste and a good bunch of thyme. Place the
previously crushed garlic with its skin around the chicken, introduce the onion
(previously washed and peeled) in the cavity of the chicken along with the rest of
the olive oil, a few sprigs of thyme and bay leaves. Add a tablespoon of honey
over the tray and cover with foil. Bake for 30 min.
5. Remove the foil, turn the chicken and add the chopped potatoes to the pan, let it
bake for another 30 minutes or until chicken and the potatoes are cooked through.
Turn the bird every 20 minutes to brown evenly.
6. Turn off the oven and let it rest for 10 minutes before serving.

35

A classic dessert taken

to another level

Brownies
Gluten free

36

Recipes & Photos: Vanessa Hernndez

Ingredients:
5 tablespoons unsalted butter
1 tablespoon vegetable oil
1/3 cup cornstarch
1/4 cup cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
340 grs dark chocolate
3/4 cup sugar
1 tablespoon vanilla extract
3 eggs
cup chopped almonds
100 grs of chocolate chips

1. Preheat oven to 180 C. Grease a

rectangular 20x20 cm baking dish,
and cover with wax paper.
2. Place 340 grams. chocolate,
butter and oil in a large bowl
(microwave resistant) and melt the
chocolate.
Incorporate
fine
chocolate and shortening, until it
cools.
3. Sift into another container the
cornstarch with cocoa and salt.
4. Add the sugar and eggs to the
chocolate mixture, incorporate them
well using a whisk, gradually add the
dry ingredients, mix and add the
vanilla,
chocolate
chips
and
almonds.

5. Pour the batter into the pan, bake

form 35 to 45 minutes, remove from
the oven and cool completely
before serving.
Pair it with a rich vanilla ice cream.

Recipe adapted from Martha Stewart

37

Chokolaticas
wafer cookies

38

Recipe and Photos: Vanessa Hernndez

Ingredients
2 cups of flour
cup of cocoa powder
cup of dark chocolate melted
teaspoon salt
1 cup of unsalted butter
5 tablespoon of sugar
3 tablespoon of honey
Served for 30 cookies
Preparation time: 20 min
Cooking time: 30 min
1. Preheat oven to 180 C. Line two baking sheets with parchment
paper.

2. Sift together the flour, cocoa and salt, place them in a bowl and
set aside.
3. Place in the mixers bowl the butter with sugar and honey,
creaming until the sugar is almost dissolved.
4. Add the melted chocolate and dry ingredients, mixing them up
until all the ingredients are well combined and form a compact
dough.
5. Roll out the dough on a work surface, cut the
chokolaticas and place them on the trays.
6. Bake them from 10 to 15 min. Transfer
the cookies to a rack to cool after
baking.

15

39

40

Pies
&

Tarts

Make 2 servings 20 cm crusts

Preparation time: 40 min

Ingredients
2 1/2 cups all-purpose flour + a little more to
stretch
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cut into cubes
1/4 to 1/2 cup cold water

1. Place the flour with the salt, sugar and

butter in a food processor or in a kitchen
helper.
2.

Mix the ingredients until they are lumps in

the flour, stir with water gradually, until it
forms a compact dough.

3. Wrap it in plastic wrap and refrigerate for

at least 30 min before use. Refrigerated, it
can last up to 1 month without damage.

42

Pie

Ingredients

2 gala apples
2 red delicious apples
Zest and juice of 1 lemon
cup sugar
teaspoon ground cinnamon
1 tablespoon flour
1 teaspoon vanilla extract
30 cm 2 circles of pie dough (page. 42)
1 egg, beaten
Serve for 8 portions
Preparation time: 20 minutes
Cooking time: 1 hour
1.

Preheat the oven to 180 C.

2.

Peel the apples and chop

them into 1 cm wide. Put the
chopped apples in a bowl with
the juice and zest of a lemon,
then, add sugar, cinnamon,
vanilla and a tablespoon of
flour.

3.

Roll out the dough and place it

in a pie pan. Pour the filling on
the dough blocks. Cover the
pie with a complete layer of
dough or decorate as you like.
Brush with an mixed egg. Bake
for bout 1 hour.

43

Receta y Fotos: Vanessa Hernndez

A classic dessert become a

gourmet dessert

topping maple f lavored cream, crystal ized pumpkin

f lowers and sesame and pumpkin seeds
44

Recipe and Photos: Vanessa Hernndez

Ingredients
Makes 1 pie 23 cm or 3 mini pies
Prep Time: 20 min
Cooking time: 45 min

1.

Preheat the oven to 180 C.

Spread pie dough on a floured
surface, cover one or more
molds with batter. Bake the
dough from 10 to 15 minutes,
then, remove it from oven and
let it cool.

2.

Mix in a blender, the pumpkin

and remaining ingredients, pour
it over the pie dough and let it
bake for 35-40 minutes, until
center of the pie is firm. Cool it
off in the oven (turned off) for 15
min. then, remove it from oven
and cool completely, transfer it
to the refrigerator.

3.

