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”
140gr pineapple juice
20gr shredded coconut
- 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.
- After the “pudding” is ready, place the coconut and the fruits you want. I put kiwi and banana to mine! 😀
- Enjoy and start your healthy morning!!!
The fuel for today is ready!!!
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.
- 100 ml whole milk
- 60 gr unsalted butter
- 200 gr cream cheese
- 6 gr matcha (culinary grade)
- 6 eggs. Separate the yolks from the white eggs
- 50 gr sugar
- 60 gr harina
- 30 gr cornstarch
- pinch of salt
- 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.
- Sift the flour, cornstarch and matcha. Reserve.
- 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.
- 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.
9. Bake 30 minutes.
10. Remove from the Bain Marie and cool down before serve.
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.
- 250 gr semolina
- 1 lt whole milk
- 100 gr butter
- 2 egg yolks
- 100 gr of parmesan cheese
- 1 pinch of salt
- 2 pinches of nutmeg (optional)
- 40 gr of parmesan cheese and 20 gr melted butter
- Preheat the oven to 200ºC.
- On a pot bring to boil the milk. Put the 100 gr of butter, pinch of salt and nutmeg.
- 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.
- 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.
When you are student or live alone or just have to save money, you struggle until the last cent, no? However sometimes you just want to have a nice hot meal for that cold days. Soups are cheap to make, but you need to save more money? No problem, i made tomato soup that didn´t taste like tomato sauce 😛 . For 3 – 4 people.
500gr tomato purée (like 1 1/3 cup)
2 cups of hot water
2 shallots or 1 little onion
3 tbsp of chopped parskey
1/2 cup of white wine
1/2 tbsp of butter
1 tbsp of olive oil
salt and pepper
- Cut in brunoise ( very little dices) the shallots. Then remove the pulp of the tomato* and cut in brunoise the flesh. Save 2 tbsp of it for garnish.
- In a pot over medium heat, put the olive oil and add the shallots, a pinch of salt and cook until are soft. Add the white wine until almost all the alcohol (not the wine) evaporate. In this moment add the tomatoes. Cook for 1 minute.
- Add the tomato purée and let it boil. Then add the hot water and let it boil 2 minutes. Add salt and pepper.
- Turn off the heat and remove the pot. Add the butter. This will give to your soup a better texture ( even if is not too much quantity) and a shining look.
- Place in you favorite soup cup or soup plate and garnish with the chopped parsley and the tomato in brunoise you saved before.
*Don´t throw away the pulp. Is the tasty part of the tomato that is better if you keep it for salads. In fact, some fancy restaurants named it tomato caviar.
Is peaches season in France, so why not pork with peaches? Is not a new combination but is always a good choice when you have peaches around. I live alone so the recipe is for one.
200 gr pork (or the quantity you want)
1 medium onion
1 garlic clove
1/2cup of green beans
1 medium carrot
1/2 glass of white wine
1/8 tsp of butter
salt and pepper
parsley sprig for garnish
- Heat two skillets on medium heat with olive oil.
- Meanwhile cut the onion and carrots in julienne. Set aside half and half of the julienne onion.
- Cut the peache in 4 pieces… Yes in the picture you can see 8 pieces, i like peaches, so at the end is optional the quantity.
- If your piece of pork is too big and you don´t like how it looks, cut in half.
- Put the pork in the skillet, add salt and pepper.
- In the other one, put the green beans, the carrots and onion julienne. Sautée 2 minutes. The carrots cannot be overcook. Don´t forget the salt.
- When the pork is ready set aside in a plate and in the same skillet add a little bit of olive oil put the garlic clove, the half of the onions and the peaches. When get some color, add the white wine and reduce until you have the half of liquid. In that moment put the butter, pinch of salt and stir 30 seconds.
- Plating. Put the vegetables, the pork, and the peaches on top and let the sauce run.
- Take pictures and enjoy
Is summer and Lyon has peaches and peaches. So in my fridge i had peaches, cream and old madelines. What i did? i made a triffle. Not fancy but something different. The quantity i made are for 2.
1 cup of whipping cream
1 tbsp of sugar
- Beat the sugar with the cream until soft peaks begin to form. Cover and keep in the fridge until we make the triffle.
- Remove the peaches pits and cut in cubes.
- With your hands crumble in medium pieces the madeleines.
- In a cup, glass, tupperware or where you want, put layers of peaches, crumbles, whipped cream, peaches, crumbles and whipped cream.
- Like in Japan, i garnished my dessert with a parsley sprig. Yes, parsley sprig.