Sugar free chocolate truffles

This recipe is made up, so the amounts are approximate.

To make about 20 

1 and half cups of cocoa powder - I get Valrohna from Parami in Carrer Diputacio

2 tablespoons of evaporated milk no sugar added

2 tablespoons of dried cranberries

3 tablespoons of sultanas/pansas

1 tablespoon of coconut oil we use Dr Goerg

1 tablespoon of coconut butter Dr Goerg

1 tablespoon of cacao butter from Parami in Carrer Diputacio

For rolling in either:

dessicated coconut, sesame seeds or crushed nuts. All can be lightly toasted if desired which is more tasty.

Put the cranberries, sultanas. coconut oil, coconut butter and evaporated milk in a saucepan and heat gently and stir until all the ingredients combine. Add the cocoa powder and combine. If it seems a bit dry add any of the oils, butters or milk to get a nice consistency. Or if it is too oily or wet add more cocoa. It should be a soft, fluffy consistency that can be roughly shaped into a ball. Don't worry if it falls apart a little because once it cools and hardens it should hold its shape. 

Put the mixture in the fridge for half an hour. Check it and try to form balls with it. If it is still too warm or soft, put it back in the fridge for a bit longer. If you forget about it and it is too hard just leave it out until it is malleable.

Roll into balls and then if you wish (because they are pretty ugly) roll them in dessicated coconut, sesame seeds either of these can be toasted or not or crushed nuts.

Consider adding any dried fruit or nuts you wish.

Keep in the fridge in an airtight container but bring to room temperature to serve.

If you don't have all the ingredients you can probably skip either the coconut oil or butter and just put in more of the cacao butter to the same volume.

Pumpkin gratin (or how to sneak in a whole package of spinach)

This is a twist on Jacques Pépin's recipe, who says "The combination of Swiss cheese, eggs, and cream comes together into something like a smooth and creamy soufflé, capturing the flavors of fall." Canned pumpkin speeds things up, but as it's not available here in Spain, I use boiled, steamed, or baked pumpkin as instructed by Anne B., a mamamiga who moved back to the States a while ago.

Also, as I mention in the title, I put in the food processor a whole package of fresh spinach (Mercadona size), and sometimes, to make it more appealing to Maite I mix the parmesan with some breadcrumbs, to magnify the crispy top element, which she loves. Janet has mixed in pumpkin seeds to the topping, and of course, you can make infinite substitutions, change the kind of cheese, mix in some leftovers of, well, anything with a mild flavor, really!

4 servings

• 1 can (15.5 ounces, about 2 cups) 100% pure pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1 cup heavy cream
• 3/4 cup grated Swiss cheese
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon unsalted butter
• 1 tablespoon grated Parmesan cheese

Preheat the oven to 350 degrees Farenheit (175ºC). Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper (and spinach if using). Process for 10 to 15 seconds to combine.

Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes, until set and lightly browned on top. Serve.

Orange Delight!!

Made with orange juice, milk, vanilla, honey and ice cubes, this slushy citrus smoothie is a refreshing way to cool off on a hot and sticky summer day.

Ingredients

• 1 cup frozen orange juice
• 1 cup milk
• 1 cup water
• 1 teaspoon vanilla extract
• 3 Tbs honey
• 10 cubes ice

Preparation

In a blender, combine orange juice concentrate, milk, water, vanilla, honey and ice. Blend until smooth. Pour into glasses and serve.

Mireia's low-sugar sponge cake

The recipe is very easy, the only secret is to stir the eggs yolk with the sugar until you double the egg volume, and to beat the egg whites until stiff peaks and be careful when mix them to the yolks; you just envelope it not mix it.  

 

Here you have the proportions (in catalan) and the explanation. it is call "pa de pessic de vic" If you have any problem you can ask me. 

http://www.lesmevesreceptes.com/recepta/99

Drita's Fantastic Baby-friendly Birthday Cake

For the base...pasta frolla.. you can prepare it in advance and put in the freezer..
_____Ingredients____

• 1 whole egg
• 2 egg yolk
• 300g  flour
• 150 g unsalted butter, chilled and diced
• 150 g sugar
• vanillina(it's a powder, vanilla flavor)
• levadura for desert
• Zest of ½ lemon, grated

____Preparation____

A)Work all ingredients in a bowl with your hands( first all dry ingredients, flour, sugar butter and at the end add egs), smashing butter pieces with the tips of your fingers. When the dough starts coming together, transfer to a work surface, and knead for 30 seconds. Wrap dough in plastic wrap. Flatten and refrigerate for 1 hour.
Preheat the oven
B)Remove dough from plastic wrap, and dust with flour. Lightly dust a flat work surface with flour, and roll dough about half of it. Carefully transfer crust to a tart pan with a removable bottom. Press dough into mold, and prick bottom and sides with a fork( essentially give the form of the pan, decorating the sides). Roll the rolling pin over the top of the tart pan to remove excess dough (reserve scraps for another use). Bake  until crust is golden brown.(i put on the top beans or garbanzos so it doesn't come up)

For the cream

_____Ingredients____

• The yolks of 3  eggs
• 3 tablespoons  flour or 50 g
• 100 g sugar or 2tablespoons for  each yolk
• A vanilla bean, or lemon skin
• 500 ml milk

____Preparation____

Boil the milk with an aroma..vanilla or lemon skin( to take of when milk is ready)
in a pan put the eggs and sugar and whist them. after mix the flour gently in order non to form lumps.
then add the milk and mix energetically over a gentle heat until it starts to thicken.
When its cool down, put in the fridge. Meantime you prepare the phase B.

you fill the tart pan with the cream and then decorate with the fruits. On the put put some gelatina, or in my case, i prepare some non industrial(better for kids) with some jam(apricot, peach, non red ones, and put in a pan on the fire with 2 spoons of water..than brush the top of the fruits with this preparation.


for the decoration
____________________-

fruit of the season(cheries, strowberries, bananas, pineapple, blakberries, raspberries ect)

I tried to be as clear as possible, but it's difficult form me, becouse in the kitchen i cook without recipes, in the sense, that the quantities sometimes u have to adjust them with the eye..If you have any question, i'm here..
see u soon

more for mama and papamagias than babamigas

Red Prawn and Mango Curry
Brilliant recipe thanks to Nigella, see http://www.nigella.com/recipes/view/red-prawn-and-mango-curry-16
You need thai red curry paste, which i brought from london. Anyone welcome to have ours as we´re not taking it back home with us. peta xxxx Was going to paste the recipe but not sure about copywright? xx

Leo's birthday cake with icing / Torta de mantequilla

Oven: 350ºF (175ºC) 35 min
Use 2 round cake tins 22 x 3 cm or one rectangular 32 x 20 x 5 cm

Beat until creamy - 1/2 cup + 2 tblsp butter

Add gradually beating with energy - 1 3/4 cups + 2 tblsp sugar

Add beating vigorously - 2 eggs (1/2 cup)

Sift together - 3 1/4 cups flour
                      3 tsp baking powder
                      1/2 tsp salt

Add alternating with the flour - 1 1/4 cups milk
(begin and end with dry ingr.)   1 1/2 tsp vanilla

Butter icing

Beat until creamy - 1/2 cup butter

Keep beating and add gradually - 4 cups confectioner's sugar

Alternate with - 6 tblsp cream or hot water (until spreadable consistency)

Flavor with - 2 tsp. vanilla