For the sweetened squash

blossoms flowers, thoroughly
clean them with water and
sprinkle sugar over them, cover
and allow them to dry in the
oven at 100 C for 30 min.

4.

For the maple-flavored cream,

whip cream to soft peaks point
and add 2 teaspoons of maple.

5.

Garnish the pie with a little

cream, sweetened pumpkin
flowers
and
sesame
and
pumpkin seeds.

3 cups of roasted pumpkin

6 eggs
1 tablespoon of cream
1 1/2 cup of brown sugar
1 teaspoon of salt
2 tablespoons of cornstarch
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 teaspoon of ground ginger
2 cloves crushed spices
1 teaspoon of maple syrup
3 cups of evaporated milk
1 tablespoon of vanilla

Dough pays (page. 42)

Garnish
cream
Pumpkin Flowers
sugar
Dehydrated Pumpkin Seeds
Black sesame seeds

45

Mousse
Chocolate tart

Wafer crust, filled with chocolate

mousse and nutella
46

Recipe and Photos: Vanessa Hernndez

Makes one 20cm tart.

Cooking time: 25 min.
Preparation time: 15 min.
Cooling time: 24 hours

1. Preheat the oven to 180 C. Place in

blender or food processor the ice
cream cones, 2 tablespoons of sugar
and teaspoon salt.

Ingredients
10 ice cream cones
teaspoon salt
2 teaspoons sugar
6 tablespoons butter, melted
1/3 cup nutella
cup sugar
1 pinch of salt
1 cup cream
140 grams of dark chocolate
Strawberries

2. Pour the crushed ice cream cones in

a bowl and add the melted butter, mix
well and pour into a baking pan. Bake
from 20 to 25 minutes or until the crust is
lightly browned. Then, let it cool.
3. Meanwhile, place in a cup of
cream over low heat and when it boils,
turn around and add the chocolate,
nutella and sugar, beat until the
mixture is unified. Let it cool.
4. Whip the remaining cup of cream
until stiff peaks form, gently integrate
the chocolate mixture until you have a
light mousse. Pour the filling into the
crust of ice cream cones, refrigerate for
at least 24 hours.
5. Garnish with fresh strawberries and
serve.

47

Orange

Crostata

This Italian tart, filled with

orange jam, is perfect for all
occasions

48

Recipe and Photoss: Vanessa Hernndez

Ingredients
Serve for 8
Preparation time:15 min
Resting time : 1 hour
Baking time: 45 min

1.

Place in a food processor the flour

with the sugar, salt and lemon zest.
Turn it and keep adding cold
butter chopped into cubes.

2.

Slowly, add water until it forms a

ball of dough. Cover the dough
with plastic wrap and let it stand in
refrigerator for 1 hour.

3.

Preheat the oven to 180 C. Roll

out the dough on a floured surface
and cover a teflon tart pan .

4.

Fill the dough with marmalade and

garnish with strips of dough. Bake
the tart for 40 to 45 mim.

5.

Remove it from the oven and let it

cool completely. Refrigerate it for
at least 2 hours before cutting.

1 cup of flour
4 tablespoon of sugar
1 pinch of salt
1 lemon zest
10 tablespoon unsalted butter
6 tablespoon of water
500 grs orange jam

You can use any type of jam in this

recipe
49

The passion fruit, also known as parchita in my beloved Venezuela, evokes the warmest memories of my
childhood when I took them directly from my grandparents backyard. Its sweet and slightly acidic flavor
combines perfectly with the slight touch of the meringue and the almond. Nobody will be indifferent to this
elegant dessert, its easy and tasty.

50

Recipe and photos: Hilmar Arvalo

Ingredients
(for a springform pan of 26 cm)
Dough
1. For the dough. Mix the butter and sugar
until creamy.
2. Add the beaten egg, and beat it well.
Finally, add the flour, ground almonds and
mix them with a spatula until everything is
combined and you obtain a dough.
3. Place the dough between two plastic films
and crush it slightly into circular shapes,
then, refrigerate it for 20 minutes. With the
dough still between the plastic films,
stretch it in circular shape minding that it
covers the mold. Carefully fill the interior of
the mold. Poke superficially the entire
dough with a fork. Preheat the oven at 180
C from 10 to 12 minutes. After that,
remove it from oven and set aside.

160 grs. rising flour

40 grs. and lightly toasted almonds
60 grams. sugar
80 grs. butter
30 grams. beaten egg (about half an egg.)
Filling
250g condensed milk
150g Evaporated milk
250 ml Passionfruit juice
3 egg yolks
1 teaspoon cornstarch
Meringue
3 egg whites
160 grs. sugar

4. For the filling. In a blender or hand mixer,

beat the condensed milk, evaporated
milk, passion fruit or passion fruit juice, egg
yolks, cornstarch and teaspoon for one
minute on medium speed.
5. Place this mixture over the dough and
bake at 180 C from 20 to 25 minutes or
until it looks curdled. Let it cool and
unmold if desired.
6. For the meringue. Beat the egg whites with
the sugar in a bowl to double boiler over
medium heat, until the meringue begins to
form, remove from the heat and continue
beating until the meringue cool and it
looks firm and shiny. Place it in a pastry
bag and decorate the cake as you like.
7. If you like, lightly brown the meringue with
the grill or with a pastry torch.

