Video From the Tropics: Chocolate Snowballs with Almonds (en/es)
We love the land and the many gifts Mother and Father nature share with us, specially in the Tropics. After traveling the world and experiencing the wonders and learning one step at the time, we feel proud for always coming back to our country Panama to share the bounty. Just share what you know and love, after that...everything will make total sense. It maybe is your purpose in life or just a hobby, but just do it and you will feel reinvented and well loved.
It feels fantastic to me, but...how about you, how do you feel when you share your love?
Oh! Regarding the video, it is show #6, cooking segment of "Living Made Simple in Panama." It has been really exciting to work with Aimee Arnold de Lindo. Now you will be able to learn how to prepare "Chocolate Snowball Cookies with Almonds." Let us know how do you like them!
There will be many good things to come, we will keep you posted. Its a promise!
Have a fantastic and extra tasty rest of the week!
Love,
Melissa
Come on, do not be shy...Bake me. I am the best ever banana...
Come on, do not be shy...Bake me. I am the best ever banana-bread-made muffins you would ever have! So you know, I have coffee too. (The banana-coffee muffins queen, Panama, June 3dr., 2007)
While catching up with local politics, and the load of new health and immigration laws, I stumbled upon some very interesting posts from the local blogosphere and began writing my weekly Pana-Blogs report for Global Voices. Then, suddenly---sazzz, the kitchen clock started ringing! I guessed my muffins were ready! Oh yes, the banana-coffee muffins that would hunt your over caffeinated dreams until you BAKE them. Right. They were ready and perfectly delicious. Ahhh---
This recipe is a variation of the sinfully yummy Pan de Guineo y Pepita (banana cashew nut bread) I posted -en Español- sometime ago. If you are in the mood, do not miss the Pan de guineo fat-free (ES)
The eggs I used were free-range eggs (from my friend's backyard), the bananas...organic (I personally grew them). The coffee beans, well, that's another story...keep reading and you'll learn why.
So, to our delight, we know where this muffins come from! Ahh, let's not forget the beautiful silicone muffin molds---I purchased them during my latest trip to Chicago to attend the IACP Conference. They come in lovely colors, and work perfectly. For the fans of baking...get a hold of them: Regency Sili-Cups!
Let's not forget about the exotic in this recipe: coffee, which by the way, coming from Panama, is the Talk of the town: World's Best Coffee Captures Record Price in Online Auction.
To me this is love, no question about it.
The exhilarating aroma of freshly roasted coffee beans could be only overwhelmed by the enjoyment one could experience while drinking a cup of coffee made with this tropical bounty. I have always been amazed by the riches, the colors and the energetic spirits of the region. It feels like it is totally alive, in every aspect. It breathes the same air we breath, it walks the same paths, smiles when the rain drops wet us all, and the most important: shares the most precious creation that is food. She feeds us with love, like a mother feeds her offspring, with love and lots of patience. In retribution for all the goodness, we work side by side, and with love making possible the magic of creating the best specimens, the most flavorful plants and fruits.
Now, the recipe:
Delicias en Phyllo: Deditos de Almendra y Pepitas de Marañon
Publicado el viernes 19 de enero de 2007 - Edición No. 878 de la Revista Ellas, Diario La Prensa.
Pruebe otras recetas con phyllo: Pizza Vegetariana, Tarta de Mango!
Rinde para preparar 8-12 deditos
Ingredientes:
- 1 taza de almendras peladas, blanqueadas (blanched almonds)
- 1/2 taza de pepitas de marañón, asadas y sin sal
- 1/2 taza de azúcar blanca
- 1 huevo, ligeramente batido
- 1 cucharada de extracto de vainilla
- 1 cucharadita de canela en polvo
- 8-12 hojas de pasta phyllo (phyllo pastry)
- mantequilla derretida o aceite en aerosol (cantidad necesaria)
- azúcar impalpable (opcional, para decorar)
Procedimiento:
Colocar los 3 primeros ingredientes en el procesador de alimentos y
moler muy fino. Incorporar el huevo, la canela y el extracto de
vainilla y procesar hasta formar una pasta homogénea. Con la masa
formar una bola y colocarla en una bolsa plástica para alimentos
(Ziploc), o en un recipiente con tapa hermética, en el refrigerador por
1 hora. Precalentar el horno a 350° por 10 minutos.
