Cocina de Mama

Time 2020-09-26 22:06:00

Web Name: Cocina de Mama

WebSite: http://www.cocina-de-mama.com

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Joined by seven of my lovely friends I had the incredible luck of being taken on a behind the scenes tour of Jamie's Italian Restaurant in Sydney thanks to a charity auction prize! I have always been an incredible fan of Gennaro Contaido, and when I heard many years ago he teamed up with Jamie Oliver, I was very excited. Jamie's Italian restaurant is all about giving access to top quality food, fresh pasta and the best of Italian produce to everyone, in an affordable restaurant. And they have done just that!Watching the pasta specialists make fresh pasta on a huge scale was incredible. We got to get our hands dirty with flour making foccacia and unfurling pasta as it streamed out of the special Ferrari red machines! The line chefs in the kitchen gave us a little demonstration of the way each plate is prepared before it lands on your table. What an incredible team! Each portion of fresh pasta is cooked individually with incredible dishes topping over 600 mains on an average day. And nothing goes out without the steely eye of the head chefs and a taste of each dish. Only the freshest and best produce is allowed out. I love the attention to taste and detail. We were spoiled to a tasting of the signature pasta dish, Prawn Linguine and my favorite the truffled butter tagliatelle (OH JOY!).Prawn LinguineWe then were served a delightful antipasto plate, with the Mortadella shining along with the sicilian olives. Followed by a slow braised fennel sausage ragu with red wine, parmesan and crunchy bread crumbs wrapped around freshly made parpadelle.Divine! The ragu clung frantically to the curly parpadelle, so every mouthful was an equal joy of pasta and sauce. We were then served two of each dessert options!!! OH HEAVEN! The Brownie was my favourite, dare I say - best brownie ever! Just incredible.BrownieWe all rolled out a little fuller, but after many laughs, wonderful moments of pasta making and tasting, and a new appreciation for the wonderful ethos of Jamie's Italian, I have to say I have a new found respect for the chef which has done so much to transform the way the world thinks about food. Hurrah!Cocinar, comer y ser feliz,LeticiaIngredients4 chicken breasts, bonedSalt and Pepper1 x 125g Camembert cheese3 spring onions, choppedPlain flour1 egg, lightly beaten together with 1 teaspoon milkDry breadcrumbs60g flaked almondsOil for fryingOn the underside of each piece of chicken cut a pocket lengthwise and season with salt and pepper to taste.Cut the cheese into quarters and place one piece in each pocket with some of the spring onions.Roll each chicken breast lengthwise so the pocket is completely encased.Coat each piece of chicken in flour, dip in egg mixture and then coat in breadcrumbs and almonds. Refrigerate.Heat oil and sauté chicken until cooked and golden.Delicious with a lovely salad or a more robust mash potato!Cocinar, comer y ser feliz!LeticiaThere can be no cheese special without Havarti, once known as Danish Tilsit, which is a creamy cheese full of aromatic flavour. Roll it in pastry and chicken - and you have a divine meal of golden goodness!Havarti - Danish Chicken StrudelIngredients3 cups chopped cooked chicken breast8 mushrooms, sliced4 spring onions, chopped185g Havarti cheese, shreddedSalt and Pepper6 sheets filo pastryMelted ButterSesame SeedsIn a bowl combine chicken, mushrooms, spring onions, half the cheese, pinch of salt and pepper and blend until mixed.Layer the sheets of pastry, brushing each with melted butter, Spread chicken filling over the pastry to within 2.5cm of the edges. Sprinkle with remaining cheese.Roll up as for a swiss roll, seal edge with melted butter and trim the ends. Brush with melted butter and place sealed side down in a buttered baking dish.Make two or three slits on the top of the strudel, sprinkle with sesame seeds and bake in a moderate to hot oven (about 180 degrees celcius) for 25-30mins or until golden brown.Cocinar, comer y ser feliz!LeticiaOh cheese of all cheeses - the mighty Mozzarella! Made for more than pizza topping this beautiful cheese with its mild flavor