Tuesday, February 23, 2010

MUFFINS MANTECADOS AL COGNAC - Buttered Cognac Muffins

Our muffin tasting continues!

I stumbled across this easy to make adults only muffin in mum's recipe book... it used to be a favourite snack at party's and brought out when the kids went off to sleep (I knew we were missing out on something!) I always remember how sad it was when bed time was called and the laughter and chatter where still swirling around us!  But Mum's good night kisses always made it better...

MUFFINS MANTECADOS AL COGNAC - Buttered Cognac Muffins










Ingredients
Makes 8 Muffins

  • 180g of butter
  • 130g of brown sugar
  • 3 egg
  • 1/4 cup of cognac
  • 1/4 cup of milk
  • 1 teaspoon of  vanilla essence
  • 300g of self raising flour
  • 1 tablespoon of baking powder

Beat the egg whites into a fluffy peaks and set aside for the moment.

Beat the butter until creamy.  Add the sugar in small amounts and mix through the butter.  Add the egg yolks and keep mixing. Add the cognac and vanilla essence.  Add the flour and baking powder and alternate with the milk mixing well together.  Add the egg whites and mix through.

Place the mixture in a well lined muffin tins and place in a preheated oven at 180 degrees for 15-20mins or until cooked through.


Cocinar, comer y ser feliz!
Leticia

Friday, February 19, 2010

Paximathia - Orange Sesame Biscotti

Mary from Sydney recently wrote in with her Mother's Paximathia recipe.  A favourite of the family, these Greek biscotti's will add delicousness to any table! 

Do you have a recipe you want to share?  Email leticia@cocina-de-mama.com.



Orange Sesame Biscotti – (Paximathia)

(makes approximately 4-5 dozen)

 

  






Ingredients:

 
  • 1 cup olive oil
  • 1 cup sesame seeds
  • 1 cup sugar (brown/raw)
  • 1 tsp cinnamon
  • 1 sachet (8g) vanilla flavoured sugar
  • 1 sachet (12g) baking powder
  •  1 cup fresh orang juice
  • 2 kgs self raising flour

 Preparation:

  In a large mixing bowl, combine all ingredients by hand (or whisk until thoroughly blended) and gradually add flour and knead with hands in the bowl until the dough holds together. Then turn out on a floured surface (sprinkle sesame seeds on this surface if desired) and knead well for 10mins adding flour as needed until the dough is smooth and soft. (Dough may be slightly softer and oilier than regular cookie doughs)

 
Divide the dough into 4-5 parts to make 4-5 smaller loaves.

  Preheat oven to 200 degrees celsius (390 degrees F)

 

 For each loaf:

 
• Knead the dough until dense (holding together tightly) forming it into a loaf shape. Pinch the seam together and form it into a loaf that is approximately 12 inches long, 4cms wide and ½ to ¾ inches high. Place the seam side down. Using a floured knife (not serrated), slice the almost all the way through into ½ to ¾ inch slices.

 
Place the loaves on a large rectangular baking tray lightly oiled (or non-stick) lined with cookie sheet /baking paper. Bake for 15 degrees at 200 degrees Celsius ensuring the tray is at least 3-4 inches from the bottom of the oven. When the bottom is golden brown and the top just starting to brown, remove the loaves from the oven and cut all the way through the slices. Allow to cool completely.

 
Preheat oven to 160-180 degrees Celsius

  
When biscuits thoroughly cooled, place all biscuits back on (non-stick) baking tray or roasting pan facing flat and bake for a further 15-20 mins or until browned. Lower oven temperature to 100 degrees Celsius for a further 15-20 mins until biscuit dries out.

  
Note: The recipe is for a large quantity, and they keep well, but to make fewer, just divide the recipe. Because they contain no butter or eggs, they can be stored in airtight plastic containers (not refrigerated) for several months and frozen for longer storage. Allow to cool completely before storing.

 
Thank you Mary!

Cocinar, comer y ser feliz!
Leticia

Wednesday, February 17, 2010

MUFFINS DE ZANAHORIA - Carrot Muffins

Continuing with the yumminess of muffins...

