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Receta de flan de manzana. Hoy tenemos un postre que resulta ser ideal para esta época. Un flan con manzana que nos aporta menos azúcar que otros flanes y que podemos aligerar incorporándole leche desnatada por ejemplo. Además podemos sustituir el azúcar por la misma cantidad de un vino dulce, como por ejemplo un moscatel. Después de cocinarlas el nivel de alcochol se habrá reducido considerablemente. Ingredientes 4 manzanas reineta, 50 g de azúcar, 20 g de mantequilla, 2 huevos y 100 ml de leche. Cómo hacer flan de manzana Pelamos las manzanas y las troceamos quitándoles el corazón. Ponemos las manzanas en un tupper y a potencia máxima durante 6 minutos hasta que se ablanden. Vierte la mezcla en un molde o en moldes individuales untados con mantequilla. Tiempo de elaboración | 1 hora Dificultad | Fácil Degustación En el momento de servir el flan de manzana puedes caramelizar un poco de azúcar sobre todo si han quedado un poco ácidas.

En Directo al Paladar | Flan Criollo. In the kitchen with: best of dessert. While reading through Jo Metcalf Scott & Co.’s sneak peek on Monday, I was delighted to discover a link to her flat mate’s friend’s cake business, Rhubarb and Rose. Normally, I don’t need any encouragement to go out and seek great cake, but something about this cake and the happy mom-to-be just made me so happy, I have been thinking about cake non-stop. I thought it would be a great chance to highlight some of the most popular cakes featured on the In the Kitchen With column over the past few years.

I’ve had the chance to make and eat most of these, and they are really really really fantastic. Thanks to the many talented people who have shared their recipes with us. If you’ve tried any of these, or any of them have become a favorite, please let us know! -Kristina Irish-born food photographer and stylist, Katie Quinn Davies shared her favorite cake with us, Nigella Lawson’s Guinness Chocolate Cake. More recipes continue after the jump… In the kitchen with: julia vandenoever’s fudge brownies with chocolate frosting. Brownies were one of the first desserts I learned to make using the recipe from the Hershey’s Cocoa label.

SOOOOO good. I am tempted to say they are foolproof, but they really aren’t. If a brownie is over-baked, it’s no good! So when you make brownies, you quickly learn the rule that you should take them out just before they’re done to your liking because they will firm up as they cool. About Julia: Julia Vandenoever has been working in the photography industry for over 11 years as both a photographer and photo editor (Outside, Skiing, and Backpacker). Read the full post after the jump! Fudge Brownies with Chocolate Frosting 4 squares (1 ounce each) unsweetened chocolate1 cup butter4 eggs2 cups sugar1 1/2 cups flour1 teaspoon baking powder1/2 teaspoon salt1 package (6 ounces) semi-sweet chocolate chips1 cup chopped nuts (pecans are in the picture)2 teaspoons vanilla extract Preparation 1. 2. 3. Chocolate FrostingMakes approximately 2 cups Melt chocolate with butter.

In the kitchen with: the best of winter baking. I’m still craving sweets, and it’s still cold out, so I thought this would be the perfect week for a “best sweets” round up from our archives. These recipes are perfect for curling up with something or someone warm! Now that Design*Sponge has a Pinterest page, I’ve created an In the Kitchen With pinboard for a quick and visual way to find the recipes in our archives. Keep warm! — Kristina Image above: Alexis and Courtney’s Chai Tea S’mores Nothing says warm like a s’more! Image above: Sabra Krock’s Maple Sour Cream Walnut Muffins Sabra Krock provided a series of fantastic recipes, and this was a readers’ favorite. More recipes after the jump! Vera Violin’s Puffer Cakes by Andi Kovel Though Andi’s recipe calls for a whole cake, I thought it would be extra special to make these as bundtlets so that each of our guests had their own cake.

Jamie Beck’s Chocolate Spice Biscotti In our house, having a stash of cookies for afternoon tea, breakfast or any time is a must. Clotilde Dusoulier’s Rum Baba. In the kitchen with: patricia scarpin’s brazilian carrot cake. Carrot cake is one of those desserts that I am always tempted to try wherever I see it on the menu. I’m always on the hunt for the perfect recipe, and I’ve already found a couple, from Saveur and from Marcel Desaulniers (the “24″ carrot cake that doesn’t turn dark!). This week, Brazilian food blogger Patricia Scarpin shares her nearest and dearest recipe for a moist Brazilian Carrot Cake with a twist! It is reminiscent of the wonderful cakes in Harry Eastwood’s Red Velvet & Chocolate Heartache, which use vegetables for moisture and sweetness.