Colocar una hoja de pasta phyllo en una superficie limpia, sobre una lámina de papel encerado. Cubrir el resto de las hojas de pasta phyllo con un papel toalla, limpio y húmedo para que no se resequen. Remover la mezcla de almendras y pepitas del refrigerador. Tomar 2-3 cucharadas de la mezcla y darle forma de cilindro de aprox. 2 pulgadas de diámetro (ancho). Con una brocha para cocinar, untar la hoja de phyllo con mantequilla derretida, o rociar con aceite en aerosol. Colocar este cilindro en uno de los lados más cortos de la hoja de pasta phyllo, dejando 1 pulgada libre desde el borde para facilitar el enrollado. Enrollar la pasta estilo cigarro, doblando los extremos para adentro. Esto ayudará a que el relleno permanezca dentro. Una vez terminado de enrollar, colocar en una bandeja engrasada. Repetir la operación hasta utilizar todo el relleno y hojas disponibles. Hornear por 15 minutos o hasta que estén doraditas. Remover del horno y dejar enfriar por 15 minutos. Luego, con la ayuda de un colador seco y limpio, decorar con azúcar impalpable y canela molida. Servir con una taza de café calentita o té de menta para cerrar con broche de oro una velada con sus amistades o familia.
Buen provecho!
Melissa
Tropical Cooking Frenzy Report & "Nuts about Coconuts"
It has been a very intense work-and-life week. As I always remind my mom "If I do not call you it's because I am cooking up a storm, ...unable to stop, visiting or sending text messages via cellphone. You are free to call, but if I do not answer you know what is going on: I am creating my next masterpiece! (Ha! I know, it sounds sooo obsolete! text messages?, well, yes...that is still very much used here in Panama, but to tell you the truth I would rather call, send an e-mail, AND...if I am really, really, really inspired, I'll pay you a visit and take over your kitchen!) How about that? It sounds like a threat, doesn't IT?
Using some of my mind-reading super powers (and by reading your e-mail requests...of course), I know you have been waiting for the latest event-update and at least ONE luscious recipe. You see what I mean??? Am I right or what? Anyhow, it is good to know that you miss our cooking adventures, AND no! I didn't bake myself. LOL. Well, just a little bit :-) Due to my temporary absence, one of our readers inquired if I have baked myself into an "empanada." Although I WOULD rather prefer to be wrapped in a home-made delicacy and delicious puff pastry, I have to admit that the whole empanada idea is kind of sexy.
To kick UP the spice, this is what we have been cooking recently:
- A great article on International Food Blogs , by Chef Elena, has been published in Revista Mosaico (Mosaico Magazine from LaPrensa newspaper in Panama). The internet edition is available HERE: Food Blogs - Gastronomía en Internet (ES). In her article she makes reference to the following, well known food blogs in English: Jamie´s Diary, Benjamin Christie, The Traveler´s Lunchbox, chez pim, Peru Food, Cooking Diva, Nordljus, Slashfood. In Spanish: Apuntes de Cocina, Mil Sabores, El Amor por la Cocina, Sumito Estévez, Cocinalia, Historia de la Gastronomía
- Sadly enough, I was NOT able to make it to the Panamanian Chefs Club workshop on Coconut. I just got there in time to enjoy what they had all prepared. The first Laboratory was on CORN. The theme this time: COCONUT, one of my very favorite foods. Take a look at the next two videos: the first is on HOW TO HANDLE, OPEN AND GET THE FOOD FROM A COCONUT. The second is Chef Charlie Collins preparing traditional Panamanian Cocada with a twist: Coconut Candy with Banana.
