Apricot Dessert Cake

I love the taste of fruit and cakes - the contrasting textures are just wonderful!!  And none more-so than Apricots!  Here's a classic from my Nona who used to always have this cake handy for the many drop-ins!  It reminds me very much of my Mum's Tarte Tartin - both incredibly delicious!!

Apricot Dessert Cake

Ingredients

• 90g of butter
• 3/4 cup firmly packed brown sugar
• 825g apricot halves (canned is fine)
• 2 eggs, separated
• 1/2 cup castor sugar
• 2/3 cup self-raising flour
• 3 tablespoons apricot nectar

Melt the butter over low heat, stir in the brown sugar then beat well until butter is absorbed.  Grease and flour a 23cm cake tin, line base with baking paper.  Spread caramel evenly over the base, arrange well-drained apricot halves round side down, over caramel.

Beat egg whites until stiff but not dry, gradually beat in the castor sugar, continue beating until sugar has dissolved.  Add egg yolks, one at a time, beat well each time you add one.  Sift the flour and fild in and then fold in the hot apricot nectar.

Pour over the apricots and bake in a moderate oven for 35-40mins, or until cake is lightly browned and springs back when you press it with your fingers.

When you take it out of the oven, loosen the edges carefully invert on to a serving plate, then remove the tine and paper.

Serve warm with ice cream - and melt into a moment of sheer delight!!

Don't forget to watch more recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz!
Leticia

Cocina de Mama Featured on G+

I received a lovely surprise today when I saw Cocina de Mama featured on Google + in their food and drink pages recommendations!

For those who don't follow Cocina de Mama on G+ you can join by clicking here.  You'll receive all the updates from the blog and Cocina de Mama's YouTube channel and you can join other great recipe communities on Google +.

Thanks as always to all the awesome recipe followers and grand traditional cooks out there who every day help make this the little blog that could... chug chug chug... :)

Cocinar, comer y ser feliz!
Leticia

Cream Buns - Pansito de Crema

Tea and Cream Buns...can life get any simpler than that?!  I love this little recipe which brings back so many memories of lovely afternoon cups of tea and delicious treats whilst chatting up a storm or laughing until breathless... one to delight the taste buds!

Cream Buns


Ingredients

• 340g plain flour
• 1 tablespoon powdered milk
• 1/2 teaspoon salt
• 28g of compressed yeast
• 1.5 cups of warm water
• 1 tablespoon sugar
• 28g of butter
• Extra flour for kneading
• Maize oil
• 2 oz sultanas
• 1 teaspoon of mixed spice
• 28g sugar
• 1 tablespoon warmed honey
• Whipped sweetened cream
• Sifted icing sugar

To make the dough:  Sift the flour, powdered milk and salt together.  B;end the crumbled yeast with the warm water, sugar and melted butter.  Set aside for 10 minutes.

Stir in 2 cups of flour and beat well.  Add remaining flour very gradually beating well to make a soft dough.  Knead the dough with a little extra flour until and smooth and no longer sticky.

Brush the surface with a little oil, cover with plastic wrap and then a tea towel and allow to stand on the board for 20 minutes in a warm place.

Punch down the dough.  Knead the sultanas, sugar and spice into the dough until it is smooth and ingredients are evenly through.

Cut the dough into 12 even sized pieces.  Knead each piece and place into a greased 9in square cake tin.  Allow to rise in a warm place for 15mins or until buns are well risen.

Bake in a hot oven for 20-25mins (190 degrees)  Glaze buns very lightly with the warmed honey.

When cold, slit the top of each bun and fill with whipped cream.  Dust lightly with icing sugar just before serving - delicious!

Don't forget to watch more recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz!
Leticia

Plum Dumplings

I was lucky enough to grow up with a multitude of cultures surrounding me ... one of the most eye opening - and palette pleasing moments of my childhood was visiting the houses of friends who came from all parts of the world and I was lucky enough to learn many lovely recipes (and eat many, many treats!!!)

Plums have been used to make brandy, soups and tortes - but the one I truly enjoyed discovering at my Russian friend Nina's house was plum dumplings!

Plum Dumplings


Ingredients

• 1 sachet of dry yeast
• 4 tablespoons of warm water
• 1 teaspoon sugar
• 2 1/2 cups plain flour
• 2 tablespoons sugar
• 1 teaspoon soft butter
• 1 egg
• 1/2 cup warm milk
• 1 can purple plums
• 4 cubes of sugar
• oil
• cinnamon sugar

Place in to a bowl, yeast, water and teaspoon sugar and mix well then let it stand once the mixture is foamy.

Place the flour, sugar and butter into a large bowl, add the beaten egg with milk and yeast and beat well.  Cover and stand in a warm place until the mixture doubles in size.

Drain plums and remove the stones and replace with a sugar cube.  Knead the dough and divide in to eight pieces.  Roll the dough out and place the plum in the middle and form the dumpling.  Let them stand for 10 minutes.

Heat the oil and cook for 3-4 minutes until golden brown.  Drain and roll the dumplings in cinnamon sugar.  Serve freshly made!


Don't forget to watch Cocina de Mama's YouTube channel for how to make some of your favourite recipes!

Cocinar, comer y ser feliz!
Leticia

Fruit-nut bubble bread

I love the look and joy of bubble bread - with it's myriad of flavours...there's something lovely about pulling apart a warm bubble bread in the centre of the table to feel like you're really sharing a meal with people... I've chosen a fruit-nut bubble bread today.

