Rincón trópico New York chileno

español, food

IMG_8276En un rinconcito del Barrio Lastarria hayan sanguchería llamado Local Paraíso.

En su pared rosa cuelgan ilustraciones de aves exóticas, siendo iluminadas por el halo  de luces de neón color rosa, que acentúa toda la pared a… más rosa.

Cuando pasé por allí y decidí probar, ya había almorzado, así que con una amiga nos pedimos tostadas, que eran del pan tipo marraqueta -entiéndase también como pan chilensis- . Mi tostada venía con palta (aguacate), queso de oveja y un café espresso 😀

La marraqueta rica, la palta rica y más que suficiente para las dos rebanadas y más! El queso untuoso. Me encanta el queso. Fue mi primera vez probando queso de oveja. Para mí es una mezcla de queso mantecoso y queso de cabra. Rico.

Es todo lo que pude probar, pero vi que servían unos sándwiches a la mesa que estaba delante de nosotras eran enormes, servidas con papas fritas en una budinera de lata, listas para subirlas a instagram. Bonita presentación, unn lugar para conocer más su oferta y a aquellos que aman instagram, buen lugar para sacar fotos subirlas a la plataforma.

Cuando pregunté por la bollería, aún no tenían todos los dulces de la carta, pero eso no me decepciona la verdad, porque sé que es un lugar para visitar otra vez.

Having a healthy breakfast!

my recipes

This morning I wanted to have a healthy breakfast. I love having toasts, avocado, eggs, cold cuts and all the things a should not eat every morning. Long time the chia pudding became popular. I saw pictures and recipes in Pinterest but never wanted to try it because my little sis tried it and said is no good. But I prefer to try it. This morning I had my pineapple and coconut chia pudding. A wanna be tropical chia pudding for these sunny days in Santiago, Chile. Is so easy to prepare 😉

“Pineapple and coconut chia pudding”

Ingredientes:

40gr chia

70gr milk

140gr pineapple juice

20gr shredded coconut

fruits

Preparation:

  1. In a glass put the chia, milk, pineapple juice. Stir and let the chia absorb all the liquid. I prepared mine one night before. But one hour will be in off to make sure the chia absorbs all.
  2. After the “pudding” is ready, place the coconut and the fruits you want. I put kiwi and banana to mine! 😀
  3. Enjoy and start your healthy morning!!!

 

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The fuel for today is ready!!!

In La Vega, no Las Vegas

lifestyle

La Vega is located at Recoleta commune and is a famous market in Santiago. Fresh fruits, vegetables, fish, meat, flour, sugar are sold there. Thanks to the peruvian inmigration you can also find peruvian products that before used to be very hard to get.

This market is open 4:00 to 19:30. At the opening hours you´ll find chefs and cooks trying to get the best products for their restaurants. At mondays supposed not to be open, but many stores open anyway. If you get hungry you can eat at chileans or peruvian cocinerías there.

 

Matcha jiggly cheesecake

my recipes

I´ve been a bit obsessed with this recipe because the texture is light, rich and I love matcha!

Matcha is a kind of green tea powder, but the leaves are treated very carefully. They cover green tea fields so they grow in shadow and let the plant boost all the benefits that regular leaves used to have. Matcha combats aging, enhances memoranda concentration,  build immunity and more. 1 cup of matcha = 10 cup of regular green tea.

Today I bought shredded coconut so I can mix it with matcha recipes! Hope you enjoy the  jiggly cheesecake like I do. XOXO!

This recipe is for a 21cm of diameter mold.

Ingredients

  1. 100 ml whole milk
  2. 60 gr unsalted butter
  3. 200 gr cream cheese
  4. 6 gr matcha (culinary grade)
  5. 6 eggs. Separate the yolks from the white eggs
  6. 50 gr sugar
  7. 60 gr harina
  8. 30 gr cornstarch
  9. pinch of salt

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Preparation

  1. Preheat the oven in 170ºC and put some butter in the mold so the cheesecake doesn’t stick when is ready. You can also cover the mold with parchment paper.
  2. Sift the flour, cornstarch and matcha. Reserve.
  3. In a pot put the milk, butter and cream cheese. And turn on in a medium heat until de butter and cream cheese melt. Use a whisk.
  4. When is ready, turn off the heat, wait 2 minutes to cool down and whisk meanwhile you are adding the yolks. Vert the mix in a bowl and add the sifted dry ingredients and the pinch of salt. Mix all with a spatula.

