Candied ginger

Long ago, I wondered how was that in Argentina there wasn´t something as good as candied ginger, and then I realized I could prepare it myself.  And there I was.
There is no exact recipe, but it is not hard to do ir anyway..

Candied ginger can be used for many things, to add a few bits in cookies, mixed with apples for a pie, for decorating chocolate tarts, dipped in chocolate to eat as a candy, passed through sugar, well, for anything you like.

Remake of an apple, or berries, crumble

 


What is a remake? Doing it again? Or it´s more like to do the cumble in a new, easier and lighter way?
Do we need to change what is already good? Maybe not, but why not try and decide which we prefer.

I really like this because it´s really quick to make, and with a good crunch.
And the fruit? Anyone you like and is in season!
Here yo have two options: cinnamon-apple and berries

A yogurt and a yogurt cheesecake

This time I have 2 recipes to share: yogurt and yogurt cheesecake.
Yogurt? How boring! But for me it´s not, I don´t get tired of doing it, it´s really easy, ready in 5 minutes, is very rich, cheap and also low calorie. But, always a but, you have to be patient, you need 1 day to see results.

Marbled ricotta cheesecake

Don´t you hate when we do a recipe and part of package still remains? 
... What we do with this rest? Days go by, it goes bad and we have to throw it away.
To avoid this with the rest of the package of a recipe with ricotta I made a ricotta, chocolate and a hint of lemon cheesecake.

Chocolate Bavarois Cake & Rustic Cake with Season Fruit

When Christmas is on the way I always think desserts my family will like to eat, and I always arrive at any dessert with chocolate, but I have a restless spirit and usually feel bored doing the same desserts. 

So I decided to make something classic and something different: two desserts. We are going to have a cake that combines the crisp and silky with good chocolate flavor, and a more rustic cake with season fruit (summer in Argentina), a more spicy one

Chocolate and banana inverted upside down dessert with coconut cream

This is a fall dessert: bananas, chocolate, coconut and the "porteño" ingredient, dulce de leche, sweet milk or caramel milk. Usually, when I look at the name of a dessert and see that says "upside down" I feel it`s too difficult to prepare, or that I'm going to burn myself or that I´ll have to clean a lot, but this dessert is nothing like that.

I made the recipe as-is from David Lebovitz blog. I always make his banana pudding, but adding chocolate chips, it seemed perfect as a dessert for dinner with my brothers. I accompanied with a cream of coconut, which has a mild and fresh taste, and also dulce de leche, because bananas + dulce de leche is a classic pair impossible to ignore.

Plum tart, not Hermé´s way

This time I´ve decided to try a recipe from the Great Monsieur Hermé. This recipe is from his book, Larousse of Desserts, a really big book, with basic and more elaborate recipes. I chose this recipe because it seemed light, simple, and I wanted to eat plums.

This recipe I chose to try, looked really good and not so difficult, but it didn´t happen. The original recipe calls to put to plums halves on the dough and bake for 30 minutes. But after that half hour it seemed that the plums would not have passed through the oven, so I decided to change everything, remove the plums from dough and beke them on the stove top. 
It might have worked with some plums less firm. Maybe, who knows.Of course, the recipe is not like the one on the book, but the fixed version. I hope you like it!