Autumn's arrival

With the arrival of fall, my life has changed significantly. In fact, this change began to take shape in early summer and has now materialize.Like these pecans, I bought them on my trip to Menorca, thinking of a rainy autumn afternoon. And finally came this afternoon! Yesterday I made this delicious pie, it is s Savor  bomb, and the smell that lets in the kitchen... there is no better perfume!
I took the recipe from joy of baking.

Banana & Blackberry muffins

Picking blackberries is almost a tradition in my family. I remember when I was little, I looked like an adventure to return home with arms scratched and purple fingers (and what about the lips!).
I still love picking blackberries (oh yes, and I still come back with purple lips!).
Yesterday we picked a few, and I made these muffins (using blackberries instead of strawberries), but my sister and me are preparing an expedition for this weekend, with the intention of collecting a few kg of blackberries and make jam for the winter.

Roasted Cherry Tomato tart

Lately my tomato plants are being very generous, so I'm looking for new recipes.I found this recipe in a Joanne Harris cookbook entitled "The french kitchen".

For the dough:

200g plain flour

75g butter, cut into small pieces

25 g lard, cut into small pieces

1 egg, beaten
For the filling:
3 tbsp thick double cream

3 tbsp Dijon mustard

10 - 12 large tomatoes, cored, peeled and sliced( I used 40 cherry tomatoees, half cutted)

sea salt

freshly ground black pepper

4 sprigs of fresh thyme

olive oil for drizzling

To make the pastry, put the flour in a bowl, add the butter and lard, and rub together with your fingertips until the mixture resembles breadcrumbs. Using a round-bladed knife in a cutting motion, combine the egg with the mix until a pastry ball forms. Turn out on a lightly floured surface and quickly knead until even and smooth, then wrap and chill for 30 minutes.
Heat the oven to 190°C.
Roll out the pastry and line a 30cm push-up-bottom tart case. Mix together the cream and Dijon mustard and spread over the pastry base. Arrange the sliced tomatoes in the case, season, and scatter thyme leaves — stripped from the stalks — over the top.
Bake for 40 minutes. Drizzle with a little olive oil and serve warm or cold.
Is an intensely flavored cake that does not leave anyone indifferent.

Blackberry Sour Cream Ice cream, stuffed donuts and holydays

This week I picked the first blackberries and I wanted to do something special with them. Looking in the blogosphere I found this recipe but I used blackberries instead of blueberries.

 I also made some donuts ,but this time  I stuffed some of them with pastry cream.

Lately, I have cooked a lot, but now I've left out the cooking utensils, and I'm packing up, because friends, I'm going on vacation for ten days... Menorca is waiting me!

Birthday cake

Last week we celebrate my nephew's 5th birthday,  and my nephew asked me a chocolate cake whith whipead cream inside so I made this Devil's food cake that I decorated with Gormiti's figurines.
We ha a really great family day.

Fried chillies

another gift from my garden!

Fried tomatoes with eggs and Green tea ice cream

I love tomatoes cooked in every way, now that  we are in season,this is a nice recipe, it's very easy and fast to do but really tasty.

And green tea ice-cream it's one of my favorite dessert.

Two nice dishes for a summer dinner, don´t you think?

3 ripe tomatoes

Fried tomatoes with eggs.

1 or 2 eggs

3 tablspoons olive oil

salt, pepper and basil

Slice the tomatoes. Heat the oil in frying pan. Add the tomatoes and fry 3-4 minutes on each side, season with salt and pepper, and crac the eggs on top of the tomatoes,ad the basil too,  then continue to cook until the eggs have set.

Green tea ice cream:

500 ml milk

1 tablespoon green tea powder

4 egg yolks

250 ml whipped cream

In a large pan, bring the milk and the whipped cream to simmering point, then remove from the heat, disulve the green tea in some milk, the whisk with all the hot milk.

Whisk  the egg yolks an d sugar  in a bowl until the mixture becomes white and foamy. Pour the milk onto the egg mixture a little at time, then return to the pan and gradually thicken the custard  over a very low heat, stirring all time, until it coats the back of the spoon.

Remove from the heat ad continue whisking until creamy and smooth. Allow to cool completely. Por the custard into an ice-cream maker and freeze following the manufacturer's instructions.

Self-sufficient pizza

With eggplant, zuchini and cherry tomatoes  sprinkled with parmesan cheese, thyme and oregan. All from my garden!

Gazpacho

After months of neglect, I finally picked up this blog. These last months have not been easy both professionally and personally, and I felt no desire or strength to write. Still, things do not go as I pleased, but little by little I feel better and again I want to share my small culinary pleasures.

Lately, I recived the greatest joys from my garden, which for months were no more than seeds have become extraordinary vegetables, so the enjoyment is doubled to realize that such delights have grown for your work.

So here you have a nice gazpacho done with my garden's fruits!

You need:

1 kg ripe tomatoes

1 chives

1 small green pepper

1 small cucumber

1 bread slice(soaked in water)

1 tablespoon salt

2 tablespoon vinegar

4 tablespoon olive oil

4 tablespoon of water.

Put oll the ingredients in your food processor and mix well for 2 or 3 minutes. Let the gazpacho in the refrigerator at least for 8 hours. Serve the gazpacho with chopped cucumber, chives and green pepper.

See you soon friends!

My first sandwich...

with arugula from my garden!

The plant has grown considerably during this month...

So this has been my first sandwich with home-grown arugula,double satisfaction!