and elastic texture is a gift from the Southern Italians to you. Use liberally!Anchovy Cheese Bread with Salmon CannelloniIngredientsAnchovy Cheesy Bread1 x 500g of rye bread1 packet Mozzarella cheese slices30g butter, softened8-10 canned anchovies, drained10 black olives, halved and stonedFreshly ground pepperIngredientsSalmon Cannelloni6 cannelloni shells30g butter3 tablespoons plain flour1/2 cup white wine1 cup milk3 spring onions, chopped2 cans x 220g pink salmon, drained and flaked1/2 teaspoon saltFreshly ground black pepper1 teaspoon chopped fresh dill3 Mozzarella cheese slicesAnchovy Cheesy BreadCut bread in 1-1 1/2cm slices, not quite through to the base. Cut cheese slices into three, giving approximately 18 slices, and insert a slice into each cut in the bread.Spread butter on top of loaf and arrange anchovies and black olives in a decorative fashion on top of the loaf (see pic for example). Sprinkle with black pepper.Place on a buttered oven tray and bake in a hot oven for 15 minutes. Serve immediately.Salmon CannelloniCookcannelloni shells in boiling salted water with a drop of oil, until tender. Rinse under cold water, to prevent sticking, drain and set aside.Melt butter in a saucepan, add flour and cook for a few minutes stirring constantly. Add wine and milk gradually, continue cooking and stirring until sauce thickens and boils for around 1 minute. Set aside.Combine spring onions, salmon, salt, pepper, dill and 1/2 cup of sauce and mix well.Using a spoon or a piping bag press the mixture firmly into the cannelloni shells. Place shells in a buttered heat proof dish, pour over remaining sauce and top with cheese slices. Bake in a moderate oven for 15-20 minutes or until lightly coloured.Cocinar, comer y ser feliz!LeticiaMy - how could we have a cheese special without cream cheese? How can we have a cream cheese recipe without a cheesecake!?Fruity Lemon CheesecakeIngredientsCrumb Crust2 1/2 cups sweetbiscuit crumbs125g butter meltedCrumb crust: Combine biscuit crumbs and melted butter. Press on to the bottom and sides of a 22cm springform pan. Chill while you are making the filling.Filling: Beat softened cream cheese until smooth. Add sugar, lemon juice, lemon rind, milk and dissolved gelatin. Mix well. Fold in cream. Pour into prepared crumb crust and chill.Decorate with glazed fresh or canned fruit as desired, apricots, bananas and seedless grapes are a favorite of my toppings that go well wight he lemon flavour!Cocinar, comer y ser feliz!LeticiaNothing gladdens up a salad like Feta cheese. Today we turn to a classicMediterranean salad sprinkled with delicious Feta cheese!Mediterranean SaladIngredients1/2 lettuce, washed and torn into bite-size pieces1/2 cos lettuce, washed and torn into bite size pieces1 punnet cherry tomatoes, washed1/2 red pepper, seeded and sliced1/2 green pepper, seeded and sliced1 white onion, peeled and sliced into rings1 cup black olivesSprigs of fresh dill150g Feta cheese, cubedOlive oil to tasteCombine lettuces, tomatoes, peppers, onion, olives and dill; toss until well mixed. Add cheese cubes, place in serving bowl and chill. Add olive oil to taste and lightly toss. Serve chilled.Cocinar, comer y ser feliz,LeticiaAnd from our lovely dairy herds in Switzerland today we will be cooking with swiss cheese, in a deliciousBroccoli Roulade.Broccoli RouladeIngredients4 tablespoons butter1/2 cup plain flour1/2 teaspoon salt2 cups milk4 eggs, separated1 packet (283g) frozen broccoli, cooked, drained and chopped90g swiss cheeseSwiss cheese sauce (see recipe below)Lightly butter a 37 x 25 x 2cm swiss roll tin; line with greaseproof paper, butter paper, dust with flour.Melt butter in a saucepan. Blend in flour and salt, cook for a few minutes, stirring constantly. Remove from the heat, stir in milk. Cook, stirring constantly, until mixture is very thick. Boil for 1 minute.Beat egg whites until stiff. Beat yolks until creamy. Slowly beat sauce mixture into yolks until blended. Fold into beaten egg whites. Pour into tin. Bake in a moderate oven for 45 minutes, or until golden and top springs back when touched. Remove from tin and peel off paper.Place broccoli and three-quarters of the cheese on top; pour over half the cheese sauce. Roll