Come on, do not be shy...we KNOW you LOVE coconut! Get the scoop on how to handle it here:
A video on how to prepare Panamanian Coconut Candy with Banana:
If you are nuts about coconuts as much as we are, take a moment to learn about THE FACTS, and enjoy some of my delectable creations: Coconut Meringue Pie, Cococnut-Chocolate Flan, Orange and Coconut Pudding, Pan de Coco ES (Coconut Bread), Keki de Coco y Miel ES (Coconut-Ginger Cookies), Cake de Zanahoria y Coco ES (Carrot-Coconut Cake), Delicia de Coco ES (Coconut Delight).
Tomorrow I'll report on a fantastic TEAM BUILDING event that took place a few days ago for DELL Panama.
Now, ...back to the kitchen :-)
M
Let's celebrate BlogDay2006! It is going to be a fantastic event, do not miss it. The deadline: August 31, 2006. To participate, read the guidelines HERE, and let's cook up something yummy for that special day...
Do not forget to Visit:
- Tasty Recipes - Chef Melissa's recipe and post index
- Blogs that Cook - A delicious, international food Blog Directory
- Paladares Unidos - Chef Melissa's Cooking blog en Español
Tags: coconuts, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, video blog
Flan de Champagne
This flan is my variation of a classic Latin American dessert that is usually made with milk.
4 servings
Ingredients:
Custard
- 1/3 cup sugar
- 3 eggs, whole
- 3 egg yolks
- 2-1/2 cups champagne
- 1 teaspoon grated lemon peel
- 1/2 teaspoon cinnamon, ground
Caramel
- 1 cup white sugar
Preparation
Pre-heat the oven to 325F (170C). Butter 6 small custard cups 6 oz or one large and place in a shallow baking pan. Heat one cup sugar in a small pan until syrupy and golden brown in color. Pour syrup evenly into prepared custard cups. Beat eggs, egg yolks and 1/3 cup sugar in a large bowl until thick and pale. Gradually add champagne, lemon peel and cinnamon; beat until combined.
Pour custard mixture into prepared cups. Make a water bath by pouring enough hot water into baking pan to come half way up sides of the custard cups. Bake 60 minutes or until a knife inserted in center of custards comes out clean. Remove from oven and cool completely. Carefully remove from the water bath. Refrigerate overnight or until ready to serve.
[Chef’s Note: This little custards benefit from a night in the refrigerator so that the hard caramel base can slowly melt into a syrup. They are the perfect dessert for dinner parties because you can prepare them in advance. After removing them from the water bath, let cool to room temperature, and then refrigerate until completely chilled before serving.]
Service
Invert flan onto individual serving dishes, letting the syrup run down sides of the
custard.
Have a delicious Tuesday!
Melissa
Visit Tasty Recipes - Chef Melissa's recipe and post index.
Tags: flan, food blogs, cookingdiva, cooking, panama, recipe, food & drink, food, chef melissa
Latin America's Best: Juan Deago's Panamanian Cocada
Thank you TasteEverything.org for organizing this event, and for giving us the opportunity to let the world know about one scrumptious creation and its maker. This is our contribution. We invite you to read further and learn about a Master Artisan from Panama, well known in this land for preparing the best cocadas.
When I asked Juan Deago how old he was, he said with a picturesque smile that he didn't remember. It was then when I knew he was my kind of person: after 28, my age counting special clock stopped. I do not have a clue of how old I am or when did his age counting clock died, but one thing I sure know: Mr. Deago is a living legend and the role model for generations that refuse to let go the pride for our roots and the magic of transforming a simple food into a delicacy. Food for the gods of the tropics, food for the soul and what it really means to love the land that gave us a home. One of the few who is willing to share the most treasured secrets in order to let this marvelous tradition go on.
