Cuñapes – Bolivia’s Cheese Bread

cuñape cheese bread

The first and only time I’ve eaten this delicious breads (before I cooked them for the post) was at my friends Valentina’s place. She organized a baby shower for our friend Annabelle and every one of us had to bring something to eat. Everything was already on the table when she came out of her kitchen with those yummy looking breads, still warm from the oven and smelling like heaven. My plate was already full but I couldn’t resist to get one of them and bite immediately. They were warm, fluffy, soft and amazing good! My direct reaction was: – Valentina, I need this recipe for the blog!

Cuñapes is the name of the dish Bolivians gave to the quite spread in Latin America “Pan de yuca”, I also learned that day that depending where you are from it’s called different. For example in Argentina or Paraguay they call them “Chipas” and in Brasil “Pao de queijo”.

Ingredients 

  • 500 gr manioc flour
  • 400 gr grated gouda cheese
  • 2 or 3 eggs
  • 1 tsp baking powder
  • salt
  • 50 ml milk

Preparation

Mix the flour with the cheese, two eggs, the baking powder and a pinch of salt. If the dough still doesn’t have a good texture, add another egg to the mixture. At this point if the dough it’s still dry, add some milk.

Form little balls with the dough. Insert your thumb into the bottom of the ball to make a hole. Place them on top of a baking sheet with baking paper on it. Let it sit for 15 minutes. You can bake them immediately or save for later refrigerated.

Preheat the oven to 220 ºC. Place them in the oven between 10-15 minutes.

Tip: They should be eaten immediately if not they get hard. If that happens, just put them a few seconds in the microwave, and they’ll be perfect again.

cuñapes cheese bread

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Thanks Valentina for this deliciousness, I’ll have to train more, yours are still the best ones I’ve ever had!

Read you soon!

H.

 

 

Chocolate Chip Cookies Cheesecake

chocolate chip cookie cheesecake

Did I already told you that I’m maybe the biggest fan of every kind of Cheesecake in the world? If not, now you know. Baked, cold, with quark or with Philadelphia cheese…just come to mama 😀 I guess I like it so much because is not as sweet as other kind of cakes. My dad use to make it every once in a while at his restaurant and there is when I started falling in love with this kind of cake.

I always use to make it cold with butter biscuits and red berries on the top, but my flat-mate and best friend David had birthday and he is allergic to berries. I had to think about an alternative. He loves chocolate, so I made a variation with cookies and chocolate, It’s amazing how good chocolate fits to this kind of cake. At his birthday party I got a lot of positive feedback and compliments about it so I thought…maybe is also blog material.

If you are as crazy about cheesecake as me… there you go! here is the recipe:

Ingredients for a 28cm cake tin

  • 600 gr Philadelphia cream cheese
  • 600 gr whipped cream
  • 300 ml milk
  • 9 gelatine leafs
  • 6 egg yolks
  • 100 gr sugar
  • 500 gr chocolate chip cookies
  • 60 gr butter
  • 150 gr plain dark chocolate couverture

Preparation

First of all smash the cookies until you get kind of a cookie flour, I do this putting the cookies inside of a plastic bag (or two) and then smashing them with a meat hammer or the bottom of a glass. Melt the butter and mix it with the previously smashed cookies. When mixed, distribute the dough at the bottom of the tin evenly to make the base of the cake.

For the cream cheese filling soak the gelatine in water. Mix the milk and the sugar in a saucepan and put it to cook over medium heat. Take 3 Tbs of the mixture and whisk in the egg yolks. Pour the egg yolk mixture into the milk slowly stirring constantly until the mixture thickens a bit. Add the previously soaked gelatine (without the water). Strain the mixture and let it cool down.

Add the cream cheese to the milk and egg mixture until creamy. Beat the whipped cream until stiff. Add the cream to the whipped cream slowly with a spatula making movements from the bottom to the top to keep it fluffy. Melt the chocolate and mix it with approximately a glass of the filling mixture.