up, swiss roll fashion. Place roll on to a serving platter, pour over remaining sauce and garnish with cheese. Cut roll into thick slices to serve.Swiss cheese sauce:Melt 1/3 cup butter in saucepan, add 1/2 cup plain flour, 1/2 teaspoon of salt and pinch of pepper. Stir constantly over a low heat. Gradually add 3 cups of milk and continue cooking, stirring until sauce thickens. Boil for 1 minute then stir in 90g of shredded Swiss cheese, stir until cheese has melted.Cocinar, comer y ser feliz!LeticiaDon't let a little ol' apple pie just languish uncheesed...add a little Colby to make something quite special!Apple Cheese PieIngredientsPastry:Pastry - Sift flours and salt, rub in butter with fingertips, until mixture resembles breadcrumbs. Gradually add lemon juice and sufficient water to mix to a firm dough. Turn on to a floured board. Refrigerate for 30 minutes. Roll out 3/4 of the pastry to line a lightly buttered, shallow pie dish. Set aside.Filling - Cream together butter and sugar. Gradually beat in eggs one at a time. Fold in plain flour, cinnamon, salt and apple pulp, blend well. Stir in grated cheese and pour the mixture into a pie shell.Roll out remaining pastry to form top on pie, moisten edges to seal, brush lightly with water and sprinkle with sugar. Bake in a hot oven for 15 minutes then reduce heat to moderate for a further 15 minutes. Cool. Cocinar, comer y ser feliz!LeticiaCheese doesn't just belong on a platter or toasted sandwiches! It can be used in all manner of ways to enhance delicious dishes. In this, our first recipe in our cheese special, you can make this twisty-bread loaf sing!Dutch Cheese TwistIngredients1 x 7g sachet dry yeast2 1/2 - 3 cups plain flour3/4 cup milk45g butter1 teaspoon salt1 1/2 cups Edam cheese, shredded1 egg, slightly beaten1 clove garlic, crushed60g butter, melted1 tablespoon chopped chives1 teaspoon chopped tarragon6 slices ham, chopped1 egg, lightly beatenExtra shredded Edam cheeseIn a mixing bowl combine yeast and 1 cup of the flour. Heat milk and the 45g butter, until butter begins to melt. Add salt and blend with yeast together with 1/2 cup of the cheese and the first egg. Beat for 3 minutes and stir in as much flour as possible.Knead in remaining flour to make a firm dough, which is smooth and elastic. Cover and place in a warm position and leave to rise until doubled in bulk.Saute garlic in melted butter, and chives and tarragon. Allow to cool.Punch dough down; knead lightly and rest for 5 minutes. Roll out dough to a 50 x 25cm rectangle; brush with herbed butter, sprinkle with remaining cheese and ham. Roll up dough swiss roll-style and seal edges.Using a sharp knife, cut roll in half lengthwise, making two 50cm portions. Place rolls side by side, with cut surfaces up. Moisten one end of each portion, press together to seal and twist the two pieces together by lifting one portion of dough over the other. Shape into ring, seal ends; place on a buttered oven tray. Allow to rise until doubled.Bake in a moderate oven for 25-30 minutes or until golden brown. Remove from oven, brush with lightly beaten egg, sprinkle with extra shredded cheese and return to the oven for 5 minutes. Serve warm.Cocinar, comer y ser feliz!LeticiaSandwiches don't have to be sad and bland, you can fill them with scrumptious made spreads that you can make and keep in jars - ready for those moments when you want nothing more than two slices of delicious bread and a divine filling of decliciousness!Crunchy Peanut Butter FillingIngredients2 packs of cream cheese, softened2/3 cup crunchy peanut butter1/4 cup of milk1/3 cup sweet-pickle relish1/4 cup chopped pimento-stuffed olivesCombine cheese, peanut butter and milk and mix until creamy. Add remaining ingredients and mix well. Store covered in refrigerator. Cheese, Pimiento, Olive FillingIngredients2 cups coarsely shredded sharp cheddar cheese1/2 cup mayonnaise1 tablespoon minced onion1/2 cup chopped black olives1 jar pimiento, choppedLet cheese stand at room temperature about 15 minutes, then add mayonnaise and beat until smooth. Add remaining ingredients and mix well. Store covered in refrigerator.Cream Cheese and Raisin FillingIngredients1 package of cream cheese, softened1 tablespoon grated lemon