51

Bourbon Vanilla

Tart is best served fresh the same day

52

Recipe and Photos: Joanna Tham

Makes a single 8-9 inch pie or tart

Ingredients
Sweet Gingery Shortcrust Pastry
1 cup all-purpose flour, sifted
1 cup gingersnap cookies, finely
crushed
3 tablespoon brown sugar, lightly
packed
1 teaspoon pure vanilla extract
150g unsalted cold butter, cut into
cubes
2-3 tablespoons iced water
Poached Pears (Spanish, Anjou, Bosc)
8-10 medium sized pears, halved &
cored
1 cup caster sugar
1/2 cup water
1 stick vanilla pod, sliced and seeds
scraped
Bourbon Vanilla Crme Lgere
2 large egg yolks
1 tablespoon corn starch
1/2 tablespoon all-purpose flour
1 cup milk
1/2 cup caster sugar
1 1/2 tablespoon vanilla bean paste
2-4 tablespoons bourbon whiskey
1/2 cup heavy cream, whipped soft
peaks

To prepare Poach Pears

1. In a medium deep saucepan, add sugar and together with
1/2 cup water. Over medium heat, boil until sugar dissolves.
Add the pears (cored and halved), along with a sliced-seeds
scraped vanilla pod. Turn heat down to low, where syrup is on a
gentle simmer, cooking the pears until they become slightly
traslucid. With a slotted spoon, spoon pears out onto a tray or
bowl. Once they are cooled, slice them approximately 1cm
thick. Set aside until its ready to be assembled.
To make the Sweet Gingery Shortcrust Pastry shell
2. Process gingersnap cookies in a food processor until it
resembles fine breadcrumbs. Add the flour, sugar, cubed cold
butter and vanilla extract. Blitz or pulse it for about 2-3 minutes
or until it resembles slightly moist breadcrumbs. While the motor
is running, add a tablespoon of iced water at a time to form a
smooth dough and pulse it for another minute until the dough
comes together.
3. Transfer the dough to between sheets of parchment paper,
and lightly shape it into a disc. Roll out the pastry until about
1/8-inches thick. Then transfer the dough to the fridge and
refrigerate for about 30 minutes. Meanwhile, preheat oven to
180C.
4. Take dough out of the fridge, and thaw it for about 2 minutes.
Remove one side of the parchment paper, line the rolled out
dough over the tart pan. Gently press it down, making sure to fill
all the edges and removed the other parchment paper. Prick
the bottom with a fork, cover tart shell with a parchment paper,
and top with baking weights or beans. Bake pastry for 10
minutes, remove the weights and parchment paper and bake
between 8-10 minutes or until pastry is lightly golden.
To prepare Bourbon Vanilla Cream Custard
5. In a medium heatproof bowl, place egg yolks, sugar, plain
flour, corn flour and whisk to form a thick paste. Add the milk
along with vanilla bean paste in a medium saucepan and bring
to a boil over medium high heat. While whisking egg and flour
mixture pour the vanilla milk in a stream and continue to whisk
to combine.
6. Pour the custard mixture back into the saucepan and place
back over the heat and lightly whisk constantly until the mixture
comes to a boil then cook a further few minutes or coats the
back of a wooden spoon. This pastry cream should be very
thick. Sift pastry cream through a strainer into a bowl to remove
any lumps. Fold in the bourbon whiskey. Press a piece of cling
film onto the surface to prevent skin forming and refrigerate until
cool.
To assemble the Bourbon Vanilla Cream Custard Pear Tart
7. Whip heavy cream until soft peaks and fold into Bourbon
Vanilla Custard Cream. If Vanilla Custard is slightly firm, whisk it
lightly to help loosen the pastry cream. Fold in whipped cream.
Filling will immediately become lighter, rich and fluffy.
8. Pipe or spoon pastry cream filling into tart shell. Top with
sliced pears. Transfer Bourbon Vanilla Cream Custard Pear Tart
back to the fridge and chill for another 30 minutes. Thaw 5-10
minutes before serving.

53

Coconut-Choco-Baileys
Tart
54

Recipe and Photo: Celine Genevois

Ingredientes
Sucre pie dough
400gRefined sugar
100 grams of butter
20grs of Eggs
200 grams of flour
2 grams of salt
Coconut cream flan
120 grams of milk
180 g of liquid cream
80 grams of caramel
40g shredded coconut
(unsweetened)
1 whole egg
3 egg yolks
Baileys chocolate mousse
270grs Milk Chocolate
90grs milk
90grs of cream
40grs egg yolks
100g of Baileys
50g caster sugar
320grs of whipped cream
8grs gelatin
Coconut tiles
60g shredded coconut
(unsweetened)
70 grams of brown sugar
50 grams of egg whites
15 grams of flour
45 grams of butter "noisette"