It was a long drive from Panama City to Monagrillo, the town where Juan Deago and his legend live. Almost four hours of drive, good thing that we left Panama City at 6 AM. The cool morning breeze and the stories I have heard of him guided us to find his house. It was just luck, because we arrived too early and Mr. Villalobos, Kelly's father, was expecting us to arrive at 1 PM to take us to see his uncle.
I normally can not find my car in a empty parking lot, but that day I found Tio Juancho. He was there, sitting in a chair in his patio. I parked my car under a tree, so my mom and my little niece didn't roast under the fiery sun. It was 10:30 Am when I walked up to him. I asked if he knew Juan Deago, the one famous for making the most delicious cocadas. Puzzled still he replied that he was the one I was looking for. Then he smiled! "How did you find me?" he replied. "I do not know, but if you believe in miracles, this obviously was one of them."
He sang the songs and recited the poems his mother taught him when he was only eight years old. I got goose bumps all over my body,...truly amazing is that he is so sharp! Looking through his eyes I saw that young child, full of life and perennially in love with his land and its infinite wonders.
A Lost Art, Global Voices, & Huevitos de leche re-visited
We've got many interesting things for you today:
First of all there is a beautiful poem, a real on going dilemma about culinary art that has been lost from ancient traditions and cultures. This poem was written by John N. Hilliard in 1910. Head over to Tasty Design to read "A Lost Art."
Second, this is the link to my latest contribution to Global Voices: "Computer Crash: Food Overload." This is a specially interesting international food blog roundup, that you would enjoy as much as we did. The topics are: Chocolate-Dulce de Leche Alfajores from Argentina, Where to eat three meals a day for free when visiting Rome, The Food from Chile by Daniel Greve, A San Valentine's Virtual Party, The Epoisses, Su Boregi (or Turkish Lasagna), Sushi Balls for dinner, Cooking with and active volcano in New Zealand, The most expensive pizza in the world: with truffles, a Banana Foster's video, Korean food trends, and how to prepare Amazake.
To read the previous Global Food round-ups, visit Global Voices.
Third, just to make our sweet tooth happy: the reason why I do it, and a recipe to prepare the sinful "Huevitos de Leche" or "Milk Candy" that I have stuck in my childhood memories.
For many of us, sweetness is to the taste what beauty is to the eye. It has always been so.
The Gilded Fork & From the Tropics: Panama Gourmet re-design
Champagne returns! ...in flan, soup, and sauce, along with some beautiful caviar canapes bursting with color and flavor.
The Gilded Fork's February recipes are DD (divine+delicious.)
Learn about Sparkling Wines around the world...Sparkling bubbles bringing an elusive magic to white wine. Just beautiful!
Featured Food Site of the Day on Thursday February 23.
Have you seen Chef Mark's post on the lovely proposal dinner he did for Valentine's day? So romantic. I LOVE it!
Panama Gourmet's re-design is almost finished. We just need to update the Spanish version. I'll keep you posted. Take a look HERE.
Thank you Joelle for the beautiful theme!
Let me know what your thoughts are.
Hugs,
Melissa
P.S. My dearest Cannella hosted a San Valentine's virtual party, and the delicious round-up is HERE. She was the winner of the New Year's dinner recipe & photo swap that we hosted in the beginning of the year. If you cooked something delicious on February 14 and blogged about it, we invite you to send her the link to your post, your name and the name of your blog, so she can add you to the round-up.
Tambien quiero agradecer a Cordoba WebLogs y a Ciudad.Com por la mencion del dia de hoy. El primero publica desde Cordoba, Argentina, y el segundo desde Buenos Aires, una de mis ciudades favoritas. Abrazos!
Por cierto, ahora que estamos en Español, hace ya rato queria invitarles a que visiten Sazon Gourmet. Es un compendio de mis blogs favoritos de habla hispana. No duden en escribirme si creen que se me ha escapado alguno.