5.   In another bowl, make a meringue with the egg whites and sugar.

6.   With gently movements add the meringue into the mix, so the batter is gonna be “airy”.

7.   In a deep oven dish add boiling water.

8.   Add the final mix to the mold and place it carefully to the hot Bain Marie.

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9.   Bake 30 minutes.

10.  Remove from the Bain Marie and cool down before serve.

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My fav items

random

Hello! 😀 Today i was checking my tool case and i realize i need more things in my cooking-baking tools case. Until the moment i have some few items, but i really love them. Are useful, cute and i have them like souvenir of my trips. Of my little collection my favorites one are my piping tubes, onigiri molds and ravioli stamp pasta cutter! For me are so cute that i wanted to share it with you 😀

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Japan have fabulously cute baking tools items and can found at all kind of prices. In Japan you can buy in “Don Quijote”, “Daiso”, and in internet at “Amazon Japan” and so on. If you are fan of Disney or Hello Kitty Japan is a paradise.  Still missing a Hello Kitty useful unsuseful item …But i know one day i´ll have a kitty baking item! jajaja.

 

First attempt cooking gnocchi alla romana!

my recipes

Trying to clean up my library I found some old food magazines (2003) and making a fast check to the pages I found this recipe, very easy, very fast and roman: “gnocchi alla romana”. First time I made and first time I eat this plate! This gnocchi instead of flour use semolina. Remember, semolina also has gluten.

Ingredients:

  1. 250 gr semolina
  2. 1 lt whole milk
  3. 100 gr butter
  4. 2 egg yolks
  5. 100 gr of parmesan cheese
  6. 1 pinch of salt
  7. 2 pinches of nutmeg (optional)
  8. 40 gr of parmesan cheese and 20 gr melted butter

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Preparation:

  1. Preheat the oven to 200ºC.
  2. On a pot bring to boil the milk. Put the 100 gr of butter, pinch of salt and nutmeg.
  3. After it boils, add the semolina and stir with a wood spoon until it doesn’t stick in the side of the pot. Like in the picture. Remove from the heat.
  4. Cool down one minute and add the egg yolk until incorporate.

 

     5.   Add the 100 gr of parmesan cheese and mix well again.

     6.   Divide the mix in 3 parts. Roll up one part on a plastic film. Do the same    with the second and third part. Keep in the fridge 30 minutes.

     7.   After 30 minutes, remove the plastic film and cut the rolls in 1 cm.

    8.  Place the pieces nicely in a buttered baking dish. Pour the 20 gr melted buter over the pieces and sprinkle the 40 gr of the parmesan cheese.

    9.  Cook 15 to 20 minutes or until the top is golden.

   10. Remove and serve.

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Comida en los vuelos

español, food

Una de las cosas que me gusta de volar son las sorpresas de la comida que dan a bordo. A veces buenas sorpresas a veces casi siempre  no sé si reír o llorar. En internet dicen que el costo del alimento por servicio en clase económica es de un dólar o menos. Sólo rumores, nada oficial.

En mi vuelo de Santiago con conección en Brasil tuve desayuno y almuerzo.

Me gustó más el desayuno de Avianca Brasil y los sobrecargo de vuelos fueron más simpáticos. El pan de Avianca estuvo frío, pero qué puedes esperar en económico (?). Pero me gustó más que el primero porque me dieron frutas y elección entre un sándwich de jamón y queso o fiambres con queso. Elegí la segunda elección.

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Me dieron almuerzo sólo en mi vuelo desde Madrid a Sao Paulo. La buena sorpresa fue que el pan estaba caliente y el sabor de la salsa estuvo bien. También tenían pasta pero nunca elijo pasta a bordo de vuelos. ¿Por qué? Siempre están sobre cocidos. El postre fue una especie de crema de limón (no mousse). Sólo le di una probadita.

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My in flight food

food

One of the things i like about taking flights is the surprise of the food on board. Sometimes nice surprises sometimes mostly just wanna laugh or cry. In internet they say the food cost in economy class are one dollar or less. Just rumours nothing official.

In my flight to Santiago with connection in Brazil i had breakfast and lunch.

I liked more my b-fast at Avianca Brasil and also the crew was nice. The Avianca bread was cold, but in economy what you can expect (?). But i liked most than Air Europe one because they give you fruits and the choice between ham and cheese sandwich or cold cuts with cheese. I chose the second one.

