Walking in Prague......

Finally, we went to Prague. It was a trip to close a circle…..

Puppets, Churches, and a Medieval Street

It is not easy to describe how Prague is. I can say it is beautiful, romantic, charming, and so on. However, no words can really describe how we felt in that city.

It is a combination of centuries of history, art, music and at the same time simplicity. It was a humbling experience to be in the same church where Mozart played, as well as to have coffee where Einstein and Kafkaused to go.


It is a city where the time has stopped not only to preserve the beauty and the heritage of its culture, but also to share to the world the arts that this little city has to offer.

The narrow street in the world is on Old Prague

The most delicious street food is a kind of sweet roasted bread called Trdelnik

Perfect for a cold and rainy day!

A typical cake from Prague is called "Honey Cake" or Medovnik.....It is delicious!!

Finally, I made it at home.....It will be my next post!

Portugal....y Pasteles de Belem!

Lisboa

En cada lugar que hemos visitado, siempre comemos algo que nos hace recordar aquellos días. Hace unos años, fuimos a Portugal. Un país hermoso, comida sabrosa, y gente maravillosa. Algunos de los sabores que todavía están en mi mente no sólo son bacala, aceite de oliva, el vino, sino también Pasteles de Belem ....


Un dulce sabroso, delicado, un pedazo de cielo .... así es como describo estos pasteles .....

He intentado muchas recetas, pero cuando vi este en el blog Labidu, y ella vio en el blog de Belen, supe que tenia que hacerlo. ¿Por qué? Debido a la forma que le dieron a la masa para hacer el recipiente de la crema. Sabía que era la receta adecuada.

Fue una de las semanas mas calidas del verano, y aunque me prometi no encender el horno ..... no pude resistir la tentación ..... Si ..... son fabulosos, y voy a hacerlos más de una vez .... Gracias Labidu y Belén! Muchas gracias!

Hojaldre hecho en casa (yo usé 175 gramos de harina, 175 gramos de mantequilla para hacer 12 Pasteles de Belem)
Relleno de acuerdo con Labidu y Belen. Creo que la proxima vez que los haga, disminuire la cantidad de azucar porque como toda reposteria antigua es muy dulce.
Yo no tengo moldes individuales, usé mi molde para muffins. He hecho 12 pasteles.

Cuidadosamente, aplastar con su mano la masa

 

 

Engrasar los moldes de muffins, poner la masa y rellenarla. Cocinar de acuerdo a las instrucciones.....DISFRUTE!!

Ovidos

Portugal....and Pasteles de Belem!

Lisbon

In every place that we have been, we eat something that after makes us remember those days. Few years ago, we visited Portugal. A beautiful country, tasty food, and wonderful people. Some of the flavours that are still in my mind not only are bacalau, olive oil, wine, but also Pasteles de Belem....

A sweet, savory, delicate piece of heaven....that is how I describe these tasty sweet.....

I have tried many recipes, but when I saw this one in Labidu's blog, and she saw from Belen's blog, I knew I have to make it. Why? Because the way they shape the dough to make the recipient of the cream. I knew it was the right recipe.

It was one of the hottest week of the summer, and although I promise myself not to turn on the oven.....I couldn't resist the temptation.....Yes.....they are fabulous, and I will make them more than once....Thanks Labidu and Belen! Thank you very much!!

Puff pastry home made (I used 175 grams of flour and 175 grams of butter to make 12 Pasteles de Belem)
Filling according to Labidu and Belen
I don't have individual molds, I used my mold for muffins. I made 12 pasteles.

Buy your puff pastry or make it at home. Roll it, and cut it in 2.5 cms width.

Carefully, smash with your hand the dough

 

 

Grease the muffin tins, place the dough and shape it. Place the filling. Cook it according to the instructions....ENJOY!!

Ovidos

El Mejor Croissant que he Comido....y el Hojaldre mas Facil...Gracias a Nieves e Isabel!

No hay palabras para describir cómo me encanta el croissant .... tibio, tierno crujiente, .... en la mañana solo o con mermelada  con un capuchino .... y sí ...... estoy en el cielo! (que es la expresión de mi hija utiliza cuando le gusta algo)


Desde que descubrí estos croissant en el blog de Isabel, y ella descubrió en el blog de Nieves, no hago otra receta. He probado como 9 recetas.... y esta es .... sí señor! .... Esta es .... Yo sólo quiero que vuelvan esos fines de semana frío otra vez para tomarlas al desayuno .....

El viernes, hago la receta paso a paso. Los pongo en la nevera durante la noche del viernes al sábado. El sábado, los saco a temperatura ambiente cerca de 30 minutos antes de ponerlas en el horno ..... y VOILA! .... Gran  Desayuno ..... DISFRUTE!

Y para hojaldre? Como muchos de ustedes, me encanta la pasta de hojaldre, pero no me gusta el nivel de transfat en los que están en el mercado. Yo solía hacer la mía  a la antigua para Galette de Rois. Sin embargo, desde que Isabel ha publicado esta forma fácil de hacer hojaldre .....  es la que yo uso ..... DISFRUTE!

Tartaleta de Hojaldre con Crema de Vainilla y Frutos del Bosque

Conos y Cuadrados de  Hojaldre con Crema de Vainilla

Tartaleta de Hojaldre con Crema de Vainilla y Frutos del Bosque

The Best Croissant I ever ate....and the Best Puff Pastry I ever made...Thanks to Nieves and Isabel!

There are no words to describe how do I love croissant....warm, crispy, tender....in the morning alone or with jam just with a cappuccino....and yes......I'm in heaven!! (that is the expression my daughter uses when she likes something)

Since I discovered these croissant in Isabel's blog, and she discovered from Nieves' blog, I just make them. I have tried like 9 recipes before....and this is the one....yes Sir!!!....this is the one....I just want to have those cold weekends again to make them for breakfast.....
On Friday, I make their recipe step-by-step. I place them in the fridge overnight from Friday to Saturday. On Saturday, I take them out about 30 minutes before put them in the oven.....and VOILA!!....great Saturday Breakfast.....ENJOY!!

And for puff pastry? As many of you, I love puff pastry, but I don't like the level of transfat in the ones that are in the market. I used to make mine in the old fashion for Galette de Rois. However, since Isabel posted this easy way to make puff pastry.....it is the one that I use it.....ENJOY!!

Puff Pastry Tartalette with Vanilla Custard and Berries

Puff Pastry Cones and Squares with Vanilla Custard

Puff Pastry Tartalette with Vanilla Custard and Berries