Visit Tasty Recipes - Chef Melissa's recipe and post index.
Tags: meme, food blogs, cookingdiva, chef, panama, recipes, food & drink, food, recetas
Arrollado de Chocolate y Mango
Rinde 10-12 porciones
Ingredientes para
el cake:
- 6 claras de huevo
- 6 yemas de huevo
- 3/4 taza de azúcar
- 1 cucharada de miel de abejas
- 1 cucharada de café fuerte
- 1 taza de harina, todo propósito
- 1 cucharada de polvo de hornear
- 2 cucharadas de cocoa en polvo
Pre-calentar el horno a 400 ° F por 10 minutos. Engrasar con aceite en spray (o mantequilla) una bandeja para hornear galletas (cookie sheet) de 30x40 cm. Forrar la bandeja con papel encerado y engrasar ligeramente nuevamente.
Separar los huevos y batir las claras a punto nieve.
En otro recipiente, batir las yemas con la miel de
abejas y el azúcar hasta que el volumen se haya doblado y adquiera un
color pálido. Agregar la cucharada de café y mezclar. Con mucho cuidado
incorporar esta mezcla a las claras de huevo batidas a punto nieve.
Combinar los ingredientes secos (harina, polvo de hornear y chocolate en polvo). Con la ayuda de un colador seco y fino, cernir estos ingredientes sobre la mezcla de huevos. Envolver solamente hasta que la harina desaparezca. Es importante que en este punto no se bata demasiado, pues la mezcla perderá volumen y el arrollado no quedará esponjoso. Verter la mezcla en la bandeja preparada y hornear por 10 minutos solamente. Remover del horno y dejar enfriar.
Madrid Fusion, Happy Birthday and a recipe to prepare "Turron de Pepita para fiestas!"
This photo: Cashew Mole with Grilled Chicken and Balsamic Marinated Raimbow Peppers. The recipe will be featured this Sunday at The Gilded Fork. Stay Tuned!
***
My colleague Chef Elena is in Spain right now with three other Panamanian chefs, for the world famous "Madrid Fusion" one week event, held in the beautiful city of Madrid. No doubt this is an incredible event. It will set the course for the emerging and extravagant cooking techniques, inspiring many and shocking many more. Head over to "El Amor por la Cocina" blog to read her first report on this event.
Didn't I tell you that today is my birthday? Hmmm, if not, now you know! To celebrate I will share with you a delicious recipe to prepare "Turron de Pepita para Fiestas" (Cashew Nougat.) It is very simple to prepare, and the most traditionally delicious and nutty dessert I have tried in a long time. My disclosure: this is NOT a low calorie dessert, because sometimes it is good to indulge oulrselves with desserts and food just the traditional way. This is a full taste, delicious creation that we are sharing with you in this special occasion. Hope you like it!
Will post tomorrow a photo of the birthday cake. I know, I know...I am supposed to be on a diet, BUT it doesn't really feels like a birthday without a birthday cake, right? I will probably bring out the "chocoholic" hidden carefuly in my heart :)
Now the recipe to prepare: Turrón de Pepita para Fiestas
Ingredients:
Global Voices & a Delicious Recipe to prepare "Almond Bread Pudding with Eggnog", YUM!
Are you ready for another surprise? Well, I am pleased to announce, my dear readers and blogging friends, that I have been invited to write a weekly column about food blogs for Global Voices. Muchas gracias David!. I have been so excited about this project, that I didn't take long to produce my first report: "Cooking up the World". We invite you to stay tuned and subscribe to receive the weekly round -up that will be published every Saturday at the Global Voices blog.
Talking about great recipes, the one we are sharing with you today is a winner! Looking for other ways (other than drinking it!) to use the left over eggnog from this past holiday season, I decided to prepare a festive bread pudding. The texture of the final product is so delicate and delicious because I used an extra homemade "rosca" bread with almonds that I had also prepared for the holidays and was hidden in the freezer just in case of an emergency!