rind1 tablespoon chilli sauce3/4 cup seedless raisins1/2 cup chopped pimiento-stuffed olives1 cup finely shredded carrotBeat cream cheese with lemon rind and chili sauce. Add remaining ingredients and mix well. Store covered in refrigerator.Spicy Ham FillingIngredients1/2 can tomato sauce1 can deviled ham1 package cream cheese1/4 cup chopped pimiento-stuffed olives1/4 cup minced celeryMix all ingredients. Store covered in refrigerator.Ham and Cheese FillingIngredients1 cup finely chopped cooked ham1 cup finely chopped tasty cheese1/3 cup chopped sweet pickle1/2 teaspoon onion powder1/3 cup mayonnaiseMix all ingredients. Store covered in refrigerator.Cocinar, comer y ser feliz!LeticiaI do love the taste of dates in many desserts, but this recipe puts them at centre stage! Chocolate DatesIngredients125g pitted dates, finely chopped1 tablespoon ground almonds30g softened butter2 tablespoons orange-flavoured liqueurFinely grated peel of two mandarins or limes60g of dark chocolateTo Finish: Pecan or walnut halves or pitted dessert dates or extra dark chocolate meltedCombine chopped dates, nuts, butter, liqueur and peel. Heat the 60g chocolate, until soft and mix well into date mixture.Cover and chill until firm enough to shape. With your fingers, shape teaspoonfuls of the mixture into small ovals.To finish the sweets press each oval of date mixture between two pecan or walnut halves.Melt extra chocolate in microwave or over hot water, allow to cool and thicken. Place briefly over heat again until it is fluid enough for dipping. Using a fork or two skewers, dip ovals into chocolate. (You can also partially dip the other two versions for a pretty affect). Let stand until set in foil or greaseproof paper.Store all sweets between sheets of greaseproof paper in an airtight container, and keep in a cool place.Cocinar, comer y ser feliz.Leticia1 cup water4 tablespoons butter1/2 teaspoon salt1/2 teaspoon dried mixed herbs1/8 teaspoon pepper1 cup plain flour4 eggs125g camembert, cut into tiny cubes1/4 cup chopped toasted almonds2 tablespoons chopped parsleyIn saucepan, combine water, butter, salt, mixed herbs and pepper. Heat until boiling. Add all flour at once. Stir vigorously over low heat until mixture forms a ball. Cool for 5 minutes.Add eggs, one at a time, beating well after each. Stir in remaining ingredients. Drop by scant tablespoon size rounds on lightly greased tray. Bake at 200 degrees celsius until puffed and golden, about 15 minutes.Puffs are best served hot with a lovely slashing of butter. They can be stored overnight at room temperature in an airtight container, or wrapped and frozen for up to a week. Reheat briefly in a moderately hot oven before serving.Cocinar, comer y ser feliz!LeticiaTea cakes ready and waiting for those lovely afternoon tea brakes, or Sunday get togethers with friends or family are one of my favorite things! Enjoy this citrus delight of Pineapple Walnut Quick Bread!Pineapple Walnut Quick Bread (Tea cake)Ingredients225g can crushed pineapple2 cups self raising flower1/2 teaspoon nutmeg1 cup grated carrot1/2 cup castor sugar60g butter, melted1 egg beaten3/4 cup milk1 cup walnuts, chopped coarselyDrain pineapple in a sieve, pressing out all the excess liquid. Sift flour into a bowl, add nutmeg, carrot, pineapple and sugar. Make a well in centre of ingredients, mix in butter, egg and sufficient milk to make a soft dropping consistency. Fold through the walnuts.Spoon mixture into well greased 20cm ringed cake pan. Bake at 180 degrees celsius for 25-30 minutes. Cool slightly, turn out onto a wire rack. For a bit of extra flavor, when cold, spoon over a lemon glace icing (icing sugar mixed with a teaspoon of lemon juice and butter until you have an icing consistency). Decorate with extra walnuts and this strips of lemon rind.Cocinar, comer, y ser feliz!LeticiaThe dilemma of what to serve as a little starter, that won't overwhelm another dish. I love this little button sized morsel of delight, which can be served as is, or with yummy toasted french bread!Garlic MushroomsIngredientsMelt butter in a frying pan. Add onions, sauté until tender. Add garlic and cook for a minute.Stir in mushrooms. Saute for 2 to 3 minutes. Add cream and bring to the