Fruit-nut bubble bread

Ingredients

• 30g fresh, or 2 sachets of dry yeast
• 1 1/3 cups lukewarm to warm water
• 1/4 cup skim milk powder
• 1/2 cup sugar
• 1 teaspoon of salt
• 30g of butter, melted and cooled to lukewarm
• 2 eggs
• 4 1/2 to 5 cups of plain flour

Glaze

• 1 1/2 cups packed brown sugar
• 1/3 cup evaporated milk
• 1 1/2 to 2 tablespoons of maple syrup
• 4 tablespoons of butter
• 1 cup dried currants
• 3/4 cup of chopped pecans or walnuts

In a large bowl, dissolve yeast in 1/3 cup of the water.  Mix remaining water with milk powder, sugar and salt; add to the yeast mixture with the melted butter.  Beat in the eggs and stir in enough of the flour to make a stiff dough.  Cover, let rest for  5 minutes.

On lightly floured surface, knead dough, adding more flour if necessary, until smooth and elastic.  Place in a greased bowl; cover and let rise in a warm place until doubled (usually about 1 hour).

About 10 minutes before the dough has fully risen, prepare the glaze.  In a small saucepan, combine brown sugar, evaporated milk, syrup and butter.  Heat and stir until dissolved.  Set aside.

Punch dough down.  Tear of ten golf ball sized pieces and roll in floured hands until smooth.

Generously butter a 25cm ring cake tin.  Sprinkle the bottom with a quarter each of the currants and nuts.

Arrange the first layer of dough balls close together over the sprinkled fruit and nuts.  Drizzle 1/4 of the glaze and another 1/4 of the fruit and nuts over this layer.  Top with another layer of dough balls.  Repeat process until all the dough, nuts, fruit and glaze has been used (usually ending with the glaze).

Cover with baking paper and let it rise in a warm place until the dough rises to the top of the tin (about 40 mins).

Bake in a moderate oven (160 degrees) for about 40 mins until cooked.  If the bread browns too quickly you can cover with foil half way through the baking.

Cool 10 minutes in tin then turn onto a wire rack (place on something as glaze may drizzle...).  Serve warm and pull apart the deliciousness!

Don't forget to watch all the live recipes on Cocina de Mama's YouTube channel!


Cocinar, comer y ser feliz!
Leticia

Cheesy Wholemeal Dampers

Breadfest couldn't continue on without the addition of damper..but not just your standard damper...we want to infuse it with cheeeeeeeese!


Cheesy Wholemeal Dampers


Ingredients

• 1 1/2 cups wholemeal self raising flour
• 1 1/2 cups of self raising flour
• 1/2 teaspoon salt
• 1 cup grated fresh parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup fresh chives
• 1/4 cup sunflower kernels
• 1/2 cup milk
• 2/3-3/4 cup water
• 2 teaspoons plain flour
• butter, optional

Sift self raising flours and salt into a bowl. Stir in cheese, herbs and kernels.  Make a well in the centre; stir in milk and enough water to form a soft dough.

Turn dough out on to a lightly floured surface, knead gently until smooth.  Divide into six portions, knead gently until smooth.  Rill into balls; flatten slightly.

Using a sharp knife, cut a small cross on top of each damper.  Dust with sifted flour; place on lightly greased oven tray.

Cook in a very hot oven 230 degrees celsius for 10 minutes, reduce to moderately hot 190 degrees celsius, cook for a further 10 minutes, or until lightly browned and damper sounds hollow when tapped.

I love it served warm with butter!

Don't forget to watch all the live recipes on Cocina de Mama's YouTube channel!


Cocinar, comer y ser feliz.
Leticia

Tomato Bread

Our 'breadfest' continues!  I do love a good bread which has enough flavour to stand alone or help infuse delicious dips with a little zing...and this is the one I like to whip up when I need such a bread!


Tomato Bread


Ingredients

• 15g fresh, or 1 sachet of dry yeast
• 1/2 cup lukewarm to warm water
• 1 1/2 cups peeled and chopped ripe tomatoes (or 1 1/2 cups canned Italian plum tomatoes with some of the juice).
• 6 teaspoons of sugar
• 6 teaspoons of vegetable oil
• 1 tablespoon chopped fresh herbs (parsley, dill, basil, oregano or a combination)
• 2 teaspoons of coarse salt
• 3 1/2 - 4 cups plain flour 
• Softened butter, or 1 egg beaten with 1 teaspoon of water for glazing

In large bowl, dissolve yeast in warm water.  Puree the tomatoes in a blender and add to the yeast mixture with the sugar, oil, herb and coarse salt.  Stir in as much of the flour as can be easily absorbed.

On lightly floured surface, knead the dough, adding flour as necessary, until smooth and elastic for 5 or 6 minutes.  Place in a greased bowl and let in rise in a warm place until doubled - about 1 to 1 1/2 hours.

Punch down the dough; tear of ten pieces the size of golf balls, shape into smooth balls and place 5cm apart on a greased baking tray.  Cover and set aside.

Cut remaining dough into 3 equal pieces, roll each into a flat rope, then plait together, pinching the ends to seal.  Place in greased loaf tin, cover lightly.  Let breads rise again until doubled (about 40mins).

Brush with butter or egg glaze.  Bake in a hot oven (230 degrees).  In about 15minutes remove the bread rolls when done.  Lower the temperature of the oven to about 180 degrees and continue baking the rest of the loaf until cooked (about 25mins).  Cool on wire racks.

Enjoy with lovely dips or dipped into your pasta sauce with some fresh pasta!

Don't forget to watch the live recipes on Cocina de Mama's YouTube channel!


Cocinar, comer y ser feliz,
Leticia

Herb and Cheese Bread

I am having a bread love-fest at the moment - and want to share some lovely old classic recipes I have been stumbling on in the old bible (also known as Mum's recipe book!).

