Tag Archives: fresas

Ricotta con Berries

10 Jun

Sé que a las “berries” se le dicen bayas en español, pero no me acostumbro a usar esa palabra… así que nos fuimos en spanglish esta vez.

Mis desayunos favoritos siempre incluyen algún tipo de fruta… especialmente ahora que el verano comienza y todas las “berries” están en temporada.

La semana pasada me pase unos días en casa de mi hermana y cuando estoy por allá me encanta ir a los “farmer’s markets” y comprar de todas las “berries” que vemos para comer en el desayuno. Y lo baratas que son por allá… Pero comer todos los días las mismas fresas, frambuesas, arándanos, moras asi solitas como que puede resultar un tanto aburrido. Así que ¿por qué no mezclarlas con un chin de queso?

Los italianos usan el queso ricota en sus platos salados y dulces también… mañana, tarde y noche. Así que tome un poquito de inspiración de la tierra de las mammas y las nonnas para hacerme este desayuno unas cuantas veces…



Una mezcla de tus “berries” favoritas – fresas, frambuesas, arándanos, moras y hasta si quieres puedes añadirle tomates, son familia de las “berries” también.
1 taza de queso ricota
1 cda de néctar de agave, y un chorrito adicional por encimita…
  1. Mezcla en un bowl el queso ricota con el néctar de agave para hacerlo dulzón.
  2. Añade las “berries” de tu preferencia.
  3. Échale un chorrito adicional de néctar de agave por encima para completar.


Es cremosito y acidito a la misma vez… puedes usar igualmente miel si no tienes néctar de agave.

Sorbet Very Berry

23 Jun

Esta semana se celebra el comienzo oficial del verano, pero es de acuerdo al calendario, porque en Puerto Rico el verano ya comenzó  desde la Semana Santa.  El calor se siente desde hace semanas ya…

Pero, para celebrar el comienzo “oficial” del verano, nuestros amigos en Serious Eats nos embullaron a compartir con ellos nuestras delicias heladas favoritas en un evento llamado Ice Cream Social.  Y como yo soy una persona muy social…  hace tiempo que quería hacer este sorbet y que mejor excusa que compartirla con mis amigos de Serious Eats.

Lo chévere se esto… que solo tiene 4 ingredientes, si es que queremos contar el agua.  Sólo necesitas un procesador de alimentos y un congelador (freezer) para hacer esta receta.  Yo no tengo una máquina de hacer helados en casa porque mi cocina es tan pequeña que no tengo espacio para un tereque más y como dice Alton Brown, tenemos que multi-task.  Y nada le gana a este sorbet en el departamento de lo sencillo y refrescante – sólo está hecho de frutas congeladas y néctar de agave…  Toma ahí Häagen Dazs!!!!



8 fresas congeladas
24 blackberries (moras) congeladas
¼ taza de agua
1/3 taza de néctar de agave


  1. Disuelve el néctar de agave en el agua.
  2. Coloca las frutas congeladas en el procesador de alimentos.  Pico las fresas en 4 para que estén de un tamaño similar a las moras/blackberries.
  3. Pulsa el procesador unas cuantas veces para machucar un poco las frutas congeladas.  Luego de unas cuantas pulsadas, ponlo a procesar corrido y vierte el agua con el néctar de agave por el orificio de la tapa.  Veras como se convierte en un “slushy”.
  4. Si prefieres comerte un sorbet sin semillas, pasa la mezcla por un colador para remover la mayor cantidad de semillas que puedas.  Si no te molestan las semillas, puedes obviar este paso.
  5. Coloca el sorbet en un recipiente al vacío y congélalo por 2-3 horas antes de servirlo.


Esta receta me dio como para 2 tazas de sorbet y como ven es súper fácil y súper refrescante para el calor del trópico…  Uso frutas que compro frescas y congelo yo misma.  Es perfecto para tener siempre frutas en su mejor estado para hacer batidas de frutas y ciertamente este delicioso postre helado…

Strawberry Seduction Event Completed

7 Abr


My friend Mike, at Mike’s Table summoned all culinary bloggers to submit our favorite strawberry recipes…  I told you all about it here a few weeks ago.

You know I am a strawberry lover – so much of a lover to even pay $7 for a basket of these delicious red sweet jewels.  I was very excited to see someone loved strawberries even more than I.

Well, Mike completed the Strawberry Seduction round-up yesterday and he already posted the most beautiful collection of strawberry-inpired recipes I’ve seen.  There are recipes from all over the world – from All ober the United States, Australia, Canada, France, Italy, Switzerland, Sweden, Germany, UK, Islas Canarias and of course, Puerto Rico.


Here are a few of my favorites:

Strawberry Oatmeal Squares – by my good friend Kathleen and Kathleen’s Vegetarian Kitchen

Strawberry Bruschetta – from Alexandra at Addicted Sweet Tooth

Balsamic Strawberries with Whipped Mascarpone cream – from The Budding Cook


As you already know… here were my entries:

Strawberry Kanten

Spinach Strawberry Salad

Strawberry Banana Sherbet

Please visit and check out all the lovely recipes and be inspired to make something with strawberries this week.