So, let´s get cooking in the most creative ways to use all the left over holiday bounty that still is in your possession...
Happy Holidays, the Corn-Quest Tales & a recipe to prepare "Turron de Pepita"!
I have never been intimidated by a vegetable in my professional life as a chef. Well, until yesterday. Sadly, today I am even more intimidated. After finishing my personal chef commitments for this year, I visited the farm to see how my roses and other flowers, herb & vegetable gardens were doing. Unexpectedly, I found myself face to face with 1,300 ears of corn (maiz nuevo) that the workers had picked up for me just an hour before.
I was pleased and very happy, but suddenly a thought crossed my mind and my heart was beating so fast that I thought I was having a "corn-attack"!!!
This year my mother's brother and a self-proclaimed master cook, one of the best uncles who have ever walked in this planet Earth...past away. Just by this time of the year my uncle Lucho (Luis Carlos Sanchez V.) would have been cooking his bottom off, non stop preparing tamales and all kind of traditional Panamanian delicacies to share with the rest of the family.
The message couldn't be more explicit. I would have to do in his honor, what he used to do for all of Us. It is a big responsibility because this will be the first Christmas without him, and I will have to take all that emotional distress and sadness that follows a loss, and transform it in the most beautiful holiday our family have ever had. To honor him I will do it. Yes, yes, I will! :)
Now you know the why of my corn-quest. Every time I walk by the kitchen and I see all that corn waiting for me---my hands start shaking. Oh well, there it comes again, all that hand shaking and other reactions related to the corn-attack. Nasty stuff.
So, I would like you to know that I'll be busy with all that corn for the next few days, and will report on that project later. BUT now, now I have the most scrumptious recipe to prepare "TURRON DE PEPITA", or Cashew Nougat. You will LOVE it!!!
La Receta del Dia: Pumpkin Cashew Cheesecake
En los proximos dias estaremos publicando una serie de postres, cakes y galletas para estas fiestas decembrinas. Les invitamos a que preparen nuestras nuevas recetas que han sido creadas con mucho amor para conmemorar esta temporada de reuniones, fiestas, cenas, almuerzos y desayunos festivos...Pero, no desesperen!!! Pues aqui estaremos, como siempre hemos estado para ayudarles con sugerencias de cocina y recetas para deleitar a su familia y demas seres queridos.
Empezamos hoy entonces con una receta para preparar un delicioso Cheesecake de Calabaza y Pepita (Pumpkin & Cashew Cheesecake)
Antes que nada quiero aclararles que a la "pumpkin" se le conoce en otros lugares del mundo como: calabaza, zapallo, auyama, citrouille y kürbis.
Ahora, los ingredientes:
What's cooking in my kitchen?
There is a beautiful Thanksgiving poem waiting for you. Hope you like it!
I have always loved the writings by Mike (in Tokyo) Rogers. He has the distinction of being fired from every FM radio station in Tokyo - one of them three times! BUT, the best part is that he loves food. Do not miss his "Photographic trip to the grocery store", "Eating out in Tokyo for about $25 a day", "Japanese sandwiches are GO!", and two of my favorites articles: "So you want to be a sushi snob", and "The Future of Beef or 'Buddy Ever Eaten a Blowfish?". His new book "Schizophrenic in Japan: An American Ex-Pat's Guide to Japanese and American Society/Politics & Humor" is now on sale!
In the first photo I am showing off my new custom made plates I purchased in Ecuador. They follow the same technique used in Mexico to make "vidrio soplado", that are actually hand made, and hand painted glass pieces. Sin duda, a work of art. I prepared "Camarones al Ajillo", a traditional Panamanian dish that goes perfectly with steamed white rice.
Since we have access to wonderful seafood and fish..., I prepare them quite often. In the second photo, take a look at my "Mariscos a la Parrilla", or grilled seafood dish including shrimp, oysters, clams, corvina, salmon, and conch. As you can see, IF I have the pleasure to feed you,...you wont leave hungry!