For me there is nothing more gorgeous than a house filled with the wafting smell of bread and sitting down with a slab of butter and warm bread at the table!!!  Yum!  I hope you enjoy these bread recipes as much as I have been!

A classic - Herb and Cheese Bread.

Herb and Cheese Bread


Ingredients

• 15g of fresh or 1 sachet of dry yeast
• 1 3/4 cups lukewarm to warm water
• 2 1/2 teaspoons salt
• 4 3/4 to 5 cups plain flour
• 125g of natural sharp cheddar cheese, shredded
• 1 tablespoon chopped fresh herbs (parsley, dill, oregano) or 1 1/2 teaspoons dried herb leaves
• 1 egg, beaten, for glazing

In a large bowl, dissolve yeast in 1/4 cup of the water.  Combine salt and remaining water; stir in yeast.  Stir in enough of the flour to make a stiff dough.  Cover; leave to rest for 5 minutes.

On a lightly floured surface, knead the dough until smooth and elastic, 8 to 10 minutes.  Place in a greased bowl; cover and let rise in warm place until tripled in volume, about one hour should do it.  Punch the dough down; let it rise again until doubled, about 45 minutes more.

Turn dough out on to floured surface; sprinkle with cheese and herbs; knead just until it all comes together.  Use 2/3 of the dough to shape and fill a greased loaf tin.  

Roll remaining dough into a french stick, 25 to 30 cm long; place on a baking tray sprinkled with flour.  

Cover loaves; let rise again until doubled, 45 to 60 mins.  Brush loaf only with egg glaze.

Bake together in a very hot oven (brush or spray the french stick lightly with water as it goes into the oven and then again after 2 minutes.  Remove the french stick after about 20minutes or when done, reduce oven temperature to hot (180 degrees) Continue baking until loaf is cooked and browned, 5 to 10 minutes more.  Cool on wire racks.

Yum! Herb and Cheese goodness!

Don't forget to watch all the live recipes on Cocina de Mama's Youtube channel.

Cocinar, comer y ser feliz!

Leticia

Chicken Schnitzel - Milanesa de pollo

A classic little meal for me consists of mum's delicious chicken schnitzel, potato croquettes and a delicious fresh salad... having faced many a sad schnitzel in my life I thought I'd share the full proof recipe with that secret pinch of nutmeg which takes it from bland to delicious!

Dad hands me one milanesa for lunch!

I do have to share the Argentine version of the schnitzel in the photo on the right!  That's one portion!!! But ohhhhhhh so delicious - they also make pizzaneza - (playing on the word milanesa - which is schnitzel in spanish) where they top the schnitzel with tomato sauce, olives and cheese...a schintzel pizza!

You can watch this recipe on Cocina de Mama's YouTube channel.

Chicken Schnitzel

Ingredients

• Breadcrumbs (as needed)
• Chicken breast (depending how many you want to make)
• 3 x eggs
• 1 teaspoon nutmeg
• Salt to taste
• Canola Oil (as needed)

Pour the breadcrumbs into a shallow bowl and set aside.

Mix the eggs, nutmeg and salt into a bowl.

Cut the chicken breast into thin slices.  I also like to cut them in half to make some smaller pieces for those people who don't want to eat a whole piece or want to eat a little extra!

Dip the cut pieces of schnitzel into the egg and then dip into the breadcrumb mixture.  Repeat.  Set aside for frying.

Once you have coated all the chicken pieces, heat up the oil and fry the schnitzel until it is golden brown. Place on a plate with kitchen paper to drain the excess oil.

If you have any left over breadcrumbs and egg - I like to mix them together and add some corn kernels and salt and make little corn balls!

They are wonderful to eat warm or as left overs in a delicious panini with eggplant and cheese.

Cocinar, comer y ser feliz!

Leticia

Mixed Grains Bread - Pan Casero de Grano Mezclado

The classic crusty white bread is delicious, but sometimes you need the flavour of lovely grains to pair with a delicious salami, a lovely virgin olive oil or making scrumptious sandwiches!  Happy New Year!


Mixed Grains Bread

• 4 cups of wholemeal flour
• 1 cup rye flour
• 1 cup plain flour
• 2 1/2 teaspoons of salt
• 2 teaspoons brown sugar
• 1 1/2 teaspoons finely grated orange rind
• 2 x 7g sachet dry yeast
• 2 1/4 cups lukewarm water
• 2 tablespoons of oil or melted butter
• Beaten egg
• Crushed buckwheat, cracked wheat coarse salt, sesame seeds or caraway seeds for topping

Put flours, salt, sugar, orange rind and yeast into a large bowl, make a well in the centre.  Combine the lukewarm water and the oil, pour in and beat well with a wooden spoon until most of the flour has been combined.  Then mix with your hands to make a dough.

Knead well on a lightly floured surface for 5-8 minutes, or until dough is smooth.  Put into a lightly greased bowl, turn the dough once so that top is greased.  Cover with a warm damp cloth or greased plastic film.  Leave in a warm place until the dough rises to twice its size.

Punch your fist into the centre of risen dough, draw edges to centre to form a ball, then knead on a lightly floured surface for about a minute.

Shape into two oblong loaves and place on a greased oven tray.  Brush the top of each with a little warm water, leave in a warm place until almost doubled again.

Brush with a beaten egg, sprinkle with one of the toppings and bake in a very hot oven for 35-40 mins. Bread should sound hollow when tapped - if not return to a hot oven for another 5 mins.

Don't forget to watch all the live recipes on Cocina de Mama's YouTube Channel!

Cocinar, comer y ser feliz!
Leticia

Christmas Fruit Mince Pies - A Merry Christmas to you all!

