This is a very easy and delicious recipe perfect for the summer. It is done in no time and it is a very healthy way to calm little ones thirst. Continue reading “Paletas de Sandía con Menta y Chile (Watermelon Ice Lollies with a touch of Mint & Chilli Powder)”
When I think about a Mexican food memories from my childhood this dessert is one of them. I’ve never going to forget when we used to go to my grandma’s house, my auntie Laura, used to make flan for use every time we were there and every time I used to end up licking the plate, that sugar syrup is addictive and the custard is just amazing and the good news is, that is just so easy to make, that I feel a bit embarrassed to be posting the recipe here, but as my friend Claudia said to me, “there are people that don’t know how to make it” so here it is. Continue reading “Flan con Frutas del Bosque (Flan with Berries)”
Happy New Year to all! Wow! Another new year to make more fun and interesting things, more cooking, more travelling! We have so many plans for this year, and you? Continue reading “Mi Versión de Rosca de Reyes (My version of King’s Cake)”
Hi guys! I hope you are all enjoying the Christmas season despite some sad things that are happening in the world right now. Christmas for me is a special time and I always try to enjoy it to the most, I usually make lots of nice Christmas activities with my children, like, decorating the tree, bake Christmas cookies, write to Christmas letters to Santa and make nice homemade pressies for my friends. Continue reading “Tartitas de Navidad (Christmas Mince Pies with a Mexican Touch)”
December is the busiest month of the year for me! Lots of things happen during this month, my birthday, which I celebrate for a whole week, my daughter’s birthday, Christmas shows, Christmas shopping, Christmas dinner with friends, uff!! I hardly have time to rest.
But every year I like to take time to cook a few recipes for my homemade Christmas presents, last year I made some Mexican candy and Mexican chocolate cookies and they were a hit, this year I am making some Coricos, Mexican corn dough cookies, which are delicious and so Christmas. Continue reading “Coricos (Mexican Corn Flour Cookies)”
It is the summer season, and this only calls for something nice and cold and these ice lollies are just perfect for those hot days. This flavour brings me back to my childhood in Mexico, when I was at primary school, they used to sell these lovely milk paletas with a piece of quince. Continue reading “Paletas de Yogur con Vainilla y Ate de Membrillo (Quince, Vanilla and Yogurt Ice Lollies)”
There is nothing more comforting than to sit down and have a lovely hot cup of coffee and a piece of “Pan Dulce” (this is what my mummy always says). Since I remember, pan dulce has been one of the things that we would always have at home. Continue reading “Elotes (Mexican Sweet Bread)”
I’ve been wanting to do this cake for ages, but I have to confess that baking is not my thing, so I kept leaving it for another time, but last Sunday it was my son’s birthday and I organised a Mexican Birthday Party, so I thought it was a good opportunity to put into practice my rusty baking skills and I have to say that I was very impress with the end result, everybody loved it, specially my little Emilio, who was over the moon! Continue reading “Pastel de Tres Leches (Tres Leches Cake)”
Emilio my little son was invited to a playdate, I don’t usually take something to playdates, but this one was with his best friends, so I thought to bake something and this cake has the wow factor, it is a flan and chocolate cake together, it is quite popular in Mexico, some people call it, “Pastel Imposible” (imposible cake), but my little boy calls it magic cake, so this is the way we call it.
It is not difficult to make and the result is divine! Imagine having flan and chocolate in one cake!! Yes, I know, it is ridiculously delicious and believe me, it works, the chocolate mix goes up and the flan, because is heavier, goes down, so it looks like you did a bit of magic.
There are two ways of doing the cake, the quick way: using a chocolate cake mix from Betty Crocker or the proper way, doing everything from scratch.
Makes 10 portions
Prep 15 min
Cook 1 hrs
Rest 2 hrs or over night
- 12 -cup capacity Bundt pan
- A deep roasting tray to place the bundt pan
For the caramel
- 1 1/2 cups caster sugar
For the flan
- 1 can evaporated milk
- 1 can condensed milk
- 3 eggs
- 1 tbsp vanilla extract
For the cake
- 1 box Betty Crocker Devil’s Food Cake 425 gr
- 10 tablespoons butter room temperature
- 1 cup sugar
- 1 egg
- 1 3/4 cups all purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/3 cup cocoa powder
- 1 1/4 cups buttermilk
Prepare the bundt pan
- Coat the bundt pan with some butter, before pouring the caramel.
To make the caramel
- Place the caster sugar in a saucepan and melt on medium heat until the sugar becomes caramel (I never stir, I just let the suggar dissolved).
- Pour the caramel onto the bundt pan and leave aside.
To make the cake
- Preheat the oven to 180 degrees C or gas mark 4
- Mix all the flan ingredients in a blender. Evaporated milk, condensed milk, eggs and vanilla extract.
- For the easy option, mix the cake mix according to the box instructions.
- For the proper option, add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Mix all the ingredients in a large bowl.
- Pour the cake mix into the bundt pan first and then the flan mix.
- Seal it with aluminium foil.
- Place the pan into a roasting tray and pour hot water around the bundt pan half way.
- Bake for around 1 hour, until the surface of the cake is firm to the touch, or insert a toothpick if it comes out clean is done.
- When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
- Invert a large, rimmed serving platter over the bundt pan, grasp tightly together, jiggle a little and flip over. Leave to rest for another hour in the fridge and serve.
After a long walk this morning I came home to have a yummy breakfast with my nice home made papaya marmalade. This is a very easy recipe to make and delicious, if you want to make it a bit extra special, you can add 3 arbol chilli flakes to give a bit of a punch to it, I like my marmalade to have that punch as I can eat it for breakfast with some fresh papaya and cream cheese or for lunch in a sandwich with some fresh cheese and spinach leaves or you can even have it in a cheese board with some hard cheeses.
Makes 4 jars of 250 ml
Prep 10 min
Cook 1 hr approx
- 1 Kg ripe papaya cut in chunks
- 800 gr jam sugar
- 2 lemons
- 5 tbsp water
- 1/2 dried arbol chilli (optional)
- 4 sterilized jam jars
- Heat the papaya, water and lemon juice in a large sauce pan, once it has been cooking for around 10 min, mash it very well to get a pure consistency.
- Then add the jam sugar and stir continuously until dissolve then let it simmer, stir from time to time, once the sugar has dissolve, let it cook for around 15 min. and turn it off.
- Put it hot in the sterilize jars and seal them, let the cool at room temperature and then store them in the fridge.
To sterilize the bottles
- Turn the oven to gas mark 1.
- Wash them in soapy water and rinse very well.
- Place them in an oven tray and put them in the oven to dry.
- If you are using Kilner jars, sterilize their lids in boiling water.
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