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I had lunch only in my flight from Madrid to Sao Paulo. The good surprise was that the bread was hot and the flavor of the sauce was nice. They also had pasta but i never choose pasta in on board meals. Why? always are over cooked. The dessert was a kind of lemon cream (no mouse). I just tasted it.

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Mi dulce Madrid

español, food

En el área de Sol, justo frente a una de sus salidas (no recuerdo cuál) tienes la famosa y tradicional pastelería “La Mallorquina”. Desde 1894 ha estado ofreciendo sus pastelitos, galletas, chocolates y cualquier cosa que sea dulce. Turistas, locales e importantes personales españoles fueron o son sus clientes. ¿Cómo una pastelería sobrevive por tantos años? a veces me pregunto. Bueno, sé que respuestas estás pensando ;). Porque son deliciosos, por su calidad. Probé su torta con crema (nata) y sus galletas. Crecí en un país con una dulce herencia española y alemana y tengo que decir que estaban deliciosos! La textura del bizcocho es un poco más compacta que las chilenas, pero mantiene su humedad. Son húmedas, no mojadas! Por lo general uno pinta con almíbar los bizcochos cuando los cortas en capas para luego rellenarlos, por lo menos en Chile es así pero éste, pienso que son los huevos o el tiempo de horneado que da esa rica textura y sabor, no a huevo, no demasiado dulce, seco o pasado a mantequilla. Este es el resultado de la tradición y me encanta. Las galletas también estuvieron muy ricas. Claramente es una pastelería donde pagas un poco mas del promedio, pero si tienes un poco de otra, deberías probar uno de sus dulces aunque sea una vez. La próxima vez que vaya a Madrid probaré las bambas, una especie de berlín relleno de crema.

En una junta que tuve con españoles, uno de los invitados dijo: “Recuerdo cuando mi madre me decía que en el camino para ir a la escuela ella y su hermana se paraban frente a “La Mallorquina” para respirar el rico aroma que salía de allí, así se iban “un poco más llenas””. Eso fue en los tiempos de postguerra, cuando en España el franquismo terminó. Fue triste escuchar eso, pero lamentablemente es la realidad de las generaciones que vivieron guerras y postguerras.

En fin, al parecer esta pastelería tiene para rato, así que planea tu viaje a Madrid y anda a probar sus pastelitos! Aunque te vayas a quedar uno o dos días, estoy segura que verás a “La Mallorquina”. Está en el centro del centro. Si no encuentras el lugar, puedes preguntarle a la gent de alrededor o de los kioscos. La gente hace lineas para comprar. 

My sweet Madrid

food

In Sol area, just in front of one of the exits (don´t remember which one) you have the famous and traditional pastry shop “La Mallorquina”. Since 1894 giving to their clients delicious pastries, cookies, chocolates and whatever is sweet. Tourists, local people and important people were or are clients of this place. How a shop can survive so long? sometimes i ask to my self. Well, i know what answer are you thinking 😉 . Because are delicious, because their quality. I tried their cream cakes and cookies. I was raised in a country with spaniard and german “sweet” inheritance and i ´ve to say that are delicious! the texture of the cake is a bit more compact than in chilean ones, but keep their moist. Are moist not wet! Usually you put some syrup in the sponge cake when you cut it in layers, at least in Chile is like that but this one, i think are the eggs or baking time that give that nice texture and flavour, not eggy, not too sweet, dry or buttery flavor. This is the result of tradition and i love it. Cookies are delicious too. Of course you pay a higher prices but if you have a bit more coins in your pocket you should try at least once the products of “La Mallorquina”. Next time i´ll try the famous bambas, a kind of beignot filled with plenty of cream.

In one meeting with spaniards, one of the guests said: “I remember when my mom told me that in the way to the school they had to pass in front of La Mallorquina. They used to stop in front of it and breath the delicious sweet aroma coming out, just to have the stomach “a little bit more full””. That were the times after Franco´s rule. Was sad to hear that but is the reality of wars and post wars generations.

Anyway, it seems that this pastry shop is going to stay for a long, so just plan your trip to Madrid and try their pastries! Even if you are going to stay one or two days, i´m sure you are going to see it. It is just in the center of the downtown .If you get lost just ask to the kiosk people, everybody knows this place. People make lines in this place.