And our last Christmas recipe for the year!

I just wanted to wish you all a wonderful Christmas...however you celebrate, whatever you choose to cook up, whoever you spend it with...be happy and enjoy the moments you have with those you love - be it family, friends or your lovely pooch...

Thank you for reading my little blog and watching the videos of the recipes...it all started with a little blog to remember my mum and all her stories of family and feasts and to share all the wonderful recipes she passed on over time...always made with love. I hope you have enjoyed some of the treats as much as we all did!

See you in 2012 for more delicious recipes and as always I love hearing from you so please write in with your recipes and stories or requests...(leticia@cocina-de-mama.com)

Much Love, Leticia xx

This is a classic I like to share every year.  It's something about the smell of the fruit mince as it wafts from the oven and the delicious flavours as you bite into a huge fruit mince pie that just delivers me into the hands of Christmas festivities!

You can see the live recipe on Cocina de Mama's YouTube channel.

Christmas Fruit Mince Pies

Ingredients

• 1 cup of butter at room temperature
• 2/3 cup of castor sugar
• 1 egg yolk
• 1 teaspoon vanilla essence
• 1 cup self raising flour
• 1 cup of plain flour
• 1 teaspoon of salt

Beat the butter and sugar until creamy.

Add the egg yolk and vanilla essence and beat well.

Add in the sifted flour and salt and mix together.

Wrap dough in grease proof paper or cling wrap and place in fridge for at least 15mins or until required.

If you want to make your own fruit mince you can! Robertsons Fruit Mince is a great alternative to making your own and is what my mum always used for her yummy Christmas fruit mince pies! (A traditional recipe for fruit mince given to me by a neighbour, who made her own every year, is below if you prefer to keep it all home made...)

Roll out the dough to about 3cm thick and use a round cookie cutter to cut out rounds. You can use a star shape for the tops of the fruit mince pies, but for the sake of keeping with tradition I will go with mum's round shapes all the way through!

Place one round in a patty tin and place spoon full of mince in the centre. Place another round on top to cover the mince and unite on the side gentle .

Once you fill all the patty tin rounds place in the over for 15mins or until golden brown.

If you want to make your own mince you'll need to do it a few days before you want to bake the pies.

Fruit Mince:

• 2 tbs brown sugar
• 2 tbs brandy
• 1 small Granny Smith apple, peeled, cored, coarsely grated
• 85g raisins, coarsely chopped
• 85g currants
• 85g sultanas
• 60g glace cherries, coarsely chopped
• 115g (1/3 cup) breakfast marmalade
• 1/4 tsp mixed spice

In a bowl put in the brown sugar, raisins, currants, apple, sultanas, cherries, marmalade, brandy and mixed spice in a bowl. Set aside, covered, stirring occasionally, leave for 1-2 days to macerate.

Cocinar, comer y ser feliz!

Leticia

Shortbread Biscuit

On the the 12th day of Christmas we make and consume delicious buttery shortbread!  For Christmas there's nothing nicer than a cup of tea at the end of the day and a delicious shortbread to dunk and then melt in your mouth!  This is a truly simple recipe and one that can be used for any time of the year when you need some shortbread goodness!


Shortbread

• 1 cup plain flour
• 1 cup icing sugar
• 1 cup cornflour
• 250g butter (at room temperature).

Mix all the ingredients into one bowl until a dough is formed.

Place the dough in between two sheets of baking paper and roll out to 1cm thickness.

Cut out into Christmas shapes or a traditional rectangular short bread biscuit size and place in a moderate oven until golden (but not burnt!).

You can sprinkle granulated sugar on top of the short bread if you like a little extra sweetness.

Watch the live recipe on Cocina de Mama's Youtube channel!


Cocinar, comer y ser feliz,
Leticia

White Crusty Loaves - Pan Casero - 12 Days of Christmas Special

One of the most delightful moments in a Christmas kitchen is opening the oven door and wafting through is an incredible aroma of baked bread!   On our 11th Day of of Christmas Recipes we have White Crusty Loaves!

This year for Christmas Eve I'm going to make a tapas style meal to counter act the big menu that I'm preparing for Christmas Day!  ...today is the classic white crusty loaf...I might serve this with some virgin olive oils, a plate of salami and some pate...mmm...

White Crusty Loaves

• 6 cups of plain flour
• 2 1/2 teaspoons of salt
• 1 1/2 teaspoons of sugar
• 7g sachet of dry yeast
• 2 cups luke warm water
• 1 tablespoon of oil or lukewarm water

Put into a large bowl the flour, salt, sugar and yeast.  Make a well in the centre.  Combine the lukewarm water and oil, pour into the dry ingredients.

Beat well with a wooden spoon until most of the flour has combined, then mix with your hands to form a dough.  Knead on a lightly floured surface for 5-8 minutes, or until dough is smooth.

Put the dough into a lightly greased bowl, turn dough once so that top is greased.  Cover with a warm damp cloth, or greased plastic film, or enclose the bowl in a plastic bag.  Leave in a warm place until dough has doubled in bulk.

Punch your fist in centre of the risen dough and draw edges to the centre, to form a ball.  Turn onto a lightly floured surface and knead for about a minute.

Divide into halves and shape as desired - rounds, ovals etc and place on a greased oven tray.  Or, put each half into a greased tin.

Brush top of each with a little warm water and leave in a warm place to rise again.  Brush top of each with warm water or mil and bake in a very hot oven for 30-35 minutes, or until loaves sound hollow when tapped on base and sides.

Pair with some scrumptious food accessories such as butter and jam, fresh prosciutto, cheese and on an on! Straight from the oven.... Too delicious!