My dad is one of the best handy men around!  In Argentina he was a carpentry teacher and he makes all our furniture and sniffs about the house mending, enhancing and just generally improving - in that way dad's know how!

Some of my earliest memories are of him always tinkering with some piece of furniture - and mum would be at the ready with a treat when all the hard work was done!  Nothing was easier than whipping up a few muffins for  a nice afternoon coffee.


MUFFINS DE ZANAHORIA



Ingredients
Makes 10 muffins

  • 200g of puréed carrot
  • 4 eggs
  • 50g of white sugar
  • 50g of brown sugar
  • 1/2 lemon rind
  • 1/2 cup of self-raising flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 100g of crushed hazelnuts
  • 50g of chopped hazelnuts
  • 50g of shredded coconut
Place the eggs, sugars and 100g of the crushed hazelnut in a bowl and mix well.  Place the carrots, lemon rind and finally the flour with salt and baking powder and mix through.  Put in the chooped hazelnuts and mix through.

Place in well lined muffin trays and bake for 15-20mins (or until cooked) in a pre-heated oven (180 degrees). 

You can eat as is - or if you like when they are warm out of the oven - sprinkle some shredded coconut over the top for a little extra flavour!

Cocinar, comer y ser feliz!
Leticia

Tuesday, February 9, 2010

Muffin de Chocolate - Chocolate Muffin

Muffins come in all shapes and sizes... everyone has a favouite flavour!  They are the perfect run away treat or afternoon tea snack.  My aunt in Argentina always has a bowl of muffins at the ready for her ravenous children and grand children!  Over the next few days I'll post four of the top favourites as voted by the speed at which they disappear!  Mum used to make these little treats for our lunch box snacks they are so easy to make you can whip a batch pretty quickly!

I'll start with the classic - Chocolate Muffin!

MUFFINS DE CHOCOLATE












Ingredients
Makes 8 muffins

  • 200g of wheatflour
  • 30g sweet cocoa powder
  • Salt
  • 90g of sugar
  • 1 teaspoon of baking powder
  • 100g of drinking chocolate
  • 50g of butter (melted)
  • 1 egg
  • 3/4 cup of milk
Sift in a bowl the flour and cocoa, pinch of salt and baking powder.  Melt the drinking chocolate with a few spoonfulls of warm milk to help liquify and unite and pour into the mixture.  Add in the melted butter and mix with the egg, milk and mix well until a dense paste is formed.
Place in muffin moulds and cook for 15-20mins in a pre-heated oven (180degrees).  Eat warm fresh out of the oven or as a snack for later!
Cocinar, comer y ser feliz!
Leticia

Tuesday, February 2, 2010

Torta Marmolada - Marble Cake

When I was in Argentina last year one of my cousins made a delicious marble cake ... for her own birthday!  There were so many dishes on the table, everyone brought a plate of their favourites or their special cullinary masterpeice.  Sylvana made the marble cake as it is her daughter Catarina's favourite - and very quickly became mine!  Definitely one to add to the recipe book - it is super easy and super scrumptious!

Torta Marmolada











Ingredients

  • 240g of plain flour
  • 1 egg
  • 3/4 cup of milk
  • 100g of butter
  • 150g of sugar
  • 3 tablespoons of cocoa powdered

Place in a bowl the butter,  egg and sugar and mix well. 

Add the flour and milk alternating between the two and mix through.  Leave a small amount of milk to dilute the cocoa powder.
In a well lined cake tin place half the mixture in (a spoonful at a time).

With the small amount of milk left add to the cocoa powder and mix well.  Add this to half of the cake mixture which is still left in the bowl.  Add some flour if the mixture becomes to runny.  Make sure it has the same consistency as the mixture you have already poured in the cake tin.

Pour over the rest of the mixture into the cake tin - do not mix through.

Cook for 45-55minutes in a pre-heated oven at 180degrees or until cooked through.


Cocinar, comer y ser feliz!
Leticia
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