Sobre ‘The Good Taste’ / About ‘The Good Taste’

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Hola a todos/as,
después de pensármelo mucho, he decidido que ésta va a ser mi primera entrada como blogera. Me llamo Beatriz, Asturiana, aunque vivo en Bélgica desde hace un tiempo. Apasionada de la vida saludable, el ballet, yoga y fotografía, entre otras cosas; aquí me gustaría empezar a compartir con vosotros y aprender a la vez diferentes tipos de recetas dulces y hechas en casa, sanas y…no tan sanas :). (Cupcakes, bizcochos, muffins, bocaditos, snacks..etc)
Precisamente porque prefiero la comida natural, desde hace ya un tiempo he empezado a elaborar en casa mis propios postres, ayudándome también de la sabiduría de mi madre por supuesto, inspirándome en otros blogs y siempre aprendiendo de cada receta y experiencia.
Así, me he enganchado a los postres hechos en casa naturalmente, conociendo cada ingrediente que llevan y he de decir que en casa no entra ya bollería industrial.
Cuando hago un postre, lo que más me gusta es ver la evolución hasta llegar al resultado final y disfruto más si lo hago para alguien y poder compartirlo.
The Good Taste se trata de eso, de compartir con vosotros, de aprender y de seguir experimentando.
Vamos allá! empezamos?
English version here
Hi everybody,
I´ve been thinking for a while and finally I have decided: this is my first post as a blogger. My name is Beatriz, I am spanish (Asturias) but I live in Belgium. I´m passionate about healthy life, ballet, yoga and food photography among other things. Here I would like to share with all of you different types of recipes (healthy and someties ..not so healthy  :))
Because I prefer to eat healthy food, I started to make myself cakes at home, also with the help and wisdom of my mother, and also getting inspired from other food bloggers, always learning from every recipe and experience.
So, I like homemade cakes and when I´m working on them I like to see the evolution untill I see the end result, but what I like most is to make it for someone else, give it as a present or enjoy it with friends and family.
The Good Taste is about sharing with you and learn together.
Here we go, Shall we start?

Bundt cake de mandarina con cobertura ‘efecto suave’ de chocolate

Este es un bizcocho de mandarina que ya de por sí está bien jugoso y es macanudo, pero además lleva el extra de la cobertura de chocolate ‘efecto suave’, como yo la llamo; y es que desde que la vi en una de las recetas de Montes de Manzana y Canela con éste tipo de cobertura, no me la pude sacar de la cabeza de lo maravillosa que me pareció, así que, más pronto que tarde, me puse manos a la obra. Además no es nada difícil, lo único que se necesita es un molde de silicona. He cambiado algunas cosas a mi gusto, yo quería conseguir una cobertura finita para no matar del todo el sabor de la mandarina.

Aquí os dejo la elaboración:

Ingredientes para el bizcocho:

3 huevos

280 gr de azúcar

250 gr de mantequilla a temperatura ambiente

370 gr de harina

1 yogur natural

La ralladura de 3 mandarinas

150 ml de zumo de mandarina

2 cucharaditas y media de polvo de hornear

1 pizca de sal

1 chorrito de esencia de vainilla (opcional)

Primero bate la mantequilla y el azúcar hasta su completa integración, después añade los huevos, uno a uno, y siempre después de haberlos integrado bien. Ahora añade la ralladura de mandarina, el zumo de mandarina y la vainilla.

Por último, incorpora la harina tamizada con la sal y el polvo de hornear, alternándola con el yogur.

Vierte la mezcla en el molde que hayas elegido, que sea de silicona, previamente engrasado y lleva al horno, precalentado a 170°C , durante 1 hora o hasta que compruebes que el bizcocho está listo.

Deja enfriar unos minutos antes de desmoldar, desmolda y deja enfriar completamente el bizcocho.