Baileys chocolate mousse

1. Make a ganache based custard. Melt the chocolate and
let it rest.
2. Heat the milk with the cream and half the sugar. Mix the
egg yolks with the other half of the sugar. When the milk /
cream is hot, pour it over the yolks and sugar mixture and
mix. Back to pour all the preparation over the fire, stirring
with a wooden spoon. Cook until it reaches 85 C, or until it
thickens.
3. When the custard is tender, add the melted chocolate,
perform this procedure in 3 batches, to make a ganache.
Add the gelatin sheets hydrated in cold water. While the
preparing warms, beat the whipping cream until soft peaks
form. When the chocolate ganache is below 30 C, add
the whipped cream and Baileys.
Place plastic wrap under a 16cm diameter hoop and pour
the mousse into the hoop, refrigerate until set.
Sucre pie dough
1. Mix the butter, flour and salt until you get a sand like
powder, then add the previously beaten eggs with sugar.
Mix them well with no over work.
2. Cool and then stretch the dough to 3mm thick. Place in a
pie pan of 20cm. Pre cook it for 10 to 15 minutes at 180 C.
Coconut cream flan
1. Make a dry light caramel with sugar. Heat the cream and
milk together, when they are about to boil, pour them over
the hot caramel. Stir over low heat until the caramel is
completely dissolved. Add shredded coconut. When the
caramel sauce is warm, add the egg and yolks.
2. Pour the mixture into the pre baked pie shell. Bake at 180
C for 10 to 15 minutes or until it is firm and golden.
Coconut tiles
1. Mix the dry ingredients, coconut, sugar and flour. Make
noisette butter, leaving melted butter until it turns brown.
Removing the foam formed at the surface with a spoon.
Strain before use.
2. Mix all the dry ingredients and add the clear noisette
butter. Stretching on a Silpat leaving a thickness of 3 mm.
Bake at 180 C until golden brown.
Cut while hot with a round cutter, and cut each disc in the
middle.

55

For assembly
When the tart with coconut custard is cold, place the
chocolate mousse up, decorating all around the cake with
coconut halves tiles. Decorate top with caramelized
coconut.

Merry
Christmas

Fondo: vuelaquetevuela

Desserts to share with family and

friends at this special time of year

Decorate your holiday table with these delicious cookies

58

Recipe and Photos: Vanessa Hernndez

Ingredients
2 cups flour
1 cup sugar
100 grams of margarine
1 pinch of salt
1 teaspoon vanilla extract
1 egg

1.

Place in a bowl the softened

butter with the sugar, creaming
until it blends well, add the egg
to the mixture.

2.

Then add the vanilla extract and

flour previously sifted, mix all the
ingredients until the dough is
smooth and compact.

3.

Wrap the dough with plastic wrap

and refrigerate for 30min.

4.

Preheat the oven to 180 C.

Remove the dough from the
refrigerator and spread it with a
roller.

5.

Cut the shapes with the help

Christmas themed cookie cutters.

6.

Bake from 10 to 12 min.

7.

Decorate with royal

colored confetti.

Makes 30 cookies.
Preparation time: 1 hour

icing

or

If you want to change the flavor of

your cookies, just add a touch of
cinnamon, ginger or chocolate to the
dough

59

Candy Cane

60

Recipe and Photos: Vanessa Hernndez

Makes: 20-25 cookies

Preparation Time: 10 min.
Standby time: 30 min.
Cooking time: 15 min

Ingredients
1 1/2 cup of flour
3 tablespoons of cocoa powder

1 teaspoon of baking soda

1 pinch of salt
3/4 cup of sugar
128 grs. bittersweet chocolate
2 tablespoons of butter
1/4 cup of nutella
1 teaspoon of vanilla
6 candy cane candys
1 teaspoon of coffee
2 eggs + 1 egg white
1/2 cup powdered sugar

1. Mix in a bowl the flour with the cocoa, salt and

baking powder.

2. In another microwave safe bowl, place the

chocolate with butter, nutella and crushed candies,
melt in the microwave in batches of 30 seconds, until
everything is well incorporated (be careful not to
overheat the chocolate, if you do not feel safe, you
can do this procedure in a double boiler). Let the
chocolate mixture cool.
3. Beat the eggs with the sugar until the mixture is
frothy and somewhat pale. Incorporate the flour
mixture to the chocolate and then add this mixture
to the eggs, Mix all ingredients well, lastly add vanilla
and coffee.
4. Leave the mixture in the refrigerator for at least 30
min. Preheat oven to 180 C. Cover two baking
sheets with parchment paper.
5. Remove cookie dough from refrigerator. With a
tablespoon take a portion of the mixture and pour in
the powder sugar, forming a circle with the dough
(cover completely with the sugar), place the circle of
dough in a pan, flatten. Repeat this procedure until
you finish the dough.
6. Bake the cookies for 12 to 15 minutes, then,
remove from oven and cool completely.

61

dark chocolate and almonds

62

Recipe and Photos: Vanessa Hernndez

Ingredients
100 grams of dark chocolate
30 grams of milk chocolate
90 g of cream
100g chopped almonds
1 tablespoon cocoa powder
2 tablespoons of rum
teaspoon of cinnamon
1 ground cloves
Cocoa powder to cover
Mini paper cups

1.