Pour the white filling mixture over the cookie base into the cake tin. Decorate as you wish with the chocolate filling mixture.

Chill for at least 8 hours before eating. This cake freezes well.

chocolate chip cookie cheesecake

chocolate chip cookie cheesecake

H.

 

 

 

Tomato and Tuna Empanadillas

empanadillas_tomato_tuna

I think I never told you about it, but my grandpa, the father of my father, was a baker. He owned a bakery in Alicante (Spain). I was never there, at least as far as I can remember, but my dad used to work there when he was still at school/university so he picked up on many recipes and things that happened there. What I can remember is how I loved to visit my grandparents because there was always something delicious to eat, sweet or hearty.

One of those godly treats were these Empanadillas, half-moon dough filled with tomato and tuna. It’s a very typical dish to eat as a snack in the afternoon, or to find at parties as finger-food.

My dad was kind enough to send me the recipe so that I could show them to you, thanks dad! I’ve tried many other ways of doing the dough but this one is just the perfect one. Let’s get to it!

Ingredients for 10 empanadillas

  • 100 ml white wine
  • 150 ml olive oil
  • 350 gr flour, keep 50 gr more aside in case the dough is too soft
  • 1/4 tsp salt
  • 1 can tuna in olive oil (approx. 150 gr drained weight)
  • 2 hard-boiled eggs, finely chopped
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 200 gr can peeled tomatoes with juice
  • 2 Tbs olive oil
  • salt and fresh ground pepper

Preparation 

Mix the flour and salt in a bowl. Make a hole in the middle and pour the wine and the olive oil inside. Mix with the hands till the dough doesn’t stick on your hands or bowl walls. At the end you’ll have more or less 600 gr of dough.

For the filling, warm up the olive oil in a saucepan over medium-high heat. Add the onion and cook until soft and translucent. When the onion is done add the green bell pepper and cook until soft. process the tomatoes with a food processor and add the tomato puree into the saucepan. Decrease the heat to medium-low and cook, stirring occasionally, until the flavors are melded and the liquid is slightly reduced, 15-20 minutes. Add the tuna without the oil and the finely chopped eggs, cook for 5 minutes. Let the filling cool down before you fill the empanadillas (I forgot to do that, that’s why mine are in some spots open)

Take the dough and make 10, 60 gr balls of it. With the hands, gently flatten each ball into 4mm thickness, and shape them like an ellipse. Spoon about a Tbs of the filling into the middle, fold in half to form a half-moon and pinch to seal closed, or seal with a fork. Repeat with remaining dough and filling.

On a baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash. Bake in a 180ºC preheated oven for about 25 to 30 minutes or until lightly browned. Allow to slightly cool for about 1 to 2 minutes and remove from baking sheet.

empanadillas_tomato_tuna2

Now I have to try to keep my hands off them since I’m trying to cut the carbs, but hey, you don’t, so what are you waiting for?

Read you soon!

H.

 

 

Easter Cupcakes

easter cupcakes

I did these cupcakes last year for easter breakfast, but since it was a last minute thing I didn’t have time to post them days before easter, so you could maybe surprise your family or friends in your easter breakfast/brunch by doing them. I thought I’ll post them this year because they ended up tasting pretty good, and well, i’m proud to say they look kinda amazing don’t they? 😀

Ingredients for 12 cupcakes

for the chocolate mousse frosting

  • 2 eggs
  • 50 gr sugar
  • 500 gr cold heavy whipping cream, divided
  • 170 gr bittersweet chocolate

for the cake

  • 3 eggs
  • 200 gr flour
  • 180 gr sugar
  • 180 gr sunflower oil
  • 8 gr baking powder

for the decorations

  • white chocolate
  • Milka mini eggs *

Preparation

for the chocolate mousse frosting

Beat eggs and sugar with your mixer for about 3 minutes. Meanwhile heat the half of the heavy whipping cream (250 gr) in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined. Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil. Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally. When the mixture is completely chilled and firm use your mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and using a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth. Refrigerate until ready to use.