Will be back with the recipes SOON!
Hugs,
Melissa
Tags: seafood, recipe, cookingdiva, chef, panama,
La Receta del Dia: Cake de Yuca al Chocolate y Coco (Mandioca-Chocolate and coconut cake with Vanilla Ice Cream)
You might know about this root by a different name. Does "mandioca", "cassava", "manioc" or "yuca" sound familiar? The root, very starchy food by all means, was used in the past as a starch for ironing at the Chinese dry cleaners in Panama City, Republic of Panama.
I also remember a home-made glue made from "almidon de yuca", or "cassava starch"....Thank God it was not toxic, because, ...to tell you the truth: I ATE it many times.
If by now it hasn't crossed your mind, well I have to confess one more thing: Yes, I was the one that always TASTED everything at the "chemistry lab", ...the one who preferred to burn her tongue, instead of saying "NO!" to the possibility of enjoying ONE more tasty earthly delicacy. Or, who knows -- those chemistry lab "things" -- where they came from :)
In Latin America "yuca" is dear to our heart,...because it is used to make delicious soups, breads, cookies and cakes, among other yummy things. My last scrumptious recipe using yuca was "Yuca Croquettes with Chorizo and Tamarind Sauce", and now it is time to share with you this fantastically exotic recipe to make "Cake de Yuca al Chocolate y Coco", or Mandioca-Chocolate cake with coconut milk. Once you try it , it will have secured a very special place in your recipe drawer. I Promise it!
La Receta del Dia: Cake Selva Negra
Esta receta en especial tiene su historia (...como todo en esta vida!), la cual recorde hace un par de dias mientras organizaba mi librero. Estuve desempolvando y desempacando libros, estuve revisando y recordando apuntes viejos en mis cuadernos de recetas escritos a mano en mis dias de estudiante. Tiempos aquellos! El tiempo pasa, pero los recuerdos quedan plasmados, y en este caso...con aroma delicioso, que me hacen la boca agua :)
Recuerdo que la receta originalmente la vi en una revista en Sao Paulo, Brasil...alla por el 1992...Me parece increible, pero ...es que se me ha escapado una decada y media en un abrir y cerrar de ojos!
Se que le hice cambios a la receta, a mi gusto en ese entonces, pero -hoy dia- no tengo idea del nombre de la revista o del autor original.
Ayer se me ocurrio prepararla nuevamente y para mi sorpresa aun me supo deliciosa! Por lo que aqui se las transcribo para que Uds. tambien la disfruten :)
Cake Selva Negra (Bolo Floresta Negra)
Ingredientes para la masa:
- 1 taza de mantequilla
- 2 tazas de azucar blanca, fina
- 4 yemas de huevo
- 1 taza de leche, tibia
- 1 taza de chocolate en polvo (sin azucar)
- 3 tazas de harina de trigo, todo proposito
- 1 cucharada de polvo de hornear (baking soda)
- 4 claras de huevo
"No-Cooking" Real Milk Ice Cream in a Pineapple
Did you know Raw Milk is Safe? It shocks me that most of the people world wide have never had a taste of this precious food. When pasteurization became the rule, it happened because the unhealthy and unsanitary conditions of the farm caused milk contamination. Now, with all the technology, specialized equipment, and sanitary regulations at the milk farms, there is NO need to pasteurize or homogenize the milk...Then, why?
Please visit the Real Milk website, sponsored by the Weston A. Price Foundation, to learn more about the health benefits of raw milk. They have an index showing by state where you can find raw milk and raw milk products in your area. A list of great articles and bestsellers books on the subject are offered. One of my favorite books is The Milk Book, by William C. Douglass II, MD.
I am seriously thinking about getting my two cows :)
Now, the following recipe is to prepare a delicious "no-cooking" real milk ice cream in a pineapple----YUM!