Place the cream in a bowl

and heat for 30 seconds in
the microwave, add the
chocolate and stir until
chocolate
is
completely
melted.

2.

Add
the
chocolate,
almonds, spices, cocoa and
rum, add all the ingredients.
Cool till room temperature
and store in the refrigerator
for 24 hours.

3.

After the soaking time, form

balls of chocolate and cover
them with cocoa powder,
place in the small papercups
and refrigerate for at least 1
hour before serving.

Makes 20 truffles
Prep Time: 20 min
Maceration time: 24 hours

63

Vanilla cake with touches of

cocoa, lots of color and cream
cheese topping

Red Velvet

Delicious red velvet cupcakes are a classic American dessert.

64

Recipes and Photos: Vanessa Hernndez

v
1.

2.

3.

4.

5.

Preheat the oven to 180C. Place in the

baking cupcake pan a paper cup in
each respective hole. Sift the flour with
salt and cocoa, place in a medium sized
bowl and set aside.
Mix with the whisk the sugar with the oil
until the mixture is creamy, pour the eggs
1 at a time, add coloring and vanilla.
Incorporate in three batches the flour
mixture, alternating with the milk and
cream, be sure to mix well after each
addition.
Combine in a small bowl with baking
soda and vinegar, add this to the mix of
your cucakes.
Pour the mixture into the cupcake paper
cups and bake for 20-30 min or until you
insert a toothpick and it comes out
clean. Draw your cupcakes from oven
and let them cool thoroughly before
decorating.

Ingredients

2 tablespoons cocoa powder

2 cups flour
1 teaspoon salt
1 cups sugar
1 cup neutral oil
2 eggs
2 tablespoons of red food coloring
2 teaspoons vanilla extract
1/2 cup cream
cup milk
tablespoons baking soda
2 teaspoons white vinegar
Cupcake paper cups

Makes24 cupcakes

For the cream cheese frosting, mix

200 grams of cream cheese with
100 grams of butter and 5
tablespoons of icing sugar
65

Moonpies
with Irish cream or Stawberry
cream filling

The marshmallow filling is

sandwiched in between
light airy cake

Irish cream liquor can be omitted or substituted with

any jam, preserved or artificial fruit flavouring for a
kid friendly version

66

Recipe and Photos: Joanna Tham

To prepare Genoise
1. Preheat oven to 180C. Grease the sides, and line a
square baking tray with parchment paper. With a whisk
attachment attached to a stand mixer or hand held
beater, on high speed whisk egg whites until foamy.
Turn speed down to medium-high, add sugar a
tablespoon at the time, and then turn the speed up
back to high and beat eggs whites and sugar until it
forms stiff peaks. Then turn speed down to mediumlow, add in the egg yolks, and vanilla bean paste;
mixing each time until well incorporated.
2. Meanwhile, sift flour and salt in a separate bowl.
Next, change the attached whisk to a paddle
attachment. Pour the flour all at once into the mixing
bowl, and on low speed, mix together the egg mixture
with the flour, until there are no lumps left.
3. Pour batter into prepared cake tray and spread
batter evenly. Bake for about 8-10 minutes or until a
skewer inserted comes out clean or the top is lightly
golden in colour. Let genoise sit in the tray and cool
for about 5 minutes before transferring over to a wire
rack to allow cooling off completely.
4. Using a medium round cookie cutter (approx. 5cm in
diameter), cut out 24 round cakelettes. Each moonpie
will have a set of 2 cakelettes; 1 for the top and 1 for
the bottom. Set aside until its ready to be assembled.
To make Irish or Strawberry filling
5. Whip heavy cream until soft peaks. In a bowl, mix
together Irish or Strawberry Flavouring followed by pink
food colouring (optional) to Marshmallow fluff. Fold in
whipped cream and mix until well combined. Transfer
marshmallow filling and refrigerate in for 20 minutes to
allow filling to set or harden up slightly.

Ingredients
Basic Genoise
60g all-purpose flour, sifted
60g large egg white
60g large egg yolks
60g caster sugar
1/4 teaspoon of salt
2 teaspoons pure vanilla bean paste
Baileys Irish Cream Filling
4-5 tablespoons Irish Cream
1/3 cup Krafts Marshmallow Puff
1/4 cup heavy cream, whipped soft peak
Strawberry Cream Filling
1/2 -1 teaspoon Strawberry flavouring
2 teaspoons lemon juice
1/3 cup Krafts Marshmallow Puff
1/4 cup heavy cream, whipped soft peak
1/8 teaspoon of pink food colouring (optional)
Semi-sweet Chocolate Glaze
4oz Bakers semi-sweet chocolate
3 tablespoons light corn syrup
4-6 tablespoons unsalted butter
2-3 tablespoons milk

Makes a dozen (12) medium

sized moonpies

To prepare Chocolate Glaze and assemble the

moonpie
6. In a double boiler, a heatproof bowl set over a pot
of simmering hot water, melt chocolate, butter, light
corn syrup and milk together. Stir the chocolate glaze
mixture once a while. Once chocolate has completely
melted, take it off the stove and set aside to allow
cooling off.
7. Using a palette knife, spreader or piping bag, spread
or pipe marshmallow filling onto each genoise
cakelette. Cover the filling with the other cakelette.
Using a kitchen towel or with a palette knife, remove
any excess filling.
8. Dip the moonpie into the slightly cooled chocolate
glaze covering the sides and the top. Set moonpie on
a wire rack, allowing excess chocolate glaze to drip
off. Decorate with sprinkles (optional). Refrigerate
moonpie for 1 hour or until the chocolate set and is
slightly harden. Thaw 5 minutes before serving.