Ingredientes para la cobertura suave de chocolate:

150 gr de chocolate para fundir

1 cucharada de mantequilla

Procede a derretir el chocolate junto con la mantequilla, cuando lo tengas listo, vierte el chocolate fundido en el molde de silicona que hayas elegido y reparte muy bien por todo el molde con la ayuda de un pincel. A continuación vuelve a meter el bizcocho dentro del molde, encajándolo bien y llevarlo a la nevera por unas dos o tres horas. cuando el chocolate se haya endurecido y adherido bien al bizcocho, pela el molde para sacarlo y verás que saldrá de una pieza y suave.

No es difícil y hace un efecto precioso, espero que lo ??.

3 ingredients cheesecake

That’s right! 3 ingredients 20 minutes in the oven and ready!. I do not know if some of you knew this popular recipe, but surely, it deserves a post. It is rich, soft, super juicy and for me it tastes much better the next day, but of course, who wants to wait till the next day? And it is very quick to prepare, needless to say, it is very easy.

Ingredients: * you can double the amount of the ingredients to make it bigger.

3 eggs

300 gr of cheese spread (you could use mascarpone cheese, but this I didnt try yet)

500 ml condensed milk

Separate the whites from the yolks. Mix the yolks, cheese and condensed milk in a bowl (or in a jug of a mixer) and mix well with the blender for 2 or 3 minutes.

Beat the whites until stiff in another separate container and add them little by little and slow movements to the mixture of condensed milk and cheese.

When ready pour the mixture into the mold you have chosen, which is greased and lined with baking paper and take it to the oven (preheated to 180 ° C) for 20/25 minutes. Check with a toothpick, and if it comes out with crumbs and almost dry, is ready. Let cool and ready. You can decorate to taste, although just like that is very good.

Easy, right? ?

Top ten baking tips

Some may seem obvious, but they help a lot to get organized and not turn your kitchen and work place into a battlefield

Surely I leave a lot of advice outside, but here I describe the 10 that I always follow and work for me. Do you have more tips that never fail you? Go ahead, share with me, you are always welcome.

1. Read the entire recipe before you start. This can be a very obvious step, but some ingredients may need a couple of hours or the whole night to be at room temperature, such as butter in some cases or eggs. Avoid surprises and read.

2. Place all the measured ingredients on the work table as well as the tools to use. It will make your job much easier and you will not have to waste your time looking for the flour, the thermometer or whatever you need in the middle of the task.

3. Have your molds prepared, floured and lined with baking paper.

4. Know your oven. It is always said and true, not all ovens are the same. I know that the 180 °C in my oven would mean 170°C.

5. Preheat the oven at least 10 minutes before putting the batter inside.

6. Check if the cake is made with a toothpick. Beyond leaving it until the end, check halfway through cooking, maybe its need more or less time. Trust your eye!

7. Allow the cake to cool completely before cutting. The cut will be much cleaner and will not break.

8. I usually make the cake the previous night before decorating. To keep it fresh and juicy, I wrap it in clear paper and store it in the fridge. The next day it will be even better.

9. Keep clean the workspace and do the dishes as you are finished with them. So you will not have annoying dirty utensils when, for example, you are decorating the cake, you will have more freedom to work better.

10. For me, baking is a science, which always allows us to experiment, we must respect the quantities and steps, but never have to be afraid of it. Practice makes the master, so with the time you would be able to tell by eye if a batter is ready to go to the oven or if the cake is done just by smeling it ?

If you want to share some of your tips, please, go ahead, you can do it. in the comments below.

Casadielles

Typical Asturian dessert, it is a kind of fried empanadilla, with a filling of chopped nuts, anise and sugar, although sometimes hazelnuts are added.

They can also be cooked in the oven, in this case, puff pastry is used instead of the traditional dough.

This is the most traditional recipe, with a lot of filling anda very thin dough, as I like it ?.