Dorie’s Perfect Party Cake – DBC March 2008

30 Mar


I was very excited to receive the recipe for March 2008 Daring Bakers Challenge – a cake!!!  That is definitely something I can do.   This month’s challenge is hosted by Morven at Food, Art and Random Thoughts and the original recipe comes from Dorie Greenspan’s Baking: From My Home to Yours.  So thanks Morven for such a nice recipe.  I was so excited about this recipe that I actually tried it twice – the first time I made it with whole wheat pastry flour and the second time I tried it with spelt flour.  As you’ll see, spelt yielded better results overall.  What I loved most about this challenge was that Morven gave us the flexibility to change ingredients and presentation as long as we followed the basic recipe components – the cake, the frosting and the fruit preserves.  The rest, was up to us, the creative daring bakers…

I was faced with 2 other challenges for this recipe… First, I do not own any round cake pans – as I mentioned in my last DBC post, I am not a «baker» per se, so I have never attempted to do any layered cakes before and second, I could not find lemon extract anywhere.  My solutions to these dilemmas…  to use my cupcake/muffin pans and to double on the lemon zest and add the juice of the lemons to get the lemony taste.


So here’s the Karma-Free version of Dorie’s Perfect Party Cake…

For the Cake:
2  ½ cups spelt flour
1 tbs baking powder
½ teaspoon salt
1 ¼ cups buttermilk
6 tsp egg replacer diluted into 8tbs water
1 ½ cups brown sugar
Zest of 2 lemons (about 4 tsp)
1 stick unsalted butter, at room temperature
The juice of 1 lemon
For the Sweetened Whipped Cream frosting:
1 pint heavy cream
1 cup brown sugar
1 tsp vanilla powder
For Finishing:
2/3 cup seedless raspberry or strawberry preserves stirred vigorously or warmed gently until spreadable
  1. Centre a rack in the oven and preheat the oven to 350 degrees F. Butter and flour your pans – I used 2 cupcake/muffin pans. I also used cupcake liners and worked great too.

To Make the Cake

    2. Sift together the spelt flour, baking powder and salt. Set aside.

    3. Whisk together the egg substitute and buttermilk. Set aside.

    4. Whisk together the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.

    5. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.

    6. Beat in the lemon juice, then add one third of the flour mixture, still beating on medium speed.

    7. Beat in half of the milk-egg sub mixture, then beat in half of the remaining dry ingredients until incorporated.

    8. Add the rest of the milk/egg sub mixture beating until the batter is homogeneous, then add the last of the dry ingredients.

    9. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.

  10. Divide the batter in your muffin/cupcake pans.

  11. Bake for 30-35 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean

  12. Transfer the cakes to cooling racks and cool for about 5 minutes, then take them out of the pans to fully cool.

To decorate the Cake

I made a Sweetened Whipped Cream Frosting just because I do not particularly like the taste of buttercream.  So, to make the frosting:

  1. Using both a chilled bowl and chilled beaters, beat the cream until frothy.
  2. Add the brown sugar and vanilla gradually while beating.
  3. Whip until light and a thick enough consistency to spread as an icing.
  4. Use immediately.

Here are my renditions of these lovely cupcakes… 

whole-wheat-version.jpg     spelt-2.jpg

This first picture is the whole wheat version.  As you can see, the tops cracked and the color was a bit paler.  The picture on the right, are the spelt version, with much nicer color, top texture and flavor too.

As you can see, I still have a lot of ways to go in terms of decorating techniques… but the flavors were spot on.

combo-1.jpg     combo-2.jpg

combo-3.jpg     combo-4.jpg

This recipe is super easy to make.  After you’ve done it once, the following tries are much, much easier… and everyone who had the chance to taste them were impressed by the lemony taste and the crispiness that the bundt muffin pan imparted to the outside…  aren’t they cute?

My favorite way to eat them was to leave them plain, without any decorations, and just spread some of the preserves to a morsel of cupcake and pop it in my mouth.  Delectable!!

The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving.

    combo-6.jpg                    combo-5.jpg

Strawberry Seduction Challenge

18 Mar


Mike at Mike’s Table is hosting a blog event – the Strawberry Seduction Event

You know I am a strawberry lover – so much of a lover to even pay $7 for a  basket of these delicious red sweet jewels.  I was very excited to see someone loved strawberries even more than I.

I went a submitted a few recipes I had already shared with you to this event and I hope to create a few extra before the April 4 deadline.  The recipes I submitted are:

Strawberry Kanten

Spinach Strawberry Salad

Strawberry Banana Sherbet 

I’ll let you know of any other cool vegetarian strawberry recipes submitted by other bloggers… OK?