Moonpies can be kept between 3-4 days

if stored in an airtight lid container

67

In the recent months, holidays or

traditional breads have an important
place in my kitchen. The kugelhopf
has become a fixture at home. This
cake yeast, brioche type of the
Alsace region in France, is delicious,
fluffy, aromatic, a perfect companion
for a tea or coffee. You can also have
it toasted, spread with jam or butter. It
is also a very attractive bread that
can be used to enhance a gift or
Christmas table.

68

Recipes and Photos: Hilmar Arvalo

Ingredients
500 g flour
80 g sugar
10 g salt
150 g butter at room temperature
2 eggs, lightly beaten
200 ml warm milk
25 g fresh yeast
80 g raisins (soaked in a tablespoon of brandy or rum)
30 g. whole almonds
Icing sugar to decorate

1. Soak the raisins in a tablespoon of brandy or rum for at least an hour. It can be done from
the day before so that the raisins absorb its liquor. (for no liquor, soak them in water and
drain well before using) and set aside.
2. Grease a kugelhopf mold, bundt or ring pan with a little butter, place the whole almonds
in the bottom to decorate, then set aside. (This step can be done while the dough is
yeasting).
3.

Mix the yeast with half the milk and add 50 g of flour, mix well and expect it to double in
size or look bubbly. Place the remaining ingredients (except butter and yeast mixture) into
the bowl of the mixer (or by hand) and mix until all ingredients are blended.

4. Add the yeast mixture, knead until blended, then add the softened butter. Mix until the
butter blends completely and form a smooth elastic dough.
5. Place the dough in a lightly greased bowl, cover and leave it in a warm place for about
an hour.
6. Place the dough on a lightly floured board, flatten slightly, add the raisins throughout the
dough and fold over a few times until the raisins are evenly distributed. Let the mixture
stand covered for 10 minutes.
7. Open a finger hole in the center of the dough and take it to the kugelhopf mold or bundt
pan, carefully distributed in the pan. Leave in a place where there are no wind drafts and
let it double in size and it almost reaches the edge of the mold.
8. Bake in a preheated oven at 200 C for about 45-50 minutes. Unmold and cool on a wire
rack. Once completely it is cool, before serving, sprinkle with icing sugar to taste.

69

Venezuelan classic cake, made with

candied fruits and nuts

Y
Y

Y
Y

Y
It can be replaced by rum and brandy cherry liqueur or orange liqueur equally. Dried fruit may remain for a long
time without damage macerated in liqueur, the longer they are submerged in the liquor, the more flavor they will
absorb, so you can add more fruits to the liqueur than you need for this recipe.

70

Recipe and Photos: Mara Isabel Crdenas

Ingredients
Cake
220 gr. unsalted butter
100 gr. chocolate (70% cocoa)
200 gr. raising flour
200 gr. unleavened pastry flour
300 gr. sugar
8 Eggs
1 tsp. Baking soda
1/4 tsp. salt
500 gr. maceration.
Maceration
30 gr. peeled and chopped walnuts.
30 gr. peeled and chopped hazelnuts.
30 gr. peeled and chopped almonds.
30 gr. candied orange peel.
30 gr. Prune seeded and chopped.
30 gr. of dried chopped apricots.
30 gr. dried cranberries.
30 g chopped dried figs.
30 gr seedless sultanas.
1 Tbsp. vanilla extract.
tsp. kind of nail, grind.
tsp. ground cinnamon.
tsp. grated nutmeg.
tsp. lemon zest.
cup brown sugar molasses.
Rum or brandy.

Cake
1. Butter and flour two metal pans of 15 cm
diameter or just one 30 cm pan. Melt the
chocolate in a double boiler and set aside.
2. Sift dry ingredients: self-rising flour, pastry flour
and baking soda.
3. In another bowl, beat the butter and sugar for 5
minutes, until it changes to a whitish color. Add
egg yolks, one by one, until fully integrated. Mix
for 5 min. Add the vanilla extract and chocolate,
beat until its integrated.
4. Add the sifted flour and baking soda in three
parts. Each time we whisk until it is integrated, this
step will take us 4-5 minutes.
5. Drain the soaked fruit and incorporate.