for the cake

Preheat oven to 180ºC. Beat eggs and sugar with your mixer until they tripled it’s size. Mix with the baking powder and the flour, sifting it to avoid any flour lumps. Pour the oil slowly in the mixture, don’t stop stirring. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full. Sprinkle some sugar over them. Bake in preheated oven for about 20 minutes until toothpick inserted into center of cupcake comes out clean. Transfer to a wire rack to cool completely.

to assemble the cupcakes

With a potato peeler grate the white chocolate to make it look like if it was straw. Pipe or spread the mousse over cooled cupcakes into an even layer. Sprinkle the grated white chocolate over the mousse to make it look like a straw egg nest. Put some of the eggs in the nest to finish the look.

easter cupcakes

Hope you and your family enjoy them as much as we did last year 😀

Read you soon!

H.

Spritzgebäck – German Piped Biscuits

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This post may be coming a little late, but well, better late than never 😉

While I was at my parents house in Spain, over the holidays, I wanted to do something nice for them since every time I’m there they do everything for me, it’s like being in a Hotel just, 1 million times better. It was the first time in my life that I baked biscuits and if you ask me, it went really well 😀

I chose this kind of german piped butter based biscuits, first because I like butter biscuits and second, they are easier to make, since you don’t have to knead and roll out the dough for cutting out a shape.

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Ingredients for arround 60 biscuits 

  • 320 gr flour
  • 2 L eggs or 120 gr eggs
  • 250 gr butter
  • 120 gr confectioners’ sugar
  • 2 vanilla pods
  • 1 tsp baking powder
  • 1 pinch of salt

Preparation

Heat up your oven at 180ºC.

In a bowl, first combine the soft butter, confectioners’ sugar and the vanilla pulp to a fluffy mixture.

In another bowl, mix the flour with the baking powder and the salt.

Break the eggs into another bowl and just mix them roughly. Pour them step by step, and not all at once, into the Buttery mixture and keep on stirring with the whisk or with your hand mixer on a slow number.

Add the flour mix and mix it to a smooth pastry, don’t over mix it!

Grab a piping bag, place a nr. 10 star nozzle into it and fill your bag with the pastry. Put a baking paper over your baking tray. Squirt the dough into different shapes onto the tray (I, C, S, that’s up to you!), don’t forget to keep some space between them.

Place them in the oven for aprox. 10 minutes. When done, let them cool down.

You can decorate them with some dark molten chocolate just by dipping the ends into it, I didn’t have the time but that would make them just perfect 🙂

Now, enjoy!

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My cousin said they were the BEST biscuits he’d EVER tried, I hope you like them too 😉

Read you soon!

H.

Fondant au Chocolat – French Chocolate Cake

IMG_0416

Do you know those days were you just get up craving some sugar? on sunday I had one of those, and I didn’t have anything at home that could help me with those cravings, so I decided I would make me something 😀 Pinterest was in my case not that helpful, because the more I looked the more the cravings grew. So I just looked inside of my very poor sunday fridge and my sad pantry, and then it came to me! Chocolate cake!!!!!!

Hope you enjoy it as much as I did and still do 😛

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Ingredients for 6 servings (20 cm Ø cake tin)

  • 140 gr chocolate
  • 100 gr butter
  • 100 gr caster sugar
  • 40 gr flour
  • 2 eggs

Preparation

In a pan, break the chocolate into pieces and add 3 tablespoons of water, put it all to melt over medium heat in a water bath.

Meanwhile, in a bowl, work with a wooden spoon the softened butter, add the powdered sugar, and continue stirring until the mixture becomes light and smooth. Add the eggs one at a time, alternating with flour. Stir the dough and work well between each egg and each contribution of flour until fully incorporated into the dough.

Add the melted chocolate into the mixture, and mix well till you have a homogeneous dough. Butter your cake tin pour the batter inside and bake it in the oven, preheated to 150 ° C, for 25 to 30 minutes.

Serve cold. (If you are able to wait…)

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Read you soon!

H.