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Ode to lemon

(…)So, when you hold
the hemisphere
of a cut lemon
above your plate,
you spill
a universe of gold,
yellow goblet
of miracles,
a fragrant nipple
of the earth’s breast,
a ray of light that was made fruit,
the minute fire of a planet.

Pablo Neruda

Lemon and poppy seeds muffins’

Makes 7:

100 g bread flour
85 g wheat flour
1 teaspoon baking powder (5 g)
145 g sugar
125 g butter, softened
1 pinch of salt
100 g yogurt
2 eggs
30 ml sunflower oil
15 ml lemon juice
Zest of 1 lemon
10 g of poppy seeds
Powdered sugar for dusting

Preheat oven to 190º C.
Grease and lightly sprinkle with flour 7 muffin pans.
Sift the flour with the baking powder.
Beat sugar with butter and salt until mixture becomes light and creamy.
In another bowl, beat eggs with oil and lemon juice.
Add the egg mixture to the butter in 3 times, beating well.
Mix the lemon zest and poppy seeds.
Add the flour and mix quickly, only to connect all the ingredients.
Pour the batter into the forms to fill ¾ of its height.
Bake for about 30 minutes or until a toothpick inserted in center comes out dry.
Remove from oven and sprinkle with powdered sugar.
Let the muffins cool slightly in the pans, unmold and cool completely on a cooling rack.

Alternative cookies

Today I’m adding a new category in flagrante delicia, and soon, I’ll start to rearrange all the published recipes and include some that address various types of diets.
I never had ventured on cookies without dairy and eggs, but already started to think about recipes with alternative ingredients that can help to sweeten the lives of those who can not eat certain foods.
I hope that my mission is successful! … These cookies are gone!

Oatmeal, almonds and rye cookies (no eggs, milk or butter)

Makes 20

100 g of oat flakes
90 g almonds, chopped
80 g demerara sugar (or muscovado)
40 ml extra virgin olive oil
40 g of honey
50 g of rye flour
2 tablespoons lemon juice
50 ml of orange juice

Preheat oven to 200º C.
Line an oven tray with parchment paper.
Grind the oatmeal until fine.
Mix the flakes, almonds, rye flour and sugar.
Add honey, olive oil and orange juice and lemon.
Mix until it becomes smooth.
Form small balls of dough (about 20 g each) and flatten them, making cookies.
Bake for about 14 minutes.
Remove from oven and let cool down.

Morning scones

Sleep is in bed next to you, while I put the table and dream of all the kisses that will wake you up.

Cream scones

Makes 8:

200 g bread flour
60 g sugar
16 g baking powder
1 teaspoon of fine salt
200 ml cream
20 g of milk for brushing

Thoroughly mix the flour, baking powder, salt and sugar.
Add cream and mix to bind ingredients together.
Place the dough on a sheet of parchment paper and give it a circular shape.
Refrigerate for 30 minutes.
Preheat oven to 180º C.
Line an oven tray with parchment paper.
Remove the dough from the refrigerator.
Cut the dough into 8 equal triangles.
Place each triangle of dough on the tray and brush with milk.
Bake for about 20 to 25 minutes.
Remove from oven, let cool slightly in the pan and remove.

… short-lived…

It was a sunny morning, with blue eyes so pure that intimidated any face to face.
Spring swore to eternity and I’ve kept the Sunday slow pace, not realizing that the aftermoon would completely broke all my faith.
The rain fell outside while we planted and reaped Madeleine cups’ in every corner of the house.

Honey mini madeleines

Makes 30:

90 g cold butter
2 eggs
25 g of honey
40 g sugar
40 g demerara sugar
90 g cake flour
A pinch of salt
Zest of ½ lemon

Preheat oven to 180 º C.
Beat the eggs with the sugar and salt.
Add butter, honey, vanilla and lemon zest and beat well.
Incorporate the flour.
Fill 2/3 of small paper cups.
Bake for 10 to 12 minutes.

A crumble for two

I like our telepathic silence, the world that leaves and returns home in an embrace.
I like to drink from your cup and share a dessert …

Cocoa, hazelnut and apple crumble

Serves 8 to 10

5 to 6 apples (about 1 kg)

120 g flour
20 g cocoa
140 g hazelnuts, roasted
130 g sugar
150 g butter, softened

Preheat oven to 180º C.
Peel, pit and dice the apples.
Place on a ramekin.
Cut the nuts into small pieces.
Mix the hazelnuts with flour, sugar and cocoa.
Add butter and mix with your fingers until the dough is rough.
Put the dough in pieces over the apple.
Bake for about 30 minutes.
Serve warm or cold.