Don't forget to watch all the live recipes from Cocina de Mama on YouTube!  


Cocinar, comer y ser feliz!
Leticia

Alfajores - 12 Days of Christmas Special

You knew it was coming!  On the 10th day of our Christmas Recipe Special I had to include the classic, most requested of all my baking treats handed down by my mum...Alfajores!


You've seen the recipe before on this blog - but having just made 200 for my Christmas gifts to friends and family...and having seen them being devoured with glee and abandon...I thought it was time to remind the world of one of the most simplest, joyous pleasures of all!  


And a big thanks to my Mum who started the tradition of giving Alfajores at Christmas!


You can watch the live recipe on Cocina de Mama's YouTube channel.




Alfajores

Ingredients

For Biscuit:

• 100g of butter
• 3/4 cups of white sugar
• 1 egg yolk
• 1 egg
• pinch of lemon rind
• 1 and 3/4 cups of cornflour
• 1/2 cup of plain flour
• 1 teaspoon of baking powder

Dulce de Leche (Make the Dulce de Leche the day before):

See previous blog entry under Dulce de Leche for how to make the famous Argentine caramel)

• Condensed Milk

and

• Dessicated coconut

Pre-heat oven to 180 degrees. If you have pre-made the Dulce de Leche, take out of the fridge before you start cooking to help soften the caramel for later use in compiling of the Alfajore)

To make the biscuit:

In an electric mixer, beat the butter and sugar into a bowl until creamy.

Add the egg yolk and then the whole egg and beat some more until the whole mixture is creamy and mixed in.

Place in a small amount of the lemon rind and mix.

In another bowl mix the flour, cornflour and baking powder. Once mixed place in the mixture above and slowly mix through making a dough.

Roll part of the dough onto a floured surface (makesit easier to manage if you do it a little at a time until about 1/2 cm thick.

Use a round cookie cutter to cut out circular biscuits and place on a well greased baking tray (for Christmas I have used other shapes too - but the traditional alfajore is round).

Place in the oven and cook. The alfajore shouldn't take colour - this is very much a recipe which will require you to look at the biscuits and assess if they are ready ... you can tell when the dough is cooked and it takes a biscuit like shape and texture. Once they are ready take the tray out of the oven. Once the bisucuits have cooled down a little, pile the biscuits carefully on the plate. Continue making more biscuits until the dough is finished.

Compiling the Alfajore:

Place some dessicated coconut into a bowl.

Open a can of Dulce de Leche.

Take a biscuit andplace a generous helping of dulce de lecheover the whole biscuit. Take another biscuit and place on top. On the outside edges of the two biscuits gently place some dulce de leche with a butter knife covering from the top to bottom of the sides. Take the biscuit edge and pass through the dessicated coconut so that it sticks to the edge of the biscuit.

Cocinar, comer y ser feliz,
Leticia

Christmas Wreath - 12 Days of Christmas Special

It's our 9th day of Christmas Recipes!

No Christmas is complete without a lovely Christmas wreath hanging on the door...but why stop there! I love a shining fruit glazed edible Christmas Wreath on the table as well :)  This is a delicious recipe and a nice alternative to the pudding.

Christmas Wreath

Ingredients

• 250g dessert dates
• 125g glace pineapple
• 125g glace apricots
• 125g red glace cherries
• 125 green glace cherries
• 125g whole blanched almonds
• 250g shelled brazil nuts
• 125g seeded raisins
• 125g halved stoned prunes
• 2 eggs
• 1/2 cup brown sugar, lightly packed
• 1 teaspoon vanilla essence
• 2 tablespoons rum
• 90g butter
• 1/2 cup plain flour
• 1/2 teaspoon baking powder
• pinch salt

Stone the dates, then chop the pineapple and apricots into fairly large pieces and leave the remaining fruits and nuts whole.  Mix all these fruits, reserving 1/2 cup combined nuts and glace fruits for the topping.

Beat the eggs until light and fluffy, then add the sugar, vanilla essence, rum and softened butter.  Continue beating until well blended.  Sift the flour with baking powder and salt and add with the fruit and nuts, mix thoroughly.

Grease a 20cm ring tin and line the base.  Spoon mixture evenly into the tin, arrange reserved fruit and nuts over the top, pressing down gently.  Bake in a slow oven for about 1 1/2 hours, or until cake is firm to touch.  Allow to cool for 10mins in the tin before turning out.  Store in an airtight container wrapped in foil.

Don't forget to watch all your favourite recipes on Cocina de Mama's YouTube channel.


Cocinar, comer y ser feliz!
Leticia

Great Yorkshire Spice Cake - 12 Days of Christmas Special

Bronte Parsonage where Charlotte baked her
Great Yorkshire Spice Cake!

On the Eighth day of our Christmas special I am taking you to a very special place in my life...Haworth.  Being a huge Bronte fan and always dreaming of a white Christmas in the beautiful North of England..well... I just couldn't resist an old Yorkshire classic!

Charlotte Bronte used to take this cake to the homes of her fathers parishioners and later her husbands.  It was served with a slice of cheese and no home would be without it!

This recipe dates from the early 1900s which is similar to the one Charlotte use to prepare. I've kept it in pounds and ounces for the sake of good old fashioned nostalgia!

Great Yorkshire Spice Cake

• 2 pounds flour (907 grams)
• 1/2 pound butter (226 grams)
• 1 pound currants (453 grams)
• 1/2 pound sultanas  (226 grams)
• 1/2 pound demerara sugar  (226 grams)
• 4 eggs
• 1/4 pound mixed peel (113 grams)
• 1 oz yeast (28 grams)
• half a nutmeg
• 1 teaspoon cinnamon

Crumble the yeast into a little warmed milk.  Cover and let rise until frothy.  Meanwhile put the flour and two teaspoons salt into a warm bowl.  Rub in the butter, then add the risen yeast mix, and the rest of the warm milk and mix.

