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My first cookbook


My first cookbook , Juliana López May was one of the gifts I received for Christmas. My passion for cooking will simplify everyone's job to think of something to give me.
There has been a while since it occupies a place in my library, but the truth is that I prepared several dishes because in general are pretty simple: beetroot soup, egg sandwich, watercress and cheese, cake hidden apricots, and I have wanted to make chicken pie and fish terrine. But the book has over a hundred recipes from teas, juices, drinks, snacks for snack bar, entrees, soups, sandwiches, salads, breads, pizzas, cakes, desserts and more. All natural and healthy version.
Edited by Sudamericana, is also a beautiful object, full of color and detail, where every recipe is framed by a piece of old china and cloth flowers. The design is by the talented Veronica Pasman and photos by Ariel Gutraich. A delight.

Milena Velba And Miosotis Police

pear and almond tart


Photos: Mercedes Monti
I spent 31 at night with my friends and their families as usual for several years. The menu is usually quite simple because at this time of year no one goes to look forward to working in the kitchen. But as for me the kitchen is not a job, I always offer to make something a little more elaborate and take the opportunity to try one new recipe.
Last year I wrote a post about a blueberry and almond cake like this. And in reality you can put some other fruit such as plums or peaches instead of pears. But I chose the pear because I saw this combination in the book Notebook sweet, but this is not the same recipe that appears here, but a combination of several I saw and tried throughout this year and culminated this new year dessert.

For the dough: 100 gr
.
butter 100 grs.
caster sugar 200 grams. 0000
flour 1 pinch of salt

Mix the butter with the flour, sugar or salt. May be within a appointment process or the fingertips. Add the egg to bind the dough. Into a ball and store in the refrigerator wrapped in plastic wrap for an hour at least.
Preheat oven to 180 degrees.
Roll out the dough on the counter enharinda with the help of a rolling pin and line pie plate with it previously greased springform pan. Cook for 15 minutes and remove from the oven to place the filling.

For the filling: 1 cup almonds

80 grs. butter 1 egg

1 / 2 cup organic sugar or brown sugar 3 pears


Soak almonds in boiling water for a few minutes until they start to peel off the skin. Colarlas and wrap in a towel. Squeezing them with your hands so that the friction with the towel fabric release the skin of almonds. Peel and discard the skin.
toast in the oven at medium temperature on a clean plate, until lightly browned.
Let them cool and then process them to powder. Add butter, egg and sugar and process again.
Peel the peel. Fillet cut into three and each part but without going as far to lay open like a fan power. Sprinkle with a little lemon juice so they do not turn black.
Pour the almond cream on the pie dough cooked, accommodating over the pears and place in the oven again for about 25 minutes.
Serve cold or at room temperature.