Continue reading after the jump to see how the Brazilian version differs from the traditional Anglo-American carrot cake. I just may add it to my lineup! About Patricia: Patricia is a Brazilian food blogger who started her blog, Technicolor Kitchen, in 2006. The full recipe continues after the jump… Brazilian Carrot Cake Serves 8–10 For the cake: 1. 2. 3. 4. For the chocolate glaze: Photography and styling by Patricia Scarpin. In the kitchen with: lindsey and chloe’s winter cookies. I’ll confess, I’ve been listening to Christmas music since July (“Baby, It’s Cold Outside,” sung by Johnny Mercer and Margaret Whiting, is on now), and I’m about to watch Love Actually to officially kick off the Christmas month.

I’m not sure I actually like Christmas, but I like the music, sappy movies and, of course, the sweets! After last week’s eggnog, I thought a cookie recipe that you could use for holiday parties would be good. This recipe for White Chocolate, Cranberry and Almond Cookies is by the Paris-based American cookie company, Lola’s Cookies, run by Lindsey Tramuta and Chloe Hayim. My husband was already asking for more after he finished the first batch in two days, so the oven is warming for a second batch. I’m sure your friends and family will have the same reaction! — Kristina About Lindsey and Chloe: Chloe Hayim, a native New Yorker, and Lindsey Tramuta, from Philadelphia, met one summer while working at the American University of Paris. Ingredients Preparation 1. 2. 3. In the kitchen with: amanda hesser. I live in Italy. I love pizza. I don’t know if one has anything to do with the other, but both are true!

I’ve been thinking about a pizza recipe for the column ever since mud australia explained how they actually bake their pizzas on mud dinner plates. However, this week’s guest beat me to the punch. Food52 founder, Amanda Hesser, has shared her recipe for Kale, Pancetta and Grape Pizza.* Though this didn’t seem like a likely combination, the strong kale with the salty bacon and the pecorino contrast with the sweet grapes and mild mozzarella make for an oh-so interesting eat.

Perfect for our readers, I thought. *Although Amanda didn’t bake her pizza on a mud plate, if you do any baking in mud, check out the end of this post for info on how you can win $500 worth of mud with your own food photography! About Amanda: Amanda Hesser has designed a 17th-century-style herb garden at a French chateau, developed the Twitter app Plodt and appeared in Julie & Julia, playing herself. For the dough. In the kitchen with: coffee-flavoured cake. My former boss was from Adelaide, and she looovveed to cook, bake and try new restaurants. She knew I did, too, so she always shared typical Australian things with me, like the Green and Gold Cookery Book, or the book that this week’s recipe came from, the South Australian Country Women’s Association Calendar of Cakes: A Cake a Day for 365 Days. And I shared things with her, like Junior League Cookbooks from regions of the US with very typical cuisines (like New England, the West, Texas, the South). We had a bit of a recipe swap going on when she was my boss.

This week’s recipe is a bit of a cheat because it is the recipe for November 4th, instead of the November 11th recipe; however, the November 11th recipe required a cup of yeast, and I don’t know where to get that. So we must thank Mrs. S. A. If you’ve read my book reviews at, you know that I love old community-sourced cookbooks for what they tell us about the time periods when the recipes were produced. Ingredients 1. In the kitchen with: johnny battles’ trio of truffles. I can’t decide which was more fun this week: making the truffles or corresponding with Eric “Johnny” Battles, chocolatier and founder of Sweeteeth in North Charleston, South Carolina.

I was so curious when Johnny offered a series of flavors, none of which I had ever considered pairing with chocolate. As luck would have it, Grace, Amy and I all chose the same three flavors from Johnny’s list, and that’s what we’re bringing to you this week, a trio of truffles: Rosemary and Vanilla Bean, Star Anise and Rose-Peppercorn, and Toasted Coriander Truffles. I thought featuring something easy and unique that could function as a gift would be great. An assortment of truffles is what my husband plans to give his family members . . . if he doesn’t eat them all first.

I plan to do my own experimenting using Johnny’s base recipe. If you make these or experiment with your own flavor combinations, let us know! Each recipe makes approximately 40 to 50 truffles, depending on size Preparation 1. 2. 3. 4. Cinnamon and white chocolate soufflé. If you guys learn one thing from this blog, I want it to be this: Soufflés are not hard! Really! I mean, I wouldn’t want to make them for a stadium full of people, and in a restaurant there are obviously kitchen-to-table service issues that are out of the cook’s control, but for just your family or a couple of friends, they’re actually a pretty simple dish.