Cover in a clean cloth and leave in a warm place to rise for 20mins.

Once risen knead the dough like you would knead normal bread dough.  The longer you knead the mix the lighter it will be so try and give it a good kneading!  Rest for an hour longer letting it rise.

Mix the dried fruit and eggs and add to the mixture.  Mix it well through with your hands.  Cover and leave to rise for another hour.

Line 2 baking tins and fill two thirds of the way up with the mixture.  If you don't want the middle to peak, hollow the mixture a little in the centre to achieve a level top.  Bake for 1 hour (or until a knife comes out clean) in a moderate oven (around 160 degrees).

Let the cake cool and remove from the tin...Then consume to your hearts delight!

Don't forget to watch some of your favourite recipes on Cocina de Mama's YouTube Channel!


Cocinar, comer y ser feliz!
Leticia

Fruited Tea Ring - 12 Days of Christmas Special

On the 7th day of our Christmas special we have a delicious Fruited Tea Ring cake.  It's perfect for those who find the classic fruit cake a little too heavy...but still has all that fruity flavour!


Fruited Tea Ring

Ingredients

• 2 1/4 cup plain flour
• 1 1/2 teaspoons baking powder
• Grated peel 1 lemon
• 1 cup chopped mixed candied fruits
• 1/2 cup currants
• 1/2 cup golden raisins
• 1/2 cup chopped pecans or walnuts
• 1 cup butter
• 226 grams of cream cheese, softened
• 1 1/2 cups granulated sugar
• 4 eggs
• Confectioners sugar

Stir together flour and baking powder; set aside.  Combine lemon peel, candied fruits, currants, raisins and pecans; set aside.  In a large bowl of an electric mixer, cream the butter, cream cheese and sugar until fluffy.  Add eggs two at a time, beating thoroughly after each addition.  At low speed add flour mixture gradually and mix until blended. Fold in fruits and pecans.  Turn into greased 12 cup fluted tube pan (non-stick).  Bake in a preheated oven 180 degrees for 1 hour, or until pick inserted in centre comes out clean.

Cool pan on rack for 10mins, then invert cake on rack and cool thoroughly. Sprinkle some Christmas snow with confectioners sugar on the top!

Don't forget to watch all your favourite recipes on Cocina de Mama's YouTube page.


Cocinar, comer y ser feliz!
Leticia

Spiced Pickled Pears - 12 Days of Christmas Special

On the 6th day we had Pickled Pears! I love those Christmas feasts with Roast meats on the table.  This recipe is a perfect addition. Spicy pickled pears are wonderful with cold meats or poultry and you can substitute apples in this recipe if you prefer.

Spiced Pickled Pears

Ingredients

• 1.4kg of cooking pears
• Slightly salted cold water
• 1 pint distilled white vinegar
• 1 teaspoon ground mixed spice
• 1/2 teaspoon grated nutmeg
• 1 teaspoon ground cinnamon
• 1.4kg of granulated sugar
• Peel of 1/2 lemon

Peel, halve (or quarter) and core the pears and place in the salty water to stop them going brown.

Mix a little of the vinegar with the spices and put the remaining vinegar and the sugar into a pan with the lemon rind.

Heat gently until the sugar dissolves completely, then add the spice mixture and bring to the boil.

Rinse the pears and place in the pan.  Simmer gently until the pears look clear and are tender, but you don't want them to break.

Remove the pears using a perforated spoon and place in a warm serilised jar,  Take out the lemon peel from the pan and let the liquid boil until it is thickened and syrup like.  Pour the syrup over the pears to cover them completely and seal the jars straight away.

Don't forget to watch all the live recipes on Cocina de Mama's YouTube channel.


Cocinar, comer y ser feliz!
Leticia

English Plum Pudding - 12 Days of Christmas Special

On the fifth day of our Christmas recipe special you can't go past a traditional steamed English Pudding!




English Plum Pudding

Ingredients

• 115 grams of maraschino cherries
• 8 eggs, well beaten
• 1/4 cup orange juice
• 1 tablespoon lemon juice
• 1 cup brandy
• 4 cups plain flour
• 1 2/3 cups packed light-brown sugar
• 455 grams currants
• 425 grams seedless raisins
• 28 grams of suet, finally chopped
• 28 grams of pitted dates, quartered
• 28 grams dried figs, quartered
• 6 cups of soft bread crumbs
• Grated rind of 1 orange
• Grated rind of 1 lemon
• 1 teaspoon nutmeg
• 113 grams of candied orange peel, diced

Drain cherries, reserving juice; cut cherries in half.  Combine eggs, reserved cherry juice and next 3 ingredients.  Mix flour and sugar in very large bowl.  Add egg mixture and mix well.  Add remaining ingredients and mix thoroughly.  Pack loosely into 2 greased 2 quart heat proof bowls.  Cover with clean cloth and tie with string.  Place bowl on a rack in deep kettle and fill half way up sides of bowl with hot water.  Bring to the boil, cover and steam, adding more water as necessary, steam for 4 1/2 hours.  Eat warm!

Don't forget to watch your favourite recipes on the Cocina de Mama YouTube channel!


Cocinar, comer y ser feliz!
Leticia

Fruity Biscuit Log - 12 Days of Christmas Special

On the fourth day of our Christmas special...we have Chocolate goodness!  Sometimes you need to forego the traditional Christmas pudding or fruit cake for chocolate!  Here's a great Christmassy, chocolatey log for your eating pleasure!