boil. Simmer, stirring occasionally, until thickened.Transfer to a serving dish. Sprinkle with parsley.Cocinar, comer y ser feliz!LeticiaAll hail the humble mushroom. Often relegated to a chopped vegetable, it can have it's place as a main meal if done right! I love this delicious stuffed mushroom, you can vary ingredients to make it vegetarian friendly swap the bacon with some finely chopped aubergine/eggplant.Stuffed MushroomsIngredientsMelt butter in a frying pan. Saute shallots and ham for a few minutes. Add parsley, cream, worcestershire sauce and mushroom stalks. Cook for 2 minutes.Divide mixture evenly between each mushroom. Top with a little cheese. Cook under a hot griller until cheese has melted and golden brown.Cocinar, comer y ser feliz!LeticiaIn my recent jaunts around the Northern English country side I was reunited with one of my favorite lolly shops in the high street of Haworth. They make the most incredible fudge, which I must treat myself to daily! Inspired by that moment of deliciousness I thought I'd unearth my mum's lovely chocolate fudge recipe!Chocolate FudgeIngredients2 cups of sugar3/4 cup milk1/4 cup cream60g butter155g of dark chocolate, meltedSplash vanilla essenceButter 20cm square cake tin or glass dish and then set aside.In a 2.5 litre (10 cup), heavy based saucepan, mix together the sugar, milk, cream and butter until combined.Stir mixture constantly over moderate heat until a teaspoon dropped into icy water can be shaped into a soft ball with your fingers.Remove from the heat. Stir in chocolate and add vanilla. Cool to lukewarm if you prefer a smooth creamy fudge. For a more grainy texture, start beating while the fudge mixture is still hot.Beat steadily with a wooden spoon until mixture thickens and begins to lose its gloss. Pour at once into a tin ( you can press some chopped pecans or walnuts to the surface of the fudge, if you like). Cut the fudge into squares with a sharp knife before it firms completely.Cocinar, comer y ser feliz.LeticiaYou have your favorite plate of pasta, delicious soup or a dish full of yummy sauce to mop up - then these dinner rolls are the perfect addition! In Argentina they are called cuernitos. They are so scrumptious!Cuernitos - Argentine Bread RollsIngredientsHeat milk, butter, sugar and salt in a saucepan just until butter melts; remove from heat and cool slightly.Dissolve yeast in warm water in large bowl of electric mixer. When milk mixture is lukewarm, beat into yeast. Add 2 cups flour and beat at slow, then medium speed 2 minutes. Beat in eggs; when well blended, stop mixer and scrape down bowl. Slowly add 1 cup of flour, beating at low speed 2 minutes. Remove beaters, stir in 3/4 cup flour and beat with a wooden spoon until dough is smooth and elastic.Oil a large bowl and place the dough in.; brush top with oil and cover with plastic wrap. Set in a warm place. Let dough rise until it doubles.Punch down the dough when ready and beat out any air bubbles by kneading. Divide into 4 equal pieces.Sprinkle remaining flour on a surface and roll each piece in a circle 1/8 inch thick. Brush with melted butter, then cut each circle in 8 wedges. Roll each one up from wide to narrow end to form a crescent. Arrange crescents on lightly oiled baking sheets, allowing room for rolls to triple in size. Brush with more melted butter, cover with butter and set in warm place to rise for an hour.Bake in preheated oven 200 degrees celsius for about 10-12 minutes or until pale gold. Remove to racks. When cool, bag airtight and refrigerate or freeze. Just before dinner, remove as many rolls as you'll need; arrange on baking sheets or foil and reheat for 15 minutes until hot.Cocinar, comer y ser feliz!LeticiaAs you all know I have been very excited about a trip I had to the UK to visit one of my favourite cooks restaurants The Fat Duck. You can see a full wrap up on my YouTube channel at:http://youtu.be/ORJw_vCXOnYHowever here are a few more glimpses into the beauty and theatre of the food. I wish you could taste and smell through a screen, so you could have the incredible experience I did... I don't think I could eat anywhere in my lifetime that could rival the innovative and beautiful cuisine which I was privileged to enjoy, and the