6. In a bowl assemble the egg whites until stiff. If

necessary, add 1 tablespoon of sugar. Once
ready, add the mixture to the dough and gently
fold it with a spatula, we do it this way to help our
cake has a spongy consistency.
7. Pour the mixture into the pan and bake at 160
C for 1 hour and 20 minutes, or until a toothpick
inserted in the center comes out clean.

Maceration
Add all the ingredients in a glass bowl and mix,
then fill the container with rum or brandy to
cover all ingredients. Close the
glass container and let it rest for at least two
weeks.

71

Christmas
Trifle
W

72

Recipe and Photos: Vanessa Hernndez

1.

Place in a saucepan over medium

heat the milk and the vanilla pod
and leave it infuse, Then remove
from heat and let it cool.

2.

Add to the milk the whipping

cream, sugar and egg yolks, place
over medium to low heat until
mixture thickens. Place away.

3.

Hydrate the gelatin with the water.

Add the gelatin mixture to the warm
moist cream.

4.

Place in the mixers bowl the cream

cheese and mix until cheese is
smooth, add the cream and egg
mixture,
beat
well
until
the
ingredients are incorporated.

5.

Line a terrine pan with plastic wrap,

pour some cream on the bottom
and place a layer of ladyfingers,
previously soaked in sweet wine,
add fresh raspberries ( cup),
repeat the process until you have
several layers. Refrigerate for 24
hours before unmolding.

6.

To serve with the trifle, place in a

small pot cup raspberries and
cup strawberries, sprinkle with a little
amount of sugar to taste, simmer
until it forms a sauce, process the
mixture in a blender and strain.

7.

Serve the trifle with whipped cream

on top and a the red berry sauce.

Ingredients
1 cup raspberries
cup strawberries
10 almond ladyfingers
1 tablespoon gelatin
50 ml of water
cup whipping cream
cup milk
100g cream cheese
1 vanilla bean
2 egg yolks
5 tablespoons of sugar
Dessert wine
Chantilly Cream
Raspberries
Serves 5 people
Preparation time: 20 min
Cooling time: 24 hours

73

74

Recipes and Photos: Mara Isabel Crdenas

Ingredients
Dough
330 gr. flour
5 gr. powdered milk
125 gr. cold water
7 gr. yeast
1 egg
20 gr. unsalted butter
15 gr. Piloncillo crumbs
5 gr. salt
1 tsp. mustard
Filling
400 gr. thinly sliced smoked ham
40 gr. thin slice of smoked bacon
50 gr. Boneless olives
40 gr. black raisins
1 Tbsp. of molasses of newsprint

1. Make a little volcano of flour, add the yeast and

sugar and dissolve it in 1/3 cup of cold water. Stir in the
remaining water, the piloncillo crumbs, egg, powder
milk and butter. Mix well with the flour to form a dough.
Begin to knead for 10 minutes, and once you have
spent about 6 minutes of kneading, add salt and
mustard, continue kneading until well Its blended.
2. Let the dough rest covered with plastic wrap for 10
minutes and then knead for 5 minutes, it should be
noted that on the surface of the dough It should begin
to form air bubbles, then again, let the dough rest
covered for another 10 minutes .
3. Then roll out the dough with a rolling pin until a
rectangle of 30 x 40 centimeters. To place the filling,
make a row of green olives at the top, then distribute
uniformly the ham slices on the surface of the dough,
leaving four centimeters free at the bottom. Place the
slices of bacon on a diagonal, raisins and drizzle with a
tablespoon of molasses of piloncillo. Roll up from the
top end to end. Once formed, place bread on a tray,
cover and let it stand for half an hour in a cool place.
4. Preheat oven to 180 C. In a bowl mix the egg yolk,
water and sugar, and brush the bread with this mix
before putting in the oven, with a fork puncture the
sides, this will help gases to escape.
5. Bake for 45-50 minutes. When removed, brush with
unsalted butter and set aside on a rack to cool.

75

Y
Simple ideas
for Christmas

1. Life is Beautiful
2. meisis
3-4. www.weihnachtsspecial.net

76

Y
7

5-6. . Martha Stewart

7. Peggy Porschen
8. . www.bhg.com

Y
77

after

b
New Year

Quick and easy breakfast recipes for this

day where the priority is family fun with no
worries

Muffins de Avena
y amaranto
Acompaados de alegras
de amaranto

Ideales para el desayuno, por su alto

contenido de fibra. Bajos en gluten.
80

Receta y Fotos: Vanessa Hernndez

Rinde para 8 muffins. Tiempo de preparacin: 10 min

Tiempo de coccin: 25 min

Ingredientes
70 grs. de azcar
2 cucharaditas de miel
1 huevo
20 grs de harina de trigo
135 grs de avena
15 grs de amaranto
1 cucharadita de polvo de hornear
1/4 de cucharadita de canela
1/4 de cucharadita de nuez moscada
1/2 taza de leche
1 pizca de sal
1/4 de taza de aceite neutro
1 cucharada de vainilla
Alegra de amaranto para decorar

1. Precalentar el horno a 180C. Batir el huevo

con la sal y el azcar a velocidad alta hasta
que este esponjoso y aclare su color.
2. En un tazn aparte mezclar la harina junto
con el polvo de hornear, las especias, la
avena y el amaranto. De igual forma colocar
en un tazn la leche junto con la miel, la
vainilla y el aceite.
3. Agregar poco a poco la mezcla de avena
a la preparacin seguidamente agregar
los lquidos, incorporar muy bien todos los
ingredientes. Verter la mezcla en capacillos.
Hornear de 25 a 30 min.
4. Para preparar la alegra de amaranto,
hacer un caramelo, agregar el amaranto y
colocar en una bandeja con papel
siliconado, dejar enfriar antes de cortar.
Decora los muffins con las alegras de
amaranto.