For the Fruity Biscuit log you should make it at least 1 day before you want to serve it.  


Fruity Biscuit Log

Ingredients

• 1 1/2 cups chopped dried apricots
• 1/2 cup rum
• 250g packet cream cheese
• 125g butter
• 1/2 cup castor sugar
• 3/4 cup sour cream
• 1/3 cup chopped walnuts
• 2 teaspoons grated lemon rind
• 1 tablespoon lemon juice
• 2 x 250g packets of Arnotts brand 'Nice' biscuits (or equivalent)
• 185g dark chocolate, chopped
• 90g butter
• 2 tablespoons rum, extra

Combine apricots and rum in pan, cover, heat gently 3 minutes or until rum is absorbed, cool.

Beat cream cheese and butter until smooth, beat in sugar and sour cream.  Divide mixture in half, add apricot mixture and walnuts to one half and lemon rind and juice to remaining half.  Arrange biscuits in 3 rows of 3 on a piece of foil measuring 40cm square.  Spread with half the lemon mixture.

Cover with 9 more biscuits.  Spread with remaining lemon mixture, top with further 9 biscuits.  Spoon the apricot mixture down the centre line of the biscuits.

Pinch long edges of foil together, refrigerate over night.  Remove foil, place on serving dish.

Melt chocolate and extra butter together over hot water, add extra rum, cool until mixture is thick and spreadable, stirring occasionally.  Spread evenly over log, refrigerate until set.  Decorate with a sprig of holly, if desired.

Serve cut into slices with cream or ice cream!

Watch all your favourite recipes on Cocina de Mama's YouTube channel!


Cocinar, comer y ser feliz!
Leticia

Lavender Chutney - 12 Days of Christmas Special

Mums incredible Christmas Tree

It's the third day of our 12 days of Christmas Special!

Christmas always brings strong memories of my mum and all the preparations and joy she would have getting ready for the big day... she would adorn the house and build the most spectacular tree every year filled with decades of collected ornaments and special ones she made herself...added to this she would cook up a storm (more-so than usual!).

The other trigger for intense memories of my Mum is lavender.  She had an incredible bush in the garden were we grew up and she would always litter the corners of the house with freshly picked lavender which would spread a lovely aroma...I can't help smelling lavender and being transported back into her arms...

Mums lavender bush

This little Lavender Chutney recipe marries the delicious aroma of Lavender and the sweet memories of Christmas...It's an unusual spicy chutney which goes well with cold meats and cheeses.  I'm going to be using it for my tapas style Christmas Eve!








Lavender Chutney


Ingredients

• 20 lavender flowers, chopped
• 2 tablespoons mustard seeds
• 3 lemons, scrubbed and chopped
• Salt
• 3 onions, finely chopped
• 56 grams sultanas
• 1 cinnamon stick
• Pinch ground allspice
• Sugar to taste
• White wine vinegar

Be sure to use lavender blooms which are free from insecticides.  Shake gently to dislodge any insects and wash in cold water.  Dry the flowers straight away so you retain the aroma.

Chop the lemons into small pieces, place in a mixing bowl and sprinkle with salt

Cover the lemons with white vinegar and cover the bowl. Leave for 24 hours.

Place the mixture in a large pan and add the rest of the ingredients, stir until the sugar is dissolved.  Place pan on heat and bring to the boil.  Reduce the hear and gently simmer until the mixture becomes thick and the vinegar is absorbed.  Remove the cinnamon stick and pour into a warm sterilised jar and seal tightly until you're ready to use!

Don't forget to watch all your favourite recipes on Cocina de Mama's YouTube Channel.


Cocinar, comer, y ser feliz.
Leticia

Candied Fruit Cake - 12 days of Christmas Special

On the second day of our 12 days of  Christmas Special we have the much loved fruit cake!  There are many variations and I'll share some of the classics over the next few days...


Candied Fruit Cake

Ingredients

• 340 grams pitted dates cut in half crosswise
• 225 grams mixed candied green and yellow pineapple cut in coarse pieces 
• 225 grams whole candied cherries
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup sugar
• 455 grams of pecan halves

Grease 9 inch tube pan well; line the bottom with baking paper and grease again and set aside.

Combine dates, pineapple and cherries in large mixing bowl.  Stir together flour, baking powder and salt; sprinkle over fruit and mix well with fingers, separating pieces of fruit to coat well.  

Beat eggs and sugar until light and fluffy.  Pour over fruit and mix well with spoon.  Add pecans and mix with hands until pecans are evenly distributed and coated with batter.  

Pack mixture in the pan, pressing down with hands moistened in cold water.  If necessary, rearrange fruit and nuts to distribute evenly. 

Bake in 130 degree (low heat) oven for 1 1/4 hours (Top of the cake should look dry but not brown.  Cool pan on the rack for 5 minutes.  Loosen edges around the pan with spatula, then invert on rack.  Peel off paper and turn cake top side up.  Cool thoroughly. Wrap in an airtight container and store in cool place (cake improves with storing).  Decorate if you like just before serving. 

Don't forget to watch all your favourite recipes live on Cocina de Mama's YouTube Channel!


Cocinar, comer y ser feliz!
Leticia

Miniature Cherry Tarts - Tartas de Cereza 12 Days of Christmas Special

Christmas is almost upon us...and I thought I'd collect some special recipes for a 12 days of Christmas Special which will include traditional puddings, tarts, jams, cakes and shortbreads for your Christmas pleasure!

We continue on with our Tart Treats!  I love the colour of big red juicey cherries in most recipes...but when presented with a mini tart of delicious redness who could resist! Perfect for the Christmas table with the addition of a green glazed candied fruit in the centre!