unrivaled service which was a true reflection of class and elegance. Superb. Truly superb.Cocinar, comer y ser feliz!LeticiaBehind these doors lies a place of dreams...Salmon Poached in a Licorice Jell (asparagus, vanilla mayonnaise and golden trout roe)This is a lovely version of traditional marshmallows with a little coconut twist!Moonbeams (Marshmallows)Ingredients2 tablespoons plain gelatine1 cup cold water1 cup sugar1 tablespoon vanilla essenceShredded coconutSoften gelatine in water in a heavy saucepan for 15 minutes. Stir over low heat until completely dissolved.Add sugar and heat until boiling. Boil without stirring for 8 minutes. Pour into large bowl and col slightly.Add the vanilla. Beat with an electric mixer at high speed until the mixture is very thick, glossy and white.Pour into buttered 20cm square tin. Let stand until firm. Cut into squares and coat with coconut. Store in an air tight container in a cool place.Cocinar, comer, y ser feliz!LeticiaOh my! These ribbons of chocolate and pink marzipan will be a wonderful addition to any festivity, or simply for a delicious tea time treat.Marzipan AllsortsIngredients2 cups sugar2/4 cup waterPinch of cream of tartar375g ground almonds2 egg whites, lightly beatenSifted icing sugar60g dark chocolate, melted and cooled1/2 teaspoon vanilla essenceFew drops of almond essence1 extra egg white, lightly beatenred food colouringIn a heavy saucepan, combine regular sugar, water and cream of tartar. Cook, without stirring, over moderate heat until a teaspoonful dropped into icy water can be shaped into a soft ball with your fingers.Remove the mixture from the heat. Add all almonds at once, and stir into smooth paste. Stir in the 2 beaten egg whites.Return to heat. Cook and stir until mixture is thick, 3 or 4 minutes more. Turn out on to a marble slab or cool surface dusted with some icing sugar, Let cool until warm enough to handle.Divide into half. Mix chocolate and the vanilla into one portion; the almond essence and food color to taste into the remaining portion, blending well.Roll out each portion to make a rectangle about 5mm thick on sugar dusted surface. Brush the surface of one colour lightly with extra beaten egg white. Lay the remaining rectangle over top and press gently. cut the layered stack in half with a sharp knife.Brush top of one stack with egg white. Lift the other stack with a wide spatula and place over the top, making sure colors alternate. Trim and smooth all edges evenly. Let stand briefly until firm.Cut stack with a sharp knife into long strips. Cut strips crosswise into short pieces. Store between sheets of greaseproof paper in airtight container.Cocinar, comer y ser felz!LeticiaOh yes! Fudge is such a wonderful treat, a few pieces after a meal or a square or two on the run can certainly lift the day from average to superb!Vanilla FudgeIngredientsIn a 2.5 litre, heavy based saucepan, combine the condensed milk with the sugar, fresh milk and butter.Stir mixture constantly over moderate heat until a teaspoonful dropped into icy water can be shaped into a soft ball with your fingers.Remove from heat and add vanilla. Cool to lukewarm, if you prefer a smooth creamy fudge. For a more grainy texture start beating while mixture is still hot.Beat steadily with wooden spoon until mixture thickens and begins to lose its gloss. Pour at once into prepared tin and allow to stand until firm. Cut into squares.Cocinar, comer y ser feliz!LeticiaI love rescuing pancakes from drowning in maple syrup to becoming a fully fledged dessert masterpiece! Enjoy some pancakes with delicious peaches in this Hibiscus cake.Hibiscus Cake - Gateau of Peaches and PancakesIngredientsPancakes:125g (1 cup) plain flourpinch of salt1 x 60g egg1 egg yolk300ml (1 1/4 cup) milk1 tablespoon melted butter1 tablespoon creamunsalted butterFilling:1 x 825g can of sliced peaches2 tablespoons brandy1/2 teaspoon ground cinnamon8 tablespoons apricot jam60g (1/2 cup) ground almondsicing sugar for decorationPancakes:Sift flour and salt into a mixing bowl, make a well in centre, add egg, egg yolk and a little milk and stir liquids into flour with a wooden spoon. Gradually mix in half milk and beat batter until smooth. Stir in melted butter and cream