And holy cow, just wait until you see your guests’ faces when you whip up one of these babies! Or one of these, or these, or these! A perfect soufflé doesn’t have to rise six inches in the air, or even rise perfectly evenly — it can just be its slightly-imperfect self, and still absolutely delicious. After this cinnamon-white-chocolate creation, I feel pretty satisfied with the sweet soufflé recipes on this site. Cinnamon and White Chocolate Soufflé INGREDIENTS 1/2 cup sugar 6 ounces white chocolate, chopped 1 tsp cinnamon 1/4 cup heavy cream 1 tsp vanilla 3 large eggs, separated Preheat oven to 400 degrees F. Sesame shrimp skewers. I hope that each and every one of you have a bottle of sesame oil in your kitchen.

In everything from stir-fry to cookies, it’s an incredibly delicious, unique flavor. I used to go to Chinatown in New York for $2 bottles, but by now, they’re readily available at any good grocery store. These are literally a five-minute dish — I bought the shrimp raw and already skewered, and just marinated them for about twenty minutes before cooking. These can be sauteed for barely three minutes, total, flipping once, so you can’t really get much more low-maintenance than that. For a quick weeknight dinner over some rice or a salad, or just on their own as a low-carb snack. Sesame Shrimp Skewers 2 skewers of medium-sized shrimp (5 shrimp per skewer), peeled and deveined 1 tablespoons reduced-sodium soy sauce 2 tablespoons sesame oil 2 tablespoons olive oil 1/2 tsp garlic powder Combine the sesame oil, soy sauce, salt and garlic powder, and marinate the shrimp for approximately 15 minutes. The Manwich. There are some days where you just want something mean.

Something rough, tough & utterly satisfying. Say hello to The Manwich. Man.wich - Noun: Two large hunks of crusty bread, surrounding gooey melting cheese, thick juicy steak, peppery rocket & lashings of mustard. Eaten with two hands. Not to be shared. Enjoyed by hearty men or particularly naughty women. To serve two you'll need: Your favourite crusty bread (I used a tiger loaf from Gails at Waitrose), 2 sirloin steaks, Borsin soft cheese, Strong cheddar cheese (grated), Rocket, Strong English mustard. Begin by heating up a frying or griddle pan until it's seriously hot. When your steaks are done, take them out of the pan & leave them on a chopping board to rest. This will ensure they stay nice & juicy and your Mandwich wont go all soggy when you bite into it. Don't worry about them getting cold, it wont take you long.

Cut your loaf into 2 big hunks, and split them down the middle. Spread a good layer of Boursin on the bottom side. Grrr. MarsBar Melts. There are two reasons you'll fall in love with these MarsBar Melts 1. They only need 4 ingredients 2. They only take 7mins to bake Fast, fabulous & utterly filthy! NB: If you're in America, a Mars Bar over here is what you guys call a Milky Way over there. A Milky Way is something totally different here... it's all very confusing! Pop them in the oven for 7-8mins Until they look like these bad boys- While they're still warm, scoop them onto a plate & serve with a frosty glass of milk.

Enjoy! Hot & Melty Baked Camembert. Recipes» Hot & Melty Baked Camembert Trust me when I say, there is nothing more decadent than this spicy, sweet, salty, smokey, wooden box of gooey goodness.It's one of the easiest starters you will ever make, and I guarantee you will be greeted with oohs and aahhs as you place it on the table, followed by a satisfied silence as your guest(s) tuck in.

Serve with crusty bread & really great wine for the ultimate winter treat. Yes, a melted cheese GIF! You are welcome. If you'd like to devour your own wheel of cheese, You will need: A box of brie or camembert, whichever you like but make sure it comes in a WOODEN box. Comments powered by. Fat Free Shrimp Salsa. This is one of my all time favourite dips. Whenever the girls come over for a movie session it's first on their list of requests (the second is anything featuring Ryan Gosling, but come on... he is a dream boat).

It's jam packed with flavour, but only has around 100 calories per serving. The boys love it too because it's salty, spicy & tastes like something you'd have on a beach in Mexico. (The salsa, not Gosling.) I serve mine with salted tortilla chips, margaritas & frosty Corona beers. To make enough for 4 people, you'll need: 300grams (12oz) Cooked & peeled king prawns, About 25 Fresh, plump cherry tomatoes, 1 Red onion, 3 heaped tbsp Jalapenos (or more if you like it firey), 1 handful Fresh coriander (cilantro), Juice of 1 1/2 limes Sprinkle of rock salt Ok, now the directions for this recipe are pretty complex, so brace yourself... Great for a drinks party, nibbles before dinner or just a night in with a movie.

Epic Fish Tacos. Story Deli, Shoreditch. Red, White & Blueberry. Something for the weekend. Oh, you tart! Cookstr. Punchfork - The best new recipes from top food sites - StumbleUpon.