Miniature Cherry Tarts

• 2 1/4 sifted all purpose flour
• 1 teaspoon of salt
• 3/4 cup solid vegetable shortening
• 6 tablespoons ice water
• 1 16 ounce can tart cherries in water, drained (liquid reserved)
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 tablespoons butter

Preheat oven to high (200 degrees) Lightly butter 12 muffin tin cups.  

Combine flour and salt in a medium bowl.  Cut in shortening until mixture is coarse and crumbly.  Set 2/3 of dough aside.  Add ice water to remaining 1/3 and blend well.  Return reserved dough to bowl and mix well.  

Roll out pastry on lightly floured surface to thickness of 1 inch.  Cut out 12 circles using a 3 1/2 inch round cutter.  Place pastry in muffin moulds.  Prick pastry shells with fork.  Bake until lightly browned for about 25mins.  Cool crusts briefly on cups, then carefully transfer to rack to cool.

Heat reserved liquid from cherries in medium saucepan over medium heat.  Add sugar, corn starch and salt.  Cook just until thickened, clear and smooth.  4 to 5mins.  Remove from heat.  Add cherries and butter and mix well.  Cool to room temperature.  Spoon into crusts.

Serve with whipped cream or ice cream for a delicious treat!

Don't forget to watch all the live recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz.

Leticia

Walnut Tarts - Tartas de Nuez

I loved the surprise of opening my lunchbox
and seeing what yummy treat mum included!

When I used to go to pre-school I always had the most enviable lunchbox in the pack!  I always had my apple, fruit juice, sandwich with no crusts and cut into 4 squares and...[drum roll please] a special treat!  One of my favourites was the little tarts.  In the next few blog posts I'll give you the recipes of some of the simplest and yummiest little tarts! To treat tummies small or large!


Walnuts Tarts

Pastry

• 1 1/2 cups plain flour
• Pinch of Salt
• 155g butter
• 1/4 cup icy water

Filling

• 60g butter softened
• 2 tablespoons firmly packed brown sugar
• 2 eggs
• 1 teaspoon vanilla essence
• 1/2 teaspoon lemon juice
• Pinch of ground nutmeg
• 1 cup maple flavoured syrup
• 1 cup walnut halves

Pastry: Combine flour and salt.  Rub in butter until coarsely crumbed.  Gradually add enough of the water, forking mixture, until dough forms a ball.  Divide into 3 portions; wrap separately and chill.

Filling: Beat together butter and brown sugar until creamy.  Beat in next 4 ingredients, then blend in the maple syrup.  Set aside.

On a lightly floured surface, thinly roll out pastry, a portion at a time.  Cut into 9cm rounds with a fluted or scalloped cutter to fit 8cm tart tins.

Place 3 walnut halves in each shell, then fill with the syrup mixture.  Bake at 190 degree oven (high) until pastry is golden and filling is set; about 20mins.

Cool slightly in tins; remove to wire rack and cool completely.  Brew a cup of tea or whip out a spoonful of ice cream and enjoy!

Don't forget to watch all the live recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz!
Leticia

Cinnamon Crisps

On a trip through Venice once I discovered these little gems at the breakfast offerings of my little home away from home.  It was the perfect start to the day as I lazily traipsed along the narrow winding streets, meeting interesting locals, the many hawkers and a myriad of tourists all flocking to the treasures of the canal city.  Amongst the Palazzo Ducale, Basilica, Old Jewish Quarter I discovered Cinnamon Crisps and using my best (and worst!) mix of Italo-Spanish I could muster, I managed to purloin this recipe from the chef!



Cinnamon Crisps

• 3 1/2 cups plain flour
• 7g sachet of active dry yeast
• 1 1/4 cup of milk
• 1/4 cup caster sugar
• 1/4 cup butter
• 1/2 teaspoon of salt
• 1 egg
• 1/4 cup butter melted

Cinnamon filling:

• 1/4 cup butter
• 1/2 cup brown sugar
• 1/2 cup caster sugar
• 1/2 teaspoon ground cinnamon

Cinnamon Topping:

• 1 cup caster sugar
• 1/2 cup chopped pecans
• 1 teaspoon ground cinnamon

To make cinnamon filling. Combine 1/4 melted butter, the brown sugar, the 1/2 cup caster sugar and the 1/2 teaspoon cinnamon.  Mix well.

To make cinnamon topping. Combine 1 cup caster sugar, the nuts and 1 teaspoon cinnamon. Mix well.

In a large bowl combine 2 cups of flour and yeast.  Heat milk, sugar, the 1/4 cup of butter and salt until butter melts.  Add to yeast mixture; add egg.  Beat at low speed for 1/2 minute.  Then at high for 3 minutes. Stir in enough of the flour to make a soft dough.  Placed in a greased bowl, cover and let the dough rise until doubled.

Turn out onto a lightly floured surface.  Divide the dough in half.  Roll out one half at a time to a 30cm square.  Spread with half the cinnamon filling.  Roll up, pinching the end to seal.  Cut roll into equal 12 pieces. Placed each on a lined baking tray at least 8 cm apart.  Flatten each one to about 8 cm in diameter.  Allow to rise about 30 mins.  Repeat with remaining dough.

Cover with baking paper and with a rolling pin roll over the tops and flatten to about 4mm.  Remove the baking paper and brush tops with 1/4 cup melted butter.  Sprinkle with cinnamon topping.  Bake in a pre-heated oven on high (200 degrees) for 10-12 minutes.  Place in a rack to cool.

Delizioso!

Don't forget to watch all the live recipes on Cocina de Mama's YouTube channel.


Cocinar, comer y ser feliz,
Leticia