and leave to stand for 30 minutes.Make pancakes in usual way, stacking them with strips of greaseproof paper in between to prevent from sticking.Filling:Drain peaches and reserve syrup. Sprinkle brandy and cinnamon over peaches.To finish gateau: Place a pancake in the centre of a heatproof serving plate. Arrange a layer of sliced peaches on top and sprinkle with brandy Place a second pancake on top, spread jam over and sprinkle with almonds.Cover with another pancake and repeat alternate layers of filling and pancakes finishing with pancake. Decorate top with sliced peaches and sprinkle with ground almonds and sifted icing sugar.Place gateau in a slow oven at 150 degrees celsius for 15 minutes and serve warm with reserved syrup.Cocinar, comer y ser feliz!LeticiaI love a delicious tea time treats, and none more than delicious jam filled golden pastry in yummy slices! Cherry Linzer SlicesIngredients2 cups plain flour1 1/4 cups ground almonds1 cup caster sugar1 teaspoon cinnamonGrated peel of 1 lemon155g soft table margarine1 egg, beaten1/2 cup black cherry jamIn large bowl, stir together flour, almonds, caster sugar, cinnamon and lemon peel. Add margarine and egg; beat with wooden spoon until dough forms a ball.On lightly floured surface, lightly knead dough until smooth. Wrap and chill until quite form, at least 2 hours.Divide in half. Press 1 portion with fingertips into base of greased, paper lined biscuit tin (let the paper hang over the tin so you can use as handles). Spread jam evenly over the dough.On floured surface, roll out remaining dough and cut into thin strips. Arrange in lattice fashion, fairly close together, over jam. Press edges to seal. Chill for 30 minutes.Bake at 180 degrees celsius until pastry is golden brown, 30 to 35 minutes. Cool completely in tin on wire rack. Lift from tin using paper handles, cut into slices. Cocinar, comer y ser feliz,LeticiaI do love pecan nuts, especially when they are available in delicious squares surrounded by golden pastry.Pecan SquaresIngredientsIn a small bowl beat together the 60g butter and cream cheese until fluffy. Mix in the flour until well combined, moistening with water if necessary to make the pastry cling together. Shape into a ball. Wrap in plastic and chill for an hour.Filling:In a bowl stir together the egg, egg yolk, golden syrup, brown sugar, melted butter and vanilla. Beat until mixture is smooth.On a lightly floured surface roll two thirds of the pastry into a 30x20cm rectangle. Place in the bottom and 2.5cm (1in) up the sides of a 25x15x5cm baking dish. Trim to fit. Crimp edges as for a piecrust. Pour the filling mixture over pastry. Sprinkle chopped nuts over the top. On lightly floured surface roll remaining pastry into a 25x15cm rectangle. With fluted pastry wheel cut into 1cm wide strips. Lay the strips in a diagonal lattice pattern over the filling. Trim strips evenly at edge of crust.Bake in pre-heated oven at 180 degrees celsius for 25-30minutes or until fitting is set. Cool.To serve, garnish each serving with a dollop of whipped cream and pecan half, if desired.Cocinar, comer y ser feliz,LeticiaThere are lovely easy to make desserts which take little time and make scrumptious bites! I love the taste of the delicious pralines infused with the taste of sesame seeds to have in jar ready for quick fix bites!Almond and Sesame PralineIngredients1 cup sugar125grams unblanched almonds2 tablespoons of sesame seedsPlace sugar, almonds and sesame seed in large, heavy-based frying pan or saucepan.Cook over low heat, gently stirring occasionally until sugar is melted and mixture is golden brown (don't let the sugar burn!).Immediately pour out onto lightly oiled baking tray; quickly tilt tray to spread mixture thinly and evenly. Stand until set.Break praline into bite size pieces with a wooden spoon. Store in an air tight cool, dry place.Cocinar, comer y ser feliz!LeticiaPara leer en español utilice el botón de 'translate' y elija 'spanish' desde el menú de idiomas. After many requests from readers, it's finally here! You can now collect your own ebook of Cocina de Mama's top Argentine recipes for $1.99 at Amazon (English and Spanish edition available)

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