81

Waffles
con duraznos y menta

82

desayuno rpido
y fcil

Receta y Fotos: Vanessa Hernndez

Ingredientes

Rinde para 4 o 6 porciones

2 tazas de harina
1 barra de mantequilla a temperatura ambiente
de taza de azcar + 3 cucharadas
1 pizca de sal
1 cucharada de polvo de hornear
cucharadita de bicarbonato de sodio
3 huevos
2 tazas de leche
1 cucharada de extracto de vainilla
Duraznos
1.
Colocar en un recipiente hondo la
Hojas de menta
mantequilla y el azcar acremar, hasta que
2 cucharadas de miel
la mezcla este amarillo plido. Agregar los
Crema
huevos 1 a 1.

2. En un tazn aparte mezclar el harina, junto

con el polvo de hornear, el bicarbonato y la
sal.
3. Agregar poco a poco el harina a la mezcla
de huevo y alternar con la leche. Incorporar
perfectamente los ingredientes sin sobre batir
la mezcla.
4. Calentar una plancha para waffles, verter
unas cucharadas de la mezcla y cocinar de 3
a 5 min o hasta que estn dorados.
4.Cortar los duraznos en gajos, colocarlos en
un tazn con unas hojas de menta picada y
la miel.
5. Servir los waffles con duraznos y un poco
de crema.

83

Cinnamon

Cinnamomum zeylanicum o Cinnamomum verum

Tree of sweet and spicy wood, which warms and aromatize the dishes.
From Sri Lanka a magical and mysterious place

Its widely used in desserts, cakes and sweets,

also used for garnish and season some dishes

Ideal to add to infusions of tea,

coffee or hot chocolate.

Photo: BBC good food

Essential oils of cinnamon have large antioxidant

properties that help the body to achieve better
conservation

Curious Fact

The bark is cut into long strips and allowed to

ferment. After 24 hours, separate the rougher
outer layer of the bark and dried inner layer.
During the drying process, it is wound to form
cinnamon sticks we all known.

84

e mail:bienmesabes.madrid@gmail.com. Madrid, Espaa

Mujeres Construyendo un cambio

By Claudia Calvin

Have you been told that if you remain silent

you will look prettier? That no one cares for
what you say? What is worst, have you
believed it?
In Mujeres Construyendo we are convinced
that every women on this planet has
something valuable to share, and the voices
that are not heard are important realities that
impoverish the world each time they are not
heard..
In our community we are convinced that
women can be empowered through new
technologies and internet and that it is
important. We are the first Spanish-speakers
platform for women bloggers, and we are
committed to supporting women to use new
technologies to promote what they do, what
they think, their ideas, their projects and their
businesses.
Internet is the new public sphere of our times,
and women participate on
it. The relevance of this fact it is not that we
participate, but how we do it.
Spanish is the third most important language
on internet, measured by the
Number of users, however there is a
considerable lack of content in our
language.. and even less content created
by women. In other words, on the new public
space female voices are missing and their
proposals, stories, interests, and needs not
expressed.
Women bloggers in the United States
represent more than the 50% of the active
bloggers; in the Spanish-speakers blogoshpere
they represent 25%....and we are half of the
population. Is it not worrying that a whole new
reality is being built without womens voices?
If words build realities, unspoken words are
realities that will never exist.

In our community we strengthen and support

the dialogue between the members of our
platform, our readers and visitors. We
encourage a free and open dialogue in our
forum where Spanish speakers ( from Mexico,
Latin America, Spain, the U.S., the Caribbean)
can express themselves, connect with other
women with whom they share interests, learn
from other realities and receive support when
needed. In the same way, we represent a
unique
space
for
companies
and
organizations who want to approach active
women in internet, women with opinions, with
a great capacity to impact the market
and the lives of others.

Bloggers are corageous women, opinion

leaders and persons whose decisions impact
their environment, their community, their
country. They have to be taken into account
and treated with the respect, as they deserve.
We invite you to share your voice in our
community. Do you think you have nothing to
say or that your life is not interesting? We invite
you to www.mujeresconstruyendo.com before
assuming this as a fact. If you are the kind of
women who believe that Internet and new
technologies are "mens stuff we invite you to
challenge this belief. Supporting this idea only
diminishes our presence and impact and
separates us from a world of knowledge,
learning and unmatched growth.

We are waiting for you!

Colonia Cazones. Poza Rica, Veracruz. Mxico

chokolatpimienta.com