Ingredients for the dough

500 gr of flour

Two teaspoons of chemical yeast

1 yolk

1 pinch of salt

150 ml white wine

150 ml of soft olive oil

Ingredients for the filling

250 gr of peeled and finely chopped walnuts

A splash of milk

150 gr of sugar

4 spoons of anise

Elaboration:

Prepare the dough first. Mix in a bowl the wine, the yolk, the oil and the pinch of salt, integrate well and then add the flour along with the yeast. Mix well with your hands or the food processor until all the ingredients are integrated and you have a ball of dough that does not stick to your hands. Wrap the ball of dough in transparent paper and let it rest. Meanwhile, prepare the filling?

Personally I like nuts very finely chopped, so crush them with a food processor. Mix the nuts in a bowl with the sugar, milk, and anise and mix well.

We now start to assemble the casadiellas and then fry them.

Spread the dough with the help of a rolling pin on the floured work table, try to make it as thin as possible.

Then cut the dough into equal rectangular portions, approximately 12 x 10 cm.

Then place along each portion the filling of nuts, about a teaspoon and a half; close the casadiella on itself and seal the edges with a fork.

Fry the portions in a deep pan with plenty of hot oil (so that casadielles float) on both sides until golden brown. Place the casadielles in a dish with kitchen paper so that it absorbs the remaining oil and then coat the casadiellas with sugar.

I encourage you to prepare this easy and delicious dessert of my land.

Enjoy!

Crepes

This is my mother’s recipe, just as she makes them, without exact amounts or grams, just ‘by eye’. As many mothers have a well-trained eye, she knows perfectly when the cake is at its point or when the mass of the crepes is perfect.

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Here I leave the recipe as she makes them.

Ingredients:

A spoonful of butter

3 eggs

1 pinch of salt

1 pinch of baking soda

Water

1 jet of anise

1 large stream of milk, not much because they can stick in the pan

Flour (200 gr more or less, depending on how many crespes we want to make)

Sugar, to taste, sprinkle it at the end over them.

Directions:

In a bowl, mix the slightly melted butter, add the eggs, the pinch of salt and baking soda, milk, anise and water. Mix everything well until it is well integrated.

Finally add the flour and mix well, there must be a soft dough.

Spread the skillet with a napkin soaked in oil and with the help of a big spoon pour a little of the mixture, not so much, so they will come out thin. DOn´t stir it, just wait and turn it around carefully when you start to see some bubles in the middle of the crepe.

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* my mother makes them with two pans at the same time.

Hope you enjoy them !!!

Mascarpone, lime and coconut pie with almond crust

Mascarpone and lime; After thinking about it for a few seconds I got down to work, I wanted a light and fresh cake, different and special aand…here it is. The result is a mascarpone, lime and coconut cake, with an almond base. Right, special, I wish I had a piece left now 🙂

The recipe as follows:
Ingredients for the crust:

It is a bit delicate to handle, but if you do it carefully, it will be fine:

140 gr of flour

50 gr ground almonds

100 gr of sugar

1 egg

100 grams of butter

Cut the butter, wich must be cold, into a small cubes. Make a volcano with the flour and add all the ingredients, mix until everything is well integrated. I mixed it with a kitchen robot, which is faster. Knead the mixture well, bit not for so long, and make a ball with it, wrap in foil and put it in the fridge for 10 minutes. Stretch the dough with the help of a rolling pin and carefully place it on top of the previously greased mold. Put something on top, such as some chickpeas or ceramic balls so that the dough does not rise too much and take it to the oven for 10/15 minutes at 180 ºC. Take it out and let it cool while you prepare the filling.

Ingredients for the coconut and lime cream:

200 gr of coconut milk

300 gr of cream

The juice of a lime

The zest of a lime

250 gr of mascarpone cheese

50 gr of sugar

7 sheets of gelatin

First, in a bowl with enough water, put the gelatin so it will hydrate.

Meanwhile, in a saucepan put the cream, coconut milk, sugar, juice and lime zest, and mascarpone cheese, take it to the fire, without boiling, stir from time to time until all the ingredients are well integrated Remove from heat and add the gelatin. Stir until you get a smooth cream and pour the content of the mixture into the mold. Take the cake to the refrigerator, at least 5 hours, ideally leave it overnight until it solidifies. Decorate to taste, take a piece, enjoy it.

Lemon and nuts bundt cake

Before making this cake I would never have imagined that lemon and walnuts would make such a perfect and smooth combination, but that’s right, this is such a juicy sponge cake that has just entered the list of recipes that I do the most.

Here I explain the recipe, of course, can be made in any mold for sponge cake.

Ingredients:

4 eggs

300 gr of sugar

15 gr of baking powder

1 pinch of salt

The zest of two lemons

The juice of a lemon and a half

1 trickle of vanilla extract

150 gr of fine chopped nuts (I chopped them with a food processor)

300 ml of milk

200 gr of butter

Elaboration:

In a bowl, beat the eggs with a kitchen robot or hand mixer until they are pale, then, slowly add the sugar and continue beating until you get a frothy cream.

Add the vanilla extract, the lemon zest and the lemon juice.

Now add the sifted flour together with the yeast, the pinch of salt, and the chopped nuts, mix at low speed.

Heat the milk in a separate bowl without reaching the boiling point and add the butter, stir until melted, add to the rest of the ingredients slowly and beat until everything is well integrated.

Pour the mixture into the previously greased mold and take it to the oven, which must be preheated to 180 ° C, for 30 minutes or until the stick comes out almost clean.

It is very soft and juicy cake very delicious, very nice. Enjoy!

Apple pie

My mother recently found this recipe that a friend had written for me a few years ago. So nice to see her recipe again! at the time I thought it would be a good Christmas recipe, here goes just as she taught  me:

Ingredients:

For the dough:

250 gr of flour

150 gr of butter

125 gr of sugar

1 beaten egg

lemon zest

pinch of salt

For the filling:

500 gr of reinetas apples

50 gr of sugar

1 envelope of custard

ground cinnamon

raisins

Instructions:

In a bowl put the flour, the butter, sugar, salt, grated lemon and half of the egg together. With two knives cut the butter into small pieces, then knead with your fingers until you get a good dough.

Grease the mold (20 cm) and line it with 2/3 of the dough, put it in the fridge for 30 minutes, like the rest of the dough.

Peel and cut the apples into thin slices, sprinkle with the sugar, cinnamon, the envelope of custard and mix everything well, also add the raisins.

Pour the filling into the mold and distribute well until it covers the entire surface, with the rest of the dough make the decoration. You can make strips in the form of grid, like the classic apple pie, in this case, to give a more festive touch I have chosen to shape the dough with cookie cutters and place it beautifully on top.

To finish, paint with the leftover egg. Take to the oven at 180ºC for about 45 minutes. Served with vanilla ice cream takes it to another level.

Bon Appetite!

Happy Holidays!

Spiced Cookies

A bite of one of these cookies and a lot of spicy flavors start to take over.

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Ingredients:

200 gr of flour

2 teaspoons baking soda

100 gr of brown sugar

100 g of butter (at room temperature)

1 egg

3 teaspoons of milk

orange  zest

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Spices:

1 teaspoon ground cinnamon

3 or 4 ground cloves

1 teaspoon ground ginger

a pinch of ground white pepper

1 teaspoon ground cardamom

1 teaspoon ground anise

1 teaspoon nutmeg

In a bowl, mix the butter with the sugar until it is well integrated, then add the beaten egg, continue mixing and add the rest of the ingredients, at the end add the flour and mix until there is a compact mass. If you have time, let the dough rest for an hour, so the dough will be well impregnated with all the flavor of the spices.

Then start to mold the cookies, take small pieces of dough and make small balls with your hands. Place the dough balls in a tray lined with baking paper, lightly squeeze them on top with a spoon. Take to the oven, previously heated to 180ºC, for 10 minutes or until they look golden brown.

Let them cool a bit before eating, if you can wait ..;) The smell that they leave at home is really nice and gets us ready to start baking for the upcoming Christmas holidays; they are SO good! Enjoy!

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